MEAT—SUBSTANCES LOW CALCIUM

MEAT SUBSTANCES/LOW CALCIUM

Uric acid from meat is a problem as it builds up in the bloodstream, forming sharp crystals. The white blood cells attempt to rid the blood of the uric acid crystals; however, they are unable to digest the uric acid crystals and sadly the white blood cells are destroyed in the process. The resulting dead white cells release a corrosive digestive juice which is known to attack the delicate lining of joints, possibly one major cause of arthritis. Coffee, chocolate and tea also contain uric acid. In addition, kidney stones are often caused by excess uric acid. Some meats such as sausages, frankfurts and some processed ‘luncheon meats’ contain nitrites, and these can be linked to cancer-causing nitrosamines in the stomach. Adrenaline is produced in animals and humans during conditions of fear, excitement and other states of heightened awareness. At the abattoir animals are penned in for a few days, without food, until finally they are lined up for slaughter. During this latter stage the animals sense fear. Adrenaline is pushed through their system into the blood and tissues. Adrenaline can be transferred to humans from the eating of meat and it can cause overstimulation of the thyroid gland and general metabolism In some cases it can promote aggressive tendencies. For thousands of years in India the warriors were allowed meat; the rest of society was forbidden meat. The elephant is generally a placid plant-eating animal; however, the tiger is a pure carnivore and becomes aggressive quickly. It is the adrenaline that ‘triggers’ the action.

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Antibiotics, hormones, drugs are often contained in meat and meat products. The use of antibiotics in humans is already at peak levels.

With meat production, as any farmer will tell you, they use antibiotics, hormones and drugs for the care of their herd, but these may transfer to the person who eats the meat. Hormones given to promote growth may also transfer into the meat and other drugs required can also be transferred. Even though DDT has been banned for nearly 20 years, animals can still show trace amounts which transfer to the human via a meat meal. Other chemicals that are used in meat production are tranquillisers, toxaphene, chlordane, stilbestrol, methoxychlor, dieldrin, lindane and aureomycin. Research shows that fresh fruits and vegetables help to take some toxic chemicals from the body.

The low calcium content of meat is a concern as it is the main body mineral. Conditions such as osteoporosis, brittle bones and low density bones are certainly not helped by eating meat. For women after menopause, bone loss increases and calcium-rich foods are essential. Excess meat will reduce the appetite for other foods and possibly add to the bone leaching due to the low calcium supply. Cramps and high blood pressure can also be due to a calcium deficiency. Meat makes weak bones, so balance your diet with calcium-rich foods!

NOTE: d.v. refers to the daily value for women 25-50 years, refer to RDI chart for adult male and child values.

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