It's already well-known among scientific circles that eating meat is not very good for human health.

One of the reasons, in opinion of biologists and dieticians, consists in that the digestive system of a human is not adapted for digestion of meat.

Under the anatomic and physiological characteristics it has more similarities with herbivores than with carnivores. A human being (as well as a herbivore) has long intestines, that's why as a result of digestion of meat and its prolonged being in the intestines the forming toxins and slags are deduced from the organism extremely slowly. Partially they are absorbed into the blood and poison the whole organism, and partially as a scum in a teapot, are postponed on the walls of the intestines. The latter complicates the work of the kidneys, promotes development of gout, arthritises, tumors, including cancer.

Besides, at meat-packing plants meat is processed by nitrites and nitrates which give it red color and protect from infections.