Counting meat 8 major hazards
Meat is nutritious, but eating too much is not good for the body.
This article lists the 8 major hazards that meat can bring to your health. Please pay attention to the combination of meat and vegetables.
What is the danger of meat?
The Eskimos are mainly in the inner class, mainly adults, with an average age of only 27.5 years.
The Gilles, a tribal ethnic group in East Russia, eats meat mainly, matures early, and few people are over forty years old.
In contrast, anthropologists have observed and recorded, such as Hangrui in Pakistan, Otto in Mexico, and indigenous people in the southwestern United States are non-meat-eaters, but they have health, vitality and longevity.
These tribes have a healthy and lively body with a life expectancy of over one hundred and eleven.
And world health statistics continue to show that countries with excessive meat consumption have a high rate of disease (such as high blood pressure and cancer), while vegetarians in different countries tend to have a much lower rate of disease.
Why meat eaters are more susceptible to disease and death poisoning Because of the fear before the animal is killed, and the pain in being killed, the biochemical effects in the body have changed dramatically.
The toxins are all over the body, and the entire body is poisoned.
According to the Encyclopedia Britannica, toxins in the body, including uric acid and other toxic excretions, appear in the blood and body tissues: “If compared with 56% of the unclean water contained in the beefThe protein obtained from the grains of nuts and beans seems to be much more pure.
“It is presupposed that our body will get sick in the tension of fear or anger. Animals are tantamount to human beings, and there are also great chemical changes in dangerous situations.
The hormones in the blood of animals, especially the adrenaline jujube, when they see other animals lying around them, and struggled in vain for life and freedom, their secretion will change completely.
Such a large amount of hormones remain in the flesh and then poison the human body tissue.
The US nutrition agency pointed out: “The meat of animal corpses contains toxic blood and other excretions.
“The cancer has recently reported a study of 50,000 vegetarians, which has caused great shock in cancer research.
The report pointed out that this group of people with a low proportion of cancer is quite shocking.
The proportion of various types of cancer occurring in this group of people is significantly reduced compared to people of the same age and gender.
The research report shows that they are clearly able to get involved.
A recent report on Mormons in California pointed out that the proportion of cancer in this group is 50% less than that of the average person.
Mormons are characterized by less meat.
Why are meat eateres more likely to get cancer?
One of the reasons may be that when the animal’s meat is released for a few days, it becomes a sick blue-gray.
In order not to discolor them, the meat merchants added nitrates, nitrite nitrates and other preservatives.
These things make the meat look bright red.
But there are persistent reports that these things contain carcinogens.
Dr. William Likinsk, who specializes in cancer at the Tulna National O’Cary Laboratory, said: “Is nitrate-containing things, even feeding cats.
“The British and American Academy of Sciences have compared the microbes in the intestines of carnivores and vegetarians and found significant differences.
When the microorganisms contained in the intestines of the meat eaters interact with the digestive juice, the chemicals produced are considered to cause cancer.
This may explain why bowel cancer is common in carnivorous areas such as North America and Western Europe, while in vegetable-based areas such as India.
Perhaps, for example, in the United States, bowel cancer is the second (after dialysis); Scots, who eat 20% more beef than the British, have the highest proportion of bowel cancer in the world.
Chemical food eating meat is often referred to as “the end of the food chain.”
In nature, eating food has a long chain of links: plants eat sunlight, air, water; zoos eat plants.
Large animals or humans eat small animals.
Planting around the world is now treated with toxic chemicals (fertilizers and pesticides).
These poisons stay on animals that eat plants and grass.
Perhaps, for example, spraying DDT in food as a pesticide, this is a strong poison, the Academy of Sciences believes that it causes cancer, infertility or severe liver disease.
DDT and other similar insecticides are kept in light animals and fish, and once stored, they are difficult to destroy.Therefore, when cows graze or feed, they actually eat some pesticides, and most of them are kept in them, so when you eat meat, you accumulate the essence of DDT and others in the animal.The chemicals are eaten into your body.
Since it eats food at the end of the food chain, humans become the ultimate absorber of highly crystalline pesticides.
In fact, the DDT included in meat is 13 times higher than that included in vegetables, fruits, and grass.
Experiments conducted at Iowa State University show that DDT in most human bodies is meat.
But the toxins in meat don’t stop there.
In order to accelerate their growth, obesity, improve the color of the meat, animals for meat often eat more chemicals.
In order to obtain the most profitable meat, the animals were forced to feed, and the hormones were stimulated to grow, giving them appetizers, antibiotics, tranquilizers and chemical mixed feeds.
The New York Times once reported: “The hidden pollution poison is a considerable potential crisis for meat absorbers.
Among the remaining pesticides, nitrates, hormones, antibiotics and other chemicals are all.”
Many of these chemicals are thought to cause cancer, and in fact, many animals have died of these drugs before they are slaughtered.
When the implant was changed to an animal farm, many animals had never seen the sun. Their life was spent in a cramped and cold environment, and the final outcome was a miserable death.
The Chicago Forum has reported on the fact that efficient chicken farms have been reported.
On the top layer is hatching eggs; then the chicks are stimulated to grow, take medicine, and force feeding; they gorge in small cages and never move or absorb fresh air.
As they grow older, they move to the next level of the cage, so they go down and when they reach the bottom, they are slaughtered.
Such an unnatural approach not only destroys the balance of chemicals in the body, but also destroys the natural habits, and unfortunately, the emergence of malignant tumors and deformities is inevitable.
Animal Diseases Another danger faced by carnivores is that animals often infect certain diseases that are often not detected or ignored by the meat dealer or inspector.
It is often the case that some parts of the animal’s body grow cancer or tumors, and after the diseased part is cut, the rest is still sold.
To make matters worse, some concretes with some long tumors contain food such as “hot dogs” in the meat.
In one area of the United States, 25,000 animal carcinos are used to sell beef.
Scientists have found in experiments that if the liver of a sick animal is used to feed fish, the fish will also get cancer.
Zilog, a famous vegetarian doctor, said when he sat down to eat a vegetarian dinner: “When eating, don’t worry that the food you eat is dying of illness. It is a good thing.
“The ethical perhaps the most competitive argument of non-meat eater is the relationship between meat and cardiovascular.
In the United States, one in every two people dies from cardiovascular disease, which is rarely heard in countries with low meat consumption.
The Journal of the American Medical Association reported in 1971 that “vegetables can prevent at least 90 to 97 percent of heart disease.”
What is in the meat that causes so much damage to the circulatory system?
Aunts in animal meat, such as cholesterol, do not break down in the human body. These aunts are attached to the blood vessel wall of the meat eater.
As a result of constant accumulation, the internal pressure of the blood vessels will become narrower and narrower, and the amount of blood that can pass will become less and less.
This dangerous situation is called heart disease.
It puts a great burden on the heart, shrinking it to force the blood to clog and tighten blood vessels.
Results Hypertension, cerebral congestion, palpitations and other problems have occurred.
Recently, Harvard’s academy found that vegetarians generally have lower blood pressure than non-vegetarians.
During the Korean War, two hundred American military bodies with an average age of 22 years were examined. About 80% of the people showed arteriosclerosis due to the entanglement of meat waste.
Korean soldiers of the same age do not have this phenomenon.
Koreans are basically based on vegetables.
Now we can understand that the nation’s number one killer and crime is already quite extensive.
More and more doctors are strictly limiting the amount of meat their patients can supplement.
They even ask the patient not to eat meat at all.
The Academy of Sciences now recognizes that the roughness and fiber quality of vegetarian foods can actually lower cholesterol.
Dr. Regist, director of the Department of Nutrition at Loma Linda University in California, has done experiments to confirm that even if you eat a lot of cream, the substances contained in beans can reduce cholesterol.
Corruption When an animal is killed, the protein in the body will condense and produce a self-decomposing enzyme.Soon, a denatured substance called “corpse poison” was formed.
Since the corpse is released immediately after death, the meat, fish and eggs of the animal have a common property. The jujube quickly breaks down the corruption.
At the same time, when the animals are slaughtered, they are refrigerated, then transported to the butcher’s shop, then bought home, frozen, boiled and eaten. We can imagine how much the dinner has been spoiled.
As we know, in humans, the digestive system of humans is not intended to use meat, so it passes very slowly in the body.
It takes about five days for the meat to pass through the human body.
During this period, the rickets produced by carrion are constantly in contact with the digestive organs.
The colon part produces a toxic condition, and the intermediate is quickly ground.
Raw meat, because it is often in a corrupt situation, pollutes the chef and anything it touches.
After a poisoning incident at a slaughterhouse, the British Public Health Bureau warned housewives: “It is unsanitary to treat raw meat as if it were cow dung.
“Normally, toxic microbes will not be destroyed even by cooking.
Especially if the meat is not cooked, or just a slight barbecue, as it is, it will become a source of infection.
The most obvious wastes of kidney disease, gout, and arthritis are urea and uric acid.
Perhaps as per pound of beef contains about four grams of uric acid.
An American doctor once analyzed the urine dialysis of carnivores and vegetarians and found that in order to expel nitrogen compounds, the meat burden of carnivores is three times that of vegetarians.
When a person is still young, they can still bear the burden, so there is no harm or illness.
However, when the age is getting longer and the kidneys are prematurely depleted, they can no longer function effectively, so kidney disease will follow.
When the kidney can no longer handle the excessive burden caused by meat, the uric acid that cannot be eliminated is stored in the body, and the muscle absorbs and absorbs like a sponge; when the water is dried, it hardens to form a crystal.
When it stays in the joints, symptoms such as gout, rheumatism, and arthritis are produced.
When uric acid accumulates in the nerves, it develops neuritis and sciatica.
There are many doctors who do not want to stop eating meat completely, or strictly limit their meat intake.
Difficulties in excretion Since our digestive system is not suitable for eating meat, the continuous excretion of meat eaters is an inevitable result.
Meat, because of its shortcomings of fiberiness, moves very slowly in the body’s digestive tract, so chronic constipation is almost a common distress in our society.
Many modern research reports show that the fiber that is gradually excreted by healthy parties is only obtained from the right vegetarian food.
In contrast to meat, vegetables, cereals and fruits retain dissolved water and are easily passed through the digestive tract.
Vegetables have a large amount of natural dietary fiber, which is preventing disease.
According to modern research, natural fiber can effectively prevent appendicitis, colitis, hypertension and obesity.