THE PROBLEM OF MEAT AND DAIRY PRODUCTS
Meat, poultry, eggs, milk, cheese and other dairy foods are the backbone of the modern diet.
Psychologically, they give the human organism an immediate burst of energy and strength. It was this raw power that allowed nomadic tribes of Indo-Europeans to overrun traditional grain and vegetable consuming cultures in ancient Greece, Italy, the Near East, and India.
In the Americas, a heavy meat-centered diet enabled pioneers to level whole regions of the continent quickly and efficiently, though at high cost often native peoples and the environment
While meat and other naturally processed animal quality foods are part of the traditional diet in colder and polar regions of the world, their regular consumption in temperate and tropical climates can have adverse effects on human health. Meat begins to decompose as soon as it is killed, even with traditional preservatives such as salt or with refrigeration to retard spoilage.
Meat is harder to digest than plant foods and continues to putrefy in the digestive tract, taking about 4 to 4 1/12 hours to be absorbed in the intestines versus 2 to 2 1/2 for grains and vegetables. Purification produces toxins and amines that accumulate in the ,liver, kidneys and large intestine, destroys bacterial cultures, especially those that synthesize the vitamin B complexes, and causes degeneration of the villi of the small intestine where metabolized foodstuffs are absorbed into the blood. Saturated fatty acids, from meet and other animal products, accumulate in and around vital organs and blood vessels, often leading to cysts, tumors, and hardening of the arteries.
Saturated fat also raises the amount of cholesterol in the blood, further contributing to the buildup of atherosclerotic plaque. To compensate for eating meat, poultry, eggs, and other animal foods, the body requires more oxygen in the bloodstream. The breathing rate rises after eating animal food, making it difficult to maintain a calm mind. Thinking in general becomes defensive, suspicious, rigid, and sometimes aggressive. A very narrow, analytical view is often the result.
Dairy food, which often accompanies meat consumption, contributes a soothing, stabilizing, and overall calming influence on the digestive and nervous system to volatile red-meat elements. However, it can lead to illness in its own right or in combination with other factors.
Casein, the protein in cheese, milk, cream, butter, and other dairy foods cannot be assimilated easily and begins to accumulate in an undigested state in the upper intestine, petrifying, producing toxins, and leading to a weakening of the gastric, intestinal, pancreatic, and biliary systems, as well as mucous deposits. The inability to digest milk or other dairy products is known as lactose intolerance and is found in about 50 to 90 percent of the world population groups with the exception of those of Scandinavian origin and some other European ancestries.
Dairy food affects all the organs and systems. However, because it is a product of the mammary gland, it primarily affects the human glands and related structures, especially the reproductive organs. The most commonly affected are the breasts, uterus, ovaries, prostate, thyroid, nasal cavities, pituitary gland, the cochlea in the ear, and the cerebral area surrounding the midbrain. Its adverse effects first appear as the accumulation of mucus and fat and then the formation of cysts, tumors, and finally cancer. Many people who eat dairy food have mucous accumulations in the nasal cavities and inner ear, resulting in hay fever and hearing difficulty. Accumulation of fatty deposits from dairy food in the kidneys and also gallbladder leads to stones.
The development of breast cysts, breast tumors, and finally breast cancer follows a similar pattern. Common problems from dairy, in combination with other factors, also vaginal discharges, ovarian cysts, fibrosis and uterine cancer, ovarian cancer, and prostate fat accumulation with cyst formation. Many diseases of the reproductive organs, including infertility, are associated with dairy consumption.. In the case of the lungs, fat and mucous accumulation in the air sacs causes breathing difficulties. In combination with tobacco, dairy food can trap tars and other ingredients of tobacco smoke in the lungs, leading often to lung cancer.
Medical studies have begun to link milk and dairy food consumption with a wide variety of sicknesses including cramps and diarrhea, multiple forms of allergy, iron-deficiency anemia in infants and children, aggressive and antisocial behavior, atherosclerosis and heart attacks, arthritis and several forms of cancer. Since more oxygen is needed to carry hemoglobin to cells enveloped with mucus, dairy food consumption contributes also to uneven thinking, dulled reactions, and emotional dependency.
Human milk is the ideal food for human beings. The chief nutrients for which cow's milk and dairy foods are often eaten, such as calcium and iron, are found in proportionately greater amounts in vegetable quality foods.