Protein

PROTEINPROTEIN

The Great Meat & Protein MythThe Great Meat & Protein Myth

The Importance of ProteinThe Importance of Protein

• Necessary for normal growthNecessary for normal growth

• Vital for muscle functionVital for muscle function

• Vital for hormone synthesisVital for hormone synthesis

• Vital for the production of enzymesVital for the production of enzymes

• Need increased amounts during repair of Need increased amounts during repair of tissue or muscle buildingtissue or muscle building

How the Myth BeganHow the Myth Began

• 1914, Osborne and Mendel found that rats 1914, Osborne and Mendel found that rats grew better on animal proteingrew better on animal protein

• 1945, ten amino acids found to be necessary 1945, ten amino acids found to be necessary for a rat’s dietfor a rat’s diet

• Animal protein was found to gurantee Animal protein was found to gurantee normal growth in a ratnormal growth in a rat

• Animal protein called “Class A” and Animal protein called “Class A” and vegetable protein called “Class B”vegetable protein called “Class B”

Protein Comparison of Milk in Protein Comparison of Milk in Different SpeciesDifferent Species

HumanHuman 1.21.2

Mean values forMean values forprotein content,protein content,

mg/litermg/liter

Time requiredTime requiredto double birthto double birthweight (days)weight (days)

HorseHorse 2.42.4CowCow 3.33.3GoatGoat 4.14.1DogDog 7.17.1CatCat 9.59.5RatRat 11.811.8

120120606047471919

8877

4.54.5

Eight Essential Amino AcidsEight Essential Amino Acids

S w eetP ota to

16

1 4

1 2

1 0

1 0

8

8

6

6

4

4

2

2

0

0

B ak ed P ota to

B row n R ice

Tom atoes P u m p k in W h oleW h eat F lou r

C orn R olled O ats

Iso l.

gram

sgr

ams

L e u c .

Ly s .

M e th .*

P h en .*

T h re .

Trp .

Va l.

*Methionine + Cystine*Phenylalanine+ Tyrosine

W h iteB ean s

A sp aragu s B rocco li R E C O M -M E N D E D

Total Vegetarian Diet Provides Total Vegetarian Diet Provides The Best Protein QualityThe Best Protein Quality

Type of DietType of DietPercent variance from Percent variance from

Rose’s standardRose’s standard

Percent variance fromPercent variance fromhuman breast milkhuman breast milk

pure-vegetarianpure-vegetarian 28%28%

non-vegetariannon-vegetarian 48%48%

pure-vegetarianpure-vegetarian 13%13%

non-vegetariannon-vegetarian 22%22%

What happens when too much What happens when too much protein is consumed?protein is consumed?

Urea is produced in the metabolism Urea is produced in the metabolism of protein and in excess, acts as a of protein and in excess, acts as a

diureticdiuretic

What happens with 1400 mg of What happens with 1400 mg of calcium intake per daycalcium intake per day

-80

-60

-40

-20

0

20

Ate 48 gmsprotein/day



Cal

cium

, mg

Cal

cium

, mg

GainGain

LossLoss

Relationship Between Calcium Relationship Between Calcium Intake and Hip Fracture RateIntake and Hip Fracture Rate

C a lc iu m In take(m g/day approx.)

H ip -frac tu re R a te(per 100 ,000 peop le)

1 0 0

7 5

5 0

2 5

1 2 5

1 5 0

1 7 5

2 0 0

0

2 0 00 4 0 0 6 0 0 8 0 0 1 0 0 0 1 2 0 0 1 4 0 0

S ou th A fr ica

H on g K o n g

S in gap ore

N ew G u in ea

Yu go sla v ia

S p a in

Israe l

D en m a rk

U n ited S ta te s

U n ited K in gd o m

H olla n d

N o rw a yS w ed en

Ire lan d

N ew Z ea lan d

F in lan d

Calcium in Common FoodsCalcium in Common Foods

OatmealOatmeal 1c.1c. 1919

LentilsLentils 1c.1c. 3838

Quinoa grainQuinoa grain 1c.1c. 102102

RutabagasRutabagas 1c.1c. 115115

Dandelion greensDandelion greens 1c.1c. 147147

Mustard greensMustard greens 1c.1c. 152152

Baked beansBaked beans 1c.1c. 154154

Sesame seeds (dried)Sesame seeds (dried) 2Tbs.2Tbs. 176176

Blackstrap cane molassesBlackstrap cane molasses 1Tbs.1Tbs. 176176

KaleKale 1c.1c. 179179

Food ItemFood Item AmountAmount Calc (mg)Calc (mg)

Calcium in Common FoodsCalcium in Common Foods

Turnip greensTurnip greens 1c.1c. 249249

Filberts/Hazelnuts (dried)Filberts/Hazelnuts (dried) 1c.1c. 254254

Green soybeansGreen soybeans 1c.1c. 261261

Figs (dried)Figs (dried) 1010 269269

Whole milkWhole milk 1c.1c. 290290

Amaranth grainAmaranth grain 1c.1c. 298298

Nonfat skim milkNonfat skim milk 1c.1c. 301301

Collard greensCollard greens 1c.1c. 357357

Carob flourCarob flour 1c.1c. 358358

LambsquartersLambsquarters 1c.1c. 464464

Food ItemFood Item AmountAmount Calc (mg)Calc (mg)

Calcium/Phosphorus Ratio of Calcium/Phosphorus Ratio of Selected FoodsSelected Foods

Diet Pepsi (12 fl. oz.)Diet Pepsi (12 fl. oz.) 00 4141 <0.1<0.1Lean T-bone steak (3 oz.)Lean T-bone steak (3 oz.) 66 198198 <0.1<0.1Cured ham (3.5 oz.)Cured ham (3.5 oz.) 88 279279 <0.1<0.1Atlantic salmon (3 oz.)Atlantic salmon (3 oz.) 1414 237237 <0.1<0.1Potatoes (3 oz.)Potatoes (3 oz.) 44 4343 0.10.1Catfish (3.5 oz.)Catfish (3.5 oz.) 3939 234234 0.20.2Tofu, raw (½ c.)Tofu, raw (½ c.) 258258 239239 0.30.3Skim milk (1 c.)Skim milk (1 c.) 301301 248248 1.21.2Whole milk (1 c.)Whole milk (1 c.) 290290 228228 1.31.3

Food Item:Food Item: Calcium (mg)Calcium (mg) Phosphorus (mg)Phosphorus (mg) C/P RatioC/P Ratio

Calcium/Phosphorus Ratio of Calcium/Phosphorus Ratio of Selected FoodsSelected Foods

Sesame seeds (1 Tbs.)Sesame seeds (1 Tbs.) 8888 5757 1.61.6

Human milk (1 c.)Human milk (1 c.) 7979 3434 2.42.4

Spinach (½ c.)Spinach (½ c.) 277277 9191 3.03.0

Mustard greens (1 c.)Mustard greens (1 c.) 152152 3636 4.24.2

Turnip greens (½ c.)Turnip greens (½ c.) 194194 4444 4.44.4

Kale (1 c.)Kale (1 c.) 179179 3636 4.94.9

Lambsquarters (1 c.)Lambsquarters (1 c.) 464464 8181 5.75.7

Collards (1 c.)Collards (1 c.) 357357 4646 7.87.8

Food Item:Food Item: Calcium (mg)Calcium (mg) Phosphorus (mg)Phosphorus (mg) C/P RatioC/P Ratio

Where Do We Get Our Phosphorus?Where Do We Get Our Phosphorus?Dairy productsDairy products

34%34%Meat, poultry, fishMeat, poultry, fish26%26%

Fruits, 2%Fruits, 2%

Vegetables, 7%Vegetables, 7%

Legumes,Legumes,Nuts & Soy, 5%Nuts & Soy, 5%

Eggs, 4%Eggs, 4%Grain productsGrain products

19%19%

OtherOther3%3%

Lifestyle Factors and Hip Lifestyle Factors and Hip Fracture RiskFracture Risk

VariableVariable Relative RiskRelative Risk

Factors Significantly Increasing RiskFactors Significantly Increasing Risk

Current smokingCurrent smoking 2.12.1Current use of anticonvulsive drugsCurrent use of anticonvulsive drugs 2.82.8

History of maternal hip fractureHistory of maternal hip fracture 2.02.0Resting pulse rate > 80 beats/minResting pulse rate > 80 beats/min 1.81.8Current use of long-acting benzodiazepinesCurrent use of long-acting benzodiazepines 1.61.6Current caffeine intakeCurrent caffeine intake 1.31.3

(equal to 1½ cups per day)(equal to 1½ cups per day)

Lifestyle Factors and Hip Lifestyle Factors and Hip Fracture RiskFracture Risk

VariableVariable Relative RiskRelative Risk

Factors Not Affecting RiskFactors Not Affecting Risk

Current estrogen useCurrent estrogen use 1.01.0Daily calcium intakeDaily calcium intake 0.90.9

Factors Significantly Decreasing RiskFactors Significantly Decreasing Risk

Walking for exerciseWalking for exercise 0.70.7On feet more than 4 hrs per dayOn feet more than 4 hrs per day 0.60.6

Low Protein Diet Arrests Kidney Low Protein Diet Arrests Kidney Failure in DiabeticsFailure in Diabetics

100 Kidney filtering abilityml/min.

Dietchanged

Normal American diet

One year of low protein diet

One year after diet change

80

60 50 50

40

20

0

Low Protein Diet Reduces Urine Low Protein Diet Reduces Urine Protein in DiabeticsProtein in Diabetics

Urine protein, mg/d

One year after diet change Diet changed

3000

2400 2000

100

1800

1200

600

0

One Year

Low Protein Diet Increases Low Protein Diet Increases Blood Protein in DiabeticsBlood Protein in Diabetics

Serum Albumin (indicates blood protein)

5

One Year

Dietchanged

One year after diet change

4

3

2

1

0

Switching to Vegetable Protein Switching to Vegetable Protein Lowers CholesterolLowers Cholesterol

3 w e ek s 3 w e ek s

C h o lestero l ch a n g e , m g /d l

Veg eta b le p ro te in

C ro sso v er p o in t

A n im a l p ro te in

A n im a l p ro te in

Veg eta b le p ro te in

2 0

0

-2 0

-4 0

-6 0

-8 0

-1 0 0

-1 2 0

Vegetable Protein Promotes Vegetable Protein Promotes Lower Cholesterol in RabbitsLower Cholesterol in Rabbits

67

175

0

50

100

150

200

Average cholesterol,

mg/dl

Rabbits on plant-basedprotein

Rabbits on animal-basedprotein

Ten Animal Proteins Cause High Ten Animal Proteins Cause High Cholesterol in RabbitsCholesterol in Rabbits

67

101

107

138

152

160

176

203

215

225

270

0 50 100 150 200 250 300

Ave. Plant Protein

Raw Egg White

Pork Protein

Chicken Protein

Beef Protein

Fish Protein

Whole Egg Protein

Casein

Turkey Protein

Skim Milk Protein

Egg Yoke Protein

Blood Cholesterol Level, mg/dl

Ten Plant Proteins Cause Low Ten Plant Proteins Cause Low Cholesterol in RabbitsCholesterol in Rabbits

4346

5158

6375767880

96175

0 50 100 150 200

Faba Bean Protein

Pea Protein

Sunflower Protein

Soy Protein Isolate

Sesame Protein

Cottonseed Protein

Oat Protein

Peanut Protein

Wheat Gluten

Rapeseed Flour

Ave. Animal Protein

Blood Cholesterol Level, mg/dl

Animal Protein and Lymph Animal Protein and Lymph Gland CancerGland Cancer

L

ymp

hom

a d

e at h

s/10

0,00

0 of

pop

ul a

tion

/ yr

Per capita bovine protein consumption (g/day)

Denmark

Italy

Japan

Yugoslavia

BelgiumNetherlands

Norway

Sweden

United Kingdom

SwitzerlandFinland

New ZealandUSA

Canada

France

4.5

5.0

0 10 50403020

4.0

3.5

2.0

3.0

2.5

Immune System Benefits from Reducing Immune System Benefits from Reducing the Intake of Two Amino Acidsthe Intake of Two Amino Acids

3 5

4 0

0

5

1 0

D a y 2 8 D a y 4 2D a y 0

D ie t low in 2 a m in o acids Typ ica l A m erican d ie t

1 5

2 0

2 5

3 0

N a tu ra l k illers

T -cy to to x ic ce lls

T -h e lp er ce lls

C e llC o u n t

2 2

3 2

2 2

6

1 81 7

9

1 3

3

Phenylalanine and Tyrosine Phenylalanine and Tyrosine Content of Plant FoodsContent of Plant Foods

Applesauce (½ c.)Applesauce (½ c.) 66 44Medium Apple (2 each)Medium Apple (2 each) 1414 1111Cabbage (1 c.)Cabbage (1 c.) 4848 2626Collard Greens (1 c.)Collard Greens (1 c.) 6161 4747Mustard Greens (1 c.)Mustard Greens (1 c.) 9090 180180Dried Figs (10 each)Dried Figs (10 each) 138138 247247Lentils (1 c.)Lentils (1 c.) 881881 477477

Food Item:Food Item: Phen (mg)Phen (mg) Tyro (mg)Tyro (mg)

Phenylalanine and Tyrosine Phenylalanine and Tyrosine Content of Animal FoodsContent of Animal Foods

Food Item:Food Item: Phen (mg)Phen (mg) Tyro (mg)Tyro (mg)

Egg (1 each)Egg (1 each) 332332 255255Whole milk (1 c.)Whole milk (1 c.) 388388 388388Crab (3 oz.)Crab (3 oz.) 799799 632632Tuna (3 oz.)Tuna (3 oz.) 970970 836836Beef Sirloin Steak (3 oz.)Beef Sirloin Steak (3 oz.) 10121012 868868Chicken Breast (1 each)Chicken Breast (1 each) 11471147 960960

Benefits of FastingBenefits of Fasting““In many cases of sickness, the very best remedy is In many cases of sickness, the very best remedy is for the patient to fast for a meal or two, that the for the patient to fast for a meal or two, that the overworked organs of digestion may have an overworked organs of digestion may have an opportunity to rest. A fruit diet for a few days has opportunity to rest. A fruit diet for a few days has often brought great relief to brain workers. Many often brought great relief to brain workers. Many times a short period of entire abstinence from food, times a short period of entire abstinence from food, followed by simple, moderate eating, has followed by simple, moderate eating, has led to recovery through nature’s own led to recovery through nature’s own recuperative effort. An abstemious recuperative effort. An abstemious [self-restraining] diet for a month or two [self-restraining] diet for a month or two would convince many sufferers that the would convince many sufferers that the path of self-denial is the path to health.”path of self-denial is the path to health.”

Ellen G White. Counsels on Diet and Foods, p. 210.Ellen G White. Counsels on Diet and Foods, p. 210.

Grams of Protein ContentGrams of Protein Contentper 100 Caloriesper 100 Calories

AppleApple 0.50.5BananaBanana 11OrangeOrange 22Baked potatoBaked potato 22Brown riceBrown rice 22Corn, frozenCorn, frozen 44Whole wheatWhole wheat 44CabbageCabbage 44ChickpeasChickpeas 55Pinto beansPinto beans 66

Whole milkWhole milk 55American cheeseAmerican cheese 66Whole eggWhole egg 88Pork/hamPork/ham 1010Nonfat skim milkNonfat skim milk 1010Beef rumpBeef rump 1111Pink salmon, cannedPink salmon, canned 1414Chicken breastChicken breast 1515Tuna, cannedTuna, canned 2222

Plant SourcePlant Source Protein(g)Protein(g) Animal SourceAnimal Source Protein(g)Protein(g)

American vs. Chinese Basic Four American vs. Chinese Basic Four Diet PlansDiet Plans

American Basic FourAmerican Basic Four

Chinese Basic FourChinese Basic Four

MilkMilkMeatMeat

Fruits and VegetablesFruits and VegetablesCereal GrainsCereal Grains

Green Leafy VegetablesGreen Leafy VegetablesSoybean ProductsSoybean Products

Sweet PotatoesSweet PotatoesCerealsCereals

Chinese Basic Four Protein Chinese Basic Four Protein ContentContent

Green leafy vegetablesGreen leafy vegetables 500500 55

Soybean productsSoybean products 6060 1818

Sweet potatoesSweet potatoes 400400 88

CerealsCereals 400400 4040

TotalTotal 71 grams71 grams

Basic FourBasic FourRecommended dailyRecommended daily

amount (g)amount (g)ProteinProtein

supplied (g)supplied (g)

USDA Food Guide PyramidUSDA Food Guide Pyramid

Fats, oils, and sweetsUse sparingly

3-5 Svgs.

2-3 Svgs.

2-4 Svgs.

6-11 Svgs.

Vegetables

Meat, nuts, eggs

Fruit

Grains

Dairy2-3 Svgs.

Ideal Basic Four Diet PlanIdeal Basic Four Diet Plan

Seeds and nutsSeeds and nuts(in moderation)(in moderation)

Whole grainsWhole grains(unrefined)(unrefined)

FruitsFruits

VegetablesVegetables

Lifespan History of ManLifespan History of Man

2 0 0

3 0 0

4 0 0

5 0 0

1 0 0

6 0 0

7 0 0

L o n g ev ity, y ears

8 0 0

9 0 0

7 0

1 0 0 0 B .C .F loo d

(G e n es is 5 a n d 11 )

9 3 0

Ada

m

2 3 9

Pel

eg

4 6 4

Ebe

r

2 3 9

Reu

2 3 0

Seru

g

1 4 8

Nah

or

2 0 5

Tera

h

1 7 5

Abr

aham

4 3 3

Sal

ah

4 3 8

Arp

haxa

d

9 0 5E

nos

9 1 0C

ain

8 9 5

Mah

alal

eel

9 6 2

Jare

d

7 7 7

Lam

ech

9 5 0

Noa

h

6 0 0

She

m

9 6 9

Met

huse

lah

9 1 2

Set

h

““The liability to take disease is increased The liability to take disease is increased tenfold by meat eating.”tenfold by meat eating.”

CD 386CD 386

The Superior DietThe Superior Diet

““Grains, fruits, nuts, and vegetables Grains, fruits, nuts, and vegetables constitute the diet chosen for us by constitute the diet chosen for us by

our Creator.”our Creator.”

Most NourishingMost Nourishing

““These foods, prepared in as simple These foods, prepared in as simple and natural a manner as possible, are and natural a manner as possible, are the most healthful and nourishing.”the most healthful and nourishing.”

Impart Strength, Endurance, VigorImpart Strength, Endurance, VigorImpart Strength, Endurance, VigorImpart Strength, Endurance, Vigor

““They impart a strength, a power of They impart a strength, a power of endurance, and a vigor of intellect that are not endurance, and a vigor of intellect that are not afforded by a more complex and stimulating afforded by a more complex and stimulating

diet.”diet.”Ministry of Healing 298

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