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The man born as a frugivore and for millions of years eats fruit, seeds, sprouts, berries, leaves and roots. Until the last ice age, a few million years ago, the forests became unlivable because of climate change and the men adapted to eat meat, first with the scavenging (therefore eating the remains of predators) and then with the hunt.
Much later the meat became the prerogative of the rich: the poor people was almost always a vegetarian or at least eated the meat occasionally, since it was more convenient to make sure the daily consumption of eggs of hens, rather than a meal of meat. It was more convenient to use the milk of sheep or cow than consume the animal in a few days.
The consumption of livestock remains extremely limited until a century ago when people were killing the pig once a year and they do not even thinking of sacrificing a horse, a cow or a calf.
But in the last 50 years the global meat consumption per capita has doubled. The world average is now of 40 kilos of meat per year per inhabitant, the highest consumption of meat is in the United States with an average of 125 kg of meat per person each year.
Recently also Japan, South Korea and Taiwan have increased the use of meat and its import. In these countries the increase in income levels has gone hand in hand with increased consumption of meat, especially beef, which becomes an obvious sign of their wealth.
Never before today in history the man had consumed so much animal protein. The meat is a huge deal, especially in the U.S. where the beef industry is, by turnover, the fourth manufacturing industry: every day about 100,000 cows are slaughtered , every day american fast-food’s sell more than 6.7 billion of Hamburger.
The role of proteins
The proteins are an important nutrient necessary for the construction, maintenance and repair of body tissues. The amino acids, the building blocks of proteins, can be synthesized by the body or taken with the food. There are twenty different amino acids in food, but our bodies can synthesize only eleven of these. The remaining nine amino acids, the "essential", can not be produced by the human body and must be introduced with the diet.
The proteins contained in animal foods contain all these amino acids in the right proportions while is necessary take on different plant foods to obtain the correct proportions of these amino acids. Indeed also in the vegetarianan nutrition, if properly balanced and varied, we can take automatically all the necessary proteins in the right quantities with cereals and legumes.
Soy is instead the only legume that can provide on its own, without being associated with cereals, all essential amino acids.
The advantage to take proteins from plant foods rather than from animal foods is that we can satisfy our food needs without introducing cholesterol and saturated fat, known to be deleterious to health and inevitably present in all animal foods.
The recommended daily amount of proteins for an average sedentary adult is only 0.8 grams per kilogram of body weight and shall not normally exceed 15% of the total energy introduced. This value has a wide safety margin, and the real needs of the organism is even lower. The proteins requirement is higher in women who are pregnant or lactating, during growth and in physically active people.
On average we take about twice the proteins needed and we do it mainly through consumption of meat.
But with the increased consumption of meat … also increase .....cancer, heart attacks, paralysis, mental imbalances, varicose veins, cholesterol in the blood that promotes atherosclerosis and cardiovascular disease, arthritis, gout, rheumatism, hypertension, impotence, depression, appendicitis, constipation, intestinal blocks, epilepsies, strokes, obesity, constipation, renal failure, respiratory problems, skin diseases.
The meat is harmful in several ways, including indirect route for environmental pollution: water, soil and air pollution produced by factory farms is widespread globally and is responsible for the development of various diseases such as respiratory aliments and skin diseases. For example, polluted water can be drunk directly or contaminate the marine ecosystem. The polluted soil can not be an environment contributing to a healthy crop, polluted air can exposes people to respiratory problems.
We are also losing biodiversity by the selection of only certain animal species, thereby upsetting the whole ecosystem.
The meat causes damage to health also and especially directly with the development of infectious diseases and diseases related to the same nutrition, with contamination of heavy metals and other chemicals and with antibiotic resistance.
The farmers, in fact, give antibiotics to animals for slaughter to treat the infections (very common in intensive livestock farming) and to increase their weight. These drugs can select forms of bacteria resistant to antibiotics which are then transferred to humans.
But the animals are fed with also other types of drugs in order to make them fatter and calm: hormones, antibiotics, tranquilizers, steroids, antithyroid.
Especially in children the meat could cause enterocolitis, vomit, eczema, urticaria, febrile seizures, nervous disorders, convulsions, insomnia: all defensive reactions of the organism to remove both chemicals and pharmaceuticals given to animals, together with the dangerous substances produced during digestion and intestinal putrefaction of meat.
The meat indeed is decaying rapidly when exposed to a temperature of 30 degrees and also in our intestines, where a temperature is of 37 degrees. This intestinal putrefaction produces metabolites such as cadaverine, putrescine, ptomaine. These substances alter the intestinal flora, creating dangerous toxins which are largely absorbed by the body, producing a severe poisonous effect in blood and tissues and the weakening of the immune system.
In addition we do not have in the liver the uricase, an enzyme found in carnivorous animals, whose task is to separate the uric acid produced by the meat. Without this enzyme, uric acid remains in the body as a waste product that fatiguing the kidneys and is deposited in cartilage.
The meat proteins and the products derived from their metabolism acidify the blood and, to counteract this acidity, substantial reserves of minerals and basic substances are stolen from the body (calcium, potassium, sodium, etc..) demineralizing it. The consequences of this are the loss of calcium in bones, the tooth decay, the anemia, the skin problems, feeling cold, susceptibility to infection.
Underlying all this there is a clear economic interest of multinational corporations that control all processes of production of meat, from seed to chemicals for agriculture, from slaughterhouses to distribution channels. The same corporations that continue to publicize the importance of meat consumption at the expense of our health and the health of our environment.
More people begin to understand "the deception of the meat" the more we will have the opportunity to break this terrible mechanism that for the interest of a few is destroying our planet and our health
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