What really happens when you eat meat?
Most of the blood-thickening agent is a protein food, especially if it is derived from an animal source. We feel you steak, chicken or fish a piece of medium size (body protein) account.In addition, the relative concentration of hydrochloric acid in cats or wolves at least five times more than human beings. A cat or wolf can easily digest the food and the bones of a chicken, while humans can not. Most of the body protein, therefore, small intestine, where it either (80%) will have to rot or blood (20%) will pass undigested into.
The liver is the lean proteins, some of the waste products urea and uric acid forms are able to break. It's useless to the kidneys for excretion with the urine is passed. However, meat, poultry, fish, eggs, animal protein, including cheese and milk, with the regular consumption, the greater the intrahepatic bile ducts stones are formed in the liver. It to the liver reduces the ability to break down these proteins. (Bile ducts and gallbladder stones and through a series of liver flushes can be removed safely and painlessly)
Protein foods, most of all acid-forming foods and blood thickening. Therefore, a large portion of the protein ends up circulating in the blood, this, of course, blood will thicken. Avoid the risk of a heart attack or stroke, the body fluid surrounding the cells (tissue fluid or connective tissue) will attempt to dump the protein. It thins the blood and imminent risk of serious cardiovascular complications for the time being, at least averts. However, a gel-like substance thrown protein begins to turn in the intercellular fluid. In this condition, the cells of nutrients that are trying to make their way to the thick soup, which increases the risk of death due to starvation in the cell can be caught.
How the body copes
To remove proteins from the intercellular fluid, body protein rebuilds the collagen fibers, which converts to 100% protein. As in the body, blood vessel walls is capable of producing proteins in the basal membrane. Accommodating the excessive protein, basal membrane eight times as thick as normal can be. Once the capillary walls are saturated with protein or collagen fibers, basal membranes of the arteries start doing the same. Finally, hardening of the arteries, heart disease, stroke and high cholesterol are the cause.