shellfish.
ASK A DOCTOR BEFORE USE IF YOU HAVE: Cardiovascular disease, cancer, diabetes, Alzheimer’s disease, hypertension, obesity, or osteoporosis, or if you are pregnant or nursing.
BIOLOGICAL AGENTS: All primary food-borne pathogens derive from animals, including:
• BACTERIA:
Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus, Shigella, E. coli
O157:H7,
Yersinia enterocolitica
, and
Bacillus cereus
, among others
• PARASITES: Parasitic protozoa, roundworms, and tapeworms
• PRIONS: These proteins in misfolded form may cause Creutzfeldt-Jakob Disease (CJD) or Variant CreutzfeldtJakob Disease (vCJD)
• VIRUSES: Rotaviruses, astroviruses, and bovine leukemia viruses.
CHEMICAL AND OTHER ETIOLOGICAL AGENTS: May contain arsenicals, pesticides, mercury, chromium, polybrominated diphenyl ethers (PBDE), dioxins, and chemically related compounds. Meat and meat products may contain slaughter waste, antibiotics, artificial growth hormones, veterinary drug residues, trioxypurine, adrenalin, cholesterol, and fecal matter. Fish and shellfish may contain potent marine biotoxins.
BIOACCUMULATION IN ANIMAL TISSUES: Chemical and other etiological agents build up in fat, so low levels in animal feed can produce harmful concentrations in human foodssuch as meat (including fish), milk, cheese, and eggs. Tuna and other large fish store more mercury than smaller fish because they live longer and ingest smaller fish who themselves store mercury. The primary means of human exposure to dioxins is through the consumption of animal fats, in which dioxins accumulate. Further bioaccumulation occurs when humans consume these animal products. Women can transmit these toxins to fetuses through placental tissue and to infants through breast milk.
OTHER RISK FACTORS: May increase risk of heart disease, cancer, obesity, iron deficiency, asthma, birth defects, ear infections, stomachaches, bloating, diarrhea, gout, hyper-cholesterolemia, angina, hypertension, prostate disease, multiple sclerosis, kidney stones, cataracts, osteoporosis, diabetes (I and II), rheumatoid arthritis, macular degeneration, hypertension, acne and other skin conditions, migraine, lupus, depression, Alzheimer’s disease, muscular dystrophy, Parkinson’s disease, cognitive dysfunction, erectile dysfunction, irritable bowel syndrome, body odor, and bad breath.
GLOBAL PUBLIC HEALTH RISKS: Feeding practices and intensive confinement of genetically similar animals fuel zoonotic pathogen adaptation and restrict animals’ evolution for resistance to pathogens. Approximately 73 percent of the emerging human pathogens are transmitted to people from animals. The transfer of multi-drug-resistant pathogens from farms and food to humans (e.g., avian influenza H5N1 and swine flu) constitutes a serious biomedical, public health, and biodefense threat. In the United States, farm animals generate three times more excrement than humans, and this waste contaminates water, land, crops, other vegetation, and the air. A United Nations report names animal agriculture as one of the largest sources of global warming emissions. The public risks from consuming animal products (e.g., infectious diseases, widespread pollution, global warming, and shortages of energy, water, and food) may exceed the personal health risks.
Purpose
To prevent starvation. There are virtually no nutrients in animal-based foods that are not better provided by plants. Reliance solely on animal products may create nutritional deficiencies.
Directions
Ask a doctor or health professional before use.
Wash your hands after coming into contact with animal products, and wash cooking, serving, eating, and food preparation surfaces and utensils after they come into contact with animal products. Keep out of reach of children until properly cooked.
Approximately one in six Americans gets sick from food-borne diseases every year. Follow recommended storage temperatures and maximum storage times
ASK A DOCTOR BEFORE USE IF YOU HAVE: Cardiovascular disease, cancer, diabetes, Alzheimer’s disease, hypertension, obesity, or osteoporosis, or if you are pregnant or nursing.
BIOLOGICAL AGENTS: All primary food-borne pathogens derive from animals, including:
• BACTERIA:
Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus, Shigella, E. coli
O157:H7,
Yersinia enterocolitica
, and
Bacillus cereus
, among others
• PARASITES: Parasitic protozoa, roundworms, and tapeworms
• PRIONS: These proteins in misfolded form may cause Creutzfeldt-Jakob Disease (CJD) or Variant CreutzfeldtJakob Disease (vCJD)
• VIRUSES: Rotaviruses, astroviruses, and bovine leukemia viruses.
CHEMICAL AND OTHER ETIOLOGICAL AGENTS: May contain arsenicals, pesticides, mercury, chromium, polybrominated diphenyl ethers (PBDE), dioxins, and chemically related compounds. Meat and meat products may contain slaughter waste, antibiotics, artificial growth hormones, veterinary drug residues, trioxypurine, adrenalin, cholesterol, and fecal matter. Fish and shellfish may contain potent marine biotoxins.
BIOACCUMULATION IN ANIMAL TISSUES: Chemical and other etiological agents build up in fat, so low levels in animal feed can produce harmful concentrations in human foodssuch as meat (including fish), milk, cheese, and eggs. Tuna and other large fish store more mercury than smaller fish because they live longer and ingest smaller fish who themselves store mercury. The primary means of human exposure to dioxins is through the consumption of animal fats, in which dioxins accumulate. Further bioaccumulation occurs when humans consume these animal products. Women can transmit these toxins to fetuses through placental tissue and to infants through breast milk.
OTHER RISK FACTORS: May increase risk of heart disease, cancer, obesity, iron deficiency, asthma, birth defects, ear infections, stomachaches, bloating, diarrhea, gout, hyper-cholesterolemia, angina, hypertension, prostate disease, multiple sclerosis, kidney stones, cataracts, osteoporosis, diabetes (I and II), rheumatoid arthritis, macular degeneration, hypertension, acne and other skin conditions, migraine, lupus, depression, Alzheimer’s disease, muscular dystrophy, Parkinson’s disease, cognitive dysfunction, erectile dysfunction, irritable bowel syndrome, body odor, and bad breath.
GLOBAL PUBLIC HEALTH RISKS: Feeding practices and intensive confinement of genetically similar animals fuel zoonotic pathogen adaptation and restrict animals’ evolution for resistance to pathogens. Approximately 73 percent of the emerging human pathogens are transmitted to people from animals. The transfer of multi-drug-resistant pathogens from farms and food to humans (e.g., avian influenza H5N1 and swine flu) constitutes a serious biomedical, public health, and biodefense threat. In the United States, farm animals generate three times more excrement than humans, and this waste contaminates water, land, crops, other vegetation, and the air. A United Nations report names animal agriculture as one of the largest sources of global warming emissions. The public risks from consuming animal products (e.g., infectious diseases, widespread pollution, global warming, and shortages of energy, water, and food) may exceed the personal health risks.
Purpose
To prevent starvation. There are virtually no nutrients in animal-based foods that are not better provided by plants. Reliance solely on animal products may create nutritional deficiencies.
Directions
Ask a doctor or health professional before use.
Wash your hands after coming into contact with animal products, and wash cooking, serving, eating, and food preparation surfaces and utensils after they come into contact with animal products. Keep out of reach of children until properly cooked.
Approximately one in six Americans gets sick from food-borne diseases every year. Follow recommended storage temperatures and maximum storage times
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