The Meat Eater Versus The Vegetarian - Part 2


Uploaded by AdventMessage on 23.12.2010

Transcript:
25 percent of the Central American forests have been lost to beef production -- most
of it for export to the United States and Europe. It has been estimated that for every
quarter-pound fast-food hamburger made from Central American beef, 55 square feet of tropical
forest -- including 165 pounds of unique species of plants and animals -- is destroyed.
Today, the world's 1.3 billion cattle are stripping vegetation and compacting and eroding
soil, thus creating deserts out of grasslands. More than 60 percent of the world's rangelands
have been damaged by overgrazing during the past half century. In the United States, cattle
have done more to alter the environment of the West than all the highways, dams, strip
mines, and power plants put together.
In all major cattle producing countries, wildlife habitat is being destroyed to create cattle
pasture, as in the rain forests of Central America.In the United States and Australia,
cattle ranching has resulted in the purposeful mass extermination of various species. This
is a virtual war on wildlife. In Africa, millions of wild animals have died of thirst or starvation
after finding their migratory paths blocked by fences built to contain cattle."
Judge may I call another witness? This witness seems to have been hypnotized by the opposition.
I'd like to call to the stand, Dr. Cow Chew, the health expert in the areas of eating meat
for health. Dr. Chew isn't it true that people need to eat beef in order to stay healthy?"
Dr. Chew: "In recent years, a growing number of physicians, athletes, bodybuilders, and
others who are knowledgeable and concerned about health matters have reduced their consumption
of meat or eliminated meat from their diets altogether.
Beef contains significant quantities of the most toxic organic chemical known - dioxin.
Dioxin has been linked to cancer, endometriosis, Attention Deficit Disorder (hyperactivity
in children), reproductive systems defects in children, chronic fatigue syndrome, immune
system deficiency, and rare nerve and blood disorders.
A single hamburger (a little less than 1/4 lb, or 100 grams) contains up to 100 picograms
of dioxin. That is 300 times as much as the EPA says is "acceptable" for a daily dose
for an adult!
The dioxin comes from microscopic particles of ash from incinerators that have settled
on grass and crops eaten by the beef cattle, pigs, and chickens. All farm animals are affected
- even herds grown on "all-natural" feed."
"Your honour this is not getting us anywhere. I'd like to change the tactic of the prosecution
and call to the stand an expert on chickens who will tell us why we should eat more chicken.
I now call Mrs. Henrietta Peck, the governemt advisor to the chicken industry. Hen Peck
please tell us why we ought eat more chicken."
"Consumption of chicken has increased dramatically in the last two decades; the average North
American eats over 50 pounds of chicken each year, which is twice the amount that was consumed
twenty years ago. Most people see chicken as a healthy alternative to beef and as a
low-fat and wholesome part of their diet. If you add the fact that chicken is cheap,
versatile and fast, the unassuming bird seems to be the ideal entree.
"Now we're talking. This is the kind of witness I was hoping to get. Go on Henny.
This bird that is held in such high regard in our diets is responsible for over 1000
deaths and between 7 million to 80 million illnesses each year in the US alone!"
"Now hold on a minute. Please don't forget that you're our witness!"
"I won't forget, but I have to speak the truth."
Time magazine has called chicken one of the most dangerous items in the American home.
Recent reports tell us that over 30% of US chicken is contaminated with Salmonella, and
62% is contaminated with Camphylobacter; these two pathogens cause 80% of the illnesses and
75% of the deaths associate with meat consumption, according to the US Department of Agriculture
(USDA). The chickens we eat are overweight, overgrown, and unhealthy. Yet people happily
throw buffalo wings, chicken breasts, drumsticks and frozen dinners into their shopping carts,
blind to the realities of eating the popular bird.
In 1991 the Atlanta Constitution did a special report on the poultry industry. Of 84 federal
poultry inspectors interviewed, 81 said that thousands of birds tainted or stained with
faeces which a decade ago would have been condemned, are now rinsed and sold daily.
Seventy-five of the inspectors said that thousands of diseased birds pass from processing lines
to stores every day. Poultry plants often salvage meat, cutting away visibly diseased
or contaminated sections, and selling the rest as packaged wings, legs or breasts, said
70 inspectors. Richard Simmons, inspector at a ConAgra plant said "Practically every
bird now, no matter how bad, is salvaged. This meat is not wholesome. I would not want
to eat it. I would never, in my wildest dreams, buy cut-up parts at a store today."
According to a report by the United State Department of Agriculture (USDA), more than
99 percent of chicken carcasses are contaminated with E. coli bacteria by the time they reach
the market.
99 percent!
An honest look at the nutritional value of chicken reveals that chicken meat is not low
in fat, and "not even close." The other fact of chicken you might find shocking is that
it contains a lot of cholesterol. In fact, pound for pound, chicken pretty much has the
same amount of cholesterol as beef.
Considering that heart disease is the No. 1 killer in the U.S., that should give us
some serious thought to take chicken off our diet.
Because chickens are now bread to grow so large, their flesh today contains three times
as much fat as it did 35 years ago. To promote faster growth, the most toxic form of the
poison arsenic is used in chicken feed. Yes, I said arsenic! That, as you know is the infamous
poison that murders have successfully used in larger quantities over the years. The National
Institutes of Health warns that chicken flesh typically contains in smaller quantities this
cancer-causing chemical.