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Eating Low On The Food Chain: A Scientific Argument for the Vegan Diet

Eating Low On the Food Chain

by Dr. Harlan Sparer, Tempe Chiropractor

The concept of the food chain goes back to an Englishman named Charles Elton in 1927. The concept is touched upon in Rachel Carson’s famous book, “Silent Spring,” which was seminal in helping to ban the use of DDT, manufactured by Monsanto.

The study of Modern day Ecology hinges on this important concept. Essentially, the soil (or the sea) has simple organisms that are involved with the decay process. Plants convert CO2 to Oxygen for their survival. Herbivores live off these, and succeeding predators are higher up on the food chain, with humans and other predators on the top.

When an organism consumes another organism lower on the food chain, a large volume of them will be consumed in the course of a lifetime. Each successive creature concentrates nutrients as well as stored toxins. Sadly, this includes the concentration of pesticides in herbivores that produce eggs, milk, and butter as well as meat animals. We then concentrate pesticides and toxins from sources which have already concentrated them. Doing this over time has logically deleterious effects.

Our Environment is becoming increasingly toxic due to heightened use of pesticides and plant growth inhibitors, which are great for shelf life but “not so much” for your life. A typical diet since 1995 and the onset of the modern GMO/Roundup age is highly concentrated with poison of several varieties due to the part of the food chain you are in.

While there are many arguments presented regarding a Vegan (no animal products) diet that are religious, ethical, and moral, I will not present them here. I contend, though, that eating as low as possible on the food chain will dramatically reduce the impact of these toxins that are not only present in our food, but also in our water and even our air.