Want More Protein from Milk? Rat’s Milk is Your Answer. by J Morris Hicks

Today is my birthday—a good day for a post about mother’s milk.

Over the weekend, I posted a video by Dr. Walter J. Veith entitled “Sitting on a Time Bomb.” Since then, I have discovered another one of his educational videos. It is entitled “Udderly Amazing” and features 80 minutes worth of non-stop scientific information about why humans should NEVER drink any cow’s milk and shouldn’t drink any milk at all after weaning.

Dr. Veith was educated in South Africa and received his PhD in Zoology in 1978.  You can view his complete bio by clicking here, but here is just a snippet to give you the idea of his educational background.

Since meeting this man via video (thanks to Leo Schwaiger) over the weekend, I have been quite impressed with his extensive documentation of facts, his relaxed style, his presentation skills and his sense of humor. In the video featured here today, he made some key points early in his presentation.

The dairy farm of the future for those who want more PROTEIN

The mother’s milk of humans contains the lowest percentage of protein of all 5500 mammals on the planet. He presented a chart showing the protein content in mg./liter for humans, horses, cows, goats, dogs, cats and rats. Alongside that data, he showed the number of days required for each of those mammals to double their weight after consuming only their mother’s milk.

Beginning with humans, and continuing through all of the seven other animals—to rats, the number of days went from 120—60—47—19—8—7—4.5 for the rats. The human milk contains 1.2 mg/liter of protein while the rat’s milk contains ten times as much—11.8 mg./liter—enough to double the infant’s birth-weight in less than five days.

Hence, Dr. Veith’s comments on the video, “If it’s protein maximization that we’re seeking, we should be drinking rats milk—not cow’s milk.” Don’t have time to watch this video right now? You might want to save it for the weekend:

You can find the rest of J Morris Hicks post at Healthy Eating Healthy Word.  I was reading this post this morning and thought it was interesting information on milk protein, it would be worth checking out the full post on the link above.


Fat Sick and Nearly Dead

Just got done watching this touching documentary about a man that set out to change his life thru fasting and on his way changed a lot of other people lives.  He started out with a 60 day juice fast, and continued eating a whole food diet.  He lost 90 pounds and made a huge change in his life in every way. It was really worth the time to sit down and watch it.  On his website Fat Sick and Nearly Dead he has some good recipes for not only juice but other healthy foods.  I am going to get out the juicer and try one of his recipes for breakfast in the morning.

Are We Getting Enough Protein?

Protein requirements are complicated because the amount we need changes with age.

  • Infants require about 10 grams a day.
  • Teenage boys need up to 52 grams a day.
  • Teenage girls need 46 grams a day.
  • Adult men need about 56 grams a day.
  • Adult women need about 46 grams a day.

One important exception is pregnant or lactating women, when the recommended intake rises to 71 grams of protein a day.

Another way to count protein requirements is as a percentage of calories. The USDA’s MyPyramid plan suggests that protein make up between 17% to 21% percent of total calories. The Institute of Medicine recommends we get at least 10% and no more than 35% of calories from protein.

I found this information on Web MD.

Protei Carbs Fat Calories
Almond Nuts 21.1g 6.9g 55.8g 2541kJ (614kcal)
Anchovies 14.5g 0.1g 2.8g 355kJ (85kcal)
Asparagus 2.9g 2.0g 0.6g 106kJ (25kcal)
Avocado 1.9g 1.9g 19.5g 790kJ (195kcal)
Bacon 15.9g 19.8g 1005kJ (245kcal)
Baked Beans 9.5g 22.1g 0.4g 130kcal
Bananas 1.2g 23.2g 0.3g 426kJ (100kcal)
Beef Fillet Steak 20.9g 0g 7.9g 648kJ (155kcal)
Bread (wholemeal) 11.0g 39.1g 2.2g 935kJ (220kcal)
Broccoli 4.2g 3.2g 0.2g 133kJ (31kcal)
Carrots 0.6g 7.9g 0.3g 156kJ (37kcal)
Cheese 30.9g 0.1g 15.0g 1085kJ (260kcal)
Chicken Breast (Skinless) 23.5g 0g 1.7g 462kJ (109kcal)
Coconut 3.33g 15.23g 33.49g 354
Cod fish 17.9g 0g 0.9g 340kJ (80kcal)
Cottage Cheese 12.2g 4.5g 1.5g 340kJ (80kcal)
Couscous 15.1g 73.1g 1.1g 1545kJ (365kcal)
Crab meat 18.1g trace 0.5g 330kJ (80kcal)
eggs 12.5g Trace 3.2g 627kJ (151kcal)
Goji Berries 12.3g 57.7g 0.3g 1205kJ (285kcal)
Haddock Fish 16.4g 0g 1.2g 325kJ (80kcal)
Hummus 7.4g 9.8g 26.8g 1285kJ (310kcal)
Lamb (Steak) 19.9g 0.8g 3.2g 475kJ (115kcal)
Lobster 26.41 3.12 1.94 143
Milk (Semi Skimmed) 3.6g 4.8g 1.8g 209kJ (50kcal)
Milk (Whole) 3.3g 4.7g 3.6g 268kJ (64kcal)
Monkfish 24g 1.7g
Orange 1.1g 8.5g 0.1g 167kJ (39kcal)
Orange Roughy Fish 22.64g 0g 0.034g 105
Pasta 12.5g 73.0g 1.4g 1505kJ (355kcal)
Peanut Butter (Crunchy) 24.9g 10.1g 50.2g 2452kJ
Peas 5.9g 9.0g 0.9g 290kJ (70kcal)
Pizza (Pepperoni) 11.4g 28.0g 11.1g 1085kJ (260kcal)
Pork Chops 19.3g 20.3g 1080kJ (260kcal)
Porridge oats 11.0g 60g 8.0g 1500 kJ/ (356 kcal)
Potatoes 2.1g 17.2g 0.2g 335kJ (80kcal)
Prawns 17.0g 0.3g 0.9g 330kJ (80kcal)
Pumpkin Seeds 28.8g 15.2g 45.6g 2435kJ/586kcal
Rice (brown) 6.9g 74.0g 2.8g 1480kJ (350kcal)
Salmon Fish Fillets (Boneless) 21.6g 0g 14.0g 885kJ (215kcal)
Sardines (Fish) 21.5g trace 9.6g 721kJ (172kcal)
Sausages (pork) 13.9g 11.9g 17.0g 1069kJ
soya beans 35.9g 14.8g 18.6g 1555kJ (375kcal)
Spaghetti 5.1g 33.0g 1.3g 700kJ (165kcal)
Spinach 2.8g 1.5g 0.8g 103kJ (24kcal)
Sunflower Seeds 23.4g 18.6g 47.5g 2475kJ (600kcal)
Tilapia Fish 24g 0 4g 105
Tofu 12.1g 0.6g 6.0g 438/105
Tuna Fish (Steak) 25.6g 0g 0.5g 455kJ (110kcal)
Tuna Fish (Tinned) 26.3g 0.0g 10.7g 843kJ / 202kcal
Turkey Breast (Skinless) 22.3g 0g 1.2g 425kJ (100kcal)
Venison (Dear meat) 30.21 3.19 158
Yogurt 4.5g 6.6g 11.0g 600kJ (145kcal)

This spreadsheet from How Much Protein  can help you compare protein levels in animal and plant proteins.

Other foods high in protein they didn’t list:

  • Quinoa 6 grams per serving
  • Couscous 8 grams per serving
  • Quick Barley 5 grams per serving
  • Soy products are also high in protein

Recipe Sources

Yesterday I had my first lunch consultation with a wonderful lady. Over a vegan lunch we talked about the different foods I had prepared that I wanted her to try in her diet. She wanted to know where she could get some other recipes and what sites I was visiting.  So I thought I would put them out here so you could enjoy them too.

Healthy Happy Life 

I found this site through Aunt Judy, she recommended the Molasses Ginger Cookies which looked awesome along with some other recipes like  Cheezy Spicy Kale Chips that I have been wanting to try .  I like how she is detailed in her preparation and pictures for her recipes.

Post Punk Kitchen

This is a funky site that has over a hundred vegan recipes that range from Cashew Queso to Vegan Pie in the Sky.

101 Cookbooks

Here is another site you can check out, it has 142 vegan recipes.  I personally like it because if you have one ingredient you want to use like the asparagus that is about to go bad in the fridge  you can look under the by ingredients section and find a wide range of recipes.

Fat Free Vegan Recipes

This site has good recipes to keep the calories down and eat vegan.  I thought the Sweet Rosemary Fig Spread looked good myself.

These are a couple of different sites that I have been looking at when I sit down and plan my meals, if you have a favorite please comment and share it with us all.


If you need more information how to start this diet change and health tips and facts, this a good site to check out.

What are Antioxidants and why should you care?

Ever noticed how attractive and beautiful a big bowl of multi-colored fruits and vegetables are?  The colors of fruits and vegetables are derived from a variety of chemicals called antioxidants. The individual differences in the antioxidants create the individual colors of the vegetables and fruits. Almost God’s way of saying, “Eat a beautiful meal–have a beautiful life.” By blending these diverse antioxidants (by literally varying the colors of your food) you can ensure you’re protecting your body, to the best of its ability, against free radical damage.  Free radical damage is often quoted in cosmetic ads or on beauty products, but you don’t need L’oreal’s latest skin cream to protect you… an apple may work just fine.  Read on.

Alright, it’s Science time!  In a plants complex process of photosynthesis (oxidizing) they can produce particles called “free radicals” which are incomplete particles.  These “incomplete” particles find a “whole” particle to attach to and deplete, in order to “complete” itself. This is also the way “free radicals” work in our bodies.  Our bodies create low levels of free radicals throughout our lifetime being subjected to sun rays, smoking, pollution and many other carcinogenic elements.  The damage that occurs causes our tissues to become rigid and limited in function and can lead to things like cancer, heart disease and other common ailments.

This is where antioxidants come in, they work as a shields to counteract free radicals and their negative effects. In plants and humans alike.  So by consuming colorful antioxidant  rich foods we create a shield to block the free radicals we are subjected to on a daily basis.  The human body can only get these antioxidants by introducing them in the body.  The only place they exist are in plants and vegetables.  Animal protein can contain small amounts, but only as its introduced into animal’s tissue through consumption.  Daily, diverse consumption of fruits and vegetables introduce high levels of antioxidants which, in turn, create a shield to protect against free radical damage.  Better skin, decreased chances of cancer heart disease, etc.  Sounds like a pretty good reason to opt for the veggie wrap at the company meeting, eh?

By making simple choices to cut up an orange for our kids instead of handing them a bag of chips or having a spinach salad with dinner I feel we can really make a change in our families lives.

The 4Leaf Program from Jim Hicks


4Leaf Program was designed as a simple tool to help people focus on maximizing their consumption of the healthiest of foods — whole plants still in nature’s package.

So my 4Leaf score prior to my evening meal stands at roughly 90% of my calories from whole plants. Now I have the flexibility of having a 3Leaf meal, or even a small *2Leaf meal, for dinner; and still finish my day at 80% or more — and that makes me a 4-Leafer almost every day. Our intent with the 4Leaf Program was to make it easy for you to know exactly what constitutes the healthiest of diets for humans. How close you wish to come to that goal is totally up to you. If you want to experience vibrant health and enjoy maximum protection from chronic disease, we hope that you’ll join the healthy folks that have chosen the 4Leaf level for them and their families.

Above are some words from the website “4 leaf“.  This site by Jim Hicks is a great educational tool for eating raw foods to get the very best quality of nutrition out of the food you consume.