Game meat makes you sick

The idea that early humans were hunters and gatherers is a myth. Above all, we were primarily gatherers and only secondarily, and later, hunters. Small animals, white meat from poultry or fish came into our hands. Large animals with red meat only made it to the table with group hunting and the use of weapons.

Editorial Wild beim Wild — 7 August 2023

The broad term game meat encompasses the flesh of wild-living animal species (e.g. deer, chamois, roe deer, ibex, wild boar, marmots, brown hares, mountain hares, wild rabbits, wild birds, etc.).

Authorities have for years recommended that children, pregnant women and women wishing to become pregnant refrain from consuming meat from game killed with lead ammunition. Game meat is also contaminated with residues of pesticides, herbicides, liquid manure, antibiotics, etc. from feed sourced from the fields.

Touching a dead animal disgusts normal people. Hunters find eating one a pleasure.

Wild boar, roe deer and red deer, along with offal from livestock and seafood, are among the foods most heavily contaminated with lead. The primary cause is the lead ammunition commonly used in hunting.lead ammunition. The heavy metal is toxic and accumulates in the body. The Federal Institute for Risk Assessment (BfR) has, on the basis of new data, reassessed the additional health risk posed by consuming game shot with lead ammunition. The result: game meat can be heavily contaminated with lead-containing ammunition residues. Since lead intake through other foods is already relatively high, regular consumption of game meat shot with lead ammunition is sufficient to endanger the health of consumers. “An elevated risk exists among consumer groups who eat game weekly, particularly in hunters’ households,” says BfR-President Professor Dr. Dr. Andreas Hensel. “Particularly at risk are the unborn and children up to the age of seven, in whom even a small intake of lead can lead to health damage.” For this reason, young children, pregnant women and women wishing to become pregnant should avoid eating game killed with lead ammunition as far as possible.

Studies from Switzerland show that in households of wildlife enthusiasts such as hobby hunters and their families, up to 90 portions of game meat are consumed per year. The Federal Food Safety Office classifies the situation of hunters and families who eat game meat once or more per week as concerning.

Lead shot and lead-containing hunting ammunition, which are most commonly used in hunting, leave lead fragments in game meat. The projectiles deform or fragment upon impact, with lead particles and the finest lead splinters breaking off and penetrating deep into the flesh, where they are barely detectable.

High lead contamination of game meat caused by the ammunition used should therefore be avoided at all costs. Generously removing the flesh around the bullet channel is not always sufficient as a measure to prevent high lead contamination.

Elevated lead concentrations in the human body can damage blood formation, internal organs, and the central nervous system. Lead also accumulates in the bones over the long term. In cases of chronic lead exposure, the kidneys are the most sensitive organs in adults, while in children up to seven years of age, the nervous system is most affected. Infants and young children are particularly at risk. Elevated lead levels can cause irreversible nerve damage, impairment of brain function, and reduced intelligence in this group. The same applies to fetuses. A particularly sensitive phase in the development of the unborn child is the formation of the nervous system, which can be impaired even by a single consumption of food with high lead content. For this reason, women who wish to become pregnant should ingest as little lead as possible. During pregnancy, the fetus may be exposed not only to the amount of lead that an expectant mother absorbs primarily through food. The increased bone turnover during pregnancy, in cases of insufficient calcium intake, causes stored lead to be released, posing an additional burden for both the fetus and the woman.

Those who die earlier are dead for longer

Meat always contains a high proportion of toxins and makes people extremely susceptible to disease. The number of various cancers, for example, rises significantly in countries with excessive meat consumption. Breast cancer, the most common cancer in women, prostate cancer in men, and colorectal cancer have meanwhile become a veritable epidemic, with exploding healthcare costs for the general public. The assumption that humans are omnivores is false. Our bodies do not need meat – too much of it actually makes us ill.

There is a population group that lives longer and develops fewer diseases than others: the indigenous peoples of the Amazon region. To this day, they eat as naturally as our ancestors did thousands of years ago. They subsisted primarily on vegetables, mushrooms, nuts, and low-sugar fruits. Meat was never a fundamental component of our diet.

Every year, Swiss hunters harvest meat worth around 20 million francs.

This quantity comes from an average of 67’990 hunted deer, chamois, roe deer, and wild boar. Game meat is an inferior food, against which studies, doctors, official bodies, and others in particular warn. Meat consumption in times of food abundance is a societal lack of culture. The drives of hunger and thirst can be satisfied ethically in this era. The essential nutrients can be found elsewhere as well. Meat always contains a high proportion of toxins and makes people extremely susceptible to diseases of a physical and mental nature. Processed game meat is carcinogenic, like cigarettes, asbestos, or arsenic, as the World Health Organization WHO also explains. 50 grams of meat = an 18 percent higher cancer risk. Red meat is said to promote cancer – that is the conclusion of a 22-member expert team from ten countries that reviewed over 800 studies documenting a link between more than a dozen different types of cancer and meat consumption. There is sufficient evidence with regard to colorectal cancer, experts report in the journal «Lancet Oncology», a body belonging to the World Health Organization WHO. In addition, a link with stomach cancer has been observed.

In Canada, it is generally prohibited to sell hunters’ game meat in restaurants or shops, because it is considered more of a toxin than a food, according to an article in «The Globe and Mail». On the one hand, the prohibition is intended to serve species protection, and on the other hand, because it is not safe. Uncontrolled meat can also be very dangerous to human health – stomach and intestinal parasites – being highly hazardous. Because wild animals can roam freely, they are exposed to pathogens such as tuberculosis, Giardia, E. coli, Salmonella, Sarcocystis etc. to a far greater degree. Game meat is more frequently contaminated with dangerous bacteria and germs than commonly assumed. Feeding pets with, and in particular raw, game meat from hunters is also highly problematic.

The type of hunting also determines meat quality. Driven hunts or beat hunts produce even lower-quality meat, which is not infrequently also contaminated with ammunition residue. Any butcher would go bankrupt if they sold only meat from hunters. The meat hygiene standards among hunters also fail to meet normal standards. The game often lies around for hours without refrigeration – proper handling in accordance with the usual statutory regulations is not apparent.

Wild animals live in constant fear because of hunters. In particular when they are actually being hunted by hunters, they produce enormous quantities of toxic hormones, adrenaline etc., which combine in the meat with the other toxins and waste products already present. Even the ancient Romans knew that when they tortured slaves to death, these individuals developed a certain poison in their saliva with which others could be poisoned. The fear of death thus enters the tissue of wild animals and is consumed along with the meat by humans.

The same naturally applies to the so-called organic meat of «farm animals», for no animal is voluntarily willing to die for our misguided eating habits. Even organic animals sense this instinctively as they approach the negative energies of the slaughterhouses.

Meat is practically impossible to swallow without accompaniments such as flavor enhancers, sauces etc. – a nauseating, blood-soaked mass. A carcass. Most important of all in dishes made from dead animals are spices – after all, who wants the taste of the carcass to come through?

Meat is a filler with a very low frequency and not a food. Accordingly, it also shapes the consciousness of those who consume it.

Claiming that one must eat meat for vitamins and nutrients is just as nonsensical as saying one must travel to the North Pole to go on holiday.

75% of game meat consumed in Switzerland comes from abroad, primarily from South Africa, New Zealand, and European countries, which represents an ecological absurdity without equal. Total consumption in Switzerland averages 4’600 tonnes per year. There are no uniform standard prices for domestic game meat. Price-fixing agreements are the norm.

The contamination caused by the countless tonnes of lead and other highly toxic heavy metals in ammunition left behind in nature by hunters is pure eco-terrorism. Lead is an extremely toxic heavy metal and also a particularly cruel form of hunting. Wounded animals suffer not only from their injuries but also from slow poisoning by the ammunition. Hunters thus poison themselves, their fellow human beings, animals, soil, and groundwater. As a result, in some regions the most common cause of death among birds protected by conservation law is poisoning from lead-contaminated carrion.

When diet is wrong, medicine is helpless. When diet is right, medicine is unnecessary.

Just like humans, all vertebrates also produce so-called stress hormones during great physical exertion, severe pain, fear, and bodily harm.

Particularly in the face of mortal fear — which always occurs in animals, who are unaware of the cause and duration of their pain, in combination with the external circumstances — and to the greatest degree during the death struggle, these hormones accumulate in large quantities. As a result of death having occurred, they can no longer be broken down and enter the human bloodstream upon consumption.

These are primarily adrenalines, apomorphines, and histamines, which remain in the animal alongside other pharmaceuticals added to feed, such as growth hormones, hydrocortisones, stilbenes, beta-blockers, antibiotics, oestrogens, chemo-vitamins, and many types of sedatives. According to the Roche Medical Dictionary, adrenaline (epinephrine) is an adrenal hormone which, in its natural levorotatory form, determines the conductivity of the nervous system and thus the entire functionality of the biological organism. It occurs in a pathological manner in connection with tumour diseases.

Once it enters the body, it causes a sharp rise in blood pressure, contraction of the peripheral blood vessels with all associated symptoms, a pathological increase in cardiac output, and significant changes in normal hormonal and circulatory conditions — which is also why animal experimental results are unusable in this context. All other androgenic hormones have the same effects.

The elevated adrenaline level causes feminization in adult males with corresponding physical symptoms, and in women a virilization of the voice, hair growth, and musculature. Before puberty, it leads to pseudo-hermaphroditism in girls with amenorrhea and absent breast development, and in boys to hypogonadism with early growth arrest of the limbs. Apomorphine is identified as a morphine derivative that has a depressant effect on the respiratory center, stimulates the vomiting center in the brain, and causes extreme weakening to the point of paralysis of the musculature.

At high doses, it leads to headaches, vomiting, visual impairment due to constriction of the pupils, urinary and fecal retention as well as somnambulism up to loss of consciousness, irregular and inadequate breathing, circulatory collapse, coma, and possibly death from respiratory paralysis.

Comparable effects are known from all morphine substances, and histamine, which is classified in the group of ergotamines, is a tissue hormone widely distributed throughout the body. In its inactive form, bound to heparin, it is stored primarily in white blood cells, in the lungs, in the skin, in the gastrointestinal tract, in the brain, in the cerebrospinal fluid, in the saliva, and also in the blood. Here too, an elevated occurrence in carcinoma tumors is known and is referred to as the “carcinoid syndrome.”

It is also produced in large quantities during tissue destruction, radiation damage, burns, and physical exertion, whereby it triggers all forms of allergy. Under normal circumstances it is slowly broken down once the causative factors are removed, although this is usually prevented by the death that has already occurred.

All histamines and ergamines are strictly species- and individually specific in the absence of chemical-physical evidence of differences in their structural composition, which is why they frequently cause acute or chronic-allergic disease symptoms in organisms of other species. These forms range from cardiac arrhythmias, headaches and elevated blood pressure to skin reactions and circulatory weakness up to collapse, as well as anaphylactic shock with occasional fatal outcomes. This is not to say that such consequences necessarily manifest in a clinically recognizable manner in every case, as this depends both on the quantity of foreign hormones ingested and on the individual's allergic predisposition.

The diverse disease symptomatology demonstrates, however, that with constant ingestion of such foreign substances, toxic effects arise within the body, even without immediately recognizable acute signs of illness. Whether and when these develop into a diagnosable clinical picture also depends on these individual factors.

Furthermore, it is not known how these adreналins, morphines and histamines interact with the aforementioned chemical-pharmaceutical feed additives still present, what interactions they form with them, and what metabolic breakdown products arise in conjunction with the pharmaceuticals accelerating animal growth in an unnatural manner — independently of the microbacterial and viral contamination of animal flesh.

Such well-known circumstances of health-impairing nutrition attest to the human obligation to treat animals with the greatest possible care and consideration, not only for animal welfare reasons.

If one believes it is necessary to slaughter animals for nutritional purposes, the killing must, without exception, occur in an absolutely fear- and pain-free manner. Otherwise, the flesh of the animals will contain above-normal concentrations of stress hormones that are harmful and pathogenic to humans, alongside the chemical-pharmaceutical additives in feed — likewise demonstrably health-damaging at any time — explains Dr. med. Werner Hartinger in this regard.

Meat not only stores detectable hormones, residues of medication and feed additives, and contains toxins such as cadaverine, but recent research proves that it even absorbs and carries emotional energies such as joy and suffering. In particular, recipients of donor organs report experiencing and feeling the moods and emotions of the organ donor after transplantation — for example, a person who previously had a very life-affirming and hopeful outlook may afterwards become prone to depression and be afflicted by fears and worries previously unknown to them.

There is, of course, also an explanation for this, as every tissue, every cell and every organ — whether it is the heart, the skin, muscle tissue or bodily fluids such as blood or saliva — is capable of storing energies.

Thus, positive or negative energies of the organ donor can also be perceived by the organ recipient following a transplantation. This thesis also allows for the conclusion that the emotional energies of the wild animal are absorbed by the meat-eater through its flesh and can be transferred to them via meat consumption — thereby taking on precisely the emotional vibration associated with fear, despair, pain or resignation in which the wild animal found itself in the moment of confrontation with violence before it was killed.

One therefore also consumes the pain and suffering of the animal along with its flesh.

Level 1: The signs of acute and severe lead poisoning

Taste disturbance, metallic taste
Salivation, nausea, vomiting
Intestinal cramps, severe abdominal pain with constipation, urinary retention
Bodily weakness
Pale skin
Mild excitability and irritability, depression
Hypothermia, cold sweats
Shortness of breath (dyspnoea)
Rapid heartbeat (tachycardia), circulatory collapse

Level 2: The signs of chronic lead poisoning

Feeling of weakness, lack of drive, nausea
Fatigue, persistent exhaustion, easy fatigability
Sleep disturbances, insomnia
Feelings of anxiety, behavioral disorders, nervousness, confusion, memory impairment, dizziness, clouding of consciousness, epileptic seizures
Loss of appetite, flatulence, intestinal colic, constipation
Numbness or tingling in the arms and legs
Sensory illusions and perceptual disturbances,
Dizziness
Trembling (tremor)
Joint pain
Muscle pain, muscle weakness
High blood pressure, circulatory disorders, chest tightness, tendency to collapse, circulatory failure
Weight loss, underweight
Impotence in men
Absence of menstrual periods in women, infertility

Stage 3: Typical secondary diseases of severe lead poisoning

Anaemia (insufficient production and damage to red blood cells)
Lead colouration (grey-yellow discolouration of the skin)
Mild to severe brain damage (lead encephalopathy): mild to severe intellectual impairment up to dementia, learning, concentration and memory deficits, apathy
Dizziness, clouding of consciousness, irritability
Aggression, hyperactivity, reluctance to play and frequent crying in children,
Parkinson-like symptoms
Depression, psychoses, disorientation
Paralysis and abnormal sensations due to
Damage to the peripheral nervous system
Abdominal pain, intestinal cramps, diarrhoea, vomiting
Impairment of kidney function, kidney damage, kidney failure, kidney tumour
Foetal damage in pregnant women, increased risk of stillbirth
Non-infectious jaundice
Joint degeneration (lead gout), arthritis
Damage to bone marrow and bones (osteosclerosis, osteonecrosis)
Liver damage
Visual disturbances up to and including blindness
Myalgia (muscle pain), muscle weakness, lack of strength
Gum damage
Duodenal ulcer and bowel cancer