Introduction: Defining “Optimal” Physical Health
Regardless of whether our discussion is about athletics and fitness, or health and wellness, the undeniable fact of the matter is this:
Our bodies are—and can only be—made-up of what we consume.
We are built out of the food we eat.
It's that simple.
The profound nature of this fact is matched only by its simplicity. And, it begs a question:
How high quality of a heart, or a lung, or a quadricep, or a transverse abdominis, or a brain, or blood, ligament or tendon can a body produce when fed a steady diet of Coca-Cola, Doritos, McDonald’s and Miller Lite?
Think about it. Everything we consume is involved in the creation of our bodies, everything. High quality in - high quality out. Action - reaction. Choice - consequence. It is basic physics. In short: As the quality of our food increases/decreases, so increases/decreases the quality of our bodies. And so, it really just makes sense that as the food we eat becomes more and more refined - we become less and less hardy. In turn, we develop all manner of disease.
What does not make sense, however, is that rather than looking to the building blocks (i.e., our nutrition) as the general cause of our physical state, we have blamed a few mysterious dark forces, such as our genetics/family history (EX: Cancer is in my genes), or a thing called “the germ” (EX: I caught my disease from someone else).
The body is literally programmed for success. So let’s be honest with ourselves…would we use Silly-Putty to create the foundation of a skyscraper? As ridiculous of an over-exaggeration statement as that may sound, it’s not far off. Why are so many people so sick? Think about your circle of people…really think about it. Do you really believe it is supposed to be this way?
Of course, there are other factors at play here, such as our environment and physical activity, both of which have profound effects on our health. But this article will focus primarily on the nutritional aspect to optimal physical health, as my experience has shown me that a vast majority of people have never been presented with the kind of information that I’ll be sharing here; making it, in my humble opinion, paramount.
Speaking of which, just what does “optimal physical health” mean anyway? It’s fairly easy to assume we all have the same meaning for that phrase. Yet, in my experience, it’s very likely that we do not. Thus, I think that it’s crucially important to mention that before we can agree on what circumstances create optimal physical health (the target) - we must first agree on what it means in the first place (the location of the target).
For the sake of this article, I will define optimal physical heath, and a few other terms here:
Optimal Physical Health: A physically disease-free state.
Raw Food: A food in whole form and not subjected to extreme temps/heating/cooking, pasteurization, homogenization, irradiation, freezing, chemical processing, and the like.
Extreme: Not commonly held or accepted as normal by societal standards.
Now, obviously that definition of optimal physical health is a tall order - a near impossible one by my estimation - as even healing requires the presence of some disease. Thus, to reiterate, this definition serves only as a basis for communication - so that all of you understand my agenda as you read on. The definition above does not imply that you or I ever achieve it. It only communicates an intention so that the dialogue can be as free of assumption(s) as possible.
The Basics of “Extreme” Raw-Fooding
Look, it’s pretty simple: Cooking, pasteurizing, irradiating, freezing, and the adding of chemicals - denatures food, period. (This includes the processing of “nutritional supplements.”) Once food is denatured, it is vastly inferior from a nutritional perspective.
“The following analogy applies to many nutrients, including fats and minerals that are destroyed by cooking and other food-treatments: Clay is malleable, pliable, and able to foster growth of bacteria and plants. When fired, clay becomes hardened and life-deprived. When cooked, nutrients in food become hardened and life-deprived” (Vonderplanitz, 2002).
Thus, the processing and subsequent consumption of our once fresh, raw foods - whether we are dealing with meat, vegetables, dairy products, or what have you - inevitably leads to disease in two all-encompassing ways:
- Consuming cooked foods weakens the body via the creation and buildup of toxic residues.
- But perhaps more profoundly, cooked foods simply do not contain the adequate nutritional value needed for our bodies to mitigate the rampant ground, water and air pollution that we face every day. Without the right kinds of live, raw nutrition present to deal with that pollution, our bodies become collectors of it.
The two factors above lead to the diseases of today: diabetes, osteoporosis, Alzheimer’s, cancer, heart disease and countless others. What it boils down to is that raw foods are more bio-available. In fact, the nutrients in the ideal raw foods are 100% bioavailable. Meaning: All of the nutrients are utilizable. They have more life to offer, more energy…more “value,” if you will. That said, it could be suggested that, relatively speaking, where chronic disease is present, overall food value has been low.
So just what are we getting into here? Right about now, your mind is probably asking one or both of these two questions:
- Is this about Vegetarianism? And/or…
- What about germs & bacteria?
Both are very reasonable trains of thought. For now, I’ll simply address question #1: This article is absolutely not about vegetarianism. Yup, we’re taking about raw meat, with no exceptions. Question #2 will be addressed a bit later.
First, let’s briefly discuss the consumption of meat, in general. It has been found that we - as a species - have the digestive juices most resembling that of a carnivore’s. It is scientific fact that we - as a species - do not have the intestines or gizzards of herbivores.
“Our Intestines are 2 ½ times shorter than most herbivores. We have only one stomach, while herbivores have 2-4 stomachs. Herbivores have nearly 60,000 times more enzymes than we have to disassemble cellulose (plant fiber) to obtain the fat and proteins from vegetation and grain. Vegetable fiber passes through an herbivore’s digestive system in about 48 hours. In our digestive tracts, vegetables complete their journey in 24 hours. Only a fraction of the cellulose is digested. Sixty-five percent of the protein and fat are undigested” (Vonderplanitz, 2002).
You see, it seems that humans are designed to eat meat. This observation is not made to discredit any ethical or moral argument. It is simply an observation of scientific fact. And, that said, we can choose from there. Yet, if our agenda is indeed optimal physical health (as defined above), then eating meat takes on a new degree of relevance.
The Myth of “the Germ”
The most obvious concern with raw meat consumption is the scare of food poisoning by way of “the germ.” Again, a reasonable concern. But just what is this villain? Think about it for a moment. We’re talking about bacteria, right? Unfortunately, there is big money to be made in “Germ Warfare.” Which means it is very profitable for the conventional medical/pharmaceutical establishment to have the masses believe that bacteria (and other so-called “germs,” such as virus and fungus), are the creators and causes of all manner of illness. Quite literally, the opposite is true. And, I’ll not only offer a bit of research, but also some of my own practical application and experience to prove that to you…once and for all.
Excerpted from Vonderplanitz’s book, The Recipe for Living Without Disease, consider the following passage about Louis Pasteur and Dr. Antoine Bechamp’s conflicting contentions about microbes and disease…
In the 1870’s, Louis Pasteur proved that heat-processing slowed food spoilage and lengthened the shelf life of mold-damaged wine. He saved vineyard owners from financial loss and ruin, but he condemned wine drinkers to seasons of toxic wine produced from unhealthy crops of grapes.
Pasteur presumed that fungus and bacteria caused disease. He failed to realize that an unhealthy crop succumbed to fungus and molds. Rather than looking to enrich the soil to generate healthy grapes, he attacked the fungus and mold that were symptoms of the unhealthy crop. Diseases, he surmised, originate from constant types of microbes attacking the body from outside.
Contrary to Pasteur, his contemporary, Dr. Antoine Bechamp (1816-1908) claimed that disease originates from within the body because of the destruction of cellular integrity by toxic food and pollution. He contended that all microbes were beneficial, some for cleansing, some for maintenance and others for regeneration, but that none were responsible for causing disease.
I suppose that because we are a warring society, we ignored Bechamp and embraced Pasteur. Maybe it was easier for us to believe that we could recognize and battle invading forces rather than consider changing our life styles. Regardless, modern medicine’s justification for microbial wars is based on speculation, fear and pseudoscience.
Louis Pasteur made the “germ theory” famous but he killed it on his deathbed. Many reports said that some of his dying words were:
Pathogens are not the problem. The environment in which and on which pathogens feed is the problem of disease.
That means that the cause of disease is the quality of our air, food and all substances with which we come in contact (Vonderplanitz, 2002).
Essentially, what this all means is that the advertised contention of the conventional modern-medical machine that microbes cause disease by attacking the body from the outside is motivated absolutely by profit margins - not by science, nor a promise of health and wellness. You see, if suddenly we were all generally and independently well, an enormous economic flux would quickly ensue.
The reality here, is that bacteria are essential for digestion, as it has been found that 80-90% of digestion is bacterial! (Vonderplanitz, 2010). And yet, modern medicine continues to wage a war on them!
But perhaps a more profound consideration is this: Bacteria, fungus, virus and others act as the body’s janitors. And let’s REALLY GET THIS POINT HERE… These little creatures CLEAN HOUSE. They perform the vital task of removing dead and toxic garbage from the body via colds, flus, and the like. They are symbionts, working with us - not against us - for the mutual benefit and betterment of the organism as a whole…our body. “They appear as a response, not as the cause. ‘Pathogens’ respond to decay within the body, reversing or preventing disease that is more serious. They are the first stage of the cure, the cleansing stage. Eliminating pathogens, such as salmonella, campylobacter and E. coli, and parasites forces decaying tissue to remain in the body, endangering the inner body environment. Our bodies gradually get sicker” (Vonderplanitz, 2002).
But, like most things in life, the proof is in the pudding. So here’s your proof: I’ve been involved with this brand of raw fooding for over six years now. Part of my own personal journey toward optimum physical health has involved the consumption of what I like to call raw “cultured” meat as a natural and powerfully effective probiotic. Let me be frank with you about what this means: I regularly consume carefully, intentionally rotted-raw meats (also known as “High Meat”), as a potent means to build and maintain a healthy bacterial flora in my body. This has involved the consumption of 9-month-old raw high-chicken, and my current batch of 2 ½ -year-old raw high-beef. Never, let me repeat, never have I experienced any type of food poisoning…only the benefit of cleaner, clearer digestion and a more clearly focused mind.
A Quick Word about Food-Poisoning:
What it boils down to is, “the belief that raw food causes bacterial food-poisoning is nonscientific myth and hysteria. All epidemic food-poisoning that has occurred was caused by bacteria feeding on cooked food. The bacteria feeding on cooked and/or chemically treated food develops disease and mutates. The mutant/diseased bacteria excrete volatile toxins that cause poisoning…” (Vonderplanitz, 2005). Thus, with a sense of irony, it seems that even bacteria get sick when they eat cooked food.
How does it taste?
So, all emotion and squeamishness aside, it makes sense, does it not? Being 100% bioavailable, raw meat provides awesome, live nutrition with which the body can thwart disease and build robust health. Yet, at the end of the day, perhaps the biggest concern is taste…right? I can say with great confidence that there are endless recipe options specifically for raw meat eaters, that when combined with appropriate/natural marination, offer delicious flavor and pleasant texture. (For more information about the consumption of raw meat, raw meat recipes, as well as more information on germ theory, see references 1 and 2 below.)
Thank you for reading this far. I realize that this information challenges the standard nutritional/medical paradigm in the most extreme of ways. And, if you’ve come this far, hopefully you’ll be willing to go a bit further and read Part 2, where I’ll be discussing Raw Fats, Raw Vegetable Juice, Water, and a few other items of profound relevance.
- Vonderplanitz, A. (2005). We Want to Live—The Primal Diet (Expanded and revised in 2005). Los Angeles, CA: Carnelian Bay Castle Press, LLC. Pg. 229-30.
- Vonderplanitz, A. (2002). The Recipe for Living Without Disease. Los Angeles, CA: Carnelian Bay Castle Press, LLC. Pg. 21, 34, 35, 151, 156, 162-3, 164, 179.
- Vonderplanitz, A. (2 May 2009) Live Lecture.
- Vonderplanitz, A. (24 April 2010) Live Lecture.
- Aajonus Vonderplanitz’s website: www.WeWant2Live.com