Mi tiempo ocupado permitió mucho tiempo para evolucionistas y agnósticos a contestar una pregunta que pregunté en el sitio web http://esoriano.wordpress.com
¿Cómo las materias inorgánicas como tierra y agua evolucionan en una ameba o protozoo?
Uno intentó a contestar, citando la hipótesis de abiogénesis. Sin embargo, mi pregunta era una pregunta valida. ¡No es sabio contestar una pregunta valida con una hipótesis!
Una hipótesis es una hipótesis y una teoría es una teoría a menos que la experimentación repetida y la investigación los demuestren para ser ‘hechos’. El problema con agnósticos y ateos es que ellos imprudentemente combinan la hipótesis y la teoría con hechos para demostrar su presunción sobre la evolución de vida.
¿Si la vida puede nacer de materiales de sin vida, por qué científicos hoy, equipado con instrumentos científicos de tecnología avanzada y un conocimiento acumulado de miles de años, no son capaces a producir una célula viva ya que ellos saben exactamente los componentes de una célula viva?
¡No soy un científico pero no soy tan imprudente como estos científicos inseguros! Cuando Dios, según la Biblia, creó el universo entero, Él vio que era bueno en gran manera.
Y vio Dios todo lo que había hecho, y he aquí que era bueno en gran manera. Y fue la tarde y fue la mañana: el sexto día.
La expresión “bueno en gran manera” denota completo y perfección.
Abres tu mano, y sacias el deseo de todo ser viviente.
¡No puede ser llamado “muy bueno” o “bien” cuándo algo carece! La sal complementa el sabor la clara del huevo.
¿Se come sin sal lo insípido, o hay gusto en la clara del huevo?
Incluso nuestros excrementos o materia fecal complementan y satisfacen otros organismos vivos. El dióxido de carbono que emitimos es la vida a plantas y el oxígeno que ellos tiran es la vida para nosotros.
Una criatura específica es creada para vivir en un ambiente dado con los recursos necesarios de vivir y reproducirse. La carencia de alimento, recursos y condiciones ecológicas favorables no causará la evolución de una criatura específica en el otro. Los ganados con un estómago de cuatro cavidades y con enzimas para digerir la celulosa en plantas e hierbas son encontrados en sitios donde hay suministro abundante del alimento para ellos. Ellos no evolucionarán para ser un oso si ellos están en las regiones polares de la tierra donde no hay ningunas hierbas. ¡Ciertamente ellos morirán!
“Ruminants (cud Chewers)
Cellulose is the principal organic compound in the diets of herbivores. Most herbivores, however, cannot produce cellulases, the enzymes that hydrolyze cellulose. Exceptions include silverfish, earthworms, and shipworms. Other herbivores, from termites to cattle, depend on microorganisms living in their digestive tracts to digest cellulose for them. The digestive tracts of ruminants (cud chewers) such as cattle, goats, and sheep are specialized to maximize the benefits of their endosymbiotic microorganisms. In place of the usual mammalian stomach, ruminants have a large, four chambered organ. The first two chambers, the rumen and the reticulum, are packed with anaerobic microorganisms that break down cellulose by fermentation. The ruminant periodically regurgitates the contents of the rumen (the cud) into the mouth for re-chewing. When the more thoroughly ground-up vegetable fibers are swallowed again, they present more surface area to the microorganisms for their digestive actions. The microorganisms in the rumen and reticulum metabolize cellulose and other nutrients to simple fatty acids, which become nutrients for their host. In addition, the microorganisms themselves provide an important source of protein for the host. A cow can derive more than 100 grams of protein per day from digestion of its endosymbiotic microorganisms. The food leaving the rumen carries with it enormous numbers of cellulose-fermenting microorganisms. This mixture passes through the omasum, where it is concentrated by water absorption. It then enters the true stomach, the abomasum, which secretes hydrochloric acid and proteases. The microorganisms are killed by the acid, digested by the proteases, and passed on to the small intestine for further digestion and absorption. The rate of multiplication of microorganisms in the rumen is great enough to offset their loss, so a well-balanced, mutually beneficial relationship is maintained.”
Un otariinae (leon marino) fue creado en el mar y permanecerá allí en su vida entera. ¡Los leones en la tierra no evolucionarán para ser otariinaes tampoco los otariinaes evolucionarán para ser leones en la tierra!
Genesis 1: 20-22, 24-25
Entonces dijo Dios: Llénense las aguas de multitudes de seres vivientes, y vuelen las aves sobre la tierra en la abierta expansión de los cielos. Y creó Dios los grandes monstruos marinos y todo ser viviente que se mueve, de los cuales están llenas las aguas según su género, y toda ave según su género. Y vio Dios que era bueno. Y Dios los bendijo, diciendo: Sed fecundos y multiplicaos, y llenad las aguas en los mares, y multiplíquense las aves en la tierra.
Entonces dijo Dios: Produzca la tierra seres vivientes según su género: ganados, reptiles y bestias de la tierra según su género. Y fue así. E hizo Dios las bestias de la tierra según su género, y el ganado según su género, y todo lo que se arrastra sobre la tierra según su género. Y vio Dios que era bueno.
¡Considerando la verdad Bíblica que el Creador creó especies diferentes con recursos ecológicos diferentes y ambiente, la idea del “lugar ecológico” y ‘especiación’ no se aplicará!
Una vaca hambrienta no comerá carne porque sus dientes y su sistema digestivo y enzimas no fueron diseñados como aquellos de carnívoros.
Las diferencias en los sistemas digestivos de especies diferentes, incluso aquel del estómago humano, desacreditan entonces el concepto de evolución.
“If you look at the various species in the animal kingdom, each is equipped with teeth that are ideally suited to masticate a particular type of food. Herbivores (like the cow) have 24 molars, eight jagged incisors in the lower jaw and a horny palate in the upper jaw. Their jaws move vertically, laterally, forward, and backward, enabling the herbivore to tear and grind coarse grasses.
Omnivores (like the hog) can have tusk-like canines allowing them to dig up roots. Frugivores (like the chimpanzee) have 32 teeth: sixteen in each jaw including four incisors, two cuspids, four bicuspids, and six molars. The cuspids are adapted for cracking nuts, and the uniform articulation of the teeth enables the frugivore to mash and grind fruits.
On the contrary, carnivores (like the cat family) have markedly developed canines that are long, sharp, cylindrical, pointed, and set apart from the other teeth. Fangs and sharp pointed teeth that penetrate and kill, that rip and tear flesh, are a feature of all true carnivores (except certain birds). The powerful jaws of the carnivore move only vertically, and are ideal for ripping and tearing flesh that is swallowed virtually whole and then acted upon by extremely potent gastric juices.
Comparative Digestive Physiology
Among the various species throughout nature, the length of their particular alimentary canals also differs greatly in relation to their natural food. The gut of the carnivore is 3-6 times the length of their body. They require a short, smooth, fast-acting gut since their natural flesh diet becomes quite toxic and cannot be retained within the intestine for long without poisonous putrefaction taking place. The gut of the herbivore is sacculated for greater surface area, and is 30 times the length of their body. Its herb and grass diet is coarse and fibrous, requiring longer digestion to break down cellulose. The length of the omnivore’s alimentary canal is generally 6 times its body trunk size. The gut of the frugivore (like humans) is also sacculated and is 12 times the length of its body. The length of the adult human alimentary canal is about 30 feet. The human digestive tract is about four times as long as the carnivores. The intestine of the carnivore is short and smooth in order to dissolve food rapidly and pass it quickly out of the system prior to the flesh putrefying. The human digestive tract is corrugated for the specific purpose of retaining food as long as possible until all nutriment has been extracted, which is the worst possible condition for the digestion and processing of flesh foods. Meat moves quickly through the carnivore’s digestive tract and is quickly expelled. The human lengthy intestine cannot handle low-fiber foods including meat and dairy very quickly at all. As a consequence, animal foods decrease the motility of the human intestine and putrefaction almost invariably occurs (as evidenced by foul smelling stools and flatulence), resulting in the release of many poisonous by-products as the low-fiber food passes through, ever so slowly. In humans, eventual constipation may develop on a meat-centered diet. Colon cancer is also common, both of which are rare or non-existent on a high-fiber diet centered around raw fruits and vegetables.
Stomach form and size among various species also vary markedly. In the carnivore the stomach is a small, round sack designed to dissolve flesh quickly and then pass it on for removal. In plant eaters (particularly ruminants) stomachs are complicated adjoining sacks with ring-like convolutions. The frugivore stomach (including in humans) is oblong and is characterized by folds called rugae which serve to retain food for relatively long periods.
Organ sizes of various species also markedly vary. The liver and kidneys in the carnivore are much larger than in vegetarian animals. A lion’s kidney is twice the size of a bull’s, and not much smaller than the elephants. This allows the lion to handle large amounts of protein and nitrogenous waste products contained in its natural flesh diet. The carnivore’s huge liver secretes larger amounts of bile into the small intestine than does the herbivores liver. There is a direct relation between the quantity of meat eaten and the amount of bile secreted. Meat-eating therefore, places a strain on the small liver of humans which impairs the organ’s function over a long period of time.
When you place humans on a diet for which they are NOT naturally adapted, this places unnatural stress on the organs of elimination. Humans have never adapted to the carnivorous diet that is high in animal products. The human liver is smaller than the carnivores and as a result, we cannot detoxify the poisonous products inherent within animal foods such as uric acid (discussed below). Our kidneys are also smaller and become diseased from overwork caused by a diet high in animal protein.
Comparative Digestive Enzymes
The hydrochloric acid concentrations of various species are an additional determinant of their natural diet. A carnivore’s gastric juice is highly acidic, serving to prevent putrefaction while flesh undergoes digestion. Plant-eaters however, secrete a much less concentrated and less abundant quantity of hydrochloric acid that does not curtail the bacterial decomposition of flesh: a process that begins at the animal’s moment of death. Flesh is digested in an acid medium within the stomach. Humans secrete a very weak concentration of hydrochloric acid relative to the carnivore, and little of the protein-splitting enzyme pepsinogen. Carnivorous animals have concentrations of these flesh-digesting secretions 1100% greater than do humans. Lions can rip off and swallow your hand whole and quite readily digest it.
Uric Acid: Toxic Component of Meat to Humans
About 5% of the flesh volume of all animals consists of waste material called uric acid that is normally eliminated by the kidneys. Uric acid is a poison to humans because it is toxic and non-metabolizable. Nearly 100% of Americans suffer some form of osteoporosis which is due in large part, to the acidic end-products of meat (and grain) eating. All carnivorous animals however, secrete the enzyme uricase that breaks down uric acid so it can be readily eliminated. Humans do not generate this enzyme. Instead, we ABSORB uric acid when meat is eaten. As a result, calcium-urate crystals form and concentrate in joints, feet, and in the lower back. These deposits lead to arthritis, gout, rheumatism, bursitis, and lower back pain. Humans are physiologically unsuited to utilizing meat as food. Natural carnivores swallow hunks of carrion almost unchewed, and the flesh is digested in the stomach with ease and facility. If humans were to do the same, we would digest very little of it before putrefaction set in and illness ensued. For humans, meat is a pathogenic and nutritionally deficient food.
Saliva pH Varies Widely Among Species
The saliva pH of various species is another determinant of their natural diet. In carnivores, their saliva glands are small and secrete an acid saliva having little or no effect on starch, which makes sense since flesh is virtually starch-free. Omnivores (like pigs) have tremendous salivary glands that secrete copious quantities of starch-splitting enzymes. Humans only have one starch-splitting enzyme, versus a multitude of them in omnivores and other natural starch-eating animals. Our ptyalin is very limited. This rules us out as being true granivores (starch-eaters) which includes grains and cereals. Frugivores have salivary glands that secrete alkaline saliva, containing only moderate amounts of ptyalin, which initiates starch digestion. This tells us that humans and other frugivores can easily digest the small amount of starch contained in fresh fruits, nuts, and leafy greens, and that humans are not intended to subsist on a diet of highly starchy grain foods as many currently do. (Diabetes mellitus is largely the result of consuming large amounts of refined sugars and starches. Even eating predominantly of whole grains and natural legumes as dietary staples can be injurious because of the need for excessive starch digestion).
The biological equipment of humans is such that the body is most capable of obtaining complete and optimal nutrition from plant foods. Actually however, we are NOT true vegetarians either. Many natural herbivores (horses, cows, sheep, etc.) that subsist on green leaves and grasses (ruminants) have four stomachs containing special enzymes including cellulase that can digest the carbohydrate cellulose, which is totally undigestible by humans. Leafy greens that make-up your salad are actually high calorie foods. Yet salad is a diet food that aids in weight loss. Most of the calories of vegetables are bound within cellulose, whose fuel value is largely unobtainable to our system (except for extremely valuable mineral matter from which our body does derive great benefit). True herbivores however, are fully capable of attaining energy from herbs and grasses since they secrete the enzyme cellulase, which breaks down and liberates the energy within the sugar molecule cellulose. Unlike purely natural vegetarians in nature then, the human stomach can not process large amounts of cellulose. Man cannot regurgitate and re-chew his food as does the cow. Nor can the human stomach efficiently digest a mixture of all different types of foods as do true omnivores. Though nearly anything can be put into the human stomach and virtually has, our physiology is such that only foods that we are biologically adapted to can effectively be digested when eaten in compatible combinations according to the natural limitations of digestive chemistry”
Cada criatura existe para un objetivo definido. ¡El ADN en todo el organismo vivo protege y perpetuar tal objetivo de la existencia!
¿Y criaturas simplemente evolucionando? ¿Son implicaciones de un objetivo?