Tuesday, May 09, 2006



"But Bear, aren't there toxins and antibiotics in meat? I've heard that the way animals are slaughtered for meat, they release "fear toxins" which contaminate the meat. And that the higher up the food chain you go, the more concentrated the toxins."
Mate, there are NO TOXINS in meat. What you have just repeated is very typical illogical and hysterical nonsense from vegetarians, and has no merit whatsoever.

Except for a few fish, meat has no toxins. The "fear or flight" reaction causes the release of a natural animal hormone called adrenaline, which is destroyed by an enzyme in 0.01 seconds, causing a very brief flush or flash feeling, I am sure you have experienced it. Adrenaline is not toxic, and is not present in food meat, no matter how the animal died.

There are no "antibiotics" injected into meat animal prior to slaughter, and there are no "toxins" in the meat of a healthy animal. Meat is the ONLY food wholly without anything toxic in it, unlike vegetables which universally have various more or less toxic chemicals in them as defenses against being eaten.

Meat is actually living tissue as long as it is refrigerated and not cooked. Cells from a fresh steak can be cultured. The flesh of a healthy animal is sterile and has no bacteria in it. On the other hand (I will repeat this once more), ALL vegetables contain both toxins and copious amounts of bacteria.

Hormones which in some places are used to enhance growth, (mostly they are not cost-effective nowadays with the lower fat content sought-for) are withdrawn well before slaughter These are not human growth hormones anyway, and even if the animal were dosed with a human hormone, say estrogen, the amount your (male) adrenal glands produce would be 100
times the amount you would get by eating five kilos of that animal's meat. This is science, not folklore. All the arguments the veggie-fascists use are fairy tales.

I do not dispute that there needs to be veterinarian inspection of all animals at the abattoir to ensure that only healthy specimens become food. Only a fool would think otherwise. Chickens need to be carefully and sanitarily slaughtered due to the highly perishable nature of their flesh, similarly fish also need care in handling. Never keep Chooks or fish in the same refridgerator as fresh meat, or the meat will spoil more quickly. To attack a diet because some abattoirs slaughter animals which are unfit, is like condemning automobiles because some mechanics and/or manufacturers provide shonky brakes.

There are strict regulation on the amount of antibiotic residues which can be present in meat. ONCE more: The amount of a given antibiotic in a animal's tissues immediately after the drug is given is STILL only microgram quantities in the flesh.. This concentration is adequate in the animal which was doed, but in a human you must have tens of milligrams of the material to have any actual effect on any bacteria in your body.

The misquoted reference to the use of antibiotics in animals is to the fear that a bacteria in the animal may become resistant, rather than any residue in the meat. This would require a bacteria which also affected humans to be involved, and that animals infected with this resistant bacteria be missed by the vet, and slaughtered for food. Also, the person thereafter infected have access only to the specific antibiotic used in the animal, to treat them. A long string of necessary conditions, unlikely in the extreme, but that is one of the reasons that antibiotics are much less prevalent in animal husbandry nowadays.

BSE is a disease which can affect any animal who eats the tissues of another animal which is infected with this virus. Cattle don't normally eat much meat, the odd rat or mouse in the manger, but don't go out and hunt them. This disease was the result of a grisly practice of feeding
animal protein wastes from abattoirs back to cattle in their feed. We eat grass-fed cows here, no grain even in their feed. Meat IS the best food for ANY animal and the cattle fed on meat grow astoundingly fast. The Greenlanders fed their ponies on fish for 800 years, with no problems.

Grain fed is inferior to good grass fed, but the feed grass in the US is not usually of high quality. Our local tropical grass is very, very good, and produces quality superior to any meat I have ever had in the states.


Certainly there must be some "good" carbs. Isn't salad nutricious? You can eat a lot of it to fill you up.

Green leafy vegetables have little or no nutritive value, and are eaten as "eye food". In fact some, like celery and lettuce have less caloric value than it takes to process them through your system, like sand. Some, like spinach, contain a toxic blood poison, oxalic acid. This dangerous chemical is so high in rhubarb that the green leaves are capable of causing death. Why eat this rubbish?

I agree that there is only maybe 20 percent of the weight of "leafy greens" which is carbs, but why eat something so toxic and rough? Would you intentionally put a pinch of sand in the crankcase of your car? Older people suffer from malnutrition in spite of "excellent diets" due to the scar tissue in their intestines from a lifetime of exposure to roughage in their food. In the short term it causes the intestines to coat themselves with mucus, which also interferes with absorption of nutrients.

All plants have toxins, chemical defenses against herbivores are much older than the mechanical ones like the spines of cacti. People have struggled for hundreds of years to breed out most of these defenses, which is why you cannot grow them without pesticides.

If you doubt me, eat a cupful of wild lettuce (a very common weed), and see how long you can remain awake. It contains a glucoside, letucin, called "lettuce opium", which was bred out of the cultivated plant.