Changes

Perhaps never have so many been so confused over a subject about which they know so little. Much of the information the general public receives about protein comes from special interest groups such as the meat-packing and dairy industries. Consequently, the average person believes that eating large quantities of meat, eggs, milk, cheese, etc., is desirable. They may be full of poisons; they may cause cancer: they may cause heart disease—but, they all furnish that magical substance called protein.

Perhaps never have so many been so confused over a subject about which they know so little. Much of the information the general public receives about protein comes from special interest groups such as the meat-packing and dairy industries. Consequently, the average person believes that eating large quantities of meat, eggs, milk, cheese, etc., is desirable. They may be full of poisons; they may cause cancer: they may cause heart disease—but, they all furnish that magical substance called protein.

If we are to separate emotion from reason, and propaganda from facts, we must edu- cate ourselves about the true need of the body for protein. We must discover how much protein we actually need, how we can best get it and, after all, just what it is.

If we are to separate emotion from reason, and propaganda from facts, we must educate ourselves about the true need of the body for protein. We must discover how much protein we actually need, how we can best get it and, after all, just what it is.

==== Why We Need Protein ====

==== Why We Need Protein ====

==== Not As A Fuel Source ====

==== Not As A Fuel Source ====

Protein is not used directly as fuel for the body or for muscular activity. In muscular work, excretion of nitrogen as a result of protein usage increases only very slightly. In- stead, it is the excretion of carbonic acid and absorption of oxygen that increase. These changes indicate that an expenditure of energy is derived mainly from non-nitrogenous foods (such as carbohydrates and fats) and not, from protein.

Protein is not used directly as fuel for the body or for muscular activity. In muscular work, excretion of nitrogen as a result of protein usage increases only very slightly. Instead, it is the excretion of carbonic acid and absorption of oxygen that increase. These changes indicate that an expenditure of energy is derived mainly from non-nitrogenous foods (such as carbohydrates and fats) and not, from protein.

It is true that the body can use protein to generate fuel for physical activity, but it does so by breaking the protein down into a carbohydrate form. Protein is used as fuel only when there is either an excess of proteins or a lack of carbohydrates. When this oc- curs, the body splits off the nitrogenous matter from the protein molecule and uses the remaining carbon contents to produce fuel. This process not only involves a net loss of energy, but it also places an unnecessary strain on the liver, kidneys and other organs to eliminate the unusable nitrogenous wastes.

It is true that the body can use protein to generate fuel for physical activity, but it does so by breaking the protein down into a carbohydrate form. Protein is used as fuel only when there is either an excess of proteins or a lack of carbohydrates. When this occurs, the body splits off the nitrogenous matter from the protein molecule and uses the remaining carbon contents to produce fuel. This process not only involves a net loss of energy, but it also places an unnecessary strain on the liver, kidneys and other organs to eliminate the unusable nitrogenous wastes.

It is for this reason that the popular high-protein, low-carbohydrate diets result in weight loss and also why they are dangerous. Since the body has to expend so much energy in converting the excess protein into the needed carbohydrates for fuel, a net loss occurs in the body and the dieter loses weight. At the same time, he also places a heavy burden on his kidneys to eliminate all the uric acid generated by this protein breakdown and simultaneously overworks an already exhausted liver.

It is for this reason that the popular high-protein, low-carbohydrate diets result in weight loss and also why they are dangerous. Since the body has to expend so much energy in converting the excess protein into the needed carbohydrates for fuel, a net loss occurs in the body and the dieter loses weight. At the same time, he also places a heavy burden on his kidneys to eliminate all the uric acid generated by this protein breakdown and simultaneously overworks an already exhausted liver.

==== Background of Current Protein Recommendations ====

==== Background of Current Protein Recommendations ====

In the late nineteenth century. Baron von Liebig was the first person to separate foods into proteins (nitrogenous substances) and carbohydrates/fats (non-nitrogenous substances). Since the muscles are composed chiefly of protein. Liebig concluded (in- correctly) that proteins supply muscular energy and the amount of protein consumed must be related to bodily activity. In fact, it is actually the non-nitrogenous foods that supply the best fuel for muscular activity.

In the late nineteenth century. Baron von Liebig was the first person to separate foods into proteins (nitrogenous substances) and carbohydrates/fats (non-nitrogenous substances). Since the muscles are composed chiefly of protein. Liebig concluded (incorrectly) that proteins supply muscular energy and the amount of protein consumed must be related to bodily activity. In fact, it is actually the non-nitrogenous foods that supply the best fuel for muscular activity.

Liebig was one of the first scientists to make a recommendation for protein intake. He determined the body’s protein requirements by measuring the actual amounts of protein consumed by a group of men engaged in physical activity who ate a heavy diet. He reasoned that by measuring the protein intake of men who ate more than average and worked harder than usual, he could arrive at a safe recommended allowance of protein for all people. Such a technique for establishing a standard is somewhat akin to clocking race car drivers in order to establish a safe speed for school zones.

Liebig was one of the first scientists to make a recommendation for protein intake. He determined the body’s protein requirements by measuring the actual amounts of protein consumed by a group of men engaged in physical activity who ate a heavy diet. He reasoned that by measuring the protein intake of men who ate more than average and worked harder than usual, he could arrive at a safe recommended allowance of protein for all people. Such a technique for establishing a standard is somewhat akin to clocking race car drivers in order to establish a safe speed for school zones.

Anyway, based on this experiment Liebig determined that about 120 grams of protein daily would satisfy the needs of a moderately active adult. To obtain 120 grams of protein, a person would need to consume about 17 eggs or a pound and a half of meat or twenty ounces of almonds per day.

Anyway, based on this experiment Liebig determined that about 120 grams of protein daily would satisfy the needs of a moderately active adult. To obtain 120 grams of protein, a person would need to consume about 17 eggs or a pound and a half of meat or twenty ounces of almonds per day.

Following Liebig, Voit in 1881 performed a series of experiments on dogs and like- wise determined that we should consume between 100 and 125 grams of protein a day. Doubtless, dogs can safely consume 125 grams of protein per day. The protein requirement for a growing puppy is five times as great as that for a growing baby. Voit, unfortunately, did not adjust his results to account for the differences between humans and dogs. From the very beginning, we can see that protein requirements were artificially determined and excessively high. As early as 1887, experiments in Germany showed that 40 grams of protein was a sufficient daily amount about one-third of the current recommendations. The old standards of Liebig and Voit, however, were already firmly fixed in the minds of the medical establishment, and the belief persisted that a high-protein diet was conducive to health anyway, so why lower the recommendations?

Following Liebig, Voit in 1881 performed a series of experiments on dogs and likewise determined that we should consume between 100 and 125 grams of protein a day. Doubtless, dogs can safely consume 125 grams of protein per day. The protein requirement for a growing puppy is five times as great as that for a growing baby. Voit, unfortunately, did not adjust his results to account for the differences between humans and dogs. From the very beginning, we can see that protein requirements were artificially determined and excessively high. As early as 1887, experiments in Germany showed that 40 grams of protein was a sufficient daily amount about one-third of the current recommendations. The old standards of Liebig and Voit, however, were already firmly fixed in the minds of the medical establishment, and the belief persisted that a high-protein diet was conducive to health anyway, so why lower the recommendations?

After many more experiments proved that a daily protein intake of 30 to 40 grams was entirely sufficient, the establishment finally revised its recommendations down to 60 or 70 grams. Although only one-half of the early estimates, this figure is 50% too high, even by conservative nutritional standards. Today, with the support of the meat, dairy and egg industries, the protein allowances still remain around 70 grams per day. It should also be noted that a typical American meat-eater consumes about 93 grams of protein daily—more than anyone else in the world on the average.

After many more experiments proved that a daily protein intake of 30 to 40 grams was entirely sufficient, the establishment finally revised its recommendations down to 60 or 70 grams. Although only one-half of the early estimates, this figure is 50% too high, even by conservative nutritional standards. Today, with the support of the meat, dairy and egg industries, the protein allowances still remain around 70 grams per day. It should also be noted that a typical American meat-eater consumes about 93 grams of protein daily—more than anyone else in the world on the average.

Even this method tells us little about what amount of protein a person must have, but it is an interesting case study that probably has more validity than laboratory experiments on dogs, etc.

Even this method tells us little about what amount of protein a person must have, but it is an interesting case study that probably has more validity than laboratory experiments on dogs, etc.

For instance, in Japan there are farming districts where dietary habits have been established for hundreds of years (unlike most Western diets which have fluctuated and changed rapidly over the past eighty years or so). In these districts, a primarily vegetarian diet was followed, consisting of many greens, plums, wild fruits, roots and occasion- ally fish in small amounts. These farmers were in excellent health and performed heavy manual labor all through the day. They consumed an average of 37 grams of protein per day, about half the official recommendation.

For instance, in Japan there are farming districts where dietary habits have been established for hundreds of years (unlike most Western diets which have fluctuated and changed rapidly over the past eighty years or so). In these districts, a primarily vegetarian diet was followed, consisting of many greens, plums, wild fruits, roots and occasionally fish in small amounts. These farmers were in excellent health and performed heavy manual labor all through the day. They consumed an average of 37 grams of protein per day, about half the official recommendation.

On various islands in the Pacific are tribes of people who have followed the same diet for dozens of generations—fruits, roots and tubers. They enjoy excellent health and consume about 15 grams of protein a day.

On various islands in the Pacific are tribes of people who have followed the same diet for dozens of generations—fruits, roots and tubers. They enjoy excellent health and consume about 15 grams of protein a day.

Careful investigations by Dr. Max Rubner, director of the Hygienic Institute of the University of Berlin, showed that only 4% of the entire caloric intake had to be in the form of protein. On a 2,500 calorie diet, this is about 100 calories of protein or about 28 grams.

Careful investigations by Dr. Max Rubner, director of the Hygienic Institute of the University of Berlin, showed that only 4% of the entire caloric intake had to be in the form of protein. On a 2,500 calorie diet, this is about 100 calories of protein or about 28 grams.

Although Natural Hygiene and Life Science do not endorse gram-counting, calorie- counting or a preoccupation with minimal daily requirements, it seems that a reasonable estimate of the protein needs of an adult is probably in the 25 to 30 grams daily range — or about 1 gram per five pounds of body weight. If a person eats a varied diet of fruits, vegetables, nuts, seeds and sprouts, he is assured that he will meet this protein requirement, along with all the other nutrient needs.

Although Natural Hygiene and Life Science do not endorse gram counting, calorie counting or a preoccupation with minimal daily requirements, it seems that a reasonable estimate of the protein needs of an adult is probably in the 25 to 30 grams daily range — or about 1 gram per five pounds of body weight. If a person eats a varied diet of fruits, vegetables, nuts, seeds and sprouts, he is assured that he will meet this protein requirement, along with all the other nutrient needs.

==== Excessive Protein Is Harmful ====

==== Excessive Protein Is Harmful ====

When protein is consumed in greater amounts than can be processed by the body, toxicity results from the excessive amount of nitrogen in the blood. This extra nitrogen accumulates as kinotoxin in the muscles and causes chronic fatigue.

When protein is consumed in greater amounts than can be processed by the body, toxicity results from the excessive amount of nitrogen in the blood. This extra nitrogen accumulates as kinotoxin in the muscles and causes chronic fatigue.

Proteinosis, or acute protein poisoning, causes headaches and a general aching. Var- ious symptoms of protein poisoning, such as a burning of the mouth, lips and throat, rashes, etc., are very similar to the symptoms attributed to allergies. In fact, many so- called allergies may be cases of protein poisoning instead.

Proteinosis, or acute protein poisoning, causes headaches and a general aching. Various symptoms of protein poisoning, such as a burning of the mouth, lips and throat, rashes, etc., are very similar to the symptoms attributed to allergies. In fact, many so-called allergies may be cases of protein poisoning instead.

A high-protein diet eventually destroys the entire glandular system. It overworks the liver and places a heavy strain on the adrenals and kidneys to eliminate the toxins it creates. In many people, symptoms of arthritis have disappeared after they adopted a low- protein diet.

A high-protein diet eventually destroys the entire glandular system. It overworks the liver and places a heavy strain on the adrenals and kidneys to eliminate the toxins it creates. In many people, symptoms of arthritis have disappeared after they adopted a low protein diet.

==== Protein Supplements are Harmful ====

==== Protein Supplements are Harmful ====

We know now why we need protein in our diet, but what actually is protein? If you ask the average person what is the first thing that comes into his mind when you say “protein,” he will most likely respond with “meat.” Is protein simply meat or eggs or nuts?

We know now why we need protein in our diet, but what actually is protein? If you ask the average person what is the first thing that comes into his mind when you say “protein,” he will most likely respond with “meat.” Is protein simply meat or eggs or nuts?

Protein is one of the three categories for all foods, the other two being carbohydrates and fats. Proteins are highly complex compounds of carbon, hydrogen, nitrogen, oxygen and small amounts of sulphur or iodine. They are present in the protoplasm of every liv- ing cell and are involved in every organic activity of an organism.

Protein is one of the three categories for all foods, the other two being carbohydrates and fats. Proteins are highly complex compounds of carbon, hydrogen, nitrogen, oxygen and small amounts of sulphur or iodine. They are present in the protoplasm of every living cell and are involved in every organic activity of an organism.

==== Principal Proteins and Their Chemical Compositions ====

==== Principal Proteins and Their Chemical Compositions ====

There are many different types of proteins within the bodies of animals and plants. For example, all plants have at least two different types of protein, and within the human body are over 100,000 different kinds of proteins. Although all of these proteins differ in their molecular structure, they all have approximately the same chemical composition of 53% carbon, 22% oxygen, 17% nitrogen, 7% hydrogen and 1% sulphur, iodine, etc.

There are many different types of proteins within the bodies of animals and plants. For example, all plants have at least two different types of protein, and within the human body are over 100,000 different kinds of proteins. Although all of these proteins differ in their molecular structure, they all have approximately the same chemical composition of 53% carbon, 22% oxygen, 17% nitrogen, 7% hydrogen and 1% sulphur, iodine, etc.

The principal vegetable proteins are albumin (found in fruits and vegetables), gluten (in wheat and cereals), legumin (in peas and beans), globulin (in nuts) and nucleo-protein (in peas and beans), globulin (in nuts) and mucoprotein (in seeds). Some of the animal proteins are casein (found in milk and dairy products), gelatin (in bones and ten- dons), fibrin (in blood) and myosin (in the flesh of animals).

The principal vegetable proteins are albumin (found in fruits and vegetables), gluten (in wheat and cereals), legumin (in peas and beans), globulin (in nuts) and nucleo-protein (in peas and beans), globulin (in nuts) and mucoprotein (in seeds). Some of the animal proteins are casein (found in milk and dairy products), gelatin (in bones and tendons), fibrin (in blood) and myosin (in the flesh of animals).

All of these proteins are composed of amino acids. An amino acid is simply a sub- structure of a protein compound. You can think of protein as being chains of amino acids that are linked together to form one structure.

All of these proteins are composed of amino acids. An amino acid is simply a sub-structure of a protein compound. You can think of protein as being chains of amino acids that are linked together to form one structure.

For example, a protein compound known as globulin exists in pumpkin seeds. It is composed of the following elements:

For example, a protein compound known as globulin exists in pumpkin seeds. It is composed of the following elements:

Amino acids are the end products of protein digestion. When protein is eaten, enzymes in the stomach and small intestine begin to break the linkages within the protein molecule and produce shorter and shorter chains of amino acids. Eventually, the amino acids are in a simplified enough chemical form so that they can pass through the intestinal walls into the bloodstream. They are then carried by the portal vein to the liver for elaboration and passed on to the blood, lymph and cells. The cells synthesize the amino acids into proteins as required.

Amino acids are the end products of protein digestion. When protein is eaten, enzymes in the stomach and small intestine begin to break the linkages within the protein molecule and produce shorter and shorter chains of amino acids. Eventually, the amino acids are in a simplified enough chemical form so that they can pass through the intestinal walls into the bloodstream. They are then carried by the portal vein to the liver for elaboration and passed on to the blood, lymph and cells. The cells synthesize the amino acids into proteins as required.

This simplified description of the digestion and assimilation of protein applies to ex- ogenous protein. Exogenous protein is the term for protein obtained through the diet or from outside of the body.

This simplified description of the digestion and assimilation of protein applies to exogenous protein. Exogenous protein is the term for protein obtained through the diet or from outside of the body.

===== Endogenous Protein =====

===== Endogenous Protein =====

Protein may also be obtained from within the body. This is called endogenous pro- tein. Endogenous protein does not come directly from the foods we eat, but from the synthesis of proteins from within the body.

Protein may also be obtained from within the body. This is called endogenous protein. Endogenous protein does not come directly from the foods we eat, but from the synthesis of proteins from within the body.

Obtaining protein from the diet is common knowledge. The fact that the body can synthesize protein from its own proteinaceous wastes, however, is not widely known.

Obtaining protein from the diet is common knowledge. The fact that the body can synthesize protein from its own proteinaceous wastes, however, is not widely known.

As the body’s cells undergo their natural catabolic processes, they produce proteina- ceous wastes in the form of spent cells and other by-products of their own metabolism. These proteinaceous products enter the lymph fluid.

As the body’s cells undergo their natural catabolic processes, they produce proteinaceous wastes in the form of spent cells and other by-products of their own metabolism. These proteinaceous products enter the lymph fluid.

Other cells in the body are able to ingest these spent proteins and to digest them in vesicles (“stomachs”) of their own formation. The body’s cells are thus able to break these proteinaceous wastes down into amino acids and use them to synthesize their own protein.

Other cells in the body are able to ingest these spent proteins and to digest them in vesicles (“stomachs”) of their own formation. The body’s cells are thus able to break these proteinaceous wastes down into amino acids and use them to synthesize their own protein.

When the number of amino acids is high, the liver absorbs and stores them until needed. As the amino acid level in the blood falls due to withdrawals by the cells, the liver deposits some of the stored amino acids back into circulation.

When the number of amino acids is high, the liver absorbs and stores them until needed. As the amino acid level in the blood falls due to withdrawals by the cells, the liver deposits some of the stored amino acids back into circulation.

The cells also have the capacity to store amino acids. If the amino acid content of the blood falls or if some other cells require specific amino acids, the cells are able to re- lease their stored amino acids into circulation. Since most of the body’s cells synthesize more proteins than are necessary to support the life of the cell, the cells can reconvert their proteins into amino acids and make deposits into the amino acid pool.

The cells also have the capacity to store amino acids. If the amino acid content of the blood falls or if some other cells require specific amino acids, the cells are able to release their stored amino acids into circulation. Since most of the body’s cells synthesize more proteins than are necessary to support the life of the cell, the cells can reconvert their proteins into amino acids and make deposits into the amino acid pool.

Between the deposits and withdrawals by the liver and cells, there is a continual flux of amino acids in the blood and plasma. This circulating source of amino acids, as well as the potential availability of the amino acids stored within the liver and the cells, makes up the important amino acid pool. This pool of amino acids is very important in under- standing why complete proteins are not necessary in the diet and will be discussed later in this lesson.

Between the deposits and withdrawals by the liver and cells, there is a continual flux of amino acids in the blood and plasma. This circulating source of amino acids, as well as the potential availability of the amino acids stored within the liver and the cells, makes up the important amino acid pool. This pool of amino acids is very important in understanding why complete proteins are not necessary in the diet and will be discussed later in this lesson.

==== The Specific Amino Acids and Their Functions ====

==== The Specific Amino Acids and Their Functions ====

'''GLYCINE''' — Is a factor in forming muscle fiber and cartilage and in regulating sex hormones. It is found in alfalfa sprouts, almonds, carrots, celery, okra, oranges, potatoes, pomegranates, raspberries, turnips and water melons.

'''GLYCINE''' — Is a factor in forming muscle fiber and cartilage and in regulating sex hormones. It is found in alfalfa sprouts, almonds, carrots, celery, okra, oranges, potatoes, pomegranates, raspberries, turnips and water melons.

'''HISTIDINE''' — Is used in manufacturing glycogen and in the control of mucus. It is a component of hemoglobin and semen. It is found in alfalfa sprouts, applet, beets, car- rots, celery, cucumbers, endive, papayas, pineapples and pomegranates.

'''HISTIDINE''' — Is used in manufacturing glycogen and in the control of mucus. It is a component of hemoglobin and semen. It is found in alfalfa sprouts, applet, beets, carrots, celery, cucumbers, endive, papayas, pineapples and pomegranates.

'''HYDROXYGLUTAMIC ACID''' — Is similar to glutamic acid and is a factor in con- trolling digestive juices. It is found in carrots, celery, grapes, lettuces, plums, raspberries and tomatoes.

'''HYDROXYGLUTAMIC ACID''' — Is similar to glutamic acid and is a factor in controlling digestive juices. It is found in carrots, celery, grapes, lettuces, plums, raspberries and tomatoes.

'''HYDROXYPROLINE''' — Aids in liver and gallbladder functions, in emulsifying fats and in the formation of red blood corpuscles. It is found in almonds, apricots, avocado's, brazil nuts, beets, carrots, cherries, cucumbers, coconuts, figs, grapes, lettuces, oranges, pineapples and raisins.

'''HYDROXYPROLINE''' — Aids in liver and gallbladder functions, in emulsifying fats and in the formation of red blood corpuscles. It is found in almonds, apricots, avocado's, brazil nuts, beets, carrots, cherries, cucumbers, coconuts, figs, grapes, lettuces, oranges, pineapples and raisins.

'''IODOGORGOIC ACID''' — Is a factor in all glandular functions. It is found in car- rots, celery, lettuces, pineapples and tomatoes.

'''IODOGORGOIC ACID''' — Is a factor in all glandular functions. It is found in carrots, celery, lettuces, pineapples and tomatoes.

'''ISOLEUCINE''' — Aids in the regulation of the thymus, spleen, pituitary and the metabolism. It is also a factor in forming hemoglobin, lsoleucine is found in .avocado's, coconuts, papayas, sunflower seeds and almost all nuts.

'''ISOLEUCINE''' — Aids in the regulation of the thymus, spleen, pituitary and the metabolism. It is also a factor in forming hemoglobin, lsoleucine is found in .avocado's, coconuts, papayas, sunflower seeds and almost all nuts.

from incomplete proteins. This fact is proven by observing patients after lengthy fasts who exhibited not a protein deficiency, but a restored protein balance.

from incomplete proteins. This fact is proven by observing patients after lengthy fasts who exhibited not a protein deficiency, but a restored protein balance.

Only the carnivorous animals in nature eat “complete proteins.” Most of the vegetarian animals eat grass, tubers, fruits, grains, etc. and often of a limited variety. Yet they never exhibit signs of protein deficiency. In fact, protein poisoning from eating high- protein foods is far more common among Western man than is protein deficiency.

Only the carnivorous animals in nature eat “complete proteins.” Most of the vegetarian animals eat grass, tubers, fruits, grains, etc. and often of a limited variety. Yet they never exhibit signs of protein deficiency. In fact, protein poisoning from eating high protein foods is far more common among Western man than is protein deficiency.

The “complete protein” idea also falls apart if we realize that the amino acids in many of the so-called complete protein foods cannot even be fully used by the body. Meat as eaten, for example, is usually only the muscle meat of the animal, which is particularly low in some of the essential amino acids. The soybean has an anti-enzyme factor which blocks or inhibits the assimilation of some of its essential amino acids. Proteins which have been cooked or heated (such as meat. fish, eggs and most dairy products) may lose-up to 50% or more of their essential amino acids due to the creation of enzyme resistant linkages caused by the cooking. So we can see that many of the so-called “complete proteins” are not even completely used by the body.

The “complete protein” idea also falls apart if we realize that the amino acids in many of the so-called complete protein foods cannot even be fully used by the body. Meat as eaten, for example, is usually only the muscle meat of the animal, which is particularly low in some of the essential amino acids. The soybean has an anti-enzyme factor which blocks or inhibits the assimilation of some of its essential amino acids. Proteins which have been cooked or heated (such as meat. fish, eggs and most dairy products) may lose-up to 50% or more of their essential amino acids due to the creation of enzyme resistant linkages caused by the cooking. So we can see that many of the so-called “complete proteins” are not even completely used by the body.

Proteins consumed in the Hygienic diet occur in wholesome foods which contain a wide variety of needed nutrients. Many of the traditional high-protein foods such as meat, fish, eggs, dairy products, grains, etc. are usually poor in many vital nutrients.

Proteins consumed in the Hygienic diet occur in wholesome foods which contain a wide variety of needed nutrients. Many of the traditional high-protein foods such as meat, fish, eggs, dairy products, grains, etc. are usually poor in many vital nutrients.

For example, meat is an exceedingly poor mineral source; cow’s milk is so iron- poor that a growing baby must use its own stored iron supplies in the spleen for normal growth; grains are so low in sodium that people add salt to them for palatability.

For example, meat is an exceedingly poor mineral source; cow’s milk is so iron poor that a growing baby must use its own stored iron supplies in the spleen for normal growth; grains are so low in sodium that people add salt to them for palatability.

On the other hand, fruits, vegetables, nuts, seeds and sprouts are rich sources of all the minerals, vitamins and enzymes we need, besides being a source of high-quality protein. The Hygienic diet provides us with a totally balanced supply of all vital nutrients as they naturally occur within whole foods. For instance, for efficient protein use, an adequate amount of carbohydrates must be present. Otherwise, the proteins are converted to carbohydrate fuel for the body and the protein is not used for its original purpose. Meat is so poor in carbohydrates that much of its protein must be used as a secondary and in- efficient fuel source for the body. Fruits, vegetables and nuts, however, have a large sup- ply of natural carbohydrates so the body can use all the protein contained within these foods for its original purpose and not create toxic byproducts through unnecessary protein conversion.

On the other hand, fruits, vegetables, nuts, seeds and sprouts are rich sources of all the minerals, vitamins and enzymes we need, besides being a source of high-quality protein. The Hygienic diet provides us with a totally balanced supply of all vital nutrients as they naturally occur within whole foods. For instance, for efficient protein use, an adequate amount of carbohydrates must be present. Otherwise, the proteins are converted to carbohydrate fuel for the body and the protein is not used for its original purpose. Meat is so poor in carbohydrates that much of its protein must be used as a secondary and inefficient fuel source for the body. Fruits, vegetables and nuts, however, have a large supply of natural carbohydrates so the body can use all the protein contained within these foods for its original purpose and not create toxic byproducts through unnecessary protein conversion.

==== Wholesome Protein Is Easily Digested and Assimilated ====

==== Wholesome Protein Is Easily Digested and Assimilated ====

It is often claimed that the difficulty of obtaining complete proteins on a fruitarian

It is often claimed that the difficulty of obtaining complete proteins on a fruitarian

diet makes such a diet dangerous except when in the hands of an expert. But this is really not so. A child living upon the fruitarian diet could hardly keep from getting sufficient complete protein if he simply used the plant foods according to his own instinctive de- sires. After all, there is an abundance of plant foods which supply us with complete proteins of the highest biological value. The researches of Cajori, Van Slyke and Osborn have known conclusively that the protein of most nuts is of the very finest type and contains all of the essential and convenient amino acids. Among the nuts possessing complete proteins are butternuts, pecans, filberts, Brazil nuts, English walnuts, black walnuts, almonds, pine nuts, chestnuts and coconuts.

diet makes such a diet dangerous except when in the hands of an expert. But this is really not so. A child living upon the fruitarian diet could hardly keep from getting sufficient complete protein if he simply used the plant foods according to his own instinctive desires. After all, there is an abundance of plant foods which supply us with complete proteins of the highest biological value. The researches of Cajori, Van Slyke and Osborn have known conclusively that the protein of most nuts is of the very finest type and contains all of the essential and convenient amino acids. Among the nuts possessing complete proteins are butternuts, pecans, filberts, Brazil nuts, English walnuts, black walnuts, almonds, pine nuts, chestnuts and coconuts.

In addition to being complete, the protein of most nuts is of high biological quality. Investigations at Yale University and the research work of Dr. Hoobler of the Detroit Women’s Hospital and Infant’s Home both demonstrate the superiority of nut protein. The methods of research used by Dr. Hoobler provided a most delicate biological test of the protein of food, and it showed that the protein of nuts not only provides greater nutritive efficiency than that of meat, milk and eggs but that it is also more effective than a combination of the animal proteins.

In addition to being complete, the protein of most nuts is of high biological quality. Investigations at Yale University and the research work of Dr. Hoobler of the Detroit Women’s Hospital and Infant’s Home both demonstrate the superiority of nut protein. The methods of research used by Dr. Hoobler provided a most delicate biological test of the protein of food, and it showed that the protein of nuts not only provides greater nutritive efficiency than that of meat, milk and eggs but that it is also more effective than a combination of the animal proteins.

No fruitarian need have any worries over his protein supplies. Any well-balanced selection of plant foods should meet the body’s protein needs very well; in fact, it will meet them far better than the omnivorous diet, for it supplies the protein in just the right amounts.

No fruitarian need have any worries over his protein supplies. Any well-balanced selection of plant foods should meet the body’s protein needs very well; in fact, it will meet them far better than the omnivorous diet, for it supplies the protein in just the right amounts.

All available evidence indicates that a low-protein diet composed of plant foods is most conducive to the best health. In the 19th century two great German scientists, Justus Freiherr von Liebig and Karl von Voit, carried out experiments to determine how much protein the body requires each day. Liebig assumed that, because muscle is com- posed largely of protein, we should use a diet which is very rich in this dietary factor. Later Voit carried out experiments with dogs, the result of which led him to believe that the daily human requirement is 118 grams.

All available evidence indicates that a low-protein diet composed of plant foods is most conducive to the best health. In the 19th century two great German scientists, Justus Freiherr von Liebig and Karl von Voit, carried out experiments to determine how much protein the body requires each day. Liebig assumed that, because muscle is composed largely of protein, we should use a diet which is very rich in this dietary factor. Later Voit carried out experiments with dogs, the result of which led him to believe that the daily human requirement is 118 grams.

It is now known that the conclusions of Liebig and Voit are not accurate. Muscles can be built from plant foods, which are relatively low in protein content better than from animal flesh. And the experiments with dogs carried out by Voit can hardly be applied to human beings, for the protein requirements of dogs and other carnivorous animals differ from those of the frugivorous animals.

It is now known that the conclusions of Liebig and Voit are not accurate. Muscles can be built from plant foods, which are relatively low in protein content better than from animal flesh. And the experiments with dogs carried out by Voit can hardly be applied to human beings, for the protein requirements of dogs and other carnivorous animals differ from those of the frugivorous animals.

Urinary nitrogen (in the form of urea, uric acid, creatinine and other substances) is derived almost wholly from protein metabolism. Voit assumed that the amount of urinary nitrogen excreted reflected the body’s needs. He observed that when the German males reduced their protein intake significantly, they initially excreted more nitrogen than they consumed, a state he referred to as “negative nitrogen balance.” Had he continued his experiments longer, he would have discovered that these same subjects would have re-established a nitrogen balance at the lowered intake level.

Urinary nitrogen (in the form of urea, uric acid, creatinine and other substances) is derived almost wholly from protein metabolism. Voit assumed that the amount of urinary nitrogen excreted reflected the body’s needs. He observed that when the German males reduced their protein intake significantly, they initially excreted more nitrogen than they consumed, a state he referred to as “negative nitrogen balance.” Had he continued his experiments longer, he would have discovered that these same subjects would have re-established a nitrogen balance at the lowered intake level.

Today we know that it is not valid to determine needs on the basis of excretory lev- els. The body excretes the residues from materials it has merely disposed of. Whatever amount of nitrogen we consume in the form of protein must ultimately be eliminated. When an enormous excess of nitrogen enters the system, the body merely deaminizes the amino acids, converting the amino radicals into ammonia, urea and other by-products of protein breakdown. The remaining ketogenic or glucogenic acids then undergo combustion in the same manner as the fats and carbohydrates, rendering calories.

Today we know that it is not valid to determine needs on the basis of excretory levels. The body excretes the residues from materials it has merely disposed of. Whatever amount of nitrogen we consume in the form of protein must ultimately be eliminated. When an enormous excess of nitrogen enters the system, the body merely deaminizes the amino acids, converting the amino radicals into ammonia, urea and other by-products of protein breakdown. The remaining ketogenic or glucogenic acids then undergo combustion in the same manner as the fats and carbohydrates, rendering calories.

High-protein diets actually accelerate the turnover of proteins in the body, causing a metabolic bonfire that may mistakenly be regarded as a state of well-being. When one reduces the amount of protein consumed, it takes time for the body to re-adjust its metabolism, to reset its thermostat, so to speak. This is why a state of negative nitrogen balance may temporarily ensue.

High-protein diets actually accelerate the turnover of proteins in the body, causing a metabolic bonfire that may mistakenly be regarded as a state of well-being. When one reduces the amount of protein consumed, it takes time for the body to re-adjust its metabolism, to reset its thermostat, so to speak. This is why a state of negative nitrogen balance may temporarily ensue.

During World War I the Danish government hired a physiologist by the name of M. Hindhede to study protein needs. The hardships of the war had made animal foods scarce and prohibitively expensive. A people who had been accustomed to eating lots of meats, eggs and milk were forced to rely upon grains and vegetables, especially potatoes, to sustain themselves.

During World War I the Danish government hired a physiologist by the name of M. Hindhede to study protein needs. The hardships of the war had made animal foods scarce and prohibitively expensive. A people who had been accustomed to eating lots of meats, eggs and milk were forced to rely upon grains and vegetables, especially potatoes, to sustain themselves.

Hindhede’s task was to determine how little protein people could consume and still maintain health. He did extensive studies on young and old alike over a period of sever- al years and concluded that 60 grams of protein a day was more than adequate to meet the body’s needs. Even the lowly potato, Hindhede said, contained enough high-grade protein to supply body needs (assuming that total caloric intake was adequate).

Hindhede’s task was to determine how little protein people could consume and still maintain health. He did extensive studies on young and old alike over a period of several years and concluded that 60 grams of protein a day was more than adequate to meet the body’s needs. Even the lowly potato, Hindhede said, contained enough high-grade protein to supply body needs (assuming that total caloric intake was adequate).

The orthodox scientific community vilified Hindhede. (He is even left out of the 1963 Encyclopaedia Britannica, while Voit is in it and his discoveries praised.) Imagine, cutting the Voit standard for protein need in half! More recent studies, however, based upon verified patterns of enzyme synthesis, collagen turnover and muscle metabolism have drastically reduced the Hindhede figure. Guyton’s Physiology (considered the standard in the field) maintains today that 30 grams of protein a day is fully adequate. Other respectable sources cite figures in the 20s, but even Guyton figure of 30 grams is significantly lower than the daily allowance of 70 grams recommended for active adult males by the Food and Nutrition Board of the National Research Council. This 70 grams includes a considerable “safety factor” (to allow for some degree of malabsorption).

The orthodox scientific community vilified Hindhede. (He is even left out of the 1963 Encyclopaedia Britannica, while Voit is in it and his discoveries praised.) Imagine, cutting the Voit standard for protein need in half! More recent studies, however, based upon verified patterns of enzyme synthesis, collagen turnover and muscle metabolism have drastically reduced the Hindhede figure. Guyton’s Physiology (considered the standard in the field) maintains today that 30 grams of protein a day is fully adequate. Other respectable sources cite figures in the 20s, but even Guyton figure of 30 grams is significantly lower than the daily allowance of 70 grams recommended for active adult males by the Food and Nutrition Board of the National Research Council. This 70 grams includes a considerable “safety factor” (to allow for some degree of malabsorption).

Many common foods that we don’t generally regard as sources of protein actually supply substantial amounts. The case of the potato has already been cited. Even more impressive are green leafy vegetables, which supply 3-6% protein of high-biological value, on the average slightly more than cow’s milk and several times more than mother’s milk. Eating a large raw vegetable salad every day can alone supply most of the protein the body needs. Eating a variety of whole natural foods that supply an adequate number of calories would, by necessity, supply an adequate amount of protein. The problem isn’t how to get enough protein, but how to avoid getting too much.

Many common foods that we don’t generally regard as sources of protein actually supply substantial amounts. The case of the potato has already been cited. Even more impressive are green leafy vegetables, which supply 3-6% protein of high-biological value, on the average slightly more than cow’s milk and several times more than mother’s milk. Eating a large raw vegetable salad every day can alone supply most of the protein the body needs. Eating a variety of whole natural foods that supply an adequate number of calories would, by necessity, supply an adequate amount of protein. The problem isn’t how to get enough protein, but how to avoid getting too much.

Another widely-accepted but incorrect idea is that athletes and hard physical workers require more protein than less active people. Actually muscular activity entails no in- crease in the rate of protein catabolism (breakdown). Urinary creatinine is considered a reliable indicator of muscle breakdown, and it has been found that physical activity does not significantly increase creatinine excretion. Nor does it significantly increase the excretion of urea. What physical activity does entail, however, is a rapid utilization of muscular glycogen. It is carbohydrate replenishment that vigorous activity calls for, not protein.

Another widely-accepted but incorrect idea is that athletes and hard physical workers require more protein than less active people. Actually muscular activity entails no increase in the rate of protein catabolism (breakdown). Urinary creatinine is considered a reliable indicator of muscle breakdown, and it has been found that physical activity does not significantly increase creatinine excretion. Nor does it significantly increase the excretion of urea. What physical activity does entail, however, is a rapid utilization of muscular glycogen. It is carbohydrate replenishment that vigorous activity calls for, not protein.

The average American consumes two to four times as much protein as he needs, and cancer (which is characterized by runaway protein synthesis) is killing one person in four. Cutting down total protein in general and animal protein in particular is a desperate need. It is important to realize that all of the marvelous amino acids contained within flesh foods were derived from the animals diet. Other animals are just as powerless to synthesize the essential amino acids as we are; and we are just as capable as they of deriving our amino acids directly from the only producing source: plants.

The average American consumes two to four times as much protein as he needs, and cancer (which is characterized by runaway protein synthesis) is killing one person in four. Cutting down total protein in general and animal protein in particular is a desperate need. It is important to realize that all of the marvelous amino acids contained within flesh foods were derived from the animals diet. Other animals are just as powerless to synthesize the essential amino acids as we are; and we are just as capable as they of deriving our amino acids directly from the only producing source: plants.

The relationship between high-protein diets and cancer has been clearly established by studying both animal and human populations. Remember that cancerous cells are characterized by runaway protein synthesis and rapid cellular division. Protein synthesis is accelerated by increased protein intake, so it is not surprising to discover that cancer bears a close tie to excess protein. There is a direct correlation between the amount of protein in the diet and the incidence of cancer on a worldwide basis. Americans, Australians and West Europeans, who ingest the largest amounts of protein, also have the greatest incidence of cancer, whereas the rural Chinese, the East Indians and native peoples of Latin America have the lowest cancer incidence. This is no casual relationship and it cannot be written off by blaming it on the “stress of modern life.”

The relationship between high-protein diets and cancer has been clearly established by studying both animal and human populations. Remember that cancerous cells are characterized by runaway protein synthesis and rapid cellular division. Protein synthesis is accelerated by increased protein intake, so it is not surprising to discover that cancer bears a close tie to excess protein. There is a direct correlation between the amount of protein in the diet and the incidence of cancer on a worldwide basis. Americans, Australians and West Europeans, who ingest the largest amounts of protein, also have the greatest incidence of cancer, whereas the rural Chinese, the East Indians and native peoples of Latin America have the lowest cancer incidence. This is no casual relationship and it cannot be written off by blaming it on the “stress of modern life.”

Animal products are loaded with the worst kind of fat—saturated, cholesterol-laden animal fat. A mountain of evidence has been accumulated relating high animal fat in- takes with the development of cardiovascular disease (which is characterized by the de- position of saturated fat and cholesterol in the intimal layer of arteries), and many different malignancies including breast cancer, colon and rectal cancers, and cancer of the liver. Even such diverse conditions as multiple sclerosis and diabetes have been related to the consumption of animal fats. As we have already stated, heated animal fats have been shown to be even more carcinogenic, and considering that Americans take all of their flesh, milk and eggs well cooked, it’s no wonder that one in four eventually succumbs to cancer. Paradoxically, those people who subsist on low-fat, low-protein, largely vegetarian, unrefined diets experience very little cancer. The incidence of cancer, cysts, tumors and heart disease among American Seventh Day Adventists is approximately half the national average. This is quite remarkable considering that only about half of this group are thought to be vegetarian.

Animal products are loaded with the worst kind of fat—saturated, cholesterol-laden animal fat. A mountain of evidence has been accumulated relating high animal fat intakes with the development of cardiovascular disease (which is characterized by the deposition of saturated fat and cholesterol in the intimal layer of arteries), and many different malignancies including breast cancer, colon and rectal cancers, and cancer of the liver. Even such diverse conditions as multiple sclerosis and diabetes have been related to the consumption of animal fats. As we have already stated, heated animal fats have been shown to be even more carcinogenic, and considering that Americans take all of their flesh, milk and eggs well cooked, it’s no wonder that one in four eventually succumbs to cancer. Paradoxically, those people who subsist on low-fat, low-protein, largely vegetarian, unrefined diets experience very little cancer. The incidence of cancer, cysts, tumors and heart disease among American Seventh Day Adventists is approximately half the national average. This is quite remarkable considering that only about half of this group are thought to be vegetarian.

Flesh, fish, yogurt and cheese contain various putrefactive products resulting from their bacterial decomposition. Putting partially-spoiled food in the body can hardly be considered a Hygienic practice, despite the arguments of the fermented food enthusiasts. Flesh also contains considerable quantities of the end products of metabolism (like uric acid) which are held up in the tissues at the time of death. These wastes are poisonous, irritating and burdensome to the body. Considering also that animal products tend to be reservoirs for pesticides, herbicides and various other drugs and inorganic contaminants, there are many good reasons to avoid using them.

Flesh, fish, yogurt and cheese contain various putrefactive products resulting from their bacterial decomposition. Putting partially-spoiled food in the body can hardly be considered a Hygienic practice, despite the arguments of the fermented food enthusiasts. Flesh also contains considerable quantities of the end products of metabolism (like uric acid) which are held up in the tissues at the time of death. These wastes are poisonous, irritating and burdensome to the body. Considering also that animal products tend to be reservoirs for pesticides, herbicides and various other drugs and inorganic contaminants, there are many good reasons to avoid using them.

We could go on, and repeatedly come back to the central question of protein economy.

We could go on, and repeatedly come back to the central question of protein economy.

Protein economy begins with the feeding of babies. In the early 50s nature failed the test of American medicine. It was found that breast milk contains 60% less protein than the infant needs. A “formula” was created with 2 1/2 to 3 times the protein plus added salt. Today we know that it wasn’t nature but science that flunked: The devastating con- sequences soon appeared: kidney damage, hyperacidity with osteoporosis, dangerously high phenylalanine and tyrosine content in the blood, poor protein metabolism and increased acceleration with consequent stressful disparity of physical and mental growth. An attempt has been made to transfer advertising concepts of growth and weight gain rates to actual human beings—and it fell through. There was a harmful habituation to the wear and tear of a high-protein diet. The frugal use of protein was not learned. From birth on, the child was being burdened with both “stress conditioning factors” (Selye), high protein and salt. Important developmental phases were shortened by accelerated growth and this, according to Portmann, works against the development of the “super-type” (Wellek), that human type which is most needed in our timer who is not just able to analyze but also grasp the whole of a phenomenon in its form and essence.

Protein economy begins with the feeding of babies. In the early 50s nature failed the test of American medicine. It was found that breast milk contains 60% less protein than the infant needs. A “formula” was created with 2 1/2 to 3 times the protein plus added salt. Today we know that it wasn’t nature but science that flunked: The devastating consequences soon appeared: kidney damage, hyperacidity with osteoporosis, dangerously high phenylalanine and tyrosine content in the blood, poor protein metabolism and increased acceleration with consequent stressful disparity of physical and mental growth. An attempt has been made to transfer advertising concepts of growth and weight gain rates to actual human beings—and it fell through. There was a harmful habituation to the wear and tear of a high-protein diet. The frugal use of protein was not learned. From birth on, the child was being burdened with both “stress conditioning factors” (Selye), high protein and salt. Important developmental phases were shortened by accelerated growth and this, according to Portmann, works against the development of the “super-type” (Wellek), that human type which is most needed in our timer who is not just able to analyze but also grasp the whole of a phenomenon in its form and essence.

To return to stress theory: “It is a matter of experience,” wrote A. Fleisch, president of the Swiss Wartime Nutritional Commission, in his book Nutritional Problems in Times of Shortage (Basel, 1947) “that increased protein consumption also lowers the number of calories taken in.” The stimulating qualities of protein—especially meat protein—lead to over-estimation and over-consumption, which are not justified by nutritional physiology because they lead to “luxuriant combustion”—an inefficient “burning off” of excess. There must be another, especially stimulating, irritative effect of eating meat above and beyond the irritative effects of excess protein (specific-dynamic effect) and the extractive and general products of roasting. This irritative effect, which has since been isolated, is caused by uric acid, a very strong irritant on the sympathetic nerves. And so in meat we have a strongly hypermetabolizing three- to four-fold irritative effect.

To return to stress theory: “It is a matter of experience,” wrote A. Fleisch, president of the Swiss Wartime Nutritional Commission, in his book Nutritional Problems in Times of Shortage (Basel, 1947) “that increased protein consumption also lowers the number of calories taken in.” The stimulating qualities of protein—especially meat protein—lead to over-estimation and over-consumption, which are not justified by nutritional physiology because they lead to “luxuriant combustion”—an inefficient “burning off” of excess. There must be another, especially stimulating, irritative effect of eating meat above and beyond the irritative effects of excess protein (specific-dynamic effect) and the extractive and general products of roasting. This irritative effect, which has since been isolated, is caused by uric acid, a very strong irritant on the sympathetic nerves. And so in meat we have a strongly hypermetabolizing three to four-fold irritative effect.

This has contributed to its reputation as “strength food,” far above its actual nutritive value. (“Meat broth” means the same as “strength broth” in German.)

This has contributed to its reputation as “strength food,” far above its actual nutritive value. (“Meat broth” means the same as “strength broth” in German.)

Our contemporary situation demands the mobilization of our best powers to over- come the crisis of existence in our culture. I believe we have reasons for reconsidering our use of stimulants, which has become continuous and excessive. Continuous prickling of the ergotropic nervous system, which seems to be a vital necessity in these times, is no sign of strength. It stands in the way of the regenerative work of the trophotropic nervous system. This is the main reason why we renounce all stimulants including meat. Regeneration demands detoxification and metabolic economy. This is also true in athletics, where the last degree of performance must be extracted. This refers not only to alcohol, about which the French learned bitter lessons at two Olympiads, and nicotine and other stimulants—it is just as true of meat, and this is proved by the proportionally unheard-of string of international athletic records set by vegetarians. The advantages show up with special clarity in high mountain exercise. Some typical consequences of conversion to a protein-economical, full-value diet are a 10-20% reduction in oxygen requirement and a 30% lower calorie requirement with correspondingly improved performance, recovery and adaptation ability. I personally was surprised to find this out while climbing 17,343 foot high Ixtacihuatl. Indian populations living at 13,000 feet in

Our contemporary situation demands the mobilization of our best powers to overcome the crisis of existence in our culture. I believe we have reasons for reconsidering our use of stimulants, which has become continuous and excessive. Continuous prickling of the ergotropic nervous system, which seems to be a vital necessity in these times, is no sign of strength. It stands in the way of the regenerative work of the trophotropic nervous system. This is the main reason why we renounce all stimulants including meat. Regeneration demands detoxification and metabolic economy. This is also true in athletics, where the last degree of performance must be extracted. This refers not only to alcohol, about which the French learned bitter lessons at two Olympiads, and nicotine and other stimulants—it is just as true of meat, and this is proved by the proportionally unheard-of string of international athletic records set by vegetarians. The advantages show up with special clarity in high mountain exercise. Some typical consequences of conversion to a protein-economical, full-value diet are a 10-20% reduction in oxygen requirement and a 30% lower calorie requirement with correspondingly improved performance, recovery and adaptation ability. I personally was surprised to find this out while climbing 17,343 foot high Ixtacihuatl. Indian populations living at 13,000 feet in

the Andes highlands hold stubbornly to their ancient carbohydrate diet “in spite of the well-meaning advice from the!” World Health Organization Council. They race bicycles at that altitude for distances of 150 miles at an average speed of 25 mph. Similarly the Tarahumara Indians of Mexico run 90 miles at seven mph, with no heart expansion or shortness of breath. Experience has taught this highland people to stick to carbohydrates. Even rats that were taken to high altitude’s suffered deficiencies in nutritional utilization on a high-protein diet, but not on lower-protein fare. The luxuriant combustion and hyper-metabolizing effect of an excess-protein diet occur at sea level too, but they have immediate practical significance in the high mountains.

the Andes highlands hold stubbornly to their ancient carbohydrate diet “in spite of the well-meaning advice from the!” World Health Organization Council. They race bicycles at that altitude for distances of 150 miles at an average speed of 25 mph. Similarly the Tarahumara Indians of Mexico run 90 miles at seven mph, with no heart expansion or shortness of breath. Experience has taught this highland people to stick to carbohydrates. Even rats that were taken to high altitude’s suffered deficiencies in nutritional utilization on a high-protein diet, but not on lower-protein fare. The luxuriant combustion and hyper-metabolizing effect of an excess-protein diet occur at sea level too, but they have immediate practical significance in the high mountains.

Bone atrophy(osteoporosis) is extraordinarily widespread among us; it begins in childhood, is almost considered a normal accompaniment of aging and is conceived as quickly increasing. Extensive scientific literature deals with the possible causes. Wachmann and Bernstein of the Department of Nutrition at Harvard University investigated all previous research results in the Lancet and arrived at the considered conclusion that a protein-rich, and especially meat-heavy diet plays the strongest role in the genesis of osteoporosis, more so even than denatured carbohydrates and fats. It is caused when the

Bone atrophy(osteoporosis) is extraordinarily widespread among us; it begins in childhood, is almost considered a normal accompaniment of aging and is conceived as quickly increasing. Extensive scientific literature deals with the possible causes. Wachmann and Bernstein of the Department of Nutrition at Harvard University investigated all previous research results in the Lancet and arrived at the considered conclusion that a protein-rich, and especially meat-heavy diet plays the strongest role in the genesis of osteoporosis, more so even than denatured carbohydrates and fats. It is caused when the

function of the bone system as a reservoir of basic minerals is continually overstrained. This corresponds to the fact that athletes who eat much meat are especially susceptible to arthrosis. Helas found among 20 professional football players who were observed for 18 years, 100% incidence of ankle arthrosis and 97.5% incidence of knee arthrosis. A negative lime balance is easily produced in experimental animals by increased protein supply, and they then die of disease associated with lime deficiency. The Walker group found in investigation among the Bantu tribe, that on an almost purely plant-source, low- protein diet there were no signs of calcium deficiency and no weakening of the bones.

function of the bone system as a reservoir of basic minerals is continually overstrained. This corresponds to the fact that athletes who eat much meat are especially susceptible to arthrosis. Helas found among 20 professional football players who were observed for 18 years, 100% incidence of ankle arthrosis and 97.5% incidence of knee arthrosis. A negative lime balance is easily produced in experimental animals by increased protein supply, and they then die of disease associated with lime deficiency. The Walker group found in investigation among the Bantu tribe, that on an almost purely plant-source, low protein diet there were no signs of calcium deficiency and no weakening of the bones.

Further work during recent years makes Ragnar Berg’s acid-base theory, once set aside, again pertinent. The eminent importance of potassium and magnesium is emphasized by several authors. These two basic mineral substances are known to be deficient in an everyday diet rich in meat, eggs, cheese, fat, sugar and grains, but richly present in a full-value diet rich in vegetables and raw foods. One-sided chemical fertilization and refinement detract from these good effects. Also, animal protein-rich diet and alcohol consumption both hinder the absorption of magnesium from the intestine and correspondingly raise the magnesium requirement. The “magnesium deficiency syndrome.” which has been prevalent now for 20 years, includes arteriosclerosis, high blood pressure, migraine, eclampsia, the leaching of calcium from teeth and bones, liver damage and disturbance of the neuro-muscular vessel system (Holtmeyer).

Further work during recent years makes Ragnar Berg’s acid-base theory, once set aside, again pertinent. The eminent importance of potassium and magnesium is emphasized by several authors. These two basic mineral substances are known to be deficient in an everyday diet rich in meat, eggs, cheese, fat, sugar and grains, but richly present in a full-value diet rich in vegetables and raw foods. One-sided chemical fertilization and refinement detract from these good effects. Also, animal protein-rich diet and alcohol consumption both hinder the absorption of magnesium from the intestine and correspondingly raise the magnesium requirement. The “magnesium deficiency syndrome.” which has been prevalent now for 20 years, includes arteriosclerosis, high blood pressure, migraine, eclampsia, the leaching of calcium from teeth and bones, liver damage and disturbance of the neuro-muscular vessel system (Holtmeyer).