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THE TOXINS

  • Date : 10 Jan 2016

Meat, cooked well, is infested with rot microorganisms identical to those found in dead animals. We voluntarily leaves the meat decompose sufficiently so that the connective tissue is disintegrated, making the meat more tender. However, the meat of which the decomposition is already underway is highly toxic and its use is one of the main causes kidney and liver problems. This meat full of bacteria is extremely harmful to the entire digestive system. An unrefrigerated steak for two days contained so putrid that the liquid extract toxins has been that killed a guinea pig by paralysis in two hours. In his manual on meat inspection, Ostertag reports that in meat preserved in ice for two weeks were millions of bacteria per milligram. Mice that were injected with the bacteria cultures will die within twenty-four hours.

To effectively destroy the bacteria in the meat, it must be cooked at a temperature of 248 ° F for two hours. Except for canned meats, cooked meats rarely at such a high temperature for a long period. The meat hamburger, for example, is usually roasted or fried and served within minutes, most of the time cooked medium, at the request of the consumer. Ordinary cooking and even roasting do not destroy harmful bacteria.

In nature, carnivores predators devour their prey on the spot, not letting the putrid bacteria time to multiply enough to cause them digestive problems.

 

LEGAL CONSIDERATIONS

 

Other considerations also apply that health considerations when opting for a vegetarian diet: moral considerations about the slaughter of animals for human consumption. Very often, even those who have become vegetarian for health reasons First, develop a sense of responsibility increasingly marked face the protection of fauna and flora on the planet. The idea of ??killing animals and birds for pleasure or for sport shocks them and many people are actively engaged in advocacy groups of animal life.