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Moreover, it is obvious that our natural instincts are the opposite of the predators’ instincts. Most people do not kill animals themselves and are disgusted with murder. Instead of eating raw meat, as all carnivores do, people cook, bake and roast it; they try to muffle his taste with all sorts of sauces and spices. One scientist explained it as follows: “In the presence of the smell of meat, a cat begins to salivate, but the same cat does not react to the smell of fruit. If a person felt pleasure attacking a bird and tearing its still warm body with its teeth, sucking its blood then one could conclude that man is by nature a predator. In fact, salivation causes a kind of juicy grapes, and even without being hungry, he will eat fruit, tempted by their pleasant taste.”
Scientists and naturalists, including Charles Darwin, who advanced the hypothesis of evolution, agree that the ancients were vegetarians (they ate fruits, vegetables, and nuts). Throughout human history, our anatomy has not changed. Swedish scientist von Linnae noted that “the internal and external structure of the human body in comparison with other animals shows that fruits and juicy vegetables are the natural food of man.”
Thus, scientific studies confirm the fact that the physiology, anatomy, and instinctive behavior of a person is adapted to a diet consisting of fruits, vegetables, nuts,
Immediately before the killing, as well as during the agony, the biochemistry of the horrified animal undergoes significant changes. Toxic organic foods spread throughout the body. Thus there is a painful poisoning of the corpse. Our body becomes sick during times of strong anger or fear; animals no less than humans are subject to these emotions, and the biochemical composition of their body varies significantly in extreme situations. Significantly increases the adrenaline level, as well as the content of hormones in the blood already at that time, as the animal sees the death of its relatives and makes unsuccessful attempts to free themselves and save their lives. This increased amount of hormones is stored in meat and later becomes the cause of tissue poisoning of the human body.
The idea of responsible consumption in fact lies in the fact that products are better to consume less, but they must be of higher quality. Their appearance may not be entirely
This is an important question: it is not only about human health, but also about the way in which food production should develop. This may be the path of total monopolisation, when all means of production are concentrated in the hands of large corporations around the world. It will lead to the destruction of the culture of the village and the province and the farming way of life, which thousands of communities live around the world.
Or we can choose a path that involves the support of not only social and cultural diversity, but also contributing to the diversity of our food. All this is possible if the consumer makes his choice based on knowledge of the product – for example, where and by whom it was produced or grown – rather than giving preference to its appearance.
A man who eats only vegetables, but does not know how they were made, will buy a tomato in 9 out of 10 cases, the production of which was harmful and not environmentally friendly.
The path of intensive agriculture and animal husbandry, which now dominates the world, is very dangerous and leads to environmental degradation. The number of people on the planet is increasing, the number of meat eaters is also growing. China and even vegetarian India — population leaders — are increasingly consuming meat. It destroys our planet and we should all be much more conscious about our eating patterns.