Dead Meat

By J.E. Block M.D., PhD FACP

It was bad enough when THE CHINA STUDY five years ago, and FORKS OVER KNIVES appeared last year.  Now, there is a new study that has really buried meat to where it belongs.  “In the ground with other carrion” has come to light. This research has identified meat as leading to a greater risk of cancer, cardiovascular, and mortality in general. These startling findings show people that keeping a diet high in red meat is dangerous for humans! After a time on the table or in the gut, vegetables (mainly carbs), ferment. Fats become rancid, but meat protein putrifies!  PUTRIFICATION and all it implies is not healthy!

Results show that substituting other healthy protein sources -- like fish, poultry, nuts and legumes -- was linked with a lower risk of death. Researchers say it is more evidence that eating high amounts of red meat come with significant health risks tied to type 2 diabetes, coronary heart disease, stroke, and cancer.

The researchers observed 37,698 men from the Health Professionals Follow-up Study for up to 22 years and 83,644 women in the Nurses' Health Study for up to 28 years. All had no heart disease or cancer at the beginning. Diets were assessed by questionnaires every four years.

In both studies, a combined 24,000 people died, 5,910 from coronary heart disease and 9,464 from cancer. Regularly eating red meat, particularly processed, was linked directly with risk of death. One daily serving of unprocessed red meat (the size of a deck of cards) was associated with a 13% increased risk of mortality. One daily serving of processed meat (such as hot dog or two slices of bacon) was linked to a 20% increased risk.

There were 10% and 16% increased risks for death due to heart disease and cancer, respectively. This took into account other pertinent factors like age, weight, exercise levels, and family history of disease.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer.

These include heme iron, saturated fat, sodium, nitrites, and other carcinogens that are formed during cooking. ALE, AGE, and APE were very high in their diet.  (See my Book or www.docblock.com for more info on ALE, APE and AGE).

Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: seven percent for fish; 14% for poultry; 19% for nuts; 10% for legumes; 10% for low-fat dairy products; and 14% for whole grains.

The end result: 9.3% of deaths in men and 7.6% in women could have been prevented at the end of the follow-up if all the participants had consumed less than half a daily serving of red meat. The choice is yours, eat no meat and you are neat or eat it and have a short and poor life.  Also, your flatus and stool will reflect what you really are…a real STINKER!

Source : http://docblock.com