Vegetarianism. Part IV. To be or not to be a vegetarian

The main argument in favour of eating meat is that it is an excellent source of first class protein, which is essential for proper growth and maintenance of the body. This beneficial property of meat is undeniable, but there are other factors not so favourable which should also be considered.

Modern methods of rearing animals for slaughter and human consumption often result in an end product which is contaminated with various chemicals. The use of artificial methods of stimulating an animal’s growth is becoming alarmingly prevalent throughout the world. Hormones and other substances are administered to the animals in their food and by injection, along with other antibiotics and vaccines. These remain in the flesh after the animal is slaughtered and are eaten by the usually unsuspecting consumer. Exactly what effect these substances have on the human body will not be discussed here, for they are still the subject of present day research and of the future. But we do feel that these extraneous toxins must have some influence on our body, and are probably detrimental to health and well being.

Apart from all these artificially introduced substances, the flesh of dead animals is a wonderful breeding ground for germs. This can be dangerous if the meat is not cooked properly. Furthermore, meat contains natural waste materials and toxins, a by-product of every animal’s normal living. When the meat is eaten, these waste products are taken into the human body and in turn must be expelled. Of course, the body is usually quite capable of doing this, yet at the same time this imposes an extra burden on the kidneys and the other organs of elimination.

Another important factor is that animal flesh contains adrenaline. This is a powerful hormone and stimulant, which is released into the blood during times of emergency. In other words, whenever an animal faces a possibly dangerous situation, adrenaline is immediately injected into the bloodstream, which in turn triggers the whole body to a state of tension and readiness for action. It is a necessary safety mechanism that is also an important part of the human body. Now when an animal is killed it is in a state of fear. A large amount of adrenaline is pumped into the blood, prior to death, and is retained in the flesh. As far as we know this adrenaline retains its potency and when the meat is eaten the effects are passed on to the consumer. That is, the adrenaline from meat acts on the human system as though it came from the human adrenal glands under conditions of fear or stress. Whether the potency of adrenaline is destroyed by cooking is uncertain, but we feel it is a valid possibility that consumption of adrenaline in meat can lead to accentuated states of stress, which can only be detrimental to one’s health.

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