Day 28: Macronutrients: Protein
Protein Requirements; Protein Sources; Is Dairy Protein Carcinogenic?
Welcome to Day 28!
“Where do you get your protein?”
The conventional information out there on this subject is less than the best ever – today’s file and videos will (hopefully) set the record straight. I have had MDs, Nurses, and Registered Dieticians tell me there is no protein in fruits and vegetables. Then they actually look at the nutritional data, and backtrack.
The main facts to know about protein, with specific Juice Feasting Points:
We need between 25-35 grams of protein/day. The Journal of Clinical Nutrition states that we need approximately 2.5% of our total calories to be protein. This is approximately 18 grams of protein per day. The World Health Organization suggests 4.5% of our calories, or about 32 grams per day. Human mother’s milk has about 5% of its calories as protein, and that is for a growing baby. In Diet for a New America by John Robbins, we see this chart:
Casein, 87% of the protein in conventional pasteurized cow milk, is a potential carcinogen, as proven by the 27-year Cornell-Oxford China Study [graphics and writing below from The China Study by T. Colin Campbell, PhD):
20% Casein Diet Showing Massive Tumor (Foci) Growth
We also examined whether soy protein had the same effect as casein on foci development. Rats fed 20% soy protein diets did not form early foci, just like the 20% wheat protein diets. Suddenly protein, milk protein in this case, wasn’t looking so good. We had discovered that low protein intake reduces cancer initiation and works in multiple synchronous ways. As if that weren’t enough, we were finding that high protein intake, in excess of the amount needed for growth, promotes cancer after initiation. Like flipping a light switch on and off, we could control cancer promotion merely by changing levels of protein, regardless of initial carcinogen exposure. But the cancer-promoting factor in this case was cow’s milk protein. It was difficult enough for my colleagues to accept the idea that protein might help cancer grow, but cow’s milk protein? Was I crazy?
Thus far we had relied on experiments where we measured only the early indicators of tumor development, the early cancer-like foci. Now, it was time to do the big study, the one where we would measure complete tumor formation. We organized a very large study of several hundred rats and examined tumor formation over their lifetimes using several different approaches.
The effects of protein feeding on tumor development were nothing less than spectacular. Rats generally live for about two years, thus the study was 100 weeks in length. All animals that were administered aflatoxin and fed the regular 20% levels of casein either were dead or near death from liver tumors at 100 weeks. All animals administered the same level of aflatoxin but fed the low 5% protein diet were alive, active and thrifty, with sleek hair coats at 100 weeks.
This was a virtual 100 to zero score, something almost never seen in research.
High protein diets, such as Atkins, are harmful and dangerous on multiple levels (see today’s file, “Atkins Exposed” by Dr. Michael Greger, MD and visit www.AtkinsExposed.com).
We destroy up to 50% of the protein in our food when we cook it (Max Planck Institute).
Protein combining (a 1970s myth created by Francis Moore Lappe in her book Diet for a Small Planet) to get adequate protein is unnecessary. John Robbins sites her in Diet for a New America:
“In 1971 I stressed protein complentarity because I assumed that the only way to get enough protein … was to create a protein as usable by the body as animal protein. In combating the myth that meat is the only way to get high-quality protein, I reinforced another myth. I gave the impression that in order to get enough protein without meat, considerable care was needed in choosing foods. Actually, it is much easier than I thought. With a healthy, varied diet, concern about protein complemetarity is not necessary for most of us.”
Leafy Greens are 30% Protein (60% Carbohydrate, and 7-10% Fat)
A pound of leafy greens has between 10 and 15 grams of protein in it. On the Juice Feast, you are using two pounds of leafy greens, which already gives you 20-30 grams of protein for the day.
Nuts and Seeds are between 8% and 21% protein.
Your other high-protein ingredients on the Juice Feast are: Blue Green Algae (65% protein), Green Superfood Powder Concentrates, and Bee Pollen.
Here is your Final Protein-Dense Foods Wrap-Up:
Hemp Seeds, Pumpkin Seeds, Sunflower Seeds, Walnuts, Almonds, Sesame Seeds, Cashews, Filberts, Brazil Nuts
Powdered Grasses such as Greener Grasses by HealthForce Nutritionals
Green Superfood Powder Concentrates like Vitamineral Green and Pure Synergy
THE REALLY GOOD NEWS IS you can get all the protein you need in a completely plant-based diet, or a largely plant-based whole foods diet, without increasing blood pressure, increasing cholesterol levels, causing kidney damage, liver toxicity and stagnation, heart disease, diabetes, stroke, creating the underlying conditions for osteoporosis, chronic pain, etc. etc. As long as you are eating enough fruits, vegetables, nuts, seeds, and superfoods to meet your caloric needs, a protein deficiency is impossible unless your absorption of protein is compromised by low stomach acid. (If you suspect this is the case, please consider investigating the use of Betaine HCl to increase the amount of stomach acid. HCl in your stomach turns on the enzymes that digest protein, and many westerners over 40 are somewhat lacking in HCl.)
We have worked very hard on this file to show definitively that we are getting enough protein. This file has gone to several MDs already, who have insisted to my students that a person cannot get enough protein from a live vegan diet. They retracted after viewing the file!
Hydrolyzed Vegetable Protein (HVP) recall leaves food consumers wondering: What is this stuff? by Mike Adams
Hydrolyzed Vegetable Protein (HVP) is one of most common soy-based food “fillers” used to make literally thousands of processed food products. It’s found in veggie burgers, gravy mixes, soups and many other grocery products. Last Thursday, one of the largest producers of HVP in the United States, Las Vegas-based Basic Food Flavors Inc., was the subject of an FDA consumer safety warning announcement. Salmonella had been found contaminating the company’s HVP production equipment, the FDA said, and a nationwide recall was initiated that now includes products from Trader Joe’s, Safeway, McCormick and many other companies.