MEAT

In amounts appropriate to a given organism meat energises and helps build strength. An excess of meat, however, quickly causes problems of accumulation of matter: clogged vessels and organs, putrefaction, infection, and has been associated with all sorts of modern ills, sharing the blame with the daily consumption of dairy products, which together give us our often excessive protein intake.

One main problem is the dehydrating effect of meat due to the creation of toxic by-products in the form of unused nitrogen; excreting these can seriously overtax the kidneys unless large amounts of water are taken to flush them out. Meat also produces copious amounts of mucus, urea and uric acid (dehydrating)

Other problems with modern meat are associated with its method of rearing and the amounts of chemicals often pumped into animals these days to ensure a fast and disease-free growth. These chemicals, antibiotics and hormones pass through the meat to the end consumer, which cannot be a healthy state of affairs.

Beyond simply its high protein level, an important feature of meat is its cell structure, which is the same as ours, thereby rapidly allowing nutrients to get into the blood and tissue. As such it can provide energy quickly when not eaten to excess.

Different meats have been shown to have therapeutic benefits in Chinese medicine and so they shouldn’t be ruled out entirely as long as they are eaten sensibly. The following techniques improve the digestibility of all meats:

1.      Use small amounts - 2 or 3 ounces at one daily meal.

2.      Acid marinades help break down fats and protein chains - slice into thin pieces and marinate for 30 minutes or longer in any of the following solutions:

apple cider vinegar, diluted in 2 parts water

lemon juice

wine

tomato juice

beer

other strongly alcoholic beverages diluted in two parts water

3.      Cook into a soup or broth with ginger root. Ginger helps rid the body of the acids and toxins from meat.

4.      The vegetables that best aid in the digestion of meat protein and fat are the green variety, especially leafy greens; also sulphur vegetables such as cabbage, broccoli, onion and garlic, these can be cooked with the meat or otherwise included in the same meal.