Header Graphic
Protein Myth

MYTH: We need protein from meat/animal sources.

Regardless of what many believe or claim, we should eat meat sparingly.  In fact although all animal life has been given to us to consume with thanksgiving, it is beneficial not to eat meat, except in the case of inability to obtain or cultivate other healthier consumable resources. The truth is the amount of meat that we as Americans eat is directly related to many of the health problems we are facing as a nation.

Consumption of meat and dairy had been linked to heart disease, gout, arthritis, and cancer.  In addition diabetics take note, though little known, eating meat stimulates an even bigger insulin release in the body than pasta or popcorn!  Also humans cannot easily digest meat fully and as it passes through your system it damages intestinal villus leading to poor blood production then poor cell production.

There are many reasons to avoid animal products.  One is simply that they are dead.  When an animal is killed it instinctively releases large amounts of adrenaline which floods its system out of fear and adversely stimulates the human nervous system.  You are essentially eating the fear of another animal.  Also when an animal dies its natural osmotic pressure disappears and putrefactive germs contained in the colon flood its system.  It is yeast and putrefactive germs that tenderize meat during the aging process.   This means they are fermented and permeated with acids and acid-generating micro-forms, 336,000,000 per serving in fact as apposed to the measly 500 found in an entire vegetarian meal.

Pork is especially loaded with acids & pathogenic micro-organisms. Pigs have no lymphatic system to move metabolic acids out of their bodies. Also most mycotoxins in meat are heat tolerant, so cooking wont protect you from them as you might like to think.

Finally, the body has to work so much harder to get benefit from protein from dead animal flesh whereas vegetable proteins are living, bioavailable and easily assimilated.

List of High Protein Amounts in Certain Vegetables:


Compare the following to MEAT: typical serving of animal flesh (beef,pork,chicken or fish) 4-6 oz serving 30-40g of protein

One cup of cooked soybeans (29 gms of protein),
lentils (18 gms of protein),
black beans (15 gms of protein),
kidney beans (13 gms of protein),
chickpeas (12 gms of protein),
veggie baked beans (12 gms of protein),
pinto beans (12 gms of protein),
black-eyed peas (11 gms of protein),
peas (9 gms of protein),
spinach (5 gms of protein)
broccoli (4 gms of protein)
Four ounces tofu (11 gms of protein) and firm (11 gms of protein)
1/4cups sunflower seeds (4 gms protein)
½ cup edamame 11gms protein