By Patwant Kaur
Photo: Camila Muradas
Are you able to think before eating a steak or chicken and opt for less dense foods? Have you had the experience of replacing meat per vegetables and watched how your body reacts? The numbers of vegetarians (people who do not ingest animal protein) and vegans ( people who do not ingest animal protein and derivatives) are growing and finding foods that replace animal protein has been getting easier. The market is specializing to meet this new demand.
But why is this debate coming to the fore with so much strength, and reached the attention of the authorities and conservative people? The theme in question brings the necessity of big reflection on the future of the planet. Which are the real impacts of cattle bovine, swine and poultry on nature and about healthier food for humanity.
Meat is one of the most dense and carcinogenic foods in human nutrition. A steak takes on average 72 hours to be fully digested by the body and goes through a process of putrefaction in the intestine before being eliminated by the feces. An ox undergoes a massive discharge of adrenaline at the time of slaughter. This discharge falls into the bloodstream and goes straight to the liver. In the process of industrialization, the meat still receives preservatives highly hamful to the body. All this venom enhances feelings of anger, reactivity and agitation in the body and mind.
There is a lot of information on the subject on the internet in videos and documentaries. The differences between carnivorous and vegetarian are huge.The fluidity in the digestive process is perhaps the largest. The intestine of a vegetarian is smooth as a toboggan and the digestion takes place at the most in four hours. This fluidity in the process accelerates the metabolism, gives more mood and disposition and consequently helps to retain less fluid in the body, increases intuition and connection in yoga and meditation practices.
But why stop eating meat is so difficult and unimaginable for a majority? Why the humankind has always used this food since from the beginning with so much abundance and without any reflection? Why is there still a misguided fear of illness due to lack of meat protein?
The discussion is long and heated especially among older people who find it difficult to abandon old habits, seek information on the subject and new sources of protein in other foods. But what I propose through this article is only reflection, the search for information about the theme and the invitation for new experiments. After all, living is being in constant motion and reaching new perspectives. The adaptation and experimentation of new habits can bring experiences that are more conscious and still add health in this case.
It is interesting to note how the younger generations already have a closer look at this question. Much still needs to be demystified and discussed is fact, but gradually a new consciousness begins to emerge or at least its desire.