No matter how the food industry spins it, you can’t get away from the deluge of news regarding the horrendous quality of meat in the U.S. The sources are not bloggers and hippies. The studies are peer-reviewed with massive study groups. Our own government, the last place you go for unbiased opinions, has recently made overt moves towards a diet less reliant on animals. No amount of lobbying can hold back the stream of research confirming the obvious. Meat is a “killing industry” for everyone involved.
You Can’t Polish a Turd
Right off the bat let me identify my agenda. I had quadruple bypass surgery at the age of 40, in 2011. Prior to that day, I ate meat once a day. I have done my research and I directly attribute my heart disease to the Standard American Diet. In the recovery ward, I was fed sausages, eggs, milk and turkey and slowly began to understand the bubble I was living in. By a miracle, I was presented with a very simple solution to my immediate problem.
Animals are a source of protein. They are not the only source of protein.
The animals being eaten today by Americans are in terrible shape, and represent a very poor quality of nutrition. Organic, free range, lean… blah, blah, blah. Six states have made it a crime to film animal suffering because they absolutely don’t want you to see beyond the pretty cellophane package in your freezer. The meat is inedible. If you saw the cow or chicken you are about to eat, you wouldn’t touch it, much less eat it.
“If slaughterhouses had glass walls, everyone would be vegetarian.” – Sir Paul McCartney
Do you honestly feel that an animal raised in a pen/crate, with no exercise, no sunlight, surrounded by feces, eating byproduct feed, injected with growth hormones, antidepressants and massive amounts of antibiotics, then slaughtered, sprayed with chlorine, full of death stress hormones is a good food decision? If so, don’t read any further.
Not eating meat is not a casual decision anymore; it’s a matter of life or death.
If you are a selfish person, as I was, you choose not to eat meat to save your own life.
If you are a kind and empathetic person you choose not to eat meat to save humanity.
If you are an intellectual, you understand the long-term ramifications of raising livestock on the environment: 2,500 gallons of water to raise 1 pound of beef. “The water that goes into a 1,000 pound steer would float a destroyer.” – Newsweek.
The economist will understand the benefits to the economy by eliminating 51% of global greenhouse gas emissions attributable to the life cycle and supply chain of livestock products. –Robert Goodland
We need to continue to evolve as a species. True change in nature occurs over very long periods of time but we can exploit that knowledge. We can speed up the discovery phase and experiment with our own well-being.
Why wait for thousands of years to conclude that the meat we are eating is killing us off one by one. The beauty of eating a plant-based diet is the change occurs very rapidly. We improve our health and thus improve our lives. We live longer and pass on our habits to the next generation. Albeit these are not genetic changes, they do give us the opportunity to change our destiny within our own lifetime. Please consider not eating meat.
New York Times
Scientists at the Food and Drug Administration systematically monitor the meat and poultry sold in supermarkets around the country for the presence of disease-causing bacteria that are resistant to antibiotics. These food products are bellwethers that tell us how bad the crisis of antibiotic resistance is getting. And they’re telling us it’s getting worse.
We don’t know much more except that, rather than healing sick animals, these drugs are often fed to animals at low levels to make them grow faster and to suppress diseases that arise because they live in dangerously close quarters on top of one another’s waste.
In 2011, drugmakers sold nearly 30 million pounds of antibiotics for livestock — the largest amount yet recorded and about 80 percent of all reported antibiotic sales that year. The rest was for human health care.
In our first-ever lab analysis of ground turkey bought at retail stores nationwide, more than half, 69%, of the packages of raw ground meat and patties tested positive for fecal bacteria. Some samples harbored other germs, including salmonella and staphylococcus aureus, two of the leading causes of foodborne illness in the U.S. Overall, 90 percent of the samples had one or more of the five bacteria for which we tested.
Adding to the concern, almost all of the disease-causing organisms in our 257 samples proved resistant to one or more of the antibiotics commonly used to fight them. Turkeys (and other food animals, including chickens and pigs) are given antibiotics to treat acute illness; but healthy animals may also get drugs daily in their food and water to boost weight gain and to prevent disease.
Harvard School of Public Health
Researchers at the Harvard School of Public Health published results of a groundbreaking study that made headlines around the world.
The massive, 120,000-subject, 28-year study showed that people who consumed a serving of beef, pork or lamb per day had a 13 percent increased risk of death, compared with people who ate very little or no red meat. Those who ate a daily helping of processed meat, such as bacon and hot dogs, had a 20 percent increased risk of death from diseases, including cancer and heart disease.
In an interview on National Public Radio, Frank Hu of the Harvard School of Public Health, a co-author of the study, called the statistics “staggering.”
“This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” Hu.
National Cancer Institute
A 10-year National Cancer Institute study of more than half a million Americans showed that those who ate the most red meat boosted their overall risk of death 30 percent. It found that men who were big meat eaters had a 22 percent increased risk of death from cancer and a 27 percent higher risk of cardiovascular disease compared with men who ate the least. For women who ate the most meat, the risk of cancer death increased by 20 percent and the risk of heart disease increased by 50 percent.
“Those who eat two portions a day — equivalent to a bacon sandwich and a filet steak — increase their risk of bowel cancer by 35 percent over those who eat just one portion a week, the study found.”
Researchers concluded that a daily serving of unprocessed red meat (about the size of a deck of cards) carried a 13 percent increased risk of death, and one daily serving of processed red meat (one hot dog or two slices of bacon) carried a 20 percent increased risk.
Tumors are very common in our farm animal’s flesh. Ask any butcher. There is nothing unusual with purulent tumors in the animal flesh you buy. They cut the tumor off and wash the pus away with a lot of bleach, and then after it is cleaned out they sell it to you.
Philip Wollen, Kindness Trust
He is a former vice-president of Citibank and general manager at Citicorp.
“Meat is the new asbestos – more murderous than tobacco. CO2, Methane, and Nitrous Oxide from the livestock industry are killing our oceans with acidic, hypoxic Dead Zones.
90% of small fish are ground into pellets to feed livestock. Vegetarian cows are now the world’s largest ocean predator. The oceans are dying in our time. By 2048 all our fisheries will be dead. The lungs and the arteries of the earth. Billions of bouncy little chicks are ground up alive simply because they are male.
Only 100 billion people have ever lived. 7 billion alive today. And we torture and kill 2 billion animals every week. 10,000 entire species are wiped out every year because of the actions of one species. We are now facing the 6th mass extinction in cosmological history. If any other organism did this a biologist would call it a virus. It is a crime against humanity of unimaginable proportions…”
Full speech on YouTube: Animals Should Be Off the Menu
One burger, is 75% fat. 1/2 cup of ground beef or 4 oz burger, . 21 grams protein.
Lentils, zero fat. One cup of lentils, 8 oz = 28 grams of protein.
Other sources of protein easily substituted in for meat: Brendan Brazier’s Thrive 4 page guide: http://thriveforward.com/wp-content/uploads/2013/03/03-Protein-for-Athletes-Ref-Visual-Guide-to-Plant-Based-Proteins.pdf