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How Devitalized Grains Increase Certain Fatal Diseases
Without alarming you unduly, allow me to cite some relevant facts and figures about the unholy relationship between devitalized grains and the increase in certain deadly diseases. Dr. Haven Emerson of Columbia University points out that since grains were first ground (that is, since proteins, minerals and vitamins were removed from wheat), diabetes increased by 1150%! Corresponding increases were also noted in heart disease, kidney disease and cancer. High blood pressure has increased by 250% over the past ten years. Anemia and appendicitis also increased at an appalling rate. These are diseases totally unknown among primitive peoples who use only unmilled cereals rich in all the vitamins of the B complex group. Even among the Latter-day Saints (Mormons) of our own country, to whom we learns to adhere to wholesome and wholesome diets, there are far fewer deaths from these serious deficiency diseases than among a similar group of people elsewhere in the country as a whole. There is good scientific reason to believe that too much starch in the diet helps build up these unwanted deposits of cholesterol in the arteries, causing them to harden and become brittle to the point
where a rupture results in a fatal heart attack or brain hemorrhage.
Heavy starch eaters are also more susceptible to sinus and respiratory infections than those who limit their carbohydrate intake to the sugars and starches found in natural foods (fruits, vegetables, milk, and whole foods) and build their meals around high protein. Many people who attend my lectures have told me that all their asthma symptoms disappeared after eliminating white sugar from their diets, replacing honey and fruit juices as sweeteners. A woman, whose life had been made miserable for years by one sinus attack after another, experienced complete relief from this painful infection after eliminating all artificial carbohydrates from her diet. You couldn’t bribe that woman to go back to eating white bread, white rice, macaroni, or white sugar. She also noticed that since she avoided white bread, her long-standing affliction of heartburn after a meal was gone.
Constipation, a common symptom of digestive disorders, is another universal ailment that can be directly attributed to high starch eating habits. The same applies to gas in the intestines and belching, which are uncomfortable manifestations of the fermentation of undigested starches in the digestive tract. Cancer, a dreaded word at any age and especially after forty, has most certainly been linked to an overconsumption of carbohydrates. Chronic irritations and other causes of cancer are less likely to cause tumultuous malignancies if the body is not oversupplied with carbohydrate foods. This was proven several years ago at the McArdle Memorial for Cancer Research Laboratory at the University of Wisconsin and Michael Reese Hospital in Chicago. A yellow chemical called benzpyrene, known to cause skin cancer, was tested on 100 lab animals. Seventy-two of them developed cancer within six months – and those 72 were those who had deliberately been given 40% more calories (from starches) than needed for good nutrition. The diets given to other animals, which were found to be highly cancer resistant, contained a full quota of protein foods, but totaled just over half the calories in the high-starch diets given to animals developing cancer. The same experiment was repeated several times – and always with the same results: the group of animals receiving the least carbohydrates developed the least cancers.
This does not mean, however, that everyone with cancer can cure themselves by reducing the amount of starchy foods in their diet. Unfortunately, it doesn’t work that way yet. But the takeaway message from this research is that limiting the amount of starchy foods in the diet is a possible insurance against the development of cancer. Here is the scientific reasoning behind the results of this cancer research: Biologists have good reason to believe that cancer begins with the formation of a single abnormal cell because it lacks normal proteins, or because of a disruption of hormonal balance, as well as other reasons. not yet fully explored. During the so-called “critical” period of cancer development (which immediately precedes the stage at which the disease can be detected by the patient or the doctor), cancer cells must compete with normal cells in the body for food. If there is only enough food for normal cells, cancer cells will starve.
Indeed, at the beginning of the critical period, cancer cells have not yet had time to establish their own direct blood supply, as they do during the terminal or progressive period. Since they cannot receive nourishment directly from their own blood supply, cancer cells must compete with healthy cells for nourishment present in the fluids brought to the tissues by the bloodstream. At this stage of cancer, normal cells have a better chance of survival because they are still the most vigorous cells. The growth needs of abnormal or cancerous cells are quite different from those of healthy cells. For this reason, whatever food is present will be absorbed immediately by the normal cells of the body, leaving the cancer cells to starve because there is no surplus food for them or to thrive because the body has taken in more food than needed.
If there is no excess food, the cancer cells must starve and die. But if there is an overabundance of body sugars in tissue fluids, derived from too much starch in the diet, cancer cells are assured of all the nourishment they need to grow and thrive. And so the abnormal growth progresses to its third and final stage. Cancer is known to be more prevalent in people whose diets are high in carbohydrates. Among the Navajo and Hopi Indians of our Southwest, only 36 cases of cancer have been observed out of 30,000 patients admitted to hospitals. Yet, among the same number of white people, about 1,800 cases of cancer would have been discovered. Why should these Indians have such a strong resistance to cancer? Diet seems to be the answer. These tribes do not eat too much. In fact, their diet would seem extremely inadequate to us. Additionally, the Navajo and Hopi Indians are protein eaters, consuming very few carbohydrates. Draw your own conclusions. I have chosen these ailments and diseases – heart trouble, hardening of the arteries, respiratory infections, constipation, indigestion and cancer – because they are usually associated with the over forty age group. I need not emphasize that all of these diseases and conditions are destructive and deadly in one way or another. Even those not generally considered “fatal” can destroy your hold on youth, reducing your physical vitality and mental alertness almost to the point of extinction.
It would be quite tragic if you had to rely on white breads, refined sugar, macaroni, rice, and rich desserts to keep from starving. In this case, no one could blame you for filling your stomach with these potentially dangerous foods. But deliberately destroying your youth and shortening your life through a learned habit of starch and sugar, after learning all the facts about these sabotaging foods, is one way to prove that you want to age prematurely and don’t care about what happens to your precious body. Are the taste pleasures you get from these starchy foods worth the high cost to you in terms of health and beauty? Therefore, think about your eating habits.
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