Your Secret to Super Strength, The Vegetarian Myth Exposed

Our hunter-gatherer ancestors lived on a diet of meat, nuts, berries and assorted wild vegetables. And there’s evidence the first humans ate meat, going all the way back to the earliest days of our genus Homo

Before we were even human.¹

Now there’s new evidence that hominids – our early human ancestors – were using stone tools to cleave meat off the bone as far back as possibly 3.5 million years ago.

A report in the journal Nature revealed that bones showed cuts from stone tools and indications they were forcibly broken to remove marrow.

Yet we still have vegetarians clamoring that humans were never meant to eat meat.

Well, that is not only factually untrue – but it’s also dangerous to your health.

Humans adapted to thrive on meat as a healthy source of protein and fat. And early humans never suffered from diabetes, heart disease or obesity.

The truth is, we’ve been eating meat for millions of years, without interruption.

At no time have we ever stopped. And this is true of EVERY culture known to man. Research shows that of more than 150 native cultures studied, not one of them was vegetarian.

Eat a vegetarian diet and you deprive yourself of eight essential amino acids, (the building blocks of protein), as well as four critical nutrients – vitamin D, vitamin A, vitamin B12, and CoQ10.

When you don’t get enough of these key nutrients, body-wide crises occur that can lead to loss of muscle, energy, immune function... even heart disease and cancer.

In this report, you’ll discover why we were born to eat meat and how getting the right blend of 12 essential nutrients helps you:

As a species, we are designed to consume meat for the protein and fat it provides.

Drs. Michael and Mary Dan Eades, in their book Protein Power Life Plan, write: “In anthropological scientific circles, there’s absolutely no debate about it – every respected authority will confirm that we were hunters... Our meat-eating heritage ... is an inescapable fact.” ²

Published in the journal Nature, and reported by the BBC, this study not only confirms our meat-eating past, but shows that even our earliest ancestors – the ones that came before our own human species – were meat-eaters too.

Ancient bones found in the Dikika region of Ethiopia were dated between 3.2 million to 3.5 million years ago. Evidence indicates that our ancestors cut these bones with stone tools and that the bones were forcibly broken to remove marrow, a rich source of nutrients and fat.

Through testing, paleoanthropologists determined that the tool marks were made before the bones were fossilized. They even found pieces of the stone tools lodged in the cuts.

This overturns much of what scientists believed to be true about our early ancestors. In fact, the famous “Lucy” fossil – also found in the Dikika region – was the only other hominid species known in that area.

But this new evidence casts Lucy and her contemporaries in a different light. Lucy belonged to the species Australopithecus afarensis, originally thought to be vegetarian.

And many had assumed the use of stone tools came later, during the time of the Homo species, our closest human ancestors.

Co-author of the study Zeresenay Alemseged, a paleoanthropologist from the California Academy of Sciences in San Francisco, said: “We are showing for the first time that stone-tool use is not unique to Homo or Homo-related species. We have Australopithecus afarensis now behaving like Homo in a way both by using tools and eating meat.” ³

Chris Stringer of the Natural History Museum in London adds: “It suggests that meat-eating and butchery behavior is pre-human — it’s an ancestral behavior and as such it gives an interesting perspective on the Australopithecines that we didn’t have before.” ⁴

This discovery makes it clear: Even Lucy was a meat-eater.

The fact that you can read these words is part of our meat-eating heritage. It’s what anthropologists L. Aiello and P. Wheeler called The Expensive Tissue Hypothesis.

Australopithecines like Lucy grew brains to our size because meat let our digestive systems shrink, freeing up energy for a bigger brain. Our brains are twice as big as they should be for a primate our size. And our digestive system is 60% smaller.

Consider gorillas. They are vegetarians and have the smallest brains and the largest digestive systems of any primate – the exact opposite of humans.

It’s our large brains that need the energy that only meat and a small digestive system can provide.

If humans resemble apes at all, it would be chimpanzees, with their smaller digestive system and meat-eating diet. But in spite of die-hard vegetarians comparing us to plant-eating apes, humans more closely resemble dogs, which evolved to thrive almost solely on fresh meat.

On the surface, it may not look like we share anything more than companionship with dogs.

But look under the hood and we have the same “equipment” needed for meat-eating., as the graphic at the bottom of the page shows.

But now look at grass-eating sheep. Unlike dogs and men, sheep have flat molars with teeth only on their lower jaws. They have grinding jaws instead of tearing-crushing jaws.

A sheep’s stomach holds an enormous 8.5 gallons and it never empties.

Their colons are long and can hold tremendous amounts of plant material. A sheep’s bacterial flora ferments and it feeds continuously.

All the traits of vegetarian sheep are the opposite of meat-eating dogs and humans.

Human were built to eat meat. When native human cultures eat native diets, they have perfect teeth and no disease.

Pioneer nutritionist Dr. Weston Price proved it when he traveled around the world in the 1920s and 1930s studying native cultures that were still untouched by Western diets, he found something remarkable.

Tribes that stayed true to their native diets had no trace of heart disease, cancer, diabetes, obesity... or even crooked teeth. They all had wide, attractive faces, full smiles and no hint of excess fat.

As soon as they started to eat sugar, flour, grains and processed foods, they got sick and fat. Their offspring were born with narrow jaws and crooked teeth.

That remains true today. Once you stray from your meat-eating roots, sickness set in.

With agriculture comes the “diseases of civilization.” Heart disease, high blood pressure, stroke, depression, diabetes, arthritis, cancer, obesity, bad teeth, poor eyesight, autoimmune disorders... to name just a few of them.

All of these diseases and disorders can be traced back to the introduction of grains in our diet and the move away from our native, meat-centered diet.

What few people realize, especially vegetarians, is that grains are not just lacking in the nutrients we need, they are hostile.

When we eat grains, they attack our body.

Grains have sophisticated defense mechanisms that help them survive, and help prevent humans from eating them.

In fact, whenever you eat them, you’re ingesting enzyme blockers designed to ward off predators.

The most common enzyme to get zapped in your gut by grains is protease, which you use to digest protein. Other biochemicals from grains block amylase, the enzyme that digests starch.

Not only are humans not designed to eat grains – when we do eat them, they block the very enzyme we possess to digest them.

Grains sabotage our health with proteins called lectins. These perform a variety of functions in humans and animals. But when grain-based lectins end up in our digestive tract, they cause big problems.

Some lectins bind to the walls of your intestines, affecting permeability. So you can end up with a “leaky gut,” meaning toxins seep into your bloodstream.

And when lectins escape into your bloodstream, they set off a chain reaction of immune responses that can lead to autoimmune diseases, like arthritis or multiple sclerosis.

You see, the protein sequence in some lectins is almost identical to the tissues in your body.

And when your immune system recognizes the lectin as a “bad guy,” it targets anything that looks like it. This is the basic idea behind all autoimmune system diseases: Your body attacks healthy tissue, because it thinks the good guys are bad guys.

The lectin in wheat has an amino-acid sequence that looks a lot like joint cartilage and the myelin sheath that covers our nerves. As you may know, when your body starts to attack joint cartilage you get arthritis. When it attacks the covering around your nerves, you get MS.

Epidemiologists know that MS is most common in cultures where wheat and rye are staple foods. And rheumatoid arthritis can be tracked in the archeological record, following wheat and corn-eating cultures around the world. ⁶

When you eat vegetarian, it’s impossible to get 12 essential nutrients you need every day. I’m talking about the eight essential amino acids that are the building blocks of protein and the four nutrients you can ONLY get a sufficient from meat: vitamin D, vitamin A, vitamin B12 and coenzyme Q10.

These nutrients are responsible for hundreds of vital functions, including powering up your muscles, heart, brain, memory, immune system and sex drive... to name just a few.

Vegetarians claim you can get these nutrients from non-animal sources, but it just isn’t possible.

Here’s what I mean:

Vitamin D: Getting enough vitamin D from walking in the sun, or by consuming foods “fortified” with vitamin D just isn’t possible. Real dietary sources of vitamin D come from animal fats. And if you’re drinking milk fortified with vitamin D, you may be surprised to find out that the vitamin D in milk is synthetic. And it’s not even the right form.

Your body needs vitamin D3 to fuel your body. What you find in milk is vitamin D2.

While your body makes vitamin D when exposed to the sun, it’s difficult if not impossible to get enough vitamin D every day simply by going outside.

Vitamin B12: This vitamin, so vital to humans, is only found in meat. While some vegetarians claim that B12 can be found in algae, tempeh (a soy product sometimes used as a meat substitute) or even brewer’s yeast, these are false assumptions.

Brewer’s and nutritional yeast do not have B12 naturally; it’s always added from an outside source. And to think you can get it from algae or a soy product is just wishful thinking.

Vitamin A: Real vitamin A, or retinol, is only available from animal fats or organ meats, like liver. You can get beta-carotene from plants, but that’s not a substitute for real vitamin A.

Sure, your body converts some beta-carotene to vitamin A, but there are problems with the conversion. First, beta-carotene needs the presence of bile salts in your intestine before a conversion can take place. To get bile salts, you need the presence of animal fat. For a vegetarian, that’s an impossibility.

Secondly, the conversion is not efficient. For every six units of beta-carotene you consume, you only get one unit of vitamin A. So even if you consumed 25,000 units of beta-carotene, you would not even get enough vitamin A to supply you for the day.

And that’s dependent on having the animal fats to produce the bile salts required to make the conversion.

CoQ10: Vegetarians don’t even fight me on this one, because CoQ10 is only found in animal products.

You’ll find high concentrations of this heart- and brain-critical nutrient in organ meats, like the heart and liver. But you’ll also get it from the meat itself. CoQ10 supplies your cells with ATP, the energy required by every cell in your body for metabolism, energy production and life itself. And you won’t find it in plants. Period.

The eight essential amino acids: These building blocks of protein are called “essential,” because your body cannot make them on its own. You need them from your diet every 24 hours.

And you can’t get this specific blend of amino acids in the right ratio from plants.

Grass-fed red meat is the highest quality nutrition bar none.

Patients tell me they feel better almost immediately.

Cattle, in one form or another, have been on this planet for millions of years.

Their species have thrived by grazing on grasslands, prairies and hillsides.

Their natural diet consists of grasses and legumes. Their anatomy and physiology reflect their diet.

But most commercial cattle these days no longer eat their natural diet. Growers feed them cheap grain and other “feedstuff” to fatten them up quickly. And this includes hormones to make livestock larger.

It’s now commonplace for ranchers to give their animals antibiotics to keep them alive in deplorable living conditions.

The graph at the bottom of this section gives you a better idea of what commercial cattle are exposed to during their short lives. ⁷ And how much better it is to eat grass fed beef rather than commercial grain fed beef.

The old saying “you are what you eat” comes to mind.

As a result, commercial beef has drastically less nutritional value than their pasture-fed relatives.

A study the Journal of Animal Science found that the more grass cattle ate, the more nutritious their beef became. ⁸

Grass-fed products have three to five times more conjugated linoleic acid (CLA) than commercial animals.⁹

CLA is an extremely important nutrient that has cancer-preventing properties. And grass-fed beef also has four times more Vitamin E. ¹⁰

You probably already know how important omega-3 fatty acids are to your health. But even more important is the ratio of omega-6 to omega-3 fatty acids. Too many omega-6 fatty acids have been linked to heart disease, cancer and other health problems.

Whenever possible, avoid commercial beef. Every time you take a bite of commercial beef you’re getting the hormones, antibiotics and disease the cattle had prior to slaughter.

Grass-fed beef is our ancestors’ legacy. And it’s grass-fed beef that will carry us forward as a species.

Your body does not need carbs. It’s protein and fats you can’t live without.

Every cell in your body has the ability to make glucose, or blood sugar. You don’t need additional carbs to help your body make sugar.

Having said that, there are “good” carbs that you shouldn’t avoid, like fruits and vegetables. Just stay away from potatoes and corn. They’re not real fruits or vegetables and they can have disastrous effects on your health.

Low-glycemic veggies and fruits are part of a balanced diet that our ancestors enjoyed.

Vegetables should fill half your plate at most meals. They can provide you with vitamins, fiber and help regulate your blood sugar.

My favorite low-glycemic veggies include:

Berries such as blueberries, strawberries, raspberries and blackberries are rich in fiber, anti-oxidants, and vitamin C.

You can also enjoy apples and watermelon. If you are diabetic or trying to lose weight, I would stay away from bananas and pineapple.

To avoid pesticide contamination, choose USDA orgamic-certified vegetables and fruits. I buy my vegetables and fruit from my local green market. Enjoy your veggies raw or steamed to reap the most benefit from their nutrients.

Grass-fed red meat with organic fruit and vegetables is not only one of the nutritious and balanced meals you can eat – it’s also your nutritional heritage.

To Your Good Health,

1 Palmer, J. “Tool-making and meat-eating began 3.5 million years ago,” BBC News. Aug 11, 2010

2 Drs. Michael and Mary Dan Eades, Protein Power Life Plan. Grand Central Publishing. 2001. p. 3

3 Palmer, J. “Tool-making and meat-eating began 3.5 million years ago,” BBC News. Aug 11, 2010

4 Ibid.

5 Cordain L. “Cereal grains: humanity’s double edged sword.” World Rev Nutr Diet. 1999; 84:19-73.

6 Drs. Michael and Mary Dan Eades, Protein Power Life Plan. Grand Central Publishing. 2001. p. 145

7 Robinson J. Why Grassfed is Best Vashon Island Press: WA 2000, pg. 10

8 French P, et al. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J Anim Sci 2000; 78: 2849-2855

9 Dhiman T, et al. Conjugated linoleic acid from cows fed different diets. J Dairy Sci 1999; 82(10): 2146-2156

10 Smith G. Dietary supplementation of Vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets. Colorado State University.