elements are largely missing from today?s diet.\of the first page in Prescription For Nutritional Healing, Third Edition, which claims to be America?s #1 Guide to Natural Health, and which is, in my opinion, the most popular and widely used book of its kind in the United States.
There are many important nutrients in plant foods (some of which we may not have identified yet) and these nutrients may be destroyed in processing and cooking. I believe that these are two of the many reasons that it is necessary eat a wide variety of unprocessed and uncooked plant foods.
Protein
According to the Max Planck Institute for Nutritional Research in Germany, protein becomes only fifty percent bio-available when cooked. In other words, about half the amino acids are unusable by the body due to destruction from the heat involved in cooking.
The World Health Organization recommends that five percent of one?s total daily calories come from protein. This level is easily reached on a plant-based diet. For example, nine percent of calories in an orange are derived from protein, from zucchini seventeen percent, strawberries eight, broccoli forty-two, cauliflower thirty-one and corn thirteen. The fact is that the commonly consumed plant foods contain six to forty-five percent of their calories as protein. This research comes from John McDougall, MD. He says, “Protein is so abundant in plant foods that it is impossible for any dietician or scientist to design a diet that is composed of
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unprocessed plant foods (starches and vegetables) and, at the same time, be deficient in protein. We would not have survived as a species if this were not true.”
All proteins are formed by amino acids joined together in specific sequences. Twenty are known in nature, eight are said to be essential to adults, and ten essential to infants. The belief that one must eat all essential amino acids at every meal in order to maintain health is a myth. The Wendt Doctrine describing thirty years of research debunks this theory. It proves that we have the ability to store these proteins in our cells and to convert them into amino acids that move freely throughout the body to areas that might be deficient. This makes the old “beans and rice” combining to supply “complex protein” unnecessary. The Wendt Doctrine also shows the damaging effects of excess concentrated protein. It clogs the system depleting the cells of oxygen and nutrition and it creates an acidic environment.
According to Leslie and Susannah Kenton, in their book, Raw Energy, a steak grilled at two hundred thirty-nine degrees Fahrenheit will have the amino acids lysine and cystine completely destroyed. There are many who believe that the reason more people don?t get extremely ill from high protein diets is because of the fact that fifty percent of the protein is destroyed from cooking.
Fiber
Fiber is essential for human health and a shortage of it in the diet can promote many disorders of the digestive tract. Even
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people who are eating diets high in fiber-rich vegetables may not be getting the fiber they need to prevent these diseases because the fiber is partially destroyed by cooking. Colon and rectal cancer are the second leading cause of death in the United States. Fiber helps to prevent colorectal cancer, constipation, diverticulosis and most other illnesses of the lower bowel. Fiber also slows the absorption of sugar and is, therefore beneficial to diabetics and hypoglycemics.
All flesh foods, such as beef, chicken, fish, lamb, pig, shellfish, turkey and goat, have no fiber whatsoever. All dairy products, such as milk, cheese, yogurt and butter, are fiber-less. Eggs contain no fiber either. But all fruits, vegetables, beans, nuts, seeds and grains, contain ample amounts of fiber before processing.
The fact is that egg whites and dairy products are constipating. The protein in wheat, called gluten, is constipating as well. When the grain is processed, the fiber is taken out, along with most of the nutrition, and the fiber-less wheat flour is fed to people who then become addicted to this fast source of carbohydrates.
Two thousand years ago, Jesus taught that eating flesh might cause bowel problems. In the Essene Gospel of Peace, Jesus said, “And the flesh of slain beasts in his body will become his own tomb, for I tell you truly, he who kills, kills himself, and who so eats the flesh of slain beasts, eats of the body of death”. “In his bowels, their bowels to decay (pages 36 & 37).” To me it sounds like he is talking about colon cancer and the link between colon cancer and red meat has been established by modern science.
Modern statistics show that in Africa, the average diet has around seven times more fiber than the American diet, and
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colon/rectal problems are rare, while they are commonplace in the United States.
Even the Quaker oats company is aware of the medical benefits of fiber and is using them to market their product to a population plagued by the effects of a diet high in flesh food and low in unprocessed sources of fiber. I found the following written on a box of Quaker Oats: “Three grams of soluble fiber from oatmeal daily in a diet low in saturated fat and cholesterol may reduce the risk of heart disease. This cereal has two grams per serving.” The soluble fiber in oats binds with cholesterol-based acids and prevents them from being absorbed into the bloodstream.
Taber’s Cyclopedic Medical Dictionary (edition 14) gives a good definition of dietary fiber and outlines many of its functions:
“Components of food that are resistant to chemical digestion include portions of food that are made up of cellulose, hemi- cellulose, lignin and pectin. These substances add bulk to the diet by absorbing large amounts of water and are used in diets to produce large bulky bowel movements. Foods rich in fiber include whole grains, bran flakes, fruits, leafy vegetables, root vegetables and their skins, and prunes, which also contain a laxative substance, diphenylisatin. Diets high in fiber may help to prevent diverticula of the intestinal tract, may help to lower blood cholesterol and possibly prevent cancer of the intestinal tract. Some diabetic individuals on low insulin doses have been able to further lower their insulin requirements by following a diet high in fiber and carbohydrates and low in sucrose.”
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While diverticula are very common in people on the standard American diet, they are not common in peoples of the world who eat high fiber diets. My own parents were told by their allopathic doctor that everyone gets diverticula of the intestinal tract when they get old and that there is no way to prevent it, but this prestigious medical dictionary states that a high fiber diet may help to prevent diverticula!
Essential Fats
Essential fats/fatty acids are extremely important for health and vitality. Essential fat deficiencies are correlated with degenerative diseases such as cardiovascular disease, cancer, diabetes, multiple sclerosis, skin afflictions, dry skin, premenstrual syndrome, behavioral problems, poor wound healing, arthritis, glandular atrophy, weakened immune functions and sterility (especially in males). This information comes from Udo Erasmus, author of Fats that Heal, Fats that Kill.
Taber’s Cyclopedic Medical Dictionary, (edition 17,) says this about essential fatty acids. “The unsaturated fatty acids cannot be synthesized in the body and have been considered to be essential to maintain health.”
There are two absolutely essential fatty acids: alpha linolenic acid- omega-3, and linoleic acid- omega-6. These essential fatty acids must be provided in the diet.
Mary G. English, Ph.D. speaks of conditionally essential fats in her book, Know Your Fats. “The conditionally essential fatty acids
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