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Posted Apr 18 2011 3:38pm 4 Comments

The human body does not need a lot of protein because it recycles about 70 percent of what it has. When old cells die, most the protein is reused. Only small amounts are lost through the stools, urin, hair, skin and perspiration.

But those who do hard, physical work,  pregnant and lactating women will need more, but only slightly more, not double or triple the usual intake. Babies and growing children also need more protein but only more in proportion to their body weight.

In fact, some people actually need less protein than others. Studies suggest that vegetarians need less protein that meat-eaters. Yet vegetarians are healthier.

WHERE DO THEY GET THEIR PROTEIN FROM? Practically all foods contain at least tiny amounts of protein. There is protein in rice and other grains, in vegetables and even fruit. Although the tiny amounts may not be enough, if you eat beans and bean products like tempeh, lentils, seeds and nuts, these foods actually contain more protein than meat. You can easily meet your daily requirement for protein.

But doesn't meat (and its muscle-building protein) make us strong? Think about the strongest animals, such as, elephants, horses, oxen, gorillas. What do they eat??? Not meat but grass, grains, fruits, seed and nuts. Endurance tests with athletes confirmed that a vegetarian diet improves their performance.


Factory-farmed cows, chickens and pigs today contain dangerously high levels of contaminants such as pesticides, appetite stimulants, growth hormones and insecticides. Also just before and suring the agony of being slaughtered, the biochemistry of the terrified animal under goes profound changes. Toxic products are forced throughout the body, thus poisoning the entire carcass. Body poisons include uric acid and other toxic wastes, are present in the blood and tissue. Even fish can have toxic chemicals in them. Because meat is high on the food chain, it also tends to have a higher concentration of whatever chemicals the animal has been exposed to. We take in these chemicals when we eat the meat of these animals.

An accumulation of toxic chemicals in our body compromises the immune system. A healthy immune system fights disease-producing organisms such as, bacteria, viruses, fungi and parasites. An impaired immune system predisposes us to the deadly effects of diseases like cancer etc...

to be contd....

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People who eat losts of meat also tend to eat lots of sugar. This is because these two foods attact each other. Eating meat increases the level of protein and fats in the body. To maintain balance, the body needs to increase the level of sugar.

To correct this urgent imbalance, one should ideally eat vegetables, but you will need to eat about 8 times as much vegetables as meat in order to do this. Grains, too, can correct this imbalance, but it takes many hours for the carbohydrate in grains to convert into sugar.

The body needs a quick fix, so it usually craves cakes, ice-cream and other sweet desserts. When too much of these food is eaten however, it depletes the body of protein, calcium and other minerals as well as Vitamin B. This produces a craving for more meat, which in turn, creates a craving for yet more sugar.

Both meat and sugar have similar effects on our immunity. Both create an acidic environment in the body that enables bacteria and viruses to flourish.



Mad Cow Disease in cattle has been traced to leftover parts of dead cows carrying the mutant protein that causes the disease being ground up, added to cattle feed, and fed to ohter cows.

Animal carcasses, dead dogs and cats, heads and hooves from cattle, sheep, pigs and horses, whole skunks, rats and raccoons and unsold supermarket meats, chicken and fish are recycled into meat-and-bone meal to be used as a source of protein and other nutrients in the diet of poultry, in swine foods, as well as in the feed of cattle and sheep.

It is reported that some forty billion pounds a year of slaughterhouse wastes like blood, bone and viscera, as well as the remains of millions of euthanished cats and dogs are used annually in live-stock fee. As a result, pesticides and antibiotics present in livestock and even plastic from rejected supermarket meats packed in styrofoam trays and shrink wraps that have not been unwrapped, end up in the feed. These processed toxic wastes are what meat-eating humans will, in turn, eat.

The cattle that we eat every day not only fatten on the flesh of their fellows, they also feed on the manure of other species. Chicken manure often contains Campylobacter bacteria which can cause disease in humans the same way intestinal parasites, veterinary drug residues and toxic heavy metals such as arsenic, lead, cadmium and mercury do. These bacteria and toxins are passed on to the cattle and can be cycled to humans who eat beef contaminated by faeces during slaughter. Animal feed manufacturers and farmers have also begun using or trying out dehydrated food garbage, fats emptied from restaurant fryers and grease traps, cement kiln dust, even newsprint and cardboard that are derived from plant cellulose.


Pigs' bodies contain many toxins, worms and latent diseases. Although some of these infestations are harboured in other animals, modern veterinarians say that pigs are far more predisposed to these illnesses than other animals. This could be because pigs like to scavenge and will eat any kind of food, including dead insects, worms, rotting carcasses, excreta including their own, garbage and other pigs. Influenza is one of the most famous illnesses which pigs share with humans. This illness harboured in the lungs of pigs during the hot season and tends to affect pigs and humans in the cooler months.

Pork is reported to contain excessive quantities of histamine and imidazole compounds which can lead to itching and inflammation and growth, sulphur containing mucus which leads to swelling and deposits of mucus in tendons and cartilage, resulting in arthritis, rheumatism, etc.

Eating pork can also lead to gallstones and obesity, probably due to its high cholesterol and saturated fat content. Some people had trichinosis from eating trichina worms which are found in pork. Many have no symptoms to warn them of this, and when they do, they resemble symptoms of many other illnesses. These worms are not noticed during meat inspections, nor are they killed my salting or smoking. Few people cook the meat long enough to kill the  trichinae. They are dozens of ohter worms, germs, diseases and bacteria which are commonly found in pigs, many of which are specific to the pig or found in greater frequency in pigs. More than 70 percent of pigs were found to have stomach ulcers and pneumonia at the time of slaughter.

Fabulous article.  However it seems to only mean somethibg to those of us who already know this information, or close to it anyway.  Meat eaters just don't get it. var fctb_tool=null; function FCTB_Init_db25684ff1b34a84b4241a249060dcf0(t) { fctb_tool=t; start(fctb_tool); } FCTB_Init_db25684ff1b34a84b4241a249060dcf0(document['FCTB_Init_cc4d9f80f5a64d9481d9e1185017f0c0']); delete document['FCTB_Init_cc4d9f80f5a64d9481d9e1185017f0c0']

Yes, you may be one of those who has a clear view. Why not you furnish something better as guides to help those in doubts. Not everyone is born to understand everything.

Well-detailed post Tremedicure! Meat-lovers should read your post that they know the facts about meat or proteins. We don't have any trouble meeting protein needs just by giving up meat because there are so many protein-packed vegetarian options.


Fawn McManigal, Founder of

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