We all want to feel alive and energetic, look forward to each new day and enjoy optimum health. To accomplish this, each of us must assume responsibility for our own well-being. Food is vital to our health. It provides the building blocks for growth and repair, and fuel for energy. It is a key element in the length and quality of life. The objective of this presentation is to give you a basic understanding of nutrition, to help you decide which foods are the best to select, to inform you of the harmful foods which cause disease, and beneficial foods which helps prevent disease.

1. Nutrition

2. Latest Statistics
• 12.6 million people have
coronary heart disease.2
• 1.1 million people suffer from a
heart attack in a given year.2
• 17 million people have diabetes.3
• 90% to 95% of cases are type 2 diabetes,
which is associated with obesity and physical
inactivity.3
• 16 million people have „pre diabetes.‟3

3. • 50 million people have high blood pressure.2
• Nearly 50 million adults (ages 20-74) or 27%
of the adult population are obese.7,8
• More than 108 million adults, or 61% of adult
population are obese or overweight.7,8
• 107,000 people are newly
diagnosed with colon cancer
each year.4,5
• 300,000 people suffer from
hip fractures each year.6

4. Why an Increase in
Disease?

5. Typical American Diet
• High in animal fats.
• High in unhealthy fats:
saturated, hydrogenated.
• Low in fiber.
• High in processed foods.
• Low in complex carbohydrates.
• Low in plant-based foods.
“STANDARD AMERICAN DIET (SAD).” Family Nutrition. Dr. Sears

6. Fat
• At the present time in
America, we average
more than 45% of our
dietary calories in the
form of fats.
• In a recent survey it
was 50%
“Carobohydrates.” Ch. 5, p. 34. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

7. Fat
A study found that
women who ate the
most total fat
increased their risk
of breast cancer by
60%.
Richardson S., Gerber M, Cenee S. The role of fat, animal protein & some vitamin consumption in breast cancer:
a case-control study on south France, Apr. 22, 1991

8. Protein

9. Excess Protein = Osteoporosis
• 2-3 times more protein is
consumed than
recommended.
• Animal protein increases
the risk of osteoporosis
and loss of calcium from
the body.
“Modern.” Health Power. Copyright 2000 by Review and Herald Publishing Association. p. 19; Johnson NE,
Alcantara Nutrition EN, Linkswiler H. Effect of level of protein intake on urinary and fecal calcium and calcium
retention of young adult males. J Nutr 1970 Dec;100(12):1425-1430.

10. Children 1-3 yrs. 16
Children 4-6 yrs. 24
Children 7-10 yrs. 28
Males 11-51+ 45-65
Females 11-51+ 46-50
University of Connecticut Department of Nutritional Sciences
Protein Requirements
(grams)

11. High Protein Robs Body of
Calcium
• In a controlled study
individuals were divided
into three groups each
with different levels of
protein.
• All three groups
consumed 1400 mg of
calcium per day.
Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul;
40(9):2429-2433.

12. Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433.
• Group 1: Ate 142 g of
protein per day lost 70 mg
of calcium daily from bone
reserves.
• Group 2: Ate 95 g of
protein per day lost 30 mg
of calcium per day.
• Group 3: Ate only 48 g of
protein per day gained 20
mg of calcium per day.

13. Calcium Loss from Bone
Reserves Per Day
Group Pro. (g) a/day Calcium Loss (mg)
• 1 142 70
• 2 95 30
• 3 48 0
–Group 3 gained 20 mg of calcium per day.
Linkswiler HM, Zemel MB, et al. Protein-induced hypercalciuria. Fed Proc 1981 Jul; 40(9):2429-2433.

14. Refined & Enriched Foods
• Lack fiber.
• Majority of vitamins and
minerals are removed.
• Rich in fat, sugar, salt,
and calories.
• Make up over 60% of
typical diet today.
“Bread: The Low Down on “Wheat Bread.” Health Power Health by Choice Not by
Chance. Copyright 2000 by Review and Herald Publishing Association. p. 100.
Aileen Ludington, M. D. and Hans Diehl, Dr.H.Sc., M.P.H., C.S.N.

15. Examples of Refined Foods
• Corn flakes
• Couscous
• Enriched macaroni or
spaghetti
• Grits
• Pretzels
• White bread
• White rice
“Whole grains: High in nutrition and fiber, yet low in fat.”
Food and Nutrition. Mayo Clinic.

16. Refined Sugar Lowers
Immune System
Tsp. Bacteria destroyed % decrease ability
sugar by WBC to destroy bacteria
0 14 0
6 10 25
12 5.5 60
18 2 85
24 1 92
“Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

17. Hidden Sugars in
Foods
• Hershey candy 1 sm. bar 5
• Angel food 1 piece 5 ½
• Chocolate milk 8-oz 5-6
• Milk shake 8-oz 10-12
• Apple pie 1 slice 12
• Jam/Jelly 1 tbsp. 3
Food Item Amount Tsp. Sugar
“Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians.
Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

18. Hidden Sugars in Foods
• Ice cream ½ c 3
• Sweet pickle 1 large 7 ½
• Cinnamon bun 1 10 ½
• Glazed doughnut 1 8
• Cornflakes/Wheaties 1 c 4 - 4 1/2
• White bread 1 slice 3 1/2
Food Item Amount Tsp. Sugar
“Carobohydrates.” Ch. 5, p. 40. Nutrition for Vegetarians. Agatha M. Thrash, M. D. and Calvin L. Thrash, M. D.

19. Diseases Related to
Refined Foods
• heart disease
• stroke
• obesity
• breast cancer
• prostate cancer
• arthritis
• osteoporosis
• sexual dysfunction
• birth defects
• infertility
• diabetes
• depression

20. Diseases Associated with
Low Fiber Diet
• Diabetes mellitus
• Constipation
• Appendicitis
• Varicose veins
• Hiatus hernia
• Diverticular
disease
Burkitt D. Nutrition Today 1976 Jan/Feb p. 6-13.
• Hemorrhoids
• Bowel cancer
• Bowel polyps
• Heart disease
• Strokes
• Gall bladder
disease

21. • Binds w/cholesterol and bile
acids excreted by the liver in
the small intestine, preventing their
absorption.
• If adequate fiber is lacking, bile and
cholesterol are reabsorbed into the blood
stream raising blood cholesterol.
• Found only in unrefined plant foods such
as fruits, vegetables, grains, and nuts.1
• Not found in any animal products.1
1 “Other Benefits from Fiber.” Proof Positive. 1998: p. 181. Neil Nedley, M. D.
Fiber Facts

22. Animal Products
Linked To …

23. Disease

24. Why Meat & Animal Products
Linked to Disease?
• Contains no fiber.
• High in fat.
• High in cholesterol.
• High in protein.
• Contains bacteria and
virus.
• Contains Hormones.

25. Sources of Cholesterol
• Cholesterol is found only
in animal products.
• Fruits, vegetables,
grains, and nuts contain
no cholesterol.
The Food Processor for Windows: Nutrition
Analysis & Fitness Software [computer
program]. ESHA Research. Salem, Oregon.

26. Cholesterol in Foods
Items (3 oz.) Chol. (mg)
Milk, non-fat 1 c 4
Milk, 2% low-fat 1 c 18
Milk, whole 1 c 33
Mayonaise 8
Ice cream ½ c 29
Butter 1 Tbs 31
Egg 1 213
The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA
Research. Salem, Oregon.

27. Cholesterol in Foods
Items (3 oz.) & Chol. (mg)
Caviar 500
Clams 57
Crab 64
Oyster 84
Sardines 120
Shrimp 165
Tuna 26
Pork 76
Beef, sirloin 80
Beef kidney 329
Beef liver 410
Chicken breast
w/skin 82
w/o skin 73
The Food Processor for Windows: Nutrition Analysis &
Fitness Software [computer program]. ESHA Research.
Salem, Oregon.

28. Food Sources of Cholesterol
• Meat, fowl, fish 35.0%
• Egg yolk 35.0%
• Cooking fats 6.0%
–Butter, lard, other fats
• Other 8.0%
–Commercial baked goods
• Milk products 16.0%
Grundy SM. Cholesterol and coronary
heart disease. A new era. Jama 1986
Nov 28;256(20):2849-2858.

29. Meat and Manure Germs
When an animal is
killed the mucous lining
of the intestines loses
its protecting power and
allows the manure
germs (putrefactive
bacteria) to swarm
through the organs
and the tissues of the
animal.
“Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.

30. ►Because the meat of a freshly killed animal
is tough, the meat processor relies on
putrefactive bacteria from the colon to
break down the tissues and make the meat
tender.
►The butcher will say that he allows the
meat to "ripen", but in truth he is only
allowing a process of putrefaction, the very
process that takes place in the colon.
►The butcher allows colon germs to swarm
through the meat and partially digest it.
“Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.

31. Meat & Manure Germs
► One ounce piece of
hamburger steak
contain over 70
million manure germs.
► One ounce of calf
manure contain only
15 million.
“Vegetarianism: The Case for Vegetarianism.” Dr. J. Hoffman.

32. Meat Has Stimulatory Effect
• The animalistic nature of
humans is strengthened by
meat-eating.
• The use of flesh meat
stimulates more intensely
the lustful propensities and
enfeebles moral and
spiritual nature.
“Nutrition, Longevity, and Usefullness..” Ch. 2, p. 15. Nutrition for Vegetarians. Agatha M. Thrash,
M. D. and Calvin L. Thrash, M. D.

33. Meat Increases Colon Cancer Risk
Frequency of eating 2-
3 oz. beef, pork, or lamb:
% Increase colon
cancer risk:
Less than once per month 0
Once per/month – once per/wk 39
2-4 times per/wk 50
5-6 times per/wk 84
Daily or more 149

34. Meat Consumption & Cancer
• Cancer of the mouth and
pharynx
• Kidney cancer
• Colon cancer
• Breast cancer
“Meat-related Cancers.” Foods that Heal. 2004:p. 42. George D. Pamplona-Rogers, M. D.

35. Effects of Hormones in Animal
Products
• A recent study has
shown that young girls
in the U.S. appear to be
developing signs of
puberty at a younger
age than previously
believed.
• Girls are developing at
an average age of 8-10
years old.

36. Effects of Hormones in Animal
Products
"Early onset of puberty with
its raging hormones
translates into higher risk of
breast cancer" and it is
"very likely" that hormone
residues in North American
beef is a contributing factor
in the early onset of puberty
among girls observed in
recent decades.”
Carlos Sonnenschein, from Tufts University School of Medicine (Boston, MA),

37. 1980 CDC Investigations
Increase in cases of girls
reaching puberty or
menarche early (8 or
younger) in Puerto Rico,
led to an investigation in
the early 1980s by the
Centers for Disease
Control.
“Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental Risk Factors.
Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D. BCERF Research Associate
and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.

38. 1980 CDC Investigations
• Laboratories found a
chicken sample from a local
market to have higher than
normal levels of estrogen.
• Residues of zeranol were
reported in the blood of
some of the girls who had
reached puberty early.
“Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental
Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D.
BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.

39. Effects of Hormones in
Animal Products
In another study in
Italy, steroid hormone
residues in beef and
poultry in school
meals were suspected
as the cause of breast
enlargement in very
young girls and boys.
“Consumer Concerns About Hormones in Food.” Program on Breast Cancer and Environmental
Risk Factors. Cornell University, College of Veterinary Medicine Prepared by Renu Gandhi, Ph.D.
BCERF Research Associate and Suzanne M. Snedeker, Ph.D., Research Project Leader, BCERF.

40. Dairy

41. Health Related Problems
• Coronary artery disease
• Cancer
• Neurologic diseases
• Allergies
• Digestive problems
• Infectious diseases
• Iron-Deficiency Anemia
“Adult Dairy Food Diseases.” Proof Positive. Neil Nedley, M.D. 1998:p. 244.

42. Dairy and Calcium Loss
“The problem with milk
and other dairy products
is that they are not only
rich in calcium but they
are also high in protein,
which has been shown
to create calcium loss
through the urinary
tract.”
New Century Nutrition. The Great American Milk Myth. Dr. Charles R. Attwood.

43. Bacteria and Viruses in Milk
• Pasteurization does not
sterilize milk.
• One glass of milk contains five
million
bacteria after pasteurization.
• Government allows
up to 10 coliform bacteria
(bacteria from cow stool) per
milliliter after pasteurization.
“Infectious Agents in Milk.” Proof Positive. Neil Nedley, M.D. 1998:p. 246.

44. U.S. Public Health Service
Regulation:
Milk, after pasteurization, should
contain no more than 20,000 bacteria
per milliliter of milk and no more than 10
coliform bacteria in each milliliter.
Ten per milliliter = 2,500 per 8-oz.
glass.

45. Vegetarian:
The Superior Diet

46. A Pure Vegetarian Diet Reduces
Your Risk of Disease!!!

47. Benefits of Vegetarian Diet
• 15% less chronic diseases.
• Decrease in utilization of health
care facilities.
• Dramatical decrease in medication
use.
• Superior muscular endurance.
• Greater longevity.
Knutsen SF. Lifestyle and the use of health services. Am J Clin Nutr 1994 May;59(5
Suppl):117IS-1175S.

48. Benefits of Vegetarian Diet
• 40% less likely to develop
cancer than meat eaters.
• Lowers blood pressure.
• Prevents heart disease.
• Prevents and reverses
diabetes.
• Reduces risk of osteoporosis,
gallstones, kidney stones.
• Reduces asthma attacks.

49. "The vast majority of all cancers,
cardiovascular diseases, and other forms
of degenerative illness can be prevented
simply by adopting a plant-based diet."
T. COLIN CAMPBELL, Ph.D. former Senior Science Advisor to the American Institute for Cancer Research
Director, Cornell-China-Oxford Project on Nutrition, Health and Environment 1983-1990.

50. CNN Health Article
• Researchers found that people
who ate a low-fat vegan diet,
cutting out all meat and dairy,
lowered their blood sugar more
and lost more weight than people on a
standard American Diabetes Association
diet.
• They lowered their cholesterol more and
ended up with better kidney function.
“Vegan diet reverses diabetes symptoms, study finds.” CNN.com, Friday, July 28, 2006; Posted 12:08 p.m.
Report published in Diabetes Care, a journal published by the American Diabetes Association.

51. Patient Case Study
• "Patients fed a vegan
(meat and dairy free) diet
during an intensive 12-day
live-in program
experienced an average
reduction of 11% in total
cholesterol levels.
• “Most patients also lost
weight and had improved
blood pressure levels."
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 1995.

52. Vegans Have Lower
Cholesterol
• Blood cholesterol levels of
vegetarians compared to non-
vegetarians: 14% lower.
JOHN ROBBINS, American author, Pulitzer Prize Nominee for Diet for a New America,
(excerpt from The Food Revolution, Conari Press 2000).
• Blood cholesterol levels of vegans
compared to non-vegetarians: 35% lower.
• Risk of death from heart disease for
vegetarians compared to non-vegetarians:
50%.

53. Vegans Have Lower Blood Pressure
• High blood pressure in meat
eaters compared with
vegetarians: 13 times higher.
• High blood pressure among
senior citizens in the U.S.:
More than 50%.
• High blood pressure among senior
citizens in countries eating low-fat
plant-based diets: none.
JOHN ROBBINS, American author, Pulitzer Prize Nominee for Diet for a New America,
(excerpt from The Food Revolution, Conari Press 2000).

54. Lower Risk of Obesity in
Vegetarians
Many studies have
shown that vegetarians
seem to have a lower
risk of obesity, coronary
heart disease (which
causes heart attack),
high blood pressure,
diabetes mellitus and
some forms of cancer.
“Vegetarians Diet.” American Heart Association

55. Seventh-day Adventist Diets
• The U.S. Government has
spent more than 14 million
dollars funding research on
Seventh-day Adventists and
their lifestyle.1
• They found a significant
decrease in heart disease
deaths among vegetarian
Adventists.2
1Bennett, H. Personal Communication. Adventist Health Study; Loma Linda University School of Public Health.
August 1996. 2Phillips RL, Lemon FR, et al. Coronary heart disease mortality among Seventh-day Adventists
with differing dietary habits; a preliminary report. Am J Clin Nutr 1978 Oct;31 (10 Suppl):S191-S198.

56. Seventh-day Adventist Diets
& Coronary Heart Disease
Percent of expected death rate
compared with general population:
• Total Vegetarians 14%
• Lacto-Ovo Vegetarians 39%
• Non-vegetarians 56%
Phillips RL, Lemon FR, et al. Coronary heart disease mortality among Seventh-day Adventists with
differing dietary habits; a preliminary report. Am J Clin Nutr 1978 Oct;31 (10 Suppl):S191-S198.

57. Vegetarians & Bone Density
Vegetarian
women appear to
suffer no further
decline in bone
density as their
non-vegetarian
peers.
American Journal of Clinical Nutrition

58. Vegetarians & Bone Density
“Good bone density
attained by the age of
18-25 usually lasts a
lifetime for people
who consume a
balanced plant-based
diet and remain
physically active.”
New Century Nutrition, The Great American Milk Myth, by Dr. Charles R. Attwood

59. Vegetarian Diet & Physical
Endurance

60. Meat-Eating Athletes vs.
Vegetarian Athletes
• In the beginning of the study
the athletes were on a typical
meat diet. Their diet was then
switched to a plant-based diet
for five months.
• At the end of five months the
athletes improved their
performance by 35 percent.
Campbell TC. Muscling out the meat myth. New Century Nutrition 1996 Jul;2(7):1-2.

61. Diet Time Before Exhaustion
High pro. & high fat
(high in meat)
Mixed diet (lower meat,
fat, and protein)
Vegetarian diet (high
carbohydrate)
Pedaled high speed:
57 min.
Pedaled high speed:
1 hr 54 min.
Pedaled high speed:
2 hrs 47 min.
Astrand, Per-Olaf. Nutrition Today 1968; 3 (2):9-11.
Athletes and Exhaustion Time

62. Carl Lewis (Vegan Athlete)
“I‟ve found that a
person does not need
protein from meat to be
a successful athlete. In
fact, my best year of
track competition was
the first year I ate a
vegan diet.”
Carl Lewis’ introduction to Very Vegetarian, by Jannequin Bennett

63. Muscular Strength
“Body-Building - Meatless Muscle.” David Faircloth from European Vegetarian, Issue 2/3 - 2000
• “Excess protein - in
particular animal protein -
is linked to accelerated
ageing.”
• “Vegetarians and vegans
are capable of muscle
gains equal to those of
meat eaters.” (Vegan Bodybuilders)

64. Ideal Basic Four Diet Food Plan
• Seeds and nuts (in
moderation), and
legumes
• Fruits
• Vegetables
• Whole grains
(unrefined)
“The Great Meat and Protein Myth.” Proof Positive. 1998: p. 166. Neil Nedley, M. D.

65. Nuts Reduces Heart Disease Risk
Frequency of Risk Rate
eating nuts Nonfatal Fatal
Less than 1/week 1.0 1.0
1 to 4 times/week 0.74 0.73
Over 5 times/week 0.52 0.62
1Sabate J, Fraser GE, et al. Effects of walnuts on serum lipid levels
and blood pressure in normal men. N Engl J Med 1993 Mar
4:328(9):603-607. 2Fraser GE, Sabate J, et al. A possible protective
effect of nut consumption on risk of coronary heart disease. The
Adventist Health Study. Arch Intern Med 1992 Jul;152(7):1416-1424.

66. Fiber

67. High Fiber Foods Lower Cholesterol
• A study published in 1992
found that adding 15g of fiber
per day lowered cholesterol 15
percent.1
• Those that consume a
high fiber diet have
65% less risk of heart
disease.2
1Haskell WL, Spiller GA, et al. Role of water-soluble dietary fiber in the management of elevated plasma
cholesterol in healthy subjects. AM J Cardiol 1992 Feb 15;69(5):433-439. 2Khaw KT, Barrett-Connor E.
Dietary fiber and reduced ischemic heart disease mortality rates in men and women: a 12-year prospective
study. Am J Epidemiol 1987 Dec;126(6):1093-1102.

68. The Food Processor for Windows: Nutrition
Analysis & Fitness Software [computer
program]. ESHA Research. Salem, Oregon.
Fiber Sources
Food Amt. Sol. Fiber Insol. Fiber
Dried figs 10 ea. 7.5 g 9.9 g
Garbonzos 1 c 8.6 g 15.4 g
Lima beans 1 c 8.9 g 24.9 g
Soybeans 1 c 12.6 g 18.0 g
Kidney beans 1 c 12.7 g 22.4 g
Corn grits 1 c 15.4 g 2.5 g

69. Foods Fiber (g)
• Cauliflower 4.6
• Broccoli 5.2
• Peas 6.7
• Brussels sprouts 7.0
• Sweet potato 7.7
• Lentils 10.3
• Blackberries 7.2
• Raspberries 11.0
• Pinto beans 12.0
• Navy beans 15.4
• Eggs 0.0
• Meat 0.0
• Milk 0.0
• Cheese 0.0

70. Where Will I Get Protein?

71. Where Will I Get Protein?
A diet consisting of a variety of plant foods
will have a greater content of all essential
amino acids than is needed.
“Can Plant Proteins Furnish All of the Essential Amino Acids.” Proof Positive. 1998: p. 151. Neil Nedley, M. D.

72. Excellent Sources of
Plant Protein
• Seeds
• Nuts
• Fruits
• Dark green leafy
vegetables
• Unrefined whole grains
• Legumes (beans and peas)
“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D. and Calvin
L. Thrash M. D.

73. • W. grain bread 3-4 g per slice
• Fruits 1-3 g per serving
• Vegetables 2-8 g per serving
15 grams protein per serving:
– 1 cup of soybean sprouts
– 1 ¾ cup collards
– 2 cups broccoli
– 1 cup peas
“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M.
Thrash, M. D. and Calvin L. Thrash M. D.

74. Plant Sources
of Protein
Food Serving Protein Calories
Spinach ½ c 2.5 48
Broccoli ½ c 2.5 45.6
Lentils ½ c 9.0 31.2
Chickpeas ½ c 7.5 22.4
Quinoa ½ c 5.5 18.8
Tofu ½ c 20.0 43.6
Soybeans ½ c 15.0 39.0
Greater Cincinnati Nutrition Council

75. Food Pro. (g)
Soymilk (Soyagen) 1 c
Mustard greens, cooked 1 c
Whole sesame seeds 2 T
Sunflower seed kernals 2 T
Soybeans, cooked 1 c
Kale, cooked 1 c
Oatmeal cereal, cooked 1 c
Cream of wheat, cooked 1 c
7.3
4.4
4.1
5.3
22.0
4.3
5.6
4.4
“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p.
55. Agatha M. Thrash, M. D. and Calvin L. Thrash M. D.

76. Protein Requirement
Average adult needs less than 30
grams of protein per day.
“Daily Requirements of Protein.” Nutrition for Vegetarians. 1982: p. 55. Agatha M. Thrash, M. D.
and Calvin L. Thrash M. D.

77. What About Calcium?

78. Dairy Foods: Poor Calcium Source
• Only 25% (75 mg per cup) of
calcium from cow‟s milk is
absorbable.
• High phosphorus in cow‟s milk
causes a poor absorption rate
of calcium.
• All the nutrients we need can be
obtained without resorting to dairy
foods.
“Cow’s Milk Alternatives are Now Available.” Proof Positive. Neil Nedley, M.D.
1998:p. 252.

79. Plant Sources of Calcium Are
More Absorbable by our Bodies
Humans absorb
as much more of
the calcium in
plant products
than they do from
milk.
Weaver CM. Calcium bioavailability and its relation to osteoporosis. Proc Soc Exp Biol Med 1992
Jun;200(2):157-160. Heaney RP, Weaver CM. Calcium abosorption from kale. Am J Clin Nutr
1990 Apr;51(4):656-657.

80. Nutritional Content of
Dairy & Soy Products
Whole Milk 8 g 290 mg 228 mg
Vitasoy (unfortified) 9 g 80 mg 0 mg
West Soy Milk 6 g 300 mg 250 mg
Rice Dream Milk 1 g 300 mg 150 mg
Type of Milk (per C) Pro. Calc. Phos.
“Cow’s Milk Alternatives are Now Available.” Proof Positive. Neil Nedley, M.D. 1998:p. 252.

81. Calcium Content from Plant
Foods (per 1 c serving)
• Oatmeal 19 mg
• Lentils 38 mg
• Quinoa grain 102 mg
• Rutabagas 115 mg
• Dandelion greens 147 mg
• Mustard greens 152 mg
• Baked beans 154 mg
The Food Processor for Windows: Nutrition Analysis & Fitness Software [computer program]. ESHA
Research. Salem, Oregon.

82. Food Calc (mg)
• Kale 179
• Turnips 249
• Filberts 254
• Hazelnuts 254
• Green soybeans 261
• Figs 269
• Amaranth grain 298
• Collard greens 357
• Carob flour 358

83. Calcium Rich
Fruits
 Figs (dried)
 Prunes
 Prickly pears
 Raisins
 Lemon
 Blackberry
 Orange
 Cherry,
 Blueberry

84. Calcium
• Collards (cooked) 1 c 304 mg
• Milk (cow) 1 c 288 mg
• Lambsquarters (cooked) 1 c 516 mg
• Mustard greens (cooked) 1 c 278 mg
• Sesame seeds (whole) 1 T 258 mg
• Kale (cooked) 1 c 224 mg
“Nutrition for Vegetarians” pg.73( Agatha Thrash M.D. & Calvin Thrash M.D. )

85. How About Iron?
• Iron is found in a wide
variety of plant foods,
especially beans and grains.
• Adding vitamin C to meals
increases plant iron
absorption.
• Coffee, tea, and calcium
supplements can all
decrease iron absorption.

86. Tips for Optimum Nutrition
• Adopt a plant-based pure vegetarian
diet.
• Use whole (unrefined) grains such
as whole wheat bread and
brown rice instead of
white bread and white rice.
• Eliminate rich concentrated foods containing
too much sugar, fats, and oils, salt, and
protein (meat and other animal products.
“Instructions on Eating.” God‟s Healing Way. 2004:p. 9. Mary Ann McNeilus, M. D.

87. Tips for Optimum Nutrition
• Do not eat between
meals. Meals should
be eaten 6 hrs. apart.
• Eat 2-3 meals a day
making supper your
smallest and lightest
meal.
• Supper should be
eaten at least 2-3 hrs.
before bedtime.
“Instructions on Eating.” God‟s Healing Way. 2004:p. 9. Mary Ann McNeilus, M. D.

88. “In the midst of the street
of it, and on either side
of the river, was there
the tree of life, which
bare twelve manner of
fruits, and yielded her
fruit every month: and
the leaves of the tree
were for the healing of
the nations.”
Revelation 22:2

89. THE END!

90. Diseases Transmissible to
Humans

91. • Poultry
– Leukemia, salmonella, newcastle disease
• Pork
– Trichinosis, brucellosis, leptospirosis
• Fish/seafood
– Diphyllobothrium latum (fish tapeworm),
hepatitis
Lamb
– Multiple sclerosis

92. • Goats, sheep, dogs
–Brucellosis
• Cattle
–Staphylococcus, streptococcus, foot and
mouth disease
–Brucellosis
• All animal species
–Herpes
“Chicken, Pigs, Fish and Bees,” “Some Specific Diseases Acquired from Animals.” Animal Connection. 1983:p.
5-8, 11-17. Agatha Thrash, M. D. and Calvin Thrash, M. D.”

93. E. Coli in U.S.A
• In 1995 2,296 cases reported.
• As many as 20,000 people each year
get sick with one-third requiring
hospitalization.
• Found in beef, milk (raw and
pasteurized, sausage, apple cider,
venison.Notice to Readers: Final reports of notifiable diseases. MMWR Morb Mortal Wkly Rep 1996 Aug 30;45(34):724-
754; Outbreak of acute gastroenteritis attributable to Escherichia Coli serotype O104:H21-Helena, Montana,
1994. MMWR Morb Mortal Wkly Rep 1995 Jul 14;44(27):501-503; Community outbreak of hemolytic uremic
syndrome attributable to Escherichi Coli O111:NM-South Austalia 1995. MMWR Morb Mortal Wkly Rep 1995 Jul
28;44(29):550-1; 557-558.

94. Listeria
• Twenty-percent of cases are linked to
uncooked hot dogs and undercooked
chicken.
• U.S. Department of Agriculture tested 19
brands of hot dogs and found that 20%
tested positive for listeria.
• About 1100 Americans are affected each
year.
Tappero JW, Schuchat A, et al. Reduction in the incidence of human listeriosis in the United States.
Effectiveness of prevention efforts? The Listeriosis Study Group. JAMA 1995 Apr 12;273(14):1118-1122;
Schwartz B, Ciesielski CA, et. al. Association of sporadic listeriosis with consumption of uncooked hot dogs and
undercooked chicken. Lancet 1988 Oct 1;2(8614):779-782.

95. Salmonella
• Causes two million illnesses per year.
• Many large outbreaks, with up to
200,000 people infected at a time.
• Found in raw and pasteurized milk,
eggs, chocolate, ice cream, beef,
sausage, salami, chicken.
Outbreak of Salmonella enteritidis associated with nationally distributed ice cream products-Minosota, South
Dakota, and Wisconsin, 1994. MMWR Morb Mortal Wkly Rep 1994 Oct 14;43(40):740-741; Hennessy TW,
Hedberg CW, et al. A national outbreak of Salmonella enteritidis infections from icecream. The Investigation
Team. N Engl J Med 1996 May 16;334(20):1281-1286.

96. Plant Power: The Healing
Power of Plant Foods

97. Plant Power: Healing Power
of Plant Foods
• Plant-based foods, like medicinal
plants, contain substances that produce
pharmacological effects similar to any
other medication.
• They prevent and correct the tendency
toward disease, in addition to having
curative properties
“The Healing Power of Vegetables.” Foods that Heal. P. 16. George D. Pamplona-Roger, M. D.
Copyright 2004 by Review and Herald Publishing Association.

98. Phytochemicals
• Natural chemicals found in plants.
• Lowers the risk of cancer.
• Blocks carcinogens from affecting cells
or by suppressing malignant cells.
• Destroyed when foods are refined.
Potter JD as quoted in : Napier, K. Cancer Fighting Foods: Green Revolution. The Harvard Health Letter.
Special Supplement April 1995 p. 9-12.

99. Food Sources of Cancer-
Fighting Phytochemicals
• Brussels sprouts
• Broccoli
• Red grapes
• Watercress
• Citrus fruits
• Garlic, onions, leeks
• Soybeans, legumes
• Fruits
• Grains

100. The Antioxidant Top Ten
Fruits & Vegetables
Strawberry
Plum
Orange
Red grapes
Kiwi
Grapefruit, pink
White grapes
Banana
Apple
Tomato
Garlic
Kale
Spinach
Brussels sprouts
Alfalfa sprouts
Broccoli
Beets
Red bell pepper
Onion
Corn
Wang H, Sofic E, Prior RL. Total antioxidant capacity of vegetables. J Agric Food Chem
1996;44(11):3426-3421. Wang H, Cao G, Prior RL. Total antioxidant capacity of fruits. J Agric
Food Chem 1996;44(3):701-705.

101. 1 Corinthians 6:19-20
“For ye are bought with a price: therefore
glorify God in your body, and in your
spirit, which are God’s.”