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Consumption of Animal Products "Nothing will benefit health and increase chances for survival of life on Earth as the evolution to a vegetarian diet." - Albert Einstein In the good old days, the entire earth was a tropical paradise and the whole population subsisted on eating fruits, vegetables, nuts, seeds, sprouts and similar things. However then came the ice age and large portions of the earth became covered with ice. After this, it was not possible to get fruits and vegetables locally and hence the habit of meat-eating began out of necessity that is one theory. Eating meat out of necessity is one thing but eating it out of choice is yet another. There is a huge and growing body of information that suggests that eating of animal products eggs, meat, fish is not conducive to good health. In fact it is quite the contrary. We give below the various reasons you should seriously consider abstaining from eating animal products or at least minimize your consumption. Physiological reasons Animals are either frugivores, herbivores, carnivores or omnivores eating fruits and vegetables, grasses, meat or everything. Each animal is physiologically adapted to eating the kind of food that is meant for it. By studying comparitive anatomy and physiology, we find that man is much more similar to fruit and vegetable eating animals like monkeys, elephants and cows, rather than meat eating carnivores like dogs, tigers and lions. For example, carnivora do not sweat through their skin; body heat is controlled by rapid breathing and extrusion of the tongue. Vegetarian animals, on the other hand, have sweat pores for heat control and the elimination of impurities. Carnivora have long teeth and claws for holding and killing prey; vegetarian animals have short teeth and no claws. Man has hands with fingers for plucking fruits and vegetables. The saliva of carnivora contains no ptyalin and cannot predigest starches; it is acidic suitable for the digestion of meat. The saliva of vegetarian animals is alkaline, contains ptyalin for the predigestion of starches in vegetables and other vegetarian food. Tongues of carnivores are rough, those of vegetarian animals and man are smooth. The jaws of carnivora only open in an up and down motion; to tear flesh. Canines are predominant. Jaws of vegetarian animals also move sideways for additional kinds of chewing. The canines are not as developed and there are molars for chewing and grinding vegetable foods. Flesh-eating animals secrete large quantities of hydrochloric acid to help dissolve bones; vegetarian animals secrete little hydrochloric acid. The GI tract of carniovers is very short in relation to its body designed for rapid expulsion of food that rots quickly. The GI tract of vegetarian animals is much longer designed for extraction of maximum nutrients from the food. Man's intestines are two and a half times the length of his body. The enzyme Uricase, required for the efficient digestion of uric acid in meats is present in carnivores rather than in vegetarian animals. Carnivora must lap liquids (like a cat); vegetarian animals take liquids in by suction hrough the teeth. Carnivores are nocturnal and can see by night for hunting; vegetarian animals are diurnal and cannot see at night. Eyes of carnivores are placed for a much wider angle of viewing for hunting purposes, unlike eyes of vegetarian animals. Even the urine of carnivorous animals is acidic while that of vegetarian animals is alkaline. There are many more such examples that seem to indicate than man is primarily meant to live on a vegetarian diet. Toxicity of animal products Salmonella poisoning only happens from animal product consumption. The mad cow disease affects only conumers of animal product. The foot and mouth disease is another problem that does not bother vegetarians. Although pesticides are used on plant products, the animals that we eat are primarily herbivores that eat the plants. Therefore the accumuluation of pesticide residues is much higher in animal flesh that we consume. Relative pesticide contamination in breast milk of meat-eating mothers compared to pesticide contamination in breast milk of vegetarian mothers: 35 times as high Another theory states that adrenaline is secreted in large quantities in animals just before they are slaughtered. There is no time for the animal liver to detoxify this since the animal is shortly killed. We end up consuming this as well. Cholesterol The single most important reason to stop consuming animal products is that only animal products contain cholesterol. There is no cholesterol in plant products. The cholesterol each animal makes is unique. Human cholestrol is made by humans and required by humans but it is different from animal cholestrol. The animal cholesterol we ingest when we eat animal products cannot be handled by the body and ends up lining our arteries with plaque and causing high blood pressure and corornary heart disease one of the largest killers today. Dr. Dean Ornish, in his path breaking book, "How to reverse Heart Disease without surgery" has finally confirmed to the medical profession what was know to hygienists for over a hundred years that a diet free of animal products can not only prevent heart disease, but also help reverse it! Production of Animal products for human consumption is inefficient and resource-intensive. Raising livestock for their meat is a very inefficient way of generating food. Pound for pound, far more resources must be expended to produce meat than to produce grains, fruits and vegetables. For example, more than half of all water used for all purposes in the U.S. is consumed in livestock production. The amount of water used in production of the average cow is sufficient to float a destroyer (a large naval ship). While 25 gallons of water are needed to produce a pound of wheat, 5,000 gallons are needed to produce a pound of California beef. That same 5,000 gallons of water can produce 200 pounds of wheat. If this water cost were not subsidized by the government, the cheapest hamburger meat would cost more than $35 per pound. Twenty percent of the corn grown in the U.S. is eaten by people. Eighty percent of the corn and 95% of the oats grown in the U.S. is eaten by livestock. The percentage of protein wasted by cycling grain through livestock is calculated by experts as 90%. One acre of land can produce 40,000 pounds of potatoes, or 250 pounds of beef. Fifty-six percent of all U.S. farmland is devoted to beef production, and to produce each pound of beef requires 16 pounds of edible grain and soybeans, which could be used to feed the hungry. Sensory, Gustatory and Aesthetic appeal To someone with unperverted senses (eg like a baby), fruits are naturally attractive as raw animal flesh is repulsive Difficulty in digestion Meat is harder to digest than plant foods and continues to putrefy in the digestive tract, taking about 4 to 4 1/12 hours to be absorbed in the intestines versus 2 to 2 1/2 for grains and vegetables. Purification produces toxins and amines that accumulate in the ,liver, kidneys and large intestine, destroys bacterial cultures, especially those that synthesize the vitamin B complexes, and causes degeneration of the villi of the small intestine where metabolized foodstuffs are absorbed into the blood. Saturated fatty acids, from meet and other animal products, accumulate in and around vital organs and blood vessels, often leading to cysts, tumors, and hardening of the arteries. Saturated fat also raises the amount of cholesterol in the blood, further contributing to the buildup of atherosclerotic plaque Antibiotics The animals for human consumption are treated like products. They are bred in extremely nhygienic conditions and are prone to infection. Hence they are fed loads of antibiotics that end up in their flesh which we indirectly end up consuming. Disease- heart attacks, cancer.... The risk of contracting breast cancer is 3.8 times greater for women who eat meat daily compared to less than once a week; 2.8 times greater for women who eat eggs daily compared to once a week; and 3.25 greater for women who eat butter and cheese 2 to 4 times a week as compared to once a week. The risk of fatal ovarian cancer is three times greater for women who eat eggs 3 or more times a week as compared with less than once a week. Virtually every degenerative disease of modern society can be traced back to the consumption of animal products. Compare this with Benefits of a Vegetarian Diet. (from the PCRM literature Physician's Committee for Responsible Medicine) Preventing cancer: "Numerous epidemiological and clinical studies have shown that vegetarians are nearly 50% less likely to die from cancer than non vegetarians." Preventing heart disease and lowering blood pressure. Preventing and reversing diabetes. Preventing and alleviating gallstones, kidney stones and osteoporosis. Preventing and alleviating asthma. The China Project, the world's largest study on the long term effect of diet and nutrition on health, carried out on thousands of Chinese families over 20 years, by a team led by Dr. Colin Campbell of Cornell university, also came to the conclusion that a plant based diet is conducive to good health. Read http://www.mcspotlight.org/media/reports/campbell_china2.html for more information. I am not even going into the religious, ethical and spiritual reasons for vegetarianism like ahimsa, prevention of cruelty to animals.. Still not convinced?? Read But what about protein, stamina, muscles, longevity etc? Check out our page on common concerns asnd also read the articles below For further information, refer to the links section alongside... |
RESOURCES Articles and Links Click to meet professionally qualified Natural Hygienist Doctors Not-for-profit organisations spreading the word of natural hygiene. Formal courses where you can learn more about Natural Hygiene A link to our Products and Services section |
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RESOURCES Articles and Links Click to meet professionally qualified Natural Hygienist Doctors Not-for-profit organisations spreading the word of natural hygiene. Formal courses where you can learn more about Natural Hygiene A link to our Products and Services section |
Consumption of Animal Products "Nothing will benefit health and increase chances for survival of life on Earth as the evolution to a vegetarian diet." - Albert Einstein In the good old days, the entire earth was a tropical paradise and the whole population subsisted on eating fruits, vegetables, nuts, seeds, sprouts and similar things. However then came the ice age and large portions of the earth became covered with ice. After this, it was not possible to get fruits and vegetables locally and hence the habit of meat-eating began out of necessity that is one theory. Eating meat out of necessity is one thing but eating it out of choice is yet another. There is a huge and growing body of information that suggests that eating of animal products eggs, meat, fish is not conducive to good health. In fact it is quite the contrary. We give below the various reasons you should seriously consider abstaining from eating animal products or at least minimize your consumption. Physiological reasons Animals are either frugivores, herbivores, carnivores or omnivores eating fruits and vegetables, grasses, meat or everything. Each animal is physiologically adapted to eating the kind of food that is meant for it. By studying comparitive anatomy and physiology, we find that man is much more similar to fruit and vegetable eating animals like monkeys, elephants and cows, rather than meat eating carnivores like dogs, tigers and lions. For example, carnivora do not sweat through their skin; body heat is controlled by rapid breathing and extrusion of the tongue. Vegetarian animals, on the other hand, have sweat pores for heat control and the elimination of impurities. Carnivora have long teeth and claws for holding and killing prey; vegetarian animals have short teeth and no claws. Man has hands with fingers for plucking fruits and vegetables. The saliva of carnivora contains no ptyalin and cannot predigest starches; it is acidic suitable for the digestion of meat. The saliva of vegetarian animals is alkaline, contains ptyalin for the predigestion of starches in vegetables and other vegetarian food. Tongues of carnivores are rough, those of vegetarian animals and man are smooth. The jaws of carnivora only open in an up and down motion; to tear flesh. Canines are predominant. Jaws of vegetarian animals also move sideways for additional kinds of chewing. The canines are not as developed and there are molars for chewing and grinding vegetable foods. Flesh-eating animals secrete large quantities of hydrochloric acid to help dissolve bones; vegetarian animals secrete little hydrochloric acid. The GI tract of carniovers is very short in relation to its body designed for rapid expulsion of food that rots quickly. The GI tract of vegetarian animals is much longer designed for extraction of maximum nutrients from the food. Man's intestines are two and a half times the length of his body. The enzyme Uricase, required for the efficient digestion of uric acid in meats is present in carnivores rather than in vegetarian animals. Carnivora must lap liquids (like a cat); vegetarian animals take liquids in by suction hrough the teeth. Carnivores are nocturnal and can see by night for hunting; vegetarian animals are diurnal and cannot see at night. Eyes of carnivores are placed for a much wider angle of viewing for hunting purposes, unlike eyes of vegetarian animals. Even the urine of carnivorous animals is acidic while that of vegetarian animals is alkaline. There are many more such examples that seem to indicate than man is primarily meant to live on a vegetarian diet. Toxicity of animal products Salmonella poisoning only happens from animal product consumption. The mad cow disease affects only conumers of animal product. The foot and mouth disease is another problem that does not bother vegetarians. Although pesticides are used on plant products, the animals that we eat are primarily herbivores that eat the plants. Therefore the accumuluation of pesticide residues is much higher in animal flesh that we consume. Relative pesticide contamination in breast milk of meat-eating mothers compared to pesticide contamination in breast milk of vegetarian mothers: 35 times as high Another theory states that adrenaline is secreted in large quantities in animals just before they are slaughtered. There is no time for the animal liver to detoxify this since the animal is shortly killed. We end up consuming this as well. Cholesterol The single most important reason to stop consuming animal products is that only animal products contain cholesterol. There is no cholesterol in plant products. The cholesterol each animal makes is unique. Human cholestrol is made by humans and required by humans but it is different from animal cholestrol. The animal cholesterol we ingest when we eat animal products cannot be handled by the body and ends up lining our arteries with plaque and causing high blood pressure and corornary heart disease one of the largest killers today. Dr. Dean Ornish, in his path breaking book, "How to reverse Heart Disease without surgery" has finally confirmed to the medical profession what was know to hygienists for over a hundred years that a diet free of animal products can not only prevent heart disease, but also help reverse it! Production of Animal products for human consumption is inefficient and resource-intensive. Raising livestock for their meat is a very inefficient way of generating food. Pound for pound, far more resources must be expended to produce meat than to produce grains, fruits and vegetables. For example, more than half of all water used for all purposes in the U.S. is consumed in livestock production. The amount of water used in production of the average cow is sufficient to float a destroyer (a large naval ship). While 25 gallons of water are needed to produce a pound of wheat, 5,000 gallons are needed to produce a pound of California beef. That same 5,000 gallons of water can produce 200 pounds of wheat. If this water cost were not subsidized by the government, the cheapest hamburger meat would cost more than $35 per pound. Twenty percent of the corn grown in the U.S. is eaten by people. Eighty percent of the corn and 95% of the oats grown in the U.S. is eaten by livestock. The percentage of protein wasted by cycling grain through livestock is calculated by experts as 90%. One acre of land can produce 40,000 pounds of potatoes, or 250 pounds of beef. Fifty-six percent of all U.S. farmland is devoted to beef production, and to produce each pound of beef requires 16 pounds of edible grain and soybeans, which could be used to feed the hungry. Sensory, Gustatory and Aesthetic appeal To someone with unperverted senses (eg like a baby), fruits are naturally attractive as raw animal flesh is repulsive Difficulty in digestion Meat is harder to digest than plant foods and continues to putrefy in the digestive tract, taking about 4 to 4 1/12 hours to be absorbed in the intestines versus 2 to 2 1/2 for grains and vegetables. Purification produces toxins and amines that accumulate in the ,liver, kidneys and large intestine, destroys bacterial cultures, especially those that synthesize the vitamin B complexes, and causes degeneration of the villi of the small intestine where metabolized foodstuffs are absorbed into the blood. Saturated fatty acids, from meet and other animal products, accumulate in and around vital organs and blood vessels, often leading to cysts, tumors, and hardening of the arteries. Saturated fat also raises the amount of cholesterol in the blood, further contributing to the buildup of atherosclerotic plaque Antibiotics The animals for human consumption are treated like products. They are bred in extremely nhygienic conditions and are prone to infection. Hence they are fed loads of antibiotics that end up in their flesh which we indirectly end up consuming. Disease- heart attacks, cancer.... The risk of contracting breast cancer is 3.8 times greater for women who eat meat daily compared to less than once a week; 2.8 times greater for women who eat eggs daily compared to once a week; and 3.25 greater for women who eat butter and cheese 2 to 4 times a week as compared to once a week. The risk of fatal ovarian cancer is three times greater for women who eat eggs 3 or more times a week as compared with less than once a week. Virtually every degenerative disease of modern society can be traced back to the consumption of animal products. Compare this with Benefits of a Vegetarian Diet. (from the PCRM literature Physician's Committee for Responsible Medicine) Preventing cancer: "Numerous epidemiological and clinical studies have shown that vegetarians are nearly 50% less likely to die from cancer than non vegetarians." Preventing heart disease and lowering blood pressure. Preventing and reversing diabetes. Preventing and alleviating gallstones, kidney stones and osteoporosis. Preventing and alleviating asthma. The China Project, the world's largest study on the long term effect of diet and nutrition on health, carried out on thousands of Chinese families over 20 years, by a team led by Dr. Colin Campbell of Cornell university, also came to the conclusion that a plant based diet is conducive to good health. Read http://www.mcspotlight.org/media/reports/campbell_china2.html for more information. I am not even going into the religious, ethical and spiritual reasons for vegetarianism like ahimsa, prevention of cruelty to animals.. Still not convinced?? Read But what about protein, stamina, muscles, longevity etc? Check out our page on common concerns asnd also read the articles below For further information, refer to the links section alongside... |
Traduzca /Traduire Übersetzen Sie / Tradurre/Traduza About Chrysalis Yog Forthcoming events Click to register for our FREE email newsletter Email us at Chrysalis Yog Click here for online email consulting |
