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Why Does Eating Meat Make Us More Susceptible to Disease?

One of the ways that biologists and experts answer this question is by citing the fact that a human’s colon is simply not geared to digest meat. Animals that are carnivores and omnivores have shorter colons so that decomposed meat that produces toxic substances gets quickly excreted from the body. As food of plant origin decomposes slower than meat, herbivores have colons longer than their body length.

Chemical additives are also added to meat. Meat naturally starts to decompose straight away and after a few days turns a sickly grey-green colour. The meat industry hides this colour change by adding nitrite and other chemicals in order for meat to stay red. Today’s research, however, proved that many of these additives cause cancer.

Research over the last 20 years clearly points to the connection between eating meat and cancer of the colon, rectum, breast and uterus. These types of cancer rarely occur in people who eat very little meat or no meat at all.


Gary and Steven Null, in their book Poisons in Your Body, point to something that should get everyone to think twice before buying another steak or ham: Animals are kept alive and stuffed incessantly with tranquilizers, hormones, antibiotics and other types of drugs. This process starts before the animal is born, and it continues long after it’s been slaughtered. Even though these drugs are there in the meat when you eat it, the law does not make it compulsory for the manufacturer to list those ingredients on the packaging.

Furthermore, consumption of meat and fish, apart from causing illnesses such as atherosclerosis, high blood pressure and a state of paralysis, leaves a toxic residue of metabolic waste in body tissues, results in autotoxemia, causes urine acid and purine to gather in the tissue, decays the colon and contributes to developing of arthritis, obesity, kidney damage, piraeus, schizophrenia, osteoporosis and other common illnesses. A meat-based diet also causes early aging and reduces life expectancy.

Throughout the world fields are being cultivated using poisonous chemical compost and pesticides, and whilst vegetable growing is under some kind of control, livestock feed is being poisoned, and it all ends up in animal meat. Meat contains up to 14 times more poisonous pesticides and chemicals than fruits and vegetables.

We should not forget the series of parasitic, bacterial and infectious diseases that are linked exclusively to ingredients of animal origin; it is sufficient to mention mad cow disease that originated when man started feeding dead cows and the remains of other animals to living cows.

Animals used for human food not only suffer various inflammations but also malignant tumors and similar deformations. When an animal has cancer or a tumor on a certain part of their body, that body part gets removed, and the remainder, which is full of poison and sickness, gets sold as meat, whilst tumors get added to minced meat such as salamis, hot dogs and pates. Meat producers and inspectors regularly ignore this, as well as very frequent purulent inflammations on animals raised on farms, where pus gets washed out and meat is released into processing and then sold on.

Meat from private farmers’ properties is not any better than meat from farms; livestock feed receives no regulation and is often comprise of a medley of chemicals and pesticides. What’s more, animals are being fed with remains of human food such as discarded meat, meat condiments, out-of-date food and similar products.


Health, Ethics, Ecology