Is Meat Natural For Humans?

Vegetarians have long been warned that they are not getting enough of the essential proteins humans are supposed to eat on a daily basis. It is well known that the 8 amino acids making up these proteins can be found in a simple meal of rice and beans or in one serving of the supergrain chia.

Rice contains the amino acids that are missing in beans, and beans contain the amino acids missing in rice; chia has all 16 amino acids and more of them than are contained in meat. Although many more meat-free foods contain these proteins than there are types of meat, meat as a source of protein is still considered to be the better option. The fact that eating too much protein is linked to many more serious health problems than eating too little protein is only rarely, if at all, considered in the protein discussion.

Typical disorders caused by the overconsumption of protein are osteoporosis, heart disease, rheumatoid arthritis and cancer. By contrast, those who never eat animal protein as contained in meat, poultry, fish, eggs and dairy products, have very low rates of these diseases and don’t suffer from protein deficiency either, provided they eat adequate amounts of fruits, vegetables, grains, legumes and a few nuts and seeds.

No scientific evidence exists that indicates a protein deficiency in people who never eat animal protein, such as me and billions of others. By contrast, our modern societies consume at least 50 percent more protein than they actually need. We may not be suffering from a lack of protein at all, regardless whether this relates to essential or nonessential amino acids, but from an overconsumption of protein. By filling up the connective tissues of our body with unused protein, we turn the body into an overflowing pool of harmful acids and waste, thereby laying a fertile ground for disease, including arteriosclerosis and bacterial or viral infections. To consider meat a natural food for humans is, therefore, more than farfetched, especially when it is known to kill so many people.

At the root of the problem lies man’s inability to properly break down meat protein into amino acids. Chunks of undigested meat pass into the intestinal tract and, along with them, parasites. Most of these parasites, also known as intestinal flukes, can neither be destroyed by the heat applied during cooking nor by human stomach acid. Carnivorous animals, on the other hand, kill these parasites instantly while the meat is passing through their stomach. This is because their stomachs produce twenty times more hydrochloric acid than ours do. This massive amount of acid helps the animal break down the meat proteins into their essential components. If a healthy young man eats a piece of meat, he may be able to digest 25 percent of it. By contrast, carnivorous animals can digest almost the whole thing, including bones and fibrous tissue. Parasites and other bugs cannot survive this acid ‘assault’.

The main digestive work in carnivorous animals takes place in the stomach and not in the small intestine. Meat stays in their relatively short intestinal tract for only a little while. Our small intestine, which is about 5-6 meters long (16-20 feet), processes most natural foods within several hours. Meat, however, may stay in the small intestine for as long as 20-48 hours, by which time much of it is putrefied or decomposed. The rotting process results in the generation of the meat poisons cadaverine, putrescine, amines and other highly toxic substances.

These poisons begin to act as pathogens (causal factors of disease) in the body. Many of them end up in the lymphatic system, causing lymph congestion as well as fluid and fat buildup, first in the mid-section of the body, and eventually throughout the body. Since the remnants of undigested meat can accumulate and be kept in the large intestinal walls of humans for 20-30 years or longer, it is not surprising that colon cancer is highly prevalent among meat-eaters but virtually non-existent among carnivorous animals and vegetarians. Colon cancer, in most cases, is just another name for constant poisoning through putrefying meat. While being digested, meat is known to generate steroid metabolites possessing carcinogenic (cancer-producing) properties. In other words, even if you were able to digest meat properly or ate ‘healthy’ meat from free-range and non-grain-fed cattle, you would still increase your risk of colon cancer.

The kidneys, which extract waste products from the blood, also suffer from the overload of meat poisons, consisting mostly of nitrogenous wastes. Even moderate meat-eaters demand three times more work from their kidneys than vegetarians do. Young people generally may still be able to cope with this form of stress, but as they grow older, the risk of kidney damage increases greatly.

After many years of regular meat consumption, the body may suddenly succumb to the flood of poisonous substances emanating from undigested meat. A research study conducted in Germany showed that middle-aged people who consumed meat in the evening were more prone to suffer a heart attack the next morning than those who didn’t. Too many proteins entering the blood can thicken it and drastically cut oxygen supplies to the heart and other vital organs, such as the brain.

Animal cells, unlike plant cells that have a rigid cell wall and a simple circulatory system, die very rapidly once they are cut off from their blood supply. When the animal dies, its cell proteins begin to thicken and harden (coagulation), and destructive enzymes immediately begin to break down the cells. This, in turn, results in the formation of a degenerative substance called ptomaine, which is a known cause of many diseases. Cellular destruction occurs in the cells of all types of dead animal flesh, as well as chicken and fish. All meat products have already been poisoned with decomposed and putrefied protein. A dead animal, bird or fish is no longer ‘fresh’. Regardless of what you do with it, you cannot bring it back to life or turn it into living food for your body. Putrefaction and bacterial growth start immediately after death and are very advanced by the time the meat is several days or weeks old, as is the case by the time it is offered for sale in most grocery stores or meat markets.

Whether it is E. coli, other bacteria, or enzymes acting on the dead ingested protein, they effectively send the body’s immune system on a ‘mission of war’, hence, the stimulating effect of meat. Depending on one’s physical resources and immune capacity, the body may eventually get overwhelmed by the influx of virulent poisons and destructive germs and begin to signal ‘dis-ease’. Those with the weakest immune system are usually the first to suffer from meat poisoning.

Yes, food can actually turn into deadly poison and kill someone! The kinds of poisons resulting from the putrefaction (decomposition) of meat or fish in the body are some of the most powerful found in the natural world. Many of the hundreds of thousands of fragile, elderly people lying in hospitals today will die unnecessarily simply because they are given meat or fish to eat – an impossible feat for the digestive system to handle after surgery, a heart attack or during treatment for a chronic illness. Often constipated, these patients do not succumb to their illness; rather, they die from rotting flesh sitting in their gastrointestinal tract and releasing cadaverine, putrescine, amines and parasites into their digestive system.

Man’s entire anatomy (jaw, teeth, digestive system, hands and feet), not unlike that of a gorilla or orangutan, shows that he must have evolved for millions of years living on fruits, grains, vegetables, nuts and seeds. Before the last sudden pole shift and ice age, no humans inhabited the cold regions of the world. They all lived in the warm, tropical places where plant foods were plentiful and accessible. But suddenly, without warning, the formerly tropical areas of Siberia and the Arctic region experienced a massive drop in temperature. Animals froze to death within a moment while still chewing on tropical fruit. Such animals were recently found fully intact with the fruit still in their mouth, thousands of years later. The deep freeze occurred so quickly that they didn’t even have the chance to swallow the fruit they were eating. Those humans and animals that happened to live in other tropical areas of the world experienced more moderate climate shifts and thus survived the sudden start of the ice age. However, they had to learn to live with the seasons as we know them today. During the cold seasons, they had no other option but to kill animals for food. This is when hunting and meat-eating became a necessity. Yet this has nothing to do with the original constitutional design of the human body. Furthermore, meat-eating is not somehow programmed into certain blood types, as the promoters of the blood type diet would have us believe.

Non-carnivorous animals, including the human animal, have long bowels, designed for the slow digestion of nutrient-rich vegetables and fruits. Our dental structure is only conducive to the cutting of fruits and vegetables with incisors (think of how useful they are when you eat an apple) and to the grinding/chewing of nuts, grains and seeds with the help of molars. Our short, dull canines have no real capacity for slashing or tearing meat. We have, indeed, nothing in our anatomy that compares with 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 to killing prey. Had it been in our nature to eat flesh, we, too would have been equipped with the same or similar hunting faculties as carnivorous animals.

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This is an excerpt from my book TIMELESS SECRETS OF HEALTH & REJUVENATION