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Physiological aspects of vegetarianism
What is the main difference between eating meat and vegetarian food? Although both animal and vegetable proteins are composed of the same chemical elements and compounds, meat food contains more polysaturated hard-to-absorb fat and purine compounds. It is believed that an excess of these substances in the internal environment of the body leads to acidification of the blood and is the main cause of slag accumulation at the cellular level. In addition, the diet of meat and assumes a significant salt intake, also disrupting the chemical balance in the body. As for plant foods, on the contrary, it alkalizes blood and, along with the supply of a number of plant proteins, introduces natural vitamins into the body, biologically active substances.
It is believed that meat "gives strength", but studies by Belgian scientists, who analyzed data on people's fatigue at different diets, show that meat-eaters tire one and a half times faster than those who do not eat meat.
According to scientists, vegetable food causes 25 times less intoxication with nitrogen slags than mixed. Hence the astounding endurance of vegetarians. So what gives a vegetarian energy? A remarkable book by the Swiss professor Max Birher-Benner, "Fundamentals of nutrition treatment on the basis of energy", which was published in Russian in 1914, is devoted to this. The scientist believes that plant food gives the body the energy it received from the sun. And if it is also raw, then the person receives the maximum energy. In accordance with these views, a clinical scientist in the middle of the XIX century successfully treated seriously ill patients. (He will still be discussed in the second part of this book, which is dedicated to separate feeding.)
As for meat with its ability to “maintain strength”, the explanation is as follows. Meat contains many substances that excite a person’s nervous system, creating a feeling of fullness and vigor in him, but the sensation is the same as under the action of other pathogens (coffee, alcohol), and the person does not receive any energy charge. On the contrary, in order to digest meat, the body must work hard, and therefore, even before it is received, must first spend a significant amount of energy.
There are other circumstances that encourage caution in treating animal proteins, proteins. One of them is the balance of hormones in our body, which determines our unique personality. There is no such laboratory in the world that could precisely determine our hormonal structure. And here we eat meat, as a rule, of sexually mature cattle, with a hormonal structure inherent in this particular individual, and even enhanced by hormonal preparations for intensive weight gain during fattening. As a result of this alien hormonal invasion into the internal environment of the human body, the processes of general, fat and salt metabolism are disturbed. It is not excluded that the interaction of hormones of heterogeneous origin gives such a distortion of biochemical processes in the body, which is fraught with oncological diseases. And this hypothesis is confirmed by the fact that cancer patients among meat eaters are disproportionately more than among vegetarians.
Depending on whether a particular protein contains essential and non-essential amino acids in the proportion we need, proteins have different physiological value. In everyday life, it is widely believed that high-grade proteins are found only in animal products. But this is just a commonplace fallacy and this is not the case. Vegetarians are sure that not only nuts and oilseeds, but also vegetables and greens contain well-balanced proteins, fruit proteins are slightly worse, and in wheat up to 14% protein, but only 4% of them are amino-balanced protein approaching the composition of the proteins of the human body, therefore, the remaining 10% due to the lack of "components" (the so-called essential amino acids), the body is forced to use as a "fuel", energetic material.
It is not enough to say that protein is too expensive a source of energy. He also gives harmful to health waste in the form of nitrogenous compounds.
For example, take at least ammonia, which is the end product of protein breakdown in the body. To neutralize this poison in the form of urea, the body is forced to expend its reserves of carbon dioxide, which is essential for all biochemical reactions, including the biosynthesis of protein substances. So it turns out that, by taking animal proteins unbalanced in amino acids with food, we also interfere with our body how to assimilate a well-balanced part of the grain protein. Everything else unbalanced protein is absorbed worse in the intestine. In this connection, metabolic disturbances and inflammatory diseases often occur, especially in the gastrointestinal tract, and a favorable background is formed for the development of other ailments.
By the way, it should be noted that the excess of meat protein in food provoke appendicitis - inflammation of the appendix of the cecum.
This is explained by the fact that with excessive consumption of meat, we introduce into the gastrointestinal tract a lot of purine bases and extractive substances that cause intestinal rot and poison the body. It has been established that abundant meat food inhibits the activity of beneficial intestinal microflora, contributing to the appearance of such negative phenomena as dysbacteriosis and intestinal atony.
The fact that meat food is replete with toxic products, known even in the countries of the Ancient East. There even existed a kind of penalty, when those sentenced to death were fed only boiled meat, and they died in terrible agony from self-poisoning on the 28-30th day, that is, much earlier than they would have died peacefully and painlessly with complete starvation.
The founder of domestic biochemistry, A. Ya. Danilevsky, at the end of the last century, came to the conclusion that one of the causes of human irritability and bad mood may be the systematic consumption of meat. He justified his point of view with the results of a comparative survey of hunting tribes that feed mostly on meat and vegetarian tribes. And this is not surprising because the main toxic product with which the body is saturated with excessive consumption of meat food is uric acid. In the urine of meat eaters, it is 5 times higher than in the urine of vegetarians. Its negative effect on the central nervous system was proved in his experiments by IP Pavlov, stitching the portal vein to the inferior vena cava to dogs. As a result of this operation, the uric acid ceased to be neutralized by the liver, and under the influence of its excess in the blood, the dogs became angry and irritable, but instinctively found a way out, ceasing to eat meat.
In addition to the above, it would not hurt to think about the fact that along with meat, chemicals used in agriculture for the control of harmful insects can also enter the body. Herbivores have to pass hundreds of tons of plant materials through their stomachs, and poisons, which have neither color, nor smell, nor taste, accumulate in their tissues from month to month, from year to year.
Suffice it to say that DDT and other organochlorine pesticides are found during autopsy in the adipose tissue of people who have never in contact with these substances, but simply ate meat.
The fact that pesticides are currently spreading is also indicated by the fact that scientists discovered pesticides in the fats who would you think? Antarctic Penguins! The area of their distribution, as is known, is very far from the “civilized” lands.
But roast meat is especially harmful to human health, since in the process of frying it produces nitrosamines with carcinogenic properties. The same thing happens when smoked.
Therefore, stomach cancer was most common until recently among Japanese people, in whose diet smoked fish prevailed. Now, thanks to a scientifically based diet and proper lifestyle, the Japanese have moved to first place in life expectancy.
Excessive attachment to meat leads to premature puberty in children. At the same time, there is evidence that with age sexual potency disappears in meat eaters earlier than in vegetarians.
But more than piquant information, gleaned from the book of K. Moes-Oskragello "Natural food of man." At the end of the nineteenth century, cannibals, that is, cannibals from the island of Sumatra, considered the meat of their vegetarian neighbors pleasant to taste and smell, while the meat of English sailors, which they also ate on occasion, was bitter and tasteless, and also quickly spoiled . Oskraghello explains this by the fact that European sailors far from the ideas of vegetarianism ate almost like predators, with the only difference being that they washed down the meat with rum.
Another indisputable proof that the human body is not adapted to the consumption of large amounts of animal protein is the low protein content in human milk, which is nevertheless intended for an accelerated increase in the mass of the newborn child. But now a man comes out of infancy, his growth slows down, and he takes protein in half as a percentage - twice as much!
If an excess of even lean meat is harmful to health, then fatty is doubly harmful. This is explained by the fact that animal fats rich in saturated fatty acids require for the formation of compounds with cholesterol in the body, an enhanced synthesis of cholesterol compared to unsaturated fatty acids in vegetable oils. Excessive consumption of animal fats in food leads to an increase in the blood content of the largest fat globules - chylomicron, the regulation of their content in the blood is disturbed, and blood clotting is simultaneously increased. The amount of cholesterol in the blood increases, which is deposited in the arteries (which is atherosclerosis!). All this taken together contributes to the deposition of plaques on the walls of blood vessels, which leads to impaired blood flow.
Consumption of fatty meat is especially dangerous for patients with atherosclerosis. Ambulance doctors know that most often they have to travel about myocardial infarction after the holidays and rich Sunday lunches, when people eat a lot of foods that trigger excess cholesterol: ham, pork, sausages, eggs, etc.
Another extremely negative consequence of the holiday feast is that the excess cholesterol, not absorbed by blood, can partially be released into the intestinal lumen, causing the development of malignant tumors there.
In addition, fat-rich food enhances the secretion of bile, the excess of which under the influence of bacteria turns into carcinogens in the intestine - substances that also contribute to the development of cancer, so people with increased biliary secretion often suffer from bowel cancer.
It should be borne in mind that excess protein in the body is not deposited. And, since the liver is involved in protein metabolism, and the kidneys remove the products of protein metabolism, an increased protein load on the liver and kidneys leads to an increase in size of these organs - their hypertrophy.
Enhanced protein nutrition leads to over-excitation of the nervous system, which gradually becomes the cause of neurosis.
Violation of protein metabolism contributes to the development of hypovitaminosis A and B6, reduces tolerance - susceptibility to mental and physical stress - and creates the prerequisites for the occurrence of allergies in the body due to the formation of antibodies to its own tissues.
An increased amount of proteins in the diet violates the physiology of digestion. First, the secretion of gastric juice is intensified and then inhibited, which impairs the absorption of food.
Thus, the following main conclusions can be drawn from the above.
1. With abundant meat nutrition, a constant poisoning of the body with harmful breakdown products of proteins occurs, especially in people with a sedentary lifestyle. Under these conditions, intestinal atony and constipation develops, resulting in increased processes of decay. Against this background, self-poisoning of the body occurs, contributing to the disruption of metabolic processes, and the occurrence of related diseases.
2. The need for meat that "inveterate" meat eaters experience is due to the stimulating effect on the nervous system of extractive substances, which are particularly rich in broths of meat and fish (soups and broths). This excitement gives a deceptive impression of "power." In humans, there is an unavoidable craving for meat and fish, as well as strong coffee or tea as stimulants.
3. With abundant consumption of meat foods containing nitrogenous substances, acid-base balance is disturbed in the body, which can cause diseases such as urine acid diathesis and gout.
4. Meat and fish food requires significant salt intake, which is also harmful to the body.
5. Meat and poultry are products with a high content of DDT and other pesticides (13 times more than in vegetables and grains).
6. In order to enhance growth and fight diseases, hormonal drugs and antibiotics are administered to animals, which remain in them after death. The meat of killed animals also contains injected them to prevent various diseases of the vaccine and serum, their effect on humans, as a rule, is not taken into account.
7. During slaughter in the body of animals, which anticipate their death, a large amount of hormones and biologically active substances are produced, which can have an additional negative effect on the metabolic processes occurring in the human body.
8. About 30 types of pathogens of various diseases (from the destruction of worms to viral diseases) can cause infection as a result of the consumption of infected animal products - meat, poultry, eggs, milk.
9. The consumption of meat and fish products, which stimulated the desire to hunt in our ancestors, influences the behavioral reactions of a person - causes increased irritability, irritability and aggressiveness.
With plant foods, the body receives mostly enough vitamins, mineral salts, organic acids, carbohydrates, pectin and fiber. If you widely combine sources of protein of plant origin, you can get an adequate amount of essential amino acids.
On top of this, it is necessary to emphasize that the main advantage of vegetarian food over regular, mixed food is a reduction in the risk of atherosclerosis; - A vegetarian diet helps to normalize blood pressure by reducing blood viscosity.
Vegetarians are less likely to have intestinal neoplastic diseases, they have better bile outflow and liver function.
It should also be said that in case of refusal from meat other positive effects are observed: resistance to infectious diseases increases, sleep normalizes, memory improves, and vegetarianism is, above all, a healthy lifestyle, which consists in stopping smoking and alcohol.
Vegetarians note with pride that at various times many well-known scientists, philosophers, writers, artists: Epicurus, Plato, Socrates, Diogenes, John Chrysostom, Ovidiy, Plutarch, Seneca, Voltaire, Rousseau, Adam Smith, Byron, Lamartin, Bernard Shaw, I. Repin, R. Kent, again L. Tolstoy. Almost all of them lived a long and fruitful life.
Currently, vegetarians include such stars of show and movie business as Madonna and Michael Jackson, Elizabeth Taylor and Paul McCartney. Now in the world there are more than 800 million followers of vegetarian food.
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