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it better Animal protein as planzliches?

it better animal protein as vegetable?

The alleged superiority of animal protein derived from animal experiments of Osborne and Mendel in 1914. In these experiments, rats were fed with different protein species. The feeding of animal protein led to greater body weight than vegetable diet was easy It was concluded that animal protein should be more valuable, without, however, that one looked at the actual health of the animals. 1943 Prof. McCay then pointed to the Berkeley University in California, that rats with much vegetable protein are healthier and live about twice as long, as in a diet with animal protein. Also featured are fed with animal protein increased malformations, stillbirths and behavioral disorders and even cannibalism one. The observations of Osborne and Mendel can therefore not be transferred to the health value of protein. All vegetable proteins contain all eight essential and four semi-essential amino acids. The usefulness of amino acids depends mainly on the naturalness of the food, it decreases according to Dr. Olsen and Professor Kollath by heating by 40 - 60%. Raw vegetable protein thus provides the best quality.

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Sickening animal-protein diet

meat contains large amounts of arachidonic acid. These fatty acid-inflammatory effect in large quantities and can lead to rheumatic diseases. Most arachidonic acid containing lard (1700mg), pig liver (870mg), calf liver (352mg), egg yolk (297mg) and bacon (250mg). Meat also contains many hydroxyl radicals, which is particularly connected with the digestion and during storage starting hemolytic decomposition processes of the blood pigment. These radicals attack cell and tissue substances and to be associated with various diseases. Also, meat contains high amounts of purines. The degradation of purines, uric acid is formed. If too much purines supplied through the diet or may not be the uric acid excreted in sufficient quantities in the urine, increased blood uric acid levels in the sequence that leads to joint deposits of uric acid crystals (=> gout) is. As a result of gout can also occur Renal function and kidney stones.
When frying, grilling and smoking, nor is further potential harmful substances such as polycyclic aromatic hydrocarbons, heterocyclic amines and N-nitroso compounds, acting for the responsible of various cancers and damage to heart muscle made werden2, 3, 4 Heterocyclic amines are a risk factor for several tumor types, particularly for colon cancer. In the literature, but also the stomach, esophagus, prostate, pancreas, kidney and breast cancer with heterocyclic amines implicated in 5th Meat and eggs then extend in all foods produced by their tryptophan-rich. Udenfried et al. noted that excess tryptophan in cancer cells, which greedy and used for the production of serotonin, which causes serious disruption in the body. Cancer cells are well known, long before the Occurrence of overt cancer in the blood. Kerr et al. also showed that tobacco smoke blocked the tryptophan metabolism and enriches the blood as a result of carcinogenic Orthoaminophenolen. Stare emphasized the importance of pyridoxine (vitamin for the conversion of tryptophan to nicotinic acid (B vitamin) and the metabolic regulation particularly in the tissues of liver, skin and nerves. Pyridoxine and magnesium deficiency introduced experimentally at nearly 1,000, '"the animals calcium oxalate Kidney and bladder stones out, which could be prevented with a good supply of magnesium and pyridoxine. Pyridoxine deficiency affects to Halden in the more sustainable the higher the total protein intake is 6

is exciting to observe how the human body reacts to the supply of meat. Comparing the blood of a meat eater and vegetarians in the dark field microscope, the blood shows the vegetarians clear cell structure, good flow properties and improved oxygen uptake. Unlike the other hand, the meat eaters. Because the blood shows irritated immune system, poor flow properties, reduced oxygen uptake and "money roll forming. One of the most revealing facts (Dr. Edward Bach observed as the first) is perhaps that the life of the human intestinal bacteria important change occurs when you absorb meat in his diet. Dr. Beddow Bayly, said in a lecture on "The scientific basis of vegetarianism:" In the newborn child of the contents of the lower intestine portion is acid in its reaction. This promotes the growth of bacteria, which inhibit the development of rot-causing organisms. The latter can only thrive in an alkaline medium. The acidity increases in starch digestion. . . The shift to animal food does this reaction and prepares the way the growth of microorganisms that produce toxins and thus not only undermine the health, but also in the place of vitamin B12 . Try to put (sic) and other blood-forming substances "
After eating meat is observed the following: •
observed a fatigue that is lacking in meatless meals.
• an increase in temperature of the blood was observed, which is missing in a vegetarian diet.
• a proliferation of white blood cells (Leukozythose), which is absent in the vegetarian-control case.
• an increase in the tack (viscosity) of blood level, which at sufficient purely vegetarian diet is not the case.
• a reduction in the alkalinity of the blood, while in control of the vegetarian meal is not reduced.

is very interesting to now determine that we are in these five symptoms (fatigue, temperature increase, Leukozythose, viscosity, alkalinity reduction) and found almost exactly in all essential features of the natural defense reaction of the human organism, on the intrusion of a hostile power (infection, foreign bodies, etc.) used to be regular. These observations have been identified by Prof. Dr. Staehlin.
A further fact that meat is not healthy, so our immune system weakens, came from the working group to Ajit Varki of the University of California at San Diego. Meat, milk and milk products contain a substance that is foreign to the body. However, expanding the body, this substance, a chemical derivatives of the sugar, the N-glycolylneuraminic
(Neu5Gc), in his own organs. Although, the body most of the Neu5Gc from again, but a small percentage of the cells to build into their cell glyco-and lipoproteins. Nevertheless, the immune system recognizes the foreign sialic acid and makes antibodies against it.

Animal proteins have been and are still regarded as high quality and superior compared to the vegetable proteins. It used to be even that animal proteins are essential for life. This view has to correct you on closer examination. The protein of meat is indeed high (except potato and soy protein) but that does not mean that animal protein is better. For animal proteins have disadvantages that vegetable proteins do not have. For one thing, more vegetable proteins than animal proteins verzweigtketige amino acids, and these are easier to digest. Animal proteins, however, are rich in sulfur-containing amino acids Cysteine and methionine and have a larger share of the aromatic amino acids phenylalanine and tyrosine. Excessive intake of these two groups of amino acids by promoting their degradation to phenol and cresol, the skin and colon cancer, has been implicated in several degenerative Erkrankuingen related seventh

When evaluating a protein, the ratio of the various amino acids to each other is as important as the presence of essential amino acids. Plant proteins produce higher blood levels of arginine and glycine than proteins of animal origin and prevent clogging of arteries and atherosclerosis 8th
Animal proteins have, as described, with the exception of arginine usually higher levels of essential amino acids. It is likely that the ratio of Lycin to arginine was significant for assessing whether a protein can induce atherosclerosis. Studies have shown that rabbits develop atherosclerosis and have increased cholesterol levels when given feeding animal proteins. This is true even if their food is cholesterol free. If you give them vegetable proteins such as soy, these effects are not observed. Henceforth it was shown that proteins of plant Origin, the extent of sclerosis even in those animals lowered the cholesterol were fed.

Recent studies have shown conclusively that increased animal protein cholesterol levels, while contributing vegetable proteins to lower cholesterol levels in animals and humans 9 . Obviously, the ratio of lysine to arginine, a significant role in the process of cholesterol reduction. The concentration of various other amino acids are also involved.

protein rich plant foods also contain other nutrients, vitamins and minerals that improve the digestion and absorption of food. to obtain the modern trend to finishing plant protein sources with the aim of protein concentrates as a substitute for animal products, removed all those extra components.
animal-protein diets typically contain little carbohydrates especially low dietary fiber. In reaching typical Western diet of partially digested protein up to 12 g of the colon in the form of proteins, peptides and amino acids 10.
use in low carbohydrate levels, the bacteria in the colon, these protein radicals for their own metabolic needs and release during this process ammonia, which in turn increases cell proliferation, affects DNA synthesis and colon cancer (= cancer) is brought into connection. Furthermore, the amino acids phenylalanine and tyrosine by Escherichia coli Darmkakterien Bacteroides fragile and are metabolized. It falls to phenol, which, as we have seen, is responsible for skin and colon cancer. The phenol levels in urine increase in meat consumption, and fall off if more fibers are present 11th
Another disadvantage of animal protein is the high concentration and have part of the animal food. ie, animal foods are often high in protein levels, which seems at first glance to be favorable. Because high concentrations of amino acids in the intestine lead to the formation of new amino acid receptors in the intestinal epithelium and thus increase the absorption of amino acids 12th Only a fraction of these amino acids is used to meet the protein needs of our body. The excess can be converted into a form which the body either save or use as an energy source. Excess protein can not be saved as such because the organism is only equipped to fat in fat or carbohydrates in the form of glycogen store in the liver or muscles. To meet these requirements, the amino acids are metabolized. This transaction comes on phenol. The amino group is split off to form ammonia, which is extremely toxic to the body. Ammonia is then in the less toxic compound urea, which is excreted by the kidneys. This excess metabolites of the amino acids are harmful. It would therefore be well to limit their production in that it reduces in the first place, the protein intake and increase carbohydrate consumption.

A significant correlation between the consumption of animal proteins and the formation of kidney stones. What is particularly found in the affluent societies.
The best example is India. In the northern region of India, the consumption of animal protein is 100% higher than in southern India, and consequently there is the occurrence of kidney stones for more than four times the 13th

An animal protein-rich diet leads to the formation of calcium oxalate crystals because the composition of urine changed so that the ability to prevent the formation of crystals affected, 14

The calcium and uric acid levels rise in urine after the consumption of animal protein, while the Zitratspiegel decreases. This decrease in Zitratspiegel reduces the ability of urine to prevent crystallization. High-protein diets, especially animal proteins also lead to a significant kalziuretischen effect, ie a loss of calcium in the urine 15, 16, 17

animal protein contains higher concentrations of sodium sulfur-containing amino acids and honest, both of which lead to calcium loss in each 18th The catabolism of supplied in the diet increases the sulfur-containing amino acids Säureexkretionsrate by the kidneys, and this acid load directly prevent the renal reabsorption of calcium and has a calcium loss.

All these disadvantages are in the scientific investigations and studies, you can carried out in the last 20 years on this issue. Above all, clear that meat increases cancer risk considerably. The cancer rate is lower in vegetarians by 20 to 50% less than meat-eating people - regardless of cigarette smoking, body weight and socio-economic Verhältnissen19. The study by the Ontario Cancer Institute has concluded that the occasional consumption of meat, the risk of women developing breast cancer, increased by 13%. If large quantities of meat consumed, the risk increases by 17%. The researchers analyzed 45 individual studies to fat in the diet and breast cancer. The data of 580,000 patients and 25,000 healthy women were analyzed with respect to known and potential risk factor of 20 The most comprehensive research study ever conducted in the History of Medicine and was led by Dr. Takeshi Hirayama on, showed that women who eat meat every day, are four times more likely to develop breast cancer than women who have little or no meat eating 21st
is clear evidence that meat to suffer the risk of colorectal cancer in some cases increased significantly. The cancer risk is in women who eat red meat a day, 250% higher than in women less than once per Months eating meat 22nd The cancer risk is in people who eat red meat once a week, 38% higher than for people who give up red meat completely 23rd The cancer risk is in people who eat chicken once a week, 55% higher than in those who eat no poultry 24th The cancer risk is in people who eat poultry four times a week, higher by 200 to 300% than in those who take no poultry to be 25th
In the effort to isolate exactly responsible for the development of cancer dietary factors led Dr. Berg and his colleagues at the U.S. National Cancer Institute, a detailed study, in which the colon cancer rates were studied at least their connection with as many as 119 different foods. The insights gained from this research, Dr. Berg has published in the Journal of the National Cancer Institute. No other food even close could such a clear link be established for colon cancer development as in the flesh. Dr. Berg wrote: "The risks posed by beef, pork and poultry rose in proportion to the dangers of which quantities consumed. It seems like there is an exact relationship between cause and effect. "26 The digestion of meat in the large intestine causes the formation of highly carcinogenic substances. Carnivores, large Amounts of bile acids, particularly deoxycholic acid, produce to process the meat can. Deoxycholic acid is converted by Chlostridienbakterien in our intestines into potent carcinogens. The necessarily higher Desoxycholinsäurekonzentration in the digestive tract of meat eaters is one of the reasons for vegetarians compared to much higher rate of colon cancer. John Potter, one of the leading American Krebsepidemiologen, summarizes the status thus: "Despite the clear genetic influence plays a crucial role in the lives of cancer formation. The studies conducted so far show that in colon cancer ... a high vegetable and fruit consumption associated with a reduced risk is that can not be explained solely by the fiber content. Furthermore, the consumption of meat is associated with an increased risk, which in turn can be explained not only by the fat content. 27 The American scientist Dr. Walter Willet, who conducted the most extensive medical study of the causes of cancer, said after finishing his studies: "If you look at the data, the optimal proportion of meat in the diet is zero." 28 Cristina Bosetti and their employees from the "Instituto di Richerche Farmamacologiche in Milan" examined the eating habits of 1,031 women who were diagnosed with epithelial ovarian cancer (ovarian cancer). They compared the diet of patients with a healthy 2,411 women. Thus increasing meat, sugar and bread, the risk of developing Eieristockkrebs. Vegetables, especially legumes prevent cancer 29th However, not only for cancer seems meat main or partly responsible, but also for other of the many lifestyle diseases like hypertension, kidney stones, atherosclerosis, osteoporosis, allergies, diabetes, rheumatic diseases, etc.
first time in 1992 was a correlation between increased iron stores stocks and a 2.2 fold described an increased risk of heart attack. This finding has been by other Studies confirmed, 30, 31.
The heme iron from red meat is ten times better absorbed than iron plant origin. Between the heart attack risk and intake of heme iron is a positive relationship.
excess iron is a sculptor of free radicals and damaged by oxidative stress, LDL. The oxidative damage to LDL is again the most important pathogenetic principle for the formation of foam cells and atherosclerotic plaques.

became so only in January, a 12-year-long study in the Journal "American Journal of Clinical Nutrition published. In this, with over 30,000 participants extensive study, a correlation between the iron intake of red meat and the incidence of diabetes has been found of the type-2. Other risk factors such as obesity could be excluded as well as the negative influence of iron of vegetable origin 32nd From this perspective seems meat is not the best source of iron to be if you look at these studies. It is also proven that meat is the main cause of gout. Dr. Hyon K. Choi of Massachusetts General Hospital in Boston and his colleagues in the New England Journal of Medicine "(350, 2004, 1093) published a study in which more than 47 000 men studied for over 12 years. During the study, at 730 men first diagnosed with gout disease. After analyzing the data while the rate of gout disease among the one in five men with the highest consumption of meat (meat or meat products on average 2.5 meals a day), 40 percent higher than the one in five men with the lowest consumption (meat on average 0.5 meals a day).
particularly at risk for gout disease are the results of the study, people taking to the main meal of many beef, pork or lamb meat. When
highest consumption of fish and shellfish (0.8 meals per day) had the gout rate was 50 percent higher than in the group with the lowest consumption (0.04 meals per day), according to the researchers. There had been no relationship between the amount consumed, however purine-rich vegetables and the incidence of newly diagnosed gout disease 33rd

Comparing the health status of vegetarians and omnivores, the vegetarians have very often in better health than omnivores. This is in view of the health risks of meat as no surprise. In the study by the London School of Hygiene and Tropical Medicine, one of the most extensive vegetarian studies with a duration of over 12 years and 11,000 participants, it was found that vegetarians more frequent ideal weight, lower blood pressure, Bluttfett and uric acid levels and improved kidney function have. The mortality rate was 20% and the cancer death rate by 40% lower than in the control group, meat-34th Scientists at the Loma Linda University in California, led by one of the most extensive studies with more than 24,000 subjects. The findings of this study appeared in the American Journal of Clinical Nutrition. The heart attack death rate in ovo-lacto vegetarians was only a third of heart attack death rate of meat-eating population. The heart attack death rate in vegans was only about a tenth of the 35 meat-eaters One reason that the risk for vegetarians and vegans to die of heart attack, is much lower, the salicylic acid. Of these, vegetarian up to twelve times more blood than meat-eaters. According to the researchers, who have higher levels of salicylic acid in vegetarians to reduce heart disease. The substance that is contained in the aspirin effect, anti-inflammatory and can processes that lead to a narrowing of blood vessels to prevent 36. Salicylate act via a mechanism of inhibition of inflammation by preventing the transcription of cyclooxygenase 2 (COX 2), and inhibition of prostaglandin F2alpha in the intestinal mucosa, which occurs at a concentration of 0.1 mmol per liter. These are values that were achieved in the vegetarians. Also vegetarians in their diet in general, more antioxidants than meat eaters. Whether the higher intake protects against atherosclerosis-promoting oxidation, studied four female researchers from Slovenia in 19 lacto-ovo-vegetarians. The test subjects had more antioxidant substances such as vitamins A, C, E, beta carotene and glutathione in the blood than non-vegetarians. The increase was only Vitamin C significantly. Was also significantly higher in the vegetarians, the total antioxidant capacity of the blood and the ratio of vitamin E to cholesterol, which is an indicator of the oxidation. At the same time, the vegetarians had lower cholesterol levels 37th
we consider, this figures to make identifying that meat for many of today in the industrialized nations widespread diseases main or is responsible, or is related, so no meat is regarded as a healthy and valuable food, but as a stimulant, that should be consumed as little as possible. There will be many in future studies on this subject, which most likely this show sucking.

I sent about 25 pages of this work to various organizations by mail with articles by Dr. T. Colin Campbell, Prof. Dr. med Dean Ornish, Dr. Caldwell B. Esselstyn and Dr. John McDougall on the subject. . This researcher is not Dieter Bohlen, whose opinion no one cares. All these scientists geören the most famous in the U.S. who have conducted studies, speakers and conduct of meetings are part of hospitals. The DGE wrote to me after about a half months with a thank you for the letter, and the statement that there is currently no scientific grounds to advise against meat. In about the same support to other government organizations. Things were very different from organizations such as leg UGB, FHI, JIH, etc., that neither the state nor any industries (such as CMA) are supported. General has worked for me, the DGE has long Disqualified. The highlight was sure Mr. Poodle. It is not so long ago, the DGE warned of a whole food, on the grounds that it could lead to Mangelerscheiungen. (We know this reasoning is not from somewhere?)

Quellen:
1. New Scientist 08. Sep 2003
2. Tricker, A.R. and R. Pn. 1990. Chemical food contamination in the initiation of cancer. Pro. Of the Nutritional Society. 49:133-144.
3. Sugimara, T. Carcinogenicity of mutogenic hetero-cyclic amines formed during cookinj process. Mutation Research 150:33-41
4. Bingham, S.A. Meat, starch and nonstarch poly-saccarides and large bowel cancer. Am. J. Clin. Nutr. 48:762-7
5. Matos E et al: Review on meat consumption and cancer in South America; Mutat Res 2002 Sep 30; 506-507(C): 243
6. Dr. Ralph Bircher auf einem Vortrag auf dem Jahrestreffen der Vegetarier in Konstanz Pfingsten 1970.
7. Bone, E., Tamm, A. Hill. M. The production of urinary phenols by gut bacteria. Am. J. Clin. Nutr. 29:145-54
8. Sanchez, A. Horning, M.S., Wingeleth, D.C. Plasma amino acids in humans fed plant proteins. Nutrition Reports international. 28:3
9. Sanchez, A. Horning, M.C. Shavlik, G.W. Wingeleth, D.X. Hubbard, R.W. Changes in levels of cholesterol associated with plasma amino acids in humans fed plant proteins Nutr.Rep.Int. 32:1047-1056
10. Gibson, J.A.; Sladen, G.E; Dawson, A.M. Protein absorption and ammonia production: the effect of dietary protein and removal of the colon Br.J. Nutr. 33:61-5
11. Cumming J.H, M.J. Bone, E.S, Branch, W.J, Jenkins, D.J.A; The effect of meat protein and dietary fibre on colonic function and metabolism. Il Bacterial metabolites in feces and urin. Am.J. Clin. Nutr. 32 :2094-101
12. Karasov, W.H,. J.M. Diamond. Adaptive regulation of sugar and amino acid transport by vertebrate intestine: Editorial review. The American Physiological Society
13. Goldfarb, S. 1988. Dietary factors in the pathogenesis and prophylaxis of calcium nephrolithiasis. Kidney International 34:544-555
14. : Kok. D.J. lestra. J.A., Dooronbos, C.j., Papapoules, S.E. The effect of dietary excesses in animal protein and in sodium on the composition and the crystalllization kinetics of the calzium oxalate monohydrate in the urines of healthy men. J.Clin.Endocrinol.Betam. 71:861-867
15. Howe, J.C. Postprandial response of calcium metabolism in postmenopausal women to meals varying in protein level/source. Metabolism. 39:1246-1252
16. Einhorn, T.A. Levine, B. Michel, O. Nutrition and bone. The Orthopedic Clinics of North America. 21:43-50
17. Kitano, T., Esashi, T. Azami. Effect of protein intake of mineral (calcium, magnesium, and phosphorus) balacne in Japanese males. J.Nutr. Sci. Vitaminol. 34:987-389
18. Goldfarb, S. 1988. Dietary factor in the pathogenesis and prophylaxis of calcium nephrolithiasis. Kidney Internation. 34:544-555// Zemel.M.B. Calcium utilization, effects of varying level and scource of dietary proteins. Am.J.Clin.Nutr. 48-880-3
19. Chang-Claude, J.., et al., “Mortality Pattern of German Vegetarians after 11 Years of Follow Up “, Epidemiology 3 (1992):395-401; Thorogood, M., et al., “Risk of Death from Cancer and Ischaemic Heart Disease in Meat and Non-Meat Eaters”, British Medical Journal 308 (1994):1967-70
20. British Journal of Cancer (2003); 89: 1672-1685
21. Hirayama, T., Bericht auf der Conference on Breast Cancer and Diet, U.S.- Japan Cooperative Cancer Research Program, Fred Hutchinson Cancer Cetner, Seattle, WA,
22. American Association of Endocrine Surgeons Presidential Address:Beyond Surgery, Caldwell Esselsytn , San Jose, CA, April 15, 1991
23. Ebd.
24. Ebd.
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26. Journal of the National Cancer Institute, Dez. 1973, S. 1771
27. Potter, JD: Cancer Causes and Control 1996/7/.S127-146
28. “Our Food Our World” Earth Save, Santa Cruz
29. International Journal of Cancer 2001, 93, 911-915
30. Tanaka T et al: Vegetarian diet ameliorates symptoms of atopic dermatits through reduction of the number of peripheral eosinophils and PGE2 synthesis by monocytes; J Physiol Anthropol Appl Human Sci 2001 Oct; 20(6): 353-61
31. Klipstein-Grobusch K et al: Dietary iron and risk of myocardial infarction in the Rotterdam Sudy; Am J Epidemiol 1999 Mar 1; 149(5): 421-8
32. Am. J. Clin. Nutr. Jan. 2004; 79(1): 70-5
33. Ärzte Zeitung, 23.03.2004
34. British Medical Journal, 25.06.94
35. Phillips, R.: “Coronary Heart Disease..”, Abstract American Public Health Association Meeting, Chicago, 16-20.11.
36. Blacklock, C. J. et al, “Salicylic acid in the serum of subjects not taking aspirin. Comparison of salicylic acid concentrations in the serum of vegetariens, non-vegetariens, and patients taking low dose aspirin” J. Clin. Pathol 2001; 54:553-555
37. Nagyova, A. et al.: LDL oxidizability an antioxidative status of plasma in vegetarians. In: Annals of Nutrition and Metabolism 42, S. 328-332, 1998

Quelle

Acne Solodyn How Long To Work

meat consumption is not necessary! Nena

meat - a controversial food

The belief is widespread that meat is part of a balanced and healthy diet. 1-3 times a week you should consume meat. Meat, it is argued, is such a valuable food because it contains a high quality form of protein, iron, vitamins, etc.. It is true that in meat protein, iron, vitamins, etc. in good or better shape than is present in plants. But is a food, meat here now, once healthy, when the nutrients it contains?
No, because there are many other factors play a role that it To decide whether a food (in spite of nutrients) is healthy or not. If a food from a nutritional point of view many disadvantages, so it can hardly be classified as healthy. And it is these disadvantages are obvious in the meat. Meat is not on closer look, what it is often thought.

Human Anatomy
The first question that must first be clarified is whether we humans ever have the anatomical-physiological condition to eat meat. It is clear that man is able to eat meat. But this does not mean that we are created to represent flesh and a species-appropriate foods. The Fleisch1 person eats for about 2.5 million years ago. Previously, the man ate mostly plant in the form of leaves, fruits, herbs, roots, viewing the development of nutrition in humans can be said that the man, except for the earliest human ancestors who ate mainly insects, most period of his history of plants fed. The animal diet was nutritionally rather insignificant and consisted of small organisms such as insects and lizards. Only with the beginning of agriculture came the animal diet to a greater role, and was also here that the main constituent of plant food until the beginning of industrialization. This is confirmed by our anatomical and physiological characteristics. Often the argument is made that the teeth of the people clearly shows that man is an omnivore because they can eat meat.

must be mentioned given that the person eats in the first place (cooked) lean meat. For eating raw bones and giblets or the digestive or the teeth of people are suitable.

The anatomy of carnivores
Looking at the teeth of a predatory animal (eg, a wild cat) so you can see the pointed pyramid-shaped cheek teeth, tear-and a strongly developed canines. Comparing these teeth with the teeth of man, it is noticeable that when People just flattened teeth particular, the posterior molars, are available. Man has the dullest vagina teeth of all primates. The signs of wear on the molars in Australopithecus suggest an intense chewing plant foods. Thus we see that the bit is set for the human plant food. The teeth of man is a typical Kaugebiss while the teeth of predators for the bone-crushing, cutting and tearing is created (scissors bite, crushing scissors bite).

The tongue of a carnivore is rough and thin, while the tongue of a plant eater and man is soft and thick to plant material between the rear molars to push.

The jaw of a meat eater can only vertically (up and down) move to allow the tearing and biting. The jaw of a plant eater and humans can both vertically, as well as moved horizontally to allow the crushing of plants. Next plant eaters and humans have a swallowing mechanism, while carnivores swallow their food.

Digestion & Metabolism
The human digestive tract is relatively clear information as to that of modern man and his ancestors is set mainly on plant foods. The large intestine of man has certain muscle fibers Taëni haustra and, in the large bowel fermentation chambers at times can make the reduction of indigestible food components. Taëni are characteristic features of plant eaters and omnivores with mainly vegetable diet, the stomach of man and plant eaters has an elongated shape with a complicated structure with a little hydrochloric acid and pepsin (= protein cleaving enzyme). The walls of the intestines are full of curved deep pockets to the supplied food to good use. The stomach of a carnivore however, is a simple round "bag" with ten times more hydrochloric acid to tough bones, offal, animal muscles to digest etc.. The walls of the intestines of carnivores are soft and short, so quickly drop can be excreted.

The liver, the liver of CP produces the enzyme uricase. Uricase is used for the decomposition of uric acid. With the help of this enzyme are carnivores and omnivores capable of 10 - to split up 15 times as much uric acid, such as plant eaters and humans, for plant eaters and humans do not possess the enzyme uricase, they can only reduce the body itself formed uric acid. When too much uric acid or uric acid excretion disorders in humans can accumulate in the tissue and lead to gout. One problem is that carnivores and omnivores do not know.

is also the digestive systems of carnivores and omnivores capable of greater amounts of to reduce foreign cholesterol. Plant eaters and humans, however, are not able to build larger amount of foreign cholesterol.

The morphology of the human dentition and its anatomical environment and the digestive tract are an important factor for membership of the people. Other key factors that show that man is destined to plant eaters.

So is the blood and urine pH at Esser plants and human alkaline, acidic contrast, in carnivores. In the case of carnivores, all four legs with claws to cling to the flesh. When the herbivores are the feet with hooves or in primates, the individual hands and feet with nails. The hands are well designed to facilitate fruit, vegetables, etc. to take to pick and peel.

These features indicate that meat that we consume today, that is mainly roasted lean meat, can not possibly be described as humanely and naturally.

Nutritional aspects
But not only the anatomical and physiological characteristics show the disadvantages of meat, but also Nutritional points. Thus contains large amounts of meat the arachidonic acid. These fatty acid-inflammatory effect in large quantities and can lead to rheumatic diseases. Most Arachidonic acid containing lard (1700mg), pig liver (870mg), calf liver (352mg), egg yolk (297mg) and bacon (250mg). Meat also contains many hydroxyl radicals, which is particularly connected with the digestion and during storage starting hemolytic decomposition processes of the blood pigment. These radicals attack cells and tissues and substances are associated with different diseases. Also, meat contains high amounts of purines. The degradation of purines, uric acid is formed. If too much purines supplied through the diet or may not be the uric acid excreted in the urine in sufficient quantity, is an elevated uric acid levels in Blood the episode, which leads to deposits in joints of uric acid crystals (=> gout). As a result of gout can also occur Renal function and kidney stones.

When frying, grilling and smoking have caused other potential harmful substances such as polycyclic aromatic hydrocarbons, heterocyclic amines and N-nitroso compounds, which occur for various cancers and damage to heart muscle blamed werden2, 3, 4 Heterocyclic amines are a risk factor for several tumor types, particularly for colon cancer. In the literature, but also the stomach, esophagus, prostate, pancreas, kidney and breast cancer with heterocyclic amines implicated in 5th Meat and eggs then extend in all foods produced by their tryptophan-rich. Udenfried et al. noted that excess tryptophan in cancer cells, which greedy and used for the production of serotonin, which causes serious disruption in the body. Cancer cells are well known, long before the appearance of overt cancer in the blood. Kerr et al. also showed that tobacco smoke blocked the tryptophan metabolism and enriches the blood as a result of carcinogenic Orthoaminophenolen. Stare emphasized the importance of pyridoxine (vitamin B) for the conversion of tryptophan to nicotinic acid (B vitamin) and the metabolic regulation particularly in the tissues of liver, skin and nerves. Pyridoxine and magnesium deficiency introduced experimentally at nearly 1,000, '"the animals produce calcium oxalate kidney and bladder stones, which could be prevented with a good supply of magnesium and pyridoxine. Pyridoxine deficiency affects to Halden in the more sustainable the higher the total protein intake is 6

is exciting to observe how the human body reacts to the supply of meat. Comparing the blood of a meat eater and vegetarians in the dark field microscope, the blood shows the vegetarians clear cell structure, good flow properties and improved oxygen uptake. Unlike the other hand, the meat eaters. Because the blood shows irritated immune system, poor flow properties, reduced oxygen uptake and "money roll education." One of the most revealing facts (Dr. Edward Bach observed as the first) may occur that in the life of the human intestinal bacteria significant changes as soon as one takes meat in his diet. Dr. Beddow Bayly, said in a lecture on "The scientific basis of vegetarianism:" In the newborn child of the contents of the lower intestine portion is acidic in its response, which promotes the growth of bacteria that thrive inhibit the development of putrefactive organisms latter.. increases only in an alkaline medium. The acidity in starch digestion . . . The shift to animal food does this reaction and prepared for the growth of microorganisms, the way that produce not only toxic substances, and thus undermine the health, but to sit at the place of vitamin B12 and other blood-forming substances seek. "

After eating meat the following shall be observed:..

• observed a fatigue that is lacking in meatless diet
• an increase in temperature of the blood was observed, which is missing in a vegetarian diet
an increase in white blood cells (Leukozythose) • that the vegetarian control case is missing.
• a Increase the tack (viscosity) of blood level, which at sufficient purely vegetarian diet is not the case.
• a reduction in the alkalinity of the blood, while in control of the vegetarian meal is not reduced.

is very interesting to now determine that we are in these five symptoms (fatigue, temperature increase, Leukozythose, viscosity, alkalinity decrease) almost exactly, and again in all the essential features of the natural defense reaction of the human organism which apply to burglary of a hostile power (infection, foreign bodies, etc.) usually take place regularly. These observations have been identified by Prof. Dr. Staehlin.

A further fact that meat is not healthy, so weakens our immune system, came from the working group to Ajit Varki of the University of California at San Diego. Meat, milk and milk products contain a substance that is foreign to the body. However, expanding the body, this substance, a chemical derivatives of sugar containing N-glycolylneuraminic acid (Neu5Gc), in his own organs. Although, the body most of the Neu5Gc from again, but a small percentage of the cells to build into their cell glyco-and lipoproteins. Nevertheless, the immune system recognizes the sialic acid and other makes antibodies against it.

proteins
Animal proteins have been and are still regarded as high quality and superior compared to the vegetable proteins. It used to be even that animal proteins are essential for life. This view has to correct you on closer examination. The protein of meat is indeed high (except potato and soy protein) but that does not mean that animal protein is better. For animal proteins have disadvantages that vegetable proteins do not have. For one thing, more branched-chain amino acids than vegetable proteins, animal proteins, and these are easier to digest. Animal proteins, however

are rich in the sulfur-containing amino acids cysteine and methionine and have a larger share of the aromatic amino acids phenylalanine and tyrosine. Excessive intake of these two groups of amino acids by promoting their degradation to phenol and cresol, the skin and colon cancer, has been implicated in several degenerative Erkrankuingen related seventh

When evaluating a protein, the ratio of the various amino acids to each other is as important as the presence of essential amino acids. Plant proteins produce higher blood levels of arginine and glycine than proteins of animal origin and prevent clogging of arteries and atherosclerosis 8th Animal
Proteins have, as described, with the exception of arginine usually higher levels of essential amino acids. It is likely that the ratio of Lycin to arginine was significant for assessing whether a protein can induce atherosclerosis. Studies have shown that rabbits develop atherosclerosis and have increased cholesterol levels when given feeding animal proteins. This is true even if their food is cholesterol free. If you give them vegetable proteins such as soy, these effects are not observed. Henceforth it was shown that proteins of plant origin, decreased the extent of sclerosis even in those animals that were fed cholesterol.

Recent studies have shown conclusively that animal proteins increase the cholesterol level, while vegetable proteins contribute to lower cholesterol levels in animals and humans 9th Obviously, the ratio of lysine to arginine, a significant role in the process of cholesterol reduction. The concentration of various other amino acids are also involved.

-protein plant foods also contain other nutrients, vitamins and minerals that improve the digestion and absorption of food. to obtain the modern trend to finishing plant protein sources with the aim of protein concentrates as substitutes for animal products from all these additional components.

animal-protein diets typically contain little carbohydrates especially low dietary fiber. In reaching typical Western diet of partially digested protein up to 12 g of the colon in the form of proteins, peptides and amino acids 10th

use in low carbohydrate levels, the bacteria in the colon, these protein radicals for their own metabolic needs and release during this process ammonia, which in turn increases cell proliferation, affects DNA synthesis and colon cancer (= cancer) is brought into connection. Furthermore, the amino acids phenylalanine and tyrosine by Darmkakterien Bacteroides fragile and Escherichia coli metabolism. It falls to phenol, which, as we have seen, is responsible for skin and colon cancer. The phenol levels in urine increase in meat consumption, and fall off if more fibers are present 11th

Another disadvantage of animal protein is the high concentration and the part of the animal foods have. ie, animal foods are often high in protein levels, which seems at first glance to be favorable. Because high concentrations of amino acids in the intestine lead to the formation of new amino acid receptors in the intestinal epithelium and thus increase the absorption of amino acids 12th Only a fraction of these amino acids to meet the protein needs of our Body used. The excess can be converted into a form which the body either save or use as an energy source. Excess protein can not be saved as such because the organism is equipped to store fat in fat or carbohydrates as glycogen in the liver or muscles. To meet these requirements, the amino acids are metabolized. This transaction comes on phenol. The amino group is split off to form ammonia, which is extremely toxic to the body. Ammonia is then in the less toxic compound urea, which is excreted by the kidneys. This excess metabolites the amino acids are harmful. It would therefore be well to limit their production in that it reduces in the first place, the protein intake and increase carbohydrate consumption.

A significant correlation between the consumption of animal proteins and the formation of kidney stones. What is particularly found in the affluent societies.

The best example is India. In the northern region of India, the consumption of animal protein is 100% higher than in southern India, and consequently there is the occurrence of kidney stones for more than four times the 13th

An animal protein-rich diet leads to the formation of calcium oxalate crystals because the composition of urine changed so that the ability to prevent the formation of crystals affected, 14

The calcium and uric acid levels rise in urine after the consumption of animal protein, while the Zitratspiegel decreases. This decrease in Zitratspiegel reduces the ability of urine to prevent crystallization. High-protein diets, especially animal proteins also lead to a significant kalziuretischen effect, ie a loss of calcium in the urine 15, 16, 17

Animal protein contains higher concentrations of sodium sulfur-containing amino acids and very, both of which lead to calcium loss in each 18th The catabolism of supplied with food sulfur-containing amino acids increases the Säureexkretionsrate by the kidneys, and this acid load directly prevent the renal reabsorption of calcium and has a calcium loss.

studies
All these disadvantages are also apparent in the scientific investigations and studies carried out in the last 20 years on this issue. Above all, clear that meat increases cancer risk considerably. The cancer rate is lower in vegetarians by 20 to 50% less than meat-eating people - regardless of cigarette smoking, body weight and socio-economic Verhältnissen19. The study by the Ontario Cancer Institute has "come to the conclusion that the occasional consumption of meat, the risk of women developing breast cancer, increased by 13%. If large quantities of meat consumed, the risk increases by 17%. The scientists analyzed from 45 individual studies of dietary fat and breast cancer. The data of 580,000 patients and 25,000 healthy women were analyzed with respect to known and potential risk factor of 20 The most comprehensive research study ever conducted in the History of Medicine and was led by Dr. Takeshi Hirayama on, showed that women who eat meat every day, are four times more likely to develop breast cancer than women have little or eat no meat at 21st

is clear evidence that meat to suffer the risk of colorectal cancer in some cases increased significantly. The cancer risk is in women who eat red meat a day, 250% higher than women who eat meat less than once per month 22nd The cancer risk is in people who eat red meat once a week, 38% higher than for people who give up red meat completely 23rd The cancer risk is in people who eat chicken once a week, 55% higher than in those who eat no poultry 24th The cancer risk is in people who eat poultry four times a week, higher by 200 to 300% than in those who take no poultry to be 25th

In the effort to isolate exactly for the development of cancer responsible nutritional factors that led Dr. Berg and his colleagues at the U.S. National Cancer Institute, a detailed study, in which the colon cancer rates were examined for their relationship with as many as 119 different foods. The insights gained from this research, Dr. Berg has published in the Journal of the National Cancer Institute. No other food even close could such a clear link be established for colon cancer development as in the flesh. Dr. Berg wrote: "The beef, pork Poultry and dangers of which increased in proportion to the quantities consumed. It seems like there is an exact relationship between cause and effect. "26 The digestion of meat in the large intestine causes the formation of highly carcinogenic substances. Meat eaters need to produce large amounts of bile acids, particularly deoxycholic acid, in order to process the meat can. Deoxycholic acid is converted by Chlostridienbakterien in our intestines into potent carcinogens. The necessarily higher Desoxycholinsäurekonzentration in the digestive tract of meat eaters is one of the reasons for vegetarians compared to much higher rate of colon cancer. John Potter, one of the leading American Krebsepidemiologen, summarizes the state as follows: "Despite the clear genetic influence plays the way of life a decisive role in cancer development

show The studies conducted so far that in colon cancer ... a high vegetable and fruit consumption with a reduced risk. is connected, which can not be explained solely by the fiber content. Furthermore, the consumption of meat is associated with an increased risk, which in turn can be explained not only by the fat content. 27 The American scientist Dr. Walter Willet, who conducted the most extensive medical study of the causes of cancer, said after completion his inquiries. "If you look at the data considered, the optimum proportion of meat in the diet null" 28 Cristina Bosetti and her colleagues from the "Instituto di Richerche Farmamacologiche in Milan," the diet studied of 1,031 women participating in an epithelial ovarian cancer (ovarian cancer) were diagnosed. They compared the diet of patients with a healthy 2,411 women. Thus increasing meat, sugar and bread, the risk of developing Eieristockkrebs. Vegetables, especially legumes prevent cancer 29th However, not only for cancer seems meat main or partly responsible, but also for other of the many lifestyle diseases like high blood pressure, Kidney stones, atherosclerosis, osteoporosis, allergies, diabetes, rheumatic diseases, etc.

first time in 1992 was a correlation between increased iron stores stocks and a 2.2 fold increased risk of heart attacks described. This finding has been confirmed by other studies 30, 31. The heme iron from red meat is ten times better absorbed than iron plant origin. Between the heart attack risk and intake of heme iron is a positive relationship. Excess iron is a sculptor of free radicals and damaged by oxidative stress, LDL. The oxidative damage to LDL is again the most important pathogenetic principle for the formation of foam cells and atherosclerotic plaques. It was only in January, a 12-year-long study in the journal "American Journal of Clinical Nutrition published. In this, with over 30,000 participants extensive study, a correlation between the iron intake of red meat and the incidence of diabetes has been found of the type-2. Other risk factors such as obesity could be excluded as well as the negative influence of iron of vegetable origin 32nd From this perspective seems meat is not the best source of iron to be if you look at these studies. It is also proven that meat is the main cause of gout. Dr. Hyon K. Choi of Massachusetts General Hospital " in Boston and his colleagues in the New England Journal of Medicine "(350, 2004, 1093) published a study in which studied more than 47 000 men for over 12 years. During the study, at 730 men first diagnosed with gout disease. After analyzing the data while the rate of gout disease among the one in five men with the highest consumption of meat (meat or meat products on average 2.5 meals a day), 40 percent higher than the one in five men with the lowest consumption (meat on average 0.5 meals a day).

particularly at risk for gout disease on the results of the investigation, persons will, for the main meal of many beef, pork or lamb meat. At the highest consumption of fish and shellfish (0.8 meals per day) the rate of gout was 50 percent higher than in the group with the lowest consumption (0.04 meals per day) was, according to the researchers. There had been no relationship between the amount consumed, however purine-rich vegetables and the incidence of newly diagnosed gout disease 33rd

Comparing the health status of vegetarians and omnivores, the vegetarians have very often in better health than omnivores. This is in view of the health risks of meat as no surprise. In the study by the London "School of Hygiene and Tropical Medicine, one of the most extensive vegetarian studies with a duration of over 12 years and 11,000 participants, it was found that vegetarians have a more frequent ideal weight, lower blood pressure, Bluttfett and uric acid levels and improved kidney function. The mortality rate was 20% and the cancer death rate by 40% lower than in the control group, meat-34th Scientists at the Loma Linda University in California, led by one of the most extensive studies with more than 24,000 subjects. The findings of this study appeared in the American Journal of Clinical Nutrition. The heart attack death rate in ovo-lacto vegetarians was only one-third of heart attack death rate of meat-eating population. The heart attack death rate in vegans was only about a tenth of the 35 meat-eaters One reason that the risk for vegetarians and vegans to die of heart attack, is much lower, the salicylic acid. Of these, vegetarian up to twelve times more blood than meat-eaters.
According to the researchers contribute to the higher levels of salicylic acid-vegetarians to reduce heart disease. The substance that is contained in the aspirin effect, anti-inflammatory and can processes that lead to a narrowing of blood vessels to prevent, 36 Salicylate act via a mechanism of inhibition of inflammation, by preventing the transcription of cyclooxygenase 2 (COX 2), and inhibition of prostaglandin F2alpha in the intestinal mucosa, which occurs at a concentration of 0.1 mmol per liter. These are values that were achieved in the vegetarians. Also vegetarians in their diet in general, more antioxidants than meat eaters. Whether the higher intake protects against atherosclerosis-promoting oxidation, studied four female researchers from Slovenia in 19 lacto-ovo-vegetarians. The test subjects had more antioxidant substances such as vitamins A, C, E, beta carotene and glutathione in the blood than non-vegetarians. The increase was significant only for vitamin C. was also significantly higher in the vegetarians the total antioxidant capacity of the blood and the ratio of vitamin E to cholesterol, which is an indicator of the oxidation. At the same time, the vegetarians had lower cholesterol levels 37th

Conclusion

we consider, this figures to make identifying that meat for many of today in the industrialized nations widespread diseases main or is responsible, or is related, so no meat is regarded as a healthy and valuable food but as a luxury food that should be consumed as little as possible. There will be many in future studies on this subject, which most likely these statements . Show

Posted by: Christian Gopal

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