AGE OF ANIMALS BEING KILLED

世界卫生组织将会宣布加工肉类被列为“第一级致癌物” ~~《無綫新聞》

世界卫生组织将会宣布加工肉类被列为“第一级致癌物” 。石棉，砒霜就是 “第一级致癌物” 

World Health Organization will announce that Processed Meats are classified as "First-class Carcinogen." 

Asbestos & Arsenic are those classified as "First-class Carcinogen"

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FDA Approved: Toxic Decayed Meat Being Sold As “Fresh”

After reading this you may never trust Congress or the FDA again, let alone corporate chain grocery stores. 

This toxic practice makes seriously decayed meat look fresh for weeks and is banned in many countries including the European Union and Japan.

Many consumers are unaware that over 70% of beef and chicken in the United States and Canada is treated with poisonous carbon monoxide gas and the FDA allows it, despite the known public health risks.

A bill was introduced in Congress that would require the labeling of meat that has been treated with carbon monoxide but it was never enacted and the topic was swept under the rug entirely. [Bill: H.R. 3115 (110th) introduced on July 19, 2007; never enacted.]

This practice makes meat appear and smell fresh even when contaminated with harmful bacteria such as Clostridium botulinum, Salmonella, Campylobacter, and E-coli 0157:H7.

Carbon monoxide makes meat appear fresher than it really is by reacting with the meat pigment myoglobin to create carboxymyoglobin. This bright red pigment masks the natural telltale signs of spoiled meat such as rank odors and slime. Meats containing carboxymyoglobin will appear red and fresh for days or even weeks beyond the point of spoiling.

Ironically, while it has allowed the used of carbon monoxide packaging, the FDA has also warned of the significant safety concern accompanying the use of reduced oxygen packaging (such as carbon monoxide packaging) stating that “the inhibition of the spoilage bacteria is significant because without these competing organisms, tell-tale signs signaling that the product is no longer fit for consumption will not occur.”

Cooking meat cannot eliminate the health problems that could occur when toxins are present, but not readily apparent, because of carbon monoxide. Even when contaminated meats are properly cooked, some toxins can survive.

The FDA’s acceptance of the GRAS (Generally Regarded As Safe) notifications for the use of carbon monoxide in fresh meat is illegal because it ignores existing Federal statutes and regulations. Precisely because of the potential for carbon monoxide to mask the appearance of spoilage and promote consumer deception, FDA regulations (Section 173.350) expressly prohibit the use of carbon monoxide in “fresh meat products.”

The FDA has evaluated the issue of carbon monoxide use in meat products on at least three separate occasions yet they claim carbon monoxide is still GRAS.

Regulations of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) also prohibit the introduction of ingredients in fresh meat that function to conceal damage or inferiority, or to give the appearance the product is better or of greater value.

Because of these safety concerns, many countries have banned the use of carbon monoxide in certain foods. The European Union prohibited the use of carbon monoxide in meat and tuna after the European Commission’s Scientific Committee on Food concluded: 

“The stable cherry-color can last beyond the microbial shelf life of the meat and thus mask spoilage.” 

Canada, Japan and Singapore have similarly banned the use of carbon monoxide in tuna.

In addition to the public health concern regarding foodborne illness, Prevent Disease reports:

Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations. 

CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can. 

When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.

http://www.realfarmacy.com/toxic-decayed-meat-being-sold-as-fresh/

7 things that happen when you stop eating meat

People go plant-based for lots of reasons. These include losing weight, feeling more energetic, reducing the risk of heart disease, decreasing the number of pills they take … there are dozens of great reasons! For even more inspiration, check out these other benefits you can expect when you go plant-based.

1. You’ll reduce inflammation in your body.

If you are eating meat, cheese, and highly processed foods, chances are you have elevated levels of inflammation in your body. While short-term inflammation (such as after an injury) is normal and necessary, inflammation that lasts for months or years is not. Chronic inflammation has been linked to the development of atherosclerosis, heart attacks, strokes, diabetes, and autoimmune diseases, among other conditions.

In contrast, plant-based diets are naturally anti-inflammatory, because they are high in fiber, antioxidants, and other phytonutrients, and much lower in inflammatory triggers like saturated fat and endotoxins (toxins released from bacteria commonly found in animal foods). Studies have shown that people who adopt plant-based diets can dramatically lower their level of C-reactive protein (CRP), an indicator of inflammation in the body.

2. Your blood cholesterol levels will plummet.

Elevated blood cholesterol is a key risk factor for heart disease and strokes, two of the leading killers in the United States. Saturated fat—primarily found in meat, poultry, cheese, and other animal products—is a major driver of our blood cholesterol levels. Cholesterol in our food also plays a role.

Studies consistently show that when people go plant based, their blood cholesterol levels drop by up to 35% . In many cases, the decrease is equal to that seen with drug therapy—with many positive side effects! People who require cholesterol-lowering drugs can further slash their cholesterol levels and cardiovascular risk by adopting a plant-based diet.

Whole-food, plant-based diets reduce blood cholesterol because they tend to be very low in saturated fat and they contain zero cholesterol. Moreover, plant-based diets are high in fiber, which further reduces blood cholesterol levels. Soy has also been shown to play a role in lowering cholesterol, for those who choose to include it.

3. You’ll give your microbiome a makeover. 

The trillions of microorganisms living in our bodies are collectively called the microbiome. Increasingly, these microorganisms are recognized as crucial to our overall health: not only do they help us digest our food, but they produce critical nutrients, train our immune systems, turn genes on and off, keep our gut tissue healthy, and help protect us from cancer. Studies have also shown they play a role in obesity, diabetes, atherosclerosis, autoimmune disease, inflammatory bowel disease, and liver disease.

Plant foods help shape a healthy intestinal microbiome. The fiber in plant foods promotes the growth of “friendly” bacteria in our guts. On the other hand, fiber-poor diets (such as those that are high in dairy, eggs, and meat) can foster the growth of disease-promoting bacteria. Landmark studies have shown that when omnivores eat choline or carnitine (found in meat, poultry, seafood, eggs, and dairy), gut bacteria make a substance that is converted by our liver to a toxic product called TMAO. TMAO leads to worsening cholesterol plaques in our blood vessels and escalates the risk of heart attack and stroke.

Interestingly, people eating plant-based diets make little or no TMAO after a meat-containing meal, because they have a totally different gut microbiome. It takes only a few days for our gut bacterial patterns to change – the benefits of a plant-based diet start quickly!

4. You’ll change how your genes work.

Scientists have made the remarkable discovery that environmental and lifestyle factors can turn genes on and off. For example, the antioxidants and other nutrients we eat in whole plant foods can change gene expression to optimize how our cells repair damaged DNA. Research has also shown that lifestyle changes, including a plant-based diet, can decrease the expression of cancer genes in men with low-risk prostate cancer. We’ve even seen that a plant-based diet, along with other lifestyle changes, can lengthen our telomeres—the caps at the end of our chromosomes that help keep our DNA stable. This might mean that our cells and tissues age more slowly, since shortened telomeres are associated with aging and earlier death.

5. You’ll dramatically reduce your chances of getting type 2 diabetes.

An estimated 38% of Americans have prediabetes—a precursor to type 2 diabetes. Animal protein, especially red and processed meat, has been shown in study after study to increase the risk of type 2 diabetes. In the Adventist population, omnivores have double the rate of diabetes compared with vegans, even accounting for differences in body weight. In fact, in this population, eating meat once a week or more over a 17-year period increased the risk of diabetes by 74%! Similarly, in the Health Professionals Follow-up Study and Nurses Health Study, increasing red meat intake by more than just half a serving per day was associated with a 48% increased risk in diabetesover 4 years.

Why would meat cause type 2 diabetes? Several reasons: animal fat, animal-based (heme) iron, and nitrate preservatives in meat have been found to damage pancreatic cells, worsen inflammation, cause weight gain, and impair the way our insulin functions.

You will dramatically lessen your chances of getting type 2 diabetes by leaving animal products off of your plate and eating a diet based in whole plant foods. This is especially true if you eat whole grains, which are highly protective against type 2 diabetes. You read that right: carbs actually protect you from diabetes! Also, a plant-based diet can improve or even reverseyour diabetes if you’ve already been diagnosed.

6. You’ll get the right amount—and the right type—of protein.

The average omnivore in the US gets more than 1.5 timesthe optimal amount of protein, most of it from animal sources.

Contrary to popular perception, this excess protein does not make us stronger or leaner. Excess protein is stored as fat or turned into waste, and animal protein is a major cause of weight gain, heart disease, diabetes, inflammation, and cancer.

On the other hand, the protein found in whole plant foods protects us from many chronic diseases. There is no need to track protein intake or use protein supplements with plant-based diets; if you are meeting your daily calorie needs, you will get plenty of protein. The longest-lived people on Earth, those living in the “Blue Zones,” get about 10% of their calories from protein, compared with the US average of 15-20%.

7. You’ll make a huge impact on the health of our planet and its inhabitants.

Animal agriculture is extremely destructive to the planet. It is the single largest contributor to greenhouse gas emissions, and is a leading cause of land and water use, deforestation, wildlife destruction, and species extinction. About 2,000 gallons of water are needed to produce just one pound of beef in the U.S. Our oceans are rapidly becoming depleted of fish; by some estimates, oceans may be fishless by 2048. The current food system, based on meat and dairy production, also contributes to world hunger—the majority of crops grown worldwide go toward feeding livestock, not feeding people.

Equally important, animals raised for food are sentient beings who suffer, whether raised in industrial factory farms or in farms labeled “humane.” Eating a plant-based diet helps us lead a more compassionate life. After all, being healthy is not just about the food we eat; it’s also about our consciousness—our awareness of how our choices affect the planet and all of those with whom we share it.

http://www.forksoverknives.com/7-things-that-happen-when-you-stop-eating-meat/

Meat vs Vege

杀生吃肉的危害

“牛食”祸害

吃著小牛扒。芝士灬喝著牛奶就是速成牛家滅門的主因灬大家會繼續習性下去嗎？吃著他們的痛苦只是過喉一刻灬有必要嗎？

極之震撼的影片。新生的小牛被帶離母親身邊後，牠努力回到親愛的媽媽身邊⋯⋯ 你忍心吗，你希望自己也处于此状况吗？？

https://www.facebook.com/bestvideosHK/videos/1523975204585916/

工厂化养殖场

为何吃肉者的食物(動物)充滿血腥。痛苦。虐待。淚水。家庭破碎。

亞洲是地球上的肉食之冠地方灬虽是善心之都灬却对動物毫無愛心灬

如果動物已贊成你可殺他来食用，那你就继续自屠自弄一個動物吧灬如果不是灬放開你的原始習性灬而且現在也證實肉類能致癌灬吃素能抗癌灬那就改變一下吧

肉食促使氣候變化

想對抗氣候變遷？答案是不吃肉！

植物性蛋白質不但環保，而且沒有膽固醇。

畜牧業排放的温室氣體佔總數的18% — 比交通業（包括汽車、飛機和船隻）等加起來還要多，是溫室效應一大元兇。

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圖片資料來源： “The Future of Food” Bill Gate 2013