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Veganism not only represents the most far-reaching refusal to exploit other animals, ending the cruelty that exploitation produces; it also prevents, treats or cures heart diseases, prostate, colon, breast, ovarian, non-Hodgkin’s lymphoma and pancreatic cancers (see the video just below), as well as kidney disease (see the video above), diabetes, osteoporosis, high blood pressure, obesity, asthma and impotence, just to name a few. A 2016 study from the Journal of the American Medical Association—which showed that substituting plant protein for animal protein was associated with lower mortality—undoubtedly proves the aforesaid point.
According to a plethora of scientific articles, most meat, dairy and egg-eaters will get cancer, osteoporosis or diabetes, while more than 50 percent will have a non-genetically-induced heart attack or stroke.
Concerning cancer, there's no doubt that sugar, the oil and fat in fried foods, artificial additives, human-made trans fatty acids found in junk food, and the excessive amount of refined carbohydrates found in white rice, white bread, and pasta cause health problems, while non-dietary factors harm us, too. Stress, a lack of sleep, smoking tobacco, chemical pollution, and a lack of exercise can wreak havoc on the body. However, since animal flesh and the things that come out of animals are always toxic, the main cause of cancer will always be animal protein, casein, the excessive amount of fat found in all animal products, and the 2-9 percent of naturally-occurring trans-fatty acids found in meat and dairy. Even though we're all born with cancer cells, the cells won't "activate" and turn deadly unless they are "expressed". So, preemptively amputating one's breasts (mastectomy), or taking some other drastic action, will NOT prevent cancer development if the cell "activators" are still present. Since cancer thrives in the acidic environment that animal protein creates, it is essential to eat plant-based foods exclusively, and control the non-dietary factors to the best of your ability. Check out this 2014 University of Southern California study which clearly indicts animal protein as a deadly toxin.
As for osteoporosis, animal protein contributes to this problem because keeping blood and tissues at a neutral Ph balance always takes priority over keeping calcium phosphate in the bones. Bones can hold out for years with insufficient calcium, but blood and tissue cannot because they need phosphate to offset the acidity. When the body becomes acidic with animal protein, it withdraws calcium phosphate from the bones and uses the alkaline mineral phosphate to keep the Ph levels of blood and tissues balanced. The calcium is then excreted through our urine. Epidemiological evidence proves that people who consume the least amount of animal protein always have the lowest rates of osteoporosis and bone fractures. I'm still looking for the first medical report in history that can indict broccoli, bananas or asparagus as a cause of illness.
As for diabetes, most people are unaware that animal protein and fat raise blood sugar as much as stress, refined carbohydrates like white rice and sugar! Therefore, diabetes can be treated, controlled or cured with a low-protein, low-fat, low-sugar, low-refined-carbohydrate vegan diet, along with cardio exercise and a minimum amount of stress. A 2013 study also showed that marijuana is of great benefit to diabetics. As you regain control of your blood sugar, you will probably have to continue taking insulin shots for a time. However, within one year, you should be able to do away with insulin completely! (Pig serum used to be the key ingredient in insulin until doctors discovered it exacerbated foot neuropathy and ocular issues. All insulin is now made synthetically from human insulin.)
“But...but...Where Do Vegans Get Their Protein?”
Contrary to the misinformation spewed forth by uninformed people, there is no shortage of protein in a vegan diet. All amino acids are found in the plant kingdom with alfalfa sprouts, almonds, bananas, bean sprouts, brazil nuts, broccoli, cabbage, carrots, coconuts, corn, dates, eggplant, filberts, goji berries, okra, pecans, soy, spirulina (seaweed), squash, sunflower seeds, sweet potatoes, tempeh (fermented soy), tomatoes, walnuts and wheatgrass being complete proteins. However, consuming all amino acids at one meal is unnecessary. Meat, dairy and egg-eaters receive NO benefit from eating complete animal-based proteins except having a complete chance at cancer, osteoporosis and a host of other ailments. Beans, brown rice, cacao/chocolate (genuine cacao/chocolate is a bean so it's naturally vegan), grains (all), hemp (milk/oil/powder/seed), lentils, nuts (all), seeds (all), vegetables (all), and all vegan meats/dairy are great sources of protein, too. Even fruit has around 5 percent protein, which is the same amount of protein human babies receive from mother's breast milk. For a detailed list of protein-rich foods, check out this chart from the Vegetarian Resource Group. For an explanatory video about protein, check out Freelee, an Australian native and raw food guru.
A friend recently asked me how to obtain the vegan equivalent of eight egg whites for his new work-out regimen. One egg white has 6.5 grams of protein. First, I find it odd that anyone would want 52 grams of protein at one meal. The meat, dairy and egg industries have done an excellent job of making everyone believe that they need EXCESSIVE AMOUNTS (25, 35, 50, even 60 or more percent) of protein in their diets. However, healthy protein intake—plant-based of course—should be only around 15 percent of your diet. Anyone who recommends more than that is misinformed, uninformed, fatuous or lying. Again, the amount of protein in mother's breast milk is only 5 percent, measured in terms of caloric expenditure, yet breast milk spurs rapid growth in the infant through the first months and years of her life. Second, for all you muscleheads who think vegans can't be athletic or big, check out the Vegan Athletes page. Third, the following vegan items match egg whites in protein, are 100 times healthier and—ethically—there's no comparison: One cup of hemp seeds (use it in a smoothie, on top of cereal or salad, or make hemp milk); a little more than half a cup of the seaweed spirulina (use it in a smoothie or on a salad); three cups of lentils; one and a half cups of peanut butter; one and a half cups of flaxseeds (use it in a smoothie or on top of a salad); one and a half cups of pumpkin seeds; one and a half cups of almonds; four cups of beans.
Trans Fatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study
Authors: Aro A.1; Antoine J.M.2; Pizzoferrato L.3; Reykdal O.4; van Poppel G.5
Originally published in Journal of Food Composition and Analysis, Volume 11, Number 2 (June 1998), pp. 150-160(11)
Abstract: The fatty acid composition of dairy products and meat from 14 European countries was analyzed with particular emphasis on trans fatty acids. In cow's milk, butter, and cheese the proportions of trans fatty acids ranged between 3.2 and 6.2% of fatty acids. C18:1 isomers comprised about 60% and C16:1 and C18:2 isomers about 15% each of total trans fatty acids. Goat's and sheep's milk and cheese contained between 2.7 and 7.1% trans fatty acids. Summer milk contained up to 57% more trans fatty acids, both C18:1 and C18:2 isomers, more cis-unsaturated and less saturated fatty acids than winter milk. Ice-cream with partially hydrogenated vegetable oils contained between 21 and 31% trans fatty acids and low-trans modified-fat ice-cream between 0.2 and 0.9%. The high-trans ice-cream samples contained more cis-unsaturated and less saturated fatty acids than most dairy-fat and low-trans products. Beef contained 2.8-9.5% and lamb meat 4.3-9.2% trans fatty acids whereas pork (0.2-2.2%) and chicken (0.2-1.7%) and meat from other nonruminants were lower in trans fatty acids. With very few exceptions, sausages contained pork and showed low trans fatty acid levels. In conclusion, ruminant fats contained moderate amounts of trans fatty acids, mainly C18:1 isomers. There were considerable differences both between and within the countries, probably due to seasonal factors and differences in feeding practices and the age of the animals.
Affiliations: 1: National Public Health Institute, Helsinki, Finland 2: Centre Jean Thèves, Danone Group, Athins Mons, France 3: Istituto Nazionale della Nutrizione, Rome, Italy 4: Agricultural Research Institute, Reykjavik, Iceland 5: TNO Nutrition and Food Research Institute, Zeist, 3700 AJ, The Netherlands