On Sun, 4 Jan 2004 13:15:31 -0500, "rick etter"
> wrote:

>
>"Jahnu" > wrote in message

>> The reason that they hang out in Vegan news groups and spew their BS
>> is simply because they don't have anywhere else to vent all the anger
>> and envy that come from their bad diet.

>Hey loser, you too should check the headers. How many vegan groups do you
>see there? As for diet, check the lists of people who live the longest,
>they aren't dominated by vegans, killer.

No, they are dominated by vegetarians, meat-head.

"Can a vegetarian diet improve or restore health? Can it prevent
certain diseases?

Advocates of vegetarianism have said yes for many years, although they
didin't have much support from modern science until recently. Now,
medical researchers have discovered evidence of a link between
meat-eating and such killers as heart disease and cancer, so they are
giving vegetarianism another look.

Since the 1960s, scientists have suspected that a meat based diet is
somehow related to the development of arteriosclerosis and heart
disease. As early as 1961, the Journal of the American Medical
Association said: 'Ninety to ninety-seven percent of heart diseases
can be prevented by a vegetarian diet.'1 Since that time, several
well-organized studies have scientifically shown that after tobacco
and alcohol, the consumption of meat is the greatest single cause pf
mortality in Western Europe, The USA, Australia, and other affluent
areas of the world.2

The human body is unable to deal with excessive amounts of animal fat
and cholesterol.3 A poll of 214 scientists doing research on
arteriosclerosis in 23 countries showed almost total agreement that
there is a link between diet, serum cholesterol levels, and heart
disease.4 When a person eats more cholesterol than the body needs (as
he usual does with a meat-centered diet), the excess cholesterol
gradually becomes a problem. It accumulates on the inner walls of the
arteries, constricts the flow of blood to the heart, and can lead to
high blood preassure, heart diseases, and strokes.

On the other hand, scientists at the University of Milan and Maggiore
Hospital have shown that vegetable protein may act to keep cholesterol
levels low. In a report to the British medical journal 'The Lancet'
D.C.R. Sirtori concluded that people with the type of high cholesterol
associated with heart disease 'may benefit from a diet in which
protein comes only from vegetables.'5

What about cancer? Research over the past twenty years strongly
suggests a link between meat-eating and cancer of the colon, rectum,
breast, and uterus. These types of cancer are rare among those who eat
little or no meat, such as the Seventh-Day Adventists, Japanese, and
Indians, but are prevalent among meat-eating populations.6

Another article in 'The Lancet' reported, 'People living in the areas
with a high recorded incidence of carcinoma of the colon tend to live
on diets containing large amounts of fat and animal protein; whereas
those who live in areas with a low incidence live on largely
vegetarian diets with little fat or animal matter.'7

Rollo Russell, in his 'Notes on the Causation of Cancer', says, 'I
have found of 25 nations eating mostly flesh, 19 had a high cancer
rate and only one had a low rate, and that of 35 nations eating little
or no flesh, none had a high rate.'8

Why do meat-eaters seem more prone to these diseases? One reason given
by biologists and nutritionists is that man's intestinal tract is
simply not suited for digesting meat. Flesh-eating animals have short
intestinal tracts (3 times the length of the animal's body), to
quickly excrete rapidly decaying toxin-producing meat from the system.
Since plant foods decay more slowly than meat, plant-eaters have
intestines at least six times the length of the body. Man has the long
intestinal tract of a herbivore, so if he eats meat, toxins can
overload kidneys and lead to gout, arthritis, rheumatism, and even
cancer.

And then there are chemical added to meat. As soon as an animal is
slaughtered its flesh begins to putrefy, and after several days it
turns a sickly gray-green. The meat industry masks this discoloration
by adding nitrites, nitrates, and other preservatives to give the meat
a bright red color. But research has shown many of these preservatives
to be carcinogenic.9

And what makes the problem worse is the massive amounts of chemicals
fed to livestock. Gary and Steven Null, in their book, 'Poisons in
your Body', show us something that ought to make anyone think twice
before buying another steak or ham. 'The animals are kept alive and
fattened by continuous administration of tranquilizers, hormones,
antibiotics, and 2.700 other drugs. The process starts even before
birth and continues long after death. Although these drugs will still
be present in the meat when you eat it, the law does not require that
they be listed on the package.'10

Because of findings like this, the American National Academy of
Sciences reported in 1983 that, 'people may be able to prevent many
common types of cancer by eating less fatty meats and more vegetables
and grains.'11

But wait a minute! Weren't we human beings designed to be meat-eaters?
Don't we need animal protein? The answer to both these questions is
no. Although some historians and anthropologists say that man is
historically omnivorous, our anatomical equipment - teeth, jaws, and
digestive system - favors a fleshless diet. The American Dietetic
Association notes that 'most of mankind for most of human history has
lived on vegetarian or near-vegetarian diets.'

And much of the world still lives that way. Even in most
industrialized countries the love affair with meat is less than a
hundred years old. It started with the refrigerator, car, and the 20th
century consumer society.

But even in the 20th century, man's body hasn't adapted to eating
meat. The prominent Swedish scientist Karl von Linne states, 'Man's
structure, external and internal, compared with that of the other
animals, shows that fruit and succulent vegetables constitute his
natural food.'

(The chart I have posted several times compare the anatomy of man with
that of carnivorous and herbivorous animals.)

As for the protein question, Dr.Paavo Airola, a leading authority on
nutrition and natural biology, has this to say: 'The official daily
recommendation for protein has gone down from the 150 grams
recommended twenty years ago to only 45 grams today. Why? Because
reliable worldwide research has shown that we do not need so much
protein, that the actual daily need is only 30 to 45 grams. Protein
consumed in excess of the actual daily need is not only wasted, but
actually causes serious harm to the body and is even causatively
related to such killer diseases as cancer and heart diesase. In order
to obtain 45 grams of protein a day from your diet, you do not have to
eat meat; you can get it from a 100% vegetarian diet of a variety of
grains, lentils, nuts, vegetables, and fruits.'12

Dairy products, grains, beans, and nuts are all concentrated sources
of protein. Cheese, peanuts, and lentils, for instance, contain more
protein per ounce than hamburger, pork, or porter-house steak.

Still nutritians thought until recently that only meat, fish, eggs,
and milk products had complete proteins (containing the 8 amino acids
not produced in the body), and that all vegetable proteins were
incomplete (lacking one or more of these amino acids). But research at
the Karolinska Institute in Sweden and the Max Planck Institute in
Germany has shown that most vegetables, fruits, seeds, nuts, and
grains are excellent sources of complete proteins.

In fact, their proteins are easier to assimilate than those of meat -
and they don't bring with them any toxins. It's nearly impossible to
lack protein if you eat enough natural unrefined food. Remember, the
vegetable kingdom is the real source of ALL protein. Vegetarians
simply eat it 'direct' instead of getting it second-hand from the
vegetarian animals."


References:

Can be had upon request.



www.krishna.com
www.iskcon.org