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been definitely shown to depress thyroid
      function (121) and to cause infertility in every animal species studied so far (122).
     Clearly, modern soy products and isolated isoflavone supplements are not healthy
     foods for vegetarians, vegans, or anyone else, yet these are the very ones that are
                           most consumed. 
          MYTH #11: The human body is not designed for meat consumption.
       Some vegetarian groups claim that since humans possess grinding teeth like
     herbivorous animals and longer intestines than carnivorous animals, this proves the
      human body is better suited for vegetarianism (123). This argument fails to note
      several human physiological features which clearly indicate a design for animal
                         product consumption. 
     First and foremost is our stomach's production of hydrochloric acid, something not
     found in herbivores. HCL activates protein-splitting enzymes. Further, the human
     pancreas manufactures a full range of digestive enzymes to handle a wide variety of
    foods, both animal and vegetable. Further, Dr. Walter Voegtlin's in-depth comparison
      of the human digestive system with that of the dog, a carnivore, and a sheep, a
     herbivore, clearly shows that we are closer in anatomy to the carnivorous dog than
                       the herbivorous sheep. (124) 
     While humans may have longer intestines than animal carnivores, they are not as
     long as herbivores; nor do we possess multiple stomachs like many herbivores, nor
    do we chew cud. Our physiology definitely indicates a mixed feeder, or an omnivore,
     much the same as our relatives, the mountain gorilla and chimpanzee who all have
       been observed eating small animals and, in some cases, other primates (125). 
      MYTH #12: Eating animal flesh causes violent, aggressive behavior in humans.
    Some authorities on vegetarian diet, such as Dr Ralph Ballantine (126), claim that the
      fear and terror (if any, see myth #15) an animal experiences at death is somehow
     "transferred" into its flesh and organs and "becomes" a part of the person who eats
                                it. 
     In addition to the fact that no scientific studies exist to support such a theory, these
     thinkers would do well to remember the fact that a tendency to irrational anger is a
     symptom of low vitamin B12 levels which, as we have seen, are common in vegans
      and vegetarians. Furthermore, in his travels, Dr Price always noted the extreme
     happiness and ingratiating natures of the peoples he encountered, all of whom were
                            meat-eaters. 
           MYTH #13: Animal products contain numerous, harmful toxins.
               A recent vegetarian newsletter claimed the following:
           "Most people don't realize that meat products are loaded with poisons and
           toxins! Meat, fish and eggs all decompose   and putrefy extremely rapidly.
           As soon as an animal is killed, self-destruct enzymes are released, causing
           the formation      of denatured substances called ptyloamines, which cause
                               cancer." (127) 
    This article then went on to mention "mad cow disease" (BSE), parasites, salmonella,
            hormones, nitrates and pesticides as toxins in animal products. 
    If meat, fish and eggs do indeed generate cancerous "ptyloamines," it is very strange
      that people have not been dying in droves from cancer for the past million years.
      Such sensationalistic and nonsensical claims cannot be supported by historical
                               facts. 
    Hormones, nitrates and pesticides are present in commercially raised animal products
    (as well as commercially raised fruits, grains and vegetables) and are definitely things
     to be concerned about. However, one can avoid these chemicals by taking care to
     consume range-fed, organic meats, eggs and dairy products which do not contain
                        harmful, man-made toxins. 
      Parasites are easily avoided by taking normal precautions in food preparations.
     Pickling or fermenting meats, as is custom in traditional societies, always protects
      against parasites. In his travels, Dr Price always found healthy, disease-free and
       parasite-free peoples eating raw meat and dairy products as part of their diets. 
     Similarly, Dr Francis Pottenger, in his experiments with cats, demonstrated that the
      healthiest, happiest cats were the ones on the all-raw-food diet. The cats eating
     cooked meats and pasteurized milk sickened and died and had numerous parasites
         (128). Salmonella can be transmitted by plant products as well as animal. 
       It is often claimed by vegetarians that meat is harmful to our bodies because
      ammonia is released from the breakdown of its proteins. Although it is true that
    ammonia production does result from meat digestion, our bodies quickly convert this
     substance into harmless urea. The alleged toxicity of meat is greatly exaggerated by
                            vegetarians. 
    Mad Cow Disease, or Bovine Spongiform Encephalopathy (BSE), is most likely not
     caused by cows eating animal parts with their food, a feeding practice that has been
    done for over 100 years. British organic farmer Mark Purdey has argued convincingly
      that cows that get Mad Cow Disease are the very ones that have had a particular
     organophosphate insecticide applied to their backs or have grazed on soils that lack
     magnesium but contain high levels of aluminum (129). Small outbreaks of "mad cow
      disease" have also occurred among people who reside near cement and chemical
               factories and in certain areas with volcanic soils (130). 
    Purdey theorizes that the organophosphate pesticides got into the cows fat through
     a spraying program, and then were ingested by the cows again with the animal part
     feeding. Seen this way, it is the insecticides, via the parts feeding (and not the parts
     themselves or their associated prions), that has caused this outbreak. As noted
      before, cows have been eating ground up animal parts in their feeds for over 100
    years. It was never a problem before the introduction of these particular insecticides. 
     Recently, Purdey has gained support from Dr. Donald Brown, a British biochemist
      who has also argued for a non-infectious cause of BSE. Brown attributes BSE to
            environmental toxins, specifically manganese overload (131). 
      MYTH #14: Eating meat or animal products is less "spiritual" than eating only
                             plant foods. 
      It is often claimed that those who eat meat or animal products are somehow less
      "spiritually evolved" than those who do not. Though this is not a nutritional or
    academic issue, those who do include animal products in their diet are often made to
          feel inferior in some way. This issue, therefore, is worth addressing. 
      Several world religions place no restrictions on animal consumption; and nor did
     their founders. The Jews eat lamb at their most holy festival, the Passover. Muslims
     also celebrate Ramadan with lamb before entering into their fast. Jesus Christ, like
    other Jews, partook of meat at the Last Supper (according to the canonical Gospels).
     It is true that some forms of Buddhism do place strictures on meat consumption, but
     dairy products are always allowed. Similar tenets are found in Hinduism. As part of
     the Samhain celebration, Celtic pagans would slaughter the weaker animals of the
    herds and cure their meat for the oncoming winter. It is not true, therefore, that eating
            animal foods is always connected with "spiritual inferiority". 
    Nevertheless, it is often claimed that, since eating meat involves the taking of a life, it
      is somehow tantamount to murder. Leaving aside the religious philosophies that
     often permeate this issue, what appears to be at hand is a misunderstanding of the
     life force and how it works. Modern peoples (vegetarian and non-vegetarian) have
    lost touch with what it takes to survive in our world--something native peoples never
      lose sight of. We do not necessarily hunt or clean our meats: we purchase steaks
      and chops at the supermarket. We do not necessarily toil in rice paddies: we buy
                  bags of brown rice; and so forth, and so on. 
     When Native Americans killed a game animal for food, they would routinely offer a
     prayer of thanks to the animal's spirit for giving its life so that they could live. In our
      world, life feeds off life. Destruction is always balanced with generation. This is a
         good thing: unchecked, the life force becomes cancerous. If animal food
      consumption is viewed in this manner, it is hardly murder, but sacrifice. Modern
                   peoples would do well to remember this. 
                 MYTH #15: Eating animal foods is inhumane.
     Without question, some commercially raised livestock live in deplorable conditions
    where sickness and suffering are common. In countries like Korea, food animals such
     as dogs are sometimes killed in horrific ways, e.g., beaten to death with a club. Our
    recommendations for animal foods consumption most definitely do not endorse such
                             practices. 
     As noted in our discussion of myth #1, commercial farming of livestock results in an
     unhealthy food product, whether that product be meat, milk, butter, cream or eggs.
    Our ancestors did not consume such substandard foodstuffs, and neither should we. 
    It is possible to raise animals humanely. This is why organic, preferably Biodynamic,
     farming is to be encouraged: it is cleaner and more efficient, and produces healthier
     animals and foodstuffs from those animals. Each person should make every effort,
     then, to purchase organically raised livestock (and plant foods). Not only does this
     better support our bodies, as organic foods are more nutrient-dense (132) and are
    free from hormone and pesticide residues, but this also supports smaller farms and is
                    therefore better for the economy (133). 
     Nevertheless, many people have philosophical problems with eating animal flesh,
     and these sentiments must be respected. Dairy products and eggs, though, are not
         the result of an animal's death and are fine alternatives for these people. 
    It should also not be forgotten that agriculture, which involves both the clearance of
      land to plant crops and the protection and maintenance of those crops, results in
      many animal deaths (134). The belief, therefore, that becoming vegetarians will
          somehow spare animals from dying is one with no foundation in fact. 
    THE VALUE OF VEGETARIANISM
    As a cleansing diet, vegetarianism is sometimes a good choice. Several health
    conditions (e.g., gout) can often be ameliorated by a temporary reduction in animal
    products with an increase of plant foods. But such measures must not be continuous
    throughout life: there are vital nutrients found only in animal foods that we must
    ingest for optimal health. Furthermore, there is no one diet that will work for every
    person. Some vegetarians and vegans, in their zeal to get converts, are blind to this
    biochemical fact. 
    "Biochemical individuality" is a subject worth clarifying. Coined by nutritional
    biochemist Roger Williams, PhD, the term refers to the fact that different people
    require different nutrients based on their unique genetic make-up. Ethnic and racial
    background figure in this concept as well. A diet that works for one may not work as
    well for someone else. As a practitioner, I've seen several clients following a
    vegetarian diet with severe health problems: obesity, candidiasis, hypothyroidism,
    cancer, diabetes, leaky gut syndrome, anemia and chronic fatigue. Because of the
    widespread rhetoric that a vegetarian diet is "always healthier" than a diet that
    includes meat or animal products, these people saw no reason to change their diet,
    even though that was the cause of their problems. What these people actually
    needed for optimal health was more animal foods and fats and fewer carbohydrates. 
    Further, due to peculiarities in genetics and individual biochemistry, some people
    simply cannot do a vegetarian diet because of such things as lectin intolerance and
    desaturating enzyme deficiencies. Lectins present in legumes, a prominent feature of
    vegetarian diets, are not tolerated by many people. Others have grain sensitivities,
    especially to gluten, or to grain proteins in general. Again, since grains are a major
    feature of vegetarian diets, such people cannot thrive on them. (135) 
    Desaturase enzyme deficiencies are usually present in those people of Innuit,
    Scandinavian, Northern European, and sea coast ancestry. They lack the ability to
    convert alpha-linolenic acid into EPA and DHA, two omega-3 fatty acids intimately
    involved in the function of the immune and nervous systems. The reason for this is
    because these peoples ancestors got an abundance of EPA and DHA from the large
    amounts of cold-water fish they ate. Over time, because of non-use, they lost the
    ability to manufacture the necessary enzymes to create EPA and DHA in their
    bodies. For these people, vegetarianism is simply not possible. They MUST get their
    EPA and DHA from food and EPA is only found in animal foods. DHA is present in
    some algae, but the amounts are much lower than in fish oils. (136) 
    It is also apparent that vegan diets are not suitable for all people due to inadequate
    cholesterol production in the liver and cholesterol is only found in animal foods. It is
    often said that the body makes enough cholesterol to get by and that there is no
    reason to consume foods that contain it (animal foods). Recent research, however,
    has shown otherwise. Singer's work at the University of California, Berkeley, has
    shown that the cholesterol in eggs improves memory in older people (137). In other
    words, these elderly people's own cholesterol was insufficient to improve their
    memory, but added dietary cholesterol from eggs was. 
    Though it appears that some people do well on little or no meat and remain healthy
    as lacto-vegetarians or lacto-ovo-vegetarians, the reason for this is because these
    diets are healthier for those people, not because they're healthier in general.
    However, a total absence of animal products, whether meat, fish, insects, eggs,
    butter or dairy, is to be avoided. Though it may take years, problems will eventually
    ensue under such dietary regimes and they will certainly show in future generations.
    Dr. Prices seminal research unequivocally demonstrated this. The reason for this is
    simple evolution: humanity evolved eating animal foods and fats as part of its diet,
    and our bodies are suited and accustomed to them. One cannot change evolution in
    a few years. 
    Dr. Abrams said it well when he wrote:
         "Humans have always been meat-eaters. The fact that no human
         society is entirely vegetarian, and those that are almost entirely
         vegetarian suffer from debilitated conditions of health, seems
         unequivocally to prove that a plant diet must be supplemented with at
         least a minimum amount of animal protein to sustain health. Humans
         are meat-eaters and always have been. Humans are also vegetable
         eaters and always have been, but plant foods must be supplemented
         by an ample amount of animal protein to maintain optimal health."
         (138) 
                           Author's Notes:
       The author would like to thank Sally Fallon, MA; Lee Clifford, MS, CCN; and
           Dr. H. Leon Abrams, Jr., for their gracious assistance in preparing
                        and reviewing this paper. 
        This paper was not sponsored or paid for by the meat or dairy industries.
                          About the Author:
      Stephen Byrnes, PhD, RNCP, enjoys robust health on a diet that includes butter,
      cream, eggs, meat, whole milk, cheese, and liver. He is the author of Diet & Heart
      Disease: Its NOT What You Think and Digestion Made Simple (Whitman Books;
     2001); and The Lazy Persons Whole Foods Cookbook (Ecclesia Life Mana; 2001).
                Visit his website at http://www.PowerHealth.net.
    Recommended Further Reading:
    The Weston A. Price Foundation
    http://www.westonaprice.org
    Why I am Not a Vegetarian
    http://www.acsh.org/publications/priorities/0902/vegetarian.html
    Beyond Vegetarianism
    http://www.beyondveg.com
    The Cholesterol Myths
    http://www.ravnskov.nu/cholesterol.htm
    The Paleolithic Diet Page
    http://www.panix.com/~paleodiet/
    The Great Fallacies of Vegetarianism
    http://www.vanguardonline.f9.co.uk/00509.htm
    Humans Against Animal Rights Terrorism
    http://vicious_kitten.tripod.com/nonvegan.html
    PETA Sucks
    http://www.petasucks.cc
    Animal Rights.net
    http://www.animalrights.net
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