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  Hot News
Why is the American Cancer Society (ACS) sponsoring beef-promoting “Cattle Barons’ Ball” fundraising events in more than 50 cities nationwide?


The US exports bad diets


"You put a baby in a crib with an apple and a rabbit. If it eats the rabbit and plays with the apple, I'll buy you a new car."
Harvey Diamond



meat-free, vegetarian diet may reduce the risk of colorectal cancer, new
research suggests.  After following more than 10,000 people for 17 years,
investigators found that vegetarians were 15 percent less likely to develop
colorectal cancer than meat-eaters.  This study adds to the "increasing
scientific evidence" that a diet rich in fruit, vegetables and fiber and
low in meat--especially red and processed meat--can prevent colorectal
cancer, study author Dr. Miguel Sanjoaquin of the University of Oxford, UK,
told Reuters Health.  Along with a decreased risk of cancer from eating
vegetarian, the investigators found that frequent fruit eaters - consuming
more than 5 servings of fruit per week--were over 40 percent less likely to
develop colorectal cancer."

Study Cited


"One farmer says to me, 'You cannot live on vegetable food solely, for it furnishes nothing to make bones with,' and ... all the while he walks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle."
Henry David Thoreau


Let's look at protein.  We need protein for cell maintenance and repair.  But in what form?  Animal or plant? Cooked or raw?  

Protein is composed of many small components called amino acids.  There are 22 known amino acids, eight of these are considered essential since they are not produced by the body and must be obtained through our diet.

The body uses protein for maintenance and repair.  What is left over may be stored as fat.  Excess protein gives off toxic waste which causes burdens for the kidneys, liver and all other waste-removal organs.  When meat is cooked (heated above 160 degrees), the protein molecules are altered, rendering the protein basically unusable by the body. The unused protein begins to rot in the digestive system creating many problems for the bodies defense mechanism. The colon often becomes irritated and infected as it tries to eliminate the dead animal flesh and the toxins it contains. 

"The flavor in meat is derived from the blood and uric acid (nitrogenous waste) within its flesh and other tissues.  The Department of Agriculture's promotional poster used to list milk as the first group and meat as the second. One group was for grains and fruits and vegetables shared a group. Because livestock products were assigned two of the four groups, menus developed under this plan were often loaded with fat and cholesterol.  This is how an entire generation learned to eat, and how they, in turn, raised their children. The results have been tragic. There are 4000 heart attacks every day in this country. The traditional four food groups and the eating patterns they prescribed have led to cancer and heart disease in epidemic numbers, killing more people than any other factor in America. More than automobile accidents, more than tobacco, more than all the wars of this country combined." Neal Barnard, M.D.

We can get our protein from the same source as the cow gets it - plant food!  We don't need to get it second hand in a form our bodies have a hard time dealing with.  Animal products are the only source of bad cholesterol (LDL) in the diet.

Eggs are 80% fat, more than twice as much cholesterol as 4 oz of beef.  It's estimated that 80% of chickens and eggs are contaminated with salmonella and other bacteria.

Consider too, what is also in the herbivorial animal proteins you eat: growth hormones, antibiotics, rendered remains of other animals, bacteria (Ecoli, salmonella, listeria and many more) and now mad cow disease (TSEs transmissable spongiform encephalopathies).  

It's becoming ever more important to move away from the animal kingdom and look to the plant kingdom for our nourishment.  The evidence in is and the link between diet and disease is irrefutable.  What we eat determines the quality of our lives.  We had better start finding out what good food is and teach our children.  If not, we will be contributing to our ill health and theirs.

There's more info to come on protein.  We have only scratched the surface.

  Monthly Hot Link

Due to our recent move, our web update has been delayed.  Check back soon for our recent hot links.

Last update: 02/16/2012

  Industry Info
"In the U. S. we can buy a hamburger for 79 cents," explains
cattle-rancher-turned-vegan, Howard Lyman. "If the American taxpayer was
not involved in subsidizing the beef industry, the same hamburger meat
would cost over $12. Meat in America today would cost $48 a pound if it
were not for the American taxpayers subsidizing the grain, the irrigation
water, the electricity, the grazing on public lands. How many people-even
in America-would go and spend that amount of money on meat if it wasn't
subsidized? We can't afford roads, or schools, or health care, and yet we
are paying $11.21 for every $12 of something that is helping kill one out
of every two Americans today."
Howard Lyman
[As quoted in the great, fact-filled essay "Go Vegan"]


  Industry Info
Find out what is going on in the meat and diary industries. Visit these web sites:

Farm Factory 
Mad Cowboy 
No Downers 
Farm Sanctuary


  Healthy Quote
"New studies provide additional mechanisms and insights to help understand why a plant-based diet is more healthful than one high in animal protein. For example, elevated blood levels of a substance called homocysteine may increase your risk of developing coronary heart disease. Animal protein in your diet increases your homocysteine levels, whereas folate and vitamins B-6 and B-12, which are found in whole grains and green leafy vegetables, help reduce homocysteine levels."
John Robbins
The Food Revolution
Foreword/pg xv
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