Most food-related blood vessel diseases, including heart attacks, stroke, rheumatism, and angina pectoris, are not primarily disorders of sugar and fat metabolism, but diseases resulting from protein storage. Eating too much protein food can be considered one of the greatest risk factors for developing any kind of disease. The thickening of the basal membranes of blood vessels and connective tissues caused by the storage of protein affects the very lives of all cells in the body. When and wherever in the body such congestion occurs, premature aging of cells and organs result. On the other hand, wherever the capillary walls maintain their porous, flexible nature and original thinness, cell nourishment and organ vitality continue throughout life. Fat and cholesterol are not the primary blocking agents of blood vessel walls and, can therefore, not be considered to be the main cause of heart disease or any other disease in the body. Storage of protein in the blood vessel walls, on the other hand, is the common factor in all patients who suffer from alimentary (food-caused) atherosclerosis. Since most people in the advanced nations have consistently been consuming excessively large quantities of protein, particularly since World War II, coronary heart disease has become the leading cause of death in the developed world. As you will be able to see below, most of the leading risk elements of suffering a heart attack are directly or indirectly linked with high protein consumption and protein deposits in the blood vessel walls. (This is a selection from the book ‘HEART DISEASE NO MORE! from ANDREAS MORITZ’)
Posted on: Wed, 14 Aug 2013 01:26:24 +0000
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