VEGGIES v/s NON-VEG (A Spiritual Debate)

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Debate between vegetarians and non-vegetarians is not a new concept for us. It has been into existence since time immemorial. Both the parties have dug heels and swore by the benefits of being a vegetarian or non-vegetarian. The debate still continues but this time on a wider platform. According to Spiritual Research Science Foundation (SRSF), food consists of three subtle components of the Universe: Sattva, Tama and Raja subtle components. The quantity of subtle components varies from food to food. Sattva stands for knowledge and purity on contrary Tama stands for ignorance and inertia. A food is rich in Sattva than it is believed that it assists our spiritual journey whereas a food rich in Tama is believed to obstruct or diminish spiritual practice.

The chart below shows the comparison of subtle components between veggie and non-veggie food. (Courtesy: Spiritual Science Research Foundation)

comparison between veg & non-veg

Please Note: The values given in the chart is the average value. For instance the proportion of these vital components i.e. Sattva, Raja and Tama, may slightly vary in meat when we compare beef and mutton or chicken and fish. The same apply for different vegetables.

Spiritual Research Team also believes that slaughtering of animal by different methods also increase or decrease the Tama content in meat. There are certain groups and communities who still believe that they will be allowed to consume meat only if the animal is slaughtered in correct manner. Like cutting the vein of the goat and bleeding it to death and so on. The Research has proved that:

veg & non-veg

  • Animals when slaughtered taking a long time i.e. bit by bit tearing of flesh, had 100% impact on the dying animal and increased levels of pain. Hence the increase in Tama.
  • Animals when slaughtered normally as in normal slaughter houses had 30% impact on the dying animal. Hence medium Tama
  • Animals when slaughtered by various religious methods had 50% impact on the dying animal. Hence increase in Tama

The most probable reason for the increased concentration of Tama in meat is due to the suffering faced by the animal while being slaughtered. But this does not mean the pain lies with animals alone, plants too feel pain, it is just that the articulation of pain is less and so is the Tama component. The Research also mentioned that fruit when plucked from the plant after ripening process, meant the plant won’t be in pain, hence no Tama component.

Now talking about the third component i.e. the Raja subtle component, researchers believe that it helps in boosting our appetite in a healthy way. It is present in Garlic and Onion in high concentration. The best part of this component is that it remains unchanged in meat regardless of the method of its slaughter although its concentration might vary when compared on the larger arena i.e. with the veggies.

All in all, every food is a blessing because it gives us enough energy to pass the day.

 

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