Chemistry in food we minimize in our nutritional program
Saturated Fat (SF) and Cholesterol: The Institute of Medicine does not recommend a minimum daily amount of SF because, as hard as the US cattleman’s association has tried, there has yet to be determined a safe amount to ingest! Saturated Fat (SF) is almost entirely found animal meat, cheese, and other dairy products. SF is not typically found in plant foods; and there is no cholesterol in plants.
- SF, along with Cholesterol, are the most typically linked precursors for cardiovascular (Heart and Stroke) disease, the number one killer in the western world!
- Excess fat intake is also responsible for insulin resistance, which is the primary cause of Type 2 Diabetes.
Cholesterol: As noted above, there is no Cholesterol to be found in Plants! The relationship between LDL Cholesterol, coronary artery and brain plaque formation with stroke and heart attack is well known. These conditions are now epidemic in our high meat, cheese, and oil consuming culture. It has recently been appreciated an increased incidence, and higher death rates, related to cancer of the breast and prostate associated with a metabolic product of Cholesterol, 27- OH Cholesterol (or 27 HC.) If you lower the dietary Cholesterol, then you lower the cancer risk and increase survival.
AGEs (or Advanced Glycation End Products)- These attach sugars to proteins and fats increasing inflammation found in atherosclerosis (heart disease), stroke, cancers and diabetes. They are found in significant quantities in animal meats (fish, beef, chicken). They are significantly increased in high heat cooking and more if oil is added. AGE are present in small amounts only in Plant- Based foods
Heterocyclic Amines (HA)– These chemicals are produced when meat is cooked- especially when seared on the grill- or when oil is superheated in sautéing vegetables or frying foods. These compounds appear to be cancer promoters which are associated with an increasing risk for cancers including colon and breast.
IGF1 (Insulin Like Growth Factor)- Animal meat consumption stimulates the production of IGF1. It acts like a cancer Growth Hormone. It appears to promote Breast, Colon, and Prostate cancers.
TOR: Dean Ornish, MD reports that TOR is a growth stimulating compound found in cancers like Prostate cancer. It also accelerates aging in normal cells. It is found in people consuming animal products. TOR is suppressed by Cruciferous Vegetables (like Broccoli and Asparagus), Berries, Green Tea, Soy, and Turmeric.
Choline, L- Carnitine and TMAO: These compounds, found predominantly in in animal meat (red meat, chicken, and fish), and they are abundant in eggs. Choline and Carnitine are fermented by intestinal bacteria to produce TMAO (aka Trimethyl Amine N- Oxide). This bad actor promotes colon and prostate cancer. It is associated with Atherosclerosis (heart disease) [* TMAO alters cholesterol and bile acid metabolism, upregulates inflammatory pathways, and promotes foam cell formation, all of which worsen atherosclerosis [heart disease]. In addition, TMAO increases clotting risk [brain and heart] by enhancing platelet reactivity.].
TMAO is also associated with Kidney Failure, and All-Cause Mortality (ACM) Note: “Bad bacteria” loke Bacteroides, E- Coli, and Enterococcus are promoted in the intestine by animal meat consumption. These “bad bacteria” are stimulated to grow by the foods which bring TMA into the bowel. “Good’ bacteria [like Bifidobacteria, F Prausnitzii, Lactobacillus, and Roseburia, E-rectale, and Ruminococcus] are eliminated. A Plant- Based high fiber diet encourages these ‘good bacteria’ to grow. Their fermentation produces Butyrate, a potent ani-inflammatory compound, which reduces inflammatory bowel disease, colon cancer, and heart disease.
Methionine– Methionine is an essential amino acid, and it is a constituent of important proteins. Our bodies do not make Methionine, so we must eat food containing this nutrient. Meat and Fish have high concentrations of Methionine. It is also found in some seeds and nuts, and to a lesser extent in legumes, fruits, and vegetables. We get enough of this amino acid on a plant- based diet.
There a healthy protective diet. A Plant- Based balanced nutritional program provides us with the right amount of all the healthy nutrients which decreases your risk of chronic debilitating diseases.
Gluten– Gluten is a protein found in whole wheat, kamut, rye, barley, and triticale. It is a wonderful and healthy component of several grains. It gives that stickiness to dough when water is added to flower. Gluten is healthy and may promote ‘good bacteria’ and supports immune function for most people.
1% of people suffer from debilitating Celiac disease; and 5 to 8% have a varying degree of gluten sensitivity. In her book Becoming Vegan, Brenda Davis states that in severe gluten Intolerance (Celiac Disease), the small intestine is damaged with inflammation. Malabsorption, malnutrition, weight loss and even death may be the outcome. There are some who tolerate small amounts of the implicated grains; but, for many, glutens must be entirely avoided. Fortunately, there is no gluten in oats, corn, millet, rice, sorghum, teff, quinoa, amaranth, or wild rice.
Those with Celiac Disease must be careful to purchase only gluten free flower and products that have not been processed in facilities that use the same machinery to mill grains which contain gluten.
Note: Many people told to avoid Gluten who are not really gluten sensitive. They have been incorrectly told by “sources” that gluten is unhealthy for most people. Symptoms of intermittent abdominal discomfort may alternatively be associated with years of bowel irritation and inflammation. Their symptoms, however, may be related to persistent exposure to the oxidative stresses, pro-inflammatory compounds, and saturated fats found in meat and dairy. These symptoms may subside or disappear on our healing Plant- Based program of Vibrant Greens, Fruit and Whole grains.
Agaritine- Mushrooms are our go- to source of anticancer aromatase inhibitors, which may be important in the therapy of breast and other cancers. However, you must always cook mushrooms to get their astounding benefit. Agaritine, a pro- cancer toxin in Mushrooms, is removed in the heating process.
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Heme Iron and Animal Protein–
* The iron in Beef, Pork, and Fish is a highly pro- inflammatory agent increasing the risk of heart and kidney disease.
* Meat in excess increases IGF1 production (see above) which may stimulate the proliferation of various cancers.
* Animal derived protein sources change the bacterial content of the colon. A Plant- Based diet colonizes the bowel with anti- inflammatory Bifidobacteria. They protect the bowel by producing butyrate. An animal- protein diet stimulates the growth of proinflammatory Bacteroides and E Coli bacteria. Increased risk of colon cancer and inflammatory bowel disease is the result.
Lectins: Lectins are compounds found in many green vegetables and grains, and are concentrated in a number of legumes especially in Kidney Beans. These foods are important sources of vitamins, minerals, protein, fiber, and antioxidants for billions of people on the planet. People do not eat raw beans! Cooking removes virtually all the toxic lectin PHA (Phytohemagglutinin) in beans. So, we don’t worry about it😉.
Bad Gut Bacteria: The SAD [Standard American] Diet is severely deficient in living plant Fiber. Plant Fiber is primary nutrient (food) for “Good Bacteria” [Bifidobacteria, F. Prausnitzii, E. Rectale, Roseburia]. The SAD Diet, deficient in Fiber, produces an overgrowth of “Bad Bacteria” [like Bacteroides, Claustridia, and Ruminococcus Gnavus] causing your bowel wall to become inflamed [IBD]; and we absorb bacterial toxins associated with increased Heart Disease, Diabetes, numerous Cancers, and Inflammatory Bowel Disease.