Diseases In Meat

After we known about Nutrition Without Meat is more advantage for us. In additional to dangerous chemicals, meat often carries diseases from the animals themselves. Crammed together in unclean conditions, force - fed , and inhumanely treated, animals destined for slaughter contract many more diseases then they ordinarily would.

Meat inspectors attempt to filter out unacceptable meats, but because of pressures from the industry and lack of sufficient time for examination, much of what passes is far less wholesome than the meat purchaser realizes.

A 1972 USDA report lists carcasses that passed inspection after diseased parts were removed. Examples included nearly 100,000 cows with eye cancer and 3,596,302 cases of abscessed liver.The Government also permits the sale of chickens with air saccharides, a pneumonia like disease that causes pus - laden mucus to collect in the lungs.

In order to meet federal standards, the chicken's chest cavities are cleaned out with air - suction guns. But during this process diseased air sacs burst and pus seeps into the meat.

The USDA has even been found to be lax in enforcing its own low standards. In its capacity of overseeing federal regulatory agencies, the U.S. General Accounting Office by slaughterhouses. Carcasses contaminated with rodent feces, cockroaches, and rust were found in meat - packing companies such as Swift, Amour, and Carnation. Some inspectors rationalize the laxity, explaining that if regulations were enforced, no meat - packers would remain open for business.

The diet of vegetarians differs from that of meat eaters in several respects other than the avoidance of meat. Vegetarians have a high intake of vegetables, fruit, cereals, pulses, and nuts and their diet is therefore low in saturated fat and relatively high in unsaturated fats, carbohydrate, and non-starch polysaccharides (dietary fibre).

1 The micronutrient content of the diet also differs from that of meat eaters. Intake of several antioxidant nutrients is higher, while intakes of iron, zinc, and vitamin B12 are lower among vegetarians than meat eaters.2 Several of the characteristics of a vegetarian diet have been shown to favourably influence cardiovascular risk factors*RF 1,3-5* and some have been associated in epidemiological studies with a reduced risk of ischaemic heart disease or certain cancers.6,7.

Previous studies have reported lower mortality in vegetarians but they have used subjects who are members of religious or other groups or the data on confounding factors in the comparison group has been inadequate.*RF 8-10*

Vegetarians tend to be thinner, smoke less, and are generally of higher socioeconomic status than the general population, all factors which are major determinants of total, cardiovascular, and cancer mortality.

In an attempt to quantify any beneficial effects of a vegetarian diet and to determine the extent to which diet rather than lifestyle related risk factors determines the favorable mortality in vegetarians we studied mortality in about 6000 non-meat eaters and 5000 meat eating controls.