Water Facts - Learn about the importance of water.
Health Facts - Learn how water affects your health.
Health Risks - How safe is your water?.
Water Products - Check out our wide assortment of water generators, filters, ionizers, and other supplements.
Need Help - Contact our customer support center for any questions about our products and services.
Atmospheric Water Generators - Create Pure Drinking Water From Air
Alkaline Water Ionizers
Water Filters & Filtration Systems
Filter Systems
Reverse Osmosis Water FIlters
Replacement Water Filters
Personal Health Supplements & Essentials
Alkaline Water Ionizer Accessories

What You Should Know About Meat

Flesh Foods Cause Degenerative Disease

Raw Zucchini Pasta Noodle Maker

The habitual and frequent use of large amounts of flesh foods in the diet is actually one of the causes of degenerative disease in a substantial percentage of the population. The decrease in, or elimination of, flesh foods from the diet is one of the important steps toward optimal health.

Man's anatomy and physiology are poorly adapted to the processing of meat, and it cannot be done without some putrefaction (in addition to the putrefaction already present in the meat at the time it is consumed). The result is toxemia, which is the starting point of degenerative diseases like gout, arthritis, heart disease, hardening of the arteries, stroke, osteoporosis, cancer, etc.

Anatomical and Physiological Basis for Rejecting Flesh Foods

There is a sound anatomical and physiological basis for the recommendation against the consumption of flesh foods. The human anatomy and digestive system are totally dissimilar from those of carnivores, which have sharp claws and teeth for killing and tearing. Carnivorous animals have short intestinal canals, and strong secretions of hydrochloric acid, so as to quickly digest and expel the waste products of the flesh they consume, before putrefaction can occur.

Flesh-eating animals also have the enzyme uricase, which breaks down uric acid into a harmless substance called allantoin; man does not possess this enzyme. Vegetable proteins, including nuts and seeds, contain enough carbohydrates to render this enzyme unnecessary.

The carbohydrate content of nuts also prevents a process called de-amination. Because the carbohydrate content of flesh foods is negligible, conventional nutritionists advocate eating protein with a carbohydrate since it is thought that the presence of carbohydrates is necessary for the digestion of protein and, when none are present, the liver will break down some of the amino acids and convert them to carbohydrates. If this is true (and the experiments have not been conclusive), then it is obvious that the nuts supplied to us by Nature come completely packaged along with their digestive requirements, while flesh foods do not.

Lesson 18 of this course includes a preliminary discussion of this subject and contains an interesting chart, "Classification of Animals," which is an effective demonstration of the fact that man is not a carnivore.

One of the comparisons that is made in this chart is the length of the alimentary canals, which are three times the length of the body in the carnivora, ten times the length of the body in the omnivora, and twelve times the length of the body in the anthropoid apes and in humans. These figures, of course, are approximate. Gray's anatomy gives the length of the human alimentary canal as approximately thirty feet.

Hereward Carrington, in The Natural Food of Man, says that some have made the blunder of calling the proportionate length of the human alimentary canal one to six instead of one to twelve, by doubling the height through measuring humans while they are standing erect. He says, "This measurement is evidently wrong, for it includes the length of the lower extremities, or hind legs, whereas, in other animals, the measurement is made from the tip of the nose to the end of the backbone."

The human digestive tract is about four times as long as in the carnivorous animal. The gastric juices of humans have less active antiseptic and germicidal properties. The intestine of the carnivore is short and smooth, to dissolve food rapidly and pass it out of the system. The human digestive tract is corrugated or sacculated, for the express purpose of retaining the food as long as possible in the intestine until all possible nutriment has been extracted from it.

These (and the other anatomical and physiological characteristics of the human digestive system) are the worst possible conditions for the processing of flesh foods. The excessive secretion of bile (necessitated for the digestion of flesh foods) may result in the premature breakdown of the liver, and the large quantities of uric acid created by a flesh diet may have disastrous effects on the kidneys. Dr. Robert Perk says that the excess of uric acid "causes contraction of the minute blood vessels, resulting in high arterial tension and often the blocking of the blood vessels by the uric acid. This results in serious interference with the circulation and blood supply to the tissues and throws great strain on the vital organs, especially the heart and kidneys." (Scientific Vegetarianism, Szekely, p.44)

Morbid Results of Eating Flesh Foods

Meat is the most putrefactive of all foods. Flesh, when eaten by humans, tends to undergo a process of decay in the stomach, causing a poisoning of the blood. Putrefaction in meat eaters is evidenced by bad breath, heartburn, eructations, and the foul stool and odorous emissions—absent in vegetarians—and it is probable that the attempts of the body to eliminate these wastes has a profound influence on the shortening of man's life span.

If the body fluid that bathes our cell's is overloaded with waste, causing an excessive secretion of bile—fatigue, weakening and aging are the inevitable results. The accumulation of toxic substances in the body causes the deterioration of the intestinal flora, and the blood vessels gradually lose their natural elasticity—their walls become hardened and thickened. Irreversible damage to the organism proliferates.

Can You Face The Ugly Truth About Meat?

Meats contain waste products that the animal did not get to eliminate, and toxic hormones and fluids released into the blood stream and tissues at the moment of the death of the terrified animal.

An animal's cellular life continues after death. The cells continue to produce waste materials which are trapped in the blood and decaying tissues. The nitrogenous extracts which are trapped in the animal's muscles are partially responsible for the flavor of the cooked meat.

Humans who eat the livers of the animals are bombarded with an even greater concentration of waste products and toxic substances. The liver, being the filtering organ of the body, is loaded with elements the body cannot use, which are trapped in the liver and remain there. Liver eaters are treated to higher concentrations of mercury and artificial hormones, plus other "goodies" that remain in the animal's disposal system.

Liver increases, even more than muscle meat, the amount of creatine in the urine. Creatinuria (abnormal amounts of creatine in the urine) is involved in endocrine (glandular) disorders.

Meat not only harbors the bacteria infecting the living animal, but it may also carry molds, spores, yeasts and bacilli picked up during postmortem handling.

A book on meat processing explains that the flesh becomes more tender and palatable by the process of ripening, hanging and maturing (aging). Vic Sussman, in The Vegetarian Alternative, pp. 149-150, says, "Few meat eaters would like to hear the words putrefaction, rigor mortis, and rotting applied to their sirloin and pot roast. But flesh is flesh, though the euphemisms ripening, toughening and enzymatic action are kinder to the ear."

Trained government inspectors use sight, smell and touch in a constant battle to protect meat eaters from intentional and accidental abuses. But effective regulation of flesh food is enormously difficult. Sussman says (p. 151) "Even the most conscientious inspectors are forced by circumstances and the pressure of time to let suspect carcasses leave the plant."

Those who eat processed meats also get many of the odds and ends of the animals—eyes, ears, bladders, lips, udders, snouts and parts of the bones and skin. Not even a meat inspector can tell from what part of the body the sausages and frankfurters came—it is all meat tissue, and all legal. (Woolsey, Meat on the Menu…, pp. 21-22.)

In his pediatrics textbook, Dr. Emmet L. Holt of New York City says that if two dogs were put on a leash and one fed water and the other beef tea, the dog getting the water would live longer, because beef tea does not contain any nourishment if the fat is skimmed off, but does contain urinary wastes, which poison the dog.

Owen S. Parrette, M.D., in Why I Don't Eat Meat, p. 13, says that when he was a medical student, the class was given glass test tubes to be used for growing bacteria that are present in human diseases such as typhoid, staphylocci, and bubonic plague. "The professor had us make up some beef tea, pour a little into each test tube, and place a cotton cork on top. We sterilized the tubes and later inoculated them with these dangerous bacteria. The germs all thrived on the beef tea. It was a perfect medium for them."

Carrington also says (p. 109), "Meat-eating is the more or less direct cause of various diseases." The tapeworm embryos are carried by beef, pork and fish. The deadly trichina parasite is found mainly in pork, but also in fish, fowl and other meats. Trichinosis closely resembles cerebro-spinal meningitis. Tuberculosis has been communicated from cattle, typhoid fever from oysters. Epilepsy has been traced to meat-eating.

Twenty-six diseases, including salmonellosis, staphylococcus and psittacosis, are known to be common to both man and poultry. (Meat on the Menu..., Woolsey, p. 27.)

Since little or no progress has been made in eradicating these dangers, the only people who are immune are those who never eat meat. Authorities recognize that the basic problem is with the nature of the product itself. The National Academy of Science reports, "Reluctantly, we are forced to recognize the infeasibility of eradicating salmonellosis at this time." ("An evaluation of the Salmonella Problem," National Academy of Sciences, Washington, D.C., 1969)

The late Dr. John Harvey Kellogg said, when he sat down to his vegetarian meal, "It is nice to eat a meal and not have to worry about what your food may have died from."

Meat-Eating Predisposes to Disease

In addition to directly causing certain diseases, meat-eating also predisposes the body to disease. In pestilences of any character, meat-eaters are the chief sufferers. Wounds heal far more rapidly in vegetarian soldiers. Carnivores are far more subject to blood poisoning than are vegetarians. Vegetarians survive major operations more frequently than meat-eaters. (Carrington, pp. 111-112).

John A. Scharffenberg, M.D., in Problems with Meat says, "Meat is a major factor in the leading causes of death in the United States, and probably in similarly affluent societies. In fact, next to tobacco and alcohol, meat is the greatest single cause of mortality in the United States." He makes this statement on p. 101 of his well-documented book, in summarizing "the formidable and persuasive scientific evidence we now have." He marshals this scientific evidence of the disease potential of meat and the relationship of meat to these specific problems: atherosclerosis, cancer, decrease in longevity or life expectancy, kidney disorders, osteoporosis, salmonellosis, and trichinosis. He quotes an editorial statement in the Journal of the American Medical Association: "A vegetarian diet can prevent 97% of our coronary occlusions." (Editor: Diet and Stress in Vascular Disease, JAMA, 76:134-35, 1961).

Several more recent, well-organized studies have identified the risk factors of atherosclerosis and heart attacks: a 1970 study by twenty-nine voluntary health agencies, in cooperation with the American Medical Association (these study groups consisted of many of the nation's top scientists); a 1977 study by the Senate Select Committee on Nutrition and Human Needs: a twelve-year Finnish Mental Hospital Study (Effect of cholesterol-lowering diet on mortality from coronary heart disease and other causes, Lancet 2:835-38, 1972); and a 1975 study comparing Seventh Day Adventists who had different dietary habits. The Seventh Day Adventist study revealed a 64% vulnerability to coronary heart disease in meat-users, 40% for lacto--vegetarians, and 23% for total vegetarians. The 1977 study by the Senate Select Committee on Nutrition and Human Needs reported the significant deleterious influence of. consumption of dietary cholesterol (animal fat) and recommended the increased use of fruits, vegetables and whole grains, and a decrease in the use of foods containing saturated fat (animal fat).

Meat-Based Diet Presents Complex
And Grave Nutritional Problems

Even beyond the grave dangers presented by meat-based diets is the misconception that meat is an ideal nutritional source against which vegetable proteins are measured and found wanting. The fact is that it is much more difficult to have even a reasonably good diet with meat than without it.

"Complete Protein" Status of Meat?

In the first place, even the much vaunted "complete protein" status of meat is, at best, based on a colossal error (if not a hoax). The complete protein of the animal could exist only if the animal were consumed raw and whole. Meat-eating animals eat the blood, bones, cartilages, liver, etc. of their prey—not just the muscle and fat. They eat it raw—so that they do not lose any of the mineral elements. The muscle meats (most commonly consumed by humans) are grossly inadequate as a protein source.

On the other hand, humans who eat the livers of the animals don't win either. As previously indicated, those who eat liver are exposed to greater concentrations of morbid substances. Even though liver is touted as an optimal source of such substances as iron, Vitamin A and Vitamin B-12, it can hardly be regarded as anything remotely resembling wholesome food.

For years, conventional nutritionists have maintained that complete and optimal nutrition is assured on a diet using animal foods as the primary source of protein, and that a vegetarian diet presents many problems. Dr. Scharffenberg produces well-documented scientific evidence (Problems with Meat) indicating that the truth is exactly the opposite

Meat Deficiencies & Excesses

Meat is deficient in vitamins, minerals, fiber and carbohydrates and is excessively high in fat and concentrated protein.

Meat is one of the main sources of food that provide little fiber—flesh foods lengthen the average transit time through the gastrointestinal tract from thirty hours to seventy-seven hours

Colon cancer patients produce more than normal amounts of bile acids which enhance cancer growth. A more rapid transit time through the digestive tract reduces exposure time to these acids.

Meat contains virtually no carbohydrates and is excessively high in fat and concentrated protein.

Dr. Bircher-Benner, the great Swiss physician, said, "Meat does not give strength. Its composition is one-sided, lacking certain minerals and vitamins, and it introduces too much fat and protein into the system, disturbing the balance of nutrition and giving rise to intestinal putrefaction."

Meat is Highly Stimulating and Innutritious

Hereward Carrington, The Natural Food of Man, p. 114, says, "In the first place it must be pointed out and insisted upon that meat is a highly stimulating article of food, and for that reason, innutritious. Stimulation and nutrition invariably exist in inverse ratio—the more the one, the less the other, and vice versa. The very fact, then, that meat is a stimulant, as it is now universally conceded to be, shows us that it is more or less an innutritious article of diet, and that the supposed "strength" we receive from the meat is due entirely to the stimulating effects upon the system of the various poisons, or toxic substances, introduced into the system, together with the meat. It is for this reason that those who leave off meat and become vegetarians experience a feeling of lassitude and weakness for the first few days—they lack the stimulation formerly supplied, and now notice the reaction which invariably follows such stimulation. This feeling of weakness, or "all-goneness," is therefore to be expected, and is in no way a proof that the diet is weakening the patient. Let him persist in his reformed manner of living for some time, and he will find that this reaction wears off, and that a general and continued feeling of energy and well-being follow."

Results of High Protein Diets

Organism Subjected to Toxic Byproducts

Protein is the most complex of all food elements, and its utilization is the most complicated. People with impaired digestions will find it preferable to ingest a lesser quantity of concentrated protein, which they are capable of utilizing, rather than a greater quantity, which not only cannot be processed efficiently, but which may poison the body. When protein is eaten in greater amounts than the body is capable of utilizing, the organism is subjected to the toxic byproducts of protein metabolism, which it has been unable to eliminate—and the inevitable result is degenerative disease.

The tremendous amounts of protein frequently recommended—75 to 100 grams daily (or more)—are far in excess of the body's needs, and are the source of much trouble.

The famous nutritionists Dr. Ragnar Berg, Dr. R. Chittenden, Dr. M. Hindehede, Dr. M. Hegsted, Dr. William C. Rose, and others, have shown in extensive experiments that our actual need for protein is somewhere around thirty grams a day, or even less. Many leading contempporary scientists and nutritionists in Europe, such as Dr. Ralph Bircher, Dr. Bircher-Benner, Dr. Otto Buchinger, Jr., Dr. H. Karstrom, Prof. H.A. Schweigart, Dr. Karl-Otto Aly, and many others, are in full agreement with the findings of Drs. Berg, Chittenden, Rose, et al, and are recommending a low protein diet as the diet most conducive to good health.

High Incidence of Degenerative Diseases

The Seventh-Day Adventists and The Church of Jesus Christ of Latter Day Saints, who advocate a low animal-protein diet, have fifty to seventy per cent lower death rates than those of average Americans. They also are reported to have a much lower incidence of cancer, tuberculosis, coronary diseases, blood and kidney disease, and diseases of the digestive and respiratory organs.

Negative Lime Balance (Calcium Transfer)

Bone calcium is at dangerously low levels in those using meat as compared to vegetarians, especially in people over fifty. A high-protein diet (especially meat protein) increases the urinary excretion of calcium. Thus vegetarians are less prone to osteoporosis (porous bones).

H. J. Curtis' Biological Mechanism of Aging gives documentation of the role of high protein diets, particularly animal protein, in causing osteoporosis. Calcium is transferred from the hard tissues (bones) to the soft tissues (arteries, skin, joints, internal organs and eyes). The transfer of calcium to the soft tissues results in catastrophic fractures, hardening of the arteries, wrinkling of skin, arthritis, the formation of stones, cataracts, high blood pressure, degeneration of internal organs, loss of hearing, senility and cancer.

A study of elderly female vegetarians at Michigan State University showed they lost less bone to osteoporosis than a group of the same age that ate meat.

Researchers at the University of Wisconsin found that when the protein intake of young men was raised to 140 grams per day, they all proceeded to lose bone calcium, even though they took liberal amounts of calcium and magnesium supplements and protein extracts which contained no fat and little phosphorus—the supplements didn't help at all.

Young men had strong bone retention with protein intake of around fifty grams per day—only a reduction in protein consumption avoids the threat of osteoporosis.

Athletes who eat much meat are especially susceptible to arthrosis, a degenerative process of the joints. Among twenty conventional-diet professional football players who were observed for eighteen years, 100% incidence of ankle arthrosis and 97.5% of knee arthrosis were found.

A negative lime balance is easily produced by increased protein supply. The eminently important minerals—potassium and magnesium—are known to be deficient in an every day diet rich in meat, eggs, cheese, fat, sugar and grains, but richly present in a full-value vegetarian diet predominating in raw food.

Rapid Maturation and Early Death

Examples are repeatedly cited of robust and apparently healthy individuals who are heavy meat-eaters. Dr. L.H. Newberg of Ann Arbor University found that when he fed large quantities of meat to test animals, they grew bigger and more alert than other animals on a vegetarian diet. But three months later these animals contracted kidney damage and died, while the vegetarian animals lived on healthily and happily. (Wade, C., Vegetarianism, Herald of Health, LXXII, Ap. 1967, p. 14)

Accelerated growth = accelerated maturity, accelerated degeneration and accelerated demise. Rapid growth and short life go together, verified by repeated studies and experiments.

Since rapid maturation occurs as a result of high protein diets, this produces earlier onset of menstruation. Girls who start menstruation before thirteen have a 4.2 times greater incidence of cancer than those who start several years later. In countries with higher meat fat consumption, breast cancer mortality rates increase, and there is a higher incidence of colon and prostate cancer.

It must be emphasized that diet alone is not the single component in cancer and other degenerative diseases, but optimal nutrition does play a fundamental and preventive role, and faulty dietary habits play a causative role.

Kofranyi of the Max Planck Institute in Russia proved that complete nitrogen balance and performance ability could be maintained on 25 grams of protein daily, and Oomen and Hipsley found a population that develops not just full health, but magnificent structure and corresponding physical performance on 15 to 20 grams of protein daily.

The High-Protein Hoax

Dr. Bircher-Benner describes the method used by the American Research Council's Food and Nutrition Board to agree on a daily requirement for adults of seventy grams, found in their tables.

Sherman, a member of the board, said that evidence pointed toward a much lower amount, somewhere around thirty-five grams. But if the protein requirement had been set so low, there would have been a public outcry. And so, a corresponding "margin of safety" was adopted, and "seventy grams" was published. Because the scientific basis for this was nonexistent, the word "recommendation" was used instead of "requirement." Of course it was publicly interpreted as the requirement, in fact, as the minimum.

"The smallest amount of food able to keep the body in a state of high efficiency is physiologically the most economical, and thus best adapted for the body's needs." This is the Chittenden concept, stated years ago by Russell Henry Chittenden, which applies forcibly to protein. The average American diet contains 45% more protein than even the National Academy of Sciences recommends, and is certainly not "best adapted for the body's needs."

Insoluble Problems of Meat-Based Diets

Flesh eating is defended almost entirely on the premise that it is a source of superior proteins. The truth is exactly opposite. The pathological effects of encumbering our bodies with the proteins of other animals is Nature's method of vetoing these proteins for human consumption, in order to promote the stability of the human species and to protect the health of the individual. Dr. Herbert M. Shelton says (Animal Foods—booklet) that allergy and anaphylaxis (see definition) are not mysterious; they are due to long-standing poisoning of the body by excess or inappropriate protein foods.

Animal proteins are often not reduced to their constituent amino acids, but are absorbed in more complex form. Absorption by the body of such partially digested proteins poisons the organism, and so-called "allergic symptoms" may be the result—or gout, arthritis, cancer, or any one or more of a host of degenerative diseases.

A meat-eater must also be concerned about digestive problems caused by too little dietary fiber; circulatory problems due to excessive cholesterol deposits from animal fats; loss of bone mass due to inadequate ingestion and retention of calcium; deficiency of vitamins and minerals; and inadequate carbohydrate intake (without increasing calories).

Planet Earth - The Effects Eating Meat Has On Our Planet

Please contact our customer support center for help with your water ionizer questions.

CALL (941) 677-3312 or use our Contact Form

Atmospheric Water Generators - Create Pure Drinking Water From Air
Alkaline Water Ionizers
Water Filters & Filtration Systems
Filter Systems
Reverse Osmosis Water FIlters
Replacement Water Filters
Personal Health Supplements & Essentials
Alkaline Water Ionizer Accessories