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Milk, Meat, And Other Protein Foods





Category: Diet and Nutrition
Source: How And When To Be Your Own Doctor

Speaking of butter, how about milk? The dairy lobby is very powerful
in North America. Its political clout and campaign contributions
have the governments of both the United States and especially that
of Canada eating out of its hand (literally), providing the dairy
industry with price supports. Because of these price supports, in
Canada cheese costs half again more than it does in the United
States. The dairy lobby is also very cozy with the medical
profession so licensed nutritionists constantly bombard us with
"drink milk" and "cheese is good for you" propaganda.

And people naturally like dairy foods. They taste good and are
fat-rich with a high satiety value. Dairy makes you feel full for a
long time. Dairy is also high in protein; protein is hard to digest
and this too keeps one feeling full for a long time. But many
people, especially those from cultures who traditionally
(genetically) didn't have dairy cows, particularly Africans, Asians
and Jews, just do not produce the enzymes necessary to digest cows
milk. Some individuals belonging to these groups can digest goats
milk. Some can't digest any kind except human breast milk. And some
can digest fermented milk products like yogurt and kiefer. Whenever
one eats a protein food that is not fully digestible, it putrefies
in the digestive tract, with all the bad consequences previously
described.

But no one, absolutely no one can fully digest pasteurized cows
milk, which is what most people use because they have been made to
fear cow-transmitted diseases and/or they are forced to use
pasteurized dairy products by health authorities. I suspect drinking
pasteurized milk or eating cheese made from pasteurized milk is one
of the reasons so many people develop allergic reactions to milk.
Yet many states do not allow unpasteurized dairy to be sold, even
privately between neighbors. To explain all this, I first have to
explain a bit more about protein digestion in general and then talk
about allergies and how they can be created.

Proteins are long, complex molecules, intricate chains whose
individual links are amino acids. Proteins are the very stuff of
life. All living protoplasm, animal or plant, is largely composed of
proteins. There are virtually an infinite number of different
proteins but all are composed of the same few dozen amino acids
hooked together in highly variable patterns. Amino acids themselves
are highly complex organic molecules too. The human body
custom-assembles all its proteins from amino acids derived from
digesting protein foods, and can also manufacture small quantities
of certain of its own amino acids to order, but there are eight
amino acids it cannot make and these are for that reason called
essential amino acids. Essential amino acids must be contained in
the food we eat. .

Few proteins are water soluble. When we eat proteins the digestive
apparatus must first break them down into their water-soluble
components, amino acids, so these can pass into the blood and then
be reassembled into the various proteins the body uses. The body has
an interesting mechanism to digest proteins; it uses enzymes. An
enzyme is like the key for a lock. It is a complex molecule that
latches to a protein molecule and then breaks it apart into amino
acids. Then the enzyme finds yet another protein molecule to free.
Enzymes are efficient, reusable many many times.

Enzymes that digest proteins are effective only in the very acid
environment of the stomach, are manufactured by the pancreas and are
released when protein foods are present. The stomach then releases
hydrochloric acid and churns away like a washing machine, mixing the
enzymes and the acid with the proteins until everything has
digested.

So far so good. That's how its supposed to be. But. Dr. Henry
Bieler, who wrote Food Is Your Best Medicine, came up with the
finest metaphor I know of to explain how protein digestion goes
wrong. He compared all proteins to the white of an egg (which is
actually a form of protein). When raw and liquid, the long chains of
albumen (egg white) proteins are in their natural form. However,
cook the egg and the egg white both solidifies and becomes smaller.
What has happened is that the protein chains have shriveled and
literally tied themselves into knots. Once this happens, pancreatic
enzymes no longer fit and cannot separate all the amino acids.
Cooked proteins may churn and churn and churn in the presence of
acid and pancreatic enzymes but they will not digest completely.
Part becomes water soluble; part does not.

But, indigestible protein is still subject to an undesirable form of
consumption in the gut. Various bacteria make their home in our
airless, warm intestines. Some of these live on protein. In the
process of consuming undigested proteins, they release highly toxic
substances. They poison us.

What is true of the white of an egg is also true of flesh foods and
dairy. Raw meat and raw fish are actually easily digestible foods
and if not wrongly combined will not produce toxemia in a person
that still has a strong pancreas. However, eating raw meat and fish
can be a dicey proposition, both for reasons of cultural sensibility
(people think it is disgusting) and because there may be living
parasites in uncooked flesh that can attack, sicken and even kill
people. It has been argued that a healthy stomach containing its
proper degree of acidity provides an impenetrable barrier to
parasites. Perhaps. But how many of us are that healthy these days?
Cooked flesh and fish seems more delicious to our refined, civilized
sensibilities, but are a poor food.

In my household we have no moral objection to eating meat. We do
have an ethical objection in that meat eating does not contribute to
our health. But still, we do eat it. A few times a year, for
traditional celebrations we may invite the children over and cook a
turkey. A few times for Thanksgiving when the children were going
through their holier-than-thou vegetarian stage, I purchased the
largest, thickest porterhouse steak I could find at the natural meat
store and ate it medium-rare, with relish. It was delicious. It made
me feel full for hours and hours and hours. I stayed flat on the
couch and groggily worked on digesting it all evening. After that
I'd had enough of meat to last for six months.

When milk is pasteurized, the proteins in it are also altered in
structure. Not so severely as egg white is altered by cooking
because pasteurization happens at a lower temperature. But altered
none the less. And made less digestible. Pasteurizing also makes
milk calcium far less assimilable. That's ironic because so many
people are drinking milk because they fear they need more calcium to
avoid osteoporosis and to give their children good teeth. What
pasteurized milk actually does to their children is make them
calcium deficient and makes the children toxic, provoking many
colds, ear infections, sinusitis, inflammations of the tonsils and
lung infections, and, induces an allergy to milk in the children.





Next: The Development Of Allergies

Previous: Butter, Margarine And Fats In General



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