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Uric acid that has become putrified produces an effect similar to caffeine, and anxiety is usually the result of eating meat over along period of time. The mentality becomes constricted and materialistic, and invariably, we become angry. In addition, putrification produced by the uric acid causes body odor. When you have stopped eating meat you will find that body odor disappears.

Most meats available today are virtually saturated with antibiotics, hormones, tranquilizers, pesticides, dyes, deodorants and radiation. It is common practice for ranchers to inject the female hormone, stilbestrol, into the necks of meat and poultry animals to produce abnormal growth. The animal swells up with water and therefore weighs more at market time. Even though this drug is said to be assimilated before the animal is butchered, significant traces often remain in many meats.

The law prohibits the use of food coloring and deodorants in meat but there is no way of preventing an unscrupulous butcher from using them to brighten discolored or stale meat. The majority of processed meats - such as hot dogs and cold cuts - contain preservatives, stabilizers, dyes, plastic residue and other harmful substances.

POULTRY

Even though poultry should not be eaten for the same reasons as meat, poultry is more easily digested and is therefore preferable. Whenever possible, try to obtain wild fowl rather than chemically or even organically fed birds, since these will seldom be as heavily contaminated with chemicals and poison as domestic birds.

EGGS

Eggs are an animal food and while not as detrimental to health as meat and dairy products, should only be used infrequently and sparingly. Eggs cause putrification in the intestines in a manner similar to meat and sugar. This, in turn, produces constipation. According to the French encyclopedia Larousse Medical Illustre, many individuals cannot tolerate eggs. In such individuals, eggs may cause the following symptoms: Skin eruptions, nausea, vomiting, liver trouble, enteritis and kidney stones.

Raw eggs should be avoided at all times since raw egg whites go through the stomach very rapidly and produce a reaction with pancreatic acid in the intestines. When raw egg whites break down they form a mild poison and this can lead to feelings of fatigue or mild intoxication.

Eggs should only be used infrequently in cooking. Soft boiled or poached eggs are the least harmful. If eggs are cookedfor a long time they loose whatever value they may have. When purchasing eggs look for shiny, heavy, full eggs that make no noise when shaken. The yolk should not break and the white should form a circle around it when you crack a fresh egg gently. If the egg is light and dull it is old and should not be used. When an old egg is cracked the yolk spreads and the white is watery and thin.

If you must use eggs, purchase only those laid by organically-fed hens. These birds have been fed naturally on the ground rather than stuffed with chemical laying food. The best eggs to purchase are oganically-fed, fertilized eggs since these are a whole food from the biological standpoint.

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