Acidic Blood: Heart and Bone Disease

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Acidic Blood: Heart & Bone Disease

Food proteins are broken down by the human body into theirbuilding blocks, amino

acids. The amino acids are then usedto build new proteins. Proteins consist of

28 amino acids.We manufacture 19 amino acids in our livers. Nine essentialamino

acids must be obtained from the foods we eat. Manypeople believe that animal and

plant proteins are exactlythe same. That is not true.One of those " essential "

amino acids is methionine.One needs methionine for many human metabolic

functionsincluding digestion, detoxification of heavy metals, andmuscle

metabolism. However, an excess of methionine can betoxic and create that acid

condition in your blood.The center atom of methionine is sulfur. That's the

problem.Eat foods containing too much methionine, and your bloodwill become

acidic. The sulfur converts to sulfates and weakforms of sulfuric acid. In order

to neutralize the acid, inits wisdom, the body leaches calcium from

bones. " Dietary protein increases production of acid in the bloodwhich can be

neutralized by calcium mobilized from theskeleton. " {American Journal of

Clinical Nutrition, 1995;61,4}Animal proteins contain more methionine than plant

proteins.Let's compare cow's milk to soymilk:Methionine in 100 grams of soymilk:

..040 gramsMethionine in 100 grams of whole milk: .083 gramsMethionine in 100

grams of skim milk: .099 gramsNow, let's compare 100 gram portions of tofu to

meat:(All of the meat products are lean and without skin)Silken soft tofu: .074

grams of methionineHamburger: .282 grams of methionineHard boiled egg: .392

grams of methionineRoast ham: .535 grams of methionineBaked codfish: .679 grams

of methionineSwiss cheese .784 grams of methionineRoast chicken: .801 grams of

methionineWhy do nations with the highest rates of bone disease alsohave the

highest milk consumption rates? The highest ratesof osteoporosis are to be found

in Denmark, Holland, Norway,and Sweden.We are told to consume 1000 milligrams

per day of calcium.Inuit Eskimos consume 3500 milligrams of calcium each day,and

by age 40 are crippled.THE KEY TO OSTEOPOROSISIt's not how much calcium you eat.

It's how much calcium youprevent from leaving your bones.WHY DOES CALCIUM LEAVE

BONES?In 1988, N.A. Breslau and colleagues identified therelationship between

protein-rich diets and calciummetabolism, noting that protein caused calcium

loss. Hiswork was published in the Journal of Clinical

Endocrinology(1988;66:140-6).A 1994 study published in the American Journal of

ClinicalNutrition (Remer T, Am J Clin Nutr 1994;59:1356-61) foundthat animal

proteins cause calcium to be leached from thebones and excreted in the

urine.MORE SUPPORTING EVIDENCE: " Osteoporosis is caused by a number of things,

one of themost important being too much dietary protein. " {Science1986;233,

4763} " Even when eating 1,400 mg of calcium daily, one can lose upto 4% of his or

her bone mass each year while consuming ahigh-protein diet. " {American Journal

of Clinical Nutrition1979;32,4} " Increasing one's protein intake by 100% may

cause calciumloss to double. " {Journal of Nutrition, 1981; 111, 3} " The average

man in the US eats 175% more protein than therecommended daily allowance and the

average woman eats 144%more. " {Surgeon General's Report on Nutrition and

Health,1988} " Consumption of dairy products, particularly at age 20years, were

associated with an increased risk of hipfractures... metabolism of dietary

protein causes increasedurinary excretion of calcium. " {American Journal

ofEpidemiology 1994;139}Can it get worse? Absolutely.The Framingham Heart Study

is the largest and most excitingheart study in the history of mankind. Some of

thehighlights of this exhaustive 50 year study:In 1960, Cigarette smoking was

found to increase the risk ofheart disease.In 1970, high blood pressure was

found to increase the riskof stroke.During the 1980's, high levels of HDL

cholesterol were foundto reduce risk of death from heart disease.In the 1990's,

homocysteines were identified as key factorsin heart attack deaths.Homocysteines

are normal breakdown products of METHIONINEand are believed to exert a number of

toxic effects in thebody. I recently spoke with the senior investigator of

theFramingham heart study, William Castelli, M.D.

(E-mail:william_castelli) Dr. Castelli has suggested thatan elevated

homocysteine level is a risk factor for heartdisease. The first evidence of this

was published in theAmerican Journal of Cardiology (Glueck,

1995;75:132Â & shy;6).Two recent publications resulting from Framingham

dataindicate a positive correlation between cardiovasculardisease mortality and

blood serum levels of homocysteine.Bostom AG, et. al, Nonfasting plasma total

homocysteinelevels and all-cause and cardiovascular disease mortality inelderly

Framingham men and women. Arch Intern Med 1999;159:1077-1080.Bostom A.G., et.

al, Nonfasting plasma total homocysteinelevels and stroke incidence in elderly

persons: theFramingham Study. Ann Intern Med 131[5], 352-355, 1999.

 

 

 

 

Robert Cohen, author of: MILK A-Z

(201-871-5871)

Executive Director (notmilkman)

Dairy Education Board

http://www.notmilk.com

 

 

 

 

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