This information comes courtesy of Doctor Art-Ong Jumasai Na Ayudhya - Director of the Institute of Sathya Sai Education, Thailand
Chief Administrator of the Sathya Sai School, Thailand. Official Trainer of Teachers for the Ministry of Education in Human Values Education. A former memeber of the Thai Parliament and former NASA scientist. He is also a vegetarian. For details please see his blog – http://ssgi-biografi.blogspot.com/2008/04/dr-art-ong-jumsai-na-ayudhya.html
The following talk is by Dr Art-Ong Jumasai Na Ayudhya, On why humans are not meat eaters
Vegetarianism is the right way
You can see very famous people in the past who were vegetarians Sir Isaac Newton, Aristotle, Mark Twain, Leonardo Da Vinci, Jesus Christ, Confucius, Plato, Pythagoras, Einstein and Abraham Lincoln. When you look at carnivores you can see their skeleton and you can see their big fangs that they use to kill other animals and the teeth behind they are all sharp, they don’t chew their food they swallow everything. The vegetarian eating animals’ teeth are quite different, humans do not have the same teeth as the meat eaters. We as humans are vegetarian, we have to chew the food just as the cows do, they chew their food to make sure that it becomes digestible. Our digestion starts in the mouth and then we look at the intestines we find that for vegetarians we have very long intestines, in fact it is about nine times the length of our body. The meat eaters they only have three times the length of the body and the reason is because if you have a plate of meat and a plate of vegetables after three to four hours the meat will start to rot, will go bad, but the vegetables will last until the next day and will not go bad. So in that case we can out all the nutrients from our intestines because we have a very long one, our own intestines are more suitable for vegetables not for meat. You can see the lifespan of the Eskimo people they don’t have vegetables, their lifespan is 27.5 years, whereas the Hunzas Tribe in Pakistan and the Otomi Tribe in Mexico have a lifespan of 110 years. A medical doctor called Sir Robert Mc Carrison studied these tribes and concluded, “I never saw a case of appendicitis or colic or cancer amongst these people.” In another study a group of Harvard doctors and scientists went to a village in Ecuador, the villagers there were pure vegetarians and again they found most of them reached the age of over 100 years. A study in America of 50,000 vegetarians found that they lived longer, they had significantly lower rates of heart disease and lower rates of cancer compared to meat eaters. Dr Kellogg a famous theologian once remarked, “It’s nice to eat a meal and not worry about what your food may have died of.” You can see Chicken flu, mad cow disease, nipah virus and all kinds of problems with animals. When you look at the protein you can see soy milk powder contains 41.8% protein, whereas chiken and lamb only has 18 or 16% protein – you get more protein from soy bean. This is one of the problems that is causing global warming, you need seventeen more times more land to get the same amount of protein when you compare the livestock to soy bean, you need eight times more water to raise animals verses growing vegetables and grains and when you feed grains to animals as in America you only get back 10% of the calories and protein of livestock when you eat meat so a lot of good food is being wasted.
So this is the solution to world starvation, many people are dying, everyday children are dying because they lack food, 80-90% of all the grain grown in America is used to feed meat animals. So when you reduce meat production by 10% only, you would release enough grain to feed 60 million people just by a reduction of 10%. If people would consume only 50% they would release enough food to feed the entire developing world. So become a vegetarian and we can save the lives of so many people. We will have enough food for the whole world. Former UN Secretary General Kurt Waldheim, (21 December 1918 – 14 June 2007) said, “The food consumption of the rich countries is the key cause of hunger around the world.” Let’s do whatever we can to reduce global warming.
In ‘The Celestine Prophecy’ James Redfield wrote something along the lines of, When man stops eating flesh they will then stop killing each other.
Must Read Books
Not On The Label by Felicity Lawrence - Synopsis – A shocking and highly readable expose of the state of the food production industry in Britain today. Felicity Lawrence will take some of the most popular foods we eat at home to show how the food industry in Britain causes ill health, environmental damage, urban blight, starving smallholders in Africa and Asia, and illegal labourers smuggled and exploited in Britain.
comments: I thought I had some idea about how supermarkets operate and how our food is produced, but I didn’t know the half of it. Read this book (then lend it to everyone you know), ponder its contents for a while and I am sure you will change your shopping habits. Too many of us are shopping in supermarkets and giving them the power to dictate their own terms. It is clear that they do not have consumers or food producers interests at heart. I’ve gone right off chicken (only organic and free range from now on), I’ve eaten my last ready meal, I think I’m going to try baking my own bread, definitely Fair Trade bananas and coffee from now on and I’ve just taken over an allotment to grow some of my own fruit and veg. Its time to start enjoying good locally produced and carefully reared/grown food again.
This is the book the confirms all the sneaky suspicions you have always had when shopping in big supermarkets. Why is nothing ever out of season anymore? Why is everything packed in plastic? Why do we pay the same price for chicken today that our Grandparents did? If everything is so clean and perfect now-a-days why do we still have outbreaks of foot-and-mouth and bird-flu and E-coli, not to mention CJD?
I live in Spain and it just happens that after having read the chapter on salad and the greenhouse of Europe (southern Spain, Almeria(Andalucia)) we went to Roquetas de Mar for a weekend break. This had been booked long before I read the book! When we were there we couldn’t stop thinking about everything the author had commented on during her stay in Roquetas, about the soil being used for 3 harvests a year, the pesticides needed to support this, water brought down from the north. In the meantime we, the tourist, were stuffing our faces at buffets and wasting water in an area that is a man-made oasis in the dessert. How long can this go on? I looked out of my hotel room window and saw the sea, the beach and a beautiful swimming pool. Then I went for a walk and could see all the plastic covering the greenhouses shimmering in the sun light and I thought of all the immigrants living in the rubble with no clean drinking water and little food, who wait by the road at sunrise to get selected to go to work or not. That lettuce is then sent by lorry to UK or other EU supermarkets.
The Labour Government, and Opposition for that matter, should be locked in a windowless room until they have all read this book. Once read, you will walk through the likes of Tescos and Sainsburys, Asda and Sommerfield with a heavy heart. Macdonalds is not quite the be all and end all of ogres portrayed by Fast Food Nation because in the end we all have a choice not to eat there. Increasingly, however, we do not have the choice as to where we buy our food. I for one am digging up the lawn and growing my own.
Fast Food Nation by Eric Schlosser - Synopsis - Fast Food Nation, Eric Schlosser’s disturbing and timely exploration of one of the world’s most controversial industries, has become a massive bestseller in America and rightly deserves to be so this side of the pond. On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its cheapness a second thought. Fast food is so ubiquitous that it now seems harmless. But the industry’s drive for consolidation, homogenisation and speediness has radically transformed the West’s diet, landscape, economy and workforce, often in insidiously destructive ways. Schlosser’s investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of regulation. His searing portrayal of the industry is disturbingly similar to Upton Sinclair’s The Jungle, written in 1906: nightmare working conditions, union busting and unsanitary practices that introduced E.coli and other pathogens into restaurants, schools and homes. Almost as disturbing is his description of how the industry “both feeds and feeds off the young”, insinuating itself into all aspects of children’s lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. “Eating in the United States should no longer be a form of high-risk behaviour”, he writes. Where to begin? Ask yourself, is the true cost of having it “your way” really worth it? –Lesley Reed –This text refers to an out of print or unavailable edition of this title.
comments: It’s no use closing your eyes and pretending it doesn’t effect you, because every time to put meat in your mouth you are eating chemicals, anti biotic and crap….by the ton and some from human waste. He tells how dead cats and dogs are collected from vets and converted into food for the cows, and if you think he is exaggerating
FAST FOOD NATION is one of those true life tales that’s as hard to put down as an edge-of-your-seat thriller. It’s Eric Schlosser’s detailed and eminently readable portrait of the American fast food industry: its founders (most notably Ray Kroc and Carl Karcher), its Southern California evolution, marketing strategy (especially as it targets kids), corporate alliances (e.g. McDonald’s with Disney Corporation), hiring and employment practices, franchising structure, food product design, flavor and color additives, food growers and processors, meat packers, food contamination, job-related injuries, union relations, regulatory agencies, and overseas operations. Everything you’re drooling to know – and then some. It sounds dry, but isn’t.
Did you know that Ray Kroc was so fastidious that he cleaned the holes in his mop wringer with a toothbrush? That the “smell” of strawberry results from the interaction of at least 350 different chemicals? That perfectly sliced french fries are formed by shooting the skinned spud from a high pressure water hose at 117 feet per second through a grid of blades? That none of the workers in McDonald’s roughly 15,000 North American stores is represented by a union? Or that every day in the U.S. roughly 200,000 people are sickened by a foodborne disease, of which 900 are hospitalized and 14 die?