COVID19 : “Eleven Madison Park goes MEATLESS”

by Ashish Kalra
BS(UT Austin), Masters(Cornell), MBA(University of Chicago)
The Headline of a fantastic article by Anderson and Gross in the New York Times of May 3, 2021 boldly stated : “The New Menu at Eleven Madison Park will be Meatless”. Star Chef, Daniel Humm proclaimed “The Current Food System is simply not sustainable, in so many ways”. He was not going to return to importing caviar & braising celery root in pigs’ bladders. “An institution known for the technical proficiency of dishes featuring Pigs, Sea urchin & Glazed Duck will reopen with a menu “FREE” of Meat and seafood.”
“Eleven Madison Park is basically a teaching institution, likening its impact to Chez Panisse, the pioneering restaurant in Berkeley, California”
– Ruth Reichel, Reputed Editor of the Gourmet Magazine & Celebrated Critic of the New York Times (1993-1999)
Anderson and Gross go on to state “The restaurant which has Three Stars from Michelin and Four Stars from the New York Times suggests how fine dining may look as restaurants reopen and reimagine themselves”. Chef Daniel Humm is regarded as one of the finest Chefs in the World ; Historian at Yale, Paul Freedman and author of the “Ten Restaurants that Changed America”, says “Mr Humm’s cultural influence extends beyond fine dining”.
Ruth Reichel, reputed editor of the Gourmet Magazine and a celebrated critic of the New York Times from 1993 to 1999, “reiterates that Chef Humm’s example could influence the direction of American cuisine in the years ahead.
2020 : “COVID19 : Why the Lab Theory is Bogus”
In my previous article in The Times of India, July 14, “Why the Lab Theory is Bogus“, I made 8 convincing arguments as to why the virus has come from an Animal Host. Most important is reputed Scripps Institute Biologist who concludes,”Virus must have arisen by natural selection, not manipulation”. “Research would have calculated the strongest possible fit between the Human ACE2 receptor and the Spike Protein with which the virus latches onto it. Anderson summarizes, that the SARS2 Spike Protein is not of the calculated best design, and hence it cannot be “manipulated”. Further, “Anyone manipulating the SARS2 virus would probably have used any of those known backbones & since SARS2 is NOT derived from any of them, “therefore it was not manipulated”. The COVID19 was clearly from an Animal (see below)- origins from a Pangolin/Badger/Rabbit (Page, WSJ, February 9)
1. “BAT CORONAVIRUSES IN WILD & DOMESTICATED ANIMALS” :
THEORY OF ANIMAL VIRUSES :[A-H] +[H-H Transmission] raise to N
As shown in “Why Bat Coronaviruses are necessary“(Times of India, June 10) there are various kinds of Animal Viruses like Asian Flu (Human Consumption of Ducks, Swine Flu (Pigs), Hendra (Horses), Ebola (Bats), SARS (Civets), MERS (Camels) and COVID19(Pangolin/Badgers). These Viruses have been caused by Human Consumption of these respective Animals. Also in this Article, I have shown using Perlman & Fehr’s Theory of Coronaviruses the deadly affects of Human Consumption of Cattle & Pigs (causes Entiritis) and Respiratory problems in Chicken. This gets transferred to Humans on consumption even if the chickens are “vaccinated” (“Mexican poultry producers could circulate at low levels in vaccinated chicken, without giving itself away by causing symptoms”, Pg 131, COVID19 by Deborah Mackenzie).

There is Animal to Human Transmission taking place. Now, it does not stop there. There is Human to Human Transmission, sometimes raise to N. This means that not only the person who is Non-Vegetarian is affected, but others as well are affected and killed. For eg in the Asian Flu Pandemic over 2 million perished. Over 4mn Human Beings have perished in COVID19. The above arguments is the “primary reason” to disrupt the Animal Food Chain.
1. Biological links between Red Meat and “Colorectal Cancer”
This is one of the other reasons for not eating Red Meat. I draw upon research from Issam Ahmed’s work published in Medical Express, June 19’21, “Researchers find biological links between Red Meat and Colorectal Cancer. From the above article, a new paper in Journal “Cancer Discovery” has – now identified specific patterns of DNA damage triggered by diets rich in red meat further implicating the food as a carcinogen while heralding the possibility of detecting the cancer early & designing new treatments. Dana Farber Institute Oncologist, Marias Giannakis who led the study sequenced DNA data from 900 patients with colorectal cancer who were drawn from a much larger group of 28,000 Health workers participating in year long studies. “The analysis revealed a distinct mutational signature- a pattern that had never been before identified but was indicative of DNA damage called “alkylation”. Dr Giannakis explains “With red meat, there are chemicals that cause alkylation”. Patients whose tumors had the highest levels of “alkylation damage”had a 47% greater risk of colorectal cancer specific death compared to patients with lower levels of damage.
2. President Clinton’s “Life Saving Vegan Diet”
One of the inspirations of my research has been the observation of a President Clinton Video on his overcoming Heart Disease, losing weight and leading a Healthier Life using a “Plant based Diet”. He cites learnings from eminent Cleveland Clinic Cardiologist, Dr Caldwell Esselstyn (Cleveland Clinic) and eminent Harvard Medical School Physician, Dr Dean Ornish.
3. “Preventing Heart Disease” : The Fantastic Dr Caldwell Esselstyn Jr
In a fabulous book, “Preventing and Reversing Heart Disease”, Dr Esselstyn outlines the tremendous advantages of adoption of a “Plant Based Diet”. He highlights that “Plant based nutrition” has a HUGE BENEFICIAL IMPACT on Endothelial cells (metabolic dynamos) that produce Nitric Oxide. “Nitric Oxide is ABSOLUTELY ESSENTIAL TO Vascular Health”. The essential building block for Nitric Oxide Production is a substance called L-arginine, an amino acid that is rich in a variety of plant foods(legumes, beans & nuts (Pg 41,42).

” This Nitric Oxide Chemistry explains what is perhaps the key mechanism through which my patients became heart attack proof beyond twenty years. “Their Plant based diet” reduced or entirely eliminated all the above cardiovascular risk factors. The more compliant the patient, the more he or she reduced the risks.”
– Dr Caldwell Esselstyn, “Preventing Heart Disease” (Page 43)
4. Symptoms of Acute Respiratory problems being suffered as a result of COVID19 (SARS- COV2) are identical to those as in SARS-COV (2002, Guandong, Human Consumption of Bat infected Civets) and during MERS-COV (2012, Middle East, Human Consumption of Bat infected Camel). The exact same symptoms. As showh, Fatigue and Encaliphitis (Swelling of the Human Brain) takes places on consumption of Pigs (CDC). Also Humans get Abdominal Pain, Chest Pain & Diarrhoea on Consumption of Chicken.

5. DESIGN OF HUMAN BEINGS IS VEGETARIAN
Above all, as mentioned in “When we Disobey the Design of Life (Times of India, the Design of Human Beings is “Vegetarian”. That is Carnivores have sharp teeth to tear flesh- Herbivores and Man do not. Carnivores gulp down water as against using their mouth and lips (Herbivores). Carnivores have much larger kidneys to flush out poisonous meat compared to Human Beings and Herbivores. Net net, the Design of Human Beings is “Vegetarian”.

CONCLUSION :Human Beings and Animals are Different Ecosystems. Animals have “Natural inbuilt mechanisms” to PROTECT themselves from Human Consumption. Human Beings CANNOT encroach on the Animal Ecosystem. Similarly, when Cannibals eat Human Beings, they get “Brain Disease’.
BOTTOMLINE : Human Beings CANNOT encroach on the Animal Ecosystem. Different Ecosystem. Chef David Hamm, one of the Best Chefs in the World at Eleven Madison Park is one of the Leaders to recognize this Paradigm Shift.
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This Material is copyrighted to Ashish Kalra @2021. Attorney :DePenning & DePenning. Cannot be reproduced in any form @Ashish Kalra 2021.

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