Meat is a huge part of the North American Diet. In most countries, meat is very expensive and used only as a garnish at meals. But, nutritionists have linked cancer to animal foods. Each time you eat an animal product you increase the chance of cancer. Men who eat meat, dairy products, and eggs daily, will increase the risk of dying from prostate cancer by 360%.

The risk of death from a heart attack for the average American man is 50%. When reducing meat, the percentage drops to 15%. By avoiding all animal products, the risk of death from a heart attack drops to 4%.

Canada has a high incidence of cancer and heart disease…much higher than the poorest countries where they cannot afford to eat animal products. The Seventh-Day Adventists and Navajo Indians eat little or no meat. Hospital records show that they suffer far less from cancer than meat-eaters.

All animal products are high on the food chain. The same chemicals that cause acid rain land on grass and are eaten by cows. Cows drink thousands of gallons of unpurified, unfiltered water. Environmental chemicals, herbicides, pesticides, and fertilizer residues concentrate in their tissues. By eating flesh foods you consume concentrated, environmental toxins.

PROTEIN
Two researchers, Mr. Osborne and Mr. Mendel, did some of the earliest studies on protein. They discovered that rats grew faster on high protein animal foods compared with vegetables. In 1940 the myth grew. Researchers discovered that ten amino acids were essential to the growth of rats. These ten acids were complete only in meat, eggs, poultry, etc. The message seemed clear, eat more meat, poultry, cheese, milk and eggs. They experimented with amino acids and found that the proportion which produced the fastest growth was similar to that of the egg.

What they failed to consider is that rat's milk is 8-11% protein compared with human milk at 2.5% protein. Also, infants double their birth weight in 180 days while rats double their birth weight in 4 to 5 days. No one thought to consider that a healthy diet for a rat could be a health threat to humans.

The National Egg Board was delighted with Osborne’s and Mendel’s conclusions. Through these two experiments and a few million dollars in advertising, the doctrine became established, Animal protein is superior to vegetable protein. The health risk associated with a high protein diet was ignored, and cancer continued to increase.

Foods like rice and corn are low in the amino acid lysine and are deficient in tryptophan. Therefore they were declared incomplete. Frances Lappe, in 1971, wrote the best seller, Diet for a Small Planet. She came up with the idea that plant proteins must be mixed together to form complete proteins. Protein-combining became the new health fad. Her book sold over 3,000,000 copies. Although it was never her intention, the book reinforced the erroneous belief in the superiority of animal protein. Ten years later, after further studies, she became convinced that her protein complimentary diet had been a mistake. Lappe stated in her new book, If people are getting enough calories, they are almost certain of getting enough protein ...

THE SUPERIORITY OF PLANT PROTEIN
Pig and chicken feed contains animal by-products to boost the protein content. Farmers use high-protein feed to accelerate weight gain in their livestock. Weight lifters fill up on meats and high-protein drinks. Protein will increase size and weight gain, however, there is an adverse affect.

When laboratory rats are fed increased protein, they grew faster and matured earlier, but their life expectancy was shortened. From 1875 to 1975, we witnessed the maturation age of females drop from 17 to 12 years of age. Increased protein intake is clearly having an impact on the speed of cell reproduction—the determining factor of maturity and aging. Meat in Japan is a garnish at meal time and not the main food event. An average 80-year-old Japanese man has a youthful vigor of which North American carnivores can only dream.

In a world-wide study, it was found that the Eskimos, Greenlanders and the Russian Kurgi tribes had the highest intake of flesh foods. These groups had the lowest life expectancies…in some cases averaging as low as 30 years. In comparison, populations such as the Hunzas, East Indian Todas, Russian Caucasians and the Yucatan Indians live under harsh conditions and eat little or no animal flesh. These populations have the highest life expectancies, as high as 90 to 100 years. The Hunzas eat almost no animal products, living a vigorous life into their 80’s and beyond. Retirement is unknown, and many pass their hundredth birthday.

The Lancet, a renowned medical journal reports: Formerly, vegetable proteins were classified as second-class, and regarded as inferior to first-class proteins of animal origin, but this distinction has now been generally discarded.

The facts show that single vegetable foods contain more than enough of all amino acids needed for humans. There have been studies done on mixing certain plant foods to create an amino acid balance similar to meat, eggs and milk. This mixing actually had a negative effect on the body.

Essie Honiball lived exclusively on fruit and small amounts of nuts. After 12 years on this diet, he underwent stringent scientific tests. There were no signs of protein deficiency. He stated, I feel fitter than ever before, with sustained good health and a zest for life.

Dr. Ehret was a fruitarian and avid faster. He had superior health and outstanding endurance. His sole source of protein was fruit and he rarely ate nuts. Fruit is low in protein. When compared with mother's milk, cantaloupe has twice the amount of protein per calorie. Protein deficiency did not exist in Eden!

All food has protein; it is the building blocks of life. Forty percent of all life on earth is smaller than one millionth of an inch. This is the start of the ocean's food chain. Every time one creature eats another, the proteins, vitamins, minerals and fatty acids are reused. Cells are constantly dying. When your body breaks down damaged cells, the nutrients are reused within the body. This protein is available for cells being rebuilt. Only small amounts of protein are needed for formations of hormones, enzymes and antibodies. Most of the protein is used to rebuild or repair cells. The more efficient your metabolism, the less protein is lost. Subsequently, less protein is needed for replacement.

The average diet consists of 90 to 120 grams of protein per day; three times what our body needs. The World Health Organization has estimated that the minimum daily requirement for protein is 5 percent of our daily caloric intake. This equals 37 grams per day for an active male and 29 grams for an active female. Remember that protein is absorbed better in raw food so the body needs less.

It is impossible to design a vegetarian diet deficient in proteins. Even three thousand calories of rice, which is mostly starch, will supply 60 grams of protein. Harvard researchers, who were investigating the effects of a strict plant food diet stated, It is difficult to obtain a mixed vegetable diet that will produce an appreciable loss of body protein, without resorting to high levels of sugar, jams and jellies, and other essentially protein-free foods.

FLESH VS PLANTS
A common belief is that meat-eaters are stronger and healthier than vegetarians. The notion that meat makes muscle has been taught since childhood, but is it the truth?

After the results were in, the Yale Medical Journal concluded, There is strong evidence that a non-flesh diet is conducive to endurance. Dr. Ioteyko of the Academie de Medicine of Paris discovered that the vegetarian averaged two to three times more stamina and recovered from exhaustion in one-fifth of the time of meat-eaters.

Here are some examples: Renowned athlete, Sixto Lenares cycled 185 miles, swam 4.8 miles and ran 52.4 miles in a single day without dairy products, meat, eggs or any type of protein supplement.

A vegetarian, such as Edward Moses, an Olympic Gold medallist, went eight years without losing a race. Paavo Nurmi won nine Olympic medals in distance running. Bill Pickering, at the age of 48, set a new world record for swimming the Bristol Channel.

The Canadian tennis player, Peter Burwash, decided to try living on a vegetarian diet. One year later, he was given the highest physical index of any athlete in Canada.

Andreas Cahling, another vegetarian athlete, won the 1980 Mr. International Body Building title. Vegetarian athletes are far from being sickly and protein deficient. A clear testimony of the brilliance in God’s original diet program.

THE DANGER OF EXCESS PROTEIN
Although protein is essential, too much causes problems. When more protein is eaten than can be used, it is burned as fuel. A glue-like bond holds protein particles together. Hydrochloric acid is used in the digestion of protein. When too much hydrochloric acid is absorbed by the blood after digestion, it causes over-acidity and toxic residues build up in the cellular tissue. This disrupts metabolism and taxes the pancreas. Ammonia is a carcinogenic by-product of meat digestion.

Our liver and kidneys enlarge due to the added workload of protein metabolism. If you are an individual with kidney problems, diabetes, hypoglycemia, or hepatitis, a high protein diet worsens the condition. A damaged liver or kidney does not do well when absorbed in protein digestion. When the filtering organs are overburdened, the blood becomes more toxic and tends to aggravate other conditions.

DNA and RNA contain purines that are the primary building blocks of our genetic code. Meat-eating causes large quantities of purines to break down and form uric acid. Uric acid causes gout and kidney stones. The good news is that both these ailments are cured with a low-protein diet.

In 1970, when the US Senate Committee wanted to understand what causes cancer, they asked Dr. Goi B. Gori, the Deputy Director of the National Cancer's Institute Division of Cancer’s Cause and Prevention. He stated ...the dietary factors responsible—principally meat and fat intake.

The Journal of the National Cancer Institute reported that the incidence of colon cancer was greater in areas where meat consumption was higher. On hearing this, the meat industry retaliated in defense of their product, stating that genetic factors are responsible.

It is known that the Japanese have one of the lowest rates of colon cancers. A study was created to identify any increase of cancer in the Japanese who migrated to the United States. As the Japanese began to eat from our rich North American diet, their susceptibility to colon cancer increased. This proved that the Japanese have a lower rate of colon cancer because of how they eat, not who they are!

Animal products are completely deficient in fiber. This results in a greater susceptibility to colon cancers among those who have a high-meat diet. Fiber is the cleansing broom of the intestine. Without fiber, the heavy saturated grease of animal fat clogs up the intestine. As the transit time becomes longer, the stool becomes harder and, eventually, constipation sets in. Milk products, poultry, eggs, fish and meat do not contain fiber. Due to this decrease in transit time, putrefying flesh foods create carcinogens which contribute to colon cancer.

On May 7, 1976, the president of Riverside Meat Packers announced, Beef is the backbone of the American diet and it always has been. To think that meat, of all things, causes cancer. Six years later, he died of cancer of the colon. 

IRON
Most people are reluctant to eliminate meat from their diet for fear of becoming anemic. The following chart shows the iron composition of various foods.

Spinach has 14 times the iron per calorie than steak. Every fruit, vegetable, bean, legume and grain listed, except sweet potato, has more iron than steak per calorie. The reason that meat has been considered high in iron is that the figures normally used are based on weight. Because fruit and vegetables are high in water, the figures are watered down.

Anemia is a common health problem. The meat industry would like to encourage us to eat lavish portions of meat in order to supply the body with iron. Yet, North America has one of the highest rates of meat consumption per capita and one of the highest incidences of anemia. There is no mystery to the problem of iron deficiency. Milk, sugar, fat, processed food and junk food have no iron. It would take a chunk of butter the size of your refrigerator to get the iron content of a bowl of broccoli. If 75% of calories are coming from these empty foods, then where are we receiving our daily need for iron—certainly not from enriched bread! To make matters worse, vitamin C is needed for the proper assimilation of iron. Milk, sugar, fat, processed food and junk food are also void of vitamin C.

B12
B12 is the largest and most complex of all vitamin molecules. It cannot be synthesized. This vitamin is used by the body in such small quantities that the amount on the head of a pin would prevent deficiency for three years (1 milligram). B12 is so minute, it is measured in billionths of a gram.

B12 is formed through microbacterial action. This occurs in the ground by the bacteria in the soil, bacterial action in the stomachs of cows and pigs, and by bacterial action in the intestine of man.

Normally, B12 is absorbed by plants from the bacterial action in the ground. Sadly, soil bacteria have been destroyed through modern farming. Pesticides leach into the ground, killing the bacteria responsible for creating B12. If B12 is not in the soil, it’s not in your veggies.

What about B12 in the intestine? Meat, the recommended source of B12, ferments and creates toxic by-products which destroy intestinal bacteria. Non-B12-producing harmful bacteria take over. This leaves you totally dependent on the B12 derived from the bacterial action of cows and pigs.

There are very few non-meat sources of B12. Tofu, tempeh and soy sauce are made from fermenting soybeans. The fermentation makes these products a source of B12. However, taking a B complex vitamin supplement is a good insurance policy for vegetarians.

ARE WE MADE FOR MEAT?
Many people believe that because we have eaten animal products for thousands of years they must be good for us.

We are not genetically designed to be meat-eaters. In comparing our digestive system with the cat family, they secrete ten times more hydrochloric acid than we do. Their digestive tracks are short for the rapid expulsion of putrefying flesh. They can easily eliminate large amounts of cholesterol and have sharp teeth for ripping flesh, all of which humans do not have. Our digestive track is long, the same as in those creatures who digest plant foods.

Yes, we can digest meat and other animal products, but it is not without a price. If you are a woman eating eggs daily, compared with once a week, the risk of breast cancer is 2.8 times higher. If you eat butter and cheese, 2-4 times per week, compared to once a week, the risk of breast cancer increases 3.2 times. If you eat meat daily, compared with once a week, the risk of breast cancer increases 3.8 times.

COMMERCIAL FARMS
Modern meat is different from the meat your parents ate 30 years ago. In the first place, factory-farmed animals may have up to 30 times more saturated fat. In the second place, these cows, chickens, and pigs contain dangerously high levels of contaminants such as: pesticides, growth stimulants, appetite stimulants, larvicides and insecticides. To get an edge on the marketplace, farms are forced to use every synthetic means to encourage weight gain and prevent disease in their livestock. Diethylstilbestrol or DES is a female sex hormone used to fatten the cows weeks before the slaughter. Seventy percent of cattle are given antibiotics. Even with large scale usage of antibiotics to suppress disease, USDA records state that millions of pounds of meat came from animals containing tumors.

In South and Central America, they are plowing down billions of acres of oxygen-creating rain forest for pasture land. This destruction of the oxygen-creating rain forests will have a drastic effect on the earth's ecological balance. We are destroying that balance by eating meat.

Each pound of beef requires 5,000 gallons of water. The machines that grow the grain for feed and pump the water burn energy resources. Meat-eating is not an efficient way of creating food, but an expensive indulgence that is adding more destruction to the earth's precious resources.

CHICKEN
One day I was driving along the highway and passed by a flat-bed transport truck loaded with chickens in metal cages. Stacked ten high, the cages were so small that the birds had to sit with their heads down. The 70 mph. wind tore at their feathers, blowing them all over the road. I looked at the birds, now only feet away, catching a glimpse of their wide-eyed terror.

In the television documentary, Another 48 Hours, a test was conducted on 30 supermarket chickens for dangerous forms of bacteria. National brand, kosher, free-range, and regular chickens were all tested. Eight of the chickens tested had salmonella, 12 had listeria and 21 had camplobacter which makes 4,000,000 Americans sick per year. Only 5 had a clean bill of health out of 30 chickens. They concluded, that, regardless of what type of chicken you bought, in the eyes of bacteria, all chickens are created equal.

In the last few decades, the food industry has subjected animals to deplorable conditions. Often, 80,000 chickens are crammed into commercial warehouses—our 20th century chicken coop. Their entire existence is lived out in cages, one foot high, with their heads sticking out of the mesh. Crammed together, they fight to hold their territory. They will peck viciously and draw blood. To stop this they de-beak the chicken. This requires cutting sensitive tissue. Some chickens do not survive the de-beaking and die of hunger or thirst, inches from food and water. Periodically, a wave of hysteria sweeps the warehouse as thousands of birds panic, driven mad by their conditions. Many get Flip Over Syndrome and die of blood clots. Disease is rampant under these confined conditions, so they are pumped full of antibiotics and sulfa drugs. The feed is laced with growth hormones and nitrofurans. A horrible reflection of how the animals are treated in Satan's Twisted Paradise.

Chicken pullers weed new-born males from the hatching trays, gently placing them in heavy-duty plastic bags to suffocate. In the time taken to read this page, 2,000 new-born male chicks will have been smothered. These are the blessed ones. Commercial chickens grow to maturity in three weeks. They are pumped so full of antibiotics and steroids, that some can barely stand up. Many are born mutated with three wings, two heads, or three legs. These mutated chickens are sent down the conveyer belt to also become human food. They are sold to well-known, reputable restaurants so that you can buy a chicken dinner for $4.99. We have been appointed caretakers of this world. How can we be partakers in committing such an atrocity against His Creation?

PIG FACTORIES
Pig factories may contain 100,000 pigs living in stalls not much bigger than coffins. They are so tightly confined that they are unable to turn. The stalls are stacked up to three layers high. The waste falls on the pigs below. These clean-loving creatures are forced to breathe the stench of their excrement from the pits below. The conditions are so bad that 90 percent of the pigs raised commercially are ingesting antibiotics.

Pig factories require huge fans for ventilation. If these fans stop, the pig farmer has only 15 minutes to get the fans running or the pigs die. Pig food is often recycled waste or by-products high in contaminants. The feed is so bad that, in 1970, over half the pigs inspected had stomach ulcers. These sensitive, intelligent creatures live a life of suffering. Many go insane.

Systematic cruelty is inflicted by mass production. Modernization makes animal foods cost-effective, but the price is paid by the creatures who live a tortured existence. In our desire for efficiency in food production, we have created concentration camps for God's creatures. It is an ugly sight on which to turn our backs.

FISH
Fish is a better source of protein than meats because it is easily digested and has fewer harmful fats. Cold water fish are high in essential fatty acids, but only when eaten raw. However, fish is just as high in cholesterol as chicken.

Garbage, oil spills, sewage, and airborne contaminants are turning the ocean into an international garbage dump. An example of this indiscriminate dumping of garbage into our oceans was brought to light in an article in the Toronto Sunday Sun, April 11, 1993. Soviet ships dumped twenty nuclear reactors at sea and plutonium from nuclear warheads...

The livers of fish concentrate the toxins. Monitoring the level of contaminants in fish livers helps to assess the damage to the earth’s oceans. In June 1995, Green Peace scientists tested cod-liver oil from six countries. They sampled 22 brands commonly sold in health food stores. Of the 22 samples, 21 had high levels of hazardous contaminants, such as organochlorine pesticides, DDT, lindane and polychlorinated byphenyls (PCBs). One of the popular brands tested would have introduced to the body 128 times the UK estimated daily intake of PCBs. Green Peace documented the potential health dangers of these chemicals. Organochlorine toxins are known to accumulate in human blood, breast milk and body fat, causing birth defects, infertility, and altered levels of sex hormones.

Fresh cold-water fish is definitely the best alternative when eating a moderate amount of fish in your diet. You can still purchase cold-water fish from Northern Canada which would be relatively free from toxins.

PROTEIN COMPARISON
The protein in vegetables, fruit, seeds, and nuts is biologically superior to animal protein. The protein from plant food is a light-weight protein or polypeptide. It is cleaner burning and is easily digestible compared to the proteins from meat. Animal protein raises blood cholesterol, whereas, vegetable protein lowers it.

Meat-eating is a matter of choice, but we must decide if we can afford the high health risk. Becoming a vegetarian or cutting back on meat consumption is a sensible approach to eating. Not because we are under law, but because it is a wise choice. The following is a chart that displays the percentage of calories as protein. Compare the protein percentages to that of human milk.

To measure protein content, percentage of weight has been the standard—but it is misleading. Protein levels in food should be measured in relation to calories, not weight. To make a clear comparison, estimate protein value as percentage of calories.