Science behind a low-fat raw vegan diet
Written by Heather Bhagat
Going back a hundred-thousand years, humans lived in a tropical environment, and thrived off a diet consisting of predominantly fruits; with the addition of tender leafy greens, and occasionally, nuts and seeds. Our nutrient requirements have not changed much since then (Wright). Humans are wired to seek out sweet, carbohydrate rich foods. That very reason is why the sweet seeking taste buds are located at the tip of our tongue, not the back (Graham).
Many health ailments are caused by eating too much fat and protein. Diseases such as cancers, diabetes, heart disease, stroke, arthritis and many more health problems have been proven to increase dramatically when eating over 10% calories coming from fats. Certain types of cancer can be reversed and cured by following a low-fat vegan diet (Campbell).
There is a plethora of issues that come along with not eating enough carbohydrates daily such as chronic fatigue, muscle tissue loss, chronic dehydration, nutritional deficiencies, depression, brain fog, mood swings and constipation. In addition, there can be a metal taste in the mouth, poor circulation and a feeling of being cold all the time. It can cause hypoglycemia, which is low-blood sugar. It can also cause ketosis, which is a highly toxic metabolic state. (Fry)
Comparing and contrasting the biology between carnivores, herbivores, omnivores and humans, clearly indicates that humans are without a doubt, plant eaters. Humans are physically able to consume meat, but do not need it on a nutritional level. (Graham)
Atherosclerosis is a process in which the artery wall thickens from the accumulation of cholesterol. It is a disease that is very common amongst areas that eat a high amount of meat and animal products. This is a dangerous disease that can cause death. Atherosclerosis is easily produced in herbivores by feeding them a high cholesterol diet, or a diet high in saturated animal fat. Atherosclerosis is one of the easiest diseases to purposely induce in experimentation, but the animal must be an herbivore. It is physically impossible to produce atherosclerosis in a carnivore or omnivore. Because humans get atherosclerosis, and it is a disease of which only herbivores experience, then it is concluded humans must be herbivores (Roberts).
It is impossible to induce atherosclerosis in a dog, cat or any other carnivore or omnivore, even when one-hundred grams, or one fourth of a pound, of cholesterol and 120 grams of butter fat were added to their meal ration. This amounts to two-hundred times the amount of cholesterol that the average American eats per day (Roberts).
Comparing/Contrasting Carnivores, Omnivores, Herbivores
Omnivores have no digestive enzymes in their saliva, whereas herbivores and humans share the digestive enzyme trait (Graham). Herbivores have enzymes in their saliva to predigest carbohydrates before they are consumed in order to get adequate nutrients from the food (Rondeau).
The stomach acidity of a carnivore and omnivore is high, with a stomach pH of one, whereas herbivore and human share a more neutral stomach pH of four to five (Graham). The reason carnivores have such a high stomach acidity, is to destroy any deadly bacteria that may be present in the meat, and to break down the hard to digest proteins and fat, as well as kill any sort of parasite or parasite egg. We do not have this trait because we are not meat eaters (Rondeau). Sixty-six million Americans become sick because of meat induced illnesses (Moritz).
The length of the small intestine of a carnivore is three to six times the total body length; whereas an herbivore and human’s small intestinal length is ten to twelve times the body length (Graham). Carnivores need a short intestinal length to quickly excrete the meat before the proteins and fats putrefy and become deadly. If humans were to have a short small intestinal tract, they would excrete too quickly, and miss out on absorbing many vital plant nutrients (Rondeau).
Humans cannot physically digest meat fast enough. When humans consume meat and animal bi-products, because we have a long intestinal tract, the meat takes weeks, or even months to fully digest. This is commonly known as constipation. During this time, the meat putrefies and rots inside the intestines, causing harmful and toxic bi-products (Rondeau). Meat is the number one carrier of parasite eggs. Eighty-five percent of American’s have some form of internal parasites (Moritz). Intestinal parasites thrive off of the putrefying and rotting animal products. (Moritz)
A high fat intake, not sugar, cause diabetes. Nick Delgado proved this fact by measuring his triglycerides, HDL and LDL cholesterol and glucose in the blood before and after drinking one half cup of olive oil and eating a piece of pork. Before the test, his triglycerides were forty-five, his HDL was thirty-seven, his blood glucose was ninety-six and his LDL was so low it came up as N/A. He shows his red blood cells on a phase contrast microscope. The cells are healthy, round, and as they float by each other, they slide off each other and there’s no clumping (Delgedo).
Just two hours later, his triglycerides doubled to ninety. Six hours after he drank the olive oil, he tested his levels again. His LDL was 109, triglycerides skyrocketed to 214, HDL was forty-four, and blood glucose rose to 131, even though he consumed no carbohydrates. He then showed his blood cells again. They were coated in thick fat and they were clumping together. He managed to become diabetic in six hours (Delgedo).
The high amount of fat causes capillaries to become blocked, reducing blood oxygen up to 20% and decreasing blood circulation dramatically (Delgedo). Years of eating high fat meals, causes chronically low oxygen levels at the cellular scale. This dramatically increases the risk of cancer, arthritis, causes candida over-growth, hypertension and more, because these diseases thrive in a low oxygenated, non-aerobic environment (Campbell).
The body has an incredible ability to heal its self under the right circumstances. A high fat diet is known to cause certain types cancers due to the fact it decreases overall body oxygen; cancer thrives in low-oxygenated areas. What happens when one removes the cause of the disease? The body switches from using all its energy digesting the food, and trying to eliminate all the toxins to using that energy towards healing the body. (Graham) The immune system will become much stronger and cancer cells will start to slowly shrink because cancer cannot thrive in an oxygenated environment. (Campbell)
There are five trillion cells in the human body. Each and every one of them runs off of the simple sugar, glucose. The stored sugars are called glycogen, which is a polysaccharide, long-chain carbohydrate. They can quickly be mobilized to meet sudden needs for glucose. Increasing carbohydrates, and decreasing the amount of fat consumed will increase mental clarity, athletic performance and overall quality of healthy. (Graham).
Carbohydrates alone cannot supply adequate energy, we must have them in a balanced combination with our other needs such as proteins, vitamins, minerals, ect.
The human body is so dependent on simple sugars, it will try to obtain them at any cost. When the body is starving of glucose, it will metabolize fat stores and protein to turn them into the simple sugar, glucose. This is a life saving, yet toxic process called gluconeogenesis, literally meaning the creation of new sugar. The build-up of ketones, a highly acidic bi-product of gluconeogenesis, influences the brain negatively. Ketones have a similar effect to that of alcohol. So it is common to feel tipsy or drunk not eating enough carbohydrates (Graham). Ketones are then turned into uric acid. Hyperuriciemia, caused by too much uric acid, increases the risk of kidney stones and gout. High uric acid levels are also associated with kidney disease, high heart disease and high blood pressure. (Fry)
The World Health Organization recommends six to ten grams of carbohydrates per kilo of body weight (Who). Our body is capable of storing fifteen grams of carbohydrates per kilo at any given time (Fry).
The thermic effect of food, called dietary thermogenesis, or postprandial thermogenesis, is the process of energy production in the body, caused by the metabolizing of food (Fossgreen). Whenever food is eaten, the pancreas releases insulin into the bloodstream to push nutrients such as sugar and protein from the bloodstream into the cells (Fossgreen). In that process, the metabolic rate dramatically rises. Inside the cell, these natural sugars are building glycogen. This causes the cells to release calories in the form of heat. Carbohydrate rich foods create a higher thermic effect because they have more sugar for glycogen production.
A normal, healthy, breast-feeding baby will quadruple his body weight in 24 months (Mangels). During the time of the fastest weight gain and growth in a human’s life, one would assume the protein percentage requirement must be high. This is not the case, as human breast milk is made up of 5% to 7% protein (Davidson).
Human’s protein requirements are extremely low. Only 5-6% of dietary protein is required to replace the protein that is regularly excreted by the body. About 9-10% is the amount that has been recommended for the past fifty years (Campbell). This means if one consumes 2,500 calories, and 8% of those come from protein, that will be about fifty grams of protein per day (Davidson). Body builders will simply need more calories, thus, increasing the grams of protein they get (Graham). Four thousand calories at 8% protein will total eighty grams of protein, (Davidson) much more than enough to sustain the human body when building muscle mass.
The average American eats 16% calories coming from protein, (Fry) 300% higher than what is recommended by the World Health Organization (Who). The percentage for optimal health is 5% calories coming from protein (Graham).
The excess protein that is not needed by the body, is returned back to the liver to go through a metabolic process called deamination. This process is when the liver separates the amino acids, or proteins, into non-nitrogenous residues and nitrogenous residues. The nitrogenous residues are then converted into ammonia, a highly toxic waste bi-product. The ammonia is then converted into uric acid, or urea, a highly acidic structure, to be urinated out (Fry).
However, the kidneys can only filter small amounts of protein at a time. The kidneys simply cannot keep up with a protein percentage higher than ten (Graham), so an excess of ammonia and uric acid is left behind. The increased ammonia load causes kidney scaring, eventually leading to decreased kidney function and kidney stones, which then may lead to kidney failure and in extreme cases, death. The buildup of uric acid in the blood stream not only hurts the kidneys, but can cause the development of gout or arthritis (Fry).
Chicken, beef, pork, fish, all sorts of animal tissue have, on average, 65% protein. Eggs and dairy have on average, 30% protein. Legumes average 25% protein. Vegetables average about 15% protein. Nuts average to be 8% protein and fruits average 5% protein (Davidson). The kidneys will have the hardest time assimilating the meat, dairy and legumes because they are very high in protein. In excess, those high protein foods can cause kidney problems, as stated above.
From the data presented throughout this research, it is concluded that in order for the body to function the best, and avoid many degenerative diseases, humans should stick to the range of 80% minimum calories coming from carbohydrates, 5% calories coming from protein, and 10% maximum calories coming from fat (Graham). The only variation to this rule is for babies and children, as they need more fat in their diet, due to the fact that their stomach isn’t large enough to consume adequate calories from carbohydrates (Mangels).
Many health issues are caused by meat, dairy and too much fat, and can be cured eating a low-fat vegan diet. Once the foods causing the diseases are eliminated, the body will be able to start to heal its self. (Graham) The broad guidelines to whether or not a certain food should be a part of our diet, is that it must not hinder the body with digestive problems or harmful toxic substances. Fruits and vegetables do not harm the body because they have the optimal range of fats, proteins, carbohydrates and nutrients. (Graham)
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