The Passion of Laura
- Laura Slitt believes that the food we eat directly
reflects our philosophy and spirit. She is one of
America's great animal rights and vegan advocates.
For Laura, writing and lecturing about a vegan lifestyle
is a seven day per week mission. Laura is an accomplished
videographer and radio show host. She also promotes
vegan conferences and demonstrations.
Contact Laura: maclaura@...
A few weeks ago, Laura asked me to to write a letter
or article for a food supplement to be published in
her local New Hampshire newspaper. I turn down most
similar requests, for time does not permit me to satify
as many opportunities as I would wish. Laura is an
an exception. I have trouble saying no to Laura. I
contacted the newspaper's editor, and am happy to see
that the following was published last weekend:
Making a case for vegetarianism
By Robert Cohen
Ten years ago, I read an article in the British Medical
Journal (Volume 308, 1994) that concluded: "Mortality from
coronary artery disease is lower in vegetarians than in
That same year, the American Cancer Society revealed: "Breast cancer
rates are lower in populations that consume plant-based diets."
I began to pay careful attention to scientific articles published
in peer-reviewed journals. In 1995, the American Journal of
Epidemiology (volume 142) reported: "Vegetarian diets have been
successful in arresting coronary artery disease."
So began my exploration of a vegetarian diet. More and more
Americans have been discovering the health benefits from eating
fresh fruits and vegetables, legumes, and grains.
In November of 1997, the Journal of the American Dietetic
reported: "Scientific data suggest positive relationships between
a vegetarian diet and reduced risk for several chronic degenerative
diseases and conditions, including obesity, coronary artery
disease, hypertension, diabetes mellitus, and some types of cancer."
During these past few months, thanks to the Mad Cow Disease
scare, many millions of Americans have investigated vegetarian
Health and disease are most certainly linked to diet. There are good
and bad foods, just as there are good and bad fuels. Burn gas in
your furnace, and few residues are left. Burn marshmallows, and it
will become an internal mess. Burn high octane gas in your car's
engine, and it runs smoothly. Burn kerosene, and you'll soon need
No additive known to humankind will negate the effects of a poor
fuel. No vitamins or supplements will negate the effects of bad
Prevention is surely the best medicine.
In the case of disease, it's not necessarily what you eat that
prevents illness. It's what you should not eat that causes or
By eating meat, one consumes proteins containing a greater amount of
sulphur-based amino acids than are contained in plant proteins. Many
scientists believe that this is the major reason that vegetarians
are healthier than meat eaters. Sulphur-based aminos include
methionine and cysteine. These convert to homocysteine. Many heart
researchers believe that homocysteine production is the key to
America's number-one killer, heart disease. Eat foods containing a
lot of sulphur and your body's furnace burns filthy fuel and dirty
Saturated animal fats, cholesterol, and sulphur-based amino acids in
animal proteins challenge our digestive and cardiovascular systems.
Concentrated dioxins, pesticides and antibiotics in the bodies of
cows, pigs and chickens make those of us at the top of the food
chain depositories for dangerous chemical residues.
Milk and dairy products represent 40 percent of the average American
diet. Residues from milk, cheese and other dairy products include
intact allergenic proteins and powerful bovine growth hormones that
have been identified as key factors in the progression of a vast
array of human diseases.
Try this nine-day test. For the first seven days, consume no milk,
cheese or ice cream. You'll feel better, sleep better, have more
energy, be less emotional, have greater clarity. The best part of
this test is still to come. On day eight, eat pizza for dinner and
ice cream for dessert. Then pay careful attention to how your body
feels on day nine.
Approach dietary changes one step at a time. Let your body tell you
what is right for you. Eliminate all dairy as your first step. You
will feel the difference. Then poultry. Then seafood. Save the red
meat for last (lowest levels of sulphur-based amino acids). Then,
take two carrots and call me in the morning. Tell me that you've
become a vegetarian. Your body will thank you.
Robert Cohen is the author of "Milk, The Deadly Poison," "Milk A-Z,"
and "God's Nutritionist." His Web site is:\http://www.notmilk.com