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phosphorus, though, we require calcium. Since there is more phosphorus in milk than there is calcium, the
bones, teeth and muscles have to supply the extra calcium. This fact alone makes milk a major calcium-
depleting food. Loss of calcium can cause osteoporosis and such diseases as Crohn’s and Irritable Bowel
Syndrome, diabetes, heart disease, respiratory ailments and cancer.
The above principle can be applied to almost everything else we believe is so good for us. Giving
vitamins to people with vitamin deficiencies can make their bodies even more deficient. (More details
follow in Chapter 14.) Those lacking in Omega-3 fats don't necessarily gain them by eating these fats in
the form of fish oils, fish or linseeds. People whose digestive functions have been impaired do not
suddenly make better use of certain foods or nutrients simply because they begin to eat more of them.
Just because fish has good things in it does not mean that the body can actually absorb and make use of
them. (One must, of course, ignore the mercury or other metals they absorb from the sea, lakes and rivers,
or the antibiotics, coloring agents and other food additives that farmed fish are fed.) Fish has to be rich in
nutrients otherwise we wouldn’t have whales, dolphins and bears, or any life at all on this planet. This
doesn’t mean, though, that everything nutritious that exists in nature should also appear on our dinner
plate.
As previously explained, once a fish or an animal has been killed, the oxygen supply to the cells is cut
off. This immediately starts the process of cell-destruction through intracellular enzymes. Unless you eat
the fish or chicken right away after it dies, and yes, raw, most of what you will get is degenerated and
putrefied protein. Unless treated with carcinogenic coloring agents, a piece of meat will start to look
greenish/gray in a matter of hours. To make matters worse, the baking, roasting or frying of meat, fish,
eggs and poultry applies enough heat to cause any proteins that may still be intact to coagulate. Think of a
raw egg that has been boiled or fried. The liquid egg quickly becomes hard and stiff. The protein
molecules lose their three-dimensional structure and are destroyed as they are exposed to the heat.
The body cannot utilize coagulated protein for cell-building. Rather, it is treated as a pathogen or
disease-causing agent by the body. As a result, these now toxic foods may, at best, stimulate the immune
system in the small intestine and initially induce a strong eliminative response in the large intestine. The
immune response makes you feel energized, and you may think it is because of eating the animal foods,
but this is far from the truth. Deceiving as it may be, with each immune response, the body actually
becomes weaker: more liver bile ducts get clogged with stones and the cardiovascular system becomes
increasingly congested as more and more proteins are deposited in the blood vessel walls (See also
chapter 9, The Secrets of Heart Disease.) These are the most common causes of chronic illness.
Eating meat also stimulates the body’s growth hormones and male hormones, which can lead to the
overgrowth of tissues. Many young men today are extra large, very tall, and have bulgy muscles,
something you rarely see in most regions of Asia, South America and Africa, where meat is scarce and
plant foods plentiful. Having an oversized, bulky body is a great disadvantage, for it can predispose one
to diabetes, heart disease and other physical as well as mental problems later in life. Besides, a lot of
energy is lost in maintaining large muscles, which can reduce one’s lifespan considerably.
As is the case with the strongest animals in the world, e.g. the elephant, water buffalo, giraffe, horse,
cow, gorilla and orangutan, humans don’t need to eat protein in order to produce and make it available to
the cells in the body. A healthy newborn baby triples its size and the number of protein-packed cells
within its first 16 months, without ever eating any protein foods at all. You might object here by saying
“But isn’t mother’s milk filled with protein?” Not by a long shot! Human breast milk contains only a trace
of protein, namely 1.1 – 1.6 grams per 100 grams of milk. Most of the healthy children in the world don’t
receive any food other than mother's milk during their first year. With breast milk containing, let’s say,
1.4 percent protein, this is by far not enough to account for a baby's 15 pound weight increase within the
first year.