IF YOU ARE A MEAT EATER YOU MIGHT BE INTERESTED IN THIS!
Dead flesh food such as cows, pigs, fish, chickens and the flesh of other creatures, contain a lot of`phosphorous.
We make phosphoric acid when eating this flesh, so you might wonder why some of us have high reflux acid (we tend to get increased doses from meat eating). "This is the burning sensation which comes rushing up in the throat and into the mouth".
"Our body is designed to produce digestive acid (Hydrochloric) for breaking down the food." Lumps of flesh are decomposing as they travel down the digestive system.
I will leave it to you to work out the rest.
When animals are brutally killed, full of fear and panic, they secrete adrenaline and other poisons, this affects the meat you eat. The moment animals die their flesh starts to decompose. This decaying flesh goes into your mouth and down through the stomach and it takes some time before it comes out the other end. Makes you wonder where some forms of bowel cancer comes from!
This is why so many people are changing to vegetarian.
I don't want to make my body a burial place for dead animals.

THERE ARE TWO MAIN TYPES OF VEGETARIAN DIETS

LACTO-OVO-VEGETARIAN
This is a diet that includes fruit, vegetables, legumes, nuts and grains. The diet also includes some eggs, milk or milk products. All flesh foods (eliminating fish and chicken).

PURE VEGETARIAN (Vegan)
A diet that consists solely of food obtained from plant sources such as fruit, vegetables, legumes, grains and nuts. All foods taken from animal sources, animal flesh, milk and eggs are excluded.
If planned very carefully this diet can be nutritionally adequate.

People often ask where does the nutrition come from when you change to a vegetarian diet?

VEGETABLES WHICH CAN HELP OUR HEALTH.
ALLIUM Species

GARLIC
The Garlic plant is used for a lot of problems, it destroys some viruses and bacteria, and also lessens the risk of hardening of the arteries. Garlic lowers the total cholesterol, but raises the good cholesterol HDL. Eating garlic will enhance the detoxification of the body by reducing toxins. Garlic is used in cooking, but is better eaten raw for maximum achievement. Garlic can be grown in the ground or in shallow pots and kept close to the back door of the house ready for collecting when needed. The chopped up leaves are ideal for placing on top of a bowl of soup, the bulblets can be broken apart and crushed ready for instant use.

LEEKS
These have all of the healthy properties of the Allium family as they contain the following nutrients:- Folate; Iron; Manganese; Vitamin B6 ; Vitamin C and Fibre. All these combined together are very helpful in stabilizing the blood sugar. The Leek can be used in soups and cooked with mixed vegetables on the dinner plate.

ONIONS
Onions can inhibit the growth of cancerous cells and increase HDL cholesterol (particularly when eaten raw). Onions reduce total cholesterol levels, helps prevent colds and stimulates the immune system. They increase blood clot dissolving activity and help lower blood sugar levels in diabetics. Onions also help relieve stomach upsets and other gastrointestinal disorders.
The onion contains sulphur and quercetin, two strong antioxidants. (Quercetin is found in many foods, including apple, onion, tea, berries, and brassica vegetables, as well as many seeds and nuts.) These antioxidants help neutralize the free radicals in the body and protect the membranes of the body's cells from damage.

WE CAN OBTAIN PROTEIN, VITAMINS & MINERALS FROM PLANT CROPS

PROTEIN
Vegetarians can easily fulfill their protein requirements by eating a varied diet, as long as they consume enough calories to conserve their weight. Eating a mixture of proteins during the day will sustain enough "essential amino acids." Chinese Bean Sprouts (Mung Beans)are a good source of protein (20%) amino acids, vitamins A&B and minerals.
There are plenty of protein sources such as lentils, tofu, nuts, seeds, peas, etc. that you can consume. Various common foods such as whole grain bread, greens, potatoes, pasta and corn instantly add to your protein intake.

MAGNESIUM
Magnesium is a mineral helpful for building healthy bones, manufacturing proteins, releasing energy from muscle storage and regulating body temperature. Eating a variety of foods that contain magnesium is the best way to get an adequate amount. Magnesium can be lost in cooking some foods even under the best conditions. To retain magnesium it is best to cook foods in a minimal amount of water and for the shortest possible time.
Magnesium is found in Globe Artichoke, Broccoli, Okra, Spinach; Nuts and Seeds such as Almonds, Brazil Nuts, Filberts (hazelnuts), Pine Nut, Cashews, Pumpkin or Squash seed and Sunflower seeds.

IRON
Keeps the red blood cells healthy. Good supplies of iron sources are found in:- dried beans, spinach, chard, beet, greens, prune juice, and dried fruit. If you wish to boost the amount of iron absorbed at meal time eat food containing vitamin C, for example citrus fruit or juices, broccoli, lentils, lima beans, peas, potatoes and tomatos.

CALCIUM
Builds bones and healthy teeth, helps maintain bone strength, aids in muscle contraction and blood clotting. Generous calcium sources are:- broccoli, dandelion greens, kale, turnip greens, tofu prepared with calcium and fortified soy milk all contain high quantities of calcium.

VITAMIN B1 (Thiamine) aids in the release of energy from carbohydrates and helps in the synthesis of nervous system chemicals. Found in lima beans, okra, onions and potatos.

VITAMIN B2 (Riboflavin) helps release energy from carbohydrates, proteins and fats, it also helps in the maintenance of mucous membranes. Found in dried beans and peas, broccoli, mushrooms, okra and winter squash.

VITAMIN B3 (Niacin) works with B1 and B2 in producing energy in cells. These are found in dried peas and beans, mushrooms and potatos.

VITAMIN B12
The adult recommended intake for vitamin B12 is very low. Fortified foods, such as some brands of cereal, nutritional yeast, soy milk are good non-animal sources. Examine labels in your supermarket to ascertain other products that are fortified with vitamin B12.

VITAMIN C
This is essential for the formation and maintenance of cartilage, bones and teeth and is used in moderate amounts to promote the healing of wounds. A lack of vitamin C in a diet can result in the disease ?scurvy'. Vitamin C can be found in potato, parsley, peas, brussel sprouts, cabbage and swedes.

VITAMIN E
Aids in the formation of red blood cells, muscle tissue and protects the body's source of Vitamin A and C. Found in spinach, asparagus and broccoli.

FOLIC ACID
Is essential for the basic functioning of cells and assists in the uptake and utilisation of iron. Folic Acid can be found in lettuce, cabbage, brussel sprouts, lentils, peas and whole grain cereals.

POTASSIUM
Aids muscle contraction, transmission of nerve impulses and the release of energy from carbohydrates, proteins and fats. Found in potatos, squash, dried peas and beans.

I hope this information will be of some help to you.
Roger Heyne

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You can create anything in a vegetarian dish if you put your mind to it! Like all new foods you need to try them.

Excessive blood cholesterol escalates the risk of heart disease and saturated fats are inclined to cause high levels of cholesterol in the blood. This problem comes from animal fats in the food we eat for example milk, butter, chicken, eggs and meat.

If you are a person that enjoys healthy eating you will enjoy my recipes as great substitutes for meat dishes.
Marlene Heyne
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