JL,
thanks for the comment.
I find your arguments always very interesting (read some posts in the
archive). Many things you say fit very nicely into my experience.
>I would like to comment on the question.
>>We need to eat meat as one of the many different protein (with protein I
>>refer to all foods high in protein like nut, avos, seeds, meat, seafood,
>>insects etc. if there is an other expression for this in the list let me
>>know I have not deciphered all acronyms).
>There is no other expression for this on this list, but I find that term
>inappropriate. As I have remarked in a earlier post, olive have less protein
>than bananas, and avocados have less protein than artichoke and cauliflower.
The categorizing of food into carbs, proteins and fats is very often not
specific enough. And further more, the category fat is not used
expressively in "traditional" instincto. I realized in the last one and
half years that different fats play an essential role. Before this time did
not regard fat that much. Probably due to the fat that I ate lots of nuts,
which mostly contain more fat than protein. And also fat can be stored long
term so a deficiency takes time to develop if you come form a high fat
cooked diet.
I always prefer fatty meat for lean meat sometimes 90% fat 10% lean meat.
My guess is I like to eat eggs very much because they contain a substantial
amount of fats besides protein.
>>The closer proteins are to our own genetic makeup the higher the risk of
>>miss digested proteins or amino acid chains to fool the immune system
>>opening the door for health problems including cancer.
>I don't know much about the connection between protein and cancer, but at
>least as far as other aspects of health are concerned, one of the most "dangerous"
>proteins is wheat protein, which is obviously far from our genetic makeup.
I think here are two different mechanism of importance.
1) The wheat gluten is very different from our body protein and the immune
system can recognize it easily. But eating several meals a day containing
wheat just overworks the immune system which falls in tolerance and stops
fighting. (If I am mistaken correct me but this is the way I understood the
theory presented by Burger.)
2) Meat protein is naturally occurring and larger amino acids may have been
present in our body due to occasional misdigestion. As long as those cases
are rare, no problem. But overeating domesticated meat everyday for month
or years, and those are the cases tumors showed up, also leads to an
tolerance of the immune system. So foreign amino acid chains are not
transported out of the body but stored which might cause cancer. The
tolerance might be reached even easier because of similarity to body
protein. That is way I understood Burger.
>In addition, there are many other causes of cancer, like exposure to
>chemicals, lack of antioxidants, lack of fibre, etc.
There also may be some synergistic effects. An already labored immune
system can not eliminate other toxins.
>Other remark: do lions have a high incidence of cancer? Same question for
>hunter-gathere populations?
I don't have any data but some reasoning.
Lions staple food is meat, as far as I know mostly organ meat,
(protein/fat ratio may be important as Kirt pointed out). They have to hunt
for it hence spending energy and will do so only if they need the meat. The
meat is wild and instinctive regulation seems to work. Even though
overeating might occur the immune system might be able to eliminate toxins
properly (lions don't live in cities pristine habitats are no artificial
chemicals etc.). Lions in captivity might be more prone to cancer. I don't no.
Hunter gatherer populations eat lost of different foods and different
meats, again preferable organ meats (Ward interview). Even Eskimos have a
highly variable diet even though 90+% AF. The have prolonged famine kind of
periods. The heavily rely on fats rather than on protein. (From an
interesting German publication called "Eskimo Nutrition" by Abs, from 1956,
scrutinizing data from the beginning of the century from Eskimos with
little influence from the western culture. The publication does not say
anything about cancer).
>>Overeating raw meat might even be more dangerous than eating moderate
>>cooked meat because molecules are bigger (breaking down of proteins during
>>cooking) and hence may be even similar to our own protein.
>But aged meat is pre-digested. And the largest molecules are not absorbed (I
>think).
Maybe that is one way old meat taste better than fresh one. We just adapted
to aged meat, so fresh meat is prone to cause trouble. Than cooked meat
would not be all that bad, but unfortunately in cooking new substances are
created that might be even worse (and raw just tastes better).
I think the theory of the intestinal barrier which lets enter only useful
substance into the blood stream does not apply otherwise intox would not be
possible. How big molecules can I absorbed I don't know but who says
"small" amino acid chains are not dangerous? BTW, cow's mild causing
childhood diabetes by auto immune reactions seems to be more or less
established in the scientific community (anybody detailed information about
that?). So, if big enough cows milk protein parts can pass the intestines
to make trouble why not meat protein parts?
>>The article has a list of about 20 symptoms for protein over load including
>>loss of no luscious phase eating protein, wild game smelling like beast of
>>prey , stiffness, fast growing finger nails, more body hair, callosity,
>>weight loss, ...... tumors, bleedings.
>I don't see what's wrong with having fast growing finger nails. On the contrary,
>if finger nails stop growing, then probably something's wrong (in my opinion).
I did not mean fingernails stop to grow. The growing speed is just
regulated by the body according to the usage of fingers, so cutting becomes
not necessary.
>I haven't noticed any weight loss or bleedings or other effects, although my
>consumption of animal food has been around 33% (by calories) these last 6
>months.
I also go pretty high in RAF and can not see any bleeding. Even after a cut
bleeding is very light if any and stops very quickly.
Considering Kirts answer and yours it seems the cancer thing might be a
problem if:
overeating lean meats regularly, eating one kind of meat (other animal
foods seem to be repulsive), and not not keeping the proper protein/fat
balance.
I think as long as different wild meats are very attractive, taste
delicious and have a defined stop there is no danger of protein overload.
Never wanted to ruin the pleasure of RAF eating for anybody.
Mike
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