Is Eating Animal Products Safe?

By Dirk Anderson, last updated Apr. 2025

Many Seventh-day Adventists [SDAs] fear to eat animal food products because of Ellen White's strong prohibitions. Early in her career, her primary objection to SDAs using animal products was that she feared it would arouse their animal passions and reduce their vital force. As the theory of vital force fell out of favor in the late 1800s, Mrs. White switched her tune and began asserting that it was unsafe to eat animal products. While it is true that some food-quality problems existed in America in the nineteenth century, are those same concerns valid today?

In 1896, Ellen White prophesied that in a "short time" it would be unsafe to eat any animal product.

The LORD would bring His people into a position where they will not touch or taste the flesh of dead animals. Then let not these things be prescribed by any physicians who have a knowledge of the truth for this time. There is no safety in eating the flesh of dead animals, and in a short time the milk of the cows will also be excluded from the diet of God's commandment-keeping people. In a short time it will not be safe to use anything that comes from the animal creation. Those who take God at His word, and obey His commandments with the whole heart, will be blessed.²

Three years later, in 1899, she wrote:

The light given me is that it will not be very long before we shall have to give up any animal food. Even milk will have to be discarded. Disease is accumulating rapidly.³

In 1901, she continues hammering the vegan message:

Soon butter will never be recommended, and after a time milk will be entirely discarded; for disease in animals is increasing in proportion to the increase of wickedness among men. The time will come when there will be no safety in using eggs, milk, cream, or butter.⁴

From the above quotes, Ellen White's vegan stance can be summarized as follows:

1. It is unsafe to eat meat, and SDAs should not eat, or even touch, animal flesh.
2. Milk will soon be unsafe and will have to be discarded.
3. Any animal product will be unsafe "soon," "in a "short time," and "not very long" from now.

She was so alarmed about the "soon" coming dangers of animal products that she taught her followers to teach people to cook without animal products.

Let the diet reform be progressive. Let the people be taught how to prepare food without the use of milk or butter. Tell them that the time will soon come when there will be no safety in using eggs, milk, cream or butter, because disease in animals is increasing in proportion to the increase of wickedness among men.⁵

The diet reform should be progressive. As disease in animals increases, the use of milk and eggs will become more and more unsafe. An effort should be made to supply their place with other things that are healthful and inexpensive. The people everywhere should be taught how to cook without milk and eggs, so far as possible, and yet have their food wholesome and palatable.⁶

True or False Prophecies?

Mrs. White wrote that the time would "soon" come when animal products would be discarded. In 1896, she described this as happening in "a short time." What is a good definition of a "short time"? One year? Two years? Five years? She was telling her followers to teach people not to use milk or eggs, so she must have expected the time to come within those people's life spans. Today, it has been years since she said it would happen in a "short time." Yet today, most SDAs routinely use animal products. In fact, a higher percentage of SDAs eat meat today than when she originally wrote this message. SDA institutions, such as hospitals, nursing homes, and schools provide meals made with milk, eggs, and butter. SDA churches have fellowship lunches where these products are used. Thus, even the SDA people, by their actions, express their doubt about Ellen White's prophecies.

The time has come to put Mrs. White's prophecies about food to the test to determine if what she prophesied has come to pass.

Is Eating Meat More Unsafe Today?⁷

There are literally billions of people on this planet that eat meat. What are the facts about meat? Is it really unsafe for human consumption?

Meat quality and safety has improved dramatically over the last century. The truth is that meat eating in developed nations is safer now than at any time in human history. Why is that? Important improvements in food quality have been implemented after Ellen White's era:

• Inspections - Governments worldwide have taken significant steps over the last century to enhance meat product safety and quality. They have created agencies responsible for overseeing meat production, processing, and distribution. In the United States, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) plays a central role.   These agencies establish and enforce regulations related to sanitation, hygiene, and processing practices. Mandatory inspections of meat processing facilities have been implemented to identify and remove contaminated or diseased meat. These inspections involve:
  • Antemortem inspection: Examining animals before slaughter.  
  • Postmortem inspection: Examining carcasses after slaughter.  
  • Monitoring sanitation and hygiene throughout the processing process.

• Education - Governments have established standards for:
  • Safe handling and storage of meat.
  • Cooking temperatures to kill harmful bacteria.
  • Labeling requirements to provide consumers with accurate information.  
  Governments have launched campaigns to educate consumers about safe meat handling practices. This includes providing information on:
  • Proper cooking techniques.
  • Safe storage and refrigeration.
  • The importance of hygiene.

• Advancements in Technology - Technological advancements have greatly increased the safety of meat products.
  • Refrigeration - In Ellen White's era, meat spoilage was a major concern. Bacteria thrive in warm environments, leading to rapid decomposition and the production of toxins. The advent of widespread refrigeration in the twentieth century has reduced this problem significantly. Refrigeration slows down bacterial growth, significantly extending the shelf life of meat and reducing the risk of food borne illness.  Refrigerated transportation, including refrigerated rail cars and trucks, has allowed for the safe distribution of meat products over long distances. This has expanded access to fresh meats. The widespread adoption of home refrigerators has empowered consumers to store meat safely, reducing the risk of contamination and spoilage at the household level. Controlled atmosphere packaging and advanced refrigeration technologies further enhance meat preservation.  

  • Irradiation - In the 1980s and 1990s, irradiation was approved by the United States to kill bacteria in meat. A major advance in meat safety, very low levels of radiation are used to kill harmful bacteria, such as E. coli, Salmonella, and Campylobacter, in meat products. It effectively eliminates pathogens without significantly altering the nutritional content or taste of the meat. Irradiation can also extend the shelf life of meat by reducing spoilage bacteria. Irradiation is becoming more commonly used in meat processing, as it is a very effective way to eliminate harmful pathogens.

• Disease Control and Prevention - Governments have implemented programs to control and prevent animal diseases that can be transmitted to humans through meat consumption.   This includes:
  • Vaccination programs.
  • Surveillance and monitoring of animal populations.
  • Regulations on animal handling and movement.

These combined efforts have significantly reduced the risk of food borne illnesses associated with meat consumption and improved the overall quality of meat products.

Some SDAs point to the mad cow disease (bovine spongiform encephalopathy) outbreak in England as evidence of Mrs. White's accuracy in warning of the danger of meat products. Sadly, 232 human lives were lost, but the Europeans took quick action to kill the infected animals and implement new regulations to prevent future outbreaks. For comparison, widespread sickness and deaths have also been reported from eating contaminated vegan products:

• 2011 Germany E. coli O104:H4 outbreak from contaminated organic fenugreek sprouts. Approximately 3,950 people were reported as becoming ill and there were 53 deaths. The outbreak was traced to organic fenugreek sprouts, a plant-based food, leading to severe cases of hemolytic-uremic syndrome. Wikipedia

• 2011 United States Listeriosis outbreak from contaminated cantaloupes. 147 cases were reported and there were 33 deaths. The outbreak was linked to Listeria-contaminated cantaloupes from Jensen Farms in Colorado. Wikipedia

The CDC estimates that 3,000 people die in the USA every year from food-borne illnesses. Based on CDC outbreak surveillance and reports from FSIS and FDA, fresh produce (fruits, vegetables, leafy greens, sprouts, etc.) is responsible for approximately 30–50% of all food borne illnesses. That means 900 to 1,500 deaths per year may be linked to this subset of vegan food products. This is far more than died during the entire mad cow disease outbreak.

If one were to analyze the overall safety of meat over the last years, one would be forced to concede that tremendous advances have been made in improving meat quality and safety.

It is important to examine some of the current concerns about meat:

• Pesticides - Regulatory agencies like the FDA and USDA set maximum residue limits (MRLs) for pesticides in food. These limits are established based on scientific risk assessments to ensure that consumption of residues at these levels is safe for humans. The FDA and USDA conduct regular testing of food samples, and a significant portion of these samples often show no detectable pesticide residues.
• Antibiotics - Antibiotics are sometimes fed to animals to prevent disease. This has led to a concern about increasing antibiotic resistance, but no conclusive evidence has been produced to demonstrate that the feeding of sub-therapeutic doses of antibiotics to farm animals is a hazard to human health. The most recent review of this subject by the National Academy of Sciences has concurred with earlier evaluations by concluding that it was not possible to find direct evidence establishing the existence of a human health hazard from the feeding of sub-therapeutic doses of antibiotics to livestock. This conclusion applies to the relatively extensive use of antibiotics in poultry production as well as the much more limited use in the production of beef cattle. In recent years, many countries, including the United States and those in the European Union, have implemented regulations to restrict the use of medically important antibiotics in livestock. They are enhancing monitoring and surveillance programs to track antibiotic use in animals and detect the emergence of antibiotic-resistant bacteria. Many food companies, including major meat producers and restaurant chains, have pledged to reduce or eliminate the use of antibiotics in their supply chains. For those concerned about antibiotics in their meat, certified organic options are available.
• Hormones - The use of hormones (such as estrogens) to promote growth in cattle is under strict government control. The amount of hormones present in cattle that have been castrated and then treated with replacement hormones is actually lower than that in intact cows or bulls. Scientific debate continues over the role of estrogens in meat. Increased dietary intake of estrogens may be linked to increased estrogen levels in humans, early puberty in children, and increased cancer risk. Once again, if an individual has concerns about hormones in meat, organic meat is widely available in developed countries. It should be noted that some foods of plant origin may also have estrogenic effects. For example, scientific research has demonstrated that the isoflavones in soy foods can bind to estrogen receptors and have weak estrogenic activity.
• Microbiological Contamination - This is a real threat to the health of the public. Proper cooking and good sanitary practices can minimize this type of contamination.
• Colon Cancer - According to the Nurses Health Study, women who ate meat daily had an increased risk of colon cancer. However, those who consumed it up to four times weekly did not have a statistically significant increase in colon cancer risk when compared with those who ate meat less than once a month. When the women were divided into five equal groups, ranging from the lowest to the highest meat intakes, only the group with the highest intake showed an increased risk of colon cancer; the others did not. (The women in the highest one-fifth consumed at least four and a half ounces of meat per day, every day.)

What's Good about Meat?

Meat is a major dietary source of protein, vitamins, and minerals. These are essential for human growth and development.

• Vitamin B12 (Cobalamin): B12 is primarily found in animal products.  It is essential for nerve function, red blood cell production, and DNA synthesis. Vegans must rely on fortified foods (like fortified cereals, plant-based milks, or nutritional yeast) or B12 supplements.  
• Heme Iron: Heme iron, found in red meat, is more readily absorbed by the body than non-heme iron, which is found in plant foods. Vegans need to consume iron-rich plant foods (like leafy greens, legumes, and fortified cereals) and pair them with vitamin C to enhance absorption.  
• Omega-3 Fatty Acids (specifically DHA and EPA): While plant-based sources of omega-3s (like flaxseeds and walnuts) contain ALA, the body's conversion of ALA to DHA and EPA is inefficient. DHA and EPA are crucial for brain health and heart health. Vegans may need to consider algae-based DHA and EPA supplements.  
• Creatine: Creatine, primarily found in meat and fish, plays a role in muscle function and energy production.  While the body can produce creatine, and some is found in some vegan foods, vegans may have lower creatine levels. Vegans can supplement creatine.  
• Taurine: Taurine is an amino acid found mainly in animal products. The human body can synthesize taurine, so it is not considered essential, but some studies indicate potential benefits from higher levels. Taurine supplements are available.
• Carnitine: Carnitine, another amino acid, is found primarily in red meat. The body can also synthesize carnitine, but vegans may have lower levels. Carnitine supplements are available.
• Zinc: Meat is a major source of bioavailable zinc. In the U.S., it provides 50 percent of total dietary zinc, and beef is a principal source. Some foods derived from plants, particularly whole grains, also provide zinc, but these foods also contain phytate and dietary fiber, which inhibit the bioavailability of zinc. Meat does not contain these components.

Conclusion

The scientific facts show that eating a moderate amount of lean meat does not pose a statistically significant health risk to humans. Furthermore, for those who choose to eat meat, it is an important source of critical proteins, vitamins, and minerals. But what about Ellen White's prediction about meat becoming unsafe?

• Meat safety has greatly improved over the last century.
• Meat is much safer now than in the 1800s when Mrs. White was eating it.

Is Drinking Milk Unsafe?⁸

Ellen White implied it would soon be "unsafe" to drink milk. Was her prediction accurate? On the contrary, milk has never been safer to drink than it is today. Again, government inspections and testing, along with refrigeration, have greatly improved the quality of milk. But nothing has improved the quality of milk as much as pasteurization. Unfortunately for Mrs. White, she never saw the widespread adoption of milk-pasteurization in any of her so-called "visions." If she had, she might not have made all of the claims about the soon-coming dangers of drinking milk.

Before the widespread introduction of pasteurization in the twentieth century, milk was a vehicle by which infectious diseases were frequently transmitted. Pasteurization and improved sanitation have virtually eliminated this problem.

Dr. Ronald Kleinman, a spokesperson for the American Academy of Pediatrics, writes:

Milk and dairy products are safe and nutritious foods for growing children, and parents should make use of them unless there's some specific medical reason to avoid them. ...dairy products are not perfect foods, but they are concentrated with many of the forms of nutrients that children need to grow well.⁹

Some of the current concerns about milk are listed below:

• Saturated Fat - While traditional dietary guidelines recommend limiting saturated fat, emerging research suggests that the context of consumption and individual variability may play a role. If one is concerned about saturated fat, this is easily resolved by the widespread availability of low fat and reduced fat milk products. These low-fat products were not readily available in Ellen White's era.
• Pesticides - As is the case with meat, the minute quantities of pesticides occasionally found in milk are well below the tolerances set by the government. Both the cow's digestive system and the milk secretion process provide a measure of screening which partially protects the consumer of milk from many potentially harmful substances. For example, milk contains far lower concentrations of arsenic, cadmium and mercury than are found in the cows' feed or in most other foods consumed by humans. If one has concerns about pesticides in milk, organic milk is readily available in developed countries.
• Antibiotics - As with pesticides, the primary concern with antibiotics is antibiotic resistance. It is true that there have been instances in the past in which dairy farmers have violated regulations and allowed milk containing antibiotics to be sold. (The milk is supposed to be discarded until drug treatment ends and the cow stops secreting the drug in her milk.) Such incidents have been infrequent, however, and they are now being prevented by better enforcement efforts. A nationwide milk quality program is in place that prevents milk containing illegal antibiotic residues from entering the marketplace. All loads of milk are tested for these residues, and any load that contains them is rejected and cannot be sold. If one is concerned about antibiotics they can use organic milk.
• Hormones - The use of certain growth hormones, particularly recombinant bovine somatotropin (rBST or rBGH), has been a subject of concern. rBST is a synthetic hormone used to increase milk production in dairy cows. While approved for use in the United States, rBST is banned in the European Union, Canada, and some other countries.  Concerns surrounding rBST often center on its potential to increase levels of insulin-like growth factor 1 (IGF-1) in milk, and the potential implications of elevated IGF-1 levels in humans. To avoid this in the U.S., use organic milk.

What's Good about Milk?

Milk is a good and wholesome food. Milk provides many nutrients, especially calcium, high-quality protein, riboflavin and vitamin B12 (and vitamins A and D, if the milk is fortified). Preliminary scientific evidence suggests that certain components of milk and other dairy foods may reduce the risk of cancers of the breast and colon. These components include calcium, vitamin D, bacterial cultures, and a type of fatty acid known as CLA (conjugated linoleic acid).

Conclusions

Some people are allergic to milk or lack the enzymes to effectively digest milk. For them, it makes sense to avoid milk or try a different form of milk, such as A2 milk. Aside from these cases, drinking milk does not pose a significant health risk to humans. Besides, milk is an important source of proteins, vitamins, and calcium. Now, what about Mrs. White's predictions about the need to soon discard milk?

• Milk safety has greatly improved over the last century.
• Thanks to pasteurization, dairy products are much safer now than in the 1800s when Mrs. White was using them.

What about Eggs?¹⁰

Much of what has already been said about refrigeration, education, labeling instructions, and government inspection and testing applies to the quality and safety of eggs.

Here are some of the current concerns about eggs:

• Cholesterol - Eggs yolks are high in cholesterol. They are, in fact, the largest single source of cholesterol among the foods commonly eaten in the U.S. Extensive scientific research, including major studies completed within the last few years, shows that dietary cholesterol has only a small effect on blood cholesterol and that little if any relationship exists between egg consumption and heart disease risk in healthy people. In response to these findings, experts have stopped recommending a specific limit to the number of egg yolks consumed per week but have instead advised people to use eggs in moderation as part of a diet that meets the established guidelines for saturated fat and cholesterol intake.
• Bacteria - Concerns have also been raised about the microbiological safety of eggs. The presence of Salmonella bacteria in a small proportion of the eggs on the market need not be a problem if the eggs are handled and prepared properly. Adequate cooking destroys Salmonella and makes the eggs safe to eat.

What's Good about Eggs?

When eggs are eaten, some of the cholesterol gets absorbed into the bloodstream and is used by the body. Cholesterol is necessary for survival. Cholesterol helps build membranes for new cells in the body and is an especially important constituent of nerve cells. Some cholesterol is converted to bile acids, which help fats and fat-soluble vitamins get absorbed from the digestive tract into the bloodstream. Cholesterol also provides the building blocks for vital hormones such as estrogen, testosterone and cortisol as well as for vitamin D.

One large egg provides about six grams of protein, about half of which is in the egg white. The white of an egg is considered an ideal protein—the one by which all others are measured—because it contains all the amino acids needed for human nutrition and offers them in the proper balance. As for other nutritional benefits:

• Eggs are significant source of iron, riboflavin, folate, and vitamins B12, D, and E. An egg's contribution of vitamin D is noteworthy because eggs are one of the very few foods that supply this nutrient.
• Eggs are easily digested, making them valuable dietary components for people who are ill or convalescing.
• While eggs do not provide an abundance of any one nutrient, they offer substantial amounts of a wide variety. That quality elevates eggs into the ranks of "nutrient-dense foods," which means they provide a relatively high proportion of essential nutrients while supplying only a relatively small number of calories.
• Eggs contain the carotenoids lutein and zeaxanthin, which are being investigated to determine whether they have health benefits.

Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. On an anecdotal note, Emma Morano, who lived to be 117, from her teenage years until her death in 2017, her diet included two raw eggs a day, along with a small amount of minced meat and pasta. She outlived Ellen White by 30 years.

Conclusions

Eggs are nutritious food, providing high-quality protein, vitamins and minerals. Even Mrs. White said that eggs contain "remedial properties" and recommended her followers get their eggs from healthy hens. But what about her warning that "soon" eggs would be unsafe to eat?

• Thanks to government inspections, refrigeration, and testing, eggs are safer now than ever.
• Ellen White's dire warnings about animal products are yet another example of her many failed predictions.

Conclusion

Mrs. White's prophecy regarding the safety of animal products has proven to be false. If anything, the safety and quality of animal products have improved dramatically over the last years. While a carefully planned and implemented vegan diet may be sufficient to survive, a moderate amount of lean meat, low-fat milk, and eggs can provide proteins, vitamins, and minerals essential for human growth and development.