that of the human body. Moreover, the formation of ptomains or corpse poisons begins immediately after the death of the animal and meat and poultry are usually kept in cold storage for many days and even months before they reach the kitcheMost diseases of the human body are caused by auto-intoxication or self-poisoning. The flesh of animals increases the burden of the organs of elimination and overloads the system with animal waste matter and poisons. Chemical analysis has proved that uric acid and other uremic poisons contained in the animal body are almost identical to caffeine, nicotine, the poisonous stimulating principles of coffee, tea, and tobacco.

This explains why meat stimulates the animal passions and creates a craving for liquor, tobacco, and other stronger stimulants. Excessive uric acid resulting from meat-eating also causes diseases such as rheumatism, Bright’s disease, kidney stones, gout, and gall stones. Meat proteins cause putrefaction twice as rapidly as do vegetable proteins. The morbid matter of the dead animal body is foreign and uncongenial to the excretory organs of man. It is much harder for them to eliminate the waste matter of an animal carcass than that of the human body. Moreover, the formation of ptomains or corpse poisons begins immediately after the death of the animal and meat and poultry are usually kept in cold storage for many days and even months before they reach the kitche

ved that uric acid and other uremic poisons contained in the animal body are almost identical to caffeine, nicotine, the poisonous stimulating principles of coffee, tea, and tobacco.

This explains why meat stimulates the animal passions and creates a craving for liquor, tobacco, and other stronger stimulants. Excessive uric acid resulting from meat-eating also causes diseases such as rheumatism, Bright’s disease, kidney stones, gout, and gall stones. Meat proteins cause putrefaction twice as rapidly as do vegetable proteins. The morbid matter of the dead animal body is foreign and uncongenial to the excretory organs of man. It is much harder for them to eliminate the waste matter of an animal carcass than that of the human body. Moreover, the formation of ptomains or corpse poisons begins immediately after the death of the animal and meat and poultry are usually kept in cold storage for many days and even months before they reach the kitche

s and creates a craving for liquor, tobacco, and other stronger stimulants. Excessive uric acid resulting from meat-eating also causes diseases such as rheumatism, Bright’s disease, kidney stones, gout, and gall stones. Meat proteins cause putrefaction twice as rapidly as do vegetable proteins. The morbid matter of the dead animal body is foreign and uncongenial to the excretory organs of man. It is much harder for them to eliminate the waste matter of an animal carcass than that of the human body. Moreover, the formation of ptomains or corpse poisons begins immediately after the death of the animal and meat and poultry are usually kept in cold storage for many days and even months before they reach the kitcheputrefaction twice as rapidly as do vegetable proteins. The morbid matter of the dead animal body is foreign and uncongenial to the excretory organs of man. It is much harder for them to eliminate the waste matter of an animal carcass than that of the human body. Moreover, the formation of ptomains or corpse poisons begins immediately after the death of the animal and meat and poultry are usually kept in cold storage for many days and even months before they reach the kitche that of the human body. Moreover, the formation of ptomains or corpse poisons begins immediately after the death of the animal and meat and poultry are usually kept in cold storage for many days and even months before they reach the kitchen.

Another powerful influence tends to poison the flesh of slaughtered animals. As is well known, emotions of worry, fear and anger actually poison blood and tissues. Imagine the excitable condition of animals after many days of travel, closely packed in shaking vehicles - hungry, thirsty, scared enroute to the slaughter -houses. Many die even before the end of their journey. Others are driven half dead with fear and exhaustion to the slaughter pans, their instinctive fear of death augmented by the sight and odour of the blood shambles. Flesh is often a carrier of disease germs. Diseases of many kinds are on the increase in the animals, making flesh foods more and more unsafe.

People are continually eating flesh that may contain tuberculosis and cancerous germs. Often animals are taken to the market and sold for food when they are so diseased that their owners do not wish to keep them any longer. And some of the processes of fatteni