Digesting Meat

MEAT-EATER
-Has claws
-No skin pores, perspires through tongue
-Sharp front teeth for tearing, no flat molar teeth for grinding
-Intestinal tract 3 times body length so rapidly decaying meat can pass out quickly
-Strong hydrochloric acid in stomach to digest meat

HERBIVORE
-No claws
-Perspires through skin pores
-No sharp front teeth has flat rear molars
-Intestinal tract 10-12 times body length
-Stomach acid 20 times less strong than meat-eaters

MAN
-No claws
-Perspires through skin pores
-No sharp front teeth has flatrear molars
-Intestinal tract 12 times bodylength
-Stomach acid 20 times less strong than meat-eaters

Once within the stomach, meat requires digestive juices high in hydrochloric acid. The stomachs of humans and herbivores produce acid less than one-twentieth the strength of that found in carnivores.

Another crucial difference between the meat-eater and the vegetarian is found in the intestinal tract, where the food is further digested and nutrients are passed into the blood. A piece of meat is just part of a corpse, and its putrefaction creates poisonous wastes within the body. Therefore meat must be quickly eliminated. For this purpose, carnivores possess alimentary canals only three times the length of their bodies. Since man, like other non-flesh-eating animals, has and alimentary canal twelve times his body length, rapidly decaying flesh is retained for a much longer time, producing a number of undesirable toxic effects.

One body organ adversely affected by these toxins is the kidney. This vital organ, which extracts waste from the blood, is strained by the overload of poisons introduced by meat consumption. Even moderate meat-eaters demand three times more work form their kidneys than do vegetarians. The kidneys of a young person may be able to cope with this stress, but as one grows older the risk of kidney disease and failure greatly increases.

Further evidence of the unsuitability of the human intestinal tract for digestion of flesh is the relationship established by numerous studies, between colon cancer and meat-eating.One reason for the incidence of cancer is the high-fat, low-fiber content of the meat-centered diet. This results in a slow transit time through the colon, allowing toxic wastes to do their damage.