Commercially raised chicken and turkey, the most popular among the fowl, are at present thoroughly contaminated with artificial growth hormones and feed chemicals. Our sense of taste is at times a fine indicator of the quality of a natural food, and there is a surprising difference in the taste of a commercially raised chicken and that of a chicken raised on natural feed and allowed to run free and peck; the latter tastes noticeably better. Fish are suspect if they come from rivers that may be polluted with industrial wastes. Even saltwater fish are questionable, as they may have been sprayed or irradiated to preserve freshness during the trip from deep sea to market. There is no way in which the average consumer can tell how the fish in the store has been treated, for no warning labels are required by law. Ideally they should be, so that we can exercise our informed consent. Meanwhile, the only choice we have is either eating what’ s available or not. On the whole, fish and poultry, like meat, are energizing, warming foods. Fish may be slightly more stimulating, while turkey may have a more calming effect, because it contains the amino acid tryptophan. 27
When consumed in correct amounts according to individual need, these foods support assertiveness, the ability to work hard and follow through. In excess, or when not needed, they may create all the problems associated with excess protein consumption, including sluggishness, lethargy, overworked kidneys, impatience, aggressiveness, and shortsightedness. EGGS
• Contractive
• Acid-forming
• Warming
• Buildup food Most animal-protein foods consumed in our culture are pieces of a whole— except for smelts, sardines, whitebait, soft-shell crabs, and eggs. Are eggs as healthful as we think? Or as dangerous? Controversy rages. As usual, each side is right about half the time. What is certain is that eggs are easily digested, and their protein almost fully utilized by the body. Perhaps this is because they are a whole food— there is no element in excess, or out of balance with the others, and hence no part is left behind( except the inedible shell). Eggs can, of course, be consumed in excess, especially when the diet already contains much other animal protein and fat. I was deeply impressed as a child when my mother pointed out that an egg is, in fact, a potential chicken.“ It’ s a very powerful food,” she said.“ It has a lot of outward-going energy, even though it seems so mild. Be cautious with it.” The Chinese consider one egg sufficient for six people( as it is when mixed into eggdrop soup or fried rice). Because they are a product of the female hormone system( manufactured by the hen’ s ovaries), eggs may stress the human female reproductive system in some way. It is possible that they may overactivate it, and, on the reverse swing, weaken it. Women who have problems related to the ovaries may want to consider very carefully whether they need to eat eggs or not. Splitting the egg and eating only the white— mostly protein— and discarding the yolk— high in fats— may be reasonable practice from a mechanistic nutritional viewpoint that holds protein in high esteem and disparages fat. It is absurd, however, from our systems approach. The white and the yolk form a whole and balance each other, the fats in the yolk helping in the assimilation of protein. In fact, eating only the egg white would be tantamount to eating only white flour on the grounds that the wheat germ has too much oil in it. Eggs suffer the indignities of commercial production as much as chickens do. Egg-laying chickens, whose feed is laced with antibiotics and hormones, are kept in tiny cages under lights that never go out, and their hormone systems are overworked so that they lay eggs at a much higher rate than is natural. Perhaps the appearance and protein content of the eggs they produce is the same as that of eggs laid by healthy chickens fed natural food and allowed to play with the roosters. However, if we stick to systems thinking, we’ ll have to admit that the chicken’ s feed and environment will make a difference in the eggs. Just because this difference cannot be analyzed through a microscope does not mean that it is therefore invalid or one to be dismissed. To what degree the difference is significant can be debated and disagreed about, but a difference it is nonetheless. I personally declare my strong preference for“ organic” eggs produced under natural conditions, obtainable in most health food stores. Not only do such eggs taste cleaner, less“ eggy,” than commercial ones, but I simply feel safer eating as close to the natural order as possible. In all probability it is less stressful for our organism to consume fresh foods raised with natural methods. What are the psychospiritual effects of consuming eggs? From my observation of people whose major source of animal protein is eggs, I would say that too many eggs encourage a tough and brusque attitude, perhaps overwhelming gentler feelings of kindness and patience. On the other hand, modest amounts of eggs— just as with meat, fish, and fowl— support aggressiveness, drive, and the ability to run a business and to actualize potential energy. GRAIN
• Contractive