I wasn’t too far behind when it came to opting for a filet mignon, ribeye, or a porterhouse steak on the grill. It was a meat-eating frenzy when it came to barbeques!
Well, those were last to make it on my plate. Meat and potatoes were the typical meal selections. I’m sure you can relate. The largest portion on my plate would be the meat and the worst of carbs with the smaller portion being the vegetables. At the time, all I knew was that eating meat and carbs were an absolute must for protein and fuel to replenish your body if you were one with an extensive workout regimen. Then I turned to chicken, turkey, and fish thinking those were the healthier alternative. Boy, was I wrong!
But that was a long time ago.
I know a lot has changed through the years and there are all types of diets that have evolved and continue to evolve. The one thing I do see that sadly hasn’t changed is the obsession with protein and I don’t mean plant protein. Although, as more and more people become educated with the contaminants in our food supply and the dangers of eating animal flesh for protein, the more plant-based, living foods’ consumption is becoming the norm.
In today’s day and age, it’s time to reconsider the foods you use to fuel your body and come to the realization that there is no other food more nourishing and revitalizing than those of raw living fruits and vegetables, nuts and seeds. These raw living foods is what our bodies were designed to consume for optimal health and peak athletic performance.“Nothing will benefit human health and increase the chances for survival of life on Earth as much… Click To Tweet
4 reasons to lay the consumption of animal flesh to rest…
- It contains toxic products of metabolic waste. A good amount is held up in the animal’s tissues at the time of slaughter including uric acid, adrenalin, and creatin. This without leaving bacteria and parasites present in the animal behind as this too becomes a part of the meat-cut.
- It is already in a state of toxic putrefaction due to the bacterial decomposition from the moment the animal is killed, continuing to rot, until the moment it’s consumed. The rotting is so that the enzymatic activity putrefies the flesh to tenderize it and make it “supposedly” eatable when it makes it to your plate.
- It is chemically treated with tenderizers, preservatives, and food coloring. One of the chemicals being one that turns the black, foul-smelling meat back to a red-blooded color while killing the rot smell at the same time. After all, it’s got to look appetizing to you when it’s time to scarf it down!
- Malignant tumors are routinely found in animals succumbed for slaughter. Very few animals that pass through the slaughter house are thoroughly inspected, if at all. Many of which are diseased. This, my friend is what you are putting into your body. Something to think about, don’t you think?
There is no nutrition in animal products all together. Whether it is the occasional consumption of meat, fish, chicken, turkey, eggs, or dairy. Attempting to metabolize these type of foods is not only hard on the digestive system, they leave a high amount of acid-ash residues in the blood, body fluids, and tissues that wreak havoc on your health and body over time.
The result? The development of illness and disease.
I hope this article has helped put things into perspective for you. It is my sole intention to help you find true health and create new, healthy habits that benefit you rather than those old habits that only work against you.
Until the next one!
Peace, love, and veggies,