Changes

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

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

Protein is needed by the body for only two reasons: I) growth and 2) tissue repair and replacement. Protein is not necessary for muscular energy, increased activity or as a source of fuel.

Protein is needed by the body for only two reasons: I) growth and 2) tissue repair and replacement. Protein is not necessary for muscular energy, increased activity or as a source of fuel.

8.7.2 Wholesome Proteins Are Non-Toxic

8.7.2 Wholesome Proteins Are Non-Toxic

8.7.3 Wholesome Protein Foods Contain A Wide Variety of Nutrients 8.7.4 Wholesome Protein Is Easily Digested and Assimilated

8.7.3 Wholesome Protein Foods Contain A Wide Variety of Nutrients  

 

8.7.4 Wholesome Protein Is Easily Digested and Assimilated

8.7.5 Protein in a Hygienic Diet Meets All Our Needs

8.7.5 Protein in a Hygienic Diet Meets All Our Needs

# It is present in wholesome foods along with other needed nutrients;

# It is present in wholesome foods along with other needed nutrients;

# It is easily digested and assimilated by the body; and

# It is easily digested and assimilated by the body; and

# It is of sufficiently high quality and quantity to meet all the body’s requirements. 8.7.1 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:

# It is of sufficiently high quality and quantity to meet all the body’s requirements.

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

# Meatandfishcontainnaturally-occurringtoxinsduetodecayingcellnucleiintheflesh 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.

# 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 nonconso- nant 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.

# 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.

==== Wholesome Protein Foods Contain A Wide Variety of Nutrients ====

 

8.7.3 Wholesome Protein Foods Contain A Wide Variety of 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.

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.

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 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.

8.7.4 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.

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.

8.7.5 Protein in a Hygienic Diet Meets All Our Needs

==== Protein in a Hygienic Diet Meets All Our Needs ====

 

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.

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.

8.7.6 Daily Menu Suggestions To Supply 30 Grams of Protein

==== Daily Menu Suggestions To Supply 30 Grams of Protein ====

{| class="wikitable"

{| class="wikitable"

|Food

|Food

It is better to eat according to hunger and body need and not according to grams, ounces or nutrient charts. When presented with a variety of wholesome foods, the body naturally selects the foods it needs to satisfy its particular requirements at that time.

It is better to eat according to hunger and body need and not according to grams, ounces or nutrient charts. When presented with a variety of wholesome foods, the body naturally selects the foods it needs to satisfy its particular requirements at that time.

8.8. Questions & Answers

=== Questions & Answers ===

 

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 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.

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

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

 

Unfortunately, most books on protein combining suggest eating two or more concentrated protein foods together at the same time. Different proteins require different digestive processes, and combining two heavy foods, like grains and beans for example, makes the body work too hard. Some protein combinations, like milk and cereals, for example, are so indigestible that little if any good can come from eating them. Quite simply, the ideal protein combinations are those that require the same digestive processes. Nuts and leafy greens, for example, complement each other’s ammo acids and at the same time are agreeable food combinations.

Unfortunately, most books on protein combining suggest eating two or more concentrated protein foods together at the same time. Different proteins require dif- ferent digestive processes, and combining two heavy foods, like grains and beans for example, makes the body work too hard. Some protein combinations, like milk and cereals, for example, are so indigestible that little if any good can come from eating them. Quite simply, the ideal protein combinations are those that require the same digestive processes. Nuts and leafy greens, for example, complement each other’s ammo acids and at the same time are agreeable food combinations.

 

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, 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.

Shouldn’t we eat a high-protein breakfast?

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

 

I can’t imagine why. The idea behind a high-protein breakfast is that it will give us “energy” throughout the day. Actually, it has the opposite effect because protein digestion is the most complex digestive process of all. If you want energy in the morning, eat a high-carbohydrate breakfast of fruits. Better yet give your body a rest from food in the morning. Soon you will be able to function at a higher level of energy than when you ate a heavy breakfast.

I can’t imagine why. The idea behind a high-protein breakfast is that it will give us “energy” throughout the day. Actually, it has the opposite effect because protein digestion is the most complex digestive process of all. If you want energy in the morning, eat a high-carbohydrate breakfast of fruits. Better yet give your body a rest from food in the morning. Soon you will be able to function at a higher level of energy than when you ate a heavy breakfast.

I’m a weight lifter, and I feel that I need protein supplements. Aren’t I an exception?

==== I’m a weight lifter, and I feel that I need protein supplements. Aren’t I an exception? ====

 

Weight lilting and other strenuous physical activities primarily call for an increase in the consumption of natural carbohydrates for muscle fuel. While it is true that protein is used in building muscle tissue. I must refer you to the gorilla or the elephant. These are well-muscled animals. They eat no high-protein foods, take no protein supplements and drink no special protein drinks. In fact, they build their musculature from greens and fruits. If you feel that you need concentrated protein. I suggest seeds or nuts in moderation. Athletes who eat a very high-protein diet (as is the ease with weight lifters) often develop gout later in life and experience severe kidney problems.

Weight lilting and other strenuous physical activities primarily call for an in- crease in the consumption of natural carbohydrates for muscle fuel. While it is true that protein is used in building muscle tissue. I must refer you to the gorilla or the elephant. These are well-muscled animals. They eat no high-protein foods, take no protein supplements and drink no special protein drinks. In fact, they build their musculature from greens and fruits. If you feel that you need concentrated protein. I suggest seeds or nuts in moderation. Athletes who eat a very high-protein diet (as is the ease with weight lifters) often develop gout later in life and experience severe kidney problems.

 

The following is an excerpt from a book by Arnold DeVries called Fountain of Youth. The building blocks of protein consist of 23 amino acids. Eight of these have been proven to be essential for the support of life and growth. A few others are “convenient” in the sense that animals thrive better if they get them. Proteins which contain all of the essential amino acids as well as the convenient ones, are called complete or first class. A food which contains complete protein will support life and growth if used as the sole source of protein in the diet. The foods which contain incomplete protein will not in

The following is an excerpt from a book by Arnold DeVries called Fountain of Youth. The building blocks of protein consist of 23 amino acids. Eight of these have been proven to be essential for the support of life and growth. A few others are “convenient” in the sense that animals thrive better if they get them. Proteins which contain all of the essential amino acids as well as the convenient ones, are called complete or first class. A food which contains complete protein will support life and growth if used as the sole source of protein in the diet.  

themselves support life and growth.

The foods which contain incomplete protein will not in themselves support life and growth.

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

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 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.

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 combina- tions 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.”

“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.”

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.

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 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.

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

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.

 

protein breakdown. The remaining ketogenic or glucogenic acids then undergo combus- tion 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 me- tabolism, to reset its thermostat, so to speak. This is why a state of negative nitrogen balance may temporarily ensue.

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.

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 de- riving 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.

 

Article #3: The Superiority Of Plant Foods by Ralph Cinque, D.C.

This category could also be designated the detrimental effects of animal foods. All ani- mal products (with the exception of mother’s milk) have certain negative features which make their dietary use questionable. Consider, first of all, the effect that animal foods have upon protein consumption. Even modest use of meat, fish, eggs and dairy foods tends to create a protein overload, and this is one of the most dangerous dietary excesses.

This category could also be designated the detrimental effects of animal foods. All animal products (with the exception of mother’s milk) have certain negative features which make their dietary use questionable. Consider, first of all, the effect that animal foods have upon protein consumption. Even modest use of meat, fish, eggs and dairy foods tends to create a protein overload, and this is one of the most dangerous dietary excesses.

Research has shown that high-protein diets actually promote aging and early degen- eration. Too much protein exerts a tremendous burden upon the liver and kidneys. It also leaves acid residues in the blood and tissues which must be neutralized by sacrificing indispensable alkaline mineral reserves.

Research has shown that high-protein diets actually promote aging and early degeneration. Too much protein exerts a tremendous burden upon the liver and kidneys. It also leaves acid residues in the blood and tissues which must be neutralized by sacrificing indispensable alkaline mineral reserves.

The process of aging is characterized by the transfer of calcium from the bones to the soft, tissues, that is, to the arteries (arteriosclerosis), to the optic lens (cataracts), to the ureters (kidney stones), to the skin (wrinkles), to the joints (osteoarthritis), to the valves of the heart (producing valvular stenosis and insufficiency), to the tendons and ligaments (producing frozen shoulder) and to other sites. This, of course, leaves the skeleton osteo- porotic, leading to the development of stooped posture, a kyphotic spine, spontaneous fractures and other maladies that are so common to the elderly. High-protein diets (due to the accumulation of phosphoric, sulphuric, uric and other acids) accelerate this dem- ineralization of bone and bring about calcific deposits in the soft tissues.

The process of aging is characterized by the transfer of calcium from the bones to the soft, tissues, that is, to the arteries (arteriosclerosis), to the optic lens (cataracts), to the ureters (kidney stones), to the skin (wrinkles), to the joints (osteoarthritis), to the valves of the heart (producing valvular stenosis and insufficiency), to the tendons and ligaments (producing frozen shoulder) and to other sites. This, of course, leaves the skeleton osteoporotic, leading to the development of stooped posture, a kyphotic spine, spontaneous fractures and other maladies that are so common to the elderly. High-protein diets (due to the accumulation of phosphoric, sulphuric, uric and other acids) accelerate this demineralization of bone and bring about calcific deposits in the soft tissues.

One could argue that nuts and seeds contain as much protein as meats, eggs, etc., and therefore they are as likely to create an excess. However, most people are easily satisfied eating a few ounces of nuts or seeds every day, whereas few people will eat just a few ounces of yogurt. Restaurants serve up to a pound of meat at a sitting, along with oth- er foods. Cottage or ricotta cheese is eaten in huge quantities, even by many so-called vegetarians. The simple truth is that animal proteins tend to promote overeating more so than do plant proteins.

One could argue that nuts and seeds contain as much protein as meats, eggs, etc., and therefore they are as likely to create an excess. However, most people are easily satisfied eating a few ounces of nuts or seeds every day, whereas few people will eat just a few ounces of yogurt. Restaurants serve up to a pound of meat at a sitting, along with other foods. Cottage or ricotta cheese is eaten in huge quantities, even by many so-called vegetarians. The simple truth is that animal proteins tend to promote overeating more so than do plant proteins.

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, Aus- tralians 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 peo- ples 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 differ- ent malignancies including breast cancer, colon and rectal cancers, and cancer of the liv- er. 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 vegetar- ian, 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 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.

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.

Excerpt from an article by Ralph C. Cinque, D.C., entitled “Hygienic Considera- tions in the Selection of Foods,” which was published in Dr. Shelton’s Hygienic Review.

Excerpt from an article by Ralph C. Cinque, D.C., entitled “Hygienic Considerations in the Selection of Foods,” which was published in Dr. Shelton’s Hygienic Review.

 

“Believe those who seek the truth; suspect those who have found it.” —Andre Gide

“Believe those who seek the truth; suspect those who have found it.” —Andre Gide

Gide’s admonition seems to me nowhere more applicable than in the controversy over protein. In pertinent research literature, which it has been my duty to examine crit- ically and without bias for the last 40 years. I have seen the most respectable kind of work and such a shameful pile of ignorance, much of it written by the most respected authors, as I have never seen in any other scientific field. The conclusions contradict so fantastically that the reader finds himself holding his head in despair. The textbooks, though, naturally don’t reflect these contradictions. They merely repeat the results of

Gide’s admonition seems to me nowhere more applicable than in the controversy over protein. In pertinent research literature, which it has been my duty to examine critically and without bias for the last 40 years. I have seen the most respectable kind of work and such a shameful pile of ignorance, much of it written by the most respected authors, as I have never seen in any other scientific field. The conclusions contradict so fantastically that the reader finds himself holding his head in despair. The textbooks, though, naturally don’t reflect these contradictions. They merely repeat the results of agreements, and a lot doesn’t appear in them for the simple reason that “what may not be must not be!”

 

agreements, and a lot doesn’t appear in them for the simple reason that “what may not be must not be!”

First the basic question: “How much protein does a human being need to stay healthy and perform well? What is the daily requirement, the minimum, the optimum, for a stan- dard body weight of 70 kg?”

First the basic question: “How much protein does a human being need to stay healthy and perform well? What is the daily requirement, the minimum, the optimum, for a standard body weight of 70 kg?”

At the turn of the century, the respected opinions were those of Rubner and Voit: we need 120-160 grams per day. But Chittenden showed in human experiments that best performance and health were possible on 50 grams, and Hindhede set the figure at 30. Forty years later. A. Fleisch, president of the Swiss Wartime Nutrition Commission, wrote in his book Nutritional Problems in Times of Shortage (Basel, 1947) “No quantity in the physiology of nutrition is so uncertain and finds such extreme advocates as the need of the human organism for protein.” Today, after a quarter century during which mountains of pertinent research have been published every year, the situation is exactly the same. Or worse.

At the turn of the century, the respected opinions were those of Rubner and Voit: we need 120-160 grams per day. But Chittenden showed in human experiments that best performance and health were possible on 50 grams, and Hindhede set the figure at 30. Forty years later. A. Fleisch, president of the Swiss Wartime Nutrition Commission, wrote in his book Nutritional Problems in Times of Shortage (Basel, 1947) “No quantity in the physiology of nutrition is so uncertain and finds such extreme advocates as the need of the human organism for protein.” Today, after a quarter century during which mountains of pertinent research have been published every year, the situation is exactly the same. Or worse.

In Russia, Jakolev set up a minimum requirement of 141-163 grams. Kuhnau saw an optimum of 200. Kofranyi of the Max Planck Institute proved that complete nitrogen balance and performance ability could be maintained on 25 grams, and Oomen and Hipsley found a population that develops not just full health, but magnificent muscular structure and corresponding physical performance, on a mere 15-20 grams. Elvehjem in- sists that the optimum is near the minimum.

In Russia, Jakolev set up a minimum requirement of 141-163 grams. Kuhnau saw an optimum of 200. Kofranyi of the Max Planck Institute proved that complete nitrogen balance and performance ability could be maintained on 25 grams, and Oomen and Hipsley found a population that develops not just full health, but magnificent muscular structure and corresponding physical performance, on a mere 15-20 grams. Elvehjem insists that the optimum is near the minimum.

In the meantime, the American Research Council’s Food and Nutrition Board agreed on a daily requirement for adults of 70 grams. This number is. in fact, found in their ta- bles. Sherman, a member of the Board, described the way this figure was arrived at. The evidence pointed toward a much lower amount, somewhere a round 35 grams. But if the protein requirement had been set so low, there would have been a public outcry. And so a corresponding “margin of safety” was adopted, and “70 grams” was published. Because the scientific basis for this was non-existent, the word “recommendation” was used instead of “requirement.” But who knows how this recommendation came into be- ing? And it was publicly interpreted as the requirement, in fact as the minimum. Thus, not long ago Stranskky and Krucker in the Therapeutische Umschau (Therapeutic Re- view) expressly listed 70 grams of protein per 70 kg of body weight as the “minimum dosage ... which is indispensable for the maintenance of vital biochemical processes.” Sherman had good reason for writing about the “high-protein mentality” of nutritional specialists. It’s not unusual for a doctor to prescribe three eggs and yogurt for breakfast, plus meat at each meal, and patients often fear a protein deficiency if they’re asked to stay away from meat for a few days.

In the meantime, the American Research Council’s Food and Nutrition Board agreed on a daily requirement for adults of 70 grams. This number is. in fact, found in their tables. Sherman, a member of the Board, described the way this figure was arrived at. The evidence pointed toward a much lower amount, somewhere a round 35 grams. But if the protein requirement had been set so low, there would have been a public outcry. And so a corresponding “margin of safety” was adopted, and “70 grams” was published. Because the scientific basis for this was non-existent, the word “recommendation” was used instead of “requirement.” But who knows how this recommendation came into being? And it was publicly interpreted as the requirement, in fact as the minimum. Thus, not long ago Stranskky and Krucker in the Therapeutische Umschau (Therapeutic Review) expressly listed 70 grams of protein per 70 kg of body weight as the “minimum dosage ... which is indispensable for the maintenance of vital biochemical processes.” Sherman had good reason for writing about the “high-protein mentality” of nutritional specialists. It’s not unusual for a doctor to prescribe three eggs and yogurt for breakfast, plus meat at each meal, and patients often fear a protein deficiency if they’re asked to stay away from meat for a few days.

No less confusing is the matter of evaluating protein quality and whether animal or plant protein is preferable. According to the textbooks, vegetable protein is inferior. At least a third, preferably half, of the protein intake supposedly should be from animal sources, and the public unconsciously thinks “meat” when it hears “animal,” though, of course, milk and eggs are also “animal sources.” The presumed inferiority of vegetable protein lacks binding scientific proof. If scientists had studied the geography and histo- ry of nutrition as well as they conducted their chemistry and animal experiments, they would never have fallen into this dogma. There have been and there are now populations numbering in the millions in various parts of the world, it is known from penetrating research, that have lived and developed enviable health and strength for centuries and even thousands of years on a purely vegan diet.

No less confusing is the matter of evaluating protein quality and whether animal or plant protein is preferable. According to the textbooks, vegetable protein is inferior. At least a third, preferably half, of the protein intake supposedly should be from animal sources, and the public unconsciously thinks “meat” when it hears “animal,” though, of course, milk and eggs are also “animal sources.” The presumed inferiority of vegetable protein lacks binding scientific proof. If scientists had studied the geography and history of nutrition as well as they conducted their chemistry and animal experiments, they would never have fallen into this dogma. There have been and there are now populations numbering in the millions in various parts of the world, it is known from penetrating research, that have lived and developed enviable health and strength for centuries and even thousands of years on a purely vegan diet.

The quality and requirement of protein depend on several factors, for instance on healing, which can considerably lower the quality of the protein. The usual heating of meats results in a significant decrease in essential amino acids. The same is true of dry- ing and preserving. It probably isn’t acceptable to eat raw meat to avoid these degenera- tions; but eating other raw foods contributes no small amount to reducing the total need for protein.

The quality and requirement of protein depend on several factors, for instance on healing, which can considerably lower the quality of the protein. The usual heating of meats results in a significant decrease in essential amino acids. The same is true of drying and preserving. It probably isn’t acceptable to eat raw meat to avoid these degenerations; but eating other raw foods contributes no small amount to reducing the total need for protein.

Raw food decreases the need for protein in yet another way: the usual, everyday diet requires 6-8 grams of protein per day for the synthesis of digestive juices. But raw foods are easily digested, thanks to the enzymic content, thus economizing on digestive en- zymes. Vitamin A has a “decisive relationship to protein metabolism.” Protein deficien- cy damage is extensively conditioned by vitamin A deficiency. An everyday diet using margarine is as a rule deficient in vitamin A. It is similar to vitamin K, which like provit- amin A is most richly present in fruit and is best assimilated in a raw diet with full-value oil.

Raw food decreases the need for protein in yet another way: the usual, everyday diet requires 6-8 grams of protein per day for the synthesis of digestive juices. But raw foods are easily digested, thanks to the enzymic content, thus economizing on digestive enzymes. Vitamin A has a “decisive relationship to protein metabolism.” Protein deficiency damage is extensively conditioned by vitamin A deficiency. An everyday diet using margarine is as a rule deficient in vitamin A. It is similar to vitamin K, which like provitamin A is most richly present in fruit and is best assimilated in a raw diet with full-value oil.

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

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 in- creased 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 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.

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 pro- tein—lead to over-estimation and over-consumption, which are not justified by nutri- tional 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 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 ath- letics, 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 proportional- ly 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 per- formance, 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 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

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 utiliza- tion on a high-protein diet, but not on lower-protein fare. The luxuriant combustion and hypermetabolizing 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.

A further turn was taken in the protein question with the recent rise of amyloidose research. Schwarz, a professor of physiological pathology in Frankfurt, described the storing and slowly destructive effect of the penetration of tissues and organs by amyloid. This is a waxy, fatty protein mixture considered “the most important and perhaps deci- sive cause of decline with age,” in so-called diseases of old age and specifically, athero- matosis. Katenkamp and Stiller called this amyloidosis “extraordinarily pervasive in every kind of deposited tissue.”

A further turn was taken in the protein question with the recent rise of amyloidose research. Schwarz, a professor of physiological pathology in Frankfurt, described the storing and slowly destructive effect of the penetration of tissues and organs by amyloid. This is a waxy, fatty protein mixture considered “the most important and perhaps decisive cause of decline with age,” in so-called diseases of old age and specifically, atheromatosis. Katenkamp and Stiller called this amyloidosis “extraordinarily pervasive in every kind of deposited tissue.”

In amyloidosis must lie the key to healing of those diseases of old age which have previously been casually unclarified. It is clear that amyloid consists exclusively of de- generate 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 tryptophane and tyrosine. Five to ten times as much tryptophane 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 sulphurous amino acids play a similar role, and what the amyloid situa- tion is among populations living on protein-frugal diets. All the essential amino acids, especially the sulphurous, can cause damage in overdoses, through creation of poiso- nous 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 connec- tion 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 poi- soning (pathological microorganisms in the intestines create amyloid-dissolving anti- gens). 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 mes- enchyme 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 exces- sive amount of the aromatic amino acid methionine was discovered to favor the forma- tion 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 ac- tually just 273 mg/day. Excesses of the amino acid tryptophane—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 tryptophane 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 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.

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. Wach- mann 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 empha- sized 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 alco- hol consumption both hinder the absorption of magnesium from the intestine and corre- spondingly raise the magnesium requirement. The “magnesium deficiency syndrome.” which has been prevalent now for 20 years, includes arteriosclerosis, high blood pres- sure, 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).

Strangely enough, the old Haig uric acid theory is also making a comeback. It seemed at one time to have been rendered invalid when no raised uric acid level was found in the diseases listed by Haig, except for gout. But now it has turned out that the reason for this was simply the introduction of new medicines for rheumatism, and that the evaluation of all uric acid tests on blood must be preceded by at least eight days dur- ing which anti-rheumatism medicines have been omitted. Uric acid has again assumed a position among the chief factors causing arterial blockage diseases—including rheuma- tism, kidney disease and cancer, as well as the amyloid formation, discussed above.

Strangely enough, the old Haig uric acid theory is also making a comeback. It seemed at one time to have been rendered invalid when no raised uric acid level was found in the diseases listed by Haig, except for gout. But now it has turned out that the reason for this was simply the introduction of new medicines for rheumatism, and that the evaluation of all uric acid tests on blood must be preceded by at least eight days during which anti-rheumatism medicines have been omitted. Uric acid has again assumed a position among the chief factors causing arterial blockage diseases—including rheumatism, kidney disease and cancer, as well as the amyloid formation, discussed above.

Naturally, the kidneys a re deeply involved in all the above factors from birth on in the child, and this has been especially true since the early ‘50s, when protein and salt-en- riched baby foods were introduced. No wonder athletic medicine services in the U.S.A have had to treat an extraordinary number of kidney injuries and kidney breakdowns after athletic competitions and that the American Heart Association arrived at the con- clusion that “almost all instances of these diseases”—arteriosclerosis, high blood pres- sure and coronary disease “are significantly related to the kidneys,” and that, therefore, “more than half of the population die of kidney disease.”

Naturally, the kidneys a re deeply involved in all the above factors from birth on in the child, and this has been especially true since the early ‘50s, when protein and salt-enriched baby foods were introduced. No wonder athletic medicine services in the U.S.A have had to treat an extraordinary number of kidney injuries and kidney breakdowns after athletic competitions and that the American Heart Association arrived at the conclusion that “almost all instances of these diseases”—arteriosclerosis, high blood pressure and coronary disease “are significantly related to the kidneys,” and that, therefore, “more than half of the population die of kidney disease.”

Only two more subjects still deserve a short mention, since they make the protein question particularly topical at this time.

Only two more subjects still deserve a short mention, since they make the protein question particularly topical at this time.

First, environmental pollution. The individual has no or insufficient, effect on chang- ing this situation. But what he can do is to put the defense and detoxification organs of his own organism in the best possible condition first by detoxifying his body, and then by making it more powerfully reactive by dietary economy and raw food. Not everyone can supply himself with unsprayed and rationally fertilized food, but he can and must consider that meat and eggs have been far more contaminated since the 1960s than plant products—a result of conversion to industrial production. Anyone who fully understands the extent to which, for example, meal is treated will certainly forego these products. Be- sides pesticides, meat is treated with tetracycline, chloramphenicol, estrogen, tranquiliz- ers, preservatives, plus metabolic toxins of the fattening process.

First, environmental pollution. The individual has no or insufficient, effect on changing this situation. But what he can do is to put the defense and detoxification organs of his own organism in the best possible condition first by detoxifying his body, and then by making it more powerfully reactive by dietary economy and raw food. Not everyone can supply himself with unsprayed and rationally fertilized food, but he can and must consider that meat and eggs have been far more contaminated since the 1960s than plant products—a result of conversion to industrial production. Anyone who fully understands the extent to which, for example, meal is treated will certainly forego these products. Besides pesticides, meat is treated with tetracycline, chloramphenicol, estrogen, tranquilizers, preservatives, plus metabolic toxins of the fattening process.

Second, and finally, what Sherman wrote two decades ago now applies to a much greater extent. “Feeding grain and potatoes to animals represents an enormous waste of nutritional production potential; and more than that, every person with a social and in- ternational sense of justice must become most deeply conscious of the fact that our ex- cessive meat and egg consumption is a leftover from the times of colonial exploitation habits. If we ourselves do not see the provocative injustice in this situation for poorer classes and peoples, they themselves will certainly feel it with increasing intensity.”

Second, and finally, what Sherman wrote two decades ago now applies to a much greater extent. “Feeding grain and potatoes to animals represents an enormous waste of nutritional production potential; and more than that, every person with a social and international sense of justice must become most deeply conscious of the fact that our excessive meat and egg consumption is a leftover from the times of colonial exploitation habits. If we ourselves do not see the provocative injustice in this situation for poorer classes and peoples, they themselves will certainly feel it with increasing intensity.”

This article is reprinted from Dr. Shelton’s Hygienic Review. The Review, in turn, re- produced it from The Hygienic Practitioner, the Journal of the British Natural Hygiene Society. Winter, 1974.

This article is reprinted from Dr. Shelton’s Hygienic Review. The Review, in turn, reproduced it from The Hygienic Practitioner, the Journal of the British Natural Hygiene Society. Winter, 1974.

Next Chapter - 09 - [[Vitamins: The Metabolic Wizards Of Life Processes]]

Next Chapter - 09 - [[Vitamins: The Metabolic Wizards Of Life Processes]]