MEATFREAKS
(or HANGING ON THE MEAT HOOK)
Since early history people have been eating the evidence of a homicidal maniac's plan for genocide--meat. In Homer's Odyssey, Odysseus' men were doomed after the Trojan War never to return home again for lusting after and eating (against repeated warnings by their leader) the flesh of cattle who belonged to the Titan of the sun, Hyperion.
"Tell me, O Muse, of that ingenious hero who traveled far and wide after he had sacked the famous town of Troy. Many cities did he visit, and many were the nations with whose manners and customs he was acquainted; moreover he suffered much by sea while trying to save his own life and bring his men safely home; but do what he might he could not save his men, for they perished through their own sheer folly in eating the cattle of the Sun-god Hyperion; so the god prevented them from ever reaching home. Tell me, too, about all these things, O daughter of Jove, from whatsoever source you may know them." (p.183, from the Odyssey by Homer, published by Great Books of the Western World, 1952).
In the same tale, Odysseus' men were turned into pigs by the sister of Zeus, the goddess Circe, after feasting at a banquet of pork chops and pork roasts. As Circe's swineherd ushered these unfortunate pigs with men's minds out into the hog pen, the men knew that they were destined to be served at the next banquet as the dinner. (Instant retribution for ingesting a heinous slaughter.)
Originally, the Creator wanted man to eat fruits, grains, seeds, and nuts. Later, vegetables were added to the diet.
"And God said, Behold, I have given you every herb bearing seeds, which is on the face of all the earth, and every tree, in the which is the fruit of a tree-yielding seed; to you it shall be for meat." (Genesis 1:29)
"The fruit of the tree shall be for man's meat, and the leaves thereof for medicine." (Ezekiel 47:12)
At that time, man lived to nearly 1000 years. According to the historian Josephus (an early Christian authority) meat was eaten following the period of the Great Flood when vegetation was scarce. Evidently, man did not discontinue the eating of flesh once the vegetation was replenished, and because of this his life expectancy dropped from 1000 years to 100 years in only three generations.
"Now when Noah had lived three hundred and fifty years after the Flood, and that all that time happily, he died, having lived the number of nine hundred and fifty years. But let no one, upon comparing the lives of the ancient with our lives, and with the few years which we now live, think that what we have said of them is false; or make the shortness of our lives at present an argument, that neither did they attain to so long a duration of life, for those ancients were beloved of God, and (lately) made by God himself; and because their food was then fitter for the prolongation of life, might well live so great a number of years: and besides, God afforded them a longer time of life on account of their virtue, and the good use they made of it in astronomical and geometrical discoveries which would not have afforded the time of foretelling (the periods of the stars) unless they had lived six hundred years; for the great year is completed in that interval. Now I have for witnesses to what I have said, all those that have written Antiquities, both among the Greeks and barbarians; for even Manetho, who wrote the Egyptian History, agree to what I here say: Hesiod also, and Hectaeus, Hellanicus, and Acusilaus; and, besides these, Ephorus and Nicolaus relate that the ancients lived a thousand years. But as to these matters, let every one look upon them as he thinks fit." (from the Life and Works of Flavius Josephus, p. 38, Reprinted by Holt Rinehart and Winston, N.Y.)
Remember, this was back in the old days when we didn't suffer from air pollution and chemical pollution and many other forms of toxicity. We're lucky if we make it to sixty these days when one can go into the supermarket and select almost any type of creature loaded with who knows what type of inorganic chemicals from the butchers dead spare parts pile.
For centuries, kings, potentates, and satraps have fostered carnage throughout history, eating the many often wondrous creatures of the Creator has placed here upon earth. The peasants followed suit, and now we have a runaway train of thought until most of the interesting creatures have been eaten and are now extinct or are prisoners in zoos.
The now extinct carrier pigeons were so friendly that they came readily to people. They were very numerous and walked under the feet of men. They have since gone out of creation forever through the dinner plates and the sewage pipes of America. If it weren't for Audubon who sketched a few of them, we wouldn't even know that they existed--and we would be hard pressed to produce one today.
There is quite an absence of wildlife in wilderness regions in America today because the "great white hunter" goes forth every year and slaughters for the thrill when wholesome food is available in abundance.
Economics - It takes anywhere from eight to twenty-one pounds of protein, depending on the size of the animal, to produce one pound of protein in meat.
Meat is not a food at all. It is carrion, and a rough second hand way of obtaining the nutriments present in vegetation. The colon of man was not made to ingest meat. When meat is taken in, putrefaction occurs and increases, producing anaerobic bacteria in the intestine, and a perfect breeding ground for parasites, some of which will be discussed later.
What do we ingest when we ingest the product of the slaughterhouses:
a. Toxic blood on its way to the liver to be purified
b. Uric acid from stopped kidney processes
c. Adrenalin from fear
d. Artificial hormones administered by man for abnormal growth and fattening of the animal
e. Antibiotics
f. Narcotics
g. Preservatives
h. Animal cancers or tumors plus any other diseases the animal may have had
Let's go into these further.
When an animal is about to be slaughtered, the fear vibration felt by the creature is passed on to meat eater. The adrenal glands produce adrenalin: just the thing to make man more paranoid, angry, and unloving than he already is. The liver and kidneys of the animal quit functioning, and the meat-eater takes in toxins and wastes which has not the opportunity to be purified; uric acids waiting to be passed out the animal's kidneys in the form of urine, and toxic blood on it way to the body's purifier, the liver. Eating a liver is like eating a filter system. These toxins contribute to ailments of man's already overloaded kidneys and liver. What an inheritance for that fatal bite into the flesh of God's creations.
Products of slaughter houses, fat, cartilages, tendons, bones, hides, and hooves are not wasted. The meat industry is a business out to make a profit. Just as an interesting bit of information, intestinal linings are used for hot dogs and sausages. Odd parts of the animal, eyes, ears, bladders, lips, udders, snouts, parts of the bone and skin, and other things you may not want to see served on a plate, are put into the hot dogs and baloney.
Lard and fat, two of these by-products, end up in your children's cookies, breads, crackers, soap, and an infinite variety of bakery goods. Read the labels next time you go into the supermarket. Can you imagine the humiliation of a mother who has to tell someone that has just given her child a box of animal crackers that she does not want her child to eat animal by-products?
Recently we talked with a supermarket manager at one of the large chains. He said that as far as cookies and crackers went, they were ordered from national companies, and they had to take what was sent to them. The stores are filled with this diabolic merchandise.
"Of the various dietary and environmental influences considered, consumption of saturated fats (mostly animal) and animal protein were the two most closely related factors. The greater amount of animal fat and protein in relation to the total amount of the food eaten, the greater was the incidence of coronary heart deaths." (Woolsey, 1974, p. 53).
The most difficult substance for the human body to eliminate is animal fat. The great American tradition is the hamburger, which is nothing more than a scab sandwich with pickle, mustard and ketchup to disguise its fetid origin. What more insult could there be to our children than to include hamburgers and hot dogs, dead and devitalized substances, in their school lunch program. Here is a paradox in outraged misfortune: In one hand is grasped a milkshake, and in the other, a ground up udder from whence the milk came. More than 28,000 head of cattle go through death's cycle daily for a well-known fast food chain and its attendant clown.
The domesticated chicken had a decision to make: produce a minimum of two eggs a day or be condemned to one of the various food chains, depending on its age, to be stewed, barbecued, cut up for chicken noodle soup, or deep fat fried as the Kentucky Colonel's pride with Salmonella inside. By the way, chicken and eggs are the best ways to infect your family with Salmonella, a little parasite which weakens your body and makes it susceptible to a host of infections through food poisoning.
At a recent visit to a pathology laboratory in California, we inquired as to which diseases were prevalent among chickens this season. The pathologist replied, "Oh, the usual. Black-leg and Salmonella. We now include this article on the prevalent parasitic infestations in animal products because it is a rich, powerful treatise on the subject. The author, Raymond H. Woolsey is writing for the 7th Day Adventists, a vegetarian group, in one of their missionary publications called Meat on the Menu: Who Needs It? The name of the article is "Hitchhikers in the Kitchen."
"Three Hundred people celebrating a bar mitzvah come down sick with intense abdominal pain. Most of them are hospitalized. Food poisoning. An investigation by health authorities determines the culprit to be the smoked whitefish served at the dinner. The real culprit was Salmonella java, a bacterium that can infest food at any place along the processing line-container, knives, cooking pot, human hands.
In the bar mitzvah case, the bacteria were traced back through the processing plant in New Jersey to the packing plant on the shores of Great Slave Lake in Canada. The rivers that flow into that lake in the far north were contaminated by people living along their banks. This water was used to wash the fish after they had been disemboweled, and then the fish meat was packed in ice made from the same river water.
For as long as man has been using meat as food, he has had a problem of preserving it. He has tried smoking it and drying it, and, in more modern times, canning it and freezing it. But these methods--even the modern--are not foolproof against some of the organisms that invade meat. And new strains of bacteria and viruses keep developing.
The trouble is that flesh is just about the best medium there is for the growth and culture of bacteria. In fact, in laboratories when researchers want to grow bacteria for study, they usually use some form of meat product as a culture medium. Adding to the problem is the thickness and the density of some types of meat--ham, for instance. The outside may be well done while the inside has gotten little more than warm. Drying and smoking get rid of much of the moisture and make the meat less susceptible to spoilage. But these processes do not kill all the microbial organisms. Salmonellosis is one of the more common forms of food poisoning from bacteria organisms. Its symptoms may include abdominal pain, diarrhea, nausea, vomiting, for a period of one to eight days. In case of infants or the elderly it may be fatal. In 1970 twenty-five people died in the space of forty-eight hours in a Baltimore nursing home. An estimated two million Americans annually stiffer from the disease, because many cases go unreported--most of the reports come from only three States.
The vast majority of salmonella cases in human beings are food-borne, from animals and animal products. Salmonella organisms most frequently occur on and in poultry, eggs, beef, Pork, and fish. (Cooking an egg will usually kill the bacteria.) But if you open and eat a raw egg, as in an eggnog, there is the chance of bacteria from the outside of the shell contaminating the egg white."
Contamination runs in cycles: a contaminated animal is taken to the slaughterhouse where it infects the knives, tables, carts, aprons, etcetera, used there. The contamination continues into the by-products, such as bone meal, blood meal, feather meal, meat scraps, tankage, which are fed to other animals.
And just how prevalent is the contamination? In a Massachusetts survey 50.2 percent of the market poultry were found to have salmonella, and 39 percent of the tins of frozen eggs. In this same study, 50.8 percent of the birds from Government-inspected plants were found contaminated. (The contamination rate was 48.7 percent for the uninspected plants.") In one plant operating under USDA (United States Department of Agriculture) inspection, as high as 95 percent of the output was contaminated with salmonellae!
The danger of food poisoning in meat is becoming so prevalent that the American Public Health Association has thought to bring suit against the U.S. Government, because it does not require labels on meat--similar to those required on cigarette packages--stating the meat can cause disease.
Along with the general trend of the American food purchaser to buy his food already processed and ready to eat, is the growing practice of offering meat already barbecued. Barbecuing itself is not conducive to thoroughly cooked meat, and, in addition, the storage temperature in the supermarket is often not cold enough to retard germ growth. A study of staphylococcus food poisoning included the following observation:
Barbecued meats are being used at an increasing rate. These foods are ideal substrates for the growth of food poisoning bacteria, may be contaminated readily after barbecuing, and are frequently stored, after cooking, at temperatures ideal for bacterial growth.
Another form of food poisoning, botulism, is also caused by bacteria, one or more of the Clostridium varieties. Like the salmonella, these bacteria may be very prevalent--up to 88 percent of the fish in the Green Bay area of Lake Michigan were found to be harboring it. Smoking the fish or meat will not kill these bacteria. Freeze dehydration and rehydration at room temperature does not destroy them. It has been found, with the latter process, that a significant number of microbes still survive. Following the rehydration the spores are still capable of rapid growth and "could lead to tragic results."
Nor does vacuum packaging protect against Clostridium botulism. It is able to grow and produce toxin regardless of the method of packaging, provided the temperature is right. In fact, vacuum packaging increases the shelf life of the meat, providing more time and opportunity for toxin formation. Only constant refrigeration will hold it down.
Not even cooking is a complete safeguard against Clostridium:
The C. perfringens bacterium, one of the most common causes of food poisoning, sometimes produces spores that may resist ordinary cooking temperatures. And heat-resistant strains of the organism are frequently found in rodent feces.
(A certain amount of rodent feces is allowable in cereals and meat, according to USDA standards.)
In all fairness, it should be repeated that occasionally botulism will form in canned vegetables and other processed foods. But most cases of bacterial "food-poisoning" are traceable to animal products.
In addition to the organisms that cause food poisoning, many other diseases may be transmitted from animal to man. Those most commonly transmitted by eating animal products include tuberculosis, tularemia (rabbit fever), hepatitis, and brucellosis (contagious abortion), which becomes undulant fever in man.
Man is not highly susceptible to foot-and-mouth disease, but he can get it from animals and animal products. The virus is usually rendered inactive by the chemical changes inherent in the ripening process of meat. (Ripening refers to the practice of hanging meat up for a few days. The stiffness of rigor mortis gives way and the meat becomes soft and relaxed. It is actually the beginning of putrefaction.) Quick freezing, by eliminating the ripening, suspends the chemical changes that would kill the virus, so they may survive for several months in certain parts of the carcass (liver, kidney, lymph nodes.). But even the chemical changes of ripening may not reach into the lymph nodes, large blood clots, and bone marrow of the carcass. Nor do the commercial procedures of salting and storing render the meat free of these viruses.
Poultry may be more dangerous to man than animals, Twenty-six diseases are known to be common to both man and fowl, including salmonellosis, staphylococcus, and psittacosis.
From viruses and bacteria we turn to parasites, for which flesh is a natural carrier and host. Most notorious of these parasites are the trichina worms. Spiral-shaped, they live out their cycle in the pig, getting into the pig's body through his food, multiplying in his blood stream, encysting themselves in his tissue, casting out young in the feces, at which time they are ready to begin the cycle again. In heavily infested herds they may be found around the pen, on the feed crops, and all over the farm.
Uncooked and inadequately cooked pork, especially in the form of "country sausage" and hamburger, is the usual source-of infection of human beings. Meat pies, hors d'oeuvres, and other uncooked meat products are also likely carriers.
When the human host eats infected meat, if the meat is well cooked he my be eating several thousands of these dead parasites with each mouthful. If the meat is raw or undercooked (which often is the case) the parasites are released from their--pork host and are free to take up new residence in the human being. They make their way to muscle tissue, to the heart, and to the brain. Attacked by the body's defense system, they embarricade themselves in hard cysts, which may weaken the tissue. If there are enough of them they can damage the heart or the brain, or debilitate the muscle. Sometimes the cysts burst, releasing thousands of small fry into the system. Then the host comes down with trichinosis. The doctor may diagnose it correctly, or he may not.
Incidence of trichinae infection has fallen in recent years in the United States. Only five deaths were reported in the United States in 1970 and 1971. This in part is due to Federal prohibition of feeding raw garbage to pigs, partly to the widespread use of home freezers, and partly to education of the public to cook their meat.
But the story is far from finished. Eighty thousand trichinae infected hogs are still commercially processed and sold each year, and each such carcass will infect the chopping block it crosses. Incidence of trichinae in human beings run as high as 95 percent among some populations of northern Canada (the carriers there are the bears, walrus, and whales) and still is as high as 11.9 percent in the State of Washington.
There remains a high incidence of trichinae infection in Eastern Europe as well, and in the maritime provinces of the U.S.S.R. Poland had 378 cases in 1959; Greenland had 35 deaths in one year, and the disease is considered epidemic in Alaska.
Symptoms will vary with the progress of the parasites through the body system. As the larvae penetrate the duodenal and jejunal epithelium (in the first part of the small intestine) the body reacts in nausea, vomiting, diarrhea, and colic. When the larvae are in the process of migrating to muscle tissue, they produce muscular pains, difficulty in breathing, chewing, and speech. Enlarged lymph glands, encephalitis, meningitis, and edema around the eyes may occur. As the parasites encyst, they may cause toxic edema (water filled swellings) and extreme dehydration. The blood pressure falls rapidly and the patient collapses. There may be damage to the brain, peripheral neuritis, and defects of vision. Complications from the disease may include lobar pneumonia, peritonitis, pleurisy and nephritis,
A disease similar to trichinosis, yet which is only recently coming to public notice, is toxoplasmosis. It usually causes no serious harm in adults but is serious problem among newborns. As many as one in 1,000 births may be infected with this disease. As a cause of congenital defects it outranks rubella, muscular dystrophy, congenital syphilis, and phenylketonuria (PKU), a disease for which all new babies are routinely tested. No one knows how many abortions or stillbirths are caused by it.
The toxoplasmosis parasite is crescent-shaped and very tiny-thousands of them can get on the head of a pin. Like trichinae, the parasite is passed to human beings in raw and undercooked eat-rare hamburgers or steak, hors d' oeuvres, Italian salami. This parasite also makes its sexual cycle in house cats. Handling their feces (as emptying the litter basket) can infect a human being.
In the human body these parasites invade the cells--every kind except the red blood cell. But they have a special affinity for the nerve cells of the brain, spinal column, and the eyes. Once inside a cell the parasites divide and multiply until they burst their cell host, releasing the young to continue the destruction in other cells. When the body defenses mount, the parasites encyst themselves in hard cases, thus usually remaining dormant.
In adult human beings, the symptoms of toxoplasmosis are often vague and difficult to diagnose. In some respects they are similar to mononucleosis (a washed-out feeling). The disease sometimes results in enlarged lymph glands, suggesting Hodgkin's disease, and on occasion may destroy the eye. Babies born with the disease may be blind or have some brain abnormality. In a few people, the organisms run wild instead of encysting, resulting in heart attacks, blindness, brain damage, or death. Severity of the disease depends on the virulence of the strain, the dose, and resistance of the human host.
And how prevalent is toxoplasmosis in the world? Clinicians at Cornell University Medical College place the estimate at 500 million to one billion human carriers, and at least that many infected animals and birds. In one Japanese city, one fourth of the population was found infected. A similar proportion was found in Portland, Oregon, while a third of those examined in New Orleans had it. This indicates that many people eat infected meat that is undercooked.
Half of the mothers who are infected during pregnancy pass the parasites on to their babies. All of these parasites, and practically all of the food-poisoning microbes, are a danger to man only as he eats meats and meat products. How much safer it is to make vegetables our dietary, and leave the bugs to themselves. (Woolsey 1974, p. 23-30.)
The narcotics agents missed the biggest drug bust in history. The PCP and other pig tranquilizers or animal tranquilizers which are fed to the animals destined for the slaughter are transmitted to millions of addicts through meat.
The preservatives which are put into the hot dogs, baloney, and corned beef, are potassium nitrate and similar compounds which destroy the prostate gland in 55% of the male population of the world. At one time, these chemicals were used in black powder and rocket fuel, and to decrease the sexual libido of mental patients. Now men pay for it in their canned beef. Then they pay to have their prostate gland surgically removed.
Meat ingestion contributes to many other diseases as well including arthritis, arteriosclerosis, kidney disorders, obesity, and numerous forms of cell deterioration. So you see, meat is not actually a food. It is one of the greatest mis-steaks man has ever made.
As an alternative to meat, we suggest a series of three-day cleanses, and the mucusless diet. These are described in detail in the Dr. Christopher's Three Day Cleanse and the Mucusless Diet. A forthcoming publication entitled The Regenerative Diet, will enable a person to find many wonderful recipes as an alternate route, away from homicide. Meat-eating is also discussed in the pamphlet by Dr. Christopher, Just What is the Word of Wisdom? This is a discussion based upon the words of the Latter-Day Prophet, Joseph Smith, who counsels to use meat "sparingly" and in times of winter or famine. He also mentions that the Lord is pleased if it be eaten not at all.
For the parasitic infestations, we recommend the vermifuge combination, and the herb black walnut, as well as cleansing and a change of diet.
Consider now the ways a vegetarian diet is better:
1. It conserves food for a hungry world
2. It is free from parasites and most food-poisoning microbes.
3. It is free from animal diseases, such as tuberculosis and cancer.
4. It makes for stronger bones.
5. It supplies plenty of protein without being in wasteful excess.
6. It is free from hormones, antibiotics, and much of the pesticides that are in meat.
7. It does not require the slaughter of other creatures.
8. It is conducive to healthy arteries.
9. It is more economical.
10. It is more likely to supply sufficient vitamins and minerals." (Woolsey, 1974, p. 72)
The Case of Daniel Daniel, of the old testament, who finally became King Nebuchadnezzar's advisor and President of Babylon preferred to eat pulse, which is legumes. In Daniel 1:18, it clearly states that he would not defile himself with the King's meat nor his wine, but stayed on a vegetarian diet. Daniel's strength, when compared to the other young men of Babylon in the service of the King, was far beyond theirs.
What do we Eat Consciously we sometimes think one food we eat is a little better than another, but usually we don't care about its full value, or what it is, unless it is pleasing to the palate. Many times the "form" of the materials eaten appears different than what we picture them to be. For example, in the original "The American Vegetarian Magazine" about 1940-45, there was, among its excellent writings, a story about an army corpsman who was in charge of taking inventory of the foodstuffs captured from the enemy during the war.
As the young corpsman went through the butcher division of the warehouse, he was surprised at the amount of "fresh meat" that was hanging on the meat hooks.
In taking inventory, he would "call out, or question" this is veal or beef back quarters (rear), front quarters, one rib wall, three shanks, brain, liver, etc. The local, in supervising, stated that these parts of animals being read off were not veal or beef, but were parts of human beings, butchered and hanging there for people to purchase.
This author stated that he had never again eaten the flesh of an animal of any kind after that experience.
Many great men have been given this power of discernment as was David, Shadrach, Meshack and Abendigo, who were instructed not to partake of the kings "meat" and wines, as has been mentioned before in this article.
One of our main objectives in the health field is to eliminate red meat from the diet, and better still, all other flesh whether fish or fowl, so that we can aid the patient to quickly eliminate waste and poison from the system, instead of adding more to it.
An impure bloodstream is the skids that start mankind downgrade to a weakly, sickly body.
For example, many years ago, I had a housecall to the residence of a well-known veterinarian in the city of Olympia, Washington. This man was sickly for years, but now he was helpless and bedridden. He had to be rolled on a sheet to even be turned over. This man had contracted undulant fever (Bang's disease in animal life) while working at the slaughter house, where he was a meat inspector. All he had to do for the past fourteen years was to inspect the carcasses of cattle, sheep, pigs, etc., and if they past inspection, he would "stamp" the "U.S. Stamp of Approval" on the visible skin of the meat. This man had picked up the undulant fever from some of the infected animals he had to reject. After a few years, this veterinarian's illness had become so serious that the government brought in special doctors to try to help him. There were numerous tests, and examinations, medicines and therapies, yet he still became worse.
Then he was told he had only a day or two at the most left to live, as there was nothing else to be done to help him.
When he called me, he said that an unorthodox "health doctor" seemed to be his "last chance" to get help in clearing up the undulant fever, because no other "known" program was offered that promised any results. This patient agreed to follow instructions which was that he drink at least a gallon of steam distilled water each day, take his lower bowel capsules faithfully, also drink the Red Clover Combination blood purifying tea faithfully and stay with the mucusless diet. Before too long, he experienced the feeling of the peristaltic action operation again in the bowel and a new feeling of life returning. Within six weeks, this man was out mowing his lawn, surprising friends who thought he would never leave his sick bed.
This experience shows how one could discontinue the use of meats, which had been used in such an abundance, and watch the body throw off disease by following a proper diet, using herbs, fruits, vegetables, grains, nuts and seeds.
I think a fine example of how meat-eaters compare to vegetarians is shown in this story told to me years ago, by Minnie Ellen Raymond. She related a story about the time when she was growing up and was a very sickly teenager. The family doctor instructed her to change her diet. The reason for this was that she was not assimilating her protein and because her body was so in need of protein, she should live on one food, and that was meat. She had grown up with a decided dislike for all types of meat, but was told it was either live on meat exclusively, or die.
So this young lady changed her way of eating and lived on cooked meats of various kinds week in and week out. Soon, after a period of time, she developed a bad odor about her body, and broke out with sores and a skin problem. Up until this time of life, she always had lots of pets and was the animals' friend--even stray dogs she would meet when going for walks. Now the dogs would snap and snarl and try to bite her; it became so bad that she had to wear a long heavy coat to her heels, to protect herself. This "coat wearing episode" continued on even during hot weather, until she had to spend most of her time in the confines of the house.
Her physical condition continued to get worse until the family decided to change doctors. The new physician told this girl and her parents that she would have to change her diet completely and eat no meats, in any form, and would have to become a vegetarian. She did this and was completely cleared in a short period, of her sickness.
The interesting part of the whole story was that after the eliminating of meat from her diet, the dogs stopped snarling at, and biting her. It was suggested that formerly the animals were actually afraid, because of the odor of dead animals coming from her body, that she, being a "cannibal" might attack them next, so they were attacking her for self-protection.
Over the years we have seen many dangerously sick, "heavy meat eating" patients turn to the vegetarian program and experience great improvement to both their physical, and spiritual way of life.
How Much Meat is Required?
Many of the people I will be discussing this subject of meat with are fine individuals, very conscientious and believe in following the basics of diet, which has been taught to us since we started grade school. One of the basics taught us, is of course, "Meat-every day." As our parents, generations back have done, we kill the animal to eat the meat that is loaded with protein. Where did the "beef", for instance get its protein if not from the grass and grains it ate.
People feel they cannot do heavy work without meat. W. C. Rose of the University of Illinois, an authority in the field of protein says that "Less than twenty-five grams a day is all one needs."
If a man were to eat no meat, eggs, or milk he would still get on the average 83 grams of Protein a day, a woman would get 61 grams a day. This fact was discovered in a research project made by Dr. Mervyn Harding of the College of Medical Evangelists under Dr. Frederick J. Stare of Harvard, well known authority on nutrition.
In carnivores, the constituents of the meat which are not useful remain as wastes which must be eliminated. This requires a period during which the carnivores are sluggish and dull. This state of lethargy is called "tamasic" in traditional Indian thinking and is contrasted with the active aggressive state involved in hunting called 'Irtigasic." The classical Indian culture, which is predominantly vegetarian, puts a high value on the maintenance of a state of calm equilibrium which avoids either of these extremes. The lion is viewed as a classical example of the vacillation of this from one extreme to another. Ferocious and aggressive during hunting, after the kill and after feeding, the lion lapses into a long period of dormancy during which the meat is digested. It was the understanding of effects of flesh eating on consciousness that led so many of the ancient teachers to advise against it. Pythagoras, who was a spiritual teacher as well as a mathematician in the Classical Greek period, taught the advantages of vegetarianism, as did Buddha and others. This is taken from "Diet and Nutrition" by Rudolph Baltentine, Page 123 (The Himalayan International Institute Honesdale, Pennsylvania)
I feel strongly enough about this subject of vegetarianism that I am giving you today a copy of "Why I Don't Eat Meat" by Owen S. Barrett, M.D., as follows.
Why I Don't Eat Meat by Owen S. Barrett, M.D.
Is a person who does not eat meat peculiar or wise?
My mother told me that when I was a baby I refused to eat any kind of meat. She thought--as many mothers do--that I needed meat to make me grown, so she persisted in giving it to me until I acquired a liking for it. For the past fifty years I have chosen a diet that does not include flesh, fish, or fowl.
In my practice of medicine I have always told my patients the reasons for what I asked them to do. I myself do not like to do anything without knowing why I am doing it and most other people feel the same way. I am going to tell you why I am a vegetarian and why I believe you should be one too.
I love life and want to live as long as I can. These are stirring and eventful days, and I want to know what is going to happen next. I have passed the Biblical threescore years and ten, and am thankful to God that I still find the days too short for all I want to do. I still carry a full practice and like to dip into several outside activities, even if for only a few minutes a day.
Most of my patients at my age are retired, but I have no desire to retire so soon. I would rather spend the day helping the sick, many of whom have been forced to retire early because they lacked the knowledge I possess. I don't want to hold back the knowledge from anyone.
After studying scientifically and observing sickness and its causes through many years I have the conviction that if I had eaten largely of flesh foods during my life, I would now be too decrepit to carry on the practice of medicine. A doctor must be able to think clearly and have endurance and nervous energy to spare.
Aging and fatigue are hastened by flesh foods. Age is the wearing out of the body. The process varies in different people. Within the past week I paid a professional call on two men, one in his tale forties and the other in his early fifties. Both were on county welfare, and they certainly looked unable to work. Although young in years, they were both old. Tobacco and liquor had played a part, but the part meat played cannot be overlooked.
The cells of the body are little units. Each must take on nourishment, give off waste and breathe oxygen. When something interferes with this process, the cells and the organs they make up deteriorate.
The late Dr. Alexis Carrel, winner of the Nobel Prize in 1912, recognized that the cells' efficiency in providing nutrition and eliminating waste was what determined the aging of tissue. He extended the life of a bit of chicken heart by bathing it in a nutritive fluid that also removed the waste. So successful was he that the bit of chicken heart was kept alive from 1913 to 1947. After thirty-four years it was thrown into a sink where it died. Dr. Carrel proved that length of life depends largely on eliminating waste and adding nutrition to the cells.
If we could regularly remove all waste from our body cells and apply adequate nutrition, we might easily reach great length of life. If the body fluid that bathes our cells is overloaded with waste, life is shortened.
The Bible indicates that for ten generations before the Flood people lived an average of 912 years. After the Flood they began eating flesh, The life of the next ten generations was shortened by an average of 317 years.
A great many people think that if you are going to work hard and need a lot of endurance, you must eat a large beefsteak. The facts are the opposite.
Some years ago a well known Yale professor, Dr. Irving Fisher, showed that when vegetarian rookie athletes were pitted against the best of athletes of Yale, the untrained men had more than twice the endurance of meat eating athletes.
Johnny Weismuller, the Tarzan of the movies and a world swimming champion, was invited to the dedication of a new swimming pool in the Battle Creek Sanitarium. Weismuller had made 56 world records, but for five years had made no new ones. After several weeks on a well selected vegetarian diet, he was able to hang up six more world records in the swimming pool.
The vegetarian swimmer Murray Rose of Australia, world champion and winner in the Olympic games has had his diet practice become widely known. He has been a vegetarian since he was two years old. Not only does he swim fast but his ability to spurt ahead at the finish demonstrates the superior endurance that accompanies a fleshless diet.
Why should this be true? Meat contains waste products that the animal would have eliminated. A person who eats flesh loads himself with wastes of the meat. When these wastes reach the body cells, they bring on fatigue and aging.
Prominent among body waste products are urea and uric acid. Beefsteak contains about 14 grains of uric acid per pound. When steak is boiled, waste appears as a soluble extract in the form of beef tea, which closely resembles urine when analyzed. The uric acid accounts for the quick pickup a steak seems to give, much as a cup of coffee gives. Uric acid or trioxypurin, closely resembles caffeine or dioxypurin, both in chemical name and effect on the body. The solid meat takes several hours to digest, by which time the stimulant has worn off. A lowering of energy results.
The late Dr. L. H. Newburg of the University of Michigan, called attention to the fact that when meat formed 24 percent of a rat's diet that rat became bigger and more active than rats on a normal diet. But after a few months the kidneys of the meat-eating rat became badly damaged. Dairymen tell me that a high protein diet for cows will bring up production of milk but will "burn them out" with eventually lowered production.
Another danger facing the meat eater is the disease in animals common to man. My secretary told me that the dairy where her husband is foreman had four cases of leukemia in one year among its 124 cows. One cow diagnosed as having leukemia died four hours after the veterinarian made the diagnosis. He suggested that the ailing cow be sent to market, but she died before the truck that made regular trips through the dairies picking up non producing cows came along.
Many cows no longer able to produce milk are sent to market and the price paid for them indicates that they are not discarded or used for fertilizer. The wife of a foreman of a large ranch told me that they had a heifer with pneumonia. Fearing they might lose her, they quickly took her to a slaughterhouse and sold her for meat....
The late Dr. John Harvey Kellogg said when he sat down to a vegetarian dinner, "It is nice to eat a meal and not have to worry about what your food may have died from. . . . "
When it comes to poultry, we face an alarming situation. Recently, I flew to East Lansing, Michigan, and spent a day visiting a special research project started by the Federal Government in collaboration with 25 state universities to try to control malignancy in chickens. The problem has become so serious that it threatens the poultry industry of the United States.
We have learned that cancer in fowl has several forms. Besides the usual form in which cancerous tumors are found, there is a carrier form in which a chicken may live out its natural life with no sign of cancer but at the same time be infecting other fowls.
This form of cancer is so difficult to detect that the only way the research men can finally determine whether a chicken has the disease is to incubate an egg from the suspected fowl for 14 days. The egg is then sterilized on the surface, carefully broken, and the embryo removed. From it the liver is taken and a small portion is injected into the breast muscle of another chicken. If a cancerous tumor develops at the site of inoculation, it is known then and only then that the hen that laid the egg has the disease.
There is a small chance that an inspector will cull out every diseased fowl, and still less chance that dad will be able to pick a healthy bird for Thanksgiving. So widespread is the disease among chickens that one of the scientists studying the project, Dr. Eugene F. Oakberg, wrote in a poultry journal:
"The conclusions drawn must consider the possibility that all chickens show the basic microscopic lesions of lymphomatosis." Poultry Science, May, 1950, p. 434.
Since the virus or germ, cause of cancer has now been quite well established the possibility or even probability that in eating meat, fish, or fowl a person is going to eat some of them laden with malignancy virus poses a problem. Dr. Wendell Stanley, eminent virus scientist who received the Nobel prize for his work in 1957, has pretty well convinced the medical world at long last that, like all other granulomatous diseases, cancer is no exception and has a germ cause.
This agrees with a statement by Mrs. Ellen G. White recently discovered by the Cornell Biologist Dr. Clive M. McCay, to have been written fifty years in advance of medical science, in which she says:
"People are continually eating flesh that is filled with tuberculosis and cancerous germs. Tuberculosis, cancer, and other fatal diseases are thus communicated."--The Ministry of Healing, p. 313.
Because it is now known that leukemia is rapidly increasing among cattle and a cow may have the disease in her blood long before the appearance of tumors, I predict that ere long both milk cows and beef cattle will be blood tested and laws compelling this practice will be enacted as a public health measure to protect the consumers of milk and meat....
Since President Eisenhower had his heart attack, the medical world has discovered the relation between diet and diseases of the heart and blood vessels. Now we are told to avoid saturated fatty acids, found largely in animal fats. Recent discoveries brought to light the fact that trimming off the fat of meats will gain little advantage, for even of the lean meats we know 75 percent to be in the saturated fatty-acid column.
Dr. Newburg of the University of Michigan, who was called to Washington as an expert of nutrition during the last war, told me that he was very critical of the diet of the American soldiers. He said they were being fed too much meat and too many calories. This diet, he said, tended to make them too heavy, and it hardened their arteries. Autopsies performed in Korea showed that 75 percent of American soldiers had hardened arteries regardless of their age. Korean soldiers, on a simple diet of vegetables, cereals, and very little meat, showed essentially no hardening of the arteries.
Dr. U. D. Register, leading biochemist, and Dr. Hardinge, both active in the field of human nutrition, said to me that fruit alone, amply supplied in sufficient variety, would provide people with enough protein to meet the actual body demand.
Probably neither scientist would recommend such a drastic program, but it serves to emphasize that the meat interests have oversold Americans on the high protein idea. It is well known that people may go for a number of days without protein and suffer no bad results.
Of course, a balanced diet is best, but the evidence goes to show that meat is an unnecessary factor in the eating program, and it may introduce substances tending to increase the chronic diseases, the degenerative diseases, the acute diseases, and infections.
We have the example of whole nation being forced by war onto a vegetarian program--Denmark during the first world war was blockaded by sea and land, and the nation was faced with a food shortage.
To feed a cow, kill the cow, and eat the meat meant a loss of 90 percent of the food fed the cow.
Dr. Hindehede, a notable authority on nutrition, was called to the emergency by the King of Denmark. He put the nation on a meatless program for one year. Many thought it would be disastrous; instead, it established a world record for lowered death rate--34 percent among the male population and nearly as much lowering among the female population with marked decrease in the illness rate. Eating meat the next year sent the death rate back to its prewar level.
Careful observation of the effects of meat eating on thousands of my patients for 45 years had led me to agree with the leading writer on health, Mrs. Ellen G. White, who wrote in the book Medical Ministry, pages 266, 267:
"Meat is the greatest disease breeder that can be introduced into the human system."
For those who like the flavor of meat, some very tasty foods made from grains and nuts are available.
Dr. Stare of Harvard wrote me that a diet which included mixed grains, fruits, vegetables, and legumes (peas, beans, soybeans, lentils) with some nuts was adequate when meat was left out.
Research carried out at the College of Medical Evangelists has demonstrated that a meatless diet can be adequate when it includes meatlike dishes made from nuts, grains, and vegetables. These vegetable "meat" dishes help to make the changeover to a non flesh program easier.
I keep my table supplied with a variety of delicious foods and the lack of meat never bothers my mind.
After studying animal diseases in the laboratory and observing the effect of a flesh diet on my patients these many years, I would find it difficult indeed to eat flesh again.
I quite agree with the leading nutritionist of John Hopkins University, Dr. E. V. McCollum, who gave it as his opinion that anyone who chooses to eliminate flesh food from his diet is better off.
