Post on 19-Nov-2014
description
PROTEINPROTEIN
The Great Meat & Protein MythThe Great Meat & Protein Myth
The Importance of ProteinThe Importance of Protein
• Necessary for normal growthNecessary for normal growth
• Vital for muscle functionVital for muscle function
• Vital for hormone synthesisVital for hormone synthesis
• Vital for the production of enzymesVital for the production of enzymes
• Need increased amounts during repair of Need increased amounts during repair of tissue or muscle buildingtissue or muscle building
How the Myth BeganHow the Myth Began
• 1914, Osborne and Mendel found that rats 1914, Osborne and Mendel found that rats grew better on animal proteingrew better on animal protein
• 1945, ten amino acids found to be necessary 1945, ten amino acids found to be necessary for a rat’s dietfor a rat’s diet
• Animal protein was found to gurantee Animal protein was found to gurantee normal growth in a ratnormal growth in a rat
• Animal protein called “Class A” and Animal protein called “Class A” and vegetable protein called “Class B”vegetable protein called “Class B”
Protein Comparison of Milk in Protein Comparison of Milk in Different SpeciesDifferent Species
HumanHuman 1.21.2
Mean values forMean values forprotein content,protein content,
mg/litermg/liter
Time requiredTime requiredto double birthto double birthweight (days)weight (days)
HorseHorse 2.42.4CowCow 3.33.3GoatGoat 4.14.1DogDog 7.17.1CatCat 9.59.5RatRat 11.811.8
120120606047471919
8877
4.54.5
Eight Essential Amino AcidsEight Essential Amino Acids
S w eetP ota to
16
1 4
1 2
1 0
1 0
8
8
6
6
4
4
2
2
0
0
B ak ed P ota to
B row n R ice
Tom atoes P u m p k in W h oleW h eat F lou r
C orn R olled O ats
Iso l.
gram
sgr
ams
L e u c .
Ly s .
M e th .*
P h en .*
T h re .
Trp .
Va l.
*Methionine + Cystine*Phenylalanine+ Tyrosine
W h iteB ean s
A sp aragu s B rocco li R E C O M -M E N D E D
Total Vegetarian Diet Provides Total Vegetarian Diet Provides The Best Protein QualityThe Best Protein Quality
Type of DietType of DietPercent variance from Percent variance from
Rose’s standardRose’s standard
Percent variance fromPercent variance fromhuman breast milkhuman breast milk
pure-vegetarianpure-vegetarian 28%28%
non-vegetariannon-vegetarian 48%48%
pure-vegetarianpure-vegetarian 13%13%
non-vegetariannon-vegetarian 22%22%
What happens when too much What happens when too much protein is consumed?protein is consumed?
Urea is produced in the metabolism Urea is produced in the metabolism of protein and in excess, acts as a of protein and in excess, acts as a
diureticdiuretic
What happens with 1400 mg of What happens with 1400 mg of calcium intake per daycalcium intake per day
-80
-60
-40
-20
0
20
Ate 48 gmsprotein/day
Ate 95 gmsprotein/day
Ate 142 gmsprotein/day
Cal
cium
, mg
Cal
cium
, mg
GainGain
LossLoss
Relationship Between Calcium Relationship Between Calcium Intake and Hip Fracture RateIntake and Hip Fracture Rate
C a lc iu m In take(m g/day approx.)
H ip -frac tu re R a te(per 100 ,000 peop le)
1 0 0
7 5
5 0
2 5
1 2 5
1 5 0
1 7 5
2 0 0
0
2 0 00 4 0 0 6 0 0 8 0 0 1 0 0 0 1 2 0 0 1 4 0 0
S ou th A fr ica
H on g K o n g
S in gap ore
N ew G u in ea
Yu go sla v ia
S p a in
Israe l
D en m a rk
U n ited S ta te s
U n ited K in gd o m
H olla n d
N o rw a yS w ed en
Ire lan d
N ew Z ea lan d
F in lan d
Calcium in Common FoodsCalcium in Common Foods
OatmealOatmeal 1c.1c. 1919
LentilsLentils 1c.1c. 3838
Quinoa grainQuinoa grain 1c.1c. 102102
RutabagasRutabagas 1c.1c. 115115
Dandelion greensDandelion greens 1c.1c. 147147
Mustard greensMustard greens 1c.1c. 152152
Baked beansBaked beans 1c.1c. 154154
Sesame seeds (dried)Sesame seeds (dried) 2Tbs.2Tbs. 176176
Blackstrap cane molassesBlackstrap cane molasses 1Tbs.1Tbs. 176176
KaleKale 1c.1c. 179179
Food ItemFood Item AmountAmount Calc (mg)Calc (mg)
Calcium in Common FoodsCalcium in Common Foods
Turnip greensTurnip greens 1c.1c. 249249
Filberts/Hazelnuts (dried)Filberts/Hazelnuts (dried) 1c.1c. 254254
Green soybeansGreen soybeans 1c.1c. 261261
Figs (dried)Figs (dried) 1010 269269
Whole milkWhole milk 1c.1c. 290290
Amaranth grainAmaranth grain 1c.1c. 298298
Nonfat skim milkNonfat skim milk 1c.1c. 301301
Collard greensCollard greens 1c.1c. 357357
Carob flourCarob flour 1c.1c. 358358
LambsquartersLambsquarters 1c.1c. 464464
Food ItemFood Item AmountAmount Calc (mg)Calc (mg)
Calcium/Phosphorus Ratio of Calcium/Phosphorus Ratio of Selected FoodsSelected Foods
Diet Pepsi (12 fl. oz.)Diet Pepsi (12 fl. oz.) 00 4141 <0.1<0.1Lean T-bone steak (3 oz.)Lean T-bone steak (3 oz.) 66 198198 <0.1<0.1Cured ham (3.5 oz.)Cured ham (3.5 oz.) 88 279279 <0.1<0.1Atlantic salmon (3 oz.)Atlantic salmon (3 oz.) 1414 237237 <0.1<0.1Potatoes (3 oz.)Potatoes (3 oz.) 44 4343 0.10.1Catfish (3.5 oz.)Catfish (3.5 oz.) 3939 234234 0.20.2Tofu, raw (½ c.)Tofu, raw (½ c.) 258258 239239 0.30.3Skim milk (1 c.)Skim milk (1 c.) 301301 248248 1.21.2Whole milk (1 c.)Whole milk (1 c.) 290290 228228 1.31.3
Food Item:Food Item: Calcium (mg)Calcium (mg) Phosphorus (mg)Phosphorus (mg) C/P RatioC/P Ratio
Calcium/Phosphorus Ratio of Calcium/Phosphorus Ratio of Selected FoodsSelected Foods
Sesame seeds (1 Tbs.)Sesame seeds (1 Tbs.) 8888 5757 1.61.6
Human milk (1 c.)Human milk (1 c.) 7979 3434 2.42.4
Spinach (½ c.)Spinach (½ c.) 277277 9191 3.03.0
Mustard greens (1 c.)Mustard greens (1 c.) 152152 3636 4.24.2
Turnip greens (½ c.)Turnip greens (½ c.) 194194 4444 4.44.4
Kale (1 c.)Kale (1 c.) 179179 3636 4.94.9
Lambsquarters (1 c.)Lambsquarters (1 c.) 464464 8181 5.75.7
Collards (1 c.)Collards (1 c.) 357357 4646 7.87.8
Food Item:Food Item: Calcium (mg)Calcium (mg) Phosphorus (mg)Phosphorus (mg) C/P RatioC/P Ratio
Where Do We Get Our Phosphorus?Where Do We Get Our Phosphorus?Dairy productsDairy products
34%34%Meat, poultry, fishMeat, poultry, fish26%26%
Fruits, 2%Fruits, 2%
Vegetables, 7%Vegetables, 7%
Legumes,Legumes,Nuts & Soy, 5%Nuts & Soy, 5%
Eggs, 4%Eggs, 4%Grain productsGrain products
19%19%
OtherOther3%3%
Lifestyle Factors and Hip Lifestyle Factors and Hip Fracture RiskFracture Risk
VariableVariable Relative RiskRelative Risk
Factors Significantly Increasing RiskFactors Significantly Increasing Risk
Current smokingCurrent smoking 2.12.1Current use of anticonvulsive drugsCurrent use of anticonvulsive drugs 2.82.8
History of maternal hip fractureHistory of maternal hip fracture 2.02.0Resting pulse rate > 80 beats/minResting pulse rate > 80 beats/min 1.81.8Current use of long-acting benzodiazepinesCurrent use of long-acting benzodiazepines 1.61.6Current caffeine intakeCurrent caffeine intake 1.31.3
(equal to 1½ cups per day)(equal to 1½ cups per day)
Lifestyle Factors and Hip Lifestyle Factors and Hip Fracture RiskFracture Risk
VariableVariable Relative RiskRelative Risk
Factors Not Affecting RiskFactors Not Affecting Risk
Current estrogen useCurrent estrogen use 1.01.0Daily calcium intakeDaily calcium intake 0.90.9
Factors Significantly Decreasing RiskFactors Significantly Decreasing Risk
Walking for exerciseWalking for exercise 0.70.7On feet more than 4 hrs per dayOn feet more than 4 hrs per day 0.60.6
Low Protein Diet Arrests Kidney Low Protein Diet Arrests Kidney Failure in DiabeticsFailure in Diabetics
100 Kidney filtering abilityml/min.
Dietchanged
Normal American diet
One year of low protein diet
One year after diet change
80
60 50 50
40
20
0
Low Protein Diet Reduces Urine Low Protein Diet Reduces Urine Protein in DiabeticsProtein in Diabetics
Urine protein, mg/d
One year after diet change Diet changed
3000
2400 2000
100
1800
1200
600
0
One Year
Low Protein Diet Increases Low Protein Diet Increases Blood Protein in DiabeticsBlood Protein in Diabetics
Serum Albumin (indicates blood protein)
5
One Year
Dietchanged
One year after diet change
4
3
2
1
0
Switching to Vegetable Protein Switching to Vegetable Protein Lowers CholesterolLowers Cholesterol
3 w e ek s 3 w e ek s
C h o lestero l ch a n g e , m g /d l
Veg eta b le p ro te in
C ro sso v er p o in t
A n im a l p ro te in
A n im a l p ro te in
Veg eta b le p ro te in
2 0
0
-2 0
-4 0
-6 0
-8 0
-1 0 0
-1 2 0
Vegetable Protein Promotes Vegetable Protein Promotes Lower Cholesterol in RabbitsLower Cholesterol in Rabbits
67
175
0
50
100
150
200
Average cholesterol,
mg/dl
Rabbits on plant-basedprotein
Rabbits on animal-basedprotein
Ten Animal Proteins Cause High Ten Animal Proteins Cause High Cholesterol in RabbitsCholesterol in Rabbits
67
101
107
138
152
160
176
203
215
225
270
0 50 100 150 200 250 300
Ave. Plant Protein
Raw Egg White
Pork Protein
Chicken Protein
Beef Protein
Fish Protein
Whole Egg Protein
Casein
Turkey Protein
Skim Milk Protein
Egg Yoke Protein
Blood Cholesterol Level, mg/dl
Ten Plant Proteins Cause Low Ten Plant Proteins Cause Low Cholesterol in RabbitsCholesterol in Rabbits
4346
5158
6375767880
96175
0 50 100 150 200
Faba Bean Protein
Pea Protein
Sunflower Protein
Soy Protein Isolate
Sesame Protein
Cottonseed Protein
Oat Protein
Peanut Protein
Wheat Gluten
Rapeseed Flour
Ave. Animal Protein
Blood Cholesterol Level, mg/dl
Animal Protein and Lymph Animal Protein and Lymph Gland CancerGland Cancer
L
ymp
hom
a d
e at h
s/10
0,00
0 of
pop
ul a
tion
/ yr
Per capita bovine protein consumption (g/day)
Denmark
Italy
Japan
Yugoslavia
BelgiumNetherlands
Norway
Sweden
United Kingdom
SwitzerlandFinland
New ZealandUSA
Canada
France
4.5
5.0
0 10 50403020
4.0
3.5
2.0
3.0
2.5
Immune System Benefits from Reducing Immune System Benefits from Reducing the Intake of Two Amino Acidsthe Intake of Two Amino Acids
3 5
4 0
0
5
1 0
D a y 2 8 D a y 4 2D a y 0
D ie t low in 2 a m in o acids Typ ica l A m erican d ie t
1 5
2 0
2 5
3 0
N a tu ra l k illers
T -cy to to x ic ce lls
T -h e lp er ce lls
C e llC o u n t
2 2
3 2
2 2
6
1 81 7
9
1 3
3
Phenylalanine and Tyrosine Phenylalanine and Tyrosine Content of Plant FoodsContent of Plant Foods
Applesauce (½ c.)Applesauce (½ c.) 66 44Medium Apple (2 each)Medium Apple (2 each) 1414 1111Cabbage (1 c.)Cabbage (1 c.) 4848 2626Collard Greens (1 c.)Collard Greens (1 c.) 6161 4747Mustard Greens (1 c.)Mustard Greens (1 c.) 9090 180180Dried Figs (10 each)Dried Figs (10 each) 138138 247247Lentils (1 c.)Lentils (1 c.) 881881 477477
Food Item:Food Item: Phen (mg)Phen (mg) Tyro (mg)Tyro (mg)
Phenylalanine and Tyrosine Phenylalanine and Tyrosine Content of Animal FoodsContent of Animal Foods
Food Item:Food Item: Phen (mg)Phen (mg) Tyro (mg)Tyro (mg)
Egg (1 each)Egg (1 each) 332332 255255Whole milk (1 c.)Whole milk (1 c.) 388388 388388Crab (3 oz.)Crab (3 oz.) 799799 632632Tuna (3 oz.)Tuna (3 oz.) 970970 836836Beef Sirloin Steak (3 oz.)Beef Sirloin Steak (3 oz.) 10121012 868868Chicken Breast (1 each)Chicken Breast (1 each) 11471147 960960
Benefits of FastingBenefits of Fasting““In many cases of sickness, the very best remedy is In many cases of sickness, the very best remedy is for the patient to fast for a meal or two, that the for the patient to fast for a meal or two, that the overworked organs of digestion may have an overworked organs of digestion may have an opportunity to rest. A fruit diet for a few days has opportunity to rest. A fruit diet for a few days has often brought great relief to brain workers. Many often brought great relief to brain workers. Many times a short period of entire abstinence from food, times a short period of entire abstinence from food, followed by simple, moderate eating, has followed by simple, moderate eating, has led to recovery through nature’s own led to recovery through nature’s own recuperative effort. An abstemious recuperative effort. An abstemious [self-restraining] diet for a month or two [self-restraining] diet for a month or two would convince many sufferers that the would convince many sufferers that the path of self-denial is the path to health.”path of self-denial is the path to health.”
Ellen G White. Counsels on Diet and Foods, p. 210.Ellen G White. Counsels on Diet and Foods, p. 210.
Grams of Protein ContentGrams of Protein Contentper 100 Caloriesper 100 Calories
AppleApple 0.50.5BananaBanana 11OrangeOrange 22Baked potatoBaked potato 22Brown riceBrown rice 22Corn, frozenCorn, frozen 44Whole wheatWhole wheat 44CabbageCabbage 44ChickpeasChickpeas 55Pinto beansPinto beans 66
Whole milkWhole milk 55American cheeseAmerican cheese 66Whole eggWhole egg 88Pork/hamPork/ham 1010Nonfat skim milkNonfat skim milk 1010Beef rumpBeef rump 1111Pink salmon, cannedPink salmon, canned 1414Chicken breastChicken breast 1515Tuna, cannedTuna, canned 2222
Plant SourcePlant Source Protein(g)Protein(g) Animal SourceAnimal Source Protein(g)Protein(g)
American vs. Chinese Basic Four American vs. Chinese Basic Four Diet PlansDiet Plans
American Basic FourAmerican Basic Four
Chinese Basic FourChinese Basic Four
MilkMilkMeatMeat
Fruits and VegetablesFruits and VegetablesCereal GrainsCereal Grains
Green Leafy VegetablesGreen Leafy VegetablesSoybean ProductsSoybean Products
Sweet PotatoesSweet PotatoesCerealsCereals
Chinese Basic Four Protein Chinese Basic Four Protein ContentContent
Green leafy vegetablesGreen leafy vegetables 500500 55
Soybean productsSoybean products 6060 1818
Sweet potatoesSweet potatoes 400400 88
CerealsCereals 400400 4040
TotalTotal 71 grams71 grams
Basic FourBasic FourRecommended dailyRecommended daily
amount (g)amount (g)ProteinProtein
supplied (g)supplied (g)
USDA Food Guide PyramidUSDA Food Guide Pyramid
Fats, oils, and sweetsUse sparingly
3-5 Svgs.
2-3 Svgs.
2-4 Svgs.
6-11 Svgs.
Vegetables
Meat, nuts, eggs
Fruit
Grains
Dairy2-3 Svgs.
Ideal Basic Four Diet PlanIdeal Basic Four Diet Plan
Seeds and nutsSeeds and nuts(in moderation)(in moderation)
Whole grainsWhole grains(unrefined)(unrefined)
FruitsFruits
VegetablesVegetables
Lifespan History of ManLifespan History of Man
2 0 0
3 0 0
4 0 0
5 0 0
1 0 0
6 0 0
7 0 0
L o n g ev ity, y ears
8 0 0
9 0 0
7 0
1 0 0 0 B .C .F loo d
(G e n es is 5 a n d 11 )
9 3 0
Ada
m
2 3 9
Pel
eg
4 6 4
Ebe
r
2 3 9
Reu
2 3 0
Seru
g
1 4 8
Nah
or
2 0 5
Tera
h
1 7 5
Abr
aham
4 3 3
Sal
ah
4 3 8
Arp
haxa
d
9 0 5E
nos
9 1 0C
ain
8 9 5
Mah
alal
eel
9 6 2
Jare
d
7 7 7
Lam
ech
9 5 0
Noa
h
6 0 0
She
m
9 6 9
Met
huse
lah
9 1 2
Set
h
““The liability to take disease is increased The liability to take disease is increased tenfold by meat eating.”tenfold by meat eating.”
CD 386CD 386
The Superior DietThe Superior Diet
““Grains, fruits, nuts, and vegetables Grains, fruits, nuts, and vegetables constitute the diet chosen for us by constitute the diet chosen for us by
our Creator.”our Creator.”
Most NourishingMost Nourishing
““These foods, prepared in as simple These foods, prepared in as simple and natural a manner as possible, are and natural a manner as possible, are the most healthful and nourishing.”the most healthful and nourishing.”
Impart Strength, Endurance, VigorImpart Strength, Endurance, VigorImpart Strength, Endurance, VigorImpart Strength, Endurance, Vigor
““They impart a strength, a power of They impart a strength, a power of endurance, and a vigor of intellect that are not endurance, and a vigor of intellect that are not afforded by a more complex and stimulating afforded by a more complex and stimulating
diet.”diet.”Ministry of Healing 298
The information contained in this
presentation may be found in
Call Toll-free1-888-778-4445