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Consuming Animals

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Consuming Animals
Steven D. McAfoose
DeVry University

It was the fifth of May 1982; a young boy had just turned 12 years old and was very excited. The only thing he wanted for his birthday was to attend the Pennsylvania Hunter-Trapper Education Course, which allowed him to purchase his hunter’s license for the upcoming winter hunting season. He had been shooting rifles since he was eight years old and became a very proficient marksman, so much that when he attended the United States Army Infantry School at Fort Benning, Georgia, he received his very first Certificate of Achievement for the highest overall marksmanship qualification record in the company of over 600 soldiers. He had killed his first deer that winter and she was a very healthy doe. He then conducted a field dressing on the doe and removed all her internal organs in order to transport her home. Once home, he proceeded to hang the doe from the rafters in the family barn. Within a few days, he had skinned and butchered the doe for steaks, sausage, and jerky and ensured that nothing was wasted, all under his father’s tutelage. This was a proud moment in his life, and years later he was able to teach his own children the art of hunting as well. He had learned the skill of providing meat for his home. A century or more ago, this would have been one of the most common ways of providing meat for sustenance. Because the human body requires certain minerals and vitamins to function, consuming meat and other animal byproducts has been shown to be the most effective and efficient means of sustaining the body’s basic requirements.
The question to ask is, what does the body necessarily need to function and survive? The human body is a very unique and complex biometric machine. Just like an automobile engine, the human body requires elements and components to survive. The automobile engine requires

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