Some Scientific Facts about Meat
At one time science supported the consumption of meat. It no longer does. The facts are so overwhelming that the eating of animal flesh is doomed as the age of enlightenment is being ushered in. One day mankind will look back in horror at the carnivorous and murderous habits of its predecessors. The eating of animals and other living creatures will seem as barbaric and disgusting to future man as the eating of human meat now seems to the average American. Animal-eating is only one step below cannibalism. Consider these facts:
In 1961, the “Journal of the American Medical Association” reported that a vegetarian diet could prevent 90-97% of heart diseases.
Studies reveal 59% less cancer among people who eat small amounts of meat, compared to average meat-eaters. (Imagine how much better those figures would be when compared to vegetarians.)
Scotland has the highest rate of bowel cancer in the world and they eat 20% more meat than the English.
The kidneys of the meat-eater must work three times harder than the kidneys of the vegetarian.
Although meat needs to pass through the digestive tract quickly, it takes four times longer than grains or vegetables.
During World War I, Norway and Denmark could not get meat. The death rate dropped 17% and then returned to normal when they returned to their meat diets. The American National Institute of Health, in a study of 50,000 vegetarians, found that they live longer, have far less heart disease, and a much lower cancer rate compared to meat-eaters.1
In England, vegetarians pay less for life insurance. Studies show that vegetarians are stronger, more agile, have greater endurance, and recover from fatigue faster than meat-eaters.
A Yale University study revealed that vegetarians have nearly twice the stamina of meat-eaters.2 Cornell University announced through major newspapers in May of 1990, “Humans are natural vegetarians.” The report said: “Animal foods, in general, are not really helpful and we need to get away from eating them.” “In addition to reducing the risk of heart disease, low cholesterol also protects against colon cancer, the most common life-threatening cancer among Americans.”
World starvation is well connected to meat-eating habits. If Americans stopped feeding grain to cattle, the excess grain could feed 500 million people (not to mention the land that could be used to grow food instead of being used for grazing cattle). When people see those programs on TV about all the starving children, they should consider that their diets are a contributing factor.
Note: Pasteurized milk, like meat, drains the body of alkaline and electrolyte minerals. Milk that has been cooked (pasteurized) takes more calcium to digest than it gives back!
Chemistry of Food and Nutrition, by Sherman, H., MacMillan Co., NY 1952, pg. 208.
The Science of Nutrition, Sherman, H., Columbia University Press, NY, 1943, pg. 177-1981
1 Note: Most American vegetarians were once meat eaters and even after many years on a vegetarian diet, they still carry old dead meat or its toxins in their intestinal tracts. It takes thorough cleansing to get rid of it. Lifelong vegetarians have a tremendous advantage, even if they eat poorly, as many do. When this study was made, most of the vegetarians ate large amounts of meat substitutes, the highly processed soy products, which are detrimental to the human body.
2 In this study, they used athletic meat-eaters, and compared them to vegetarians who did not participate in sports. Would you call that a fair study? Yet the vegetarians still won out.