Would You Like a Disease With Your Meal?

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Red meat is not the only problem. The consumption of chicken and fish is also linked to colon cancer. A large recent study examined the eating habits of 32,000 adults for six years and then watched the incidence of cancer for these subjects over the next six years. Those who avoided red meat but ate white meat regularly had a more than 300 percent increase in colon cancer incidence. The same study showed that eating beans, peas, or lentils, at least twice a week was associated with a 50 percent lower risk than never eating these foods.

Chicken has about the same amount of cholesterol as beef, and the production of those potent cancer-causing compounds called heterocyclic amines (HCAs) are even more concentrated in grilled chicken than in beef.4 Another recent study from New Zealand that investigated heterocyclic amines in meat, fish, and chicken found the greatest contributor of HCAs to cancer risk was chicken.5 Likewise, studies indicated that chicken is almost as dangerous as red meat for the heart. Regarding cholesterol, there is no advantage to eating lean white instead of lean red meat. --Dr Fuhrman

Guess what's coming with dinner? Diseases in meat .
Virgil Hulse

You sit down to your favorite Everything looks perfect. The trimmings are there. The beef is cooked just the way you like it. The food groups are well ted, with the portions arranged just so. And the aroma makes it nearly impossible for you to wait for the blessing. But could you be getting more with this meal than you planned? Maybe. Maybe not.

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After spending 15 years as a milk inspector in the state of California, my interest is naturally aroused whenever I see or hear news reports about farm animals, particularly cattle. Of course, it would be impossible to mention everything that's been said about animal diseases. But in this article I've tried to include an overview of some of the most recent information-some of which is controversial. My intent is not to turn your stomach to the food on your plate, but to turn your attention to some "food for thought."

Mad Cow Disease

You may not have heard of mad cow disease, but it has made headlines in England. A fear that eating beef could lead to dementia and death has had Great Britain in an uproar.

Mad cow disease, technically known as bovine spongiform encephalopathy, or BSE, is a fatal degenerative disease affecting the central nervous system of cattle. It's similar to certain neurological diseases affecting humans.

As of August 1991 in the United Kingdom there had been more than 40,000 infected cattle, with about 500 new cases being discovered each week. The general assumption, accepted by the British Veterinary Association, was that cattle died of the disease by eating meat and bonemeal of sheep infected with a scrapie-like agent (scrapie is a neurological disease that affects sheep). The chain of transmission continued as infected cattle were used as feed.

Cattle affected by BSE experienced change in temperament, such as nervousness or aggression, loss of body weight despite continued appetite, and they suddenly started staggering and snapping before dropping dead.

Fear over the mysterious disease was fueled by the death of a Siamese cat named Mac from Bristol who showed symptoms of BSE, whereupon the cat was renamed Mad Mac. The cat had been fed pet food made from a beef carcass. At least 13 more cats have died from the spongiform brain lesions.

As a result of the BSE infection, Britain has taken a number of steps to control the spread of the disease, including prohibiting humans and animals from drinking the milk of suspect animals and destroying all animals showing signs of the disease. A study is also under way to monitor the incidence of human brain disorders over the coming years.

BSE has never been diagnosed in the U.S., but has been confirmed in ireland, France, Switzerland, and in cattle exported from England. However, scrapie (spongiform encephalopathy) in sheep is widespread in the U.S. Meat and bonemeal from cud-chewing animals are used extensively in cattle rations throughout the U.S. and have become common in food for dairy herds.

There is evidence that a disease similar to BSE may be in American cattle, because some cows that died before slaughter were fed to a population of mink, who then developed the mink version of the spongiform brain disease and died.

In the small [meat] plants there was much more waste than in the large [meat] plants. The heads and a lot of the bones (brains and spinal column included) were just thrown out since there was no way to process them. The big plants render and grind all of these by-products."

Difficult to Manage

Most scientists believe that BSE is caused by a prion. A prion is not a virus or bacteria, but a protein. It cannot be cultured, which means there is no test to detect the disease in live animals. And it does not bring about the development of a specific antibody in infected animals. Presently diagnosis is based on observing symptoms and examining the brain of deceased animals. Scientists have also found that the agent is hard to kill, even in very high temperatures (360[deg] C).

Can It Affect Humans?

The United States Department of Agriculture (USDA) states that to date, no scientific evidence indicates that BSE is a human health hazard. However, concern has been voiced by eminent scientists that there may be a human health risk. The assumption among those concerned is that some change or mutation in the scrapie agent permitted it to infect cattle, and this modified agent has potential to cross other species barriers.

In May 1990 such concern prompted removal of British beef from the lunch menu of one school district serving 70,000 children. Some other schools, hospitals, and retirement homes also removed beef from the menu.

Cattle, mice, sheep, goats, and pigs have died in experiments in which the scrapie agent was given by injection or food. Experiments also indicate that temperatures reached during pasteurization of milk and cooking of meats do not kill the agent.

Cow AIDS

A new virus is hitting U.S. dairy cattle and seems to be prevalent particularly among cattle in the South, according to the United States Department of Agriculture National Animal Disease Center in Ames, Iowa. It's called bovine immuno-deficiency virus (BIV). If it sounds familiar to you, that's probably because its structure and other characteristics are closely related to HIV, the human AIDS virus.

Preliminary research results indicate that the virus may impair the immune systems of cattle, just as the AIDS virus does in humans. A certain PM of cancer (lymphosarcoma, caused by the bovine leukemia virus [BLV]) was also found among infected cattle.

Mild or borderline immunosuppression could be very difficult to pinpoint in dairy herds because the infected animals may be removed for slaughter because of decreased milk production and high blood cell counts in their milk.

USDA researchers say that BIV can infect goats, sheep, and rabbits through blood, but poses no threat to humans. However, Jeremy Rifkin of the Foundation on Economic Trends, a watchdog group, says that infected cattle should not be sent to slaughter anymore, and should not be milked until long-term studies can be done.

Cannibal Cows: Cattle are herbivores. Left to heir own devices they would never think of eating dead cows --or any other kind of meat. They prefer grass even to more dense nutrients such as grains. In 1988. scientists at CVL decided that animal feed practices were to blame for BSE. Manufacturers of the cattle feed (and most other animal feeds) added protein-rich material to grain-based feed with a view to increasing milk production and fattening the animals more efficiently. This added material, known as meat and bone meal (MBM) , was derived from cattle and other animals that for various reasons were deemed unfit for human consumption. The major reason that an animal would be so designed was that it was sick or had died of some disease rather than being slaughtered in the normal manner. Logic suggest that if you feed parts of cattle that have died to living cattle,e there is an excellent change that whatever agent was responsible for killing the original cow will remain in the food chain and affect other cattle.

Raw Milk and Cancer

I must give a warning about drinking raw or unpasteurized milk. More than a decade ago the Lancet, a prestigious British medical journal, reported that infant chimpanzees fed from birth on raw milk from cows infected with BLV developed leukemia and a particular type of pneumonia. This is significant today because in one group of AIDS patients studied, 63 percent died after developing this same type of pneumonia, although no research has been published making a connection between the AIDS patients and raw milk.

In the United States 20 percent or more of the adult dairy cattle and approximately 60 percent of dairy cattle and beef herds studied are infected with BLV, and most infected cows released the virus in their milk. Also, upon autopsy, malignant tumors have been found in BLV-infected dairy cattle that died of cancer.

Threat to Humans

The United States has a growing problem with BLV-infected cattle. In fact, the U.S. has the second-highest concentration of BLV in the world (only Venezuela exceeds it). Since raw milk from BLV-infected animals has been found to induce leukemia in at least two mammalian species (cattle and chimpanzees), there may be a potential risk for humans in drinking raw milk should it come from an infected cow.

Early research found no evidence that BLV can infect people, but now there have been reports of BLV antibodies found in humans. The USDA maintains that BLV is not of public health significance, but one researcher says that BLV in the United States is one of the gravest public health threats of the century. A controversy surrounds this issue.

The Food and Drug Administration states that many unanswered questions remain about BLV, such as transmission, infectiousness, and whether it's a threat to humans. Some of the questions fueling the controversy are whether pasteurization, which inhibits infection, destroys the aspect of the virus capable of producing cancer. Also, how great is the risk of pasteurized milk being accidentally contaminated with raw milk? If we wipe out BIV and BLV, will we see a reduction of those cancers related to fat consumption? Might it be the viruses and not the fat that are linked to some human cancers?

I believe what should be done at this point in the United States is to pass legislation requiring pasteurization of milk and cheese and a mandatory eradication of BLV in dairy cattle.

Salmonella

Salmonella is still an increasing problem. A wise consumer should assume that meats, poultry, and seafood are contaminated, when purchased, with a bacteria that will rub off on their hands, sinks, counters, cutting boards, knives, etc., and then contaminate the next item touched.

Tests indicate that salmonella is present in from 2 to 45 percent of retail meats. In a study in Georgia, 50 percent of one-day-old baby chicks were found to have salmonella contamination upon hatching, before having contact with feed or the environment. Eating raw eggs is risky, as well as drinking raw milk.

Always buy cheese that is labeled "Made from pasteurized milk." Studies have shown that even when cheese made from raw milk is aged longer than 60 days, the salmonella bacteria survive.

Currently there are more than 2,000 types of salmonellas. One strain (salmonella enteritidis) that can be fatal, particularly for the very young or old, is proving difficult to combat. The main problem is that this strain can be transmitted through a chicken's egg, making it hard to control if equipment, such as egg conveyer belts, is contaminated.

On February 1, 1990, the USDA declared that poultry disease caused by this strain is a serious problem. The number of human cases of poisoning has risen sixfold in the past 10 years. Other countries have experienced even greater levels of salmonella enteritidis, and the World Health Organization has characterized it as an international epidemic of grave concern.

Caveat emptor ("let the buyer beware") is again becoming the law of the land. Ultimately, a concerned consumer should know that the best protection is to use common sense.

Virgil Hulse, M.D., M.P.H., F.A.C.P.M., is board certified in public health and family practice. He has master's degrees in public health from the University of Michigan and Loma Linda University. Dr. Hulse, a physician in Medford, Oregon, is noted for his extensive study in the area of animal diseases.

Streamlined Beef Inspection

A high-speed inspection process being used in some of the major beef-packing plants in the United States means that inspectors no longer manually inspect every carcass on the production line. Instead, workers do only random checks-sometimes checking as few as three heads out of 1,000.

The new process, called Streamlined Inspection System (SIS), is designed to increase on-line production by 40 percent.

According to the book Beyond Beef, by Jeremy Rifkin, under the new system inspectors examine less than 1 percent of the carcasses (they used to examine every animal), no longer make regular checks of the carcasses for signs of disease, and are no longer allowed to look directly at the carcass or touch it with their hands to check for signs of disease. Instead, meat is viewed in a mirror "through 15 feet of steam and fog" as it whizzes by.

Critics within the federal meat-inspection service estimate that under the new SIS program the rate of unwholesome beef getting the USDA stamp of approval has jumped markedly.

USDA officials argue that beef need not be free of all contaminants. According to officials, "carcasses whose degree of cleanliness is ... within the [acceptable] level are not injurious to health."

Poultry Inspectors Speak Out

Poultry today is processed by high-speed automated machinery to keep costs down, but the higher price, poultry inspectors say, is bacteria and contamination. They add that the USDA seal of approval is no guarantee that chicken today is safe to eat.

* Eighty-four federal poultry inspectors from 37 processing plants in five states were interviewed by Atlanta Journal-constitution reporter Scott Bronstein. Included were inspectors at plants operated by the eight largest poultry companies in the United States. Among the findings:

* Thousands of birds contaminated or stained with feces are shipped every day instead of being condemned, 81 inspectors said.

* Thousands of diseased birds pass from processing lines to stores every day, 75 inspectors said.

* Thousands of contaminated birds are salvaged by cutting away visibly diseased meat and selling the rest-much of which is also diseased--as chicken parts, 70 inspectors said.

* Maggots, especially in summer months, often infest cutting and processing machinery, 47 inspectors said.

* Bronstein told Vibrant Life that he decided to do the interviews "because for the past two or three years I had been hearing more and more complaints about conditions at poultry plants in the South."

* One inspector said, "Chickens we would routinely condemn 10 years ago are now getting right through to the consumer." Most of the inspectors interviewed said they were so concerned that they no longer eat chicken.

* Industry executives and USDA officials told the newspaper that as long as consumers thoroughly cook poultry, there is no danger of food poisoning. The Centers for Disease Control estimates that up to half of the salmonella cases reported are caused by tainted chicken, and as many as 70 percent of the campylobacter (a harmful bacteria) cases.

Red Meat "Cancer Threat"

Scientists from the University of California in San Diego believe it could cause heart disease and cancer by triggering a harmful immune response. Humans cannot produce the molecule - a type of sugar - but it occurs at high levels in lamb, pork and beef. The research is published in the Proceedings of the National Academy of Sciences.

Human volunteers

Several studies have associated red meat diets with cancer and heart disease. But these have focused on saturated fats and chemicals produced during the cooking process. It could be that the damage only builds up over years.

Professor Ajit Varki

The new research focuses on a sugar called N-glycolylneuraminic acid (Neu5Gc). Tests on three human volunteers - all members of the research team - confirmed that if the sugar is present in the diet, it is absorbed into body tissues such as the blood vessels.

The tests also suggested that because the molecule is not naturally present in the body, it is viewed as an invader by the immune system, which is sparked into action. Lead researcher Professor Ajit Varki said the molecule was almost certainly not immediately toxic, and it was possible that humans had built up a tolerance after hundreds of thousands of years of eating meat.

"It could be that the damage only builds up over years," he said.

Plant-based diet will reduce the risk of many chronic health problems

1. Heart Disease

People who eat a plant-based diet rather than an animal-based diet have much lower cholesterol levels. Plant-based meals are typically low in saturated fat and usually contain little or no cholesterol.

Plant protein may also be an important advantage in reducing cholesterol. Studies have shown that replacing animal protein with plant protein lowers blood cholesterol levels--even if the amount and type of fat in the diet stays the same.

2. Hypertension

Many scientific studies, dating back to the early 1900s show that people who eat an animal-based diet have higher blood pressure than people who eat a plant-based diet. In fact, when patients with high blood pressure begin to eat a plant-based diet, many are able to eliminate their need for medication.

Kenneth Cooper, M.D., in his book Advanced Nutritional Therapies, writes for those with high blood pressure, "Weight your diet heavily in favor of vegetables. Vegetarians tend to have lower blood pressure than nonvegetarians."

3. Diabetes

A diet high in complex carbohydrates (only found in plant foods) and low in fat is the best diet for diabetics. In addition to avoiding fat and cholesterol (diabetics are at high risk for heart disease), plant-based diets can help to reduce insulin needs.

4. Osteoporosis

People who eat plant-based diets seem to be at lower risk for osteoporosis because they eat little or no animal protein. A diet high in animal protein stimulates the loss of calcium from our bones but replacing animal protein with plant protein reduces the amount of calcium lost. This helps to explain why people who live in countries where the diet is typically plant-based with little of no meat or milk have little osteoporosis, even when their calcium intake is low.

In addition, those who eat a plant-based diet are less likely to form kidney stones or gallstones.

Wow! A better quality of life and more opportunities to enjoy those wonderful grandkids.

But what about cancer?

Cancer is often a life-style and old-age disease. Moving toward a predominantly or totally plant-based diet will reduce the risk of many forms of cancer as will reducing exposure to pesticides or other chemicals, and breathing clean air.
Cancer

A plant-based diet helps prevent cancer.

Many studies show that people who eat a predominantly plant-based diet have a death rate from cancer of one-half to three-quarters of those of the general population.

The National Cancer Institute says 35% to 60% of cancer is caused by your diet.

Why?

Plant-based diets are low in fat and higher in fiber than animal-based diets.

Other factors contribute. For example, at least one study has show that the natural sugars in dairy products may raise the risk for ovarian cancer in some women.

Breast cancer rates are much lower in countries that consume a plant-based diet. When these same people adopt the Western, meat-based diet, their rates of breast cancer soar.

Colon cancer is also higher in people who eat an animal-based diet. No dietary factor is more closely associated with colon cancer than meat consumption.

There are also some anti-cancer aspects of a plant-based diet that science cannot explain. People who eat a plant-based diet have more of certain white blood cells, called "natural killer cells," which can seek out and destroy cancer cells.

Researchers don't know why yet, but the point is that more and more research is tying a meat-and-dairy based diet to increased incidences of cancer. Research indicates to this author that more plants and less meat and diary products are in my future.

Most of us can't pick up and move to a region with cleaner air. Even if we could, it is getting harder and harder to find.

But all of us could avoid many pesticides and chemicals in our daily life.

Using natural and organic gardening practices in our yards, eating predominantly organic vegetables, using non-toxic cleaning products whenever possible at home, and even storing toxic chemical correctly and outside our home will help.

Cancer is predominantly a lifestyle disease. Take heed.

http://www.cyberparent.com/gran/agechronic3.htm

Eating Meat Unhealthy and Cruel

Calista Condo

Do you ever stop to think, "Where did this burger I am eating come from?" If you ever looked up the answer, it might be enough to make you run for the bathroom. The truth about American policies on meat and animal products for human consumption is that they are inadequate in many ways, but the largest concern is human health.

The majority of the freshest and highest quality meat has been raised in a metal cage on a concrete floor, standing in its own feces next to its decaying peers. It is usually pumped full of hormones to help it grow and antibiotics to keep it alive in its disease-ridden environment. Sounds yummy! The American government needs to change its policies on the production and processing of animal products for food before the negative health consequences on the American public become irreversible.

I am not writing this to argue that eating meat is immoral. However, the treatment of the animals we do eat and consume products from has a direct effect on our health. While the answer may not lie in denouncing meat from your diet, it does lie in the extraction of the chemicals used on the animals and a change in their living conditions.

Every year, about 76 million cases of food poisoning occur in the United States and 70 percent of them are caused by contaminated animal flesh, according to the United States Department of Agriculture. While some of this may be caused by inadequate preparation of food, much of it is caused by antibiotic residue in flesh and horrible bacteria that develops because of farm animal living conditions. Hormones used to speed growth affect humans negatively as well. The USDA claims that there is a withdraw time which allows for the hormones to leave the animal's body. Yet in a random testing system, there has been a low percentage of violations found. In a completely random sample, hormones are still being found - obviously then there are hormones left in the meat that "goes to market."

Mad cow disease and many other scary and fatal diseases are bred on the factory farms of America, where most meat and animal products come from. Farmers try to cut cost everywhere. They mix grains with dead sheep, cows and pigs that die on the farm and are no good for slaughter to feed other living animals. If animals are eating diseased animals, it only spreads.

All of the bacteria and disease, as well as the major use of antibiotics, came about when farmers started raising their animals in small metal cages on concrete floors completely indoors. The living environment for farm animals is extreme, and makes it easy to understand how unhealthy it is to consume them or their products. For example, People for the Ethical Treatment of Animals, while not the best source because of its extreme bias, claims that most chickens are raised with five other birds in a cage large enough for one bird. According to the USDA, the regulation is no more than six birds to a cage. They can barely even move. Try living in your two-door Honda with five other people for years. The cages are placed on top of one another so the excrement from the birds above fall on the birds below. If a bird dies, it could stay there for days rotting next to its living companions. Ammonia from their excrement is continually breathed in because there is usually limited fresh air entering the building. Pigs are in metal cages so small they cannot even turn around. They stand on concrete floors in their own feces. These unsanitary conditions lead to germs and bacteria and the use of antibiotics.

After all the disgusting conditions their immune systems withstand, the animals have to try to make it to the slaughterhouse. The trip is long, and they are given no water or food. They are crammed into the trucks until they are almost overflowing. They get trampled, bruised and broken. Many animals die or get injured and can't be used at all. What a waste. This is where our breakfast sandwiches and Mom's chicken parmesan come from.
If animals were able to roam the land eating grains, oat and other herbivorous food and were able to live naturally - how they were meant to live - the spreading of disease and bacteria would definitely lessen. If they were taken care of in a humane manner, there would be no need for hormones, much less antibiotics and other processing chemicals used to kill bacteria after slaughter. It would be more efficient to keep the animals healthy than to lose so many in the trips to the slaughterhouses and on the farm because of the conditions. It would be much healthier for the animals and for us as well.

Along with our health, the environment suffers from the mass production farms. Twenty tons of manure per U.S. household is produced a year by farm animals, according to the Union of Concerned Scientists. Inadequate water filtration and sewage treatment on farms allows for water pollution, the destruction of topsoil and air contamination. Over 70 percent of the grains we grow in America go to feed farm animals, many of which die before they make it to slaughter. If we improve farming conditions and lessen the demand for meat, the health of Americans, as well as the environment, will improve.

Until the government changes its policies, you may want to choose organic or certified free-range products. The Organic Trade Association states that organic food sales have increased by 20 percent in the past five years because of more health-conscious consumers. "There might not be strong science behind eating organic, but I think we intuitively know that eating toxic chemicals over a period of time is dangerous," said Janet Little, a Californian nutritionist quoted in the Burlington Free Press. "Certified organic" means food produced without toxic pesticides found mainly in meat, antibiotics, growth hormones and irradiation.

Stores such as Whole Foods Market and Trader Joe's only sell the best organic and free-range animal products found. The only concern when buying free range, natural or organic food is that you must read the label carefully, because they will trick you. Just like when you thought all you were eating was chicken and secretly you were consuming hormones, pesticides, bacteria and antibiotics, you may still be ingesting things not included in the definition of organic. Something needs to change.

15 Reasons to Stop Eating Meat

Royce Carlson

Global meat consumption has increased from under 50 million tons annually to over 200 million tons in the last 50 years. The amount of animal manure produced in the U.S. is 130 times greater than the amount of human waste. This is causing more environmental and health problems than ever seen before. Here are 15 good reasons to stop eating meat (or at least cut down):

Health Reasons:

1. Lower risk of cancer. The Physicians Committee for Responsible Medicine has reported that vegetarians are less likely to get cancer by 25 to 50 percent.

2. Lower risk of heart disease. Researchers Dr. Dean Ornish and Dr. Caldwell Esselstyn have a program that includes a vegetarian diet and is currently one of the few programs that has been proven to reverse heart disease. A vegetarian diet reduces cholesterol.

3. Lower risk of osteoporosis. Studies have shown that too much protein in our diet causes loss of bone calcium. Meat eaters generally get far more protein than they need or can use.

4. Lower risk of kidney and gallstones. The calcium leached from the bones by the body’s efforts to neutralize the acids produce by too much protein intake can end up forming kidney stones and gall stones.

5. Factory farmed animals carry disease. According to the FDA poultry is the number one source of food-borne illness. Despite the heavy use of pesticides and antibiotics, up to 60% percent of chickens sold at the supermarket are infected with live salmonella bacteria. Approximately 30% of all pork products are contaminated with toxoplasmosis. We are increasingly at risk from highly contagious diseases like Mad Cow Disease and Foot and Mouth disease in sheep and cattle.

6. Factory-farmed animals contain toxic chemicals. Meat contains accumulations of pesticides and other chemicals up to 14 times more concentrated than those in plant foods. Half of all antibiotics used in the U.S. are used in farm animals and 90% of those are not used to treat infections but are instead used as growth promoters.

Environmental Reasons:

7. Inefficient use of agriculture. 70% of U.S. grain production is used to feed farm animals. The grains and soybeans fed to animals to produce the amount of meat consumed by the average American in one year could feed seven people for the same period.

8. Inefficient use of water. It takes 2640 gallons of water to produce one pound of edible beef. The water used to raise animals for food is more than half the water used in the United States.

9. Inefficient use of energy. Calories of fossil fuel needed to produce 1 calorie of protein in beef: 28. Calories of fossil fuel needed to produce 1 calorie of protein in soybeans: 2.

10. Environmental Pollution. Raising animals for food is the biggest polluter of our water and topsoil. Factory farm animal waste pollutes the ground and groundwater horribly.

11. Destruction of natural habitat. It takes more land to raise animals for food than it does to produce the equivalent nutritional value by raising edible plants. Rain forests are being destroyed to make room for huge cattle ranches. Coyotes and other animals are poisoned and shot by western cattle ranchers who consider federal land to be their land for grazing.

Animal Rights Reasons:

12. Animals on factory farms are over-crowded. They spend their brief lives in crowded and ammonia-filled conditions, many of them so cramped that they can't even turn around or spread a wing.

13. Animals on factory farms are tortured. Within days of birth, for example, chickens have their beaks seared off with a hot blade. Animals are hung upside down and their throats are sliced open, often while they're fully conscious.

14. Animals on factory farms are treated like machines. They are pumped up with drugs, fed their own waste and forced to grow or produce as fast as possible. They are subjected to 24-hour artificial lighting while being crammed into tiny cages one on top of the other to make it easier to harvest.

15. We don’t need to eat animals! Most of us in the U.S. don’t eat animals because we must in order to survive. We eat them because we want to. We are subjecting animals to torture, damaging the environment unnecessarily and subjecting ourselves to greater risk of disease just to satisfy a desire, not a need.

You can get a totally balanced diet without eating meat. All vegetables contain protein and too much protein consumption is unhealthy. Grains, legumes and soybeans contain plenty of protein. Vegetarian foods do not have to be boring. Spice it up! For example, veggies and rice with some Teriyaki sauce is delicious and as filling as any meat dish you can think of while being far more healthy for you and easier on animals and the environment. Why not give a vegetarian diet a try and give our environment a break. Your body will thank you and so will the Earth!

http://www.zenzibar.com/Articles/15_reasons.asp

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