Evidence of how unsuitable meat is for human digestion
is the relationship established by numerous studies between
colon cancer and meat-eating. Meat-centered diets are
almost always high in fat and low in fibre, resulting in a slow
transit time through the colon and allowing toxic wastes to do
Peter R. Cheeke, professor of Animal Science
at Oregon State University, writes,
"Rates of colorectal cancer in various countries are strongly correlated with per capita consumption of red meat and animal fat, and inversely associated with fibre consumption. Even the most dedicated Animal
Scientist or meat supporter must be somewhat dismayed by the
preponderance of evidence suggesting a role of meat consumption
in the etiology of colon cancer."
Moreover, while being digested, meat is known to generate steroid metabolites possessing carcinogenic (cancer-producing) properties.
True carnivores move raw meat
through their digestive tracts quickly within about three
hours. Humans, with their long digestive tracts, take between
twelve and eighteen hours to process and digest flesh.
Because the environment of the digestive tract is warm and moist, the
meat rots and creates free radicals, unstable, destructive oxygen
atoms that can cause cancer, premature aging, and other
degenerative conditions. These free radicals are released into
the body during the long digestion process.
As research continues, evidence linking meat-eating to
other forms of cancer is building up at an alarming rate.
William Castelli, M.D., director of the Framingham Health Study
and the National Heart, Lung, and Blood Institute, writes,
"A low-fat plant-based diet would not only lower the heart attack
rate about eighty-five percent, but would lower the cancer rate
Some of the most shocking results in cancer research have
come from exploration of the effects of nitrosamines. Nitrosamines
are formed when secondary amines, prevalent in beer,
wine, tea, and tobacco, for example, react with chemical preservatives
The Food and Drug Administration has labeled
nitrosamines – one of the most formidable and versatile groups
of carcinogens yet discovered, and their role in the etiology
of human cancer has caused growing apprehension among experts.
Dr. William Lijinsky of Oak Ridge National Laboratory
conducted experiments in which nitrosamines were fed to test
animals. Within six months he found malignant tumors in one
hundred percent of the animals. The cancers, he said, "are all
over the place; in the brain, lungs, pancreas, stomach, liver, adrenals,
and intestines. The animals are a bloody mess."
There are few current studies of the effects of nitrosamines
on the human organism; that they are carcinogenic has long
been proven. People who eat meat of any description are at
from 'The Higher Taste - A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet', 2006 edition, chapter one, 'Health and a Meatless Diet".
Posted by Kurma on 7/3/06; 7:00:46 AM
from the Travel dept.