Piece of Cow Versus Black Beans

And the winner is… yes, you know it now 😉

Frankly, when you look at the simple nutritional facts and the effects that each one of these have in your body, there’s no contest here.

Beans are highly nutrient-dense and packed with health boosting and protecting phytonutrients, fibre and antioxidants. Fibre is an essential nutrient for digestion and cancer prevention, yet it’s estimated that about 97% of people are deficient in it. We repeat – 97%! They are also high in complex carbohydrates -which are (or certainly should be) the first and main source of sustained release of energy for both our body and mind-, low in fat, calories and sodium, and completely cholesterol-free. Beans are also an outstanding source of healthy and protein that it’s optimally digested and absorbed by the human body. Basically, when you eat beans, you are nurturing your body with goodness, not nasty stuff, not potential detrimental health consequences.

When it comes to eating pieces of cow (or beef, as some insist on calling it), the story changes dramatically. Like all animal protein, cows’ flesh is a highly acidic protein, which is also laden with fats, cholesterol, isn’t optimally digested by our body and has a very poor nutritional value. A shocking 80% of the calories you get from it come from mostly saturated fats, while 0% calories come from complex carbohydrates. It also contains natural animal hormones, including animal oestrogens, which are directly linked to some types of cancers. Additionally, the cows that will be turned into meat products are usually also given extra added hormones, antibiotics and stereoids. Cow flesh also forms heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are chemicals formed when muscle meat such as that from cows, pigs, fish, or chickens, is cooked at high temperatures. This has been conclusively proven to both cause and increase the risk of cancer, and is even acknowledged in several cancer resource websites.

To top it all off, eating cows’ flesh currently stands in the Group 2A on the IARC Carcinogenic Classification Groups as a highly probable carcinogenic, together with eating pigs and lambs, just one spot below Group 1, which includes meats such as bacon, sausages and salami as confirmed carcinogens, together with smoking and asbestos. We have no doubt that the cow, pig and lamb meats currently sitting in Group 2A will be also moving up to Group 1 soon, and thus officially confirmed as a carcinogen too.

When you look at things with common sense it’s easy to realize that, in any case, we are not meant to eat cows. It doesn’t matter how obsessed one is with eating peppered steaks and cow meatballs, the simple truth is that no human would be able to kill a cow with their bare hands. Let alone rip their raw flesh off and chew on it as it is. Still, your body physiology and behaviour will remain to be the number one evidence that confirms that it won’t be able to digest it and deal with it effectively.

Indeed, when you eat pieces of cows you aren’t doing your body any favours, and you certainly are causing more harm than good. There are much better options out there that actually don’t involve eating any animal carcasses, but just real vibrant food that is packed with nutrients and goodness.

When it comes to beans, there are many different ways to enjoy them: in burritos, in burger shape, in curries, salads, stews, spreads, purees, etc… Follow our lead and #gobeanyourself

Your body, health and the cows will be grateful for it – That’s a promise!

Chicken Fecal Soup

Have you ever heard of “fecal soup”?  Over 130 million chickens are killed every day worldwide to be turned into products. During processing the chicken corpses are disemboweled and later soaked in a chill tank before being packaged and sent to distributors.

A federal inspector said, “We often see birds going down the line with intestines still attached, which are full of fecal contamination. If there is no fecal contamination on the bird’s skin, however, we can do nothing to stop that bird from going down that line. It is more than reasonable to assume that once the bird gets into the chill tank, that contamination will enter the water and contaminate all of the other carcasses in the chiller. That’s why it’s called ‘fecal soup.’”

Tests carried out have shown that fecal bacteria tested positive and as present in nearly 50% of the samples. High cooking heat to cook the chickens’ flesh does not remove the feces – it merely cooks it along with the muscle tissue.

See below a list with the 5 worst contaminants in chicken products:

1. Feces: Chickens can soak in “fecal soup” for up to an hour before being packaged for consumers.

2. Toxic chemicals: Peracetic acid and chlorine are both commonly used to treat chicken for contaminants.

3. Superbugs: Nearly 75% of bacterially tainted chicken products harbour germs resistant to one or more types of antibiotics.

4. Carcinogens: Arsenic in chicken can increase the risk of lung and bladder cancer deaths.

5. Cholesterol: Both 4 ounces of cow and 4 ounces of chicken contain approximately 100 mg of cholesterol.

Funny how none of these are ever shown on the labels, right?

When it comes to fat, there is this persistent myth that says that chicken meat is low in fat, which in fact isn’t true as typical chicken servings are about 50% fat, 30% of it saturated, which stimulates the body’s production of cholesterol. Regarding nutritional value chicken has pretty much zero, no fiber and no antioxidants.

It should be compulsory for these nasty products to come in accurately and honestly labelled packages, to inform consumers that they are very likely eating feces and several other contaminants. And also showing pictures of what the animals go through before becoming a product, instead of showing deceiving fantasy cartoon images of happy smiling chickens dancing and saying “eat me, I’m cheap.”

For more references see www.tinyurl.com/pmf6x8t

By Evany Ibáñez-Banczer