​​Sleep: Humans spend roughly two thirds of every 24-hour cycle actively awake. Carnivores typically sleep and rest from 18 to 20 hours per day and sometimes more.

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Microbial tolerance: Most carnivores can digest microbes that would be deadly for humans, such as those that cause botulism.

​Perspiration: Humans sweat from pores on their entire body. Carnivores sweat from their tongues only.
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Vision: Our sense of vision responds to the full spectrum of color, making it possible to distinguish ripe from unripe fruit at a distance. Meat eaters do not typically see in full color.

​Meal size: Fruit is in a scale to our food requirements. It fits our hands. A few pieces of fruit is enough to make a meal, leaving no waste. Carnivores typically eat the whole animal when they kill it.

​Drinking: Should we need to drink water, we can suck it with our lips, but we can not lap it up. Carnivores´ tongues protrude outward so they can lap up the water they need to drink.

​Placenta: We have a discoid-style placenta, whereas carnivores have zonary placenta.

Uricase: true carnivores secrete an enzyme called uricase to metabolize the uric acid in flesh. We secrete none and so much neutralize this strong acid with our alkaline minerals, primarily calcium. The resulting calcium urate crystals are one of the many pathogens of meat eating, in this case giving rise to contributing to gout, arthritis, rheumatism, and bursitis.



​Digestive enzymes: Out digestive enzymes are geared to make for easy fruit digestion. We produce ptyalin - also known as salivary amylase- to initiate the digestion of fruit. Meat-eating animals do not produce and ptyalin and have completely different digestive enzyme ratios.



​Sugar metabolism: The glucose and fructose in fruits fuel our cells without straining our pancreas (unless we eat a high fat diet). Meat eaters d not handle sugars well. They are prone to diabetes if they eat a diet that is predominated by fruit.



​Intestinal flora: Humans have different bacterial colonies (flora) living in their intestines than those found in carnivorous animals. The ones that are similar, such as lactobacillus and e.coli are found in different ratios in the plant eaters compares to those of the carnivores.



Liver size: Carnivores have proportionately larger livers in comparison to their body size than humans.



​Cleanliness: We are the most particular of all creatures about the cleanliness of our food. Carnivores are the least picky, and will eat dirt, bugs, organic debris, and other items along with their food.

​Jaw movement: Our ability to grind our food is unique to plant eaters. Meat eaters have no lateral movement in their jaws.


​Dental formula: Mammalogists use a system called the "dental formula" to describe the arrangement of teeth in each quadrant of the jaws of an animals mouth. This refers to the number of incisors, canines, and molars in each of our four quadrants. Starting from the center and moving outward, our formula, and that of most anthropoids, is 2/1/5. The dental formula of carnivores is 3/1/5-to-8.

​Teeth: The molars of carnivores are pointed and sharp. Ours are primarily flat, for mashing food. Our "canine" teeth bear no resemblance to true fangs. Nor do we have a mouth full of them, as a true carnivore does.



​Tolerance for fat: We do not handle more than small quantities of fat well. Meat eaters thrive on a high-fat diet.

​Natural appetite: Our mouths water at the sight and smells of the produce market. These are fresh foods, the source of our sustenance. But the smell of animals usually puts us off. Meat eaters´mouths water at the sight of prey, and they react to the smell of animals as though they sense food.