WHY MEAT IS A VERY DANGEROUS FOOD?
Deadly Reason #1:
FULL OF CHEMICALS
Eating meat has been often called “eating on the top of the food chain. In nature there is a long chain of eaters: plants “eat” sunlight, air and water; animals eat smaller animals.
Now all over the world, fields are being treated with poisonous chemicals (fertilizers and pesticides). These poisons are retained in the bodies of the animals that eat plants and grasses.
For instance, fields were sprayed with the insect killing chemical DDT, a very powerful poison which scientists say can cause cancer, sterility and serious liver disease.
DDT and pesticides like at are retained in animal (as well as fish) fat and once stored, are difficult to breakdown. Thus as cows, eat grass or feed, whatever pesticide they eat are retained, so when you eat meat, you are taking into your body all the concentrations of DDT and other chemicals that have accumulated during the animal’s lifetime.
Eating at the “top” end of the food chain, humans become the final consumer and thus the recipient of the highest concentration of poisonous pesticides, in fact, meat contains 13 times as much DDT as vegetables, fruits and grass.
The IOWA State University once performed experiments which showed that most of the DDT in human bodies come from meat.
Deadly Reason #2:
FULL OF DISEASES
The poisoning of meat does not stop here. Meat animals are treated with many more chemicals to increase their growth, fatten them quickly, improve their meat colour, etc.
In order to produce the most meat at the highest profit, animal are forced-fed, injected with hormones to stimulate growth, given appetite stimulant, antibiotics, sedatives and chemical feed mixtures.
Many of these have been found to be cancer causing chemicals, and in fact many animals die of these drugs even before they are led to slaughter.
As farms have evolved into animal factories, many animals never see the light of day, their lives are spent in cramped and cruel surroundings (they never get exercise or fresh air).
Such unnatural practices not only unbalance the body chemistry of the chickens and destroy their natural habits, but unfortunately, also result in the growth of malignant tumors and other malformations. In the U.S., Where 70% of cattle are given antibiotics, even with large scale usage of antibiotics to suppress Disease, the U.S. Dept of agriculture records state that millions of pounds of meat that came from animals contains tumors.
Transferred to meat eaters
The tumors and growths may go undetected or simply ignored by the meat producers are inspectors. Often, if an animal has cancer or tumor a in a certain part of its body, the cancerous part will be cut away and the rest of the body sold as meat.
Worse, the tumors themselves will be incorporated into mixed meats such as hot dogs and labeled “parts”. In one area of America, were there is routine inspection of slaughtered animals, 25,000 cattle with eye cancers were sold as beef!
Scientists have found experimentally the liver of the deceased animal is fed to fish, the fish will get cancer.
Deadly Reason #3
FULL OF ANIMALS BODY TOXIN
Just before during the agony of being slaughtered, the biochemistry of the terrified animal undergoes profound changes. Toxic by-products are forced throughout the body, thus poisoning the entire carcass
According to the Encyclopaedia Britannica, body poisons, including uric acid and other toxic wastes, are present in the blood and tissue.
"Protein obtained from nuts, pulses (lentils, pens, etc.), grains and dairy products is said to be relatively pure compared with beef which tests of 56% impure water content."
Just as our bodies become ill during times of intense rage or fear, animals, no less than humans, undergo profound biochemical changes in dangerous situations.
The hormone level the animals blood especially the hormone adrenaline changes radically as they see other animals dying around them and they struggle futilely for life and freedom.
These large amounts of hormones remain in the meat and later poison the human tissue. According to the Nutrition Institute of America, the flesh of an animal carcass is loaded with toxic blood and other waste by-products.
Deadly reason # 4
FULL OF DECAY
Raw meat is always a state of decay. As soon as an animal is killed, denatured substances, called ptomaines are formed.
These ptomaines, are formed. These ptomaines that are released immediately after death give animal flesh, fish, and adds a common property-extremely rapid decomposition and putrefaction.
Meat passes very slowly through the human digestive system, which is not designed to digest it. It takes me about 5 days to pass out of the body. (as a post a vegetarian food, which takes only 1 1/2 days.)
During this time, the disease causing products of decaying meat are in constant contact with the digest if organs. The habit of eating animal flesh in its characteristics state of decomposition creates a poisonous state in the colon and wears out the intestinal tract prematurely.
Deadly Reason #5
FULL OF BACTERIA
Full of bacteria the E coli 0157, a strain of life-threatening bacteria that can cause body diarrhea and dehydration, is naturally present in the intestines of a cattle. During or around the crossing sign, a fecal matter can come into contact with the beef and contaminate it. It gets package anyway and get shipped to your supermarket. And the U.S. for example, ground beef products have been found to be contaminated with bacteria. In May last year, some 1.1 million pounds of ground beef that caused 22 illness in Minnesota and the potential for more illnesses in 14 other states were recalled.
The products were believed to have been contaminated with E coli 0157 according to the U.S. National Centers for disease control in me 2001 report, both E coli and salmonella combines to sicken at least 113,000 people annualy.
The very young and elderly, along with those who have compromised immune systems, are considered more susceptible to E coli related illnesses.
Cooked meats, even if all done, dangerous to
Meets that are barbecued of cooked at high temperatures create the following two types of chemicals that may increase your risk a breast stomach and colorectal cancers.
HCA (heterocyclicamines) are created by cooking meat at high temperatures. Barbecuing, like broiling and pan frying, produces more HCA's than cooking a cooler temperatures does. (baking and roasting requires less heat). Researchers have found that small amount of HCA's are also produced in meats that have been cooked until they are well done.
PAH's (polycyclic aromatic hydrocarbons) are deposited on your food by the smoke and flame created by fat dripping onto hot barbecue coals.
Deadly Reason #7
FULL OF FATS AND CHOLESTEROL
Study after study clearly demonstrates that beef, pork, poultry and lamb, even the untainted by disease, contain massive amounts of saturated fats (factory farmed animals may have up to thirty times more saturated fat) and cholesterol, thus helping to clog arteries, hospitals and cemeteries worldwide.
This is regular meat-eaters live shorter lives. In a worldwide study, it has found that the Eskimos, Greenlanders and the Russian Kurgi tribes had the highest intake of flesh foods. These groups had a lowest life expectancies - in some cases averaging as low as 30 years.
In comparison, population such as the Pakistan Hunzas, east Indian Todas, Russian Caucasians and the Yucatan Indians live under harsh conditions and eat little or no animal flesh. These populations have the highest life expectancies, as high as 90 to 100 years.
The Hunzas eat almost no animal products, living a vigourous life into their 80's and beyond retirement to unknown, and many pass their one 100th birthday.
Deadly Reason # 7
FULL OF GENETICALLY ALTERED SUBSTANCE
Animals raised for meat today may not have genetically modified (yet), but they would have been affected by genetic tampering. In the U.S. for example, virtually the entire genetically modified maize crop and large percentage of soya and potatoes are fed to farm animals.
Genetically modified products can cause allergies (skin rashes, nausea and respiratory problems). In severe cases, anaphylactic shock and death occur.
It has been hypothesize that are harmful effects of such American modified foods could be passed on a far more concentrated form to humans (as in the case of pesticides) in contaminated meat type vegetarian-type foods.
(a plant based diet has a far lower concentration of pesticide residues then meat. This is because pesticides accumulate as one organism is eaten by another. When a cow eats grass, or is fed maize, the pesticides inside these foodstuffs are largely retained in a concentrated form in her body fat.
They are then passed on to people in the same concentrated form, when they eat the animals flesh. Even if farm animals were not fed pesticides directly, harmful residues still accumulate in their body fat as result of " environmental contamination".)
Even processed meat products may be affected. Last March, it was discovered that kellogg's made veggie corn dogs sold in the U.S. Contained a variety of genetically engineered corn.