What actually happens when you eat meat?

The most blood-thickening agent is food protein, particularly if it is derived from an animal source. Let us assume you eat a medium-sized piece of steak, chicken or fish (cadaver protein). When compared to a carnivorous animal like a lion or a wolf, your stomach can produce only the relative amount of 1/20 of the hydrochloric acid needed to digest such a concentrated protein meal. In addition, the relative concentration […]