Plant-based Nutrition  -  Fasting  
Optimizing Healing for Degenerative Diseases  

Vegetarian, Raw Vegan

Plant-based versus Meat-based diets 

 These are some basic differences for a more detailed study see the author’s: Alleluia Plant-based Standards Blueprint.  Much more could be said but this is a good summary.

  A) Differences Between Humans and Animals

 The diet of an animal usually relates to its physiological structure.  There are meat eating animals and non-meat eating or vegetarian (grass and leaf) eating animals.  And there are a few animals like the apes that are fruit and nut eating animals.   Apes are the strongest animals on earth for their size.  A silver-back gorilla has 30 times the strength but only 3 times the size of man.  These gorillas “eat nothing but fruit and bamboo leaves and can turn your car over if they wanted to.” 

    a) Meat Eating Animals

1) has claw, to rip flesh;
2) no pores on the skin, perspires through tongue to cool body; 3) it has sharp front canine teeth, no flat molar teeth;
4) no flat back molar teeth;
5) small salivary glands in the front of the mouth;
6) acid saliva with no enzyme ptyalin;
7) strong hydrochloric acid in the stomach to digest meat;
 8) intestinal track is smooth and only 3 times the body length which helps pass decaying meat quickly.
9) urine is acidic from meat eating diet;
10) liver contains enzymes to break down uric acid. 

    b) Vegetarian Animals, Apes and Humans
 
1) no claws but hands with nails to pick and peel fruits;
2) perspires through pores on skin;
3) no sharp front canine teeth for tearing meat;
4) flat, back molar teeth to grind food;
 5) well-developed salivary glands which are used to pre-digest grains and fruits;
6) alkaline saliva with enzyme ptyalin to pre-digest grains;
 7) stomach acid about 20 times weaker then the meat eating animals;
 8) intestinal track is puckered and 10 times the body length for veggie animals and 12 times body length for apes and humans. 
9) urine is alkaline from veggie’s and fruits (average person)
10) liver has a low tolerance for uric acid.

 Meat eating animal intestines can handle the putrefying bacteria, high levels of fat and lack of fiber and intestinal acid since their intestine is designed for it.  “The digestion of meat itself produces strong carcinogenic substances in the colon and meat-eaters must produce extensive bile acids in their intestines to deal with the meat they eat, particularly deoxycholic acid.  This is extremely significant, because deoxycholic acid is converted by clostridia bacteria in our intestines into powerful carcinogens.  The fact that meat-eaters invariably have far more deoxycholic acid in their intestines than do vegetarians is one of the reasons they have so much higher rates of colon cancer.”

 A paper presented to the American Heart Association council on atherosclerosis states: “Examination of the dental structure of modern man reveals that he possesses all of the features of a strictly herbivorous animal.  While designed to subsist on vegetarian foods, he has perverted his dietary to accept the food of the carnivore.  It is postulated that man cannot handle carnivorous food like the carnivore.  Herein may lie the basis for the high incidence of human atherosclerotic disease.” 

 Of all the animals on the earth we are more closely related to the friutivous animals, the fruitarian animals.   Humans are not closely related to the herbivores, the cows, the horses, etc.  Man is not a natural grass eater by nature.  Our jaws do not chew with a four way action: back and forth and up and down, like tritration with the jaws to grin the grasses down and extract the juices, as herbivores do.  And we do not have double and triple stomachs to flip the foods back and forth and get the most out of greens.  Fruits, roots, sprouts, vegetables, nuts, seeds, are the keys.    

 Herbert Shelton one of the founders of the Living Foods movement has some good comments on meat eating.  “There was an Australian aborigine who justified his act of killing and roasting his wife by saying: ‘she tasted good.’   The cannibal goes out and hunts, purses and kills another man and proceeds to cook and eat him precisely as he would any other game.  There is not a single argument nor a single fact that can be offered in favor of flesh eating that cannot be offered, with equal strength in favor of cannibalism.”

 “It is a curious fact that, while flesh-eaters insist that flesh-food is a source of strength superior to plant-foods, they continue to confine themselves largely to muscle-flesh and this is definitely a deficient food.  Not only is it deficient, originally, but by the time the cooks have boiled, broiled, baked, fried and otherwise “prepared” it, it is even more deficient.  It is deficient, both from its losses in cooking and from its changes while in storage.  It is replete with putrefactive poisons as well as with normal metabolic waste that was held up in the tissues of the animal at the time of death.”
 
  B) Endurance Studies on Plant-based Diets    

 The gorilla is the strongest land mammal in the world (pound for pound).  The gorilla could lift about 3 to 4,000 pounds if it needed to.  The gorilla is a strict vegetarian, more than that, the gorilla is a raw vegetarian, who eats a lot of leafy green vegetables and fruit.  In addition the longest lived animals and the largest and most powerful animals are vegetarians, such as: the buffalo, horse, oxen and elephant, gorilla. 

 “Dr. Irving Fisher of Yale University conducted endurance tests on Yale athletes, instructors, doctors, and nurses participated in the study.  His surprising evidence revealed that the vegetarians had nearly twice the stamina of meat eaters.  Similar tests by J.H. Kellogg at Battle Creek Sanitarium in Michigan confirmed Fisher’s findings.”    

 “A comparable study was done by Dr. J. Ioteyko of the academie de Medicine of Paris.  Dr. Ioteyko compared the endurance of vegetarians and meat-eaters from all walks of life in a variety of tests.  The vegetarians averaged two to three times more stamina than the meat-eaters.  Even more remarkably, they took only one-fifth the time to recover from exhaustion compared to their meat-eating rivals.” 
 
 A Dr. Ted Morter, Jr. explains in his book how protein requires more energy to digest then do other types of food.  “Protein is a negative energy food.  Protein is credited with being an energy-producer.  However, energy is used to digest it, and energy is needed to neutralize the excess acid ash it leaves.  Protein uses more energy than it generates.  It is a negative energy source.”

 John Robbins in his book names some of the world’s greatest athletes, all who happen to be vegetarians: Dave Scott, six-time winner of the Ironman Triathlon (and the only man to win it more than twice); Sixto Linares, world record holder in th 24-hour triathlon; Paavo Nurmi, 20 world records and nine Olympic medals in distance running; Robert Sweetgall, world’s premier ultra-distance walker; Murray Rose, world records in the 400 and 1500-meter freestyle; Estelle Gray and Cheryl Marek, world record in cross-country tandem cycling; Henry Aaron, all-time major league home run champion; Stan Price, world record holder in the bench press; Andreas Cahling, Mr. International body building champoin; Roy Hilligan, Mr. America body building champion; Ridely Abele, eight national championships in karate; and Dan Millman, world champion gymnast ... all vegetarians.

  C)   Plant-based Diets are Healthier

 There are many studies comparing meat eaters and vegetarians.  One of the most well know in the U.S. is the one on the 7th Day Adventists previously cited but repeated here because of its importance.  In one study; 50,000 Seventh Day Adventists in California were compared with those for average Californians.  The results were evident that the strict dietary standards by the Adventists made them much healthier.  The Adventist men had a heart attack mortality rate only 12 percent that of the average California male.  Lung cancer was reduced 80 percent; Uterine cancer in women was reduced 46 percent.  In nearly every major disease, Adventist ranked well below the average in risk.    And they lived an average of ten years longer then the average California person. 

 In a study of more then 10,000 vegetarians and meat-eaters, British researchers found that the more meat consumed, the greater was the risk of heart attack.   This is common knowledge and widely accepted but the Medical establishment does not push it;  Why?  Perhaps because they want to eat their meat and potato diets. 

 Studies on vegetarians have repeatedly shown that vegetarians suffer less from obesity than the rest of the (non-vegetarian) population.  One study found a sample of total vegetarians to weigh an average of 10 pounds less than the rest of the population.    Another study suggested that they weighed 30 pounds less.   Yet a third study found that a group of total vegetarians had 30% less body fat than the non-vegetarian population.

 A high-carbohydrate, high fiber diet will either be  vegetarian or very close to it.  “In one study 20 lean diabetics - all of whom were on insulin therapy - were put on a diet which had 70% of the calories as carbohydrates and was also very high in fiber.  After only 16 days, of the 10 patients who were getting less than 20 units of insulin per day, 9 were able to discontinue the use of insulin therapy altogether!  Other studies have yielded the same remarkable results.”   
 
 In the best selling book, The Health Revolution, Horne writes, “Cooked protein is difficult to digest and, when incompletely digested the protein enters the colon it putrefies and ammonia is formed.”  Horne quotes Dr. Willard Viske, Professor of Clinical Sciences at the University of Illinois Medical School, as saying, ‘In the digestion of proteins, we are constantly exposed to large amounts of ammonia in our intestinal tract.  Ammonia behaves like chemicals that cause cancer or promote its growth.  It kills cells, it increases virus infection, it affects the rate at which cells divide, and it increases the mass of the lining of the intestines.  What is intriguing is that within the colon, the incidence of cancer parallels the concentration of ammonia.’  Dr. Visek is quoted by Dr. C. Samuel West, ‘Ammonia, which is produced in great amounts as a by-product of meat metabolism, is highly carcinogenic and can cause cancer development.’”

 Horne also explains, “Mutagens are chemicals that can alter the DNA in the nucleus of a living cell so increasing the risk of the cell becoming cancerous.”  Dr. Oliver Alabaster, Associate Professor of Medicine and Director of Cancer Research at the George Washington University explains in his book, What You Can Do to Prevent Cancer.    “Most mutagens seem to be formed by an effect of cooking on proteins.  Broiling hamburgers, beef, fish, chicken, or any other meat, for that matter, will create mutagens, so it appears to be an unavoidable consequence of cooking.  Other mutagens are formed by the action of cooking on carbohydrates.  Even an action as innocent as toasting bread has been shown to create mutagenic chemicals through a process known as the browning reaction.  This reaction also occurs when potatoes and beef are fried, or when sugars are heated...Fortunately, extracts of very few fruits and vegetables are mutagenic.  In fact, quite the contrary.  Laboratory test have demonstrated that a number of substrances in foods (including cabbage, broccoli, green pepper, egg plant, shallots, pineapple, apples, ginger and mint leaf) can actually inhibit the action of many mutagens.”   

 In a later book, Cancer Proof Your Body,  Ross Horne states; “We are led to believe the Western diet, which is supposedly ‘balanced’ by the inclusion of cooked grain products and a minor quantity of vegetables and fruit, makes us the best-fed people in the world.  If ‘best-fed’ means overweight, constipated, and addicted to rich spicy food, then maybe we are the best-fed.  But if we take into account that fact that we display the world’s highest rates of coronary heart disease, stroke, cancer, asthma, diabetes, arthritis and so on, then it would be closer to the truth to say that we, supposedly civilized and progressive people, may be the worst fed.    

 The best epidemiological studies of cancer were recorded in the years before the ways of the white man became adopted in what were once regarded as the ‘primitive’ parts of the world.  In 1927 Dr E H Tipper of England wrote a book called The Cradle of the World and Cancer, in which he said:

 Cancer has been suspected of being a disease of civilization.  Judging by my experience in general practice in London, twenty years in West Africa, and again in rural England, I am convinced that this is true.  It is due to the conventionalism and bad feeding of civilization, and is an exact index of the degree to which the alimentary tract has deviated from its natural and normal state of health. 

 And in further reference to the African tribes people and their simple diet he added: ‘There is no such thing as constipation and there is no cancer.  At the first dawn of civilization amongst them, the disease makes its appearance; where civilization is advanced, it is rife.’

 The same thing has happened to the American Indians, Hawaiians, the Maoris, New Guineans and the Australian Aboriginies.  Most recently, it has happened to the Nauruans, whose new-found wealth from their phosphate bounties enables them to live in comparative luxury but with escalating rates of diabetes, heart disease, cancer and the rest of white man’s physical problems.”

 It has been known and spoken about as far back as the  70's that there is a direct link between beef and cancer.  “Dr. John Berg of the National Cancer Institute reported at the American Cancer Society Conference that heavy beef eating is related to high incidence of cancer of colon and rectum.  
Dr. Earnest Wynder, president of the American Health Foundation felt that beef (also eggs, dairy products and foods containing saturated fats) should be incriminated as cancer-promoting.  He told a symposium sponsored by Boston American Cancer Society and the Greater Boston Medical Society that dietary fat and animal protein combine with bacteria in the gut to form acids linked to tumor formation.  Now he said the evidence shows links also between these fats and cancer of the breast, pancreas, kidney, ovary, and prostrate as well.”

 “A study by Annand and another by Yarushalmy and Hilleboe, showed in various countries that the higher the level of vegetable consumption, the lower the level of heart disorders.  Annand found that vegetable protein exerts a powerful protective action against arteriosclerosis in animal experiments.” 

  “A low fat diet, maintained for a period of up to 3 years, failed to lower either the mortality or morbidity of patients suffering from arteriosclerosis where as after a period of only 4 to 5 weeks a diet high in fresh vegetables caused a significant reduction in this affliction.”
 
 “Nutritional Experiments by W. Lintzel showed that plant proteins are more efficient than animal proteins in maintaining the nitrogen balance in adults.  His experiments showed that smaller quantities of potato and rye grain protein were required than protein from milk, egg or meat.”

 “Studies conducted by Dr. Frederick Stare of Harvard and Dr. Mervyn G. Hardinge, now dean of Loma Linda (California) School of Health, confirm that vegetarians have consistently lower levels of serum cholesterol than do meat eaters.”

 In the Journal of Clinical Nutrition, it found that by age 65, the measurable bone loss of meat-eaters was five to six times worse than of vegetarians.  And in the Medical Tribune it found that vegetarians have “significantly stronger bones.”

 And the studies go on and on, these are just a few to point out that animal products are highly influential in degenerative diseases.

 A study worth mentioning about barbecues and cook some organic meat and have a backyard barbecue on a grill, it sounds great?  “The steaks are sizzling on the racks: the fat is dripping out of the steaks and into the fire - the aroma is enough to make the mouth water.  
   
 “But that fat dripping into the fire becomes superheated - to perhaps 1300 degrees.  The heat changes the chemical properties of the fat and produces, among other things, benzo(a)pyrene.  Now, benzo(a)pryrene has long been established as one of the chief cancer-producing agents in tobacco smoke.  Here in the charcoal grill that benzo(a)pyrene goes up in the smoke from the charcoal and coats the steaks.   A Clinically run tests on charcoal-broiled steaks have shown that each two-pound steak, well-done, contains an average of nine micrograms of benzo(a)pyrene - which works out to the equivalent of 600 cigarettes.” 
  

  D) Health Concerns with Meat Production
     
 “Over 90% of commercially raised feedlot cattle in the U.S. are given hormonal implants to alter growth processes.
“In addition to hormonal residues, antibiotic residues are also common components of meat.  Studies between 1991 and 1993 found 3,249 residues of antibiotics in 2,734 carcass samples obtained from 12 different states within the U.S.  In another study, approximately half of all chicken and beef samples were found in contain at least two different antibiotic residues.   Antibiotic residues present in the chicken included neomycin, tetracycline, gentamicin, oxytetracycline, penicillin, streptomycin, and chloramphenical.” 

 Animals are given antibiotic-laced feeds to help make them fatter not because they may be sick.  About half of the 31 million pounds of antibiotics produced every year in the U.S. goes into animal feed.  About 80% of the poultry and 75% of the pigs get antibiotics to make them bigger.  “Because of health concerns over antibiotic-resistant bacteria, several European countries banned the use of antibiotics in animal feed in the 1970's.  Our government is still dragging its feet due to money, power and politics, not science!  Besides penicillin and tetracycline in meat, you also can get nitrofurazone (and other nitrofurans), and sulfamethazine (along with other sulfa drugs).  These can increase the risk of cancer.”

 Farm animals go through a great deal of suffering and are treated quite inhumanly. We think little of this but we should remember that in China, dogs are eaten and in parts of Europe, horse meat is a delicacy.  A white ‘gourmet’ meat in the U.S. is veal.  “The Farm Animals Concern Trust (FACT) is an organization trying to improve the lot of today’s veal calves (and other farming concerns).  In one of their mailers, they made the following charges against the industry. 

 “Veal calves are: denied sufficient mother’s milk; trucked to auctions when only a day or two old; commingled with sick and dying animals; sold to veal factories where they are chained for life in individual crates only 22 inches wide; fed government surplus skim milk; denied solid food to chew on; made anemic; kept in the dark to reduce their restlessness; plagued by respiratory and intestinal disease; unable to lie down normally; deprived of any bedding; unable to walk at all, let alone romp and play.”

 “The Humane Society of the United States does not normally concern itself with animals being raised for food.  But it has sponsored a ‘No Veal This Meal’ campaign in an effort to educate the public to the darker side of this white ‘gourmet’ meat.... The American Society for Prevention of Cruelty to Animals chose the veal calf as its ‘1987 Animal of the Year,’ to bring attention to the cruelties inflicted upon animals raised for food.... The response from the veal industry was to call upon the  farm community to boycott the Humane Society.  And they pledged $200,000 to fight the ‘No Veal’
campaign.”

 There was a big movement about these nutritional problems back in the 60's and 70's but the big corporations are Goliaths that have the money and power to influence Congress and Universities and basically to control the market.  In a major 700 page work published in 1964, Our Poisoned Earth and Sky,   gives a good indication of about when this problem started with meat and antibiotics.  Unfortunately things have not changed much since then.   


Six Sigma Soul Motivations!
Are you willing to leave your self-destructive nutritional habits behind in order to move forward into superior nutritional health?  Eating for optimum nutrition and digestion involves: whole, fresh, ripe, raw, organic plants.

Alleluia Spirit Meditations!
The early Jewish Scriptures and lifestyle emphasized kindness to animals: “And you shall walk in His ways.”  Deut 28.9    “Thou shall not kill.”  Ex 20.13   “His (Yahweh’s) compassion is over all His creatures.”  Ps 145.9
There is the prohibition against eating dairy products with red meat in Scripture: Ex 23.19, 34.26; Deut 14.21.   Also, whole milk has fat;  “Say to the Israelites: Do not eat of any of the fat of cattle, sheep or goats.”  Lev 7:23



 

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