This does not come as a pleasant surprise to anyone but as we all know meat has never been a healthful food.

Eating sporadically, as it happened before the industrial age, does not cause many health problems because it was not as predominant as the current societies. In earlier times, the main repercussion on health caused by meat was the transmission of infectious parasites and viruses.

The detrimental effect that contemporary uses of meat have changed from infections, thanks to improved preventive techniques and hygiene to more serious concerns due to intensive cattle grazing on farms and industrialized exploitation in the current world.

Today, artificial foods, hormones for rapid fattening, antibiotics, tranquilizers against stress, and a long list of other artificial chemical substances are used in an attempt to improve the quality of production. These have all contributed to increased risks associated with meat.

Another factor to keep in mind was the rarity with which meat was consumed. Traditionally, meat was eaten only on special occasions, unlike the current society where meat is available at any meal from breakfast to dinner.

It can be served and cooked in a variety of styles and techniques making it so attractive and desirable to people.

Meat has considerably increased the probability of complications like;

1Excess saturated fatty acids and cholesterol

All these can be attributed to the sedentary lifestyle of animals currently. Most animals from pigs to cows are almost immobile. This causes an accumulation of fats formed by saturated fatty acids.

Excess of fats in meat diet and products originating from animals in conjunction with other lifestyles like stress and tobacco Intake is responsible for the increase of cholesterol in the blood. Cholesterol is not good for anyone's health as it hardens the walls and narrows the arterial walls causing conditions such as arteriosclerosis which may contribute to heart attacks or cerebral thrombosis.

2Higher risk of cancer

There's clear evidence that any kind of meat increases the chances of being infected with cancer. The World Health Organization recommends that the ingestion of saturated fats vary between 0% which is nothing and 10% of the maximum calories in the diet. Did you know that one kilo of grilled beef steak has as much benzopyrene (cancer-producing agent ) as 600 cigarettes?

Research has demonstrated that the heaviest consumers of animal products like meat, milk, cheese, or eggs, have a total risk of cancer 3.6 times greater than 9 consumers.

3Infections

Animals are highly prone to infections and yearly millions of money are used to cater to this, especially among cloven hooves like cows and pigs with foot and mouth disease. It is highly contagious and affects most animals. The main symptoms include fever and blisters in the mouth and on the hooves and mouth.

Foot and mouth disease is the leading cause of death among these animals. According to evidential research, eating milk from animals suffering from foot and mouth disease can transmit the virus to humans.

4Heart disease

Eleven-year study of 45000 volunteers, found that a vegetarian diet could cut one's risk of heart disease by as much as 32%. This can be attributed to lower cholesterol and blood pressure among vegetarians.

5Diabetes

According to researchers, meat is one of the most established risk factors for diabetes. Even modest consumption significantly increases the risk of diabetes 2.

Did you know that man is not designed to eat meat? The human digestive system is more similar to herbivores compared to carnivores' digestion system.

1Teeth

While carnivores have prominent fangs which can cut and tear meat, herbivores have well-developed molars which allow for chewing food until paste which is a characteristic also common among human beings.

2Jaws

Like herbivores, man can perform all kinds of movement with jaws and salivation in the mouth which aids in food digestion, unlike carnivores whose jaws allow for movement of opening and closing to tear the food.

3Saliva

Carnivores have acidic saliva that is characterized by low pH necessary for the digestion of meat unlike herbivores and human beings whose saliva is alkaline permitting better digestion of carbohydrates. The human saliva father has ptyalin and amylase enzymes which initiate the digestion of starch which are only found in vegetable foods.

4Digestive tract

The carnivorous digestive tract is much shorter than that of herbivores and human beings because meat has to be digested and eliminated rapidly. Its decomposition and putrefaction in the intestines produce harmful substances that poison the animal.

The herbivores and human beings on the other side have very long digestive tracts which permit slow movement of foods. For this reason, although human beings can eat meat there's a possibility that they may suffer putrefaction, especially during constipation and slow transit. So conclusively, human beings are anatomical and physiological vegetarians who have the possibility of adapting to an omnivorous diet.