58 The Complete Home Guide to Herbs, Natural Healing, and Nutrition
Protein Needs
Levels of protein consumption currently far exceed offi cial
recommendations. Excessive animal, dairy, and egg protein can lead to
many problems, from high cholesterol levels to excessive uric acid
formation, cancers, calcium loss, and other ailments. We need amino acids
(the basic component of all proteins) for growth, repair, and the
production of hormones and enzymes. Yet an excess of amino acids forces
the elimination of very important trace elements like zinc, calcium,
magnesium, iron, and chromium, all of which are vital for emotional and
physical well-being. The shedding of calcium, for instance, wears away
the nervous system and depletes bone mass.
If you eat meat and fi sh, then consume no more than about one and a
half pounds of fl esh foods per week (approximately three to four ounces
per day). For less active or nongrowing bodies, this amount could be
reduced by about half. All meat dishes, particularly those containing red
meats, increase the likelihood of uric acid forming in the body, causing
arthritis, rheumatism, and bowel diseases. Poor digestion of even fresh
foods can cause tremendous stagnation and create harmful bacteria and
toxins. That being said, however, a balanced intake of protein in some
form is essential. A totally vegetarian diet, without due care and attention
being paid to alternative protein intake, is just as dangerous as an excess
of animal protein. Lack of protein will produce visible symptoms like
allergic sensitivity, bronchial and nasal congestion (lots of clear mucus),
tiredness, and cold extremities, among others. These symptoms could
continue for as long as one to two years after you change to a better diet.
The World Health Organization suggests that 4.5 percent of daily
calories should be provided by protein. The U.S. Food and Nutrition
Board suggests 6 percent. The approximate amount of protein needed for
adults is two ounces daily; children require about three ounces daily.
vegetable protein
Chlorella and blue-green algae are extremely rich in proteins (higher
levels than meat), but spinach, broccoli, mushrooms, lettuce, and pumpkin
are also good protein sources.
In order to obtain the twenty-two amino acids essential for complete
protein formation and for adequate body function, use a combination of
any grain and seed or legume. These are some ideas for grain and seed or
legume combinations:
2 parts rice plus 1 part broad beans
2 parts millet plus 1 part sprouted alfalfa
2 parts corn on the cob plus 1 part lentil stew
2 parts barley plus 1 part runner beansfood and nutrition 58