Red Meat
December 10, 2009
This is an article by THB Editorial Director I'd like to share with. This again agrees with what Dr. Roibin B. Navarro, a medical specialist on cellular level says.
For natural health healing, go for the natural and organic foods!
"Red Meat Causes Cancer"
"About four months ago, this headline appeared in just about every mainstream health publication. It was on the nightly news. Even the Wall Street Journal ran coverage of the story.
Oh... and don't forget about heart disease too!
But the hysteria about the dangers of "red meat" is totally off base. And this is a perfect example of why you should rarely trust the government or the mainstream media when it comes to matters of your health.
The study that gained so much attention was published in the Archives of Internal Medicine. The data points were "food frequency questionnaires" filled out by half a million AARP members between 50 and 71 years old. The researchers then compared this information to their health outcomes over a period of 10 years.
Their conclusion was that "red meat" causes numerous different types of cancer, heart disease and an early death. And without asking a question, the world's media and medical authorities broadcast the verdict as proof.
The first problem is that this was not a controlled clinical study. It was a population study, based on "questionnaires." Some population studies can provide valuable information. But most of them are unreliable. That is because it is nearly impossible to isolate variables.
So what are some of the problems with this study that the media reported as proof of the link between red meat and cancer?
The first problem is that the definition of "red meat" in the study included bacon, deli meats, sausage, hamburgers, hot dogs and steak. It also included the meat you might find on pizza or in a bowl of chili.
Hello?
Most of these meats are processed. That means they almost certainly contain sodium nitrite. This is a color fixer and preservative that is known to be highly carcinogenic! If you have deli meats, bacon or hot dogs in your refrigerator, they probably have this ingredient in them. Get rid of it and look for natural and organic brands that don't use it.
But that was not the only problem with this study. The researchers also made no distinction between organic and conventionally-raised meats. They totally ignored what the animals were fed and the hormones they were administered.
The beef from corn-fed cows, for example, can have as much as 50 times more omega-6 fatty acids than greens-fed cows. Too much omega-6 in the diet has been conclusively proven to promote inflammation and oxidation in the body. This can lead to both heart disease and cancer.
Of course, hormones in meat are known cancer-promoters too.
And it doesn't end there. The authors of the study didn't take into account how these meats were prepared and cooked. Cooking meat at high temperatures - especially when it becomes charred and seared - can produce heterocyclic amines and advanced-glycation end products. These compounds are associated with a range of diseases, notably cancer and heart disease. A charred steak might be tasty - but it's toxic!
The simple truth that has escaped most journalists and doctors is that there is a world of difference between a cow raised on pesticide-free grass and field-fresh clover in a sunlit pasture... and a cow that is injected with hormones and fattened on genetically-modified, pesticide-ridden grains in a cramped feedlot.
Not to mention meat that is soaked in chemicals so it will look pretty and last a long time on the supermarket shelf... and then taken home and charred to perfection.
Cows that are organically raised and greens-fed produce meat that is free of contaminants and many times richer in vital nutrients and healthy fats - like omega-3s and CLA (Conjugated linoleic acids). These healthy fats actually protect against cancer and heart disease!
The issue is not "red meat". The issue is the type of meat you eat and how it is prepared. Certainly you understand that. But evidently scientists from the National Cancer Institute and journalists around the world cannot.
Editor's Note: Last week, I received a note from Dr. Dwight Lundell. He sent me an article about low-fat diets, cholesterol and heart disease. If the information you just read is of interest, you really should hear what Dr. Lundell has to say about red meat, milk and butter.
In case you're not familiar, Dr. Lundell is a heart surgeon who was Chief of Staff at the medical center where he worked. He has performed more than 5,000 open heart surgeries in his career. That is, until he left his practice to speak the truth about the real cause of heart disease and how to prevent it. I highly recommend you read his article.
For free subscription of Jon Herring's newsletter, visit his website at:
"Total Health Breakthroughs" <support@totalhealthbreakthroughs.com>
For natural health healing, go for the natural and organic foods!
"Red Meat Causes Cancer"
"About four months ago, this headline appeared in just about every mainstream health publication. It was on the nightly news. Even the Wall Street Journal ran coverage of the story.
Oh... and don't forget about heart disease too!
But the hysteria about the dangers of "red meat" is totally off base. And this is a perfect example of why you should rarely trust the government or the mainstream media when it comes to matters of your health.
The study that gained so much attention was published in the Archives of Internal Medicine. The data points were "food frequency questionnaires" filled out by half a million AARP members between 50 and 71 years old. The researchers then compared this information to their health outcomes over a period of 10 years.
Their conclusion was that "red meat" causes numerous different types of cancer, heart disease and an early death. And without asking a question, the world's media and medical authorities broadcast the verdict as proof.
The first problem is that this was not a controlled clinical study. It was a population study, based on "questionnaires." Some population studies can provide valuable information. But most of them are unreliable. That is because it is nearly impossible to isolate variables.
So what are some of the problems with this study that the media reported as proof of the link between red meat and cancer?
The first problem is that the definition of "red meat" in the study included bacon, deli meats, sausage, hamburgers, hot dogs and steak. It also included the meat you might find on pizza or in a bowl of chili.
Hello?
Most of these meats are processed. That means they almost certainly contain sodium nitrite. This is a color fixer and preservative that is known to be highly carcinogenic! If you have deli meats, bacon or hot dogs in your refrigerator, they probably have this ingredient in them. Get rid of it and look for natural and organic brands that don't use it.
But that was not the only problem with this study. The researchers also made no distinction between organic and conventionally-raised meats. They totally ignored what the animals were fed and the hormones they were administered.
The beef from corn-fed cows, for example, can have as much as 50 times more omega-6 fatty acids than greens-fed cows. Too much omega-6 in the diet has been conclusively proven to promote inflammation and oxidation in the body. This can lead to both heart disease and cancer.
Of course, hormones in meat are known cancer-promoters too.
And it doesn't end there. The authors of the study didn't take into account how these meats were prepared and cooked. Cooking meat at high temperatures - especially when it becomes charred and seared - can produce heterocyclic amines and advanced-glycation end products. These compounds are associated with a range of diseases, notably cancer and heart disease. A charred steak might be tasty - but it's toxic!
The simple truth that has escaped most journalists and doctors is that there is a world of difference between a cow raised on pesticide-free grass and field-fresh clover in a sunlit pasture... and a cow that is injected with hormones and fattened on genetically-modified, pesticide-ridden grains in a cramped feedlot.
Not to mention meat that is soaked in chemicals so it will look pretty and last a long time on the supermarket shelf... and then taken home and charred to perfection.
Cows that are organically raised and greens-fed produce meat that is free of contaminants and many times richer in vital nutrients and healthy fats - like omega-3s and CLA (Conjugated linoleic acids). These healthy fats actually protect against cancer and heart disease!
The issue is not "red meat". The issue is the type of meat you eat and how it is prepared. Certainly you understand that. But evidently scientists from the National Cancer Institute and journalists around the world cannot.
Editor's Note: Last week, I received a note from Dr. Dwight Lundell. He sent me an article about low-fat diets, cholesterol and heart disease. If the information you just read is of interest, you really should hear what Dr. Lundell has to say about red meat, milk and butter.
In case you're not familiar, Dr. Lundell is a heart surgeon who was Chief of Staff at the medical center where he worked. He has performed more than 5,000 open heart surgeries in his career. That is, until he left his practice to speak the truth about the real cause of heart disease and how to prevent it. I highly recommend you read his article.
For free subscription of Jon Herring's newsletter, visit his website at:
"Total Health Breakthroughs" <support@totalhealthbreakthroughs.com>Posted by Zenaida C..
