Why is it so hard to give up on eating meat? Why are we so very quick to dismiss even trying sometimes? We hear all the time just how bad they are for us, and now, with all the drugs and chemicals pumped into them, it's even worse! They're nothing like what our grand-parents fed on. For me, it has been a process. According to Doctor Sebi, "we need to wean ourselves from these foods".
But why is this meat thing so hard? Even when we research and acknowledge that chickens, cows, pigs, and sheep are all UNNATURAL man-made animals, we still eat them! Here what I deduce: it's the IRON in the blood. That iron gives us such a high. It satisfies. We bite into that meat, and we feel like we've had something solid to eat.
You see, the blood is primarily IRON. Yes, our blood and the blood of animals.... IRON. The more challenged we are to stop eating meats, the more deficient in IRON we are. After hundreds (even thousands) of years of eating incorrectly, we are all anaemic: some more than others. Be easy on yourself. It's a process. Slow is better than nothing at all. But, we must get started.
To accelerate your transition to an electric LIFE-SUSTAINING meat-free disease-free lifestyle, we must top up on our IRON from native plants and herbs. Not iron isolated as an "active ingredient" or made in a lab. Forget going to the chemist or pharmacy. Only IRON from all-natural native sources will satisfy, heal, and have chemical affinity with our bodies. Here are a few:-
- Sarsasparilla (highest concentration of iron in a plant)
- Burdock root
- Yellow dock
- Red clover
- Bugleweed
- Quassia
- Holy Thistle (aka Blessed Thistle)
- Stinging Nettle
- Chaparral
- Dandelion
You can get these herbs from www.herbalsdirect.co.uk
#emahshae www.emahshae.com
