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Mad Cow Disease Articles


"In 1907, Dr. Alzheimer published a treatise about a disease that would one day carry his name. He had two young colleagues who worked with him, Dr. Creutzfeldt and Dr. Jakob, and they too identified a similiar brain-wasting disease that now has Europe in a panic. The brains of cows turn into a sponge-like mass and their behavior is called "mad." The human variant of Mad Cow Disease has been named Creutzfeldt Jakob Disease, or CJD. The protein causing CJD has no DNA, and has been described as more like a crystal than cellular material. In labs, 1000 degree Fahrenheit heat does not destroy this protein particle. Some scientists say that once infected, the incubation period can last anywhere from one month to thirty years. As the human brain turns into a sponge, this spongioform encephalitic condition physically debilitates those so infected."

"Mad cow disease is a member of a family of diseases called transmissible spongiform encephalopathies, or TSEs, seen in various animal species including humans, sheep, cows, mink, deer and cats. TSEs are known by different names in different animals - for example, Creutzfeld-Jacob Disease (CJD) in humans, scrapie in sheep, chronic wasting syndrome in deer and elk, and bovine spongiform encephalopathy or BSE in cows. Whatever animal is afflicted, however, the diseases have similar characteristics. They attack the central nervous system, causing disintegration of the brain; they have a long incubation period between the time when infection first occurs and the appearance of symptoms; they are always fatal; and they are transmitted by the eating of animals or animal parts, especially brains and spinal cords." "Mad Cow Disease, Parts One and Two," Rachel's Environment and Health Weekly, July 9 and July 16,1998 [02.06.27:01]

"The new cases of the human form of mad cow disease are called new variant Creutzfeld-Jacob Disease (nvCJD)." Scott, Michael, et al, "Compelling transgenic evidence for transmission of bovine spongiform encephalopathy prions in humans," Proceedings of the National Academy of Sciences, Dec 21, 1999, pg 15137-424 [02.06.27:02]

"Meat is a lush medium for pathogenic bacteria and germs; it can harbor parasites, toxic chemicals, and metal contaminants. And now it can bring death by brain-rot." (Steve Bjerklie, Executive Editor, Meat Processing magazine) [02.06.27:03]

"The infectious agent of mad cow disease remains infective even after exposure for an hour to a temperature of 680 degrees Celsius - enough to melt lead - and can withstand antibiotics, boiling water, bleach, formaldehyde, and a variety of solvents, detergents and enzymes known to destroy most known bacteria and viruses." Rampton, Sheldon, and Staubcr, John, "Mad Cow U.S.A.: Could the Nightmare Happen Here?' PR Watch; See also Institute of Food Science and Technology (UK), "Bovine Spongiform Encephalopathy (BSE): part 1/6, part I of a 6-part position paper,  [02.06.27:04]

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The Meat Free Zone (MFZ) campaign is intended to make the MeatFreeZone logo as recognizable a symbol as the "Smoke Free Zone". The idea was originally conceived  when The WARM Store in Woodstock, NY, was in operation throughout the '90's (Woodstock Animal Rights Movement).  The store was truly a meat free zone as it was the first cruelty-free, Vegan, socially conscious animal rights store in the United States.  Now  that  the Vegan and Vegetarian movements have been growing so rapidly, more and more people are showing concern about the food in their diet and their overall  health and nutrition.  Many people are giving up eating fish, chicken, beef, pork (pigs ), dairy (milk, cheese, yogurt, ice cream) and eggs.  Headlines of Mad Cow disease, E-coli and salmonella are in the news with greater frequency.  Vegan and vegetarian recipe cookbooks are standard now  in all bookstores and many restaurants have added Vegan and Vegetarian options to their menus. We hope you will help us with the Meat Free Zone campaign by putting the signs up in your homes and workplaces and by spreading them to all the vegetarian and vegan restaurants that you know and frequent.  And someday we will have true "meat free zones" in establishments that serve meat. (d-4)

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