My busy schedules allowed much time for evolutionists and agnostics to answer a question I raised in the last blog posted on this website.
How can inorganic matters like soil and water evolve into an amoeba or protozoa?
One attempted to answer by citing the hypothesis of abiogenesis. However, my question was a legal one. It is not wise to answer a legal question with a hypothesis!
A hypothesis is a hypothesis and a theory is a theory unless repeated experimentation and investigation prove them to be “facts.” The problem with agnostics and atheists is that they recklessly combine hypothesis and theory with facts to prove their claim about the evolution of life.
If life can come into being from non-living materials, why cannot scientists today, equipped with state of the art scientific instruments and an accumulated knowledge of thousands of years, produce even a single living cell since they know precisely the components of a living cell?
I am not a scientist but I am not as reckless as these insecure pretended scientists! When God, according to the Bible, created the entire universe, He saw that it was very good.
GENESIS 1:31
And God saw every thing that he had made, and, behold, it was very good. And the evening and the morning were the sixth day.
The expression “very good” denotes completeness and perfection.
PSALMS 145:16
Thou openest thine hand, and satisfiest the desire of every living thing.
It cannot be called “very good” or “good” when something is lacking! Salt complements the flavor of egg white.
JOB 6:6
Can that which is unsavory be eaten without salt? or is there any taste in the white of an egg?
Even our wastes or refuses complement and satisfy other living organisms. The carbon dioxide we give off is life to plants and the oxygen they throw off is life for us.
A specific creature is created to live in a given environment with the necessary resources to live and reproduce. Lack of food, resources and favorable ecological conditions will not cause the evolution of a specific creature into another. Cattles with a four-chambered stomach and with enzymes to digest the cellulose in plants and grasses are found in places where there is abundant supply of the food intended for them. They will not evolve to be a bear if they are in the polar regions of the earth where there are no grasses. Certainly they will die!
“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.”
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A sea lion was created in the sea and shall remain there in its entire lifetime. Lions in land will not evolve to be sea lions nor will sea lions evolve to be lions in land!
GENESIS 1:20-22, 24-25
20 And God said, Let the waters bring forth abundantly the moving creature that hath life, and fowl that may fly above the earth in the open firmament of heaven.
21 And God created great whales, and every living creature that moveth, which the waters brought forth abundantly, after their kind, and every winged fowl after his kind: and God saw that it was good.
22 And God blessed them, saying, Be fruitful, and multiply, and fill the waters in the seas, and let fowl multiply in the earth.
24 And God said, Let the earth bring forth the living creature after his kind, cattle, and creeping thing, and beast of the earth after his kind: and it was so.
25 And God made the beast of the earth after his kind, and cattle after their kind, and every thing that creepeth upon the earth after his kind: and God saw that it was good.
Considering the Biblical truth that the Creator created different species with different ecological resources and environment, the idea of “ecological niche” and “speciation” will not apply!
A hungry cow will not eat flesh because its teeth and its digestive system and enzymes were not designed like those of carnivores.
The differences in the digestive systems of different species, including that of the human stomach, discredit then the concept of evolution.
“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 *****ing 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 ãdül† 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”
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Every living thing exists for a definite purpose. The DNA in all living organism protects and perpetuate such purpose of existence!
What about living things simply evolving? Does it imply a purpose?
How can inorganic matters like soil and water evolve into an amoeba or protozoa?
One attempted to answer by citing the hypothesis of abiogenesis. However, my question was a legal one. It is not wise to answer a legal question with a hypothesis!
A hypothesis is a hypothesis and a theory is a theory unless repeated experimentation and investigation prove them to be “facts.” The problem with agnostics and atheists is that they recklessly combine hypothesis and theory with facts to prove their claim about the evolution of life.
If life can come into being from non-living materials, why cannot scientists today, equipped with state of the art scientific instruments and an accumulated knowledge of thousands of years, produce even a single living cell since they know precisely the components of a living cell?
I am not a scientist but I am not as reckless as these insecure pretended scientists! When God, according to the Bible, created the entire universe, He saw that it was very good.
GENESIS 1:31
And God saw every thing that he had made, and, behold, it was very good. And the evening and the morning were the sixth day.
The expression “very good” denotes completeness and perfection.
PSALMS 145:16
Thou openest thine hand, and satisfiest the desire of every living thing.
It cannot be called “very good” or “good” when something is lacking! Salt complements the flavor of egg white.
JOB 6:6
Can that which is unsavory be eaten without salt? or is there any taste in the white of an egg?
Even our wastes or refuses complement and satisfy other living organisms. The carbon dioxide we give off is life to plants and the oxygen they throw off is life for us.
A specific creature is created to live in a given environment with the necessary resources to live and reproduce. Lack of food, resources and favorable ecological conditions will not cause the evolution of a specific creature into another. Cattles with a four-chambered stomach and with enzymes to digest the cellulose in plants and grasses are found in places where there is abundant supply of the food intended for them. They will not evolve to be a bear if they are in the polar regions of the earth where there are no grasses. Certainly they will die!
“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.”
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A sea lion was created in the sea and shall remain there in its entire lifetime. Lions in land will not evolve to be sea lions nor will sea lions evolve to be lions in land!
GENESIS 1:20-22, 24-25
20 And God said, Let the waters bring forth abundantly the moving creature that hath life, and fowl that may fly above the earth in the open firmament of heaven.
21 And God created great whales, and every living creature that moveth, which the waters brought forth abundantly, after their kind, and every winged fowl after his kind: and God saw that it was good.
22 And God blessed them, saying, Be fruitful, and multiply, and fill the waters in the seas, and let fowl multiply in the earth.
24 And God said, Let the earth bring forth the living creature after his kind, cattle, and creeping thing, and beast of the earth after his kind: and it was so.
25 And God made the beast of the earth after his kind, and cattle after their kind, and every thing that creepeth upon the earth after his kind: and God saw that it was good.
Considering the Biblical truth that the Creator created different species with different ecological resources and environment, the idea of “ecological niche” and “speciation” will not apply!
A hungry cow will not eat flesh because its teeth and its digestive system and enzymes were not designed like those of carnivores.
The differences in the digestive systems of different species, including that of the human stomach, discredit then the concept of evolution.
“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 *****ing 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 ãdül† 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”
(Source: You do not have permission to view the full content of this post. Log in or register now.)
Every living thing exists for a definite purpose. The DNA in all living organism protects and perpetuate such purpose of existence!
What about living things simply evolving? Does it imply a purpose?
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