Author & Clinical Nutritionist
One's quality of life is significantly improved with
higher levels of energy, better athletic performance,
and looking your youngest all while avoiding disease.
Helping people build stronger disease resistant cells. Genes do not determine disease on their own. Genes function only by being activated, or expressed, and nutrition plays a critical role in determining which genes, good or bad, are expressed. Take ownership by being the author of your own health by reading the following articles:
The word and term “Health” or “Healthy” in our country has become an ongoing joke that has no relative comparison. Pretty much anything that is not deep fried has been considered “healthy” by some marketing propaganda twist at one time. As well as almost everyone who is not obese, anorexic, drugged, or diseased considers them selves to be healthy. There is a great magnitude of health understanding that is not yet discovered by much of the world. “Health” has become a fancy word for marketing conglomerates pushing products, when the earth already provides what we need. Ideally on a perfect earth we would still have untainted soil and air, and chemicals would not be so filtrated through our food. As imperfect as our world is, our choices for what we decide to put in our bodies can still be better. A friend of mine once said it is easier to break someone of a heroin habit, than changing someone’s thinking and built in patterns about food.
Over the years the words vegetarian and vegan have been derived. We all know someone sickly looking who claims to be a vegetarian or vegan who has chosen to eat that way due to not wanting to harm animals. While that alone is a great conscious decision in helping the environment and animals, it is not the only reason someone should cut out animal products. Understanding health from a perspective on energy, anti-aging, and disease prevention is crucial for a quality life.
Being a Vegan or Vegetarian does not mean you have a healthy body. In fact there are tons of processed Vegan junk foods now on the market to confuse you further. Vegetarians often eat, eggs, and dairy products, which does not lend to stopping disease from forming, and can rob your body of more nutrients, rather than doing your body a favor. Vegan’s by definition can eat processed chips, alcohol, and candy turning the body highly acidic and still fit in the specifications of that title. You can also use drugs or alcohol and be part of those classifications, which is very harmful.
I have created a new word to come forth into our language and vocabulary.
Are you ready? Here is your new word of the year! “Healthatarian ™” The definition being: “Continuous Conscious Mindful Improvement of What You Put Into and On Your Body”. This would better describe what we should aim for. Consuming as much plant based raw food as possible is best while making sure we are not harming ourselves through other means of food, drink, or drug intake either.
Energy and Positive Thought start from nourishing our cells internally. In order to have ultimate life energy we need to feed our cells with alive nutrients and enzymes. You are consciously what you eat.
There are numerous reasons one chooses to define themselves with a word or group. As clarification to what society has already set up as definitions I am including them below in case of any confusion already.
RAW- “If you can get more raw live plant based foods into your system you are going to have elevated thought forms. You are what you eat is a quantum phenomenon. It affects us on the level of quantum physics. Our science has guided us from this very Newtonian kind of mathematical reality to quantum physics: Which, basically says; hey we are mostly empty space, but we are mostly an energy field. That energy field is influenced by energies that we interact with, but primarily by energies we put inside our body. What an incredible metaphor. Purity is its own reward”. Taken from David Wolfe's presentation at T. Harv Eker's Extreme Health Seminar in
These Statistics Include You
We can change this statistic and take control of our future. While the diseases above may not kill you the first time around, they surely do not add to quality of life. When a person has cancer it indicates the person has multiple nutritional deficiencies. When a person gets heart disease they have clogged their body with plaque.
Statistics never include you, correct? Should we learn more about prevention? Why does everyone think they are not one of the two or three until too late? Are we really “standing up” to cancer by searching for a cure? Cancer is the second leading cause of death in the
What is the one thing we are for sure in control of in our life? While there are endless uncertainties, our food choices can be easily controlled if you are old enough, and can afford to pay for your own food. There is no better investment than in your body. Once we control our body’s cellular destiny we can control other avenues of life much better as well. We are already gambling with every bite we eat and drink, but we can also change the outcome.
Heart attack, cancer, diabetes, breast cancer….all of this is familiar with someone we have loved or will love in the future. Eating habits are the leading cause of disease, disability and death in the
Let’s stop our blood platelets from sticking together that form clots inside our bodies. With eliminating as many animal products as you can, you can help your blood flow evenly. Why use a pill to thin your blood when all you need to do is eliminate the things that clog it. You can help your pH balance to be normal so that cancer and other diseases will be limited to grow. You can start flushing your body out, and neutralizing more by adding more raw vegetables and nutrient dense foods.
Research on Cardiovascular Disease in Women. Program Brief. AHRQ Publication No. 06-P016, June 2006. Agency for Healthcare Research and Quality,
Let's start with the men first. What threatens men's lives the most? The list is surprisingly short. Here's a snapshot of the 10 leading killers of American men. According to the Centers for Disease Control and Prevention (CDC) Mayoclinic.com How can you be assured you are not one of the two?
Percentage of male deaths
Chronic obstructive pulmonary disease (COPD)
Influenza and pneumonia
If you had a one in two chance of dying from the diseases just discussed would you change or continue to justify your choices? Of course alcohol, cigarettes, processed foods, processed sugar, charing our food, etc will also increase your chances of disease and dying drastically sooner. Let’s pick foods that make us stronger.
Now For The Women: Heart disease is the number one killer in the world period between either sex. One in two women die of this disease or stroke. It kills more people than cancer in the
Any animal product, alcohol, coffee, processed flour or sugar will immediately make our body acidic and therefore lowering our immune system. However, many are not aware of the important role enzymes play in our bodies health function.
Why do enzymes matter?
Enzymes are incredibly sensitive to the molecular destruction of cooking food. Unfortunately, each of us is given only a limited supply of enzyme energy at birth that must work to keep every body system in working order throughout our lifetime. The only other backup source we have comes from the food we eat. If our food is cooked above 115° F. it kills enzymes! So what happens if you make some big enzyme withdrawals when you catch a virus, do something physically strenuous, face an emotional crisis, breath unclean air, get extremely angry, and then eat cooked and processed foods? The balance is your enzyme account drops low, is not replenished, and your body faces enzyme bankruptcy.
When this happens, the body puts out an emergency call to enzymes throughout the body. The body will rob enzymes from glands, muscles, nerves and blood to help in the demanding digestive process. Eventually there is a deficiency of enzymes in those areas, and this, many scientists throughout the world believe, is the real cause of various allergies, sickness, and diseases. According to medical research compiled by the pioneering enzymologist, Dr. Edward Howell, enzyme shortages are commonly seen in a number of chronic illnesses such as allergies, skin disorders, obesity, and heart disease, as well as in aging and certain types of cancer.
The healing power of enzymes is absolute and proven. Almost every regulatory system in our body depends on enzymes and suffers by their depletion: coagulation, inflammation, wound healing, and tissue regeneration, to name just a few. The enzyme account throughout the body is replenished by the living foods we eat as the enzymes are absorbed into the blood to reestablish normal blood-serum enzyme levels. To track the whole-body value of an enzyme-rich diet, researchers have tagged enzyme supplements with radioactive dye and traced them through the digestive tract. They discovered that the tagged enzymes could be found in the liver, spleen, kidneys, heart, lungs, duodenum and urine.
Stop unnecessary waste of enzyme energy and make daily deposits into the enzyme account. Few withdrawals and large deposits are the key to becoming richly supplied with the metabolic enzymes that are responsible for strengthening our immune system, building, cleansing, and healing the body.
Asparagus - many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus. Also, helps in the formation of red blood corpuscles. The green tips are high in vitamin A.
Avocado - contains a high amount of fruit oil. Fruit is a rare element giving high food energy value. Contains no starch, little sugar and very few carbohydrates, 14 minerals, all of which regulate body functions and stimulate growth.
Beets - High vitamin A, good for eliminative system and also digestive system.
Broccoli - High in vitamin A and C. Low in calories.
Carrots - The most neutral of all vegetables. So high in vitamin A it has been used extensively to improve eyesight and as a general body builder.
Celery - An alkaline, protective food, aids digestion, counteracts acidosis, halts fermentation and purifies the bloodstream. It can help clear up high blood pressure. One of the best foods for keeping the body well, celery can be a brain tonic, and the sodium in it will neutralize acids in the body. The leaves are rich in potassium.
Cucumber - alkaline, non-starchy, cooling effect on the blood. A wonderful digestive aid, purifying effect on the bowel and very beneficial to the skin.
Garlic - An internal antiseptic, it contains allylic sulphides, which work by waxing chemicals inside cells.
Greens - Strengthen and heal the body. They bring in chlorophyll, carotene and calcium, and neutralize acidity.
Kale - Very high in calcium, vitamin A and iron. Builds strong teeth, an is beneficial to digestive and nervous system
Red Pepper - Peppers are classified as a protective food because they contain so many elements that build up resistance. Best eaten raw, they are very high in vitamin C. they contain vitamin A, which makes our tissue more resistant, especially to colds and catarrhal infections in the respiratory organs, sinuses, ears, bladder, skin and digestive tract and Vitamin B, aids in food absorption and normalizes the brain and nervous system by increasing metabolic processes.
Seeds - Food that have seeds are the greatest foods for us. Seeds are the glands of the plant. Foods with seeds help us nourish the glands, nerves, and brain. Pumpkin seeds in the diet may actually prevent cancer in the prostate.
Snap Beans - Beans, especially green beans, are an alkaline vegetable. Beans are high in protein and essential on a vegetarian diet.
Spinach - an excellent source of vitamin C and A, and iron, contains about 40 percent potassium. It leaves an alkaline ash in the body. Good for lymphatic, urinary, and digestive systems.
Sprouts - Very high in silicon. They come from seeds that contain all the elements necessary for life, and when they first begin to sprout they are rich in vitamins, minerals, enzymes and prostaglandins.
Squash - all squashes are low in calories, high in fiber and easily digested. Great for the eliminative system, they produce absolutely no gas in the intestinal tract. Winter squash contains more vitamin A than summer squash.
The biggest myth circulating is that animal protein is an optimal quality protein. Protein is supposed to be the one thing—hell, virtually the only thing—that animal foods have going for them. The belief in the primacy of animal protein may be the most dangerous dietary myth circulating. Researchers have been trying to shoot holes in that myth for years, but the man who has finally put the kibosh on it is Dr. T Colin Campbell, the lead researcher in the most comprehensive study of health and nutrition in human history. For over 20 years (the work is ongoing), his study has looked at diet, nutrition, disease, and death rates in over 2,400 countries.[i]
We once thought that the only way to consume complete protein was through animal protein and that it had to be superior to plant-based eating. We thought that to grow big strong muscles and to be an athlete, our protein had to come from animals. This myth is taxing the human body and our health care tremendously. Ten essential amino acids create a complete protein. Essential amino acids cannot be made by the body and obtained in our diet.
There are numerous complete plant protein sources, and the larger the variety we consume the better. Peas, brown rice, and hemp are a few that rival animal products. Ounce for ounce, sea vegetables contain more protein than meat does. They are also the highest in absorbable calcium, vitamins, and minerals, more so than any other food group. Dulse and nori are two examples of sea vegetables.
Will I get enough protein on a plant-based, raw diet? Even for a top athlete, it is more than enough. The World Health Organization suggests that, to maintain optimal health, we need about five percent of our daily caloric intake to be protein. The USDA says six and a half percent is better for health. The average American consumes 11-21 percent without even trying. In the U.S., we have a disease of excess protein and not a protein deficiency. The body cannot use excess protein and it becomes toxic in the body. Animal protein makes us acidic and weakens our body rather than strengthening it. Beans, grains, seeds, and nuts contain about 10 to 25 percent of protein. Vegetables are 20 to 50 percent, on average. Amino acids can only be found in plants or animals that consume plants. Direct sources of plant amino acids are the most efficient way for our bodies to obtain enzymes, neutralize acidity in the body, and build muscle.
Not all calories are the same in food. Whey protein is highly acid-forming but, sadly, has been a past staple in our society for athletes. Once dairy becomes isolated and pasteurized, it becomes even more acidic. The more man has touched the food and processed it in general the more acidic it becomes. Keeping food in its original state is best. Acid forming foods include meat and dairy, margarine, coffee, prescription drugs, artificial sweeteners, soft drinks, and flour-based foods (white pasta, cereals, and conventional baked goods). Eating too many acid-forming foods will promote inflammation, reduce immune function, and cause highly alkaline calcium to be pulled from the bones to keep the blood in its neutral state.
Do you want a highly alkalizing protein that is already in amino acid form and can be absorbed quickly? The body needs to convert protein into amino acids before it can use it, and animal protein is very inefficient in the body. Raw spinach is 45 percent protein, and dark raw lettuce greens are mostly 40 percent. Hemp also is a complete protein that can easily be added to salads or shakes. The most alkalizing foods are dark leafy greens because they have the most chlorophyll.
Try raw protein powders (hemp, rice, pea, artichoke, etc.). On my website www.AvoidDisease.com, I have a link to a few good ones. In the old days, we used to believe that complementary proteins were what we needed. Now, many studies have come to find that we do not need to combine amino acids. We can synthesize amino acids from a variety of foods. Almost all fruits and vegetables have the basic essential amino acids our bodies need. The rest of the amino acids our bodies make.
Consuming the highest quality protein is more important than the quantity we consume. We can benefit the most when we choose protein sources that complement each other while obtaining efficient amino acid absorption. If you want a healthy body weight and low fat, a plant-based diet is perfect. Plant protein is the most easily digested form of protein. Many athletes are now discovering this and achieving better performance and endurance, while not wasting organs or fuel on breaking down animal meat. Plant proteins do not have the growth hormones, steroids, or antibiotics found in many meat sources. Fish are acid forming and also have heavy metals, mercury, and parasites.
Quality, Nutrient-Dense Plant Proteins to Try:
When we consume animal fat and cholesterol (only found in animal products), we are clogging our blood and making our blood platelets stick together. If you were to take a vial of your blood after eating animal products, you would see the fat floating on the top. Anthony Robbins does this in one of his seminars to show people up front what their blood looks like. This is exceptionally difficult for your body to manage and it only slows your energy levels down. Working out does not automatically clean out our blood, and working out does not erase all the plaque buildup from our arteries and organs. Oxygenation from working out does help keep our body stronger to fight toxins. The only way to achieve a truly healthy body is to stop eating what is killing us, slowing us down, and making us weak. Our society is infatuated with health being defined by looks. If you have many muscles or a thin body shape, the assumption is that you must be healthy. Most body builders tax their organs by consuming too much animal protein. Thankfully, there are now many plant-based body builders showing the way (search "vegan bodybuilding" sometime online).
WHAT ABOUT PROTEIN?
Proteins are highly complex molecules made up of linked amino acids. Amino acids are simple compounds containing carbon, hydrogen, oxygen, nitrogen, and occasionally, sulphur. There are about 20 different amino acids commonly found in plant and animal proteins. Amino acids link together to form chains called peptides. A typical protein may contain 500 or more amino acids. Each protein has its own unique number and sequence of amino acids that determines its particular structure and function.
Proteins are broken down into their constituent amino acids during digestion and are then absorbed and used to make new proteins in the body. Certain amino acids can be made by the human body. However, the essential amino acids cannot be made, and so they must be supplied in the diet. The eight essential amino acids required by humans are leucine, isoleucine, valine, threonine, methionine, phenylalanine, tryptophan, and lysine. For children, histidine is also considered to be an essential amino acid.
Proteins are essential for growth and repair. They play a crucial role in virtually all biological processes in the body. All enzymes are proteins and are vital for the body's metabolism. Muscle contraction, immune protection, and the transmission of nerve impulses are all dependent on proteins. Proteins in skin and bone provide structural support. Many hormones are proteins. Proteins can also provide a source of energy. Generally, the body uses carbohydrates and fats for energy, but when there is excess dietary protein or inadequate dietary fats and carbohydrates, protein is used.
The first question people think of when starting to shift their diets and eating habits is, "Where do I get my protein?" We have been trained from birth to think that we must eat meat to obtain enough protein. We have all been deeply conditioned to believe that in order to get enough protein, we must eat meat. Most of us were raised eating three basic meals per day, and those meals were centered primarily on meat, milk, cheese, eggs, and refined grains in the form of bread and cereals. Many feel that if they do not eat meat, they are missing something, or they reward themselves by eating it.
Remember when you used to ask your mother, "What's for dinner?" What would she say? Likely, she would say: hamburgers, hotdogs, steak, pork roast, chuck roast, beef stew, chicken, turkey, fish, and that would be it. One word to describe the kind of meat she was fixing for dinner. Now, when we ask what is for dinner, what is the answer? If the response was salad and vegetables, that would sound funny, wouldn't it? None of us are used to emphasizing fruits, vegetables, and salads in our diets. We have been conditioned to believe that we must eat meat every day to obtain enough protein. We have been programmed to center our meals on meat. For all the discussion, information, publicity, commercialization, and marketing of food, we are more obsessed with protein than any other nutrient. One would think that for all we hear about protein—whether it be in the form of protein bars or drinks or foods—that we would be well informed about protein.
Not only are we more obsessed with protein than any other nutrient, we are also more confused about protein than any other nutrient. Most Americans don't know the basic facts about protein and, sadly, that includes many doctors, dieticians, teachers, government agencies, friends, and our well-intended mothers. We are constantly bombarded with misinformation about protein by the so-called experts.
What is the purpose of protein in the human body?
Protein is a very important nutrient that has many functions, according to Dr. Leslie Van Romer.
Our best sources of outside protein do not come from animal products. If you research the journals and the books by experts such as John McDougall, M.D., Neal Bernard, M.D., Joel Fuhrman, M.D., T. Colin Campbell, PhD., and many others, you will discover that the best sources of protein for human health—without the excess fat, cholesterol, chemicals, animal protein, and calories—come from plant foods.
It can be hard to believe that plant foods contain enough protein for human health. Let's use our common sense and think about protein logically. What is one of the main purposes of protein? Protein is necessary for growth, right? When do we grow the most? From birth to two years of age? What is the best food for growing babies? Human breast milk. How much protein is in human breast milk? 4.5 percent. The World Health Organization recommends that 4.5 percent protein is necessary for human health and fitness. How much protein do oranges contain? 8 percent. Carrots? 10 percent. Tomatoes? 16 percent. Potatoes? 11 percent. Brown rice? 8 percent. Romaine lettuce? 36 percent.
According to the World Health Organization, we consume plenty of protein from plant foods. One more logical question to ask yourself when you are wondering whether or not you are obtaining enough protein is, "Where do some of our great, big, strong mammals get their protein for growth and maintenance for their muscles and bones?" Do elephants eat chicken? Do horses eat fish? Do apes eat cheese? Do giraffes eat eggs? Of course not! These animals grow, maintain large muscles, and thrive by eating plant foods, and not even a huge variety at that. So the next time you eat beef or chicken or turkey or fish, don't fool yourself into thinking that you are eating it because you have to consume protein. Be honest. The reason, and the only reason, why you are eating animal products is because you like them, and you choose to eat them.
Webster's dictionary defines food as "any substance taken into and assimilated by a plant or animal to keep it alive and enable it to grow and repair tissue; nourishment; nutrient." Animal foods don't accomplish that task very well at all because they lack carbohydrates, the body's natural fuel for energy, and they lack enzymes, fiber, and disease-fighting antioxidants and phytochemicals. All that is supplied by animal foods is dead protein (which is difficult for the body to break down), fat, cholesterol, stored toxins, and some minerals (which can be supplied by other foods more efficiently). Yes, technically, this alleged food could keep you alive if you had nothing else to eat, but then your body would have to burn protein and fat for fuel, which would put you in a state of ketosis and would pose a threat to your kidneys. (Just ask the deceased Dr. Atkins.) The fat is, to an unwelcome degree, saturated and destructive to your arteries, while the protein is unhealthy, excessive, acidic, and sulphuric.
What about organic animal protein? Well, organic plaque in our organs would lead to organic blood clots. Catchy! The concept does seem to sell to some. If you like your plaque to form organically, or if you like your parasites and bacteria organic then sure! If you want to tax your organs and clog your bloodstream in an organic fashion, that's fine. If you want to be acidic the organic way. I think you understand my point. It is the animal products themselves that are not good for our body. Organic might be better for the animal in the short term, but not for human consumption. While it is better to have fewer chemicals in what we eat, our government does not regulate this well. Even if there were "100% clean" meat (if there was such a thing), it is not efficient for our body to try to utilize with respect to our organs, intestines, immune system, and our blood flow. Quality digestible protein is what counts…not just the grams of protein. Now, the next time someone asks you “Where do you obtain your protein?” your eyes will probably roll back in your head too. And you'll be smiling! I have lived endless years being asked that question and would have loved to have had a copy of this blog to hand out whenever I was asked!
Percentage of Calories from Protein
Wheat Germ 31%
Wild Rice 16%
Brown Rice 8%
Nuts and Seeds
Pumpkin Seeds 21%
Sunflower Seeds 17%
Sesame Seeds 13%
Soybean Sprouts 54%
Soybean Curd (Tofu) 43%
Split Peas 28%
Kidney beans 26%
Navy beans 26%
Lima Beans 26%
Garbanzo Beans 23%
Green beans 26%
Green peppers 22%
Honeydew melons 10%
[i] Campbell, supra
Whenever you cook food on a stove, oven, grill, microwave, or in a fryer, not only does the molecular structure of the food become denatured, re-arranged, and degraded, but those molecules are changed into new chemical configurations. The food becomes carcinogenic and mutagenic byproducts form. The degree to which this happens depends on cooking temperature, method, and time cooked. Grilling, bbqing, smoking and frying are the worst. Heat destroys nutrients, especially the water soluble vitamin C and all the B vitamins. The heating of food also destroys enzymes. A 100% of food enzymes are destroyed beyond 118 degrees Fahrenheit. In addition, the oxygen and water content of the food is drastically decreased, fats, are carcinogenized, carbs are caramelized, and proteins are coagulated and become virtually unusable by the body.
Acrylamides- Are cancer causing byproducts from cooking carbohydrates such as bread, pastry, potatoes or any kind of starch. The FDA even has a list of the amount of acrylamides found in various cooked foods.
Ally aldehyde, butyric acid, nitrobenzene and nitropyrene: US FDA’s Office of Toxicological Sciences and The Nutritional Research Counsil, and the
Epoxides, Hydroperoxides, unsaturated aldehydes: Generated from heating fat from meat, milk, eggs, and fish.
Fural/Furans: These toxins are created when heating sugars
Heterocyclic Amines: Formed when adding heat to amino acids (proteins) in meat, fish, chicken, etc.
Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins, These toxins are found in cooked cheese. Any cheese is mold and not good whether cooked or not.
Methylglyoxal and chlorogenic atractyosides: Produced when heating the coffee bean.
Nitrosamines: Nitrogen oxides from a gas flame oven or barbeque interact with fats to create this toxin.
Polycyclic Hydrocarbons: Carcinogens generated from charring meat.
Life and Health Publishing of Maryland reported that at least two carcinogens are created by the heating of animal flesh over 300 degrees. One is malanaldehyde and one methylcholanthrene. In addition, Dr. Samuel Epstein, formerly of the Cleveland Clinic, reported before Congress on the carcinogenic properties of benzopyrene, created by charcoal broiling steak.”
Even when cooking with common oils such as olive oil, the heat denatures the oil molecule and causes the oil to turn rancid.
What happens after we eat all these toxins?
We increase our white blood cell count, indicating the body is under attack which weakens our immune system. When your body is weak and overworked the body breeds such ailmets as allergies, diabetes, heart disease, depression, erectile dysfunction, calcium in our bones is released to try to neutralize the acidity, and various cancers thrive,
Toxic waste accumulation and plaque build up in the colon and blood. A congested bowel full of putrefied cooked food can lead to back up and reabsorption of toxins back into the bloodstream.
When we become acidic we are rusting from the inside out. This accelerates aging, and free radical formation. The build up of toxic acidic waste material often referred to as free radicals accumulates in the skin.
Cooking kills the food and its bioelectrical energy is destroyed. Eat Alive-Stay Alive is stated very simply. Even if you are not ready to make the complete switch, keep adding more raw food to your diet slowly as you eliminate the toxic food choices.
Alcohol: Are you thinking the worst side effect of alcohol is empty calories or a little in moderation is fine? You might be saying “But I have read about the health benefits of wine reducing chances of stoke and anti-aging”. The next time you have a small drink of alcohol it is best to know the following: Whether it is mixed with grain, berries, grapes, or sugar it is still Ethyl alcohol. How do we justify that Ethyl alcohol is healthy for the body in any small dosage? Alcohol causes brain cell loss, breathing issues, ages us rapidly leaving us with horrible looking skin, dehydrates, stops the natural release of Human Growth Hormone, causes liver disease, highly acidic (tanking your imune system and drawing calcium from your bones), is a depressant, causes sleeping disorders, along with hurting a women’s reproductive system with minimal consumption.
For The Men Who Enjoy Sex…even moderate consumption of alcohol can lead to impotence, lost sensitivity, loss of sperm, and neuropathy. Why risk permanent loss of erection ability and sensation by continuing to drink?
Human Growth Hormone (HGH) is responsible for our growth through childhood years. It also helps with regeneration and repair of human tissue during our lifetime. When we are 30, people have spent most of their lives with considerably high levels of human growth hormone.
When we reach the age of 30, our HGH levels are only about 20 percent of their peak levels during childhood, and after the age of 30, they continue to decline at about 14 percent per decade, and often much more. By the time most of us are 30 years old, our bodies no longer produce enough HGH to repair all of the damage that is occurring in our bodies. As our HGH levels continue to decline, the damage that we call aging continues to accelerate. The more we drink alcohol the faster we age. Alcohol suppresses the natural release of HGH in our bodies. http://www.nd.edu/~ucc/muscle.html
How Alcohol Effects Muscle Development and Recovery
Everyone knows that working out while under the influence of alcohol is dangerous because of the likelihood of injury, but few athletes realize that consuming alcohol after a workout, practice, or competition can cancel out any physiological gains you might have received from such activities. Not only does long-term alcohol use diminish protein synthesis resulting in a decrease in muscle build-up, but even short-term alcohol use can impede muscle growth.
In order to build bigger and stronger muscles, your body needs sleep to repair itself after workouts. Because of alcohol's effect on sleep, however, your body is robbed of a precious chemical called "human growth hormone" or HGH. HGH is part of the normal muscle-building and repair process and the body's way of telling itself your muscle needs to grow bigger and stronger. Alcohol, however, can decrease the secretion of HGH by as much as 70 percent! Also, when alcohol is in your body, the production of a substance in your liver is triggered that is directly toxic to testosterone, a hormone essential to the development and recovery of your muscles.
Speeding the recovery of sore muscles and injuries is integral to optimal performance. Alcohol is a toxin-a toxin that travels through your bloodstream to every organ and tissue in your body, thus slowing your body's ability to heal itself. Additionally, once alcohol is absorbed through your stomach and small intestine and finally into your cells, it can disrupt the water balance in muscle cells, thus altering their ability to produce adenosine triphosphate (ATP), which is your muscles' source of energy. ATP provides the fuel necessary for your muscles to contract.
Be strong and turn down an offer of alcohol at parties, social events, dinners, or celebrations. Do we desire the feeling we get from alcohol more than we value a healthy life? Now people will always tell you everything in moderation. Would you take strychnine in moderation? How about drinking bleach in moderation, drinking gasoline in moderation (of course not)? They are dangerous poisons. Why would we choose to have a little poison here and there in moderation?
NOW FOR THE WOMEN
In human females, alcohol ingestion, even in amounts insufficient to cause major damage to the liver or other organs, may lead to menstrual irregularities. It is important to stress that alcohol ingestion even in amounts insufficient to cause permanent tissue damage, can disrupt the delicate balance critical to maintaining human female reproductive hormonal cycles and result in infertility. A study of healthy nonalcoholic women found that a substantial portion who drank small amounts of alcohol (i.e., social drinkers) stopped cycling normally and became at least temporarily infertile.
RYBACK, R.S. Chronic alcohol consumption and menstruation. JAMA: Journal of the American Medical Association 238(20):2143, 1977.
Research shows that alcohol use negatively affects puberty in females, disrupts normal menstrual cycling and reproductive function, and alters hormonal levels in postmenopausal women. These effects of alcohol use can also have important consequences for bone health.
Alcohol markedly disrupts normal menstrual cycling in female humans. Alcoholic women are known to have a variety of menstrual and reproductive disorders, from irregular menstrual cycles to complete cessation of menses, absence of ovulation, and infertility (reviewed in Mello et al. 1993).
Be careful of the marketing propaganda research studies you read about wine because they are trying to make you feel good about justifying consumption in order to purchase a product that has a high mark up. They are usually not telling the entire story. Research is done to boost sales, and the outcome of the research is already pre-determined before the study begins. No one goes into research with a funding of an extra couple million dollars with an open ended outcome. For example…Wine helps with anti-aging and reduces strokes is one scientific study. Or the new study on Resveritrol that says this is anti-aging...but you would have to drink 1000 bottles a day of wine to get the same amount in a pill? Resveritrol comes from raw grapes and you should never need to combine it with alcohol. They found resvertirol doing a study on wine...not grapes. Why not do a study about eating raw grapes off the vine in anti-aging, and reducing stroke studies vs drinking wine? Well the answer is easy…. there is no big money source, mark-up, or demand for eating raw grapes like there is in wine mark-up. What about hiking our tush out to the vineyard and eating grapes off the vine? Now that would still be romantic and relaxing. The vineyard owner would probably allow it if you paid them the same as a bottle of wine. We will try to justify anything we can if we like eating or drinking it.
It's the beginning of November, and a study comes out from
pH Balance and Acidity: Most of what we drink and eat in the normal American diet is making our bodies into an acidic environment which makes cancer cells grow at the fastest rate imaginable, not to mention tanking our immune systems. Your partner may be squealing at your possible acidic breathe while kissing you, or you might experience heart burn pain (GERD) if it gets bad enough. Coffee, alcohol, animal products, processed sugar, etc….makes us acidic, and is not good for us even though marketing may try to spin it another way.
Your body is able to assimilate minerals and nutrients properly only when its pH is balanced. It is therefore possible for you to be taking healthy nutrients and yet be unable to absorb or use them. Most people who suffer from unbalanced pH are acidic. This condition forces the body to borrow minerals—including calcium, sodium, potassium and magnesium—from vital organs and bones to buffer (neutralize) the acid and safely remove it from the body. Because of this strain, the body can suffer severe and prolonged damage due to high acidity—a condition that may go undetected for years. Even if you just did a pH test and it showed normal, chances are that your body has already pulled the calcium from the bones to neutralize. Unless, you are eating a ton of neutralizing foods in the charts below.
Mild acidosis can cause such problems as:
What you eat directly causes our body to be alkaline forming or acidic. The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid-producing animal products like meat, eggs and dairy, and far too low in alkaline-producing foods like fresh vegetables. Additionally, we eat acid-producing processed foods like white flour and sugar and drink acid-producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweeteners like NutraSweet, Equal, or aspartame, which are extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle. The overall pH of the body and blood normally must be maintained within a narrow range of alkalinity pH 7.30 - 7.45.
Every animal product (whether organic or not) you consume over time makes you acidic and lines your internal organs with plaque slowly. The animal fat we consume gets stuck in our blood and forms internal clots eventually too.
This is just a sample and not a complete list
Every one of us has cancer cells inside us. Are we choosing to activate cancer to grow or not?
“Genes do not determine disease on their own. Genes function only by being activated, or expressed, and nutrition plays a critical role in determining which genes, good and bad, are expressed” The China Study pg 233. Acidity in our body is a large activator of cancer growth.
Air and Water Pollution
* These figures are rough
35 to 60% of cancers are caused from food consumption, as you see in the chart above called “Cancer Prevention”. What is one of the first things our doctors and nutritionalists tell us when we are diagnosed with cancer? Most say to get off as many animal products, alcohol, and refined carbohydrates (sugar and flour, etc) that we can. Hmmm…What if we were never on them in the first place? What do the great healing books tell us for natural cures to heal cancer? Most say to eat raw foods and juice raw veggies. Again, what if we were to eat more like this from the beginning? Fruits and vegetables are rich in caner fighting antioxidants. People like Sheryl Crow learned this from her doctor after being diagnosed with breast cancer. Eat as many raw foods as possible. You will even be amazed that cravings for processed sugar will go away once you change your diet.
Research indicates that one cause of cancer is enzyme exhaustion in the body. The cooking of fruits and vegetables destroys many enzymes. A tomato has one enzyme when green, a second when redgreen, and a third when red. If a tomato, as Dr. Ann Wigmore has said, is cooked and placed in a windowsill it will rot. If it is red-green and uncooked it will ripen in the sun because of enzymes. The Wigmore Foundation on
Diet and Cancer
The McGovern Committee, the American Heart Association, The American Cancer Society, The National Cancer Inst. and others have done studies on the relationship of diet to health. The countries with the most meat consumption have the highest rates of intestinal cancer. These are
*WHEATGRASS KILLS EVERY FORM OF CANCER*
Stop Cancer Cells From Growing:
An effective way to battle cancer is to starve the cancer cells by not feeding them with the foods they need to multiply.
Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and are harmful. A better natural substitute would be Manuka honey, Stevia, or Agave nectar, but only in very small amounts. Table salt has a chemical added to make it white in color. A better alternative is sea salt or Fort Braggs Amino Acids.
Milk causes the body to produce mucus and makes us acidic, especially in the gastro-intestinal tract. Cancer feeds on mucus and acid. By cutting off milk, and substituting with unsweetened rice or almond milk cancer cells are being starved. Dr. Brian Clement says the number one cause of cancer is "Dairy". Read "The China Study" to further understand.
Cancer cells thrive in an acid environment. A meat-based diet is acidic. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, to people with or without cancer.
Avoid any kind of coffee and caffeinated tea that have caffeine and high acidity. Green tea is a better alternative if you need caffeine or try alkalizing Teeccino. Water: best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.
A diet made of fresh vegetables and juice, whole grains, seeds, nuts and a fruit help put the body into an alkaline environment. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees& F, (40 degrees C).
There is not a single population in the world with a high meat intake, that does not have a high rate of colon cancer (Diet For A New America by John Robbins pg 253)
"You can simply turn on or off cancer by eating more than 12% animal protein. Casein in milk is a carcinogen and there's a direct relation between the amount of animal protein you eat and likelihood of getting cancer." says Dr. T. Collin Campbell, PhD, project director of The China Study.
Skin Cancer- Dr. Brian Clement of Hippocrates institute in
Are You Chicken to Learn About Chicken?
The Unhealthy White Meat and Eggs
Consumption of chicken has increased dramatically in the last twenty years and the average North eats over fifty pounds of chicken each year, which is twice the amount that was consumed twenty years ago. Most people see chicken as a really “healthy” alternative to beef, and as a low-fat and wholesome part of their diet. If you add the fact that chicken is cheap, versatile and fast, the unassuming bird seems to be the ideal entree. Meanwhile, the bird that is held in such high regard in our diets is responsible for over 1000 deaths and between 7 to 80 million illnesses each year in the US alone… not including the long running diseases caused by a broken down immune system over time, acidity, blood platlets sticking together to form clots, and plaque build-up.[i]
From organic free range farms and regular factory farms, chicken is far from wholesome. Time magazine has called chicken one of the most dangerous items in the American home. Recent reports tell us that over 30 percent of U.S. chicken is contaminated with salmonella, and 62 percent is contaminated with campylobacter. These two pathogens cause 80 percent of the illnesses and 75 percent of the deaths associated with meat consumption, according to the U.S. Department of Agriculture (USDA). The chickens we eat are overweight, overgrown, and unhealthy. Yet people happily throw buffalo wings, chicken breasts, drumsticks, and frozen dinners into their shopping carts, blind to the realities of eating the popular bird.
Organic Animal Products: Somehow people have become duped that a label stating “organic” means "healthy," and that all other issues with eating chicken go away with this word. Many continue to justify eating chicken by adding the word organic. Organic is better for the animal, but any animal product inside of you, no matter how free range and organic it may be, is not healthy from the studies listed below. A few less toxins might be found in the meat if it is organic. But is organic acidity better for you? What about organic cholesterol, organic parasites, and organic plaque in your organs? Whether it is organic or not, chicken still takes a toll on your body to digest. It is not a nutrient dense food, it lowers your immune system, and it causes cancer cells to grow. Organic casein protein from dairy still makes you acidic, depleting calcium from your bones, and it still causes cancer. Be careful of new marketing spins, words, and techniques.
Is Chicken a Healthy Alternative to Beef?
Fears of cholesterol and high amounts of fat have caused more people to consume chicken more than ever before. People began eating more chicken and less red meat, believing that chicken was a healthier and smarter choice. Unknowing consumers will be surprised to learn that chicken is not a low-fat food. Even light, skinless chicken derives almost 18 percent of its calories from fat, and skinless, roasted, dark chicken is 32 percent fat! Reports show that the cholesterol content of chicken can be comparable to beef at 25 milligrams per ounce. Is this a lower-fat alternative? Depending on which cut of beef one compares to chicken it's possible, but chicken is definitely not a low-fat food! Food marketing is big business and no different with chicken. They teach that it's low in fat, low in cholesterol, and healthier than beef. Is this true? Not by a long shot.
Information is available contradicting the myths that chicken and turkey contain less cholesterol and that; reportedly, they represent a good option for those on a healthier diet. According to studies by Dean Ornish, M.D., from a five-year follow-up of patients on his popular vegetarian plan for reversing heart disease, compared with patients on the chicken and fish diet recommended by the American Heart Association (AHA), the majority following the AHA guidelines became progressively worse, while those who made intensive changes grew progressively better. So there goes the healthy option myth! Plant foods contain no cholesterol but all animal products always do. Animal products also contain no fiber. For every one percent increase in cholesterol levels, the risk of heart attack rises by two percent. For every 100 milligrams of cholesterol in the daily diet, the typical amount in a four-ounce serving of either beef or chicken, one's cholesterol level typically zooms up five points. Unlike fat, cholesterol concentrates in the lean part of the meat. Many people seem to think the fat is the cholesterol mistakenly.
LOWER IN FAT?
An honest look at the nutritional value of chicken reveals that chicken meat is not low in fat and "not even close." A 3.5-ounce piece of broiled lean steak is 56 percent fat as a percentage of calories, and chicken contains nearly the same at 51 percent (organic or not). Compare those amounts with the fat in a baked potato (one percent), steamed cauliflower (six percent), and baked beans (four percent), and any notions that chicken is a health food go out the window. Fancy packages can't disguise the fact that chicken and all meats are muscles, and muscles are made of protein and fat. Also, the combination of fat, protein, and carcinogens found in cooked chicken creates troubling risks for colon cancer. Chicken not only gives you a load of fat you don't want, its heterocyclic amines (HCAs) are potent carcinogens produced from creatine, amino acids, and sugars in poultry as well as other meats during cooking. These same chemicals are found in tobacco smoke and are 15 times more concentrated in grilled chicken than in beef. HCAs may be one of the reasons that meat-eaters have much higher colon cancer rates, at about 300 percent higher when compared to that of vegetarians.
Ian Coghill, Vice Chairman of the Environmental Health Office's Food Safety Committee, says that chicken should carry a government health warning on the package, like cigarettes.
Consider this: Chickens may be fed the carcasses and byproducts of any other animals, including sheep (which may be infected with scrapie), cattle (which may be infected with BSE), and dead chickens (from disease) and chicken excrement.
In 1991, the Atlanta Constitution did a special report on the poultry industry. Of 84 federal poultry inspectors interviewed, 81 said that thousands of birds tainted or stained with feces—which a decade ago would have been condemned—are now rinsed and sold daily. Seventy-five of the inspectors said that thousands of diseased birds pass from processing lines to stores every day. Poultry plants often salvage meat, cutting away visibly diseased or contaminated sections and selling the rest as packaged wings, legs, or breasts, according to 70 inspectors. Richard Simmons, inspector at a ConAgra plant, said, "Practically every bird now, no matter how bad, is salvaged. This meat is not wholesome. I would not want to eat it. I would never, in my wildest dreams, buy cut-up parts at a store today."
And just listen to USDA Inspector Ronnie Sarratt: "I've had birds that had yellow pus visibly coming out of their insides, and I was told to save the breast meat off them and even save the second joint of the wing. You might get those breasts today at a store in a package of breast fillets. And you might get the other in a pack of buffalo wings." Previously, inspectors used to condemn all birds with air sacculitus, a disease that causes yellow fluids and mucus to break up into the lungs. In a 1989 article in Southern Exposure, USDA inspector Estes Philpott of Arkansas estimated that he was forced to approve 40 percent of air sac birds that would have been condemned 10 years ago.
Tony Moore of Joice and Hill broiler breeders was quoted as saying that chicken cancer (Marek's disease) is responsible for the excessively high losses of chickens and, despite chickens being vaccinated against it as day-old chicks, mortality is increasingly significant. A rapidly increasing threat exists from Gumboro disease, a viral cancer, and on top of this, avian leucosis a bird variety of leukemia now commonplace. In fact, one American report found that, "Virtually all commercial chickens are heavily infected with leucosis virus." Nonetheless, because the tumors are not grossly apparent until about 20 weeks of age, the virus is not economically as important as is the Marek's disease virus, which induces tumors by six-eight weeks of age.
"Can chicken cancer spread to humans?" you might ask. It is quite possible as studies do seem to prove that malignant tumors and other cancers can spread from one species to another. It has been proven that acidity causes cancer cells to grow, and all animal products are acidic.
In some ways, the connection is really very simple. First, we know that some "meat producing animals" (especially cows and chickens) suffer from tumors and cancers. Second, we know that cancer can be transmitted by virus from one animal to another and indeed from one species to another. Third, cancerous and tumorous meats are not necessarily removed at the slaughterhouse and may quite easily find their way to the butcher's shop. The inevitable conclusion drawn from all this is that if you eat meat, sooner or later you are likely to eat part of an animal that either has cancer or has been exposed to a virus that can cause cancer. It is difficult however to quantify the risk you would be running by eating tumorous meat because cancers can take many years to surface into readable size.
In food processing plants where workers process red meat as well as chicken, the chicken preparation areas are often cordoned off from the rest of the plant. The work there is carried out behind glass screens in a kind of quarantine, just in case bugs that thrive on and in chickens infect everything else. One of the most widespread of these bugs is salmonella. Almost every process of chicken production helps to spread bugs from one chicken to another until they finish inside the plastic wrappers. There is a danger when touching raw chicken that people can spread the infection elsewhere.
According to an article by Murry Cohen, M.D. and Allison Lee Solin of the PCRM, campylobacter, the most common cause of diarrhea in the United States, can sometimes lead to a paralysis-inducing disease called Gullain-Barré Syndrome, and salmonella, which causes severe food poisoning, can be fatal. They state that, according to 1997 tests conducted by the Minnesota Health Department, 79 percent of chickens sampled from supermarkets were infected with campylobacter, and 20 percent of those were infected with an antibiotic-resistant strain. About 58 percent of turkeys were infected, and 84 percent of those carried a resistant strain. With the introduction of quinolones for use in poultry, resistant strains of campylobacter are now appearing in the U.S., explains Stuart Levy, M.D., a physician with the Tufts School of Medicine. He described the antibiotic-resistance trend as an international public health nightmare.
In February 1999, the British medical journal The Lancet reported that scientists had discovered antibiotic-resistant bacteria in feed being given to chickens in the United States.
Kieswer of the PCRM argues that with live salmonella bacteria growing inside one in every three packages of chicken, chicken meat is making many people sick. Although deaths from salmonella poisonings sometimes make the evening news, millions more cases that cause flu-like symptoms go undetected and uncounted. Salmonella poisoning can cause vomiting, diarrhea, abdominal pain, and low-grade fever, lasting for several days. When it spreads to the blood and other organs, it can be fatal and is for as many as 9,000 people every year. Also, campylobacter infects as many as two-thirds of all pre-packaged chicken. Salmonella and campylobacter have become increasingly common because modern factory farms crowd thousands of chickens into tightly confined spaces, where excrement and other forms of bacteria spread contaminants. As we have learned, chicken has the same amount of cholesterol as beef; four ounces of beef and four ounces of chicken both contain about 100 milligrams of cholesterol and the cholesterol from chicken similarly clogs arteries and causes heart disease. The human body produces cholesterol on its own and never needs outside sources. Each added dose contributes to artery blockages, which lead to heart attacks, strokes, and other serious health problems.
According to Dr Barnard of the PCRM, chicken (no matter if it is organic or not) looks harmless, but fancy marketing campaigns cannot disguise its shortcomings. Chicken may be lighter in color than beef, but your body cannot tell the difference. Chicken, like other animal products, contains hefty doses of cholesterol, fat, and animal protein. It leaves your body wanting fiber, vitamin C, and complex carbohydrates. When heated, chicken produces dangerous heterocyclic amines (HCAs) as creatine, amino acids, and sugar in chicken muscles interacts. HCAs—the same carcinogens found in tobacco smoke—are 15 times more concentrated in grilled chicken than in beef. The fat, animal protein, and carcinogens in cooked chicken creates risks for colon cancer. Moreover, poultry, like all meat, lacks any fiber to help cleanse the digestive tract of excess hormones and cholesterol.
In addition, you wouldn't dream of consuming veterinary medicines, but in choosing chicken, you're doing just that. Today's farms increasingly operate much like factories. Unlike PCBs, which are slow to leave our bodies, chemicals from medicated feed and various veterinary compounds are eliminated when we stop eating meat. In comparison with the general population, vegetarian women have 98-99 percent lower levels of several pesticides as well as many other chemicals ingested by eating animal products.
In the U.S., in one of their biggest-ever meat recalls, agribusiness giant Cargill called back almost 17 million pounds of "ready-to-eat" turkey and chicken products. These meats were processed at Cargill's Waco, Texas, plant between May and mid-December. The fear was possible contamination by the often-deadly bacteria listeria monocytogenes. Dr. Barnard, of the PCRM, argues that this development added an exclamation point to the end of 2000, a year already beset by a record-setting pace of more than 70 U.S. meat recalls.
According to Dr. Barnard, the latest problem, listeria, may not be the household name that salmonella is, or that E coli and campylobacter are fast becoming, but it's depressingly familiar to emergency room personnel, who routinely see the human costs of food borne illnesses. With listeria, symptoms can often entail high fevers, severe headaches, neck stiffness, and nausea. Such symptoms can persist for days, even weeks. Listeria can also trigger miscarriages and stillbirths. Even with treatment, listeria kills fully one-fifth of those contracting it. Untreated, it kills 70 percent. Listeria strikes hardest at those with weakened or overtaxed immune systems, notably the elderly, the frail, pregnant women, newborn infants, diabetics, AIDS patients, cancer radiation and chemotherapy patients, and organ transplant recipients.
In fact, the Journal of the American Medical Association reported in 1989 that listeriosis exacts dire consequences. Infections in adults younger than 40 years proved fatal 11 percent of the time. In adults older than 60, the death rate was 63 percent. Women infected late in their pregnancies can pass the disease to their fetuses, later giving birth to children with infections of the central nervous system.
Scientists detected listeria in up to 70 percent of uncooked poultry and meat samples they collected from seven countries, according to studies published in the Journal of Food Protein in 1989 and 1993. Those pieces snugly fit into the more general pattern. In instance after instance, food borne illness investigations show the culprit to have been either an animal product or contamination of food or water by feces from animal agriculture.
As long as meat is the center of our diets, food borne illness will remain a fact of life. As matters stand, estimates put U.S. food borne illness cases at 76 million per year, including 325,000 hospitalizations and 5,200 deaths, 500 of those from listeriosis. Even if pathogens such as listeria could somehow be eliminated, digestive-tract cancers, heart disease, hypertension, diabetes, obesity, and other debilitating illnesses would still make eating a sliced turkey sandwich, chicken salad, or hot dogs akin to wandering through minefields. Fortunately, we can avoid those hazards. One of the most attractive features of bananas, carrots, oatmeal, and veggie burgers is that they have no intestines where virulent bacteria and worms can incubate. They contain no cholesterol and very little fat![ii]
Eggs are the highest-ranking cholesterol product around. Eggs have 550 Milligrams of cholesterol per 100-gram portion.
Although, many consumers believe that labels such as free-range, free-roaming, or cage-free mean that these chickens spend their days in natural outdoor settings, the label means something entirely different to the egg industry. The nutritional value of egg whites is practically nothing. The whites have about half an egg's protein content, yes, and almost all of its sodium. That's pretty much it, barring trace amounts of other nutrients. Hens on commercial cage-free farms are not kept in cages, but they still have their sensitive beaks cut off with a hot blade and are crammed together in filthy sheds where they will live for years until their egg production wanes and they're sent to slaughter. They never go outside, breathe fresh air, feel the sun on their backs, or do anything else that is natural or important to them. They suffer from the same lung lesions and ammonia burns as hens in cages, and they have breast blisters to add to their suffering.
We are told that stress helps creates disease, but what if we are eating the severe stress of another animal?
The typical, American breakfast is probably the worst meal choices we have. The typical breakfast in America, among other countries, consists of animal products, sugar, flour, or a combination thereof. Oatmeal, fruit, and some raw grain cereals are about the only healthy food that should be consumed at breakfast, if following traditional meal choices. Why not eat lunch or dinner items for breakfast that include more vegetables? Why do certain cereals lower cholesterol as the commercials say? They do so by substituting cereal for breakfast, instead of the other animal products you normally would consume. You could probably eat cardboard and have the same effect. Okay, that might be an exaggeration, but you get the point.
Do not let people like Rachael Ray fool you. Cooking shows are entertaining. Many chefs think the meals they are cooking are healthy if the animal products are lower in fat. Compared to what? Make no mistake, the words "animal product" and "healthy" do not go together. Animal products will keep you alive on an island with no other food options, but the reason you eat them is for the patterned craving developed. Whether organic or free range, animal products have cholesterol, they are acidic, extremely hard to digest, and they are not the ideal nutrition our bodies need.
[ii] For additional information, see the "Poultry the Facts" Farm Animal Welfare Network, "Chicken is bad for your health," on www.Chetday.com, www.PCRM.com article by Dr Neal Barnard, www.PCRM.com article by Karen Keiswer, and "VIVA leaflet Chicken the Healthy Option?" on
Andreas Cahling Pro Mr. International. might not expect to find a plant based eater in world championship body-building competitions. But Andreas Cahling, the Swedish body builder who won the 1980 Mr. International title, is a vegetarian, and has been for over ten years.
The biggest myth out there…People equate muscle mass, sex appeal, and strength to consumption of animal protein. Exercise is very important for a healthy body. Oxygenation to the cells helps keep our immune systems strong. Whether you are eating a plant based diet for peak athletic performance, more energy, or just to stay disease free you are raising your standards of living.
I work out--so I am healthier? Most of
Did You Know? Plant based eaters have more Stamina than Meat-eaters!
from Veggie Sports Association (http://www.veggie.org/)
Tests have shown that vegetarians have twice the stamina of meat eaters. At Yale, Professor Irving Fisher designed a series of tests to compare the stamina and strength of meat-eaters against that of vegetarians. He selected men from three groups: meat-eating athletes, vegetarian athletes, and vegetarian sedentary subjects. Fisher reported the results of his study in the Yale Medical Journal 2.
"Of the three groups compared, ... the flesh-eaters showed far less endurance than the abstainers (vegetarians), even when the latter were leading a sedentary life." 3
Overall, the average score of the vegetarians was over double the average score of the meat-eaters, even though half of the vegetarians were sedentary people, while all of the meat-eaters tested were athletes.
A comparable study was done by Dr. J. Ioteyko of the Academie de Medicine of
In 1986, a Danish team of researchers tested a group of men on a variety of diets, using a stationary bicycle to measure their strength and endurance.
The men were fed a mixed diet of meat and vegetables for a period of time, and then tested on the bicycle. The average time they could pedal before muscle failure was 114 minutes.
These same men later were fed a diet high in meat, milk and eggs for a similar period and then re-tested on the bicycles. On the high meat diet, their pedaling time be-fore muscle failure dropped dramatically - to an average of only 57 minutes.
Later, these men were switched to a strictly vegetarian diet, composed of grains, vegetables and fruits, and then tested on the bicycles. The lacks of animal products didn’t seem to hurt their performance - they peddled for an average of 167 minutes. 5
1.Robbins, John, Diet For a New
4.Ioteyko, J., et al, Enquete scientifique sur les vegetariens de Bruxelles, Henri Lamertin,
5.Astrand, Per-Olaf, Nutrition Today 3:no2, 9-11, 1986.
6.Schouteden, A., Ann de Soc. Des Sciences Med. Et Nat. De Bruxelles
Soda Pop: What about soda pop? Parents, let’s make positive choices for our kids and ourselves.
To clean a toilet: Pour a can of Cola into the
toilet bowl and let the "real thing" sit for one hour,
then flush clean. The citric acid in Cola removes
stains from vitreous china.
To remove rust spots from chrome car bumpers:
Rub the bumper with a rumpled-up piece of Reynolds
Wrap aluminum foil dipped in Cola.
To clean corrosion from car battery terminals: Pour
a can of Cola over the terminals to bubble
away the corrosion.
To loosen a rusted bolt: Apply a cloth soaked in Cola to the rusted bolt for several minutes.
To remove grease from clothes: Empty a can of Cola
into the load of greasy clothes, add detergent, and run
through a regular cycle. Cola will help loosen grease stains. It will also clean road haze from your windshield.
FOR YOUR INFORMATION:
The active ingredient in Cola is phosphoric acid. Phosphoric
acid also leaches calcium from bones and is a major
contributor to the rising increase of osteoporosis.
To carry Cola syrup (the concentrate) the
commercial trucks must use a hazardous Material place
cards reserved for highly corrosive materials.
#1. 75% of Americans are chronically dehydrated. Number one cause of headaches.
(Likely applies to half the world population.)
#2. In 37% of Americans, the thirst mechanism is so weak
that it is mistaken for hunger.
#3. Even MILD dehydration will slow down one's metabolism as 3%.
#4. One glass of water will shut down hunger pangs
for almost 100% of the dieters studied.
#5. Lack of water, the #1 trigger of daytime fatigue.
#6. Preliminary research indicates that 8-10 glasses of
water a day could significantly ease back and joint pain
for up to 80% of sufferers.
#7. A mere 2% drop in body water can trigger fuzzy short-term
memory, trouble with basic math, and difficulty focusing on
the computer screen or on a ! printed page.
#8. Drinking 5 glasses of water daily decreases the risk of
colon cancer by 45%, plus it can slash the risk of breast
cancer by 79%., and one is 50% less likely to develop
bladder cancer. Are you drinking the amount of water
you should drink every day?
Now the question is, would you like a glass of water?
Numerous studies link caffeine to calcium loss contributing to osteoporosis, and more bone fractures. Calcium is robbed from our bones to neutralize every time we consume something acidic. A study printed in the January 1994 Journal of the American Medical Association found that women who drank just two cups of coffee a day increased their risk of hip fracture by 69 percent.
Cortisol is what our bodies produce when there is a fight or flight response needed. Taking a chemical that imposes this such as caffeine induces the state of stress continuously on the body and therefore also ages us more rapidly. This also reduces our immunity. Our main energy that is needed for normal metabolic function gets halted by caffeine toxemia. This can stay in the blood stream for 18 hours after consuming caffeine.
In about 60 to 70 percent suffering from diabetes or hypoglycemia caffeine promotes even further blood sugar imbalances. Insulin and the amount of sugar in the blood is increased when caffeine is in the system. Numerous patients of J Curtis Nickel, MD were able to reverse their Type II Diabetes simply by omitting caffeine consumption.
The toxicity of caffeine can be found when trying to remove this stimulant from your diet. The withdrawal symptoms of detoxification alone should clue you into how terrible it is for our bodies. Common symptoms include headaches (caused by sudden increase circulation to the brain when blood flow is no longer constricted), fatigue, sleepiness, lethargy, irritability, depression, muscle pain and stiffness, and sometimes even flu like symptoms. The narcotic effect of caffeine is so powerful that its influence is abundantly clear when the addict reintroduces this stimulant and all symptoms vanish.
Social acceptance is a big reason we stay on our poor patterned choices. It is easy to pull one piece of research or information to try and justify that something is good for us. Are there antioxidants in coffee? Yes, but they also exist in heroin and cocaine. If you want the best antioxidants try raw grape skins (again that is no reason to drink them mixed with ethyl alcohol as some researchers push). It is best to get your antioxidants and polyphenols (plant compounds) from real whole raw plant food sources. Those avoiding fructose can acquire these from green raw vegetables, which are also high in fiber, minerals, and absorbable vitamins. (Hippocrates Volume 26, Issue 4 Aliveraw.com Dr. Brian Clement)
We used to think coffee was a wonderful way to spike our energy. Sadly coffee dehydrates us, raises our cortisol levels (aging us rapidly), and makes us acidic. Coffee also hurts our natural intestinal flow, raises anxiety to high levels, aggression and blood pressure, along with staining our teeth as the least of the issues. Coffee is a depressant which in the long run does not help with raising energy. Coffee makes our anxiety heightened and therefore hurting our ability to focus. Coffee has also been linked to cancer. Heating the coffee bean creates the chemical Methylglyoxal, benzopyrene, and chlorogenic atractyosides. A 1981 study from the Harvard School of Public Health concluded that drinking coffee was the cause of half of all pancreatic cancer cases. It also found that drinking three cups of coffee a day increased the risk of pancreatic cancer by three times. Furthermore, all disease is promoted in an acidic environment and the goal of health is to create an alkaline body.
A healthy body maintains a blood pH of around 7.3. Coffee is 25.1 on the acidic scale. Caffeine causes a large amount of sugar to be released into the bloodstream. The pancreas reacts by releasing an excessive amount of insulin. The sugar is burned by the body rapidly producing quick energy. Caffeine can cause chromosomes in the cell’s nucleus to break apart. These genes get re-arranged by the toxin. This defect can be seen in the delivery room of hospitals. Coffee also increases urination frequency which inhibits absorption of nutrients (especially Iron). Decaffeinated Coffee is just as bad as an even more acidic than regular coffee. With most our world already being toxic from our everyday diets high in acidity this is the last thing we need to add. Anthony Robbins 2000 Life Mastery Course).
Anxiety - Since caffeine is a stimulant it interferes with adenosine, which is actually a brain chemical that helps to calm us down. We all know that panic attacks arise from situations that leave us at the opposite end of calm, so if caffeine is affecting this process within the brain, it is obviously going to lead to more frequent and more severe attacks. Caffeine also raises our lactate levels which are a known contributor in producing panic attacks.
If you are addicted to the taste of Coffee try “Teeccino”. It is non-acidic and tastes just like coffee. Teeccino comes in many flavors. Tastes amazing through an espresso machine with coconut creamer.
Have you studied Cave Men? They died quite young from disease. They were not masters of gardening or preserving fruits and vegetables to carry them through the changing seasons. With no knowledge of how to preserve harvest eating animals is a way to survive. Have you studied Apes or Bears? While at the Natural History museum in
Are human beings anatomically more similar to natural carnivores or to natural herbivores? Let’s find out….
But aren’t humans anatomically suited to be omnivores?
Nope. We don’t anatomically match up with omnivorous animals anymore than we do with carnivorous ones. Omnivores are more similar to carnivores than they are to herbivores. For a more detailed summary table that compares the properties of carnivores, herbivores, and omnivores side by side, see this page: Comparative Anatomy & Taxonomy
The link above also debunks the opportunistic feeder theory, which states that because humans can eat like omnivores, that we must therefore be omnivores. And this is of course false because mere behavior doesn’t indicate suitability. There are plenty of things we can do as a species that would threaten our survival if we all considered them suitable default behavior, such as shooting each other, lobbing hand grenades, or sending spam.
We Were Meant to Eat Meat Right? -Why is it Killing us?
Animals who eat meat take pleasure in killing and eating raw flesh. If you killed an animal with your bare hands and ate the corpse raw you would be considered deranged. Most humans get queasy around raw blood and organs. Ask yourself if you salivate when you see a dead animal sitting on the side of the road? Do you daydream about killing animals with your bare hands and ripping them apart with your bare hands and teeth?
We are quite ill equipped to digest meat in the short-term. The long-term damage that a meat-based diet causes on the human body more than confirms that we were not meant to eat corpse flesh. Natural carnivores never suffer from heart disease, diabetes, strokes, or obesity, ailments that are caused in humans by the consumption of the saturated fat and cholesterol in meat.
Dr. WilliamC. Roberts, M.D., editor of the authoritative American Journal of Cardiology, sums it up this way: "Although we think we are one, and we act as if we are one, human beings are not natural carnivores. When we kill animals to eat them, they end up killing us because their flesh, which contains cholesterol and saturated fat, was never intended for human beings, who are natural herbivores."
In studies where carnivores consume 200 times the amount of animal fat and cholesterol that the average human consumes each day, they do not develop the hardening of the arteries that leads to heart disease and strokes as in humans.4 Researchers have found that it is impossible for carnivores to develop hardening of the arteries, no matter how much animal fat they consume.5
Carnivores are capable of metabolizing all the cholesterol and fat in meat, but humans are far different. Our bodies were not designed to process animal flesh, and all the excess fat and cholesterol from a meat-based diet makes us sick. Heart disease is the number one cause of death in America according to the American Heart Association, and medical experts agree that this ailment is the result of the consumption of animal products.6 A plant based diet has been repeatedly used to unclog the arteries of heart disease patients. Plant based diet’s not only prevent disease, but also treats diseases.
In addition to pointing out the damage done by saturated fat and cholesterol, scientists have also shown that eating animal protein can be harmful to human health. We consume twice as much protein as we need when we eat a meat-based diet, and this leads to osteoporosis and kidney stones.8 Animal protein raises the acid level in human blood, causing calcium to be excreted from the bones to restore the blood's natural pH balance. This calcium depletion leads to osteoporosis, and the excreted calcium ends up in the kidneys, where it can form kidney stones. The strain of processing all the excess animal protein from meat can also trigger kidney disease in meat-eaters.
The consumption of animal protein has also been linked to cancer of the colon, breast, prostate, and pancreas. In fact, according to Dr. T. Colin Campbell, the director of the Cornell-China-Oxford Project on Nutrition, Health, and the Environment, "In the next ten years, one of the things you're bound to hear is that animal protein … is one of the most toxic nutrients of all that can be considered."
Eating meat can also have negative consequences for stamina and sexual potency. One Danish study indicated that "Men peddling on a stationary bicycle until muscle failure lasted an average of 114 minutes on a mixed meat and vegetable diet, 57 minutes on a high-meat diet, and a whopping 167 minutes on a strict vegetarian diet."9 Besides having increased physical endurance, vegans are also less likely to suffer from impotence.
Since we don't have strong stomach acids like carnivores to kill all the bacteria in meat, dining on animal flesh can also give us food poisoning. In fact, according to the USDA, meat is the cause of 70 percent of foodborne illnesses in the United States because it's often contaminated with dangerous bacteria like E. coli, listeria, and campylobacter.10 Every year in the United States alone, food poisoning sickens over 75 million people and kills more than 5,000.11 While carnivores can process all the saturated fat, protein, and bacteria in animal flesh, a meat-based diet can send humans to an early grave. Clearly, people were not intended to eat meat, and we are to blame for patterning our taste buds on it at a young age.
4 & 5 William C. Roberts, M.D., "Twenty Questions on Atherosclerosis," Baylor University Medical Center Proceedings, Apr. 2000.
6 Reuters Health, "Heart Disease Still Number-One Killer in U.S.," Cardiovascular News Center, 1 Jan. 2002.
7 Elizabeth Somer, "Eating Meat: A Little Doesn't Hurt," WebMD, 1999.
8 University of Iowa Health Care Center, "Protein: How Much Is Enough?" 1999.
9 John Robbins, Diet for a New America, Walpole, New Hampshire: Stillpoint Publishing, 1987, pp. 156-58.
10 Amy Ellis Nutt, "In Soil, Water, Food, Air," The Star Ledger, 8 Dec. 2003.
11 Reuters, "CSPI: Seafood, Eggs Biggest Causes of Food Poisoning in U.S.," CNN.com, 7 Aug. 2000.
So what exactly is diabetes? We recognize two forms of the disease. Type I diabetes generally requires insulin treatment and was formerly known as juvenile diabetes. It seems to be an autoimmune type of disease, in which the body's immune system destroys the insulin-producing cells of the pancreas. "There's much evidence that drinking cow's milk in childhood is a risk factor. Type II diabetes is usually thought of as the adult form of the disease. The pancreas still produces insulin, but the body is resistant to its effects. About 80 percent of Type II diabetics are obese."
Can diet prevent diabetes? Most people think of a diabetic diet as one with no added sugar (which is no longer true), but it's not that simple. True, a major study found that people who develop diabetes tend to consume foods with a slightly higher glycemic index than people who don't develop diabetes. The glycemic index is a measure of how much your blood sugar is affected by eating a given food. It turns out that many starchy foods do raise your blood sugar more than other foods. For example, bread, including whole wheat bread, raises your blood sugar as much as white sugar does, and potatoes raise your sugar even more than that.
On the other hand, one recent study showed that women who consume higher amounts of whole grains have a lower risk of developing diabetes than other women do. So glycemic index isn't everything. It may just be that the slightly higher glycemic index diet of those developing diabetes simply reflects what we might call a "junk food" diet, the standard American diet, high in sugary snacks and fats, but low in the complex carbohydrates found in plant foods.
Many studies confirm that a meat-based diet, low in fiber and high in refined foods, is the cause of the epidemic of obesity and diabetes we are now seeing. Seventh Day Adventists, about half of whom are vegetarian, have only half the death rate from diabetes as the rest of the population. The protective effect of a vegetarian diet has been attributed to its high fiber content, and some feel that magnesium—the best sources of which are dark, leafy green vegetables, legumes, whole grains, and nuts—also play a role.
Some think of Type II diabetes as the milder form, but Type II diabetics develop the same complications as Type I diabetics. The good news is that when Type II diabetics change their lifestyle, by adopting a high fiber plant-based diet and losing the excess weight, the diabetes can often be reversed and the need for medication eliminated. Low carbohydrate, high protein diets do not reverse diabetes; they cause it. And they only promote weight loss when they contain a reduced number of calories, just as with most diets.
A study reported in the October 2001 issue of the British Journal of Nutrition found that among non-obese meat-eaters and vegetarians, the vegetarians were less resistant to the effects of insulin on their blood sugars, and therefore less likely to develop Type-II diabetes!
Protein also has an effect on retinopathy and the cause of poor vision in many people with long-standing diabetes. One study showed that diets that are high in carbohydrates and fiber and relatively low in protein help prevent diabetic retinopathy, whereas diets that are low in carbohydrates and high in protein tend to promote it. A plant-based diet, high in complex carbohydrate and fibers, can not only prevent many people from becoming diabetic, but can also prevent complications in those who have the disease.
Meat-based diets harm diabetics in other ways as well. Along with animal protein comes a "healthy" dose of cholesterol and saturated fat (what an oxymoron!). One does not need a medical degree to know that cholesterol and saturated fat are bad for blood vessels and lead to heart attacks and strokes (number one killer). To summarize, most cases of adult-onset diabetes could be prevented by lifestyle change and adoption of a plant-based diet, rich in fiber and complex carbohydrates and relatively low in protein and fat. In people with either Type-I or Type-II diabetes, a diet such as this, formulated in consultation with their doctors, could markedly reduce the incidence of serious complications.
Fruit has polysaccharides, disaccharides, and monosaccharides. Fruit has time released natural sugar molecules. Fructose bypasses the pancreas and so can be used by diabetics.
Reversing Diabetes in 30 Days is an independent documentary film that chronicles six Americans with diabetes who switch to a diet consisting entirely of vegan, organic, uncooked food in order to reverse disease without pharmaceutical medication. The six are challenged to give up meat, dairy, sugar, alcohol, nicotine, caffeine, soda, junk food, fast food, processed food, packaged food, and even cooked food for 30 days. The film follows each participant's remarkable journey and captures the medical, physical, and emotional transformations brought on by this radical diet and lifestyle change. We witness moments of struggle, support, and hope as what is revealed, with startling clarity, is that diet can reverse disease and change lives.
http://www.youtube.com/watch?v=bzdhBo4pbgE Watch this clip!
Depressing Isn’t It? Why 53% of Americans take Antidepressants
The latest statistics indicate that just over one-half of our country is taking antidepressants. Antidepressants are the number one prescribed drug in the U.S. and are even prescribed for animals now too. Doctors happily hand out these antidepressants, convincing many that they need them. As discussed earlier, “food is a natural chemical.” Most people eat many depressants in our day-to-day foods and, in turn, crave to feel good again. Proper nutrient rich diets keep our cortisol levels stable and are not studied by many doctors yet. The first step is our cellular health before stable mental health can be achieved. If you do not have healthy cells in the brain, it is hard to hold a healthy positive thinking brain to energize us. “Use of antidepressant drugs in the United States doubled between 1996 and 2005.”[i] Now, over 27 million people are on medications for depression, which in turn, usually require more prescriptions for side effects. Now that is good pharmaceutical business!
I once met a man who said his doctor put him on antidepressants in college and he had been on them ever since. He was drinking alcohol with the fraternity brothers every night and did not understand why he did not feel motivation the next day so his doctor prescribed antidepressants. Should the doctor have told him to stop drinking alcohol completely first and then reanalyze the situation? Antidepressant drugs, after all, should not be mixed with alcohol. When taking antidepressants and alcohol together, we cannot own up to loving ourselves fully. The good news is that this man I speak of was enlightened a few years ago, and he is now on his way to becoming a more aware and health conscious person.
What if we take responsibility for our nutrition first? What if doctors were banned from prescribing drugs until a patient is off all alcohol, refined sugar, processed foods, caffeine, and animal products? Our body is a machine and if you speed it up, slow it down, then clog it with animal products, how can we expect the machine to function at its best performance? Our mental state is largely a reflection of what we feed our body. If we put a depressant, such as alcohol, into our body why do we expect not to be depressed? It is much harder to take ownership of this, and easier to swallow "happy" pills or put on a Band-Aid to cover the issue. The sad part is that a large part of the country is not functioning correctly sexually either when on antidepressants. Once you are taking antidepressants, your sexual stimulation is troubled. Women have problems having orgasms while men have a hard time with blood flow.
Another side effect of antidepressants is sleeping disorders. Nonetheless, many are okay with the side effects, but they refuse to give up hamburgers, dairy, processed foods, alcohol, or coffee. We decide to take the “no change” route in our nutrition, and accept a pill (and then several more pills to help alleviate the side effects). Is there a pill for being downright crazy and stubborn? We need intellect pills, pills to rid us of fear of change, and the biggest pill of all could help with taking ownership and responsibility for our actions. Honor your emotions and then clean your body out to be the best functioning machine you can have. Watch the energy levels rise and have your normal body function return. How can our bodies help us to be happy when they are consumed with fighting off all the toxins we put down our throat?
We are energy beings and we have an energetic electromagnetic field. One of the best sources of energy is the sun and foods that gain their energy directly from the sun. In order to keep our energy fields powered properly, we need to eat the foods packed with the most live energy. Oxygenation to the body through cardio activity is a natural way to increase our endorphins and feel energized.
Typical side effects from antidepressants and other medications include dry mouth, urinary retention, blurred vision, constipation, sedation, sleep disruption, weight gain, headache, nausea, diarrhea, abdominal pain, loss of libido, agitation, anxiety, and many others. Are those symptoms easier to deal with than trying to change one's food intake?
Think Yourself into Positive Health
Since movies like The Secret have come out there is a notion that you can merely think yourself into health. While positive thought is good, the ability of being medically alive for a while purely on thought without nutritional intake is not yet possible. You need the right fuel to operate your cells at maximum strength and energy levels before expecting any mind-blowing clarity in thought. Positive thought is good, and then positive action is better yet. Will your car go forward with no gas, even if you sit and think positive thoughts about going forward? Your body wants to move forward too, and it needs help to be the strongest it can be. Turn your positive thoughts into eating alive plant-based foods to give your body and brain the maximum nutrients it can use. Soon, you will be a racecar yourself! Even if you are starting late in life, continue to nourish your body, and you will see results in many aspects of your life.
[i] Reuters, 2009
The best possible nutrition would include mostly raw fresh plant based foods. While that is not adaptable yet for all humans to chose…the closer our choices are to this diet on a daily basis you are telling your body you love it, embrace life, and want the most energy you can have. The more disease we can prevent before the need to cure the better.
Our bodies love vitamins in their natural state, and are the most absorbable into the body in the natural food. Nutrition operates as an infinitely complex biochemical system involving thousands of chemicals and thousands of effects on your health, it makes little or no sense that isolated nutrients taken as supplements can substitute for whole foods. Supplements will not lead to long lasting health and may cause unforeseen side effects. The dangers of the western diet cannot be overcome through supplements.
For years our schools have been providing “nutritional education” materials by the dairy counsel and meat industry, which compare the iron levels of different foods according to their weight. Intentionally or not, this has served to make meat appear unfairly advantageous when compared to vegetables and fruits, because the latter are high in water content, and the weight in the plant foods dilutes their figures when so calculated. Iron Absorption is greatly assisted by the presence of Vitamin C. The lack of this vitamin can prevent the body from effectively using the iron it is given. Fresh Veggies, sprouts, and fruits are the best sources of Vitamin C; whereas meats, dairy, eggs, fats and sugar have none. (Diet For A New
If a doctor tells you that you need animal products for any nutrient or health reason they have not been properly educated. For Example: There is more iron in veggies than meat, more omegas in flax, walnuts, algae, and other products. B-12 is found in vegetables.
Vitamin B-12 deficiencies- Vegans have a 1 in 1,000,000 chance of B-12 deficiency whereas meat-eaters have a 1 in 2 chance of heart disease (etc). The liver stores three years of B-12. Extremely small amounts of B-12 are required and it is very easy to supplement with a supplement once a week if that. B-12 deficiency is a weak argument considering the odds. B-12 comes from organic soils and raw vegetation.
Omega 3’s: While Fish does contain Omega’s, the fish actually do not produce Omega’s. They get it from eating plankton and algae. Which, we can eat directly as well. Walnuts, and Flax seed are two examples that also contain these vital Omega’s.
Iron Content of Foods (Milligrams per 100 calories) Source: “Nutritive Value Of Foods” Consumer and Food Economics Institute, United States Dept. of Agriculture, US Government Printing Office, 1977
Wow…what a shocker! There is more Iron and Fiber in Iceberg lettuce than any meat. All along we thought Iceberg had no nutrient content. FYI: There is no fiber in any animal product.
Grains, Seeds, Legumes
Meats and Fish
Dairy Products <stands for negative or takes Iron
Beans 2.3 Lima
Sirloin Steak-Lean 1.9
Cheddar Cheese < 0.1
Navy beans 2.3
Pot Roast-Lean 1.2
Blue Cheese <0.1
Ground Lean Beef 1.1
Cottage Cheese <0.1
Pumpkin Seeds 2.0
Tuna Canned/Drained .9
Mozzarella Cheese <0.1
Sunflower Seeds 1.4
Ham roast .9
Low Fat 2% Milk <0.1
Spilt Peas 1.4
Pork chop .9
Ice Milk <0.1
Low Fat Yogurt <0.1
Sirloin Steak .8
Whole Milk <0.1
Chicken breast .8
Ice Cream <0.1
Turkey-Light Meat .7
Whipping Cream <0.0
Ocean perch .6
Rib roast .6
Leg of Lamb .6
Lamb Chop .3
Beet Greens 11.2
Dried Apricots 2.3
Mustard Greens 8.3
Turnip Greens 6.5
Chinese Cabbage 4.0
Iceberg Lettuce 3.8
Bell Peppers 3.3
Green Beans 2.7
Red Cabbage 2.4
Green cabbage 2.4
Do we need meat and animal products for Iron? It is actually reverse. Dairy takes iron from our system. Steak has 1.9 milligrams of Iron per 100 calories and Spinach has 11.3 milligrams per 100 calories. (Diet For A New
We are just learning now how fast many nutrients from vegetables and fruits are lost after picking or cutting. A head of lettuce just picked from the garden will have many more nutrients than a head of lettuce on a truck for several days and in a warehouse. In an ideal world we would all have backyards and grow our own food, but try to buy local organic plant based food as much as possible for better nutrient content.
From John Robbins:
Zinc: It is wise for vegetarians to include plenty of zinc-rich foods in their diets, but the levels of zinc found in the hair, saliva, and blood of vegetarians are typically in the normal range. Zinc deficiency would be particularly harmful in pregnant women, but studies of pregnant women have consistently found no difference in zinc status between vegetarians and non-vegetarians.
Iron: Vegetarian diets are much higher in vitamin C, and vitamin C greatly enhances iron absorption, so even without eating red meat (which is high in iron), and even with the reduction in iron absorption from phytates, vegetarians are no more prone to iron deficiency than are non-vegetarians.
Copper: Vegetarian diets tend to be higher in copper, which overrides any reduced rate of absorption from phytates. Vegans, in particular, consume considerably more copper than meat-eaters.
Magnesium: Vegetarians diets are typically so much higher in this crucial mineral that vegetarians consistently show markedly higher serum magnesium levels than do non-vegetarians.
Calcium: Hundreds of studies have found vegetarians to have healthier bones, more positive calcium balance and less osteoporosis than meat-eaters — as well as less heart disease, cancer, high blood pressure, obesity, and diabetes, and substantially longer life spans.
Think of the billions of people pay for drugs, skin creams, etc. when in fact one of the best cures for longevity and looking young is a plant based diet. Most people who are on mostly raw food diets look many years younger than the rest of the population (even by decades). Our skin is the biggest organ we have, and it can tell a ton about how someone has cared for his or her body from the inside out. Our pore size, smoothness of skin, radiance, wrinkles, etc is a resemblance of what our cells have had to work with in our past. If you want to look alive it is very simple-eat alive and fresh. Refined sugar, coffee, alcohol, and animal products do nothing to help you look or feel younger. Even if you are starting late in life you will see the benefits of healthier new cells shortly if you stick with it.
Plant based diets are richer in the powerful antioxidant vitamins C, E and A (beta-carotene) than meat eaters, they are likely to have better health, with lower rates of obesity, diabetes, heart disease and cancer, and live up to six years longer. And the bonus is a lower risk of dementia.The basis of healthy eating is clearly vegetables, legumes, fruits and whole grains. (See the pull-out on page 9.)It’s also a diet that will help ward off wrinkles by boosting the skin’s natural defenses against sun damage. Researchers found that that people who ate more vegetables, legumes and olive oil were less prone to skin damage from sun, whether dark or fair-skinned. The worst skin damage was in those who ate a lot of dairy, meat, butter, margarine and and sugar. In fact, smooth skin is normally a measure of how well the rest of the body is ageing, according to the journal Age and Ageing. Older people with less wrinkly skin tended to be healthier and have fewer disabilities. And it’s never too late to start, according to the Department of Health’s Small Change, Big Difference campaign.
Raising our cortisol levels by stress, caffeine, or by artificially raising it through processed foods will age us rapidly. The best way to reduce cortisol levels is by eating a high nutrient plant based diet. When we spike our blood with a stimulant our bodies get confused. We need stable energy that will help keep our bodies in a non-stressful state which in turn helps keep our cells looking and feeling their best.
Carol Alt appeared in Playboy Dec, 2008 to show the world what almost 48 looks like when eating raw. While fitness played a part in this, she gives most of the credit to her diet of only raw non-animal foods. Raw food contains enzymes which help the body digest and absorb nutrients. Heating food above 116 degrees destroys these vital enzymes. This way of living not only encourages weight loss, but it also increases energy, and reduces the risk of heart disease and cancer. If you’re not a believer, then perhaps you should get a copy of Playboy – you know, for research purposes.
You may say my uncle Billy Joe Bob lived till he was 96 and ate whatever he wanted. There are a few cases of people who are lucky enough to not have disease hit them in life, and their bodies are somehow strong enough to fight off the toxins inside the body. Strong believer that we are meant to live far beyond 100, and Billy Joe probably could have had more energy, performed better, and looked younger if he had lived a more conscious life.
Most people after we hit our 30’s have the desire to look younger and stay looking younger. Is it no surprise that people who do not eat the dead look less dead normally. Some of the biggest stars in
Alicia Silverstone notes how much better vegetarian diets are for your health: "Since I've gone vegetarian, my body has never felt better, and my taste buds have been opened up to a whole new world. It's one of the most rewarding choices I've ever made and I invite you to join me in living a healthy, cruelty-free lifestyle." Indeed, studies show that a vegetarian diet promotes a healthy heart—and that helps stars maintain a youthful vigor and boundless stamina while on stage, in the studio, and on the field.
Sir Paul McCartney sums it all up: "If anyone wants to save the planet, all they have to do is just stop eating meat. That's the single most important thing you could do. It's staggering when you think about it. Vegetarianism takes care of so many things in one shot: ecology, famine, cruelty." From Goveg.com
Shania Twain- I don't eat meat, fish, or eggs. I was never a big meat-eater, but I've got more energy now," says Shania, who hasn't eaten an animal since she married longtime vegetarian (and record producer) Mutt Lange.
Barbara Walters had a show on TV in 2008 about living past 100. Many doctors agreed that humans should live a lot longer than we are currently. Some recent studies I have seen have quantified the
By Rita Zeidner
Special to The
Tom Perls, head of NECS at
Full of Beans?
Other researchers concentrated on the diets of centenarians and came up with a high intake of legumes – pulses. It’s certainly true of the Japanese with their tofu, natto and miso based on soya beans; the Swedes with there brown beans and peas; and Mediterranean dwellers with their lentils, chickpeas and white beans. The hotspot for longevity is the Japanese
These aged Okinawans also had reduced rates of breast and prostate cancer, half the rate of ovarian and colon cancer and a much lower risk of dementia. It wasn’t genetics that took the credit but diet – the right formula for combating disease. And what’s good for the Okinawans…Normal, everyday processes such as breathing, digesting food or simply moving about creates unstable molecules called free radicals that can damage cells and result in cancer and other diseases. Smoking, pollution, ultraviolet light and stress also create free radicals but so can cooking food – especially meat.
Will soy cause men’s breasts to grow due to estrogen? Well, that was quite a nice scare to get people off soy. If you are a man and trying to grow breasts, may I suggest dairy? Tons of hormones in dairy! Estrogen actually helps in anti-aging, but it needs to be balanced. Eating too much soy can surely throw your hormones out of whack. Another scare commonly heard lately is that estrogen in soy causes cancer. What about soy and cancer? Is there anything to the allegations coming from the anti-soy camp that soy consumption causes cancer? Such charges are certainly incompatible with the findings of the Health Professionals follow-up study, which found a 70 percent reduction in prostate cancer for men who consume soy milk daily.
While soy is better than animal products, there are still better options than soy ( almond, or hemp milk is better for us). Most soy products have been altered greatly. If we all just ate edamame, that would be a different story. Soy is still acidic when processed by man and hard to digest.
Ninety-seven percent of North America’s soybean crop has been genetically modified. Although the soybean, when analyzed in a laboratory, has a plethora of nutritional components, including the essential amino acids, it is virtually impossible to absorb these nutrients. This mishap is due to the millennia of hybridization of this legume. Mixing one bean with another time and time again has radically changed the soybean's molecular structure, making it almost impermeable for the digestive system. This is why there is growing evidence that most people suffer digestive problems associated with the ingestion of soy products. It has also been found that soy harbors phytic acid, which interferes with the assimilation of calcium, magnesium, copper, iron, and zinc. Processed soy foods contain high levels of MSG, fluoride, and aluminum, all of which are toxic to the nervous system. When food manufacturers process soy, it not only becomes acidic but carcinogens, such as lysinealanine and nitrosamine, are created. Alas, many people who eat large quantities of soy develop allergies or sensitivities to soy over time.[i]
Cow's Milk vs. Soy Milk
Other anti-soy crusaders, most notably the U.S. dairy industry, clearly have a financial agenda. In recent years, the dairy industry has been waging a war against soy milk. They have attempted to keep soy beverages from being included in the milk group in the dietary guidelines for Americans. They have sued the manufacturers of soy beverages for using the word "milk," claiming that the dairy industry alone has a right to use the term, and they have tried to keep soy beverages from being sold alongside cow’s milk in the grocery aisles. A spokesperson for the National Milk Producers Federation made it clear why the industry was upset. “It is,” he said, “a clear attempt to compete with dairy products.” Meanwhile, there are a few more things the dairy industry isn’t telling you about the nutritional comparison between cow’s milk and soy milk. For example:
What would be a healthy relationship with soy in the diet?
Soy in small quantities can be fine. The best way to take advantage of soy’s health benefits is perhaps to follow the example of the older, traditional Asian diets. As a population, these are cultures that, when they have eaten their traditional diets, have tended to be healthier and live longer than Americans. They have traditionally eaten moderate amounts of whole soy foods, such as edamame and fermented versions of tamari and miso. These are the better soy foods to eat, rather than the soy products made with soy protein isolates, soy protein concentrates, hydrolyzed soy protein, partially hydrogenated soy oil, etc. There are legitimate questions about certain soy foods, and much we have yet to learn. Becoming "soy-a-holics" and automatically downing anything made from soybeans is not the road to health, but neither is shunning and stigmatizing all soy foods.
[i] www.SoyStats.com, 2005, Purdue University; The American Soybean Association, St. Louis, MO; Arpad Pustar, “Genetically Modified Foods-Are they a Risk to Human and Animal Health” 2001; Roy B. Kupsinel, “The Dangers of Soy Protein”; Jack Phillips, American Free Press, 2006
Is it any wonder that the National Dairy Council is the foremost supplier of nutritional education materials to classrooms in the United States?
Calcium Myth: When we consume dairy products or any animal's milk in any form, it makes our body highly acidic and robs us of calcium and iron. The way our body reacts to this metabolic acidity is to neutralize it by pulling calcium from our bones. The calcium from dairy cannot be absorbed into our bodies because of the acidic nature and protein content of dairy. The highest rates of osteoporosis are in countries with the highest dairy consumption. The China Study goes into this in depth.[i] Milk does not "do a body good," no matter what doctors, the media, and nutritionists tell you. Diary is a poor choice whether it is raw, organic, non-pasteurized, etc. It is still acidic, robs your body of iron, does not supply calcium, and causes disease. It does a calf’s body good when trying to double its weight quickly. Milk was made for a baby cow. But even they stop drinking it when they are old enough.
Nature's Perfect Food? A Second Opinion!
In the movie Men in Black, the character played by Tommy Lee Jones draws the distinction between a "person" and the mass of "people." He states, "A person is smart, but people are dumb, panicky, dangerous animals, and you know it." In other words, we do a whole lot of things as "people" we would never do as an individual "person." It is great that you are making the effort to educate yourself, refusing to buy the prepackaged party line dished out by the conventional medical establishment and media. Yet there are some areas that are so ingrained that we revert to our "people" manner of thinking.
Dr. Whitaker comments about bone disease as follows:
In only two generations, the rate of hip fractures in the U.S. has quadrupled, and it is currently one of the highest rates in the world. Americans are also near the top of the chart for dairy consumption. Would someone out there please tell me why we keep telling our children that dairy foods strengthen their bones? Excess protein intake-not only from milk but all animal protein sources-increases the need for calcium to neutralize acidic protein breakdown products, destroying bone in the process. A lifetime of a high-protein diet usually eats away at your bones. Lower protein vegetarian diets are associated with significantly higher bone mineral density. So the first and most important dietary step is to eat less protein. This generally means cutting down on milk...Although dairy products contain calcium, little of it is deposited in the bones-instead the calcium is used to neutralize the acidity brought on by milk protein.[ii]
Food Safety Milk is "Udder" Nonsense
Is cow's milk an appropriate food for humans? Cow's milk is species-specific food for calves. It is no more appropriate to drink the milk of cows than it is to drink the milk of other mammals. Yet, we do it because we've always done it.
Myth: Milk Helps Build Strong Bones
American parents pass this myth on to their children, and misguided nutritionists reinforce it. In actuality, milk and other dairy products weaken the bones and accelerate osteoporosis. Consumption of milk causes the very condition it's advertised to prevent.
Osteoporosis results from calcium loss, not an insufficient calcium intake. Dairy products, because of their high protein content, promote calcium loss. Studies examining the incidence of osteoporosis have found that a high consumption of dairy products is associated with high rates of osteoporosis. If you want strong bones, don't drink milk.
Myth: I Need to Take Calcium Supplements
Most Calcium supplements such as calcium carbonate, coral, oyster shells, chalk, eggshells, are highly dangerous to the human body. We cannot process them, but yet they are added to so many of our foods. Heart disease is an infection that starts with calcium deposits. Arthritis, cataracts, tumors, etc. all come from calcium deposits (calcification diseases). We need to dissolve bad calcium from our bodies and stop adding calcium carbonate or other non-absorbent calcium to our bodies. Fulvic Acid and MSM help dissolve calcium deposits. Calcium carbonate is added to cereals, milk, processed foods and are very dangerous for the body. Think of your body as an ocean and calcium carbonate basically builds barnacles in our body from non-absorbent calcium. Naturally occurring calcium can be found in dark leafy greens, sea vegetables, sprouted beans and green juice. A lifestyle of not working out also leads to calcium deficiency.
Myth: Milk is the Ultimate Health Drink
The notion that milk is healthy for you is, again, "udder" nonsense. While eating fruits, vegetables, and whole grains has been documented to lower the risk of heart attack, high blood pressure, and cancer, the widely touted health benefits of dairy products are questionable at best. In fact, dairy products will cause osteoporosis, heart disease, obesity, cancer, allergies, and diabetes. Dairy products are anything but "health" foods.
The association between milk and heart disease is particularly strong. While we've always known that high-fat dairy products, such as whole milk and cheese, are significant contributors to high cholesterol levels and heart disease, William B. Grant, Ph.D., summarizes the mounting evidence that nonfat milk is also a major player in bringing on heart disease. Writing in Alternative Medicine Review, Dr. Grant points out that nonfat milk, which contains substantial amounts of dairy protein, is very low in B vitamins. The metabolism of all this protein in the absence of B vitamins contributes to the buildup of homocysteine, a marker for heart disease.
Myth: Milk is Necessary for Growing Children
There are three reasons kids and milk should not mix. First, milk is the leading cause of iron-deficiency anemia in infants, and, in fact, the American Academy of Pediatrics now discourages giving children milk before their first birthday. Second, it has been shown that milk consumption in childhood contributes to the development of Type-I diabetes. Certain proteins in milk resemble molecules on the beta cells of the pancreas that secrete insulin. In some cases, the immune system makes antibodies to the milk protein that mistakenly attack and destroy the beta cells.
Third, milk allergies are very common in children and cause sinus problems, diarrhea, constipation, and fatigue. They are a leading cause of the chronic ear infections that plague up to 40 percent of all children under the age of six. Milk allergies are also linked to behavioral problems in children and to the disturbing rise of childhood asthma. (Milk allergies are equally common in adults and produce similar symptoms.)
Myth: Milk is Wholesome
As if milk weren't bad enough already, the chemical giant, Monsanto Company, and the FDA have made it far worse. In 1994, the FDA approved the use of recombinant bovine somatotropin (rbST), a genetically engineered hormone from Monsanto, that increases milk production in cows by 10-25 percent. Milk from cows treated with rbST contains elevated levels of insulin-like growth factor-I (IGF-I), one of the most powerful growth factors ever identified.
IGF-I occurs naturally in both cows and humans and, in a fluke of nature, is identical between these two species. While IGF-I doesn't cause cancer, it definitely stimulates its growth. Recent studies have found a seven-fold increase in the risk of breast cancer in women with the highest IGF-I levels, and a four-fold increase in prostate cancer in men with the highest levels. Not only does rbST elevate your exposure to these growth factors, it also increases infections of the cow's udders. Therefore, cows treated with rbST are given more antibiotics, so higher traces of these drugs, as well as pus and bacteria from infected udders, are found in their milk.
Casein protein is one of the most dangerous proteins to consume when attempting to prevent cancer. And casein can be found in high amounts in dairy products. Dairy causes mucus, allergies, worsens asthma, increases cancer growth, and causes osteoporosis—the exact thing the Dairy Counsel says it helps.
Is Casein the 'Opium' in Fast Food?
The major uses of casein until the 1960s were in technical, non-food applications such as adhesives for wood, in paper coating, leather finishing and in synthetic fibers, as well as plastics for buttons, buckles etc. During the past 30 years, however, the principal use of casein products has been as an ingredient in foods to enhance their physical (so-called 'functional') properties, such as whipping and foaming, water binding and thickening, emulsification and texture, and to falsely improve their nutrition.[iii]
Casein is the curd that forms when milk is left to sour. It is the most commonly used milk protein in the food industry.[iv]
Casein [US: “kay-seen”]- Date: 1841: a phosphoprotein of milk. Casein is precipitated from milk by heating with an acid or by the action of lactic acid in souring and is used in making paints and adhesives b : one that is produced when milk is curdled by rennet, is the chief constituent of cheese, and is used in making plastics probably from French caséine, from Latin caseus.[v]
or caseinates include imitation sausages, soups, stews, high-protein beverage powders, fortified cereals, infant formula, nutrition bars, bakery glazes, coffee whiteners, formulated meats, salad dressing, sauces, and whipped toppings. Casein and caseinates are used as extenders, tenderizers, nutritional fortifiers, and texturizers, and therefore, they can be found in products other than foods. For instance, Trident for Kids and Trident Advantage contain recaldent, which contains a milk-casein derivative. Other examples of products containing casein include cosmetics, adhesives, pharmaceuticals, nutritional and personal care products.
Also, there is some evidence from studies indicating that animal protein—particularly casein, which is found in dairy (including nonfat dairy)—promote some forms of cancer. At Cornell University, for example, Dr. T. Colin Campbell and his colleagues have found that casein is a strong promoter of tumor growth. Other studies have shown that casein helps promote the growth of coronary artery blockages.[vi]
The remarkable agreement between mortality and the consumption of casein suggests that this factor is worthy of serious consideration as a potential source of cardiovascular disease when taken in conjunction with regional variations in the traditional risk factors. beta-casein A1 consumption also correlates strongly with type 1 diabetes incidence in 0-14-year-olds, suggesting that IHD and diabetes may share at least one causative risk factor.[vii]
Dr. Kalle Reichelt of the Institute of Pediatric Research at the University of Oslo in Norway cited over 200 international scholarly sources in a 1996 paper advancing the theory that schizophrenia and related affective disorders are caused by "food constituents (gluten and casein) (that) may have disease-promoting effects and cause behavioral changes." The theory originated in the 1960s with an American, Dr. Curtis Dohan. He put schizophrenics on gluten-free, casein free diets under double blind conditions and got dramatic results. Many of his patients were able to return home from locked mental hospital wards. Reichelt, in Norway, has recently used new methodology to validate Dohan's theory. Reichelt achieved dramatic learning and behavior improvements in autistic children with a gluten-casein free die
Casein can affect the personality as well via depression, overeating, drinking, mood, and evening compulsive behaviors.[viii]
Certain foods appear to stimulate the release of opiate chemicals within the brain. These are chemical cousins of morphine and heroin. While casein is not as strong as illegal drugs, it appears to be strong enough to keep us coming back, especially when we are stressed, tired, angry, or alone. Not every food does this. The groups that do are sugar (and sugar-fat mixtures, such as butter cookies, as well as foods that produce sugar rapidly), chocolate, cheese, and meat.[ix]
For example, in cow's milk the major proteins are a-casein and b-lactoglobulin; the ratio of casein to whey protein is 80:20; the casein volume is double that of human milk, and the curd formed is hard; the principal milk immunoglobulin is IgG; and lactoferrin and Iysozyme are present only in small amounts . Cow's milk triglycerides contain a higher proportion of short chain fatty acids and a lower proportion of long chain and polyunsaturated fatty acids; furthermore, the positional distribution of fatty acids on the glycerol molecule is different . In addition, many of the non-nutritional factors found in human milk are absent from cow's milk, or are present only in trace amounts. For the human baby, these differences affect the digestibility and absorption of nutrients, the bioavailability of micronutrients, and the potential benefits from non-nutritional factors.
Casein Corporations and What They're Doing
Ammonium caseinate is used mainly in bakery products, therefore, it does not have to be listed on the ingredients label. Calcium caseinate is used as a nutrient supplement. It is used in creamed cottage cheese, powdered diet supplements, nutritional beverages, processed cheese, and frozen desserts because it has a milky appearance and smooth feel in the mouth. Potassium caseinate is used in frozen custard, ice cream, ice milk, and fruit sherbets. Sodium caseinate is highly soluble and is used as an emulsifier in coffee whiteners, cottage cheese, cream liqueurs, yogurt, processed cheeses, and some meat products. It is also used to improve the whipping properties of dessert whips.
Imitation sausages, soups, stews, high-protein beverage powders, fortified cereals, infant formula, nutrition bars, bakery glazes, coffee whiteners, formulated meats, salad dressing, sauces, and whipped toppings all may contain casein or caseinates.
Casein proteins make up about 80 percent of the protein in cow’s milk.
One out of every four dogs and cats in the western world is now obese. Tons of Casein can be found in their pet food.[x]
Whey protein is "way" bad! Make sure to stay away from whey protein as well because it is another cancer causing, dangerous protein derived from processed milk.
How Much Cheese Do Americans Eat?
In 1970, the dairy industry produced 2.2 billion pounds of cheese. The population of the United States was 203 million, which translates to 10.8 pounds of cheese per person. By 1990, America's population had grown to 248 million, but Americans were eating more cheese—6 billion pounds worth! That's an average of 24 pounds per person. In 1994, according to the USDA, the average American consumed 27.7 pounds of cheese. America's rate of cheese consumption is skyrocketing. As we approach the new millennium, America's per-capita cheese consumption will break the 30-pound per person level.
PUS: The Food and Drug Administration (FDA) allows 750 million pus cells in every liter of milk (about two pounds). In Europe, regulators allow 400 million pus cells per liter. France and Italy are known for their magnificent cheeses. Perhaps that's their secret: less pus! Because it takes 10 pounds of milk to make one pound of cheese, a pound of cheese can contain up to 7.5 billion pus cells. If your American cheese is sliced so that there are 16 slices to a pound, that single slice of American or Swiss can contain over 468 million pus cells.
GLUE: Eighty percent of milk protein consists of casein. Casein as you learned in the last chapter is the glue used to hold a label to a bottle of beer. Trying to scrape one of those labels from inside your body would be tough. Casein is the glue that holds together wood in furniture, so you can imagine the havoc it would have on bowel movements.
Casein is a foreign protein and your body reacts to its presence by creating an antibody. That antibody-antigen reaction creates histamines. Antihistamines (like Benadryl™) are used to counter the effects of histamines. Mucus and phlegm are produced as a result of cheese consumption. Mucus congests internal body organs and creates phlegm. The average American lives his or her life with a gallon of mucus clogging the kidney, spleen, pancreas, tracheal-bronchial tree, lungs, thymus, and other organs. Imagine not eating cheese or any other dairy product for just six days. An internal fog will lift from your body as the mucus leaves. Eat just one slice of pizza on day seven, and 12-15 hours later, the mucus will return.
HORMONES: Every sip of milk has 59 different powerful hormones. Which ones do you want your children to consume? Estrogen, progesterone, or prolactin? Men, are you ready to grow breasts? As a little girl becomes a big girl, then a mature woman, she will produce the total equivalent of one tablespoon of estrogen. The average American now consumes nearly thirty pounds of cheese each year, which contains concentrated hormones. One pound of cheese can contain 10 times the amount of hormones as one pound of milk. Nursing cows were never supposed to pass on cheese to their calves. They were, however, designed to pass on hormones, lactoferrins, and immunoglobulins in liquid milk to their infants.[xi]
ANTIBIOTICS: Consumers Union and the Wall Street Journal tested milk samples in the New York metropolitan area and found the presence of 52 different antibiotics. By eating ice cream, yogurt, and cheese, you're also consuming antibiotics. Cows are fed chicken feces as supplemental protein. The droppings are baked and sanitized, but the heat process does not destroy the hormones in chicken feed.
BACTERIA: In February 1999, the Land of Lakes Company recalled nearly 400,000 cases of cheese products from supermarkets in every one of America's 50 states. Cheese makes a remarkable culture medium for bacteria, which can stay alive for up to six months. The 1999 recall was for listeria. Eating listeria can take up to 45 days for you to become sick. Would you make the connection? Cheeses can also contain bacteria that cause diarrhea and irritable bowel syndrome. Forty million Americans are so affected.[xii]
[i] Campbell, supra, 204)
[ii] Julian Whitaker, MD, Julian Whitaker's Health & Healing Tomorrow's Medicine Today, 8 no. 10 (1998)
[xii] Robert Cohen, Milk: The Deadline Poison
We worm our pets due to parasites, and sadly many humans are suffering from the same thing, and are not even aware of it. There are natural ways to help get rid of the parasites through your stool. There are many natural foods, herbal cleansing products, and essential oils that one can take to rid themselves of worms. Suggest natural health store varieties first. I am on a six month cycle myself. Perhaps switch up the products you use so that the parasites do not become immune. While some veggies, water, and other foods do have parasites, fish and meat are some of the biggest culprits. If parasites are the problem, it is very important to take larger doses of plant-derived nutrients from whole food due to deficiencies. Some worms suck your vitamins and minerals directly out of the blood. Others absorb your nutrients through their outer skin layer. The nutrients need replacing daily.
Here is a story that got to me:
My wife loves sushi. Sushi is just raw fish. Raw fish is full of deadly contaminants. Is she doomed? Pull no punches.
Mike, I have to be honest with you. There is a big potential problem here. It involves something that's small, pink, and crawls.
HINT: You're not likely to chuck it under the chin and go, "Ooh, CUTE Baby Snookums."
You got it, pal. Worms.
Eating raw fish can result in anisakiasis, an infection caused by an infestation of Anisakis worm larvae.
Now, don't panic, it's not that bad. They're not BIG worms. Not like one of those tapeworms, which can be a foot or two in length and take up more room in your abdominal cavity than you do.
No, these are LITTLE worms. They grow up to a mere one inch in length. This is not comforting you, I can tell. Sorry, I'm doing the best I can.
If you're lucky, the worms will wind up in your stomach, where the chief symptom is generally a sudden attack of intolerable pain. It starts within 12 hours after eating the affected fish and continues for two or three days, until the worms expire.
If you're not as fortunate, the larvae head down to your intestines, where they can take up permanent residence.
You could think of them as low-maintenance pets. I mean, you don't have to walk them. To be considerate, every once in a while you could sort of jiggle, so they get some exercise. As for eating--well, I guess they take care of that on their own.
Maybe you don't want to think about it.
Cases of anisakiasis turn up from time to time in Japan and the Netherlands, where raw fish eating is common. Here the disorder is often misdiagnosed as appendicitis, peptic ulcer, or stomach cancer.
The only treatment is to poke a tube down your craw and remove the larvae one by one. Don't let anybody fool you: you cannot freeze fish at home to kill parasites, not even if you freeze it for months. This process simply puts the parasite to sleep until it is thawed. This cryogenic suspension was graphically demonstrated to me personally when some whole frozen bluegill (a freshwater type of fish) were thawed in my sink, and they proceeded to snap back to life and flop around the sink until they were humanely dispatched. These bluegills had been in my freezer for several months before this shocking event occurred. Needless to say, the even lower brain-stemmed parasites they might have had would be equally surprised at their new awakening.
Some of the assassins who run sushi bars will tell you they can check for worms by "candling," holding the fish up to the light and cutting out the larvae before slapping what's left on your platter. The Centers for Disease Control, however, say the efficacy of this method is on a par with rain dancing. Who wants to eat alive or dead worms?
Now understand, I'm not saying you're GUARANTEED to get worms if you eat sushi, or, for that matter, sashimi, ceviche, or some other type of raw fish cuisine. Just the thought of eating alive or dead parasites should be enough for anyone to rethink what goes into your mouth. Here is a surgery on a Japanese guy who ate a lot of sushi. He lost his motor skills because of roundworms and tapeworms.
Tapeworms and roundworms and their eggs which abounds in all fish (fresh or saltwater) can only sometimes be killed by thorough cooking and/or freezing the fish to between 4 degC - 0 degs C. Whether eating raw or cooked parasites they do not sound appetizing.
The life cycle of an anisakid nematode begins when seals or sea lions eat infected fish (Figure 1). The larval nematodes grow to maturity, and the marine mammal excretes the nematode eggs into the sea where they hatch. Shrimp-like animals eat the larvae, and fish eat the shrimp-like animals. The larvae then develop into the form we see in fish.
The life cycle for a tapeworm is similar. Mammals or birds eat infected fish. The eggs hatch in freshwater. Crustaceans eat the eggs, freshwater and anadromous fish eat the crustaceans, and we eat the fish. seafood.ucdavis.edu/Pubs/parasite.htm
Principal Author: Marcelle Pick, OB/GYN NP
Words from Dr. Marcelle Pick: " Irritable Bowel Syndrome (IBS) or intestinal parasites-IBS is just the beginning of the story, not the conclusion. I think IBS is being used by doctors as a catch-all diagnosis for a complicated host of symptoms that need to be explored in depth before the root cause (such as yeast, intestinal parasites or food sensitivities) Marcelle Pick, OB/GYN NP now tests for parasites in every woman who comes into the clinic with a diagnosis or symptoms of IBS. You may be surprised to learn that 40% of these women prove to have intestinal parasites — even though many have never left the
When I first began working with women with issues of bloating and gas, I never anticipated seeing the number of women with intestinal parasites that we do. My expectation was that parasites really only occurred in third world countries. We know from a number of studies that in such countries parasites affect up to 99% of the population. The problem in the
Candida or chronic Candidiasis -an overgrowth in the gastrointestinal tract of yeast, can be hard to detect, for its symptoms are the same as those of a number of other health problems. Symptoms of chronic candidiasis are fatigue, allergies, immune system malfunction, depression, chemical sensitivities, heartburn, gas, belching, diarrhea, fatigue, headaches, irritability, and digestive disturbances. Several people who have this have an extended belly, but not always. 1,2 Most people do have some type of Candida for it is hard to keep our intestines super clean unless on a raw diet. To what degree you have it can be tested.
Some of the following self-care steps may help get candidiasis under control:
· Eat foods low in refined carbs and sugars
· White flour, refined sugars, and fruit juices may help yeast grow in the intestine, so cut them out of your diet
· Try some beneficial bacteria such as a probiotic supplement to control yeast in the intestine (No dairy yogurt)
· Check out antifungal supplements
· To reduce yeast in the intestine, try caprylic acid, supplemental garlic, or oregano oil.
· Avoid eating foods like bread and cheese, which contain yeast and mold
· Stay away from as much dairy as possible and no eggs, chicken or meat.
These recommendations are not comprehensive and are not intended to replace the advice of your doctor.
What's so great about Wheatgrass?
1 Wheatgrass Juice is one of the best sources of living chlorophyll available.
2 Chlorophyll is the first product of light and, therefore, contains more light energy than any other element.
3 Wheatgrass juice is a crude chlorophyll and can be taken orally and as a colon implant without toxic side effects.
4 Chlorophyll is the basis of all plant life.
5 Wheatgrass is high in oxygen like all green plants that contain chlorophyll. The brain and all body tissues function at an optimal level in a highly-oxygenated environment.
6 Chlorophyll is anti-bacterial and can be used inside and outside the body as a healer.
7 Dr. Bernard Jensen says that it only takes minutes to digest wheatgrass juice and uses up very little body energy.
8 Science has proven that chlorophyll arrests growth and development of unfriendly bacteria.
9 Chlorophyll (wheatgrass) rebuilds the bloodstream. Studies of various animals have shown chlorophyll to be free of any toxic reaction. The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll, even in those animals which were known to be extremely anemic or low in red cell count.
10 Farmers in the Midwest who have sterile cows and bulls put them on wheatgrass to restore fertility. (The high magnesium content in chlorophyll builds enzymes that restore the sex hormones.)
11 Chlorophyll can be extracted from many plants, but wheatgrass is superior because it has been found to have over 100 elements needed by man. If grown in organic soil, it absorbs 92 of the known 102 minerals from the soil.
12 Wheatgrass has what is called the grass-juice factor, which has been shown to keep herbivorous animals alive indefinitely.
13 Dr. Ann Wigmore has been helping people get well from chronic disorders for 30 years using wheatgrass.
14 Liquid chlorophyll gets into the tissues, refines them and makes them over.
15 Wheatgrass Juice is a superior detoxification agent compared to carrot juice and other fruits and vegetables. Dr Earp-Thomas, associate of Ann Wigmore, says that 15 pounds of Wheatgrass is the equivalent of 350 pounds of carrot, lettuce, celery, and so forth.
16 Liquid chlorophyll washes drug deposits from the body.
17 Chlorophyll neutralizes toxins in the body.
18 Chlorophyll helps purify the liver.
19 Chlorophyll improves blood sugar problems.
20 In the American Journal of Surgery (1940), Benjamin Gruskin, M.D. recommends chlorophyll for its antiseptic benefits. The article suggests the following clinical uses for chlorophyll: to clear up foul smelling odors, neutralize strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome chronic inner-ear inflammation and infection, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhea in many cases.
21 Wheatgrass Juice cures acne and even removes scars after it has been ingested for seven to eight months. The diet must be improved at the same time.
22 Wheatgrass juice acts as a detergent in the body and is used as a body deodorant.
23 A small amount of wheatgrass juice in the human diet prevents tooth decay.
24 Wheatgrass juice held in the mouth for 5 minutes will eliminate toothaches. It pulls poisons from the gums.
25 Gargle Wheatgrass Juice for a sore throat.
26 Drink Wheatgrass Juice for skin problems such as eczema or psoriasis.
27 Wheatgrass Juice keeps the hair from graying.
28 Pyorrhea of the mouth: lay pulp of wheatgrass soaked in juice on diseased area in mouth or chew wheatgrass, spitting out the pulp.
29 By taking Wheatgrass Juice, one may feel a difference in strength, endurance, health, and spirituality, and experience a sense of well-being.
30 Wheatgrass juice improves the digestion.
31 Wheatgrass juice is high in enzymes.
32 Wheatgrass juice is an excellent skin cleanser and can be absorbed through the skin for nutrition. Pour green juice over your body in a tub of warm water and soak for 15 to 20 minutes. Rinse off with cold water.
33 Wheatgrass juice is great for constipation and keeping the bowels open. It is high in magnesium.
34 Dr. Birscher, a research scientist, called chlorophyll "concentrated sun power." He said, "chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus, and the lungs."
35 According to Dr. Birscher, nature uses chlorophyll (wheatgrass) as a body cleanser, rebuilder, and neutralizer of toxins.
36 Wheatgrass juice can dissolve the scars that are formed in the lungs from breathing acid gasses. The effect of carbon monoxide is minimized since chlorophyll increases hemoglobin production.
37 Wheatgrass Juice reduces high blood pressure and enhances the capillaries.
38 Wheatgrass Juice can remove heavy metals from the body.
39 Wheatgrass juice is great for blood disorders of all kinds.
40 Wheatgrass Kills Every Form of Cancer According to Dr. Brian Clement of Hippocrates Institute.
(TO GET THE FULL BENEFIT OF CHLOROPHYLL IT MUST BE FROM A LIVING PLANT.)
Make sure to visit www.wheatgrassgreenhouse.com and learn to grow your own.