A high consumption of saturated fatty acids can lead to an insulin resistance and encourages the development of diabetes mellitus. Animal products generally contain a lot of saturated fatty acids.

Saturated fatty acids further the development of being overweight. Being overweight is a risk factor for heart disease, heart attacks, storkes and circulatory disorders.

On the average, meat products contain more phosphorus then calcium. A raised phosphorus/calcium ratio results in an increased releas of calcium from the bones. As some studies has shown, there is a close relationship between a high dietary consumption of phosphates and a raised risk of osteoporosis and broken bones.

The National Institue of Health, the largest medical research institution in the world, determinded in 2001 an increased risk of cancer with the consumption of red meat. Argentina and Uruguay are some of the world´s largest consumers of beef and also belong to the countries with the highest rates of breast and colon cancer.

A study of the University of Minnesota published in September 2002 shows that the consumtion of a barbecued red meat promotes the development of pancreatic cancer. A large European dietary study of the EPIC-Studie (European Prospective Investigation into Cancer and Nutrition) in 2006, showed that people with a Heliobacter infection, along with heavy meat consumption, have a five times higher risk factor of stomach cancer. Worldwide, stomach cancer is the second most frequent cause of death by cancer.

Animal products contain high levels of arachidonic acid, which forms inflammatory substances. These can lead to the development of neurodermitis, inflammation of the small intestines or colon, asthma, arthritis and rheumatism.

A too-high intake of iron brought on by the consumtion of read meat is a dangerous source of free radicals and damage the blood vessels. The risk of a heart attack increases, practiculary with men.

A diet rich in protein leads to an increase in cortisone in the blood plasma and saliva. A chronically raised concentration of cortisone damages the hippocampus, which leads to a clear deterioration of memory. According to a study by the Loma Linda University in California, meat-eaters have twice as high a risk of developing dementia.

Studies explored the effect of Omega-3 fatty acts on heart, circulation, cancer and mortality. A research team at the University of East Anglia in Norwich, England determined that there is no clear-cut proof that Omega-3 fatty acids reduce mortality risk or the risk of developing heart and circulatory disease. A epidemiologist from University College in London even found clear indications that, under certain conditions, Omega-3 fatty acids of animal origins could promote cardiac dysrhythmia.

Odorous or rancid meat can contain salmonella, staphylococci, or enterohemorrhagic E. coli. These bacteria produce strong enterotoxins, which can even attack cells of the intestinal walls and vessels, as well as trigger bloody diarrhea. Heat or cold– as opposed to the bacteria themselves – have no effect on poisons. Toxins can also spread inside the meat, and therefore washing it does not help.

Approximately 90 % of all dioxins and furans are taken in via animal foods. The higher a food is on the food chain, the higher the concentration of harmful substances that do not decompose easily, as well as pesticides from factory farming. The »end link« man can absorb amounts of harmful substances that can damage his health. Not only environmental poisons, but also radioactive cesium is contained in the meat of wild pigs. In 2004, the Munich Environmental Institute measured levels up to 17,600 Becquerel per kilogram of meat. But scientists say that actually it is only under 50 Becquerel that food is harmless.

The German Institute of Risk Evaluation determined in a study in 2007 that in Germany nearly 33% of flocks of laying hens are contaminated with dangerous salmonella pathogens.

Animals in factory farming are fed huge amounts of antibiotics. Chemists have meanwhile confirmed that the antibiotics used in livestock production are apparently absorbed by plants via fertilization with slurry, thus ending up in food for humans – with dangerous consequences: In areas where there is a lot of livestock production, there are more and more cases of resistance to antibiotics. So when a person becomes seriously ill and needs an antibiotic, it is no longer effective.

The muscle meat of slaughtered cattle was until recently classified as harmless to health. Meanwhile, researchers all over the world have found prions in muscle meat. The Munich neuropathologist Professor Kretschmar describes this as very unsettling, because now the possibility that people can become infected from muscle meat cannot be excluded.

Morbus Alzheimer and Creutzfeld-Jakob-Disease (CJD) belong to the neuro-degenerative diseases that are difficult to clearly differentiate from each other according to their clinical symptoms. Studies at several US universities were carried out on deceased persons who had been diagnosed have having Alzheimer’s Disease. What is shocking in the study findings is that in 3-13% of the cases, it was not Morbus Alzheimer, but CJD.

In the USA, the number of people who died of Alzheimer’s increased fifty-fold between 1979 and 2000. In 2000, it was 50,000 people. Presently it is estimated that there are circa 4 million cases of Alzheimer’s disease in the USA. Realistically, one would therefore have to assume that there are a considerable number of undiagnosed cases of CJD among them.

Via hunting and factory farming, ever new pathogens are transmitted to human beings by animals. Bird flu and SARS, AIDS and Ebola stemmed from animals. The number of dangerous pathogens appears to be increasing. In the British medical journal »The Lancet« one could read: »All new infectious diseases of the past 20 years stemmed from the animal kingdom.«

The higher child’s IQ, the greater is the possibility of being a vegetarian as an adult. Even when factors such as social origin and education are considered, the correlation between intelligence and what one eats does not disappear, researchers stated in the »British Medical Journal.«

(Spiegel Online, Dec. 15, 2006)

Vegetarians have lower blood pressure and cholesterol levels, have fewer weight problems and are less susceptible to infection. Their uric acid levels are lower. There are few gout patients and very seldom diabetics among vegetarians. The risk for heart attack and stroke is lower. There are few patients with gallstones. The risk for breast and colon cancer is much lower. And some people who turned vegetarian have overcome their pollen allergy within 2-3 years.

On the average, more antioxidants are found in vegetarians than in other people. People with a high antioxidant count in their skin look younger and have fewer wrinkles.

People on a vegetarian, low-fat diet lose circa one pound per week – without having to go hungry. Because: A meatless diet is much more apt to be transformed into thermal energy than into fat.

(Source: Nutrition Reviews 4 [2006])

According to a study conducted by the German Cancer Research Center, vegetarians have a much lower mortality risk. Of the 100 deaths to be expected in the age group of the participants, there were actually only 59 deaths among the vegetarians. When one takes the male participants separately, the positive effect with only 52 deaths is even more impressive.