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The Right Balance

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There are seldom more contentious exchanges than when vegetarians and meat (which includes beef, fowl, lamb, pork, and fish) eaters face off. It’s important to consider what humans traditionally consumed over millions of years until very recently. Modern “wisdom” is that meat is evil and as humans we should know better than to eat our “friends.” It is argued that our systems aren’t designed to eat animals and that we’ll be slimmer and live longer without consuming it.


What is necessary to realize is that protein is essential for growth and development. It provides the body with energy and is needed for the manufacture of hormones, antibodies, enzymes and tissues. Complete proteins are those that contain all nine of the essential amino acids.  The best source of complete protein is certified organic meat, eggs, raw dairy, nuts, and seeds. Of those, meat is one of the best sources of “complete” protein available.


There is a rhythm to life that seems lost in the current quest for spirituality and political correctness. Feed lots and conventional farming are abominations against nature with their drug, pesticide and chemical applications. Sustainable farming values its land, animals and plants as the Creator intended, tending these life-giving commodities with reverence. Saturated fats (not Trans fats) and animal proteins are what we evolved on over millennia. Our cell walls are comprised of 50 percent cholesterol and so is mother’s milk. Human intestinal tracts are closer in length to those of carnivores than ruminants and we don’t chew cud. Consuming too many grains promote the release of insulin, whose sole function is to clear the blood of excess carbs, storing it as fat. All of us differ genetically and should eat accordingly.  We can survive by eating fruits, vegetables, and grains, but we will be more robust and thrive with the right balance of both meat and vegetables.


Asians don’t (and never have) consumed large amounts of soy, nor have they thrived on it; they know soy can’t be digested unless it is fermented. It was used as a last ditch protein source during times of famine. Soy products, like miso and tempeh are utilized as condiments in small amounts. Unfermented soy, on the other hand, has been found to contain a chemical that acts much like the hormone estrogen. A single glass of soy milk contains the equivalent of eight birth control pills in estrogen-like compounds! 


How much fuel and water, which are finite resources, would be pillaged raising all that genetically modified soy, wheat and corn? When fields are plowed under by tractors emitting pollutants into the air, small animals, birds and bugs are destroyed in the process and our topsoil becomes less fertile. Plants have a life force, too. How do they feel when we rip them out of the ground by their roots? Would that feel like our hair being torn out? Do they scream?


Many turn to vegetarianism believing they will live longer, healthier lives. Consider the following:


 “It is usually claimed that meat-eating peoples have a short life span, but the Aborigines of Australia, who traditionally eat a diet rich in animal products, are known for their longevity (at least before colonization by Europeans).  Within Aboriginal society, there is a special caste of the elderly.  Obviously, if no old people existed, no such group would have existed.  In his book “Nutrition and Physical Degeneration”, Dr. Price has numerous photographs of elderly native peoples from around the world.  Explorers such as Vilhjalmur Stefansson reported great longevity among the Inuit (again, before colonization).


Similarly, the Russians of the Caucasus Mountains live to great ages on a diet of fatty pork and whole raw milk products.  The Hunzas, also known for their robust health and longevity, eat substantial portions of goat’s milk which has a higher saturated fat content than cow’s milk. In contrast, the largely vegetarian Hindus of southern India have the shortest life-spans in the world, partly because of a lack of food, but also because of a distinct lack of animal protein in their diet.” (1)


With so much confusing information being tossed at us on a daily basis as well as the plethora of “experts” on the internet, it’s easy to snatch snippets and put personal spins on them. What works for me and what I encourage my clients to wrap their minds around is what the vital peoples of the world traditionally consumed. When that track record is considered, we see that meat or animal products comprised 50 to 80 percent of their diet and they weren’t ravaged by the chronic diseases our society is today.


 


References:


 (1) The Weston A. Price Foundation, “The Myths and Truths about Vegetarianism”, by Stephen Byrnes, PhD, RNCP, originally published in Townsend Letter for Doctors and Patients, www.westonaprice.org


Additional Resources:


 “How to Eat, Move and be Healthy” by Paul Chek


“Nutrition and Physical Degeneration” by Weston A. Price


“The Myths and Truths About Vegetarianism”, “The Myths and Truths About Soy”, “The Myths and Truths About Nutrition”, “The Myths and Truths About Beef”, “The Myths and Truths About Osteoporosis”, The Weston A. Price Foundation at www.westonaprice.org

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