In the discussion of food, vegetarianism is obviously a central theme. Below are some of the many arguments put forward to support vegetarianism.
So, vegetarianism, huh?
Eating meat makes people the nth consumer that takes only 10 percent of energy from the meat we consume. Why not be the first one waiting in line or the primary consumer that eats vegetables and fruits? This is one of the philosophies of people who choose to be vegetarians. But first we ask, “Who are vegetarians?”
They are those who save hundreds of animals every year simply by choosing a plant-based diet. Many look at the facts and become vegetarians for health reasons. Others are excited about the positive impact they can have on the environment, while some become vegetarians because they’re seeking the spiritual growth many of the world’s religions teach.
As a vegetarian myself, I have been asked the same repeating questions throughout the years, and now I finally have the chance to share my answers to the world.
1. Is it natural for humans to eat meat?
Human digestive systems, tooth and jaw structure, natural instincts and bodily functions are absolutely distinct from that of carnivorous animals. Carnivorous animals share many unique characteristics which set them apart from all other members of the animal kingdom: very short bowels-three times the length of the body-for rapid expulsion of putrefactive bacteria from decomposing flesh; stomachs with 10 times as much hydrochloric acid as non-carnivorous animals, anti-down motion of jaws; sharply pointed, elongated canines; lack of molar teeth.
These show that humans are not carnivorous by nature; our anatomy and digestive systems must have evolved for millions of years living on fruits, nuts, grains and vegetables. As in the case of the anthropoid ape, man’s bowels are 12 times the length of his or her body being designed for the slow digestion of vegetables and fruits which are noted for slow decay.
2. Are there dangers in eating meat?
Poisoning. Just before and during the agony of being slaughtered, the biochemistry of the terrified animal undergoes profound changes as it futilely struggles for life. Toxic by-products and large quantities of adrenalin are forced throughout the body, thus pain-poisoning the entire carcass. According to Encyclopedia Brittanica, body poisons, including uric acid and other toxic wastes are present in the blood and tissue: “…protein obtained from nuts, pulses (lentils, peas, etc.), grains and dairy products is said to be relatively pure as compared to beef with a 50 percent impure water content.”