Part 22 (1/2)
Dr. Rudolph Ballentine points out in his book Transition to Vegetarianism that over 40% of adults have been exposed to toxoplasmosis, a fungus in humans, dogs, cats, and other mammals. Toxoplasmosis has been known to cause blindness and mental r.e.t.a.r.dation in newborns. Most toxoplasmosis infections come from meat, and some may also come from cats. In the Cancer Journal for Clinicians, an article by Kin s.h.i.+m, M.D., reported that 100% of monkeys fed milk from leukemic cows developed leukemia within a year. In Denmark it was found that child leukemia was connected to the consumption of cow's milk taken from Danish cows that had leukemia. Twenty percent of the cows in Denmark have leukemia. The hypothesis is that a leukemia-inducing virus is transferred from cows, through their milk, to the children. The monkey leukemia infection suggests the same route of infection as the children of Denmark. All this animal- and food-related disease brings up the question of how long must people experiment with themselves as human ”guinea pigs” before waking up to the dangers of eating flesh foods and dairy products?
Many people switch to poultry when they stop red meat. Unfortunately, poultry, which has a similar profile of dangers as red meat, has some outstanding problems of its own: high incidences of salmonella and campy-lobacter infections. According to Advances in Meat Research, by Pearson and Dutson, over 80% of chickens and 90% of turkeys are infected with campy-lobacter. These bacteria cause an intestinal infection similar to salmonella. These organisms have become antibiotic-resistant because of the high use of antibiotics in poultry. This means that when they cause an infection, antibiotics will not work effectively to kill the pathogenic bacteria.
According to the Project Censored ratings, a news report in the June 8, 1990 Pacific Sun, the ”fowl” play in the chicken industry was voted one of the ten most underreported stories of 1989. In their article it is pointed out that the incidence of bacterial salmonella infection is now two and one-half million cases per year, including an estimated one-half million hospitalizations and nine thousand deaths. Apparently the epidemic is caused by a huge leap in consumer demand for ”healthier food” called chicken, as they switch from red meat, and by a ma.s.sive failure of the US Department of Agriculture to inspect the chicken. A decrease in USDA staff led to an increase in contaminated chicken slipping through en ma.s.se. The article states: The USDA has placed gag orders on inspectors and destroyed doc.u.ments disclosing that the agency has approved ma.s.sive amounts of contaminated food.
In the Pacific Sun article, Dr. Carl Telleen, a retired USDA veterinarian, revealed how ... chicken carca.s.ses contaminated with feces, once routinely condemned or trimmed, are now simply rinsed with chlorinated water to remove stains.
According to Telleen, Thousands of dirty chickens are bathed together in a chill tank, creating a mixture known as ”fecal soup” that spreads contamination from bird to bird.
This creates what Telleen calls ”instant sewage.” Articles like this make it easier for many readers to make the transition away from poultry a little faster.
In addition to these two potent bacteria, there may be a type of viruslike organism found in chicken tumors that seems to be transmittable to humans. This organism is thought to be identical to the microbe found by Dr. Peyton Rous in chicken tumors, which he showed to be transmittable. For this pioneering work he received a n.o.bel Prize in 1966. The extent to which the Rous virus might be a.s.sociated with human cancer is still debatable. As discussed earlier, the work by Virginia Livingston Wheeler, M.D., strongly suggests that most chickens are at least microscopically infected with cancer and that this chicken cancer, like the Rous virus, may be transmittable to humans.
To eat animals and fish in today's world is to take on the psychology of victim consciousness. Once informed of the dangers, it is hard to separate the eating of flesh food from a pa.s.sive form of death wish.
What if it were possible to consistently get organically grown beef and poultry? Would it be worthwhile to eat beef and chicken for our nutritional well-being? Nutritionally, meat is relatively high in iron, B12, and protein. However, it is not a balanced food and is almost totally lacking in vitamins A, C, and E. Flesh foods are also low in minerals such as calcium, and high in phosphorus. A high phosphorus pulls the calcium out of bones in an effort to achieve balance. The optimum phosphorus-to-calcium ratio is 20/1. The US Army Medical Research and Nutrition Laboratory in Denver, Colorado, has found that the more meat one eats, the more B6-deficient one becomes. A high-protein diet seems to cause severe deficiencies in B6, calcium, magnesium, and niacin. High flesh-food intake also increases ammonia in the body, which has been found by Dr. Willard J. Visek of Cornell University to be implicated as a carcinogenic agent. High ammonia in the system is also toxic to the nervous system.
A most significant problem a.s.sociated with flesh-eating is the fat one consumes with a high-meat diet. By eliminating the high fat intake a.s.sociated with the flesh diet, it is estimated that 90% of the deaths from colon cancer in the US would dramatically be eliminated. The risk of colon cancer for meat-eaters is 4.3 times greater than for vegetarians. Heart disease, according to the 1961 Journal of the American Medical a.s.sociation, would be drastically reduced by 97% if people were vegetarian. Cancer and heart disease are the two leading causes of death in this country. In beef, pork, and lamb, the percentage of calories that come from fat is 75% to 85%. Chicken is right up there with 60% of the calories coming from fat. Turkey has 55% of the calories in the form of fat. It is significant that these fatty foods are consumed in heated, cooked form.
Cooked fats, especially of animal origin, are positively harmful to health. The average American diet contains around 40-45% of calories in the form of cooked fats. This high percentage of cooked fat in the diet is a.s.sociated with the increased incidence of heart disease, cancer, and other chronic degenerative conditions.
Although nuts and seeds have oil contents as high as the fat contents in some flesh food, because these plant-based foods do not contain cholesterol or store ingested estrogen and other chemicals in their oil as do animals, these foods are much safer and healthier. Nuts and seeds can be eaten raw, preferably soaked. When they are eaten in this form, the naturally occurring, fat-digestive enzyme-lipase-helps to digest the oils in the nuts and seeds.
There seems to be a dramatically different effect for raw and cooked fat in the diet. It actually holds true for raw meat as well. Raw meat, like live fruits, vegetables, nuts, seeds, and grains, possesses viable fat-digestive enzymes which are not destroyed unless heated. I am not suggesting that we start a raw, flesh-food fad, however. The real issue a.s.sociated with fats and their linkage to cardiovascular disease may not simply be the amount of fat in the diet, but whether the fat is raw or cooked. The well-respected, nutritionally oriented physician Henry Bieler, M.D., in his book Food Is Your Best Medicine, makes exactly the same point in his discussion of cardiovascular disease. He writes: Overeating of fats and oils, as long as they are in their natural state, cannot cause arterial disease.... It is only when unnatural fats, or fats which have been altered by being overheated, are consumed as food that the trouble arises.
The Fat of the Land Is Not So Dangerous if It's Raw.
TO COMPLETE THE DISCUSSION OF FATS, oils, and raw foods, one needs to be familiar with the terms ”cis isomer” and ”trans isomer.” Isomers are two compounds that have the same atoms but different chemical and physical properties because they are structurally organized in a different way. The cis form is the biologically active form of fatty acids, and it is organized in a curved structure. The trans form is the biologically inactive form, and it is organized with a straight structure. The cis form of the essential fatty acids can be biologically processed by the body to form the biologically active fatty acids and prostaglandins. The trans form cannot be biologically processed in an effective way by the body and essentially clogs the metabolic pathways. The cis form of fatty acids is found in the live, whole foods and to a lesser extent in low-heat-processed, extracted oils.
Dr. Dougla.s.s of the Kaiser Permanente Hospital in Los Angeles reports that not only does cooking fats change the molecular configuration of fatty acids from what is called a ”cis” to a ”trans” configuration, but also pressing and hydrogenating changes fats from the curved cis formation to a straight trans formation. This trans configuration of the fatty acids goes into the molecular configuration of our cell membranes just as the normal cis formation does. The result is that the trans fats partially block the respiration function of the cell membrane. This seems to be a.s.sociated with a less efficient cell function and even cancer. Many studies, for example, have shown that fried fats are highly carcinogenic. This is one reason why no margarine exists that is healthy to eat because every brand contains processed fats with a high percentage of trans fatty acids.
Another major difference between processed and raw fats is the enzyme content. Studies on the Eskimos who eat raw blubber by the pound show no significant incidence of hardening of the arteries or other forms of circulatory disease, including hypertension. On the other hand, Eskimos of the same genetic background who had taken up modern civilization's habit of cooking their food, and who kept the same high-fat diet, had a high percentage of cardiovascular diseases. In addition to the difference between cis and trans structures, another major difference is the active lipase found in the raw blubber. Lipase is the enzyme needed to digest fat. In the raw form, the fat contains a significant amount of lipase to help with its own digestion. All throughout nature, when the raw fats of an animal or raw oils of plants are eaten along with their a.s.sociated enzymes, no harmful effect on the arteries or heart seems to result. (Fats that come from animal sources are opaque; oils that come from plant sources, with the exception of coconut oil, are translucent.) This doesn't contradict the studies on high fat intake and their a.s.sociation with cardiovascular disease because the studies were all done primarily with cooked fats in which the lipase is destroyed and the fat molecular structure is changed. The nutritionists who strongly urge low-fat diets seem to have overlooked this major difference between cooked and raw fats. What this means is that vegetarians who have raw avocados and raw, soaked, or sprouted nuts or seeds do not have to be as concerned about atherosclerosis; however, beware that an excess of raw oils in the diet may cause some problems, such as red blood cell clumping, decreased blood flow in smaller vessels, and less oxygen getting to the tissues.
All types of processing of oils tend to destroy the lipase, not just cooking. For example, olives and coconuts have plenty of lipase, but their oils have none. In general, oils as they occur naturally in plants, as in sunflower seeds and avocados, have all their nutrients and enzymes intact, whereas the extracted oils, even if cold-pressed, are missing many nutrients and their a.s.sociated enzymes. The usual form of heat-processed, polyunsaturated oils containing the omega-6 and omega-3 fatty acids, such as safflower and other vegetable cooking oils, may have 20-50% of their fatty acids in the trans form. Foods high in processed, polyunsaturated, fatty acids include bakery goods, processed meats, soups, candies, cookies, and fried foods. These heat-processed polyunsaturated fatty acids may actually lead to a deficiency of essential fatty acids because we fill ourselves up with these trans fatty acids instead of the raw, active, cis essential fatty acids. Research reported in the March 1971 issue of Lancet has also shown that these heat-processed, polyunsaturated, fatty acids-although linked to decreased heart disease to some extent-have been a.s.sociated with the near doubling of cancer rates as compared to control people in the study who were on a low intake of polyunsaturated fatty acids. The fact that cancer rates increased may result from the effect of the high amount of trans fatty acids produced in the processing, and because of the increase in free radical production from the heating of the polyunsaturated fatty acids in the cooking and processing of the oils.
Until some research is done to prove otherwise, the main danger of fats and oils is from being cooked, irradiated, hydrogenated, fried, or even cold-pressed. Oils in small to moderate amounts seem to be quite safe if they are ingested in their natural form in whole, uncooked foods. This is not an invitation to push the raw oil and fat intake up to 40% of the diet, as we see in the typical American diet. Although there is not enough research to doc.u.ment exactly how much uncooked food is safe that is high in fat or oil, my general feeling is 10-20% of calories from fat in the diet is healthy and safe. The percentage varies with each person according to their const.i.tution. A diet that is approximately 10% calories from natural, whole, uncooked, high-fat or high-oil foods will be healthier for kapha and pitta const.i.tutions; a diet that is healthier for vata const.i.tutions will be closer to 20%. Aside from nuts and seeds and a few high-fat fruits or vegetables, like avocados, a vegetarian diet of fruits, vegetables, grains, beans, and legumes has a minimum of oil. In other words, a normal vegetarian diet is a low-oil diet.
A High-Flesh-Food Diet is an Unhealthy, Low-Fiber Diet.
ANOTHER PROBLEM a.s.sOCIATED WITH A HIGH-FLESH-FOOD DIET is the low fiber content. Red meat, poultry, fish, eggs, and cheese are essentially devoid of fiber. The lack of fiber is a.s.sociated with a sluggish digestive tract. A sluggish colon produces such symptoms as constipation and acc.u.mulation of toxins. One of the beneficial functions of fiber is to help remove toxins from the colon. For example, fiber removes toxins secreted by the liver and bile and also removes the cancer-causing bile acid breakdown products. If these toxins and bile acid breakdown products are not removed, they often are reabsorbed into the system through the colon. Also, certain bacteria grow on the bile acids and produce a cancer co-factor that is a.s.sociated with cancer of the colon. Dietary fiber is also important for removing radioactive breakdown products from the colon. Fiber is needed for normal bowel functioning. I often see people who have had difficulties with constipation and gas develop normal bowel functioning when they switch to a high-fiber, vegetarian diet.
As the awareness of moral issues and health consciousness continues to awaken in our world, it will become easier and easier to give up flesh foods. In making the transition through Stage One, and for that matter, through any of the four stages, it is important to move slowly enough that one can fully integrate each step of the way to facilitate a permanent change. Fasting from flesh foods for one week four times a year helps to support one's transition away from flesh foods.
Preview of Chapter 22.
THERE ARE NO NUTRIENTS FOUND IN FISH that cannot be found in safer and more healthy vegetarian sources. At one time it was thought that fish had the highest percentage of omega-3 fatty acids, which are known to prevent blood clotting. Flaxseed has at least 18-24% omega fatty acids as compared to 0-2% in fish. What fish do have in abundance as compared to vegetarian food is mercury PCBs, salmonella, and hepat.i.tis virus found in polluted waters. The toxicity in many fish is so serious that some studies have found that babies whose mothers ate fish from Lake Michigan had lower birth weight and more neurological problems. There are no good reasons for hanging on to our old habitual flesh-food patterns by continuing to eat fish, and many reasons for letting go. This is the last big step in the transition to a vegetarian diet. Are you ready to make this ”off-fishal” transition into a new world of health and spiritual enhancement?
I. Why fish was once considered a viable alternative to beef and chicken A. Fish are high in minerals B. Fish protect against certain diseases C. Omega-3 fatty acids II. Flaxseed is a much better alternative to fish EPA.
A. Flaxseed contains more omega-3 fatty acids than fish provides.
B. How to take flax.
III. Dangers of eating fish-PCBs and mercury toxicity.
Stage Two: Not a Time to Go Fis.h.i.+ng.
THE KEY FEATURES OF THE STAGE TWO DIET increase the amount of organic, health-promoting foods to about 90% and phase out fish and chicken. To eliminate flesh foods from one's diet except for fish and chicken is a major step toward health. Usually, most people seem to naturally eliminate chicken first.
Fish, in many ways, seems to be a transition food in our culture. Sometimes fish are euphemistically referred to as ”sea vegetables.” This is a nice way to avoid acknowledging that we are eating a living, breathing, moving, conscious animal form. Ecologically speaking, fish do not destroy topsoil as the poultry and animal industries do. Fish also possess several healthy nutritional aspects. Lean fish, such as flounder, haddock, and cod, have as little as one percent fat. This makes them a relatively fat-free source of concentrated protein. Marine fish are also good nutritional sources of selenium, iodine, and many trace minerals not found in poultry and red meat. They are high in vitamins A and D and also vitamin B12. The fact that fish have these beneficial nutrients does not mean, however, that I recommend fish on a general basis.
Perhaps the most important nutritional attribute of fish is the high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both derivatives of omega-3 fatty acid, commonly known as linolenic acid. The main omega-3-containing fish are cold-water fish: mackerel, sardines, tuna, trout, and salmon. Researchers have found that diets high in EPA protect against heart disease, strokes, pulmonary embolisms, and peripheral vascular diseases, including gangrene. The high concentrations of EPA seem to act as a natural blood thinner and antisludge factor. Decreasing the clotting tendency of the blood is probably the main mechanism by which the EPA works to create less mortality from heart disease. It is generally recognized that EPA also decreases cholesterol and triglyceride levels. DHA, which is the main long-chain fatty acid in the brain, is discussed in detail in Chapter 30, ”Nutrition for Pregnancy.” Although we can synthesize it, our ability to do so decreases with age. The main source of it for vegetarians is a golden algae, although DHA is found in most sea algaes.
There is a plant-based source of omega-3 fatty acids that not only rivals but surpa.s.ses fish sources on all counts. According to Donald Rudin, M.D., and Clara Felix, in The Omega-3 Phenomenon, flaxseed is the highest in omega-3 fatty acids of all foods. Flaxseed omega-3 cuts blood cholesterol by 25% and triglycerides by 65%. EPA is also produced in the human body from one of the omega-3 ”essential” fatty acids called linolenic acid. The word ”essential” in this context means that the human body cannot produce linolenic acid by itself, but must depend on outside sources to supply it. Fish oils are known to have a high content of essential fatty acids, especially the omega-3 fatty acids, including the linolenic acid which is made into EPA by the body. The fatty acids are components in every cell in the body and help to determine the biological properties of these cells. The World Health Organization suggests that 3% of the total caloric intake for adults should be from essential fatty acids. Children and pregnant and lactating women are advised to take 6%. The essential fatty acids provide energy to the body, maintain body temperature, insulate the nerves, enhance the immune system, and protect body tissues. The two princ.i.p.al forms of essential fatty acids for humans are the omega-6 and the omega-3 fatty acids.
The omega-3 and omega-6 fatty acids are the biological precursors to a group of highly reactive, short-lived, molecular, hormone-like substances known as prostaglandins (PGAs). The PGAs play a role in regulating the second-by-second functioning of every part of the body. Each organ produces its own PGAs from the essential fatty acids stored in that organ. The PGAs are critical for cell membrane function because they become a part of the membrane construction themselves. PGAs help to balance and heal the immune system as well as reduce inflammatory reactions such as those seen in arthritis and allergic reactions. If there are dietary imbalances that lead to imbalances in the PGAs, then disease may arise. Although the research is not definitive, a ratio of omega-6 to omega-3 fatty acids of approximately 4/1 seems to be the best balance.
In the omega-6 series there is linoleic acid (LA), gamma linolenic acid (GLA), dih.o.m.o-gamma linolenic acid (DGLA), and arachidonic acid (AA). The omega-6 fatty acids are found in seed oils such as sunflower, safflower, corn, soy, and evening primrose. Peanut oil has some omega-6, as do olive, palm, and coconut oils. High amounts of GLA are found in mother's milk, primrose oil, borage, and black currant oil.
Fish are found to have high amounts of EPA and some moderate amounts of the precursors of the omega-3 series. Fortunately, vegetarians do not have to worry about sources of omega-3 fatty acids because flaxseed, walnuts, legumes, and sea vegetables have high concentrations. In the omega-3 series, there is alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).