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Vegetarianism


This has been a topic of widespread discussion amongst doctors, health specialists and hygiene societies. In the past several years, mounting evidence has clearly shown that man is essentially a vegetarian. Let us see how?
After tobacco and alcohol, the consumption of meat is probably the greatest single cause of death in the western world especially the United States. World health statistics have consistently shown that countries consuming the most meat have the highest rate of diseases (heart, cancer, etc.).
What The Records Say
In Denmark during the Second World War when meat was scarce due to a food shortage caused by the British blockade the Danish government introduced food rationing. The Danes were forced to live on fruits, vegetables, grains and dairy products. In the first year of rationing the death rate fell by 1.7%. When the Norwegians adopted a vegetarian diet due to the same blockade, there was a similar drop in death rate from circulatory diseases. However, after the war, when both countries were able to resume their meat diet, their death rate due to heart disease reverted to pre-war levels.
As early as 1961, the Journal of the American Medical Association had commented that, "A vegetarian diet can prevent 90-97% of our coronary occlusions." (blocking of blood vessels in the heart). This occurs when layers of cholesterol and other fats are gradually deposited in the walls of arteries, causing the diameter to get smaller and smaller thus allowing less and less blood to flow through. This places a great burden on the heart which has to pump harder and harder to send blood through the clogged vessels. This results in occurrence of high blood pressure, strokes and heart attacks. Scientists at Harvard found that the average blood pressure of vegetarians was lower than that of a comparable group of non-vegetarians.
During the Korean War, 200 bodies of young American soldier's age, averaging 22 years, were examined after death. Almost 80% had hardened arteries, clogged with cholesterol from eating meat. Korean soldiers of the same age group were also examined and were found to be free of this damage to their blood vessels. Why the difference? The Koreans were basically vegetarians.
Experiments on mice have shown that a high-protein diet throughout their life span shortens life expectancy. Rapid growth and a shorter life go together.
Meat is a high protein food and when used in large quantities appears not to be conducive to long life. Dr. William Collins, a scientist at the New York Maimonedes Medical Centre found that meat-eating animals have an "almost unlimited capacity to handle saturated fats and cholesterol." But when half a pound of animal fat was added daily over a long period of time to a rabbit's diet, after only two months its blood vessels became clogged with fat and atherosclerosis developed. And man has got a similar digestive tract to the rabbit.
Process Of Meat Production
The animals reared for the slaughter-house are fattened with chemicals. Chemicals such as nitrates, hormones and antibiotics are given to animals in huge amounts to fatten them in the shortest time than naturally possible, and these chemicals are absorbed by the consumers. Incidentally, when animals are killed, their bodies undergo rigor mortis - a rock-like hardening of the whole body. Just to soften this takes about 2 weeks. Meat, which is several days old, turns a grey-green colour. In order to mask this discolouration, the meat industry also adds nitrites and other preservatives. These make the meat appear red. Nitrites combine with other nitrogen containing compounds found in innumerable foods in the natural state to produce carcinogenic agents called nitrosamines. These are known to cause cancer in the bladder as well. (ref. Pathologic Basis of Disease by S.L. Robbins, M.D., and R.S. Contran, M.D.). The U.S. Government is now limiting the amount of nitrites used in animal products. Just as our bodies become ill during periods of intense rage, anxiety, fear, etc., the biochemistry of animals which are going to be slaughtered, undergo profound changes. The hormone levels, especially adrenaline change radically, which remain in the meat and later poison human tissue. Just consider the statement made by the Nutrition Institute of America, "The flesh of an animal carcass is loaded with toxic blood and other waste by-products." A cancer researcher at Oak Ridge National Laboratory in Tennessee, U.S.A., Dr. William Lijinsky, even went as far as to say, "I don't even feed nitrate-laden foods to my cat!"
Diseases Due To Meat Eating
Meat has been linked with processes which have a potential for cancer. It was found that in 1 Kg. of charcoal-broiled steak, there was as much benzopyrene (a carcinogen) as in the smoke from 600 cigarettes. When mice were fed benzopyrene they developed stomach tumours and leukaemia.
Other studies showed that Americans consuming a "Mixed Western diet" (high in meat) had four to five times more production of bile acids than did Seventh Day Adventist vegetarians and other American, Japanese and Chinese vegetarians.
And it has been shown that certain bile acids enhance colon tumour formation.
Colon cancer is the second leading cause of cancer mortality in the United States and occurs 8 to 15 times more frequently than in countries where the population live on a largely unrefined (unprocessed) diet with greater fibre content. People in countries where there is a high colon cancer rate tend to produce more bile acids than those living in countries where colon cancers are rare. Legumes, Oats and pectin consist of fibres which help lower serum cholesterol thus reducing the potential for coronary heart disease. Dr. U.D. Register, Chairman of the Dept. of Nutrition at Loma Linda University, in California, performed experiments in which a diet rich in beans and peas actually reduced cholesterol, even while the subjects were eating large amounts of butter.
Visual inspection of meat is of no value and microscopic examinations are rarely made. If and when a cancer is found it is just removed and the remainder of the animal is sold for food. Salmonellosis is a bacterial infection derived from contaminated animal food products. In the U.S. an estimated 2,000,000 cases occur annually costing the people $300,000,000. Except for infants, the sick and the aged, who may die, the infection is not fatal. The American Academy of Science could only say, "Reluctantly, we are forced to recognise the impossibility of eradicating Salmonellosis at this time."
Trichinosis, another infection also occurs due to larvae of trichirae which originate in the pig. This has been shown to be transmitted by using the same knife used to cut beef that has been used to slice pork?
Hence, "From what is known about disease transmission in meat and meat products, and what is suspected but as yet unverified, renders meat a highly questionable food for use in a health-promoting diet," concludes Dr. John A. Scharffenberg, Associate Professor of Applied Nutrition at Loma Lindia University.
One consequence of a high meat diet with its high protein content is that it increases urinary excretion of valuable bone calcium. It has been established that calcium levels in the blood are maintained at the expense of bone calcium and over a long period of time results in diminution of bone mass and osteoporosis, thus weakening bones. (Anand C.R., Linkswiler, H.M. Journal of Nutrition p.104. 1974)

A meat eater also accumulates more nitrogenous wastes such as urea and uric acid. An American physician analysed the urine of meat-eaters and vegetarians and found that the kidneys of meat-eaters have to work three times harder than those of vegetarians, to eliminate poisonous nitrogen compounds. With age, the kidneys become inefficient and the unexcreted uric acid is deposited throughout the body. There it is absorbed by the muscles like a sponge soaks up water and later it hardens to form crystals. When these collect in the nerves, neuritis and sciatica result; in the joints the painful conditions of arthritis and rheumatism result. People afflicted with these conditions are now advised by many doctors to stop meat altogether.
Nutritional Considerations

Some non-vegetarians argue that meat is a complete food in itself whilst one would need to spend a long time combining the right vegetables to get enough protein everyday or maintain a balanced diet.

Firstly, meat is not a 'perfect' food and contains at the most about 30% protein. Its net protein utilization (NPU) - the amount which is actually digested and absorbed by the body for the following is:

Source of Protein

NPU

Milk
82%
Cheese
70%
Meat
67%
Mung beans
67%
Whole wheat
60%

Weight for the above foods may have less protein than meat but because their NPU is high, by eating more or a combination of them one can easily meet one's daily recommended protein intake.

Secondly, protein is not the only body requirement. Elements such as calcium, magnesium, potassium, iron and vitamins like A, C and the B-complex group are also found in vegetables and fruits and excepting iron are almost invariably absent in flesh foods. Not surprisingly, good nutrition is difficult on a meat diet.

One important factor for efficient functioning of the intestines that is absent in meat is fibre - roughage, which accounts for poor elimination - a common complaint of meat-eaters. Vegetables provide the bulk and fibre which retain water and binds the waste for easy passage. The British Health Education Council is of the opinion that, "Lack of fibre seems to be connected with various other disorders of the bowel including piles and a serious inflammation called diverticulitis."

Anatomical Characteristics

Isn't it natural for humans to eat meat because we have been doing it for ages? Recent study by researchers have concluded that our early ancestors were vegetarians who ate meat only during extreme environmental conditions such as during the Ice Age. Examining the body structures of man, wholly meat-eaters (carnivores) and herbivores can also substantiate man's natural diet.

Carnivores such as lion, dog, cat, etc., possess a very simple, and short digestive tract. Since flesh decays very rapidly, the products of this decay quickly poison the body if they remain too long in the gut. They have stomachs which produce 10 times the amount and 20 times the concentration of hydrochloric acid than non-carnivores to facilitate digestion of tough fibrous tissue. Their saliva is acidic whilst that of herbivores and man is alkaline. Herbivores have a longer digestive system since vegetable matter takes longer to digest and there is no question of decay products poisoning the body.

Length of Digestive track relative to length of body

Nature of Saliva

Method for liquid intake

Carnivores : 3 times
Acidic
Lapping
Herbivores : 10 times
Alkaline
Sucking
Man : 12 times
Alkaline
Sucking

It is also interesting to note that non-flesh eaters drink water by sucking as opposed to lapping it up with their tongues which all meat-eaters do. The latter also 'sweat' through their tongues and not through sweat glands in the skin as in non-carnivores.

The type of dentition present also gives an idea about the diet of animals. All meat-eaters have to kill their food using claws and teeth. To pierce tough skin and tear flesh they are equipped with powerful jaws and long, pointed canine teeth. They do not have molars - flat back teeth which vegetarian animals have - for grinding their food. Flesh unlike vegetable matter does not need to be chewed hence it is swallowed in small pieces. And no wonder their jaws have very limited side to side mobility unlike herbivores which use it for grinding.

Human physiological characteristics are very similar to the grass-eater. The digestive system is twelve times the length of body. Sweating occurs through millions of pores in the skin, liquid is taken up by suction, the tooth and jaw structure is undoubtedly a sure sign of a vegetarian and the saliva is alkaline.
Even by instinct we humans are non-carnivorous. One scientist has stated that, "A cat will salivate with a desire for hunger at the smell of a piece of raw flesh but not at all at the smell of fruits. If man could delight in pouncing upon a bird, tear its living limbs apart with his teeth and suck the warm blood, one might conclude that nature provided him with the meat-eating instinct. On the other hand, a bunch of luscious grapes make his mouth water, and even in the absence of hunger he will eat fruit because it tastes so good." Most people have other people kill their meat for them and would be sickened if they had to do the killing themselves. So we do not even possess the killing instinct let alone the eating which follows it.
Economical Facts
Meat is grossly wasteful of natural resources. Land which is used to produce food crops for direct human consumption feeds 14 times as many people as land used to grow food for animals-used for human consumption. Plants will yield 800,000 calories per acre for direct human use, but only 200,000 when these same plant foods are first fed to animals. The remaining 600,000 are used up by the animals themselves. 'Meat animals' are poor converters of energy for human consumption and meat thus represents the greatest food energy loss.

Energy Loss in Use of Land for Meat Production

Land use

Food Product

Calories

1 Acre Wheat
Bread
800,000
1 Acre Grazing
Meat
200,000
Energy Loss

600,000


Energy is lost by animals in form of : respiration, excretion, reproduction, motion, etc. Animals are also wasteful of protein itself. Of the protein that animals consume :

23% is returned in the form of milk
15% is returned in the form of pork and
10% is returned in the form of beef.

Whilst, soya beans on average will produce 17 pounds of protein per acre compared to 2 pounds for milk and 1 pound for beef by cows.

Another way of examining the economics is by comparing the production of Standard Nutrition
Units (SNU) per acre. A single SNU is defined as 2,500 calories per person per day.


Diet 

Number of SNUs Produced per acre
Meat & Milk
1.3
Wheat & Bread
4
Rice & Beans
(Japanese style)

7

From the above table it appears that a simple vegetarian meal can be nutritious and economical.


Guruji. A. Sivaguru Swamy
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