DEFENSE OFFICE OF PROTEINS AND MEAT
Hi guys your discussion is very interesting because it shows clearly how the fury against meat and protein is rooted in our agricultural society . I would like to speak on the subject of the acid / alkaline body of uric acid and thus also meets privately with Daniela that I shall equally perplexing, while referring a deeper analysis of the problem to the next issue of Olympian's due out in March. And 'no doubt that proteins increase the acidity of the body as well as rebalance the vegetables. No one supports the meat diet - water in vogue in the year 60, the body needs but also moderate amounts of sugar and a few at a time so you can digest properly. The animal homo is in fact just as they are carnivorous feline carnivore but is - or fruit-eating hunter - wallet if you prefer. As the bear so to speak. And it is the balance between meat and vegetables, which derives the greatest benefit. The fruit deserves a separate discussion because it is not a natural food but domesticated agriculture and therefore we create some problems. The fructose in fruit is rich in triglycerides fact is transformed with more ease of glucose with equal ease and leads to the formation of AGEs. The fruit is the berry of our ancestors (think blackberries or raspberries at first and then the apples or oranges, are not exactly the same thing) is a berry domesticated to make it more voluminous with a glycemic load and energy (especially fructose), much greater. E '- we would say today - genetically modified (GMO's have been around for 10,000 years, guys!) For the demands of agricultural work, anaerobic - aerobic lactate and arduous. Certainly, compared to cereals fruit has a load power and lower blood sugar, contains vitamins, fiber and minerals abundant and especially gluten and does not convey anti-nutrient, no small feat given the prevalence of diabetes and celiac disease epidemic, but it is preferable not to abuse it. With regard to meat in relation to uric acid and gout should be said first that hyperuricemia is a condition closely related to gout. Suffer from the man and the great apes for a genetic alteration that does not allow the complete dissolution of the same uric acid. But many people with high uric acid levels do not develop gout as well as many gout have normal uric acid levels. Among other things, vegetarians suffer from gout ( Srivastava and Gaur, 2005 ). Acid uric acid is the non-enzymatic glycation end product of purine from ribose-5-phosphate, and then correlated to glucose metabolism which is part of the Maillard reaction, the formation of irreversible bonds between sugars and proteins that damage beyond repair tissues. No accident that hyperuricemia is closely related to obesity, hypertension, hyperlipidemia and cardiovascular disease ( Nakanishi et al, 2008 ) in a word to insulin resistance and thereby to the Metabolic Syndrome. Even the official medical doctrine also should include among the risk factors for foods high in purines should admit that the diet apurinic gives poor results in the pathology hyperuricemia. Today goes especially for the reduction of sugars particularly fructose, sorbitol, xylitol and which are just sugar and fruit for the elimination of alcohol. As you can see the conversation always comes back to the disastrous consequences of the Diet Agricola, the sugars are in excess - not certain proteins - responsible for 90 percent and more of the diseases of mankind. Besides, how can you think that meat is harmful for the animal - that man has evolved for 2.5 million years just as a predator? In conclusion, although not assume it is understandable that a young body apparently not affected by chronic damage to power ipercarboidrata because such damages are mostly asymptomatic and slow to emerge. Initially, the body can dab it but over time and with the onset of insulin resistance, these diseases take the field and show. Often it is too late to remedy it.
Greetings to all, John
Hi guys your discussion is very interesting because it shows clearly how the fury against meat and protein is rooted in our agricultural society . I would like to speak on the subject of the acid / alkaline body of uric acid and thus also meets privately with Daniela that I shall equally perplexing, while referring a deeper analysis of the problem to the next issue of Olympian's due out in March. And 'no doubt that proteins increase the acidity of the body as well as rebalance the vegetables. No one supports the meat diet - water in vogue in the year 60, the body needs but also moderate amounts of sugar and a few at a time so you can digest properly. The animal homo is in fact just as they are carnivorous feline carnivore but is - or fruit-eating hunter - wallet if you prefer. As the bear so to speak. And it is the balance between meat and vegetables, which derives the greatest benefit. The fruit deserves a separate discussion because it is not a natural food but domesticated agriculture and therefore we create some problems. The fructose in fruit is rich in triglycerides fact is transformed with more ease of glucose with equal ease and leads to the formation of AGEs. The fruit is the berry of our ancestors (think blackberries or raspberries at first and then the apples or oranges, are not exactly the same thing) is a berry domesticated to make it more voluminous with a glycemic load and energy (especially fructose), much greater. E '- we would say today - genetically modified (GMO's have been around for 10,000 years, guys!) For the demands of agricultural work, anaerobic - aerobic lactate and arduous. Certainly, compared to cereals fruit has a load power and lower blood sugar, contains vitamins, fiber and minerals abundant and especially gluten and does not convey anti-nutrient, no small feat given the prevalence of diabetes and celiac disease epidemic, but it is preferable not to abuse it. With regard to meat in relation to uric acid and gout should be said first that hyperuricemia is a condition closely related to gout. Suffer from the man and the great apes for a genetic alteration that does not allow the complete dissolution of the same uric acid. But many people with high uric acid levels do not develop gout as well as many gout have normal uric acid levels. Among other things, vegetarians suffer from gout ( Srivastava and Gaur, 2005 ). Acid uric acid is the non-enzymatic glycation end product of purine from ribose-5-phosphate, and then correlated to glucose metabolism which is part of the Maillard reaction, the formation of irreversible bonds between sugars and proteins that damage beyond repair tissues. No accident that hyperuricemia is closely related to obesity, hypertension, hyperlipidemia and cardiovascular disease ( Nakanishi et al, 2008 ) in a word to insulin resistance and thereby to the Metabolic Syndrome. Even the official medical doctrine also should include among the risk factors for foods high in purines should admit that the diet apurinic gives poor results in the pathology hyperuricemia. Today goes especially for the reduction of sugars particularly fructose, sorbitol, xylitol and which are just sugar and fruit for the elimination of alcohol. As you can see the conversation always comes back to the disastrous consequences of the Diet Agricola, the sugars are in excess - not certain proteins - responsible for 90 percent and more of the diseases of mankind. Besides, how can you think that meat is harmful for the animal - that man has evolved for 2.5 million years just as a predator? In conclusion, although not assume it is understandable that a young body apparently not affected by chronic damage to power ipercarboidrata because such damages are mostly asymptomatic and slow to emerge. Initially, the body can dab it but over time and with the onset of insulin resistance, these diseases take the field and show. Often it is too late to remedy it.
Greetings to all, John
