Protein Assimilation

Protein Assimilation

The flavor of our life is enhanced when we prepare proteins to ensure for maximum taste and digestion. Animal proteins that are not digested properly release toxic by-products into our bodies. When our bodies are healthy—and most people are not in optimal health—the chemical fires of our digestive system neutralize and fully assimilate proteins, and the toxic by-products are easily removed. For the majority of us, cooked animal proteins leave some toxic residues in our bodies.

The cooking methods mentioned here will all significantly increase your ability to safely digest and utilize proteins. Since proteins are body builders, easy to digest proteins in your diet are important to stop tooth decay. Here are some delicious variations to cook proteins that enhance their flavor and digestion.

Barbecue - Grill your food on wood coals. This adds a wonderful flavor and juicy texture to your food. Commercially prepared charcoals with chemicals added can make food toxic, but real wood for barbecues leaves your proteins juicy and flavorful.

Rare – A well-done steak generally does not taste as good as medium rare or rare. Beef, lamb, and ahi tuna all taste great seared but not fully cooked.

Stews – Eating fully cooked proteins with a gelatin-rich broth as stew or as gravy enhances your body’s ability to absorb the protein. Cooked protein repels digestive juices in our stomach. But mixing cooked protein with a gelatin-rich broth makes the protein attract digestive juices and digest well.

Raw – Our culture’s many cuisines are full of raw protein foods; we just do not usually notice. Body builders consume raw eggs in smoothies. Other common raw foods are: steak tartare, sushi and sashimi, cheese, and oysters. I usually have no problems eating certain types of animal foods raw. Other people prefer to freeze or marinate animal proteins before they consume them raw to destroy possible pathogens. Raw protein can be very easy to digest because it absorbs water.

Chemical “Cooking” – Surprisingly we have fermented raw meats available in our culture. Salami, cold smoked salmon, and corned beef are a few examples. Ceviche is an example where acid from lemon or lime cooks the food (raw fish) while it marinates. These types of no-heat cooking methods make protein easy to digest and taste good.

Protein Balance

The different ways to cook and prepare proteins are designed to increase your assimilation of protein and hopefully help heal any intestinal damage or poor digestion. Eating a high protein diet does not work for many people because we need to eat adequate amounts of fat with our proteins. So do not be shy about enjoying fat with your protein. Proteins go well in combination with vegetables or grains.

Many people have slightly damaged intestinal walls where partially digested protein can permeate directly into the bloodstream.1b If you have this condition, you generally will not feel very well after eating a lot of protein. In the worst case your joints could swell in an autoimmune reaction to the proteins in your bloodstream. Eating small amounts of proteins with larger amounts of cooked vegetables helps people with problems assimilating protein. Dentist Melvin Page estimated that we should eat a minimum of 1/15 th of our body weight in protein per day. To get your minimum or average protein intake, take your desired body weight and divide it by 15. For example, someone who weighs 150 pounds should eat at least 10 ounces of protein spread throughout the day. Dr. Page thought that more small meals with protein spread throughout the day would help control and balance your blood sugar. You can eat more protein than this, but for most people less than this amount is not advisable.

Low Quality Proteins

Factory-farmed meats and eggs promote a profit-driven system of disease in which animals are misused and mistreated. The cesspools from these factory farms pollute the air and the environment including water supplies. Factory-farmed animals many times are barely allowed to move, are loaded with drugs and chemicals to keep them alive, and are not fed their natural diet. It is unwise to eat the unhealthy meat from these animals. Choose fresh grass-fed meats whenever possible.

Conventional packaged lunch meats contain many harmful food additives. Avoid those. Organic packaged meats like salami, bacon, hotdogs, sausages and so forth can be health-promoting but it really depends on how they are processed and what ingredients are added. Use those foods with caution to ensure they are not negatively affecting your health.

Protein Powders

I know of some case studies in which people got tooth decay from consuming protein powder. The significant processing of most protein powders renders the protein hazardous. Some high-quality protein powders made from high-quality animal foods may be of benefit to people, but this is not known for certain. What is the point of consuming protein powder when you can have real, healthy protein? For example: If whey protein is healthy, then simply drink whey every day. That way you get safe protein and probiotics as an added bonus. If you feel that you need more protein in your diet then have real and natural proteins like eggs, fish, or beef. Soy protein blocks iron absorption even when all the phytic acid has been removed;2b this is an example of one of the many hazards of protein powders.

Phosphorus

Phosphorus is perhaps even more important to tooth remineralization than calcium. Phosphorous is in most foods. However it is highly concentrated in dairy products like milk and cheese, in the organs of land and sea animals, in muscle meats and proteins including eggs, and in grains, nuts and beans. One has to be careful in using grains and beans for phosphorous sources because some grains, like white rice, do not contain much phosphorous. Meanwhile other whole grains contain phosphorous in a form that is not absorbable. Vegetables do not contain much phosphorous. Three and a half ounces of a hard cheese provides 0.6 grams of phosphorus; the same amount of beef, chicken or fish contains about 0.25 grams. Four cups of raw milk provide 0.9 grams of phosphorus. Organ meats are generally much richer in phosphorous than muscle meats. Dr. Price’s nutritional recommendation for phosphorus is 2.0 grams per day. This recommendation is double the US National Academy of Sciences dietary reference intake.

Eggs

4 eggs contain 0.5 grams of phosphorous. Eggs from pastured chickens, ducks or other animals are rich in tooth-decay-fighting vitamins and minerals.

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