Veganism as Mandate: Holding Fast to the Light of Nature

      Every once in a while we discover something we believe we should have either known all along, or else discovered much earlier. This is the kind of thing I have learned about Veganism, by which I mean eating no animal proteins at all, not merely vegetarianism, or eating no meat.  As I see it, I have became a vegan far too late in life; but as we say, later is better than never.

The Bible, well refuted on this blog many times over, does have an interesting (though misguided) memory which involves the prohibition of mixing two fundamentally different kinds of things.  For my money, it hardly matters whether or not one wears clothing made of both wool and flax, or eats “bugs” of this kind (with one characteristic) but not that kind, which perhaps mixes two different kinds of traits together in a forbidden combination.

I believe that this distorted memory of the biblical record actually aims at the mixing of animal proteins with that of humans, which is so unnatural if you think about it as to approximate the Island of Dr. Moreaux.   The proteins of animals, when consumed by humans inculcates the animal flesh and makes it one with the humans who eat it – not too far from detestable beastiality, which has a similar result.

We are what we eat in a very real sense.   To be faithful to God and to one another, we must be pure-hearts and faithfully follow our divinely-appointed diet and lifestyle — we should not have animal skin footballs either (clothes and furniture likewise).

The medical sense so popular today that we absolutely need simple proteins ignores what should be the obvious mismatch between animals and humans. (Solomon shows great concern for what is fitting — just what matches what or does not fit with the other kind of thing). Doubtless some will decry the faulty analogy between genetics and metabolism they will say I imply here.  But this ignores the primary point — design.

On a practical note, I have begun thinking about the possibility of making cheese out of the kind of milk — almond milk or soy milk — we do not usually associate with the dairy counterpart (cow cheese we are used to thinking of simply as “cheese”). I plan to continue musing about such topics and may post more about this topic later.


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