[900] in Vegetarian_Support_Group
RE: Digestion of meat.
daemon@ATHENA.MIT.EDU (Charlie Behrens)
Mon Apr 8 09:10:27 1996
Date: Mon, 8 Apr 1996 08:04:00 +0000
From: Charlie Behrens <CHARLIE@aimtech.com>
To: Carmine Di Chiara <cadichia@MIT.EDU>, vsg <vsg@MIT.EDU>
The best info I've found on this is in "Diet for a New America" by John
Robbins, P 258.
Basically, putrefying animal products are far more toxic than rotting plant
products. And, because the human intestine is anatomically very different
from that of natural carnivores (good picture in the book), the by-products
of food remain in the colon far longer in humans. Also, plant fibers assist
moving the food through the colon versus high-fat, no-fiber meat.
Robbins' book does not distinguish between "red" meat and other colors. He
merely states, "The more fat we eat, the more likely we are to die of colon
cancer. The more meat we eat, the more likely we are to die of colon
cancer. The less fiber we eat, the more likely we are to die of colon
cancer. It's as simple as that." (There are 18 footnotes associated with
this passage.)
One other interesting note: "Researchers who analyze and test human feces
can distinguish the feces of meat-eaters from those of vegetarians by their
smell."
I guess that just shows we're exibiting good scents. :-)
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From: Carmine Di Chiara
To: vsg
Subject: Digestion of meat.
Date: Friday, April 05, 1996 11:02PM
I've always been told that meat (especially red) gets caught in the colon.
Does anybody have any information on this?
Thanks.
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Carmine Di Chiara
cadichia@mit.edu
