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PROTEINThis has to be the most asked question of all. It’s another great example of how brainwashed we all are. Protein is made from amino acids and almost EVERYTHING in nature has amino acids. The largest animals on the planet don’t eat meat. Where do they get all that muscle?

What do elephants, rhinoceros, buffalo, cows and horses eat? Leaves and fruit. They are vegetarians. If there was no protein in grass and leaves horses would not exist. Pound for pound, molecule for molecule there is more nutrition, more protein, more healing power and life force in plants, leaves, fruit and vegetables and seeds than anything else.

Primary Protein- First source, nitrogen from plants and human cells recognize it to use as a building block.

Secondary Protein- Animal eats plants and builds muscle, and then we eat it. Not what cells recognize.

The largest, strongest animals on earth eat berries, plants and nuts!

Dave Scott (born January 4, 1954) is a U.S.triathlete and the first six-time Ironman Triathon World Champion. He won the Ironman Triathlon in Hawaii six times in 1980, 1982, 1983, 1984, 1986, and 1987. During the period in which he won all six of his Hawaiian triathlons Dave Scott followed a strict vegetarian (vegan) diet.

“It is my view that the vegetarian manner of living by its purely physical effect of the human temperament and intellect would

most beneficially influence the lot of mankind.”Albert Einstein.

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Awareness is needed before we can achieve any real change. This module will introduce you to what you are putting in and on your body. You will learn about cancer and diabetes, GMO foods, artificial colours and sweeteners, chemical preservatives, gelatin, MSG, hydrogenated oils, proteins, supplements and the low down on smoking and alcohol.

WEEK 1: AWARENESS

MEATIs eating meat bad for you? There is no longer any doubt about the fact that eating meat is bad for your health. The list of diseases known to be associated with meat/animal flesh, which are common among meat eaters, looks like the index of a medical textbook.

Anemia, appendicitis, arthritis, breast cancer, cancer of the colon, cancer of the prostate, constipation, diabetes, gall stones, gout, high blood pressure, indigestion, obesity, piles, strokes and varicose veins are just some of the well known disorders which are far more likely to affect meat eaters than vegetarians.

Avoiding meat is one of the best and simplest ways to cut down your fat consumption.

Add to those hazards the fact that if you eat meat you are consuming large amounts of hormones, antibiotics, steroids, drugs and other chemicals preservatives that have been fed to the animals before they were killed and you can see the extent of the danger.

No one knows precisely what effect eating the hormones in meat is likely to have on your health. But the risk is there and I think it’s a big one. Some farmers use tranquillizers to keep animals calm. Others routinely use antibiotics so that their animals do not develop infections. When you eat meat you are, inevitably, eating those drugs.

The healthiness of a vegetarian diet is perhaps shown most dramatically by the fact that lifelong vegetarians visit hospitals far less often than meat eaters - and for shorter stays!

Vegetarians tend to be fitter than meat eaters - as well as healthier - and many of the world’s most successful athletes (particularly those who specialize in endurance events) follow a strictly vegetarian diet.

It is the fat in meat that does most harm - and which makes meat eating an even bigger health hazard than smoking.

In addition, more and more people are becoming aware of the fact that hunger around the world could be eradicated if rich westerners stopped eating meat.

Every year over 400 million tons of grain is fed to livestock - so that the world’s rich can eat meat.

At the same time, 500 million people in poor countries are starving to death.

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There are not only many different fruits and vegetables available these days but, if you miss the texture of meat, you can buy vegetarian sausages, hamburgers and pies. Stews and curries can be made with soya, or wheat, lentils etc. and you can even buy tofu cheese too.

You can get the iron, calcium, zinc and other essential minerals that your body needs by eating dark green, leafy vegetables, nuts, pulses, sunflower seeds and dried fruits.

Are we blood thirsty?The facts are so overwhelming that the eating of animal flesh is doomed as the age of enlightenment is being ushered in.One day, mankind will look back in horror at the carnivorous and murderous habits of its predecessors. The eating of animals and other living creatures will seem as barbaric and disgusting to future man as the eating of human meat now seems to us.

Google your favorite meat with the word parasite and see what comes up! For example: Parasites in Pork? Parasites in Red Meat? Parasites in Poultry? Parasites in Seafood? Warning: you will loose your appetite if you actually know what you are placing in your temple! Becoming AWARE of WHAT you are putting into your body is ESSENTIAL for a long happy and healthy life so it is important to EDUCATE yourself.

Want to stop eating meat but don’t know where to start? To build a better world in the future we all need to make changes in our lifestyles now. Not all the changes we have to make are easy; and not all the easy changes we can make are meaningful. But making just one day a week a meat-free day, really is the little thing that can make a big difference.

Visit http://www.meatfreemondays.com/getinvolved/for Recipes and Inspiration!

DIY - Just remember not to eat meat on a Monday and for inspiration and ideas see our Meat Free Monday recipes

SHARE - The more people that take part the greater the impact, so get your family, friends, workplace, school, restaurant, shop involved.

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SOYThe increasing popularity of soya foods is mainly attributed to the large amount of health benefits that are associated with the use of soya beans. The role of soya in the prevention of chronic diseases continues to be a top priority for scientist around the world.The FDA has confirmed that foods containing soy protein may reduce the risk of coronary heart disease.

There are a lot of reasons why people use soya products as an alternative to dairy products:

• Ideological reasons: no consumption of animal products

• Medical reasons: allergy to milk proteins or lactose intolerance

• Health reasons: positive health effects of soya.

Benefits of SoyThere is no denying that soy has many health benefits, which are coming from the quality of the soy proteins and from health promoting phytochemicals, such as isoflavones, phytates, saponins and polyphenols. Below you can find the main health benefits of soy.

Bone healthSoy products, such as soy milk, do not contain a lot of calcium but the soy isoflavones may help to reduce the osteoporosis risk. Several studies have suggested that soy isoflavones may be a factor in helping to prevent bone loss.

The isoflavone genistein seems to inhibit bone breakdown and may have similar effects than estrogens in maintaining bone tissue. Replacing animal protein with soy protein may help to prevent calcium loss from the bones. Diets high in animal protein causes more calcium to be excreted in the urine.

Menopausal symptomsEpidemiological data show that Asian women suffer less from hot flashes and night sweats than Western women. Most symptoms of menopause are caused by low estrogen levels. Estrogens play a role in the body temperature control. Soy isoflavones can, through their estrogen-like effect, control these menopausal symptoms, especially hot flushes.

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Heart healthIn countries with high soy intake the rates of cardiovascular diseases is relatively low. Research suggests that soy may help to prevent heart disease by reducing total cholesterol, low density lipoprotein cholesterol and preventing plaque buildup in the arteries, which could lead to stroke or heart attack.

These health benefits are also the main attributes to the soy isoflavones and saponins. The soy isoflavone genistein may increase the flexibility of blood vessels, whereas saponins may have potential to reduce blood cholesterol.

Cancer prevention

Several studies have indicated that a regular intake of soy foods may help to prevent hormone related cancers such as breast cancer, prostate cancer and colon cancer.

A Chinese study found that high dietary intake of soy isoflavones was associated with lower risk of recurrence among postmenopausal women with estrogen and progesterone positive breast cancer and those receiving the anti-cancer drug anastrozole. The scientists suggest that the beneficial effects of soy isoflavones were exerted through their interaction with estrogen and progesterone receptors. Isoflavones have antiangiogenic activity, which means that they interfere with blood vessel growth, an important anticancer property.

High protein content

Soy products such as tofu, tempeh and soymilk are very rich in protein, which is of very high biological quality as it contains all essential amino acids. In addition, the amino acids of soy combine very well with those of cereals, such as wheat, rice and corn. The soy protein is especially important for vegans.

MILKMilk is a white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother’s antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C.

Does Milk Really Do The Body Good? Not the milk most people are drinking!

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Other dairy products as a “safety-net” to guard against degenerative diseases, such as osteoporosis. However, there may be better ways to get your calcium other than from high-protein, high-fat animal products.

Low-fat and non-fat dairy products have been shown to make a greater contribution to osteoporosis, kidney problems, and certain forms of cancers.

(1) In addition, dairy products are the leading culprits in food allergies. And low-fat varieties are actually more allergenic due to higher protein concentration.

(2) In addition, it has been stated that dairy products cause a myriad of problems within the small intestines by interfering with intestinal permeability, thereby allowing large fragments of proteins to enter into the blood stream. This is also known as “leaky gut syndrome”. This can lead to a host of physical problems, including irritable bowel syndrome, malabsorption of nutrients, obesity and mineral and amino acid deficiencies.

A STARTING POINTA mother produces breast milk containing antibodies to infectious agents that a newborn might be exposed to. If a mother breast-feeds her newborn, a process known as diathelic immunity takes place, in which the baby receives the necessary antibodies to fight infection.

During the first 72-96 hours after childbirth, breast milk contains colostrum, which carries immunoglobulins that greatly enhance the newborn’s immunity against disease.

Babies deprived of colostrum have considerably higher rates of viral and bacterial infections. During the first 6 months of life, a baby’s small intestine is highly permeable, allowing the maximum absorption of breast milk and antibodies. During this ‘leaky gut’ period, the baby is most vulnerable to developing allergies.

An abundance of articles have pinpointed that allergies to dairy products begin in a newborn’s small intestine as a result of bottle-feeding (either cow’s milk or formula). Bottle fed babies suffer more pneumonia, middle-ear infections, respiratory infections, bacterial meningitis, neo-natal septicemia, thrush, and viral illnesses, including polio and herpes simplex.

In fact, the risk of influenza and spinal meningitis for bottle fed babies is as much as sixteen times greater than the risk for breastfed babies. Recent, comprehensive studies involving thousands of bottle fed babies found a direct correlation with the development of immune system disorders, including diabetes, chronic liver disease, ulcerative colitis, celiac disease, spastic bowel disease, food allergies, obesity, coronary heart disease, and multiple sclerosis.

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In February 1995, the Physicians Committee for Responsible Medicine (PCRM) lodged a complaint with the Federal Trade Commission, stating that ads for milk and milk products are deceptive in that they imply that calcium in milk is the answer to the bone loss caused by osteoporosis. PCRM holds that while calcium intake is important during early childhood and does influence bone mass, there are alternative sources, besides animal products, such as fruits, vegetables and grains to achieve our necessary calcium requirements.

According to the research conducted by PCRM, milk consumption later in life actually contributes to calcium loss. Research has demonstrated that people in countries with a lower animal calcium intake (less than 500 mgs/day) have a significantly lower bone fracture rate when compared to countries with the highest intake of animal products, such as the USA (more than 1,200 mgs/day).

PCRM urges women to control calcium loss in adulthood by exercise, reducing meat intake and limiting caffeine and tobacco use. Dr. Neal Bamard, M.D., president of PCRM, states that, “dairy ads give women a dangerously false sense of security.”

CHEESEThe earliest archeological evidence of cheese making has been found in Egyptian tomb murals, dating to about 2000 BCE.

The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets record the inventorying of cheese (tu-ro), as well as flocks and shepherds.

Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors.

A letter of Epicurus to his patron requests a wheel of hard cheese, so that he may make a feast whenever he wishes. Pliny recorded the tradition at Rome that Zoroaster had lived on cheese.

By Roman times, cheese was an everyday food and cheese making a mature art. Columella’s De Re Rustica (circa 65 CE) details a cheese making process involving rennet coagulation, pressing of the curd, salting, and aging.

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Pliny’s Natural History (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near Nîmes, but did not keep long and had to be eaten fresh.

Cheese (Animal rennet)Rennet contains an enzyme called chymosin that is traditionally obtained from the “abomasum” (fourth stomach) of a newborn calf or lamb. Adult mammals don’t have this enzyme--newborn calves and lambs need it to help digest and absorb milk. Almost all European cheeses still use animal rennet. Vegetarian rennet has been obtained from fig leaves, melon, safflower and wild thistle, but most commercially available non-animal rennet is now produced in laboratories from fungal or bacterial sources (not sure if they use baby fungi and bacteria or not), and works like the animal-based product.

“When buying cheese look for Vegetable rennet” Vegetable rennet can be extracted from: Fig Juice,Nettles,Thistles, Mallo and Ground Ivy

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The Scary FactsAbout Cancer & Diabetes

1 person dies every 60 Seconds from Cancer. American Institute for Cancer Research

Cancer is the chief cause of death by disease in children under age 15. American Cancer Society

Diet is the greatest single factor in the epidemic of cancer. Committee for Responsible Medicine

Supplements have not been found to reduce the risk of cancer and might even add to the problem.American Institute of Cancer Research

Research shows that the majority of diseases we face in this country are preventable, not through new drugs or medical breakthroughs, but through simple lifestyle choices such as diet and exercise.American institute of Cancer Research

Only 2 out of 10 people follow the nutritional guidelines established to prevent cancer.American Cancer Society

Diabetes is Australia’s fastest growing chronic disease.

One person is diagnosed with diabetes every 7 minutes!

More than 740,000 Australians are diagnosed with diabetes, for every diagnosed person - another is undiagnosed.

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Food Additives

The major cause of disease…

Chemical Preservatives

Artificial Sweeteners

Hydrogenated Oils

MSG (Monosodium Glutamate)

Artificial Colours

GMO (Genetically Modified Organism)

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Artificial SweetenersThis category of non-nutritive, high-intensity sugar substitutes includes: ASPARTAME, ACESULFAME-K, NEOTAME, SUCRALOSE, and ALITAME.

Splenda side effects

Better to use Splenda as an ANT Killer!

Sucralose (Splenda) may result in shrunken thymus glands, impaired immune system and enlargement of liver and kidneys (New Scientist, Nov 23, 1991).

Evidence that there are side effects of Splenda is accumulating little by little. For example, Sucralose has been implicated as a possible migraine trigger.

Self-reported adverse reactions to Splenda or sucralose collected by the Sucralose Toxicity Information Center include: Skin rashes/flushing; Panic-like agitation; Dizziness and numbness; Diarrhea; Swelling; Muscle aches; Headaches; Intestinal cramping; Bladder issues and stomach pain.

These show up at one end of the spectrum — in the people who have an allergy or sensitivity to the sucralose molecule.

But no one can say to what degree consuming Splenda affects the rest of us, and there are no long-term studies in humans with large numbers of subjects to say one way or the other if it’s safe for everyone.

Nowhere in nature can you find chlorine in food or drinks. Splenda DESTROYS your digestive system.

Aspartame

There are over 92 different health side effects associated with aspartame consumption. It seems surreal, but true. How can one chemical create such chaos?

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Aspartame dissolves into solution and can therefore travel throughout the body and deposit within any tissue. The body digests aspartame unlike saccharin, which does not break down within humans.

When aspertame is taken into a lab and heated to 30 degrees it turns into formic acid, formaldehyde and ethyl alcohol.

These drinks can be sold chilled and are not toxic but because your body is 36 degrees this liquid soon becomes highly toxic and can cause the following side effects:

Aspartame poisoning is commonly misdiagnosed because aspartame symptoms mock textbook ‘disease’ symptoms, such as the below:

o Chronic Fatigue Syndrome o Lyme Disease o Alzheimer’s Disease

o Multiple Sclerosis (MS) o Epstein-Barr o Grave’s Disease

o Attention Deficit Disorder (ADD) o Fibromyalgia o Post-Polio Syndrome

o Meniere’s Disease o Epilepsy o Lymphoma

o Non-Hodgkins o Hypothyroidism o Lupus

Any of these symptoms sound familiar? What are your thoughts on ways you can avoid these sweeteners?_________________________________________________________________________

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Artificial Colors (Coal Tar)These can be seen everywhere from gas (petrol) stations to the grocery store’s to even in so called ‘health’ or sports drinks.

See what the New England Journal of Medicine has to say…

Your thoughts on Coal Tar? Oops... I meant Artificial Colors ;-)

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The September 2007 issue of the Lancet Medical Journal now provides a clear demonstration that changes in behavior can be detected in three-year-old and eight-year-old children who ingest these artificial processed food additives.

Psychology Professor James Stevenson of the University of Southampton and colleagues conducted tests on more than 300 children. They found significant differences in the children’s behavior when they drank fruit drinks with a mixture of common processed food additives including artificial food colorings and chemical preservatives.

“These findings show that adverse effects are not just seen in children with extreme hyperactivity (such as ADHD) but can also be seen in the general population and across the range of severities of hyperactivity,” the researchers wrote in their study. The team of researchers commented that, “the implications of these results for the regulation of food additive use, could be substantial”.

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Chemical PreservativesSodium benzoate and potassium benzoate are preservatives found in pickles, flour, margarine, fruit juices, beer, salad dressing, soy sauces, toothpastes, mouthwashes and medicine.

Sheffield University cites lab tests that suggest Benzoates are known to cause leukemia, cirrhosis of the liver and Parkinson’s disease.

Sodium benzoate also triggers allergies.

Sodium Sulfite is a common food preservative used in dried fruit, canned olives and peppers, corn syrup, vinegar and wine.

Noted side effects of sodium sulfite include headaches, joint pain, heart palpitations, allergies and cancer.

BHA and BHTare synthetic preservatives. They commonly appear in cereals, chewing gum, vegetable oil, potato chips, snack foods and meats.

The International Agency for Research on Cancer claims that BHA and BHT carry carcinogenic properties linked to cancer and other chronic diseases.

Sodium Nitrate is used in curing meats such as ham, beef, bacon, sausage and bologna.

The FDA notes it can also worsen asthma and decrease lung function. Animal testing has shown that it has caused high rates of cancer.

Germany and Norway have banned these food preservatives.

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Many parents today feel pressured by doctors and school officials into treating their children’s symptoms with narcotic medications. After witnessing the side effects, many wish they had not.

On the other hand, wonderful non-profit groups like The Feingold Association (www.feingold. org) have a 30 year track record and a 90% success rate in alleviating such symptoms by simply changing the child’s diet.

If you are a parent who is concerned about your child’s behavior, please visit The Feingold Association’s website for more information. We also encourage you to offer your children ConsciousLifestyler.com foods, which contain NO artificial colorings, NO artificial flavorings, NO artificial sweeteners and NO chemical preservatives.

Maybe ADD should really stand for Artificial Diet Disorder – we encourage you to give your family and nature a chance by eliminating artificial sweeteners and chemical preservatives from your diet today.

Replace ‘junk’ food with fresh foods, great tasting snacks and Pulse.

Your notes on Chemical Preservatives...

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Gelatin(Collagen)

I know a lot of people that go to the health store, gym, convenient store and buy these ‘supposed’ health/protein bars. A few are good, some not so good and most of them down right HORRIBLE!

Companies that do make a good bar over time start to change ingredients for taste and to save money and most companies are using false protein (Gelatin/Collagen) that the Human Body cannot use.

Call it hydrolyzed gelatin, hydrolyzed collagen or whatever you choose, it all amounts to the same… Left over remains of dead animals hooves, skin, nose, eyes, whatever isn’t generally considered fit for human consumption.

Many protein bars use hydrolyzed gelatin pretty high up on their ingredient listing, often as high as the second or third protein source.

You can be sure that bars like this will have a good few grams (often more) of gelatin mixed in with the blend.

Have you eaten a protein bar or jelly lolly recently?

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