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Meating the Main Problem
Supersizing your perspective on bad breath and bowel cancer
by Phillip Day

Excessive meat-eating, according to researcher Ethel R Nelson MD, is at the root of many of the health woes that have damaged our families for years:

"For about the past twenty-five years, researchers in human nutrition have pointed to the unrefined plant dietary as a more ideal food than animal products. They have designated the Western world's high-fat animal product, fibre-poor, refined diet as the chief cause of so-called "Western diseases", e.g. coronary heart disease, diabetes, obesity, gallstones, appendicitis, diverticulitis of the bowel, hiatus hernia, hemorrhoids, osteoporosis, kidney disorders, varicose veins, cancer, and accelerated sexual development in children.

Some of today's most prevalent and devastating diseases in the United States have now been credited to excessive consumption of meat and animal products (milk, cheese, eggs) and insufficient ingestion of plant foods."

The first thing to note are the words 'excessive consumption'. Humans, as Harvey Diamond explains, are not natural carnivores:

"A carnivore's teeth are long sharp and pointed - all of them! We have molars for crushing and grinding. A carnivore's jaws move up and down only, for tearing and biting. Ours can move from side to side for grinding. A carnivore's saliva is acid and geared to the digestion of animal protein; it lacks ptyalin, a chemical that digests starches. Our saliva is alkaline and contains ptyalin for the digestion of starch. A carnivore's stomach is a simple, round sack that secretes ten times more hydrochloric acid than that of a non-carnivore. Our stomachs are oblong in shape, complicated in structure, and convoluted with a duodenum.

A carnivore's intestines are three times the length of its trunk, designed for rapid expulsion of animal proteins, which quickly rot. Our intestines are twelve times the length of our trunks and designed to keep food in them until all nutrients are extracted. The liver of a carnivore is capable of eliminating ten to fifteen times more uric acid than the liver of a non-carnivore. Our livers have the capacity to eliminate only a small amount of uric acid. Uric acid is an extremely dangerous toxic substance that can wreak havoc in your body. All meat consumption releases large quantities of uric acid into the system. Unlike most carnivores and omnivores, humans do not have the enzyme uricase to break down uric acid.

A carnivore does not sweat through the skin and has no pores. We do sweat through the skin and have pores. A carnivore's urine is acid. Ours is alkaline. A carnivore's tongue is rough, ours is smooth. Our hands are perfectly designed for plucking fruit from a tree, not for tearing the guts out of the carcass of a dead animal as are a carnivore's claws."

If the above doesn't convince you that humans are not natural carnivores, then trust to instinct. What do you think you are psychologically programmed to eat? Next time you pass over some road kill, screech the car to a halt, leap out with your juices flowing and go back and get stuck into the blood and guts. Tear that rabbit apart and delight and marvel as the blood flows down your throat. Feel the satisfying crunch of its bones and the slippery visceral sensation of its organs in your mouth. Well, why not? You're a meat-eater by instinct, aren't you? Any of your brothers and sisters-in-kin, like a fox or a crow or even a dog, would likely beat you to it. Don't be the runt of the pack! Get your muzzle in there, barge aside the competition, and chow on down.

And, while you're about it, leap over the fence when you're done and go and suckle a few of those Jerseys over there in the field to slake that rabid thirst. Don't worry about the cars that have pulled over on the side of the road, their occupants staring at you with ghastly fascination with their jaws on the floor. They're just a jealous bunch of failed meat- and milk-swillers wishing they had come along the road and got tuckered down a minute before you did. The point being made is that, even though they disapprove of your meat-garnering activities in the natural, your critics will be down at Safeways, Asda or Piggly Wiggly's at 4pm later buying up their own supplies of meat and pints of milk.

Do you watch wildlife programs because you wish you were out there on the Serengeti, charging down the zebras yourself? Is your toddler crying in the kitchen? Maybe your little one is hungry. Try an experiment and give her a live hamster in one hand and a strawberry in the other. What will this child do by instinct? Eat the hamster alive and then toy with the strawberry?

Then imagine walking through a vineyard in summer time. You're hot, you're sweating from the heat that is only now burning off the dew and mist that cloaked the pasture in its morning glory. Above you, glistening in the sun, are bunches of ripe and tasty grapes, still with the dew on their skins. Now what are you instinctively going to do?

Meat is well known as 'a source of protein', but what kind of protein? Animal protein! Humans cannot use and create human protein directly from the consumption of animal protein. The human has to break down the animal protein into its constituent amino acids and then reconstruct human protein from these building blocks. Proteins are formed from chains that can range anywhere from 50 to 200,000 amino acid links. These chains have to be deconstructed and recombined into human links, a procedure that is extremely tiring to the human, and also an extremely inefficient form of manufacturing protein.

Flesh foods actually have very little going for them, in terms of their positive nutritive value, apart from Vitamins B9 and B12, which are essential for human health. Even if you are eating meat for protein, you aren't, because the meat is almost always cooked, charbroiled, fried, boiled or roasted, which destroys much of its enzyme and amino acid benefit, converting these protein components into an acidic toxic gunk which the body will later have to neutralise and eliminate. Of course, if you were a true meat-eater, you'd be chomping your beef, chicken and duck raw to maximise the protection of the meat's amino acids, in the same way animals instinctively do in the wild. But you don't, do you?

Of course, the other deficit in logic centres around the question that is seldom asked: Where do the animals we eat, such as cows, sheep and chicken, get their protein from? From grass, vegetation and cereals! That's right, from the amino acids they derive, not from flesh foods, but from those occurring naturally in the plant kingdom. Carnivores will only attack and eat other carnivores in an emergency. In almost all other cases, true carnivores are happy to go for herbivores, attacking the stomach cavity in their victims first, to slop up the amino acid pool that has collected there, comprised as it is of pre-digested nitrilosidic grass and vegetation.

"But I eat my steaks to make me big and strong!"

This also is a lie. All your tumultuous steaks are doing is giving you corpse-like breath, an overdose of protein your body has to neutralise and then eliminate, an inside track on bowel cancer and heart disease, and chronic indigestion problems eventually ending in appalling bowel actions. I worked with many bodybuilders when I was living in California, and the ones who were clued up weren't using meat to win their contests. Many of the top 230lb hulks at Gold's Gym, World's Gym and the Marina Athletic Club were mostly fish, fruit and salad boys, consuming a minimum of flesh foods, but ingesting free amino acids. The vegetarian silverback gorilla, as Harvey Diamond points out, has no problems building its proteins. This animal is three times as large as a man, but over thirty times as strong. Have an arm-wrestling match with one of those and I'll guarantee you two things off the bat. One, the gorilla won't have had a T-bone steak all day, and two, it'll rip your arm off at the shoulder.

In regard to energy, meat contains almost no carbohydrates. Yet carbs are where your fuel comes from. Meat also contains next to no fibre, is high in saturated fat, and can take days to pass through your gut. And it is here that the downside to flesh-food eating is massive and repellent. Meat, quite literally, rots in the stomach, especially when it is ill-combined with carbohydrates, such as rice, potatoes, chips and pasta. Meat proteins require the stomach to secrete acid to digest them, whereas carbohydrates require an alkali. Put the two together in the form of steak and fries, chicken tagliatelli, or eggs on toast, and the digestive juices cancel one another out. Later, as this gridlock continues to jam up our insides, the rotting and putrefaction commence, resulting in horrible bear's breath, foul gas, rancid body odour, deposits of mucoid plaque along the insides of the colon, a frantic race against time to procure a ready supply of Tums, and ultimately 15 minutes reading the Wall Street Journal on the pan with the veins popping out of your forehead as you pull those ghastly faces at yourself in the mirror in the daunting lead-up to Beethoven's Last Movement.

Dr Herbert Shelton wonders at the insanity of modern man's sick predicament: "Why must we accept as normal what we find in a race of sick and weakened human beings? Must we always take it for granted that the present eating practices of civilized men are normal? ...Foul stools, loose stools, impacted stools, pebbly stools, much foul gas, colitis, hemorrhoids, bleeding with stools, the need for toilet paper are swept into the orbit of the normal."

Nutritionist Dr Dean Burkitt accuses the West's fibre-deficient, refined diet with too few plant foods, too little fresh water, as well as increased ingestion of animal foods, in accounting for the rash of modern Western diseases, such as coronary heart disease, cancer, kidney disease, osteoporosis, diabetes and liver disease. Burkitt and colleague Alec Walker determined, by studying multiple bowel transit times, that meat-heavy, ill-combined meals were creating an aftermath of appendicitis, constipation, diverticulosis, varicose veins, hemorrhoids and colon cancer (the second leading cancer death). They found that the average time for passage for this putrefying detritus through the human alimentary tract was three to five days, and even as much as two weeks in the elderly. Rural Third World peoples, on the other hand, consuming diets fibre-rich in unrefined plant dietary, such as yams, cassava, cereals, vegetables and fruits, with little animal products, passed easily propelled stools in 24 to 36 hours.

William J Mayo, founder of the famous Mayo cancer clinic in the United States, addressed the American College of Surgeons with these words: "Meat-eating has increased 400% in the last 100 years. Cancer of the stomach forms nearly one third of all cancers of the human body. If flesh foods are not fully broken up, decomposition results, and active poisons are thrown into an organ not intended for their reception."

Correct food-combining is one of the most important points dealt with in my book, Health Wars, and is covered in the chapter on Natural Hygiene. But it's important to see how all the pieces of the nutrition picture go together. For instance, as we have learned with cancer, according to research , a diet rich in proteins robs our body of its vital supplies of pancreatic enzymes, which are used by the body to terminate healing processes, which can otherwise go on to form tumours if they are not arrested upon completion. These enzymes, such as trypsin and chymotrypsin, are employed during the complicated process the body undergoes as these foreign proteins are broken down into their constituent amino acids and reconstructed as human proteins - a process extremely taxing on the body's resources.

We also chomp meat because our society has bought into the fear of dying through lack of protein, most believing that unless we scarf down animal flesh by the rack-load, we are in serious danger of becoming protein-deficient. This myth originated from early trials conducted on rats. Later it would transpire that rats require up to eleven times more protein than humans, as evidenced by the commensurate increase in rat mothers' proteins in milk, as compared with the protein content of human milk. Today, it is recognised that human protein requirements are not nearly as great as formerly assumed (between 20 - 40 g/day). Yet many are ingesting 100 - 200 g/day. It is this excess that is causing all the bother, especially in the realm of causing acidosis in the population that can eventually prove fatal. Nevertheless, the protein-scoffing trend has been hard to extirpate from the minds of the laity, which in turn has led to an overabundance of illnesses and scourges in the protein-gorging West.

These diseases, relatively rare in the 1930s, are now found in ever increasing abundance among our present-day, 'well-fed' populations, due to the massive increase protein advertising. Notice that the major food lobbies with limitless ad budgets are all pushing acid-forming foods, such as meat, grains, milk and sugar. But research shows that ancient peoples were also cursed with these diseases that came from heavy protein consumption, ironically a trait of all prosperous societies. In Exodus 15:26 of the Bible, God is addressing the Israelites:

"If you diligently heed the voice of the Lord your God and do what is right in His sight, give ear to His commandments and keep all His statutes, I will put none of the diseases on you which I have brought on the Egyptians."

What were these diseases of the Egyptians? For that answer, we go to Dr Marc Armand Ruffer, a paleopathologist who, along with his associates, has performed over 36,000 autopsies on Egyptian mummified remains of Pharaonic royals. Ruffer's research demonstrates that most of the diseases striking the Egyptian royalty bear an uncanny resemblance to those killing us today: atherosclerosis, various forms of heart disease, cancer, osteoporosis, stroke, obesity, tooth decay, arthritis, diverticulosis of the colon, and early sexual development in children.

Even back in 1992, heart disease alone was claiming 3,000 Americans a day. Colon and rectal cancers, now the second cause of cancer-death in America, for years have been associated with high-protein, low-fibre diets. Excessive bile acids are required to process proteins in the bowel and bile acids are carcinogenic to humans. The transit time for foods through the alimentary tract is prolonged with low-fibre bowel content, allowing a longer period of time for bile acids to act on bowel mucosa. High pork, beef and chicken consumption correlates closely with the incidence of colon cancer.

Interestingly, Americans have two and a half times the incidence of colon cancer deaths as the Chinese, and yet Chinese-American women who adopt the high-fat, high-meat dietary habits of the United States suffer four times the rate of colon cancer as their counterparts in China. In Chinese-American males, the colorectal cancer rate is seven times that of their Chinese counterparts. Colon and rectal cancers increase more than 400% among sedentary people, which also correlates with the increased incidence of constipation in this group.

High protein diets have also been linked to breast cancer since high estrogen levels are a predominant factor in breast cancers. Meat-eating women have higher levels of estrogen in the urine than vegetarian women, according to research.

The simple fact is, if you consume a balanced diet of fruits, vegetables, whole grains and nuts, you couldn't get a protein deficiency if you were hit over the back of the head with one, because your body will have access to all the amino acids required to construct human protein. There are twenty-three amino acids, fifteen of which can be produced by the body. The final eight however have to be procured through our diet, thus they have been labelled the 'essential amino acids'. Meat does not need to enter into the picture, so far as amino acids are concerned. The body makes use of a constant circulating bank of amino acids in the blood and lymph systems, known as the amino acid pool, which the liver and cells use to withdraw whatever material is required. The liver and cells are also capable of storing amino acids, which, in a balanced diet, are available in more than plentiful supply. From this amino acid pool, the body is able to draw and chain aminos into protein blocks for use within the human body.

Once we understand how the body trades in amino acids, not proteins, either foreign or domestic, all the claptrap about protein deficiency can be tossed out and a new, healthier and leaner 'you' can break free of all turbulent, misleading myth. In fact, most of the ills of today's Western societies centre around the consumption of too much protein, protein poisoning and diseases arising as a result of the body's resultant acidosis and inability to rid itself of the toxic metabolites created as a result of chronic protein consumption. This links meat and dairy squarely with obesity.

The final problems with eating meat are in essence very similar to those with milk. As discussed briefly earlier, meats today can be, and are contaminated with recombinant Bovine Growth Hormone (rBGH), pesticides, insecticides, arsenic, antibiotics, hormone accelerators, steroids, ticks, parasites, viruses and pus cells. Feed additives, such as estradiol and DEA, synthetic estrogen mimics, are still added to the food chain. In spite of a clear record of carcinogenicity since its introduction in 1947, DEA, for example, has failed to be curtailed by the Food & Drug Administration, in spite of repeated attempts by researchers to have it scrapped.

Meat is rarely unadulterated. Some meat receives chemical and dye treatments to turn it a 'healthy' red and not the usual grey of dead flesh. Some meat is treated with sodium sulphite to decrease the stench of decay. Farmers have been known to feed their cattle cement and concrete dust to increase weight for when their livestock comes up for sale.

The plain fact is, meat and dairy are largely not required by the human body either for calcium, vitamins (apart from B9 & 12), minerals or proteins to maintain health and strength. In fact, in the case of calcium, meat can actually be a problem. Meat is generally high in phosphorous, an acid, which bonds with valuable alkalising calcium ions in our bodies to form apatite (calcium phosphate), which is then precipitated out of the body, causing a net calcium loss. The human body is not designed to consume human milk past infancy, and it is not designed for carnivorous meat intakes - humans are omnivores, which means that small amounts of organic meat are acceptable to the body. Interestingly, all nutrients the human body requires may be obtained from the plant kingdom with no downside, save that of a recent mineral deficiency problem, which has appeared through overfarming methods. This important point will be discussed in more detail as we proceed.

This is not to say that a human can't eat some meat and dairy products. A small amount of organic meat is desirable for nutrients such as the B9 & B12 we examined earlier, which are sometimes hard to obtain for vegans, who run the risk of these deficiencies if they are not diligent. In fact, a 5-10% component for organic meat/fish and dairy balanced with the remainder of the diet consisting of properly constituted whole foods (salads, vegetables, nuts, legumes, etc.) seems to be ideal. But we just need to be aware of the problems with heavy meat and dairy consumption and simply side-step them.

Further Resources

Health Wars by Phillip Day

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Nelson, Ethel R The Eden Diet and Modern Nutritional Research, the Twin Cities Creation Conference, Northwestern College, 1992
Diamond, Harvey, op. cit. pp.97-98
Okitani, A et al The Journal of Food Science, "Heat Induced Changes in Free Amino Acids on Manufactured Heated Pulps and Pastes from Tomatoes" 48 (1983): 1366-1367
Diamond, Harvey, op. cit. p.89
Heartburn can be easily treated by simply increasing your daily intake of water to 4 pints a day. This extra water adequately hydrates the stomach and colon and the pain of heartburn will soon pass. Drink a glass of fresh water half an hour prior to eating, and then two and a half hours after eating a meal. Drink before you sleep. Drink when you wake up, and especially drink water during exercise. If you feel the heartburn sensation coming on, simply drink water. If you have any kidney complaints, please consult a health practitioner prior to increasing your intake of water. Your diet should also be amended to avoid acidic ash foods in favour of the alkali alternatives.
Shelton H M Food Combining Made Easy, Shelton Health School, TX, 1951. p.32
Burkitt, D P Don't Forget Fibre in Your Diet, London: Martin Dunitz Ltd., 1979
Walker, A R P, Burkitt & Painter Lancet 2, "Effect of Dietary Fibre on Stools and Transit-Times, and Its Role in the Causation of Disease", (1972): pp.1408-1412
Leonardo, Blanche Cancer and Other Diseases from Meat Consumption, Santa Monica, CA: Leaves of Healing, 1979
Cancer Control Journal, Vol. 6. No.1-6
Binzel, P E, Alive & Well, op. cit.
Egyptians, Romans, Greeks and other heavy meat-consumers sometimes married young girls in their cultures who were under 10 years of age. Such actions demonstrate that these cultures recognised that these children were apparently ready for child-bearing.
Mysteries of the Mummies, Loma Linda: Slide-tape program produced by Loma Linda University School of Health, 1984
Galloway, D "Experimental colorectal cancer: The relationship of diet and faecal bile acid concentration to tumour induction", Br. J. Surg. 73:233-237, 1986
Berg, J Quoted in Robbins, J Diet for a New America, Stillpoint Publ. 1987. p.254
Whittemore, A "Diet, physical activity and colorectal cancer among Chinese in North America and China", J. Natl. Cancer Inst. 82:915-926, 1990. Also Nelson, Ethel, op. cit.
Schultz, T "Nutrient intake and hormonal status of premenopausal vegetarian Seventh Day Adventist and premenopausal non-vegetarians", Nutr. Cancer, 4:247-259, 1983
Epstein, Samuel S, Politics…op. cit. p.151
Nutrition Health, Summer 1981