LOL Red Meat Leads to Death
- 03-24-2009, 04:54 PM
- 03-24-2009, 04:54 PM
[QUOTE=colkurtz_spf;1878598]i I don't have sources to support my claim, QUOTE]
Heres the key.The end. Naturopaths are not doctors,surgeons or anyone that actually looks inside the human body. They are marketers who want to sell their product plain and simple.They are also hippies for the most part that thrive on conspiricy theory. Red meat does not stay in your colon for 50 years, that is utter B.S. Same goes for bubblegum and multivitamins.
03-24-2009, 04:56 PM
03-24-2009, 04:57 PM
03-24-2009, 05:01 PM
03-24-2009, 05:04 PM
03-24-2009, 05:08 PM
Here is is a better one http://archinte.ama-assn.org/cgi/content/full/169/6/562
During 10 years of follow-up, there were 47 976 male deaths and 23 276 female deaths. In general, those in the highest quintile of red meat intake tended to consume a slightly lower amount of white meat but a higher amount of processed meat compared with those in the lowest quintile. Subjects who consumed more red meat tended to be married, more likely of non-Hispanic white ethnicity, more likely a current smoker, have a higher body mass index, and have a higher daily intake of energy, total fat, and saturated fat, and they tended to have lower education and physical activity levels and lower fruit, vegetable, fiber, and vitamin supplement intakes"
There seems to be alot more involved than just eating red meat.
03-24-2009, 05:09 PM
Post of mine from other red meat thread,
;"The latest United States Department of Agriculture (USDA) Nutrient Database shows that 19 cuts of beef meet government guidelines for "lean," including many of America's favorites like tenderloin, T-bone steak and 95 percent lean ground beef. And, 12 of these beef cuts have, on average, only one more gram -- or less -- of saturated fat than a skinless chicken breast (per 3-ounce serving).The 19 lean cuts, beginning with the leanest, include: eye round roast, top round steak, mock tender steak, bottom round roast, top sirloin steak, round tip roast, 95 percent lean ground beef, brisket (flat half), shank crosscuts, chuck shoulder roast, arm pot roast, shoulder steak, top loin (strip or New York) steak, flank steak, ribeye steak, rib steak, tri-tip roast, tenderloin steak and T-bone steak. These 19 beef cuts meet government guidelines for lean with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving. Beyond lean beef's favorable fat profile, beef is -- and has always been -- a nutrient-rich powerhouse. Just one 3-ounce serving of beef is an excellent source of five essential nutrients: protein, zinc, vitamin B12, selenium and phosphorous. The same serving size is also a good source of four essential nutrients: niacin, vitamin B6, iron and riboflavin.In addition, beef's fat profile is generally misunderstood. Half the fatty acids in a 3-ounce serving of lean beef are monounsaturated fatty acids -- the same heart-healthy kind found in olive oil -- which research shows may have cholesterol-lowering abilities. And, one third of the saturated fat in beef is a unique fatty acid called stearic acid, which has been found to have a neutral or cholesterol-lowering effect."
"Research shows lean beef can play the same role as skinless chicken or fish in a cholesterol-lowering diet," said Dayle Hayes, M.S., R.D., member of the Council for Women's Nutrition Solutions (CWNS). "In addition, beef provides essential nutrients that can have a positive effect on some of today's major health issues like weight management and bone health."
Bear in mind that these are your standard cows.Not free range or organic,which are much leaner and definitely not wild.Buffalo or bison has less fat and calories than skinless light meat chicken.As do Deer and Elk.
03-24-2009, 05:26 PM
03-24-2009, 05:28 PM
03-24-2009, 05:36 PM
Did your wife happen to have colon polyps?
"Anyone can develop colon polyps, but you're at higher risk if you are 50 or older, are overweight or a smoker, eat a high-fat, low-fiber diet, or have a personal or family history of colon polyps or colon cancer.
Sometimes colon polyps can cause signs and symptoms such as rectal bleeding, a change in bowel habits and abdominal pain. But most small colon polyps don't cause problems, which is why experts generally recommend regular screening. Colon polyps that are found in the early stages usually can be removed safely and completely.Polyps that cannot be removed during colonoscopy will require abdominal surgery. When polyps are cancerous, the surgeon will usually remove the portion of the large intestine that is affected and then join the healthy ends of the intestine back together. In more severe cases, all or part of the colon may need to be removed. This is called a colectomy. You should have a colonoscopy one year after any removal of colon polyps, cancerous or noncancerous. After that your doctor should perform colonoscopies at regular intervals to check for recurrences."
Red meat contains a natural dye which can irritate the polyps...but in general the resons for getting them is on the top paragraph.
03-24-2009, 05:40 PM
03-24-2009, 05:50 PM
I hate the way cattle are raised in the states.In Canada we have slightly more strict laws..although we have nothing on the Argentinians though,which is how beef should be raised IMO. I am fortunate to have cattle ranchers as family members so I can get free-range organic beef for free as well. I know some people can only afford what they can afford and some are lucky to eat at all. You have to survive with whatcha got.
03-24-2009, 08:06 PM
It's a good thing to have to kill and clean your food. Too many people see a hamburger and not a cow. There's a feeling of gratification when you take responsibility. My first kill was a rabbit in a Belgian forest back in '78. I was only 20 and resented the lady who asked me if I was hungry and then handed me a 22 gage rifle. My shot hit it's hind quarters. I was only 20, nervous and hungry. I tried to give it the Karate chop to the back of the neck, but that didn't do it in. Finally I hand to grab its thumpers and whack its head across a tree. It was a messy and painful experience. I didn't know what I was doing. I walked back to the house with mutilated rabbit in hand. I was a very big man until I was told to clean it. I owe that lady a debt of gratitude.
03-24-2009, 10:16 PM
"The assumption that a lack of dietary fiber, particularly non-soluble fiber (also known in older parlance as "roughage") predisposes individuals to diverticular disease is supported within the medical literature."
Lack of dietary fibre in the diet is a big problem for people in so call "first" world nations. Fast fatty foods (high in saturated fats)make up the bulk of what many people eat. Veggies and friuts are almost non existent in peoples diets nowadays. People really need to strive to uphold a healthy balanced diet. I am also sorry about your wife , I thought it might be poylps because someone I worked with just went though that.
BTW that is an awesome story. Its always good to meet a fellow hunter.
03-25-2009, 12:43 AM
03-25-2009, 02:35 AM
Make sure you get your fibre bud, it helps my mom out quite a bit...Crohn's is largely genetic(sigh) I am hoping I do not get it.
03-25-2009, 02:55 AM
03-25-2009, 02:59 AM
03-25-2009, 10:31 AM
I commend you for your efforts on still trying to stay fit and reach your goals..other people with the disease that I have met just kinda give up on exercise.
03-25-2009, 10:42 AM
Whos hungry after reading this thread? I am and i've no red meat in my fridge
“We are what we repeatedly do. Therefore, excellence is not an act, but a habit.”
03-25-2009, 10:58 AM
saw on ABC. I believe it initially came out on WebMD.
grass-fed beef is definitely the way to go in the end. i've come across links between red meat and cancer but the meat was charred. no shhh, sherlock. no food is healthy if it's burned. excessive grain consumption increases risk of insulin resistance, fat gain, skin issues, excess inflammation and diabetes. eat your veggies with your meat and make sure you get your daily amount of fiber (25-35 grams ED).Eating Red Meat May Boost Death Risk
Study Shows Red Meat Consumption Linked to Higher Risk of Dying From Cancer, Heart Disease
Eating Red Meat May Boost Death Risk
By Kathleen Doheny
WebMD Health News
Reviewed by Elizabeth Klodas, MD, FACC
March 23, 2009 -- Men and women who eat higher amounts of red meat and processed meat have a higher risk of dying from cancer, heart disease, and other causes compared to those who eat less, according to a new study.
Those in the study who ate the most red meat took in about 4.5 ounces a day -- the equivalent of a small steak.
"We found the consumption of red and processed meat is associated with a modest increase in overall mortality, as well as cancer and cardiovascular mortality in both men and women," says study researcher Rashmi Sinha, PhD, a senior investigator at the National Cancer Institute.
The study, supported by the National Cancer Institute, is published this week in the Archives of Internal Medicine. The author of an accompanying editorial says he views the risks found in the study as more than "modest."
Cutting down on red meat and processed meat would result in a "meaningful saving of lives," Barry Popkin, PhD, tells WebMD. Popkin is The Carla Smith Chamblee Distinguished Professor of Global Nutrition at the University of North Carolina School of Public Health, Chapel Hill. In a note accompanying his editorial, he states that he is not a vegetarian and has no financial conflict of interest related to food products affecting health.
Red Meat and Processed Meat Study
The recent study is believed to be the largest study to date looking at the links between red and processed meat and their effect on the risk of death from cancer, heart disease, and other causes, Sinha tells WebMD.
Her team evaluated more than 500,000 men and women who participated in the National Institutes of Health-AARP Diet and Health Study. Participants were between the ages of 50 and 71 when the study began in 1995, and all provided detailed information about their food intake.
The researchers followed them for 10 years, using the Social Security Administration's databases to track causes of death. During the follow-up period, 47,976 men and 23,276 women died.
Then the researchers evaluated dietary habits. "We divided people into five categories," Sinha tells WebMD, according to how much red meat and processed meat was eaten on a daily basis.
For the study, red meat included beef, pork, bacon, ham, hamburger, hot dogs, liver, pork sausage, steak, and meats in foods such as pizza, stews, and lasagna.
White meat included turkey, fish, chicken, chicken mixtures, and other meats.
Processed meat was either white or red meat that was cured, dried, or smoked, Sinha says, such as bacon, chicken sausage, lunch meats, and cold cuts.
Meat Intakes: High vs. Low
What was considered a high intake and what was low?
* For red meat, those in the highest intake group ate a median amount of 4.5 ounces a day (half ate more, half ate less), based on an average 2,000-calorie a day diet. Those in the lowest intake group ate a little over a half-ounce a day.
* For processed meat, those in the highest intake group about 1.5 ounces a day (about 2 slices of deli turkey), compared to just 0.11 ounces for those in the lowest intake group.
Meat Intakes: High vs. Low continued...
Those who ate the most red meat as well as the most processed meat had a higher overall risk of dying during the study period as well as a higher risk of dying from cancer and heart disease compared to those who ate the least of both.
For instance, men in the group with the highest intake of red meat had a 31% higher overall risk of dying during the study period than did those in the lowest intake red meat group. And women with the highest intake of red meat had a 50% higher risk of dying due to heart disease. Or put another way, Sinha says that 11% of all deaths in men and 16% of deaths in women could have been prevented if participants cut their red meat consumption to that eaten by the lowest intake group. Heart disease deaths could have been decreased by 11% in men and 21% in women by limiting red meat intake to the amount eaten by the lowest intake group.
For processed meat, the highest intakes were associated with a 16% overall increased risk of dying in men and 25% increased risk in women.
Cancer risk was about 20% higher in those who ate the most red meat, and 10% higher in those who ate the most processed meats.
In contrast, the intake of white meat was often protective, with those eating the most having a slightly lower risk for overall and cancer deaths.
Exactly why red meat and processed meat are associated with increased risks of cancer, heart disease and other deaths isn't known for sure, Sinha says. But the leading explanations, she says, include:
* The meats are a source of carcinogens formed during cooking.
* The iron in red meat may increase oxidative cell damage, leading to health problems.
* The saturated fat found in meat has been linked with breast and colorectal cancer.
On its web site, the National Cattlemen's Beef Association notes that beef offers protein and other essential nutrients.
It offers information on lean cuts of beef to reduce the amount of saturated fat eaten.
In a statement, Shalene McNeill, PhD, RD, executive director of human nutrition research for the National Cattlemen’s Beef Association, says: “As is often the case with epidemiological research on this subject, it is hard to draw substantial conclusions about any one food.” She said the study was complicated by the fact that participants had unhealthy behaviors such as smoking and lack of exercise.
There is a place in the diet for lean meats, she says.
Advice on Meat in the Diet
Sinha tells WebMD that she cannot make recommendations based on the study but says that the results complement the advice of such organizations as the American Institute for Cancer Research.
To reduce cancer risk, the web site of the American Institute for Cancer Research recommends eating no more than 18 ounces of red meat (cooked weight) per week (or about 2.5 ounces a day.) It recommends avoiding processed meat, noting that research suggests that cancer risk starts to increase with any amount.
Popkin agrees that processed meats are worse than red meats from a health point of view. He says the new study results suggest consumers can reduce their risk of dying from cancer, heart disease, or other problems by curtailing their intake of red and processed meats.
But he's not saying it's crucial to give up meat entirely. "I think what this is saying is, 'You don't have to be a vegan. You don't have to be a vegetarian.' But you really need to cut out the sausage and the pepperoni and the baloney, all those processed meats, or have them very little. You also need to be careful and cut down your red meat intake. Have it [only] a couple times a week."
If I'm gonna die, I wanna die big. lol
Grass-Fed Beef Recipes for a Healthy, Hard Body
by Josef Brandenburg
I don't know about you, but I'm not terribly interested in eating a half pound of horse flesh with cucumbers on the side every morning. This is what Christian Thibaudeau tells us he eats for breakfast, and more power to him, but seriously, sautéed slices of Seabuscuit every single day would get pretty tiresome after about the second week. Of course, that goes for just about anything.
So what do you do when you've run out of healthy food options and you're beginning to loathe your diet? Watch out, that's what. You're setting yourself up to fall way off the hard-body wagon, and once you do, it's too easy to catch the fast train going the other direction. You know the one I mean. That's right, the Man Tit Express, with non-stop service to Lardassville. So stay on the wagon, get your ass in the kitchen, and try some of these excellent beef recipes today. You really can love your food and look good naked.
Oh, and because we want to both look good naked and be healthy, the beef we're after in all these recipes is grass-fed beef. TC's written several articles about the overwhelming superiority of grass-fed beef, but let's review.
From Health Food To Poison
Real beef, that is to say grass-fed beef, is a bona fide health food. It's packed with high quality protein, omega-3s, and even conjugated linoleic acid (CLA). It's also low in the things that you need less of: saturated fat and omega-6s. And it's delicious.
The corn-fed crap they sell in the grocery store is not real beef. It's poison that looks and tastes sort of like beef. The problem is corn. And as you might suspect, the government is behind it.
Cattle are superbly adapted to thrive on high-cellulose foods like grass. That's why they're called herbivores ("grass eaters"). When you feed cattle a diet based on corn, soybeans, and other grains, they gets fat and sickly, just like people. The meat becomes loaded with pro-inflammatory omega-6s and saturated fat; the anti-inflammatory omega-3s are practically nonexistent.
In an actual free market economy, only an idiot would grow corn, because it costs about a dollar more to produce a bushel of corn than the corn is worth. And you can't eat debt. However, in our country, the government pays farmers to raise corn that the market doesn't want. These subsidies have created a vast surplus of corn, which is sold to feedlots and force-fed to obese couch-potato cows.
It takes about 16 pounds of corn and soy to make just onepound of grain-fed beef. Multiply that by the thousands of tons of grain fed beef produced annually in this country. Under normal supply and demand, corn-fed beef wouldn't exist: it's only possible (by which we mean "profitable") because of about 5 billion dollars a year in government subsidies.
Simply stated, the government uses your tax dollars to pay off farmers and cattle growers who produce inferior food that in fact poisons you. Think about that on April 15.
A Grass-Roots Revolution
Government regulation is largely responsible for the problem of corn-fed, junk-food beef, but we the people are the solution to bring back the healthy meat our ancestors ate and thrived on. We need to start a grass-roots revolution by demanding grass fed beef, and paying the extra few bucks for it.
It's still a bit of a chore to find good grass-fed beef at the local supermarket. Even Whole Foods rarely carries it, although Trader Joe's sometimes does. The best way to get it locally and reliably is at a farmer's market. Here are two great sites to find one near you: Eat Wild, and the USDA's Farmers Market Search. You can also order beef by mail at Tropical Traditions.
03-25-2009, 11:08 AM
Sounds like the red meat part was all mainly processed crap too, hot dogs, hamburgers,sausages etcOriginally Posted by study
“We are what we repeatedly do. Therefore, excellence is not an act, but a habit.”
03-25-2009, 11:52 AM
03-25-2009, 11:55 AM
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