There was an article that appeared in the Asbury Park Press newspaper on October 5, 1919 entitled, “Red meat study draws criticism in health field.”
There was a study done by Bradley Johnson, a professor of Community Health and Epidemiology at Dalhousie University in Halifax, Nova Scotia, supporting the consumption of dead, rotting meat. The report got published in the Annals of Internal Medicine.
When I saw where It was published I drew a conclusion. In my book, “A Sane Diet for an Insane World”, I referred to Pimps, Hookers and Tricks. The Pimps, are Big pHarma, Big Food, and the Biotech Industry. The Hookers are the medical profession, mainstream media, and government officials, who were virtually all former executives of Big pHarma and Big Food. If you want to know who the Tricks are look in a mirror.
Being published in a medical journal was, in my opinion, to protect dwindling profits.
Question: what is the nature of a dead, rotting animal? In a couple of days, it is grey, hard and it stinks. Would anyone in their right mind want to take that home, cook it and eat it? I doubt it, but that’s what done.
After any animal is killed and skinned it is injected with carbon monoxide to extend it’s store shelf-life up to three weeks. (This was confirmed by Mike Adams years ago.) If this did not happen, you could never walk into a grocery store or supermarket without passing out due to the stench.
On top of that, all dead animals are injected with color enhancers (if it was grey or dark and not rosy red, would you still buy it?), stink reducers (thanks to carbon monoxide), bovine growth hormones, which makes them increase weight to make more profits, antibiotics, which are poured into the animals to keep them as healthy as possible before their death, and the dead, diseased, decayed and dead animals not fit for sale are ground up and fed back to the living animals to save money on feed.
Right now, based on what you’ve read, you have a good idea of what the dead animal- consumption consists of. CARCINOGINS! But, this is the tip of the iceberg.
The human form, of the 8, 400,000 species of life on the planet, is among the several that are anatomically and specifically designed to eat plant-based foods. Those that are designed to eat plant-based foods have saliva that is alkaline.
Since plant-based foods are alkaline as well, when they and the alkaline saliva interact the foods break down easily, are easily ingested and leave the body in no more than three days.
ALL flesh foods, including liquid fat (dairy) and eggs are acidic. When the alkalinity and the acidity meet, it’s no different than you banging your head against a wall.
Basically what happens is that when all the blood and spices are sucked out, the remaining muscle is then swallowed. That rotting, chemicalized muscle sits in the body for seven days and proliferates the cells in your body contributing not only weight gain, but virtually every disease imaginable.
This is why you see endless commercials on TV for Rx drugs, and Big Food foods, and never any contrary information. If there ever was contrary information the profits of the Pimps and Hooker would decline.
Regarding dairy: years ago raw milk was allowed by the FDA to be sold. The problem was that raw milk was loaded with beneficial enhancers for the human body. When one or two people got sick from cows’ milk (probably because of allergic reactions), the FDA required all milk to be pasteurized (cooked from 250 – 500 degrees), killing all the benefits and creating liquid fat. Profits always come first.
One egg a day creates so much protein in the body that the body needs to neutralize the excess protein with calcium, which it gets from “dem bones, dem bones, dem dry bones.” Combine that with the horrific protein from the flesh and arthritis is right around the corner. FYI, the protein from plants is the same and way cleaner then that from the animals.
Regarding poultry, about 12 years ago the FDA said if you could not see the doo doo through the clear wrap in the market, it was ok to sell. And, fish is loaded with mercury, PCBs, toxic sludge, fluoride and lots of chemicals if farm raised and who knows what else.
Dr. Neal Barnard, a professor of internal medicine at George Washington University, who was extremely critical of the report, said that the Johnston groups analyses showed clear evidence that reducing or eliminating the consumption of just red meat would drastically reduce the risk of stroke, type-2 diabetes, heart attacks, cancer, constipation, irritable bowel symptom, erectile dysfunction, arthritis, gout, yadda, yadda, yadda.
What’s funny was when I was doing my radio show in Honolulu I always talked about how to reverse type-2 diabetes by going vegan. No one believed it. Then, after a while, people would call in and tell me that they went vegan and their type-2 diabetes went bye bye in less than a month.
From what I have learned and experienced, adopting a vegan diet not only virtually cures you of everything, but gives you more energy than the Eveready Bunny!
www.naturalnews.com (S.D. Wells articles)