Articles by Rick Faye
Drills >>
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A Brief Biography: Guro Dan Inosanto >>
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The MKG Menu and Jeet Kune Do: >>

Articles by Jon Baklund
Private lessons >>
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Having fun while training. >>
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Physical, Mental, & Spiritual income from the martial arts. >>

Articles by Paul Boyajian
Accelerating Toward Your Goals: Learning in the Martial Arts Studio >>

Articles by Bob Carver
Giving Back >>

Articles by Roy Harris
What Makes a Good Instructor? >>

Articles by Sarah Kennedy
Training With Your Significant Other >>
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Curing Depression With Muay Thai >>

Articles by Peter Kwong
It's All In The Detail >>

Articles by Roy Liang
Teaching and Training Young (4 to ~7 yrs) Kids in the martial arts. >>

Articles by Tim Mousel
The Thaiboxing Workout: A Scientific Approach >>
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The Making of a True Martial Arts Master >>

Articles by Diana Rathborne
Self Defense Self Assessment for the Martial Arts Instructor >>
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Personal Safety For Women >>
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Mind Over Matter >>
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Competing With Your Instructor >>
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Basic Truths >>
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Muay Thai in Minneapolis, Minnesota with Kuhn Kru Rick Faye >>
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Be Safe - Be strong: Simple self defense tips >>

Articles by Rudy Rogers
Warriors and the Weed >>
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Progressive P.C.T. >>
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Ram Muay: Thai Boxing's Calm Before the Storm >>
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Martial Arts and Your Health: An Interview with Scott Schmaltz >>

Articles by Scott Schmaltz
Overcoming Fitness Plateaus >>
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Genetically Modified Foods >>
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Misconceptions of IBS >>
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Toxins In Meat >>

Articles by Anthony Sell
Building rapport with your students - 5 Sure-fire ways to improve your teaching skills >>
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Infusion-based Learning - Making the most out of your seminar experiences >>
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Lessons from NAGA - Why competition is an Important Experience. >>
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The Wisconsin Martial Arts Camp Experience >>
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Growth and Expectation in the Martial Arts >>

Toxins In Meat

If you eat meat, you are eating the muscle tissue of dead animals. Meat is made of protein, fat, and a small amount of carbohydrates. Unfortunately, when you eat meat, you also are eating a number of other items. In most cases, these animals are fed artificially, and the foods they are fed have been grown using herbicides and pesticides. These environmental contaminants are fat-soluble and become concentrated in the fatty tissue of these animals. When you eat their flesh, you get these environmental contaminants in a concentrated dose. Dangerous chemicals are given to animals destined for the slaughterhouse. These include penicillin, tetracycline, sewage-sludge pellets decontaminated with cesium-137, radioactive nuclear waste, fattening agents, and a number of other chemicals and antibiotics are administered to prepare the animal for sale. In addition to this, some animal meat is dipped in sodium sulphite to decrease the stench of decay and to turn its gray color red. (Ref.: Harvey and Marilyn Diamond, "Fit for Life", 1985)

"Nutrition Health" reported back in 1981 that some cattle farmers in the Mid-West were feeding their steers hundreds of pounds of cement dust. This was to get the steer's weight up quickly before the steer was sold. A consumer group reported this to the FDA, and the FDA refused to get involved after investigating the matter. Because in their opinion, ingesting cement dust will not cause harm to humans.

Chicken, farmed fish, dairy products and eggs, unless produced using strict organic protocol, are also subjected to some of these conditions. Because protein is important in our diets, it is necessary to consume meats that come from animals raised in a natural environment and not fed any kind of chemicals. All of the fattening agents that are used to beef up animals as quickly as possible have the same effect on people who eat their flesh.

For more information on meat products and possible toxins, email us at (precision.fitness.co@gmail.com).