BLATANT LIE EXPOSED:HEART DISEASE NOT CAUSED BY RED MEAT

Red Meat Doesn’t Cause Heart Disease or Cancer!

Posted By Jim Healthy In Food for Thought |

Red meat has been wrongly accused, slandered and scapegoated as the cause of heart disease and cancer since the late 1940s.
Now a new analysis of 20 studies involving over one million people performed by Harvard researchers and published in the medical journal Circulation finds that red meat is completely innocent of all charges.
I’ve been saying this for years (along with Drs. Stephen Sinatra, Joseph Mercola, Weston Price and others), but when the medical establishment gets its jaws around a bone it’s not likely to let go of it — even when the facts prove them wrong.

How Did They Get It So Wrong (for So Long)?

All those studies “proving” red meat causes heart disease and cancer came about because the meat that’s really killing people was processed animal products such as bacon, hot dogs, pepperoni, cold cuts and sausage.
The original researchers never considered that the kind of meat made a difference.
But when Harvard researchers compared the health outcomes of people who ate red meat compared to this junky stuff, they found it increased the risk of heart disease by 42% and Type 2 diabetes by almost 20%.

Saturated Fat and Cholesterol Are Innocent, Too

And don’t blame it on saturated fat or cholesterol, either.
The saturated fat and cholesterol content of unprocessed meat and processed meat is virtually equal. The real culprits are the chemicals (such as nitrates and nitrates) and high sodium levels used to process junky meat products.
The fact is, your body needs a certain amount of saturated fat because it aids the absorption of important fat-soluble vitamins A, D, E and K.
And cholesterol is essential for good health because, among other things, your body uses it to manufacture all of your hormones.

The Real Reason Meat Has Gotten a Bad Rap

In the past, researchers never considered the quality of meat that was being consumed. But there’s a world of difference between a can of Spam® and a filet of bison that was raised in an open pasture.
Inhumanely raised, hormone-injected, antibiotic-riddled “industrial meat” is just plain bad for you.
What makes an animal product beneficial or detrimental to your health is how it was raised. When compared to grain-fed, feedlot-raised beef, grass-fed beef is proven to be better for your health in 10 ways, according to the most comprehensive analysis to date. ^[1] Grass-raised beef is:
 Lower in total fat
 Higher in beta-carotene
 Higher in vitamin E (alpha-tocopherol)
 Higher in the B-vitamins thiamin and riboflavin
 Higher in the minerals calcium, magnesium and potassium
 Higher in total omega-3s (rivaling some fish varieties!)
 A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
 Twice as high in CLA (conjugated linoleic acid), a proven cancer-fighter
 Higher in vaccenic acid (which can be transformed into CLA)
 Lower in total fat content
And the high CLA content in grass-raised animal protein keeps blood sugar and insulin levels low, which helps to manage diabetes — and even prevent it entirely.
Moreover, pasture-raised animal products are free of antibiotics and growth hormones, which have been linked to breast and prostate cancers.

Lose Weight on Animal Products?!?

I’m not kidding. A Danish study recently found that women who ate more butter and full-fat dairy products gained less weight around the waist than those on a low-fat diet. And those who ate more red meat had smaller waistlines, too.
The reason? The fat and protein minimize carbohydrates and reduce insulin resistance. (Maybe Dr. Atkins wasn’t so wrong, after all.)

Forget About the “Cancer Connection,” Too

If you choose to abstain from animal products for ethical or spiritual reasons, fine. But don’t be frightened out of enjoying a good steak or a plate of Chicken Cacciatore because you fear it will give you a heart attack or cancer.
To date, no definitive link has been found between consuming animal fat/protein and breast cancer, either.
As reported last year in the American Journal of Clinical Nutrition, researchers from several European countries ^[2] analyzed the eating patterns 319,000 women and found “no consistent association” linking the consumption of eggs, red meat or dairy products with breast cancer. This, of course, flies in the face of previous conclusions.
And that’s the problem with constantly adjusting your diet and lifestyle to conform to the “latest” study, isn’t it?
Humans have eaten animal products since the beginning of history. Yet cancer, diabetes and heart disease are diseases that have emerged in the past 50-60 years. In 1900 America, a heart attack was a rare occurrence.

The Inconvenient Truth about Convenience Foods

Question: What coincides with the epidemic-like rise of these Big Three killers? Answer: The elevated consumption of sugar, sodium, refined carbohydrates, vegetable oils, trans fats and chemical additives/preservatives.
These are the main ingredients in the “convenience foods” that have been pushed on us since the affluent age began in the 1950s. It was then that big business got involved in our diet, and we’ve suffered ever since.
Following the industrialization of our food supply, we’ve been plagued by never-before-seen diseases and infirmities:
 Hormones that force animals to grow faster and produce more have given us cancers.
 Antibiotics in animal feed (necessary because of inhumane, overcrowded conditions) have created antibiotic-resistant super-bugs.
 Petroleum-based fertilizers, pesticides and industrial farms have destroyed our topsoil and diminished the nutritional content of our food supply.
 Refining grains (which remove their life-sustaining oils, fiber and germ), so they can stay on the supermarket shelf indefinitely, renders them lifeless and nutritionally void.
 Loading these “food products” with excessive sodium and sweeteners to replace the missing natural flavor has made us obese, diabetic, brain damaged and “heart attacks waiting to happen.”

Where Is the Real Research We Need?

Why don’t we have large research trials that zero in on the real causes of these diseases?
The answer is that Big Sugar and Big Food are so powerful, they’ve been able to distract us with bogus studies that wrongly accuse traditionally healthful foods (butter, for example) of causing health problems. They then brainwash us into believing that their highly profitable laboratory creations (such as margarine) are “better” for us.
And when they get the medical establishment to go along, the average consumer is sunk.
It’s time we stopped being duped by the food scientists, the ad campaigns, factory food producers and the researchers.

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Article printed from My Healing Kitchen: http://myhealingkitchen.com