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protein. By filling up the connective tissues of our body with unused protein, we turn the body into an
overflowing pool of harmful acids and waste, thereby laying a fertile ground for disease, including
arteriosclerosis and bacterial or viral infections. To consider meat a natural food for humans is, therefore,
more than farfetched, especially when it is known to kill so many people.
At the root of the problem lies man’s inability to properly break down meat protein into amino acids.
Chunks of undigested meat pass into the intestinal tract and, along with them, parasites. Most of these
parasites, also known as intestinal flukes, can neither be destroyed by the heat applied during cooking nor
by human stomach acid. Carnivorous animals, on the other hand, kill these parasites instantly while the
meat is passing through their stomach. This is because their stomachs produce twenty times more
hydrochloric acid than ours do. This massive amount of acid helps the animal break down the meat
proteins into their essential components. If a healthy young man eats a piece of meat, he may be able to
digest 25 percent of it. By contrast, carnivorous animals can digest almost the whole thing, including
bones and fibrous tissue. Parasites and other bugs cannot survive this acid “assault.”
The main digestive work in carnivorous animals takes place in the stomach and not in the small
intestine. Meat stays in their relatively short intestinal tract for only a little while. Our small intestine,
which is about 5-6 meters long (16-20 feet), processes most natural foods within several hours. Meat,
however, may stay in the small intestine for as long as 20-48 hours, by which time much of it is putrefied
or decomposed. The rotting process results in the generation of the meat poisons cadaverine, putrescine,
amines and other highly toxic substances. These poisons begin to act as pathogens (causal factors of
disease) in the body. Many of them end up in the lymphatic system, causing lymph congestion as well as
fluid and fat buildup, first in the mid-section of the body, and eventually throughout the body. Since the
remnants of undigested meat can accumulate and be kept in the large intestinal walls of humans for 20-30
years or longer, it is not surprising that colon cancer is highly prevalent among meat-eaters but virtually
non-existent among carnivorous animals and vegetarians. Colon cancer, in most cases, is just another
name for constant poisoning through putrefying meat. While being digested, meat is known to generate
steroid metabolites possessing carcinogenic (cancer-producing) properties. In other words, even if you
were able to digest meat properly or ate “healthy” meat from free-range and non-grain-fed cattle, you
would still increase your risk of colon cancer.
The kidneys, which extract waste products from the blood, also suffer from the overload of meat
poisons, consisting mostly of nitrogenous wastes. Even moderate meat-eaters demand three times more
work from their kidneys than vegetarians do. Young people generally may still be able to cope with this
form of stress, but as they grow older, the risk of kidney damage increases greatly.
After many years of regular meat consumption, the body may suddenly succumb to the flood of
poisonous substances emanating from undigested meat. A research study conducted in Germany showed
that middle-aged people who consumed meat in the evening were more prone to suffer a heart attack the
next morning than those who didn’t. Too many proteins entering the blood can thicken it and drastically
cut oxygen supplies to the heart and other vital organs, such as the brain.
Animal cells, unlike plant cells that have a rigid cell wall and a simple circulatory system, die very
rapidly once they are cut off from their blood supply. When the animal dies, its cell proteins begin to
thicken and harden (coagulation), and destructive enzymes immediately begin to break down the cells.
This, in turn, results in the formation of a degenerative substance called ptomaine, which is a known cause
of many diseases. Cellular destruction occurs in the cells of all types of dead animal flesh, as well as
chicken and fish. All meat products have already been poisoned with decomposed and putrefied protein.
A dead animal, bird or fish is no longer “fresh.” Regardless of what you do with it, you cannot bring it
back to life or turn it into living food for your body. Putrefaction and bacterial growth start immediately