The Cattle Greenhouse Gas Myth was perpetrated by the UN FAO.

We've destroyed 98% of the worlds forests and prairies mostly in the name of agriculture. Wiping out an enormous amount of habitats for living creatures, cannot remotely be considered either sustainable or ethical. Every year of mono crop farming is a further depletion of the earths precious topsoils. One year of agriculture in the US alone is the...

It is often touted by vegan groups and vegan doctors that we are herbivores. This is simply ridiculous. They produce all sorts of comparisons between humans, herbivores and carnivores claiming that most of our physiological and many anatomical features are like those of herbivores and dissimilar to that of carnivores. But most of their cherry...

For the past four decades governments, doctors, dietetic associations, and more significantly pharmaceutical lobbying groups, around the world, have been touting that saturated fats and cholesterol cause atherosclerosis yet there is much proof to the contrary. In fact studies have shown that people with high cholesterol have a lower all cause...

Only meat has these nutrients because they are missing in plants:

All Tribal Societies ate predominantly raw and some cooked meat and had no degenerative diseases Early physician explorers such as Weston Price reported that the 'primitive tribes' they encountered living in isolated conditions before they got contaminated by outside civilisations, prized meat and thrived on it and animal products, only resorting...

Our bodies thrive on meat. We don't have the ability to convert large amounts of fibre into fats for energy like the herbivore do.

The Fibre Myth - Fibre may actually be harmful to our guts

It is claimed that meat causes cancer yet to date, there is no randomised control trial to prove this. The research against meat is coming mainly from three Harvard scientists who are plant based and funded by the plant based industry. The studies they have carried out are associational studies which have almost no scientific value and cannot...

In the 1870's, Louis Pasteur proved that heat-processing slowed food spoilage and lengthened the shelf life of mold- damaged wine. He saved vineyard owners from financial loss and ruin, but he condemned wine drinkers to seasons of toxic wine produced from unhealthy crops of grapes.
Pasteur presumed that fungus and bacteria caused disease. He failed...