More Reasons to Stop Eating Animal Proteins

A pair of recent studies have identified potential health problems related to the consumption of processed meats, including breast cancer and Chronic obstructive pulmonary disease (COPD).

The consumption of red and processed meats was linked to a higher incidence of breast cancer, a connection that was particularly strong among postmenopausal women.

One explanation may be the acidic compounds produced when meat is grilled, such as heterocyclic amines and polycyclic aromatic hydrocarbons, that have been shown to promote tumor growth.

Another study of more than 7,000 patients -- most of them seniors -- showed that cured, processed meats like ham, bacon and sausage were connected to lower lung functioning and a much higher risk for COPD, even taking into account numerous dietary and other risk factors.

Patients who consumed the most processed meats often ate fewer alkalizing fruits and vegetables than others did as well, which may have compounded the problem.

Dr. Young has suggested that the acids from animal proteins such as nitric, uric, sulphuric and phosphuric acid may be the primary cause of cancerous tissue. When acids from animal proteins penetrate the cell they spoil the cell causing the body to go into a protective mode.

One of the ways in which the body protects itself from acidic cells is to encapsulate these spoiled or cancerous cells with fibrin nets which then forms the tumor. The tumor becomes the solution to protect healthy cells and tisses from spoiling from acidic cells and tissues.

References:

American Journal of Respiratory and Critical Care Medicine, Vol. 175, No. 8, April 15, 2007: 798-804

British Journal of Cancer, Vol. 96, No. &, April 10,
2007: 1139-1146 (Free Full-Text Study)

Reuters April 16, 2007