DEDICATION

his book is dedicated to all the scientists, doctors and others who have given their lives to the pursuit of truth-TRUTH about the food we eat and how it affects our bodies. These people are the conscience-bearers whose primary concern is the welfare of their fellow human beings, the animals and the environment. It is also dedicated to all the people who died needlessly, painfully or prematurely or those who are still suffering from illnesses resulting from the food they eat. Finally, it is also dedicated to the doctors, the farmers, manufacturers, journalists and all who until now did not know the truth, but who are willing to look at the facts and act accordingly with good conscience and the highest intent.

INTRODUCTION

hile travelling in Rural Australia I saw how dry and desolate the bush was. It didnt seem to matter what the people at the top in Canberra were doing, the bush was suffering nevertheless. I wanted to help ease this burden. The New South Wales country, driven by a prolific meat industry, had re-awakened my empathy for our animal friends and I was beset by a burning desire to improve their lot. Thus A Delicate Balance was conceived. At the same time, I became a vegetarian. Of course, the film I imagined back then was very different from the film now screening online at www.adelicatebalance.tv. Originally, I intended to depict the cruelty and torture endured by animals at the alter of the almighty T-bone. Surely that would put the world off meat forever? I soon realised, however, that it would also put the world off the movie forever! So I decided to create a film that clearly illustrates how diet and non violence are critical to the health and well-being of all Life on earth, and that its possible to live a life thats conducive to peace, love and prosperity. In my quest to transform my vision into a living, breathing film, my first port of call was Los Angeles, California. I was fortunate enough to be offered a unique opportunity to intern at the Illusion Factory a studio specialising in movie trailers - mostly for Warner Brothers.

I wanted the best of the best - the recognised thought leaders in all the relevant fields. As it turns out, theyre not that hard to find... Many are mainstream researchers, doctors and educators, and those who arent, enjoy such renown that theyre hard to ignore. Surprisingly (at least to me) they were also very approachable. I was able to secure interviews with virtually everyone on my list (You found me! was Maneka Gandhis joyfully typed response) Several interviews later, I returned to the Illusion Factory to begin the editing process. But I had no idea how to begin! This left me confused and frustrated; all I was sure of was that I REALLY wanted to get this film out to as many people as possible. (MK Gandhi once said, If I have the belief that I can do it, I shall surely acquire the capacity to do it even if I may not have it at the beginning. This was definitely the case with me.) Aaron Scheibner Jamberoo, Australia 24 November 2008

y name is Dr Adrianna Scheibner. I graduated from Medical School at the University of Sydney in 1980. Almost from the beginning of my medical career, I became involved in the use of laser technology. Professor William McCarthy, who was the first in Australia to commence using lasers for the treatment of skin conditions, introduced me to the world of lasers. I have spent the last 28 years devoted to this field: treating scars, port-wine birthmarks, acne rosacea, wrinkles, reversing the effects of sun damage and generally doing whatever it takes to keep skin as youthful and blemish-free as possible. My involvement in the laser world means that I left the treatment of serious diseases and instead concentrated on treating basically healthy people, but not before I had the opportunity to witness one of the most devastating diseases which plagues people worldwide, especially in Australia. MELANOMA! An inconspicuous tiny brown spot, hardly noticeable one day turns out to be a death sentence, too often within a few months of diagnosis. If diagnosed early enough it is 100% curable. If left until it spreads to other organs, it is generally too late. Once the melanoma cells spread to the brain, death is assured within weeks or months. During my intern year, I spent 3 months working in the Melanoma Unit at Sydney Hospital. Founded by Professor Gerry Milton, it had grown to be the largest in the world! Twenty-six people died in the 3 months term I worked at the Melanoma Unit and it was not a sight for the faint

hearted. Even before one of the patients made me promise that I would do all I can to find an answer to this terrible disease, I had made a commitment to myself on behalf of all the melanoma sufferers and their families to do so. Almost immediately, without knowing I had made this commitment, Professor Milton asked me to start a research project on people who developed multiple melanoma primaries. This started the ball rolling on what led to a 7year collaboration with Yale University. The result was the publication of numerous articles, which threw light on how the human immune system actually collaborates in allowing skin cancers to form and the reasons why this makes perfect sense from the point of view of survival of the individual. While working on the movie my son Aaron came across an article on how diet affects survival following melanoma diagnosis. A 15-year follow up on a lacto-vegetarian diet was shown to almost double the survival rates for the superficial melanomas. For stage IV A, which is the more advanced spread, the 5-year survival rate increased from 6% to 39%! This exceeds the best that chemotherapy has to offer. These researchers were also possibly not aware that casein, the main protein found in dairy, has been found to stimulate the growth of cancers like pouring gasoline on fire. Imagine how much better the survival could be if dairy was excluded from the diet! I have one son, Aaron, who at nine years decided he wanted to make movies. It was rather fortuitous that I was invited to move to the US to teach American doctors the laser techniques I had developed in Australia. This took me straight to the heart of Hollywood. I found the American


people very hospitable, generous and exceedingly helpful. The result was that Aaron was given the opportunity to learn from some of the best people in the entertainment business. This experience gave him the confidence to start. His first production was a wedding. The camera work was completely steady and the candid interviews very funny. Later Aaron attended a small school where filmmaking was part of the curriculum. In 1999, we returned to Australia. This time my work took me to country New South Wales, specifically to Dubbo, Tamworth, Young, Cootamundra, Byron Bay and a few others in between. The drought was ravaging our beautiful country the animals, trees, crops and the farmers were all suffering. Aaron has always loved animals. Wherever we went dogs, cats, horses and chickens would flock to him. He was able to calm and befriend even the most vicious dogs, which we often encountered during our travels in India. I had been vegetarian since 1997 after an awakening to a degree of compassion, which included all animals. Aaron at the time was a die-hard meat-eater. He also loved eating cheese. He could eat a whole brick of cheddar cheese as a snack. In 2005, thanks to a dear friend, Anita First, Aarons next step in his film career was apprenticeship at the Illusion Factory in Los Angeles after which I did not see him until he finished majority of the interviews and edited the first draft of the movie all by himself.

It is hard to believe how fast time flies during editing, but it takes one day and longer to edit one minute of a movie and that is just the rough cut! A famous producer once said: It is easy to film even the most brilliant footage. The most challenging is the editing. It is editing that makes a movie average or brilliant. James Woods agrees: It involves a lot of mess, sweat and tears... Or hair pulling and frustration as the case may be. Robilee Frederick, the Executive Vice President of the Illusion Factory, put in not only her time and creative supervision in approving the various aspects but also her best creative talent on the job - from Los Angeles to San Francisco to Geneva to India to Vietnam. The title A Delicate Balance and the opening sequence were her ideas. Aaron added the Truth as well as the majority of the script. I helped with the medical facts and statistics. Because of the medical terminology Robilee decided that it would be easiest for me to do the voice-over. Mark Olson, a very gifted Illusion Factory editor, together with Aaron did the editing. Casey Neiditch, another Illusion Factory creative, perfected the sound. Music came by courtesy of the Jon Albert Company and AMP music. All these extraordinary young people contributed their very best and thanks to Brian Winer the President and Founder of the Illusion Factory it was almost all but a labour of love. Without their extraordinary talent, generosity and direction A Delicate Balance The Truth would not have been nominated as the best unreleased movie for the Australian Film Critics Association Awards the very first time it was shown to an audience of health professionals


in Australia. Ultimately it was Aarons inspiration and persistence as the director, producer, cameraman and editor that brings us this masterpiece documenting facts which every human being is not only entitled to know, but must know, if humanity is to survive. It takes an innocent with no vested interest to see things exactly as they are: with no blame or shame, just facts and statistics. The people who contributed to this documentary are some of the most respected members of the medical and research community. People who are not only willing to speak the truth, but have dedicated their entire life to this endeavour. Despite the recognition in their own field of achievement, these world-renowned scientists have not been heard adequately by the public or those in the medical profession. It is time that the truth be told and their contribution given the exposure it deserves.

THE MOVIE
Needless to say, the first time I heard the interviews I was just as shocked as you will be by what these worldrenowned authorities from Harvard to Cornell to Yale and others have to say. Considering the gravity and urgency of the situation I find it still more shocking that these scientists have not been fully heard. Both the public and the politicians need to hear what they have to say and act accordingly. It is time to educate the doctors who have no time to read the medical literature and to introduce nutrition courses in all medical schools. No matter how much people love the food they eat, if the food is killing them prematurely and making them and their children sick surely not just common sense but survival has to supervene. Now that we know the facts and the truth has been demonstrated over and over, we can no longer ignore the facts. With courage, committment and a constructive attitude, the peaceful food revolution that must take place if a civilized being is to survive, will be swift, effective and conducted with wisdom and global cooperation. Let us have a joyful expectation that the human spirit will triumph, once again, over ephemeral material values. History has shown that this is not only possible, but it is our destiny to triumph over adversity.

Let us therefore unite for the welfare of all, including our only and beloved home... the environment. With best to you all Dr Adrianna Scheibner

FACTS
The information contained in this book is based only on facts taken from peer-reviewed scientific articles and the following books. The facts quoted in these books are also backed up by scientific references listed in these books for your review. A complete list of references used in this book is located on page 131. We recommend the following books as essential reading for everyone who wishes to be educated enough to know and speak intelligently on this subject of how food affects our health and environment. Breaking The Food Seduction by Neal Barnard, M.D. Published by: St. Martins Griffin, New York The China Study by T. Colin Campbell, Ph.D. and Thomas M. Campbell ll. Published by: Benbella Books, Dallas Texas Dr. Neal Barnards Program For Reversing DiabetesThe Scientifically Proven System For Reversing Diabetes Without Drugs by Neal Barnard, M.D. Published by: Rodale, Distributed by Holtzbrinck Publishers
10

Eat More Weigh Less by Dean Ornish, M.D. Published by Quill-Harper Collins Publishers The Food Revolution How Your Diet Can Help Save Your Life And Our World by John Robbins. Published by: Conari Press, Berkley California Mad Cowboy Plain Truth From The Cattle Rancher Who Wont Eat Meat by Howard F. Lyman with Glen Merzer Published by A Touchstone Book-Simon & Schuster Managing The Obvious by Charles A. Coonradt with Jack M. Lyon and Richard L. Williams. Published by: The Game of Work, Park City, Utah McDougall Program for Maximum Weight Loss by John McDougall M.D. Published by Plume-The Penguin Group Nutrition Guide For Clinicians by Neal Barnard,M.D., Rick Weissinger,M.S.,R.D. Brent J. Jaster,M.D., Scott Kahan, M.D. and Charles Smyth. Published by Physicians Committee For Responsible Medicine (PCRM), Washington DC Prevent And Reverse Heart Disease The Revolutionary, Scientifically Proven, Nutrition- Based Cure by Caldwell B. Esselstyn, Jr., M.D. Published by AveryPenguin Books

11

THE TRUTH
The American people (and people everywhere) need to know the truth. They need to know what we have uncovered in our research. People need to know why we are unnecessarily sick, why too many of us die early despite the billions spent on research. The irony is that the solution is simple and inexpensive. The answer to the American (and Western world) health crisis is the food that each of us chooses to put in our mouths each day. Its as simple as that. Professor T. Colin Campbell Ph.D. Thomas M. Campbell II What you are about to read is the truth. This truth has a direct and immediate impact, not only on your life but also that of your family, friends, the planet... all the animals, plants and trees. We can no longer elude the fact that our modern day activities have resulted in global warming. We are only just beginning to see what this means in terms of changing the climate - the weather patterns in many parts of the world have already become erratic and extreme. Heat waves, droughts, floods, earthquakes and tornadoes... soil erosion, pollution, massive and continual loss of forests... our beautiful world is in danger. The elephant has moved into our living room and we can no longer ignore it! Just as our planet is critically ill, so is our health worldwide. The American Cancer Society reports that 47% of men and 38% of women develop cancer during their lifetime.
12

One in four of these people will die making cancer the second leading cause of death. The problem of ill health is no longer a uniquely American issue. All other countries that follow the American lifestyle of eating processed foods with a high animal protein and fat content follow the same pattern of the diseases of affluence. These include Australia, New Zealand, United Kingdom, Europe, Singapore and any others in which these rich animal-based foods predominate. ILL HEALTH HAS NO BOUNDARIES AND NO BORDERS Everyone needs to eat and everyone is subject to the diseases which result from eating certain foods. While genetic inheritance influences susceptibility of an individual to develop certain diseases, studies have shown that environmental influences override the effect of genes. For example the Japanese and other people from South East Asia traditionally have good health while they reside in their own country and eat their typical largely vegetarian diet. When they move to the USA or other countries in which the typical American diet is eaten, they develop the same diseases as their new fellow countrymen. Research has shown that the genetic influences account for about 30% of our ageing problems, the other 70% comes from lifestyle. When it comes to cancer only 2-3% is genetically determined.

13

The number of Americans diagnosed with cancer each year is expected to double in the next 50 years. This means that 94% of men and 76% of women will develop cancer! These staggering statistics come from the most prestigious institutions in the United States: The American Cancer Society, the National Cancer Institute, Centres for Disease Control and Prevention. These shocking facts are echoed by others across the civilised world. While the tendency to develop cancer runs in families due to a genetic pre-disposition, when 1 in 2 men and 1 in 3 women today and almost all men and three quarters of all women will develop cancer in our lifetime, there is obviously something terribly wrong in what we are doing that is causing this epidemic of what is the most feared of all diseases. With good reason! Cancer slowly but surely and often painfully, takes over the human body, over months or years. Those who have witnessed this through their friends or relatives, can vouch for what a nasty way it is to die. The facts of the massive and ever increasing incidence can no longer be camouflaged by slogans such as cancer is not a sentence or that early detection is a solution to this problem. It would be very sad indeed if we came to the point of teenage girls having to undergo mammograms for early best
14

cancer detection and teenage boys to be tested for prostate cancer. Cancer is not the only nasty disease on the rise! One in 3 people will die of heart disease, making this the number one cause of premature death. Women are 8 times more likely to die of heart disease than breast cancer! The result is that every day people die unnecessarily and prematurely. In the US alone, some 5200 people drop dead of a heart attack every single day, leaving behind devastated children, husbands, wives, families and friends. This is more than double the number of people who died in the 9/11 tragedy. These people are not dying of old age. On the contrary they are usually in the prime of their lives. Apart from the waste of human life, the cost to the rest of society is in the trillions of dollars! Over a trillion dollars was spent in 1997! The Health Care Financing Administration, a US agency has predicted that the American health system will cost 16 trillion dollars by 2030. About one in 3 Americans has high cholesterol and 2 out of 3 are overweight or obese. Being overweight increases the risk of all the diseases of affluence: cancer, heart disease, diabetes, autoimmune diseases - all of these are on the same road of massive rise. Today one in 13 adults has diabetes. The increase in
15

incidence is continuing at the alarming rate of 70% in the 30-39 year age group over the last 10 years. Cancer, heart disease and diabetes, are not the only diseases that are so prevalent today in the affluent countries. There is a multitude of others that are just as serious and turn living into an unbearable and hellish experience. To add insult to injury, the third most common cause of death is from complications of medical procedures and treatments. Both human error and the harmful side effects of the medications prescribed by modern medicine to treat the diseases of affluence to the best of our ability are to blame. A study that analysed and summarized 39 separate previous reports found that about 7% ( one out of 15 ) of all hospitalised patients suffered a serious adverse drug reaction which requires hospitalisation, prolongs hospitalisation, is permanently disabling or results in death. Relief of symptoms using these toxic and potentially lethal drugs often at the last stage of disease as the last ditch effort is the best that modern medicine can offer using the most up to date technology. Since 50% of Americans have a health problem that requires taking a prescription drug every week, this means a lot of people are exposed to potentially dangerous, even life-threatening complications. One more depressing fact before we turn to the solution!

16

These serious diseases are not only affecting more and more people, they are occurring at a younger and younger age. According to the Bogalusa Heart Study, which appeared in the New England Journal of Medicine: 50% of children aged 2 to 15 years, have fatty streaks in their arteries which are the beginning stages of heart disease. OBESITY is both a symptom and cause of the problem. 16.7% of boys and 15.4% of girls aged 12 to 19 years in the US are overweight. This number has nearly tripled compared to what it was some forty years ago. Ten percent of toddlers aged 2 to 5 years are now overweight. This is an increase of 43% from 1994. Overweight adolescents have a 70% risk of becoming overweight or obese adults. Obesity is associated with more long-term diseases than smoking or excessive drinking. Diabetes used to be a disease of the elderly. It is now affecting children at an unprecedented rate. The Centre for Disease Control (CDC) in the US has predicted that 30-50% of children born in the year 2000 will develop diabetes at some stage during their lifetime. One in 3 Caucasian and 1 in 2 Hispanic or Black American children will develop diabetes. The long-term health prospects for the young people today are so bad that children are more likely to die before their
17

parents. Not due to childbirth or the infection epidemics that plagued our ancestors but as a result of the habits of eating passed on from parents to children. The list of diseases challenging the lives of people in the Western world is quite extensive. Civilisation may give us all the modern luxuries, the latest inventions and conveniences but it all comes with a very heavy price the cost is bad health-physically and emotionally.

DEPRESSION, ANXIETY AND MENTAL ILLNESS

It has been estimated that as many as 80% of patients visiting doctors offices suffer from depression. In 1997 suicide was the 8th most common cause of death. In 2005, suicide was the second leading cause of death among 25 to 34 year olds and the third most common cause among 15 to 24 year olds. Also in 2005, a survey revealed that 16.9% of students, grade 9-12 seriously considered suicide in the previous 12 months. Considering there are 25 attempted suicides for each successful one, these statistics represent a lot of unhappy people. To be exact, about one human being ends their life every 16 minutes in the United States. The statistics in the other civilised Western countries are not much better.
18

WHY?
What is the reason for this epidemic of bad physical and mental health in countries that have the best of everything? This is what the experts have to say. Neal Barnard MD 5100 Wisconsin Avenue N.W. Suite 400 Washington DC 20016 www.pcrm.org For questions e-mail: questions@adelicatebalance.com.au Neal Barnard MD is a physician with 27 years of experience. He is the Founder and Chairman of the Physicians Committee for Responsible Medicine (PCRM) in Washington DC. Dr Barnard has spent his professional life conducting extensive research, writing and publishing the results in peer-reviewed journals and books. He has written over 40 articles and 9 books, to date. This is what Dr Barnard has to say: Eating animal products has killed more people over the last century than all the car accidents, all the wars and all the natural disasters combined. But, you may argue, people have always eaten animals. Not so. Eating animals was over the centuries, a privilege of Kings, Queens and the rich. The consequence was that
19

Royalty and the rich have always been fat and sick. Until the advent of large-scale factory farming, eating meat was a luxury. Massive factory farming has made it possible for everyone to have access to meat products. Meat consumption in the USA has increased from 170 Kilograms (375 pounds) per person, per year in the 1950s, to 277 Kilos (609 pounds) per person per year today. In China the rise has been even more dramatic. Starting at 4 kilograms (8.8 pounds) per person in the 1950s, meat consumption has increased to 77 kilos (169 pounds) per person per year! Considering there are now some 1.3 billion Chinese, this represents massive numbers of animals killed worldwide. Despite the historical evidence, many people still believe that humans were built to eat flesh from animals. This is also not so. The structure of our teeth and digestive system speaks to the contrary. Plutarch, a Greek priest and philosopher, wrote some 2,000 years ago, man has no curved beak, no sharp talons or claws, no pointed teeth... on the contrary, by the smoothness of his teeth, the small capacity of his mouth, the softness of his tongue and the sluggishness of his digestive apparatus, nature sternly forbids him to feed on flesh. All animals that feed on the flesh of others have very short digestive systems - about 3 times the length of their body. This enables speedy removal of decaying flesh, which can poison their body if it stays too long. They also have very acidic saliva and their stomachs produce large amounts of
20

hydrochloric acid, which is necessary to digest flesh. The human digestive tract is 12 times the length of our body. Plants and vegetables take longer to digest because of the fibre they contain. Meat has no fibre at all and so the nutrients can be extracted a lot faster. Because of our long digestive tract, the meat we eat putrefies. Can this putrefaction with the resulting release of toxins and proliferation of bacteria be good for us ?! Our saliva is alkaline and contains a special enzyme necessary to pre-digest grain. This degree of specialization takes thousands of years of evolution to develop. It is the result of human beings consistently eating grains. Our socalled canine teeth are canine only in name. Compared to carnivorous animals, our canines are not sharp enough or strong enough to tear cooked, let alone raw flesh. Dr Barnard is not the only doctor pointing to animal protein and fat as the cause of our health problems. Thousands of studies from the most prestigious medical institutions in the United States and around the world have been done, and published in equally renowned medical journals, from JAMA, Journal of the American Medical Association, the Lancet, the New England Journal of Medicine and many others they indicate clearly how animal proteins and fats contribute to, and cause ill health. While the nutrition experts around the world agree that animal-based diet is dangerous to our health, many members of the medical profession are not aware of this fact.
21

Why is this so? Let us start at the beginning

PROTEIN
The word protein comes from the Greek word PROTEIOS, which means of primary or prime importance. Protein was first discovered in 1839 by the Dutch chemist, Gerhard Mulder. Almost from the beginning, protein became synonymous with meat. This equation of animal tissues with protein has stayed with us to this day. According to Professor T. Colin Campbell from Cornell University this misunderstanding of equating only animals as containing the valuable protein has resulted in more harm than any other misunderstanding in medicine. Protein is used to build and repair our body tissues. Our body needs protein in very small quantities. Research has shown that an active, otherwise healthy adult uses less than 20 grams of protein per day. To give you an idea of just how little this is: Three chicken nuggets contain 7 grams of protein. If animal protein did not result in the disastrous conditions inside our body, 9 chicken nuggets would be all the protein we would need on a daily basis.
22

One hundred calories of spinach contains 12 grams of protein. This is 15 ounces or 425 grams of spinach, which is not the vast quantity that advertising would have us believe. Beans and tofu (made of soybeans) contain even more protein. (See page 33) Basically all vegetables and fruits contain protein. (See page 33) According to the nutrition experts slightly more than 20 grams of protein per day is needed in growing children, pregnant women, body builders or people recovering from injury or illness. To cover all such eventualities, the Institute of Medicine (IOM) recommends the average protein intake for men to be NO MORE than 47 grams per day and 38 grams for women. If more than this is eaten, the excess protein needs to be removed. This excess protein removal is done by the liver and kidneys. The extra work involved results in enlargement of both these organs. Over time, the extra wear and tear results in impaired functioning particularly in people who further burden their bodies with alcohol, medications, vitamin supplements or just large quantities of food. Diseases that further damage these organs, such as diabetes, high blood pressure, atherosclerotic-clogging of the arteries or certain autoimmune diseases will add extra stress particularly to the kidneys. The body has a remarkable capacity to bounce back and repair itself.
23

This process is called Homeostasis. This word comes from Greek and means any self-regulating process that maintains stability while adjusting to changing conditions or maintaining an even keel. Homeostasis is the process whereby all activities in the body are maintained in optimal, harmonious condition. Our body is a veritable miracle in action. Homeostasis is the Perfect Intelligence in action. The incredible detail and great proficiency with which this coordination of all the different parts function together so optimally, points to the existence of an overriding collective Intelligence. This invisible life power knows instantly what is needed and where. It then adjusts accordingly. To this perfectly balanced system we then add excessive amounts not only of protein but also other kinds of foods and the system copes and copes and copes Until one day it cannot cope any more. By the time our body stops coping excessive damage has been done. The kidneys for example can continue to maintain normal function with as much as 75% of the kidney tissues having been destroyed or damaged. Nature itself, points to the optimal amount of protein needed in our diet as being about 5% or less. Mothers milk contains 5% protein. Infancy is the time of maximum growth when protein requirements are highest. Children do far better on their own mothers milk than any other man24

made or natural (cows milk) substitute. The average Western diet contains 15-16% of animal protein. This corresponds to 70-100 grams of protein per day. People who eat animal products 2-3 times per day may consume even more than this.

WHAT IS ANIMAL PROTEIN

Anything that comes from an animal, bird or fish. This includes all dairy products: milk, cheese, yoghurt, butter (from cows, goats or sheep) all meat, white and red and eggs.

PROTEIN CONTENT OF VARIOUS FOODS

One and a half ounces of steak (43 grams) contains 13 grams of protein. This means that an average size piece of meat, for example 6 ounces (170 grams), contributes about 52 grams of protein. This is already 10% more than is recommended as maximum daily intake for men and 14% more than adequte protein for women.
Food One large egg One slice of cheese One cup of Parmesan cheese One cup of milk One ounce of fish (28 grams) Protein content in grams 7 grams 7grams 42 grams 7 grams 7 grams

Translated into the average American diet or food for those people who pride themselves on being carnivores or loving
25

their meat, this means an average consumption of 160 grams of protein per day. This is eight times what is actually needed to maintain repair of the various body tissues and 3.4 times the daily recommended maximum allowance. The stress this places on the kidneys and liver is enormous. In addition to being forced to get rid of all this protein, all the organs in the body have to cope with the acidity associated with all the protein derived from animals. Plant and fruit derived protein does not have this acidity, as it is mostly alkaline. The body does not like an acidic environment because acidity impairs all the body functions. If this acidity is not neutralized as a matter of urgency, the body will die. It therefore begins to counteract it as soon as possible. To do this, the body uses calcium, present in the bloodstream. If not enough calcium is present in the blood more is taken from bones. This loss results in bone thinning, and eventually leads to bone fractures. It has been well known as early as 1880 that animal protein causes excess metabolic acid, unlike plant protein, which does not cause this acidity in the body. When animal protein consumption is increased from 35 grams to 78 grams per day, the loss of calcium through the kidneys increases by 53%. Remember, 35 grams of protein is not very much in terms of the quantity of animal-derived protein a 3-ounce (85
26

grams) hamburger with a slice of cheese would contain about 35 grams of protein. This 53% increase of calcium leaving our body, is not only disastrous to bone, but also increases the incidence of stones forming in the kidneys, and of course stresses the kidneys by forcing them to get rid of all this calcium. What this means in practice is that animal protein, especially milk and other dairy products, result in faster loss of bones. This condition is called osteoporosis and is discussed in detail further on in this book. So why is animal protein still considered such an awesome nutrient by those who have not kept up with the scientific and medical literature over the recent years? All proteins are made up of individual components called amino acids. In total, there are some twenty different types of amino acids. Different combinations of these amino acids are used to build various tissues. An unfortunate misunderstanding about this amino acid component of protein resulted in the early nutrition researchers in the 1900s to start labelling protein from animal sources as high quality versus protein derived from plants as poor quality. It was incorrectly thought that plant protein does not provide all the amino acids. There is an avalanche of present day, up to date research, which demonstrates that the opposite is in fact the truth. The American Dietetic Association has taken the position for some time, that there
27

is no need to combine various sources of plant protein to obtain the whole complement of the protein we need. Food from plants not only supplies protein in the amount, quality and quantity adequate for all ages, but plants also supply fibre, anti-oxidants or phyto-chemicals and have no cholesterol. Different plant sources supply different combinations of the 20 amino acids. The fact that animal protein contains the entire amino acid complement would appear to make protein from animals better for us. The fact is this is not true. In order to understand why let us introduce the work, a lifetime achievement of one of the most experienced nutrition researchers in the world. T.Colin Campbell PhD, is Jacob Gould Schurman Professor of Nutritional Biochemistry at Cornell University, Ithaka, New York , USA. For questions e-mail: questions@adelicatebalance.com.au www.thechinastudy.com Professor Campbell has over 45 years of experience in the field of nutrition. He has done extensive research on the effects of food on health and has authored or co-authored over 350 scientific publications. He is also one of the principal research investigators who participated in the China Study. The China study is one of the most comprehensive studies ever conducted in the history of medicine. It started in 1983 and involved 6,500 people. It compared what they ate with the appearance of disease.
28

According to Professor Campbell, it is the very fact that animal proteins are complete that appears to make them carcinogenic among other detrimental effects. His experiments have shown that animal protein such as casein which is the main protein found in milk resulted in rapid growth of cancer cells when its consumption was increased from 6% to 14%. The rise in cancer growth was particularly rapid when dietary protein was increased beyond 10%. At 22% all the animals died of cancer.
CANCER DEVELOPMENT AT 100 WEEKS
Cancer Responce

3330 2350
All Dead

240 6% 14%
% Dietary Casein

22%

In Professor Campbells words: Let there be no doubt: cows milk protein is an exceptionally potent cancer promoter in rats dosed with aflatoxin. Aflatoxin is the carcinogen, which initiates the original formation of cancerous cells but only in the presence of animal protein. In the absence of animal protein aflatoxin is virtually harmless, despite it being one of the most potent carcinogens known to date. This information was discovered in the Phillipines where aflatoxin is present in large quantities being made by mould present in peanuts, peanut butter and corn. This information came to light as early as 1966. Aflatoxin
29

causes cancer of the liver but not in everyone who consumes the toxin. In Professor Campbells words: People who were the most vulnerable to liver cancer were those who consumed diets higher in protein (high animal protein, at that). They consumed more animal protein than anyone else in the country, and yet they were the ones getting liver cancer! Namely, the children who got liver cancer were from the best-fed families. In this case being rich turned out to be a great disadvantage!!! These findings were confirmed in experimental animals. Thousands of innocent animals died in the name of science. Why? Because the researchers simply could not believe what they were observing right in front of them, in hundreds and hundreds of cases. Animal protein had by this time acquired such sacred and beneficial reputation that even the most clear and obvious observations were not enough to shake let alone undo the myth of animal protein being beneficial and beyond reproach.
AFLATOXIN DOSE - CANCER CELL RESPONCE
Cancer Cell Responce

20% Casein Milk Protein 5% Casein Milk Protein

200

235

275

300

350

Aflatoxin Dose (mcg/kg body weight/day

30

These experiments have added crucial knowledge to our understanding of how cancer grows. Carcinogens on their own are not enough. By themselves they will not result in cancer growth. Animal-based protein is the trigger, which in combination with the carcinogen results in cancer formation and spread. Let us not waste the lives of these innocent creatures. We need to take seriously and remember what they have demonstrated for our benefit. We pride ourselves on our human intelligence. On superficial observation it would seem that eating complete protein from animals would be good for our bodies by supplying all the amino acids in the one food. For reasons beyond our comprehension, this is simply not the case. Nature, it seems, intends for us to eat a variety of fruits, vegetables, legumes and nuts to supply us with all the amino acids not in one single food, as in animal-based protein but in a combination of a variety of whole food plant-based sources. We do not have to carefully combine different kinds of plant proteins. Just eating a variety of fruits and vegetables is enough. The greatest source of misunderstanding has arisen from the mistaken belief that fruits and vegetables do not contain any protein. That protein is somehow the exclusive domain of animal tissues. This is simply not the case. Nature has put ample amounts of protein in all that it produces. The following
31

are some examples of the protein content of fruits, vegetables and unrefined starches. PercentAGE of Protein Content
Beans Tofu Grapefruit Cabbage Carrots 26% 34% 8% 17% 10% Corn Brussels Sprouts Tomatoes Oatmeal Potatoes 12% 21% 16% 16% 11%

Animal tissues contain an average of 2-3 times these amounts and it is too much. PercentAGE of Protein Content
Beef Chicken Eggs Milk 26% 61% 33% 21% Pork Turkey Lobster Average Fish 42% 68% 88% 15-20%

In the experiments conducted by Professor Campbell and his team, when plant protein was given to eat, such as soy or wheat protein even in the high doses, it did not promote cancer growth.
PROTEIN TYPE AND CANCER RESPONCE
100
Cancer Responce 20% Casein

50

20% Gluten 5% Casein

o
Protein Type

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We cannot compete with or out-smart Nature. If something is not good for us as determined by Natures laws it will harm us no matter how much we do not want it to. According to Professor Campbells research findings: There is no doubt that the consumption of animal protein and fats is linked to the formation of: cancer, heart disease, diabetes, autoimmune diseases, of which there are a multitude: multiple sclerosis, Parkinsons disease, arthritis, dementia and Alzheimers disease. In fact most, if not all the diseases that effect modern society today can be linked to animal proteins and fats.

CANCER AND ANIMAL PROTEIN

There is no need to say that cancer is not something we can take lightly. The basis for animal proteins being involved in cancer formation and growth lies in the chemistry of the effects, which animal proteins and fats have on the individual cells as well as the whole body interactions.

HETEROCYCLIC AMINES OR HCAS

First, and most importantly, cancer-causing chemicals called heterocyclic amines (HCAs) are produced whenever any animal, bird or fish tissues are cooked. It may come as a surprise to know that while red meat definitely produces heterocyclic amines, research has found that these form in far higher levels in grilled chicken and fish. There are also other cancer-causing chemicals found in meat-processed products, which are used as preservatives.
33

Among these are nitrites and nitrosamines, which are used as preservatives in sausages, hot dogs and other processed meats. Professor Walter C. Willett M D, DR ,P.H.,Chair Frederick John Staire Professor of Epidemiology and Nutrition Harvard School of Public Health Francis X Bagnoud Building 651 Huntington Avenue Boston MA 02115 For questions e-mail: questions@adelicatebalance.com.au Professor Willett is Chairman of the Department of Nutrition at the Harvard School of Public Health. He has a degree in Epidemiology as well as Medicine. He has written a number of books as well as over 700 scientific publications. Professor Willett has conducted one of the largest studies involving some 300,000 people followed for over 30 years. According to Professor Willett the safest amount of red meat for us to eat is zero: If you step back and look at the data (on beef and cancer), the optimum amount of red meat you should eat is zero. Vegetables do not form heterocyclic amines or any other carcinogens during cooking. Formation of heterocyclic amines is a unique feature of animals including fish and bird meat such as chickens and eggs. Let us remember that research has shown both chicken and fish to form even
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more heterocyclic amines than red meat. Fresh fruits and vegetables are mostly made of fibre. Fibre gives food its bulk, and helps to move it faster through the digestive tract. Fibre actually absorbs and helps to remove toxins introduced into our body as a result of cooking animal tissues. People in the West dread cancer more than any other disease. Why? Because cancer slowly, and often painfully, takes over the human body over months or years, depending on how quickly it spreads through the various organs. There is now overwhelming evidence from research, and direct observation over many years, of what happens in people that demonstrates the exact role of animal-based protein in the initiation, promotion and final spread of cancer.

CANCER AND CHEMICAL CARCINOGENS

Chemicals play a crucial role in cancer formation. They have become an every day part of our modern world. Chemicals are present in pesticides, pollution and all kinds of industrial waste. Our body has a natural defense mechanism that is able to inactivate all these chemicals and make them harmless. This defense takes place inside cells by an enzyme called mixed function oxidase. When plant-based protein is eaten, even if chemicals enter at the same time, this enzyme is able to inactivate them so they become harmless.

35

However, when animal-based protein is eaten, this defense mechanism turns against us and converts these chemicals into even more dangerous substances called carcinogens. These new dangerous substances then damage the genetic content of our cells. When this damaged DNA is replicated, which occurs when cells divide, cancer cell formation is the actual final result. It is the actual protein present in animal tissues that causes our defense system to fail. All the hormones, chemicals and antibiotics we give farm animals to eat are an additional problem.

Cancer grows in three stages

Step 1. Initiation The first stage, beginning of cancer growth, is initiation. Even if cancer-producing chemicals enter the body, they do not start the cancer on their own. They need to be converted into chemicals that are much more reactive. This conversion into the dangerous substances, takes place inside cells by an enzyme called mixed function oxidase, or MFO. The mixed function oxidase enzyme is very complex. It gets rid of all kinds of chemicals including medications, pesticides, heterocyclic amines, and other potential carcinogens. Mixed function oxidase is able to both activate potential carcinogens converting them into what will actually initiate the cancer process, or deactivate these hazardous chemicals.

36

MIXED FUNCTION OXIDASE (MFO)

FRUITS AND VEGETABLES + CHEMICALS

MFO

CHEMICALS ARE INACTIVATED

NORMAL CELLS FORM

MEAT PRODUCTS EGGS, MILK & CHEESE + CHEMICALS

MFO

Converts Chemicals into Carcinogens

Carcinogens

CANCER CELLS

DNA

Initiation of cancer: Carcinogens damage DNA. When this damaged DNA relicates, cancer cells form. Animal protein also encourages continued growth and spread of cancer cells

37

What mixed function oxidase will do, you guessed it, depends on whether proteins, supplied to cells, come from animals, fish or bird tissues, or from plants. These animalbased proteins act quite literally as a switch that turns mixed function oxidase into making cancerous chemicals. The research of Professor Campbell and others has demonstrated that low or no animal protein diets reduce tumours by the following: 1. Less carcinogens enter the cell. 2. Cells multiply more slowly, so there is less chance of cancerous cells forming 3. The mixed function oxidase enzyme becomes less active. 4. The quantity of critical components of the relevant enzymes to initiate carcinogenesis is reduced. 5. Less carcinogen-DNA combinations are formed. The consequence of all this is that less DNA-damaging carcinogens form. With high animal-based protein, the opposite occurs. Initiation of cancer is an extremely serious event To quote Professor Campbell from his book The China Study; The entire initiation stage can take place in a very short period of time, even minutes. It is the time required for the chemical carcinogen to be consumed, absorbed into the blood, transported into cells, changed into its active product, bonded to DNA and passed on to the daughter cells. When the new daughter cells are formed, the process is complete. These daughter
38

cells and all their progeny will forever be genetically damaged, giving rise to the potential cancer. Except in rare instances, completion of the initiation phase is considered irreversible. Step 2. Cancer promotion Cancer promotion is continued growth of cancer cells - once they have been formed. This is REVERSIBLE. Whether cancer cells will grow depends on the conditions provided by nutrients coming from food. Animal-based protein actually promotes the growth of cancer cells. Plantbased protein slows down, or stops, the growth of cancer cells. It is a push-pull process between cancer promoters in the diet and anti-cancer promoters. The bottom line low animal protein diet and high whole food plant-based diet represses cancer initiation and promotion.

39

Step 3. Final Spread In the final stage, the cancer cells that have been growing locally continue to grow and eventually spread to the other organs and throughout the body. The body cannot continue to survive this final damage. It is better not to wait until cancer reaches this final stage before changing the diet, which promotes the growth and spread of cancer. Animal-based diet accelerates and promotes this final assault on the human body, whereas a plant-based diet slows down or reverses cancer progression. It is the actual protein contained in flesh from animals that causes our defence system to turn against us. The antibiotics, pesticides, hormones and all the other multitude of chemicals and toxins we give farm animals to eat, are an additional problem. It is the pure animal protein itself, which causes our body to rebel in the form of our defence system failing. How much animal protein is needed to promote cancer growth? Research has shown that even small changes in the amount of animal-based protein in the diet, such as an increase from 4 to 10 %, will increase cancer growth and spread. Increasing animal protein beyond 10 % results in a dramatic increase in cancer growth.

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CANCER PROMOTION BY DIETARY CASEIN PROTEIN 90 80 70

Cancer Development

60 50 40 30 20 10 0
4

Adequate Protein for Body Growth

10 12 14 20

% Dietary Casein Protein

At this point we would strongly urge you to read, The China Study yourself. The recommendations for what is adequate protein in the diet vary from 5 10% but certainly no more than 10%. Above 10% of protein derived from animal sources, the risk of cancer increases dramatically. Let there be no doubt: cows milk protein is an exceptionally potent cancer promoter The fact is that this promotion effect occurs at dietary protein levels of 10-20%, which are commonly used in both experimental animals and humans, states Professor Campbell. To turn on the cancer promoting effect of animal protein, all you have to eat is animal-based food even once or twice a day, which is basically your average Western diet.
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Even less than this significantly increases the risk of colon cancer. For example the risk of colon cancer in women who eat red meat daily is 250% greater than in those who eat it only once a month. The risk in people who eat red meat once a week compared to those who do not eat any is 38% greater. The risk in people who eat chicken, turkey or duck meat once a week compared to those who do not is 55% higher. The risk in people who eat poultry 4 times per week compared to those who do not is 200-300% higher. The risk of colon cancer in people who eat beans, peas or lentils at least 2 times per week compared to those who do not eat these vegetables is 50% lower. White South Africans have 17 times the incidence of colon cancer compared to black South Africans. When it comes to the incidence of cancer it is advantageous to be poor! The number of Americans who are aware that eating less red meat reduces the incidence of cancer is 2%!!! Natures Wisdom and mans folly. Protein derived naturally from plants such as soy or gluten does not result in an increased growth of cancer cells, as does animal-based protein, even when the plant protein content in the diet is increased to 20%.
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CASEIN AND PROSTATE CANCER

All animal, bird, fish or egg derived protein plays a role in the formation and promotion of cancer, but the most potent so far is casein. Casein makes up 87 % the of proteins found in milk from cows, goats and sheep. Casein is even more concentrated in dairy such as cheese and skim milk. The connection between dairy intake and cancer is particularly strong for prostate cancer. Prostate cancer is now the most commonly diagnosed cancer among men in the United States and other Western countries. It represents about 25 % of all cancers. As many as 50 % of all men over 70 years have a silent form of prostate cancer which is not yet causing problems. Studies have revealed that men with the highest dairy intakes had about double the risk of total prostate cancer, and up to four times the risk of fatal, or metastatic, whole body spread of prostate cancer, compared to low, dairy-food consumers. The reason for this is that consuming all animalbased food, but especially dairy, increases the blood levels of a hormone called insulin-like growth factor 1, or IGF-1.

INSULIN-LIKE GROWTH FACTOR 1 (IGF-1)

Under normal conditions, this hormone determines how fast cells grow, how fast they multiply, as well as how they are taken away when the cells grow old. When IGF-1 becomes more active as a result of eating dairy, and other animal protein, it stimulates the growth of new cells at a
43

faster rate, and at the same time it slows down or inhibits the removal of old cells. This situation promotes the growth of cancerous cells, and increases the risk of advanced stage prostate cancer. In fact research has shown IGF-1 to be a particularly aggressive promoter of cancer cell growth. When these higher IGF-1 levels are combined with low blood levels of a protein, that inactivates this hormone, the risk of advanced stage prostate cancer zooms to a multiple of 9.5 times. The protein that inactivates IGF-1 is found in plants and legumes. Most recent studies have linked IGF-1 not only to prostate cancer but also to cancer of the breast.

DO WE HAVE A CURE FOR CANCER?

Professor Campbell says: Yes, absolutely. In his extensive and detailed research, Professor Campbell has proven evidence that animal protein can be used to turn on cancer growth while plant protein can be used to turn it off. Namely, nutritional manipulation can turn cancer on and off. The truth is, the most powerful weapon against cancer is the food you choose to eat, every day. The evidence for animal protein being associated with cancer formation has been so well documented by such vast numbers of the most prestigious research institutions around the world that to doubt this evidence is no longer possible even by the most die-hard skeptics. Actual statistics
44

of people diagnosed or dying of cancer puts an end to any argument regarding the safety of meat products.

CANCER AND CHOLESTEROL

Animal protein is not the only culprit in causing cancer. Most people today are aware that cholesterol leads to heart and artery disease. But most people are not aware that cholesterol is also associated with increasing the risk of cancer. The fact is, research has demonstrated that both animal protein and cholesterol cause cancer. The China Study found that what in the West would be considered mildly elevated cholesterol was associated with cancers. As blood cholesterol levels decreased from 127 to 90 milligrams per decilitre, there was a decrease in the incidence of cancers of the liver, rectum, colon, lung, breast, childhood and adult leukemia, childhood and adult brain, stomach and throat cancers. The average cholesterol in the US and other Western countries is 215 milligrams per decilitre. The average in China was 127 milligrams. In some provincial areas, the cholesterol was as low as 80. If such relatively low cholesterol levels were associated with an increased risk of cancer, you can appreciate the much greater risk of cancer occurring on a Western diet.

45

CANCER OF THE BREAST AND ANIMAL PROTEIN

Cancer of the breast is as much of a problem in women as cancer of the prostate is in men. The connection between breast cancer and fat from animal sources has been documented in many studies. High blood cholesterol raises female hormones, especially oestrogen. Higher levels of oestrogen and an increase in the number of reproductive years are associated with an increased incidence of breast cancer. The fact is both animal protein and cholesterol are linked cancer.
FAT INTAKE AND BREAST CANCER MORTALITY
25
NETHERLANDS UK DENMARK CANADA NEW ZEALAND SWITZERLAND IRELAND US BELGIUM AUSTRALIA SWEDEN GERMANY AUSTRIA FRANCE NORWAY ITALY CZECH FINLAND PORTUGAL HUNGARY

FEMALE

Age-Adjusted Death Rate / 100,000 pop

20

15

10

0 0

HONG KONG POLAND CHILE BULGARIA SPAIN VENEZUELA ROMANIA PANAMA YUGOSLAVIA GREECE PHILIPPINES COLOMBIA PUERTO RICO MEXICO JAPAN TAIWAN CEYLON THAILAND EL SALVADOR

20

40

60

80

100

120

140

160

180

Total Dietary Fat Intake (g/day)

An animal-based diet brings on periods 4 to 8 years earlier and prolongs menopause by 3 to 4 years. This extends the reproductive years and therefore total exposure to oestrogen by 9 to 10 years. Oestrogen levels not only occur for many more years, they are also higher throughout the lifetime of women consuming a diet rich in animal products.
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THE EFFECT OF DIET ON FEMALE HORMONES OVER 60 YEARS 60 50 Female Hormone Levels 40 30 20 10 0 5 10 15 20 25 30 35 40 45 50 55 60 Age Plant Based Diet Animal Based Diet

That female hormones are the culprit in increasing the incidence of breast cancer was confirmed in a landmark study in the US in 2000. It was found that the use of hormones after menopause significantly increased the risk of breast cancer.

TEENAGE PREGNANCIES
The earlier sexual maturity brought on by a high animal protein diet may also be responsible for the explosion of teenage pregnancies. Girls eating animal protein mature faster physically but not emotionally. The premature rise in their female hormones makes decisions, which they otherwise would not make.

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HEPATITIS B, LIVER CANCER AND CHOLESTEROL

The association between high cholesterol and cancer is seen particularly in people infected with Hepatitis B virus. Those who have high blood cholesterol also have a high rate of liver cancer.

THE VITAMIN D CONNECTION

There is another factor that links animal-based food and cancer, including prostate, as well as all the other diseases of affluence. Vitamin D is produced in our skin, by exposure to sunlight. Fifteen to thirty minutes several times per week is all we need to supply us with adequate Vitamin D. This then needs to be converted to the active form, which is responsible for keeping cells throughout the body in optimal condition. This active form is 1000 times as potent as ordinary Vitamin D. This supercharged Vitamin D has to be made in our kidneys by conversion of the vitamin D made in our skin following sun exposure, and that absorbed from the food we eat. This supercharged form has to be made in our body. It is not something we can get directly from food or vitamin supplements. What we eat, however, is a crucially important determinant to how much supercharged vitamin D is made, as well as how well it works once it is made in the kidneys. Because the active form of vitamin D is crucial to maintaining all individual cells in optimal condition, disruption of its work can result in a wide range of diseases.
48

REGULATION OF SUPERCHARGED VITAMIN D

Parathyroid Hormone The Manager
Kidney Enzymes Liver Enzymes

Sunshine

Normal Cells
Regulates Blood Calcium Levels
High Calcium intake lowers supercharged Vitamin D

Vitamin D (In Skin)

Ordinary Vitamin D (In Liver)

Supercharged Vitamin D (In Kidneys))

Diet
Supplies ordinary vitamin D but not supercharged vitamin D

Animal Protein Intake blocks formation of Supercharged Vitamin D

Diseased Cells

Animal protein has a tendency to block the conversion of Vitamin D to the active form. Research has shown dairy to be a particularly strong block to this supercharged Vitamin D formation. If these low supercharged Vitamin D levels persist, the result is prostate cancer, as well as cancer of the breast, colon, osteoporosis, autoimmune diseases such as type 1 or insulin dependent diabetes, and many others. Also persistently high intakes of calcium create an environment where the supercharged Vitamin D declines. Most doctors are not aware of this, and therefore recommend both higher intakes of dairy products and calcium supplements, thinking they are reducing the risk of osteoporosis.

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John A. McDougall MD St. Helena Health Center At St. Helena Hospital P.O. Box 14039 Santa Rosa, CA 95402 www.drmcdougall.com For questions email: questions@adelicatebalance.com.au John McDougall MD is a physician and a nutrition expert, who teaches better health through vegetarian cuisine. He has been studying, writing and speaking out about the effects of nutrition on disease for over thirty years. Dr McDougall has written a number of books and produced several educational videos and audio tapes dealing with nutrition and cooking delicious, healthy meals. We would urge you to contact him at the above address or web site. Dr McDougalls advice is practical and makes common sense: address and eliminate the cause of the problem - unhealthy, rich, animal-based foods. There is no point taking drugs or vitamins and continuing to eat foods that are making you ill. Eating vegetarian whole foods and complex carbohydrates will correct the problem, naturally and quickly.

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HEART DISEASE
Animal protein and cholesterol cause heart disease. The higher is the blood cholesterol, the higher is the risk of heart disease. Heart disease is the most common of the diseases of affluence. It affects one in two men and one in three women. It kills one in three of these people every thirty seconds in the United States alone. 5200 people die from a heart attack every single day in the US. This is more than double the number of people who died in the 9/11 tragedy. Women die eight times more frequently from heart disease than from breast cancer. Yet, most people are more afraid of cancer than this silent and deadly number one killer. Why? Probably because most people think that medication for lowering cholesterol and blood pressure, or bypass surgery, can cure their problem once they get it. The risks associated with bypass surgery or stints are quite significant. Stints are procedures designed to reduce blockages in blood vessels due to accumulation of fatty, atherosclerotic plaques. About 1% of people die and 4% sustain a heart attack during the very procedure carried out to protect them from a heart attack or premature death. About 1 million such procedures
51

are conducted in the US each year. This means that about 10,000 people will die and 40,000 will suffer a heart attack. As Dr Esselstyn points out, if this many soldiers died in Iraque in any one year, it would be called carnage. Yet people dying in hospitals in such massive numbers Each and every year are not considered headline news! It is just business as usual - an accepted normal part of cardiac surgery. The statistics for these incidences are very similar in all the Western or civilized countries. The pain accompanying heart disease is often quite severe and crippling. Bypass surgery and other available procedures are not an effective solution. Blood cholesterol is the single most crucial factor in determining heart and blood vessel disease. Together with other fats, protein, immune system cells and other components, cholesterol deposits on the inner walls of arteries. This accumulation eventually leads to blood vessel blockages to the heart. As mentioned previously, the Bogalusa Heart Study, which appeared in the New England Journal of Medicine, reported that fifty percent of children, 2 to 15 years, have fatty streaks marking the beginning stages of heart disease. Heart disease is a very, very serious problem in the West. A study of 300 soldiers who died in the Korean War at the average age of mid-twenties showed that 77.3% of the hearts examined had gross evidence of heart disease. One in twenty of these physically fit young men in the prime of
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their life had ninety percent of their heart arteries blocked! What this means in practical terms is that all people in the Western world either now or later will suffer from coronary artery disease. This was confirmed by Dr Lewis Kuller of the University of Pittsburg, who reported the conclusions of a ten year study: All males over 65 years of age and all women over 70 years exposed to a traditional Western lifestyle, have cardiovascular disease and should be treated as such. This was a project of the National Heart, Lung and Blood Institute in the US. Caldwell B. Esselstyn MD The Cleveland Clinic Cleveland OH 44195 For questions e-mail: questions@adelicatebalance.com.au Caldwell B Esselstyn MD is a distinguished surgeon with some forty years of expertise. He conducted the longest study, demonstrating beyond any doubt that a pure vegetarian diet with no dairy products or eggs effectively reverses heart disease and stops it from progressing, which it invariably does if animal protein and fat continue to be eaten. Backed by documentation over several decades Dr Esselstyn has demonstrated that even severe and advanced heart artery disease can be reversed. Severely blocked arteries can and have been shown to open up again on a whole food nondairy diet. This occurs surprisingly quickly: improvement begins within weeks of complete abstinence of animal-based foods.
53

In Dr Esselstyns own words: My message is clear and absolute: coronary artery disease need not exist, and if it does, it need not progress. It is my dream that one day we may entirely abolish heart disease, the scourge of the affluent, modern West, along with an impressive roster of other chronic illnesses. Dr Esselstyn also has a message for his medical colleagues: I believe that we in the medical profession have taken the wrong course. It is as if we were simply standing by, watching millions of people march over a cliff, and then intervening in a desperate, last minute attempt to save them once they have fallen over the edge. Instead, we should be teaching them how to avoid the chasm entirely, how to walk parallel to the precipice so that they will never fall at all. The answer to the problem of heart disease and all the other diseases of affluence lies once again in the food we choose to eat every day. It is as simple as that. Dr Esselstyn: The key lies in nutrition specifically, in abandoning the toxic American diet and maintaining cholesterol levels well below those historically recommended by health policy experts. Cholesterol levels of 180 milligrams per deciliter are recommended as a normal standard in the West. The China Study demonstrated that as cholesterol levels dropped from an average of 127 milligrams per deciliter to 90 milligrams so did the incidence of cancers of the breast, lung, throat, stomach, childhood and adult leukaemia,
54

brain, liver and many others. The average in some provincial areas was as low as 80 milligrams per deciliter. There was also a corresponding drop in the incidence of cardiovascular and autoimmune diseases. We highly recommend that you give yourself the gift of reading Dr Esselstyns fascinating book Prevent and Reverse Heart Disease. Apart from animal-based protein, the problem lies squarely with fats.

FAT IN THE FOOD WE EAT

Fats come in three basic forms: 1. Saturated 2. Monounsaturated 3. Polyunsaturated All fats are made of various combinations of carbon, oxygen and hydrogen. The number of hydrogen atoms determines saturation and solidity. The greater the number of hydrogen atoms the more saturated is the fat molecule and the more solid at room temperature. Monounsaturated fats have less hydrogen atoms. They are therefore less dense or more liquid at room temperature. Olive oil and canola oil are mostly monounsaturated fats. However this does not make them healthy. Olive oil also contains significant amounts of saturated fat-between 14 to 17%.

55

Polyunsaturated fats have even fewer hydrogen atoms. They are liquid at room temperature such as oils. This includes all plant-derived oils. Over the last few years, monounsaturated oils managed to get a reputation as being healthy, largely as a result of a study called the Lyon Diet Heart Study. This study promoted olive oil as being healthy through the Mediterranean diet, which was widely publicized. The fouryear follow up results contradicted this conclusion. Twenty five percent or one in four participants had either died or experienced a new cardiovascular event when they ate food containing monounsaturated fats such as olive oil. Of all the foods we eat, fats have the greatest potential to cause disease, especially when consumed in larger quantities. Saturated fats, which come mostly from animal-based foods raise cholesterol and blood triglyceride concentrations. It is important to reduce total fat intake, not just change the form of the fats we eat. Prior to the most up to date research, polyunsaturated fats were thought to be healthy or at least much less harmful than saturated fats. This is no longer the case as polyunsaturated fats have been found to be particularly sensitive to oxygen. Oxidation results in the rapid formation of free radicals. This results in oxidative stress, which damages DNA, proteins and carbohydrates in our body leading to a wide range of chronic diseases. A major stimulus to atherosclerotic plaque formation are the oxidized polyunsaturated fats in low density lipoproteins (LDL)
56

THE EFFECT OF FAT ON THE LINING OF BLOOD VESSELS

Blood vessels in our body are lined by the most exquisitely delicate tissues called endothelial cells. Their function is to protect the blood vessel lining from injury. They do this by making nitric oxide. Nitric oxide keeps blood vessels dilated and flexible. In the absence of this vessel dilator, blood vessels become stiff and fragile, which makes them more vulnerable to atherosclerotic plaque formation and high blood pressure. Dr Vogel from the University of Maryland School of Medicine in Baltimore has demonstrated just how detrimental are the effects of even a single meal of 50 grams of fat. One group of normal, healthy, young volunteers, was given a fast food breakfast, which included 50 grams of fat. The other group was given breakfast without fat. Within 2 hours of eating a fatty meal, the ability of endothelial cells to produce nitric oxide was significantly impaired. This disturbance in their normal protective function lasted for 6 hours following a single meal of just 50 grams of fat! Imagine the typical Western-style meals three times per day, loaded with yummy tasting, delicious fat. The endothelial cells hardly have time to recover before they are damaged again. Day after day, year after year, it is a wonder the human body is able to cope so well, for so long.

57

MODERATION KILLS
Each teaspoon of oil or animal fat you eat damages cells in your body, every time you eat them. If I eat mostly healthy food surely a little treat every now and again will not hurt me. Even a teaspoon of fat will harm you. This is why. Our body is made of individual cells. Each of these cells is separated from others by an exceedingly fine cell membrane approximately one hundred-thousands of a millimeter in thickness. Needless to say a biological structure of this degree of delicacy is very susceptible to injury. It needs to be respected and protected. Every mouthful of oils and animal products, including dairy foods, initiates an assault on the membranes and, therefore on the cells they protect. These foods produce a cascade of free radicals in our bodies especially harmful chemical substances that induce metabolic injuries from which there is only partial recovery. Year after year, the effects accumulate. And eventually, the cumulative cell injury is great enough to become obvious, to express itself as what physicians define as disease. Plants and grains do not induce this deadly cascade of free radicals. Even better, in fact, they carry an antidote. Unlike oils and animal products, they contain antioxidants, which help to neutralize the free radicals and also, recent research suggests, may provide considerable protection against cancers.

58

Cells in every body part may be injured. They are all equally delicate. The ones that are most susceptible are those that are most exposed to the assaulting fats coming from oils and animal tissues blood vessels and the heart. The natural defence is to make nitric oxide, which keeps the vessels dilated and flexible. It appears from experiments on normal, young and healthy volunteers that animal-based tissues and oils override and interfere with this defence within 2 hours of a fatty meal. The endothelial cells do not return to normal for almost 6 hours. It is best to steam or simmer food in vegetable stock. Oil is not necessary for cooking.

HYDROGENATED FATS
Partially hydrogenated fats are monounsaturated or polyunsaturated fats, which have had hydrogen atoms forced into their molecular structure. This makes them more solid at room temperature. These new, more solid fats can then be used as margarine or imitation butter. Their shelf life is also extended by the hydrogenation process. These new fats called trans-fats are often found in snack foods such as crackers, chips and health bars. It is best to read the labels to see exactly what you are putting into your body. In general, if the label has more than 5 ingredients the chances are it also contains trans-fats. It is best to not eat it. Thanks to better food through chemistry as Dr Greger
59

humourously refers to foods that are manufactured specifically to taste good with little regard for what is actually good for our body, trans-fats are often added to make the snack food taste delicious and to increase its shelf life. Trans-fats have been shown to be not only carcinogenic but also to cause oxidative stress.

OXIDATIVE STRESS
Our body needs oxygen to live. Oxygen is used as an essential ingredient in our metabolic functions. This molecule is highly reactive and therefore needs to be strictly controlled. Substances called anti-oxidants mop up all oxygen molecules that have become reactive or are no longer needed by the body. If this does not occur due to the absence of anti-oxidants, the reactive oxygen molecules form free radicals. Free radicals are atoms that have lost their outer electron. This loss makes them unstable so that they in turn steal an electron from other surrounding atoms. This stealing continues until anti-oxidants put a stop to it. If anti-oxidants are not present, the tissues whose atoms have lost their outer electrons become fragile, more susceptible to injury and disease. The end result is accelerated ageing of the involved body tissues and eventually disease. Only plants, fruits and vegetables make anti-oxidants. Animal-based products contain only the antioxidants, which the animals ate while they were alive. Since stress uses up anti-oxidants and
60

modern, massive factory farming practices are very stressful for the animals, their tissues are likely to be depleted in anti-oxidants.

FATS AND ANIMAL TISSUES ARE INSEPARABLE

Animal tissues and fats cannot be separated. Even when the visible fats are removed from the outside, very significant amounts of fat are inextricably lodged in the meat itself. All meats contain cholesterol even the so-called lean meats. For example, chicken and beef contain about 25 milligrams of cholesterol per ounce (an ounce is ~ 28 grams). Tuna contains about 10 milligrams, while shrimp contain the highest amounts of about 50 milligrams per ounce. The human body is able to build most of the fats we need as we need them. This includes cholesterol. In addition to saturated fat animal-based foods also contain significant amounts of cholesterol itself. This results in our body becoming overloaded with cholesterol. Plant-based foods do not contain any cholesterol. Fats, which we cannot synthesize are called essential. In Nature these are made only in the plant kingdom, not by animals. The amount of essential fats needed for the various physiological processes is quite small and easily supplied on a vegetarian diet. The non-essential fats are also needed in very small
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quantities to utilize the fat-soluble vitamins A, D, E and K. Small quantities are needed to support and insulate the internal organs, give us comfortable padding to sit on and look attractive and to maintain membranes. Essential fats are fats our body cannot make. We need to get these from the food we eat. Tiny amounts is all we need. To avoid overloading our system with the wrong kind of fats, especially cholesterol, it is best to obtain these from the plant kingdom such as nuts, grains or vegetables. Cholesterol in miniscule quantities is a crucial microscopic component of our cell membranes. Without it we would collapse into a kind of gelatinous heap as cholesterol acts as does a glue holding us together. Since plants do not have cell membranes as do humans and animals they have no need for cholesterol. It is also used to make our hormones: oestrogen and testosterone. Very small quantities are needed for all these important functions. The fact is, we need to consume such small quantities of fats that the great majority of the fat we eat is not used but stored in our fat reserves. It takes 3500 calories to store one pound (397 grams) of fat. This number of calories accumulates quite quickly on an animal-based diet. For example you could accumulate a pound (397 grams) of fat in a single week if you ate an eight-ounce (227 grams) sirloin stake for dinner or a bowl of ice cream after dinner and if you eat both, you will put on 2 pounds (794 grams) each week you eat these foods on a daily basis. Fast and surely this adds up to 47 kilos (104 pounds) of pure fat in just one year.
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As a matter of principle: the fat we eat is the fat we wear. Fats are the most concentrated sources of calories. Each gram of fat contains about 9 calories compared to protein and carbohydrates, which contain 4 calories each. This does not mean that fats give us lots of energy. In fact the opposite is the case. Fats are more difficult to burn as fuel. They are easier to store away than to use. Our body will prefer to burn all the available carbohydrates and even proteins before it burns fat for energy. Meanwhile the excess fats have created all kinds of mischief in our body. In his book Reversing Diabetes, Dr Barnard describes very vividly what happens in our body if we overload it with excess fats. Imagine what would happen if a refinery flooded the roads with tankers, sending out far more supply than was needed. Day after day, more and more oil trucks would clog up the roadways. Some might have accidents, spilling cargo and creating havoc. Cholesterol presents the same problem. When too many particles pass through your blood steam, they create a different kind of congestion. The circulating particles can easily become damaged. When they do, they spark the formation of bumps called plaques, which are very much like small scars on your artery walls. Now, this is dangerous, because plaques are fragile. They can crack or rapture, and when that happens, the blood around the plaque starts to clot. The growing clot can fill the artery like a cork and stop blood flow. If that happens
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in an artery that carries blood to the heart, a portion of the heart muscle will die. Thats a heart attack... In the US alone one person dies of a heart attack every 30 seconds. This is 5200 people each day, who suddenly leave behind devastated families often in the prime of their life. In addition to causing plaques on artery walls, cholesterol also coats red blood cells. This covering causes the red cells to stick together in clumps. The cells also become rigid and are unable to accommodate themselves to pass through small vessels. This interferes with the red cells ability to do their job of picking up oxygen from the lungs and carrying it to the body tissues. The result is that the red cell oxygencarrying capacity is reduced by as much as 20%. This means that the body tissues are quite literally suffocated and deprived of the life-essential oxygen. Combined with the sluggishness of blood circulation due to the presence of cholesterol in the blood stream, some severely oxygen-deprived tissues may die entirely. The result is disease or at least compromised function of numerous body systems. We recommend that you read Dr Barnards book: Reversing Diabetes even if you do not have diabetes. Dr Barnard explains very clearly how different foods contribute to or cause disease and what we can do to prevent problems before the various foods have a chance to cause us harm.

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DIETING
A great deal of disservice has been done by the diet industry. It has managed to so educate the public that if people actually follow what the diet books recommend, they will put on weight and will be in an even greater need of the next diet fix. Why? Because most diet experts ignore the cardinal rule of food: we need to eat to survive. If we give our body what tastes good but fails to provide the nutrition our body actually needs, guess what our body will do! It will make you eat more food until it gets what it needs and not what your taste buds want. Hunger is a natural survival mechanism. No amount of determination or willpower can override it and certainly not permanently. No matter what the human diet experts say, our body needs carbohydrates.

CARBOHYDRATES
Carbohydrates are the bodys first and most essential fuel. As Dr McDougall points out in his book The McDougall Program for Maximum Weight Loss (weight loss that actually works): Hunger will not subside until we are nutritionally satisfied, and that satisfaction will not occur until we have consumed sufficient carbohydrates.
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Our body was designed to use carbohydrates and to use them efficiently. Our entire digestive system beginning with our teeth, saliva and the rest of our digestive apparatus is so constructed as to most efficiently digest and use carbohydrates. Even our taste buds reward us with enjoyment when we eat the foods our body wants. Eating carbohydrates not only calms us down it also imparts a sense of wellbeing. These effects are due to serotonin. Serotonin is a chemical made in our brain, which has a mood elevating effect. It also regulates our sleep and is released in response to eating carbohydrates. Some people are so sensitive to serotonin that they may feel immediately sleepy after a meal high in carbohydrates, especially of the refined kind. The solution is to eat a little extra plant protein, which may block some of the serotonin boost and make one feel less sluggish, but still pleasantly relaxed and happy. Animal proteins and fats do not contain any carbohydrates. What this means in practice is that our body is not satisfied when we give it these foods. Even when we are stuffed full to the point of pain, both our taste buds and the hunger mechanism will tell us we need to eat more! We will crave sugary foods. This would be fine if we ate fruit, but unfortunately our modern day food suppliers have taken the opportunity to fill this basic survival need with refined starches and carbohydrates. To make them taste even better and to ensure that the addictive component of
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these foods makes us come back for more and sooner rather than later, these foods often contain extra fats. The series of biological events that follow, result in a cascade of events that leads to disease of not one but a whole multitude of organ systems. First and most importantly, refining food means that fiber, most of the naturally occurring vitamins and anti-oxidants have been removed. What remains is pure sugar and fats. These are not only empty of needed nutrients, but are absorbed very rapidly into the blood stream. The molecular structure of complex carbohydrates is very different to that in refined carbohydrates. The difference is in density. Complex carbohydrates are very densely packed molecules. This makes it difficult for enzymes to get through and break them down it takes more time. Whereas refined carbohydrates have simpler molecules, which are broken down more easily by enzymes. The end result is that the complex carbohydrates release sugars more slowly. This enables insulin to rise more slowly and in lesser quantity. Refined carbohydrates trigger an almost explosive release of insulin. This is not only very taxing to the insulin producing cells in the pancreas, but the high insulin in the blood stream has all manner of untoward effects, which will be discussed under insulin below. The end result is stress on the body.

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In his book The Food Revolution John Robbins summarizes the percentage of nutrients lost, when whole wheat flour is refined into white flour: Protein.......................................... 25% Fiber.............................................. 95% Calcium......................................... 56% Iron............................................... 84% Phosphorus................................... 69% Potassium...................................... 74% Zinc............................................... 76% Copper.......................................... 62% Manganese.................................... 82% Selenium....................................... 52% Thiamin (Vitamin B-1). ................. 73% Riboflavin (Vitamin B-2).............. 82% Niacin (Vitamin B-3).................... 80% Pantothenic acid (Vitamin B-5). .... 56% Vitamin B-6.................................. 87% Folate............................................ 59% Vitamin E...................................... 95% Just to make sure you read this correctly, the percentages quoted is what is REMOVED when whole wheat is refined into white flour. These are also the components that we know about. There is likely to be a whole multitude of other biologically needed and active molecules, which we have as yet not even identified. Rapid absorption of REFINED carbohydrates is followed by: a sudden spike in insulin release.

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INSULIN
Insulin is produced by the Beta cells in our pancreas. Strictly speaking it is a hormone whose function is to usher sugar in the blood stream into cells for their energy use. If too much insulin is stimulated to be made in the pancreas and released into the bloodstream it will result in obesity for the following reasons: 1. Insulin makes you eat more by increasing your appetite 2. Insulin increases fat deposition and fat storage 3. Insulin prevents the breakdown and release of fat stored in the body It is both FAT and REFINED sugars or carbohydrates that cause more insulin to be released into our blood stream. The more refined the carbohydrates, the faster they will be absorbed and the faster and greater the insulin response. Research has also uncovered a surprising fact: Meat stimulates a strong release of insulin. To compound matters, insulin also stimulates the release of dopamine. Dopamine is the ultimate feel good chemical made in our brain. What this means in practical terms is that we can easily become addicted to what spikes our insulin release: sugars, fats and animal-based protein. Complex carbohydrates are carbohydrates in their original form as they occur in nature in whole plant-based foods before processing has removed the fibre and the naturally occurring vitamins, minerals and anti-oxidants.
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Complex carbohydrates do not cause this spiking in insulin response. Instead, they result in a slow and steady release which better matches the slower release of sugars into the bloodstream. The pancreas is stressed by being forced to make all this extra insulin in response to excess fat, refined carbohydrates and animal-based protein pouring into our system. If this situation continues for a prolonged period of time, the result is type 2 diabetes. The extra food consumed due to the increased appetite places tremendous stress on the whole body. It is like driving a car at top speed at all times. Everything wears out faster than it would if the body was given some rest time and the appropriate fuel with which to carry out all the essential functions. What makes this situation even more taxing and problematic is that animal-based foods are acidic. If the body did not remedy this situation immediately, the result would be a total collapse, as the body processes cannot function in an acidic environment. Both energy and time is directed to correct what could be a major disaster. Consequently less is available to carry out the usual repair and maintenance functions. The extent of the stress that eating animal-based products places on our body, is so profound and occurs at so many different levels, it is surprising that our body copes for as long as it does.

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Considering the extent and complexity of what our body has to do to deal with issues of survival, it should not surprise us to know that obesity is a much bigger risk factor than smoking or excessive alcohol consumption in the creation of numerous diseases. How long could we drive a car at top speed at all times before it breaks down?! Eating refined and animal-based foods also means that we are eating less of the whole foods, which contain the vitamins and anti-oxidants needed in higher quantities precisely because we are forcing our body to work harder by eating the wrong foods. High-fat foods dramatically increase insulin production. This results in a vicious and ever increasing cycle of escalating obesity. In Dr McDougalls words: It has long been known that most obese people have elevated levels of insulin in their blood. Obese people are caught in a vicious cycle: they have higher insulin levels, which promotes hunger, which causes them to eat more, which puts on weight; the more weight they carry, the higher their insulin level, the more easily fat is stored, the more they gain weight. Fats make our cells resistant to insulin. Fats interfere with insulins ability to do its job of ushering sugar from the bloodstream into the individual cells for their energy use. The reason for this is that fats gum up the places on cells where insulin works like a key opening the cells to receive sugar.
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Because sugar in the bloodstream trigger the release of insulin more and more insulin will be made and released compounding the vicious cycle of hunger, more fat stored, more insulin resistance, more insulin made and released. Once the problem starts it will continue until we correct what we eat. If we do not make the correction in what we eat, the stress imposed on the pancreas continues to be enormous. When the pancreas begins to fail us, sugar in the bloodstream accumulates in excessive quantities. This causes damage to many organs. It particularly affects the eyes, kidneys and peripheral circulation resulting in blindness, kidney failure and ulcers on the feet and legs, which do not heal. These can become infected and if the infection is not brought under control the end result is amputation of toes, feet and more. But the whole process is reversed by weight loss, which lowers insulin, lowers appetite, and leads to greater weight loss, according to Dr Barnard, when the correct whole food vegetarian non-dairy diet is eaten. Diabetic medication, which stimulates the release of insulin may relieve the high blood sugar temporarily, but it places pressure on the pancreas and perpetuates the same vicious cycle as does fat.

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FIBRE
Fibre is present only in plant-based whole foods. There is no fibre in animal-based foods. Fibre has several very important functions. 1. First it controls appetite by filling our stomach so we eat less food 2. It contains few or no calories because our body cannot digest it 3. It provides bulk to the food we eat so that it moves more easily through the intestinal tract 4. It attracts and holds water so that the nutrients in the food we eat can be extracted more easily and efficiently 5. It absorbs toxins released from the food we eat or produced by the bacteria that live in our intestines. Toxins tend to accumulate in our body in the liver and in our fatty tissues 6. It removes excess oestrogens by picking them up as would a sponge and carrying them out of the digestive tract. This not only reduces the symptoms that both preceed and accompany periods, but also reduces the incidence of breast cancer 7. It prevents or at least reduces the formation of decaying matter due to proliferation of bacteria associated with the digestion of animal-based foods

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8. It prevents constipation which otherwise leads to proliferation of toxic bacteria as well as pressure blowouts in the intestinal wall called diverticulitis 9. By preventing constipation it also reduces the formation of varicose veins. These are more common in people who eat less fibre 10. Together with high-carbohydrate and low-fat foods fiber makes insulin work more efficiently. It also reduces the amount of insulin needed by the body and produced by the pancreas. This lower insulin production promotes weight loss.

IMPOTENCE, ANIMAL PROTEIN AND FAT

An animal-based diet causes impotence Thirty million American men have erectile dysfunction. If arteries to the heart are blocked, the chances are that blood vessels to a mans private parts are also going to be impaired. These blockages may account for as much as 80 % of the impotence suffered by men in the civilized countries. Heart disease, high blood pressure and impotence, usually occur together. There is another factor that results in erectile dysfunction. High animal fat intake stimulates the release of a hormone called prolactin produced by the pituitary gland. Prolactin
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reduces the formation and activity of the male hormones. As many as 19% of men with impotence may have elevated levels of prolactin. Some commonly used medications such as the antacid cimetidine and the blood pressure medication called methyldopa also tend to elevate prolactin. In addition to these there is a multitude of other medications, which also cause impotence by their direct effects. To add insult to injury these include antidepressants, which some men would want to take because they are so depressed and distressed by the condition! Others are tranquilizers, drugs that block male hormones used in the treatment of prostate cancer or drugs that block the parasympathetic nervous system just to name a few. Alcohol also causes either temporary or permanent sexual problems. It would appear that Nature does not want us to reproduce! At least not in the condition of ill health we find ourselves in at present. Impotence is reversible by simply correcting the cause of the problem, which is the toxic Western diet.

OSTEOPOROSIS AND ANIMAL PROTEIN

Animal protein especially milk and other dairy products, cause osteoporosis. Osteoporosis is a disease in which the body takes calcium from its bones. This leaves the bones thinner and more fragile. The resulting weakness leads to bone fractures. In
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fact, hip fractures are often used as a reliable indicator of the severity of osteoporosis. This bone disease affects women more frequently than men, especially after menopause. Countries that consume cows milk, and its products, also have the highest fracture rates and the worst bone health. Americans consume more cows milk and other dairy products than most people in the world. If milk is so good for our bones, as we are led to believe, then people who consume milk should have better, stronger and healthier bone structure than others, who do not drink as much milk or eat dairy products. The fact is, this is not so. Studies have shown that American women aged 50 years and older have one of the highest rates of hip fractures in the world. The rates of bone fracture are exceeded only in Europe, Australia, and New Zealand, where the milk consumption is even higher. Researchers at Harvard followed some 78,000 women for 12 years. They found that dairy as a source of calcium did not help bone strength at all. In fact those who consumed the most calcium from dairy sources were seen to almost double the hip fracture rates, compared to those who ate little or no dairy calcium. Researchers at Yale University School of Medicine, summarized information on osteoporosis, taken from 34 separate surveys in 16 countries that were published in 29 peer-reviewed research publications. The study found that 70% of the bone fracture rate was related to the consumption of animal protein.
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In 2000, the Department of Medicine at the University of California, San Francisco, published a summary of 87 separate surveys, which showed that a high intake of vegetables and low intake of animal protein resulted in virtual disappearance of bone fractures. Another study at the University of California, San Francisco, followed 1000 women over 7 years. Women with the highest animal to plant content in their diet had 3.7 times more bone fractures than women with the lowest ratio. The women on an animal protein diet also lost bone 4 times faster than women on plant protein. The scientific evidence for animal protein in combination with milk and other dairy products causing osteoporosis is overwhelming.

OVERLOADING THE KIDNEYS

In 2002, the American Journal of Kidney Diseases published a report of what happened when 10 healthy people were put on a low carbohydrate, high animal protein diet for 6 weeks under controlled experimental conditions. The amount of calcium lost through the kidneys increased by 55%. The risk of bone loss, kidney stones and kidney damage are very real and serious side effects of eating too much animal-based protein. The reason for this increased loss of calcium is the acidity of animal-based protein. Animal proteins are high in sulphur content. This makes them very acidic. In contrast plant proteins are alkaline.

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ASSOCIATION BETWEEN ANIMAL PROTEIN INTAKE AND FORMATION OF STONES IN THE KIDNEY AND BLADDER
26
Annual Discharge Rate/10,000 pop.

24 22 20 18 20 21 22 23 24 25

Meat, Fish and Poultry Protein Intake (g/head/day)

The body cannot tolerate an acidic environment, as this would impair all its myriad of intricate and essential processes that keep us alive and functioning optimally. To neutralize this acidity the body immediately takes calcium present in the blood stream. This calcium then combines with the acidic portion and renders it harmless. If not enough calcium is present in the blood stream, more is taken from bones.

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EFFECT OF ANIMAL PROTEIN INTAKE ON CALCIUM EXCRETION IN THE URINE

+2

Calcium in Urine

+1

-1
Day

10

12

% Animal Protein in the Diet

Quite literally animal-based protein bleaches calcium from bones. Calcium is also needed for a wide range of other, important processes. Our body cannot function optimally if not enough calcium is present to meet its needs.

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CALCIUM SUPPLEMENTS
What about calcium supplements? Taking extra calcium is an accepted and well- established practice, recommended for people who have osteoporosis or are at risk of developing it. In a study involving ten countries, a higher intake of calcium was associated with a higher risk of bone fractures. Professor Mark Hegstead at Harvard University commenced studies on calcium in the 1950s. He showed that excessively high intakes of calcium over a long time impaired the bodys ability to control how much calcium it uses and when. Our body is a perfectly balanced system. Into this perfect system we introduce additional factors, and the system copes, and copes, and copes, and copes.. until it cannot cope any longer. Continuous abuse leads to inability of our body to control the finely tuned mechanisms. This is a wellestablished phenomenon in biology. If a little is good, more must be better, is the way our minds tend to think. The human body is an exceptionally delicate and fine-tuned myriad of processes in action. Overloading the system with large amounts of dairy food or calcium supplements has been found to destroy the bodys finely tuned ability to regulate calcium. This disruption of the regulation of calcium absorption, retention and use for bone maintenance can be temporary or permanent. Either way, taking extra calcium adds to the problem of osteoporosis in women both before and after menopause, as well as men, who take extra supplements at any age. So what is the best source of calcium?
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Michael Greger MD 2100 L Street Washington DC 20037 For questions e-mail: questions @ adelicatebalance.com.au www.hsus.org Michael Greger MD is a physician with a degree in agriculture. He is also the Director of Public Health and Animal Agriculture at the Humane Society of the United States. Dr Greger has written 4 books and published numerous research articles in peer-reviewed journals. According to Dr Greger research has shown that the best source of calcium is green leafy vegetables: broccoli, buck choy, kale, collards among others. He points out that not only do these natural greens provide more than adequate amounts of calcium and protein, but the calcium is also better absorbed and comes completely free of cholesterol. These vegetables are also loaded with fiber, anti-oxidants or phyto-chemicals, which have anti-ageing and anti-cancer fighting properties. Nature also once again demonstrates the solution to the best calcium, protein and iron intake. The largest animals in the world elephants, rhinoceroses, horses and cows have large skeletons and muscle structures to uphold. What do they eat? Exclusively plants and grasses. We do not have to eat animals to get what they get by eating greenery. All we have to do is eat the greenery ourselves.

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Table of Calcium Absorption Rates Brussels sprouts Mustard greens Broccoli Turnip greens Kale Cows milk 63.8% 57.8% 52.6% 51.6% 50% 32%

(as published in the American Journal of Clinical Nutrition)

This better absorption of calcium occurs despite the fact that there is somewhat more calcium in milk than in Broccoli, for example. When it comes to calcium it is important to not only eat enough calcium from the appropriate sources, but to reduce it being wasted by having to be used to neutralize acidity in the body. Animal-based protein is the main source of acidity.

AUTOIMMUNE DISEASES
Animal-based diet is linked to autoimmune diseases. Autoimmune diseases result from the body attacking its own tissues and damaging or destroying them. The end result is progressive loss of various physical or mental functions. There are some 40 different types of autoimmune diseases. The most common include type 1 diabetes, multiple sclerosis, rheumatoid arthritis, thyroid gland over-functioning or under- functioning, kidney and muscle inflammation.

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Virtually any organ in the body can be the target of destruction by the bodys own immune system. About 3 % of the American people currently suffer from one or more of these crippling diseases. This totals about 8 million people. Some estimates are as high as 12 to 13 million, with 250,000 more people diagnosed every year. Once the attack and destruction of the various organs begin, they will generally continue, and the damage done is not reversible by any currently available means. The only remedy is the use of drugs that suppress the entire immune system. These drugs have a variety of other untoward and often serious side effects on the whole body. These include thinning of all body tissues, resulting in premature ageing, fluid retention, weight gain and damage to various body organs. How does eating animal tissues trigger our immune system to attack our own body? Many of the proteins found in animals are very similar to those found in our human tissues. During digestion, some of these animal proteins enter our blood stream, without being broken down into the basic components. These animal proteins are then treated as foreign invaders, and are attacked by our own immune system and destroyed. But because they resemble very closely our own tissues, the body begins to attack and destroy our tissues as well.

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DIABETES
Cows milk protein is one of such foreign proteins that mimics some of the proteins found in our body. Specifically, it looks the same as cells in our pancreas, which make insulin. In getting rid of the foreign cows milk protein, our body also destroys the insulin producing cells. This means that for the rest of the childs or persons life, they will suffer from type 1 diabetes in which insulin injections will have to be given several times a day, and diet strictly controlled. In Professor Campbells words: This is a devastating disease. Cows milk may cause one of the most devastating diseases that can happen to a child, or an adult. In Finland, people have one of the highest milk consumptions in the world. Children from 0 to 14 years of age drink an average of over 200 litres of milk, or equivalent dairy products, per person per year. The result is that type 1 diabetes is 36 times more common in Finland than in Japan, where milk and dairy consumption is one of the lowest in the world. Children who have a family member with diabetes, that is, they are genetically more predisposed to getting diabetes, are 11 to 13 times more likely to develop this insulin dependent diabetes if given cows milk in the first few months of their life. The greater the consumption of cows milk the greater the prevalence of type 1 diabetes. All children, not just those who have a family susceptibility, have on average a 50 to 60
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% higher risk of developing type 1 diabetes if mothers milk is replaced with cows milk too early.
ASSOCIATION OF COWS MILK CONSUMPTION AND INCIDENCE OF TYPE 1 DIABETES IN DIFFERENT COUNTRIES Incidence of Diabetes /100,000/year
40

30

FINLAND SWEDEN GREAT BRITAIN U.S.A NORWAY

20

10 JAPAN 0

DENMARK NEW ZEALAND CANADA CANADA ISRAEL FRANCE 100 200 300

Cow Milk Consumption in Litres Per Person Per year

RELATIVE RISKS OF VARIOUS FACTORS ON VARIOUS DISEASE OUTCOMES

1,200% 1000%
Risk Evaluation

800% 600% 400% 200%

Heart Disease High Blood Pressure and Cholesterol Smoking Risk Factors
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Lung Cancer

Type 1 Diabetes

Cows Milk + High-Risk Genes

In the United States today, one in 13 people has diabetes. The worldwide prevalence of type 1 diabetes is increasing at an alarming rate of 3% per year. This means that in the next ten years, some 40 % of people in the United States and the other civilized countries will have type 1 diabetes, unless something is done to stop this relentless progression. The rise is even higher in the 30 to 39 year olds. In this age group diabetes has increased by 70% over the last ten years. Diabetes used to be a disease of the elderly. Most diabetics had type 2, or late onset diabetes, which could be controlled by diet or oral medication. One of these medications, Avandia, was reported in the Wall Street Journal to be associated with a 43% higher chance of suffering a heart attack. The report was based on the research of Dr Steven Nissen, a cardiologist at the Cleveland Clinic, and published in the New England Journal of Medicine. Diabetes is now also affecting children at an unprecedented rate, and is of the more serious type 1 diabetes, which requires insulin injections for life. The Centre for Disease Control in the United States has predicted that 1 in 3 Caucasian children, and 1 in 2 Hispanic or black American children born in the year 2000 will develop diabetes at some stage in their lifetime. This is even higher than the worldwide overall predictions. The good news is that diabetes has been shown to be reversible, or at least its progression slowed down by a pure vegetarian, non-dairy diet.
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EXERCISE
EXERCISE HAS SEVERAL PROFOUND BENEFICIAL EFFECTS 1. It blocks swings in appetite, specifically exercise has a powerful anti-binge effect 2. It helps our mood and reduces anxiety through the release of endorphins, which are naturally-occurring morphine-like chemicals released by our brain in response to various triggers, including exercise. The other triggers to endorphin release include sugar, chocolate, meat and dairy products. When trying to give up these products it is helpful to exercise 3. It improves insulin sensitivity dramatically. Researchers at the Laval University in Quebec found that 3 weeks of exercise is all that is needed to dramatically improve insulin sensitivity. If insulin is permitted to accumulate in the blood stream in response to decreased insulin sensitivity, the result is not only impaired ability to lose weight but also putting on extra weight 4. It improves sleep, which strengthens you generally against all manner of problems Diets in general do not work. The best diet consists of giving your body the nutrition it needs to sustain life and not the foods your mind craves for its satisfaction.

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If you do not give your body what it needs to function, it will make you feel hungry until you give it the foods it needs. There is no way around this fundamental principle of survival no matter what diet books promise you.

DIETING DERAILS YOUR APPETITECONTROLLING LEPTINS

Leptin is a hormone that controls appetite as well as the speed at which our metabolism burns calories. Leptin comes from the Greek word leptos which means thin. It is made by the fat cells when they sense that enough nutrition is coming in from food. In response to this adequate food, leptin is produced to slow down appetite and to burn calories more quickly. Dieting derails leptin by making the body think that starvation has set in. In response to this fat cells slow down the production of leptin making you hungry and at the same time slowing down your metabolism. The end result is binging out of control and putting on more weight than what may have been lost by the enforced dieting. Research has shown that low-fat plant-based diet helps to keep leptin levels up, curbing appetite and maintaining higher metabolic rate. High fat, low fibre diets have the opposite effect. The body has only one aim in mind: to keep you alive.

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MULTIPLE SCLEROSIS
Animal protein is linked to the causation of multiple sclerosis. Multiple sclerosis is a lifelong disease, in which people lose their ability to walk, see, think clearly and speak. There are often episodes of acute attacks in between gradual loss of ability to move, so people are eventually confined to a wheelchair or bed for the rest of their life. According to the National Multiple Sclerosis Society, there are some 400,000 people in the United States who suffer from this condition. The average age of diagnosis is between 20 to 40 years. Women are affected three times more frequently than men. The multitude of symptoms is due to the damage sustained by the nervous system. This damage is the end result of the immune cells attacking the bodys own nervous tissues and destroying them. The consequence is misfiring of electrical signals. Dr Roy Swank conducted a study of multiple sclerosis patients over 40 years ago. He found that the progression of the disease was greatly reduced by low saturated fat diet, that is, a diet excluding animal-based food. This worked, even with people who had advanced stage of the disease. About 95 % remained only mildly disabled for approximately 30 years, and only 5 % of these patients died of multiple sclerosis. In contrast, 80 % of the patients with early stage multiple sclerosis, who consumed a diet high in saturated fats, that is, an animal-based diet, died of multiple sclerosis.
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One would think that a study of this magnitude with results that are so significant would by now have been more widely known by at least members of the medical profession. Multiple sclerosis is a debilitating disease that often strikes people in the prime of their life. A solution that is so effective and so simple surely makes more sense than letting people slowly deteriorate and waste their life away being unnecessarily sick.

THE VITAMIN D CONNECTION AGAIN

Most autoimmune diseases are significantly more common in colder climates. The further people live from the equator, the higher is the incidence of multiple sclerosis, and the other autoimmune diseases. This geographical localization is linked to the reduced sunlight needed to form Vitamin D in the skin, as well as the high animal-based food consumed. More milk and other dairy products are consumed at the higher latitudes. The conversion of Vitamin D made in the skin in response to sunlight into the crucially important active Vitamin D, is inhibited by foods that are high in calcium, as well as by acid producing animal proteins. Cows milk is particularly acid forming and therefore, suppresses the supercharged or the active form of Vitamin D. The supercharged Vitamin D is 1,000 times more active than the storage form. It survives for only 6 to 8 hours once it is made. This supercharged Vitamin D not only stops cells from becoming sick, it also helps to repress the development
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of autoimmune diseases by inhibiting the production of certain immune cells, which are the active agents. These are responsible for initiating the auto-immune response. The active Vitamin D also ensures the production of other immune cells, which actually oppose the autoimmune attack on the body.

OTHER AUTOIMMUNE DISEASES

There is a multitude of other autoimmune diseases. The mechanism for their causation is similar to multiple sclerosis. We share a very significant number of our genes with animals including the ones we choose to eat. What this means is that because of the similarity in the molecular structure of our tissues and theirs our body mistakes their molecules and ours and begins to digest us as well! Different tissues will be digested in different people resulting in various autoimmune diseases. They include dementia, Alzheimers disease, Parkinsons disease, diseases affecting the eyes, the thyroid gland, joints, resulting in rheumatoid arthritis and muscle inflammation. Just about every tissue in the body can be the target of the immune system going awry, and resulting in one of the forty autoimmune conditions.

ALZHEIMERS DISEASE, DEMENTIA AND THE MAD COW DISEASE

Research has shown that homocysteine, which is a protein building block present in animal tissues appears to increase the risk of Alzheimers disease. Elevated blood cholesterol
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levels are associated with increased risk of Alzheimers disease and dementia. While foods high in vitamin E or C may lower the risk. Excess iron, aluminum, free radicals and defects in iron storage, binding and mobilization also appear to be associated with an increased risk of Alzheimers disease. It seems redundant to say that herbivorous animals eat greenery. That is the very definition of herbivorous. Animals that eat greenery such as cows, goats and sheep were not designed by nature to be carnivorous. Yet our farming practices have forced these animals to do what is most unnatural for any species to eat its own kind. Modern factory farming has made the decision to feed cows, sheep, goats, pigs and chickens mushed up remains of other cows, sheep, goats, pigs and chickens. And because the numbers of animals farmed is so huge some enterprising person has come up with the idea of collecting the poop and converting it into something that is no longer recognizable as poo and selling it as food given to other animals to eat. This poop is no longer called poop, it becomes protein concentrates fed to live stock. Not only have herbivorous animals been forced to eat meat, which is most unnatural for them, they have also been forced to be cannibals. The result? Mad cow disease in cows and the equivalent condition in sheep called scrapie. In this condition the sheep become so itchy they scrape off their wool. There was a group of natives in the remote highlands of New Guinea who until recent times have practiced cannibalism.

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In particular they believed that eating their enemies brains would give them the strength of their enemies. The result? A devastating brain disease called kuru. The symptoms of kuru are very similar to the Mad Cow disease in cows and the Creutzfeldt-Jacob Disease in humans. This is a nasty disease in which the victims go blind, develop dementia and loss of muscle function. To understand more about the history, cause and transmission of the disease as well as its relationship to the current epidemic of Alzheimers disease and other forms of dementia, we highly recommend that you read Howard Lymans book Mad Cowboy. This book not only spells out the facts of factory farming practices, it is also written from the actual experience of a fourth generation cattle rancher. In 1979 Howard Lyman developed cancer in the spinal cord. After more than 40 years of modern farming practices Mr. Lyman had come in contact with a lot of chemicals. He also ate meat and dairy products in large quantities. In his own words: We kill animals, we eat them. These animals are killing us. Howard F. Lyman Howard F. Lyman www.madcowboy.com For questions email: questions@adelicatebalance.com.au Dr Greger also points out the danger of transmission of the Mad Cow disease not only as a result of eating infected tissue, but also as a result of obtaining a blood transfusion from someone who did eat infected tissue. Dr Greger also speaks out about the cannibalistic practices of feeding calves
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with spray-dried blood. These surely are not good farming practices.

WHAT ABOUT IRON

It is not true that we need to consume red meat for its iron content. As with calcium, plant foods are not only higher in iron but the iron is better absorbed and is present in a biologically more friendly form. The China Study found that the iron content in the whole food vegetarian diet in China was 34 mg of iron per day, versus 18mg per day in the average American intake. This occurred despite the fact that processed Western foods are often supplemented with extra iron and Westerners eat more than three times the quantity of red meat than do the Chinese. Beans and green leafy vegetables are not only rich in iron they also carry it in a special form called non-heme iron. The body easily absorbs this form when it needs iron. When the iron reserves are high enough, the non-heme iron present in vegetables is simply passed out harmlessly. Meat, on the other hand, contains heme iron. This form is absorbed whether the body needs iron or not. When meat consumption occurs on a regular basis, too much iron will tend to be accumulated. This can have damaging effects on various organs compromising their ability to function optimally especially the liver. If the liver is not functioning optimally toxins and other undesirable waste material will tend to accumulate. Iron also encourages the production of free radicals. These can result in damage to various organs if not enough anti-oxidants are present in the body at the same time.

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Anaemia needs to be investigated to determine its cause before increased iron intake is recommended. Dairy products also reduce absorption of iron from the food we eat, whereas vitamin C-rich foods such as fruits and vegetables help improve absorption of iron.

VITAMIN B12
Vitamin B12 is needed for healthy blood and nerve function. We need only tiny amounts of it. Vitamin B12 is not made by animals or plants. It is made by bacteria and other one-celled organisms. The bacteria in the intestines of animals and people make B12. Meat and other animal products therefore contain traces of B12. It is best to obtain this from healthier sources such as fortified cereal, soy milk or vitamin supplements. It is also helpful to get Vitamin B12 from fruits and vegetables that have not been washed too thoroughly so that some of the bacteria are still present on the outside. This can be done only with organically grown foods as all others are likely to have been sprayed with pesticides and therefore need to be washed thoroughly.

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OTHER PROBLEMS
These are not the only problems resulting from drinking milk, eating other dairy and animal-based products. There is another consequence of eating animals. Ingrid Newkirk President Peta www.peta.org For questions email: questions@adelicatebalance.com.au Ingrid Newkirk is the co-founder and president of PETA, People for Ethical Treatment of Animals. According to Ms Newkirk carcasses in the United States have to be injected with a substance, which breaks down the huge amounts of adrenaline released as a result of stress at the abattoir. No living being wants to die voluntarily, unless they are suicidal. Animals in general have a very strong drive to survive and live.

ANIMAL SUFFERING AND OUR DEPRESSION

The rate of depression in the United States is doubling every twenty years. Worse still, according to a Harvard Medical School study, the rate of childhood depression is increasing by 23 % every year. According to the World Health Organization, depression will be the second most common affliction after heart disease by 2020. The food we eat influences how we feel and how we think. When animals, birds or fish die, in a state of fear,
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there is corresponding release of various substances, or neurotransmitters, into the animals body. We then eat this. In addition to eating the stress of slaughtered animals, every meal we eat has an effect on our brain chemistry. Every meal influences our mood dramatically and quickly Dr McDougal speaks at length about how we can combat depression and feelings of low self esteem by changing the way we eat. According to scientific research, carbohydrates stimulate the brains production of a chemical neurotransmitter called serotonin. Serotonin creates feelings of well-being and inner peace; it calms anxiety, alleviates depression, and produces sounder sleep. Antidepressants are not the long-term solution. The Food and Drug Administration branch of the US government warns of the possible serious side effects of antidepressants, which are routinely administered to the public in the Western world. These side effects of antidepressants include suicide, brain tumours, abnormal bleeding, and many more. Some studies report that as many as 80 % of people who see physicians are depressed. Research is increasingly linking depression with illnesses such as osteoporosis, diabetes, heart disease, some forms of cancer, eye disease and back pain. Even the strongest individuals can crumble under the stress, pain, anxiety
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over long-term prognosis and especially the hopelessness that often accompanies cancer or chronic illnesses. To be seriously ill is not fun. The common denominator to all these diseases is the consumption of animal-based foods. The solution is eating plant-based foods.

FISH
Most people have come to believe that eating fish is healthy, that fish contain omega-3 oil that is good for the heart. A closer look at the scientific literature reveals a different story. A large, long-term study by Michael Burr and his colleagues from the University of Wales College of Medicine, Cardiff, reported that men with chest pain caused by heart disease had a higher risk of heart attack when they took fish oil capsules. One explanation for this could be that the fish oils had oxidized. This means that instead of consuming antioxidants the very opposite took place. Namely free radicals were eaten which added to the bodys oxidative stress. Another new analysis, published in The British Medical Journal, reviewed 48 clinical trials, with 36,913 participants, and between 6 months and 6 years of followup, and 41 studies with over half a million participants and follow-up of up to 25 years. The lead author, Lee Hooper, from the University of East Anglia, wrote long chain and shorter chain omega-3 fats do not have a clear effect on total mortality, combined cardiovascular events or cancer.

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FACTS ABOUT FISH

CHOLESTEROL AND FATS Fish and seafood contain significant amounts of fat including cholesterol. For example, salmon has up to 50% fat content, shark, swordfish, sea trout have about 30%. Prawns have two times the amount of cholesterol found in beef, and three ounces (85 grams) of salmon is equivalent to three ounces of T-bone steak or chicken in fat content. FREE RADICALS Fish harbour a lot of bacteria, which flourish at colder temperatures such as those found in refrigerators. The fishy smell is an indicator that these bacteria have begun to multiply and have started breaking down or decomposing the fish. The decomposition includes omega-3 fish oils. Once this spoiling process has begun, the omega-3 oils not only become useless, but also begin to release free radicals. Free radicals are a group of substances that are unstable due to a missing electron in the outer orbit of their atoms. These atoms cannot stay like this, and will automatically take an electron from the closest surrounding tissue,

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wherever they can. This stealing results in tissue damage, such as occurs as part of the ageing process. It is not lethal but it is cumulative. Free radical formation begins and leads to a wide variety of diseases cancer, heart disease, arthritis, hardening of arteries, ageing of all tissues, and generally impairment of all normal functioning. Tissues affected in this way become stiff, fragile and more susceptible to wear and tear or injury and disease. The results regarding the efficacy of eating fish to prevent heart and other disease vary quite widely from study to study. This is most likely due to variations in the omega-3 and omega-6 oil content. There is no doubt that the omega3 and 6 oils contribute to the healthy functioning of our body. They are quite susceptible to injury and breakdown by the oxidative process. In fact, it is one of their functions to act as anti-oxidants. Unless the fish are absolutely fresh, the beneficial effect of their omega-3 and omega-6 content is not only lost, but, their higher free radical content becomes even more detrimental to us. The final conclusion is that while omega-3 and omega-6 are quite clearly beneficial to our health, fish is not the best source of these essential materials. The bottom line: if it smells like fish dont eat it.

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OMEGA-3 OILS The fact is, linseed oil derived from purely vegetarian sources contains twice as much omega-3 oil. Linseed oil has no cholesterol, and it is lower in saturated fat. It does not break down as easily into free radicals as does fish. FOOD POISONING Fish spoils rapidly due to the high bacterial content. As much as ten percent of raw shellfish are infected with organisms that can cause hepatitis, salmonella poisoning or cholera. A recent study published in the American Journal of Cardiology reports that fish is not a boon for good health, as consumers are often led to believe. The study suggests that fish consumption does not improve heart health or reverse heart disease. It is best to obtain all the essential omega-3 and omega-6 from whole food plant-based sources. EXCESS PROTEIN Fish contain significant amounts of protein. The Western diet already contains twice the amount of protein needed for optimal health. As scientists have already demonstrated, too much protein in the diet carries the risk of obesity, cancer, osteoporosis, kidney and heart disease. Fish also has no fibre and contributes to osteoporosis due to being acidic.

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Heterocyclic amines form during cooking which further adds to the long list of hazardous chemicals we consume on a daily basis in our Western civilised world.

ACCUMULATION OF CHEMICALS, TOXINS AND HEAVY METALS LIKE MERCURY

Everything from human waste to industrial waste ends up in rivers, lakes and oceans. The consequence is that fish and shellfish can accumulate extremely high levels of toxins. Fish are the oceans and waterways cleaners and filters. They take in chemicals and wastes and retain these hazardous substances until the fish die. In 1962, Rachel Carson, in her book called Silent Spring, warned of the dangers to be anticipated in the future resulting from the 637,666,000 pounds of synthetic poisons which were produced every year and released into our environment. Since then, as Al Gore has pointed out, the production of these toxins has increased by 400%. In Rachel Carsons words: This pollution is for the most part irrecoverable; the chain of evil it initiates not only in the world that must support life but in living tissues is for the most part irreversible.

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The living tissues includes us humans, all the animals as well as the fish and all living vegetation. We have polluted our environment in the name of progress to such an extent, that it is now returning in the form of fish and the flesh from other animals to poison us back.

TOXINS AND CHEMICALS

MERCURY Mercury is a heavy metal that occurs naturally in rocks and in manmade waste of various industrial processes. It is very dangerous, as it is toxic to living tissues, even in small quantities, and can result in serious health problems. Mercury tends to accumulate in the nervous system, where it causes the most damage. Once mercury settles in the body, it will stay for a long time. Without extra intervention, its half-life is between 44 and 80 years. What this means is that half the mercury in the body will take 44 to 80 years to leave. At highest risk of toxicity are growing children and pregnant mothers. In at least 40 states in the United States, the mercury contamination is so high that state officials are advising residents to limit their consumption of fish from their entire state, or from specific bodies of water. A study measuring actual blood mercury levels in people who eat more than two servings of fish per week revealed that: 89% of people showed mercury levels over 5 parts per million.
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The National Academy of Sciences considers 5 parts per million to be safe. 46% had blood levels more than two times the recommended safe level. 16 % had blood levels four times safe level, and 3% had blood levels ten times safe level. Another study measuring actual mercury blood levels found that: 78% of those with high mercury levels ate canned tuna more than three times per month. These are small quantities of fish, which due to the high chemical contamination we have caused to our own environment, now result in quickly contaminating our own bodies.

FARMED FISH
Fish bred in farms bring even more health hazards to the table. COLOUR PIGMENT Canthaxanthin. This artificial chemical pigment is used in salmon to give them their nice pink colour when they are bred in captivity. Without it, salmon would be a pale grey colour. In nature, the pink colour is due to the anti-oxidant carotinoid derived from the salmon eating pink krill. Salmon farmers can choose the depth of the colour they
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want in their fish. When you buy salmon, you cannot tell whether the colour came from a chemical or nature. The chemical pigment was banned and withdrawn from the market as a sunless tanning pill because it was linked to retinal eye damage. CANCER CAUSING PCBS AND TOXIC DIOXINS Several studies have shown that farmed salmon accumulate these toxins and carcinogens by being fed concentrations of fish extracted from other crushed up fish. Since all fish will retain whatever toxins they take up from the water that passes through them, giving concentrated fish to other fish to eat means that the concentrations of these toxins are going to be even higher in the farmed fish than in Nature. In effect, it is like scraping all the garbage that the fish filter, concentrating it and giving it to the farmed fish to eat. All these toxins end up on your table and in your body. In practical terms, for the rest of your life. PCBs POLYCHLORINATED BIPHENILS These were outlawed as carcinogens in 1976. Prior to this, they were widely used for industrial purposes. As PCBs stay in the environment, their composition changes, so that they gradually become more toxic. It is these more toxic forms that are likely to be found accumulated in fish. Whatever PCBs we eat today stay in our body tissues for decades to come. The Consumers Union in the United States has found other toxic chemicals in fish DDT, dioxins, pesticides, toxophene, dialdrine, hexachlorobenzine, lindane,
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heptachlorapoxide, transnonoclore, gamachlordane, alphachlordane, mirex, endrine. These chemicals can act as carcinogens. They can also lead to kidney damage, nervous system disorders, impaired mental development, and birth defects due to foetal damage. Nursing mothers pass 50% of the toxins they eat to their babies. For this reason, the Federal Drug Administration now recommends that people eat only one serving of fish per week. Pregnant women, nursing mothers and children should eat even less than this for optimum safety. It is very difficult to find a fish that has not been exposed to some form of contamination. ANTIBIOTICS More antibiotics are given to farmed fish than any other livestock by weight. This has created resistant strains of disease that affect both wild and farmed fish. The intense accumulation of fish waste and uneaten feed encourages growth of bacteria and spread of disease. Antibiotics are given to combat these bacteria. In particular, sea lice have been found to occur in as much as 78% of farmed salmon. They burrow into fish and feed on mucous and blood. At the first sign of an outbreak of sea lice, the pesticide, emamectinbenzoate, is given. The toxic copper sulphate is used to keep the nets holding farm fish free of algae. All these chemicals, waste from the fish, and the uneaten feed and antibiotics, all drop to the ocean floor, and are consumed by the other wild fish, and sea life.

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We are now reaping what we have sown. We poisoned the environment with all our modern day activities, and it is now returning in the form of fish and flesh from other animals to poison us back.

WHAT SHOULD WE BE EATING?

Are fruits, vegetables and grains going to give me all the protein and nutrients my body needs? Can I do it? I love my food! I couldnt possibly give it up! I am addicted to the taste of my favourite foods.

FOOD ADDICTIONS
All meat, all dairy products, in fact all food derived from animals, stimulate the release of morphine-like substances in our brain. This occurs as soon as we even think about these foods, and definitely as soon as they hit our tongue. This is the reason why we find them so difficult to give up, even when we know that these foods are causing us harm. Dr Barnard has written a book explaining exactly why some foods are so addictive. It is very difficult to limit the intake of these foods precisely because they are irresistible. Dr Barnards recommendation is to treat these substances as drugs. It is much easier to not eat any of these addictive foods. The cravings subside after about three weeks of abstinence. People who make the change report feeling so much better that they do not miss even their most favourite delicacies.

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Finally, it is also a matter of animal cruelty. Most people are not as bloodthirsty as our huge amount of meat eating may suggest. To watch the killing of an animal, who does not want to die, is a gruesome experience. People are spared this gut-wrenching experience as meat comes nicely packaged so no one associates these neat cellophane packages with the live animals who were sacrificed in the process. 60 Billion animals are killed for food every year, worldwide. It was estimated that 1 million chickens were killed every hour in the year 2000 in the US alone. The number of animals who continue to be slaughtered everyday is absolutely staggering. The 60 billion is an estimate. More and more animals continue to be killed as the demand for meat products is increasing. People in the underdeveloped countries such as China are catching up with the huge meat consumption prevalent in the US and other Western Countries. To go from eating 4 kg to 77 kg per person per year in China represents the killing of unfathomable numbers of animals. And the demand is continuing to increase. This has a very significant detrimental effect on our health and the environment. In addition to these negative impacts, there are also moral and ethical considerations. Do we have the right to inflict suffering and pain on sentient beings, especially those who have no ability to voice their anguish?! Animals are completely dependant on us. We have the power to subject them to cruelty due to our lack of compassion. Numerous philosophers have pointed out that if we are
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cruel to animals, we are more likely to be cruel to other human beings. The Russian writer Leo Tolstoy has said: As long as there are slaughter houses, There will be battlefields. Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet. Albert Einstein. WE AS HUMANITY AS A WHOLE, AND AS INDIVIDUALS, HAVE COME TO THE EDGE OF A DANGEROUS PRECIPICE We have a choice. We either behave as rational, intelligent human beings who look at the facts, and make the decision to survive, or we ignore reason and suppress our intelligent faculties, and as robots, driven by our desires for sensual delight, fuelled by addictions to the food we love, we continue until death or diseases force us to let these go. The choice is in your shopping basket, and on your plate.

DISASTER OF TITANIC PROPORTIONS

The story of the Titanic disaster is a perfect example of what happens when the human intelligence thinks it can override Nature through modern technology.

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In retrospect, it is very obvious that even the largest and sturdiest ship cannot plough into a field of icebergs, at top speed, in pitch darkness and not sustain major damage. On April 14th, 1912, The Titanic was on her maiden voyage from Southhampton, England to New York. The Titanic was the largest and best built ship of her day. She was considered unsinkable. In fact some members of her crew believed that not even God had the power to sink her. How many people today consider the human body to be beyond the capacity to be destroyed by the everyday event of the food that we consume? Invincibility is an illusion. There are those in the food industry who know the food they manufacture and sell to the public is going to cause ill health and eventual collapse of the human body, yet they continue to turn a blind eye to the obvious risk factors. Most of the consumers today are unaware of what their food suppliers already know. Just like the passengers on The Titanic, most people are not aware of the epidemic of ill health, which is rapidly approaching catastrophic proportions. Many members of the medical profession today are not aware of what causes the epidemic of ill health. They are also not aware that the medications and treatments they prescribe are documented as being the third most common cause of death in the Western world. Modern medical education needs to be reviewed and updated in basic key areas, such as giving medical students
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adequate education about the exact effects of the food patients consume on the health of their bodies. The result of the current state of health in the Western civilized world is that people die, unnecessarily and prematurely. With enough education this need not occur.

ENVIRONMENT
THE SYSTEMATIC DESTRUCTION OF OUR PLANET Global warming is here and now. Like it or not, it is something we have to deal with. We all need to act while we still can. Even when we reduce our energy use, transportation needs, flying, recycling, and all that we can and should do, that is still not enough, as it takes 100 years for carbon dioxide to leave the atmosphere. There is something much more powerful you can do today, that will significantly reduce global warming within 8 years of the time you start. Noam Mohr is a physicist who has worked on global warming campaigns For question email: questions@adelicatebalance.com.au Noam Mohr is a physicist with degrees from Yale and Pennsylvania University. He has worked on global warming campaigns for the United States Public Interest Research Group, for which he published several reports on climate change and fuel economy standards, including Flirting With Disaster, Pumping up the Price and Storm Warning.
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METHANE According to Tim Flannery, when measured over a century long time scale, methane is 60 times more potent at capturing heat energy than carbon dioxide, but it lasts only 8 years in the atmosphere. Where does methane come from? Some comes from natural sources like swamps and other decaying matter, but the great majority comes from intense farming practices, which have skyrocketed to keep up with the ever-growing demand for animal-based foods and products. NITROUS OXIDE Nitrous oxide is even more powerful at capturing heat energy than carbon dioxide. About 300 times more powerful!! And some 70% comes from animal agriculture. Noam Mohr has written a number of detailed reports regarding global warming. As Noam Mohr points out 37% of methane and 70% of nitrous oxide comes from animal agriculture. Because these gases are far more powerful than carbon dioxide, but last a much shorter time in the atmosphere, makes the farming sector of the economy far more powerful in curtailing the issues of global warming. Researchers at Chicago University have calculated that a vegetarian diet is more effective in reducing carbon dioxide emissions than driving a hybrid electric car compared to a less efficient, high fuel consumption car.
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There is a consequence not just in our health, but also on what it means to the environment in order to farm all these animals. It should not surprise you that the price in environmental destruction and consequences is beyond anything that the people who began large-scale industrialized animal agriculture eighty years ago envisioned.

COSEQUENCE OF ANIMAL AGRICULTURE TO THE ENVIRONMENT

DEFORESTATION The first step in animal agriculture is that native forests have to be cleared for growth of crops to feed the animals, as well as to allow sufficient pastures to house and grow them. Fifty percent of the total US land area is used to produce food. At present, the US livestock population consumes more than seven times as much grain as is consumed directly by the entire American population. This means that vast areas of land currently used for agriculture could be allowed to regrow natural forests to take up the carbon dioxide to help cool the planet, if we stopped eating animals. David Pimentel Professor Emeritus Agriculture and Life Sciences 5126 Comstock Hall Cornell University Ithaca, NY 14853 For questions email: questions@adelicatebalance.com.au
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Professor Pimental is Professor Emeritus from Cornell University. He has written or co-authored more than 900 publications over 50 years. According to Professor Pimentel the grain fed to animals for human consumption in the US alone could feed 800 million people as vegetarians. Currently we have the largest ever number of malnourished people in the history of the world. Out of the 6 billion people 3.7 billion are starving or malnourished.

FUNCTION OF NATURAL FORESTS

SOIL FORMATION What is the big deal about forests, you may say. Trees will grow again. Forests are crucial to our survival on this planet. It takes about 200 years for a forest to grow to its natural maturity and it takes 500 years for a mature forest to make a single inch of topsoil. This is how long it takes for the dead leaves and branches that fall to the forest floor to decompose to form nutrient-rich soil. According to Professor Pimentel thousands of acres of formerly good agricultural land are lost every year due to soil erosion, salination, overuse or incorrect use. This rate of loss of arable land is so vast that future generations will have difficulty in growing enough crops even when everyone does eventually become vegetarian out of sheer necessity.

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CAPTURING WATER Natural forests are needed to not only build new soil but also to capture water. This replenishes underground reserves of water, prevents soil erosion and catastrophic flooding from heavy rain or snowfall. In 1994 heavy felling of forests in Europe was followed by disastrous flooding resulting in unnecessary loss of life and billions of $ worth of damage. RECYCLING WATER The water captured by the forest floor evaporates to form clouds. Clouds are natures way of recycling water. Professor Tom Lyons from the department of environmental science at Murdoch University in Western Australia has observed that if 20 by 20 kilometres or more of natural vegetation are removed and replaced by an agricultural surface the climate of the whole region will change. CHANGING THE CLIMATE This change consists of almost complete loss of clouds and consequently drought. Land exposed to direct sunlight will not only dry out faster, it will also suffer from extremes of temperature. Loss of natural forests results in such drastic changes in climate conditions that even neighbouring countries can be adversely affected. Such is the case with Australia. The rapid and massive removal of the tropical rainforests in countries north of Australia has brought on drought conditions over vast areas of the Australian continent.
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Thomas Lyons Professor of Meteriological and Environmental Sciences Murdoch University Western Australia For questions email: questions@adelicatebalance.com.au

USE OF WATER
In the United States, 80% of the fresh water is used for food production. It requires about 100 times more water to produce one kilo of animal protein than to produce one kilo of grain protein. In total what this means is that to produce one kilo of beef requires 100,000 litres of water. This is obviously not sustainable, especially with the ever-growing demands for animal-based foods. The water required to grow various plant crops ranges from 500 to 2000 litres of water per kilo of crops. Honorable Mrs Maneka Gandhi For questions email: questions@adelicatebalance.com.au Maneka Gandhi is a member of the government in India. Foremost activist for the environment and animals, she has written numerous books, some of which are law textbooks in various Universities today. She was the minister for environment and cultural affairs. The Honorable Mrs Gandhi points out what most people do not realise: that when you eat a chicken you are at the same time eating vast amounts of the environment, which was used to grow the chicken. This includes: water, the forest, which was destroyed and the consequent change in climate, the soil used or eroded and clean air, which becomes polluted.
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FOSSIL ENERGY USED FOR ANIMAL AGRICULTURE

In the United States, 17% of the fossil energy is used for food production. This does not include transport of the various food products.

OCEANS
Peter Singer Ira W. De Camp Professor of Bioethics at Priceton University Laureate Professor at the Centre for Applied Phylosophy and Public Ethics at the University of Melbourne For questions email: questions@adelicatebalance.com.au Peter Singer is the Bioethics Professor at Princeton University. He was named one of the most influential minds in this century. The massive advances in modern technology have also reached the oceans. Trawlers, the size of a football field have scoured the ocean floors, leaving them as bare as an eight lane highway. As Professor Singer points out it has taken the oceans perhaps millions of years to grow and accumulate the fish, which we have so rapidly exhausted that many fisheries have had to close down. Military sonar has been used to reach even fish which have tried to escape the complete devastation by retreating to the depth of the oceans. The consequence of what this means to the life in our oceans, and its contribution to global warming has not even been assessed scientifically.
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The carbon dioxide is absorbed by the oceans, which are known as carbon sinks. The Southern Ocean, according to a study recently published, says that it is reaching full capacity. Biodiversity is the multitude of events and intimate interactions of various living creatures, which together maintain a harmonious balance in nature. We have so far wiped out some 80% of this harmony in the oceans. In Australia, one of the consequences is starfish proliferation, and massive destruction of coral on the Great Barrier Reef. One of the reasons why fishing has depleted the biodiversity in the oceans is that fishing trawlers catch a lot of fish they do not want. This by-catch is called trash, which is the American slang for rubbish. The usual by-catch is about 2 to 3 times the volume of fish caught during a fishing trip. This 200 to 300% is dead or dying fish, which are simply wasted by being thrown overboard. Prawn fishing is particularly wasteful. As much as 10 times the amount of prawns caught are fish which are thrown overboard dead or so badly injured they die needlessly as a by product of prawn fishing. As Professor Singer points out this represents tremendous waste of life in the oceans. Professor Singer explains why farming fish is also contratry to any sound conservation principles. Salmon for example are carnivorous animals. To grow salmon, 3 times the number of fish have to be caught and fed to the farmed salmon. This depletes the oceans of fish as well as results in toxins accumulated in the fish ending up in the salmon. Whatever toxins and chemicals the fish took up during their life are passed to the farmed salmon. We then eat this.
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THERE IS HOPE
Despite the mess we have made there is still hope. Al Gore is right. Together, we can still save the planet, but first you have to save yourself. Improving your health will help save you, your loved ones, and our planet. Restore our delicate balance by doing the following: Stop eating all animal-based foods, including all dairy products Learn to cook delicious pure whole food vegetarian meals Plant organic gardens Drive green Recycle Eduvolve yourself, and those around you

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There is a glimmer of hope, and it shines through you, and what you do today. Margaret Mead once said:

Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed it is the only thing that ever has. Imagine what all of us can do... Let us not forget the trees. May we all join together to end the massive destruction of life everywhere on our planet. Information is power.
With Best To You All Dr. Adrianna Scheibner
Copyright 2009

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SUMMARY The Effects of Eating Animal Tissues and Products on our Body
Carcinogens - heterocyclic amines (HCAs) form on the surface of all animal-based products during cooking. The higher the temperature, the more they form. Fish and chicken form the highest amounts, even more then red meat. The result is cancer initiation, which can occur in as little as 2 to 5 hours after eating cooked animal tissues which then contain heterocyclic amines. Poisoning due to bacterial proliferation salmonella, campylobacter and other bacteria. Fish are particularly prone to degradation by bacteria even at low temperatures. Free radical formation bacterial proliferation leads to formation of free radicals. This increases oxidative stress, which is damaging and ageing to all tissues in the body. Acidity The body cannot function in an acidic environment. Calcium is taken from blood to neutralize this acidity caused by animal-based sulphur-containing protein. When animal-based protein consumption increases from 35grams to 78grams, the amount of calcium excreted by the kidneys increases by 53%. The average Western meat, dairy and egg-based diet contains 70 to 100 grams of animal protein per day. This means that calcium is lost every single day when these amounts of animal-based products are eaten.
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When not enough calcium is present in blood, more is taken from bones. Over time this results in bone thinning or osteoporosis, which leads to fractures in later life. Calcium is also needed for many other body functions, which suffer as a result of calcium depletion. The kidneys are stressed by the increased calcium excretion. This can lead to kidney disease and especially kidney stones. Cholesterol and saturated fats Our body is able to make all the cholesterol it needs. All animal-based foods have excess cholesterol and saturated fat. Whatever fat we eat is mostly stored as fat deposits. Fats have the following effects on our body: Increase the risk of cancer Cause heart disease by plaque formation on artery walls. Make red blood cells sticky so they clot more easily resulting in a heart attack The coating on red blood cells makes the cells more stiff and fragile so they carry less oxygen (20% less) and are unable to pass easily through the small blood vessels. This leads to impaired tissues some of which may even die due to lack of oxygenation. Sluggishness of blood and actual bits of plaque detaching and travelling to the brain causes transient ischaemic attacks and eventually may cause a stroke. Ischaemic means lack of oxygen perfusion. People may lose consciousness as the brain tissues affected by the oxygen deprivation may die or suffer damage Cholesterol and saturated fats have been found to increase the incidence of Alzheimers disease and other dementias Fats make cells in the body resistant to insulin. This
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leads to higher insulin release which taxes the pancreas, increases appetite and increases fat deposition so weight is gained. Putting on weight further increases release of insulin. The vicious cycle which is set up results in escalating weight gain that may eventually lead to diabetes Essential oils Omega 3 and omega 6 oils are found in fish. However, due to the high bacterial content and multiplication of bacteria even at low temperatures, the essential fats tend to oxidize and break down into free radicals. These are then not only useless but can actively cause us harm by increasing levels of free radicals, which add to the oxidative stress in the body No fibre animal tissues do not contain any fibre unlike fruits and vegetables, which have a high fibre content. No fibre means that the animal-based foods tend to stagnate in the intestines. This has the following effects 1. 2. Constipation, haemorrhoids and varicose veins Bacterial proliferation toxins are released by the bacteria, which tend to multiply better under stagnant conditions. Candida is an organism, which also tends to overgrow and produces an aldehyde. This resembles alcohol of the unhealthiest kind resulting in drowsiness, lethargy, chronic fatigue, headaches, bloating, gas, and generally feeling unwell The slow movement of food through the intestinal tract causes pressure blowouts in the intestine called diverticulitis. This causes pain and may eventually result in anaemia due to bleeding
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3.

Autoimmune attack on the body - Animal proteins are very similar in molecular appearance to our body tissues. When some of these animal proteins enter our blood stream, they can act as a trigger so that our immune system begins to attack or digest the tissues in our body, which most closely resemble the foreign animal proteins. So far there are some 40 recognized autoimmune conditions. Which organs become the target of our immune system attacking our own body tissues depends on which portions of the animals protein most closely resemble our own. For example, in some people it may be the nervous system resulting in multiple sclerosis. In others it may be the thyroid gland, kidneys or muscles. Virtually any of our body tissues may be the target of destruction by our own immune system. Active Vitamin D suppression - All animal-based tissues and calcium tend to suppress the conversion of vitamin D into the active form. This conversion into the supercharged form takes place in our kidneys. The supercharged vitamin D is 1000 times more potent than the precursor vitamin D but it lasts only 6 to 8 hours once it is made. High calcium in the form of dairy or calcium supplements also suppresses this supercharged form. The supercharged vitamin D keeps all cells in the body in optimum healthy condition. When it is absent or low, all the body tissues will suffer. Insulin-like Growth Factor (IGF-1) is a peptide with hormonal actions that determines how fast cells grow, multiply and how fast they are taken away once they age. Dairy foods are a strong stimulant of IGF-1. IGF-1 stimulates the growth of new cells at a faster rate and at the same time slows down the removal of old cells. This situation promotes the growth of cancerous cells, especially
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prostate. Recent research also links IGF-1 to cancer of the breast. Oestrogen and Testosterone Oestrogen in women and testosterone in men is increased in response to eating animal fat and protein. This results from both increased production of these hormones and decreased excretion. Addiction to certain foods. Meat, dairy and sugar trigger the release of opiates in our brain. These have a narcotic like effect. These chemicals feel so good they make us addicted to these foods just as would any other powerful feel-good drug. The most effective way to get rid of these addictions is to not eat any of these addictive foods.

SUMMARY The Effects of Vegetables, Plants, Fruits, Grains, Legumes and Nuts on our Body
No carcinogens - heterocyclic amines (HCAs) do not form during cooking. It is better to eat organic fruits and vegetables so there is no chemical or potential carcinogen burden on the body from pesticides or fertilizers. In the presence of plant whole foods our body is able to inactivate or render harmless even actual carcinogens. Aflatoxin is a substance made by the mould on peanuts or corn. It is a powerful carcinogen cancer-initiating chemical but only if animal-based food is eaten at the same time. In the presence of fruits and vegetables aflatoxin is
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virtually harmless. Vitamin B12 - Bacteria on the surface of vegetables form vitamin B12. We need this vitamin for normal functioning. Anti-oxidants - Fruits, vegetables, legumes, nuts and grains - all plants and fruits make anti-oxidants. These prevent and reverse the oxidative stress on the whole body. This reduces the incidence of cancer, heart disease, autoimmune diseases and others. For example lykopene, which is the red colour in tomatoes, watermelon, red grapefruit, other red vegetables and fruits has been found to suppress cancer of the prostate. Selenium also found in plants has a similar effect. Green leafy vegetables are a rich source of calcium. This strengthens bones and relieves the kidneys of excess calcium discretion due to acidic animal protein. No cholesterol - plants do not contain any cholesterol. Only animal-based foods have cholesterol. Essential oils - omega 3 and omega 6. These are present in the most perfect non-oxidized form in plants and fruits. Fibre Suppresses appetite Absorbs toxins in the intestine Draws toxins out of the body Absorbs oestrogen and testosterone Escorts cholesterol and fats out of the intestinal tract, which reduces gall stone formation. Prevents constipation and stagnation of food in the
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intestinal tract Prevents pressure blow outs in the intestine called diverticulitis Prevents excess bacterial proliferation Suppresses excess insulin release Prevents varicose vein and haemorroid formation Fruits and vegetables do not initiate autoimmune attack on the body. They are so different to our body tissues that they do not present antigens or triggers to an autoimmune reaction. Activate conversion of vitamin D into the supercharged form. Fruits and vegetables decrease the production of Insulin-like Growth Factor-1 (IGF-1) in the body. IGF-1 promotes the growth of cancer particularly prostate and breast. Effects on oestrogen and testosterone. Fibre in fruits and vegetables removes excess amounts of these hormones from the intestinal tract.

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It is our ethical and moral obligation to protect and preserve the life and health of our fellow human beings. In this, we are all our brothers keeper. Our conscience, not profits, must rule the day and be our guide in actions and decisions that affect others. Until now, only a minority of doctors and scientists have known the truth about the deadly effect that eating animal protein has on the human body. Now that we know the facts and the truth has been demonstrated over and over, we can no longer plead ignorance. WE MUST ACT TO CORRECT THE PROBLEM If the doctors, politicians, farmers and manufacturers do not look squarely at the facts and act accordingly, the premature deaths and debilitating disease resulting from the food we are sold to eat, will be the largest ever willful homicide in the history of mankind. My first reaction to A Delicate Balance is that I wanted everyone I know to see the film and read the book. A Delicate Balance picks up where Al Gore left off Backed by scientific data, and eminent world authorities, this crucial message is very convincing. It is wonderful to see so many people determined to save the planet. Maria Armstrong Former Art Editor, Sunday Mail SA This is a remarkable book and film that should be compulsory reading and viewing for every human being. Solutions to global warming and the health crisis are within our reach. This is a must for anyone who cares for the survival of the planet, our fellow human beings, animals (great and small) and their own health. Philip Wollen OAM
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