7 Apr
2009

Q. Why do you recommend so much animal protein in your program. I’m a vegetarian and find that meat tends to sit heavily in my stomach?

A. Animal protein (red meat, veal, fish, eggs, cheese) contains all the essential amino acids and many of the essential minerals in easily absorbable form. Soya beans and lentils also contain these essential amino acids but it’s harder for the body to digest and absorb them as they also contain chemicals called trypsin inhibitors, haemagglutinins and phytates. The trypsin inhibitors reduce the action of the protein-splitting enzyme trypsin, the haemagglutinins line the wall of the intestine and slow down protein absorption and the phytates reduce mineral (zinc especially) absorption. These chemicals can have their actions negated if the legumes are sprouted, fermented or cooked slowly over a prolonged time. (Bear in mind, however, that fermented foods are prohibited on the Anti-Candida Program.) Most busy city people don’t have time to sprout or ferment beans and lentils.

Many of the vegetarians I’ve treated who have been on Stage 7 macrobiotic diets have been zinc deficient. It is zinc deficiency that is responsible for the feelings of light-headed detachment they so frequently experience. These symptoms disappear when supplementary zinc is taken. Unfortunately, many vegetarians believe this light-headed detachment to be the beginnings of esoteric ascension and so continue their very restrictive diets.

Legumes and grains are low in zinc (meat is rich in zinc) and devoid of vitamin B12. Vitamin B12 is found in animal products only and those on strict, vegetarian diets (vegans) are in danger of developing deficiencies in these two essential nutrients. Lacto-vegetarians (those who include milk and cheese in their diet) are less likely to be B12 and zinc deficient. Lacto-vegetarians (those who eat eggs as well as dairy products) can enjoy superb health if they complement their diet with a complete multi-vitamin and mineral formula, brewer’s yeast, kelp and spirulina. Lacto-and lacto-ovo-vegetarians should not have their eggs and dairy foods at the same meal as grains, soya beans, lentils and other legumes. The phytates in the legumes block the absorption of the minerals from the eggs and daily products. Sprouting and fermenting legumes and grains neutralises the phytates. Cheese and egg sandwiches are fine if wholemeal leavened (yeast-fermented) bread is used.

Many vegetarians don’t salt their food and are usually salt deficient. Salt and minerals zinc, calcium, magnesium and manganese are needed to make hydrochloric acid in the stomach. Hydrochloric acid is needed to digest protein. Animal protein will sit heavily in the stomach if there’s a hydrochloric acid deficiency. An animal protein deficient diet helps to produce a hydrochloric acid deficiency. To break this vicious circle take a hydrochloric acid tablet just before eating animal protein. I find Digestivezyme by Bioglan gives the best results.

Hydrochloric acid is needed for us to absorb iron. Iron is more plentiful in red meat and more easily absorbed from it than from vegetables or grains. Iron deficiency anaemia is common among female vegetarians. Thirty per cent of the population lack the enzymes necessary to convert vegetable protein into animal protein inside the human body and there’s no way of knowing if you’re in that category until you turn vegetarian.

Q. Won’t eating meat make me aggressive?

A. There is no scientific data to support this claim. Eskimos are predominantly meat eaters. They are a friendly people and wars among them are rare. Hindus, who are vegetarians, are not any more peaceful than the Eskimos. It is true that wolves, lions, tigers are meat eating and aggressive and that rabbits, cows and horses are vegetarians (herbivores) and easily domesticated. No, you probably would not leave a lion to mind a baby. But would you leave a rabbit to mind a lettuce?

Q. If meat is so good for you, how come all the statistics show that vegetarians are healthier than most meat eaters?

A. The statistics are misleading. Most of the vegetarians cited in these studies were from certain religious sects who, in addition to not eating meat, didn’t smoke, drink alcohol, take drugs or keep late hours. There is no doubt that such abstinence contributed to their good health. The meat eaters, conversely.’ were lumped together in one category. Alcoholics, smokers, drug addicts, down and outers, over-indulgers and fast food addicts were all lumped together as meat eaters, the inference being that meat eating was the reason for their poor health. Had the comparison been drawn between vegetarians and those meat eaters who didn’t smoke, drink or take drugs, didn’t stay out late at night or eat fast food and who took regular exercise and got plenty of rest, the statistics would have told a different story. In my experience meat eaters of this ilk are stronger and healthier than the average vegetarian.

Vegetarianism is fine if you have the time to prepare the food properly, to make sure that meals have a balance of all the essential amino acids; you live in a warm climate; and you are not under stress. Yogis and people living in ashrams survive happily on a vegetarian diet. Those working forty-plus hours per week, in temperate zone winters, who have all the stresses and time constraints of big city life, don’t fare as well.

Most of the vegetarians I have treated have diligently prepared their balanced meals for the first one or two years, after which time constraints seem to get the better of them and they start cutting corners. Because it can take a number of years for vitamin B12 deficiencies to develop it is hard for them to accept that an established lifestyle is the cause of their problem.

From the allergy standpoint, the lack of variety in vegetarian diets can lead to problems in those who are genetically predisposed to allergy. To get the essential sulfur amino acids, vegetarians have to eat cheese and eggs every day. This can lead to over-exposure to these foods. By eating meat, fish and poultry, the sulfur amino acids and minerals are obtained from a wider source and there is less chance of developing food allergies.

The Anti-Candida/Anti-Allergy Program can present a significant problem to vegetarians. Cheese is not permitted on the Anti-Candida Program and eggs are a common allergen. If you’re on the Anti-Candida Program and are allergic to eggs you have to include fish in your program. You’ll become malnourished if you don’t.

Q. You recommend the eating of liver, but isn’t liver full of toxins?

A. North American and European liver is. The toxic content of Australian liver is miniscule by comparison with overseas liver and is far outweighed by nutrient content. North American and European pastures are contaminated by acid rain and acid snow. Australia, with its small population, small industrial base, and its vast grazing areas and small rainfall, doesn’t have this problem. Furthermore, the open range is not aerially top dressed. Australian pastures are clean.

Northern hemisphere stock is barn/stall fed on growth hormones and grain fodder. The grains have been sprayed with herbicides and insecticides. Hormone and spray residuals end up in the liver and fat of the meat. Grain-fed stock produce marbled meat, meaning the fat is evenly disseminated through the meat making it soft and easy to chew. Range-fed beef is lean on the inside with the fat on the perimeter of the cut. Nature sends the liver toxins to the fat tissue for storage. Being a very inert tissue, the toxins can do less harm to the body while sitting in the fat. Eaters of range-fed meat can trim the fat, and what little toxins there are in it, off. Range-fed livers are clean in comparison to stall-fed. Everything you read about the toxins in meat and liver is true for the northern hemisphere, barn-fed animals. The book you read it in was probably written in the northern hemisphere.

However, Australian poultry is force fed, so I wouldn’t recommend you eat chicken, duck or turkey liver. Americans and Europeans claim range-fed Australian beef is too tough. This is the price we pay for cleaner meat, and is that so bad? All that chewing tones up the facial muscles so they can resist the pull of gravity and keep us looking younger for longer. You need liver on the Anti-Candida Program to get minerals you were previously getting from the yeast in bread. Lamb’s liver is best but no more than twice per week as it’s very rich. Calf’s liver may be eaten by those without an amine sensitivity.

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