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We all want to feel alive and energetic, look forward to each new day and enjoy optimum health. To accomplish this, each of us must assume responsibility for our own well-being. Food is vital to our …

We all want to feel alive and energetic, look forward to each new day and enjoy optimum health. To accomplish this, each of us must assume responsibility for our own well-being. Food is vital to our health. It provides the building blocks for growth and repair, and fuel for energy. It is a key element in the length and quality of life.

The objective of this presentation is to give you a basic understanding of nutrition, to help you decide which foods are the best to select, to inform you of the harmful foods which cause disease, and beneficial foods which helps prevent disease.

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  • 1. Nutrition
  • 2. Latest Statistics • 12.6 million people have coronary heart disease.2 • 1.1 million people suffer from a heart attack in a given year.2 • 17 million people have diabetes.3 • 90% to 95% of cases are type 2 diabetes, which is associated with obesity and physical inactivity.3 • 16 million people have „pre diabetes.‟3
  • 3. • 50 million people have high blood pressure.2 • Nearly 50 million adults (ages 20-74) or 27% of the adult population are obese.7,8 • More than 108 million adults, or 61% of adult population are obese or overweight.7,8 • 107,000 people are newly diagnosed with colon cancer each year.4,5 • 300,000 people suffer from hip fractures each year.6
  • 4. Why an Increase in Disease?
  • 5. Typical American Diet • High in animal fats. • High in unhealthy fats: saturated, hydrogenated. • Low in fiber. • High in processed foods. • Low in complex carbohydrates. • Low in plant-based foods. “STANDARD AMERICAN DIET (SAD).” Family Nutrition. Dr. Sears
  • 6. Fat • At the present time in America, we average more than 45% of our dietary calories in the form of fats. • In a recent survey it was 50% “Carobohydrates.” Ch. 5, p. 34. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.
  • 7. Fat A study found that women who ate the most total fat increased their risk of breast cancer by 60%. Richardson S., Gerber M, Cenee S. The role of fat, animal protein & some vitamin consumption in breast cancer: a case-control study on south France, Apr. 22, 1991
  • 8. Protein
  • 9. Excess Protein = Osteoporosis • 2-3 times more protein is consumed than recommended. • Animal protein increases the risk of osteoporosis and loss of calcium from the body. “Modern.” Health Power. Copyright 2000 by Review and Herald Publishing Association. p. 19; Johnson NE, Alcantara Nutrition EN, Linkswiler H. Effect of level of protein intake on urinary and fecal calcium and calcium retention of young adult males. J Nutr 1970 Dec;100(12):1425-1430.
  • 10. Children 1-3 yrs. 16 Children 4-6 yrs. 24 Children 7-10 yrs. 28 Males 11-51+ 45-65 Females 11-51+ 46-50 University of Connecticut Department of Nutritional Sciences Protein Requirements (grams)
  • 11. High Protein Robs Body of Calcium • In a controlled study individuals were divided into three groups each with different levels of protein. • All three groups consumed 1400 mg of calcium per day. Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433.
  • 12. Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433. • Group 1: Ate 142 g of protein per day lost 70 mg of calcium daily from bone reserves. • Group 2: Ate 95 g of protein per day lost 30 mg of calcium per day. • Group 3: Ate only 48 g of protein per day gained 20 mg of calcium per day.
  • 13. Calcium Loss from Bone Reserves Per Day Group Pro. (g) a/day Calcium Loss (mg) • 1 142 70 • 2 95 30 • 3 48 0 –Group 3 gained 20 mg of calcium per day. Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433.
  • 14. Refined & Enriched Foods • Lack fiber. • Majority of vitamins and minerals are removed. • Rich in fat, sugar, salt, and calories. • Make up over 60% of typical diet today. “Bread: The Low Down on “Wheat Bread.” Health Power Health by Choice Not by Chance. Copyright 2000 by Review and Herald Publishing Association. p. 100. Aileen Ludington, M. D. and Hans Diehl, Dr.H.Sc., M.P.H., C.S.N.
  • 15. Examples of Refined Foods • Corn flakes • Couscous • Enriched macaroni or spaghetti • Grits • Pretzels • White bread • White rice “Whole grains: High in nutrition and fiber, yet low in fat.” Food and Nutrition. Mayo Clinic.
  • 16. Refined Sugar Lowers Immune System Tsp. Bacteria destroyed % decrease ability sugar by WBC to destroy bacteria 0 14 0 6 10 25 12 5.5 60 18 2 85 24 1 92 “Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.
  • 17. Hidden Sugars in Foods • Hershey candy 1 sm. bar 5 • Angel food 1 piece 5 ½ • Chocolate milk 8-oz 5-6 • Milk shake 8-oz 10-12 • Apple pie 1 slice 12 • Jam/Jelly 1 tbsp. 3 Food Item Amount Tsp. Sugar “Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.
  • 18. Hidden Sugars in Foods • Ice cream ½ c 3 • Sweet pickle 1 large 7 ½ • Cinnamon bun 1 10 ½ • Glazed doughnut 1 8 • Cornflakes/Wheaties 1 c 4 - 4 1/2 • White bread 1 slice 3 1/2 Food Item Amount Tsp. Sugar “Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.
  • 19. Diseases Related to Refined Foods • heart disease • stroke • obesity • breast cancer • prostate cancer • arthritis • osteoporosis • sexual dysfunction • birth defects • infertility • diabetes • depression
  • 20. Diseases Associated with Low Fiber Diet • Diabetes mellitus • Constipation • Appendicitis • Varicose veins • Hiatus hernia • Diverticular disease Burkitt D. Nutrition Today 1976 Jan/Feb p. 6-13. • Hemorrhoids • Bowel cancer • Bowel polyps • Heart disease • Strokes • Gall bladder disease
  • 21. • Binds w/cholesterol and bile acids excreted by the liver in the small intestine, preventing their absorption. • If adequate fiber is lacking, bile and cholesterol are reabsorbed into the blood stream raising blood cholesterol. • Found only in unrefined plant foods such as fruits, vegetables, grains, and nuts.1 • Not found in any animal products.1 1 “Other Benefits from Fiber.” Proof Positive. 1998: p. 181. Neil Nedley, M. D. Fiber Facts
  • 22. Animal Products Linked To …
  • 23. Disease
  • 24. Why Meat & Animal Products Linked to Disease? • Contains no fiber. • High in fat. • High in cholesterol. • High in protein. • Contains bacteria and virus. • Contains Hormones.
  • 25. Sources of Cholesterol • Cholesterol is found only in animal products. • Fruits, vegetables, grains, and nuts contain no cholesterol. The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.
  • 26. Cholesterol in Foods Items (3 oz.) Chol. (mg) Milk, non-fat 1 c 4 Milk, 2% low-fat 1 c 18 Milk, whole 1 c 33 Mayonaise 8 Ice cream ½ c 29 Butter 1 Tbs 31 Egg 1 213 The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.
  • 27. Cholesterol in Foods Items (3 oz.) & Chol. (mg) Caviar 500 Clams 57 Crab 64 Oyster 84 Sardines 120 Shrimp 165 Tuna 26 Pork 76 Beef, sirloin 80 Beef kidney 329 Beef liver 410 Chicken breast w/skin 82 w/o skin 73 The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.
  • 28. Food Sources of Cholesterol • Meat, fowl, fish 35.0% • Egg yolk 35.0% • Cooking fats 6.0% –Butter, lard, other fats • Other 8.0% –Commercial baked goods • Milk products 16.0% Grundy SM. Cholesterol and coronary heart disease. A new era. Jama 1986 Nov 28;256(20):2849-2858.
  • 29. Meat and Manure Germs When an animal is killed the mucous lining of the intestines loses its protecting power and allows the manure germs (putrefactive bacteria) to swarm through the organs and the tissues of the animal. “Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.
  • 30. ►Because the meat of a freshly killed animal is tough, the meat processor relies on putrefactive bacteria from the colon to break down the tissues and make the meat tender. ►The butcher will say that he allows the meat to "ripen", but in truth he is only allowing a process of putrefaction, the very process that takes place in the colon. ►The butcher allows colon germs to swarm through the meat and partially digest it. “Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.
  • 31. Meat & Manure Germs ► One ounce piece of hamburger steak contain over 70 million manure germs. ► One ounce of calf manure contain only 15 million. “Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.
  • 32. Meat Has Stimulatory Effect • The animalistic nature of humans is strengthened by meat-eating. • The use of flesh meat stimulates more intensely the lustful propensities and enfeebles moral and spiritual nature. “Nutrition, Longevity, and Usefullness..” Ch. 2, p. 15. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.
  • 33. Meat Increases Colon Cancer Risk Frequency of eating 2- 3 oz. beef, pork, or lamb: % Increase colon cancer risk: Less than once per month 0 Once per/month – once per/wk 39 2-4 times per/wk 50 5-6 times per/wk 84 Daily or more 149
  • 34. Meat Consumption & Cancer • Cancer of the mouth and pharynx • Kidney cancer • Colon cancer • Breast cancer “Meat-related Cancers.” Foods that Heal. 2004:p. 42. George D. Pamplona-Rogers, M. D.
  • 35. Effects of Hormones in Animal Products • A recent study has shown that young girls in the U.S. appear to be developing signs of puberty at a younger age than previously believed. • Girls are developing at an average age of 8-10 years old.
  • 36. Effects of Hormones in Animal Products "Early onset of puberty with its raging hormones translates into higher risk of breast cancer" and it is "very likely" that hormone residues in North American beef is a contributing factor in the early onset of puberty among girls observed in recent decades.” Carlos Sonnenschein, from Tufts University School of Medicine (Boston, MA),
  • 37. 1980 CDC Investigations Increase in cases of girls reaching puberty or menarche early (8 or younger) in Puerto Rico, led to an investigation in the early 1980s by the Centers for Disease Control. “Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.
  • 38. 1980 CDC Investigations • Laboratories found a chicken sample from a local market to have higher than normal levels of estrogen. • Residues of zeranol were reported in the blood of some of the girls who had reached puberty early. “Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.
  • 39. Effects of Hormones in Animal Products In another study in Italy, steroid hormone residues in beef and poultry in school meals were suspected as the cause of breast enlargement in very young girls and boys. “Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.
  • 40. Dairy
  • 41. Health Related Problems • Coronary artery disease • Cancer • Neurologic diseases • Allergies • Digestive problems • Infectious diseases • Iron-Deficiency Anemia “Adult Dairy Food Diseases.” Proof Positive. Neil Nedley, M.D. 1998:p. 244.
  • 42. Dairy and Calcium Loss “The problem with milk and other dairy products is that they are not only rich in calcium but they are also high in protein, which has been shown to create calcium loss through the urinary tract.” New Century Nutrition. The Great American Milk Myth. Dr. Charles R. Attwood.
  • 43. Bacteria and Viruses in Milk • Pasteurization does not sterilize milk. • One glass of milk contains five million bacteria after pasteurization. • Government allows up to 10 coliform bacteria (bacteria from cow stool) per milliliter after pasteurization. “Infectious Agents in Milk.” Proof Positive. Neil Nedley, M.D. 1998:p. 246.
  • 44. U.S. Public Health Service Regulation: Milk, after pasteurization, should contain no more than 20,000 bacteria per milliliter of milk and no more than 10 coliform bacteria in each milliliter. Ten per milliliter = 2,500 per 8-oz. glass.
  • 45. Vegetarian: The Superior Diet
  • 46. A Pure Vegetarian Diet Reduces Your Risk of Disease!!!
  • 47. Benefits of Vegetarian Diet • 15% less chronic diseases. • Decrease in utilization of health care facilities. • Dramatical decrease in medication use. • Superior muscular endurance. • Greater longevity. Knutsen SF. Lifestyle and the use of health services. Am J Clin Nutr 1994 May;59(5 Suppl):117IS-1175S.
  • 48. Benefits of Vegetarian Diet • 40% less likely to develop cancer than meat eaters. • Lowers blood pressure. • Prevents heart disease. • Prevents and reverses diabetes. • Reduces risk of osteoporosis, gallstones, kidney stones. • Reduces asthma attacks.
  • 49. "The vast majority of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented simply by adopting a plant-based diet." T. COLIN CAMPBELL, Ph.D. former Senior Science Advisor to the American Institute for Cancer Research Director, Cornell-China-Oxford Project on Nutrition, Health and Environment 1983-1990.
  • 50. CNN Health Article • Researchers found that people who ate a low-fat vegan diet, cutting out all meat and dairy, lowered their blood sugar more and lost more weight than people on a standard American Diabetes Association diet. • They lowered their cholesterol more and ended up with better kidney function. “Vegan diet reverses diabetes symptoms, study finds.” CNN.com, Friday, July 28, 2006; Posted 12:08 p.m. Report published in Diabetes Care, a journal published by the American Diabetes Association.
  • 51. Patient Case Study • "Patients fed a vegan (meat and dairy free) diet during an intensive 12-day live-in program experienced an average reduction of 11% in total cholesterol levels. • “Most patients also lost weight and had improved blood pressure levels." JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 1995.
  • 52. Vegans Have Lower Cholesterol • Blood cholesterol levels of vegetarians compared to non- vegetarians: 14% lower. JOHN ROBBINS, American author, Pulitzer Prize Nominee for Diet for a New America, (excerpt from The Food Revolution, Conari Press 2000). • Blood cholesterol levels of vegans compared to non-vegetarians: 35% lower. • Risk of death from heart disease for vegetarians compared to non-vegetarians: 50%.
  • 53. Vegans Have Lower Blood Pressure • High blood pressure in meat eaters compared with vegetarians: 13 times higher. • High blood pressure among senior citizens in the U.S.: More than 50%. • High blood pressure among senior citizens in countries eating low-fat plant-based diets: none. JOHN ROBBINS, American author, Pulitzer Prize Nominee for Diet for a New America, (excerpt from The Food Revolution, Conari Press 2000).
  • 54. Lower Risk of Obesity in Vegetarians Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus and some forms of cancer. “Vegetarians Diet.” American Heart Association
  • 55. Seventh-day Adventist Diets • The U.S. Government has spent more than 14 million dollars funding research on Seventh-day Adventists and their lifestyle.1 • They found a significant decrease in heart disease deaths among vegetarian Adventists.2 1Bennett, H. Personal Communication. Adventist Health Study; Loma Linda University School of Public Health. August 1996. 2Phillips RL, Lemon FR, et al. Coronary heart disease mortality among Seventh-day Adventists with differing dietary habits; a preliminary report. Am J Clin Nutr 1978 Oct;31 (10 Suppl):S191-S198.
  • 56. Seventh-day Adventist Diets & Coronary Heart Disease Percent of expected death rate compared with general population: • Total Vegetarians 14% • Lacto-Ovo Vegetarians 39% • Non-vegetarians 56% Phillips RL, Lemon FR, et al. Coronary heart disease mortality among Seventh-day Adventists with differing dietary habits; a preliminary report. Am J Clin Nutr 1978 Oct;31 (10 Suppl):S191-S198.
  • 57. Vegetarians & Bone Density Vegetarian women appear to suffer no further decline in bone density as their non-vegetarian peers. American Journal of Clinical Nutrition
  • 58. Vegetarians & Bone Density “Good bone density attained by the age of 18-25 usually lasts a lifetime for people who consume a balanced plant-based diet and remain physically active.” New Century Nutrition, The Great American Milk Myth, by Dr. Charles R. Attwood
  • 59. Vegetarian Diet & Physical Endurance
  • 60. Meat-Eating Athletes vs. Vegetarian Athletes • In the beginning of the study the athletes were on a typical meat diet. Their diet was then switched to a plant-based diet for five months. • At the end of five months the athletes improved their performance by 35 percent. Campbell TC. Muscling out the meat myth. New Century Nutrition 1996 Jul;2(7):1-2.
  • 61. Diet Time Before Exhaustion High pro. & high fat (high in meat) Mixed diet (lower meat, fat, and protein) Vegetarian diet (high carbohydrate) Pedaled high speed: 57 min. Pedaled high speed: 1 hr 54 min. Pedaled high speed: 2 hrs 47 min. Astrand, Per-Olaf. Nutrition Today 1968; 3 (2):9-11. Athletes and Exhaustion Time
  • 62. Carl Lewis (Vegan Athlete) “I‟ve found that a person does not need protein from meat to be a successful athlete. In fact, my best year of track competition was the first year I ate a vegan diet.” Carl Lewis’ introduction to Very Vegetarian, by Jannequin Bennett
  • 63. Muscular Strength “Body-Building - Meatless Muscle.” David Faircloth from European Vegetarian, Issue 2/3 - 2000 • “Excess protein - in particular animal protein - is linked to accelerated ageing.” • “Vegetarians and vegans are capable of muscle gains equal to those of meat eaters.” (Vegan Bodybuilders)
  • 64. Ideal Basic Four Diet Food Plan • Seeds and nuts (in moderation), and legumes • Fruits • Vegetables • Whole grains (unrefined) “The Great Meat and Protein Myth.” Proof Positive. 1998: p. 166. Neil Nedley, M. D.
  • 65. Nuts Reduces Heart Disease Risk Frequency of Risk Rate eating nuts Nonfatal Fatal Less than 1/week 1.0 1.0 1 to 4 times/week 0.74 0.73 Over 5 times/week 0.52 0.62 1Sabate J, Fraser GE, et al. Effects of walnuts on serum lipid levels and blood pressure in normal men. N Engl J Med 1993 Mar 4:328(9):603-607. 2Fraser GE, Sabate J, et al. A possible protective effect of nut consumption on risk of coronary heart disease. The Adventist Health Study. Arch Intern Med 1992 Jul;152(7):1416-1424.
  • 66. Fiber
  • 67. High Fiber Foods Lower Cholesterol • A study published in 1992 found that adding 15g of fiber per day lowered cholesterol 15 percent.1 • Those that consume a high fiber diet have 65% less risk of heart disease.2 1Haskell WL, Spiller GA, et al. Role of water-soluble dietary fiber in the management of elevated plasma cholesterol in healthy subjects. AM J Cardiol 1992 Feb 15;69(5):433-439. 2Khaw KT, Barrett-Connor E. Dietary fiber and reduced ischemic heart disease mortality rates in men and women: a 12-year prospective study. Am J Epidemiol 1987 Dec;126(6):1093-1102.
  • 68. The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon. Fiber Sources Food Amt. Sol. Fiber Insol. Fiber Dried figs 10 ea. 7.5 g 9.9 g Garbonzos 1 c 8.6 g 15.4 g Lima beans 1 c 8.9 g 24.9 g Soybeans 1 c 12.6 g 18.0 g Kidney beans 1 c 12.7 g 22.4 g Corn grits 1 c 15.4 g 2.5 g
  • 69. Foods Fiber (g) • Cauliflower 4.6 • Broccoli 5.2 • Peas 6.7 • Brussels sprouts 7.0 • Sweet potato 7.7 • Lentils 10.3 • Blackberries 7.2 • Raspberries 11.0 • Pinto beans 12.0 • Navy beans 15.4 • Eggs 0.0 • Meat 0.0 • Milk 0.0 • Cheese 0.0
  • 70. Where Will I Get Protein?
  • 71. Where Will I Get Protein? A diet consisting of a variety of plant foods will have a greater content of all essential amino acids than is needed. “Can Plant Proteins Furnish All of the Essential Amino Acids.” Proof Positive. 1998: p. 151. Neil Nedley, M. D.
  • 72. Excellent Sources of Plant Protein • Seeds • Nuts • Fruits • Dark green leafy vegetables • Unrefined whole grains • Legumes (beans and peas) “Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.
  • 73. • W. grain bread 3-4 g per slice • Fruits 1-3 g per serving • Vegetables 2-8 g per serving 15 grams protein per serving: – 1 cup of soybean sprouts – 1 ¾ cup collards – 2 cups broccoli – 1 cup peas “Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.
  • 74. Plant Sources of Protein Food Serving Protein Calories Spinach ½ c 2.5 48 Broccoli ½ c 2.5 45.6 Lentils ½ c 9.0 31.2 Chickpeas ½ c 7.5 22.4 Quinoa ½ c 5.5 18.8 Tofu ½ c 20.0 43.6 Soybeans ½ c 15.0 39.0 Greater Cincinnati Nutrition Council
  • 75. Food Pro. (g) Soymilk (Soyagen) 1 c Mustard greens, cooked 1 c Whole sesame seeds 2 T Sunflower seed kernals 2 T Soybeans, cooked 1 c Kale, cooked 1 c Oatmeal cereal, cooked 1 c Cream of wheat, cooked 1 c 7.3 4.4 4.1 5.3 22.0 4.3 5.6 4.4 “Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.
  • 76. Protein Requirement Average adult needs less than 30 grams of protein per day. “Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.
  • 77. What About Calcium?
  • 78. Dairy Foods: Poor Calcium Source • Only 25% (75 mg per cup) of calcium from cow‟s milk is absorbable. • High phosphorus in cow‟s milk causes a poor absorption rate of calcium. • All the nutrients we need can be obtained without resorting to dairy foods. “Cow’s Milk Alternatives are Now Available.” Proof Positive. Neil Nedley, M.D. 1998:p. 252.
  • 79. Plant Sources of Calcium Are More Absorbable by our Bodies Humans absorb as much more of the calcium in plant products than they do from milk. Weaver CM. Calcium bioavailability and its relation to osteoporosis. Proc Soc Exp Biol Med 1992 Jun;200(2):157-160. Heaney RP, Weaver CM. Calcium abosorption from kale. Am J Clin Nutr 1990 Apr;51(4):656-657.
  • 80. Nutritional Content of Dairy & Soy Products Whole Milk 8 g 290 mg 228 mg Vitasoy (unfortified) 9 g 80 mg 0 mg West Soy Milk 6 g 300 mg 250 mg Rice Dream Milk 1 g 300 mg 150 mg Type of Milk (per C) Pro. Calc. Phos. “Cow’s Milk Alternatives are Now Available.” Proof Positive. Neil Nedley, M.D. 1998:p. 252.
  • 81. Calcium Content from Plant Foods (per 1 c serving) • Oatmeal 19 mg • Lentils 38 mg • Quinoa grain 102 mg • Rutabagas 115 mg • Dandelion greens 147 mg • Mustard greens 152 mg • Baked beans 154 mg The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA Research. Salem, Oregon.
  • 82. Food Calc (mg) • Kale 179 • Turnips 249 • Filberts 254 • Hazelnuts 254 • Green soybeans 261 • Figs 269 • Amaranth grain 298 • Collard greens 357 • Carob flour 358
  • 83. Calcium Rich Fruits  Figs (dried)  Prunes  Prickly pears  Raisins  Lemon  Blackberry  Orange  Cherry,  Blueberry
  • 84. Calcium • Collards (cooked) 1 c 304 mg • Milk (cow) 1 c 288 mg • Lambsquarters (cooked) 1 c 516 mg • Mustard greens (cooked) 1 c 278 mg • Sesame seeds (whole) 1 T 258 mg • Kale (cooked) 1 c 224 mg “Nutrition for Vegetarians” pg.73( Agatha Thrash M.D. & Calvin Thrash M.D. )
  • 85. How About Iron? • Iron is found in a wide variety of plant foods, especially beans and grains. • Adding vitamin C to meals increases plant iron absorption. • Coffee, tea, and calcium supplements can all decrease iron absorption.
  • 86. Tips for Optimum Nutrition • Adopt a plant-based pure vegetarian diet. • Use whole (unrefined) grains such as whole wheat bread and brown rice instead of white bread and white rice. • Eliminate rich concentrated foods containing too much sugar, fats, and oils, salt, and protein (meat and other animal products. “Instructions on Eating.” God‟s Healing Way. 2004:p. 9. Mary Ann McNeilus, M. D.
  • 87. Tips for Optimum Nutrition • Do not eat between meals. Meals should be eaten 6 hrs. apart. • Eat 2-3 meals a day making supper your smallest and lightest meal. • Supper should be eaten at least 2-3 hrs. before bedtime. “Instructions on Eating.” God‟s Healing Way. 2004:p. 9. Mary Ann McNeilus, M. D.
  • 88. “In the midst of the street of it, and on either side of the river, was there the tree of life, which bare twelve manner of fruits, and yielded her fruit every month: and the leaves of the tree were for the healing of the nations.” Revelation 22:2
  • 89. THE END!
  • 90. Diseases Transmissible to Humans
  • 91. • Poultry – Leukemia, salmonella, newcastle disease • Pork – Trichinosis, brucellosis, leptospirosis • Fish/seafood – Diphyllobothrium latum (fish tapeworm), hepatitis Lamb – Multiple sclerosis
  • 92. • Goats, sheep, dogs –Brucellosis • Cattle –Staphylococcus, streptococcus, foot and mouth disease –Brucellosis • All animal species –Herpes “Chicken, Pigs, Fish and Bees,” “Some Specific Diseases Acquired from Animals.” Animal Connection. 1983:p. 5-8, 11-17. Agatha Thrash, M. D. and Calvin Thrash, M. D.”
  • 93. E. Coli in U.S.A • In 1995 2,296 cases reported. • As many as 20,000 people each year get sick with one-third requiring hospitalization. • Found in beef, milk (raw and pasteurized, sausage, apple cider, venison.Notice to Readers: Final reports of notifiable diseases. MMWR Morb Mortal Wkly Rep 1996 Aug 30;45(34):724- 754; Outbreak of acute gastroenteritis attributable to Escherichia Coli serotype O104:H21-Helena, Montana, 1994. MMWR Morb Mortal Wkly Rep 1995 Jul 14;44(27):501-503; Community outbreak of hemolytic uremic syndrome attributable to Escherichi Coli O111:NM-South Austalia 1995. MMWR Morb Mortal Wkly Rep 1995 Jul 28;44(29):550-1; 557-558.
  • 94. Listeria • Twenty-percent of cases are linked to uncooked hot dogs and undercooked chicken. • U.S. Department of Agriculture tested 19 brands of hot dogs and found that 20% tested positive for listeria. • About 1100 Americans are affected each year. Tappero JW, Schuchat A, et al. Reduction in the incidence of human listeriosis in the United States. Effectiveness of prevention efforts? The Listeriosis Study Group. JAMA 1995 Apr 12;273(14):1118-1122; Schwartz B, Ciesielski CA, et. al. Association of sporadic listeriosis with consumption of uncooked hot dogs and undercooked chicken. Lancet 1988 Oct 1;2(8614):779-782.
  • 95. Salmonella • Causes two million illnesses per year. • Many large outbreaks, with up to 200,000 people infected at a time. • Found in raw and pasteurized milk, eggs, chocolate, ice cream, beef, sausage, salami, chicken. Outbreak of Salmonella enteritidis associated with nationally distributed ice cream products-Minosota, South Dakota, and Wisconsin, 1994. MMWR Morb Mortal Wkly Rep 1994 Oct 14;43(40):740-741; Hennessy TW, Hedberg CW, et al. A national outbreak of Salmonella enteritidis infections from icecream. The Investigation Team. N Engl J Med 1996 May 16;334(20):1281-1286.
  • 96. Plant Power: The Healing Power of Plant Foods
  • 97. Plant Power: Healing Power of Plant Foods • Plant-based foods, like medicinal plants, contain substances that produce pharmacological effects similar to any other medication. • They prevent and correct the tendency toward disease, in addition to having curative properties “The Healing Power of Vegetables.” Foods that Heal. P. 16. George D. Pamplona-Roger, M. D. Copyright 2004 by Review and Herald Publishing Association.
  • 98. Phytochemicals • Natural chemicals found in plants. • Lowers the risk of cancer. • Blocks carcinogens from affecting cells or by suppressing malignant cells. • Destroyed when foods are refined. Potter JD as quoted in : Napier, K. Cancer Fighting Foods: Green Revolution. The Harvard Health Letter. Special Supplement April 1995 p. 9-12.
  • 99. Food Sources of Cancer- Fighting Phytochemicals • Brussels sprouts • Broccoli • Red grapes • Watercress • Citrus fruits • Garlic, onions, leeks • Soybeans, legumes • Fruits • Grains
  • 100. The Antioxidant Top Ten Fruits & Vegetables Strawberry Plum Orange Red grapes Kiwi Grapefruit, pink White grapes Banana Apple Tomato Garlic Kale Spinach Brussels sprouts Alfalfa sprouts Broccoli Beets Red bell pepper Onion Corn Wang H, Sofic E, Prior RL. Total antioxidant capacity of vegetables. J Agric Food Chem 1996;44(11):3426-3421. Wang H, Cao G, Prior RL. Total antioxidant capacity of fruits. J Agric Food Chem 1996;44(3):701-705.
  • 101. 1 Corinthians 6:19-20 “For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God’s.”