What are the symptoms of corpse poison

There is a disease that we rarely hear about, which is necrosis. The literal meaning is that the corpse has problems with toxins, bacteria and other infectious diseases. As you can imagine, there are many dangers of necrosomy. Once you suffer from necrosomy, you will have obvious symptoms of nausea, confusion, dizziness, and vomiting. People will also be very nervous. If the animal's corpse is infected with toxins, it can easily cause poisoning and death. So what are the symptoms of corpse poison?

People's bodies will self-poison and become sick when they are afraid, angry or nervous; animals are no different from humans. When in dangerous situations, the chemical balance in their bodies will change greatly, producing strong toxins.

During the slaughtering process, animals feel terror, hatred, and grief. They see other animals lying around them, dead or alive, and they struggle in vain for their lives and freedom. The secretion of hormones in their blood, especially adrenaline, will be hypersecretion. Therefore, a large amount of hormones and toxins will remain in the meat. As the blood circulation accelerates urgently, the whole body will immediately be filled with toxic elements, making the entire body full of toxins. After the animal is killed, the blood stops circulating. Within 10 minutes, the small vacuoles in each cell in the corpse naturally expand and produce lytic enzymes, which cause natural destruction or self-decomposition of the cell tissue. The enzymes begin to corrode the cell tissue within the meat cells. Refrigeration or adding preservatives can only slow down the rate of decay, but cannot completely stop it. (This has been proven to be impossible in bacterial culture experiments and is just a lie for religious purposes.) The metabolic toxins in meat contain flavonoids (6-hydroxypurine, decomposed at 80-90 degrees), which are very similar to the organic alkaline irritants in coffee and cigarettes. When humans eat meat that has not been heated above 80 degrees, they also take these toxins into their bodies, poisoning their own body tissues and making themselves sick.

Reports on corpse poison also confirm some physiological and psychological experiences that often occur in us. For example, when we are extremely angry or extremely scared, our bodies will immediately undergo pathological changes, showing some clinical symptoms, such as irregular heartbeat, sudden increase in blood pressure, shortness of breath, and even fainting. Animals do the same when they are faced with fear of danger. According to the American Nutrition Society: "The meat of dead animals is indeed full of toxic blood and other by-products." In today's artificial environment, in order to speed up the growth of livestock and increase the meat production rate (egg production rate, milk production rate) of farmed animals, more and more chemical additives, antibiotics, etc. are mixed into the feed. Some people even add chemical pigments to chicken feed, just to make the color of the egg yolk look better.

As the final consumers of these products, humans have also made their bodies a gathering place for these chemical additives and various chemical drugs, because the residual pesticides and chemical pollutants in the feed that accumulate in the animals' bodies throughout their lives will all be "transferred" to the meat eaters after the animals die. It is conceivable that the overall health of meat eaters will naturally deteriorate, which is the main reason for the increasing number of various modern diseases in the world today.

However, some people may point out that pesticides and fertilizers are currently abused in agriculture everywhere, and most vegetables and fruits on the market may also have a large amount of toxic chemicals remaining. Therefore, isn’t being a vegetarian just as unsafe as eating meat? This concern does have some truth to it. There is a semi-permeable absorption formula, taking Aspergillus flavus M1 as an example. Aflatoxin M1 is a metabolite of B1. The conversion rate is 3.45%-11.39%[3], and after M1 enters the milk, another 1.35% enters the milk. The high temperature decomposition during the production process is 45%, which means that the aflatoxin toxicity value per gram of meat is less than 1% of that of plants.