Health Promotion the Vegetarian Way
July 31, 2007 Posted by
The word ” Vegetarian ” was coined by the Vegetarian Society of the United Kingdom in about
1847. The word does not come from vegetable as is generally assumed : It is a derivation of the
Latin word ‘ vegetari ‘ which means to enliven.
The practice of vegetarianism, however, goes far back in history. Many noted philosophers and
religious teachers urged their followers to avoid a flesh diet. Brahminism, Jainism,
Zoraostrianism and Buddhism acknowledged the sacredness of life and the need to live without
causing suffering ; so did many of the early Christians.
There are various types of vegetarians. ” Vagans “are the strictest vegetarians who eat only
plant foods and exclude all animal by-products such as eggs, milk, cheese, curd, butter, ghee
and even honey. There are ” lacto vegetarians ” who eat plant foods as well as dairy products
and ” lacto-avo vegetarians ” who eat eggs besides plant foods and dairy products. There are
even fish-eating vegetarians. The common factor among them is that they do not eat the flesh of
warm- blooded animals.
Meat seems to have assumed an exaggerated importance nutritionally. It is generally mistakenly
believed that nutritional deficiences , especially of proteins and vitamin B12 and poor health may
result if animal foods are eliminated. Studies however, have indicated to health problems or
deficiency diseases for those on a vegetarian diet.
Of the 22 amino acids -the essential components of proteins - needed by the body for its normal
functioning, only nine need be supplied by the diet as the body synthesies the remaining 13. The
body can use 100 per cent of this protein if all ten amino acids are in ideal proportions. If,
however, one or more of the essential amino acids are present in less than the ideal amount, the
value of the entire protein is reduced in the same proportions. On a quality rating scale of 1 to
100, egg protein is 95, milk is 82, meat and poultry are 67, fish 80, grains are between 50 to 70
and legumes, nuts and seeds are between 40 and 60.
The so-called protein deficiency in a vegetarian diet is in fact more imaginary than real as the
contribution of the protein value of the green vegetables has been ignored and the true protein
requirement is less than that assumed. Green vegetable protein is as high in quality as milk
protein and thus makes a very valuable contribution to the vegetarian’s protein nutrition. The
high quality of protein balances the lower quality of other vegetarian proteins such as nuts and
beans. The recommended daily allowance of 70 value proteins is 44 grams per day for women
and 56 for men. Researchers have now discovered that the actual protein requirement is much
less, being 15 grams per day of 100 value protein or 21.5 grams of 70 value protein or 30 grams
of 50 value protein. A wholesome vegetarian diet can, therefore, easily meet the body’s protein
needs.
Moreover, it is possible to combine two low-value plant proteins to get a protein of higher quality.
Thus , wheat which has a deficiency in the amino-acid lysine but an abundance of sulphur
containing amino-acids can be combined with beans which have the opposite enrichment
combination. Taken together, they complement each other to form a complete protein.
As regards the adequacy of B12 nutrition, laco-avo vegetarians and lacto-vegetarians should notfeel concerned on this score, as the B12 needs can be easily supplied by dairy products and
eggs. A quarter litre of milk or 100 grams of cheese or 1 egg per day will supply the
recommended daily allowance. This vitamin once eaten is stored in the liver. Vagans, however,
do not get this vitamin in their food, yet reliable scientific studies have found no evidence of B12
deficiency diseases. It is therefore, presumed that this vitamin can be synthesised in the body.
Auto-Intoxication
Most diseases of the human body are caused by auto-intoxication or self-poisoning. The flesh of
animals increases the burden of the organs of elimination and overloads the system with animal
waste matter and poisons. Chemical analysis has proved that uric acid and other uremic poisons
contained in the animal body are almost identical to caffeine, there and nicotine, the poisonous
stimulating principles of coffee, tea and tobacco. This explains why meat stimulates the animal
passions and creates a craving for liquor, tobacco and other stronger stimulants. Excessive uric
acid resulting from meat-eating also causes diseases such as rheumatism, Bright’s disease,
kidney stones, gout and gall stones. Meat proteins cause putrefaction twice as rapidly as do
vegetable proteins. The morbid matter of the dead animal body is foreign and uncongenial to the
excretory organs of man. It is much harder for them to eliminate the waste matter of an animal
carcass than that of the human body. Moreover, the formation of ptomains or corpse poisons
begins immediately after the death of the animal and meat and poultry are usually kept in cold
storage for many days and even months before they reach the kitchen.
Another powerful influence tends to poison the flesh of slaughtered animals. As is well known,
emotions of worry, fear and anger actually poison blood and tissues. Imagine the excitable
condition of animals after many days of travel, closely packed in shaking vehicles - hungry,
thirsty, scared enroute to the slaughter -houses. Many die even before the end of their journey.
Others are driven half dead with fear and exhaustion to the slaughter pans, their instinctive fear
of death augmented by the sight and odour of the blood shambles.
Flesh is often a carrier of disease germs. Diseases of many kinds are on the increase in the
animals, making flesh foods more and more unsafe. People are continually eating flesh that may
contain tuberculosis and cancerous germs. Often animals are taken to the market and sold for
food when they are so diseased that their owners do not wish to keep them any longer. And
some of the processes of fattening them to increase their weight and consequently their market
value , produce disease. Shut away from light and pure air, breathing the atmosphere of filthy
stables, perhaps fattening on decaying foods, the entire body now becomes contaminated with
foul matter.
Benefits of Vegetarianism
A vegetarian diet can have many nutritional benefits, if it is rich in fruits and vegetables, and
contains moderate amounts of seeds, nuts, whole grains and legumes. One of the main benefits
of a proper vegetarian diet is its low caloric content in relation to the bulk supplied, which helps
maintain ideal weight.
Another benefit of the vegetarian diet is the much lower intake of fat, if dairy products, seeds and
nuts are eaten sparingly. This accounts for lower serium cholesterol levels found in vegetarians,
which considerably reduces the risk of developing heart diseases and breast and colon cancer.
A third nutritional advantage of the vegetarian diet is its high fibre content. Fibre, being
indigestible, increases the bulk of the faces, keeps them soft and makes them easy to expel.
One study has indicated that lacto-avo vegetarians consume twice as much and vagans four
times as much fibre as non-vegetarians. High fibre intake has been associated with decreased
risks of diseases of the colon, appendicits, cancer of the colon and rectum, hiatus hernia, piles
and varicose veins.
McCarrison, one of the greatest aurhoties on food, has outlined a perfect diet. According to him,
” a perfectly constituted diet is one in which the principal ingredients are milk, milk products, any
whole cereal grain or mixture of cereal grains, green leafy vegetables and fruits. These are the
protective foods. They make good the defects of other constituents of the diet, protect the body
against infection and disease of various kinds, and their use in sufficient quantity ensures
physical efficiency. “
Vegetarianism is thus a system based on scientific principles and has proved adequate for the
best nutrition free from the poisons and bacteria of diseased animals. It is the best diet for man’s
optimum, physical, mental and spiritual development.
Conjunction by the Word
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Since it is from creation that end, cause, and effect shall together
make one, so it is from creation that the heavens shall make one with
the church on the earth, but by means of the Word, when it is read by
man from a love of truth and good. For the Word was given by the Lord
to this end, that there might be a perpetual conjunction of the angels
of heaven with men on the earth, and a perpetual communication according
to conjunction. Without this medium there would be no conjunction or
communication with heaven on this earth. The conjunction and
communication are instantaneous, and for the reason that all things of
the Word in the sense of the letter are as effects, in which the cause
and the end exist together, and the effects, which are in the Word, are
called uses, their cause truths, and their ends goods; and the Divine
love, which is the Lord, unites these three together in the man who is
in an affection for uses from the Word.
How a man draws and calls forth from the Word in the letter the natural
sense, a spiritual angel the spiritual sense, and a celestial angel the
celestial sense, and this instantly, from which there is a communication
and a conjunction, shall be illustrated by comparisons; first by
something in the animal kingdom, afterward by something in the vegetable
kingdom, and finally by something in the mineral kingdom.
From the Animal Kingdom:–From the food, when it has been changed into
chyle, the vessels draw and call forth their blood, the fibers of the
nerves their fluid, and the substances that are the origins of fibers
their spirit, which is called the animal spirit; and this is done
through the vital heat, which in its essence is love. The vessels, the
fibers, and the substances which are their origins, are distinct from
each other, and yet they act as one throughout the body, and they act
together and on the instant.
From the Vegetable Kingdom:–The tree, with its trunk and branches,
leaves and fruits, stands upon its root, and from the soil where its
root is draws and calls forth its sap, a coarser sap for the trunk and
branches, a purer for the leaves, and a still purer and also nobler for
the fruits and for the seeds in them; and this is done by means of heat
from the sun. Here the branches, leaves, and fruit are distinct, and
yet they extract together and instantly and from the same soil foods of
such different purity and nobleness.
From the Mineral Kingdom:–In the bosom of the earth in certain places
there are minerals impregnated with gold, silver, copper, and iron.
From vapors stored up in the earth the gold attracts its element, silver
its element, copper and iron theirs, distinctly, together, and on the
instant, and this by means of some power of unknown heat.
As it is allowable to illustrate spiritual things by means of
comparisons drawn from natural things, these will serve to illustrate
how interior things, which are spiritual and celestial, and by which a
man of the church has communication and conjunction with the heavens,
can be drawn and called forth and extracted and eliminated from the Word
in its outmosts, that is, the sense of the letter. Comparisons can be
made with these, because all things in the three kingdoms of nature,
animal, vegetable, and mineral, correspond to the spiritual things that
are in the three heavens, as the food of the body with which a
comparison has been made, corresponds to the food of the soul, which is
knowledge, intelligence, and wisdom; a tree, with which also a
comparison has been made, corresponds to man, the tree to man himself,
the wood to his good, the leaves to his truths, and the fruits to his
uses; so, too, gold, silver, copper, and iron, correspond to goods and
truths, gold to celestial good, silver to spiritual truth, copper to
natural good, and iron to natural truth. Moreover, these things have
these significations in the Word. And what is wonderful, the purer are
contained in the grosser and are drawn from them, as the animal spirit
and the nerve fluid are contained in blood from which the original
substances and nerve fibers draw and extract their distinct portions.
So, again, fruits and leaves draw theirs from the gross fluid that is
brought up from the soil by the wood and its bark, and so on. Thus
comparatively, as has been said, the purer senses of the Word are drawn
and called forth from the sense of the letter. (A.E., n. 1084.)
Secrets of Food Combining
July 30, 2007 Posted by
The observance of rules of food combining is neither faddish nor eccentric. It is a simple,
scientifically -based system of selecting foods, from among different types, which are
compatible. This facilitates easy and efficient digestion and ensures after-meal comfort.
Digestion is not merely chemical or physical process, but also a physiological one. When food
enters the body, it undergoes several changes before it is broken down into its constituent parts
and assimilated. But no food can be assimilated by the system and used by various organs
unless it has first been digested and then absorbed in the digestive system known as alimentary
canal, while the residue, unfit for absorption is eliminated from the system.
The chemical part of digestion is accomplished by a series of juices and their enzymes. The
juices alternate between alkalies and acids, and their character is determined by the requirement
of the enzymes they contain. These enzymes remain active in suitable media of well defined
acid-alkaline ranges and are destroyed in unsuitable media.
For instance, the salivary amylase ( ptyalin ) or starch-splitting enzyme of the mouth is active
only in an alkaline media and is destroyed by a mild acid. The gastric enzyme, pepsin, which
initiates protein digestion, is active only in the acid medium and is destroyed by alkalies.
A noteworthy feature of the digestive secretions is that the body suits its fluid and enzymes to
the character of the food eaten. There are, however, severe limitations in this process. It is
possible to suit the juices to a particular food, however, complex it may be, but not to a variety of
foods taken together. It is the combining of many varieties and incompatible foods at a meal that
causes 90 per cent of digestive disorders.
There is a marked tendency to gastro-intestinal fermentation with certain combinations of foods.
There is no fermentation and digestion will be much more satisfactory when the foods
comprising a meal are of the same type. This generally means eating similar foods at one time in
order to accomplish the most complete digestion.
The most important rule for combining foods is to avoid mixing protein and carbohydrate
concentrated foods. Although every food contains some protein , those regarded as protein
concentrated foods demand the longest digestive time. They are held in the stomach for some
hours until the gastric juices has performed its task. This may vary from two-and-a-half to six
hours, depending upon the complexity of the protein in the food. If a protein food is mixed with
starch-concentrated or sugar-concentrated foods, it will usually result in fermentation. This may
lead to indigestion and gas in the stomach.
Animal-food proteins, such as meats, fish and cheese, require very high concentration of
hydrochloric acid. Their gastric digestin will be greatly inhibited by carbohydrate fermentation in
the stomach. This will produce more gas and increased discomfort. Eating meat, potatoes, bread
and sweets should, therefore, be especially avoided.
Protein foods are best digested when eaten with fresh vegetable salad. Primary protein foods
such as nuts, seeds and soyabeans also combine very well with acid fruits like oranges,
pineapples, grapefruit and lemons, and fairly well with sub-acid fruits, like grapes, pears, apples,
berries, apricots and peaches. These vegetables and fruits are rich natural sources of vitamin C
which aids protein digestion.
The second important rule for food combining is to avoid mixing proteins and fats at the same
meal. Fat in foods inhibits the secretion of gastric juice through the small wall. Thus when
fat-concentrated foods are taken with protein foods, gastric catabolism will decrease by the
degree of liquid concentration in the stomach. Fat will remain undigested in the stomach until
gastric juices complete their work on the complex protein molecule.
Although all primary protein foods contain high concentration of fat, such lipids will be held in
suspension, awaiting catabolism in the intestine , without impeding gastric action. Free fats like
oil, butter, and milk tend to coat the gastric mucoa, thereby inhibiting its effort to secrete gastric
juice. Fat surrounding fried foods is also regarded as free fat and it interferes with gastric
catabolism.
Another important rule for food combining is to avoid mixing carbohydrates and acid fruits in the
same meal. The starch-splitting enzyme ptyalin in the saliva plays an important role as the food
is chewed. It converts the complex starch molecules into simpler sugars. Ptyalin requires a
neutral or slightly alkaline medium for proper functioning and this is the normal condition of the
saliva in the mouth. However, when acid foods are taken, the action of ptyalin is halted. It is,
therefore, necessary to avoid acid fruits in the same meal as sweet fruits or starches. Thus
tomatoes should not be eaten with starches especially potatoes or bread.
Refined sugar products are also acidic, both in the mouth and in the bloodstream. The acidifying
of the saliva by sucrose is one of the main causes of tooth decay. It can also cause severe
damage to the digestion.
Food combining is designed to facilitate easier digestion. The chart in Table I, represents
diagramatically food combining rules in an easy-to-follow method. Accompanying this chart are
the lists of food in their correct classification.
In a nutshell, starches, fats, green vegetables and sugars may be eaten together as they require
either an alkaline or neutral medium for their digestion. Similarly, proteins, green vegetables and
acid fruits may be eaten together as they require an acid or neutral medium for their digestion.
But starches and proteins, fats and proteins and starches and acid fruits should not be eaten
together as a general rule, if the best results are required from the ingestion of the food eaten.
This in brief is the whole basis for successful food combination.
An important point to remember about meals is that the smaller the number of courses they
consist of, the better it will be. They should approximate to a one-course meal as much as
possible. Simple meals in every way are more conducive to health, than more elaborate ones,
no matter how well they may be combined.
A meal consisting of proteins,carbohydrates and fats may remain in the stomach for six to seven
hours before the stomach is emptied. If carbohydrates are eaten without proteins, they remain in
the stomach for a relatively short period. A fruit meal remains in the stomach for even shorter
time. It is advisable to eat these different foods at different meals - a fruit meal, a starch meal
and a protein meal. The ideal practice is a fruit meal for breakfast, a starch meal with salad and
non- starchy vegetables for lunch, and a protein meal with a salad and non-starchy vegetables
for dinner.
Table I
Food Combining Chart
Food Groups Proteins Fats Starches Vegetables Sweet Fruits Sub-acid Fruits Acid Fruits
Proteins Good Poor Poor Good Poor Fair Good
Fats Poor Good Fair Good Fair Fair Fair
Starches Poor Good Good Fair Fair Poor
Vegetables Good Good Good Good Poor Poor Poor
Sweet Fruits Poor Fair Poor Good Good Poor
Sub-acid Fruits Fair Fair Poor Good Good Good
Acid Fruits Good Poor Poor Poor Good Good
Proteins : Nuts, seeds, soyabeans, cheese, eggs, poultry* meat*, fish*, yogurt.
Fats : Oils, olive, butter, margarine.
Starches : Whole cereals, peas, beans, lentils.
Vegetables : Leafy green vegetables, sprouted seeds, cabbage cauliflower,brocoli, green peas,
celery, tomatoes, onions.
Sweet Fruits : Bananas, fits, custard apples, all-dried fruits, dates.
Sub-acid-fruits : Grapes, pears, apples, peaches, apricots, plums, fruits guavas, raspberries.
Acid fruits : Grapefruit, lemons, oranges, limes, pineapple, strawberries.
* Not recommended for good nutrition.
The Three Senses in the Word
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As there is a trine, one within another, in every last particular of the
Word, and this trine is like that of effect, cause, and end, it follows
that there are three senses in the Word, one within another, namely, a
natural, a spiritual, and a celestial; a natural for the world, a
spiritual for the heavens of the Lord’s spiritual kingdom, and a
celestial for the heavens of His celestial kingdom. (That the entire
heavens are divided into two kingdoms, the spiritual and the celestial,
may be seen in Heaven and Hell, n. 20-28.) Now as there is one sense
within another, a first which is the sense of the letter for the natural
world, a second which is the internal sense for the spiritual kingdom,
and a third which is the inmost for the celestial kingdom, it follows
that a natural man draws from it his sense, a spiritual angel his sense,
and a celestial angel his sense, thus everyone what is analogous to and
in agreement with his own essence and nature. This takes place whenever
a man who is led by the Lord is reading the Word.
But let this be illustrated by examples. When this commandment of the
Decalogue is read, “Thou shalt honor thy father and thy mother,” a man
in the world understands by “father and mother” a father and mother on
the earth, and also all who are or may be in the place of father or
mother; and by “honoring” he understands to hold such in honor. But an
angel of the spiritual kingdom understands by “father” the Divine good,
and by “mother” the Divine truth, and by “honoring” loving; while an
angel of the celestial kingdom understands by “father” the Lord, and by
“mother” heaven and the church, and by “honoring” doing.
When the fifth commandment of the Decalogue, “Thou shalt not steal,” is
read, by “stealing” a man understands stealing, defrauding, and taking
away under any pretense his neighbor’s goods. But an angel of the
spiritual kingdom by “stealing” understands depriving another of his
truths and goods by means of falsities and evils, while an angel of the
celestial kingdom by “not to steal” understands not to attribute to
himself the things that are the Lord’s, as the good of love and the
truth of faith; for thereby good becomes not good, and truth not truth,
because they are from men.
When the sixth commandment, “Thou shalt not commit adultery,” is read, a
man by “committing adultery” understands committing adultery and
whoredom, also thinking filthy thoughts, speaking lasciviously, and
doing obscene things. But an angel of the spiritual kingdom by
“committing adultery” understands falsifying the truths of the Word and
adulterating its goods; while an angel of the celestial kingdom by
“committing adultery” understands blaspheming against the Lord, heaven,
and the church.
When the seventh commandment, “Thou shalt not kill,” is read, by
“killing” a man understands hating and desiring revenge, even to murder.
But an angel of the spiritual kingdom by “killing” understands the
killing of a man’s soul by stumbling blocks to the life and by
reasonings, whereby a man is led into spiritual death, while an angel of
the celestial kingdom by “killing” understands seducing a man into
believing that there is no God and no heaven and no hell, for thus man’s
eternal life is destroyed.
When the eighth commandment, “Thou shalt not bear false witness,” is
read, a man by “false witness” understands lying and defamation. But an
angel of the spiritual kingdom by “false witness” understands asserting,
proving, and persuading that falsity is truth and evil is good, or on
the other hand that truth is falsity and good is evil, while an angel of
the celestial kingdom by “false witness” understands every falsity
against the Lord, and against heaven in favor of hell.
All this makes clear how a man draws and calls forth from the Word in
the letter a natural sense, a spiritual angel a spiritual sense, and a
celestial angel a celestial sense, much as the wood of a tree draws its
sap, the leaf its sap, and the fruit its sap, from the same soil. And
what is wonderful, this is done instantly, without the angel’s knowing
what the man thinks, or the man what the angel thinks, and yet their
thoughts are one by correspondences, as end, cause, and effect are one.
Moreover, ends are actually in the celestial kingdom, causes in the
spiritual kingdom, causes in the spiritual kingdom, and effects in the
natural world. (A.E., n. 1083.)
Amazing Power of Amino Acids
July 29, 2007 Posted by
In 1838, a Dutch chemist, G.J. Mulder, described a certain organic material as “unqestionably
the most important of all known substances in the organic kingdom. Without it, no life appears
possible on our planet. Through its means the chief phenomena of life are produced. ” This
complex nitrogen-bearing substance was called protein from the Greek word meaning ” take the
first place.” Protein in now a group name signifying the principal nitrogenous constituents of the
protoplasm of all plant and animal tissues.
Proteins are extremely complex organic compounds of the elements carbon, hydrogen, oxygen,
nitrogen, and,with some exceptions, sulphur. Most proteins also contain phosphorous, and some
specialised proteins contain iron, iodine, copper and other inorganic elements. The presence of
nitrogen distinguishes proteins from carbohydrates and fats.
Proteins are thus vital substances, which form important constituent of muscles, tissues, and the
blood. Proteins supply the building material for the body and make good the wear and tear of
tissues. Several substances concerned with vital life processes such as enzymes, which help in
digestion of food, are chiefly protein in nature.
There are several varieties of protein. Each type contains a specific number of “building blocks “
known as amino-acids. Before they can be absorbed by the body, all proteins must first be
broken down into amino-acids. When food stuffs are ingested, the nutrients and amino-acids do
not immediately diffuse into all the different tissues. There are a series of biochemical reactions
in the digestive tract which collect these proteins, break them down and then utilise them as
needed. Any interference with the normal digestive process causes in-complete protein digestion
resulting in gas, bloating etc.
There are about 22 amino acids needed for the normal functioning of the body. The body can
manufacture many amino acids if it has no adequate nitrogen source, but it cannot produce
certain others in sufficient amounts to meet its needs. The amino acids that the body cannot
synthesis is in adequate amounts are called essential or indispensable because they must be
supplied by the diet in proper proportions and amounts to meet the requirements for
maintenance of growth of tNon-essential or dispensable amino acids are those thatissue. the
body can synthesize in sufficient amounts to meet its needs if the total amount of nitrogen
supplied by protein is adequate. The essential and non-essential amino acids are listed in table
A.
TABLE A
Classification of Amino Acids with respect to their essentiality
Essential
Histidine*
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Theronine
Trypophan
Valine
Hydroxyproline
Proline
Serine
Tyrosine
Nonessential
Alanine
Arginine
Asparagine
Aspartic acid
Cysteine
Cystine
Glutamic acid
Glutamine
Glycine
*Histidine is required for infants but its essentiality for adults has not been clearly established.
It will be seen from this statement that nine amino acids are essential for maintenance of
nitrogen equilibrium in human bodies. The estimated requirements of essential amino acids for
infants, children and adults are given in Table B. Men in the older age group appear to differ in
their requirements. Studies seem to suggest an increase need for methionine and lysine for
them. Infants and children have proportionally greater demands for essential amino acids than
adults. In addition, infants require histidine as an essential amino acid.
Factors in addition to the age, sex and physiological condition of an individual influence the
requirements for specific amino acids. If total protein intake is low, small surpluses of certain
amino acids can increase the need for others. The non-essential amino acids in protein also
affect the quality of protein. For example, the amount of sulphur - containing essential amino
acid methionine required may be somewhat reduced if cystine, a sulphur-containing nonessential
amino acid,is supplied in the diet. Likewise, the presence in the diet of tyrosine, a
non-essential amino acid similar in structure to phenylalanine, may reduce the requirement for
phenylalanine.
Much research has been done on amino acids in recent times and this has paved the way for
dramatic treatment and cure of different problems by their judicious use. They are now dubbed
as ” the nutrients of the 80’s” and “medical foods”.
The various functions of the essential and frequently investigated non-essential amino acids,
their deficiency symptoms and their therapeutic uses are discussed below :
TRYPTOPHAN
Of all the essential amino acids , tryptophan is the one that is most investigated by nutrition
researchers. It is essential to blood clotting, digestive juices and the optic system. It induces
sleep and quietens the nervous system. It wards off signs of premature old age - cataracts of the
eyes, baldness, deterioration of sex glands and malformation of teeth enamel. It is also
necessary to the female reproductive organs and for proper utilisation of vitamin A by the body.
Major sources of this amino acids are nuts, and most vegetables. Lack of tryptophan causes
symptoms similar to those of vitamin A deficiency.
A number of scientists feel that it can be used as a safe and effective food remedy for insomnia
and pain. Under experimental conditions, tryptophan in doses of one gram or more has been
shown to be most effective for persons who suffer from mild insomnia and for those who take a
long time to fall asleep. Tryptophan may also be a natural painkiller. Researches at Temple
University in Philadelphia have indicated that it worked without causing the side effects
associated with other anesthesia or analgesics.
Tryptophan as a food medicine should be taken between meals with a low protein food such as
fruit juice or bread . One to three grams a day seems to be the range favoured by most
researchers.
METHIONINE
This is a vital sulphur -bearing compound which helps dissolve cholesterol and assimilates fat. It
is required by haemoglobin, the pancreas , the lymph and the spleen. It is necessary to maintain
normal body weight and also helps maintain the proper nitrogen balance in the body. Rich
sources of methionine are Brazil nut, Hazal nut, and other nuts. It is also found in Brussel
sprouts, cabbage, cauliflower, pineapples and apples. Its deficiency can lead to chronic
rheumatic fever in children, hardening of the liver (cirrhosis) and nephritis of the kidneys. Studies
show that methionine and chorine prevent tumours and proliferation.
LYSINE
Lysine inhibits viruses. Its use along with vitamin C, zinc and vitamin A helps eliminate virus
infections. Vitamin C protects this amino acid while in the body so that lysine plus vitamin C has
a much stronger anti-virus effect than if either is used seperately. Lysine also influences the
female reproductive cycle. Lack of adequate lysine in the diet may cause headaches, dizziness,
nausea and incipient anaemia. The main sources of this amino acid are most kinds of nuts,
seeds, vegetables and sub-acid fruits. Lysine upsets in the body have also been associated with
pneumonia, nephrosis and acidosis as well as malnutrition and rickets in children.
It is considered a natural remedy for cold, sores, shingles and genital herpes. In a study
published in 1983, a group of researchers polled over 1,500 people whose daily intake of lysine
was over 900 mg. 88 per cent said that lysine seemed to reduce the severity of their attacks of
herpes virus and accelerated the healing time. These results have, however, been disputes by
some scientists.
VALINE
Valine is an essential body growth factor, particularly for mammary glands and ovaries. Valine is
directly linked with the nervous system. It is essential for the prevention of nervous and digestive
disorders. Major sources are almonds, apples and most vegetables. Lack of this amino acid
makes a person sensitive to touch and sound.
ISOLEUCINE
This amino acid is essential for maintaining the nitrogen balance vital to all body functions. It
also regulates metabolism of the thymus, spleen and pituitary glands. Rich sources are
sunflower seeds, all nuts, except cashew nuts, avacados and olives.
LEUCINE
It is the compliment of isoleucine, with a similar chemical composition although in different
arrangement. Its functions and sources are also similar.
PHENYLALANINE
This is essential to the production of hormone adrenalie ; to the production of the thyroid
secretion and the hair and skin pigment, melanin. It is effective in weight control because of its
effect on the thyroid. Its use before meals suppresses the appetite substantially. Patients taking
half a teaspoon of the powder 30 minutes before each meal, lose from a quarter to half a pound
a day. It is alsoessential for the efficient functioning of kidneys and bladder. Major source are
nuts, seeds, carrots, parsley and tomatoes. An important recently discovered therapeutic use of
phenylalanine is its ability to overcome most conditions of lethargy through stimulation of
adrenaline.
THREONINE
This amino acid is found in various types of milk and is a major constituent in cow’s milk. Other
sources are nuts, seeds, carrots and green vegetables. Without threonine, a child’s development
will be incomplete and there will be malfunctioning of the brain. This amino acid has a powerful
anti-convulsive effect.
HISTIDINE
This helps tissue growth and repair. It is active in producing normal blood supply. It is also vital
to the formation of glycogen in the liver. It is found in the root vegetables and all green
vegetables. Studies indicate that the free form of histidine in the blood is low in cases of
rheumatoid arthritis and if taken orally, may possibly depress the symptoms of this ailment. Oral
histidine has , however, a tendency to stimulate hydrochloric acid secretion in the stomach and
persons who are susceptible to an overabundance of acid and also those who have ulcers
should avoid taking pure histidine. Orthopaedic and joint pains are caused by lack of histidine.
ARGININE
This is called the ” fatherhood ” amino acid as it comprises 80 per cent of all male reproductive
cells. It is essential for normal growth. Serious lack of this amino acid reduces the sex instinct
causing impotence. It is found in most vegetables, especially, green and root vegetables.
CYSTINE
It provides resistance by building up white-cell activity. It is an indispensable amino acid. It is one
of the mainstays of health as it is essential for the proper formation of skin and helps one
recover from surgery. It promotes the formation of carolene which helps hair growth. It is used in
the treatment of skin diseases, for low white blood-cells counts and for some cases of anaemia.
TYROSINE
This can be called an anti-stress amino acid. Dr. Richard Wurtman who recently conducted
experiments on the use of this amino acid says : ” Supplemented tyrosine may be useful
therapeutically in persons exposed chronically to stress. “
Tyrosine is also beneficial for depression, nervousness, irritability and despondency. Research
has established this amino acid to be effective in the management and control of depression in
conjunction with glutamine, tryptophan, niacin and vitamin B6. It is also helpful in the treatment
of allergies and high blood pressure.
Although individual nee may vary, Dr. Wurtman considers 100 mg. per kilogram of body weight
per day an optional dose. This works out to about 5.4 grams of tyrosine a day for a person
weighing 120 pounds. The supplement may be divided into three separate doses each day.
When tyrosine is taken, a supplement of valine, another essential amino acid should not be
taken as valine may block tyrosine’s entry to the brain.
GLUTAMINE
This little known non-essential amino acid known as ” sobriety nutrient ” . It is considered
beneficial in the treatment of alcoholism. According to Roger J. Williams , a world-known
nutritionist, glutamine reduces the usually irresistible craving for alcohol that recovering drinkers
almost inevitably encounter.
CYSTEINE
There is some evidence that cysteine ( not to be confused with cystine) has certain therapeutic
value as a nutritional supplement. Dr. H. Ghadimi, chairman of the nutrition committee at Nassau
country, ( New York) medical centre uses cysteine supplements to treat his patients suffering
from obesity. He considers that there is link between obesity and over-production of insulin and
that cysteine supplements taken along with vitamin C at the end of the meals somehow
neutralises some of the excess insulin, which is responsible for fat production. He regards this
amino acid as ‘ anti-cancer and anti-ageing’ and claims that like vitamin C, cysteine protects the
body from damage by oxidants.
When one or more of the essential amino acids are left out of the diet, symptoms similar to those
of vitamin deficiencies may be experienced such as low blood pressure, anaemia, poor muscle
tone, slow heaing of wounds, loss of weight, poor resistance to infections and bloodshot eyes.
Children who do not get the required amounts of amino acids in their daily diet suffer from
stunted growth and permanent damage to the glands. On the other hand, those getting the full
quota of amino acids in their diet will be rewarded with vigor, vitality and long life. The best food
proteins with all the essential amino acids are found in almonds, cheese and eggs.
Amino acids are being increasingly and successfully used in the treatment of several diseases,
such as stomach ulcers, burns, kidney diseases and liver diseases. It has also been observed
that the diseases of old age can be largely prevented if elderly persons obtain the proper food
supplements of amino acids , vitamins and minerals. Amino acids are needed at every stage
from infancy to old age - to repair worn out tissues and to create new ones.
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"How to be live to a Hundred"
- About Us (2)
- ALLERGIES (7)
- ARTHRITIS (4)
- Blogroll (1)
- BREATHING AND RESPIRATORY (7)
- CANCER (10)
- COMMON INFECTIONS (32)
- DISEASES OF KIDNEY (7)
- HORMONE RELATED DISEASES (9)
- Introduction to Health (3)
- Motivational Story (2)
- REMEDIES FOR PAIN (13)
- SURGERY (7)
- THE SKIN (15)
- Ultimate EnerGI (8)
- Ultimate EnerGI within You (107)
- Ultimate Nature Cure (110)
- Ultimate Spiritual Life (18)
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