Sponsor |  MumZau | May 11, 6:09am | blog.atmajyoti.org [blog.atmajyoti.org]
FTP: 'Have you ever seen what happens to a piece of meat that stays in the sun for three days? Meat can stay in the warmth of the intestine for at least four days until it is digested. It does nothing but wait for passage. Often, it usually stays there for much longer, traces remaining for up to several months. Colonic therapists always see meat passing through in people who have been vegetarians for several years, thus indicating that meat remains undigested there for a long time. Occasionally this has been documented in twenty-year vegetarians!'
..Oh and please look here: goveg.com/amazingAnimals.asp [goveg.com/amazingAnimals.asp]
.. This is also the type of thing that makes you so glad that you don't eat meat:
nexusnovel.wordpress.com/2006/08/25/health-world-peace-and-the [nexusnovel.wordpress.com/2006/08/25/health-world-peace-and-the]-
vegetarian-diet/
FTP:'From the page: "Numerous other potentially hazardous chemicals are present in meat and meat products. Growth hormones such as diethylstilbestrol (DES) and arsenic continue to be used in the meat industry despite studies that have shown it to be carcinogenic and/or poisonous.
Sodium nitrate and sodium nitrite are chemicals used as preservatives to slow down putrefaction in cured meat and meat products. These chemicals give meat their bright red appearance and without them, the natural grey-brown colour of dead meat would turn off many prospective consumers. The FDA points out that â€oeonly a small margin of safety exists between the amount of nitrate that is safe and that which may be dangerous.” These chemicals do not distinguish between the blood of a corpse and the blood of a living person, and many persons accidentally subjected to excessive amounts have died of poisoning.
The excessive amount of antibiotics used by the livestock industry affects human health because the antibiotics are showing up in the meat being consumed which contributes to the increase in drug -resistant bacteria and infectious diseases."
.. More for you to absorb:
vegetarianaction.org.au/Articles/06RedMeat.htm [vegetarianaction.org.au/Articles/06RedMeat.htm]
From the page: ""This is why your body instinctively desires red meat for health and wellbeing.
When was the last time you seized a small furry animal, ripped it apart with your bare hands and ate it on the spot, with the dripping blood still warm?
If your body "instictively desires red meat for health and wellbeing", then like other carnivores, you should desire your meat raw.
For that matter, why do we disguise it by calling a dead cow "beef", or a dead sheep "mutton"?"
.. It's hard to understand how ANYONE can describe themselves as caring or compassionate, if they can continue the practice of eating meat:
all-creatures.org/cva/vegbenefits.htm [all-creatures.org/cva/vegbenefits.htm]
From the page: "The trade magazine Hog Farm Management sums up the industry's attitude: "Forget the pig is an animal. Treat him just like a machine in a factory.”50 Indeed, Oregon State University Professor of Animal Agriculture Peter Cheeke has acknowledged:
Most people who eat meat don't think too deeply about all the processes involved in converting a living animal to meat on their plate ... In my opinion, if most urban meat eaters were to visit an industrial broiler house, to see how the birds are raised, ... they would not be impressed and some, perhaps many of them would swear off eating chicken and perhaps all meat. For modern animal agriculture, the less the consumer knows about what's happening before the meat hits the plate, the better. If true, is this an ethical situation? Should we [in animal agriculture] be reluctant to let people know what really goes on, because we're not really proud of it and concerned that it might turn them to vegetarianism?51" |
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|  animesh1978 | May 26, 6:07pm | | Meat stays in the intestines for at least four days? |
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|  millerfamily | May 28, 4:24pm | I am not sure if there is one reason I am a vegetarian. In fact I guess, to be honest I am not. If I am visiting a fisherfamily in the northwest, and they have an alaskan wild salmon they caught, I will share it, though the portion will be small.
My younger daughter, 4th of 5 children, is a carnivore. I know this because when I was pregnant with her, I got terrible cravings for red meat, and would drag my family out late for prime rib (for me, but not for them) and never had a craving for that after her birth. My diet was the same as it had been with all the others, but no craving red meat with them. As a young child, she would say to me "mom, I haven't had meat for a long time". Now 21, she curtails her meateating, is happy with quorn, but will eat it out of her home, but rarely cooks it. Doesn't like the smell. Funny huh.
We live where 'beef is what's for dinner' and she lives in veggie friendly seattle. |
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|  The-Ergonomicist | Jul 22, 6:05am | Vege., or death, I say! (death to the poor animals I mean) So the choice became simple... after 21 years of living in a highly carnivorous setting...
I actually started a bit of a fad for herbivorism m my family; a small one, but sth. new nevertheless :-) |
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