WHY “NO MEAT”.

"The grading of forms, organic functions, customs and diets showed in an evident way that the normal food of man is fruit and vegetable like the anthropoids and apes and that our canine teeth are less developed than theirs and that we are not destined to compete with wild beasts or carnivorous animals."  - Charles DARWIN, In his book The Origin of Man. 

Darwin also tells us:   "Although we are not certain about the time or place that Man shed the thick hair that covered him, with much probability of being right we could say that he must have lived in a warm country where conditions were favourable to the FRUGIVOROUS way of life which, to judge from analogies, must have been the way man lived."  - Charles DARWIN

"Chimpanzees, monkeys and gorillas have the same digestive mechanisms as Man. That is the proof of compared anatomy in favour of a diet of crude vegetables which permits the fermentation to produce several disposals daily, soft and free from putrefaction."  - Sir Arthur Keith (1866-1955) was a famous English anatomist and anthropologist. Instruction to the Study of Anthropoid Apes Ancient Types of Man and “Evolution of Humans”.

MEAT

Not only has human evolution provided us with the make-up suited for fruit and vegetables, consuming animal protein foods (ALL meat) tend to be harmful in a number of ways. They introduce too much protein into the diet, they contain too much fat (saturated fat) and they contain cholesterol – the bad kind. When cooked meat produces cancer-inducing chemicals and meat is devoid of enzymes, carbohydrates and Vitamin C. Meat is also devoid of fiber and therefore cause constipation.  Meat can putrefy in the bowels for several days.  Little wonder why colon cancer is the number 1 cancer.

When beef is raised in stalls and especially fattened by the use of growth hormones, antibiotics and overfeeding, the fat content of the meat is increased enormously.  But long before this practice was adopted by meat producers, observant medical men always have noted the markedly adverse effects of eating meat.

Dr Arnold Lorand of Austria in his book, Old Age Deferred (1910) devoted an entire chapter to the "Dangers of an Abundant Meat Diet". He had observed, and he quoted a number of other medical researchers who had observed the following facts:

After eating much meat, nervous disorders are far more frequent.

There are many more instances of neurasthenia and hysteria among meat eaters than vegetarians.

In the treatment of many nervous disorders, far better results are obtained after excluding meat from the diet.

The symptoms of Graves disease and myxoedema are aggravated after partaking of meat.

Meat produces high levels of toxins in the system which impose a strain on the vital organs.

The thyroid gland, liver, kidneys, pancreas and other ductless glands become altered and finally damaged on a high meat diet.

The thyroid enhances the catabolism of fat, and if the thyroid function is impaired, atheroma of the aorta may follow.

A diet high in meat causes gout and arteriosclerosis.

A diet high in meat often results in cancer.

Diabetes sometimes results from a diet high in meat and if already present will be exacerbated.

The viscosity of the blood is increased and circulation reduced.

Meat produces acids in the system which can, to a great extent, be counteracted by eating lots of fruit and vegetables.

Meat does not stimulate peristaltic movements of the intestine and the intestinal transit is slow with resulting putrefaction and constipation.

Re absorption of toxins from the constipated bowel inflicts further strain on the kidneys.

 

Dr Lorand further observed that white meats and fish (except salmon, carp or red fleshed fish) are more easily “tolerated” by body.

Having described the special function of the thyroid gland, working together with other glands, in destroying toxins produced in the body from meat, Dr Lorand explained how meat could be rendered much less harmful by boiling it instead of roasting. Boiling removed certain harmful substances which he did not define, but the proof he furnished is as follows:

Dr Leo Breisacher of Detroit demonstrated that when dogs were deprived of their thyroid they could survive for a long time on a diet of milk but on meat they died in a few days. Similarly, dogs without a thyroid could survive a long time if fed boiled meat, but died if fed the bouillon made from meat.*

“Dr de Lacy Evans, quoted earlier, before devoting his career to natural medicine, was a surgeon in a cancer hospital. He said, "When meat is given, it should be boiled, and the liquid broth, soup or beef tea, thrown away. It contains the irritating constituents of flesh which encourage the growth of cancer".

Dr Lorand said: "Every physician can observe daily, as we have, that when patients suffering from disorders of the liver take meat, they gradually get worse, but when they gave up meat they soon got better," and finally:

"When we study the nature of the diet enjoyed by persons who have lived over 100, we find, indeed, exceedingly few who are great meat eaters; very many are persons who eat no meat at all; and in many cases, also, the original meat diet was subsequently abandoned in advanced age. According to the report of the Collective Investigation Committee of the British Medical Association, the 55 centenarians whose cases they examined, were for the most part, small meat eaters."

The International Agency for Research on Cancer in 1977 reported that although total fat consumption in Copenhagen is lower than in rural Finland, the meat consumption is higher, and so is the rate of colon cancer, which is four times higher in Copenhagen.

Meat, Of course, not only contributes protein, saturated fat and cholesterol, but as inferred, appears to contain substances which are specifically carcinogenic, at the same time being conducive to the condition of constipation.

FISH

Fish from unpolluted waters is the least toxin-producing of the animal Protein foods. It can be eaten raw. If fish is marinated in lemon juice and then warmed a little before eating, its texture and taste is the same as if it was cooked. Ocean fish provides a better source of minerals.  The advantages of fish as a food, particularly if consumed uncooked, have already been explained and are further discussed under "The Value of Raw Food“.

POULTRY

The meat of fowls contains fat and cholesterol, and therefore the same objections as against meat are held, but to a lesser degree, against it. Apart from these objections it should be remembered that a great variety of chemicals is used in chicken feed to promote the growth of the chickens as well as certain preservatives in the feed itself, the harmful effect of which is passed on to whoever cats the chicken.

FACTS ABOUT KFC

KFC has been a part of our American traditions for many years. Many people, day in and day out, eat at KFC religiously. Do they really know what they are eating? During a recent study of KFC done at the University of New Hampshire, they found some very upsetting facts.

First of all, the company has changed their name.  Kentucky Fried Chicken has become KFC. The reason?  Not because of the "FRIED" food issue.  The reason why they call it KFC is because they cannot use the word “chicken” anymore – it would be misrepresentation.  Why? KFC does not use real chickens all the time.  Some meat stock is often rabbit and other “game” meat. 

Worse, they actually use genetically manipulated organisms. These so called "chickens" are kept alive by tubes inserted into their bodies to pump blood and nutrients throughout their structure.  They have no beaks, no feathers, and no feet. Their bone structure is dramatically shrunk to get more meat out of them.   This is great for KFC because it lowers their production costs significantly.  Processing is faster and cheaper as there is no need for feather plucking or the removal of the beaks and feet.

The US government has told KFC to change all of their menus so they do not say “chicken”. Check next time you may pass a KFC outlet and listen to their commercials.

RED MEAT LINKED TO COLON CANCER RETURN

This fact has been known for at least 3 decades and still scientist conduct more tests to prove what we knew some time ago.  Meat putrefies in the bowels for days and is highly carcinogenic and mostly indigestible.      Colon cancer is the No.1 cancer killer.  Meat has NO carbohydrates or vitamin C and any benefit of minerals and other vitamin content are minor compared to the damage caused to the human body.  The hormones (growth steroids) and antibiotics sheep and cattle are injected plays havoc with the human system.  Humans, genetically, are not carnivores and our dietary system is suited for fruit and vegetables.

In our opinion, for optimum health, meat should be avoided at all costs.  Leave meat for the carnivores.

Colon cancer survivors with diets heavy in red meat and fatty foods are more than three times more likely to suffer a recurrence of their disease or die from it than those who avoid such foods, a study found.

Previous studies had shown that a high-fat diet, especially one with lots of red meat, may increase a person's risk of developing colon cancer, a leading cancer killer.   This study, published on Wednesday in the Journal of the American Medical Association, was the first to show how diet affects whether colon cancer returns in people previously treated for it, the researchers said.

The study tracked 1,009 people treated with both surgery and chemotherapy for stage III colon cancer - cancer that had spread from the large bowel area to the lymph nodes but not other organs. They were followed on average for five years. 

Combined with rectal cancer, colon cancer accounts for about 50,000 deaths annually in the United States alone.  After questioning them about what they ate, the researchers detected two distinct dietary patterns.

One was a "Western" pattern with lots of red and processed meats, sweets, desserts, French fries and refined grains. The other was a "prudent" pattern avoiding those foods and including lots of fruit and vegetables, poultry and fish.

Those who most closely followed the "Western" pattern experienced a risk about 3.3 times higher for colon cancer recurrence or death than those following the "prudent" one.  "We know that a variety of dietary factors affect people's risk of developing colon cancer, including high red meat intake and certain sugary foods," Jeffrey Meyerhardt of Dana-Farber Cancer Institute in Boston and Harvard Medical School, who led the study, said in a telephone interview.

"But what there really wasn't any data on until now is how these factors may affect people who already have colon cancer. And it's a question a lot of people with colon cancer ask all the time - 'What dietary things should I do, in addition to standard treatment, to help my outcome?'" Meyerhardt added.

Mary Young, a vice president of the National Cattlemen's Beef Association in Colorado, noted that the study did not implicate any one food as raising health risks.

"However, as a dietitian, I would not recommend the (Western) dietary pattern identified in this study because it does not include the variety and moderation important to a healthy diet. Instead, I recommend people choose a diet rich in fruits, vegetables, whole grains, low-fat dairy, and lean meats, such as lean beef," Young said in a statement.

Katherine Tucker, a professor of nutritional epidemiology at Tufts University in Boston who was not part of the study, called the research very well done.

"Colon cancer is one of the problems that's been associated with greater red meat consumption. I think that what some people haven't been able to sort out is whether lean meat in moderation has an effect," Tucker added in an interview arranged by the beef association.

Meat.

All animal protein foods tend to be harmful in a number of ways. They introduce too much protein into the diet, they contain too much fat and they contain cholesterol. When cooked they produce cancer-inducing chemicals and are devoid of enzymes. They are also devoid of fiber and therefore cause constipation.

When beef is raised in stalls and especially fattened by the use of hormones and overfeeding, the fat content of the meat is increased enormously, but long before this practice was adopted by meat producers, observant medical men always have noted the markedly adverse effects of eating meat.

Dr Arnold Lorand of Austria in his book, Old Age Deferred (1910) devoted an entire chapter to the "Dangers of an Abundant Meat Diet". He had observed, and he quoted a number of other medical researchers who had observed the following facts:

After eating much meat, nervous disorders are far more frequent.

There are many more instances of neurasthenia and hysteria among meat eaters than vegetarians.

In the treatment of many nervous disorders, far better results are obtained after excluding meat from the diet.

The symptoms of Graves disease and myxoedema (heart disease) are aggravated after partaking of meat.

Meat produces high levels of toxins in the system which impose a strain on the vital organs.

The thyroid gland, liver, kidneys, pancreas and other ductless glands become altered and finally damaged on a high meat diet.

The thyroid enhances the catabolism of fat, and if the thyroid function is impaired, atheroma of the aorta may follow.

A diet high in meat causes gout and arteriosclerosis.

A diet high in meat often results in cancer.

Diabetes sometimes results from a diet high in meat and if already present will be exacerbated.

The viscosity of the blood is increased and circulation reduced.

Meat produces acids in the system which can, to a great extent, be counteracted by eating lots of fruit and vegetables.

Meat does not stimulate peristaltic movements of the intestine and the intestinal transit is slow with resulting putrefaction and constipation.

Resorption of toxins from the constipated bowel inflicts further strain on the kidneys.

Dr Lorand further observed that white meats and fish (except salmon, carp or red fleshed fish) are more easily tolerated by body.

Having described the special function of the thyroid gland, working together with other glands, in destroying toxins produced in the body from meat, Dr Lorand explained how meat could be rendered much less harmful by boiling it instead of roasting. Boiling removed certain harmful substances which he did not define, but the proof he furnished is as follows:

   Dr Leo Breisacher of Detroit demonstrated that when dogs were deprived of their thyroid they could survive for a long time on a diet of milk but on meat they died in a few days. Similarly, dogs without a thyroid could survive a long time if fed boiled meat, but died if fed the bouillon made from meat.*

*Dr de Lacy Evans, quoted earlier, before devoting his career to natural medicine, was a surgeon in a cancer hospital. He said, "When meat is given, it should be boiled, and the liquid broth, soup or beef tea, thrown away. It contains the irritating constituents of flesh which encourage the growth of cancer".

   Dr Lorand said: "Every physician can observe daily, as we have, that when patients suffering from disorders of the liver take meat, they gradually get worse, but when they gave up meat they soon got better," and finally:

   "When we study the nature of the diet enjoyed by persons who have lived over 100, we find, indeed, exceedingly few who are great meat eaters; very many are persons who eat no meat at all; and in many cases, also, the original meat diet was subsequently abandoned in advanced age. According to the report of the Collective Investigation Committee of the British Medical Association, the 55 centenarians whose cases they examined, were for the most part, small meat eaters."

   The International Agency for Research on Cancer in 1977 reported that although total fat consumption in Copenhagen is lower than in rural Finland, the meat consumption is higher, and so is the rate of colon cancer, which is four times higher in Copenhagen.

   Meat, Of course, not only contributes protein, fat and cholesterol, but as inferred, appears to contain substances which are specifically carcinogenic, at the same time being conducive to the condition of constipation.

VEGETARIAN, ken laming, kenneth laming, frugan, health, fresh food, raw food, famous vegetarian, vegan, nutrition, fitness,

VEGETARIAN, ken laming, kenneth laming, frugan, health, fresh food, raw food, famous vegetarian, vegan, nutrition, fitness,