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Vegetarianism
This has been a topic of widespread discussion amongst
doctors, health specialists and hygiene societies. In the past several years,
mounting evidence has clearly shown that man is essentially a vegetarian. Let
us see how?
After tobacco and alcohol, the consumption of meat
is probably the greatest single cause of death in the western world especially
the United States. World health statistics have consistently shown that
countries consuming the most meat have the highest rate of diseases (heart,
cancer, etc.).
What The Records Say
In Denmark during the Second World War when meat
was scarce due to a food shortage caused by the British blockade the Danish
government introduced food rationing. The Danes were forced to live on fruits,
vegetables, grains and dairy products. In the first year of rationing the death
rate fell by 1.7%. When the Norwegians adopted a vegetarian diet due to the
same blockade, there was a similar drop in death rate from circulatory
diseases. However, after the war, when both countries were able to resume their
meat diet, their death rate due to heart disease reverted to pre-war levels.
As early as 1961, the Journal of the American
Medical Association had commented that, "A vegetarian diet can prevent
90-97% of our coronary occlusions." (blocking of blood vessels in the
heart). This occurs when layers of cholesterol and other fats are gradually
deposited in the walls of arteries, causing the diameter to get smaller and
smaller thus allowing less and less blood to flow through. This places a great
burden on the heart which has to pump harder and harder to send blood through
the clogged vessels. This results in occurrence of high blood pressure, strokes
and heart attacks. Scientists at Harvard found that the average blood pressure
of vegetarians was lower than that of a comparable group of non-vegetarians.
During the Korean War, 200 bodies of young
American soldier's age, averaging 22 years, were examined after death. Almost
80% had hardened arteries, clogged with cholesterol from eating meat. Korean
soldiers of the same age group were also examined and were found to be free of
this damage to their blood vessels. Why the difference? The Koreans were
basically vegetarians.
Experiments on mice have shown that a high-protein
diet throughout their life span shortens life expectancy. Rapid growth and a
shorter life go together.
Meat is a high protein food and when used in large
quantities appears not to be conducive to long life. Dr. William Collins, a
scientist at the New York Maimonedes Medical Centre found that meat-eating
animals have an "almost unlimited capacity to handle saturated fats and
cholesterol." But when half a pound of animal fat was added daily over a
long period of time to a rabbit's diet, after only two months its blood vessels
became clogged with fat and atherosclerosis developed. And man has got a
similar digestive tract to the rabbit.
Process Of Meat Production
The animals reared for the slaughter-house are
fattened with chemicals. Chemicals such as nitrates, hormones and antibiotics
are given to animals in huge amounts to fatten them in the shortest time than
naturally possible, and these chemicals are absorbed by the consumers.
Incidentally, when animals are killed, their bodies undergo rigor mortis - a
rock-like hardening of the whole body. Just to soften this takes about 2 weeks.
Meat, which is several days old, turns a grey-green colour. In order to mask
this discolouration, the meat industry also adds nitrites and other
preservatives. These make the meat appear red. Nitrites combine with other
nitrogen containing compounds found in innumerable foods in the natural state
to produce carcinogenic agents called nitrosamines. These are known to cause
cancer in the bladder as well. (ref. Pathologic Basis of Disease by S.L.
Robbins, M.D., and R.S. Contran, M.D.). The U.S. Government is now limiting the
amount of nitrites used in animal products. Just as our bodies become ill
during periods of intense rage, anxiety, fear, etc., the biochemistry of
animals which are going to be slaughtered, undergo profound changes. The
hormone levels, especially adrenaline change radically, which remain in the
meat and later poison human tissue. Just consider the statement made by the
Nutrition Institute of America, "The flesh of an animal carcass is loaded
with toxic blood and other waste by-products." A cancer researcher at Oak
Ridge National Laboratory in Tennessee, U.S.A., Dr. William Lijinsky, even went
as far as to say, "I don't even feed nitrate-laden foods to my cat!"
Diseases Due To Meat Eating
Meat has been linked with processes which have a potential
for cancer. It was found that in 1 Kg. of charcoal-broiled steak, there was as
much benzopyrene (a carcinogen) as in the smoke from 600 cigarettes. When mice
were fed benzopyrene they developed stomach tumours and leukaemia.
Other studies showed that Americans consuming a
"Mixed Western diet" (high in meat) had four to five times more
production of bile acids than did Seventh Day Adventist vegetarians and other
American, Japanese and Chinese vegetarians.
And it has been shown that certain bile acids
enhance colon tumour formation.
Colon cancer is the second leading cause of cancer
mortality in the United States and occurs 8 to 15 times more frequently than in
countries where the population live on a largely unrefined (unprocessed) diet
with greater fibre content. People in countries where there is a high colon
cancer rate tend to produce more bile acids than those living in countries
where colon cancers are rare. Legumes, Oats and pectin consist of fibres which
help lower serum cholesterol thus reducing the potential for coronary heart
disease. Dr. U.D. Register, Chairman of the Dept. of Nutrition at Loma Linda
University, in California, performed experiments in which a diet rich in beans
and peas actually reduced cholesterol, even while the subjects were eating
large amounts of butter.
Visual inspection of meat is of no value and
microscopic examinations are rarely made. If and when a cancer is found it is
just removed and the remainder of the animal is sold for food. Salmonellosis is
a bacterial infection derived from contaminated animal food products. In the
U.S. an estimated 2,000,000 cases occur annually costing the people
$300,000,000. Except for infants, the sick and the aged, who may die, the
infection is not fatal. The American Academy of Science could only say,
"Reluctantly, we are forced to recognise the impossibility of eradicating
Salmonellosis at this time."
Trichinosis, another infection also occurs due to
larvae of trichirae which originate in the pig. This has been shown to be
transmitted by using the same knife used to cut beef that has been used to
slice pork?
Hence, "From what is known about disease
transmission in meat and meat products, and what is suspected but as yet
unverified, renders meat a highly questionable food for use in a
health-promoting diet," concludes Dr. John A. Scharffenberg, Associate
Professor of Applied Nutrition at Loma Lindia University.
One
consequence of a high meat diet with its high protein content is that it
increases urinary excretion of valuable bone calcium. It has been established
that calcium levels in the blood are maintained at the expense of bone calcium
and over a long period of time results in diminution of bone mass and
osteoporosis, thus weakening bones. (Anand C.R., Linkswiler, H.M. Journal of Nutrition
p.104. 1974)
A
meat eater also accumulates more nitrogenous wastes such as urea and uric acid.
An American physician analysed the urine of meat-eaters and vegetarians and
found that the kidneys of meat-eaters have to work three times harder than those
of vegetarians, to eliminate poisonous nitrogen compounds. With age, the
kidneys become inefficient and the unexcreted uric acid is deposited throughout
the body. There it is absorbed by the muscles like a sponge soaks up water and
later it hardens to form crystals. When these collect in the nerves, neuritis
and sciatica result; in the joints the painful conditions of arthritis and
rheumatism result. People afflicted with these conditions are now advised by
many doctors to stop meat altogether.
Nutritional
Considerations
Some
non-vegetarians argue that meat is a complete food in itself whilst one would
need to spend a long time combining the right vegetables to get enough protein
everyday or maintain a balanced diet.
Firstly,
meat is not a 'perfect' food and contains at the most about 30% protein. Its
net protein utilization (NPU) - the amount which is actually digested and
absorbed by the body for the following is:
|
Source
of Protein
|
NPU
|
|
Milk
|
82%
|
|
Cheese
|
70%
|
|
Meat
|
67%
|
|
Mung beans
|
67%
|
|
Whole wheat
|
60%
|
Weight
for the above foods may have less protein than meat but because their NPU is
high, by eating more or a combination of them one can easily meet one's daily
recommended protein intake.
Secondly,
protein is not the only body requirement. Elements such as calcium, magnesium,
potassium, iron and vitamins like A, C and the B-complex group are also found
in vegetables and fruits and excepting iron are almost invariably absent in
flesh foods. Not surprisingly, good nutrition is difficult on a meat diet.
One
important factor for efficient functioning of the intestines that is absent in
meat is fibre - roughage, which accounts for poor elimination - a common
complaint of meat-eaters. Vegetables provide the bulk and fibre which retain
water and binds the waste for easy passage. The British Health Education
Council is of the opinion that, "Lack of fibre seems to be connected with
various other disorders of the bowel including piles and a serious inflammation
called diverticulitis."
Anatomical
Characteristics
Isn't
it natural for humans to eat meat because we have been doing it for ages?
Recent study by researchers have concluded that our early ancestors were
vegetarians who ate meat only during extreme environmental conditions such as
during the Ice Age. Examining the body structures of man, wholly meat-eaters
(carnivores) and herbivores can also substantiate man's natural diet.
Carnivores
such as lion, dog, cat, etc., possess a very simple, and short digestive tract.
Since flesh decays very rapidly, the products of this decay quickly poison the
body if they remain too long in the gut. They have stomachs which produce 10
times the amount and 20 times the concentration of hydrochloric acid than
non-carnivores to facilitate digestion of tough fibrous tissue. Their saliva is
acidic whilst that of herbivores and man is alkaline. Herbivores have a longer
digestive system since vegetable matter takes longer to digest and there is no
question of decay products poisoning the body.
|
Length
of Digestive track relative to length of body
|
Nature
of Saliva
|
Method
for liquid intake
|
|
Carnivores : 3 times
|
Acidic
|
Lapping
|
|
Herbivores : 10 times
|
Alkaline
|
Sucking
|
|
Man : 12 times
|
Alkaline
|
Sucking
|
It
is also interesting to note that non-flesh eaters drink water by sucking as
opposed to lapping it up with their tongues which all meat-eaters do. The
latter also 'sweat' through their tongues and not through sweat glands in the
skin as in non-carnivores.
The
type of dentition present also gives an idea about the diet of animals. All
meat-eaters have to kill their food using claws and teeth. To pierce tough skin
and tear flesh they are equipped with powerful jaws and long, pointed canine
teeth. They do not have molars - flat back teeth which vegetarian animals have
- for grinding their food. Flesh unlike vegetable matter does not need to be
chewed hence it is swallowed in small pieces. And no wonder their jaws have
very limited side to side mobility unlike herbivores which use it for grinding.
Human
physiological characteristics are very similar to the grass-eater. The
digestive system is twelve times the length of body. Sweating occurs through
millions of pores in the skin, liquid is taken up by suction, the tooth and jaw
structure is undoubtedly a sure sign of a vegetarian and the saliva is
alkaline.
Even
by instinct we humans are non-carnivorous. One scientist has stated that,
"A cat will salivate with a desire for hunger at the smell of a piece of
raw flesh but not at all at the smell of fruits. If man could delight in
pouncing upon a bird, tear its living limbs apart with his teeth and suck the
warm blood, one might conclude that nature provided him with the meat-eating
instinct. On the other hand, a bunch of luscious grapes make his mouth water,
and even in the absence of hunger he will eat fruit because it tastes so
good." Most people have other people kill their meat for them and would be
sickened if they had to do the killing themselves. So we do not even possess
the killing instinct let alone the eating which follows it.
Economical
Facts
Meat
is grossly wasteful of natural resources. Land which is used to produce food
crops for direct human consumption feeds 14 times as many people as land used
to grow food for animals-used for human consumption. Plants will yield 800,000
calories per acre for direct human use, but only 200,000 when these same plant
foods are first fed to animals. The remaining 600,000 are used up by the
animals themselves. 'Meat animals' are poor converters of energy for human
consumption and meat thus represents the greatest food energy loss.
Energy
Loss in Use of Land for Meat Production
|
Land
use
|
Food
Product
|
Calories
|
|
1 Acre Wheat
|
Bread
|
800,000
|
|
1 Acre Grazing
|
Meat
|
200,000
|
|
Energy Loss
|
|
600,000
|
Energy
is lost by animals in form of : respiration, excretion, reproduction, motion,
etc. Animals are also wasteful of protein itself. Of the protein that animals
consume :
23%
is returned in the form of milk
15%
is returned in the form of pork and
10%
is returned in the form of beef.
Whilst,
soya beans on average will produce 17 pounds of protein per acre compared to 2 pounds
for milk and 1 pound for beef by cows.
Another
way of examining the economics is by comparing the production of Standard
Nutrition
Units
(SNU) per acre. A single SNU is defined as 2,500 calories per person per day.
|
Diet
|
Number
of SNUs Produced per acre
|
|
Meat & Milk
|
1.3
|
|
Wheat & Bread
|
4
|
|
Rice & Beans
(Japanese style) |
7
|
From
the above table it appears that a simple vegetarian meal can be nutritious and
economical.
Guruji. A. Sivaguru Swamy
Whatsapp Skype IMO 9963334337 Facetime 9346346956
Skype – sivaguruswamy29
45/2, Opp.Railway Station, Sirkali Tq, Vaitheeswaran Koil,
Naagai Dist, Tamilnadu–609 117
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