Article #3: The Superiority Of Plant Foods by Ralph Cinque, D.C.
This category could also be designated the detrimental effects of animal foods. All animal products (with the exception of mother’s milk) have certain negative features which make their dietary use questionable. Consider, first of all, the effect that animal foods have upon protein consumption. Even modest use of meat, fish, eggs and dairy foods tends to create a protein overload, and this is one of the most dangerous dietary excesses.
Research has shown that high-protein diets actually promote aging and early degeneration. Too much protein exerts a tremendous burden upon the liver and kidneys. It also leaves acid residues in the blood and tissues which must be neutralized by sacrificing indispensable alkaline mineral reserves.
The process of aging is characterized by the transfer of calcium from the bones to the soft, tissues, that is, to the arteries (arteriosclerosis), to the optic lens (cataracts), to the ureters (kidney stones), to the skin (wrinkles), to the joints (osteoarthritis), to the valves of the heart (producing valvular stenosis and insufficiency), to the tendons and ligaments (producing frozen shoulder) and to other sites. This, of course, leaves the skeleton osteoporotic, leading to the development of stooped posture, a kyphotic spine, spontaneous fractures and other maladies that are so common to the elderly. High-protein diets (due to the accumulation of phosphoric, sulphuric, uric and other acids) accelerate this demineralization of bone and bring about calcific deposits in the soft tissues.
One could argue that nuts and seeds contain as much protein as meats, eggs, etc., and therefore they are as likely to create an excess. However, most people are easily satisfied eating a few ounces of nuts or seeds every day, whereas few people will eat just a few ounces of yogurt. Restaurants serve up to a pound of meat at a sitting, along with other foods. Cottage or ricotta cheese is eaten in huge quantities, even by many so-called vegetarians. The simple truth is that animal proteins tend to promote overeating more so than do plant proteins.
The relationship between high-protein diets and cancer has been clearly established by studying both animal and human populations. Remember that cancerous cells are characterized by runaway protein synthesis and rapid cellular division. Protein synthesis is accelerated by increased protein intake, so it is not surprising to discover that cancer bears a close tie to excess protein. There is a direct correlation between the amount of protein in the diet and the incidence of cancer on a worldwide basis. Americans, Australians and West Europeans, who ingest the largest amounts of protein, also have the greatest incidence of cancer, whereas the rural Chinese, the East Indians and native peoples of Latin America have the lowest cancer incidence. This is no casual relationship and it cannot be written off by blaming it on the “stress of modern life.”
Animal products are loaded with the worst kind of fat—saturated, cholesterol-laden animal fat. A mountain of evidence has been accumulated relating high animal fat intakes with the development of cardiovascular disease (which is characterized by the deposition of saturated fat and cholesterol in the intimal layer of arteries), and many different malignancies including breast cancer, colon and rectal cancers, and cancer of the liver. Even such diverse conditions as multiple sclerosis and diabetes have been related to the consumption of animal fats. As we have already stated, heated animal fats have been shown to be even more carcinogenic, and considering that Americans take all of their flesh, milk and eggs well cooked, it’s no wonder that one in four eventually succumbs to cancer. Paradoxically, those people who subsist on low-fat, low-protein, largely vegetarian, unrefined diets experience very little cancer. The incidence of cancer, cysts, tumors and heart disease among American Seventh Day Adventists is approximately half the national average. This is quite remarkable considering that only about half of this group are thought to be vegetarian.
Flesh, fish, yogurt and cheese contain various putrefactive products resulting from their bacterial decomposition. Putting partially-spoiled food in the body can hardly be considered a Hygienic practice, despite the arguments of the fermented food enthusiasts. Flesh also contains considerable quantities of the end products of metabolism (like uric acid) which are held up in the tissues at the time of death. These wastes are poisonous, irritating and burdensome to the body. Considering also that animal products tend to be reservoirs for pesticides, herbicides and various other drugs and inorganic contaminants, there are many good reasons to avoid using them.
Excerpt from an article by Ralph C. Cinque, D.C., entitled “Hygienic Considerations in the Selection of Foods,” which was published in Dr. Shelton’s Hygienic Review.
- 1. Introduction
- 2. Why We Need Protein
- 3. How Much Protein Do We Need?
- 4. What Are Proteins?
- 5. The Importance Of Amino Acids
- 6. “Complete Proteins”
- 7. Protein And The Optimum (Life Science) Diet
- 8. Questions & Answers
- Article #1: The Question Of Proteins By Arnold DeVries
- Article #2: Protein By Ralph Cinque, D.C.
- Article #3: The Superiority Of Plant Foods By Ralph Cinque, D.C.
- Article #4: The Question Of Protein By Dr. Ralph Bircher Benner