Is meat bad for you? – Meat and Health




Table of Contents




Is Human Design to Eat Meat?

People usually think that human ought to eat meat because we have been always and consider ourselves as omnivores. That is not true. Meat has not been major part of human diet for a long time, and only has been very recently added, which is tens of thousands years ago. Even though tens of thousands of years may be long time, it is but a short moment in the time table of evolutionarily scale compare to hominid's millions of years of evolution.

Human's Diet from Evolutionary Perspective

Human are primate. All primates' diets are 95-99% raw fruits and vegetables, except human. Among primates who live in wild, there is no diabetes, arthritis, cancer, high blood pressure. These exist only in human society.

Human cannot eat meat as easily as the real carnivores and omnivores in the wild. In the wild, when carnivores and omnivores eat meat, they eat meat in whole, raw, and often rotten quiet a bit. Human need knife to cut meat, often need tenderizer or fire to soften many tough parts of meat. Human cannot eat partially rotten meat like true omnivores and carnivores. Is human really design to eat meat?

Of all primates, none eat meat like human do. Gorillas are 100% vegetarians. Orangutans eat small amount of insects, Bonobos eat meat, but less then 1% of their diet. Chimpanzees eat less then 5% of meat in their total diet. Despite of this, all of these primates' canines are sharper and longer then human. Also when Chimpanzees and Bonobos eat meat, they track and catch other animals with bare hands and eat them raw at the spot.

When food is presented to children who have not yet developed any addiction to any foods, their natural choices are fruits, even though a gourmet dish prepared by the best chief is right next to it. All primates are naturally fond of fruits including human.

While most humans are "behavioral" omnivores, this statement is questionable when human anatomy is compared to other animals in the wild which are true carnivores, omnivores, and herbivores.

Carnivores and omnivores swallow their food in whole without much chewing. Omnivores such as pig, when they eat fruit such as banana, they swallow the whole thing including the skin. Primates however, if fruit skins are thick, they always peel when they eat– so as human. Also herbivores and humans have to chew their food extensively with side to side mouth movement before they swallow.


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Comparative Anatomy of Eating

Below is the link which will show a table that summarizes the comparison between the body structures and their functions of carnivores, omnivores, herbivores, and human.

Comparative Anatomy of Eating – by Milton R. Mills, M.D


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Herbivores and Meat Diet

Incidentally, clinical studies show that when herbivore animals switch to average modern human diet they get disease which modern human get, such as diabetes, cancer, high blood pressure, heart disease, arthritis, and so on.

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Protein Deficiency? – Protein in Vegetables

Even so, some people argue that people need to eat meat for protein. Do people really need to eat meat in order to supplement protein because fruits and vegetables don't have it enough?

From the time of birth to about a year old is the fastest growing occurring during life time. So it may be assume that naturally mother’s milk have a lot of protein. In truth, mother’s milk has about 6% protein. Far less then what people had assumed. Most vegetables, fruits, grains, and nuts have more then 6% protein.

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Protein Content in Fruits, Vegetables, Nuts and Seeds

Below is link to tables which shows protein content in fruits, vegetables, nuts, and seeds.

Protein Content in Fruits, Vegetables, Nuts and Seeds


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USDA Recommended Amount of Meat

The proper intake of meat, if any, should be around 1% of human diet. Even USDA's recommended amount of meat intake is about 2-3 ounce per serving, which looks like a deck of card. If anyone has a stake, how many people usually eat meat as a size of deck of card? – Almost none. Most stakes served in restaurants are about 2 to 4 times bigger then that.

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What Arnold says about Protein intake and Body Building

Body builders who think they need lots of protein to build muscle should think again. All time body builder champion Arnold Schwarzenegger said, "Most people think they need 50-70% of protein intake to their total calorie intake in order to body build. However, that is not true. According to my formula, 1g of protein per 1 kg(1000g) body weight is enough."

Since 1 kg is about 2.2 pounds (2.2046226218 pound to be exact), If one weighs 150 pounds, 150/2.2 = 68.18kg. So one needs 68.18gram of protein. How much is that? 1 ounce is about 28.3 grams. So, 68.18 / 28.3 = 2.4 ounces. One needs about 2.4 ounces of protein a day. USDA’s recommended amount of meat intake is about 2-3 ounces per serving, which look likes a deck of card.

However, plants already have that amount of protein. So when people eat meat addition to that, they are likely to make their blood acidic due to too much protein intake in addition to all the bad things come along with meat.


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Meat and Calcium

Meat has many nitrogen compounds including urea (=carbamide =(NH2)2CO), uric acid, and purin (a type of nitrogenous base). Purin stimulates and excites our cell, especially nerve cells and brain cells, which results increased eating and sex desires. The result of this is likely lead to uncontrollable binge and unplanned parenthood.

Uric acids and sulfuric acids are by product of degraded protein during the fermentation process that happens while handling and transporting meat. Meat and milk protein degraded inside human intestine which in turn produce even more of these. These uric and sulfuric acids use up calcium in human body and increase blood acidity. As a result of blood acidification, calcium loss increases to 30 to 50% with meat eating. To read more about how blood acidification from eating meat, refined sugar, and refined flour affects bone loss, click here.

The hormones in animal meat, which are injected by human to promote growth, hamper progesterone's function in human body. This cause mental disturbances and may cause mental diseases. This is because progesterone not only involves in women's menstrual and reproductive cycle, it is also a type of neurosteroids, an organic compound that affects human nerve cells in different ways (such as in synaptic functioning and myelination).

If anybody gets diagnosis as an osteoporosis, that means 50~75% of original bone mass of the person has already been lost. In US, 1 out of 4 women who are aged 65 years or older, have osteoporosis. Osteoporosis is death cause bigger then breast and uterus cancer combined, but is not as often talked about (ever wonder why?).

Michigan and other major university researchers gathered up all the research done so far about calcium loss in people who are 65 of age or older (March, 1983 Journal of Clinical Nutrition) and results are as shown below.

  • Male vegan’s average bone loss rate 3%
  • Male meat eater’s average bone loss rate 7%
  • Female vegan’s average bone loss rate 18%
  • Female meat eater’s average bone loss rate 35%

So for US average, women who eat meat loses more then 1/3 of their original bone mass when they get 65 years or older. On the other hand, in cases of bone injury, vegans heal faster and more complete, when compared to meat eaters.

Talking about bone loss, there is something to be said about relation between serotonin and calcium loss in the bones. Serotonin is the information transfer material between neurons. Stress, lack of exercise, lack of sleep, poor nutrition, and deionized air reduces serotonin in brain. Serotonin deficiency causes depression. If a person is depressed, cortisol (a type of stress hormone) is over released. This degrades body's ability to absorb calcium, leading to bone loss.

Many people are living in ever increased stressful life. If a person is earning enough money, nutrition can be somewhat easily compensated with a bit of research. Lack of exercise and/or lack of sleep may not come as easy. If that is the case, isoflavones is excellent in lowering cortisol level, which is rich in soy bean. However, soy beans should be soaked or sprouted before eating due to Phytic Acid and Trypsin Inhibitior (TI) – click here to read more about it.

Human body absorbs calcium most effectively from vegetables. The calcium in Kale is absorbed about 60%, but calcium in milk is absorbed about 30%. Also high salt concentration in blood takes away calcium, so reducing salt in food reduces calcium loss.

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Calcium and Phosphorus.

Continuously eating food high in phosphorus and low in calcium, make the body acidic, which in turn depletes calcium and other minerals, increase inflammations, bone losses, weak immune systems, and etc.

On the other hand, continuously eating low phosphorus diet can cause anorexia, muscle weakness, and osteomalacia (= softening of bone, similar to rickets).

For good health, the ratio of calcium to phosphorus in the blood should be 5:2.

If calcium is low and phosphorus is rich, in a diet, this should be compensated by calcium high and phosphorus low food such as kelp, kale, sesame seeds, and etc. It is also important to eat alkaline food to keep the blood ph level in weak alkaline. Also the amount of other minerals which couples with calcium is important. Thus recommended daily calcium allowance is meaningless if blood ph level, phosphorus and magnesium level is not corresponded with calcium.

The calcium-phosphorus ratio is affected by our food choices. Even though human discard phosphorus more then calcium through urine, it is easy to obtain sufficient phosphorus but not enough calcium in our diet. So it is easy to have overdose of phosphorus and calcium depletion. In fact, if the calcium level is high, magnesium is generally in short supply rather than phosphorus.

If the calcium level is low, a special effort must be made to obtain a steady supply of calcium rich / phosphorus low food in all daily meals. Fats or oils, during digestion, tend to form soaps by combining with calcium, which make the calcium absorption impossible. Any calcium supplements or calcium rich foods should be taken before meals.

In low blood pressure, the calcium intake should be double of magnesium. In high blood pressure calcium and magnesium intake should be the same or magnesium should be a little higher. In general, the higher the phosphorus intake, the higher should be the combined calcium and magnesium intake.


Food with ratio which Calcium is equal or more then Phosphorus

    Calcium : Phosphorus

    Beans and Legumes:
    – Green Bean 1.1:1
    – Soy Bean 1:1
    – Carob 4.4:1
    – Tofu 1.1:1

    Vegetables:
    – Kelp (Dry) 4:1 – Chinese Cabbage 2.8:1
    – Green Cabbage 2:1
    – Red Cabbage 1.2:1
    – Spinach 2:1
    – Parsley (Dried) 4.2:1
    – Parsley (Fresh) 2.4:1
    – Kale 2.4:1
    – Loose Leaf Lettuce 2.7:1
    – Leeks 1.7:1
    – Celery 1.5:1
    – Collard Greens 14.5:1
    – Swiss Chard 1.1:1
    – Chicory 2.1:1
    – Dandelion Greens 2.8:1
    – Escarole 1.9:1
    – Turnip 1:1
    – Turnip Greens 4.5:1
    – Water Crest 2:1
    – Butternut Squash 1.5:1
    – Spaghetti Squash 1.9:1
    – Winter Squash 1:1

    Fruits:
    – Grape 1.4:1
    – Orange 2.3:1
    – Tangerine 1.4:1
    – Papaya 4.8:1
    – Blackberry 1.5:1
    – Raspberry 1.8:1
    – Apple with Skin 1.1:1

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Meat, Fat, and Diet

Generally, in a cow and pork meat, muscle/fat ratio is about 40 to 60%, making it unsuitable for diet food.

Meat has many nitrogen compounds including urea (=carbamide =(NH2)2CO), uric acid, and purin (a type of nitrogenous base).

Purin stimulates and excites our cell, especially nerve cells and brain cells, which results increased sex and eating desires.


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Meat and Iron

Foods that have most iron are vegetables. Kale has 14 times more iron then the amount of calories in it and vitamin C in almost any vegetables greatly helps iron absorption.

Iron level is so low in milk that if one is to get enough iron from milk one needs to drink about 50 liters of milk. This same amount of iron is obtainable with a dish of spinach. Also because milk prevents iron absorption all the iron drank are not going to be absorbed to body.

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Meat and Mental Health

Between 1993 and 2002 there was 6 times increase in the amount of antipsychotic medications prescribed to children and teens. Studies show that ADHD and possibly depression and other psychiatric illnesses in children may be related to their habitual diet.

In many studies, high intake of animal protein (meat, fish, and dairy) has been linked to increased incidences and severity of behavioral and mood disorders in children. Also, toxins from fermentation of animal protein residues in the human colon have been shown to correlate with exacerbation of symptoms and/or negative behavior in these disorders.

Studies have also shown that in utero exposure to N-nitroso compounds in cured meats is associated with increased incidence of childhood brain tumors. By contrast, research has shown that vegetarian and vegan children tend to score higher on average on IQ tests then non-vegetarian children.


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Diet and Longevity

People who live in cold climate and consume high amount of meat like Eskimos have low life span. Some of these people have life span of 30 years or so. Reason for their low life span is not only due to harsh climate and environment but also their diet.

According to World Health Organization statistics, there are people who live in cold climate but eat almost no meat at all and live long, such as Abkhazian People in the Russian Border around Black Sea, Vilcabamba People around equador in high Andes Mountains, Toda people in East India, and Hunza people in Pakistan, with average life span reaching from 80's to 90's.

Currently researchers found that all three of these people who live in different environment have surprisingly similar diet pattern. All of these people's diet is mostly vegetarian. Even the Hunzas who eat most meat, the portion of meat and dairy in their entire diet is only 1.5%.

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Diet and Physical Strength

Paris Medical School Dr. J. Ioteko conducted an experiment about stamina between meat eaters and vegetarians using variety of tests. The result was vegetarians have 2 to 3 times more stamina then meat eaters. More remarkably, vegetarian's recovery time from fatigue was only 1/5 of meat eaters.

In 1968 a research team in Denmark conducted experiment about stamina according to diet. One group primarily ate meat, milk, and egg, another group ate equal amount of meat and vegetable, the other group ate vegan diet. On average, the first group were able to ride bike pedal for 57 minutes, where as second group was 114 minute. The third group who ate vegan diet was able to ride 167 minutes.

Once, medical doctors in Belgium experimented among vegan and meat eaters which group can squeeze hand squeezers more. Meat eaters were able to squeeze average 38 times. On the other hand vegans were able to squeeze on average 69 times.

Other numerous studies show similar results. Many world top athletes are vegan as well.

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Meat and Energy Level

Then why do people say they feel more energized when they eat meat?

Generally, meat is high in hormone and body chemicals because when animal dies, the death stress induces hormonal release to muscles. In addition, these days man made hormones are also injected to animal body. When animals are killed, they release hormones enables animals to use above its normal power so to help escape the death situation which. When human eat meat, they acquire the same hormone and feel more power as well.

However, that is not all. Animals which are forcibly killed resist and try to survive. Every emotion have corresponding chemical in human and animal body. When animal dies animal release chemicals corresponds to fear, panic, and stress to its body. So those chemicals are all over meat and blood. Reflecting what kinds of treatment they get during they are raised, even if they died in humane way, their body is loaded with chemicals which corresponds to these negative chemicals.

Also when a person eat animal hormone daily basis in long period of time, the body's ability to release natural hormone to the body tend to become debilitate. Through sex hormone eaten from eating meat, body gets that sudden energy, but eating meat on regular basis also result diminished ability to produce this hormone in our own body.

This hormone overloaded meat makes a person to stay at over stimulated state, which desensitizes bodily senses. As a result, the person needs to get higher level of stimulation in order to get same level of pleasure from the same type of external stimulations. This tend to lead a person to increased consumption of all types, materialism, seeking new stimulation and thrills.

Unlike that of natural hormone in our body which doesn't have any side effect such as addiction, body develops tolerance level to hormones in meat just like drug does to the body. As a result, a person needs to eat more and more in order to get that same stimulation and feelings of power.

Due to nervous system desensitization and increased desire to eat, meat addiction is not confined to meat addiction itself, but also leads other to addictions to stimulants such as coffee. Overstimulation also makes a person difficult to rest deeply and properly to recharge the body, which may lead to chronic fatigue syndrome. Click here to read more about chronic fatigue syndrome.

When a person eat meat every day, he/she may get daily temporary energy boost, but because of hormonal intake from meat, the body produce less hormone, which makes a person to lose energy in a long run. This diminished hormone level production also affects sex hormone level, which prevents body aging. So meat eating leads body to age faster.

As a person passes mid 30's, middle age sets in and natural hormone diminishes. Some people may argue because of this, a human have to eat meat in order to keep up. Not so. The meat may add hormone, but it continually diminishes body's natural ability to produce own hormone until it debilitates. Not to mention everything else in meat leads to destruction of human health.

Human are not meant to live with brute force and compete physically with other animals. Human are endowed with big brain and meant to use this. It is almost like for first 35 years of human life, higher hormonal release was compensation for weaker brain power during those years to help a person until the person develops enough brain power. Considering over 90% of people use less then 1% of brain, one can see how majority of people are neglecting development of the most important organ for human.


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What's in Your Meat

The meat in average supermarkets are highly contaminated and with poor nutritional quality. Modern cattle industry use steroids to make meat tender, antibiotics to have cattle live in crowded feedlots with their unnatural bone meal and grain diets. Diseased animals routinely pass inspections and put into the food supply.

This is just tip of iceberg of what is in your meat. Below lists what is in the average meat sold in supermarkets and explanations about them.


Toxic Substances and Diseases in Meat



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Corn and Meat

Aside from that dreadful bone meal and chicken feces, corns and grains are feed to these cows and salmons. Feeding corn and grain to cows and salmons sound fine, but in truth, it is not. Corn and grain is the major reason why there need to be so much antibiotics injected to live stocks. Corn and grain feeding cause other major problems in factory farming along with bone meal. Read more here about corn and meat.

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Antibiotics and Growth Hormones in Meat

Antibiotics:
About 80% of antibiotics produced in the U.S. are given to farm animals. This is not only bad for human health but also bad for the environment and the animals. The excess antibiotics use encourages evolution of antibiotic resistant bacteria. This eventually results "super bugs," bacteria that can survive in antibiotic substances.

The antibiotics fed and injected to live stocks are similar antibiotics for human. Therefore, the evolution of antibiotic resistant bacteria is a serious public health threat. Poultry products often carry at least one bacterial strain, and it is now more likely that the bacteria in supermarket meats are antibiotic resistant.

Here is an example how an antibiotic resistant bacteria appeared. Cipro is an antibiotic which is used to kill off Campylobacter bacteria. Campylobacter bacteria are bacteria that cause food poisoning, chronic problems such as Guillain-Barré syndrome and reactive arthritis. Each year, Campylobacter infects 2.4 million people in US and causes 100 deaths each year.

To fight this Campylobacter infection, Cipro is given to people who suffer from these infection. In 1990, cases of diseases caused by Cipro antibiotic resistant bacteria was negligible. In 1996, the FDA approved an antibiotic similar to Cipro for use on poultry. By 2001, the case of Cirpro resistance level of Campylobacter in human had reached 19%.

Almost 2 trillion tons of animal fecal matters are produced each year in US alone. There are no laws that mandating any standards on how to properly discard these wastes. These are simply dumped in fields, then washed off to streams and rivers, or simply dumped in rivers. This waste contains undigested antibiotics and antibiotic resistant bacteria that can contaminate surface and ground water, natural ecosystems, and eventually back to human.

If you want to read more about how these fecal matters further add to worsening human health and environmental destruction, click here.

The problems of antibiotics do not stop here. Antibiotics can cause reactions to people who are highly allergic even with trace amounts.

These poor factory farm animals are subject to many diseases because they live in such crowded and unsanitary living conditions. So they are fed and injected antibiotics to deal with this problem. Also they are fed unnatural diet, which primarily include grains, bone meals (for cows, pigs, chickens, and fishes), and other chemicals such as arsenic (for chickens).

If these animals are living in open space with plenty of room to roam around and feeding their natural diet, they would seldom need antibiotics.


Growth Hormones:
Growth hormones are steroids, which are included human steroids such as estrogen(=estradiol), cortisol, progesterone, and testosterone. Estrogen and progesterone are made primarily in the ovary and in the placenta during pregnancy. Testosterones are made in the testes. Testosterone is also converted into estrogen to regulate the supply of each, in the bodies of both females and males.

The FDA currently allows six types of hormones that can be given to cows and sheeps. The commercial name for these different types of hormones produced for commercial use is rBGH (recombinant Bovine Growth Hormone).

Animals can grow faster and produce meat or milk quicker through growth hormones injection. However, animals suffer from terrible side effects from these drugs. Animal's overall health decline. Also for cows, milk they produce has more pusses (to read more about how pusses in milk affect human health, click here). Their udders become inflamed and thus bloods are included along with milk. As a result, more antibiotics are given.


Effect of Growth Hormones:

  • rBGH makes cows sick. Monsanto, the company which produce rBGH, has been forced to admit to about 20 toxic effects, including mastitis, on its POSILAC label. These sick and diseased cows certainly don't make healthier meat which people eat. rBGH milk is contaminated with rBGH, traces of which are absorbed through the gut.
  • rBGH has high levels of a natural growth factor (IGF-1), which is readily absorbed through the human gut.
  • Excess levels of natural growth factor (IGF-1) have been seen as cause of breast, colon, and prostate cancers.
    • Estrogen given to live stocks then human eating these meat and dairy products is linked to breast cancer in women.
    • Likewise, progesterone given to these animals is linked to prostate cancer in men as well as increase tumors in women.
    • Early puberty and higher breast cancer risk for girls are also linked to eating these two hormones given animals.
  • Natural growth factor (IGF-1) blocks natural defense mechanisms against early submicroscopic cancers.


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Chemical Toxins from Slaughter Process

Every emotions in human and animals have corresponding chemicals in the body. If a person is angry and that chemical substance is isolated and injected into a mouse, the mouse dies immediately. These chemicals are released in muscles so that body's action produce the same result as the chemical released.

When an animal is terrified, chased down, and suffered painful death, the chemicals corresponding to those emotions are present in muscle tissue which people eat.

When wild lions and tigers eat, if there are abundant food supplies, they will not eat muscle tissue but only eat intestines and other internal organs, because muscle is toxic. They will only eat muscle tissue if their preys become less available.

The purpose of Kosher way of killing animals is to minimize the release of this toxic to the muscle tissues (asides from merciful treatment for the animals as Jewish law dictates) by killing quickly so the animal would not get frightened and excited. Kosher killing also states that blood must be let out from the body. This makes sense since the chemicals are first released to blood, then goes into body.

However, nowadays, kosher method of killing is causing even more suffering to animals then non-kosher way of killing. Kosher way of killing became an equivalent of abomination.

Approximately 100,000 cows per day are killed. That's 35 million cows every year. Chickens are killed in the USA is around 23 million per day – which is over 8 billion chickens per year. The sheer number of cows and chickens are killed every day makes it impossible to enforce any humane way to kill animals.

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PCDDs (Dioxins)

What we normally call polychlorinated dibenzodioxins (PCDDs) or more simply called Dioxins, is substance used in many commercial products, are organic compounds and a type of the PCDD chemicals. It accumulates in human body and wildlife due to its tendency to bind with fat in human body. This is known to cause developmental abnormality, mutagen, and carcinogenic.

Where does Dioxin Come from? (Unit: pg)

    – Beef 38.0
    – Cheese / Butter 24.1
    – Milk 17.6
    – Chicken 12.9
    – Pork 12.2
    – Fish 7.8
    – Egg 4.1
    – Air 2.2
    – Soil 0.8
    – Water – negligible
    – Total 1.9pg


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Meat and Red Dye (Red Dye 40)

These days cows are raised in such bad unsanitary conditions. They are also processed in such unsanitary ways that meat color tend to have duller red color then it is suppose to be. So meat industries inject the meat with Red Dye 40 to improve meat color.

Red dye 40 is known to cause attention deficit hyperactive disorder (ADHD), oppositional defiant disorder (ODD), and obsessive compulsive disorder (OCD) in children and adolescents. It is also suspected to cause birth defects and possible cancer. Click here to read more about Red Dye's effect on children. Click here to see what type of items may have red dyes.

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Sodium Nitrite

One of the most dangerous aspects of pre-packaged meat such as ham and sausage is sodium nitrite additive in the processed meat in order to give that pinkish red meat color.

Sodium nitrite not only gives that specific color, but also covers other bad flavors, makes meat texture softer, suppresses bacterial and fungal growth. However, sodium nitrite combines with amine component in the meat to become nitrosamine which can be lethal. According to animal experiment, only one injection of 0.3 microgram (1 microgram = 1/1,000,000 gram) Nitrosamine causes liver or lung cancer.

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Bone Meal

Bone meal is fed to cows, pigs, chickens, and farmed fishes. Bone meal is powder of animal carcass and food leftover from supermarkets and restaurants. There are many other stuffs included in bone meal. Bone meal includes everything listed below and more.


Click bone meal to read more about this.


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Meat and Cancer

According to renowned cancer specialist Virginia Livingston-Wheeler, most chicken and nearly half of the beef consumed in America nowadays is cancerous and pathogenic. Her research has convinced her that these cancers are transmissible to man.

2009 November 6th, a research team from American National Cancer Research Center published a research about prostate cancer in American Epidemiology Journal. For 9 years 175,000 people from male age 50 to 71 were studied. The result was those who ate most red meat had highest risk of prostate cancer at any state of cancer development and redevelopment.

Among these 175,000 people, 10,313 contracted prostate cancer and 419 died from cancer. Male who consumed 20% or more red meat had 12% more cancer risk then those who consumed red meat the least. In progression of prostate cancer, red meat especially was an important factor which was 33% higher then other cancer. Also grilling and barbequing caused higher incident of cancer then those who ate meat by boiling or sautéing. Also processed meat such as bacon and sausage further increased cancer risk.


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Mad Cow Disease (CJD)

The name mad cow comes from symptoms of sick cow from this disease. Diseased cows cannot walk and behave as if they are mad.

From January 2004 to April 2005, US Department of Agriculture inspected 12 cow processing plants. Among inspected cows, 29 cows which couldn't walk were processed (that is, killed and turned into meat for human consumption). Among those 29, 20 of them did not have any serious external injury, which means they probably had mad cow disease.

This is just tip of iceberg because every year, about 37 million cows are killed (that's 100,000 cows per day) but only 40,000 are inspected and tested, which are less then 1% of total slaughtered population.

The Mad Cow Disease, CJD, is caused by prion. Prion is a type of protein that is infectious like virus. Prion tends to accumulate in SRM ( = Specific Risk Material) areas of cow, which are eyes, tonsils, central nerve system ( = brain & back bone), and internal organs. These are supposed to be removed to reduce CJD risk. In practice, however, these are usually never removed when cows are slaughtered and processed.

The temperature required to kill prion is 1600 degree Fahrenheit (= 400 degree Centigrade, which is four times water boiling temperature). A large sawing knife used in the processing plant which routinely cut and splice back bone in longitudinal half never go through this sterilization process. They were merely dipped into hot water to clean off blood stains.

A side note to this, the English government destroyed over 4.5 million cattle and incinerated them at a temperature of 2012 F ( = 1100 C ) due to mad cow disease. The resulting ash is still considered infectious and stored in WWII blimp hangers.

Cows which are more then 30 months or older have a lot more risk of having prion in SRM areas (and maybe on the meat). So in order to kill cows which are only younger then 30 months, inspectors assess cow's age before its slaughter.

Inspectors try to identify slaughtered cow’s age, they look at teeth. According to veterinarians, identifying cow’s age by looking at teeth is impossible as condition of teeth varies widely according to cow types, kind of foods ate, the climate it lived, and any other disease it may have suffered.

Japanese Government has almost failsafe system against mad cow disease. It is totally illegal to feed any animal material to cows. Mostly Japanese cows are primarily fed grasses. When a cow is born, it is given a unique barcode tags which follow it from birth to death. If the slaughtered carcass doesn't have that barcode number, it cannot even be sold. The same barcode is displayed in restaurants which serve that meat on any given day. The enforcement is strict and frequent as well. The enforcers come in and inspect at random in farms, processing plants, shops, and restaurants.

All cows which had been raised and slaughtered in Japan go through brain cell inspection under microscopes. According to this Japanese system, it is impossible to tell cows' age by teeth and also prion was found with cows which were younger then 30 months old.

The SRM ( = Specific Risk Material) area is grinded up into bone meal. Usually, in a rendering plant, in 1 hour produce 1 truck load of bone meal. This bone meal is fed to cows, chickens, hogs, and fishes. There are many other dangerous materials that go in into bone meal that even if it there was no CJD, if you read it, you will not feel comfortable eating meat after this.

It seems unlikely that refined sugar could be agent of mad cow disease, but it may be. 25% of sugar produced in the U.S. is processed using animal bone char as a filter, the rest 75% are processed with activated carbon. The prion in back bone can withstand less then 1600F of heat. There are a lot more harmful effect of refined sugar then this. Click on the link to read more about sugar.

According to Howard Lyman, the Mad Cowboy, an elderly hospital located in Pittsburg, Pennsylvania studied Alzheimer patients in the hospital with Yale University. Among them, 13% did not suffer from dementia, but had a type of CJD (mad cow disease).

Considering there are 4.5 million Alzheimer patients in US, there could be hundreds of thousands of CJD people and even more people who are carriers, since the latent period (incubation period of a disease) could be more then 30-40 years.

In 1998, US law was edited not to feed cow by products to cows. However, there is no enforcement in US. According to Michael Hanson, a top researcher in consumer association, current law position of USDA is that USDA can only "ask" these companies to recall these products.

According to Tony Corboea at Food and Water Watch, more then half of US agricultural product is dairy and beef industry in US. This is because agro-business has powerful lobbying presence in Washington DC.

In continuation of their effort to keep up their industry, a lot of the dairy and beef industry people are hired back to government officials and continue to protect the dairy and beef industry. National Cattleman's Beef association has big presence at USDA. The job that they do is the same except now they are working for the government.

The companies do not have any obligation to follow this request. So these companies cut a deal where companies would voluntarily recall these products but USDA cannot make public of where these products were distributed.

However, no matter how powerful the lobbying presence is, their power dwindle if consumers do not eat meat or only consume free-ranged organic meat. Besides, the sheer number of meat that are in demand makes it impossible for all the meat to be organically grown. Therefore, the biggest responsibility of the entire matter lies on the average folks who consume meat every day.

Interestingly, nowadays McDonald's sell burger meat that is imported from Australia, which has different regulation of raise cows from US. US agro businesses try to export diseased meat to other countries. That may sound fine to some people, but considering amount of environmental destruction and other diseases which meat rising causes to human population sick, it really is not – click here to read more about it.



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Meat and Disease Statisticscaused mainly by eating meat, refined flour, refined sugar, and artificial flavors.

    Heart Disease
    • Every day 1700 dies
    • Every year at least 1 trillion dollars are used to cure hardened artery.

    Cancer
    • Every year, there is 1 million new colon cancer patients
    • Every year 600,000 people die from colon cancer
    • Every year in US, about 6.5 billion dollars are spent to treat colon cancer
    • Several millions of people contract cancer caused by meat eating
    • Every year there are 246 million new diabetes patients
    • Every year 174 billion dollars are used in order to treat diabetes.

    Obesity
    • World wide 1.6 billion people are obese in the world
    • Every year more then 400 million adults are spending 93 billion dollars in order to treat obesity.
    • Every year 2.6 million dies from obesity or obesity related disease.
    • Meat raising polluted 70% of drinkable water in the world – due to animal fecal matters.

    And there are a lot more.

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Chicken

Majority of chickens in US are raised in crowded pens, often under artificial light both during night and day and fed on poisonous foods. Arsenic containing compounds are most widely used in chicken production. Most chickens get arsenic laced foods.

Agro business may say that arsenic feeds are used to treat sickness. However, most arsenic containing animal feeds are not used to treat sickness. Instead, these additives are commonly used in poultry production to cause faster weight gain and create the appearance of a healthy color in meat from chickens. Arsenic is also added to turkeys and hogs' feed to a lesser extent.

Arsenic is a powerful known carcinogen. It is now well known that these feed additives lead to arsenic residue in conventionally raised chickens—chickens sold in supermarkets, restaurants across the country, and in our environment.

According to renowned cancer specialist Virginia Livingston-Wheeler, most chickens and almost half of cows consumed in America today is cancerous and pathogenic. Her research has convinced her that these cancers are transmittable to human.

The chicken fecal matters which contain arsenic, antibiotic, growth hormone, and all other infectious bacteria are part of bone meal ingredients, which are feed back to cows, pigs, and chickens….

Cows are loaded with growth hormones and antibiotics as well. Click here to read more about effect of growth hormone in human body.

No government laws or standard regulate the use of terms like "free range" and "free roaming" some free range eggs may actually be produced by hens who spend their entire life in small conventional cages.

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Fish is healthy? – Think again..

Clams and crabs are certainly not health foods because they live at the bottom of the ocean and they are filter feeders. Why do these two factors makes clams and crabs not health foods? Because ocean floor is polluted with heavy metals released from factories. Trace amount of heavy metal is needed, however more then that is fatal to human.

Here, the heavy metals means their atomic numbers are higher – not a bulky piece of metal.

They are released into ocean and eventually settle down at the bottom of the ocean. Since clams and filter feeders, they inhale all these metals and chemicals in the bottom area of ocean, which accumulates without clam and crab's body.

Many fishes on market are farmed fishes. They are fed antibiotics and growth hormone just like other land live stock animals. Fish farms also contribute to water pollution. Fish farmers cram thousands of fishes into tiny enclosures. As a result, feces and other waste accumulate to the point that aquafarms are little more than open sewers.

The massive amounts of feces, fish carcasses, and antibiotic mixed fish foods that settle below fish farm cages have actually caused the ocean floor to rot in some areas. The sludge of fish feces and other debris are very toxic for already taxed ocean ecosystems from fecal matter spill from land.

Nowadays, it became a sort of mantra that salmon is good for you. From the previous paragraphs, you will notice that, that is not the case these days.

Most of the salmon in restaurants is farmed because it is cheaper than caught in wild. Since September 2004, U.S. supermarkets have been required to label salmon as farmed or wild. Many supermarkets carry just farmed salmon because wild salmon can cost $20 per pound or more.

Farmed fish are typically fed a diet of fish flakes made from corn, cereal grains, oil, ground up fish – and sometimes ground up cow parts – plus Canthaxanthin to give them a stronger orange color. Canthaxanthin is related with several health problems. The wild salmon’s natural orange color is coming from eating krill.

Farmed fish are raised in the watery equivalent of a feedlot. This is called aquafarms. Aquafarms may also cause polluting oceans and wild fish around it. The crowded conditions of farmed fish need antibiotics and pesticides.

In 2003, the Environmental Working Group (EWG) released a report (Analysis of PCBs in Farmed versus Wild Salmon, Environmental Working Group, July 30, 2003) regarding dangers of higher levels of PCBs in farmed salmon. When farmed salmon samples from U.S. grocery stores were tested, it was found that the farmed salmon has 16 times the PCBs then in wild salmon, 4 times the levels in beef, and 3.4 times in other seafood.

For fish caught in the wild and open ocean, the flesh of fish can accumulate toxins up to 9 million times concentrated then the water they live in. Flesh of some sea animals such as shrimps and scallops contain more cholesterol then beef.

Mercury that is used in household items and industrial goods vaporize and wash over by rain and stream water which ends up in the sea. There mercury change its form to methylmercury which is 100 times more toxic then mercury found on land.

All sea creatures, including fish and hard shelled animals accumulate methylmercury in their body. Some more then others. Estimates of the daily absorption of all forms of mercury from fish and seafood is 2.3 micrograms. From all other foods, air, and water combined is 0.3 micrograms per day. So not only there are higher doze of mercury by eating sea food, but the mercury in the seafood is 100 times deadlier.

Research has shown inutero (mother's womb) exposure to mercury negatively impacts child's brain development. This is why pregnant women should limit fish eating and other sea foods. FDA warns against this, but it doesn't say methylmercury is 100 times more toxic then mercury itself.

It is no wonder that according to the Centers for Disease Control and Prevention, every year in US, 325,000 people get sick or die from eating contaminated fish and other sea animals.

Also, a side note to this, anybody who went to fishing will know that freshly caught wild fish don’t smell like fish when they are freshly caught. They only smell so because fish rot away very quickly. The smell of fish that you get from fish market is actually rotting smell of fish.


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Salmon – is it Healthy?

Nowadays, it became a sort of a mantra that salmon is good for health. While wild raw salmon flesh is loaded with omega-3 acid, and other good things, that is not the case when spends days of transportation, cooked under heat, and/or if it is salmon raised in aqua farm. Salmon raised in aqua farm do not have rich omega-3 as salmon in wild. The reason for this is due to farmed salmon's diet – Click here to read more about this. Also omega-3 is readily destroyed under heat, so if anyone cooks salmon and expect omega-3, the person is doing in wrong way.

To read more about omega-3, other essential oils, and why they are important to human health, click here.

Salmon and Canthaxanthin, the Orange Red Dye
In wild, salmon's red flesh is acquired from eating krill, the shrimp like fish. In aqua farm, this orange red dye is fed to farmed salmons in order to make their flesh look like wild salmon.

Quiet large quantities of Canthaxanthin are used in order to make the salmon flesh orange red. Tanning pill for human also contains canthaxanthin, and this dye has been linked to various side effects, including hepatitis and canthaxanthin retinopathy (yellow deposits form in the retina of the eye). Intake of this dye is also linked to damage of digestive systems and skin surfaces.

Canthaxanthin is listed under different names in foods and drug labels. They are:
Canthaxanthine, Carophyll Red, CI Food Orange 8, Colour Index No. 40850, E161, Roxanthin Red 10.

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Eating Meat

Some people may ask if organic meat is ok for the health. Certainly it is a lot better then meat sold in average supermarket. However, there are still other problems. Some organic cow meats are not grass fed. The meat from organically grown cows that are not grass fed still contain high omega-6 and not enough omega-3 fat in the meat – click here to read more about how different types of fat affect human health. So if this is the case, then it is not as beneficial as you might think. The meat raised to consume, must eat their natural diet.

Unless a person lives in an area where he / she cannot get fresh vegetables and fruits all year around in good quantity, you should not eat meat – at least not as much as people think. If anybody eats meat as much average Americans, he/she should be already living in cold climate where fruits and vegetables are not easily available year around. In addition, the meat should be raw game meat just as the Eskimos'.

If you must eat meat due to cold climate, you must eat either wild game meat or total organic, grass fed, free range animal meat, and it must be raised and killed humanely. Killing humanely isn't just for the animals, it is also for you. This minimizes the negative emotional chemical released in the blood when the animal is killed – click here to read more about it.

For both cases of game meat and meat raised by human, organ meat is superior then muscle meat. Muscle is the first place where the blood reaches when these emotional chemicals are released into blood when the animal is killed. Furthermore, eating meat is not recommended because human is not designed to eat meat to begin with.

Dr. Weston Price, who was one of the pioneers in curing cavities through diet, recommended organ meat for people who had cavities. This is due to rich fat soluble vitamin source in the organ meat. Note that he did not say it should be organic or not. However, this is only good when the organ meat is came from the wild animal or organically grown.

It should be also noted that organ meat is the largest source of prion, the type of protein that causes CJD, the mad cow disease. It should also be noted that for wild game meat, it has been said that there is small amount of naturally occurring CJD. Besides, a person can get all the fat soluble vitamins, other essential vitamins, and minerals that are needed from plant sources for healthy teeth and body.

Why bother eating meat when a person can get all the fat and water soluble vitamins without meat? If a person follows sensible diet in variety of fruits, vegetables, grains, legumes, and nuts, he/she can get all the essential nutrient he/she needs. Also, any group of people who are living in cold climate and has longevity world record are eating vegetarian diet. This also shows that live in cold climate does not necessarily equates to eating meat, unless nothing can grow, like the area where Eskimos live.

Dr. Price work was pioneering, however, there are some things that he did not know about. To read more about Dr. Weston Price and dental health, please read dental health page for more information.

Raising meat uses up so much resources, creates water and air pollutions. Meat price should reflect all these resources use up and the environmental clean up cost – which it doesn't. However, even if it is reflected, earth resource is finite and we are literally at the brink of environment collapse, therefore this cannot be continued anyhow. To read more about how much meat raising destroys environment, go to vegan and environment page.

All things considered, eating animal protein is not recommended. Organic meat and dairy is better then conventional meat and dairy. However, human body is not design to eat animal protein. If it is eaten, it should be minimal (less then 5% of the entire diet).

Some people complain that going vegan drops body temperature slightly. For this, you should eat root vegetables. Most common root vegetables, people are familiar with, are potato, sweet potato, carrot, parsnip, and gingers. Celeriac, the celery root recently became popular. There are other root vegetables that are commonly eaten in Asia, but Americans are not familiar with.

They are:

  • Burdock root – [Japanese: gobō (牛蒡 or ゴボウ), Chinese:(牛蒡), Korean: ueong (우엉)]

  • Dioscorea batatas – [Chinese: huái shān yào (淮山药), Korean: ma (마), Japanes: yamaimo (kanji: 山芋; hiragana: やまいも).]

  • Daikon – East Asian Radish. This is excellent for making soup, specially in the winter.

  • Jerusalem artichoke (Helianthus tuberosus) – also called sunroot, sunchoke, earth apple or topinambour. This can be used as potato replacement in cooking.

  • Nymphaea spp. (waterlily) – Also called lotus root, water lily root. Rich in vitamin C and vitamin B complex with hosts of other minerals such as copper, iron, zinc, magnesium, and manganese. This can be easily found in Chinese and Korean supermarket. Crunch texture. Taste very good when cooked with soy sauce and unfiltered maltose (or raw turbinado sugar or honey).
  • Ginseng – [Scientific name: Panax Ginsengs, Korean: InSaam (인삼), Chinese: Rénshēn (人蔘)] – this is perhaps widely known among Americans, but rarely eaten or even been seen by Americans.

Ginseng heats up body a lot, so if you have high fever, it is not recommended because it can damage protein due to excess heat generation. Once fever has subsided, ginseng should be taken.

Ginger, on the other hand, have no such danger. It is also is good during winter in retaining body heat. In the Oriental medicine, there is a saying that if one eats ginger a lot during the months of October and November, it is not good for the eye and longevity. I do not have any western research to back this up. However, I generally follow this rule only because Oriental medicine worked so well even before there was any proof about why it worked well.

By the way, if you live in or below subtropical area (such as Los Angeles), you should be a vegan all the time. Also since being a vegan lowers body temperature to a tiny degree, this makes easier to endure hot weather.


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Vitamin B12

There are concerns for people who would like to try vegan diet regarding vitamin B12. However, it is interesting to note that among indigenous people who eat primarily vegan diet never really has vitamin B12 deficiency – so as Buddhist monks who ate vegan diet for thousands of years. Also, vitamin B12 deficiency is extremely rare – less than one in a million. Having said that, this page will explain why vitamin B12 is so rare, and where to get vegan source of vitamin B12.


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Vitamin K2

In addition to Vitamin B12, some people say vegan diet does not give enough Vitamin K2, which is crucial to dental health. However, vegan diet can give rich vitamin K2, if you know where to find it. K2 is found in fermented foods. Soy sauce, soy paste, and natto have very rich vitamin K2. They have more K2 then most of the animal sources. Among these, natto is probably the best source for vitamin K2, because it is low in sodium.

I found that some commercial natto has refined sugar and caramel color. So is recommended that you make your own natto, just to make it more natural without refined sugar, without any added artificial color.

When eating natto, it can be mixed with mustard sauce, soy sauce, sesame oil, bits of scallions, and/or laver flakes. Put this on the top of rice to mixed with and eaten.

It is not an exaggeration to say that natto is the top 10 health food in the world. To read more about what makes natto such a healthy food and how to make them, click here.


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Note on Current Medical Practice & Nutrition


Despite of all these facts, why doctors advise contrary to what many vegetarians and vegans say?

According to US Senate report, an internist, a general family doctor gets 3 hours of lesson in nutrition in total 10 year medical school study time. For majority of medical schools, these nutrition lessons are not mandatory and often lessons are given in weekend because it is medical students' choice to attend the lesson.

Most doctors are specialized in specific organs and parts of body they practice and study after them, and most do not take consideration of nutrition when diagnosing. As an example, just 30 years ago, most of doctors did not have proper advice about cigar smoking and some doctors even recommended smoking in order to calm down mental agitation.


Here are a few excerpts from a book and articles regarding this matter.


Doctors and Nutrition Education - from "The China Study" by T. Colin Campbell

In 1961, the "American Medical Association Council on Foods and Nutrition reported that nutrition in the US medical school received 'inadequate recognition, support, and attention.'"

Nutrition training of doctors is not just inadequate; it is practically nonexistent.

In 1985 the US National Research Council funded an expert panel report that investigate the quantity and quality of nutrition education in US medical schools. Their findings were:"The committee concluded that nutrition education programs in US medical schools are largely inadequate to meet the present and future demands of the medical professions."

They found that physicians receive, on average, only 21classroom hours (about 2 credits) of nutrition training during their 4 years of medical school. The majority of the schools surveyed actually taught less then 20 contact hours (that is, classroom and lab hours) of nutrition (less then 2 credits), or 1-2 credit hours.

It gets worse. The bulk of these nutrition hours are taught in the first year of medical school, as part of other basic science courses. Topics covered in a basic biochemistry course may include nutrient metabolism and/or biochemical reactions involving certain vitamins or minerals. In other words, nutrition is often not taught in relation to public health problems, like obesity, cancer, diabetes, etc.

Nothing had changed by 1985, and up to the present time, articles continue to be written documenting the lack of nutrition training in medical schools.



"Doctor Admits that Most MDs Know Nothing about Nutrition, Health" by Ethan A. Huff, staff writer
http://www.naturalnews.com/029934_doctors_nutrition.html

Back in the mid-1980s (1985), the National Academy of Sciences published a report about the lack of nutrition education in medical schools, and advised that such schools begin offering at least 25 hours in nutrition education to their students. But a recent study published in Academic Medicine, a Journal of the Association of American Medical College, reveals that conditions have either remained unchanged or actually gotten worse.

Researchers from the University of North Carolina (UNC) at Chapel Hill found that the average number of nutrition education hours offered by most medical colleges today has actually dropped by nearly half since six years ago. Today, only 25 % of medical schools even offer the minimum recommended number of hours in nutrition education.



"Physicians' Education on Nutrition Inadequate" by Ben Wasserman
Other News Dec 13, 2008 - 11:42:29 AM
http://foodconsumer.org/7777/8888/Other_N_ews_51/121311422008_Physicians_education_on_nutrition_inadequate.shtml

A survey of 126 U.S. medical schools accredited in 2004 showed that only 32 schools or 30 percent required a separate nutrition course although 99 out of 106 schools required some sort of nutrition education.

One average, medical students received 23.9 contact hours of nutrition instruction with a wide range from 2 to 70 hours. Only 40% of schools required the minimum 25 hour recommended by the National Academy of Sciences. And most instructors or 88 percent believed that their institutions need to add additional nutrition instruction.

The survey was conducted by Kelly M. Adams and colleagues of the School of Public Health University of North Carolina at Chapel Hill, NC and published in the April 2006 issue of American Journal of Clinical Nutrition.



"How Much Doesn't Your Doctor Know" from Omaha Vegan Examiner
http://www.examiner.com/x-14286-Omaha-Vegan-Examiner~y2009m7d5-How-much-doesnt-your-doctor-know-about-nutrition

".....only somewhere between 30-40% of medical schools have a required nutrition course. So, at most, 40% percent of physicians have taken one... one single course in nutrition, most often in their first year."



"Teaching Doctors About Nutrition and Diet" by Pauline W. Chen, M.D., from NY Times (September 16, 2010)
http://www.nytimes.com/2010/09/16/health/16chen.html?_r=1&pagewanted=print

Within days of being accepted into medical school, I started getting asked for medical advice. Even my closest friends, who should have known better, got in on the action.

"Should I take vitamins?"

"What do you think of this diet?"

"Is yogurt good for me or not?"

Each and every time someone posed such a query, I became immediately cognizant of one thing: the big blank space in my brain. After all, even with medical school acceptance in hand, I was no more a doctor than they were.

But I also soon realized that many of their questions had nothing to do with medications or operations, or even diseases. With all the newspaper and television reports about newly discovered carcinogens and the latest diets and miracle nutrients, what my friends and acquaintances really wanted to know was just what they should or should not eat.

Years later, as a newly minted doctor on the wards seeing real patients, I found myself in the same position. I was still getting a lot of questions about food and diet. And I was still hesitating when answering. I wasn’t sure I knew that much more after medical school than I did before.

One day I mentioned this uncomfortable situation to another young doctor. "Just consult the dietitians if you have a problem," she said after listening to my confession. “They’ll take care of it.” She paused for a moment, looked suspiciously around the nursing station, then leaned over and whispered, “I know we’re supposed to know about nutrition and diet, but none of us really does.”

She was right. And nearly 20 years later, she may still be.

Research has increasingly pointed to a link between the nutritional status of Americans and the chronic diseases that plague them. Between the growing list of diet-related diseases and a burgeoning obesity epidemic, the most important public health measure for any of us to take may well be watching what we eat.

But few doctors are prepared to effectively spearhead or even help in those efforts. In the mid-1980s, the National Academy of Sciences published a landmark report highlighting the lack of adequate nutrition education in medical schools; the writers recommended a minimum of 25 hours of nutrition instruction. Now, in a study published this month, it appears that even two and a half decades later a vast majority of medical schools still fail to meet the minimum recommended 25 hours of instruction.

Researchers from the University of North Carolina at Chapel Hill asked nutrition educators from more than 100 medical schools to describe the nutrition instruction offered to their students. While the researchers learned that almost all schools require exposure to nutrition, only about a quarter offered the recommended 25 hours of instruction, a decrease from six years earlier, when almost 40 percent of schools met the minimum recommendations. In addition, four schools offered nutrition optionally, and one school offered nothing at all. And while a majority of medical schools tended to intersperse lectures on nutrition in standard, required courses, like biochemistry or physiology, only a quarter of the schools managed to have a single course dedicated to the topic.

"Nutrition is really a core component of modern medical practice,” said Kelly M. Adams, the lead author and a registered dietitian who is a research associate in the department of nutrition at the university. “There may be some pathologists or other kinds of doctors who don’t encounter these issues later, but many will, and they aren’t getting enough instruction while in medical school."



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Mental Illness, Consumption, Moral Decline, Overpopulation, Destruction of Earth

One of the major reasons for increased meat consumption is, people are addicted to it for a couple of reason. First, eating meat increases eating desire due to purin in the meat. Second, people say they feel more energized due to high hormone in the meat.

Generally, meat is high in hormone and body chemicals because injected hormones which makes animal grow faster. Also when animals are killed, the pain and death stress induces hormonal release to the muscles, which are loads of chemicals corresponding negative emotions as well.

When a person eats meat on daily basis, these same hormones makes the person feel more energize, at the same time more impatient and easily irritable. As the society in whole, these accumulate – they may not lead to an event, but it certainly does not help society to become kind and calm.

Animal hormone intake in daily basis in long period of time debilitates body's ability to produce and release these natural hormones. This may cause other hormonal and developmental problems.

This also diminishes hormone production in human body which also affects level of sex hormone. Diminished sex hormone level accelerates body aging – reason why meat eaters age faster then vegans in general.

This hormone overload keeps one to remain at over stimulated state; this cause desensitizing bodily senses because the brain learns to ignore any prolonged stimulation.

As a result, the person needs higher dose of stimulation in order to get same level of pleasure / excitation from a same type of external stimuli.

In order to get more intense stimulation, consumption increased in all areas of life in order to meet the same level of pleasure and excitation to meet one's desire – resulting impulsiveness, materialism, and constant seeking of new stimulation and thrills.

Meat has many nitrogen compounds including urea (=carbamide =(NH2)2CO), uric acid, and purin (a type of nitrogenous base). Purin stimulates and excites nerve cells and brain cells, which results increased eating and sex desires.

Natural hormone in our body does not give any side effect and any potential danger such as addiction. However, human body develops tolerance level to hormones in meat is just like drug. A person needs to eat more and more meat in order to get that same stimulation and feelings of power.

Brain cells communicate by exchanging chemicals between synapses. The entire neuron is surrounded and protected by myelin sheath. Myelin sheathes are individual cells, also called Schwann cells, that surrounds and protects neuron body. If Schwann cells are damaged, the neuron's ability to send message is damaged. This can lead to decreased level of awareness and concentration (ex. attention deficit syndrome), erratic behavior, seizure, etc.

To repair Schwann cells, (=myelin sheathes), progesterone (a type of sex hormone) is helpful. Progesterone is produced in adrenaline gland. However, the hormones in animal meat disrupts progesterone's role and is also related to other mental diseases. It should be also noted that refined sugar and refined flour – commonly called white sugar and white flour – damage adrenaline gland, thus reduce ability to produce progesterone.

To read detailed explanation how refined flour and refined sugar can damage adrenaline gland, please read a section in the refined flour.

Myelin sheath also depends on omega-3 for maintenance and repair.

Due to nervous system desensitization and increased desire to eat, meat addiction is not confined to meat addiction itself, but also leads other to addictions to stimulants such as coffee. Overstimulation also makes a person difficult to rest deeply and properly to recharge the body, which may lead to chronic fatigue syndrome. Addiction to coffee also plays major role in chronic fatigue syndrome. Click here to read more about chronic fatigue syndrome. Click here to read more about coffee.

As a person passes mid 30's, middle age sets in and natural hormone diminishes. Some people may argue because of this, a human have to eat meat in order to keep up. Not so. The meat may add hormone, but it continually diminishes body's natural ability to produce own hormone until it debilitates. Not to mention everything else in meat leads to destruction of human health.

This is all caused by desire to eat meat – whatever the reason for desire may be. Since if there is no demand, there will be no supply, thus consumers are the most responsible ones in this whole picture.

Often times in the countries of Latin America and Middle East, and other third world countries, women do not have any rights to refuse sexual advances of men.

In some countries, whoever the woman is slept with the first time, the women must marry the man, even if it was a rape case. Many adolescent women are targets of lecherous older men, and if these men rape these young women she has to marry this rape offender, which is often the case.

These third world countries demand women's right, but they also try to follow afterward western standard to eat meat. Look at what we are promoting with our example. Our mainstream culture must change at least to avoid hypocrisy.

Drug addiction, addiction to coffee, addiction to sugar, unplanned teenage pregnancy, increased hunger, increased misery of women and children of third world, and materialism; all these get worse just by increased in meat consumption.

And just think about the environmental destructionwater contamination, ocean pollution, green house effect, and rain forest destruction – not to mention suffering of animals in horrendous scale. If you think they are not fatal to you, just click on the each link and read in more details.

By the way, anyone thinks animal abuse is not so bad, they should watch the documentary, Earthlings.

This is what Albert Einstein said going vegetarian would do for humanity.


    "Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet."


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