The Case Against Animal Slaughter
Back to Godhead Magazine 1976, Vol 11, No. 1
From the standpoints of health, economics and ethics, animal slaughter and meat-eating are detrimental to human society.
Although meat is certainly a source of concentrated protein it is a very poor source of other food elements like minerals, vitamins and carbohydrates. In addition, eating flesh from the cow or any other animal is detrimental to the health of human beings for many reasons. For example, if a human, who has a much longer colon than the carnivorous animals, eats flesh, the following problems will ensue:
1. Intestinal bacteria in the long bowel will change from fermentative to putrefactive, thus causing poisons to be absorbed into the bloodstream. These poisons need to be eliminated, so energy is diverted from other essential bodily functions, including thinking.
2. The natural synthesis of vitamin B12 will be inhibited, possibly leading to anemia.
3. Animal toxins will tend to disrupt the proper metabolism of carbohydrates. This can cause diabetes.
4. Nonnutritive substances resulting from the digestion of animal flesh tend to be carcinogenic (cancer-inducing) irritants.
The minimum daily requirement of protein, which nutritional experts calculate to be between seventy and ninety grams, is easily achieved with dairy products and foods from the vegetable kingdom. Protein, is found in ample quantity in milk, cheese, yogurt, whole wheat, corn, many varieties of nuts and beans, and some vegetables. Thus vegetables, fruits, grains and dairy products provide a perfectly balanced diet. Consuming animal flesh, on the other hand, results in excess protein, which produces liver ailments, high blood pressure, and hardening of the arteries.