Why I Don't Eat Meat
by Dr. Gary Hullquist, MD

Everyone has their reasons. Mine, like most, are multiple. Here are my
top four.

#1) During medical school training I became professionally aware of
zoonoses -- the many food --borne and animal-related diseases. Recent
media attention has made the general public also very much aware of
the health concerns associated with contaminated meat products.
Repeated hamburger recalls, bacterial epidemics and outbreaks have
been headline news now for several disturbing years.

U.S. News & World Report 9/1/97 article entitled "Ways to avoid the
hidden risks in meat and poultry" reported that food-borne illnesses
"sicken up to 80 million Americans each year resulting in some 9,000
deaths." Some of the deadliest foodborne illnesses enter the body via
animal foods. Obviously the highest risks are seen in consuming raw
foods of animal origin such as raw eggs, undercooked hamburgers, raw
clams or oysters, and raw sushi or ceviche. But there are other
problems.

E. coli, a bacteria that flourishes in cattle intestines, is the most
common. The Centers for Disease Control in Atlanta reports that ground
beef is the most likely source of E. coli O157:H7. In humans,
pathogenic strains of E. coli cause cramping and diarrhea, progressing
to kidney failure in severe cases. Meat (usually ground beef) can be
contaminated by fecal contact during slaughter. E. coli contaminated
hamburger patties produced in a Columbus, Nebraska processing plant
operated by the Hudson Foods Co., caused federal inspectors to force
its immediate closure. Hudson recalled 25 million pounds of meat.

Here's an even more alarming fact: farmers are using chicken manure as
a cheap alternative to grain and hay. Manure can cost as little as $15
a ton making good economic sense when you compare the $125 a ton cost
of alfalfa. But dangerous amounts of another bacteria, Campylobacter,
in the chicken guano is contributing to another source of food
pollution. In spite of this, further savings are achieved by annually
"rendering" a staggering 40 billion pounds of slaughterhouse wastes
(blood, bone, viscera) along with the remains of several million
euthanized dogs and cats into livestock feed. Cows and hogs, normally
herbivores, are being turned into unwitting carnivores for the sake of
profit over public health.

Even more serious is the frightening 1996 epidemic of mad cow disease
in Great Britain. We all saw the TV footage of the poor beasts
staggering around before over 500,000 of them were destroyed in hopes
of ending the plague. More than a dozen Britons died of a type of
Creutzfeldt-Jakob disease (CJD) after eating beef from cattle infected
with bovine spongiform encephalopathy (BSE). Both disorders belong to
the unusual group of progressively degenerative neurological diseases
that are characterized by an unusually long incubation period during
which there is no visible indication of the disease. It is
suspiciously similar to the "slow viral" disease known as kuru that
was first observed in New Guinea cannibals who especially relished the
consumption of their victim's brains.

The cattle were thought to have contracted the disease by eating
"rendered" brains and spinal cords of sheep infected with a condition
called scrapie a neurological infection caused by sub-viral protein
fragments called prions. And because 75% of our nation's 90 million
cattle have been eating feed containing slaughterhouse byproducts,
fears were mounting that a similar outbreak could occur in America.
While scrapie is far less common in the United States (affecting
mostly wild species like elk, deer, mink and goats), nevertheless the
FDA has ordered a halt to the feeding of slaughterhouse wastes to U.S.
cattle and sheep as a BSE safety precaution. With an expected
incubation period of over 12 years, we still do not know how many more
CJD cases may ultimately fall prey to the prions lying dormant within
them.

Sea food isn't any better. Raw shellfish has caused infection with
Vibrio vulnificus. Smoked salmon and steelhead can transmit fish
flukes to human ingesters. Herring worms, cod and seal worms, and
anisakid roundworms have caused infestations in those eating the flesh
of cod, haddock, fluke, pacific salmon, herring, flounder, and
monkfish.

Ciguatera poisoning occurs from ingesting the toxic algae in tropical
marine finfish such as groupers, snappers, jacks, mackerel, and
triggerfish. Outbreaks have been reported from Florida to Vermont,
Hawaii, the U.S. Virgin Islands, and Puerto Rico and cause various
neurologic symptoms perioral numbness, vomiting, and diarrhea,
arthralgia, myalgia, headache, vertigo, and muscular weakness, cardiac
arrhythmias, and shock that persist from days to months.
Pfeisteria toxic algae is contaminating sea-food as a result of
livestock sewage runoff into coastal waters. Hapless consumers of such
Pfeisteria infested fish have suffered a range of maladies from
numbness and headache to amnesia and coma.

If it's true that "you are what you eat", then for many the real
situation may be more like "you are what you eat ate." Personally, I
prefer to get my nutrition direct from the original source; I'd rather
be part of a very short food chain and know what I'm eating. It's at
times like these that I have no regrets in being a vegetarian. John
Harvey Kellogg, a Battle Creek Michigan physician who promoted a
vegetarian lifestyle and founded the famous cereal industry that now
bears his name, once remarked, "It is nice to eat a meal and not have
to worry about what your food may have died from."

Most shoppers today assure themselves that the choice cuts on display
in every grocery were butchered from exceptionally healthy livestock
raised for the sole purpose of being slaughtered for food consumption.
That presumption must be combined with the sobering fact that too
often ailing and diseased livestock are quickly shipped to meat
packing plants before their death disqualifies them for processing.
The all too frequent occurance of large tumors, bovine leukemia and
tuberculosis in dairy cattle has encouraged a significant number of
meat inspectors to pursue meatless cuisine over the years. Unless you
butcher your own meat, you may never know how close the cuts you
select were to an abscessed or malignant area that had to be discarded
because it didn't pass quality controls.

#2) My second reason for not eating meat is what I call the E Reasons.
Meat as a food source is economically, ecologically, ethically and
epidemiologically unattractive.

** Economical: Sure, you can spend $7.99 a pound on gourmet greens.
But from squash to sweet potatoes, most plants are a downright
bargain. Cruise restaurant menus and you'll find that the "vegetarian"
selections are usually cheaper than meat, seafood, or poultry.

** Ecological: Our eating habits have a tremendous effect on the
environment of our planet. Alan Durning, director of Northwest
Environment Watch in Seattle writes that "Modern meat production
involves intensive use -- and often misuse -- of grain, water, energy,
and grazing areas."

Water pollution. The manure and sewage from stockyards, chicken
factories, and other feeding facilities can pollute water supplies.

Air pollution. "Thirty million tons of methane -- a gas that
contributes to global warming -- come from manure in sewage ponds or
heaps."

Soil erosion. Nearly 40 percent of the world's -- and more than
70 percent of U.S. -- grain production is fed to livestock. "For each
pound of meat, poultry, eggs, and milk we produce, farm fields lose
about five pounds of topsoil."

Water depletion. An estimated half of the grain and hay that's
fed to beef cattle is grown on irrigated land. "It takes about [2500]
gallons of water to produce a pound of beef."

Overgrazing. "About ten percent of the arid West has been turned
into a desert by livestock."

Energy use. It takes almost ten times more energy to produce and
transport livestock than vegetables.

** Ethical:The killing of animals for food may have been at times and
in certain locations a matter of survival. Modern society and world
food production has eliminated the basic need for culinary hunting. We
may be insulated from the brutal aspects of slaughterhouse operation,
but death and dying are still stark realities for millions of
creatures who face a continuous holocaust in putting beef on our
tables.

** Epidemiological:We have already discussed the bacterial
contamination of meat in considering the patterns of community
disease. But there's mo

Cancer. "The science base is very strong that fruits and
vegetables are protective for all the gastrointestinal cancers and all
the smoking-related cancers," says Tim Byers, professor of preventive
medicine the University of Colorado Health Sciences Center in Denver.
That includes cancers of the lung, colon, stomach, mouth, larynx,
esophagus, and bladder. Plants are rich sources of cancer preventing
phytochemicals such as carotenoids, anti-oxidants vitamins C, E and
selenium, indoles, isothiocyanates, flavonoids, phenols, and limonene.
Lycopene (a carotenoid in tomatoes and tomato sauce) may protect
against prostate cancer. Lutein (another carotenoid found in leafy
greens) has been shown to prevent macular degeneration, the blindness
of old age.

High-fiber grains (wheat bran, pasta, brown rice) can also cut
cancer risk by absorbing carcinogens like a sponge. The high-fiber
sponge also works to lower blood cholesterol levels. Meat, eggs, dairy
foods are fiber-free. No wonder laxative ads are so popular. Americans
spend millions each year on "supplements" to deal with constipation.
It's no secret that high-fiber grains -- especially wheat bran -- are
nature's answer to this national malady. Edward Giovannucci of Harvard
Medical School studied 50,000 male health professionals and discovered
that those who ate red meat as a main dish 5 times a week have 4 times
the risk of colon cancer compared to those who eat red meat less than
1 once a month. Prolonged exposure of fecal wastes to the intestinal
wall are a major risk factor in large bowel malignancies. Heavy
red-meat eaters also have twice the risk of prostate cancer.
Carcinogens have been shown to appear when meat is cooked at high
temperatures. There is also evidence that meat's highly available iron
may be carcinogenic.

Heart Disease. A plant-based diet with lots of fruits and
vegetables can reduce the risk of heart disease. For years, heart
experts have emphasized cutting saturated fat and cholesterol that are
found almost exclusively in animal food sources. Fruits, vegetables
and even nuts contain zero cholesterol. And except for coconut, plant
foods are free of saturated fats. As a major source of folic acid,
fruits and vegetables naturally lower blood levels of homocysteine --
the harmful amino acid associated with an increased risk of heart
disease.

What's the Beef?

"But you've got to eat meat to get the protein you need" was once a
common objection. Protein-deficiency does exist; kwashiakor is a
recognized health problem in drought-stricken areas of the world when
crops fail. Yet it is never seen when a normal intake of fruits,
grains, legumes and nuts are part of the diet. For years the
Recommended Daily Allowance (now called Dietary Reference Intake) have
recognized a much lower protein requirement than the average diet
provides.

#3) Third, I was born a vegetarian -- actually, everyone is. Raised,
at least initially, on mother's milk, every baby gets their jump start
in life without a need for beef, chicken, pork, eggs, cheese or sea
food. In fact, I'm continually reminded by my pediatric collegues that
introduction of these foods should be delayed as long as possible. A
multitude of food allergies can be induced by premature exposure to
animal products. Colic, diarrhea, asthma, eczema, cradle cap, and
seborrhea in children have all been linked to foreign protein
ingestion. No wonder the two most common first "solid" foods
recommended by the baby specialists are rice cereal (a grain) and
apple or pear sauce (a fruit).

#4) And my final reason is (drum roll): my parents were vegetarians.
And my grandparents. My children can count three generations. Same on
my wife's side. Surprised? A lot of people are. Tradition? Partly.
Religious orientation mostly. As a Seventh-day Adventist Christian I
follow the instruction given in the opening pages of Scripture
regarding man's original diet. It was prescribed by the Creator
Himself for the first two humans to dine on Eden's sumptuous selection
of fresh, ripe, ready-to-eat foods. Genesis 1:29 lists the menu:
"Every herb bearing seed, which is upon the face of all the earth, and
every tree, in which is the fruit yielding seed." Perfect foods for
the perfect pair who were designed to live forever in a world where
there was no death; food which did not include any prime cuts from
butchered animals. There was clearly no barbeque, steak, or hamburgers
in the Garden of Eden.

The Biblical record chronicles the dramatic decline in life expectancy
when animal products were finally introduced into man's diet.
Following a long string of lifespans approaching 1,000 years, people's
lives took a serious nosedive after the Flood. Genesis 9:3 is the
first reference to putting flesh on the menu. Today we know that high
protein diets promote early maturity and premature senility and,
compared to antediluvian standards, premature death.

In an era when arsenic and mercury were employed as part of a
physician's therapeutic arsenal, when generous portions of steak were
advised for improving health and vigor, when liberal intakes of milk,
cheese and eggs were the foundation of a nutritious diet, one writer
bucked the stance of scientific thought. "Grains, fruits, nuts, and
vegetables constitute the diet chosen for us by our Creator. These
foods, prepared in as simple and natural a manner as possible, are the
most healthful and nourishing." 1905, Ministry of Healing, Ellen G.
White.

I couldn't have said it better myself.

"Steve Wertz" > wrote

Animals taste good!

........................

I'll agree with you on that point Steve. I'd also like to add that it's
almost as much fun hunting them and killing them as it is eating them!

TFM® - Soon to be spoofed again.

Trollin', trollin', trollin', keep them emails rollin'

Head 'em up!

Move 'em out!

God bless Al Gore!

"Steve Wertz" > wrote in message
om...
> Why I Don't Eat Meat
> by Dr. Gary Hullquist, MD
>
> Everyone has their reasons. Mine, like most, are multiple. Here are my
> top four.
>
> #1) During medical school training I became professionally aware of
> zoonoses -- the many food --borne and animal-related diseases. Recent
> media attention has made the general public also very much aware of
> the health concerns associated with contaminated meat products.
> Repeated hamburger recalls, bacterial epidemics and outbreaks have
> been headline news now for several disturbing years.
>
> U.S. News & World Report 9/1/97 article entitled "Ways to avoid the
> hidden risks in meat and poultry" reported that food-borne illnesses
> "sicken up to 80 million Americans each year resulting in some 9,000
> deaths." Some of the deadliest foodborne illnesses enter the body via
> animal foods. Obviously the highest risks are seen in consuming raw
> foods of animal origin such as raw eggs, undercooked hamburgers, raw
> clams or oysters, and raw sushi or ceviche. But there are other
> problems.
>
> E. coli, a bacteria that flourishes in cattle intestines, is the most
> common. The Centers for Disease Control in Atlanta reports that ground
> beef is the most likely source of E. coli O157:H7. In humans,
> pathogenic strains of E. coli cause cramping and diarrhea, progressing
> to kidney failure in severe cases. Meat (usually ground beef) can be
> contaminated by fecal contact during slaughter. E. coli contaminated
> hamburger patties produced in a Columbus, Nebraska processing plant
> operated by the Hudson Foods Co., caused federal inspectors to force
> its immediate closure. Hudson recalled 25 million pounds of meat.
>
> Here's an even more alarming fact: farmers are using chicken manure as
> a cheap alternative to grain and hay. Manure can cost as little as $15
> a ton making good economic sense when you compare the $125 a ton cost
> of alfalfa. But dangerous amounts of another bacteria, Campylobacter,
> in the chicken guano is contributing to another source of food
> pollution. In spite of this, further savings are achieved by annually
> "rendering" a staggering 40 billion pounds of slaughterhouse wastes
> (blood, bone, viscera) along with the remains of several million
> euthanized dogs and cats into livestock feed. Cows and hogs, normally
> herbivores, are being turned into unwitting carnivores for the sake of
> profit over public health.
>
> Even more serious is the frightening 1996 epidemic of mad cow disease
> in Great Britain. We all saw the TV footage of the poor beasts
> staggering around before over 500,000 of them were destroyed in hopes
> of ending the plague. More than a dozen Britons died of a type of
> Creutzfeldt-Jakob disease (CJD) after eating beef from cattle infected
> with bovine spongiform encephalopathy (BSE). Both disorders belong to
> the unusual group of progressively degenerative neurological diseases
> that are characterized by an unusually long incubation period during
> which there is no visible indication of the disease. It is
> suspiciously similar to the "slow viral" disease known as kuru that
> was first observed in New Guinea cannibals who especially relished the
> consumption of their victim's brains.
>
> The cattle were thought to have contracted the disease by eating
> "rendered" brains and spinal cords of sheep infected with a condition
> called scrapie a neurological infection caused by sub-viral protein
> fragments called prions. And because 75% of our nation's 90 million
> cattle have been eating feed containing slaughterhouse byproducts,
> fears were mounting that a similar outbreak could occur in America.
> While scrapie is far less common in the United States (affecting
> mostly wild species like elk, deer, mink and goats), nevertheless the
> FDA has ordered a halt to the feeding of slaughterhouse wastes to U.S.
> cattle and sheep as a BSE safety precaution. With an expected
> incubation period of over 12 years, we still do not know how many more
> CJD cases may ultimately fall prey to the prions lying dormant within
> them.
>
> Sea food isn't any better. Raw shellfish has caused infection with
> Vibrio vulnificus. Smoked salmon and steelhead can transmit fish
> flukes to human ingesters. Herring worms, cod and seal worms, and
> anisakid roundworms have caused infestations in those eating the flesh
> of cod, haddock, fluke, pacific salmon, herring, flounder, and
> monkfish.
>
> Ciguatera poisoning occurs from ingesting the toxic algae in tropical
> marine finfish such as groupers, snappers, jacks, mackerel, and
> triggerfish. Outbreaks have been reported from Florida to Vermont,
> Hawaii, the U.S. Virgin Islands, and Puerto Rico and cause various
> neurologic symptoms perioral numbness, vomiting, and diarrhea,
> arthralgia, myalgia, headache, vertigo, and muscular weakness, cardiac
> arrhythmias, and shock that persist from days to months.
> Pfeisteria toxic algae is contaminating sea-food as a result of
> livestock sewage runoff into coastal waters. Hapless consumers of such
> Pfeisteria infested fish have suffered a range of maladies from
> numbness and headache to amnesia and coma.
>
> If it's true that "you are what you eat", then for many the real
> situation may be more like "you are what you eat ate." Personally, I
> prefer to get my nutrition direct from the original source; I'd rather
> be part of a very short food chain and know what I'm eating. It's at
> times like these that I have no regrets in being a vegetarian. John
> Harvey Kellogg, a Battle Creek Michigan physician who promoted a
> vegetarian lifestyle and founded the famous cereal industry that now
> bears his name, once remarked, "It is nice to eat a meal and not have
> to worry about what your food may have died from."
>
> Most shoppers today assure themselves that the choice cuts on display
> in every grocery were butchered from exceptionally healthy livestock
> raised for the sole purpose of being slaughtered for food consumption.
> That presumption must be combined with the sobering fact that too
> often ailing and diseased livestock are quickly shipped to meat
> packing plants before their death disqualifies them for processing.
> The all too frequent occurance of large tumors, bovine leukemia and
> tuberculosis in dairy cattle has encouraged a significant number of
> meat inspectors to pursue meatless cuisine over the years. Unless you
> butcher your own meat, you may never know how close the cuts you
> select were to an abscessed or malignant area that had to be discarded
> because it didn't pass quality controls.
>
> #2) My second reason for not eating meat is what I call the E Reasons.
> Meat as a food source is economically, ecologically, ethically and
> epidemiologically unattractive.
>
> ** Economical: Sure, you can spend $7.99 a pound on gourmet greens.
> But from squash to sweet potatoes, most plants are a downright
> bargain. Cruise restaurant menus and you'll find that the "vegetarian"
> selections are usually cheaper than meat, seafood, or poultry.
>
> ** Ecological: Our eating habits have a tremendous effect on the
> environment of our planet. Alan Durning, director of Northwest
> Environment Watch in Seattle writes that "Modern meat production
> involves intensive use -- and often misuse -- of grain, water, energy,
> and grazing areas."
>
> Water pollution. The manure and sewage from stockyards, chicken
> factories, and other feeding facilities can pollute water supplies.
>
> Air pollution. "Thirty million tons of methane -- a gas that
> contributes to global warming -- come from manure in sewage ponds or
> heaps."
>
> Soil erosion. Nearly 40 percent of the world's -- and more than
> 70 percent of U.S. -- grain production is fed to livestock. "For each
> pound of meat, poultry, eggs, and milk we produce, farm fields lose
> about five pounds of topsoil."
>
> Water depletion. An estimated half of the grain and hay that's
> fed to beef cattle is grown on irrigated land. "It takes about [2500]
> gallons of water to produce a pound of beef."
>
> Overgrazing. "About ten percent of the arid West has been turned
> into a desert by livestock."
>
> Energy use. It takes almost ten times more energy to produce and
> transport livestock than vegetables.
>
> ** Ethical:The killing of animals for food may have been at times and
> in certain locations a matter of survival. Modern society and world
> food production has eliminated the basic need for culinary hunting. We
> may be insulated from the brutal aspects of slaughterhouse operation,
> but death and dying are still stark realities for millions of
> creatures who face a continuous holocaust in putting beef on our
> tables.
>
> ** Epidemiological:We have already discussed the bacterial
> contamination of meat in considering the patterns of community
> disease. But there's mo
>
> Cancer. "The science base is very strong that fruits and
> vegetables are protective for all the gastrointestinal cancers and all
> the smoking-related cancers," says Tim Byers, professor of preventive
> medicine the University of Colorado Health Sciences Center in Denver.
> That includes cancers of the lung, colon, stomach, mouth, larynx,
> esophagus, and bladder. Plants are rich sources of cancer preventing
> phytochemicals such as carotenoids, anti-oxidants vitamins C, E and
> selenium, indoles, isothiocyanates, flavonoids, phenols, and limonene.
> Lycopene (a carotenoid in tomatoes and tomato sauce) may protect
> against prostate cancer. Lutein (another carotenoid found in leafy
> greens) has been shown to prevent macular degeneration, the blindness
> of old age.
>
> High-fiber grains (wheat bran, pasta, brown rice) can also cut
> cancer risk by absorbing carcinogens like a sponge. The high-fiber
> sponge also works to lower blood cholesterol levels. Meat, eggs, dairy
> foods are fiber-free. No wonder laxative ads are so popular. Americans
> spend millions each year on "supplements" to deal with constipation.
> It's no secret that high-fiber grains -- especially wheat bran -- are
> nature's answer to this national malady. Edward Giovannucci of Harvard
> Medical School studied 50,000 male health professionals and discovered
> that those who ate red meat as a main dish 5 times a week have 4 times
> the risk of colon cancer compared to those who eat red meat less than
> 1 once a month. Prolonged exposure of fecal wastes to the intestinal
> wall are a major risk factor in large bowel malignancies. Heavy
> red-meat eaters also have twice the risk of prostate cancer.
> Carcinogens have been shown to appear when meat is cooked at high
> temperatures. There is also evidence that meat's highly available iron
> may be carcinogenic.
>
> Heart Disease. A plant-based diet with lots of fruits and
> vegetables can reduce the risk of heart disease. For years, heart
> experts have emphasized cutting saturated fat and cholesterol that are
> found almost exclusively in animal food sources. Fruits, vegetables
> and even nuts contain zero cholesterol. And except for coconut, plant
> foods are free of saturated fats. As a major source of folic acid,
> fruits and vegetables naturally lower blood levels of homocysteine --
> the harmful amino acid associated with an increased risk of heart
> disease.
>
> What's the Beef?
>
> "But you've got to eat meat to get the protein you need" was once a
> common objection. Protein-deficiency does exist; kwashiakor is a
> recognized health problem in drought-stricken areas of the world when
> crops fail. Yet it is never seen when a normal intake of fruits,
> grains, legumes and nuts are part of the diet. For years the
> Recommended Daily Allowance (now called Dietary Reference Intake) have
> recognized a much lower protein requirement than the average diet
> provides.
>
> #3) Third, I was born a vegetarian -- actually, everyone is. Raised,
> at least initially, on mother's milk, every baby gets their jump start
> in life without a need for beef, chicken, pork, eggs, cheese or sea
> food. In fact, I'm continually reminded by my pediatric collegues that
> introduction of these foods should be delayed as long as possible. A
> multitude of food allergies can be induced by premature exposure to
> animal products. Colic, diarrhea, asthma, eczema, cradle cap, and
> seborrhea in children have all been linked to foreign protein
> ingestion. No wonder the two most common first "solid" foods
> recommended by the baby specialists are rice cereal (a grain) and
> apple or pear sauce (a fruit).
>
> #4) And my final reason is (drum roll): my parents were vegetarians.
> And my grandparents. My children can count three generations. Same on
> my wife's side. Surprised? A lot of people are. Tradition? Partly.
> Religious orientation mostly. As a Seventh-day Adventist Christian I
> follow the instruction given in the opening pages of Scripture
> regarding man's original diet. It was prescribed by the Creator
> Himself for the first two humans to dine on Eden's sumptuous selection
> of fresh, ripe, ready-to-eat foods. Genesis 1:29 lists the menu:
> "Every herb bearing seed, which is upon the face of all the earth, and
> every tree, in which is the fruit yielding seed." Perfect foods for
> the perfect pair who were designed to live forever in a world where
> there was no death; food which did not include any prime cuts from
> butchered animals. There was clearly no barbeque, steak, or hamburgers
> in the Garden of Eden.
>
> The Biblical record chronicles the dramatic decline in life expectancy
> when animal products were finally introduced into man's diet.
> Following a long string of lifespans approaching 1,000 years, people's
> lives took a serious nosedive after the Flood. Genesis 9:3 is the
> first reference to putting flesh on the menu. Today we know that high
> protein diets promote early maturity and premature senility and,
> compared to antediluvian standards, premature death.
>
> In an era when arsenic and mercury were employed as part of a
> physician's therapeutic arsenal, when generous portions of steak were
> advised for improving health and vigor, when liberal intakes of milk,
> cheese and eggs were the foundation of a nutritious diet, one writer
> bucked the stance of scientific thought. "Grains, fruits, nuts, and
> vegetables constitute the diet chosen for us by our Creator. These
> foods, prepared in as simple and natural a manner as possible, are the
> most healthful and nourishing." 1905, Ministry of Healing, Ellen G.
> White.
>
> I couldn't have said it better myself.



Guess he showed you, Steve.:>)

--
Fosco Gamgee Whitfurrows
and his 6" boner

On Sun, 8 Feb 2004 17:52:00 -0800, "F.G. Whitfurrows"
> wrote:

<snip 270 lines that this bozo was too lazy or too stupid to delete>

You know, the fact that you rarely post anything having to do with BBQ
ought to be sufficient, but reposting 270 lines of flame-bait is
reason enough to put you in the killfile.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

> You know, the fact that you rarely post anything having to do with BBQ
> ought to be sufficient, but reposting 270 lines of flame-bait is
> reason enough to put you in the killfile.
>
> --
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
Asshole everywhere else.

In article >,
"F.G. Whitfurrows" > wrote:

[265 lines of crap deleted]

>Guess he showed you, Steve.:>)

Jesus marinated Christ on a rotisserie!

Not only can't you resist responding to trolls, you can't even
trim their material!

Into the killfile with you, then.

[Followups]

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"[The Blues] is the kind of music that doesn't
mince words -- it gets right to it." -Bonnie Raitt

On Mon, 09 Feb 2004 16:20:26 GMT, "George Franks"
> wrote:

>
>> You know, the fact that you rarely post anything having to do with BBQ
>> ought to be sufficient, but reposting 270 lines of flame-bait is
>> reason enough to put you in the killfile.
>>
>> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
>Asshole everywhere else.
>

And you're who again? What do you have planned for your third post to
AFB?

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Kevin S. Wilson" > wrote in message
...
> On Sun, 8 Feb 2004 17:52:00 -0800, "F.G. Whitfurrows"
> > wrote:
>
> <snip 270 lines that this bozo was too lazy or too stupid to delete>
>
> You know, the fact that you rarely post anything having to do with BBQ
> ought to be sufficient, but reposting 270 lines of flame-bait is
> reason enough to put you in the killfile.
>
> --

As to not snipping the post...you are correct, I was too lazy, Kevin, and I
apologize for that.

As for being plonked by you....shucks, days ruined.

--
Fosco Gamgee Whitfurrows
and his 6" boner

On Sun, 8 Feb 2004 17:52:00 -0800, "F.G. Whitfurrows"
> wrote:

>
>"Steve Wertz" > wrote in message
. com...
>> Why I Don't Eat Meat
>> by Dr. Gary Hullquist, MD
>>
>> Everyone has their reasons. Mine, like most, are multiple. Here are my
>> top four.
>snip
>> I couldn't have said it better myself.
>
>
>
>Guess he showed you, Steve.:>)

And you had to quote the whole ****ing thing to get your one liner at
the bottom? Jayzuss! Did anyone EVER teach you Netiquette?

On Sun, 8 Feb 2004 17:52:00 -0800, "F.G. Whitfurrows"
> wrote:

>
>"Steve Wertz" > wrote in message
. com...
>> Why I Don't Eat Meat
>> by Dr. Gary Hullquist, MD
>>
snipped the crap

>> I couldn't have said it better myself.
>
>
>
>Guess he showed you, Steve.:>)

And you had to reprint the whole ****ing thing to get in your one
liner at the end? When the Hell are you going to learn Netiquette?
Jayzuss!

Harry

"Harry Demidavicius" > wrote

> And you had to reprint the whole ****ing thing to get in your one
> liner at the end? When the Hell are you going to learn Netiquette?
> Jayzuss!
>
> Harry

I know,I know, but did ya have to say it twice?

Sorry. a million times...sorry.

--
Fosco Gamgee Whitfurrows
and his 6" boner

On Mon, 9 Feb 2004 22:18:40 -0800, "F.G. Whitfurrows"
> wrote:

>
>"Harry Demidavicius" > wrote
>
>> And you had to reprint the whole ****ing thing to get in your one
>> liner at the end? When the Hell are you going to learn Netiquette?
>> Jayzuss!
>>
>> Harry
>
>I know,I know, but did ya have to say it twice?
>
>Sorry. a million times...sorry.

Both posts were snipped and bottom posted [and without attachments].
:0)

Harry

"F.G. Whitfurrows" > held forth in news:Cd-
:

>
> "Harry Demidavicius" > wrote
>
>> And you had to reprint the whole ****ing thing to get in your one
>> liner at the end? When the Hell are you going to learn Netiquette?
>> Jayzuss!
>>
>> Harry
>
> I know,I know, but did ya have to say it twice?
>
> Sorry. a million times...sorry.
>

Fos,

Isn't it about time for you to post another binary here? Say,
picture of hand, a certain digit prominantly displayed?

--
Harry in Iowa

"Land of mystery 'cause nobody really lives there"

"Harry in Iowa" > wrote>

Properly snipped, dammit!

> Isn't it about time for you to post picture of hand, a certain digit
prominantly displayed?
>
> --
> Harry in Iowa

I hear ya, Harry, but nah....I'm a bit above the fray. Kevin lives to
belittle others, so let him have his fun. Its apparently all he has in life.
I don't even know who the hell that Mark Shaw guy is. I do suppose his talk
of Jesus on a rotisserie is on topic, though.:>)

As for Harry D. Hell...he's just f'ing with me so he gets the finger. :>)

I really shoulda snipped the damned thing. Don't know what I was thinkin'. I
responded more to Wertz than to the troll but it all comes out the same, I
guess. My bad.

--
Fosco Gamgee Whitfurrows
and his 6" boner

Ditto what Harry said.
--
M&M ("The most remarkable thing about my mother
is that for thirty years she served the family nothing
but leftovers. The original meal has never been found."
Sam Levinson)

"M&M" > wrote in message
...
> Ditto what Harry said.
> --

Which Harry?

--
Fosco Gamgee Whitfurrows
and his 6" boner

In article >,
"F.G. Whitfurrows" > wrote:
> I don't even know who the hell that Mark Shaw guy is. I do suppose his talk
>of Jesus on a rotisserie is on topic, though.:>)

Harumph! For some reason my killfile isn't working on Mr.
Whitfurrows.

>I really shoulda snipped the damned thing. Don't know what I was thinkin'. I
>responded more to Wertz than to the troll but it all comes out the same, I
>guess. My bad.

Just as well, too. After reading such an obviously sincere
apology I have no choice but to calm down and accept it. As
far as I'm concerned you're forgiven.

ObQ: Grilling, really, but check this out, it's hilarious!

http://www.lileks.com/institute/gallery/hungryman

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"[The Blues] is the kind of music that doesn't
mince words -- it gets right to it." -Bonnie Raitt

On 11-Feb-2004, "F.G. Whitfurrows" > wrote:

> "M&M" > wrote in message
> ...
> > Ditto what Harry said.
> > --
>
> Which Harry?
>
> --
> Fosco Gamgee Whitfurrows
> and his 6" boner

Since that was more then 15 minutes ago, my memory can't
be trusted, but it was probably Harry Demidevicious (sp).



--
M&M ("The most remarkable thing about my mother
is that for thirty years she served the family nothing
but leftovers. The original meal has never been found."
Sam Levinson)

"M&M" > wrote in message
...
>
> On 11-Feb-2004, "F.G. Whitfurrows" > wrote:
>
> > "M&M" > wrote in message
> > ...
> > > Ditto what Harry said.
> > > --
> >
> > Which Harry?
> >
> > --
> > Fosco Gamgee Whitfurrows
> > and his 6" boner
>
> Since that was more then 15 minutes ago, my memory can't
> be trusted, but it was probably Harry Demidevicious (sp).
>
>

So you were saying I shouldn't repost 857 lines of trollbait....not saying I
should give the finger to the guys that got mad at me for reposting 857
lines of trollbait.
Point taken.:>)

--
Fosco Gamgee Whitfurrows
and his 6" boner