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Quotes about Meat Production from the world's top natural health / natural living authors

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"World meat production has surged nearly sixfold since 1950, and per capita meat production stands at 36 kilograms, more than double the 1950 level. Per capita consumption of milk, cheese, yogurt, ice cream, and eggs has also climbed to all-time highs. Since meat production is an inefficient use of natural resources compared to high-protein crops, in a world where an estimated one in every six people goes hungry each day, the politics of meat consumption are increasingly heated. Currently, in the United States alone approximately 70 percent of the grain grown goes to feed livestock and poultry." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.)

"Meat has both the advan- *Industrial meat production is notoriously brutal to the animals and extravagantly wasteful of resources such as water, grain, as well as antibiotics; the industry is also one of the biggest contributors to water and air pollution. A 2006 report issued by the United Nations stated that the world's livestock generate more greenhouse gases than the entire transportation industry. Henning Steinfeld, et al. Livestocks Long Shadow:Environmental Issues and Options. A report published by the Food and Agriculture Organization of the United Nations (Rome: FAO, 2006)." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.)

"World meat production has surged nearly sixfold since 1950, and per capita meat production stands at 36 kilograms, more than double the 1950 level. Per capita consumption of milk, cheese, yogurt, ice cream, and eggs has also climbed to all-time highs. Since meat production is an inefficient use of natural resources compared to high-protein crops, in a world where an estimated one in every six people goes hungry each day, the politics of meat consumption are increasingly heated. Currently, in the United States alone approximately 70 percent of the grain grown goes to feed livestock and poultry." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.)

"If you want to learn more about human meat production and the problems with factory farming in terms of animal welfare, health, and environment, read Dr. Michael Fox's book, Eating with Conscience: The Bioethics of Food.) Be creative when cooking for your companion animals. Just be sure that your pet gets a recommended balance of protein, carbohydrates, and fats. I guarantee your animal companion will love you for the homecooked meal! Dog Menu Simple Recipe 3 cups cooked oatmeal or cream of wheat 2 cups cooked ground beef 2 tbsp." - Ann N. Martin, Food Pets Die For: Shocking Facts About Pet Food (Get the book.)

"There's also strong evidence from the American Medical Association that bacteria are becoming resistant to some antibiotics because they are used in meat production. What you may not know: In October 2005, the Agricultural Appropriations Conference Committee voted to allow synthetic ingredients into foods labeled "organic." Therefore, yogurt, pudding and other items may be considered organic even if they contain synthetic additives. What you can do: Whenever possible, buy organic meats and dairy products." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.)

"If you are concerned about the world's survival, consider the following statistics: • One acre of grain produces five times more protein than an acre of pasture set aside for meat production. An acre of beans or peas produces ten times more protein, and an acre of spinach twenty-eight times more protein. Almost all land can be used for growing some crop or another. • One portion of meat contains only 20 grams of protein, whereas a typical 100-gram portion of beans yields 35 grams of protein. The meat, however, costs about 20 times more than the beans do." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.) "Any wars fought in the future will revolve about energy, food and water, all three of which are heavily wasted through meat production. The worldwide increase of meat consumption is driving the world closer and closer to the brink of international conflict. But Fish Is Really Good for You, Isn't It? Not quite so. Besides the above reasons for avoiding dead and coagulated protein foods, tests on both wild and farm-raised fish have revealed that their levels of toxic chemicals and metals are endangering the lives of pregnant mothers, developing fetuses and young children." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.) "Given the current shortage of fossil fuels on the planet, meat production may soon become unaffordable. • The world's livestock now produces at least 10 percent of all the greenhouse gases. In other words, emissions from livestock have become a significant source of atmospheric methane. As of 1990, domestic animals currently account for about 15 percent of the annual anthropogenic methane emissions, and the number has been steadily increasing ever since. • Eighty-five percent of the topsoil lost in the USA each year is directly associated with the raising of livestock." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"But concentration and power in the meat industry should make you think of many issues related to the realities of meat production. One is the issue of humane treatment of people as well as animals. Workers in this \ A / e a"ow ^son ^ooc's t0 contr0' industry arc hired at minimum wages ?V one-fourth of the entire United and perform their duties under diffi- States market for chicken, beef, and pork, cult and often dangerous conditions." - Marion Nestle, What to Eat (Get the book.) "The rules for organic meat production expressly forbid feeding animal by-products to other animals. They also forbid the use of antibiotics and hormones and require animals and birds to be raised under conditions that appear more humane than those typical of commercial feedlots and batteries. These are good reasons to choose organic meats. So when I set out to look for organic beef, pork, and chicken in supermarkets, I thought these meats would be easy to find. Not so. If the stores sold any organic meats at all, they offered only a few kinds. Instead, I found meats labeled "natural." Natural?" - Marion Nestle, What to Eat (Get the book.) "Read the Safe Handling rules and follow them to the letter—and then write your congressional representatives and demand that they pass laws that require HACCP plans at every stage of meat production, from farm to table. Irradiation is imperfectly protective for another reason: it does not protect you against the small, but finite, risk of mad cow disease." - Marion Nestle, What to Eat (Get the book.)

"Over 70 percent of the 9 billion broiler chickens produced annually in the United States are fed roxarsone. The meat production process is so wasteful and costly that, in order to survive, the meat industry needs hundreds of millions of dollars in tax subsidies every year. You never pay only for the meat you eat; the subsidies come out of your pocket. In 1977, the governments of Western Europe spent almost half a billion dollars purchasing farmers' overproduction of meat and additional millions to store it. This trend has not been different in the United States and is worsening each year." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"The USDA was founded in 1862 for the express purpose of encouraging development of agriculture, including meat production. In the early 1900s, one way it did so was to advise Americans to eat foods from a variety of groups—an "eat more" strategy. In the 1970s, Congress gave the USDA "lead agency" responsibility for educating the public about diet and health, which increasingly meant advice to "eat less." When these purposes came into conflict, which they frequently did, the USDA's default position was to support the industry it regulates." - Marion Nestle, What to Eat (Get the book.)

"The meat and drug industries continue to argue that the amounts of hormones administered to animals are miniscule in comparison to dosages for humans, and therefore any fear on the public's part is largely exaggerated. On the other side, what Orville Schell wrote more than twenty years ago remains indelible today: . . . what is forgotten is that hormones, substances that are active even in the minutest amounts, are now mass-produced and used with an unnerving indiscrimination." - Will Allen, The War on Bugs (Get the book.)

"If they would behave themselves in captivity, grizzlies would be a fabulous meat production animal. The Ainu people of Japan made the experiment by routinely rearing grizzly cubs as part of a ritual. For understandable reasons, though, the Ainu found it prudent to kill and eat the cubs at the age of one year. Keeping grizzly bears for longer would be suicidal; I am not aware of any adult that has been tamed. Another otherwise suitable candidate that disqualifies itself for equally obvious reasons is the African buffalo." - Jared Diamond, Guns, Germs, and Steel: The Fates of Human Societies (Get the book.)

"SCIENTISTS RECOMMEND HACCP: A SCIENCE-BASED METHOD With that understanding, we can now return to the history of attempts to require HACCP plans for meat production and processing. In the early 1980s when the General Accounting Office (GAO) first suggested reforms of meat inspection, the USDA agreed to study the matter. By that time, the department's Food Safety and Inspection Service (FSIS) was responsible for meat safety." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.) "He said that it was high time for everyone involved in meat production and processing "to be driven as much by public health goals as by productivity concerns." FSIS intended to take advantage of "the tools of microbiology to ensure that preventive controls are in place to reduce the risk of harmful contamination and to verify that those controls are working." He announced that FSIS would soon propose regulations requiring installation of science-based HACCP systems in every meat and poultry plant. "Raw ground beef contaminated with E." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.)

"Department of Agriculture, which oversees the country's meat production, for help. Together the investigators traced labeling information on packaged meat in Sizzler's storeroom to the supplier, a slaughterhouse in Fort Morgan, Colorado. The plant was run by the Excel Corporation, the country's second-largest beef producer. The USDA investigators determined that some of the meat the Excel plant shipped to Sizzler had been contaminated with bits of cow feces, which is one of E. coli's prime breeding grounds." - Elinor Levy, Mark Fischetti, The New Killer Diseases: How the Alarming Evolution of Germs Threatens Us All (Get the book.)

"The effort to economically hyperrationalize meat production on a gigantic scale led to the use of slaughterhouse waste in cattle feed as a protein booster. The material used included the brains and spinal cords of cattle, sheep, and pigs, turning livestock, in effect, into cannibals —and they are not even supposed to be carnivores." - James Howard Kunstler, The Long Emergency: Surviving the End of Oil, Climate Change, and Other Converging Catastrophes of the Twenty-First Century (Get the book.)

"In addition to popular pressures to clean up meat production, Dr. Harvey Wiley (who headed the USDA's Bureau of Chemistry, which later became the FDA) relentlessly promoted reform laws to improve the safety of other foods. Nevertheless, federal involvement in food safety remained minimal.40 This complacency ended abruptly in 1906 when Upton Sinclair published his dramatic expose of the meat industry, The Jungle. Two years earlier, the editor of a Midwestern populist weekly had recruited Sinclair to do some investigative reporting on conditions in the Chicago stockyards." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.) "As we will see, the British epidemics of mad cow disease and foot-and-mouth disease occurred as inadvertent results of meat production practices. In contrast, the U.S. anthrax mailings were a deliberate act. All three risks, however, rank high in dread; they are involuntary, uncontrollable, and cause exotic disease. Just as important, they undermine trust in the food supply and in government and divert resources from more pressing matters of public health." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.)

"The ecological impact of world meat production includes forest destruction for ranching in Central and South America, suppression of native predators and competitors in the United States, and the introduction of invasive forage species virtually everywhere commercial ranching exists. In addition, the massive quantities of waste produced by livestock and poultry threaten rivers, lakes, and other waterways. In the United States, the waste generated by livestock is 130 times that produced by humans." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.) "Since meat production is an inefficient use of natural resources compared to high-protein crops, in a world where an estimated one in every six people goes hungry each day, the politics of meat consumption are increasingly heated. Currently, in the United States alone approximately 70 percent of the grain grown goes to feed livestock and poultry. Each kilo of meat represents several kilos of grain, either corn or wheat, that could be consumed directly by humans." - Michael Murray, N.D. and Joseph Pizzorno, N.D., The Encyclopedia of Healing Foods (Get the book.)

"Yet the soybean is promoted as the salvation to world hunger and a "green," environmentally sound alternative to meat production. The soy industry even claims that its modern processed soyfoods are the natural heritage of people of Asia. In fact, the myth that soy is eaten in great quantity in Asia is an invention of the soy industry itself, determined to take advantage of a huge, untapped market. The average consumption per year of dry soybeans in China, Indonesia, Korea, Japan and Taiwan comes to 3.4, 6.3, 10.9 and 13 kilograms, respectively.7 That boils down to only 9." - Kaayla T. Daniel, PhD, CCN, The Whole Soy Story: The dark side of America's favorite health food (Get the book.)

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