Animal Products

1. Animal Products

1. Any part of the body of a once-living creature.
2. Any substance or product produced by or within a living creature.
3. Any product produced from or containing any part of, the body or products of a living, or once-living, creature.
1. 1. Muscle Meats
   2. Organ Meats
   3. Other Body Parts
   4. Mixtures Containing Any of Above
2. 1. Honey and Royal Jelly
   2. Eggs
   3. Milk, Cream
3. 1. Butter
   2. Buttermilk
   3. Sour Cream
   4. Clabber
   5. Kefir
   6. Cheese
   7. Rennet
   8. Yogurt
   9. Whey
   10. Ice Cream
   11. Gelatin
   12. Fish Liver Oil
   13. Dessicated Liver
   14. Bone Meal
   15. Bone Marrow
   16. Other Supplements Produced from Animal Sources
   17. Lard

1.1 Animal Products Are Neither Safe Nor Desirable

“The unfitness of certain substances for assimilative purposes is manifested by the anaphylactic symptoms that so frequently follow their use. Alimentary anaphylactic phenomena are confined almost exclusively to substances of animal origin. The more closely these animal substances resemble the human body in composition, the more frequently do they give rise to these phenomena. Thus flesh is the worst offender, eggs come second and milk is last.” (Herbert M. Shelton, The Hygienic System, Volume II, p. 168)

The above eloquent indictment of animal products lays the groundwork for this lesson. Flesh foods have been dealt with in Lesson 32. Honey, eggs, dairy products, and various animal-food byproducts will be considered in this lesson.

Hereward Carrington (The Natural Food of Man, p. 167) says that such animal products are open to all those objections which might be urged against the use of flesh foods, only in a lesser degree. He says, however, that the objections to these products are less serious and that they are certainly to be preferred to meat—but he still concludes that there are weighty objections to their use.

We shall examine these objections in depth, so that the student may judge for himself whether, in truth, animal products in any form should be considered a safe or desirable part of the food program. I believe you cannot help but agree with Dr. Shelton that “Little can be said in defense of the use of animal foods except in instances of dire necessity.”

1.2 Animal Products and Cancer

Viktoras Kulvinskas (Survival Into The 21st Century, p. 228) says that though the high protein requirement for cancer growth comes, as a rule, from the dietary intake of animal carcass, it is also caused by eggs and dairy products.

He says that Dr. Szepsenwal showed in experiments with laboratory animals that the incidence of lymphatic cancer and lung adenocarcinoma is as high in the mice receiving egg yolk as those receiving egg white. “In the animals of both groups the lymphoid system of the abdominal cavity is the first to be affected … the adenocarcinomas of the lungs, whether caused by egg white or egg yolk, are very extensive, frequently destroying the whole lungs.” (Szepsenwal, J.; J. Proc. Exp. Biol. and Med., 1957, V96, 332 and P.S.E.B.M. Feb. 20, 1963, V112, P1073)

Dr. White found, through experiments with laboratory animals, that high dietary intake of cystine (a non-essential amino acid found in high concentration in animal protein) produced incidences of almost 100% of mammary tumors. (White, F.R. and White, J.; J. Nat. Cancer lnst., 4:413 (1944)

Dr. Babson observed that on a diet high in casein protein (the major source being the dairy products), some forms of cancer grew five times as fast as other forms. (Babson, A.L., Cancer Res., 14:89, 1954)