A Rebuttle to the Ridiculous Article “7 Evidence-Based Health Reasons to Eat Meat”

The article “7 Evidence-Based Health Reasons to Eat Meat” is from this website Here.

  1. “Humans and pre-humans have been designed by evolution to consume and make full use of the important nutrients found in animal foods…humans are omnivores…We function best eating BOTH animals and plants. Humans have much shorter digestive systems than herbivores and don’t have the specialized organs to digest cellulose. Humans also have canines… Meat was one of the reasons humans were able to evolve such large, elaborate brains.”
    1. During most of our evolutionary history, we were largely vegetarian: Plant foods, such as yams, made up the bulk of our ancestors’ diet. The more frequent addition of modest amounts of meat to the early human diet came with the discovery of fire, which allowed us to lower the risk of being sickened or killed by parasites in meat. This practice didn’t turn our ancestors into carnivores but rather allowed early humans to survive during periods in which plant foods were unavailable. http://prime.peta.org/2009/10/yes-its-true-humans-arent-meant-to-eat-meat
    2. It was this new meat diet, full of densely-packed nutrients that provided the catalyst for human evolution, particularly the growth of the brain, said Katharine Milton, an authority on primate diet. Without meat, said Milton, it’s unlikely that proto humans could have secured enough energy and nutrition from the plants available in their African environment at that time to evolve into the active, sociable, intelligent creatures they became. Receding forests would have deprived them of the more nutritious leaves and fruits that forest-dwelling primates survive on, said Milton.
      “We know a lot about nutrition now and can design a very satisfactory vegetarian diet,” said Milton, a professor in the Department of Environmental Science, Policy & Management. But she added that the adequacy of a vegetarian diet depends either on modern scientific knowledge or on traditional food habits, developed over many generations, in which people have worked out a complete diet by putting different foods together. THE BRAIN IS A RELENTLESS CONSUMER OF CALORIES, SAID MILTON. IT NEEDS GLUCOSE 24 HOURS A DAY. ANIMAL PROTEIN PROBABLY DID NOT PROVIDE MANY OF THOSE CALORIES, WHICH WERE MORE LIKELY TO COME FROM CARBOHYDRATES, SHE SAID.  http://www.berkeley.edu/news/media/releases/99legacy/6-14-1999a.html
      Neurons, which use twice the energy as any other cell type in the body, run almost exclusively on glucose. They don’t run on protein and fat. That’s glucose in amounts that could not possibly be supplied by any abundance of meat eating. http://evolvinghealthscience.blogspot.sg/2012/12/why-you-can-all-stop-saying-meat-eating.htm
    3. Humans aren’t omnivores at all; we’re natural herbivores. We thrive best when we eat only plants. Of course, people eat meat all the time, but our bodies are not well-adapted to meat-eating, and as a result, many people face a greater risk for health problems. Saying that humans are natural meat-eaters is like arguing that humans are natural smokers.Unlike all natural carnivores and omnivores, most humans have no instinct or desire to catch living animals, dismember them with their bare hands, and eat them raw. Natural meat-eaters look at a live rabbit or a cow (or even a roadside carcass) with happy anticipation. They can’t wait to kill their prey and gnaw off a leg. In contrast, many people can’t even eat meat that looks too much like the animal it came from; they want their meat skinned and deboned and placed in a plastic-wrapped tray at the grocery store. Even the less squeamish prefer their meat cooked and would rather not slaughter a deer by tearing his throat out with their teeth.
      Our anatomy and physiology are those of natural plant-eaters. Human canine teeth are small and blunt, and we have flat molars for grinding up plant fibers. Look at a dog’s or a cat’s teeth and you’ll see something quite different: long, pointed canine teeth for catching prey and tearing the hide and sharp-edged teeth in the back for shearing off chunks of flesh. Humans have hands that are useful for gathering vegetables and fruits but aren’t that good for killing and ripping skin and flesh. Natural carnivores (like cats) and omnivores (like bears) have claws that they use to grasp and tear at their prey.
      Humans are not designed to easily digest meat. Natural meat-eaters swallow their meat raw after no or minimal chewing, relying on their highly acidic stomach juices to break down the meat and kill the bacteria that cause food poisoning. We chew our food thoroughly, and we have a carbohydrate-digesting enzyme in our saliva to start the digestive process, just as other herbivores do. Without the stomach acidity that carnivores and omnivores have, we are forced to cook our meat to avoid the risk of food poisoning. Like all herbivores, we have a long intestinal tract, which is necessary for the proper digestion of the cellulose in plants. Carnivores and omnivores have shorter intestines, which are designed to quickly digest meat before it begins to rot. http://prime.peta.org/2009/10/yes-its-true-humans-arent-meant-to-eat-meat
      Milton’s paper also demonstrates that the HUMAN DIGESTIVE SYSTEM IS FUNDAMENTALLY THAT OF A PLANT-EATING PRIMATE, except that humans have developed a more elongated small intestine rather than retaining the huge colon of apes – a change in the human lineage which indicates a diet of more concentrated nutrients. http://www.berkeley.edu/news/media/releases/99legacy/6-14-1999a.html
    4. ALTHOUGH CELLULOSE IS INDIGESTIBLE BY HUMANS, IT DOES FORM A PART OF THE HUMAN DIET IN THE FORM OF PLANT FOODS. Small amounts of cellulose found in vegetables and fruits pass through the human digestive system intact. CELLULOSE IS PART OF THE MATERIAL CALLED “FIBER” THAT DIETICIANS AND NUTRITIONISTS HAVE IDENTIFIED AS USEFUL IN MOVING FOOD THROUGH THE DIGESTIVE TRACT QUICKLY AND EFFICIENTLY. Diets high in fiber are thought to lower the risk of colon cancer because fiber reduces the time that waste products stay in contact with the walls of the colon (the terminal part of the digestive tract). http://science.jrank.org/pages/1335/Cellulose-Cellulose-digestion.html#ixzz3oZ7v4lZI
    5. Until recently, only the wealthiest people could afford to feed, raise, and slaughter animals for meat, and less wealthy and poor people ate mostly plant foods. Consequently, prior to the 20th century, only the rich were plagued routinely with diseases such as heart disease and obesity.
      Since 1950, the per capita consumption of meat has almost doubled. Now that animal flesh has become relatively cheap and is easily available (thanks to the cruel, cost-cutting practices of factory farming), deadly ailments such as heart disease, strokes, cancer, and obesity have spread to people across the socio-economic spectrum.
      And as the Western lifestyle spills over into less developed areas in Asia and Africa, people there, too, have begun to suffer and die from diseases associated with meat-based diets http://prime.peta.org/2009/10/yes-its-true-humans-arent-meant-to-eat-meat
    6. Another clear indication that we are natural herbivores is the fact that eating meat causes us so many health problems. Meat-eaters face a higher risk of heart disease, cancer, diabetes, kidney disease, osteoporosis, and obesity. Natural carnivores can eat lots of animal fat without getting heart attacks, but humans can’t. In fact, a low-fat vegan diet has been shown to not only prevent but also reverse heart disease in humans. People who avoid animal protein also have dramatically lower rates of prostate, colon, and breast cancer. http://prime.peta.org/2009/10/yes-its-true-humans-arent-meant-to-eat-meat“Humans and pre-humans have been designed by evolution to consume and make full use of the important nutrients found in animal foods…humans are omnivores…We function best eating BOTH animals and plants. Humans have much shorter digestive systems than herbivores and don’t have the specialized organs to digest cellulose. Humans also have canines… Meat was one of the reasons humans were able to evolve such large, elaborate brains.”
  1. “Meat is incredibly nutritious”
    1. Dha and epa, the active forms of omega 3>> Supplement with an algae based omega-3 (this is already in its dha form).When you eat seafood in the aims of getting your fill of omega 3 , you are also consuming mercury, dioxins, etc.   http://badassu.net/100-scientific-reasons-to-not-eat-meat/
    2. B12>> Take a supplement.Keep in mind about 1 in 6 meat eaters are B12 deficient. B12 comes from bacteria in the ground and from bacteria in animal feces. Livestock is just so unclean that they are a decent source of B12. So unless you plan on being like your dog or a gorilla and eat dirt, bugs, and/or your own feces, I would just supplement with B12. http://badassu.net/100-scientific-reasons-to-not-eat-meat/
    3. Creatine>> While it is true that diets that include animal products are higher in dietary creatine, the benefits that come from supplemental doses are much higher than the amount that anyone eats in the form of animal products. http://www.nomeatathlete.com/nutrients/
    4. Carnosine>> You can get a supplement of carnosine’s primary precursor, beta-alanine, which is the rate limiting amino acid in the formation of carnosine. Guess what? Meat eaters don’t get enough carnosine either! A recent study showed that when people ate 7 oz of meat, (a big steak), it raised carnosine levels 448 units, BUT after 5 ½ hours there was no carnosine detectable. This depletion occurs because there is an enzyme the body uses to break down carnosine.This enzyme operates in a way that would require you to eat 7 ounces of steak three times daily in order to get adequate carnosine from a meat source. https://www.veganmainstream.com/2010/11/30/dr-gabriel-cousens-on-diet-deficiencies-for-vegans-and-meat-eaters/ HOWEVER you would also adequately screw up your arteries.BEFORE YOU WHINE ABOUT THE INCONVENIENCES OF A VEGAN DIET, KNOW THIS: A MEAT-CENTERED DIET IS ALSO INSUFFICIENT WITHOUT SUPPLEMENTATION. MEAT-EATERS REQUIRE SUPPLEMENTATION JUST AS MUCH AS VEGANS. THERE ARE SUPPLEMENTS FOR EVERYTHING YOU COULD POSSIBLY NEED.
  1. “Meat doesn’t raise your risk of cardiovascular disease or diabetes because saturated fat doesn’t raise the bad cholesterol in the blood which causes such diseases.”
    1. Meat increases the uric acid levels in our bodies which is why the risk for cardiovascular disease and diabetes. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3093438/pdf/nihms279732.pdf
  2. “Meat contains high quality protein, which is crucial for the function of muscles and bones. Consumption of animal protein leads to increased muscle mass and bone density. Vegetarians have lower testosterone and less muscle mass than their meat-eating counterparts.”
    1. Protein for muscle and bones
      1. Protein is necessary, but getting protein from cattle, pigs, chickens and fish (let alone dairy products and eggs) is not necessary. Why kill these animals if it is not necessary? In fact, The Physicians Committee for Responsible Medicine recently called for a New Four Food Groups (whole grains, vegetables, fruits, and legumes), and states, “These four food groups provide the good nutrition you need. There is no need for animal-derived products in the diet, and you’re better off without them.
      2. The IOF report noted that acid-producing diets—those that are high in meat (and also grains)—can stimulate muscle breakdown. Because vegans typically replace meat with protein-rich legumes, our diets are likely to be less acid-producing. Eating lots of fruits and vegetables, especially those high in potassium, also prevents blood from becoming too acidic. And, it’s possible that the antioxidants in all plant foods—fruits and veggies especially, but also legumes—help reduce muscle loss according to the IOF. http://www.theveganrd.com/2013/01/staying-strong-on-a-vegan-diet-protein-and-muscles.html#sthash.DYatqIEr.dpuf
      3. Protein is an integral part of bones and it also improves calcium absorption. It’s also important for maintaining muscle strength with aging, which in turn helps to support healthy bones. So, based on what we know right now, vegans don’t appear to have any particular advantage when it comes to bone health.  Instead, it’s important for us to give some attention to both calcium and protein in our diets. http://www.theveganrd.com/2013/08/calcium-and-protein-and-bone-health-in-vegans.html#sthash.HmADs3XW.dpuf
      4. There are many sources of protein in from plants and animals. However, a diet high in protein, particularly animal protein, has been associated with relapse of inflammatory bowel disease and a higher risk of inflammatory bowel disease (IBD). Just the intake of animal protein itself puts you at risk of (IBD)
    2. Testosterone
      1. It is zinc (not animal protein) that makes people feel stronger and more sexual when they stop being vegan. But if you take the zinc, then you don’t need to eat the animal protein. http://www.veganhealth.org/articles/zinc
  1. “There is only a very weak correlation with cancer, which may be due to overcooking, not the meat itself”
    1. Consumption of poultry and eggs increases the mortality risk from several different cancers due to the exposure to cancer-causing viruses in poultry such as those from the leukosis/sarcoma group. These viruses are one of the most potent cancer causing viruses in chicken. 14% of retail eggs also contain these viruses. http://www.ncbi.nlm.nih.gov/pubmed/20541185 http://www.tandfonline.com/doi/abs/10.1080/03079459994650#.Vh0ouvmqqko
    2. Iron found in meat passes through the digestive system without regulation (because the body has no means to get rid of excess iron through a regulatory system), thus since iron is a pro-oxidant; too much iron can cause colon cancer, cardiovascular disease, infection and inflammatory conditions. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2725368/pdf/WJG-14-4101.pdf
    3. All types of meat (no matter how it is cooked) increases cancer of the uterus. http://www.ncbi.nlm.nih.gov/pubmed/17060930
    4. PhIP (a type of heterocyclic amines carcinogen in cooked meats) not only damages DNA, but also activates estrogen receptors (almost as strong as the hormone estrogen itself) on breast cancer cells and promotes its growth. http://www.ncbi.nlm.nih.gov/pubmed/15319301
    5. Consumption of dietary fat (found in meat, animal products and other fatty foods) drives production of hormones, which, in turn, promotes growth of cancer cells in hormone-sensitive organs such as the breast and prostate.
    6. Meat is also devoid of the protective effects of fiber, antioxidants, phytochemicals, and other helpful nutrients, and it contains high concentrations of saturated fat and potentially carcinogenic compounds, which may increase one’s risk of developing many different kinds of cancer.
      This is in comparison to plant-based diet which is rich in fiber, naturally low in fat, rich in antioxidants and other anti-cancer compounds. Fiber greatly speeds the passage of food through the colon, effectively removing carcinogens, and fiber actually changes the type of bacteria that is present in the intestine, so there is reduced production of carcinogenic secondary bile acids. Not surprisingly, vegetarians are at the lowest risk for cancer and have a significantly reduced risk compared to meat-eaters. http://www.pcrm.org/health/cancer-resources/diet-cancer/facts/meat-consumption-and-cancer-risk
  1. “There are no proven health benefits to avoiding meat”
    1. According to the Academy of Nutrition and Dietetics (AND), vegetarians are at lower risk for developing heart disease, colorectal, ovarian, and breast cancers, diabetes, obesity and hypertension (high blood pressure).
      This is because a healthy vegetarian diet is typically low in fat and high in fiber. However, even a vegetarian diet can be high in fat if it includes excessive amounts of fatty snack foods, fried foods, whole milk dairy products, and eggs. Therefore, a vegetarian diet, like any healthy diet, must be well planned in order to help prevent and treat certain diseases.  http://www.brown.edu/Student_Services/Health_Services/Health_Education/nutrition_&_eating_concerns/being_a_vegetarian.php
      THEREFORE, Both diets would be lacking nutrients, if it is not planned well – BUT the vegetarian diet would at least have a few more nutrients…Your body needs a balance of protein, carbohydrates and fats. http://www.mensfitness.com/nutrition/what-to-eat/all-meat-vs-vegetarian-diets
    2. Meat is a good source of protein, which the body needs to function optimally. Red meat is also a good source of iron, vitamin B, riboflavin, thiamin and niacin. “Meats have high levels of saturated fat and can raise cholesterol,” Frechman says. Because of it’s high-fat content, red meat has been linked to heart disease, cancer and diabetes. And processed meat is loaded with sodium, which can raise blood pressure. Although it’s often thought of as the healthier option, chicken and turkey have been found to be more strongly associated with weight gain than eating red or processed meat, a new study finds.Vegetarians generally have a lower risk of developing high blood pressure, several forms of cancer, heart disease, diabetes and obesity because these diets are usually lower in fat and higher in fiber. Vegetarians as a group are often healthier, as they tend to be nonsmokers and drink less alcohol. A vegetarian diet will result in a quicker weight loss because it tends to be low in calories. You’ll get more vitamins, minerals and nutrients but you probably won’t get enough calcium (from diary) or essential fatty acids (from fish) or folic acid (from grains) or protein if you don’t plan properly. That’s not to say that an all-vegetarian diet can’t be done—people clearly do it. You just need to work harder to make sure you’re getting a balance of all the necessary vitamins.  http://www.mensfitness.com/nutrition/what-to-eat/all-meat-vs-vegetarian-diets
    3. Even when looking at endurance athletes, meat eaters’ arteries are thicker (from atherosclerosis plaque) than your average vegan. http://www.ncbi.nlm.nih.gov/pubmed/16005009
    4. Body Mass Index
      The rise in the average American body mass index causes grave concern among health practitioners. Extra weight increases the risk of cardiovascular disease, diabetes and arthritis. In a University of Oxford EPIC study reported in the June 2003 “International Journal of Obesity and Related Metabolic Disorders,” researchers compared body mass index, or BMI, between four dietary groups. The study, which included 37,875 individuals, divided subjects into meat-eaters, fish eaters, vegetarians, who eat eggs, and strict vegans. All three of the vegetarian groups had a lower body mass index on average than the meat-eater group. High-protein and low-fiber intake correlated with the highest BMI levels; vegans had the lowest BMI.  http://healthyeating.sfgate.com/major-health-differences-vegetarians-meateaters-2790.html
    5. Heart Disease Risks
      Vegetarians tend to have lower cholesterol levels than meat-eaters. High cholesterol is a risk factor for heart disease. A Brazilian study published in the January 2007 issue of “Arquivos Brasileiros de Cardiologia” compared cholesterol and triglyceride levels in different types of vegetarians and meat-eaters. Vegans had the lowest total cholesterol, low-density lipoprotein, the so-called “bad” cholesterol and triglyceride levels, while meat-eaters had the highest levels.  http://healthyeating.sfgate.com/major-health-differences-vegetarians-meateaters-2790.html

If evolution teaches us anything at all, it teaches us that our moral consciousness and our emotional intelligence are a result of highly developed areas of our brain that afford us these faculties. “… Humans are the only animals that can intentionally structure the patterns of our lives according to a basic set of self-aware moral ideals,” writes journalist and history professor James McWilliams. “This ability, which is generally premised on reducing unnecessary pain and suffering, happens to be the foundation of human civilization.”

The more timely question is why, in an age when meat eating is unnecessary (for the vast majority of the human population), would we want to focus on what our ancestors ate some 10,000 or more years ago? Why would we want to base our ethics for eating on our paleontological ancestors whose lives were dictated by a vastly different set of circumstances and about whom we still have many unanswered questions? Certainly there are lessons to learn from history on many levels, but in relating historical facts to present circumstances, context and relevancy are everything . http://freefromharm.org/animal-rights/seven-reasons-why-we-have-not-evolved-to-eat-meat/#sthash.eA3VuXcF.dpuf

In the words of Victor Hugo, “There is nothing more powerful than an idea whose time has come.” It appears that we are standing on the threshold of an era when the tyranny of history is about to be dealt yet another serious blow. As the vegan/animal rights movement continues to gain momentum, our deplorable and largely unchallenged legacy of treating animals as property, currency, objects and cheap, disposable pieces of meat is coming under greater scrutiny than ever before in our history. This makes the infamous statement, “man has evolved to eat meat,” seem even more hopelessly out-of-touch and reactionary, revealing an attitude that clings desperately to the past and fears change, even when that change promises to reconnect us with the most fundamental and universal principle of justice and respect for all. I believe justice will ultimately prevail in the end.  http://freefromharm.org/animal-rights/seven-reasons-why-we-have-not-evolved-to-eat-meat/#sthash.eA3VuXcF.dpuf

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