While you're eating your steak, did you know that blue-eyed, high-nosed Europeans and Americans have taken a liking to Chinese tofu?

　　When you eat bread, milk, ham, fried eggs, or doughnuts, meat cakes, fried buns, ramen noodles for breakfast, fast food takeaway, pizza, pasta or shabu-shabu, roast duck for lunch, and burgers, fried chicken, steak, pork chops, lobster, seafood, and desserts for dinner, do you know the reason why blue-eyed, high-nosed Europeans and Americans are already enjoying brown rice, whole-wheat pasta, soya foods, and fruits and vegetables as a staple diet?

　　So what are the health risks of eating meat?

　　I. Poisoning

　　Due to the extreme fear and great pain when the animal is killed, the biochemical effect in the body has a great mutation, resulting in toxins all over the body, the body is completely poisoned. According to the Encyclopaedia Britannica, the toxins in the body of animals, including uric acid and a variety of toxic secretions, hormones, excretions and persistent organic pollutants POPs, spread in the blood and body tissues, and therefore put forward a pertinent point of view: "If compared with the 56% of impure water contained in meat, the proteins obtained from nuts, legumes, grains, are obviously much purer. is obviously much purer."

　　Just as our bodies get sick when we are afraid, angry, or stressed, animals produce great biochemical anomalies in their bodies in situations of extreme danger. When they are facing slaughter and are struggling desperately to survive, many hormones, especially adrenaline, are abnormally secreted in their bodies, and when they die, a large amount of the hormones remain in the meat and subsequently poison the tissues of the body of the person who eats it. The American Nutrition Institute has long pointed out that dead animals are a substance rich in toxins.

　　Carcinogens

　　A recent study of 50,000 vegetarians has caused a great shock in the field of cancer research. The report points out that this group of vegetarians has a surprisingly low rate of cancer, and that compared to people of the same age and sex, the incidence of various types of cancer in this group of people has been significantly reduced. The report concludes, "They clearly live longer." A few simple and understandable reasons are outlined below:

　　1. Phenylpurines

　　Did you know that 2 lbs of fried steak (1 lb = 0.45 kg) contains as many carcinogens: phenylpurines as 600 cigarettes? Experiments have shown that rats fed phenylpurines will develop stomach cancer and leukaemia (blood cancer)!

　　2、Methyl胆菲

　　Meat fat in high temperature will form "methyl cholestyramine", and cooking meat generally need to be heated to high temperatures (even if the vegetable oil is overheated will not form this substance). If this substance is supplied to small animals, it can cause cancer. Even a small amount of methylcholanthrene can sensitise animals to other carcinogens and increase the chance of cancer.

　　3、Chemical additives

　　It is common knowledge that animal meat is difficult to store for long periods of time and will soon naturally decay into a sickly greenish grey colour. Butchers in order not to make them unsightly, so they add nitrates, nitrites or other preservatives in the meat, these things make the meat appear bright red. In recent years, studies have shown that these are carcinogens. In Tennessee National Euclid Laboratory, specialising in cancer research, Dr William Lee Kinske said: "I don't even feed my cats anything containing nitrates.

　　4. Meat Causes Cancer

　　Scientists in the United Kingdom and the United States have compared the microorganisms in the intestines of meat-eaters and vegetarians, and found that there are obvious differences. The microorganisms in the intestines of meat-eaters interact with digestive juices to produce chemicals that are thought to cause cancer. This explains why bowel cancer is very common in meat-dominated areas such as North America and Western Europe, but rare in India, where the diet is based on vegetables and grains. Scots eat 20 per cent more meat than the British and have the highest rate of bowel cancer in the world.

　　Chemical Poisons

　　1. Insecticides (pesticides)

　　Food intake in nature can be explained by the food chain: plants absorb sunlight, air, water, nutrients, etc. to sustain life; animals eat plants; large animals (humans) eat small animals; and eating meat is the last link in the food chain. Nowadays, most of the world's farmland uses toxic chemicals (pesticides, herbicides, fertilisers, growth hormones, etc.) to control pests and increase yields. These poisons are stored in the animals that eat the plants and grasses.

　　For example, farmland is sprayed with DDT as a pesticide, which is a strong enough poison that scientists believe it can cause cancer, infertility, or severe liver disease, etc. DDT and other similar pesticides are stored in animal and fish fat and are very difficult to destroy once stored. So when cows and sheep eat grass or feed, most of whatever insecticide they consume is kept in their bodies. So when you eat meat, you are taking into your body the essence of DDT and other toxic chemicals that have accumulated in the animal's body.

　　Since the eater is the last link in the food chain, humans become the last absorbers of a highly enriched variety of pesticides, toxins, and harmful substances. Experiments conducted by Iowa State University show that the amount of DDT contained in meat is at least 13 times higher than the amount contained in vegetables, fruits, and grass. Most of the DDT accumulated in the human body comes from meat in food.

　　2, hormonal antibiotics

　　The toxins in meat are not the only ones. In order to accelerate growth and obesity, as well as to improve the colour and taste of the meat, the animals that provide the meat are often forced to eat large amounts of chemicals. In order to maximise the amount of meat produced for maximum profit, animals are force-fed and injected with: hormones, appetite pills, antibiotics, tranquillisers, and chemical mixes to stimulate growth. The New York Times has reported: "The potential crisis for meat eaters is considerable, as is the potential for masked contamination. Residual pesticides, nitrates, hormones, antibiotics and other chemicals are 'hidden killers', most of which were classified as carcinogens on 18 July 1971". And in fact, many animals die from these drugs before they are slaughtered."

　　When farmland is converted into animal feedlots, most of the animals never see the light of day and spend their lives in cramped, depressing, cold conditions that end in a miserable death. The Chicago Tribune reported on highly efficient chicken farms: "The top floor is used to hatch eggs, and then the chicks are stimulated to grow: drugged, force-fed, and gobbled up in tiny cages that never get any exercise or fresh air. When they get a little bigger, they migrate to the next level of cages, and so on, and when they reach the bottom level, they are slaughtered." Unnatural growth processes such as these not only destroy the natural biochemical balance in the animal's body, but also distort its natural habits. Not only are the farm animals physically unhealthy (sick), but they are also psychologically abnormal, mostly demented and mentally ill (psychopathic). Unfortunately, the development of malignant tumours and malformed foetuses in humans is inevitable as a result of their ignorant consumption.

　　Diseases of Animals

　　Another danger for meat eaters is that animals, especially those in intensive farms, are often infected with diseases that are often undetectable to the butcher or the inspector. When cancer or a tumour develops in one part of the animal's body, and the part found to be diseased is cut off, the remaining part is still sold at the market. Worse still, the tumourous part of the animal is mixed with meat to make hot dogs, ham or stuffing. In one region of the United States, 25,000 cattle carcasses with tumours were sold in the market among the animal carcasses examined every day. Scientists have found in experiments that if the livers of sick animals are fed to fish, the fish will get cancer. The alarming fact is that there are more and more animals with blood cancers in farming environments. It is a fact, not an alarmist exaggeration, that no animal in an intensive farm is healthy and normal.

　　V. Necrotoxicity

　　When an animal is killed, the proteins in the carcass coagulate and produce self-decomposing enzymes. Unlike plants, which have hard cell walls and a simple circulatory system, decomposition is slow. (Readers can put a piece of raw meat and an apple or other fruits and vegetables at home and observe the comparison to understand). Soon, a denatured substance called "necrotoxin" becomes visible in meat.