Become a Vegetarian: A nineteenth-century author, EG White, while was in the West, consumed only 40 pounds of meat, all meats together, per year per person. He begged: “Think of the cruelty involved in using the meat, it effects on those who inflict and those who witness it. What happens to the love that we need for these creatures who die?”
When we lost the tenderness of his heart for peaceful beasts, we only have more heart… This is a solemn thought, (our meat consumption since 1980 has exceeded 242 pounds per year per person).
During an annual conference of the American Association for the Advancement of Science in Washington, Dr. John A. Scharffenberg, associate professor of nutrition at Loma Linda University in California, said: “Contrary to popular belief, it is more difficult to have a good diet with meat or without meat. Having described the meat as “junk” food, he says that “after tobacco and alcohol, the use of meat is probably the single most important cause of mortality in the United States and other affluent societies.”
- Meat does not contain complex carbohydrates, an essential nutrient, indispensable to the production of energy and optimal functioning of brain cells and nerve;
- Meat is deficient in fiber, an essential nutrient, including in the prevention of gastrointestinal disorders and colon cancer;
- Meat is rich in fat, and this abusive content of fat is a major cause of atherosclerosis, cancer (breast and colon cancer in particular), obesity and diabetes. Today we recognize that the basic treatment of type 2 diabetes is a diet rich in complex carbohydrates (whole grains, brown bread, legumes, fruits, vegetables);
- It contains an excess of protein that increases, among other things, the excretion of calcium and tends to promote osteoporosis, increases the workload of the liver and kidneys, and decreases longevity. A high protein intake also leads to significant deficiencies in vitamins, because their metabolism requires high doses of vitamin A, vitamin B6, vitamin B12 and folic acid.
Psychology and nutrition
Since the 70s, links were established between what one eats and a complex influence on personality, mood and emotions. Thinking and perceptions are the two biological functions of the brain, they may be disturbed or improved biochemically.
Animal fat (lard, beef tallow, mutton, goose fat, chicken, whale, etc.) changes the composition of the brain cell membrane, which becomes too thin and fragile reducing the electrical properties of neurons and the function of nerve receptors, causing changes that are significant enough to cause measurable alterations of brain functions: intelligence, character, consciousness, spirituality, the ability to love, sensitivity, creativity, etc.
In addition to enzymes, these accelerators of chemical reactions are more or less toxic waste, animal blood hormone vehicle. Taken together, these hormones form a physiological balance which determines the temperament of each living being, by creating neuro-hormonal correlations.
But the researchers say, humans will be disrupted this balance with every intake of blood and bleeding flesh. It seems that, by the way of food, quantity, quality, we can reach the mind as well as the body.
Culturally defined differences in the diet can explain differences in behavior in different cultures. It now has scientific evidence that the use of fat and blood, all components in meat, tend to use a phrase of old “animalize nature.”
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