There are other facts of human anatomy that serve to contradict the idea that we are supposed to eat meat. Our bodies are not suitably equipped to chase down and dispatch other animals, and by the time our species invented artificial weapons, we had already adapted our biological requirements over millions of years. This being the inarguable case, raw meat advocates sometimes posit that early humans ate the rotting leftover prey of carnivorous animals. With this theory, we are asked to believe that early humans (with their hands and other eating faculties being perfectly suited to the gathering and eating of fruit), chose to pass up the sweet, fragrant, ripe fruit hanging from the trees in favor of rotting carrion. This seems a highly unlikely scenario in all but cases of extreme food scarcity. There is no doubt that ancient humans were forced to eat meat during certain phases of history when food was unavailable, due to migration or climate change, etc. Humans might have even survived on meat for extended periods; however, this did not change our basic physiology, which is still intactly frugivorous, as evidenced by the similarities between us and other frugivorous animals. Additionally, it makes no sense to allow what humans might have done in times of food scarcity to influence our dietary decisions now when our food choices are virtually unlimited.
We should also consider the vast differences between our senses and those of animals that eat meat. Carnivores don’t see in color, for example. They don’t need to because they basically just eat anything that moves. So, they are much more attuned to movement, and are much quicker to respond to movement than we are. Do you salivate when a bug runs past your foot? Can you catch, kill and eat a mouse in a dark room? These are the natural skills and adaptations of true carnivores and omnivores. We humans, on the other hand, see in color because our food is colorful. We appreciate the contrast of a red berry against a background of green. We can smell the fragrance of ripe fruit. We crave the sweet taste of fruit. We have the delicate touch needed to pick fruit without damaging it. Indeed, all of our senses seem geared toward finding, gathering and eating fruit.
A look at our digestive chemistry provides even more evidence that fruit is our primary natural food. We have enzymes that easily break down simple carbohydrates, but we lack those needed to fully break down complex sugars like grains and tubers. We also have very little of the enzyme necessary to break down meat (uricase). We can break it down, of course, but doing so is extremely costly in terms of body energy. That’s why people lose weight on high protein diets — the energy “cost” of meat is more than it returns to our bodies. Meat digests very slowly and is not entirely utilized by the body, whether eaten cooked or raw, which means it creates a great deal of waste for our bodies to eliminate. One particularly harmful waste product of meat consumption is uric acid, which deteriorates joints and causes arthritis. These waste products over-burden the elimination processes of our bodies. Meat moves so slowly through us, because of the convoluted and alkaline nature of our digestive systems, that there is no way to prevent putrefaction from occurring in our guts. Putrefaction produces waste products that are toxic to us. Since it is the overburdening of waste in the body that creates ALL disease, it is easy to see how meat-eating is especially destructive of health.