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HEALING FROM WITHIN
HEALING FROM WITHIN
The essentials of optimum health, longevity and natural
medicines
Winston G. Morrow, D.C., PhD.
INTRODUCTION
There are lots of people searching for answers to the questions, "Why am
I always tired? Why am I sick all the time? Why are my friends dying when they
are not old? Why do I know so many people with arthritis, allergies, heart
disease and cancer? What's wrong with our health care system? Why doesn't my
Doctor tell me anything about nutrition and health when he knows so much about
medication, sickness and disease? Is there a way for me to be healthy and really
enjoy living?
Is there a simple answer to these questions? There most certainly is, as well
as a practical solution, but it requires something of you...the acquisition of
knowledge about health and its application in your life.
I see patients that want the "cure" yesterday and generally
speaking they are the same ones that complain that "McDonalds is too
slow"; "that there must be something that will cook faster than a
microwave oven"; "I don't have time to listen to the why's, I just
want you to fix me"; and "no, I don't want to do anything different,
just do something to make me feel better".
On the other hand, there are patients that don't know why they are sick, but
are willing to listen and eager to do anything that will improve the quality of
their life. There are also Physicians who want the information needed to
intelligently address questions of diet and nutrition and provide answers that
improve the quality of patient care and help establish a fruitful long-term
commitment to their health. To the latter two groups I dedicate this work.
This book contains vital information essential for optimum physical well
being and vibrant mental health with natural healing methods and alternative
medicines that have been used successfully for thousands of years.
This optimum health plan was revealed by God in His written word, the Bible,
and its efficacy confirmed by modern Medical science, nutritional research and
proven repeatedly in the applied clinical nutrition arena. These health
principles, although not understood until recently, have been time-tested and
repeatedly validated.
This book is not intended to be a treatise on religion, but rather is an
attempt at exposing the health seeker to principles that have worked in the
past, are in continued usage today, along with the "scientific"
explanation as to how and why they work and how their application can
dramatically influence sickness, disease, health and longevity.
The wonderful thing about this health plan is that you do not have to believe
in God in order for it to work for you. It is universal, in that it works for
humans...believers and non-believers!
All disease is self-limiting, except for genetic disorders. This
statement from Rose's Immunology had a profound effect on changing my
views about the role of traditional medicine in the treatment of disease. When I
realized that the body has, built into it, the mechanism to heal itself from all
disease, the treatment objective shifted from altering body function, by
treating symptoms, to focusing on understanding and stimulating these natural
"built-in" processes.
The first rule for Physicians is "first do no harm". That objective
is very difficult, in some cases impossible, with today's powerful
pharmaceuticals. The treatment of one symptom with medication produces another
symptom requiring another medication inducing yet another powerful physiologic
disturbance.
There are increasing concerns over the "abuse" and miss-use of
prescription medication and a concomitant shift toward "natural" or
"alternative" medicines. The Archives of Internal Medicine, Oct.
9,1995 reports that preventable prescription drug-related diseases and deaths
cost us $77 billion a year. When used as they are intended and by competent
Physicians they can and do help, but the way they are over used today is
"inflicting damage" at the rate of 9 million dollars a minute!!!
Approximately eight million people per year are hospitalized (28% of all
admissions) for diseases induced by drugs that were supposed to improve their
health. Even more alarming is the fact that adverse drug effects are responsible
for 100,000 deaths a year - more than twice the number that die in car
accidents.
Please, don't misunderstand me, if the body is in crisis, the treatment of
choice should be prescription medication to affect symptoms and return normalcy
as soon as possible, but at the same time every effort should be made and
resource used to stimulate the body to "repair" or correct these
aberrant processes as quickly and naturally as possible.
But be advised, every effort and substantial resources are employed by the
drug companies and their strong arm component, the FDA, to prevent you from
knowing the truth about Gods "natural health remedies" and methods
while keeping you addicted to the self serving monetary interests of our current
"sickcare" delivery system".
The unhealthy relationship between physicians and drug manufacturers is
illuminated in the recent editorial "The addition to drug companies",
published in Biological Psychiatry. "The overall influence of the
[healthcare] industry is to emphasize drug treatment at the expense of other
modalities: psychotherapy, social approaches, nutritional, herbal, and natural
remedies...It focuses attention on disorders that are treatable by drugs, and
may promote over-diagnosis. It reinforces the practice of dealing with disease
by treatment of symptoms, and diverts interest from prevention."
The desire for less medication and "more things natural" is a
commendable goal, but racing, as consumers and doctors are, toward that end,
without knowledge and understanding is much less fruitful. The following
chapters fill the application and understanding gap between what we have
recently discovered and what was already known and practiced for thousands of
years as practical instructions for divine health from God.
Enjoyment of wonderful health is more than taking herbs instead of medication
and it requires some degree of life-style shift that should include prayer,
meditation and exercise. Every attempt has been made to offer the information on
nutrition, exercise, prayer and meditation as "scientifically" as
possible and referenced, where appropriate, for critical review and viability.
The fingerprint of God will be revealed in what we call biological life, as
seen and reviewed scientifically, and is offered for your perusal, amazement,
application and benefit. It is my belief that the information, presented in this
book, will answer the questions: Can we really live to be over 100 and be
healthy? Does the body cure cancer? Can arthritis and allergies be prevented and
cured naturally? Is exercise really necessary? What can be done to slow down or
reverse the aging process? Which is best, high-protein or high-carbohydrate
intake? Why is a low-fat diet not healthy? Who should I really believe about
diet and nutrition when there are so many experts? Does prayer really work...can
it be scientifically proven?
The last chapter is dedicated to providing information that will enable you
to know, without a doubt, that there is a God that "created everything that
was made and without Him was not anything made." You can also know who He
is and how much He loves us.
God never intended for us not to know Him and when you realize the
truth, you will know, with absolute certainty His existence, power, majesty and
presence.
CHAPTER ONE
The diet premise and longevity promise
I believe that we were created by God, (the argument against evolution will
be presented later) and it only seems logical that His love for us would cause
Him to give us access to all the information we need to be healthy physically,
mentally as well as spiritually. This He did and it is revealed in amazing
detail in His written word...the Bible!
I did not grow up believing these things and it certainly was not presented
this way in school. College really was a thrilling, wonderful and yet exhausting
experience; learning about science, biochemistry, physiology, physics,
astronomy, evolution and it all seemed so right and true, when unchallenged. I
had to pass the tests based on course material and the information was
presented, absorbed and regurgitated at such a rapid pace that there was no time
to question or challenge...much less think about the truth of it all.
Later on, as I began to realize how little we actually knew about the human
body, sickness, disease and health, it became apparent that something other than
consensus Medical thought was needed to explain such mysteries as spontaneous
remission or as I later learned to view them...miracles or divine intervention.
Even the realization that medicine did not heal anything, but only removed
the external influence on cells that allowed the body to heal itself, was an
awesome revelation. It wasn't that I didn't get exposed to cellular death and
regeneration, intracellular biochemical needs, and tissue turnover times, it's
just that as the we started learning about the treatment of conditions the
"band-aid" or treatment of signs and symptoms approach became the
stuff required to learn in order to pass tests. Treating the cause of the
problem was not the focus, neither was it of great concern whether or not all of
the essentials for cellular health were present.
Considerable time elapsed and years of perplexing, agonizing, tedious study
and practice took place, with occasional joyful revelation, before I really
appreciated just how "wonderfully" we were created. And how well or
healthy we can stay when we have all of the essential bio-chemicals needed to
sustain healthy tissues and how marvelous we feel when our mind and body works
together with our spirit and His Spirit, producing "abundant life."
It is not that difficult to eat, act and live the way God intended and reap
the benefits of his good health promise, but as "soulish" as we are,
"why" becomes the main issue not "what do you want me to do,
Lord". I share with you here my acquired knowledge, my realizations and
experiences, first hand, with Him, His word, His Son and His creation...Man.
I am so grateful, as a scientist, Physician and seeker of good health, that
He didn't hide the cure for cancer, arthritis, depression and the myriad of
other "afflictions" suffered by humans in the belly of some arctic
fish or deep in the uncharted regions of the Amazon jungle. His dietary
principles and "mysteries" of divine health were recorded for all of
us who will take the time to read His instructions and commandments to His
people.
Since I have spent over 25 years studying the scriptures and referenced
material for personal growth as well as for professional application, the time
saving, almost "fast-food" version is offered for your edification,
health, well being, and encouragement, but I ask you to verify what I present
for yourself.
First of all, let's look at what God tells us, and then examine His
instructions in light of what modern science has learned about His dietary
principles. Consider this, If God didn't tell His people what to eat and what
not to eat then how did they acquire the knowledge of medical science and
nutrition 4000 years ago. It appears, and I believe it is true, that as far as
the application of sound nutritional information goes, the Israelites of old,
were well ahead of us.
The United States of America has the most abundant food supply, is one of the
most medicated and highest cost health care delivery systems in the world, yet
it is listed as one of the most unhealthy nations in the world, according to the
World Health Organization. We are worse off than most underdeveloped nations. We
eat our fill and then some. Fast food is on every corner and our grocery store
shelves are stocked full. Hamburgers, French fries cokes, beer, potato chips,
and candy are our staples. Nothing fresh, nothing healthy, just processed flour,
canned goods, added sugar, salt, artificial this and chemical that.
The Food and Drug Administration isn't much help, they keep approving things
that are harmful as food additives and medication. The Government is too busy
pretending to do "things in our best interest" with Federal agencies
that still push "the basic food groups" and allow consumption of other
questionable consumables, at the direction of and depending upon the lobbying
effort of the interest group. Additionally, there is also a suggested consensus
effort to forbid credible information from being linked to products at the point
of purchase, by the FDA, making it more difficult to make informed and educated
choices about dietary supplements.
There must be an explanation...some reason for the way we eat, feel, think
and act! I believe there is! Almost all of our eating habits, health ideals and
most every other activity is taught to us by Lord TV, as instructed by Father
Industry. But, you can know the truth and, with minimal effort, learn how to
change your physical and mental condition, without harmful side-effects, lose
weight, get increased energy, live longer and enjoy life as God intended.
Why should I believe God and what is written in the Bible by His servants?
That is a very logical and reasonable question. As a scientist, one of the first
"eye-openers" was Gods instruction to circumcise babies on the eight
day. Medical science has confirmed, that on the eight day prothrombin and
Vitamin K are at their highest life-time levels and they are the primary
ingredients needed for fast blood clotting. How did they know thousands of years
ago when the most "scientifically advanced" Medical professionals have
just recently discovered that fact? His book is full of things to marvel over!
120 year life-span promise
In Genesis 6:3 (King James) we find , And the Lord said, "My Spirit
shall not strive with man forever, for he is indeed flesh: yet his days shall be
one hundred and twenty years." I believe that God is actually telling
us that He re-programmed, after the flood, into our Genome, its DNA and over
100,000 genes, the time clock mechanism for cellular death and replicative
senescence. Senescence is the genetically controlled series and sequence of
events that occur within the cell from the beginning of metabolic activity, cell
life, to the point where it is no longer capable of metabolic function, cellular
death.
This scenario is explained quite well by molecular biologists, although the
nature of the internal clock that tells dividing cells when they have reached
their replicative limits is not understood. The internal mechanisms of cellular
destruction for cells that do not divide is quite well understood, as are the
inherent mechanisms of maintenance and repair. Disease begins with the death or
dying of a portion of cells and when the number of cells that are no longer able
to metabolize reaches critical proportions, physical death follows.
I do not believe that God is saying that everyone will live to be a hundred
and twenty. But, rather is saying that he built into us the mechanisms that
enable us to do so.
The oldest known, recent unimpeachable age, human was Jeanne Louise Calment
from Arles, France, who lived 122 years and 6 months and although blind and
nearly deaf was mentally alert. There are only 50 or so persons in the world, at
any given time, pushing the maximum age envelope of over 110.
If we are supposed to live to be 120 years old what is the problem? It is
obviously rare when we hear of a person that exceeds 100 years of age and I'm
sure you agree that the actual life span is certainly much shorter than what God
promised.
We assume, based upon growing human embryonic fibroblasts cell cultures, that
the maximum cellular replications/divisions that can occur is about 50 to 60.
This has been extrapolated and interpreted by Dr. Leonard Hayflick, a scientist
at the University of California and author of the book, How and why we Age, to
equal approximately 115-120 years of human life. Coincidence?
Other researchers confirm that the maximum life span of humans appears to be
"some how" set at approximately 120 years or as viewed scientifically,
life is limited by the number of times our cells can reproduce or continue to
maintain cellular integrity and regenerative viability.
William R. Clark, Professor Emeritus of Immunology at UCLA opines that the
maximum span of humans is 122 years. He also points out that both skeletal and
muscle mass decrease, significantly, after the age of fifty, we become
"wizened and gray", the brain decreases in size, approximately 10%,
the immune system shows a gradual decrease in T-cell responses with increased
autoimmunity problems and increased cancer susceptibility, our organ physiology
and function diminish with a gradual decrease in metabolic rate observed after
the age of 30.
Why then, do we die early and not enjoy quality health during our later
years?
Are there factors that we are not considering, things that we should be doing
and perhaps things we shouldn't be doing that accounts for a 30-50% decrease in
longevity? I, and other scientists, believe there are!
And our first consideration should be His dietary principles. What to eat and
what not to eat. The second consideration, which may be as significant as the
first, is our gluttonous diet and its impact on health, degenerative disease and
"premature death". The third consideration is the negative influence
that pharmaceuticals have when used to treat preventable and unnecessary
sickness and disease caused only from eating too much and incorrectly. And then
treating the symptoms or side effects of the medication with more medication,
producing even greater health concerns..
Lower animal, primate and human studies are overwhelmingly convincing that
unrestricted and unrestrained feeding patterns similar to those of "average
America" result in increased cardiovascular disease, increased degenerative
disease, decreased resistance to cancer, and early death. Whereas, calorie
restricted diets results in the prevention of or decreased tumor incidence,
increased immune response, decreased cardiovascular disease, decreased total
body fat and significantly increased life span.
In every biblical reference to gluttony, it is associated with drinking or
alcoholism, stubbornness or rebellion. Even Jesus was referred to as a glutton
and winebibber, an obviously demeaning insult. Over indulgence in foods may be a
more respectable term to use, but the end result is the same, obesity, lethargy,
sickness and early death. Gluttony is, in my opinion, a form of idolatry. It is
a rather accurate barometer from which "soulish" gratification can be
measured as well as a predictor of its end result...early death and increased
disease.
Obesity is the number one health problem in America. It is not a disease, but
is singularly the most significant disease and death determinant. No
socioeconomic, behavioral, cultural or environmental indices, predicts
unnecessary fatalities as accurately as obesity.
No other health issue is avoided, swept under the table, disguised,
misrepresented or pandered like obesity. It is not a genetic disorder and does
not occur because "of my metabolism", It is the result of eating too
much, period. There are no calories in water and no one gains weight from
breathing air. And no one is to blame for being grossly over weight but the
individual.
There certainly are problems associated with losing weight and physiologic
weight loss issues to point fingers at, but the fat got there because more
calories were consumed than used by the body and the excess was stored in
genetically predetermined storage areas.
The scientific data is clear, eat less, live longer and be healthy, "pig
out" and get sick, stay sick and die early.
If He promised us 120 healthy years, then He has to tell us how to do it.
Furthermore, it has to be something that is possible for us to do. He did tell
us how and it is reasonably easy to do, but without first knowing, exactly, what
needs to be done and why, we try this and that, stumble, fail and our quest for
the "holy grail" of optimum health continues.
There are just too many books written on this subject producing far too many
"health Guru's" and media proclaimed "health experts". One
expert says, "this is correct, do this" and the others declare,
"do what I say, because, I'm right". No wonder we have a hard time
searching the health food stores and libraries for the truth.
I am not going to say that I have the way, but rather reveal to you what God
tells us to do, and not to do, and confirm His precepts with past and present
research. His people didn't challenge His instructions or ask why, but I have
for the sake of filling the ignorance void and, hopefully, eliminate some of the
confusion in the health arena.
The no disease promise.
What good is it to live to be 120 years old if you are crippled with
arthritis and your heart is so weak that you can't do anything. Much more
exciting is the fact that He promised "If thou wilt gently hearken to
the voice of the Lord thy God, and wilt do that which is right in His sight, and
wilt give ear to His commandments and keep all His statutes, I will put none of
these diseases upon thee, which I have brought upon the Egyptians: for I am the
Lord that healeth thee." Exodus 15:26
With modern forensic Medicine techniques, we have examined the mummies of
ancient Egypt and discovered that they were plagued with the same diseases as
modern man...arthritis, arteriosclerosis, cancer and a host of other disease
related deaths. It is my impression, that God is telling us, that if we listen
to His voice, ( read His Word, the Bible), keep His commandments and obey His
health and dietary statutes, no disease will affect us! Is this possible?
When God brought His children out of Egypt, He proved to them that He not
only could heal them, but was also willing to fulfill His promises and covenants
by healing everyone. He brought them forth also with silver and gold (spoils
from the Egyptians): and there was not one feeble person among their tribes.
Psalms 105:37
Disease was one of the curses that Adam brought on himself and mankind when
sin entered into humanity and pertains to the law of sowing and reaping,
Galatians 6:7-8, as well as making penalties for sin and rebellion. If there had
been no sin there would be no curse and no sickness. The New Covenant provides
for divine health (healing in Jesus) as well as prosperity (3 John 2), but the
life-style principles and dietary rules given to His people, and us, are just as
applicable today as they were then.
In other words, if you eat junk food all the time, no matter how
"Spirit-filled" you are, your body will not be able to perform all the
vital metabolic functions for which essential vitamins, minerals, amino acids
and other co-factors (not found in junk food) are required. Your immune system
will fail, just as is demonstrated in animal studies, and sickness and disease
will follow.
The research is also clear that, if you over eat, then the intra cellular and
extra cellular oxidative processes will damage, slow down, or stop the metabolic
machinery, resulting in accelerated degeneration of tissue or pronounced
regenerative deficits that are as "deadly" as malnutrition.
My definition of "junk food" is not limited to cookies, donuts,
potato chips, hamburgers, fries and soda pop, but includes any thing that was
forbidden by God to be consumed. And very importantly, almost any food can
become a "junk" food if grossly over consumed
There will be enough "scientific evidence" presented, for you to
understand why we should and should not consume certain foods and why we cannot
over consume. It is not really the question of whether or not to break one of
Gods Laws or statutes, but rather of exercising common sense...it is either good
for your body or bad for your body and, therefore, you choose, "blessings
or curses", sickness or health.
Disease free, pain free, good vision, vibrant physical and mental health
throughout life. It doesn't get any better than that or does it? The icing on
the cake is His Covenant promise of prosperity and eternal life, in His
presence.
I believe, that with the aid of modern scientific data, which is voluminous,
I can explain, with certainty, the why's and why not's of His dietary principles
and how and they influence cellular mechanisms, producing vibrant health and
increased longevity.
The "first" diet for man
(Gen. 1:29)(Amplified Bible) "And God said, See, I have given you every
plant yielding seed that is on the face of all the land, and every tree with
seed in its fruit; you shall have them as food."
Every plant yielding seed, this includes herbs, vegetables, berries,
certain fruits, seeds, whole grains (not processed or bleached seed germ). This
is the mainstay of a healthy diet. It is a complex carbohydrate, low sodium,
potassium and antioxidant rich diet that protects against high blood pressure,
cancer, heart disease, arthritis and prevents accelerated degeneration. They are
our source of healthy fiber, protein, vitamins, minerals, enzymes, and a special
group of health promoting nutrients called phytochemicals. Almost every grain,
legume, fruit and vegetable tested contains these powerful substances that are
not destroyed by heat. The natural pharmacy of medicinal herbs falls into this
group of God given plants.
Every tree with seed in its fruit, this includes certain fruits,
nuts, olives, etc. which have high levels of monounsaturated fats, essential
fatty acids and soluble fiber which lowers harmful cholesterol levels and helps
the colon eliminate harmful substances that increase the risk of cancer.
Tomatoes alone, contain over 10,000 different phytochemicals, two of which,
P-coumeric acid and chlorogenic acid, have been shown to interfere with the
chemical bonding that can create carcinogens, cancer causing chemicals. There
most certainly are not enough pills made that can duplicate, mimic or even
approach the phytochemical complexities or biochemical actions of God's natural
pharmacy.
You shall have them as food. The King James version reads...shall
be for meat. The Hebrew word for meat is the noun for food. This does not
mean adding vegetables to meat as is done with a pot roast, but means that we
were originally instructed to eat vegetables, fruits, nuts and grains for
sustenance.
The health benefits of each of these foods will be discussed in depth in
light of what molecular biology, genetics, medical and nutritional research
reports and clinical experience has confirmed.
The second "diet" for man.
If the original diet given to Man was vegetarian, what happened? God put the
first man, Adam, in a garden along side animals as companions, not for
consumption. After the "great flood", meat, fowl and fish was added
apparently as a curse. (Gen. 9:2 King James) "And the fear of you and
the dread of you shall be on every beast of the earth, on every bird of the air,
on all that move on the earth and on all the fish of the sea. They are given
into your hand."
It is interesting to me that, prior to our being allowed to consume
"flesh", our lifespan was reported to be 400-900 years. I believe that
the main reason that He shortened the lifespan of Man was because at the time of
the flood "the Lord saw that the wickedness of man was great in the
earth, and that every intent of the thoughts of his heart was only evil
continually, (Gen. 6:5 King James) because only one righteous man lived on
the earth, Noah, the rest were wicked. In fact, God said that, "all
flesh had corrupted their way on the earth and it was filled with
violence." (Gen. 6:11 King James) He even said that, "he was
sorry that he had made all living things." (Gen. 6:7 King James).
Apparently, God had to shorten the life span of man because the wicked were
violent, came to power and destroyed or corrupted all of the good men except for
Noah. If Noah had been destroyed, the seed of Christ would have disappeared
along with Gods' promise of salvation to man.
"Every moving thing that lives shall be food for you; and as I give you
the green vegetables and plants, I give you everything." (Gen. 9:3 AMP)
Obviously, all animals then needed to be in fear of man because we can and do
eat anything, but God later restricts certain foods in Leviticus and
Deuteronomy, for health reasons, as I will explain later.
There certainly are benefits from eating "complete" protein found
in flesh. It is possible, however, to get all the protein you need from nuts,
fruits, grains, legumes and vegetables, but it is more difficult than eating a
piece of fish, meat or poultry and requires a lot more knowledge, not to mention
availability of products. The effort required to "eat better" will pay
big dividends. Not only will you feel better rather quickly, but the long term
benefits will be a topic of general amazement, appreciation and praise for years
to come.
Researchers have long recognized that high dietary intakes of vegetables,
nuts, grains, legumes and fruits appear to reduce the risk of a wide variety of
diseases, including cancer, heart disease, diabetes and high blood pressure when
compared with diets high in meats and animal fats.
A quote from Dr. William R. Clarks book, The Means to an End, the
Biological Basis of Aging and Death, may help reinforce my contentions
.."it is abundantly clear that all of the things touted in recent years by
health experts for increasing the quality of life - a moderate diet, rich in
fruits and vegetables; reasonable levels of exercise; avoidance of excessive
chemical toxins, including those of cigarette smoke, alcohol and recreational
drugs - will increase the quantity of human life...by adding years to the middle
of our lives, when we are most productive and not just to the end of our lives,
when we are often feeble and suffering." I include in his "excessive
chemical toxins", avoidance of toxic prescription medication and the
substitution of less harmful natural medicines, when medication is required.
The phytochemicals contained in these different food groups as well as their
influence on disease will be discussed, in detail, in CHAPTER FOUR, The only
vegetables I like are corn, potatoes and peas, CHAPTER FIVE, Peanuts aren't
nuts, CHAPTER SIX, There's more fruit than apples, oranges and bananas., and
CHAPTER SEVEN, I have never heard of a grain called millet.
God commands the Israelites in Leviticus 7:23 King James "you shall
not eat any fat, of ox, or sheep, or goat." "moreover you shall not
eat any blood in any of your dwellings, whether of bird or beast. Whoever eats
any blood, that person shall be cut off from his people." (Gen. 7:26-27
King James) "It shall be a perpetual statute for your generations
throughout all your dwellings, that you eat neither fat nor blood."
(Leviticus 3:17)
We are going to look at fat from animals, in depth. Fat from animals is
saturated and its consumption is the single most significant risk factor for
heart disease that causes the death of 53% of people in large industrialized
countries. It is also a significant risk factor in prostate cancer, which is now
the most common tumor in non-smoking men, killing over 40,000 men annually and
striking over 250,000 men a year with serious consequence.
The blood of slaughtered animals has long been known to influence laboratory
animals that ingest it and chemically induce mental and emotional problems. The
same hormones that are triggered in the fearful animal have the same effect on
our hormone receptors producing the same emotional disturbances including fear
and anxiety. The additional use of steroids and antibiotics in the meat and
poultry industry is well known. Blood is also responsible for the transmission
for many diseases.
Learning about what animals to eat or not to eat (clean or unclean,
Biblically speaking), is important for optimum health and is not based upon a
food rite that is faddish or fanciful, but has to do with the fact that certain
animals carry diseases that are harmful to man or induce physiologic responses
that directly or indirectly cause or predispose man to disease.
If God did not tell His people how to prevent diseases that are transmitted
by animals, how did they acquire this information, thousands of years ago? Only
in the latter part of the last century, and with the use of modern scientific
equipment did we learn, with certainty, that the blood, fat and meat of animals
was responsible for many poor health conditions, diseases, even plagues and the
deficiencies of vitamins, minerals, proteins, essential fatty acids and other
co-factors are responsible for almost all of the remaining disease states,
including allergies, asthma, arthritis and cancer.
The list of "clean and unclean" animals is found in Deuteronomy 14.
Any mammal that chews the cud and is cloven-hoofed is
"clean" and edible. If they were one or the other they could not be
eaten. God said we could eat the ox, goat, sheep, deer, gazelle, antelope,
whether domesticated or wild. We could not eat camels, hares (rabbits),
squirrels, swine (pigs or pig-like animals). He even commanded His people not to
even touch them.
This adhered to commandment, in my opinion, was responsible for the great
mistrust and despise of the Jewish people that helped fuel anti-Semitic
feelings. When a devastating plague killed hundreds of thousands of Europeans,
at the turn of the century, and the Jewish people were not affected, this was
viewed as a plague caused by them. After it was finally identified as the pork
transmitted deadly infection, trichinosis, it was too late to change the
anti-Semitic tide that peaked with Hitler's Third Reich.
The larvae of Trichinella worms invade the skeletal muscles, mature into
worms, mate, and release thousands of new larvae, commonly producing grave
respiratory problems. There is still no known cure for this very common and
dangerous disease that affects millions worldwide. Is it any wonder that God
told His people not to even touch the swine?
I still marvel at the wisdom contained in His written word! Yet, the divinely
inspired instructions to His people are still considered, by most, as
coincidence or passed off as "that is the old law and Jesus did away with
all that."
All birds were considered clean except for birds of prey...ravens,
crows, vultures, owls, falcon, hawks including ostrich, seagulls, stork, heron
and He added, after their kinds, meaning if it looks like them or acts like
them, do not eat it. There is an obvious reason for excluding scavengers... they
can pass on the same disease as the animal they consume.
Fish and other water creatures are "clean" to eat only
if they have scales and fins. This would eliminate a lot of ocean, lake
and river life including dolphin, shark, catfish, sturgeon and all crustaceans,
shellfish. What! No lobster, oysters, clams, shrimp, crayfish? Fish and
shellfish taken from contaminated waters are responsible for very large numbers
of Salmonella bacterial poisonings. Paralytic shellfish poisoning occurs when
oysters, clams, mussels and scallops are taken from red tide areas and consumed.
Only recently has science discovered that shrimp and clams retain heavy metals
like mercury and lead in their flesh including many other toxins that can be
deadly.
Reptiles are all forbidden...including "whatsoever goeth upon the
belly"...the snake!
Insects! Now there's a delicious thought, but did you know that insects
are widely used as food, especially termites and the most important of all
insects...the grasshopper. "These you may eat: the locust after its
kind, the destroying locust after its kind, the cricket after its kind, and the
grasshopper after its kind. But all other flying insect...shall be an
abomination to you." Leviticus 11:22 King James
Grasshoppers, as we know them, are the only "clean" insects in the Mosaic
law probably because they are vegetarian, are high in protein and calories. They
have been a standard diet for centuries, especially in the warmer climates, and
are mentioned in the New Testament as food for John the Baptist. Yum! Honey and
locust!
However, we are not going to evaluate the "health benefits" of
eating locust, mainly because I have seen the insides of too many grasshoppers
on my windshield.
Since there are readers that do not necessarily believe in God or understand
these Biblical principles. I will present the dietary benefits and shortcomings,
in light of what modern scientific and nutritional research has learned about
these ancient dietary rules.
Thousands of years before Medical doctors learned to wash their hands between
patients; before the transmission of disease mechanism was understood; before
public and personal hygiene was encouraged and taught, the Jewish Rabbi's were
practicing them by commandment.
They didn't understand why, they only knew that the separation of clean and
unclean persons and things was necessary, by law, as well as the covering of
drinking containers kept in the same room as sick people, even and the washing
of hands and clothing in running water after touching the sick or dead, even
after handling dead bones, was practiced...all of this, and much more, thousands
of years before we even knew what bacteria and viruses were! They were even
using effective disinfectants and cleaning agents, long before Dr. Lister
discovered the Medical principles of hygiene and sanitation, without which,
modern surgery would not be possible.
CHAPTER TWO
I love Ham, Hamburgers and T-bone steak.
What's wrong with them? Biblically speaking, fat and blood, scientifically
speaking, fat, blood, steroids, bacteria, viruses, pesticides and chemical
additives. The meat issue as a protein source is addressed, in detail, in
CHAPTER THREE, If I don't eat meat where will I get my protein? The fat and
blood issues are addressed in this chapter.
Leviticus 7:23 King James "you shall not eat any fat, of ox,
or sheep, or goat." "moreover you shall not eat any blood in
any of your dwellings, whether of bird or beast. Whoever eats any blood,
that person shall be cut off from his people." (Gen. 7:26-27 King
James) "It shall be a perpetual statute for your generations throughout
all your dwellings, that you eat neither fat nor blood."
(Leviticus 3:17)
Fat from animals is saturated and its consumption is the single most
significant risk factor for heart disease that causes the death of 53% of people
in large industrialized countries. It is also a significant risk factor in
prostate cancer, which is now the most common tumor in non-smoking men, killing
over 40,000 men annually and striking over 250,000 men a year with serious
consequence.
The blood of slaughtered animals has long been known to influence laboratory
animals that ingest it and chemically induce mental and emotional problems. The
same hormones that are triggered in the fearful animal have the same effect on
our hormone receptors producing the same emotional disturbances including fear
and anxiety.
The additional use of steroids and antibiotics in the meat and poultry
industry is well known. Blood is also responsible for the transmission for many
diseases. Millions of animals are currently being slaughtered trying to contain
"mad cow disease" and hoof and mouth disease. Entire meat processing
plants are being closed because of their inability to produce an end product
that is safe for human consumption.
A T-bone steak may sound like a good source of protein, but it is only 25%
protein and has a 75% fat content. Even if a trimmed lean piece of meat is
consumed about 50% of the calories are from fat. Only 31% of the calories in egg
are protein. De-skinned chicken is a better choice with only 25-41% of the
calories coming from fat. Hot dogs and bologna are 73 and 83% fat respectively.
This may not concern you, but when compared to broccoli, green peas, spinach
potatoes, white rice, which has essentially no fat or kidney beans lentils,
split peas, brown rice which is about 4% fat, the choice is at least more
obvious.
Discuss the physiology of fat and its influence on somatic and cellular
oxidative processes.
Look at the literature and statistics re: fat and diseases from blood.
CHAPTER THREE
If I don't eat meat where will I get my protein?
Protein is the major building material of the body. Like oxygen, it is
essential to every individual cell's metabolic activity. The word protein comes
from the Greek word proteios, which means, "of prime importance". The
name is well chosen because it is second only to water in overall abundance in
the body. Our immune system uses antibodies constructed of protein to fight off
disease. Hair, skin, nails, muscles, brain and connective tissues that
essentially hold the body together are made mostly of protein. All of the
enzymes and many of the hormones that regulate or control the body's biochemical
activities, cellular function and growth are made of protein. Vitamins, minerals
and other cofactors must be present with proteins for normal biochemical
function and cellular activity to occur.
Only 10 to 12 percent of the daily calories consumed should be from protein.
Over the last 20 years I have observed many dangerous "fads" like
liquid protein diets that killed hundreds of people and damaged thousands of
kidneys and livers. High-protein diets will make you lose weight, but they are
detrimental to health with long-term use. Scientific and medical reports have
shown that there are many misunderstandings and myths surrounding protein
consumption even exposing frank "quackery".
What are proteins and what do they do?
Let's learn a little about protein so we can know why we need them and
understand why too much or not enough is not good. There are approximately
twenty-eight commonly known sub-units of protein, found in our body, called
amino acids. All amino acids can be synthesized in our body except for nine,
which are referred to as "essential amino acids" and they must come
from our diet.
In the body, the liver produces about 80% of the amino acids needed, but the
other 20% must be consumed. If the liver is diseased, or in the case of a
premature infant that is unable to manufacture certain non-essential amino
acids, they must also be supplemented.
Amino acids have 2 basic structural features, an amino group (-NH2) made up
of nitrogen and an acid group (-COOH). There are almost an infinite number of
ways that these amino acids can link-up in long chains to form unique protein
molecules. The way or pattern in which different amino acids are configured and
joined by peptide bonds determines the function of the protein made. DNA, for
example, is a genetic material that predetermines the amino acid sequence for
every individual protein needed by the body. It provides a "blueprint"
or code that instructs and directs which kinds and how many and in what sequence
the amino acids form together, providing a "genetic code" that is
different for every species and also every "unique" individual within
the species.
The addition of complex cross-linking of sulfur, phosphorus, iron and
hydrogen, forming side chains, adds to the complexity, diversity, and uniqueness
of each "tailor-made" protein molecule specific for each body
function. There are almost an infinite number of possible protein configurations
that can be made by the body and we are aware of over 50,000 unique molecular
chains that are required for normal cellular activity.
The Human Genome Project is supplying information faster that it can be
published and disseminated to the public. This genetic mapping will change the
way we view life "scientifically" and will most certainly re-affirm
Gods' indelible finger print and handiwork. Even now the geneticists are
confused about the amount of "stuff" that has no apparent need,
referred to as "protein hitch-hikers" that have, through the course of
evolution, jumped on for the ride. The "stuff" just fills in the huge
spaces between genes and serves no apparent purpose. But, neither did tonsils,
appendix or the thymus gland until we learned what God already knew.
Since every cell in our body regenerates and/or replaces one that dies or
gets worn out, it is necessary for proteins, vitamins and minerals to be present
for maintenance, growth or "re-birth" of all tissues, heart, lungs,
liver, kidneys, and especially muscle. It is estimated that an average 150-pound
man breaks down and synthesizes approximately 400 grams of protein a day. This
is nearly 5 times the amount of protein consumed in his daily diet.
What makes this possible is that when the proteins are broken down, by the
liver, or degraded into amino acids, these previously used amino acids are then
recycled and used to "rebuild" proteins for tissue growth and cellular
regeneration in a very efficient way, hence the greatly reduced need for protein
intake.
Proteins are easily digested and denatured or "broken down". The
process begins with cooking, heat causes a weakening of the peptide links or
bonds that hold the amino acids together making them easier for the body to
digest. Overcooking of foods, however, can sometimes create digestive resistant
bonds.
The body starts producing acid and enzymes to denature or digest proteins
when food is seen or smelled. This is very similar to the action of meat
tenderizers and wine and juice marinades. The stomach acids cause the body to
release specific enzymes to cleave certain bonds breaking them into smaller
units called polypeptides.
The small intestines then produce alkaline juices that neutralize the stomach
acid so pancreatic and other intestinal enzymes can continue with the breakdown
into dipeptides and single amino acids that can be absorbed into the blood and
transported to the liver for tissue building and repair.
Although proteins from fruits, cereals, grains and legumes are not as
efficiently digested as meat, they are better tolerated by the intestines and
have a more positive influence on colon health. The difference between 85%
non-animal protein digestibility and 97% animal protein digestibility is
certainly offset by the negative effect of absorbed toxins created by the
putrefaction of meat and the slowing of intestinal movement from these
by-products as well as their apparent impact on increased colon inflammation,
disorders and disease.
Proteins cannot be stored, in the body, and if not needed immediately or used
right away, are broken down, by the liver, and sent to the kidneys as urea for
elimination. High protein diets increase nitrogen and urea concentration that
can damage both the liver and the kidneys.
The digestion of proteins is not as great a health concern, generally
speaking, as is the simultaneous availability of all the other nutritive
factors, vitamins, minerals, etc., that are needed with the amino acids when
synthesis of protein for tissue building or cellular metabolism is required.
Smaller amounts of nutritionally balanced food, eaten throughout the day,
that contains everything that is needed by the body, when it is needed, is far
superior to a breakfast of bacon, eggs, hash-browns, and coffee, a lunch of
fries, burger and coke, and dinner of a 16 oz. T-bone steak and potato, salad
and 2 glasses of wine or beer.
In other words, it is much healthier to eat smaller portions, 5 or 6 times a
day, consuming less animal protein, but include nuts, grains, vegetables and
fruit, that provides all of the essential nutrients as and when they are needed
for metabolic function, than to over-consume a diet high in animal protein which
contains even higher percentages of fat and large amounts of processed foods and
simple sugars...the American diet!
There really are healthy alternatives to eating meat.
We know that costly diets, high in animal protein, can be replaced by much
cheaper foods, such as legumes or vegetable proteins while supplying essentially
the same amino acids (small pieces of protein) found in meat without imposing
extra work on the kidneys and liver or extra burden on the colon.
First of all, there is no consensus as to how proteins are rated. There are
BV's, biological values and PER's, protein efficiency ratio and NPU's, net
protein utilization. These tests give little useful information when evaluating
the complex quality of human dietary needs and are, therefore, only valid when
comparing commercial, single food production runs.
Animal sources are generally referred to as "complete proteins"
because they contain all of the 9 essential amino acids required to make
protein, with the exception of gelatin. Vegetable sources are generally referred
to as "incomplete" proteins because they are deficient in one or more
of the essential amino acids, with the exception of soybean, which is almost
equal to animal protein.
It is not the where the protein comes from that really matter's, but rather
the amino acid type that determines the ultimate value of the protein source.
Since none of the vegetable sources of protein are amino acid deficient or rich
in the same ratio, they can be eaten together or "combined" to form a
"complete protein" meal that provides all of the essential amino acids
found in meat.
Almost every culture has a dish that combines foods to meet the complete
protein requirements. Beans and cornbread in the South, beans and corn tortillas
in Mexico, split peas and rice in India, chick peas and bulgur wheat in the
Middle East, tofu and vegetables in Asia.
The only places where real protein deficiencies exist are regions where true
starvation is the mean. Protein deficiencies in America are very rare even at
the lowest end of the socioeconomic scale, in fact, Federal government surveys
have found that our protein intake is approx. 16% of our total calories,
equivalent to 63 grams per day for women and 90 grams per day for men. This is
considerably higher than the RDA because we consume so much meat. The RDA of
protein for a 120-pound female is 43 grams and for a 190-pound male is 68 grams
of protein. Is it any surprise that we are not only an overweight Nation, but
one of the one of the most unhealthy?
The RDA's for protein is an estimate of how much protein is required to
maintain a nitrogen balance and is determined by the amount of protein
(nitrogen) consumed versus the amount excreted. You've heard the commercial,
perhaps, that states "old dogs and puppies need more protein".
Increased protein intake is required during growth, muscle building or any
prolonged athletic endeavor, nursing, pregnancy, surgical recovery or during
certain disease states and at times of increased stress.
The RDA for a normal adult is .36 grams per pound of body weight, infants
need .72 grams/lb, children need .54 grams/lb at 1 year decreasing to .4
grams/lb at 18 years, pregnant or lactating females may need an additional 10
grams. These are the best "guesstimates" available to day and we are
currently trying to figure out a more accurate way of determining true protein
requirements.
A T-bone steak is only 25% protein because of the 75% fat content. Even if a
trimmed choice cut or very lean piece of meat is consumed, about 50% of the
calories are from fat. Only 31% of the calories in egg are protein. De-skinned
chicken is a better choice with only 25-41% of the calories coming from fat. Hot
dogs and bologna are 73 and 83% fat respectively. This may not concern you, but
when compared to broccoli, green peas, spinach potatoes, white rice, which has
essentially no fat or kidney beans lentils, split peas, brown rice which is
about 4% fat, the choice is at least more obvious.
We never, never, never need to be on a high protein diet!
Dietary and supplemented total of 15% protein intake should never be
exceeded! The recommended range is from 10% to 12% of dietary calories from
protein. As mentioned previously, the RDA of protein for a 120-pound female is
43 grams and for a 190-pound male is 68 grams with no more than an additional 10
to 15 grams of increased protein supplemented for any purpose. And only with
strict adherence to the percentages of fat and high quality carbohydrate intake
that properly supports the extra protein consumption. Athletes and body
builders, especially, have been misled and are inappropriately caught up in the
high protein "fad", as are many dieters.
Over 40% of the proteins consumed with a high protein diet are converted or
transformed by the liver into glucose for cellular energy. This should not be
the role of proteins, but carbohydrates and fats. Additionally, excessive
protein intake places un-needed and potentially damaging stress on the liver and
kidneys, which are responsible for dealing with the waste products of protein
metabolism.
Consuming a high protein diet can also have a negative effect by increasing
the risk of dehydration because extra water is needed to remove the waste
products of protein metabolism. If the increased water needs are met, than we
urinate more often and lose or waste many of the essential nutrients we need. If
a substance is soluble (dissolves) in water, it leaves with the urine.
Water is lost during increased exercise from sweat and metabolism and we need
to replace it. We also need extra amounts of water when we are toxic or ill.
But, most of the advice that I have read regarding consuming large amounts of
water is not founded in fact.
The kidneys must get rid of extra water, in their effort to control blood
pressure and volume. They filter and retain only the non-water-soluble
components and allow most of the vitamins, minerals and other water soluble
nutrients, that we eat as food, to be excreted and wasted in our urine...including
the very substances we take as supplements for "increased" health. If
our kidneys dump these vital substances out of our blood with the excess water
and urea, they are not circulating to our cells where they are needed. The more
you urinate, the more you waste!
Therefore, I believe that moderation is the key and unless there is a
specific need for increased urinary output, drinking 4-5 glasses of water a day
should be enough...remember that even the food we eat is mostly water.
Consider this, people who live in deserts where temperatures of 110 to 120
degrees are common, wear 5-8 layers of clothing and drink half the water
recommended by most medical/health books. In America, on the other hand, when it
gets to be 85 degrees, we're in shorts and T-shirts and are in the process of
consuming a half case of beer or 2 liters of cola or a gallon of ice tea.
The essential amino acids
The essential amino acids are so called because they cannot be manufactured
by the body and must be consumed. The non-essential amino acids can be
manufactured in the body. Non-essential does not mean not necessary. All of the
amino acids are essential for life! There are certain disease states that
prevent the body from manufacturing certain non-essential amino acids, which
would require them to be consumed also.
The nine essential amino acids needed by the body to manufacture proteins are
Iysine, methionine, histidine, tryptophan, threonine, phenylalanine, and the
branched chain amino acid trio (BCAA) isoleucine, leucine and valine.
Lysine is an essential amino acid that, in addition to stimulating HGH
release, affects height, weight, genital function and bone formation. Lysine and
Arginine, working together increase thymic hormone secretion, reversing the
immunodeficiency of aging. Lysine assists with calcium absorption, helps
maintain nitrogen balance in adults and has been shown to lower serum
triglyceride levels. It also reduced the recurrence of herpes simplex in a 1984
Mayo Clinic study and is more effective when used with Vitamin C and
bioflavonoids while avoiding foods with high arginine content. Lysine aids in
the production of antibodies, hormones, enzymes, collagen formation and tissue
repair especially muscles. Lysine deficiencies states can cause hair loss, lack
of energy, poor appetite, retarded growth, anemia, enzyme disorders,
irritability, inability to concentrate, reproductive disorders, and unexplained
weight loss. Foods that are high in lysine are; red meat, fish, soy products,
yeast, cheese, milk, eggs, lima beans and potatoes.
methionine,
histidine,
tryptophan
threonine,
phenylalanine
Branched Chain Amino Acids (BCAA) are the triad of essential amino acids
leucine, isoleucine and valine. They have been reported as HGH stimulators.
Serious bodybuilders foolishly take up to 30 grams, but it is only recommended
as safe at the 2-3 gram levels. 30% of the protein found in muscles, are BCAA If
you are dieting the BCAA's are the first to be expended or converted into other
amino acids but they can't be converted back. It is my opinion that everyone who
exercises should supplement with BCAA because their deficiencies impairs the
function of the liver, gonads, adrenals, thymus, adversely affects nitrogen
balance, affects muscle coordination and causes abnormal sensitivity to sensory
stimulus. BCAA's have been proven effective and invaluable by trauma centers for
assisting in healing and repair of muscle trauma.
The BCAA, isoleucine is needed for the formation of hemoglobin, helps
stabilize and regulate blood sugar and physical energy, and is metabolized in
muscle tissue. Dietary food sources include; liver, fish, meat, eggs, soy
protein, chicken, almonds, cashews, lentils, chickpeas, rye, and most seeds.
The BCAA, leucine has been shown to lower elevated blood sugar levels.
Dietary sources include; meat, nuts, soy, whole wheat, brown rice and beans. It
must be taken with the other BCAA's because an excessive amount of leucine may
contribute to pellagra as well as increase the amount of ammonia.
The BCAA, valine is used as an energy source in the muscles and can
have a stimulant effect. It is also used to correct severe amino acid
deficiencies associated with drug addiction. Very high supplementation levels
can produce crawling sensations in the skin and hallucinations. Food sources
include; dairy products, soy protein, peanuts, mushrooms, grains, and meat.
The non-essential amino acids
The non-essential amino acids are amino acids that can be manufactured inside
our bodies own cells and used to make specific proteins. They are essential for
life, but do no have to be consumed unless there are liver problems or premature
infant needs that do not allow the body to make them. Arginine is a
non-essential amino acid that is frequently deemed essential because of health
conditions.
The nineteen most common non-essential amino acids are arginine, ornithine,
tyrosine, glutamine, serine, carnitine, taurine, glutathione, glycine,
dimethyglycine (DMG), gamma-aminobutyric acid (GABA), glutamic acid, proline,
aspartic acid, cysteine, cystine, alanine, asparagine, and citrulline.
Arginine
The non-essential amino acid arginine causes the pituitary to secrete growth
hormone, in fact, the standard test for pituitary output is the infusion of
arginine into the bloodstream to provoke HGH release. It appears to block the
secretion of the HGH inhibitor somatostatin. It increases the size of the thymus
gland and its ability to produce T cells, which are critical components of the
immune system. It aids in liver detoxification by neutralizing ammonia. It is
also found in high concentrations in the skin and connective tissues and is
involved in a variety of enzymes and hormones such as insulin and vasopressin.
Scar tissue, collagen, is rich in arginine and helps with bone building and
tendon repair. Studies suggest that sexual maturity may be delayed by
deficiencies of arginine.
There is an enhancing effect upon HGH release when used in conjunction with
L-lysine. Pregnant or lactating mothers should not take arginine supplements
neither should persons with known viral infections and should also avoid foods
high in arginine, as it appears to promote the growth of certain viruses. Less
than 30 milligrams of arginine should be consumed with persons suffering from
schizophrenia. Long term supplementation in very high doses is not recommended.
The foods that have a high arginine content are; meat, gelatin, soybeans,
chocolate, dairy products, coconut, carob, oats, peanuts, walnuts, wheat, wheat
germ, and white flour.
Ornithine
The amino acid, ornithine is synthesized by the body from arginine and is a
precursor from which citrulline, proline and glutamic acid are made. It is
essential for proper immune system and liver function and studies have shown
ornithine to accelerate liver regeneration, in animals. You should not
supplement your diet with ornithine, unless specifically directed by a
Physician, if you are pregnant, nursing or have history of schizophrenia.
Children should not take ornithine as a supplement. Ornithine is twice as
effective as an HGH stimulator as L-arginine and cheaper. The effect is enhanced
when used with arginine and carnitine. High doses (170mgs/kilogram of body
weight or 15 grams for a 200 lb. person) causes watery diarrhea in 11 out of 12
persons.
Tyrosine
Glutamine
The non-essential amino acid, L-glutamine, although a less active stimulator
of HGH release, is generally taken with HGH simulators because of its role in
the synthesis of skeletal muscle proteins. It is the most abundant amino acid in
muscle tissue, can cross the blood-brain barrier and is sometimes referred to as
brain fuel. Glutamine may also require supplementation during increased periods
of stress. It also prevents muscle wasting from prolonged bed rest or with other
diseases such as cancer and AIDS. Glutamine is the basis of the building blocks
for the synthesis of DNA and RNA, assists in the balancing the blood pH, is
necessary for a healthy digestive tract.
Glutamine aids and promotes mental ability by increasing the amount of GABA,
which is needed for proper brain and neuronal function. It helps to clear
ammonia from the tissues, especially the brain, and can transfer nitrogen from
place to place because of its unique double nitrogen atom, instead of the usual
one. This, unfortunately, can result in increased blood level concentrations of
ammonia if the kidneys and liver are not functioning properly because when amino
acids are broken down, nitrogen is released. Free nitrogen can form ammonia,
which is toxic to brain tissue. The healthy liver converts free nitrogen into
urea, which can be excreted by the kidneys or the free nitrogen can be bound
with glutamic acid, in the healthy liver, and again become glutamine.
At low dietary doses it has no known side effects or toxicity. Glutamine
should not be taken by persons with Reye's Syndrome, kidney problems, cirrhosis
of the liver or any condition causing accumulation of ammonia in the blood.
Glutamine is found in most plants and animal meat, but is easily destroyed by
cooking.
serine,
carnitine
taurine,
glutathione,
glycine,
dimethyglycine (DMG),
gamma-aminobutyric acid (GABA),
glutamic acid,
proline,
aspartic acid,
cysteine,
cystine,
alanine,
asparagine,
citrulline,
Protein drinks and dieting
Supplementing with extra protein can cause problems with absorption of food
proteins because of the competition for carriers that transport them across the
intestinal wall, at the exclusion of other essential ones. High protein dieters
develop ketosis, which is a condition where ketones build up as a result of the
partial burning of fatty acids due to inadequate carbohydrates present for their
conversion into glucose, which is our source of energy.
The initial weight loss is not from fat, but from excessive water loss caused
by the kidney trying to rid the body of the ketones and toxic waste products of
protein metabolism. These dieters traditionally put the weight back on rather
quickly or continue with the high protein regime causing the blood to remain
acidic thereby causing side effects of headaches, dizziness, fatigue, nausea and
even bad breath. These conditions are then treated with prescription medication,
which produces other side effects, that are medically addressed and everything
continues in the down-hill spiral.
The very low calorie, protein supplement drinks for weight loss cause side
effects even more severe than just a high protein diet, even causing deaths
because the total calories consumed are extremely low and the body converts its
own tissues into food.
The liquid protein craze of the 70's was even more devastating, causing close
to 100 cardiac deaths that occurred because their heart muscle was actually
eaten by the body for calories, as confirmed at autopsy.
Prolonged and unintelligent fasting can produce even more grave consequences!
Even though fasting has a place in prayer and meditation, "...give
yourselves to fasting and prayer..." I Corinthians 7:5, "And
when they had ordained them elders in every church, and had prayed with
fasting, they commended them to the Lord, on whom they believed". Acts
14:23. I am opposed to prolonged fasting as a weight loss measure because
the consequences can be devastating, sometimes irreversible and should never be
attempted without Medical supervision. See CHAPTER EIGHT, Juicing, fasting
and anti-aging protocols
So what is best? You will know the correct answer before you finish reading
this book and the knowledge will transform your life and life-style.
CHAPTER FOUR
The only vegetables I like are corn, potatoes and peas.
You have to eat your vegetables or you can't have any desert! I can still
remember my first encounter with spinach and squash. Popeye's panacea was not
convincing enough for me to get into spinach and the mushy, yucky taste of
squash could not be masked with any seasoning. But, Mom knew they were good for
me, however, I don't believe that she knew just how good for my body they really
were or why.
For the purpose of unfolding the miracles of foods and what they contain that
is so essential for good health and why they must be eaten, this section will
focus on the garden variety of vegetables, with nuts and grains discussed in
other chapters.
All vegetables contain proteins, in a variety of amino acid ratios, but their
primary importance is as a source of vitamins, minerals and phytochemicals, a
group of health promoting nutrients that appear to have a powerful influence on
health and disease. This is one of the main reasons that I believe we should eat
more green complex carbohydrate and less grain, more fruit and less legumes.
Eating less grain and legume carbohydrates will greatly reduce our need for
flesh consumption as a source of energy and proteins.
God created plants etc
Minerals
Minerals are naturally occurring elements found in the earth, fragmented by
erosion, passed from the soil to plants by microbes and then consumed for proper
cell function and structure.
Minerals are necessary for proper composition of body fluids, the formation
of blood and bone, maintenance of healthy nerve function, and the regulation of
muscle tone. They function as coenzymes, enabling energy production, growth, and
healing. All enzyme activities involve minerals and therefore are essential for
proper utilization of vitamins and other co-factors that maintain proper
chemical balance. Because they are stored, primarily, in the bone and muscle
tissue, it is possible for mineral toxicities to occur, if large quantities are
ingested, as well as deficiencies, if constant and appropriate quantities are
not ingested regularly. Mineral deficiencies and toxicities are among the most
significant health issues and concerns of today. Mineral deficiencies are common
because of the depleted soils used for years of harvesting crops, leaching of
the soils by irrigation and erosion, poor dietary habits resulting from the
shift toward mineral deficient fast-foods and away from mineral rich raw fruits
and vegetables. Minerals are grouped into two categories:
Bulk Minerals are called macrominerals because they are needed in larger
quantities and include calcium, magnesium, sodium, potassium, phosphorus.
Trace Minerals are referred to as microminerals because they are needed in
smaller amounts, but are equally as important for good health and proper body
function and include boron, chromium, copper, germanium, iodine, iron,
manganese, molybdenum, selenium, silicon, sulfur, vanadium, and zinc.
Calcium is vital for the formation of strong bones and teeth, maintenance
of healthy gums and regular heartbeat, transmission of nerve impulses; helps
prevent cardiovascular disease, lowers cholesterol, necessary for muscular
growth and contraction, and prevents muscle cramps. It is essential in blood
clotting, helps prevent cancer, provides energy, maintains cell membrane
permeability, keeps skin healthy, participates in DNA and RNA structuring,
activates numerous enzymes including lipase which breaks down fats, may lower
blood pressure, prevents absorption of lead in bones and teeth, protects against
preclampsia, the number one cause of maternal death and is essential for
neuromuscular activity.
CALCIUM DEFICIENCIES can lead to aching joints, eczema, insomnia,
nervousness, brittle nails and bones, elevated blood pressure and cholesterol,
muscle cramps, numbness in the arms and legs, rheumatoid arthritis, rickets,
tooth decay, convulsions, depression delusions, hyperactivity and cognitive
problems.
COMMENTARY Female athletes and menopausal women need more calcium because of
lower estrogen levels. You need more calcium if you do very heavy exercise, have
a high protein, fat, magnesium, refined food, soft-drink, alcohol,
coffee, or sugar intake. The intestinal binding of oxalic acid found in almonds,
beet greens, cashews, cocoa, kale, soybeans, spinach, and chard interferes with
calcium absorption. Excessive phosphorus, magnesium, zinc and iron interfere
with calcium absorption. Vitamin D, the amino acid L-lysine, and Boron increase
calcium uptake. TUMS or any other antacid should not be taken as a source of
calcium because they neutralize stomach acid needed for calcium absorption.
Calcium and magnesium are needed together for synergy and coincidental
health function benefits.
CAUTION: Calcium may interfere with the effects of Verapamil, Calin, Isoptin,
Verelan, a calcium blocker prescribed for heart problems and high blood
pressure. Consult your physician if you have kidney stones or kidney disease.
The citrate form of calcium is least likely to cause kidney stones.
Magnesium is a vital catalyst in enzyme activity esp. those involved in
energy production. It assists in Calcium and potassium uptake and helps protect
the arterial linings from stress caused by sudden blood pressure changes; plays
a role in the formation of bone and in carbohydrate and mineral metabolism and
is essential in the transmission of nerve and muscle impulses. Resent research
has shown that magnesium may help prevent cardiovascular disease, osteoporosis,
certain forms of cancer, reduce cholesterol levels, prevent premature labor and
convulsions in pregnant women, and appears to be indicated in assisting in the
control of all mental/emotional disorders. When used with vitamin B6 it may
prevent calcium oxalate kidney stones.
MAGNESIUM DEFICIENCIES are at the root of many cardiovascular problems and
may be a major cause of fatal cardiac arrhythmia, hypertension, sudden cardiac
arrest, asthma, chronic fatigue, chronic pain syndrome, depression, insomnia,
irritable bowel syndrome, and pulmonary disorders. Possible manifestations of
magnesium deficiencies include confusion, insomnia, irritability, poor
digestion, rapid heart beat, seizures, tantrums, depression, dizziness, muscle
weakness and twitching, and PMS.
COMMENTS Magnesium screening should be a routine test because low magnesium
levels make almost every disease worse. The serum magnesium test is OK, but the
best test is the intracellular (mononuclear cell) magnesium screen It is very
important for individuals at risk for developing cardiovascular disease. The
consumption of alcohol, diarrhea, presence of fluoride, high levels of zinc and
vitamin D, and the use of diuretics increase the body's need for magnesium.
Magnesium absorption is decreased with high fat diets, cod liver oil, calcium,
vitamin D, high protein consumption, and fat soluble vitamins, foods high in
oxalic acid, such as almonds, chard, cocoa, rhubarb, spinach, and tea.
BORON is needed for healthy bones and for the metabolism of calcium,
phosphorus, and magnesium. It enhances brain function and promotes alertness.
Elderly people usually benefit from supplementing with 2-3 milligrams daily.
Boron helps prevent post-menopausal osteoporosis and build muscle. A USDA study
indicated that within 8 days of supplementing with 3 milligrams, the test group
lost 40% less calcium, 33% less magnesium and slightly less phosphorus through
their urine.
CAUTION: Do not take more than 3 milligrams without consulting with a physician.
COPPER aids in the formation of bone, red blood cells, and with zinc and
vitamin C to form elastin. It is necessary for healing, energy production,
hair and skin coloring, and taste sensitivity, healthy nerves and joints.
Osteoporosis is one of the early signs of copper deficiency. Copper is essential
for collagen, one of the fundamental proteins making up bones, skin, and
connective tissues. Other signs of possible copper deficiency are anemia,
baldness, diarrhea, skin sores, general weakness, impaired respiratory function,
and increased blood fat levels.
COPPER TOXICITY signs are depression, irritability, joint and muscle pain.
COMMENTARY: Blood copper levels are related to zinc and vitamin. C. If large
amounts of C and zinc are consumed copper levels drop, if large amounts of
copper are consumed, zinc and vitamin C levels drop. In a study by the USDA,
consuming high amounts of fructose (20% of diet) led to decreased levels of SOD,
a copper dependent enzyme critical to antioxidant protection of the red blood
cells. Unbound copper is also associated with intracellular free radical
formation.
IODINE helps to metabolize excess fat and is important for physical and
mental development. Iodine is required for a healthy thyroid gland and the
prevention of goiter. Iodine deficiencies in children may result in mental
retardation and in adults, breast cancer, fatigue, weight gain. Excessive intake
(30 times RDA) can produce metallic taste, mouth sores, swollen salivary glands,
diarrhea, vomiting.
CAUTION: If your thyroid is under active, you should limit the foods that block
iodine uptake, brussel sprouts, cabbage, cauliflower, kale, peaches, pears,
spinach, and turnips. Do not exceed 1 mg. Per day without consulting a
physician.
IRON functions in the production of hemoglobin and myoglobin, the form
of hemoglobin found in muscles, and in the oxygenation of red blood cells. It is
the mineral found in the largest amount in human blood and is essential for many
enzymes, including catalase, and is essential for growth. Iron deficiency
anemia, sometimes occur from insufficient intake, however, strenuous exercise
and perspiration deplete the body of iron, as does intestinal bleeding,
excessive menstrual bleeding, a diet high in phosphorus (soda pop, included),
poor digestion, long-term illness, ulcers, prolonged use of antacids, excessive
coffee or tea consumption, as well as a deficiency of vitamin B6 (pyridoxine) or
vitamin B12. Iron is stored in the tissues and excessive intake can cause
problems with the tissues and organs because of free radical formation and
increased need for vitamin E. High levels of iron have been associated with
heart disease and cancer and a rare hereditary disease called hemochromatosis
that causes bronze skin, cirrhosis of the liver, diabetes, and heart disorders.
DEFICIENCY symptoms include anemia, digestive disturbances, dizziness, fatigue,
difficulty swallowing, brittle hair, hair loss, fragile bones, inflammation of
the mouth, spoon-shaped nails, or nails with lengthwise ridges, nervousness,
obesity, pallor and slow mental reactions.
COMMENTARY: There must be adequate acid, HCl, present in the stomach for
absorption to occur, as well as vitamin A, vitamin C, B complex, copper,
manganese, molybdenum. Excessive zinc and vitamin E intake interfere with
absorption. Iron deficiencies are more prevalent in candidiasis, chronic herpes,
rheumatoid arthritis and cancer.
CAUTION: Do not take iron supplements if you have an infection because bacteria
require iron for growth and the body "hides" iron in the liver,
spleen, and bone marrow when an infection is present and taking iron causes the
proliferation of bacteria. Children under the age of 6 and pregnant women should
always consult their Physician prior to taking iron supplements. Vitamin C can
increase absorption of iron by 30% and iron is sometimes trapped in the
intestinal wall waiting for transport therefore sudden high doses of vitamin C
can cause dramatic increases in blood iron concentrations.
MANGANESE is needed for protein and fat metabolism, healthy nerves,
healthy immune system, blood sugar regulation, energy production, normal bone
growth, reproduction, formation of cartilage, synovial fluids of the joints and
synthesis of bone. It is essential for people with iron-deficiency anemia, in
the utilization of vitamin B1, E and with the other vitamins. Manganese works to
increase overall sense of well being. It aids in the production of mothers milk
and is essential in the production of enzymes needed to oxidize fats and
metabolize purines.
DEFICIENCIES may lead to atherosclerosis, confusion, convulsions, eye problems,
hearing problems, heart disorders, high cholesterol, hypertension, irritability,
memory loss, muscle contractions, pancreatic damage, profuse perspiration, rapid
pulse, tooth grinding, tremors, and breast ailments.
MOLYBDENUM is required in extremely small amounts for nitrogen metabolism,
promotes normal cell function, is a component of the enzyme xanthine oxidase,
aids in the conversion of purines to uric acid.
DEFICIENCIES are associated with mouth and gum disorders, cancer, and male
impotence. Diets high in processed or refined foods are at risk for
deficiencies. CAUTION: Do not take over 15 milligrams daily. Higher doses may
lead to the development of gout.
POTASSIUM is important for a healthy nervous system, regular heart
beats, proper muscle contractions, works with sodium to control water balance,
helps prevent strokes, regulates the transfer of nutrients through the cell
membrane, maintaining stable blood pressure and transmitting electrochemical
impulses, and proper chemical reactions within the cell.
DEFICIENCY signs are abnormally dry skin, edema, nervousness, acne, chills,
constipation, cognitive impairment, depression, insatiable thirst, irregular
heartbeat, diarrhea, diminished reflexes, glucose intolerance, growth
impairment, high cholesterol, insomnia, low blood pressure, muscular fatigue and
weakness, nausea, vomiting, headaches, proteinuria, respiratory distress, salt
retention.
PHOSPHORUS is vital for bone and tooth formation, cellular growth,
heart muscle contraction, kidney function, utilization of vitamins, and the
conversion of food to energy. Magnesium, calcium and phosphorus balance is
critical as any excess or deficiencies in either will have adverse effects.
DEFICIENCIES are rare, but can lead to anxiety, bone pain, fatigue,
irritability, numbness, trembling, weakness, weight change, skin sensitivity,
irregular breathing.
SELENIUM is a vital antioxidant that inhibits the oxidation of lipids (fats)
and protects the immune system by preventing free radical formation, prevents
certain types of tumors, protects the liver from cirrhosis. When used with
vitamin E, synergistically, it aids in antibody production, helps maintain a
healthy heart and liver, Is essential for pancreatic function and tissue
elasticity. With zinc and vitamin E it may provide relief from enlarged
prostate.
DEFICIENCIES are linked to cancer, heart disease, growth impairment, high
cholesterol, infections, exhaustion, liver impairment, pancreatic insufficiency,
and sterility. Toxicity symptoms include brittle nails, gastrointestinal
disorders, arthritis, garlicky breath, hair loss, irritability, liver and kidney
impairment, metallic taste in mouth, pallor, skin eruptions, yellow skin.
SULFUR is a part of the chemical structure of the amino acids methionine,
cysteine, taurine, glutathione and it disinfects the blood, helps resist
bacterial infections, protects the protoplasm of cells, aids in vital oxidation
reactions, stimulates bile secretion, slows down the aging process. It is found
in hemoglobin and in all body tissues, is needed for the synthesis of collagen
that gives the skin its structural integrity. It is one of the key ingredients
that makes garlic " the King of Herbs"
Sulfur is affected by moisture and heat. A more stable form of dietary sulfur is
methylsulfonylmethane, MSM, which is also the "active" ingredient in
DMSO. MSM is also a naturally occurring substance. It has been shown to be very
effective in reducing certain musculoskeletal pain complexes.
There are no known reported sensitivities to MSM as a dietary supplement
VANADIUM is needed for cellular metabolism, for the formation of bones
and teeth, for growth and reproduction, inhibits cholesterol synthesis. It may
function in hormone and blood sugar metabolism.
DEFICIENCIES have been linked to increased infant mortality, cardiovascular
disease, kidney disease, and impaired reproductive ability.
CAUTION: Chromium and vanadium interact and they should be taken at different
times. Vanadium is not easily absorbed and tobacco use decreases its uptake.
VANADYL SULFATE SPRAY is a popular form of vanadium for its role in
mimicking or improving insulin action. In animal studies, high doses of vanadyl
sulfate have led to improved glucose tolerance, improved mineralization of
teeth, and inhibition of cholesterol synthesis. It is popular with diabetics and
bodybuilders because it is believed to improve insulin action and mimics insulin
in the muscles allowing greater muscle endurance.
TOXIC EFFECTS in animal studies include elevation of blood pressure,
reduction of coenzyme A and Q-10 levels, stimulation of MAO inhibitors, and
interference with cellular energy production, however, the study used vanadate
not vanadyl. With humans, no side effects were observed using vanadyl with
non-insulin dependent diabetics.
EXCESSIVE levels of vanadium have been found, by hair analysis, in manic
patients and the levels return to normal levels with recovery.
ZINC is an important mineral in prostate gland function and the growth of
reproductive organs. Zinc may help prevent acne, regulate the activity of oil
glands, required for protein synthesis and collagen formation, promotes a
healthy immune system and wound healing, increases taste acuity, protects the
liver from chemical damage, vital for bone formation, is a constituent of
insulin and many enzymes including SOD, prevents free radical formation, is
necessary to maintain blood vitamin E levels, increases the absorption of
vitamin A.
DEFICIENCIES signs include loss of taste and smell, causes fingernails to peel
become thin and have white spots, acne, delayed sexual maturity, fatigue, hair
loss, high cholesterol, impaired night vision, impotence, prostate problems,
recurrent colds and flu, skin lesions, slow wound healing.
CAUTION: Do not take more than 100mg daily because high doses can suppress the
immune system.
References: Pizzorno, Jr., J. E. and Murray, M.T., Textbook of
Natural Medicine, Churchill Livingston, (1999), Balch, J. and Balch, P., (1997)
Prescription for Nutritional Healing. Garden City Park, New York: Avery
Publishing Group, Castleman, M., (1991), The Healing Herbs. Emmaus,
Pennsylvania: Rodale Press. Chopra, D., (1993) Alternative Medicine. Fife,
Washington: Future Medicine Publishing, Inc. Flynn, R. and Roest, M., (1995)
Your Guide to Standardized Herbal Products. Prescott, Arizona: One World Press,
Murray, M., (1996), PDR for Herbal Medicines, Medical Economics, (1998),
Encyclopedia of Nutritional Supplements. United States of America: Prima
Publishing. Murray, M. and Pizzorno, J., (1998) Encyclopedia of Natural
Medicine. United States of America: Prima Publishing. Null, G., (1998),
Heinerman, J., Encyclopedia of Healing Juices, Prentice Hall, (1994), The
Complete Encyclopedia of Natural Healing. New York, New York: Kensington
Publishing Corp. Werbach, M., (1993) Nutritional Influences of Illness. Tarzana,
California: Third Line Press.
CHAPTER FIVE
Peanuts aren't nuts.
Discuss the essential fatty acids and the dietary role of legumes and
seeds.
CHAPTER SIX
There's more fruit than apples, oranges and bananas.
Discuss the phytochemical research relative to fruits and the role of enzymes
in digestion.
CHAPTER SEVEN
I have never heard of a grain called millet.
The types of grains consumed are geographically and culturally determined. We
tend to eat what mom and dad ate and that was usually dependant upon what was
available in their "neck of the wood's". I grew upon on eggs, biscuits
and gravy with bacon or sausage in the morning, corn bread, fried potatoes and
pinto beans with iced tea for lunch and pinto beans or black-eyed peas, mashed
or fried potatoes, corn bread, chicken, squirrel or rabbit and gravy at
night...and of course wild greens in the spring.
Every continent and culture has a most favored grain. Rice is the predominate
grain in the Far East, wheat and corn are enjoyed in the Americas, oats and rye
are preferred in northeastern Europe, millet and sorghum in Africa, with wheat
and barley consumption extending from India to the Atlantic.
I never heard of grains like amaranth, millet, bulgur wheat, wild rice,
quinoa
or much of anything else. White "bleached" wheat flour was only used
for biscuits and gravy with the flour sacks made into dresses and quilts. White
bread or "store bought " bread was the delicacy that only grandpa
could eat "because he had ulcers". The "only" bread was corn
bread!
When I moved to Washington, no one there had ever heard of corn bread and
milk, or biscuits and gravy. Wild rice and whole wheat breads with oats or
sesame seeds and even strange things like bagels and soft pretzels were eaten. I
remember telling Dr. Elias Tombropolous, my biochemistry, lung-lipid, mentor,
that I loved corn bread and milk. He was flabbergasted! "Only pigs eat corn
in Greece!" I believe that he was from the "upper class" and was
not speaking for all Greeks.
Grains and their breads have been the staple food since man first "tilled
the ground". Genesis 4:2. Jacob sent his sons to Egypt to buy corn.
Genesis 42:1 On their second trip to Egypt they brought with them fruits, honey,
almonds and nuts (sounds like a "health food candy bar") and returned
home with corn, bread and meat. Genesis 45:23. Bread, was "broken" in
friendship and unleavened bread was, and still is, eaten at the "Passover"
meal.
Grains are easily stored, are a rich source of carbohydrates, proteins, fat,
vitamins and minerals. They can be planted and yield "a hundred fold"
return. Grains are a cost-effective and low labor-intensive way of obtaining
essential nutrients. They can be "shot from cannons", boxed and eaten
as puffed wheat and puffed rice. When eaten with honey, nuts, banana and skim
milk, do provide a reasonably balanced breakfast...much better than sugar smacks
or toast and coffee!
Grain consumption has dramatically declined in the industrialized Nations
over the last century, but grains are still the most important food source in
the Third World countries. They represent the major source of food energy and
almost 90% of the protein intake compared to only 25% in the industrialized
countries, even with our high consumption of pastas, pizzas and bread.
Pastas, pizza, pita, pound cake, hush puppies or rice patties! No matter
where you go, the grains are there, as a primary source of energy yielding
complex carbohydrates, called starches. These starches are broken down during
the digestive process to sugars and, if over consumed, are converted into fat
and stored, by the body in "unwanted places".
(Gen. 1:29)(Amplified Bible) "And God said, See, I have given you every
plant yielding seed that is on the face of all the land, Grains are
technically grass seeds, but for simplicities sake, we will separate them into
seeds that are typically called cereal grains and are generally used to make
flours for bread or cooked and eaten like rice, oats, barley, and millet versus
the seeds that we eat, as such, or add to the breads whole like pumpkin and
sesame.
I remember when the base of the "food pyramid" was comprised of
meat, fish, poultry and dairy products. Grains have usurped that position as the
proposed primary source of nutrients. That is a great first step in reducing our
over consumption of flesh, but I believe that grains, legumes and vegetables
should share the number one spot with leanings toward more green than grain,
whenever possible.
This is the best place to introduce "carbohydrates" since that is
the primary constituent of grains, approximately 70%. Grains are also a good
source of protein, 8 to 15%, and an important resource for dietary fiber,
vitamins, minerals and other important trace elements. Fruits, vegetables,
legumes and nuts also provide carbohydrates, but their "key" health
contribution will be discussed with them, in other chapters.
All carbohydrates, complex or simple, do one primary thing, supply direct
energy for the brain, muscles, central nervous system and other vital organs
in the form of glucose, the monosaccharide sugar commonly known as blood sugar.
It is also found rather abundantly in nature with high concentrations in honey
and ripe grapes. Glucose is glucose no matter if it broken down from fats,
carbohydrates or consumed directly from grapes.
The difference is the body's response to the way it is introduced into the
blood stream either producing very rapid spikes in blood sugar levels and
countered insulin release when consumed as simple carbohydrates or as a steady
trickling from digested complex carbohydrates requiring little pancreatic
effort. It is this incessant blood sugar spiking and insulin response that
drives our blood sugar levels down making us crave another candy bar or soda
pop, to get the sugar levels back up that exhausts the insulin producing cells,
in our pancreas, causing adult onset diabetes.
Complex carbohydrates are chemically defined as polysaccharides or
"many simple sugars". In fact, these molecular chains of simple sugars
can be strung together by the hundreds of thousands and provide our foods with
their unique flavor, texture and color. Starches and fiber are the two most
dietary significant complex carbohydrates. The complex carbohydrates, in grains,
are digested much slower and contain nutrients that complement their intake,
unlike simple sugars that are absorbed "as is" and are devoid of
nutrient value, robbing our bodies endogenous pool of vitamins, minerals and
other co-factors essential for metabolism and good health.
The average American gets only 36% of their carbohydrates from grain sources
compared to 40% from sugars and sweeteners, 7% from fruits, 6% from dairy
products, 5% from potatoes, 4% from vegetables and only 2% from legumes and
nuts. All carbohydrates are not equal in nutritive value and the 40% obtained
from simple sugars and sweeteners is at least 35% to high!
Starches are the digestible polysaccharides. However, the starches in
most grains, rice, and beans are encapsulated by an indigestible cellulose
coating, requiring them to be cooked or sprouted in order for them to be
digested by humans. The word starch is generally associated with potatoes and
pastas and getting fat. This misconception is part of the "faddish",
high protein nonsense. Starchy foods are not more fattening than proteins, in
fact ounce for ounce, they contain the same amount of calories. Complex
carbohydrate intake is far superior as a source of energy than proteins or
simple carbohydrates because the latter two sources produce far greater negative
health consequences with over consumption.
Using carbohydrates as an energy source, instead of proteins, spares the
proteins from being used for energy, allowing them to be directed to their
designed function of tissue building and repair. Carbohydrates are vital in the
metabolism or conversion of fat into glucose. If fat is burned without
carbohydrates present, toxic ketones are produced. Research has shown that it
take approximately grams of complex carbohydrates per day to prevent ketosis.
As a general rule, the more simple the carbohydrate, the more rapid and
pronounced is its effect on our body's natural blood sugar regulatory system.
Scientists question the validity of the glycemic index, a comparison to the
body's response to pure glucose, of complex carbohydrates because it varies from
grain to grain, but there is little disagreement that candies, soda pops and
processed cereals are far more provocative and deleterious in their physiologic
impact.
Fiber has surfaced as the singular most looked at and discussed missing
dietary component in the typical American diet. Insoluble fiber is hemicellulose
and cannot be digested by the enzymes in the human gastrointestinal tract, it
provides mass to the stool, helping to ease elimination. The fiber absorbs water
and helps to enlarge and soften the stool, requiring less pressure is required
to expel the stool, thus reducing hemorrhoids. By increasing fecal bulk and
decreasing intestinal transit time, insoluble fiber decreases the risk for
diverticulosis, a condition in which small pouches form outside of the
intestinal wall and may become infected.
Bran, the fibrous covering of grain kernels, is rich in hemicelluloses. Bran
layers form the outer covering of all grains, so whole grains are good sources
of insoluble fiber. Wheat products are especially beneficial in increasing fecal
bulk. Brown rice is most helpful in decreasing intestinal transit time. Both
help retain fluids important to move the bulk efficiently through the colon.
The typical American diet is substantially lacking in nutritive value as well
insufficient fiber to infer any reasonable assumption of "adequate"
for good health.2 The latest USDA Food Intake Survey
of 1994-96 reports that women eat, on average, only fourteen grams of fiber a
day, well short of the 20-30 grams the USDA recommends of this cancer-fighting
whole-grain component. And that only 38% of all Americans meet the Recommended
Daily Allowance of 6-11 daily servings of bread, cereal, rice or pasta with only
15% of American women consuming adequate amounts of whole grain foods.
The FDA ruling of July 8, 1999, allows "enriched" cereal grain
products, with at least 51% whole grain and 2.8 grams of fiber in a fifty-gram
serving, to say "healthy" and "rich in whole grain."
Apparently, all it takes is money to legally deceive consumers! What should be
required, by the FDA is, for the manufacturer to tell us whether or not the
added "fiber" is sawdust and what the nutritive value of the other 49%
is.
The only way to thwart the marketing "hype" that sells, using words
like "healthy", "rich in whole grain", "low-fat",
"low cholesterol", "low sodium" and "fat-free" is
to learn and understand what is good for you and what is not...and the truth
isn't going to be found on any product label. It is found in His written
instruction manual for quality life...the Bible.
Simple carbohydrates are organic compounds called sugars that usually
taste sweet and can be easily and rapidly digested. The two main forms of simple
carbohydrates are monosaccharides and disaccharides. The truly "empty"
calorie versions are primarily man-made and used to addictively excite our taste
buds and produce "sugar highs".
Monosaccharides contain one sugar unit and are the most basic and easily
digested carbohydrates. The fructose, fruit sugars, and galactose, the sugar
found in dairy products combined with other sugars Natural sources include
fruits, berries, honey, maple sap, and certain vegetables.
Disaccharides are two monosaccharides linked together. Maltose is two
linked together glucose units found in germinating grains and used to produce
beer and whiskey. Sucrose is the combination of fructose and glucose that we
call common table sugar and comes from sugar cane and beets. Lactose or milk
sugar is the combination of galactose and glucose. It is the sugar found in milk
that is not tolerated by much of the world's population, especially those of
Middle Eastern, Asian or African descent, genetically lacking the enzyme
lactase, needed to digest milk sugar.
Remember the billboard ads that read, "every body needs milk", well
they had to change the wording, slightly, because an estimated 45 to 50% of
humans have some degree of allergic reaction to milk including lactose
intolerance. I am not a proponent of drinking milk except in moderation and only
if it is skim or lactose free. It has a high animal fat content and about 25% of
the calories come from just the milk sugar, lactose, not to mention other
contaminants and harmful chemicals trapped in the fats during homogenization and
absorbed. It is the homogenation process that causes xanthine oxidase to be
trapped in the fat globules that is a contributor to arterial plaguing. Raw milk
is certainly a better choice, but has been, pretty much, lobbied out of
existence. The Bible mentions milk, butter, and curdled milk as foods, but
admonishes cooking meats in it.
The disaccharides, maltose, lactose and sucrose are the carbohydrates that
need to be consumed prudently. Most of the negative health risks associated
with carbohydrates fall into this group. Milk, alcoholic beverages, candies,
sodas and certain ripe fruits contain very high concentrations of these simple
carbohydrates. The major exception is that of gluten sensitivities and its
associated malabsorption problems.
The disaccharides are not necessarily "bad for you," but their
consumption certainly needs to be controlled. Controlled, does not mean 6
glasses of milk, beer or sodas a day instead of the usual 10! Occasional periods
of excessive or over-consumption of any food or drink can be tolerated by the
body, if there co-exists a nutritionally balanced and health purposed
life-style.
Lets hypothetically follow three glucose molecules into the blood to
illustrate how they are dealt with. The first one gets absorbed into the
"hungry cell", is oxidized or metabolically transformed and converted
into energy, needed by the cell and excreted, so to speak, as water and carbon
dioxide. This one did good and served its purpose in the intracellular path of
life. The total circulating glucose can supply the body's energy needs for only
about 2 or 3 minutes.
The second glucose molecule wasn't needed for energy, so the liver converted
it into glycogen, a polysaccharide that is the "storage bundle" for
glucose. It could have been converted, by the muscle, into glycogen for muscle
storage and later use by the muscle for energy. However, glycogen stored in the
liver can be immediately released as glucose to supple energy anywhere in the
body. Glycogen reserves in the liver are estimated to be able to supple direct
energy to the body for approximately 20 minutes. The second molecule is now
ready and waiting to be used just like the first glucose molecule.
The third glucose molecule wasn't need right away and the liver storage
facility was full so it got converted, by the liver, to a fatty acid, and
shipped off to the adipose, (fat), long-term storage facility. There it sits,
and waits, and waits, for the body to do enough exercise to use up all the
glycogen reserves in the liver and muscle, so it can be converted back into its
old self or gets stolen by the liposuction probe.
The American dietary issue is compounded by the fact that there is so little
energy expended compared to energy consumed that the fat stores are over
flowing, with new shipments of fat received, not just with the main meals, but
with every snack and drink. And to make matters worse, there is no substance to
the food, no fiber, few vitamins and even fewer minerals, just rapid
fat-producing, health destroying, processed grains with flesh proteins, lots of
animal fat, and sugar filled sodas resulting in a malnutrition state of over
nourishment.
A study published in the American Journal of Clinical Nutrition in
1999 involving 75,521 women between the ages of 38 and 63 showed that whole
grain consumption reduces the risk of heart disease. These women were tracked by
detailed dietary questionnaire three times over a 10-year period and the women
who consumed the most whole grains--nearly three servings a day--had a more than
30% lower risk of heart disease than the women who consumed less than one
serving a day. High fiber content and increased nutritional value and content of
unrefined whole grain versus refined flour were significantly suspect. The
following foods were shown to be especially protective: whole-grain breakfast
cereals, brown rice, popcorn, and bran.
Cereal grain kernels are structurally composed of three components, the bran,
the endosperm and the germ. The nutritive value of each part varies between
grains, but they basically reflect the composition of wheat illustrated below
with the notable differences discussed with each grain..
The bran or outer layer of the grain makes up about 10% to 15% of the kernel.
It is made of tissues high in fiber to protect the kernel and also digestive
proteins that help digest starch. It is the main source of fiber and is rich in
B vitamins and minerals.
The endosperm is 82% to 85% of the kernels total weight. Starch makes up
roughly 70 percent of the endosperm, protein 8 percent or more, and oils and
fiber the remaining portion. The endosperm begins as the food source for the
embryonic plant and becomes the material we commonly call flour.
The germ, embryo, will grow into a new wheat plant
if the kernel is planted, but is only 2% to 3% of the
grain and is considered to be the most nutritional part. It is an excellent
source of B vitamins and vitamin E, minerals, amino acids and invaluable trace
elements such as chromium, manganese and selenium. The germ also contains a
small amount of protein.
Four different types of protein are found in a wheat kernel - albumins,
globulins, gliadins and glutenins. Albumins and globulins are water and
salt-water soluble proteins, are "biologically active", and are
responsible for starch breakdown and other enzymatic activity.
Gliadins and glutenins are storage proteins and are collectively referred to
as gluten. These are the proteins that we commonly associate with wheat flour or
gluten sensitivity. There are similar proteins, in other grains, that produce
allergic reactions in certain hypersensitive individuals with problems of
malabsorption, celiac disease, and dermatitis herpetiformis.
The old saying, "variety is the spice of life," is certainly
applicable with grain consumption. Be bold, go where you've never been before!
Taste the splendors of the grain world, your palate will be pleased and the rest
of your body blessed. Just remember, you will need to expand your knowledge
about preparing these grains in new and creative ways.
Let me suggest that you visit Grahamkerr.com. You may remember him as the
"Galloping Gourmet" who practiced culinary "hedonism in a
hurry". As a result of several life changing events, he has become devoted
to the preparation of healthy foods with a gourmet flair...very helpful and
informative website!
Amaranth
-Amaranthaceae is an ancient pseudo-grain that
originated in South and Central Americas. This tall plant with broad leaves
produces many thousands of little seeds and was grown extensively by the Aztecs
during the fifteenth century. It is closely related to plants in the goosefoot
family, and will likely be well tolerated by persons that do well with spinach
or beets. Both the leaves and seeds are edible and the flour of the amaranth is
very nutritious, providing more complete protein (12-17%), lysine, calcium,
iron, potassium, phosphorus, and magnesium than other grains. It is also a good
source of vitamin C and beta-carotene.
Amaranth flour is practically gluten-free and has a pleasant, robust,
nut-like flavor and makes good tasting bread, muffins, bagels, pasta, cookies,
gravies, sauces, pancakes, dumplings, or can be popped like popcorn or flaked
like oatmeal. Use it in grain-free recipes with tapioca, arrowroot, or other
starchy flours. Amaranth pasta is light brown in color; when cooked, the pasta
is the color of whole-wheat noodles and the consistency of regular noodles.
Cooking: Add amaranth to twice as much water for a rice-like texture or 2 ½
-3 times as much water for cereal. Cook until tender, about 18-20 minutes. Or
add to other bread flours.
Cautions: The FDA has placed the red dyes from the Amaranth on the
questionable list for human consumption. 30 to 40 percent of celiacs report
minimal and moderate reactions to amaranth.
Barley
Buckwheat
Corn
Flax
Hominy
Kamut
Millet
Oats
Quinoa
Rice
Rye
Sorghum
Spelt
Triticale
Wheat
Wild Rice
CHAPTER EIGHT
Juicing, fasting and anti-aging protocols.
Juicing opens up the indigestible cellulose
walls of plants, much better than chewing, and exposes the intracellular
ingredients in greater concentrations that can benefit health. Juicing also can
increase the total dietary benefit of specific foods. In other word, it is a lot
easier to drink the juice of 10 carrots than it is to eat them.
Because juicing removes the bulk or fiber, it is important to consume
vegetables, fruits and grains in addition to juicing. There may be instances
when reducing the colon bulk is desirable or with certain fasts that necessitate
the need for juicing. The mixing of certain fruit and vegetable
"cocktails" to address specific health conditions is also a valid
reason for juicing. Elderly persons with poor chewing ability can certainly
benefit from juicing.
The health benefits from juicing are essentially the same as those derived
from eating fruits and vegetables...and they can be awesome! For a complete
understanding of the essential nutrients contained in fru |