Meat & Dairy

The nature, characteristics and therapeutic effects of meat and dairy


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Meat is a good source of nutrients such as protein, iron, calcium, vitamin B12, amino acids, zinc and fat which are the building blocks for supporting growth and maintenance of our body. These nutrients can also be found in other plant source foods but not as in abundance and as easy to absorb by our body as meat. Zinc is very important for the development of white blood cells and immune system cells which are responsible for destroying invading bacteria, viruses, and other bad guys. Even mild zinc deficiency can increase our risk of infection. Zinc deficiency is one of the most common nutritional shortfalls among vegetarians and those who've cut back on beef. We only need a small quantity of meat daily to give us the needed nutrients. Since meat takes 2 to 3 days to be fully digested and is hard on our liver and kidney, over consumption of meat is known to create many diseases including cancer. That is why Chinese Medicine regards meat as for enhancing health only and not recommended to be eaten in big quantity.   

Dairy products made from cow's milk are considered not suitable for human by Chinese Medicine. Today, many nutritional experts are also advising against commercial milk due to heavy use of hormone to significantly increase milk production. The use of antibiotics and drugs in feeds and the process of pasteurization all make milk un-nutritional and unhealthy. Milk has been found to be the main cause of allergy, breast, colon and prostate cancers. 

The result of a new study conducted by Hospital for Sick Children released in the New England Journal of Medicine on November 11, 2010 suggests that children feeding with regular cow’s milk formula during the first six months of life set off the autoimmune response that attacks insulin-producing islet cells in the pancreas due to allergic reactions. Most children with generic risk will develop into insulin-dependent form of diabetes by age 10. For children fed with hypoallergenic formula will not develop the disease. 

 

 

"Meat is for Enhancing"

 - Neijing, The Yellow Emperor's Classics of Internal Medicine

 

 

 

 

 

 

"The link between dairy produce and breast cancer is similar to the link between smoking and lung cancer",

- says Prof. Jane Plant, PhD, CBE.

Read report

 


Read more on functional usages of each meat or dairy product:


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Beef

Nature : Neutral, Taste : Sweet

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Chicken

Nature : Warm, Taste : Sweet

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Cow bone marrow

Nature : Warm, Taste : Sweet

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Duck

Nature : Neutral, Taste : Sweet, Salty

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Egg

Nature : Cool, Taste : Sweet

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Frog

Nature : Cool, Taste : Sweet

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Ham

Nature : Warm, Taste : Salty

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Lamb / Mutton

Nature : Warm, Taste : Sweet

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Milk

Nature : Neutral, Taste : Sweet

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Pork

Nature : Neutral, Taste : Sweet, Salty

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Quail

Nature : Neutral, Taste : Sweet

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Rabbit

Nature : Cool, Taste : Sweet

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Snail

Nature : Cold, Taste : Sweet, Salty

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Turkey

Nature: Warm, slightly hot, Taste: Sweet

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Yogurt

Nature : Warm, Taste : Sweet, Sour

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