Eating animals
and animal products

Meat, fish, and eggs are particularly rich in fats, proteins, cholesterol, carcinogens, pathogenic bacteria such as Listeria, E. coli, Salmonella, and Campylobacter, antibiotics, and growth hormones such as IGF-1. Most chemical contaminants throughout the food chain are found in meat and fish. Meat, fish, and eggs have few vitamins, no fiber, and no antioxidants. Animal protein causes increased uric acid production, which significantly increases the risk of kidney stones and gout.

What about dairy?

Milk is breast milk. From another animal species. That in itself sounds strange: consuming breast milk - as an adult - from another animal. Read more about dairy.

Livestock (meat)

Humans are not meat eaters by nature and have only started consuming animals on a more regular basis in the last 500 years - out of the 200,000 years that they have been walking around on this earth.

The industrialization of meat production has led to a huge increase in animal products on our plates since the second half of the 20th century,
and with it an explosive increase in lifestyle diseases.

There are 10 times more livestock animals than people.

Eat your meat! You have to get your proteins! Otherwise you will have a protein deficiency! *

That is what some fools say. It is a big fat lie that was introduced by the meat industry.

We know that animals that we slaughter for consumption are all herbivores. Where do they get their proteins? Exactly. From plants. Proteins are obtained better and easier directly from plant products.

*Kwashiorkor is the name for a protein deficiency. It only occurs when you are malnourished, you then have a shortage of everything.

Yeah but iron!!

The iron in meat is heme iron. High concentrations of heme iron can damage the colon wall and create free radicals (which are cancerous). Free radicals can be neutralized by antioxidants (found in plant foods). You know the good sources of Iron by now.

80% of all antibiotics are produced for livestock farming.

Dioxin crisis, mad cow disease, Fipronil crisis but there's much more! How about foot and mouth disease, Salmonella infections, regularly recurring food poisoning - especially with raw fish, Mexican flu (swine flu - or H1N1), Bird Flu (or H5N1), ...

Do you think that's all? Just Google Animal pests and diseases...

People who eat chicken tend to have more fecal bacteria in the sink than on the toilet seat. Even AFTER cooking the chicken.**

**Rusin, P., Orosz-Coughlin, P. and Gerba, C. (1998) Reduction of Faecal Coliform, Coliform and Heterotrophic Plate Count Bacteria in the Household Kitchen and Bathroom by Disinfection with Hypochlorite Cleaners. Journal of Applied Microbiology, 85, 819-828

Fish

"I'll eat less meat, I'll eat fish because fish is healthy." That's a deeply ingrained "truth", which, of course, isn't true. Unless you're a bear.

Smoked salmon? It's mostly animal protein, fat, and cholesterol. Eating fish raises your cholesterol just as much as eating pork.

Do you think every fish in the sea is caught?
Fish, just like livestock, are farmed.

The fumes from pan-fried fish contain high concentrations of PAH's (Polycyclic Aromatic Hydrocarbons), which are not only carcinogenic but can also damage the DNA of our lung cells.

Fish always contains heavy metals such as lead and mercury, and chemical pollutants such as polychlorinated biphenyls (PCB's) and hexachlorobenzene. So, they're poisonous.

Salmon, in particular, contains the most chemical pollutants and pesticides, and canned sardines lead the pack with quantities of hexachlorobenzene. These toxins can remain in your body for 50 years or more and like to settle in fat cells. It has been established that a higher amount of chemical pollutants - especially hexachlorobenzene - in your body equates to a higher risk of diabetes.

Farmed Norwegian salmon is the most toxic food in the world, according to Kurt Oddekalv.

Yang SC1, Jenq SN, Kang ZC, Lee H. Identification of benzo[a]pyrene 7,8-diol 9,10-epoxide N2-deoxyguanosine in

human lung adenocarcinoma cells exposed to cooking oil fumes from frying fish under domestic conditions.

Chem Res Toxicol. 2000 Oct;13(10):1046-50.

Crinnion WJ, The role of persistent organic pollutants in the worldwide epidemic of type 2 diabetes mellitus and

the possible connection to Farmed Atlantic Salmon (Salmo salar). Altern Med Rev. 2011 Dec;16(4):301-13.

Lee, DH, Song, K, et al. A strong dose-response relation between serum concentrations of persistent organic

pollutants and diabetes: results from the National Health and Examination survey 1999-2002. Diabetes Care. 2006;

29(7) : 1638-44

Eggs

The purpose of an egg is to provide nourishment for the embryo. If an egg is fertilized, the mother hen can incubate the egg. The embryo feeds on the egg's contents—on the nutrients of egg yolk (cholesterol) and egg white (protein and fat).

Eggs contain more cholesterol than any other food.

One egg has more cholesterol than a 200g steak.

Remember cholesterol?

In Dr. Neal Barnard's Physicians' Health Study, which included 21,000 people, it was shown that those who ate 7 or more eggs per week had a 25% higher risk of dying than those who ate very few eggs. For diabetes patients, the risk of dying was twice as high.

The link between eggs and diabetes may be related to high cholesterol levels or simply to the correlation between high-fat diets and elevated blood sugar, because foods rich in fat increase insulin resistance.

People who eat only 1.5 eggs per week have an almost 5 times higher risk of colon cancer compared to those who eat fewer than 11 eggs per year.

Men who eat an average of 2.5 eggs per week increase their risk of the deadly form of prostate cancer by 81%, compared to men who eat an average of less than half an egg per week. The high concentration of cholesterol and choline in eggs may be the cause.

Choline, in particular, promotes the spread of prostate cancer in the body.

Eating eggs is associated with asthma attacks in children.

Eggs contain high levels of biological proteins. It is often said that these proteins—which are very similar to human proteins—are the best. But what makes these proteins so special and "highly biological" is their ability to promote growth. Of all cells. Also cancer cells.

Djoussé L, Gaziano JM. Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. Am J Clin Nutr. 2008;87:964-969.

Schrauwen P. High-fat diet, muscular lipotoxicity and insulin resistance. Proc Nutr Soc. 2007;66:33-41.

Iscovich JM, L’Abbe KA, Castelleto R, et al. Colon cancer in Argentina. I: risk from intake of dietary items. Int Journal Cancer. 1992;51:851-857

Richman EL, Kenfield SA, Stampfer MJ, et al. Egg, red meat, and poultry intake and risk of lethal prostate cancer in the prostate specific antigen-era: incidence and survival. Cancer Prev Res. 2011;4:2110-2121.

Tsai, Hj, Tsai, AC. The association of diet with respiratory symptoms and asthma in schoolchildren in Taipe, Taiwan. Journal Asthma. 2007;44(8): 599-603

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