Chapter 9: Animal Protein
Let us discuss the differences between sprinters and marathoners, and then explore how meat consumption affects both. People who eat an excessive amount of animal products (e.g. meat, eggs) cannot become long distance runners. This is because such foods are high in protein. Protein is necessary for our organs to regenerate, but during the digestion process, it also produces sulfuric and uric acids.1 The typical sprinter’s body is very muscular, which is likely because of the excessive protein they consume in order to get muscular legs. Since they must run as fast as they can, bigger and stronger legs are needed to propel them faster than their opponents. Their stomachs are flat and exhibit muscular definition. They are good at short burst running, such as 100, 200, and even up to 400 meters. After that, their hearts and joints usually start experiencing pain.
This can be attributed to their diet and the possible onset of gout. Their high-protein diet provides energy, just not for very long. In contrast, marathon runners are different. Their diets usually consist mainly of corn, vegetables, and whole grains. These things are made primarily of carbohydrates. Carbohydrates from these sources produce sustained energy. This sustained energy allows them to run long distances, not short.
This is the same in the animal kingdom. Animals like the cheetah, lion, and tiger run very fast; after all, they are very successful hunters because they can run down their prey. However, they are not made for long distance running. Since they are meat eaters, and therefore eat a lot of protein, they are only good for running about 500 meters at one time in short bursts of speed. After that, they cannot continue running because their hearts and joints have pain. This is the result of a high protein diet. Eating a lot of meat produces additional poisons in their bodies, such as nitrogen and sulfur gases. Their bodies can only eliminate so much through digestion. The rest remains and causes joint pain. They are like our modern day sprinters.
Plant and grain-eating animals are different. Since their intestines are longer, they digest food more slowly. Plants, vegetables, and grains provide sustained energy to the body, which is in direct contrast to protein. Such herbivores cannot run as fast in short distances as cheetahs, tigers, and lions. That is why when they are being chased, they keep switching directions to throw off their predators. However, after the animal chasing them tires, the herbivore can still run comfortably over long distances and at a good pace. This is because they have sustained energy and do not experience the joint and heart pain. They do not have the constant uric acid build up in their system due to their high protein diets. In a short race, a cheetah will run circles around a horse. However, after 500 meters, the horse is still going strong while the cheetah will drop out of the race. Horses are like our modern day marathoners. By limiting out meat intake, people can be marathon runners, not just sprinters. With this diet, we can have sustained energy, and less joint pain.
Here is a good analogy we can all relate to. A drag racer has a car that is powered by gasoline and nitrous oxide. Both must be pushed into the engine in micro-seconds, in order to reach the highest speed. The engine will burn through all of its gas and all of the nitrous oxide in under 10 seconds. This is the meat eater. In contrast, a commercial sport car is like a deer. It, too, can get up to a good speed (just not dragster speed) in a few seconds. But, then, it cruises along on the highway at a slower rate of speed. It goes farther on one tank of gas because of this sustained energy.
It is important to note the difference in intestine length of animals who only eat meat versus those that are vegetarians. For example, a tiger’s intestinal length is fairly short. A deer or a cow’s, on the other hand, is much longer. The length of herbivores’ intestines allows their bodies to slowly absorb enough nutrients to put them into a state of balance. Because herbivores do not eat meat, their bodies do not experience the harmful effects of gasses created from animal protein. Due to their long intestines, and slow digestion of their food, their bodies are absorbing the most nutrients. Animals with long intestines are better suited to eat vegetables and grains.
On the other hand, meat eaters, like tigers, have short intestines. Their intestines have to be short so that they can digest the meat that they consume very quickly. After the nutrients are pulled out, their bodies convert the undigested meat into acidic byproducts, such as uric acid and poisonous gases. Such byproducts naturally occur in all animals, humans included. They eat nothing to counteract the acidosis, such as plants, vegetables, or grains. Their intestines were made short because they need to pull out the nutrients quickly to get rid of the waste. After all, the longer the waste stays in them, the more unbalanced their bodies become. This explains why they sleep after eating. The poisonous by products from eating meat causes headaches and makes them tired. The poison makes them ill.
Now, what would happen if a creature with long intestines, like a deer, would eat meat? Remember, the intestines are long so that when they eat vegetables and plants, the body is able to break down the food slowly to get all of the vital nutrients out. Even if it ate meat, the intestines would still start the slow digestion process. All of the toxins in the meat would slowly be absorbed and the animal would become very ill. It might even die due to the massive amount of poisons that it could not quickly eliminate.
I can give you a real life example where vegetarian animals were fed meat and what effect it had on them. At one point in the United Kingdom, cattle producers bought the meat scraps and other food waste from meat processing plants and restaurants. As a way to reduce their costs, they came up with the idea that they would feed the scraps to the cows they were raising, instead of feeding them grains and vegetables, which were more expensive. They literally force fed meat to vegetarians. When a cow eats, its saliva starts to break down the food in its mouth. The cows did not have the opportunity to chew the meat because it was being pushed past their mouths, directly into their stomachs. Their saliva never had a chance to start working, and their intestines could not get rid of the poisonous byproducts from the digestive process. The cows became sick and their bodies became toxic. Their brains became the consistency of sponges. Over 1.1 million cows had to be put to death.2 If humans would have consumed the beef, they could have died.
Humans have medium length intestines; they are usually seven to eight times our height. This proportion originates from our ancestors who were hunters and gatherers. Intestine length, along with our molar to canine tooth ratio (4:1), suggests that millions of years ago, we ate more vegetables than meat. Our bodies are meant to consume some meat, but we need to eat a proportional amount of vegetables and grains to offset the acidosis created by the meat. If we do not balance our meat intake with alkaline foods, excess acid from the protein digestion will attack our bodies and harden our joints, leading to the onset of gout.
What is gout? According to the Mayo Clinic, “Gout is a complex form of arthritis.” Furthermore, “Gout is characterized by sudden, severe attacks of pain, redness and tenderness in joints, occurring most often in the joint at the base of the big toe.”3 It is extremely painful, and pain-killing medicine only provides temporary relief.
Long ago, in Korea, gout was referred to as “white tiger bite joints.” A white tiger was considered to be the king of the tigers. Of course, its bite would be horribly painful, assuming you lived through the encounter. This is what a person’s joint pain would be compared to. Gout was non-existent in Korea’s general population. It was, instead, prevalent in royalty. It was common for the king and his staff to have gout, as their diets were rich in animal products and sweet foods.
A balanced diet will prevent gout and similar illnesses. Everyone should follow a diet that is around 50-60% carbohydrates, 18% animal protein, 20% vegetables and fruit, and 2-12% minerals/other nutrients.
See Acid Diseases. A surplus of protein foods (meat, eggs, dairy) leads to an excessive formation of different kinds of acids. The most notable are are uric, carbonic, sulphuric, phosphoric and oxalic acids.
See Mad Cow Disease Still Menaces U.K. Blood Supply and the Timeline of Mad Cow Disease Outbreaks. Feeding cows proteins was banned 1988. In 1989 the EC banned the export of cattle born before July 1988, greatly affecting the UK beef industry.
See Gout. “Gout is characterized by sudden, severe attacks of pain, redness and