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MEAT AND VEGETARIANISM [message #1805] Sun, 13 November 2016 22:59
Mel_C is currently offline  Mel_C
Messages: 95
Registered: September 2015
Location: TN

Meats of all kinds are unnatural food. Flesh, fowl, and seafood's are very likely to contain numbers of bacteria that infect the intestines, causing colitis and many other diseases. They always cause putrefaction.

Research has shown beyond all doubt that a meat diet may produce cancer in some cases. I have treated patients who have suffered from severe headaches for many years. Every remedy had been tried without relief, but when meat was excluded from the diet they obtained most gratifying results.

Excessive uric acid is caused by eating too much meat and may result in rheumatism, Bright's disease, kidney stones, gout, and gallstones. A diet of potatoes is an excellent way to rid the system of excessive uric acid. Increased uric acid excretion in the urine comes from the following two sources.

[1] Uric acid taken into the body in meat, meat extracts, tea, coffee, etc. A pound of steak contains about 14 grains of uric acid. This accounts for the stimulant effect of eating a steak, since uric acid is a close chemical relative to caffeine. [2] Uric acid formed in the body from nitrogenous foods.

It is an established fact that meat protein causes putrefaction twice as quickly as vegetable protein. There is no ingredient in meat (except vitamin B12) that cannot be procured in products of the vegetable kingdom. Meat is an expensive second-hand food material an will not make healthy, pure blood or form good tissues. The nutritive value of meat broths is practically nothing. They always contain uric acid and other poisons.

The argument that flesh must be eaten in order to supply the body with sufficient protein is unreasonable. Protein is found in abundance in beans, peas, lentils, nuts of all kinds, and soybeans.

Whereas, before the flood when no flesh was eaten, men regularly lived over 900 years; after the flood, when flesh was added to man's diet, the life expectancy soon decreased to a little over 100 years.

The meat we eat is composed mainly of part of a muscle from and animal, along with varying amounts of fat and other tissues such as nerves and blood vessels, as well as many toxic substances that we cannot see. At the time of slaughter, all the vital processes that were taking place in the animal came to an abrupt halt and the toxins that were in the tissues at the moment of death remained there. Some of these products are urea, uric acid, creatinine, creatine, phenolic aced, adrenalin, possibly various bacteria and parasites, either alive or dead, various hormones, antibiotics, pesticides, herbicides, and other elements the animal had been exposed to or eaten while still alive.

Chemicals occasionally found in fish in some areas are lead, mercury, calcium, cadmium, zinc, antimony, and arsenic. Pesticides such as DDT are only very slowly degradable in the body, so it accumulates in the fat and muscles of animals. Meat, fish, and poultry contribute 13 times more DDT to the average diet than vegetables do.

Dr. Wynder of the American Health Federation stated: "It is our current estimate that some 50 percent of all female cancers in the Western world, and about one-third of all male cancers, are related to nutritional factors." As the consumption of animal fat and protein increases, the incidence of breast cancer increases in females and the incidence of colon cancer increases in both sexes. Women who eat large amounts of meat have a tenfold greater chance of developing breast cancer than those who eat little animal fat.

A one-pound charcoal-broiled steak, well done, contains 4 to 5 micrograms of benzopyrene, and amount equal to what a person would get from smoking about 300 cigarettes. During broiling, fat from the meat drips onto the charcoal, producing benzopyrene that distills back up unto the meat. Benzopyrene is one of the main cancer-producing agents found in tobacco smoke. In Iceland, where large amounts of smoked fish containing benzopyrene are consumed, there are large numbers of patients with cancer of the stomach and intestinal tract.

Food additives also add to the cancer danger. Nitrites, added to some meat to help it keep a healthy, fresh, pink color, may be changed to nitrosamines that are highly carcinogenic.

Animal proteins somehow alter the way that some bacteria act in our intestines. These bacteria change bile acids into potential cancer-forming compounds, and a low-fiber (meat) diet promotes constipation and prolongs the contact of these toxic compounds with the lining membrane of the colon, in this way promoting the development and growth of colon tumors.

The fat content of chicken has more than doubled in the past 20 years because of modern production techniques. In 1960 raw chicken contained 5 grams (about one teaspoonful) of fat en every 100 grams of edible meat. By 1980 this had tripled to 15 grams of fat in every 100 grams of meat. During the same 20 years the consumption of chicken increased from 23 pounds per person per year to 56 pounds per year. Sixty-three percent of the calories in a fast-food chicken dinner, with extra crispy dark meat, deep fried, and with mashed potatoes, gravy, and cole-slaw come from the high fat content. This is enough to supply the recommended amount of fat for an entire day. Dark meat contains two to three times as much fat as light meat. Most of the fat is just beneath the skin and should be removed along with the skin if this meat is eaten.

The typical American diet with its high intake of fat and nearly twice the necessary amount of protein, has the following ill effects on the body.

[1] An increased risk of colon, breast, and possibly prostate cancer. [2] Increases the formation of atherosclerosis in the arteries. [3] Causes softening of the bones by increasing the excretion of calcium. [4] Alters the normal immune mechanism. [5] Decreases stamina and depletes energy reserves. [6] A low-fiber diet results in constipation, diverticulosis, and hemorrhoids. [7] Increases the blood cholesterol and triglyceride levels. [8] Toxins found in the animals before they are slaughtered are eaten with the meat. [9] The risk of ingesting parasites, such as beef and hog worms, and bacteria. [10] Possible allergic problems from substances added to the food.

In the 1940's most nutritionists felt that it was not possible to obtain a nutritionally adequate diet without the use of meat. They have now had to revise these ideas, since numerous scientific studies have verified the fact that a well-planned vegetarian diet can be nutritionally adequate, with a supplemental source of vitamin B12 needed by strict vegetarians who use neither milk or eggs.

Since deficiency diseases have been found in those eating meat as well as in vegetarians, it is clear that a nutritionally adequate diet involves much more than whether or not a person eats meat. In America today, it is not difficult to obtain a diet with all of the needed nutrients without eating meat, provided that a wide variety of food is eaten. This is very important since the greater the variety of food that is used in the diet the more likely it is that all the necessary nutrients will be supplied.

There are many reasons why some people chose not to eat meat. Among these are religious, ethical, economic, and ecological reasons; but the main reason is to have better health.

One concern of ecologists is that the world's food supply will not be able to keep up with the rapid increase in population, which amounts to about 208,000 persons a day. We have recently been made keenly aware of how close millions live to starvation every day, by the recent worldwide publicity given to the severe famine in Ethiopia, and other North African countries, where untold thousands have died of starvation.

In 1974 the President's Science Advisory Committee stated: "The world food problem is not a future threat. It is here and now." At the time this report was given, many hundreds were starving daily in India, Africa, and other underdeveloped areas of the world. The full impact of this statement was not felt, however, until 1985, when the severe famine in Ethiopia and some surrounding countries, during which hundreds of thousands of children and adults starved to death, was dramatically brought to the attention of the entire world.

It has been estimated that in 1974 there was about one acre of agricultural land for every person. This is far more than enough to provide and adequate food supply for a vegetarian, who requires only about one-fourth of an acre. Those who depend on animal protein for food, however, require about 3 acres of land per person. This is a very significant difference; about twelve times more land is needed to feed a meat-eater than a vegetarian. As the population of the United States increases, more and more good agricultural land is disappearing, as urban areas continue to expand further into the surrounding countryside.

Another way to look at it is this. If a man chooses to use his acre of land to feed cattle, he would be able to produce enough meat to supply his protein requirement for 77 days; if he used his acre to produce milk, his protein requirement could be met for 236 days; for 877 days if he grew wheat; and for 2,224 days if he used his acre to grow soybeans.

This comparison is emphasized even further when you realize that 21 pounds of protein must be fed to cattle in order to get one pound of protein in return. This difference between the amount of protein fed to cattle and the amount returned comes to 48 million tons, enough to meet 90 percent of the world's protein deficiency if it were fed to them as cereal.

At the present time, nearly one-half of all land that is harvested in the United States is planted in crops that are fed to animals. These crops include corn, oats, wheat, barley, soybeans, rye, and sorghum. Add to this a million tons of fish products, and you get some idea of the amount of our food resources that are used to produce meat. This is taking place at a time when millions around the world are either starving or are undernourished, and even though the vast majority of Americans get too much protein in their diet, starvation in the United States remains a daily threat for thousands.

Even though in Russia only 28 percent of their crops are used to feed animals, compared to 78 percent in the United States, their daily intake of protein is nearly the same as ours.

Is it any wonder, then that the President's Science Advisory Committee states later in the same report that "the production of animal foods cannot be justified on an economic basis except in special cases."

While the heart-rending pictures of children dying from starvation have been projected by television into millions of homes around the world, another substance that few people give much thought to, but that is just as essential for maintaining life, has also been gradually getting more scarce. That substance is water. While our population continues to grow, and there seems to be an endless need for more water for industry, agriculture, drinking and other uses, more and more of our water supply is becoming contaminated and unfit for use.

But how is this connected with meat eating? Simply in this way: 2,500 gallons of water a day are required to provide food for a meat-eater, but only 300 gallons a day are needed for a vegetarian.

The name "vegetarian" was coined in 1842 by English vegetarians, and it was not very long ago that vegetarians were looked upon as rather odd, even fanatical individuals. They were often called "grass eaters" and many other even less complimentary names. It was generally felt what was needed to do a "man's work" was lots of meat and potatoes.

Today more and more people, especially in the younger generation, are turning to a vegetarian diet. With nearly three-quarters of a billion vegetarians in the world and about 7 million of them living in the United States (1 in every 32 Americans), being a vegetarian no longer carries the stigma that it once did. More restaurants are now providing for those who do not choose to eat meat, but even so it can still be difficult in some areas to "eat out" and get a good vegetarian meal.

There are many kinds of vegetarians, each eating a somewhat different type of meatless diet. The three most common groups are the following.

1. Lacto-ovovegetarians
The largest group, who include eggs as well as milk and milk products in their diet.

2. Lacto-vegetarians
Who do not eat eggs but use milk and milk products in addition to plant food.

3. Total (pure) Vegetarian, or Vegan
Who eat no animal products of any kind. Fewer people follow this type of vegetarian diet than the other two.

Vegetarians who eat eggs, milk, and milk products have no difficulty in obtaining all the components that are necessary for a nutritionally adequate diet. The Vegan, on the other hand, must be much more careful in the foods he selects.

The most practical way to make sure that our protein intake is adequate, not only in quantity but also in quality, is by supplementation of food proteins; that is, by combining foods s that all of the essential amino acids are present in sufficient amounts. It was thought at one time that in order to form a complete protein, all of the essential amino acids had to be eaten during the same meal. But now it is known that our systems can make up temporary deficiencies form the pool of amino acids that are present in the body. Combining the protein in eggs and milk with the protein from vegetable sources grains, nuts, seeds, legumes, vegetables raises the protein in the plant foods to a good biological value. With the vegan, however, supplementation of foods becomes more of a problem, but one that can and must be dealt with if a nutritionally adequate diet is to be obtained. For example, some grains such as corn, wheat, and polished rice, are high in the essential amino acid methionine but limited in lysine. These grains can be combined at the same meal with legumes such as lentils, beans, and peas that are low in methionine but high in lysine, and in this way good high quality proteins can be obtained.

Some other good supplementary food combinations for the vegan are as follows:

Combining grains with legumes.

Combining nuts and seeds with legumes.

Combining grains with vegetables.

Combining legumes with vegetables

Grains combined with nuts and seeds may not furnish high quality protein.

In the United States today few cases of protein deficiency are seen. When they are found, they usually occur in those people who are not getting enough to eat. One problem with most American diets is that there is too much protein and not too little. The typical American eats about twice the amount of protein required by the body. The excess is either burned for fuel or stored in our body as fat. This places an increased work load on the kidneys and liver. A diet persistently high in protein and low in carbohydrates may cause permanent damage to the kidneys. It may also cause a loss of calcium from the bones resulting in osteoporosis (softening of the bones).

Since the turn of the century there has been a marked increase in the consumption of animal fat and protein, which now provides over two-thirds of the total protein consumption. In 1975 each person in the United States Consumed 99 grams of protein a day, nearly twice the recommended dietary allowance. While it is true that animal foods in general provide a higher concentration of protein than plant foods, Table I (not shown here) clearly shows that even total vegetarians obtain more protein than the daily amount needed.

Vegans have to be especially careful to obtain enough of the following nutrients in their diet.

1. Calcium. Vegetarians in general need less of this mineral than those who eat meat, since less calcium is required when there is a reduced intake of protein. Calcium is present in dark green leafy vegetables; however, both spinach and chard contain oxalic acid, which combines with calcium to make it largely unavailable to the body. Soybeans, sesame seeds, dried fruit, citrus fruits, black strap molasses, and cauliflower are also good sources of calcium. Children may need to take fortified soy milk to be sure of developing strong bones and teeth.
2. Riboflavin. Found abundantly in green leafy vegetables. Also in mushrooms, squash, and almonds.
3. Vitamin D. This vitamin is obtained either by exposure of the skin to sunlight for 15 to 20 minutes each day or by drinking fortified soy milk if daily exposure to sunlight is not possible. Vitamin D increases the absorption of calcium and phosphorus from the intestinal tract.
4. Zinc. Found in legumes and whole grains. Wheat germ is high in zinc.
5. Iron. Iron is found in legumes, dried fruits, and green leafy vegetables. It is also present in whole grains, especially if eaten in yeast bread. The yeast destroys the phytates in the grain so that they cannot combine with the iron and zinc and render them unavailable to the body. The 10 mg of iron required daily in males is readily obtained in a vegetarian diet if a variety of foods high in iron is eaten. But the 18 mg of iron required by females is much more difficult to obtain without the use of fortified foods. An iron deficiency anemia is frequently found in women throughout the world. This may result from an inadequate intake of foods containing iron, the improper absorption of iron from the intestines or from an increased blood loss. The increased fiber and phytates in a vegetarian diet may also result in the decreased absorption of both iron and zinc from the intestines: taking some vitamin C at the same meal increases the absorption of these two minerals and tends to counteract the action of the phytates. Cooking in a cast-iron pot will also increase your iron intake. A recent study has shown that the iron nutritional status of vegetarians and meat eaters is essentially the same. Vegans must be sure to eat foods with a high iron content every day. If this is not possible, they should take an iron supplement. Others who may need an iron supplement are infants, women that have an unusually heavy menstrual flow, and women who are pregnant.
6. Vitamin B12. The question of vitamin B12 always comes up when vegetarianism is discussed. This is the vitamin of which we need the smallest amount only three millionths of a gram per day. Vitamin B12 is not found in plant sources. Only the total vegetarian has any difficulty in obtaining enough vitamin B12, since large amounts are found in milk and eggs. Perhaps the best way for a vegan to obtain a sufficient amount of this vitamin is to take a B12 supplement or use fortified soy milk, breakfast cereal, or meat analogs. Comfrey is also a source of vitamin B12; twelve comfrey tablets a day are necessary, however, to fulfill the body's need for this vitamin. Miso, a fermented soybean product used as a flavoring agent, can also be used as a source of vitamin B12. If children on a total vegetarian diet have difficulty in eating enough of this type of food, soy milk that is fortified with calcium, riboflavin, and vitamins D and B12 can be used. Some people who have been total vegetarians for 15 or 20 years are still found to have normal blood levels of vitamin B12, while others have low blood levels after being on the same diet for only three or four years. The reason for this difference is not known, but it is known that vitamin B12 may be stored in the liver for many years. It is also recognized that the re-absorption of vitamin B12 from the intestines is very efficient.

A Recent study reported in the New England Journal of Medicine showed that a low protein, largely vegetarian diet could stop the advance of various kidney diseases in many persons. Such diseases included diabetes, high blood pressure, and chronic glomerulonephritis. Many persons with these diseases were saved from a kidney transplant operation or from going on renal dialysis treatments by using nearly totally meat-free diet.

Research on the relation of diet to coronary artery disease, reported in the Journal of the American Medical Association, June 3, 1961, by Dr. W.A. Thomas, showed that a vegetarian diet can prevent 90 percent of clots from forming in arteries and veins and 97 percent of coronary heart attacks.

The American Heart Association in 1961 issued a report on dietary fat and its relation to heart attacks and strokes. This report, which was updated in 1965, recommends the following.

1. To eat less animal (saturated) fat. 2. To increase the intake of unsaturated vegetable oils and other polyunsaturated fats, substituting them for saturated fats wherever possible. 3. To eat less food rich in cholesterol. 4. If overweight, to reduce caloric intake so that a desirable weight is achieved and maintained. 5. To start to apply these dietary recommendations early in life. 6. To maintain the principles of good nutrition that are important with any change in the diet. Professional nutritional advice may be necessary in order to assure that correct adherence to the diet will not result in any imbalance or deficiency. 7. To adhere consistently to the above dietary recommendations, so that a decrease in the concentration of blood fats may be both achieved and maintained. 8. To make sound food habits a "family affair," so that the benefits of proper nutritional practices including the avoidance of high blood fat levels may accrue to all members of the family.

In summary, some of the important benefits of following a vegetarian diet are the following.

Less colon, breast, and possibly prostatic cancer.

Greater bone strength.

Lower blood pressure.

Lower serum cholesterol and triglyceride (blood fat) levels.

Less obesity.

Less expense.

Less heart disease.

Fewer problems with constipation, diverticulosis, and hemorrhoids.

Less chance of developing varicose veins.

Less exposure to toxins present in meat.

Conservation of the world's food supply.

No danger of ingesting parasites, bacteria, carcinogens, or other toxic substances found in meat.

Vegetarianism doesn't require the cruel treatment and slaughter of animals.

Back to Eden
Jethro Kloss

Your brother in Christ

[Updated on: Sun, 13 November 2016 23:14]

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