Why is cow flesh even more dangerous than other mammal flesh?
(The link is to a website of 1500 vegan physicians.. and not
the source of the article.)
(The link is to a website of 1500 vegan physicians.. and not
the source of the article.)
Perhaps because his name was Shamberger, Dr. Raymond J Shamberger
was predisposed to investigate the toxins in cow flesh.
A well known scientist in Cleveland Clinic Foundation's biochemistry department , he was an early publciist
of carcinogens in meat, specifically malonaldehyde, an extremely reactive
breakdown product which begins to form in flesh almost
immediately after the animal is killed. Malonaldehyde becomes even
more potent when the meat is heated. Shamberger reported in May
of 75 in San Diego that cow flesh had even higher levels of malonaldehyde,
than pig, chicken or fish flesh. Shamberger said this might be one factor
in the lower cancer rates for vegetarian Adentists.
Journal of the NCI Dec 1974 (the journal also promotes animal torture).
Unfortunately Shamberger was one of the many vivisectors at the
Cleveland Clinic who have inflicted pain on over a million research animals.
Another flesh carcinogen, methylcholanthrene, also becomes more dangerous
when heated to over 300 degrees.
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