Guest guest Posted June 14, 2001 Report Share Posted June 14, 2001 Dear Pete, That can't be right about Eskimos eating aged meat, because meat doesn't age when it is frozen. That is the whole reason people have freezers. Some day when I have time, I will answer the other quotes on meat and eggs, etc. Suffice it to say that there is equally large a volume of information relating to the toxins contained in vegetables and fruits. The fact is that subcutaneous injections of anything into guinea pigs or any other lab animal has nothing whatever to do with human food being chewed and dropped into hydrochloric acid, which is what the first part of digestion is. GIGO. The detoxification abilities of the human body far exceed the credit given to them in this information. Also, I have helped many vegetarians with massive parasite infestations, contrary to what is quoted below. Best of Health! Dr. Saul Pressman, DCh, LOH Re: meat eating primates > Hello Mike, > I now realize that SAD and junk food contributes to the poor health > of the eskimos today, however it seems to me to be a lot poorer than > the health of people in other countries who also eat junk food. I > read something about eskimos saying their health was better when they > ate the traditional diet of aged meat, where the meat was hung for a > long time so the enzymes would break it down. Their extremely cold > climate made it possible to process the meat in this way without it > putrefying. When they started eating more fresh raw meat their health > wasn't as good. I just read this from someones post so I don't know > how accurate it is and I don't have any references. > > Here are some scietific facts why I personally don't eat meat.I would > like to know what your take is on the subject. There is even a > reference to ancient eskimo remains having tapeworms in them. > > I took this from > Natural Hygiene Online - http://www.liveinhealth.com ........ > > " ....The Poisons Of Meat > At all times there is produced in the animal body a certain amount of > toxins resulting from the metabolic processes. These are quickly > eliminated when the animal is living. However, upon death, > elimination ceases and toxins, which were then in the animal tissues, > remain there. In addition, more toxins are produced after the heart > stops beating, up to the time of actual tissue death when rigor > mortis sets in. Then the production of toxins through decomposition > occurs. Millions of putrefactive bacteria develop in the tissues of > the animal, and multiply into greater and greater numbers as the > flesh hangs in the market until it is partly decomposed and > tender. " Well hung " meat is really putrefied meat which has been > rendered toxic under the influence of bacterial growth. > > The character of the poisons found in meat is now well known. The > chemical composition of animal tissue extracts is similar to that of > urine. As Professor Halliburton, the great English chemist, has > remarked, " Beef tea is simply an ox's urine in a tea cup. " Guinea > pigs invariably develop nephritis and usually die within fifty days > after being given subcutaneous injections of sacrin, one of the > constituents of meat extract. Another of these constituents, creatin, > is a distinct poison. The amount of this material found in a quart of > beef tea is, according to the late Prof. Gautier, capable of killing > nine guinea pigs if given in subcutaneous injections. Even > carnivorous animals such as dogs quickly develop disease if they are > given as little as two-thirds of an ounce of the famous Liebig's > extract of beef each day. In the words of Legendre, " bouillon is a > veritable solution of poisons. " Ordinary lean meat naturally contains > all of the poisons which are found in meat extracts, though in much > smaller amounts. However, the ill effects resulting from its use are > just as certain, the only difference being that a much longer period > of time is required for them to take effect. Uric acid is the most > commonly known toxin found in meat. Ever since Haig, M.A., > M.D., of England, showed that an excess of this material in the blood > was invariably associated with deficient capillary circulation, > especially in the kidneys, hygienists have carefully refrained from > using meat. > > Uric acid is not only a poison in itself; its tendency to impair > circulation, and hence metabolism, causes the deficient elimination > of all types of waste products from the tissues of the body. The fact > that meat is the chief source of uric acid means but little to the > carnivorous animal, for its liver is capable of destroying or > detoxifying fully ten times as much of this material as is the liver > of man. It is only the normally frugivorous and herbivorous animals > which suffer from uric acid excess when they consume animal flesh. > University nutritional scientists ridicule the idea that, because it > contains uric acid, meat should not be eaten. They contend that > certain vegetable foods such as mushrooms, asparagus, tea, coffee and > cocoa also contain considerable amounts of this toxin. No doubt this > is true but it certainly does not mean that uric acid is harmless. It > simply means that we should likewise refrain from using the vegetable > sources of it. > > The kidneys and the liver suffer most from the poisons of meat. Even > the carnivorous animals frequently suffer from kidney diseases. It is > no accident that the kidneys of these animals are almost universally > condemned as food; nor is it an accident that, when Dr. Fox examined > all the animals, over a long period of time, that had died in the > Philadelphia Zoological garden, that chronic disease of the kidneys > and arteries was restricted chiefly to the carnivorous animals and > that chronic vascular and renal lesions were confirmed entirely to > these animals. According to investigators the work of the kidneys is > doubled and trebled by flesh eating. Bunge has shown that the liver > is greatly over-stimulated when meat is given and that as a result > there is over-production by this organ of a ferment which induced > excessive oxidation and consequent loss of energy and endurance. > > Parasites > The fruitarian is at an advantage not only because he does not > partake of the toxins of meat; he also escapes the danger of > parasitic infection. Professor D. , of Washington > University, in soaking up dessiccated tissues of Eskimo mummies found > a large number of tapeworm eggs, thus indicating the presence of > parasitic infection among these people. It is highly probable that > the Eskimos of the present age, living as they do chiefly upon animal > flesh (and some of this raw) are likewise afflicted to some extent > with parasites. Intestines free from parasites are found chiefly > among plant eating animals. Approximately 81 per cent of all fish > which have been examined (most of which are carnivorous) are infested > with parasites of over fifty different species. > > Trichina and tapeworm are the two chief parasites which enter the > human body in meat. The trichina is derived from pork, the tapeworm > from pork, beef and fish. Of these parasites the trichina is the most > dangerous, resulting as it frequently does in fatality. If meat is > thoroughly cooked, any parasites it might contain are killed. But > when meat is so prepared it loses a large portion of its vitamins and > minerals and can no longer support life with freedom from such > disease, even among carnivorous animals. If we have to choose between > raw meat containing parasites and parasite-free well-cooked meat, it > would be best to choose the raw product. However, the better plan is > to dispense with meat entirely; thus eliminating the danger of > parasite and also the disease-producing tendency of cooked foods. > > Eggs > It is the common opinion of most authorities that is a diet excluding > meat is to be successful, extensive use must be made of other animal > foods such as eggs and milk. In reality such opinions are not well > founded. We do not find in eggs a product which is appreciably > superior to meat. True it is that eggs do not contain many of the > toxins of meat. They do not contain the millions of putrefactive > bacteria of meat; nor are they (except in rare instances) infected > with parasites. Nevertheless, they cannot be considered a food well > adapted for use by the human animal. > > One of the foremost objections to eggs is their high content of > cholesterol, a resinous material from which gallstones are made. > Normally the blood contains about 20 grains of cholesterol. When > gallstones exist this amount is greatly increased. An egg contains > about four grains of cholesterol. When eggs are eaten in great > amounts the cholesterol content of the blood rises and the tendency > towards the development of gallstones and perhaps other disease > increases. > > The white is the most harmful portion of the egg. Abderhalden found > that egg white is not acted upon by pepsis, and Okada discovered that > both the bile and pancreatic juice are indifferent to this food. > Fully 30 to 50 per cent of the egg white passes through the digestive > tract undigested. According to Vernon, Hetin and Prof. Bayliss, of > the University of London, raw egg white contains a substance which > interferes with the action of the digestive juices. This substance is > destroyed during long cooking but the remedy is worse than the > original trouble. Long cooking detracts still further from the > digestibility of egg white. There is also the destruction of vitamins > and mineral which removes any healthful qualities the egg might > originally have had. > > Eggs putrefy fully as rapidly as meat in the digestive tract. > Steinitz discovered that raw egg whites, when given to dogs, > frequently cause vomiting and diarrhea. In one instance, when five > egg whites were given to a 15 pound dog, the stools presented a very > offensive odor and contained considerable mucus, indicating, not only > much putrefaction, but also infection. Egg whites putrefy more > readily than do the yolks because they remain largely undigested in > the small and large intestine, whereas the yolks are easily digested > and absorbed before putrefaction is so far advanced. > > Eggs are no doubt a prominent cause of Bright's disease and other > forms of kidney impairment. The healthy kidney never permits the > passage of albumin. If this material is found in the urine it is > evidence that the kidneys have been damaged. In fact, albumin in the > urine is the first symptom the doctor looks for in determining > whether there has been any tissue destruction in the kidneys. It is > noteworthy in this connection that the extensive use of egg white > over a long period of time is often followed by albumin in the urine. > This was observed by both Steinnitz and Claude Bernard. As a result, > physicians now usually advise patients with kidney ailments to either > cease eating eggs or to eat them very moderately. However, the more > practical advice would be to never acquire the egg eating habit in > the first place and this remove an important cause of kidney > impairment. > > Milk And Cheese > Milk is highly recommended by nutritionist, home economists, doctors, > advertisers and public health associations as being the one perfect > food; the one indispensable food which we positively must have, > without which we cannot build strong bones, strong teeth, efficiency > of the nervous system, good rich blood, proper muscular tone, vigor > and energy. The public is led to believe that a quart of milk a per > day is the first requirement of good health; that their first duty to > their children is to get them, in one way or another, to drink more > and more milk. The " definite-resisting powers " of milk are stressed > again and again. > > These extravagant claims as to the value of milk obviously have a > purely economic basis. There is no evidence to indicate that milk is > an indispensable food. On the contrary, everything points to the fact > that milk is superfluous for adults, that in all species of mammalian > life its need is confined to the nursing infant. No undomesticated > animal partakes of milk after the suckling stage is past. Milk is > perfectly adapted to the young infant and the kind of milk best > suited for this purpose is that of a similar species. Cow's milk is > best suited for calves; goat's milk is best suited for the young kid; > sheep's milk is best suited for the young lamb; and only human milk > from the mother is well suited for the young child. The consumption > of milk forms the basis of mammalian life but only insofar as the > welfare of the suckling is concerned. > > Man has suffered no small amount as a result of this practice of > consuming milk in adulthood. In the adult stomach milk frequently > forms rubber-like curds which defy digestion. Severe cases of > constipation, as well as catarrh, halitosis and other ailments, often > follow the extensive use of this food. Many find that they need only > cease drinking milk in order to eliminate these troubles. It is > especially in catarrh of the nasal passages and throat that the > disease-producing power of milk has been most clearly seen. Many > hygientists have claimed that the consumption of large amounts of > milk is the most important cause of this ailment , and though this is > not completely proven a great deal of evidence may be found to back > up their viewpoint. Anyone who has compared the effects of milk-free > diets and diets which include the daily quart of milk must realize > that, far from possessing " definite disease-resisting powers, " milk > (and its various products) is in itself a cause of no inconsiderable > amount of disease. > > The only time that milk improves the health is when it is added to a > diet which is hopelessly inadequate in many essential nutritive > elements. When a wide variety of plant foods, especially raw fruits > and nuts, is unavailable, as is the case of the isolated Swiss and > certain other primitive groups, the addition of milk is advisable to > supply the minerals, vitamins and first class proteins and all other > dietary essentials. It does not need to be supplemented with milk or > any other animal food. In fact, additions will be harmful rather than > helpful. > > What has been said here is regard to milk applies with equal or > greater force to cheese. Thus food is simply a concentration of milk, > and in addition to embodying all of the objectionable features of the > product from whence it is made, it is usually highly salted. Cheese > which is ripened over a long period of time contains millions of > putrefactive bacteria and is in a state of decomposition. Of all the > products made from milk, it is the most objectionable. " > > Best Wishes > Pete > > > > -- In oxyplus@y..., Mike E Cornwall <corny88@j...> wrote: > > Doc > > We (western society) were not even significantly aware of them > (Eskimos) > > until they had been impacted by our culture. > > > > Please state your sources that say they died at 45 to 50 and looked > like > > 90. > > > > Corny > > > > On Wed, 13 Jun 2001 20:17:12 -0500 " Dr. Eliezer Ben-ph " > > <eliezer@h...> writes: > > > Regarding an example of a healthy culture that ate 100% meat, > look no > > > > further than our northern neighbors, the Eskimos. They WERE > > > healthy, > > > > that is, until they began eating western man's junk food > > > > > > If I remember correctly they also died by 45 to 50 years and > looked > > > like 90. > > > > > > Dr. Eliezer Ben-ph > > > Personal and Financial Freedom > > > www.herbs4health.com (home page) > > > www.successlinks.com/global-3 (financial freedom) > > > www.16thamendment.com/global-3 (IRS income tax fraud) > > > www.taxstatement.com/global-3 (IRS income tax fraud) > > > > > > Watch your thoughts; they become your words. > > > Watch your words; they become your actions. > > > Watch your actions; they become your habits. > > > Watch your habits; they become your character. > > > Watch your character, it becomes your destiny. > > > > > > > > > OxyPLUS is an unmoderated e-ring dealing with oxidative > therapies, > > > and other alternative self-help subjects. > > > > > > THERE IS NO MEDICAL ADVICE HERE! > > > > > > This list is the 1st Amendment in action. The things you will > find > > > here are for information and research purposes only. We are > people > > > sharing information we believe in. If you act on ideas found > here, > > > you do so at your own risk. Self-help requires intelligence, > common > > > sense, and the ability to take responsibility for your own > actions. > > > By joining the list you agree to hold yourself FULLY responsible > FOR > > > yourself. Do not use any ideas found here without consulting a > > > medical professional, unless you are a researcher or health care > > > provider. > > > > > > You can unsubscribe via e-mail by sending A NEW e-mail to the > > > following address - NOT TO THE OXYPLUS LIST! - > > > DO NOT USE REPLY BUTTON & DO NOT PUT THIS IN THE SUBJECT LINE or > > > BODY of the message! : > > > > > > oxyplus-unsubscribeegroups > > > > > > oxyplus-normalonelist - switch your subscription to > normal > > > mode. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2001 Report Share Posted June 14, 2001 Hi Dr. Pressman, > That can't be right about Eskimos eating aged meat, because meat >doesn't age> when it is frozen. That is the whole reason people have >freezers. This is not entirely true. While bacterial action is limited, other reactions can take place over a long time such as enzymatic reactions and other chemical reactions. " Freezer burn " is one such chemical reaction. Meat does not remain in a fixed state just because it is frozen. > > Also, I have helped many vegetarians with massive parasite infestations, > contrary to what is quoted below. Sure vegetarians can have parasites, but I'd be willing to bet there is a higher rate of parasites in raw meat eaters. I've seen enough parasites cleaning fish and game to know that its difficult to get away from parasites when it comes to meat. You can't wash to insides of meat, but vegetables and fruit can be washed of parasites from soil contact. A lot of parasites and eggs on vegetables come from farm animal manure used for fertilizer. Best Wishes Pete > > Best of Health! > Dr. Saul Pressman, DCh, LOH > > Re: meat eating primates > > > > Hello Mike, > > I now realize that SAD and junk food contributes to the poor health > > of the eskimos today, however it seems to me to be a lot poorer than > > the health of people in other countries who also eat junk food. I > > read something about eskimos saying their health was better when they > > ate the traditional diet of aged meat, where the meat was hung for a > > long time so the enzymes would break it down. Their extremely cold > > climate made it possible to process the meat in this way without it > > putrefying. When they started eating more fresh raw meat their health > > wasn't as good. I just read this from someones post so I don't know > > how accurate it is and I don't have any references. > > > > Here are some scietific facts why I personally don't eat meat.I would > > like to know what your take is on the subject. There is even a > > reference to ancient eskimo remains having tapeworms in them. > > > > I took this from > > Natural Hygiene Online - http://www.liveinhealth.com ........ > > > > " ....The Poisons Of Meat > > At all times there is produced in the animal body a certain amount of > > toxins resulting from the metabolic processes. These are quickly > > eliminated when the animal is living. However, upon death, > > elimination ceases and toxins, which were then in the animal tissues, > > remain there. In addition, more toxins are produced after the heart > > stops beating, up to the time of actual tissue death when rigor > > mortis sets in. Then the production of toxins through decomposition > > occurs. Millions of putrefactive bacteria develop in the tissues of > > the animal, and multiply into greater and greater numbers as the > > flesh hangs in the market until it is partly decomposed and > > tender. " Well hung " meat is really putrefied meat which has been > > rendered toxic under the influence of bacterial growth. > > > > The character of the poisons found in meat is now well known. The > > chemical composition of animal tissue extracts is similar to that of > > urine. As Professor Halliburton, the great English chemist, has > > remarked, " Beef tea is simply an ox's urine in a tea cup. " Guinea > > pigs invariably develop nephritis and usually die within fifty days > > after being given subcutaneous injections of sacrin, one of the > > constituents of meat extract. Another of these constituents, creatin, > > is a distinct poison. The amount of this material found in a quart of > > beef tea is, according to the late Prof. Gautier, capable of killing > > nine guinea pigs if given in subcutaneous injections. Even > > carnivorous animals such as dogs quickly develop disease if they are > > given as little as two-thirds of an ounce of the famous Liebig's > > extract of beef each day. In the words of Legendre, " bouillon is a > > veritable solution of poisons. " Ordinary lean meat naturally contains > > all of the poisons which are found in meat extracts, though in much > > smaller amounts. However, the ill effects resulting from its use are > > just as certain, the only difference being that a much longer period > > of time is required for them to take effect. Uric acid is the most > > commonly known toxin found in meat. Ever since Haig, M.A., > > M.D., of England, showed that an excess of this material in the blood > > was invariably associated with deficient capillary circulation, > > especially in the kidneys, hygienists have carefully refrained from > > using meat. > > > > Uric acid is not only a poison in itself; its tendency to impair > > circulation, and hence metabolism, causes the deficient elimination > > of all types of waste products from the tissues of the body. The fact > > that meat is the chief source of uric acid means but little to the > > carnivorous animal, for its liver is capable of destroying or > > detoxifying fully ten times as much of this material as is the liver > > of man. It is only the normally frugivorous and herbivorous animals > > which suffer from uric acid excess when they consume animal flesh. > > University nutritional scientists ridicule the idea that, because it > > contains uric acid, meat should not be eaten. They contend that > > certain vegetable foods such as mushrooms, asparagus, tea, coffee and > > cocoa also contain considerable amounts of this toxin. No doubt this > > is true but it certainly does not mean that uric acid is harmless. It > > simply means that we should likewise refrain from using the vegetable > > sources of it. > > > > The kidneys and the liver suffer most from the poisons of meat. Even > > the carnivorous animals frequently suffer from kidney diseases. It is > > no accident that the kidneys of these animals are almost universally > > condemned as food; nor is it an accident that, when Dr. Fox examined > > all the animals, over a long period of time, that had died in the > > Philadelphia Zoological garden, that chronic disease of the kidneys > > and arteries was restricted chiefly to the carnivorous animals and > > that chronic vascular and renal lesions were confirmed entirely to > > these animals. According to investigators the work of the kidneys is > > doubled and trebled by flesh eating. Bunge has shown that the liver > > is greatly over-stimulated when meat is given and that as a result > > there is over-production by this organ of a ferment which induced > > excessive oxidation and consequent loss of energy and endurance. > > > > Parasites > > The fruitarian is at an advantage not only because he does not > > partake of the toxins of meat; he also escapes the danger of > > parasitic infection. Professor D. , of Washington > > University, in soaking up dessiccated tissues of Eskimo mummies found > > a large number of tapeworm eggs, thus indicating the presence of > > parasitic infection among these people. It is highly probable that > > the Eskimos of the present age, living as they do chiefly upon animal > > flesh (and some of this raw) are likewise afflicted to some extent > > with parasites. Intestines free from parasites are found chiefly > > among plant eating animals. Approximately 81 per cent of all fish > > which have been examined (most of which are carnivorous) are infested > > with parasites of over fifty different species. > > > > Trichina and tapeworm are the two chief parasites which enter the > > human body in meat. The trichina is derived from pork, the tapeworm > > from pork, beef and fish. Of these parasites the trichina is the most > > dangerous, resulting as it frequently does in fatality. If meat is > > thoroughly cooked, any parasites it might contain are killed. But > > when meat is so prepared it loses a large portion of its vitamins and > > minerals and can no longer support life with freedom from such > > disease, even among carnivorous animals. If we have to choose between > > raw meat containing parasites and parasite-free well-cooked meat, it > > would be best to choose the raw product. However, the better plan is > > to dispense with meat entirely; thus eliminating the danger of > > parasite and also the disease-producing tendency of cooked foods. > > > > Eggs > > It is the common opinion of most authorities that is a diet excluding > > meat is to be successful, extensive use must be made of other animal > > foods such as eggs and milk. In reality such opinions are not well > > founded. We do not find in eggs a product which is appreciably > > superior to meat. True it is that eggs do not contain many of the > > toxins of meat. They do not contain the millions of putrefactive > > bacteria of meat; nor are they (except in rare instances) infected > > with parasites. Nevertheless, they cannot be considered a food well > > adapted for use by the human animal. > > > > One of the foremost objections to eggs is their high content of > > cholesterol, a resinous material from which gallstones are made. > > Normally the blood contains about 20 grains of cholesterol. When > > gallstones exist this amount is greatly increased. An egg contains > > about four grains of cholesterol. When eggs are eaten in great > > amounts the cholesterol content of the blood rises and the tendency > > towards the development of gallstones and perhaps other disease > > increases. > > > > The white is the most harmful portion of the egg. Abderhalden found > > that egg white is not acted upon by pepsis, and Okada discovered that > > both the bile and pancreatic juice are indifferent to this food. > > Fully 30 to 50 per cent of the egg white passes through the digestive > > tract undigested. According to Vernon, Hetin and Prof. Bayliss, of > > the University of London, raw egg white contains a substance which > > interferes with the action of the digestive juices. This substance is > > destroyed during long cooking but the remedy is worse than the > > original trouble. Long cooking detracts still further from the > > digestibility of egg white. There is also the destruction of vitamins > > and mineral which removes any healthful qualities the egg might > > originally have had. > > > > Eggs putrefy fully as rapidly as meat in the digestive tract. > > Steinitz discovered that raw egg whites, when given to dogs, > > frequently cause vomiting and diarrhea. In one instance, when five > > egg whites were given to a 15 pound dog, the stools presented a very > > offensive odor and contained considerable mucus, indicating, not only > > much putrefaction, but also infection. Egg whites putrefy more > > readily than do the yolks because they remain largely undigested in > > the small and large intestine, whereas the yolks are easily digested > > and absorbed before putrefaction is so far advanced. > > > > Eggs are no doubt a prominent cause of Bright's disease and other > > forms of kidney impairment. The healthy kidney never permits the > > passage of albumin. If this material is found in the urine it is > > evidence that the kidneys have been damaged. In fact, albumin in the > > urine is the first symptom the doctor looks for in determining > > whether there has been any tissue destruction in the kidneys. It is > > noteworthy in this connection that the extensive use of egg white > > over a long period of time is often followed by albumin in the urine. > > This was observed by both Steinnitz and Claude Bernard. As a result, > > physicians now usually advise patients with kidney ailments to either > > cease eating eggs or to eat them very moderately. However, the more > > practical advice would be to never acquire the egg eating habit in > > the first place and this remove an important cause of kidney > > impairment. > > > > Milk And Cheese > > Milk is highly recommended by nutritionist, home economists, doctors, > > advertisers and public health associations as being the one perfect > > food; the one indispensable food which we positively must have, > > without which we cannot build strong bones, strong teeth, efficiency > > of the nervous system, good rich blood, proper muscular tone, vigor > > and energy. The public is led to believe that a quart of milk a per > > day is the first requirement of good health; that their first duty to > > their children is to get them, in one way or another, to drink more > > and more milk. The " definite-resisting powers " of milk are stressed > > again and again. > > > > These extravagant claims as to the value of milk obviously have a > > purely economic basis. There is no evidence to indicate that milk is > > an indispensable food. On the contrary, everything points to the fact > > that milk is superfluous for adults, that in all species of mammalian > > life its need is confined to the nursing infant. No undomesticated > > animal partakes of milk after the suckling stage is past. Milk is > > perfectly adapted to the young infant and the kind of milk best > > suited for this purpose is that of a similar species. Cow's milk is > > best suited for calves; goat's milk is best suited for the young kid; > > sheep's milk is best suited for the young lamb; and only human milk > > from the mother is well suited for the young child. The consumption > > of milk forms the basis of mammalian life but only insofar as the > > welfare of the suckling is concerned. > > > > Man has suffered no small amount as a result of this practice of > > consuming milk in adulthood. In the adult stomach milk frequently > > forms rubber-like curds which defy digestion. Severe cases of > > constipation, as well as catarrh, halitosis and other ailments, often > > follow the extensive use of this food. Many find that they need only > > cease drinking milk in order to eliminate these troubles. It is > > especially in catarrh of the nasal passages and throat that the > > disease-producing power of milk has been most clearly seen. Many > > hygientists have claimed that the consumption of large amounts of > > milk is the most important cause of this ailment , and though this is > > not completely proven a great deal of evidence may be found to back > > up their viewpoint. Anyone who has compared the effects of milk- free > > diets and diets which include the daily quart of milk must realize > > that, far from possessing " definite disease-resisting powers, " milk > > (and its various products) is in itself a cause of no inconsiderable > > amount of disease. > > > > The only time that milk improves the health is when it is added to a > > diet which is hopelessly inadequate in many essential nutritive > > elements. When a wide variety of plant foods, especially raw fruits > > and nuts, is unavailable, as is the case of the isolated Swiss and > > certain other primitive groups, the addition of milk is advisable to > > supply the minerals, vitamins and first class proteins and all other > > dietary essentials. It does not need to be supplemented with milk or > > any other animal food. In fact, additions will be harmful rather than > > helpful. > > > > What has been said here is regard to milk applies with equal or > > greater force to cheese. Thus food is simply a concentration of milk, > > and in addition to embodying all of the objectionable features of the > > product from whence it is made, it is usually highly salted. Cheese > > which is ripened over a long period of time contains millions of > > putrefactive bacteria and is in a state of decomposition. Of all the > > products made from milk, it is the most objectionable. " > > > > Best Wishes > > Pete > > > > > > > > -- In oxyplus@y..., Mike E Cornwall <corny88@j...> wrote: > > > Doc > > > We (western society) were not even significantly aware of them > > (Eskimos) > > > until they had been impacted by our culture. > > > > > > Please state your sources that say they died at 45 to 50 and looked > > like > > > 90. > > > > > > Corny > > > > > > On Wed, 13 Jun 2001 20:17:12 -0500 " Dr. Eliezer Ben-ph " > > > <eliezer@h...> writes: > > > > Regarding an example of a healthy culture that ate 100% meat, > > look no > > > > > further than our northern neighbors, the Eskimos. They WERE > > > > healthy, > > > > > that is, until they began eating western man's junk food > > > > > > > > If I remember correctly they also died by 45 to 50 years and > > looked > > > > like 90. > > > > > > > > Dr. Eliezer Ben-ph > > > > Personal and Financial Freedom > > > > www.herbs4health.com (home page) > > > > www.successlinks.com/global-3 (financial freedom) > > > > www.16thamendment.com/global-3 (IRS income tax fraud) > > > > www.taxstatement.com/global-3 (IRS income tax fraud) > > > > > > > > Watch your thoughts; they become your words. > > > > Watch your words; they become your actions. > > > > Watch your actions; they become your habits. > > > > Watch your habits; they become your character. > > > > Watch your character, it becomes your destiny. > > > > > > > > > > > > OxyPLUS is an unmoderated e-ring dealing with oxidative > > therapies, > > > > and other alternative self-help subjects. > > > > > > > > THERE IS NO MEDICAL ADVICE HERE! > > > > > > > > This list is the 1st Amendment in action. The things you will > > find > > > > here are for information and research purposes only. We are > > people > > > > sharing information we believe in. If you act on ideas found > > here, > > > > you do so at your own risk. Self-help requires intelligence, > > common > > > > sense, and the ability to take responsibility for your own > > actions. > > > > By joining the list you agree to hold yourself FULLY responsible > > FOR > > > > yourself. 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Guest guest Posted February 14, 2002 Report Share Posted February 14, 2002 >>yes it happened to me, i have been on tx for 8 wks. and I am loosing to much weight, 20,lbs,in 8 weeks, so the DR. told me to go and eat a hamburger once inwhile, I ALMOST PASSED OUT..lol good luck martine<< When you first let cows out on pasture in the spring, first you have them eat to their fill and then turn them onto the lush new grasses. If you let them out on an empty stomach, they gorge, and the intestinal bacteria doesn't have time to adjust their population mix and the cows can bloat. Similarly, for someone like myself who doesn't eat meat, if I were to go out and eat a hamburger, I would get sick, perhaps just as you described, becuase the bacteria in my stomach is not adapted to meat. Easing into a drastic diet change is always better. Tofu is a great source of protein if you are undereating protein. Has other benefits. Even when I first started taking the freshly ground flaxseed, I had some minor intestinal discomfort, so I cut back some, and then gradually increased to the desired level. Of course, whether that was due to bacteria or just the high quality fiber scouring places in my intestines that were unused to such cleansing, I dunno. But the same principle applies regardless - abrupt changes in composition of the diet may have adverse reactions. Which is why on most days I eat a little bit of chocolate, so when the occasional uncontrollable chocolate binge overwhelms me, my digestive bacteria is ready :-) (just kidding, sort of) __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 what is the desired level of flaxseed if I may ask? I have been eating the mixture of flaxseed, sunflower seed and almonds ground, and then also just putting flaxseed in my oatmeal without grinding. Is either form good or is one better than the other? Thank you Suzy From: Go Friend <gofriend8@...> Reply-Hepatitis C Hepatitis One List <Hepatitis C > Subject: Meat eating Date: Thu, 14 Feb 2002 07:48:31 -0800 (PST) >>yes it happened to me, i have been on tx for 8 wks. and I am loosing to much weight, 20,lbs,in 8 weeks, so the DR. told me to go and eat a hamburger once inwhile, I ALMOST PASSED OUT..lol good luck martine<< When you first let cows out on pasture in the spring, first you have them eat to their fill and then turn them onto the lush new grasses. If you let them out on an empty stomach, they gorge, and the intestinal bacteria doesn't have time to adjust their population mix and the cows can bloat. Similarly, for someone like myself who doesn't eat meat, if I were to go out and eat a hamburger, I would get sick, perhaps just as you described, becuase the bacteria in my stomach is not adapted to meat. Easing into a drastic diet change is always better. Tofu is a great source of protein if you are undereating protein. Has other benefits. Even when I first started taking the freshly ground flaxseed, I had some minor intestinal discomfort, so I cut back some, and then gradually increased to the desired level. Of course, whether that was due to bacteria or just the high quality fiber scouring places in my intestines that were unused to such cleansing, I dunno. But the same principle applies regardless - abrupt changes in composition of the diet may have adverse reactions. Which is why on most days I eat a little bit of chocolate, so when the occasional uncontrollable chocolate binge overwhelms me, my digestive bacteria is ready :-) (just kidding, sort of) __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 Suzy... I do the same as you with my flaxseed, sunflower seeds and almonds. Got the recipe out of Dr. Cabot's book, The Liver Cleansing Diet. Lots of good information in that book. I put it on most everything...fish, oatmeal, cold cereals, etc., even in my brown rice and veges that I steam. I don't know about how much we should or shouldn't eat...but since they are good Omega 3 essential fats I haven't been too concerned. Tatezi Suzy Balone wrote: > > what is the desired level of flaxseed if I may ask? > I have been eating the mixture of flaxseed, sunflower seed and almonds > > ground, > -- If you talk to the animals they will talk with you and you will know each other. If you do not talk to them, you will not know them, And what you do not know you will fear. What one fears one destroys. ~Chief Dan ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 Suzy... I do the same as you with my flaxseed, sunflower seeds and almonds. Got the recipe out of Dr. Cabot's book, The Liver Cleansing Diet. Lots of good information in that book. I put it on most everything...fish, oatmeal, cold cereals, etc., even in my brown rice and veges that I steam. I don't know about how much we should or shouldn't eat...but since they are good Omega 3 essential fats I haven't been too concerned. Tatezi Suzy Balone wrote: > > what is the desired level of flaxseed if I may ask? > I have been eating the mixture of flaxseed, sunflower seed and almonds > > ground, > -- If you talk to the animals they will talk with you and you will know each other. If you do not talk to them, you will not know them, And what you do not know you will fear. What one fears one destroys. ~Chief Dan ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 The seeds of the flax plant have a hard outer coating. Unless they are ground or thoroughly chewed, they pass through the body undigested. Also, the raw seeds do contain small amounts of cyanogenic glucosides, (also found in Roots of Cassava) which can be toxic if consumed in large quantities. Cooking seems to break down the toxic components In rare instances, some individuals may have an allergic reaction to flaxseed. Lav > > what is the desired level of flaxseed if I may ask? > I have been eating the mixture of flaxseed, sunflower seed and almonds > ground, and then also just putting flaxseed in my oatmeal without grinding. > Is either form good or is one better than the other? > Thank you > Suzy > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 The seeds of the flax plant have a hard outer coating. Unless they are ground or thoroughly chewed, they pass through the body undigested. Also, the raw seeds do contain small amounts of cyanogenic glucosides, (also found in Roots of Cassava) which can be toxic if consumed in large quantities. Cooking seems to break down the toxic components In rare instances, some individuals may have an allergic reaction to flaxseed. Lav > > what is the desired level of flaxseed if I may ask? > I have been eating the mixture of flaxseed, sunflower seed and almonds > ground, and then also just putting flaxseed in my oatmeal without grinding. > Is either form good or is one better than the other? > Thank you > Suzy > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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