12. Questions & Answers

How can I be sure I am getting enough protein? What percentage of the Hygienic diet should be concentrated protein—nuts, seeds or legumes?

First of all, don't forget the considerable protein in sprouts, bananas, potatoes, and, of course, a variety of vegetables. Most foods (including fruit) contain some protein, even though they are not thought of as protein foods because they do not contain concentrated protein. Concentrated protein foods usually contain somewhere between eight and twenty-five per cent protein. Actually, the protein in the foods that are less concentrated is easier to digest and assimilate than that of any concentrated foods (concentrated proteins, starches, dried fruits).
Dr. Scharffenberg says that if 10% of a vegetarian diet contained concentrated proteins, the person would be getting approximately 56 grams of protein daily. If the concentrated protein were reduced to 5%, the individual would still be getting approximately 34 grams of protein daily—no deficiencies there! Even the Food and Nutrition Board regards 56 grams as the recommended daily allowance and 34 grams as the minimum required daily allowance. Hygienists know we need even less.
Dr. Scharffenberg calculates that about 28 grams would be enough to maintain nitrogen equilibrium, based on a calculation of a nitrogen loss each day equivalent to 20 grams of protein of 100% biological value. Hygienists know that the biological value of uncooked proteins is highest, and it is well-nigh impossible to come up protein-deficient on a Hygienic diet that includes a small percentage of concentrated protein foods. A vegetarian might be protein-deficient if he regularly ate a considerable percentage of "cheat foods" containing refined sugars and starches.
The following two studies indicate:

  1. The average vegetarian ingests adequate amounts of protein. (Hardinge, M.G.; Stare, F.J.; "Nutritional Studies of Vegetarians, I. Nutritional Physical and Laboratory Studies." J. Clin. Nutr. 2:73-82, 1954.)
  2. The amounts of amino acids in the diets of vegetarians not only meet the minimum requirements— they more than twice exceed them. (Hardinge, M.G.; Crooks, H.; Stare, F.J.: "Nutritional Studies of Vegetarians, V. Proteins and Essential Amino Acids." J. Am. Diet Assoc. 48:25-28, 1966.)

Can humans be infected with diseases of plants?

There is absolutely no evidence that diseases of plants can be transmitted to humans.

I am under the impression that only hogs are injected with trichinosis—and that other meats do not carry these larvae.

The trichinae do originate in the hog. But, in 1974, New Jersey had more cases of trichinosis from beef than from pork. It seems that kitchens use the same knives and meat grinders for the beef and pork, and the trichinae may be thus transmitted to the beef. Studies by the New Jersey Health Department and the National, Center for Disease Control showed that as many as 8% to 20% of stores had beef contaminated with pork. (National Communicable Disease Center: Trichinosis Surveillance, Atlanta, May 1969)

Is the "Prudent Diet" the same as the Hygienic diet?

No, but it is several steps in the right direction. The Prudent Diet is one that was used by Dr. Norman Jolliffe of New York City's Bureau of Nutrition in an "anti-coronary" club. Dr. Jolliffe was successful in reducing the incidence of heart problems by one-half during a ten-year period. The Prudent Diet is low in meat, cholesterol, saturated fat and calories, and high in fruits, whole grains, vegetables and legumes.

How would you rate the health hazards of meat as compared to other health hazards?

I believe Dr. Scharffenberg's Health Hazard Poll is fairly accurate. He rates the various health hazards as follows:

25%  Tobacco
25%  Meat
15%  Dairy Products, Eggs, High-Fat Foods
10%  Obesity
10%  Lack of Exercise
15%  Alcohol, Tea, Coffee, Stress, Sugar, Snacks, Lack of Sleep, etc.

Dr. Scharffenberg includes "No Breakfast" in the final 15%, which I left out, because Hygienists know this is definitely not a health hazard, but an excellent practice. I am in basic agreement with Dr. Scharffenberg on his other factors, except that I know that lack of exercise deserves a larger percentage. Alcohol, a metabolic poison, should also be much higher on the pole.

My Health Hazard Poll would look like this:

30% Tobacco and Alcohol
25% Flesh Foods
25% Lack of Exercise and Obesity
10% Dairy Products and Eggs
10% Tea, Coffee, Stress, Sugar, Snacks, Lack of Sleep, etc.

Isn't it true that when meat is "bled," as in kosher meats, all or most of the toxic wastes are drained off?

Some may be, but not enough to really matter, especially as far as urea and uric acid are concerned. Most of the flavor of meat is due to these wastes. If all the blood were really drained off, the meat would be almost tasteless. Besides, many of the waste products are trapped in the tissues themselves. In addition to the urea and uric acid, there are large amounts of adrenalin produced during the pre-slaughter and slaughtering, dead and virulent bacteria, contamination from fecal matter, and, of course, various chemicals and hormones. There is no way to make meat really fit for human consumption.

I know that a vegetarian diet is said to regulate (or actually lower) the serum cholesterol level. Is there documentation for this claim?

A diet high in fiber increases the amount of lipids (fatty substances) eliminated by the body in the feces. Plant sterols—substances with a chemical structure similar to that of cholesterol—appear to help in the regulation of the human cholesterol level. Pectin (contained in fruits and vegetables) has also been shown to actually lower abnormal serum cholesterol levels. Fifteen grams of pectin eaten daily (corresponding to the upper level found in natural fruit and vegetable diets) result in an average decrease by 5% of the serum cholesterol in a three-week period. (Unmeat, Stoy Proctor, p. 16.)

Four studies (among many others) which have been published and reported in scientific journals, documenting these phenomena, are listed below:

  1. A. Keys, F. Grande, J.T. Anderson, "Fiber and Pectin in the Diet and Serum Cholesterol Concentration in Man,"  Society for Experimental Biology and Medicine, Proceedings, Vol. 106 (1961) p. 555.
  2. A.R.P. Walker and U.B. Arvidsson, "Fat Intake, Serum Cholesterol Concentration, and Atherosclerosis in the South African Bantu," Journal of Clinical Investigation, Vol. 33 (1954) p. 1358.
  3. C. Joyner, Jr. and P.T. Kuo, "The Effect of Sitosterol Administration Upon the Serum Cholesterol Level and Lipoprotein Pattern," American Journal of the Medical Sciences, Vol. 230 (1955) p. 636.
  4. Knut Kirkeby, "Blood Lipids, Lipoproteins, and Proteins in Vegetarians," Acta Medica Scandinavica, Supplementum 443 (1966) p. 70.

I have been under the impression that meat-eating maintains bodily heat in the winter, and in cold climates. I note that vegetarians often are bothered by air conditioning, while meat-eaters are comfortable.

You have it backwards. Vegetarians maintain body heat well, while meat-eaters are continually in a more or less feverish condition.

Dr. Trall pointed out that ordinary vegetarian foods contain all the carbon and hydrogen requisite to sustain the animal (or human) heat in all climates, and under all circumstances of temperature; and if every surplus carbon or hydrogen is taken into the system, it is, of course, thrown off; and when a large amount of surplus carbon and hydrogen is taken, the labor of expelling it is attended with a feverish excitement—which, instead of warming the body permanently, only wastes its energies, and renders it colder in the end. (Carrington, The Natural Food of Man.)

Carrington says, "All the conditions requisite for the due regulation of the animal" (including human) "temperature are: good digestion, free respiration, vigorous circulation, proper assimilation, and perfect depuration; in two words—good health." (p. 115)