Have you noticed how most people cover up the flavor of flesh foods
with seasonings and marinades? I don’t know of very many people who
eat raw, unseasoned meat, fish, and eggs – oysters, perhaps – do you?
Yesterday I wrote about the “smell of death.” It seems as though most
people learn to cover up that smell of death in order to make animal
products more “appetizing.” The consumption of animal products is a
learned habit that is passed on from generation to generation.
Fear plays a role in this process – the fear of appearing “different”
if one doesn’t partake of what others eat, or the fear of not getting
enough protein or calcium. These “protein” and “calcium” myths,
promulgated by the powerful flesh and dairy industries and backed by the
government, have been around for many decades.
The truth that broccoli, as an example, contains more protein per
calorie than meat, or that the eating of fruit and vegetables results in
stronger bones, is “covered up,” one might say.
To paraphrase something that Mark Twain said, “A lie goes around the
world in the time it takes the truth to get its boots on”!
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