Seventy percent of U.S. deaths are related to diet, particularly the over consumption of beef and saturated animal fats. Red meat is directly linked to heart disease, strokes, and cancer of the colon and breast.

Vegetarians have a lower risk of contracting not only heart disease but also strokes, certain types of cancer (bowel, breast and uterine) and high blood pressure. These diseases are responsible for 75% of all deaths in North America. As well, excess protein puts added stress on the liver and kidneys, and osteoporosis may be linked to a diet too high in protein. Although Albertans continue to pay h

North Americans eat twice the recommended daily allowance of protein. Countries with the highest meat consumption (Canada, U.S.A. and Australia) also have the highest death rate from heart disease, whereas countries with low or no meat consumption have low heart disease mortality rates. When immigrants adopt our high-fat, low-fibre, meat-based diet, they rapidly achieve our rate of heart disease.<

Anatomically humans resemble herbivores much more closely than carnivores. Long intestinal tracts, teeth with flat, non-pointed surfaces, lower hydrochloric acid content in our stomachs, proportionately smaller livers, and the presence of ptylan (an enzyme to break down starch) make our digestive systems ideally suited for a diet composed of fruits, vegetables, grains and nuts, but very poorly suited for a meat-based diet.