"Nothing would benefit humanity more than a vegetarian diet." Albert Einstein

 

 

Many people talk about the awakening of consciousness of humanity currently increasing. This implies a radical transformation including looking at everything with do, eat, feel and think on a daily basis. Food is a major component of health as well as a direct reflection of our level of consciousness. "We are what we eat". As we choose the path of living consciously and authentic health, we realize that there are many levels of consciousness when it comes to the topic of health. the following information is an summary on the topic of optimal health through choosing the highest frequency of food available, To help you walk the path of ultimate health, conscious living and vitality free from all food addictions.

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Article from: www.living-foods.com

 

Why Raw Organic Blended Soups?

 

The Basic Philosophy by Michael Harleman

Blended soups are by far one of the best ways to transition into a living foods diet. The are nutritious, easy to digest and very easy to make once you get the hang of it. But it is also misleading and unfair to think of soups just as a lesser food for those who are transitioning. Many of the very successful long-term living-foodists, like Anne Wigmore, David Jubb and Dr. Flora, all spent many years living and thriving on blended soups alone. Why are blended soups so excellent? Here are a few reasons why including more blended foods into your diet can help your rejuvenation process:

1. They are pre-digested.

   People often come to living-foods after many years of mediocre eating habits and their digestive systems are not strong(to put it mildly!). At this point, our bodies are literally starving for nutrition but we haven t yet acquired the digestive strength to extract all of the nutrition out of whole foods like salads, fruit, nuts, seeds, etc. Bringing in highly nutritious blended soups is a great way to saturate the body with lots of vitamins, minerals, antioxidants, and enzymes in a way that is totally easy to absorb

2. Good chewing is a discipline most people have yet to acquire.

   Haven't we all heard expressions like Your stomach doesn't have teeth and, Chew your juice, drink your food? We heard them, yet we still very rarely chew our food until it is totally liquefied. And while there is no substitute for learning how to chew properly and thoroughly, many of us just do not have the time and need the be getting the nutrition ASAP! So while we are still learning how to chew our food, blended soups are a great way to insure that we are getting lots of easy to digest, live nutrition.

3. Blended foods often have a high water concentration.

   The beauty of blended foods on a live foods diet is that we are taking water rich foods and adding even more water to them. This is incredible for bringing lots of highly structured water into the body, and many of us have spent years being chronically dehydrated. Also, there is a tendency on this diet to overeat the high density foods(nuts, seeds, avocados, olives) and this is much more difficult to do when those foods are added to our soups because they become more hydrated and filling.

4. Blended foods are an excellent way to incorporate foods we might not normally want to eat.

   Aloe vera is an amazing food with many healing elements, yet very few people can eat fresh aloe gel all by itself. Its just a little too gooey and bitter. But the great thing about mixing it with other foods in the blender is that this bitterness cant be tasted at all! And the gooiness actually makes the blend smoother and creamier! The same thing goes for lethicin or tocotrienols. These are all amazing superfoods that make perfect additions to our blended soups and give us an extraordinary level of nutrition. You would be surprised how many healthy items, which don't taste all that great alone, will actually make lovely additions to our blended soups.

5. Blended foods can help us to either lose or gain weight

   One of the biggest reasons people often snack and overeat is because they are malnourished. This often goes even for those on a strict living-foods diet. But with blended food,

   • it is so well broken down and digested

      

   • we are absorbing much more nutrition while spending less energy on digestion. This means that we are often satisfied with much less food than we might have been normally. Often we will find ourselves not hungry for many hours after eating a blended soup! Anyone who has trouble with lots of snacking and binging will often find blended foods to be a huge relief.

   On the other hand, many people on a living-foods diet have found it difficult to gain weight. But blended foods also allow us to add and absorb much more food to our diet than normal if that is our goal. A person might only be able to eat a 7-8 stalks of kale in a salad, but thrown into the blender, he or she can easily eat a pound or more. Those who have trouble putting on healthy weight often find that eating large blended soups with lots of dark leafy greens and raw plant fat quickly solves the problem.

6. Blended foods can be gently warmed and adapted to our environment.

   Those living in colder environments often struggle trying to eat all raw foods. Why is this? Its typically because they often eat only fruit and salads, most of the time right out of the refrigerator. And while a salad or fruit can be eaten at room temperature, it is still kind of awkward to warm those foods up. With blended soups, on the other hand, we can put them in a pot and gently warm it up until it is just over 100 degrees (this is easy to tell with your finger tip). This ensures that none of the nutritional value/enzymes are lost or destroyed but at the same time the soup has a lovely warming quality. Those who struggle eating raw in colder climates will often find that this alone will make a huge difference in their ability to stay warm and feel satisfied/ balanced.

7. Blended soups are highly adaptable.

   Whether we are on a cleanse or trying to create a gourmet dish, we can modify our blended soup accordingly. Those on a cleanse often find that it works best to use more greens and less sugar and fat in their soups. Yet, those trying to make an impressive gourmet soup will find it easy to create a base in the blender and then garnish the soup with chunks of tomato, herbs, sprinkled nuts or anything else.

The Basic Formula for Blended Soups

1. LIQUID

We say liquid here and not water because water has a tendency to make the soup very bland. The best base for soups is often coconut water as it has a neutral, sweet taste and is very high in electrolytes. Green juice from plants like celery or cucumber also often work well. Fruit juice can be used but it is best to be modest with this and dilute it so that the sugar is not so concentrated. Another great idea to use is the leftover soak water from sun-dried tomatoes. This imparts a subtle tomato-like flavor. The main point is to prevent it from being bland. If water must be used, often more flavorful or spicy ingredients might be needed so that the soup does not taste too plain.

1. WATERY FRUIT

Watery fruits are important because they give the soup a more full, smooth texture without making it overly dense or fatty. Some great examples of watery fruits are tomatoes, cucumbers, bell peppers, all kinds of squash, apples, etc. It is usually best to avoid sweet fruits in the soups because the sweet flavor will dominate the entire thing. Often the sweetness from the tomato, squash or coconut water is more than enough.

1. FATS

Fats are great in blended soups because they add calories, creaminess and we are less likely to overeat them in this form. Often half of an avocado can make all the difference in whether a soup tastes amazing or tastes terrible! Other kinds of fats, like nuts, soaked nuts, nut butters, coconuts, olives and even oils will often work too. It all depends on the type of soup you are trying to make.

1. HIGH FLAVOR INGREDIENTS

In this class are all of the strongly flavored ingredients like herbs, onions, garlic, radishes, spices, celtic sea salt, etc. Adding these elements to the soup will often give it more of a layered flavor spectrum and more bite . Because these ingredients are so strong, it is often better to start with less and then add more little by little until the desired taste is achieved. Leafy green vegetables can also be considered in this category because adding lots of them will totally dominate the flavor of the soup. Leafy greens are best used in soups that have a more therapeutic purpose, while they should be mostly left out when trying to create a soup based more on pure taste. Dark green soups can be great while fasting and cleansing but after a while we just look at them and think, Yuck!! Its a good idea to alternate with using non-green soups so that we stay emotionally balanced and satisfied from those we make.

1. TOPPINGS / CHOPPED INGREDIENTS

   A great and healthy addition to blended soups is to grind some fresh seeds, herbs/spices and celtic sea salt in a blender or grinder and sprinkle over the top of the final product. Often the mixture will take on a breadcrumb-like texture that reminds us of when we used to eat crackers on the top of our soups. Freshly ground seeds are often one of the best ways to get our essential fatty acids, minerals and amino acids in a form that is super easy to digest. If one is not on a strictly blended food fast, one of the best additions to our soups are to add chopped ingredients like tomatoes, nuts, cilantro, green onion, etc. These and similar items will give the soup added texture and crunch that makes it more appealing overall.

Mike's Favorite Blended Foods:

While on a blended food fast for over 2 weeks I ate three things:

• a Superfood Smoothie
• Electrolyte Lemonade
• Warm Squash Soup
  • 1 apple or peach or nectarine (whichever is in season)
  • 1/2 to 1 basket of berries in summertime or 1 pear in winter (or any fruit combination that goes well)
  • optional: a couple celery sticks to cut the sweet
  • 2-4 Tbsp. coconut butter (can also use hemp oil)
  • 2-4 Tbsp. flax seeds (or sesame or pumpkin seeds. However, flax is a superfood)
  • 1 Tbsp. lecithin granules
  • dash celtic sea salt
  • optional: afew soaked or dry nuts, or hemp seeds
  • optional: spirulina or BGA. This will turn it green though
  • optional: high quality honey (I use a Manuka 10 plus from New Zealand rain forests) or bee pollen.
  • optional: tocotrienols, maca root, or any other superfoods.
  • add water till level. The more water the less thick. Play around.
  • can also add greens if you wish.
  • Three lemons peeled but with as much white rind on as possible
  • One pear
  • dash celtic sea salt
  • 2 teaspoons honey
  • 8-12 oz. charged water. Once again, the more water the less thick. Play around.
  • 1-2 cups butternut squash
  • 2 teaspoons honey
  • half a squeezed lemon
  • some greens or sprouts
  • couple of sticks of celery or fennel
  • dash celtic sea salt

 

Here are the recipes:

Superfood Smoothie:

 

Blend in Vita-Mix and Serve

Electrolyte Lemonade:

 

Blend in Vita-Mix and Serve

Squash Soup

Blend together, then taste and add any herbs you wish (if you wish).I then like to put in 8-10 prunes and just pulse them in. Gives it a sweetness. Play around with this one. Then warm on stove until its slight warm to the touch. Serve promptly. Good eaten with crackers with coconut butter on top.

 

Simply Raw: Reversing Diabetes in 30 Days

Article from: www.living-foods.com

The Living and Raw Foods F.A.Q. (Frequently Asked Questions)

Living and Raw Foods includes all plant based (vegetarian/vegan) foods.

What are Living and Raw Foods?

Raw and Living Foods are foods that contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

What are Enzymes?

Enzymes assist in the digestion of foods. They are known to be the "Life-Force" and or "energy" of food.

From the dictionary: Noun: Any of the various complex organic substances, as pepsin originating from living cells and capable of producing certain chemical changes in organic substances by catalytic action, as in digestion.

Why are Enzymes Important?

Enzymes are important because they assist in the digestion and absorption of food. If you eat food that is enzyme-less, your body will not get maximum utilization of the food. This causes toxicity in the body. (Can you guess why over 75% of Americans are overweight?)

Doesn't the acidic ph of the stomach destoy enzymes?

Viktorus Kulvinskas, one of the world's foremost and most experienced active researchers into enzyme nutrition has information showing then stomach acid merely deactivates food enzymes. The enzymes are then reactivated in the more alkaline small intestine. Many people who eat all raw foods, sense a world of healthful difference in our energy, digestion and connectedness with nature by eating enzyme-rich living foods. When we stopped eating cooked protein foods which require large secretions of stomach acid (which is not healthful for several reasons) our stomach doesn't produce much stomach acid. Many people who eat raw foods eat a low protein diet and are free from the stomach acid secretions and have much more energy and a lighter disposition.

Is there a difference between living foods and raw foods?

Living and Raw foods both contain enzymes. In living foods, the enzyme content is much higher. Raw, unsprouted nuts contain enzymes in a "dormant" state. To activate the enzymes contained in almonds, for example, soak them in water for as just 24 hours. Once the almonds begin to sprout, the enzymes become "active" and are then considered living. In the context of this web site, the terms are used loosely.

Why eat only Organic Foods?

When juicing or eating foods, it is very important to choose to consume only organically grown produce. "Conventional" or "industrial" produce are grown with pesticides, herbicides, synthetic fertilizers, and other chemicals that are toxic and/or harmful to your body. Organic foods are grown without the use of these harmful substances, taste better, and are more nutritious.

Do I need to eat all organic to be raw?

No, you do not NEED to eat all organic to be raw. I personally reccomend eating as much organic food as possible. It has been shown that organic produce contains less pesticide and other toxic residues. In addition, it has been shown that organic food may taste better and contain more nutrition. I believe its better to eat more fresh fruits and vegetables in most any case.

Will rinsing wash off the pesticide from industrially grown produce?

Rinsing with cool water will remove some surface pesticide residue, but not the pesticide that was absorbed into the produce as it was grown. Some of the most severely tainted types of produce are strawberries and bell peppers. Some of the least tainted: carrots and avocados.

Is this a "new" fad diet or something?

Not at all! Consider the following: during the vast majority of our existence on this planet, what choices did we have for food? What COULD we have eaten before we discovered fire, tools and implements to kill animals? The original diet for us MUST have consisted primarily of vegetables, fruits, and nuts! What other choices did we have? Clearly, a raw, plant based diet is the main food staple throughout the vast majority of the history of Humankind! Before Humans started killing and eating dead animal carcass, we ate fruits, leaves, nuts, berries, etc...

Is this just another vegetarian or vegan diet?

Yes and NO! This is the ULTIMATE vegetarian/vegan diet. It should be the goal of all vegetarians, vegans and SAD - [Standard American Diet] eaters to eat raw. The benefits are out of this world! Once you embrace an all-raw and living food diet, you are more living, have more energy, better health, think more clearly, and become more in tune with your body! This type of diet even gives you a "competitive edge" over people that eat life-less food.

What is the difference between a raw/living foods diet and a vegetarian diet?

Vegetarians and vegans believe in only eating a plant based diet.

Living and Raw Foodists believe in eating only an UNCOOKED, UNHEATED, UNPROCESSED and ORGANIC plant based diet.

What is a Living Foodist or Raw Foodist?

A person who eats 75% or more living/raw food.. The more, the better. Optimally one should eat 100% raw and living foods if it feels right for them.

Is a 100% living and raw food diet best?

That depends on the person. I believe life should not be about 100% raw food, but about 100% health. You can be "unhealthy" and eat 100% raw food, if you are not eating the correct raw foods. In addition, the stress that can be caused by "screwing up" or "falling off the wagon" can be worse than eating a high percentage raw food diet, with "better" cooked alternatives. I personally eat 99.999% raw foods.

Is there just one type of living/raw foodist?

There are many subcategories of living/raw foodists. Some include:

• Fruitarian - People who consume mostly fruits
• Sproutarian - People who consume mostly sprouts
• Juicearian - People who consume mostly fresh juice

 

Why would someone want to eat a raw and living foods d/iet?

There are many reasons why people eat a raw and living foods diet.

1. Health: Persons embracing this type of diet invariably experience improvements in their general physical and mental status, including more energy, better health, more energy , weight loss, detoxification, and a sturdier immune system that better resists and recovers from just about any kind of disease... and the list goes on...
2. Energy efficiency: Since you no longer have to cook, you don't waste electricity, and save the environment.
3. Since you eat organic agriculture, you help to save the planet. Most become more in-tune with their body; many report definite spiritual improvements.
4. No animal products are used, so the animals appreciate it.

What do raw/living foodists eat?

Raw and Living Foodist eat all fruits, vegetables, sprouts, nuts, seeds, grains, sea vegetables, and other organic/natural foods that have not been processed. In some instances, there are special ways to prepare the foods (example: most raw and living foodists soak/sprout nuts, seeds and grains before consuming them). For some delicious recipes, see our recipe section!

How can you tell if something is a raw/living food?

Most foods that have not been processed in any way, shape or form are raw and living foods (until cooked). Processed foods (canned, bottled or prepackaged) are most often adulterated, (changed from their original state) by heating, additives, preservatives, colorings, salt, and sugar. Don't think this is all for your benefit; the benefactor is the manufacturer's profit margin, NOT YOU. Try to purchase foods that are in their natural state.

What do raw and living foodists drink?

Water (purified water - never tap water), Freshly made juices (made with your own juicer - and consumed immediately), coconut milk (from a young coconut), are some of the liquids living and raw foodists drink. Most all drinks purchased at the store have been processed (Including: soda, bottled juices, coffee, alcohol, and most others) and are not included in a living / raw foodist diet.

Do raw and living foodists drink tea?

Some living and raw foodists will drink SUN TEA, which is tea brewed by the power of the Sun. Teas that contain boiling water are not considered raw. Many teas that are purchased in the store may have been processed at temperatures above 118 degrees. The best way is to grow your own herbs and dry them at a low temperature, and use them for sun teas.

Are certain raw foods better than others?

Yes. I believe one should focus on eating the majority of fresh fruits and vegetables. All other raw foods (such as nuts, seeds, etc) should be minimized. Fresher foods are always best. Ones that you grow yourself, or purchased at a farmers market, are much fresher than foods purchased in the grocery or health food store.

Where do raw and living foodist get their protein?

The WHO (World Health Organization) says humans need about 5% of their daily calories to come from protein to be healthy. The USDA puts this figure at 6.5%. On average, fruits have about 5% of their calories from protein. Vegetables have from 20-50% of their calories from protein. Sprouted seeds, beans, and grains contain from 10-25% of their calories from protein. So if you are eating any variety of living plant foods, you are getting more than adequate protein. Numerous scientific studies have shown the daily need for protein to be about 25-35 grams per day. So if you ate 2,000 calories per day, and ate raw plant foods that had an average of 10% of their calories from protein, you would get 200 calories worth of protein, or 50 grams. This is more than adequate to support optimal well-being. Other studies have shown that heat treating a protein (such as with cooking) makes about half of it unusable to the human body. So raw plant food protein is even a better source than cooked plant foods or animal foods. There is still a huge, foolish, misguided idea that plant protein is not "complete". This is based on studies done on rats in the 1940's. This false conclusion was drawn before we discovered the bodies protein recycling mechanism and its ability to "complete" any amino acid mix from our bodies amino acid pool, no matter what the amino acid composition of a meal consumed. This false idea is still perpetuated by the meat and dairy industries, in an attempt to influence people to continue consuming their truly health destroying products.

Article from: www.fredericpatenaude.com

RAW CACAO

You know, I've written before about the whole raw cacao craze, but for those of you who might have missed it, I thought I would give you some more details about raw cacao and my feelings on it.

I often get asked what I think of the whole raw cacao craze. If you don't know about this, there are some people who currently claim that raw chocolate is the ultimate food of mankind and that we should eat as much as possible to benefit from the high levels of anti-oxidants, magnesium and other trace minerals.

Truth is, their claims are completely flawed and wrong.

Let's take a honest look at the issue, by looking at some claims made about cacao:

CLAIM #1

"Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea."

MY COMMENTS: Yes, cacao contains lots of antioxidants. But the question is not *what is the highest source of anti-oxidants* but *what is the *healthiest source of antioxidants*.

Cacao is rich in fat and contains some caffeine and theobromine, which is a stimulant alike caffeine. Therefore, one should not eat too much of it. But blueberries and other berries are free of these concerns and also contain lots of anti-oxidants. In my opinion, they are a much *healthier* source of anti-oxidants.

CLAIM #2

"As we have noted, cacao is one of nature's richest sources of magnesium, which is a heart as well as brain mineral."

Same here. Cacao may be rich in magnesium, but that's not a reason good enough to make it a main part of your diet, when it's rich in fat! Other foods contain lots of magnesium, including green vegetables.

CLAIM #3

"Cacao, because it is unadulterated, has an even stronger love energy. In ancient Aztec wedding ceremonies, the bride and groom would exchange 5 cacao beans with each other."

What can I say here except that I'm surprised people buy this kind of non-sense. Lots of very unhealthy foods have been praised throughout the world for their *magical* qualities that it's not surprising to find cacao among them.

The bottom line about raw cacao and raw chocolate is that it's not the healthiest source of anti-oxidants or nutrients, and it's no *magical* food.

I'm all for enjoying food and life and having some cacao as part of your diet occasionally and enjoying some health benefits that way is perfectly fine. But to make raw cacao an important part of your diet, as is recommended by some people, is completely ridiculous and unhealthy.

I much prefer to use carob powder in my recipes.

Instead of being a stimulant, carob is a mineral rich food and has a calming effect. Carob is high in fiber and rich in polyphenols that have strong antiviral and antiseptic properties, making it effective when given to treat bacterial-induced diarrhea.

Carob is a wonderful substitute for cocoa because it contains fewer calories, is naturally sweet, and, unlike cocoa or sweet chocolate, is caffeine-free and non addictive and has no theobromine or oxalic acid. In addition, it is usually cheaper.

It's also low in fat and sodium, calcium-rich and a good source of potassium, while, unlike cacao and chocolate, it does not interfere with the body's ability to assimilate calcium. Now, carob truly is a health food!

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From: www.mercola.com

SUN AND HEALTH

Shocking Update -- Sunshine Can Actually Decrease Your Vitamin D Levels

Back to health Resources

Dr. Brian Clement, Director of the Hippocrates Health Institute in Florida USA, has been eating raw vegan for 35 years. The Hippocrates Health Institute offers a raw vegan diet as part of the healing treatment and has helped hundreds of people heal from cancer and many other modern diseases. . The following video interview provides essential information to everyone who is authentic about choosing a path of optimal health with the aide of a raw vegan diet.

Some of the topics Brian addresses include:

 

• Why a raw vegan diet?
• What kind of raw vegan is optimal?
• The belief in having to eat cooked food depending on our constitution?
• Diets associated with yoga or other spiritual paths.
• Myths and rituals.

 

 

Optimal Health & Raw Vegan with Dr Clement, Part 1 of 3

Optimal Health & Raw Vegan with Dr Clement, Part 2 of 3

Optimal Health & Raw Vegan with Dr Clement, Part 3 of 3

 

Click here for links on raw vegan diet.

Back to Optimal Health

Maintaining a healthy body is essential to face challenges and stressful situations, for spiritual evolution and to live a life of vitality and well being.

As we are moving toward an expansion in consciousness, it is important to prepare the body for spiritual development.

The same energy that sustain the entire universe dwells within us. The physical body is like a conduit for that energy. Our homes need strong electric conduits to allow more electric power to flow. In the same way, if we want to experience more "Shakti" or universal power within us, we need to create a strong conduit for our energy by building a strong body.

We Are What We Eat

 

"Nothing would benefit humanity more than a vegetarian diet."Albert Einstein

 

Everything is energy with different frequencies. To support a higher frequency in our body it is essential to feed it high frequency food and proper water. The following article is from Alkalizingfor Life.com

Life Giving Greens

 

Introduction

 

“The goal in life is to die young as late as possible.” Ashley Montagu, Anthropologist

 

I’m assuming you’re like most people and that you want to live a long fruitful, exciting life full of energy and vitality. That you’d love to be able to live well into old age and continue doing the things that you love like walking, hiking, going on vacations with your family. You want to spend more time with your grandchildren and less time in the nursing home, in the doctor's office or in the hospital. This may sound like wishful thinking in today’s world of ache’s and pains, chronic disorders, diseases and age related problems, but the reality is that we are actually supposed to live much longer and feel much healthier as we age than we are currently accustomed to seeing. The truth is, if we begin now, to maintain the alkaline design of our bodies we can and will live well into old age and avoid all sickness, disease.

The problem is we can't get alkaline by following the guidelines of our current health system. In a world of 6.4 billion people we Americans make up only 5% of the world's population polling at 300 Million. Yet with such a small amount of the population we use almost 50% of the worlds pharmaceutical drugs. These numbers might be OK if our country were one of the most healthy. But, you should know that despite using half the worlds drugs, out of the 193 countries of the world, we don’t even rank in the top 30.

In fact, properly prescribed and properly taken prescription drugs rank as the #5 cause of death in the U.S.

So, how is an entire country continuing down this self destructive path? How have we not caught on to the fact that pharmaceuticals are slowly killing us and making us sicker? Do they really have our best interest at heart? Have we bought into a sales pitch? Does any of it make any sense at all? Doesn't my Doctor know best? the truth is taking pharmaceutical medication is like cutting the wire to the check engine light to your car. You are simply masking the problem. It’s still there you just don’t have to see it, but eventually that engine(your body) is going to break down.

As things get progressively worse, especially for our children, Americans are beginning to ask questions and take their health, and the health of their family, back into their own hands. In fact the statistics are showing that even 70% of new medical students are actively requesting alternative methods to disease treatment. Discovering this information about greens and Alkalizing, has officially begun your journey to understanding the truth about healthy living. This information will impact you and your family for generations, and has the potential to be one of the most significant discoveries of your life. Good luck in your quest for great health! - Mike Costa, Nutritional Microscopist

 

 

We need to eat foods that provide us with energy. Greens provides you with that necessary energy that your cells are looking for. Think of your body as an ENERGY BANK. If you plan on making withdrawals, you need to make deposits into that bank account. The pH scale goes from 0-14. 0 being most acidic and 14 being most alkaline. Acidic foods are withdrawals and take energy away from us and make our bodies work harder from digestion to removing toxins and waste and so on. Alkaline foods are deposits and have a positive effect on all bodily function.

Foods Have Life Force!

 

If we want more energy we should consume more energetic foods. The images below were taken using Kirlian Photography a form of photography which captures vibrational frequencies.

 

A living lentil sprout contains well over 150 MHz of energy!

 

Greens contain well over 250 MHz of energy!

 

The typical American diet, does not provide energy.

The above photo of a hamburger shows less than 7 MHz of energy, even with a piece of lettuce and tomato on the burger.

These images help illustrate that the standard acidic American diet is actually drawing energy from your body rather than providing it. Yet our bodies as resilient as they are have found a way to cope with the toxins and alkaline,vitamin & amp; mineral depletion as best they can and for as long as they can. Each of us is different according to our constitution but each of us eventually begin to manifest symptoms of over acidification or sickness and dis-ease.

Plants and Humans

 

We humans actually have a vital Symbiotic Relationship with plants. We provide CO2, they provide O2. We provide nutrients through the recycling of our bodies and they provide nutrients for us to assimilate by absorbing sunlight through photosynthesis. It makes sense then, with such a close relationship that plants then should play an important role in our diets.

Greens Build Clean Blood

 

 

"The life of all flesh is the blood" Leviticus 17:14

The Blood and Nutrition

 

If you want to get to the source of any problem you've got to get down to the "root "of it. Well in order to get to the root of the problems in terms of your health you have to begin with your blood and your cells. What’s Blood Got to do with It? Well, we have 5 liters of the stuff and our heart beats 100,000 times a day and pumps 2.5 ounces of blood each beat which equals about 8 tons each day. Our red blood cells deliver oxygen and remove waste. Our RBC's also transform to body cells and make up our tissue, organs, etc.

We Make 4 million new blood cells and 13 million new body cells every second. Providing our bodies with plant foods is the most important factor in building healthy blood. Getting a concentrated Greens product helps this process. Everything you eat or drink goes into the digestive system and ends up in the small intestines. Blood production begins within the intestines. Within the intestines exists the intestinal villas. Think of the intestinal villus as the root system to the body, just like plants with roots that absorb nutrients. The root system of plants are like the intestinal track of plants.

Blood vessels and lactiles run through the intestinal villas. The lactiles absorb fat. Fats are used in the formation of the erythroblasts as well to make cell membranes. The area space is 7,200 square feet, or 1/3 of a football field!

The River of Life and Death begins in the Small Intestine! Intestinal villus is like an amoeba. Digested food goes into the villus. Villus takes the digested food into its structure, assimilates and finally transforms it into an erythroblast which then becomes a red blood cell.

The quality of the red blood cell is determined by the quality of food we eat and liquids we drink.

Why do vegetarians look so unhealthy?

Most Vegetarians do not follow an Acid/Alkaline understanding when it comes to diet. Often vegetarian diets consist of large amounts of overly cooked vegetables, processed meat substitutes and other prepackaged foods. They also consume more grains, rice, flours, simple carbohydrates, sugars, high sugar fruits, dairy products etc. rather than living vegetables, low sugar fruits, and high energy green foods.

The truth is vegetables and low sugar fruits contain a wide array of essential minerals and nutrients. However the depletion of minerals and nutrients in today's soil makes a concentrated greens product a necessary supplement for everyone. You cant get all the nutrients you need from just your vegetables anymore.

The key ingredients of a greens product should be green leafy vegetables and grasses. All green leafy vegetables and grasses are high in calcium, iron, magnesium, vitamin c, and many of the B Vitamins

Where does the Cow get Her Calcium?

From the transmutation of the Mg. which is found in the chlorophyll molecule of Green plants!

The High Protein Approach

19th Century German Research: 120 grams of protein per day Conventional Nutritionists dropped this to: 60-90 grams of protein per day Recent research suggests: 25 grams of protein per day or less

The Protein Myth

 

Another truth that is little known is that you don't need animal proteins or protein shakes to build muscle. You need healthy blood to build healthy muscle. How do you build healthy blood? Greens!

% of Calories found in Vegetables that are Protein

• Spinach 49%
• Broccoli 47%
• Alfalfa Sprouts 40%
• Kale 40%
• Wheat Grass 25%
• Green Leafy Lettuce 42%
• Cucumbers 20%
• Bell Peppers 20%
• Zucchini 26%
• Green Peas 30%
• Avocado 15 %
• Tomatoes 18%
• Garlic 20%
• Lemons 13%

Also when it comes to protein needs there are many factors that are overlooked. The body has a constantly changing, free amino acid pool derived from body sources as cells disorganize providing raw materials for protein complexes This pool contributes about 70g of protein daily!

The idea that you have to eat all the essential amino acids simultaneously is erroneous.

Where does the Cow get Her Protein? From the transmutation of the Sulfur to Phosphorus which is found in all Green plants!

Read more about the protein myth...

Chlorophyll

It is Chlorophyll which produces the green color in plants and is considered the "blood" of plants. In plants, the chlorophyll pigment is found in organelles called chloroplasts.

Chloroplasts convert light energy (by absorbing sunlight) to chemical energy during photosynthesis.

Chlorophyll Increases Blood pH and helps to build blood. The main reason for this is because the molecular structure of chlorophyll is virtually identical to that of the red blood cell.

Chlorophyll's molecular structure is similar to the hemoglobain of human blood. Hemoglobin is our body's oxygen transporter. From a chemical standpoint, the components of chlorophyll are almost identical to those of hemoglobin. A German chemist, Dr Richard Wilsstatter, determined in 1913 that the two molecules closely resemble on another. He found that hemoglobin is composed of four elements - carbon, hydrogen, oxygen and nitrogen - organized around a single atom of iron. Hemoglobin's iron content is the main reason we need a dietary supply of that mineral. Chlorophyll has the same elements, however they are organized around a single atom of magnesium.

The benefits of various green foods seem related to their chlorophyll content. Chlorophyll has the power to regenerate our bodies at the molecular and cellular level. It is known to help cleanse the body, fight infection, help heal wounds, and promote the health of the circulatory, digestive, immune, and detoxification systems. Chlorophyll consumption increases the number of red blood cells and, therefore, increase oxygen utilization by the body. Chloropyll also reduces the binding of carcinogens to DNA in the liver and other organs. It also breaks down calcium oxalate stones for elimination, which are created by the body for the purpose of neutralizing and disposing of excess acid.

Two of the best sources of chlorophyll are wheat grass and barley grass. Grass - this humble plant that we walk on, mow and usually take for granted is an amazing doorway to health.

With Chlorophyll so closely resembling the structure of hemoglobin the only ion which needs to be exchanged is the center Magnesium ion for Iron. The body can make quick use of it and easily assimilate it. In this way we can see that chlorophyll, the blood of plants, is the most powerful blood builder we can consume. A good quality greens will be rich in chlorophyll. The green foods found in Greens are rich sources of chlorophyll.

‘Optimum’ pH of human arterial blood is 7.365 ‘Normal’ range is 7.35-7.45 Blood pH outside this range is acidic and considered a medical emergency

“The human body is alkaline by design and acid by function.” Dr. Robert O. Young, PhD

Who do You Know that Gets 5-9 Servings of Vegetables and Fruits Daily?

• 4 % get zero servings daily
• 35% get 1-2 servings daily
• 37% get 3-4 servings daily
• 23% get more than 5 servings daily

(source: Department of Health and Human Services, Centers for Disease Control and Prevention)

76% of Americans aren’t getting the minimum recommended amount of vegetables and fruits daily.

Greens are Healthy Whole Food FAST FOOD! A greens supplement delivers vital nutrients in a convenient, easily digestible form.

Some Benefits of Greens

• A good greens product focuses on delicate, immature green plants that offer more energy and nutrients and are nutritionally different from mature grains.
• These greens are Incredibly nutrient-dense and contain nutrient profiles similar to the most nutritious dark green leafy vegetables
• Greens are a nutrient-rich food and source of “good fats”
• Greens helps lower cholesterol levels and supports healthy cholesterol levels already within a normal range
• Greens increases absorption of carotenoids and nutrients
• Greens are a natural sources of phytonutrients
• Greens help protect against cell damage
• Greens stimulate body enzymes to detoxify carcinogens
• Greens modulate the body’s metabolism of hormones
• Greens contain Aromatic Herbs that provide soothing actions and Digestive Benefits
• Greens Increase the flow of fluids and calm spasms
• Help relieve occasional stomach upset and gas
• Combat free radicals and help counter cell damage with antioxidants
• Provide powerful health-protective benefits of phytonutrients
• Enhance immunity and protects cells with chlorophyll
• Enhance vitality and provide nutrition
• Phytonutrients provide powerful health-protective benefits
• Antioxidants combat free radicals and help counter cell damage
• Greens harnesses the power of the sun
• Greens are pure nutrition from vegetables in an easily digestible form
• Greens provides an alkalizing formula hydrates and detoxifies the body
• Greens enhances energy and provides nutrition
• Chlorophyll enhances immunity and protects cells

"Your choice of diet will affect your long term health prospects more than any other action you may take." C. Everett Koop - Former Surgeon General

“I don’t understand and why asking people to eat a well-balanced vegetarian diet is considered drastic while it is medically conservative to cut people open or put them on powerful cholesterol lowering drugs for the rest of their lives.” Dean Ornish M.D.

"I submit that scientists have not yet explored the hidden possibilities of the innumerable seeds, leaves and fruits for giving the fullest possible nutrition to mankind." Mahatma Gandhi

“...greens are not an optional product” Jeff Schneider

Appeal Magazine
Physicians Committee for Responsible Medicine Study Results:

1. Eat More, Weigh Less, by Dean Ornish, M. D. was ranked 1st place.

It promotes a mostly vegetarian diet, low in fat, and high in fiber.

1. The pH Miracle, by Dr. Robert O. Young came in 2nd place!

Marginal/Unsatisfactory ratings:

 

• The Zone
• Eat Right for Your Blood Type (type A)
• Body for Life
• The Fat Flush Plan
• The Insulin Resistance Diet
• The Omega Diet
• Sugar Busters
• Eat for Your Blood Type (type O)
• Poor Ratings
• Eat for Your Blood Type (type AB)
• Eat for Your Blood Type (type B)

 

Unsafe

 

• Dr. Atkins New Diet Revolution
• Protein Power

 

Studies About Vegetables Around the World

 

• Studies Reported in Newsweek April, 1994

 

• Study: Human study at Harbin Medical College in China

Results: CABBAGE was the most important single food in reducing the risk of stomach cancer

• Study: Italian study on Smokers

Results: Smokers who consumed GREEN LEAFY and other VEGETABLES had a THREE FOLD REDUCTION in their risk of lung cancer with smokers who rarely ate vegetables.

• Study: Hebel Cancer Institute in China

Results: GARLIC, ONION AND TOMATO had the ability to INHIBIT the CELL MUTATION caused by common chemotherapeutic drugs... this is based on conclusive evidence that chemotherapy drugs cause cell mutations and lead to other types of cancers later in life.

• Study: Mayo Clinic

Results: Cancer patients receiving radiation therapy can benefit dramatically from optimal VEGETABLE based diets.

• Study: University of Athens School of Medicine in Greece

Results: Women who consumed the LOWEST level of vegetables had 10 TIMES the rate of BREAST CANCER compared to women consuming the HIGHEST level of vegetables.

• Study: Human study in Australia

Results: Consumption of CABBAGE, CARROTS AND GREEN LEAFY VEGETABLES substantial protection against COLON CANCER.

• Study: Aichi Cancer Institute of Japan

Results: Eating VEGETABLES reduced the risk of CERVICAL and BREAST CANCER in women.

• Study: Cancer Control Agency of British Columbia

Results: Eating VEGETABLES dramatically reduced incidence of BREAST CANCER.

Water

 

Water is essential to life. Daniel Vitalis, our Feral Warrior Clan Leader who you see on the picture above, is an expert in this topic and started an index for National Spring Water.

Here is another source of information about water.

Here are some links to get more information about optimal diets.

 

• What's best to eat
• Processed People DVD
• Simply Raw DVD
• Food Matters DVD
• Key Elements For Success In Any Detoxification Program
• Why no meat
• About Adaptogens

 

Back to Health Resources

The Top 10 Harmful Side Effects of Caffeine
Which is in Coffee and Unhealthy Energy Drinks

 

Caffeine makes your heart beat abnormally fast which is very harmful for people who have high blood pressure or a history of heart disease.

Caffeine constricts the blood vessels in your brain causing many people in get massive headaches.

Caffeine is a strong diuretic causing your body to become dehydrated and the #1 symptom of dehydration is fatigue.

Some people experience tremors after drinking caffeine. That’s thought to be due to over-activation of the central nervous system.

One recent report from the US revealed that women who drink in excess of one cup of coffee every day are only half as likely to be able to get pregnant as those who drink no coffee at all.

The odds are considerably worse if women drink more than two cups a day. Then they are nearly 5 times less likely to be able to get pregnant as women who drink no coffee at all.

Caffeine can cause tension or stiffness in your neck, shoulders, jaw, hands, legs or stomach.

Caffeine can cause mood swings or periods of depression during the day.

Caffeine can cause coldness in the extremities, especially in your hands and feet because it restricts circulation. This is very common side effect in women.

Caffeine can cause you to wake up feeling tired because it inhibits your bodies ability to sleep properly and get into REM sleep. Caffeine may also cause insomnia.

Over 400 billion cups of coffee are consumed every year, making it the world’s most popular beverage. In the United States alone, about 107 million people — over 52% of the population — drink coffee every day. Another 57 million people drink coffee at least occasionally.

Harmful Side-Effects of Alcohol

 

BRAIN: Drinking can cause neuropathy and dementia, as well as impairing balance and memory and lead to depression, anxiety and insomnia.

THROAT: Alcohol can cause irritation and damage to the oesophagusand lead to haemorrhaging, pain and difficulty swallowing.

HEART: Alcohol raises blood pressure and increases the risk of stroke and heart disease in heavy drinkers.

LIVER: Liver deterioration, the formation of fibrous scar tissue (fibrosis), alcoholic hepatitis, irreversible liver damage (cirrhosis) and jaundice of the skin and eyes are all potential effects of heavy alcohol consumption.

STOMACH: Drinkers can suffer from irritated stomach lining and stomach ulcers.

PANCREAS: Drinking can lead to inflammation of the pancreas - a potentially fatal condition.

KIDNEYS: Alcohol enlarges the kidneys, alters hormone functions and increases the risk of kidney failure.

SEXUAL HEALTH: Erectile dysfunction and infertility (reduced sperm count) can be common with regular alcohol consumption. In women, drinking can lead to menstrual difficulties, decreased fertility and early menopause.

SKIN: Drinking can cause middle-age acne to develop. It also causes small blood vessels in the skin to widen, allowing more blood to flow close to the skin's surface - producing a flushed skin color.

NUTRITION: Excessive drinking increases the risk of malnutrition. The body suffers low intakes of protein, calcium, iron, vitamin A, vitamin C, thiamine, vitamin B6 and riboflavin. The high sugar level (processed white sugar) is highly harmful causing a chain reaction of adrenal depletion, nervous system imbalance, hormonal imbalance and eventually diabetes.

CANCER Heavy drinking increases risk of gouty arthritis and increases the risk of cancer in the liver, pancreas, rectum, breast, mouth, larynx and oesophagus.

Drugs

 

Project TriStar is about natural evolution of consciousness, not artificially stimulated. Drugs and stimulants of any form are a dependency on the physical level, and Project TriStar is all about freedom from dependency and acceleration of consciousness in the most pure forms.

As we approach the cosmic alignment with the galactic equator, a tremendous amount of D.M.T. will naturally be release in the brain causing major transformation at the soul level, as well as on the emotional, psychological and physical levels.

Drugs used for spiritual growth purposes are often called “medicine” in certain cultures. Using any external enhancement for acceleration in consciousness may provide breakthroughs, however, the recovery from the Etheric body damage is fare more harmful than the breakthrough itself. The emotional, physical and psychological body has to mature to access these higher frequencies of energy provided from the drug effect. This results in slowing down the spiritual ascension and the physical expansion. Why would an authentic seeker of the ultimate truth and freedom choose such devastating and temporary shortcut, when we know that the ultimate reality of infinite freedom and bliss dwells within us permanently? Project TriStar Community embraces an authentic desire to grow spiritually free from any external substances.

Medical prescriptions which alter our consciousness such as anti-depressants, sleeping pills, pain killers, etc…, are equally harmful and keep us num therefore unable to process self destructive pattern or reach higher state of consciousness.

Flesh Foods Cause Degenerative Disease

 

The habitual and frequent use of large amounts of flesh foods in the diet is actually one of the causes of degenerative disease in a substantial percentage of the population. The decrease in, or elimination of, flesh foods from the diet is one of the important steps toward optimal health.

Man's anatomy and physiology are poorly adapted to the processing of meat, and it cannot be done without some putrefaction (in addition to the putrefaction already present in the meat at the time it is consumed). The result is toxemia, which is the starting point of degenerative diseases like gout, arthritis, heart disease, hardening of the arteries, stroke, osteoporosis, cancer, etc.

Anatomical and Physiological Basis for Rejecting Flesh Foods

 

There is a sound anatomical and physiological basis for the recommendation against the consumption of flesh foods. The human anatomy and digestive system are totally dissimilar from those of carnivores, which have sharp claws and teeth for killing and tearing. Carnivorous animals have short intestinal canals, and strong secretions of hydrochloric acid, so as to quickly digest and expel the waste products of the flesh they consume, before putrefaction can occur.

Flesh-eating animals also have the enzyme uricase, which breaks down uric acid into a harmless substance called allantoin; man does not possess this enzyme. Vegetable proteins, including nuts and seeds, contain enough carbohydrates to render this enzyme unnecessary.

The carbohydrate content of nuts also prevents a process called de-amination. Because the carbohydrate content of flesh foods is negligible, conventional nutritionists advocate eating protein with a carbohydrate since it is thought that the presence of carbohydrates is necessary for the digestion of protein and, when none are present, the liver will break down some of the amino acids and convert them to carbohydrates. If this is true (and the experiments have not been conclusive), then it is obvious that the nuts supplied to us by Nature come completely packaged along with their digestive requirements, while flesh foods do not.

Lesson 18 of this course includes a preliminary discussion of this subject and contains an interesting chart, "Classification of Animals," which is an effective demonstration of the fact that man is not a carnivore.

One of the comparisons that is made in this chart is the length of the alimentary canals, which are three times the length of the body in the carnivora, ten times the length of the body in the omnivora, and twelve times the length of the body in the anthropoid apes and in humans. These figures, of course, are approximate. Gray's anatomy gives the length of the human alimentary canal as approximately thirty feet.

Hereward Carrington, in The Natural Food of Man, says that some have made the blunder of calling the proportionate length of the human alimentary canal one to six instead of one to twelve, by doubling the height through measuring humans while they are standing erect. He says, "This measurement is evidently wrong, for it includes the length of the lower extremities, or hind legs, whereas, in other animals, the measurement is made from the tip of the nose to the end of the backbone."

The human digestive tract is about four times as long as in the carnivorous animal. The gastric juices of humans have less active antiseptic and germicidal properties. The intestine of the carnivore is short and smooth, to dissolve food rapidly and pass it out of the system. The human digestive tract is corrugated or sacculated, for the express purpose of retaining the food as long as possible in the intestine until all possible nutriment has been extracted from it.

These (and the other anatomical and physiological characteristics of the human digestive system) are the worst possible conditions for the processing of flesh foods. The excessive secretion of bile (necessitated for the digestion of flesh foods) may result in the premature breakdown of the liver, and the large quantities of uric acid created by a flesh diet may have disastrous effects on the kidneys. Dr. Robert Perk says that the excess of uric acid "causes contraction of the minute blood vessels, resulting in high arterial tension and often the blocking of the blood vessels by the uric acid. This results in serious interference with the circulation and blood supply to the tissues and throws great strain on the vital organs, especially the heart and kidneys." (Scientific Vegetarianism, Szekely, p.44)

Morbid Results of Eating Flesh Foods

 

Meat is the most putrefactive of all foods. Flesh, when eaten by humans, tends to undergo a process of decay in the stomach, causing a poisoning of the blood. Putrefaction in meat eaters is evidenced by bad breath, heartburn, eructations, and the foul stool and odorous emissions—absent in vegetarians—and it is probable that the attempts of the body to eliminate these wastes has a profound influence on the shortening of man's life span.

If the body fluid that bathes our cell's is overloaded with waste, causing an excessive secretion of bile—fatigue, weakening and aging are the inevitable results. The accumulation of toxic substances in the body causes the deterioration of the intestinal flora, and the blood vessels gradually lose their natural elasticity—their walls become hardened and thickened. Irreversible damage to the organism proliferates.

Can You Face The Ugly Truth About Meat?

 

Meats contain waste products that the animal did not get to eliminate, and toxic hormones and fluids released into the blood stream and tissues at the moment of the death of the terrified animal.

An animal's cellular life continues after death. The cells continue to produce waste materials which are trapped in the blood and decaying tissues. The nitrogenous extracts which are trapped in the animal's muscles are partially responsible for the flavor of the cooked meat.

Humans who eat the livers of the animals are bombarded with an even greater concentration of waste products and toxic substances. The liver, being the filtering organ of the body, is loaded with elements the body cannot use, which are trapped in the liver and remain there. Liver eaters are treated to higher concentrations of mercury and artificial hormones, plus other "goodies" that remain in the animal's disposal system.

Liver increases, even more than muscle meat, the amount of creatine in the urine. Creatinuria (abnormal amounts of creatine in the urine) is involved in endocrine (glandular) disorders.

Meat not only harbors the bacteria infecting the living animal, but it may also carry molds, spores, yeasts and bacilli picked up during postmortem handling.

A book on meat processing explains that the flesh becomes more tender and palatable by the process of ripening, hanging and maturing (aging). Vic Sussman, in The Vegetarian Alternative, pp. 149-150, says, "Few meat eaters would like to hear the words putrefaction, rigor mortis, and rotting applied to their sirloin and pot roast. But flesh is flesh, though the euphemisms ripening, toughening and enzymatic action are kinder to the ear."

Trained government inspectors use sight, smell and touch in a constant battle to protect meat eaters from intentional and accidental abuses. But effective regulation of flesh food is enormously difficult. Sussman says (p. 151) "Even the most conscientious inspectors are forced by circumstances and the pressure of time to let suspect carcasses leave the plant."

Those who eat processed meats also get many of the odds and ends of the animals—eyes, ears, bladders, lips, udders, snouts and parts of the bones and skin. Not even a meat inspector can tell from what part of the body the sausages and frankfurters came—it is all meat tissue, and all legal. (Woolsey, Meat on the Menu…, pp. 21-22.)

In his pediatrics textbook, Dr. Emmet L. Holt of New York City says that if two dogs were put on a leash and one fed water and the other beef tea, the dog getting the water would live longer, because beef tea does not contain any nourishment if the fat is skimmed off, but does contain urinary wastes, which poison the dog.

Owen S. Parrette, M.D., in Why I Don't Eat Meat, p. 13, says that when he was a medical student, the class was given glass test tubes to be used for growing bacteria that are present in human diseases such as typhoid, staphylocci, and bubonic plague. "The professor had us make up some beef tea, pour a little into each test tube, and place a cotton cork on top. We sterilized the tubes and later inoculated them with these dangerous bacteria. The germs all thrived on the beef tea. It was a perfect medium for them."

Carrington also says (p. 109), "Meat-eating is the more or less direct cause of various diseases." The tapeworm embryos are carried by beef, pork and fish. The deadly trichina parasite is found mainly in pork, but also in fish, fowl and other meats. Trichinosis closely resembles cerebro-spinal meningitis. Tuberculosis has been communicated from cattle, typhoid fever from oysters. Epilepsy has been traced to meat-eating.

Twenty-six diseases, including salmonellosis, staphylococcus and psittacosis, are known to be common to both man and poultry. (Meat on the Menu..., Woolsey, p. 27.)

Since little or no progress has been made in eradicating these dangers, the only people who are immune are those who never eat meat. Authorities recognize that the basic problem is with the nature of the product itself. The National Academy of Science reports, "Reluctantly, we are forced to recognize the infeasibility of eradicating salmonellosis at this time." ("An evaluation of the Salmonella Problem," National Academy of Sciences, Washington, D.C., 1969)

The late Dr. John Harvey Kellogg said, when he sat down to his vegetarian meal, "It is nice to eat a meal and not have to worry about what your food may have died from."

Meat-Eating Predisposes to Disease

 

In addition to directly causing certain diseases, meat-eating also predisposes the body to disease. In pestilences of any character, meat-eaters are the chief sufferers. Wounds heal far more rapidly in vegetarian soldiers. Carnivores are far more subject to blood poisoning than are vegetarians. Vegetarians survive major operations more frequently than meat-eaters. (Carrington, pp. 111-112).

John A. Scharffenberg, M.D., in Problems with Meat says, "Meat is a major factor in the leading causes of death in the United States, and probably in similarly affluent societies. In fact, next to tobacco and alcohol, meat is the greatest single cause of mortality in the United States." He makes this statement on p. 101 of his well-documented book, in summarizing "the formidable and persuasive scientific evidence we now have." He marshals this scientific evidence of the disease potential of meat and the relationship of meat to these specific problems: atherosclerosis, cancer, decrease in longevity or life expectancy, kidney disorders, osteoporosis, salmonellosis, and trichinosis. He quotes an editorial statement in the Journal of the American Medical Association: "A vegetarian diet can prevent 97% of our coronary occlusions." (Editor: Diet and Stress in Vascular Disease, JAMA, 76:134-35, 1961).

Several more recent, well-organized studies have identified the risk factors of atherosclerosis and heart attacks: a 1970 study by twenty-nine voluntary health agencies, in cooperation with the American Medical Association (these study groups consisted of many of the nation's top scientists); a 1977 study by the Senate Select Committee on Nutrition and Human Needs: a twelve-year Finnish Mental Hospital Study (Effect of cholesterol-lowering diet on mortality from coronary heart disease and other causes, Lancet 2:835-38, 1972); and a 1975 study comparing Seventh Day Adventists who had different dietary habits. The Seventh Day Adventist study revealed a 64% vulnerability to coronary heart disease in meat-users, 40% for lacto--vegetarians, and 23% for total vegetarians. The 1977 study by the Senate Select Committee on Nutrition and Human Needs reported the significant deleterious influence of. consumption of dietary cholesterol (animal fat) and recommended the increased use of fruits, vegetables and whole grains, and a decrease in the use of foods containing saturated fat (animal fat).

Meat-Based Diet Presents Complex
And Grave Nutritional Problems

 

Even beyond the grave dangers presented by meat-based diets is the misconception that meat is an ideal nutritional source against which vegetable proteins are measured and found wanting. The fact is that it is much more difficult to have even a reasonably good diet with meat than without it.

"Complete Protein" Status of Meat?

 

In the first place, even the much vaunted "complete protein" status of meat is, at best, based on a colossal error (if not a hoax). The complete protein of the animal could exist only if the animal were consumed raw and whole. Meat-eating animals eat the blood, bones, cartilages, liver, etc. of their prey—not just the muscle and fat. They eat it raw—so that they do not lose any of the mineral elements. The muscle meats (most commonly consumed by humans) are grossly inadequate as a protein source.

On the other hand, humans who eat the livers of the animals don't win either. As previously indicated, those who eat liver are exposed to greater concentrations of morbid substances. Even though liver is touted as an optimal source of such substances as iron, Vitamin A and Vitamin B-12, it can hardly be regarded as anything remotely resembling wholesome food.

For years, conventional nutritionists have maintained that complete and optimal nutrition is assured on a diet using animal foods as the primary source of protein, and that a vegetarian diet presents many problems. Dr. Scharffenberg produces well-documented scientific evidence (Problems with Meat) indicating that the truth is exactly the opposite

Meat Deficiencies & Excesses

 

Meat is deficient in vitamins, minerals, fiber and carbohydrates and is excessively high in fat and concentrated protein.

Meat is one of the main sources of food that provide little fiber—flesh foods lengthen the average transit time through the gastrointestinal tract from thirty hours to seventy-seven hours

Colon cancer patients produce more than normal amounts of bile acids which enhance cancer growth. A more rapid transit time through the digestive tract reduces exposure time to these acids.

Meat contains virtually no carbohydrates and is excessively high in fat and concentrated protein.

Dr. Bircher-Benner, the great Swiss physician, said, "Meat does not give strength. Its composition is one-sided, lacking certain minerals and vitamins, and it introduces too much fat and protein into the system, disturbing the balance of nutrition and giving rise to intestinal putrefaction."

Meat is Highly Stimulating and Innutritious

 

Hereward Carrington, The Natural Food of Man, p. 114, says, "In the first place it must be pointed out and insisted upon that meat is a highly stimulating article of food, and for that reason, innutritious. Stimulation and nutrition invariably exist in inverse ratio—the more the one, the less the other, and vice versa. The very fact, then, that meat is a stimulant, as it is now universally conceded to be, shows us that it is more or less an innutritious article of diet, and that the supposed "strength" we receive from the meat is due entirely to the stimulating effects upon the system of the various poisons, or toxic substances, introduced into the system, together with the meat. It is for this reason that those who leave off meat and become vegetarians experience a feeling of lassitude and weakness for the first few days—they lack the stimulation formerly supplied, and now notice the reaction which invariably follows such stimulation. This feeling of weakness, or "all-goneness," is therefore to be expected, and is in no way a proof that the diet is weakening the patient. Let him persist in his reformed manner of living for some time, and he will find that this reaction wears off, and that a general and continued feeling of energy and well-being follow."

Results of High Protein Diets

 

Organism Subjected to Toxic Byproducts

 

Protein is the most complex of all food elements, and its utilization is the most complicated. People with impaired digestions will find it preferable to ingest a lesser quantity of concentrated protein, which they are capable of utilizing, rather than a greater quantity, which not only cannot be processed efficiently, but which may poison the body. When protein is eaten in greater amounts than the body is capable of utilizing, the organism is subjected to the toxic byproducts of protein metabolism, which it has been unable to eliminate—and the inevitable result is degenerative disease.

The tremendous amounts of protein frequently recommended—75 to 100 grams daily (or more)—are far in excess of the body's needs, and are the source of much trouble.

The famous nutritionists Dr. Ragnar Berg, Dr. R. Chittenden, Dr. M. Hindehede, Dr. M. Hegsted, Dr. William C. Rose, and others, have shown in extensive experiments that our actual need for protein is somewhere around thirty grams a day, or even less. Many leading contempporary scientists and nutritionists in Europe, such as Dr. Ralph Bircher, Dr. Bircher-Benner, Dr. Otto Buchinger, Jr., Dr. H. Karstrom, Prof. H.A. Schweigart, Dr. Karl-Otto Aly, and many others, are in full agreement with the findings of Drs. Berg, Chittenden, Rose, et al, and are recommending a low protein diet as the diet most conducive to good health.

High Incidence of Degenerative Diseases

 

The Seventh-Day Adventists and The Church of Jesus Christ of Latter Day Saints, who advocate a low animal-protein diet, have fifty to seventy per cent lower death rates than those of average Americans. They also are reported to have a much lower incidence of cancer, tuberculosis, coronary diseases, blood and kidney disease, and diseases of the digestive and respiratory organs.

Negative Lime Balance (Calcium Transfer)

 

Bone calcium is at dangerously low levels in those using meat as compared to vegetarians, especially in people over fifty. A high-protein diet (especially meat protein) increases the urinary excretion of calcium. Thus vegetarians are less prone to osteoporosis (porous bones).

H. J. Curtis' Biological Mechanism of Aging gives documentation of the role of high protein diets, particularly animal protein, in causing osteoporosis. Calcium is transferred from the hard tissues (bones) to the soft tissues (arteries, skin, joints, internal organs and eyes). The transfer of calcium to the soft tissues results in catastrophic fractures, hardening of the arteries, wrinkling of skin, arthritis, the formation of stones, cataracts, high blood pressure, degeneration of internal organs, loss of hearing, senility and cancer.

A study of elderly female vegetarians at Michigan State University showed they lost less bone to osteoporosis than a group of the same age that ate meat.

Researchers at the University of Wisconsin found that when the protein intake of young men was raised to 140 grams per day, they all proceeded to lose bone calcium, even though they took liberal amounts of calcium and magnesium supplements and protein extracts which contained no fat and little phosphorus—the supplements didn't help at all.

Young men had strong bone retention with protein intake of around fifty grams per day—only a reduction in protein consumption avoids the threat of osteoporosis.

Athletes who eat much meat are especially susceptible to arthrosis, a degenerative process of the joints. Among twenty conventional-diet professional football players who were observed for eighteen years, 100% incidence of ankle arthrosis and 97.5% of knee arthrosis were found.

A negative lime balance is easily produced by increased protein supply. The eminently important minerals—potassium and magnesium—are known to be deficient in an every day diet rich in meat, eggs, cheese, fat, sugar and grains, but richly present in a full-value vegetarian diet predominating in raw food.

Rapid Maturation and Early Death

 

Examples are repeatedly cited of robust and apparently healthy individuals who are heavy meat-eaters. Dr. L.H. Newberg of Ann Arbor University found that when he fed large quantities of meat to test animals, they grew bigger and more alert than other animals on a vegetarian diet. But three months later these animals contracted kidney damage and died, while the vegetarian animals lived on healthily and happily. (Wade, C., Vegetarianism, Herald of Health, LXXII, Ap. 1967, p. 14)

Accelerated growth = accelerated maturity, accelerated degeneration and accelerated demise. Rapid growth and short life go together, verified by repeated studies and experiments.

Since rapid maturation occurs as a result of high protein diets, this produces earlier onset of menstruation. Girls who start menstruation before thirteen have a 4.2 times greater incidence of cancer than those who start several years later. In countries with higher meat fat consumption, breast cancer mortality rates increase, and there is a higher incidence of colon and prostate cancer.

It must be emphasized that diet alone is not the single component in cancer and other degenerative diseases, but optimal nutrition does play a fundamental and preventive role, and faulty dietary habits play a causative role.

Kofranyi of the Max Planck Institute in Russia proved that complete nitrogen balance and performance ability could be maintained on 25 grams of protein daily, and Oomen and Hipsley found a population that develops not just full health, but magnificent structure and corresponding physical performance on 15 to 20 grams of protein daily.

The High-Protein Hoax

 

Dr. Bircher-Benner describes the method used by the American Research Council's Food and Nutrition Board to agree on a daily requirement for adults of seventy grams, found in their tables.

Sherman, a member of the board, said that evidence pointed toward a much lower amount, somewhere around thirty-five 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 "seventy grams" was published. Because the scientific basis for this was nonexistent, the word "recommendation" was used instead of "requirement." Of course it was publicly interpreted as the requirement, in fact, as the minimum.

"The smallest amount of food able to keep the body in a state of high efficiency is physiologically the most economical, and thus best adapted for the body's needs." This is the Chittenden concept, stated years ago by Russell Henry Chittenden, which applies forcibly to protein. The average American diet contains 45% more protein than even the National Academy of Sciences recommends, and is certainly not "best adapted for the body's needs."

Insoluble Problems of Meat-Based Diets

 

Flesh eating is defended almost entirely on the premise that it is a source of superior proteins. The truth is exactly opposite. The pathological effects of encumbering our bodies with the proteins of other animals is Nature's method of vetoing these proteins for human consumption, in order to promote the stability of the human species and to protect the health of the individual. Dr. Herbert M. Shelton says (Animal Foods—booklet) that allergy and anaphylaxis (see definition) are not mysterious; they are due to long-standing poisoning of the body by excess or inappropriate protein foods.

Animal proteins are often not reduced to their constituent amino acids, but are absorbed in more complex form. Absorption by the body of such partially digested proteins poisons the organism, and so-called "allergic symptoms" may be the result—or gout, arthritis, cancer, or any one or more of a host of degenerative diseases.

A meat-eater must also be concerned about digestive problems caused by too little dietary fiber; circulatory problems due to excessive cholesterol deposits from animal fats; loss of bone mass due to inadequate ingestion and retention of calcium; deficiency of vitamins and minerals; and inadequate carbohydrate intake (without increasing calories).

Planet Earth - The Effects Eating Meat Has On Our Planet

 

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