Dear QEcara, It is obvious that you have not read the quality information found at the link I supplied: http://www.beyondveg.com/billings-t/comp-anat/comp-anat-1a.shtml
I suggest you read it all, as you seem to have taken the vege psuedo science to heart. All your questions will be answered: " I mean, if that doesn't make sense to you, consider our intestinal track. IT's way too long to pass things like meat along in a timely fashion." Our intestinal tract is shorter comparatively to nearly all other primates, even the omnivores among them. Its length and form places us directly in the meat and fruit eating box. "Meat is rotting in our body, i.e. powerful, overwhelming, legendary flatuleance is the result of it." Our GI tract regulates the passage of different types of food. Poor value food, grains, legumes, nuts, vegetables and so on, which are up to about 80% digestible, are passed though quickly. High value foods like meat, which are over 90% digestible, are passed through more slowly. Flatulence is the result of an abnormal population of bacteria in the colon. "Most people cannot digest meats properly. They don't reap the negatives till they go past 30 years old. Youth compensates for many an ill. The meat problem shows up later in life." Meat is one of the easiest of foods to digest. Problems with HCL production (too little) probably comes about because of the processed crap we eat, or from not eating meat. Consider this: Some of the physiological evidence that humans are adapted to a diet that includes substantial animal products (fauna; i.e., we are faunivores) is: Heme iron receptor sites. Our intestines contain receptor sites specifically for the absorption of heme iron, which is found in nutritionally significant quantities only in animal foods. This is strong evidence of evolutionary physiological adaptation to animal foods in the human diet. B-12 considerations. Humans need vitamin B-12, but all current evidence suggests that plant foods were not a reliable, year-round source during human evolution. Geophagy and coprophagy are not plausible sources, leaving animal foods (including insects) as the sole reliable, plausible source. Taurine synthesis. Relative efficiency of synthesis: the synthesis of taurine is much less efficient in humans than in herbivorous animals. Beta-carotene to vitamin A conversion. Relative efficiency of conversion: the conversion of beta-carotene to vitamin A is much less efficient in humans than in herbivorous animals. Sufficiency and balance of EFAs. Common, staple plant foods generally do not contain the right "balance" of EFAs, and production of EPA, DHA from plant source fats may be inefficient. It's hard to understand why--if humans really are natural vegans--the "optimal" balance of EFAs is apparently so difficult to achieve with plant foods. Bioavailability issues. Relative efficiency of digestion/bioavailability: Although animal foods are generally easier for any mammal to digest than plant foods for structural reasons (e.g., cell wall considerations), the fact that many staple plant foods contain high levels of factors that inhibit the human digestive process suggests a long evolutionary dependence on animal foods as major nutrient sources. Examples of the relative bioavailability are as follows. Iron in animal foods is more bioavailable than in plant foods. Zinc is more bioavailable in animal foods than in plant foods. Animal protein is digested more efficiently than plant protein. Analysis of bitter taste thresholds by Glendinning [1994] shows that the human bitter taste threshold is in the same range as faunivores. Taken individually, many of the above points are equivocal. When considered collectively, however, they strongly point to animal foods having an important role in the human diet during evolution. Also, two important hypotheses relating diet and evolution were discussed here: The incidence of hereditary hemochromatosis, a relatively common (in certain populations) "iron overload" disease, may be an example of a partial genetic adaptation that promotes survival in the high-carbohydrate, lower-animal-food diets of agriculture, by increasing iron absorption. The carnivore-connection hypothesis of Miller and Colagiuri explains the high incidence of NIDDM in former (and only recently Westernized) hunter-gatherer populations as being due to insulin resistance; i.e., their insulin resistance level has not yet begun to adapt to the high-carbohydrate diets of agriculture. Specific concerns for fruitarians. Additionally, specific hypotheses regarding fruitarianism were presented: Heightened B-12 risk. Strict fruitarianism might accelerate vitamin B-12 deficiency by decreasing production of gastric acid. This may be a low-risk issue as it is very rare for anyone to strictly follow a fruitarian diet long-term; i.e., "cheating" and binge-eating are common on the diet. Low zinc and feelings of "euphoria." Zinc deficiency is a plausible potential explanation for the "euphoric" mental feeling reported by some fruitarians (also an explanation for the loss of libido reported by some). Diabetes-like symptoms. The carnivore-connection hypothesis of Miller and Colagiuri might explain the high incidence of diabetes-like symptoms among fruitarians, and the extremely high failure rate among those who try the diet. It seems plausible, given the predominant picture presented by the anecdotal record, that most people are not genetically adapted to a diet in which (approximately) 75+% of calories come from sugar, a simple carbohydrate that requires insulin for metabolism. Regards Ivan. PS further discussion should perhaps be moved to the of topic list. -----Original Message----- From: [email protected] [mailto:[email protected]] Sent: Friday, 16 August 2002 6:39 a.m. To: [email protected] Subject: Re: CS>Brewer's yeast and insects yeah but SILVER????? UMMM, I don't know where you guys are..what makes everyone so down right combative but let's look at how many grinders we have. Yes, for the most part, comparatively speaking, out teeth are grinders...they are flat comparatively speaking. Look at a cat's teeth or a dogs and you'll get the idea. I mean, people...as Rodney King said, "Can't we all just get along?" I mean, if that doesn't make sense to you, consider our intestinal track. IT's way too long to pass things like meat along in a timely fashion. Meat is rotting in our body, i.e. powerful, overwhelming, legendary flatuleance is the result of it. But stomach acid tells the story best. Most people cannot digest meats properly. They don't reap the negatives till they go past 30 years old. Youth compensates for many an ill. The meat problem shows up later in life. Relax. It must be very hot and sticky where y'all live. Let's lighten up and try and do some good here. Must be all that sickness, mixed with heat and probably old age? Take a chill pill. -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
