Carnivores and Herbivores

We are Carnivores or herbivores?

Human beings basically are not carnivores. We are basically herbivores (vegetarian) but we always behave like carnivores (flesh eaters). If several characteristics of carnivores are compared, human beings clearly have more characteristics of herbivores than carnivores. The teeth of carnivores are sharp; those of herbivores, mainly flat (for grinding). The intestinal tract of carnivores is short; that of herbivores is long (the small intestine of humans is 26 feet long!). Carnivores cool their bodies by panting; herbivores by sweating (as human beings). Carnivores make their own vitamin C (like animals); herbivores obtain their vitamin C from their diet. Most human beings believe themselves to be carnivores (we eat flesh) but fundamentally our characteristics more closely resemble the herbivores. Foods intended for Homo sapiens (man) probably are only three: starches (rice, corn, potatoes, beans etc), vegetables, and fruits.

Healthy cholesterol levels

Measures to lower the blood cholesterol level

1.     Take a proper diet. Take food that is low in saturated fat and cholesterol such as fruits, vegetables, skinless poultry, lean meat, fish, rice, cereals, and vegetable oil.

2.     Maintain an appropriate weight.

3.     Exercise accordingly as advised by your doctor.

4.     If the cholesterol levels do not reach the minimum goal despite this measure, then doctor may put the patient on medication to lower cholesterol.

Vegetarian recipes

Benefits of being vegetarian

Human beings who eat exclusively a vegetarian-fruit diet for many decades infrequently have the diseases so commonly observed in meat eaters. Diseases very uncommon in vegetarians include : 

1. coronary artery disease (heart attack and angina), 

1. hypertension (high blood pressure), 

1. breast cancer, 

1. colon cancer and possibly cancer

1. prostate gland, 

1. obesity, 

1. peptic ulcer, 

1. diverticulitis and osteoporosis, 

1. gall stone, 

1. kidney stone. 

1. Bowel syndrome etc.

Saturated Fats

What is a saturated fat?

Any fat that solidifies in room temperature is a saturated fat. The saturated fat can be identified by its being solid at room temperature; the polyunsaturated and menstruated fats are fats are soft or liquid at room temperature. All three fatty acids are very high in calorie. The average American adult consumes a diet containing nearly 40% of the calories from fat, one third of which is of the saturated variety.

A reduction of the percent of calories from fat from 40% to 10% can reduce the blood cholesterol level around 150 mg/dl. This level can only be achieved by those who strictly follow the vegetarian diet. The diet of the Japanese historically has consisted of a 10% of calories from fat diet and significant ischaemic heart disease has seldom been observed. Today Japanese are consuming a diet averaging approximately 23% of calories from fat and the consequences have been a significant increase in the frequency of heart attack. Thus for diets to be very effective in lowering the blood total and LDL cholesterol levels, the percentage of calories from fat must be reduced to 20% and ideally 10%.

Types of fat

Saturated fat: Increases total and LDL cholesterol level, so, high risk.

a.      beef fat

b.     mutton fat

c.     egg yolk

d.     palm kernel oil

e.      coconut oil

Monounsaturated oil: Either lower or have a neutral effect on the total cholesterol level, so, no risk.

a.      olive oil

b.     peanut oil

Polyunsaturated oil: Decreases the total and LDL cholesterol level, so, no risk and the best oil to consume.

a.      Soyabean oil

b.     Corn oil

c.     Safflower oil

d.     Cottonseed oil

e.      Fish oil

f.       Sesame oil