- Vegetarianism

A Root of Many Evils: The Source of “The Age of Emerging Plagues”

Why the Age of Emerging Plagues?

In the sea of information and opinions about COVID-19 in which we are all floundering, we recently discovered a harbor of sanity. Dr. Michael Greger, author of How Not to Die and founder of NutritionFacts.org, recently posted a video and transcript of a presentation “Pandemics: History and Prevention” that he gave over ten years ago, when the bird flu was in full swing. In it he presents the history of infectious diseases, and the treatment of it by preventing their emergence.

Three ages of disease

Medical anthropologists identify three major periods of disease, beginning about 10,000 years ago when human beings began the domestication of animals. “When we brought animals into the barnyard, they brought their diseases with them” – measles from cows and sheep, smallpox from camels, whooping cough from pigs, typhoid fever from chickens, and the common cold from horses.

“The next great period of human disease started just a few hundred years ago with the Industrial Revolution of the 18th and 19th centuries, leading to an epidemic of  the so-called diseases of civilization: diabetes, obesity, heart disease, cancer, etc. But by the mid-twentieth century, the age of infectious disease at least was thought to be over… But then, something changed. Starting around 1975, new diseases started to emerge and reemerge at a rate unheard of in the annals of medicine. More than 30 new diseases in 30 years––mostly newly discovered viruses.

“We may soon be facing, according to the US Institute of Medicine, what they call a catastrophic storm of microbial threats. We are now smack dab in the third era of human disease, which seems to only have started about 30 years ago. Medical historians have called this time in which we live the Age of Emerging Plagues, almost all of which come from animals.

“But we domesticated animals 10,000 years ago. What has changed in recent decades to bring us to this current situation? Well, we are changing the way animals live.”

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The Many Advantages of Vegetarianism

advantages of vegetarianism

A Continuation of “Humans: Are We Carnivores or Vegetarians by Nature?” by an unknown author

You can indeed reap a lot of benefits by being a vegetarian and people have become more aware of the health benefits of being a vegetarian. Animal rights issues is only one of the reasons why people decide to go on a vegetarian diet. People are beginning to care more about the environment. However, the main reason why people go on vegetarian diet is because of health benefits.

Meat is not good for you as it clogs your thinking. This is especially true if you eat red meat; white meat has less fat compared to red meat. Excessive intake of fats into your body can result in having a high level of cholesterol. If you think that not eating meat is going to make you look scrawny or unhealthy please think again. Just imagine that cows, goats, gorillas, elephants, rhinoceroses and so on are all vegetarians (herbivores) but look at how tough these animals are, not to mention their life span which is longer compared to the carnivores (meat eating animals).

If you look at the chicken and vulture (carnivores), these animals eat just about everything and notice how unhealthy these animals look. The Chinese believe that the chi or life force in your body is less when you consume meat and so do the Indians with their ancient yogic principles, their life force was called prana.

The great Tai Chi masters of China were adept at preserving their chi, even if some of the masters were not vegetarians, they still had a balanced diet. It has now been scientifically proven that a balanced vegetarian diet is better compared to a diet that is taken with meat.

The protein myth

egg proteinThere are a lot of misconceptions about being a vegetarian; protein is one of the main topics of debate as a lot of people think that you can only get protein from meat. Vegetarians get a lot of protein, if they eat a variety of fruits, vegetables, grains and legumes. What vegetarians don’t get is the excess protein of traditional American diet, excess that leads to kidney overload and mineral deficiency diseases.

A lot of people also think that a vegetarian diet is not a balanced diet. Vegetarian diets have a proportion of three macronutrients, which are complex carbohydrates, protein, and fat. Vegetarian food sources (plants) tend to be higher sources of most micronutrients. Another myth that needs to be clarified is the so-called lack of calcium among vegetarians. Many vegetables, especially green, leafy ones, have a good supply of calcium. The truth is that vegetarians suffer less from osteoporosis (a deficiency of calcium that leads to weak bones).

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Humans: Are We Carnivores or Vegetarians by Nature?

Carnivores or Vegetarians? (lion and elephant)

How humans are not physically created/evolved to eat meat

[We found this useful article and would like to share it with our readers. The author is unknown.]

Although some historians and anthropologists say that man is historically omnivorous, our anatomical equipment ­ teeth, jaws, and digestive system ­ favors a fleshless diet. The American Dietetic Association notes that “most of mankind for most of human history has lived on vegetarian or near-vegetarian diets.”

And much of the world still lives that way. Even on most industrialized countries, the love affair with meat is less than a hundred years old. It started with the refrigerator car and the twentieth-century consumer society. But even with the twentieth century, man’s body hasn’t adapted to eating meat. The prominent Swedish scientist Karl von Linne states, “Man’s structure, external and internal, compared with that of the other animals, shows that fruit and succulent vegetables constitute his natural food.”

Comparison between carnivores, herbivores and humans

When you look at the comparison between herbivores and humans, we compare much more closely to herbivores than meat eating animals. Humans are clearly not designed to digest and ingest meat.

  • Meat-eaters: have claws
    Herbivores: no claws
    Humans: no claws
  • Meat-eaters: have no skin pores and perspire through the tongue
    Herbivores: perspire through skin pores
    Humans: perspire through skin pores

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An Introduction to “Vegetarianism and Occultism” by C. W. Leadbeater

vegetarianism and occultism

Vegetarianism and Occultism by C. W. Leadbeater was published by the Theosophical Society in 1913. Although things are much better a little over a century later, still there is far to go to realize the ideals set forth in the full article. The author’s words may seem intense–but so is the subject. And they merit serious consideration.

Leadbeater begins the article with six reasons for the superiority of a vegetarian diet from a purely physical/health standpoint, which include the following:

  • More Nutriment
  • Less Disease
  • More Natural to Man
  • Greater Strength
  • Less Animal Passion
  • Economy

He then follows with ethical, mental, and spiritual reasons. As an introduction to the article, we list the first of his health reasons. You can read the full article here.

The nutritional value of a vegetarian diet

First: Because vegetables contain more nutriment than an equal amount of flesh.

This will sound a surprising and incredible statement to many people. It must be clearly understood that this is not a question of habit, or of sentiment, or of prejudice; it is simply a question of plain fact. There are four elements necessary in food, all of them essential to the repair and the upbuilding of the body:

  1. Proteids or nitrogenous foods;
  2. carbohydrates;
  3. hydro-carbons or fats;
  4. salts.

This is the classification usually accepted among physiologists, although some recent investigations are tending to modify it to a certain extent.

Now there is no question that all of these elements exist to a greater extent in vegetables than they do in flesh. For instance, milk, cream, cheese, nuts, peas and beans contain a large percentage of proteids or nitrogenous matter. Wheat, oats, rice and other grains, fruits and most of the vegetables (except perhaps peas, beans, and lentils) consist mainly of the carbohydrates–that is, of starches and sugars. The hydro-carbons, or fats, are found in nearly all the proteid foods, and can also be taken in the form of butter or of oils. The salts are found practically in all food to a greater or less extent. They are of the utmost importance in the maintenance of the body tissues, and what is called saline starvation is the cause of many diseases.

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