The use of meat, particularly its use in the usual quantities, is detrimental to man's health and strength of mind and body; due chiefly to four factors:
First: Meat is very rich in protein and its use in the usual quantities means the intake of considerably more protein than is required, with harmful consequences. The average digestion can care for not more than four ounces of meat at a time without some putrefaction.
Second: Meat contains considerable quantities of the end-products of metabolism which are held up in the tissues at the time of death. These wastes are poisonous and irritating and lend to meat a stimulating property that is usually mistaken for added strength.
Third: No matter how carefully handled, meat very readily undergoes putrefaction and it is impossible to get it so fresh that more or less putrefaction has not already taken place. It also putrefies as readily in the digestive tract and the putrefactive poisons it forms in the stomach and intestine are the same as those it forms when allowed to putrify in the ice box.
Fourth: The conditions under which animals that are intended for use as food are kept, and the manner in which they are fed to fatten them, are not conducive to health. It is very seldom, if ever, that a fattened animal is killed that is free of disease and the eating of diseased meat is not a healthful practice.
Discussing carnivorous animals, Berg says: "a diet of meat (flesh) exclusively is per se an unsuitable diet for a growing animal." They require the blood, internal organs, bones, bone marrow, etc., of the animal (or of different animals) and frequently supplement this diet with fruits, berries and vegetables. Muscle meat, so popular among human carnivores, is poor food.