It is unfortunate that mainstream medical and nutritional science base their theories not so much on the basic processes that occurs in the body, but rather on the contents of food. This can be very misleading, to say the least. We are being told, for example, that when we lack calcium we should drink milk because it contains a lot of calcium. We are not being told, however, that in order to digest and metabolize milk calcium, we must first dispose of the phosphorus contained in milk. To process and remove the phosphorus, though, we require calcium. Since there is more phosphorus in milk than there is calcium, the bones, teeth and muscles have to supply the extra calcium. This fact alone makes milk a major calcium-depleting food. Loss of calcium can cause osteoporosis and such diseases as Crohn’s and Irritable Bowel Syndrome, diabetes, heart disease, respiratory ailments and cancer.
The above principle can be applied to almost everything else we believe is so good for us. Giving vitamins to people with vitamin deficiencies can make their bodies even more deficient. Those lacking in Omega-3 fats don’t necessarily gain them by eating these fats in the form of fish oils, fish or linseeds. People whose digestive functions have been impaired do not suddenly make better use of certain foods or nutrients simply because they begin to eat more of them.
Just because fish has good things in it does not mean that the body can actually absorb and make use of them. (One must, of course, ignore the mercury or other metals they absorb from the sea, lakes and rivers, or the antibiotics, coloring agents and other food additives that farmed fish are fed.) Fish has to be rich in nutrients otherwise we wouldn’t have whales, dolphins and bears, or any life at all on this planet. This doesn’t mean, though, that everything nutritious that exists in nature should also appear on our dinner plate.
Once a fish or an animal has been killed, the oxygen supply to the cells is cut off. This immediately starts the process of cell-destruction through intracellular enzymes. Unless you eat the fish or chicken right away after it dies, and yes, raw, most of what you will get is degenerated and putrefied protein. Unless treated with carcinogenic coloring agents, a piece of meat will start to look greenish/gray in a matter of hours. To make matters worse, the baking, roasting or frying of meat, fish, eggs and poultry applies enough heat to cause any proteins that may still be intact to coagulate. Think of a raw egg that has been boiled or fried. The liquid egg quickly becomes hard and stiff. The protein molecules lose their three-dimensional structure and are destroyed as they are exposed to the heat.
The body cannot utilize coagulated protein for cell-building. Rather, it is treated as a pathogen or disease-causing agent by the body. As a result, these now toxic foods may, at best, stimulate the immune system in the small intestine and initially induce a strong eliminative response in the large intestine. The immune response makes you feel energized, and you may think it is because of eating the animal foods, but this is far from the truth. Deceiving as it may be, with each immune response, the body actually becomes weaker; more liver bile ducts get clogged with stones and the cardiovascular system becomes increasingly congested as more and more proteins are deposited in the blood vessel walls. These are the most common causes of chronic illness.
Eating meat also stimulates the body’s growth hormones and male hormones, which can lead to the overgrowth of tissues. Many young men today are extra large, very tall, and have bulging muscles, something you rarely see in most regions of Asia, South America and Africa, where meat is scarce and plant foods plentiful. Having an oversized, bulky body is a great disadvantage, for it can predispose one to diabetes, heart disease and other physical as well as mental problems later in life. Besides, a lot of energy is lost in maintaining large muscles, which can reduce one’s lifespan considerably.
As is the case with the strongest animals in the world, e.g. the elephant, water buffalo, giraffe, horse, cow, gorilla and orangutan, humans don’t need to eat protein in order to produce and make it available to the cells in the body. A healthy newborn baby triples its size and the number of protein-packed cells within its first 16 months, without ever eating any protein foods at all. You might object here by saying: “But isn’t mother’s milk filled with protein?” Not by a long shot! Human breast milk contains only a trace of protein, namely 1.1 – 1.6 grams per 100 grams of milk. Most of the healthy children in the world don’t receive any food other than mother’s milk during their first year. With breast milk containing, let’s say, 1.4 percent protein, this is by far not enough to account for a baby’s 15 pound weight increase within the first year.
By design, humans and most other non-carnivorous animals don’t depend on eating protein foods to make or maintain their muscles, cells and organs. Actually, all of us derive the most essential nutrients we need from the air we breathe, right from the first breath we take. Everyone knows that in order to live we need oxygen molecules from the air, but very few of us know that we also need and make use of the nitrogen, carbon and hydrogen molecules with which the air is saturated. These four molecules are the ingredients that make up every amino acid in the body and anywhere else on the planet. Our DNA and the liver are perfectly able to synthesize these molecules into amino acids and complete proteins. The brain produces billions of neuropeptides (peptides consist of amino acids) each day. The trillions of enzymes the body makes are also made of proteins. Similarly, most hormones in the body are made of pure protein.
A protein deficiency occurs only in people whose liver, respiratory and immune functions are seriously impaired, or who eat too much protein. This is because excess proteins that accumulate in the basal membranes of the blood capillaries actually inhibit protein supplies from reaching the cells. Personally, I have not eaten any concentrated protein foods, e.g. fish, meat, chicken, cheese, milk or eggs, during my 35 years of adulthood, and my body has hardly aged during all those years (being 54 years old at the time of writing this). On the other hand, I have seen thousands of people who have aged prematurely or suffered debilitating illnesses because of eating too much protein. At no other time in human history has humankind consumed so much meat and other concentrated protein foods as today.
The Pitta body type is especially susceptible to becoming poisoned by protein foods, such as meat, fish and cheese. Their ability to digest these foods is very limited. Naturally, the body doesn’t want to digest something it doesn’t need and cannot make use of. Using this example, I recommend you to be extremely cautious about taking the advice of any person or institution that persists in handing out general food guidelines without regard to a person’s individual body type and physical condition, if applicable.
It is also worth noting that carnivorous animals have an unlimited capacity to handle saturated fats and cholesterol. Dogs, for example, who received one half pound of butterfat with their daily ration of meat for two years, showed no signs of damage to their arteries or change of their serum cholesterol. By contrast, the purely vegetation-eating rabbits quickly developed arteriosclerosis when fed meat or as little as 2 grams of cholesterol daily. Humans, too, have a very limited capacity to digest and process meat proteins and meat fats. If you placed a hungry child into a cage with a chunk of meat on one side and an apple on the other, which of the two do you believe the infant would choose to eat? That’s correct, it would choose the apple! Place a lion cub in the same cage, and you will see the cub heading straight toward the meat. If we only listened to our basic instincts, and not to the food industry’s advertising slogans, we would discover that meat was never meant for humans.
This is an excerpt from my book TIMELESS SECRETS OF HEALTH & REJUVENATION
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