of soaring rates of obesity and diabetes. Children make up a large proportion of the sugar-consuming
population.
A recent study reported that two-to-six-year-olds who watch television are more likely to choose food
products advertised on TV than children who do not watch such commercials. All of this has produced a
generation of children who are at high risk for obesity-associated medical conditions. Doctors report a
surge in young adolescents who are developing Type 2 diabetes—which can lead to heart disease, high
blood pressure, kidney disease, stroke, limb amputations, blindness and, of course, a diminished quality of
life and shortened life span.
The consumption of foods that are of no use to the body is a major cause of disease, including
infection. Meat or other flesh foods belong in that category. When you eat meat, your body can extract
only a fraction of the meat's constituents, and the rest has to be disposed of in different ways. A large
portion of the undigested meat protein is broken down by the meat's own cellular enzymes and also by
bacteria present within the intestinal tract. Since decomposed meat cells consist of degenerated and
coagulated^5 protein, their putrefaction results in the release of putrescine and cadaverine^6 , which are
deadly and highly irritating cadaver poisons. Other carcinogenic chemicals, such as heterocyclic amines
(HCAs), are formed from the cooking of muscle meats such as beef, pork, fowl and fish. (See also
Chapter 6 on vegetarianism.) Research conducted by the National Cancer Institute (NCI) as well as by
Japanese and European scientists indicates that heterocyclic amines are created within muscle meats
during most types of high temperature cooking. Such powerful poisons alone are enough to leave the
body vulnerable to any kind of infection.
In most hospitals, both young and older patients are given meat, such as sausages, eggs, fish and
poultry to eat, sometimes on the day after the patient has undergone surgery or other invasive treatments.
These procedures cause the digestive system to be at its weakest. The patients' already strained digestive
and immune systems are unable to handle these additional toxins, while also trying to eliminate as much
fecal waste from the bowel as possible. Many hospital patients suffer from constipation because of drug
treatments, lying in bed all day, or eating constipating foods, such as meat and potatoes. Congested
bowels are a highly fertile ground for microbial infection, which is more likely to occur in the hospital
environment where germs are present in larger quantities. In essence, hospitals and their diet plans pose a
serious danger to people who are already ill.
The life of a sick child may depend on whether he is able to remove most of the decomposing
substances in his intestines before they are absorbed into the bloodstream and lymphatic system. If
gallstones obstruct the liver bile ducts (now quite common among children, too), the liver is no longer
able to remove all the toxins that enter the blood via the bowel; hence “food poisoning” occurs. Most so-
called epidemics are in fact forms of food poisoning or chemical poisoning. They occur among people
with high levels of toxicity and low immunity, meaning, those who are already ill. Instead of giving
hospital patients easy-to-digest liquid foods to eat, they are most often given solid, concentrated foods,
such as meat, pork, eggs, etc.. This will merely deplete the little energy they have left in them. This
energy must now be used to attend to the newly ingested food, when the body should be using its energy
stores to overcome the toxicity crisis. An immune system that has already been compromised by a
(^5) Heating animal proteins hardens and destroys them. This is called coagulation. For example, a raw egg, which is liquid to
begin with, becomes hard when boiled or fried. Its proteins lose their natural thee-dimensional structure, which makes them
practically useless for the body.
(^6) Colorless, foul-smelling ptomaines, produced by the breakdown of amino acids in living and dead organisms. Putrescine and
cadaverine were first described by the Berlin physician Ludwig Brieger in 1885. The two compounds are largely responsible
for the foul odor of putrefying flesh, but also contribute to the odor of such processes as bad breath and bacterial vaginosis.