Raw Protein

B.App.Sc.(TCM), Dip.App.Sc.(Nat), N.D., R.T.

updated: December 2006

Raw protein is a basic nutritional requirement for all living cells, and has been eatenby traditional societies for centuries.

Protein is composed of peptide chains made of amino acids.Eight of these amino acids are classied as essential because our bodies cannot

synthesize them (We must therefore eat them). The rest of the amino acids areclassied as non-essential, and are both ingested from food and synthesized within thebody from the essential amino acids. In addition, another two amino acids, Histidine andArginine are often considered essential during growth and tissue regeneration, forgrowing children, and perhaps in some people with a predisposition to manufacturingthem poorly from what are normally considered the "eight essential amino acids".

Protein is digested to varying degrees and is absorbed into the bloodstream,sometimes as tripeptides or even macromolecules. It is then absorbed into human cellsin a process called Pinocytosis. It is a myth that all protein is broken down to singleamino acids prior to its absorption from the gut into the blood, or from the blood into thecell. (According to a peer-review science journal article quoted by author Ronald F.Schmid in his book Native Nutrition. For further understanding of this concept please seepoint 31 in this document.)

Protein is used in the formation of hormones, neurotransmitters, and enzymes; thestructure of muscles and other tissues; and a myriad of other functions in the body.

Close observation of the iris has shown empirically over the years that syntheticamino acid formulations (containing l-form amino acids) tend to be associated withregression of the iris bres, indicating a decrease of vitality in the body tissues.(Dr. JohnRay)

Similar observation has revealed that many bulk-building protein powders seem toproduce lymphatic congestion/trabeculae signs, indicating congestion of the intracellularspaces with undigested material.(Dr. John Ray)

Therefore it is recommended to avoid bulk-building protein powders, and synthetic

EAT RAW PROTEIN DAILYby

Kyle Grimshaw-Joneswww.ConsciousHealing.com.au

www.bodymindhealing.info

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l-form amino acids, and formulations containing them.Soy-based protein concentrates contain antinutrients and goitrogens and are best

avoided. For more information on this go to www.westonaprice.org and read the articles.High-temperature-extruded breakfast cereals contain toxic protein-derivatives and

are best avoided.Synthetically hydrolysed proteins and textured vegetable proteins are questionable

and may contain toxic substances, including MSG.Lysine and Tryptophan are two essential amino acids that are modied or

denatured by heat at 110 degrees Fahrenheit. (Barely warming it up) Therefore cookedproteins can be considered as decient in these two of the essential amino acids, whichcould theoretically also produce deciency in the other amino acids that the bodymanufactures from these two.(This information, and the information in point 13, are based on personalcommunications with Dr John Whitman Ray about information he received from aresearch scientist in Swannanoa, Virginia and elsewhere. With these understandings DrRay recommended raw protein to every client, every day. Viktoras Kulvinskas also madea reference to Lysine denaturation in his book Survival into the 21st Century. Any otherreferences or discussion on these points are welcomed.)

These two amino acids are required to manufacture many of the hormones in thebody. To manufacture Thyroxine, 18 amino acids are required. To manufacture HumanGrowth Hormone, 20 amino acids are required. For the pineal gland to manufactureMelatonin, Tryptophan, in particular, is required. Melatonin shuts the body down inresponse to environmental darkness, thereby facilitating sleep. This is very importantinformation for those with insomnia, and any hormonal problems.(Dr. John Ray)

We are the only animal in nature that cooks protein and eats it.It is essential to source natural raw proteins on a daily basis, ingest them, and

ensure they are digested well, to build health and vitality and manufacture necessaryhormones.

To fully digest proteins, stomach and pancreas function should be optimized, andproteolytic enzyme supplementation may be helpful. The vegetarian-sourced enzymesare more eective than animal-sourced enzymes, as they activate rst in the upperfundic portion of the stomach, and again in the small intestine, giving a double-action.

A healthy benecial gut ora is also very helpful in good nutrient assimilation.Consider the Grainelds probiotic products from AGM Foods. [Refer to the links page forGrainelds products -JH]

From where then, can we obtain our raw protein on a daily basis? There is somekind of an objection to almost every source, from some people. Yet this basic biologicalrequirement for cell maintenance and regeneration still exists. This is an area ofpersonal responsibility in health choice. On the following pages are some informationand personal opinion. Good luck!

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Nuts and seeds are vegetarian sources of raw proteins. They require an overnightsoaking in water, followed by a morning rinsing, to leach out the enzyme inhibitorswhich prevent the enzymes in them from growing them into a plant. These sameenzyme inhibitors also prevent your digestive enzymes from digesting the nutrients inthem.Almonds, for example, also contain tannins, and prussic and tannic acids, which areleached out during the soaking and rinsing process. Brazil nuts are the best source onrecord that I could nd for methionine, an amino acid essential in heavy metaldetoxication from the liver, and often decient in vegetarian diets.Soaked nuts are a great snack, go well blended into smoothies or eaten with porridge,and can also be dried again at very low temperature so they can be stored for prolongedperiods of time, as discussed in Sally Fallon's book Nourishing Traditions.

Legumes contain anti-nutrients and often require cooking. Legume sprouts cancontain some anti-insecticidal compounds designed to repel insects which mayotherwise eat the sprout as it begins to grow in the ground. This is a function of naturalselection over many generations of these plants to increase their chances of survival.Unfortunately these compounds can be toxic to humans, sometimes cumulatively. Alfalfasprouts contain l-canavanine, an unusual amino acid that has been known to result insome toxicity and joint stiness in humans. Therefore, it is not recommended to usethese as a primary daily protein source, although eaten occasionally they seemacceptable.

Bee Pollen is a concentrated nutrient-dense superfood. Rarely, SOME INDIVIDUALSCAN BE HIGHLY ALLERGIC, AND FOR THEM EATING IT CAN BE LIFE-ENDANGERING. Bevery careful if you've never used it before. It is usually buyable in a dried form, so thetemperature of drying must be below 110 degrees Fahrenheit. If it is stored moist, it cangrow mould, and from this can contain mycotoxins and a coumarin-like compound thatmay excessively thin the blood. Fresh raw pollen is ne moist, and can be stored in thefridge, although it can be dicult to obtain.

Raw dairy products (especially fermented) have been a traditional food for manycultures. Pasteurised dairy products are not raw - they have been heated. Raw dairyproducts can contain dangerous bacteria, as can any food. For more information refer towebsites www.westonaprice.org and www.realmilk.com and Ron Schmid's book TheStory of Milk. Traditionally, dairy products were cultured and predigested with friendlybacteria. I have noted in clinical and personal observation that fermented raw dairyproducts seem to be better assimilated and make no or very little mucous, as comparedwith pasteurized dairy products. Also consider very carefully if the cows were pastured,or feed-lot.

Raw eggs can contain bacteria like salmonella, and mycotoxins/fungal toxins if thefeed of the chickens contained mouldy corn, for example. The raw egg white containsavidin, a Biotin (one of the B vitamins) inhibitor. One Olympic Health Nut in England had13 dozen raw eggs a week and managed to induce Biotin deciency. He may be the onlyperson on record as having achieved this, because it is very dicult to do. Biotin iscontained in many foods, and to induce deciency of it in animals is incredibly dicult,because so many foods contain it. (From memory the preceding two points werementioned in A Diet of Tripe.)

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According to Edward Howell, raw egg white also contains a decarboxylpeptidaseinhibitor. It is my belief that the quantities of enzyme inhibitors in raw egg white areminimal, and not enough to disturb the balance of health of a person with a half-decentdiet. On the contrary, I believe they may be an excellent source of raw protein, ifingested in small quantities on a regular basis.We are the only animal in nature that cooks eggs. You could try it cracked into warmporridge, a bowl of brown rice, stirred through a stir-fry on serving, blended into asmoothie, vegetable juice or salad dressing, or, if you can enjoy it, sucked or swallowedraw. If you choose to use these as a source, I recommend you crack the egg into a cuprst, and smell it to ensure it is not o. This seems to be a superior test to the oatmethod, as some eggs that sink in water can still smell o.Salmonella growth in eggs has been a concern to some health authorities, so the age ofthe egg since laying and it's transport and storage conditions including termperaturemay be important to consider, as well as the overall health of the laying hens.

Raw animal tissue foods contain cathepsin, lipase, and other enzymes andnutrients which are not present in these foods once they are cooked. These enzymesresult in autolysis (self-digestion) of the food, as its own enzymes digest it, making itsnutrients more available. In all cases of raw animal foods, or animal foods in general,and particularly with brain tissue, it may be wise to ensure the health of the animals wasexcellent, and that no unnatural feeding habits or diseases were present (e.g. Mad CowDisease, BSE, TB). Transport and storage conditions including temperature may alsoneed to be considered.

Raw sh has been used as a traditional food in many places in the world, includingJapan, the Arctic circle, the Polynesian and Melanesian islands, and parts of Asia. It cancontain parasites, or parasite eggs. These eggs have a protective coating that is erodedby acid, allowing them to hatch out. As the food bolus moves through into the smallintestine, it is alkalinized by the watery bicarbonate solution secreted by the pancreas.This protects the newly hatched parasite from prolonged acid immersion, which wouldkill it, and so it lives to potentially enter the body of the ingester.This explains the tradition of acid-marinading (soaking) raw sh for 6-8 hours beforeeating. By this method, the parasite eggs hatch out in the acid, but there is no waterybicarbonate solution to save the hatchling parasite, and it perishes in the acid. For thisacidic use, lime juice, lemon juice, strong ker, cultured whey, Grainelds B.E. liquid,and various types of natural vinegars can be used.Rollmops are another raw sh food tradition. It is worth considering, that the further upthe food chain (trophic scale) the sh you select comes from, the more it may have hada chance to bio-accumulate toxic methyl mercury. For this reason, predominantlysmaller vegetarian sh may be a better choice than larger carnivorous sh. Ciguateratoxin can occur in reef sh in certain areas of the world at certain times of the year, andmay be better avoided.

The following information is from my good friend and colleague, Douglas Morrison:"Not all parasites can live in humans, but really only those found in sh that exist nearhumans to where a parasite could conceivably have a life cycle that involves both thatsh and humans. For example, one student who'd spent a lot of time on remote islands

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in Micronesia noted when I mentioned this idea that the people there eat raw any shthat they catch outside the lagoon, but cook anything that is caught inside the lagoon.The idea being that sh, etc. inside the lagoon have access to human excrement, andvice-versa."(My two concerns here are: that so many human settlements channel their sewerage outto the ocean these days, and I don't know how long a parasite egg will last in sea water;and that some parasites seem to be able to cross between dierent species.)

In her excellent book The Coming Plague, Laurie Garrett presented informationconcerning an outbreak of cholera in Peru from the consumption of the traditional rawseafood dish "Ceviche". Please see the second last point in this article for some furtherinformation, or read her book (it's rather thick! Around page 560 should help you to ndthe relevant section).

Raw beef was eaten in France (Steak Tartare), Africa, and other countries. Rawlamb was eaten in Lebanon (Kibbeh - with pounded sprouted wheat). Sally Fallon, in herbook Nourishing Traditions has indicated that according to the Food and DrugAdministration in the USA, the parasite risk for raw animal tissue is removed by freezingfor 2 weeks before eating. I nd that thin-slicing and an acid-soaking similar to themethod with sh above are also acceptable. There are several food traditions thatinvolve raw dried meats, like Biltong, and Jerky, and also meats predigested with friendlybacteria. Nutrition researcher Francis Pottenger used many raw animal foods, includingbrain, thyroid gland, and liver.

Some excellent products exist which are composed of either vegetable proteins, ormixtures of dairy and vegetable proteins that have been predigested by friendly bacteria(probiotics), and left in liquid form, or dehydrated at, or very close to, body temperature.(These are available from Grainelds. Refer below for details.)

Please understand carefully, the purpose of this document is to encourage peopleto nd a raw protein source that they feel is safe, and eat it everyday, if not twice perday. I am not suggesting that ALL protein ingested should be raw. The body's utilizationof all its ingested proteins will be greatly enhanced by the inclusion of some raw proteinon a daily basis. This is a must for serious regeneration and hormonal health.

Health is a personal responsibility. I believe everything I have written here, but youare still responsible for the consequences of your health choices. I am not willing to takeresponsibility for the outcome of your actions. If you make a decision based oninformation in this document, it is your decision, and I am not willing to acceptresponsibility for your decision. Do your own research. Question everything I havewritten. And then take responsibility for your own decisions and their outcomes,whatever they are.

This point is referenced from point 27 above. (From The Coming Plague by LaurieGarrett) Here is an attempted summary of the changes that seem to have produced thecholera outbreak in Peru in early 1991. (This point may expand into an entire futuredocument on microbial ecology.)Fecal waste from humans (there are too many of us! And we mix our bodily waste withdrinking water which we then have to dispose of, instead of composting it!) anddomestic animals/livestock (we have grown too many of them to feed too many of us);

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garbage, fertilizers, silt, and agricultural runo goes into rivers, streams, and seas. (Nowremember that humans and their domestic animals use lots of antibiotics, thusproducing antibiotic-resistant bacteria, which we now know can swap genetic materialand teach lots of other microbes how to be resistant to these same antibiotics.)UV light making its way through the ozone layer formed by our human pollution maydrive a higher mutation rate in organisms living on the sea surface. As a result oceanicalgal blooms increase in size and frequency. (Basically we've polluted our own giantbathtub and now we're oating in it with a bunch of bugs that live happily with our bestantibiotics and teach other bugs how to do likewise!)Concurrently, marine ecosphere biodiversity overall declines from our coastaldevelopments, sewage and pollution wastes, and shing industries. As the population ofplankton/algae eaters (like whales) decreases, nature lls the ecological niche of algaecontrol with viruses to keep blooms in check. Cholera hides and mutates in algae, andenters the oceanic food chain. It is moved through ocean currents and freighter bilgewater drawn in one location and discharged at another.Humans eat raw sh and their immune systems face a type of cholera that has neverbeen seen before to which there is no immunity, even in those immune to other types ofcholera. Obsolete/nonexistent public water purication systems, inadequate sewage,and aquired chlorine-resistance in the type of cholera, combined with airplane travelcreated a health crisis from our human perspective.As reported by Garrett on p.566-567:".the cholera microbe defecated by a man in Dhaka (India), for example, got into algaein the Bay of Bengal, lay dormant for months on end, made its way via warm waterblooms or ship bilge across thousands of miles of ocean, and killed a person who ateceviche at a food stand in Lima (Peru)." (parentheses mine - remember the cholera isbreeding and mutating while "dormant".) Researchers "saw a complex interplay at work,involving global climate changes, pollution, and the microorganisms."."In Epstein's view, algal blooms were giant oating gene pools in which antibiotic-resistance factors, virulence genes, and plasmids, moved about between viruses,bacteria, and algae. And terrestrial microbes were constantly being added to the genepool, he said, in the form of human waste and runo." (P. R. Epstein, T.E. Ford, and R.R.Colwell, "Marine Ecosystems," Lancet 342 (1993): 1216-19; and P.R. Epstein , "Choleraand the Environment," Lancet 339 (1992): 1167-68.)This type of information raises many types of concerns, including potential healthconcerns from the consumption of phytoplankton (like Spirulina) by many species,including amingoes and humans!

So the health of animals and their environment, including the oceans, must becarefully considered in making our raw protein choices it seems. I have pondered theconnection between consuming animal proteins raw, and inevitably, some of theirmicrobes, and the role this may play in generating an oral immunization eect in thepopulations that consume these foods traditionally.That is to say that perhaps eating raw sh with some cholera over time helped tomaintain a dynamic balance and functional immunity between the humans consuming

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these foods and the microbes that inhabit them. Where the normal fear response tosuch outbreaks is then to avoid all raw food from the oceans, perhaps there is a wisdomin continuing to participate traditionally in foods which do give us exposure to microbes,and thus educate our immune systems.It occurs to me that the traditional lactic methods of fermentation may carry the"memory" of lactic bacteria killing other potentially pathogenic microbes into our owndigestive tracts, and educate our own immune systems to be resistant to them. This ispure hypothesis at this point, but I believe some research should be done in this area.The "memory" and/or toxicity left in raw beef from animals that have been vaccinated ascompared to animals that have not could also be interesting to consider.Please do your own research, follow your own intuition if you wish, and reach your ownconclusions. Then take responsibility for whatever course of action you choose to follow.I personally will still eat raw acid-soaked sh, but may be a little more careful how muchat once, and from what waters it was shed from.

The following is quoted from Enzyme Nutrition Therapy: Beyond a Raw Food Diet,by Mark Rojek, 2003 in Nexus Magazine, Dec 2003-Jan 2004:"A macromolecule is a compound of 1,000 or more atoms bound together. There isoverwhelming evidence that macromolecules do, in fact, cross the gut lumen intact. In1904, Drs. Ganghofer and Langer demonstrated that large protein molecules wereabsorbed across the intestinal gut with-out being degraded and were still capable offunctioning."(Ganghofer, D. and Langer, J., &Uber die Resorption gewisser Eiweisskorperim Magendarmkanal Neuborener Tiere und Sauglinge", Med. Wochenschr. 51: 1497(1904)Morris documented the intact absorption of gamma globulin in newborns. He recountedhow infants' rst milk is colostrums, which sets up the infants' digestive immunefunction.(Morris, I.G., "Gammaglobulin Absorption in the Newborn", Handbook ofPhysiology 75:1491-1512 (1978) Both gamma globulin and colostrums are proteins.Professor Seifert of the University of Kiel not only demonstrated the absorption ofgamma globulin but proved by means of immunological testing that the proteins wereintact, entering the bloodstream unaected and in full molecular size.(Seifert, J. et al.,"Quantitative analysis about the absorption of trypsin, chymotrypsin, amylase, papainand pancreatin in the G.I. tract after oral administration", General Physician(Allgemeinarzt) 19(4):132-137 (1990)/Seifert, J., Ganser, R., Brendel, W., "Absorption ofproteolytic enzymes of plant origin from the G.I. tract into the blood and lymph of adultrats", German J. Gastroenterology (Z. Gastroenterol.) 17:1 (1969)/Seifert, J., Siebrecht, P.et al., "Amylase absorption and transport via blood and lymph after oral administration",Digest Biol. Sci. 41:1593 (1986))Walker and others documented extensive work on the intestinal uptake ofmarcromolecules in relation to immunization.(Walker, W.A., Isselbacher, K.J., Bloch, K.J.,Intestinal uptake of macromolecules: eect of oral immunization", Science 177:608-610(1972)/Walker, W.A., Isselbacher, K.J., Bloch, K.J., "Intestinal uptake of macromolecules.II. Eect of parenteral immunization", J. Immunol. 111:221-226 (1973)/Walker, W.A., Wu,M., Isselbacher, K.J. et al., "Intestinal uptake of macromolecules. III. Studes on themechanism by which immunization interferes with antigen uptake", J. Immunol. 115:854

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(1975) Gardner specically wrote about the gastrointestinal assiilation of intact proteins.(Gardner, M.L.G., "Gastrointestinal absorption of intact proteins", Ann. Rev. Nutr.8:329-350 (1988)/Gardner, M.L.G., "Intestinal assimilation of intact peptides andproteins from the diet - A neglected eld?", Biol. Rev. 59:289-331 (1984))Other animal and human studies have described numerous intact proteins includinganimal-based and plant-based enzymes being absorbed into the bloodstream followingoral administration.(Jacobson, I. et al., "Human beta-lactalbumin as a marker ofmacromolecule absorption", Gut 27:1029-1034 (1986)/Andre, C. et al., "Interference oforal immunization with the intestinal absorption of heterologous albumin", Eur. J.Immunol. 4:701-704 (1974)/Dannaeus, A. et al., "Intestinal uptake of ovalbumin inmalabsorption and food allergy in relation to serum IgG antibody and orallyadministrated sodium chromoglycate", Clin. Allergy 9:263-270 (1979)/Pelot, D.,Grossman, M.I., "Distribution and fate of pancreatic enzymes in the small intestine in therat", Am. J. Physiol. 202:285-388 (1963))"He also references Ambrus, J.L., Lassman, H.B., De Marchi, J.J., "Absorption of exogenousand endogenous proteolytic enzymes", Clin. Pharm. And Therap. 8(3):322-328 (1967)and Papp, M., Feher, S., Folly, G., Horvath, E.J., "Absorption of pancreatic lipase from theduodenum into lymphatics", Specialia 13(9)1191-92(1977).

Kyle Grimshaw-Jones studied Body Electronics with Dr John Ray and Dr DouglasMorrison. For more insightful nutrition & healing articles, visit his website at:www.conscioushealing.com.au

Copyright Kyle Grimshaw-Jones, All Rights Reserved.


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