Meat is Not our Friend

Animals are often fed antibiotics and given other drugs and toxic agents. These toxins accumulate in the fat of the animals and the milk and the flesh in high concentrations.  Consuming these products poses significant health risks.  They are also fed grass and grains containing pesticides, fungicides and herbicides, among other agents.

UNDER CONSTRUCTION

Chemical agents such as carcinogenic nitrates are added to animal products. Most animal products undergo heat treatment which creates carcinogenic substances. A little over 2lbs of charbroiled steak contains as much cancer causer (benzopyrene)as 600 cigarettes. It also makes Methyly choanthrene another cancer causer.

Contrary to prevalent brainwashing, too much protein intake has been strongly implicated as a causal agent in many diseases. Studies show a causal relationship in kidney disease, cancers, osteoporosis,  autoimmune diseases and others.

A diet of fresh fruits and vegetables with nuts, whole grains, seeds and legumes will provide an optimum protein intake. Too much protein is bad for us, and the older we get, the less our liver can handle it. When our liver cannot process all of the protein, it turns to fat, leading to fatty liver and is very bad for our liver.

Man Is not Designed to Eat Meat

Anatomy illustrates quite clearly that man is not designed to be a carnivore. Most of our teeth are flat for grinding grains and vegetables. Our hands are not designed for tearing flesh apart. Our saliva contains alpha-amylase whose sole purpose is the digestion of carbohydrates. Alpha-amylase is not found in the saliva of carnivorous animals. Carnivores have the capacity to eliminate large amounts of cholesterol, whereas our livers can excrete only limited amounts. Like herbivores, we sweat to cool our bodies rather than pant like carnivores.

Of all animals that include meat in their diet, man is the only animal that is unable to break down uric acid to allantoin. This is due to the fact that man does not possess the necessary enzyme uricase. This leads to an increased possibility of an accumulation of uric acid in the body when animal products are eaten. (Uric acid is an intermediary product of metabolism that is associated with various pathological states, including gout.)