meat 2Ever since the Renaissance, the experts compared the anatomy of the animal digestion system with human. What kind of mammal is a human being most similar to? Herbivores or carnivores?

Let’s do a quick review of the basic characteristics of the organs of digestion in humans and animals.



Carnivores: prominent fangs cut and tear flesh almost without chewing.

Herbivores: highly developed molars allow crushing food and convert it to a pulp.

Man: canines are little different from canines carnivorous animals. Molars resemble molars herbivores, they are able to chew and chop vegetable fibers and cereals.

Carnivores: can only move up and down, allowing tearing food.

Herbivores: can do lateral movements to triturate food and soak it with saliva.

Man: exercise all the moves, like herbivores yaws.



Carnivores: a low pH – value (acidity) necessary for the digestion of proteins from meat.

Herbivores: a large PH – value (alkalinity), which provides better digestion of carbohydrates.

Man: His saliva is alkaline (base) as in herbivores. It also contains amylase, ptyalin, enzymes that begin the digestion of starch, and who are only in foods of plant origin. Saliva is fully adapted for plant eating.



Carnivores: their digestive tract is shorter than in herbivores. This means that the meat must be quickly digested and eliminated, because its decomposition and putrefaction in the intestines produce harmful substances that may poison animals.

Herbivores: have long digestive system, which allows relatively slow passage of food (up to three days). Plant foods need more time to be digested, but they are not rotting in the intestines and don`t produce toxic substances. When an herbivore eats meat, it will be poisoned, because the consumed meat remains long in their bodies for digestion and rots in the intestines thereby releasing toxins.

Man: proportionally longer intestines than in meat-eaters, but not as long as the intestines of herbivores. Therefore, can eat meat, but at the same time also leads to decay, especially in the case of imprisonment or a slow passage through the intestine. Released toxic substances such as cadaverine, indole, skatole, etc. cross into the bloodstream and cause migraines, allergies, rashes, and other symptoms.

In the end we can say that the human digestive system has similar organs for digestion as herbivores. However, although the man’s organs for digestion meant to bite, chew and digest plants, and have a great ability to adapt, not like the animals, so humans could eat almost anything.

Therefore, we can say that the human beings are created to be herbivorous, though we have the ability to adapt to the meat diet, and there lies the catch which causes diseases and short life.



The meat has never been a healthy food. Once the basic problem that healthcare faced was transmitting infections and parasites. However, meat consumption entails other risks. Contamination by bacteria or parasites is reduced thanks to the development of hygiene procedures, although it is still present.

Today`s factors that contribute to the harmful effects of meat are of industrial nature and worry consumers a lot, such as: intensive livestock farming – artificial animal nutrition, growth hormones to fatten animals quickly, antibiotics, sedatives against stress, as well as many other artificial chemical substances with which people try to decrease the many diseases that affect animals. (We have to note that one of the main ingredients of animal feed, SOY, is up to 80% or even a higher percentage of GMO origin).

When all these unnatural factors are added to the conditions of raising cattle, we can understand the harmfulness of most meat which can now be purchased in stores, even though they have warranted it to be free from pathogenic microorganisms.

In the past meat was used only in special situations (during feasts, holidays, at slaughter), and in other times of the year was used in moderation. Today meat is present in our every day menu, which was once the privilege of only the richest (cardiovascular disease, cancer, diabetes, etc., once were called “diseases of the rich”).

In addition to being easily and continuously available, the high harmfulness of meat today is reflected in the large risks of its consumption, which shouldn`t be ignored.



Meat contains a high percentage of fat caused by saturated fatty acids. In modern livestock production, animals are often doomed to complete immobility; and because of that their meat, even when it looks lean, contains too much fat. This is a case with pork, the meat of which in the best case contains 18 percent fat.

Excessive use of animal fats in the diet, in addition to tobacco, stress and sedentary lifestyle is responsible for increased blood cholesterol levels. This substance is deposited in the arteries, gets solidified therefore reduces their diameter (atherosclerosis). Narrowing of the arteries causes heart attacks, cerebral thrombosis, and poor blood flow to the extremities of the body.

Animal products increase the rate of blood cholesterol in two different ways:

– They contain cholesterol that is absorbed in the intestines and passed directly into the blood.

Plant foods do not contain cholesterol.

– Contains large amounts of saturated fatty acids that increase the production of cholesterol in the blood. In contrast, foods of plant origin contain unsaturated fatty acids that regulate or reduce blood cholesterol levels.

A diet rich in meat and meat products, such as cured meats and seafood is an important factor of increasing cholesterol levels and the formation of atherosclerosis. Other foods of animal origin: eggs, cream, cheese, also contribute to the formation of atherosclerosis.It has been shown that certain types of cancer are closely related to the total amount of fat in the diet; that`s one more good reason to reduce the consumption of fats. Today, in Western countries, fats represents 45 percent of total calories absorbed daily (a large amount of animal saturated fat). The more we use ingredients of animal origin, consume more fat, the more we increase the risk of atherosclerosis, cancer, obesity and other diseases.

In one kilogram steaks cooked on the grill there are as much Benzo[a]pyrene (carcinogenic substance) as in 600 cigarettes. When rats are fed meat containing Benzo[a]pyrene, they get stomach cancer and even leukemia.

The carcinogenic effect of Benzo[a]pyrene is scientifically proven. Even if you don`t make a barbecue, you are not spared of carcinogens that you consume with your meat. Methylcholanthrene  is one of those substances created when meat is fried at high temperatures. When this substance is given in larger amounts to laboratory animals, they get cancer.

In small amounts, it doesn`t cause cancer directly, but it affects the sensitivity of the animals that ingest them. When these substances come in contact with other carcinogenic substances, even in small quantities, they develop malignant tumor. We can say that Methylcholanthrene  from meat enhances the action of other carcinogenic substances into our body.

At slaughterhouses often we can find benign or malignant tumors in animal meat. It is normal that such meat should be withdrawn from the market, but it never happens.



It is proven that cancer cells remain in the lymph glands, blood and other organs. In the 60s scientific studies have shown that certain cancers may be caused by a virus that is passed from one animal to another in the laboratory.

Although there is no conclusive evidence that animal flesh infected with cancer can cause cancer in humans, there are indications of this in current researches initiated in this direction.

However, research shows that the use of food of animal origin (meat, milk, cheese, eggs) carries the risk of getting cancer 10 times higher than in people who don`t use ingredients of animal origin.



It has been proven that diet is the main factor influencing the occurrence of stomach cancer. This type of cancer seems to cause the greatest number of deaths each year in the world. It has been proved that excessive consumption of salt causes the growth of bacteria in the stomach.

It converts nitrates from nutrients to nitrite, which combined with amines and urea create Nitrosamines and Nitrourea with strong carcinogenic effect. Stomach cancer is associated with frequent use of smoked and salted products. This is proven in Japan, where the usual diet contains a lot of these foods, and where stomach cancer often occurs.sol

There is another reason, which is currently being examined, that is the lack of certain vitamins with protective functions:

  • Vitamin A in the form of pro-vitamin (carotene) prevents free radicals from forming that play an important role in the formation of malignant tumors.
  • Vitamin C (found only in foods of plant origin) has the power to prevent the conversion of nitrates and nitrites and Nitrosamines.
  • Vitamin E acts as an antioxidant, protecting the cells from degenerative changes.

In light of the latest knowledge based on scientific studies, the best way to prevent stomach cancer is to reduce the consumption of salt, nitrates and smoked products, and to increase the consumption of fresh fruits and vegetables.



In certain parts of the world trichinosis is so widespread that it is the main reason not to use pork meat. In developed countries there are cases of death caused by Trichinellosis caused by the use of pork that previously hasn’t undergone any medical control.


Today the animals are very sick, so are people, and even more. Developed countries each year allocate huge funds for the prevention of infectious livestock diseases. On the basis of the Spanish General Directorate of Animal Health, Ministry of Agriculture, 1992 calculated that there are 65,184 cases of tuberculosis (it is 2.13 per cent of controlled animals), and 148,557 brucellosis (Malta fever) in sheep (2.41% of the animals checked) among other infections.

Many animal infections are treated with heavy doses of antibiotics. One of these antibiotics remain in the meat we use, and even milk. Animal feed itself contains small doses of antibiotics such as penicillin and tetracycline. Farmers, some thirty years ago found that animals whose diets consist antibiotics get less sick, progress and grow faster.

Of course, the danger to which consumers are exposed to by eating meat doesn`t get unnoticed: resistance, allergies, sensitivity to antibiotics may be the result, but we are not even aware of, the consumption of meat from animals fed or treated with antibiotics.

The excessive use of antibiotics in the livestock industry is caused by the emergence of drug-resistant bacteria. And studies show that over the industrially produced meat such bacteria may be involved in the human body, causing severe infections.

Chicken meat is the most common product infected with pathogens (especially Salmonella) according to the FDA (American Organization for Food and Drug Administration).

In addition, the meat itself can be a tool for transmitting infections because it promotes the proliferation of pathogenic germs: Salmonella, Brucellosis or Malta fever, tuberculosis, etc.



Seafood transmits hepatitis A virus, the causative agent of cholera microbe, and many other pathogens. One of the four main cases of food poisoning is caused by eating seafood.

These animals are natural cleaners of the sea, because they filter the water, they perform their ecological function similar to that of a vulture among birds.

Sea creatures are Necrophages which means that they eat dead sea creatures.

Therefore, they are often contaminated with a broad spectrum of pathogenic microorganisms and toxins. It is likely that gastroenteritis (inflammation of the stomach and small intestine) during the summer is a result of taking seafood, not the mayonnaise that goes with them. In addition, seafood contains a lot of cholesterol, uric acid and is difficult to digest. For all these reasons, seafood is not good for our health, despite the myth that accompanies them.



Pigs are good transmitters of diseases. They feeds on garbage (which can still be seen in the countryside), while the rat gets trichinosis and other parasitic diseases. The modern conditions of growing pigs have slightly improved the hygienic conditions, but lots of problems still exist. The adult pigs must reach a hundred pounds for five or six months, and to make this happen, farmers use artificial rapid growth feed. In addition, today’s varieties are often intersected (and therefore are more vulnerable).

They are more susceptible to diseases and often get hit by epidemics. African swine fever, “false frenzy” (particularly affecting small piglets), atrophic rhinitis and parasitic diseases, such as trichinosis, are the most common diseases in growing pigs.



In the spring of 1992, in Spain, many people were admitted to hospitals with symptoms of food poisoning and liver disorders, especially in Catalonia, the Basque Country and the Balearic Islands. All these people ate meat from animals that received Clenbuterol. The substance gives red meat a good color and is one of the many derivatives of hormones whose use is prohibited by the sanitary inspectors.

However, even for substances that have passed control, many experts say it can lead to undesirable consequences for the health of human beings.

For example, DES (diethylstilbestrol) was used on animal farms for rapid growth (15%) of chickens by using smaller amounts of food (10%).

It is a derivate of estrogen (female hormone) which has a carcinogenic effect in the human body. Although banned, it is suspected to be greatly used.

Ham (cooked or unleavened), meat products and almost all kinds of pork treated with sodium nitrate and nitrite. These substances help prevent decay caused by anaerobic bacteria, such as those types of Clostridium (causing gangrene human tissue) and give local food a pink or red color which makes them more attractive.

However, these nitrates and nitrites can be combined with the amines in the human gut, forming Nitrosamines well known potential carcinogens. Daily consumption of nitrosamine can cause cancer in laboratory animals, and possibly in humans.

After such an analysis of the harmfulness of meat, we can conclude that meat as food must be replaced by healthier foods.
Ever since the Renaissance, the experts compared the anatomy of the animal digestion system with human. What kind of mammal is a human being most similar to? Herbivores or carnivores? Let's do a quick review of the basic characteristics of the organs of digestion in humans and animals.   TEETH AND MOVEMENT...