The Protein Dilemma (Part 3 of 3) – Vince Gironda to Gene Mozēe (1995)

This week, we present the third and final part of the Gironda/Mozēe manuscript on protein, dated 1995 and apparently unpublished. The first and second parts were posted over the last couple of weeks. Thank you for joining us on this journey back through a previously lost piece of “iron game” history. In this section, Vince Gironda continued to promote a more holistic approach to nutrition, cautioning against over-consumption of protein.


A vintage print of the writer Gene Mozēe in is prime, in the 1960s. Click to enlarge (will open in new window/tab)

Manuscript excerpt:

As man ages, his protein requirements become less, just enough to maintain nitrogen equilibrium. I’d recommend milk as a protein of the highest biological value. It contains the growth-promoting amino acid Lysine in very large amounts. Milk protein is easily digested and assimilated. It has been researched by the bodybuilder and proven its merit.

It is interesting to note that after numerous laboratory studies, many eminent scientists all arrived at similar conclusions. They found the body needs less protein food than people habitually consume daily. Their findings indicate that the amount of protein in two eggs (14 grams) or once ounce of cheese is sufficient to maintain optimum health for a period of one week. A carefully selected diet of vegetables will provide the rest.

Let me call your attention to the giant 400 pound Sumo wrestlers of Japan, vegetarians who eat very little protein foods. When these behemoths collide in the middle of the ring, it sounds like two freight trains colliding! The German scientist Klemperer, in an experiment on two men weighing 140 pounds, came to the conclusion that less than one ounce of protein a day was all that was necessary to maintain normal height and weight. Folin, another scientist, proved that only a small amount of protein eaten is assimilated.

Folin’s research indicated most of the digested protein goes to the liver where it is changed to urea and other waste products to be thrown off by the kidneys. And according to still another nutritional researcher, only one-third of a gram of protein per body weight pound is required daily.

I have found that one-third of a gram of protein per body weight pound is too much for overweight people. Only hard-working persons and younger persons can burn this much protein. Older, more sedentary people, should not eat this much protein because of their lack of physical work output.

A standardized ration of protein cannot be followed, I contend, because of the difference in biological individuality, (differing rates of assimilation, digestion and metabolism). The best rule to employ in deciding how much protein you can efficiently utilize is physical comfort. You should not suffer from a feeling of fullness after a meal, shortening of breath or a tired feeling after eating. In short, you should enjoy a feeling of well-being after a meal.

Bodybuilders who over eat on proteins are retaining tissue cellular catabolic poisons and cannot hope to make maximum fast gains in muscle growth. Pepsin is an enzyme or chemical activator needed for protein digestion. When you eat starch at the same meal with protein, the starch mechanically absorbs the pepsin which causes a breakdown in protein absorption.

The bodybuilder who feels he can handle protein must cook it very rare or, as I have suggested in Blue Print For The Body Builder, eat raw, fat-free ground meat (Tartar Steak) and for between meals, take amino acids to get away from the process of hydrolization that takes place in the liver, where the protein is changed to amino acids.

Bear in mind that any kind of heating causes changes in the protein eaten, robs the body of sodium and causes an acid condition and putrification in the intestines (the formation of multiple poisons). The biggest, strongest mammals on this planet are essentially vegetarians. Think about it!


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