Dr. W. H. Guilfoy, of the New York Health Department, recently published the results of investigations of the death rate among foreigners in New York, and showed that cancer, heart disease and chronic Bright’s disease have increased alarmingly in recent years, and his statistics show that foreigners of flesh eating nations reveal the highest rates for the three diseases mentioned, in marked contrast with nations that consume from 50 to 400% less meat per capita. The following list shows the exact comparison: DEATHS PER 100,000 AMONG FLESH-EATING FOREIGNERS Chronic Heart Bright’s Cancer. Disease. Disease. Irish 166.6 381.2 410 German 151.9 231.5 212 English 140 207 209 Bohemian 246 237.4 255.7 DEATHS PER 100,000 AMONG NATIONALITIES NOTED FOR SMALL CONSUMPTION OF MEAT Chronic Heart Bright’s Cancer. Disease. Disease. Austro-Hungarian 151.5 190.7 131.2 Swedish 84.7 69.7 99.6 Polish 130 170 121 Italian 63.7 161 107.7 Another argument which the opponents of meat-eating bring forward, is based upon the fact that in eating flesh which contains blood, we consume a great deal of waste material and poisons from the body of the animal. When the blood flows from the heart outward to each organ of the body it is a life-stream containing life-giving oxygen and particles of fresh food material for the use of the tissues, but when it flows back it is freighted with the elements of disease and death, with poisonous substances which are the bi-products of organic activity, and which, if retained in the body for any length of time invariably cause disease. The rapidity with which the blood becomes impure and poisonous may be easily noted by winding a string about the finger, when the flesh will quickly turn a blue color. Animals die as men and women die, with their ailments within them, and if you eat of them you eat the products of their disease process. Tuberculosis is known to be one of the maladies sometimes transmitted by the use of flesh. Numerous epidemics of typhoid fever have been traced to the use of oysters. THE PROTEID ARGUMENT