Some Thoughts On Protein

I am always asking my husband to cut down on the amount of animal protein that he eats.  When he asked me again why at the weekend, I came out with some comment about acidity, a need for sodium in vegetables to neutralise it sort of reply.  But I realise that this needs more explanation and I have found out some really good points about why protein is brilliant and completely necessary, but only in very small amounts.

I took the following information from Correlative Urinalysis:  The Body Knows Best by M.T. Morter.

  • Yes when animal product protein is assimilated it has an acidic ‘ash’ residue; that is once it has been digested what remains has a low pH. Our blood must be maintained at a pH of 7.4.
  • The acids produced from protein include sulphuric, nitric and phosphoric.  These must be neutralised using food or body reserves from vegetables.
  • If the sodium used to neutralise these acids is depleted through continuous over consumption of protein, then the body will resort to using the next most alkalising mineral – calcium.  We can now understand from this how we can develop such poor teeth and osteoporosis.
  • As the alkalising reserves are used, the level of acids and protein rises and this causes congestion at a cellular level.
  • Protein depletes energy rather than provides it. Protein can be converted into glucose for energy through the process of glyconeogenesis but is not a direct source.
  • Protein is a stimulant.  In large quantities it can keep you stimulated for hours.  The stimulation may keep you feeling good, but it consumes your energy and will leave you depleted.
  • Do we really need all of the protein that we take in?  A baby will double its birth weight in the first two years of it’s life.  If we assume that we do as nature intended and give a baby only mother’s milk for the first year or so we can see that mothers milk is only 1.5% protein.  The milk is of course perfectly designed to provide all that is needed for a baby to grow and thrive.  Yet only 1.5% protein.  Certainly something to consider when we look at our diets of around maybe 10% or more for many people in the West.
  • In his book The China Study, T. Campbell makes the observation that rats, when fed a carcinogen will only develop cancer if, in addition protein consumption is also increased, to over 10%.  A diet with less than 10% protein and the cancer does not form, despite there being a carcinogen present.
  • He observes that the diseases of excess in China are prevalent in clearly defined geographical areas.  These locations are the developed cities that have adopted he Western diet and diets reveal that protein has been greatly increased.  In Western diets we see a significant increase in the following:
  1. cancers of the colon, lung, breast, leukemia, childhood brain, stomach, liver,
  2. autoimmune diseases such as diabetes, rheumatoid arthritis
  3.  coronary heart disease

The message is always always, more vegetables, more vegetables, more vegetables.  Raw, juiced and vibrant or steamed, stir fried or made into soup.  Get them down you.

Interestingly, how much protein do these vegetables provide?  There is a scale but 1.5% or thereabouts!  It seems that maybe after all (if we look back to breast milk) mother knows best.

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