Andreaz Moritz | Animal Proteins – do we need them?

The diet of a most Americans consists of meat and dairy products - steak, beef, mince pies, chicken and super-sized juicy hamburgers. Sure it’s tasty, a taste the meat and poultry industry taught us to acquire. Did you know that Western societies consume at least 50 percent more protein than they actually need?

By filling up the connective tissues in our bodies with unused protein, we turn our bodies into overflowing pools of harmful acids and waste, thereby laying a fertile ground for disease. It also congests the digestive tract and overburdens the lymphatic system.

The fact is that animal proteins, unlike plant proteins, are difficult to digest. The human body is not able to adequately break down meat protein into amino acids. A healthy digestive system is in fact able to metabolize only 25 percent of the animal protein it ingests.

Chunks of undigested meat may therefore remain in the small intestine for as long as 20–48 hours, where they literally begin to rot. This generates the meat poisons, cadaverine, putrescine, amines and other highly toxic substances, which apart from causing disease also contributes to lymph congestion, fluid and fat build-up, first in the mid-section of the body, and eventually throughout the body.

The remnants of undigested meat can accumulate in the large intestinal for as long as - hold your breath – 20 to30 years or longer. Rotting meat also burdens the kidneys in the form of nitrogenous wastes. Even moderate meat-eaters demand three times more work from their kidneys than vegetarians do.

Here is something else to think about. Putrefaction and bacterial growth start immediately after an animal is slaughtered and are very advanced by the time the meat reaches most grocery stores or meat markets.

Destructive enzymes immediately begin to break down the cells in the cadaver’s flesh, which leads to the formation of a degenerative substance called ptomaine that causes diseases.

Meat is also acid-forming and creates even more acidity when undigested. This, in turn, leads to a loss of minerals and other nutrients. Contrast this with plant proteins that the human body was designed to ingest in the course of evolution.
It is but a misconception that unlike meat, vegetables do not provide you with complete proteins - all the nine essential amino acids - that the body is unable to produce.

If you eat a variety of vegetables, you can get exactly the same amino acids as you get from meat - with added health benefits such as minerals and fiber that meat does not contain.

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