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=== Lesson 8 - Proteins In The Diet ===

=== Lesson 8 - Proteins In The Diet ===

==== Introduction ====

==== Introduction ====

The role of protein in the diet is often an emotional issue. If you wish to confirm this, try to take a steak away from a meat-eater. “But I need my protein” he cries. Tell your friends you are a vegetarian. They may look worried, disturbed—“Where do you get your protein?” they ask, as if you might drop dead at any time.

The role of protein in the diet is often an emotional issue. If you wish to confirm this, try to take a steak away from a meat-eater. “But I need my protein” he cries. Tell your friends you are a vegetarian. They may look worried, disturbed—“Where do you get your protein?” they ask, as if you might drop dead at any time.

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. 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.

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

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.

 

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 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.

=== How Much Protein Do We Need? ===

=== How Much Protein Do We Need? ===

No other area of nutritional needs has been surrounded by so much controversy as the daily protein requirements. Nutritionists and scientists have made protein allowance recommendations that have varied as much as 600%. To arrive at a realistic estimate of our protein needs, we first need to understand how some of the current protein standards were derived. We then need to study the actual protein intake requirements of healthy human beings following a traditional diet that has been in effect over several generations. In this manner, we can see how many of the protein allowances today have been inflated beyond normal health needs.

No other area of nutritional needs has been surrounded by so much controversy as the daily protein requirements. Nutritionists and scientists have made protein allowance recommendations that have varied as much as 600%. To arrive at a realistic estimate of our protein needs, we first need to understand how some of the current protein standards were derived. We then need to study the actual protein intake requirements of healthy human beings following a traditional diet that has been in effect over several generations. In this manner, we can see how many of the protein allowances today have been inflated beyond normal health needs.

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 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?

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

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.

 

protein daily—more than anyone else in the world on the average.

==== True Protein Needs ====

==== True Protein Needs ====

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 —

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.

 

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.

 

It is important that we have a realistic idea of the body’s true protein needs because of the damage that may occur when we eat far beyond those needs. Almost every American consumes an excessive amount of protein, even by highly-inflated government standards. A protein-deficient diet is rare in this country, although nutrient-poor diets are the norm. Protein poisoning from an excessive amount of protein is more common than a true deficiency.

It is important that we have a realistic idea of the body’s true protein needs because of the damage that may occur when we eat far beyond those needs. Almost every American consumes an excessive amount of protein, even by highly-inflated government standards. A protein-deficient diet is rare in this country, although nutrient-poor diets are the norm. Protein poisoning from an excessive amount of protein is more common than a true deficiency.

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 ====

 

It is for these and other reasons that protein supplements should never be used. Protein supplements, by supplying the body with an excessive amount of nitrogen, throw it out of balance and can actually contribute to other nutritional deficiencies. The body must try to eliminate the protein it cannot use that is found in these supplements, and an additional burden is placed on the body.

It is for these and other reasons that protein supplements should never be used. Protein supplements, by supplying the body with an excessive amount of nitrogen, throw it out of balance and can actually contribute to other nutritional deficiencies. The body must try to eliminate the protein it cannot use that is found in these supplements, and an additional burden is placed on the body.

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 mucleo-pro- tein (in peas and beans), globulin (in nuts) and muco-protein (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 ten- dons), 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.

=== The Importance Of Amino Acids ===

=== The Importance Of Amino Acids ===

Many different proteins are known, but all of them are constructed from 23 principal amino acids. These amino acids are the building blocks of all vegetable and animal protein. A molecule of protein may contain as many as several hundred or even thousands of these amino acids. These amino acids are linked together within the protein molecule in a unique fashion known as peptide linkage. A specific protein contains a variety of amino acids linked together in a sequence specific to that protein.

Many different proteins are known, but all of them are constructed from 23 principal amino acids. These amino acids are the building blocks of all vegetable and animal protein. A molecule of protein may contain as many as several hundred or even thousands of these amino acids. These amino acids are linked together within the protein molecule in a unique fashion known as peptide linkage. A specific protein contains a variety of amino acids linked together in a sequence specific to that protein.

The following descriptions of the amino acids include their most important functions and some of the food sources in which they are found.

The following descriptions of the amino acids include their most important functions and some of the food sources in which they are found.

'''ALANINE''' — Is a factor in regulating the adrenal glands and insuring healthy skin, particularly the scalp. It is found in almonds, alfalfa sprouts, apples, apricots, avoca- does, carrots, celery, cucumbers, grapes, lettuces, oranges, strawberries, sweet peppers and tomatoes.

'''ALANINE''' — Is a factor in regulating the adrenal glands and insuring healthy skin, particularly the scalp. It is found in almonds, alfalfa sprouts, apples, apricots, avocado's, carrots, celery, cucumbers, grapes, lettuces, oranges, strawberries, sweet peppers and tomatoes.

'''ARGININE''' — Is used in muscle contraction and the construction of cartilage. It is essential in the functioning of the reproductive organs and in controlling the degenera- tion of the body cells. Arginine is found in alfalfa sprouts, beets, carrots, celery, cucum- bers, lettuces, parsnips, potatoes and turnips.

'''ARGININE''' — Is used in muscle contraction and the construction of cartilage. It is essential in the functioning of the reproductive organs and in controlling the degeneration of the body cells. Arginine is found in alfalfa sprouts, beets, carrots, celery, cucumbers, lettuces, parsnips, potatoes and turnips.

'''ASPARTIC ACID''' — Is used in cardiovascular functions and in the retarding of tooth and bone destruction. It is found in almonds, apples, apricots, carrots, celery, cucumbers, grapefruits, lemons, pineapples, tomatoes and watermelons.

'''ASPARTIC ACID''' — Is used in cardiovascular functions and in the retarding of tooth and bone destruction. It is found in almonds, apples, apricots, carrots, celery, cucumbers, grapefruits, lemons, pineapples, tomatoes and watermelons.

'''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 con- trolling 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, avocadoes, 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 car- rots, celery, lettuces, pineapples and tomatoes.

'''ISOLEUCINE''' — Aids in the regulation of the thymus, spleen, pituitary and the me- tabolism. It is also a factor in forming hemoglobin, lsoleucine is found in .avocadoes, 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.

'''LEUCINE''' — Counterbalances the isoleucine amino acid and is found in the same food sources.

'''LEUCINE''' — Counterbalances the isoleucine amino acid and is found in the same food sources.

'''LYSINE''' — Aids in the functions of the liver, gallbladder and pineal and mammary glands. It is also a factor in fat metabolism and in preventing cell degeneration. Lysine is found in alfalfa sprouts, apples, apricots, beets, carrots, celery, cucumbers, grapes, pa- payas, pears and soybean sprouts.

'''LYSINE''' — Aids in the functions of the liver, gallbladder and pineal and mammary glands. It is also a factor in fat metabolism and in preventing cell degeneration. Lysine is found in alfalfa sprouts, apples, apricots, beets, carrots, celery, cucumbers, grapes, papayas, pears and soybean sprouts.

'''METHIONINE''' — Aids in the functioning of the spleen, pancreas and lymph glands. It is a constituent of hemoglobin and tissues and is found in apples, brazil nuts, cabbages, cauliflower, filberts, kale and pineapples.

'''METHIONINE''' — Aids in the functioning of the spleen, pancreas and lymph glands. It is a constituent of hemoglobin and tissues and is found in apples, brazil nuts, cabbages, cauliflower, filberts, kale and pineapples.

'''PHENYLALANINE''' — Is involved in the functions of the kidneys and bladder and in eliminating wastes. It is found in apples, beets, carrots, pineapples and tomatoes.

'''PHENYLALANINE''' — Is involved in the functions of the kidneys and bladder and in eliminating wastes. It is found in apples, beets, carrots, pineapples and tomatoes.

'''PROLINE''' — Involved in manufacturing white corpuscles and in the emulsifying of fats. It is found in apricots, avocadoes. almonds, beets, brazil nuts, carrots, cherries, co- conuts, cucumbers, figs, grapes, oranges, pineapples and raisins.

'''PROLINE''' — Involved in manufacturing white corpuscles and in the emulsifying of fats. It is found in apricots, avocado's. almonds, beets, brazil nuts, carrots, cherries, coconuts, cucumbers, figs, grapes, oranges, pineapples and raisins.

'''SERINE''' — Aids in the tissue cleansing of the mucus membrane and in the lungs and bronchial. It is found in alfalfa sprouts, apples, beets, carrots, celery, cucumbers, cab- bages, papayas and pineapples.

'''SERINE''' — Aids in the tissue cleansing of the mucus membrane and in the lungs and bronchial. It is found in alfalfa sprouts, apples, beets, carrots, celery, cucumbers, cabbages, papayas and pineapples.

'''THREONINE''' — Aids in the balancing of amino acids. Threonine is found in alfalfa sprouts, carrots, green leafy vegetables and papayas.

'''THREONINE''' — Aids in the balancing of amino acids. Threonine is found in alfalfa sprouts, carrots, green leafy vegetables and papayas.

'''THYROXINE''' — Involved with the activity of the thyroid, pituitary and adrenals and in metabolic functions. It is found in carrots, celery, lettuces, tomatoes and pineap- ples.

'''THYROXINE''' — Involved with the activity of the thyroid, pituitary and adrenals and in metabolic functions. It is found in carrots, celery, lettuces, tomatoes and pineapples.

'''TRYPTOPHAN'''— Involved in the generation of cells and tissues and in the pan- creatic and gastric juices. Tryptophane is also a factor in the optic system. It is found in alfalfa sprouts, beets, carrots, celery, green beans and turnips.

'''TRYPTOPHAN'''— Involved in the generation of cells and tissues and in the pancreatic and gastric juices. Tryptophan is also a factor in the optic system. It is found in alfalfa sprouts, beets, carrots, celery, green beans and turnips.

'''TYROSINE''' — Is a factor in the development of the cells and tissues and in the generation of red and white blood corpuscles. It is also found in the adrenals, pituitary, thy- roid and hair. Food sources of this amino acid are alfalfa sprouts, almonds, apricots, apples, beets, carrots, cucumbers, cherries, figs, lettuces, sweet peppers, strawberries and watermelons.

'''TYROSINE''' — Is a factor in the development of the cells and tissues and in the generation of red and white blood corpuscles. It is also found in the adrenals, pituitary, thyroid and hair. Food sources of this amino acid are alfalfa sprouts, almonds, apricots, apples, beets, carrots, cucumbers, cherries, figs, lettuces, sweet peppers, strawberries and watermelons.

'''VALINE''' — Involved in the functioning of the mammary glands and ovaries. It is found in apples, almonds, beets, carrots, celery, okra. pomegranates, squashes and toma- toes.

'''VALINE''' — Involved in the functioning of the mammary glands and ovaries. It is found in apples, almonds, beets, carrots, celery, okra. pomegranates, squashes and tomatoes.

===== Functions of Amino Acids =====

===== Functions of Amino Acids =====

# They are used in constructing blood protein.

# They are used in constructing blood protein.

# They may furnish a source of energy, with some of the amino acids being transformed into glucose and glycogen.

# They may furnish a source of energy, with some of the amino acids being transformed into glucose and glycogen.

# Theyaidthebodyinperformingmanyfunctionsasdescribedintheirindividualdescriptions.

# They aid the body in performing many functions as described in their individual descriptions.

==== Amino Acids—Essential and Non-Essential ====

==== Amino Acids—Essential and Non-Essential ====

==== Are Not Essential In the Diet ====

==== Are Not Essential In the Diet ====

This idea of a “complete protein” has been so heavily advertised by special interest groups, such as the meat and dairy industries, that the average person believes he must eat meat (or at least milk and eggs if a “vegetarian”) or at the very least prepare pro- tein combinations such as grains and beans or take protein supplements in order to get enough high-quality protein. All of these beliefs are false and. in fact, may lead to prac- tices which increase the toxicity in the body.

This idea of a “complete protein” has been so heavily advertised by special interest groups, such as the meat and dairy industries, that the average person believes he must eat meat (or at least milk and eggs if a “vegetarian”) or at the very least prepare protein combinations such as grains and beans or take protein supplements in order to get enough high-quality protein. All of these beliefs are false and. in fact, may lead to practices which increase the toxicity in the body.

This is an important concept in understanding protein needs: It is not necessary for all eight of the essential amino acids to be present in one food or even within one meal in order to obtain our full protein needs. As we have discussed, the body has its own amino acid pool to draw from to supply amino acids which may be missing from dietary sources. Needed amino acids may be withdrawn from those already in circulation, or the necessary amino acids may be released by the liver or other cells into the circulatory sys- tem. The amino acid pool thus acts as the supplier of the essential amino acids missing

This is an important concept in understanding protein needs: It is not necessary for all eight of the essential amino acids to be present in one food or even within one meal in order to obtain our full protein needs. As we have discussed, the body has its own amino acid pool to draw from to supply amino acids which may be missing from dietary sources. Needed amino acids may be withdrawn from those already in circulation, or the necessary amino acids may be released by the liver or other cells into the circulatory system. The amino acid pool thus acts as the supplier of the essential amino acids missing

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 vegetar- ian 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 realise 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 par- ticularly low in some of the essential amino acids. The soybean has an anti-enzyme fac- tor which blocks or inhibits the assimilation of some of its essential amino acids. Pro- teins which have been cooked or heated (such as meat. fish, eggs and most dairy prod- ucts) 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.

==== Are Present In Wholesome foods ====

==== Are Present In Wholesome foods ====

=== Protein And The Optimum (Life Science) Diet ===

=== Protein And The Optimum (Life Science) Diet ===

So far we have discussed what protein is, why we need it and how much we require. Now it is time to examine the optimum diet for obtaining all our protein needs. A diet consisting of fresh fruits, vegetables, nuts, seeds and sprouts can furnish us with the highest quality protein in a form that is readily digested and assimilated.

So far we have discussed what protein is, why we need it and how much we require. Now it is time to examine the optimum diet for obtaining all our protein needs. A diet consisting of fresh fruits, vegetables, nuts, seeds and sprouts can furnish us with the highest quality protein in a form that is readily digested and assimilated.

==== Raw Protein Is The Best  ====

==== Raw Protein Is The Best  ====

The Hygienic or Life Science diet includes proteins only in their raw form. Fruits, vegetables, nuts, seeds and sprouts do not require cooking to increase their palatability or digestibility.  When proteins are subjected to high heat during cooking, enzyme-resistant linkages are formed between the amino acid chains. Consequently, the body cannot break these amino acids down for its use. What the body cannot use, it must eliminate. The cooked proteins then actually become a source of toxic matter within the body.  When wholesome protein foods are eaten raw, the body can make maximum use of all the amino acids without the accompanying toxins of cooked foods. It should be noted that some high-protein foods, such as soybeans and lima beans, have naturally occurring toxins which are said to be neutralized by heat. It is best not to eat these types of proteins since the cooking process does not totally remove the toxic effect these foods create.  8.7.2 Wholesome Proteins Are Non-Toxic  Proteins consumed in the Hygienic diet are also free from the poisons and toxins that often accompany other protein sources. We have already mentioned the toxins present in many legumes (which, incidentally, are best neutralized by sprouting the legume instead of cooking it). Similarly, most grains (with the exception of young fresh corn) cannot be digested when eaten raw. The cooked grains, however, still contain the toxic by-products from inhibitory enzymes present in the grains. Although legumes and grains are not a proper part of the Life Science diet, they are not nearly as toxic or poisonous as the other traditional protein sources:. meat, milk, dairy products, fish and eggs.  Not only do meat, milk, dairy products, fish and eggs contain naturally-occurring toxins injurious to the body, but they are also often poisoned during the producing and selling of them. Since the unsuitability of these foods is discussed elsewhere in this course, only a few facts about their drawbacks as protein sources need be mentioned:

The Hygienic or Life Science diet includes proteins only in their raw form. Fruits, vegetables, nuts, seeds and sprouts do not require cooking to increase their palatability or digestibility.  When proteins are subjected to high heat during cooking, enzyme-resistant linkages are formed between the amino acid chains. Consequently, the body cannot break these amino acids down for its use. What the body cannot use, it must eliminate. The cooked proteins then actually become a source of toxic matter within the body.  When wholesome protein foods are eaten raw, the body can make maximum use of all the amino acids without the accompanying toxins of cooked foods. It should be noted that some high-protein foods, such as soybeans and lima beans, have naturally occurring toxins which are said to be neutralized by heat. It is best not to eat these types of proteins since the cooking process does not totally remove the toxic effect these foods create.   

# Meatandfishcontainnaturally-occurringtoxinsduetodecayingcellnucleiintheflesh as well as toxins the animal itself releases when it is killed.

 

==== Wholesome Proteins Are Non-Toxic  ====

Proteins consumed in the Hygienic diet are also free from the poisons and toxins that often accompany other protein sources. We have already mentioned the toxins present in many legumes (which, incidentally, are best neutralized by sprouting the legume instead of cooking it). Similarly, most grains (with the exception of young fresh corn) cannot be digested when eaten raw. The cooked grains, however, still contain the toxic by-products from inhibitory enzymes present in the grains. Although legumes and grains are not a proper part of the Life Science diet, they are not nearly as toxic or poisonous as the other traditional protein sources:. meat, milk, dairy products, fish and eggs.  Not only do meat, milk, dairy products, fish and eggs contain naturally-occurring toxins injurious to the body, but they are also often poisoned during the producing and selling of them. Since the unsuitability of these foods is discussed elsewhere in this course, only a few facts about their drawbacks as protein sources need be mentioned:

# Meat and fish contain naturally-occurring toxins due to decaying cell nuclei in the flesh as well as toxins the animal itself releases when it is killed.

# Meat has many pesticides and additives, including but not limited to the following: methoxychlor, chlordane, heptachlor, toxaphene, lindane, benzene, hexachloride, aldrin, dieldrin, DDT, sex hormones, stilbestrol, nitrates, nitrites, etc.

# Meat has many pesticides and additives, including but not limited to the following: methoxychlor, chlordane, heptachlor, toxaphene, lindane, benzene, hexachloride, aldrin, dieldrin, DDT, sex hormones, stilbestrol, nitrates, nitrites, etc.

# Meat, eggs and dairy products contain over ten times as much pesticide as commercially-sprayed fruits and vegetables.

# Meat, eggs and dairy products contain over ten times as much pesticide as commercially-sprayed fruits and vegetables.

# Eggs are usually produced on a high chemical-hormone diet and are totally nonconso- nant with the human digestive physiology.

# Eggs are usually produced on a high chemical-hormone diet and are totally non-consonant with the human digestive physiology.

# Milkispoorlytoleratedbythemajorityoftheworld’spopulationandcontainsthehor- mones that are produced in the cow as a result of the artificially induced and prolonged lactation. This writer personally knows a young girl who began lactating due solely to a diet that was heavy in hormone-laden dairy products.

# Milk is poorly tolerated by the majority of the world’s population and contains the hormones that are produced in the cow as a result of the artificially induced and prolonged lactation. This writer personally knows a young girl who began lactating due solely to a diet that was heavy in hormone-laden dairy products.

# Meat, fish, eggs and dairy products are the major contributors to cholesterol problems.

# Meat, fish, eggs and dairy products are the major contributors to cholesterol problems.

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 pro- tein. 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 ade- quate 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 pro- tein 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 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.

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

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

Protein in the Hygienic diet is easily digested and assimilated, The Life Science diet stresses the importance of eating compatible foods for ease of digestion. Since protein digestion is the most complex gastric process, it is important that protein foods be eaten in proper combinations with other foods.

Protein in the Hygienic diet is easily digested and assimilated, The Life Science diet stresses the importance of eating compatible foods for ease of digestion. Since protein digestion is the most complex gastric process, it is important that protein foods be eaten in proper combinations with other foods.

For instance, naturally occurring high-protein foods such as nuts, seeds and avoca- does should be eaten with non-starchy and leafy green vegetables for the best results. Salad vegetables aid in the digestion of concentrated proteins and “also supply high- quality amino acids of their own.

For instance, naturally occurring high-protein foods such as nuts, seeds and avocado's should be eaten with non-starchy and leafy green vegetables for the best results. Salad vegetables aid in the digestion of concentrated proteins and “also supply high quality amino acids of their own.

In a typical diet, proteins are often combined with starches: meat and potatoes, grains and beans, milk and cereal, and so on. Starches and proteins require completely different digestive environments and enzymes, and when eaten together, neither is fully digested or used by the body. As a result, most protein eaten in a conventional diet which ignores proper food combining is not fully digested by the body.

In a typical diet, proteins are often combined with starches: meat and potatoes, grains and beans, milk and cereal, and so on. Starches and proteins require completely different digestive environments and enzymes, and when eaten together, neither is fully digested or used by the body. As a result, most protein eaten in a conventional diet which ignores proper food combining is not fully digested by the body.

The protein in a Hygienic diet is of sufficiently high quality to meet all the body’s requirements. All essential and non-essential amino acids may be obtained from a diet of fruits, vegetables, nuts, seeds and sprouts.

The protein in a Hygienic diet is of sufficiently high quality to meet all the body’s requirements. All essential and non-essential amino acids may be obtained from a diet of fruits, vegetables, nuts, seeds and sprouts.

A varied diet of these wholesome foods eaten in their natural state can provide all our protein requirements without concern for the exact number of grams of protein con- sumed. It is not necessary when eating a natural diet to be preoccupied with obtaining any specific nutrient. They are all supplied in abundance, including protein. Simply for the sake of scientific validity, and not as a regular practice, we have chosen some exam- ples of Hygienic menus in order to analyze their protein contents.

A varied diet of these wholesome foods eaten in their natural state can provide all our protein requirements without concern for the exact number of grams of protein consumed. It is not necessary when eating a natural diet to be preoccupied with obtaining any specific nutrient. They are all supplied in abundance, including protein. Simply for the sake of scientific validity, and not as a regular practice, we have chosen some examples of Hygienic menus in order to analyze their protein contents.

All of these menus and suggestions have been devised to furnish 30 grams of protein to an adult weighing 150 pounds. This is equivalent to one gram per five pounds of body weight. More or less protein may be required, depending upon body weight, metabolism, body toxicity, etc.

All of these menus and suggestions have been devised to furnish 30 grams of protein to an adult weighing 150 pounds. This is equivalent to one gram per five pounds of body weight. More or less protein may be required, depending upon body weight, metabolism, body toxicity, etc.

|Ounces

|Ounces

|Grams of Protein

|Grams of Protein

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|'''Breakfast'''

|'''Breakfast'''

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|30.0

|30.0

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|'''Breakfast'''

|'''Breakfast'''

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|30.0

|30.0

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|'''Breakfast'''

|'''Breakfast'''

==== When I stop eating high-protein foods I feel weak. Doesn’t this prove we need these foods? ====

==== When I stop eating high-protein foods I feel weak. Doesn’t this prove we need these foods? ====

Actually, just the opposite. High-protein foods create an enormous amount of toxins in the body. When we stop eating those foods for a period of time, the body has an opportunity to eliminate those toxins. It is the elimination of the poi- sons from the body caused by a previous high-protein diet that causes this weak- ness—not a lack of protein. It is best to fast (for short periods of time or one longer fast) and allow the body to rid itself of these toxins. Then, you will feel quite strong eating those foods normally thought to be low in protein.

Actually, just the opposite. High-protein foods create an enormous amount of toxins in the body. When we stop eating those foods for a period of time, the body has an opportunity to eliminate those toxins. It is the elimination of the poisons from the body caused by a previous high-protein diet that causes this weakness—not a lack of protein. It is best to fast (for short periods of time or one longer fast) and allow the body to rid itself of these toxins. Then, you will feel quite strong eating those foods normally thought to be low in protein.

==== Is protein combining harmful? I read a good book about it. ====

==== Is protein combining harmful? I read a good book about it. ====

==== I can’t digest nuts and seeds. Can I still get my protein from this diet? ====

==== I can’t digest nuts and seeds. Can I still get my protein from this diet? ====

Most definitely. Nuts and seeds are concentrated proteins—all the foods in the Hygienic diet contain protein. If you eat a calorie-sufficient diet of fruits, vegeta- bles and sprouts, you can obtain all the amino acids that you require. Avocadoes are sometimes better tolerated than nuts and seeds, and they too have a high concen- tration of protein. In time, as your health improves, you will probably gain greater digestive abilities and you will be able to eat moderate amounts of nuts and seeds.

Most definitely. Nuts and seeds are concentrated proteins—all the foods in the Hygienic diet contain protein. If you eat a calorie-sufficient diet of fruits, vegetables and sprouts, you can obtain all the amino acids that you require. Avocado's are sometimes better tolerated than nuts and seeds, and they too have a high concentration of protein. In time, as your health improves, you will probably gain greater digestive abilities and you will be able to eat moderate amounts of nuts and seeds.

==== Shouldn’t we eat a high-protein breakfast? ====

==== Shouldn’t we eat a high-protein breakfast? ====

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 pro- teins 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 con- tains all of the essential and convenient amino acids. Among the nuts possessing com- plete proteins are butternuts, pecans, filberts, Brazil nuts, English walnuts, black wal- nuts, 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 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.

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 nu- tritive 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.

Coconut globulin is perhaps the best of the nut proteins. Johns, Finks and Pacel of the Protein Investigation Laboratory of the U.S. Department of Agriculture found that this protein produced supernormal growth in young rats when used as the sole protein in the diet. In other words the rats grew more rapidly than when given cheese, meat, eggs, milk or any other high-protein food. McCandish and Weaver have also found that the protein of coconuts is superior to that of other foods and claim that coconut meal is of greater value than soybean meal. As the soybean is equal in biological value to any of the animal proteins, this would mean that the coconut protein is in a class by itself and is perhaps the finest protein known.

Coconut globulin is perhaps the best of the nut proteins. Johns, Finks and Pacel of the Protein Investigation Laboratory of the U.S. Department of Agriculture found that this protein produced supernormal growth in young rats when used as the sole protein in the diet. In other words the rats grew more rapidly than when given cheese, meat, eggs, milk or any other high-protein food. McCandish and Weaver have also found that the protein of coconuts is superior to that of other foods and claim that coconut meal is of greater value than soybean meal. As the soybean is equal in biological value to any of the animal proteins, this would mean that the coconut protein is in a class by itself and is perhaps the finest protein known.

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, Jus- tus 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 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.

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.

Prof. Henry Sherman of Columbia University places the daily requirement at 30 to 50 grams, but it is probable that the other estimates, which include those of the Swedish scientist Ragner Berg, are more nearly correct. However, even 30 to 50 grams of protein is not much. It could easily be supplied by a diet of plant foods.

Prof. Henry Sherman of Columbia University places the daily requirement at 30 to 50 grams, but it is probable that the other estimates, which include those of the Swedish scientist Ragner Berg, are more nearly correct. However, even 30 to 50 grams of protein is not much. It could easily be supplied by a diet of plant foods.

Dr. Mikkel Hindhede, of Denmark, made the first mass application of a diet very low in its protein content to an entire nation. During World War I this doctor was made Food Administrator of Denmark. In an effort to prevent food shortages, he greatly lowered the production of livestock and fed the plant foods to the human population rather than to the animals. As an average of only 10 percent of the value of plant foods is recovered in the milk, eggs and meat of the animals, it is obvious that this involved a great sav- ing from the standpoint of nutrition. But Hindhede eventually discovered that the dimin- ished use of animal foods meant far more than that. Within one year’s time the death rate had decreased 40 percent. In addition, the Danish people experienced less disease. When thousands of people throughout Europe suffered influenza, Denmark was not affected. The other nations, using their high-protein diets consisting largely of animal foods, suf- fered greatly and their people died by the thousands.

Dr. Mikkel Hindhede, of Denmark, made the first mass application of a diet very low in its protein content to an entire nation. During World War I this doctor was made Food Administrator of Denmark. In an effort to prevent food shortages, he greatly lowered the production of livestock and fed the plant foods to the human population rather than to the animals. As an average of only 10 percent of the value of plant foods is recovered in the milk, eggs and meat of the animals, it is obvious that this involved a great saving from the standpoint of nutrition. But Hindhede eventually discovered that the diminished use of animal foods meant far more than that. Within one year’s time the death rate had decreased 40 percent. In addition, the Danish people experienced less disease. When thousands of people throughout Europe suffered influenza, Denmark was not affected. The other nations, using their high-protein diets consisting largely of animal foods, suffered greatly and their people died by the thousands.

Nuts are rich in protein, but they are not used to such an extent in the fruitarian diet that the body receives an excess of this material. The normal desires of the fruitarian call for a wide variety of plant foods with no particular dependence upon nuts. Fruits are the chief foods used and the desire for nuts is in accordance with the body’s need for pro- tein. Meat, eggs, milk and cheese are all unneeded high-protein foods. Their excessive protein acts as a burden to the body and favors the development of disease.

Nuts are rich in protein, but they are not used to such an extent in the fruitarian diet that the body receives an excess of this material. The normal desires of the fruitarian call for a wide variety of plant foods with no particular dependence upon nuts. Fruits are the chief foods used and the desire for nuts is in accordance with the body’s need for protein. Meat, eggs, milk and cheese are all unneeded high-protein foods. Their excessive protein acts as a burden to the body and favors the development of disease.

=== Article #2: Protein by Ralph Cinque, D.C. ===

=== Article #2: Protein by Ralph Cinque, D.C. ===

The following article is from The Health Crusader.

The following article is from The Health Crusader.

“Pro-tein: any of numerous naturally-occurring extremely complex combinations of amino acids that contain the elements carbon, hydrogen, nitrogen, oxygen, usually sulfur and occasionally other elements (such as phosphorus or iron); an essential constituent of all living cells; is synthesized from raw materials by plants but assimilated as separate amino acids by animals.”

“Protein: any of numerous naturally-occurring extremely complex combinations of amino acids that contain the elements carbon, hydrogen, nitrogen, oxygen, usually sulfur and occasionally other elements (such as phosphorus or iron); an essential constituent of all living cells; is synthesized from raw materials by plants but assimilated as separate amino acids by animals.”

Most of what was in the past believed to be true about the body’s need for protein has, in recent years, been shown to be false. This is true particularly in regard to the amount of protein the body requires.

Most of what was in the past believed to be true about the body’s need for protein has, in recent years, been shown to be false. This is true particularly in regard to the amount of protein the body requires.

The first well-publicized study of protein needs was done by the German physiol- ogist Voit at around 1890. Voit studied healthy, young, physically active German men who were eating their conventional diet. He found that they maintained “nitrogen balan- ce” on a diet containing 120 grams of protein daily. For years this was accepted as the standard.

The first well-publicized study of protein needs was done by the German physiologist Voit at around 1890. Voit studied healthy, young, physically active German men who were eating their conventional diet. He found that they maintained “nitrogen balance” on a diet containing 120 grams of protein daily. For years this was accepted as the standard.

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 uri- nary 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 con- tinued 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 combus- tion 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 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.

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 me- tabolism, 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 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).

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 stan- dard 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 signif- icantly 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 in- cludes 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 if not most Americans are consuming in excess of 100 grams of protein a day despite the much lower recommendation. Eliminating the by-products of this protein overload places great stress upon the body. The liver and kidneys bear the brunt of the punishment. Fats and carbohydrates burn clean, leaving a residue of only carbon dioxide (which is relatively innocuous and is readily excreted by the lungs) and water (which is hardly a waste product). Protein metabolism, on the other hand, leaves non-oxidizable waste products such as urea, uric acids, etc. It is a much greater burden for the body to process great surpluses of protein than to process excesses of fat or carbohydrate. It be- hooves all of us to consume no more protein than we need so as to prevent premature aging and the deterioration that comes from organ abuse.

Many if not most Americans are consuming in excess of 100 grams of protein a day despite the much lower recommendation. Eliminating the by-products of this protein overload places great stress upon the body. The liver and kidneys bear the brunt of the punishment. Fats and carbohydrates burn clean, leaving a residue of only carbon dioxide (which is relatively innocuous and is readily excreted by the lungs) and water (which is hardly a waste product). Protein metabolism, on the other hand, leaves non-oxidizable waste products such as urea, uric acids, etc. It is a much greater burden for the body to process great surpluses of protein than to process excesses of fat or carbohydrate. It behooves all of us to consume no more protein than we need so as to prevent premature aging and the deterioration that comes from organ abuse.

Another mistaken concept regarding protein needs has to do with protein quality. For decades it was held that only animal proteins contained a full complement of all eight essential amino acids (those we cannot synthesize from other amino acids) to meet the body’s needs. Although most natural foods do contain all eight essential amino acids, the claim was that the proportion of one amino acid to the others was not right. It was ob- served that animals grew and matured more rapidly on animal proteins than on vegetable proteins, so vegetable proteins were declared to be inadequate. Speed of development and size were considered to be a direct reflection of nutritional thoroughness.

Another mistaken concept regarding protein needs has to do with protein quality. For decades it was held that only animal proteins contained a full complement of all eight essential amino acids (those we cannot synthesize from other amino acids) to meet the body’s needs. Although most natural foods do contain all eight essential amino acids, the claim was that the proportion of one amino acid to the others was not right. It was observed that animals grew and matured more rapidly on animal proteins than on vegetable proteins, so vegetable proteins were declared to be inadequate. Speed of development and size were considered to be a direct reflection of nutritional thoroughness.

Today we know that weight and size are not necessarily the best indicators of health and well-being, that gigantism is just as pathological when spread throughout a popula- tion as it is when it occurs in an isolated individual. We know that an individual’s body is not immediately dependent upon the content of his meals in order to maintain nutrition. Referring again to Guyton’s Physiology, radioisotopic studies have shown that at any given time protein synthesis utilizes two-thirds endogenous amino acids (from the blood circulatory pool) and one-third exogenous amino acids (as derived from meals). In other words, in regard to protein, the body is always living upon its reserves and the purpose of eating is to replenish those reserves. It matters not whether a given meal provides the

Today we know that weight and size are not necessarily the best indicators of health and well-being, that gigantism is just as pathological when spread throughout a population as it is when it occurs in an isolated individual. We know that an individual’s body is not immediately dependent upon the content of his meals in order to maintain nutrition. Referring again to Guyton’s Physiology, radioisotopic studies have shown that at any given time protein synthesis utilizes two-thirds endogenous amino acids (from the blood circulatory pool) and one-third exogenous amino acids (as derived from meals). In other words, in regard to protein, the body is always living upon its reserves and the purpose of eating is to replenish those reserves. It matters not whether a given meal provides the

exact proportion of amino acids because the body is fully capable of withdrawing from reserve sources whatever amino acids are needed to balance out the dietary supply.

exact proportion of amino acids because the body is fully capable of withdrawing from reserve sources whatever amino acids are needed to balance out the dietary supply.

Frances Moore Lappe stated in Diet For a Small Planet that one must combine dif- ferent proteins at the same meal or otherwise preclude the possibility of utilization. Ms. Lappe said that consuming single vegetable proteins would not provide adequate nutri- tion. This idea, however, has been shown to be false, not only by physiological calcula- tions, but also by the empirical evidence gained from observations of countless numbers of people around the world who live and thrive on simple vegetable diets. The experi- ence of Hygienists in this country also provides proof of the sufficiency of simple com- binations of non-animal foods.

Frances Moore Lappe stated in Diet For a Small Planet that one must combine different proteins at the same meal or otherwise preclude the possibility of utilization. Ms. Lappe said that consuming single vegetable proteins would not provide adequate nutrition. This idea, however, has been shown to be false, not only by physiological calculations, but also by the empirical evidence gained from observations of countless numbers of people around the world who live and thrive on simple vegetable diets. The experience of Hygienists in this country also provides proof of the sufficiency of simple combinations of non-animal foods.

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 val- ue, 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 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.

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 prick- ling 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 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

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.

In amyloidosis must lie the key to healing of those diseases of old age which have previously been casually un clarified. It is clear that amyloid consists exclusively of degenerate protein reduction by productions which could be the result of excess protein. Excess protein must be quickly burned, but cannot be sufficiently eliminated. Amyloid contains rich amounts of the amino acids tryptophan and tyrosine. Five to ten times as much tryptophan and five to seven times as much tyrosine are found in the dry substances of meat as that of vegetable protein sources. It remains to be investigated whether other sulfurous amino acids play a similar role, and what the amyloid situation is among populations living on protein-frugal diets. All the essential amino acids, especially the sulfurous, can cause damage in overdoses, through creation of poisonous substances or other disturbances. On 70 grams of protein a day containing all the essential amino acids, there can be excessive intake of some amino acids. The connection between amyloidosis and excess protein is easily proved by animal experiments. It is produced with special ease in case of high cholesterol intake and intestinal poisoning (pathological microorganisms in the intestines create amyloid-dissolving antigens). Amyloid is created, according to Katenkamp and Stiller, in wrongly nourished mesenchyme cells with increased protein production and formation of “pathologically fine fibrillary sclero-protein”; here we should remember that regeneration of the mesenchyme as well as that of pathological intestinal flora are best accomplished by raw diet.

In amyloidosis must lie the key to healing of those diseases of old age which have previously been casually un clarified. It is clear that amyloid consists exclusively of degenerate protein reduction by productions which could be the result of excess protein. Excess protein must be quickly burned, but cannot be sufficiently eliminated. Amyloid contains rich amounts of the amino acids tryptophan and tyrosine. Five to ten times as much tryptophan and five to seven times as much tyrosine are found in the dry substances of meat as that of vegetable protein sources. It remains to be investigated whether other sulfurous amino acids play a similar role, and what the amyloid situation is among populations living on protein-frugal diets. All the essential amino acids, especially the sulfurous, can cause damage in overdoses, through creation of poisonous substances or other disturbances. On 70 grams of protein a day containing all the essential amino acids, there can be excessive intake of some amino acids. The connection between amyloidosis and excess protein is easily proved by animal experiments. It is produced with special ease in case of high cholesterol intake and intestinal poisoning (pathological microorganisms in the intestines create amyloid-dissolving antigens). Amyloid is created, according to Katenkamp and Stiller, in wrongly nourished mesenchyme cells with increased protein production and formation of “pathologically fine fibrillary sclero-protein”; here we should remember that regeneration of the mesenchyme as well as that of pathological intestinal flora are best accomplished by raw diet.

In this connection it should be mentioned that in investigations at Harvard, an excessive amount of the aromatic amino acid methionine was discovered to favor the formation of nearly insoluble protein bodies, and hardening of the inner surface of the arter- ies. The human need for methionine, which is found most abundantly in meat, egg and cheese protein, and which is three times as abundant in cow’s milk as in breast milk, has been set much too high (at 930 mg/day) by the F.A.O. according to Kofranyl and is actually just 273 mg/day. Excesses of the amino acid tryptophan—which, as mentioned, is seven to ten times more richly present in meat and eggs than in plant sources—are, as proved on radioactive molecules, eagerly, consumed by cancer cells, which produce serotonin from it, block tryptophan metabolism and have been demonstrated to lead to a strong increase in cancer-producing ortho-aminophenols.

In this connection it should be mentioned that in investigations at Harvard, an excessive amount of the aromatic amino acid methionine was discovered to favor the formation of nearly insoluble protein bodies, and hardening of the inner surface of the arteries. The human need for methionine, which is found most abundantly in meat, egg and cheese protein, and which is three times as abundant in cow’s milk as in breast milk, has been set much too high (at 930 mg/day) by the F.A.O. according to Kofranyl and is actually just 273 mg/day. Excesses of the amino acid tryptophan—which, as mentioned, is seven to ten times more richly present in meat and eggs than in plant sources—are, as proved on radioactive molecules, eagerly, consumed by cancer cells, which produce serotonin from it, block tryptophan metabolism and have been demonstrated to lead to a strong increase in cancer-producing ortho-aminophenols.

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