Our physiology, determines what we eat.
- Hi. For everyones info on our physiology and what we as an animal are developed to eat.
Heres a medical essay on:
Our physiology entitled 'The Comparative Anatomy of Eating' by Milton R Mills. M.D.
Have a look at the comments following the article. Theyre very interesting.
On Sun, 01 May 2011 15:00 BST Gail Lloyd wrote:
>Also read The Whole Soy Story by Kaayla T. Daniel, to find out the dark side of
>I believe that fermented soy (tempeh, miso, natto, namu shoyu) in small amounts
>are fine because any fermented food in small amounts help digestion.
>Humans need the nutrients in meat that are not found in very many plant foods
>(and not easily obtainable). But we don't need meat in large
>quantities...probably once a month or so would be just fine, because our bodies
>hold some nutrients for a long time. Just think of what our ancient ancestors
>needed...they hunted for their meat and didn't get it every day. Our bodies are
>pretty much the same now as then, with few differences as far as nutrition is
>concerned. You can find more info on this when you google Paleolithic diet.
>I've always believed that almost everything is good in moderation (with the
>exception of refined foods and foods that have been tampered with by humans like
>putting pesticides on produce, giving grains to grass-eating animals etc). Jack
>LaLane always said, "If man made it, don't eat it."...I think he had a very
>To back up my theories, I've tried all different kinds of diets, including
>vegetarian. I know everyone is a little different, yet we're all basically the
>same, and we have teeth with molars to prove it (meant to chew meat). I eat a
>mostly vegetarian diet with mostly raw foods, with very little processed foods,
>and free-range meat occasionally, and free-range eggs at least 3X/wk. I can
>count on one hand the number of times I've been sick in the last 20 years of
>following this diet. That is proof enough for me. I'm 62, 5'6", weigh 115 lb
>and never felt better.
>From: john willis <wilf1946@...>
>Sent: Sat, April 30, 2011 11:17:56 AM
>Subject: RE: [pfaf] Re: Plant based diets Was "definition of "farm"
>BUT - world demand for meat can only be met by intensive, industrialised farming
>and the damage done by that is unsustainable................so, if we cannot
>live without it and producing it cannot be sustained where do we go from here.
>Date: Tue, 26 Apr 2011 16:36:05 +0000
>Subject: [pfaf] Re: Plant based diets Was "definition of "farm"
>Annie, to be polite let me just say that I completely disagree with your "facts"
>and I will simply ask you to tell me which traditional cultures-ones that aren't
>dependent on mechanized industrialized agriculture and processing-have
>eliminated meat from their diet. In Japan, where many of the products you
>mentioned originate, they do NOT eat these foods in the way you mention. They
>are a very small part of the diet, more of a flavoring than a substantial part
>of any meal. BTW, even if all the soy produced in this country wasn't GMO, I
>wouldn't touch the stuff because it is very difficult even with long
>fermentation to remove all of the anti-nutrients and hormones from it. The only
>animals that do well with soy are poultry after the soy is roasted.
>It isn't just vitamins and amino acids. The fats contained only in meats also
>contain essential nutrition that support the hormone and immune system.
>Naturally raised meats and fat are necessary parts of a healthy diet. The list
>of why your regurgitation of what the industrialized food processing world would
>like us to believe about our food is wrong is too long to post. Your facts have
>no more scientific basis than Buddhism, although, I can see that your faith in
>soy beans is deep and heart felt. I suggest picking up Sally Fallon's
>"Nourishing Traditions" in which she deals with this subject in depth in the
>Introduction. You can also dig out the information http://www.westonaprice.org
>--- In email@example.com, "Annie Sampson" <annie@...> wrote:
>> I am a nutritionist.................
- By the pic, it looks like the malaysian local fruit - chichu whose seeds look exactly the same & it's sweet & well liked by many.On Tue, May 17, 2011 at 9:51 PM, Javier Cosp <jcosp@...> wrote: