The human body generally reflects the one-to-seven ratio found also in human milk,
while the form of a cow reflects the two-to-five ratio found in cow´s milk.
What About ...
Cow´s milk
The human body generally reflects the one-to-seven ratio found also in
human milk,
while the form of a cow reflects the two-to-five ratio found in cow´s
milk.
As seen in the above figure, the proportions of the human body reflect the same one-to-seven ratio that exists in human milk, while the body of a cow reflects the two-to five ratio found in cow´s milk. Since our physical development is guided by food, a baby nourished on cow´s milk tends to develop a large bone and body structure, similar to that of a cow, while mental development, which is also determined by food, tends to become dull and lacking in sensitivity. If a mother is not able to give breast milk the best substitute would be to make milk from softly cooked organic brown rice.
The reason why cow´s milk developes heavier bone structure and a more rapid growth is because it contains a higher percentage of minerals. Human milk contains less proteins than cows milk but it is in the form of soluble lactalbumin, which is relatively easy to digest. On the other hand cow´s milk has caseinogen which is relatively insoluble in the human digestive system, it often coagulates in the stomach and leads to diarrhea and other digestive disorders. Repeated intake of cow´s milk which is more acidic than human milk, requires the mobilization of minerals leeched from the bones and teeth to serve as buffers in maintaining an alkaline blood conditon.
Recent research published in Diet, Nutrition and Cancer, a National Academy of Sciences report, has linked the fats in dairy products to and increase in the presence of cysts and tumours of the breast, uterus and ovaries in American women. Japanese women, who rarely consume dairy foods, and who eat fewer saturated fats, have a lower incidence of these problems.
In addition many people find that dairy foods cause the body to produce excess mucus, which often appears as postnasal drip, symptoms of allergies, breathing difficulties, and blockage or irritation of the sinuses. The minimal use or complete avoidance of dairy foods has, in many cases, caused a reversal of these and other related problems.
Dairy food affects all the organs and systems. However, because it is a product of the mammary gland, it primarily affects the human glands and related structures, especially the reproductive organs. The most commonly affected are the breasts, uterus, ovaries, prostate, thyroid, nasal cavities, pituitary gland, the cochlea in the ear, and the cerebral area surrounding the midbrain. Its adverse effects first appear as the accumulation of mucus and fat and then the formation of cysts, tumors, and finally cancer. Many people who eat dairy food have mucous accumulations in the nasal cavities and inner ear, resulting in hay fever and hearing difficulty. Accumulation of fatty deposits from dairy food in the kidneys and also gallbladder leads to stones.
The development of breast cysts, breast tumors, and finally breast cancer follows a similar pattern. Common problems from dairy, in combination with other factors, also vaginal discharges, ovarian cysts, fibrosis and uterine cancer, ovarian cancer, and prostate fat accumulation with cyst formation. Many diseases of the reproductive organs, including infertility, are associated with dairy consumption.. In the case of the lungs, fat and mucous accumulation in the air sacs causes breathing difficulties. In combination with tobacco, dairy food can trap tars and other ingredients of tobacco smoke in the lungs, leading often to lung cancer.
Medical studies have begun to link milk and dairy food consumption with a wide variety of sicknesses including cramps and diarrhea, multiple forms of allergy, iron-deficiency anemia in infants and children, aggressive and antisocial behavior, atherosclerosis and heart attacks, arthritis and several forms of cancer. Since more oxygen is needed to carry hemoglobin to cells enveloped with mucus, dairy food consumption contributes also to uneven thinking, dulled reactions, and emotional dependency.
Meat
Regular consumption of meat has adverse effects on human health. Meat begins to decompose as soon as it is killed, even with traditional preservatives such as salt or with refrigeration to retard spoilage.
Meat is harder to digest than plant foods and continues to putrefy in the digestive tract, taking about 4 to 4 1/12 hours to be absorbed in the intestines versus 2 to 2 1/2 for grains and vegetables. Purification produces toxins and amines that accumulate in the ,liver, kidneys and large intestine, destroys bacterial cultures, especially those that synthesize the vitamin B complexes, and causes degeneration of the villi of the small intestine where metabolized foodstuffs are absorbed into the blood. Saturated fatty acids, from meat and other animal products, accumulate in and around vital organs and blood vessels, often leading to cysts, tumors, and hardening of the arteries.
Saturated fat also raises the amount of cholesterol in the blood, further contributing to the buildup of atherosclerotic plaque. To compensate for eating meat, poultry, eggs, and other animal foods, the body requires more oxygen in the bloodstream. The breathing rate rises after eating animal food, making it difficult to maintain a calm mind. Thinking in general becomes defensive, suspicious, rigid, and sometimes aggressive. A very narrow, analytical view is often the result.
Sugar
Refined sugar is lethal when ingested by humans because it provides only that which nutritionists describe as "empty" or "naked" calories. It lacks the natural minerals which are present in the sugar beet or cane. In addition, sugar is worse than nothing because it drains and leaches the body of precious vitamins and minerals through the demand its digestion, detoxification and elimination make upon one's entire system.
So essential is balance to our bodies that we have many ways to provide against the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilised and used in chemical transmutation; neutral acids are produced which attempt to return the acid-alkaline balance factor of the blood to a more normal state.
Sugar taken every day produces a continuously overacid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin.
Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver's capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs.
When these comparatively harmless places are completely filled, fatty acids are then distributed among active organs, such as the heart and kidneys. These begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and abnormal blood pressure is created. The parasympathetic nervous system is affected; and organs governed by it, such as the small brain, become inactive or paralysed. (Normal brain function is rarely thought of as being as biologic as digestion.) The circulatory and lymphatic systems are invaded, and the quality of the red corpuscles starts to change. An overabundance of white cells occurs, and the creation of tissue becomes slower. Our body's tolerance and immunising power becomes more limited, so we cannot respond properly to extreme attacks, whether they be cold, heat, mosquitoes or microbes.
Excessive sugar has a strong mal-effect on the functioning of the brain. The key to orderly brain function is glutamic acid, a vital compound found in many vegetables. The B vitamins play a major role in dividing glutamic acid into antagonistic-complementary compounds which produce a "proceed" or "control" response in the brain. B vitamins are also manufactured by symbiotic bacteria which live in our intestines. When refined sugar is taken daily, these bacteria wither and die, and our stock of B vitamins gets very low. Too much sugar makes one sleepy; our ability to calculate and remember is lost.
Vitamins
Ironically speaking modern society refines and processes whole foods, takes away the vitamins and minerals contained in whole wheat, brown rice, sea salt etc, makes vitamin pills and other nutrional supplements out of them, and then sells it back to the consumer in capsule form.
These vitamins exist naturally in whole foods and should be consumed in that way. Defficiency in the food and deficiency diseases start due to the food processing, refining foods and consuming foods such as white flour, white rice, table salt etc. To take vitamins as tablets or capsules, as supplements to our regular food is unnatural and can produce a chaotic effect on the body´s metabolism.
This practice has only become popular in recent decades, for hundreds of thousands of years, humanity has taken vitamins in whole form.
In 1982 the report in Diet, Nutrition and cancer, the National Academy of Sciences concluded that:
Adverse effects result,
at least partly, form the availability (and overuse) of vitamin and mineral
supplements. Certain vitamins and most of the minerals are known to be toxic
above certain levels. For example:
- Megadoses of niacin can cause a wide variety of symtoms including abnormal
heart rhythms, headache, cramps, nausea and vomiting.
- Excessive vitamin B6
can
cause severe nervous system dysfuncions.
- Too much vitamin C can cause mild diarrhea, abdominal cramps, and in some
cases precipitate kidney stones.
- Large amounts of vitamin A or vitamin D can cause acute and chronic toxicity.
In addition to the active ingredients, many vitamin and mineral pills, tablets, and capsules contain fillers, binders, disintegrating agents, lubricants, artificial colors and flavors, and synthetic coatings that may also cause harmful effects.
Vitamin C is readily availble in a range of whole foods. Many green leafy vegetables contain much more vitamin C than citrus fruits, which when eaten in excess can lead to a loss of natural inmunity. Also vitamin C is not destroyed as easily in cooking as generally believed. Large amounts of vitamin C are lost when cooking lasts longer than 8 minutes at 100 degrees C., the boiling temperature of water.
Many people believe that Vitamin B12 is only found in animal foods such as liver and eggs. However you can find it in many fermented foods of vegetable origin such as miso, tamari soya sauce, tempeh and natto as well as in some sea vegetables especially nori, kombu, and hijiki. Vitamin B12 (cobalamin) assists in red-blood cell formation and maintenance of nerve tissues and protects against pernicious anemia.
A balanced whole foods diet, containing various kinds of whole cereal grains, beans, and bean products, vegetables, sea vegetables, fruits, seeds and nuts, occassional animal food such as fish if desired, using good quality unrefined sea salt and unrefined vegetable- quality cooking oil, supplies all essential nutrients in natural form.