Vegetarians have long been warned that they are not getting enough of the essential proteins that people should eat every day. It's common knowledge that the 8 amino acids that make up these proteins can be found in a simple meal of rice and beans or in a serving of super grain chia.
Rice contains the amino acids that beans lack, and beans contain the amino acids that rice lacks; Chia contains all 16 amino acids and more than meat. Although far more meatless foods contain these proteins than meats, meat is still considered the best option as a source of protein. The fact that eating too much protein is associated with far more serious health problems than eating too little protein is rarely, if ever, included in the protein discussion.
Typical diseases caused by excessive protein consumption are osteoporosis, heart disease, rheumatoid arthritis and cancer. In contrast, those who never eat animal protein, such as that found in meat, poultry, fish, eggs, and dairy products, have very low rates of these diseases and also protein deficiency provided they eat adequate amounts of fruit, Vegetables, grains and legumes, and some nuts and seeds.
There is no scientific evidence of protein deficiency in people who never eat animal protein like me and billions of others. On the other hand, our modern societies consume at least 50% more protein than they really need. We may not be deficient in protein at all, be it essential or non-essential amino acids, but in excess of protein intake. By filling up our body's connective tissues with unused protein, we turn the body into an overflowing pool of harmful acids and waste products, creating a breeding ground for diseases such as atherosclerosis and bacterial or viral infections. Therefore, considering meat as a natural food for humans is by no means an exaggeration, especially when we know that it kills so many people.
The root of the problem lies in the human inability to properly break down meat protein into amino acids. Undigested pieces of meat pass through the intestinal tract and with them parasites. Most of these parasites, also known as intestinal flukes, cannot be killed by heat from cooking or acid in the human stomach. Carnivorous animals, on the other hand, kill these parasites instantly when meat passes through their stomachs. In fact, their stomachs produce twenty times more hydrochloric acid than ours. This massive amount of acid helps the animal break down meat proteins into their essential components. If a healthy young man eats a piece of meat, he can digest 25% of it. In contrast, carnivorous animals can digest almost anything, including bone and fibrous tissue. Parasites and other insects cannot survive this acid "attack".
The main digestive work in carnivorous animals takes place in the stomach and not in the small intestine. Meat only stays in your relatively short intestinal tract for a short time. Our small intestine, which is about 5 to 6 meters long, processes most natural foods in several hours. However, the meat can remain in the small intestine for 20 to 48 hours, with much of it rotting or spoiling. The decomposition process leads to the production of meat poisons from cadaverine, putrescine, amines and other highly toxic substances.
These toxins begin to act as pathogens (pathogenic factors) in the body. Many of them end up in the lymphatic system, causing lymphatic congestion and a buildup of fluid and fat, first in the midsection and eventually throughout the body. Because undigested meat debris can accumulate and remain in the walls of the human colon for 20 to 30 years or more, it is not surprising that colon cancer is very common in carnivores but virtually non-existent in carnivorous and vegetarian animals. . Colon cancer, in most cases, is just another name for constant poisoning from rotting meat. Meat is known to produce steroid metabolites during digestion, which have carcinogenic (cancer-causing) properties. In other words, even if you were a good digester of meat, or ate "healthy" meat from free-range, non-grain-fed cattle, you would still be increasing your risk of colon cancer.
The kidneys, which remove waste from the blood, are also overloaded with meat toxins, which are mostly nitrogenous waste. Even moderate carnivores strain their kidneys three times more than vegetarians. In general, young people can still cope with this form of stress, but the risk of kidney damage increases significantly with age.
After many years of regular meat consumption, the body can suddenly succumb to the toxic rush that comes from undigested meat. A study in Germany showed that middle-aged people who ate meat in the evening were more likely to have a heart attack the next morning than those who didn't. Too much protein getting into the blood can thicken the blood and dramatically reduce oxygen delivery to the heart and other vital organs like the brain.
Animal cells die very quickly when their blood supply is cut off, unlike plant cells, which have a rigid cell wall and a simple circulatory system. When the animal dies, the proteins in its cells begin to thicken and harden (coagulate) and the destructive enzymes immediately begin to break down the cells. This in turn leads to the formation of a degenerative substance called ptomaine, which is a known cause of many diseases. Cell destruction occurs in the cells of all types of dead animal meat, as well as in chicken and fish. All meat products have already been poisoned with rotten and rotten proteins. A dead animal, bird or fish is no longer "fresh". No matter what you do with it, you cannot bring it back to life or turn it into living food for your body. Spoilage and bacterial growth begins immediately after death and is well advanced by the time the meat is several days or weeks old, as is the case when it is for sale at most grocery or butcher shops.
Either it's about. coli, other bacteria or enzymes acting on ingested dead proteins, they effectively send the body's immune system on a "war mission", hence the stimulating effect of meat. Depending on a person's physical resources and immunological capabilities, the body can eventually become overwhelmed with the influx of virulent toxins and destructive germs and begin to signal "disease." People with a weakened immune system are often the first to suffer from meat poisoning.
Yes, food can turn into deadly poison and kill someone! The types of toxins that result from the putrefaction (decomposition) of meat or fish in the body are among the most potent found in nature. Many of the hundreds of thousands of frail elderly people currently hospitalized will die needlessly simply from eating meat or fish, which is an unmanageable burden for the digestive system after surgery, a heart attack or while being treated for a chronic illness performance is. Diseases. These patients are often constipated and do not succumb to their disease; Instead, they die from rotting flesh that sits in their gastrointestinal tract, releasing cadaverine, putrescine, amines, and parasites into their digestive system.
The entire human anatomy (jaws, teeth, digestive system, hands and feet), similar to that of a gorilla or orangutan, shows that it must have evolved over millions of years, evolving from fruits, grains, vegetables, nuts... and seed nurtured . Before the last sudden pole shift and the Ice Age, no people inhabited the cold regions of the earth. They all lived in warm, tropical places where plant food was plentiful and accessible. But suddenly and without warning, the previously tropical regions of Siberia and the Arctic experienced a massive drop in temperature. The animals once froze to death while still chewing tropical fruits. These animals were recently found, thousands of years later, fully intact with the fruit still in their mouths. The freezing happened so quickly that they didn't even have a chance to swallow the fruit they ate. People and animals living in other tropical regions of the world experienced more moderate climatic changes and thus survived the sudden onset of the Ice Age. However, they had to learn to live with the seasons as we know them today. During the cold season, they had no choice but to kill animals for their food. Back then, hunting and eating meat became a necessity. However, this has nothing to do with the original constitutional conception of the human body. Also, eating meat isn't somehow wired to specific blood types, as proponents of the blood type diet would have us believe.
Non-carnivorous animals, including the human animal, have long intestines designed for slow digestion of nutrient-dense fruits and vegetables. Our tooth structure is uniquely suited to slicing fruits and vegetables with incisors (think of their usefulness when eating an apple) and grinding/chewing nuts, grains and seeds with grinding wheels. Our short, blunt canines have no real ability to cut or tear flesh. In fact, we have nothing in our anatomy that compares to the sharp claws of a tiger or an eagle. The human hand, with its opposable thumb, is better suited for harvesting fruits and vegetables than for killing prey. If it had been our nature to eat meat, we too would be endowed with the same or similar hunting powers as carnivorous animals.
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