After my column last week “What We Need to Know About Meat” I received a letter from a representative of the pork industry, advising me of all the great and wonderful benefits of eating meat. Red meat, processed meat, and pork. The letter was addressed to me and forwarded from the Savannah Tribune.
The letter said in part: “A three ounce serving of pork tenderloin, for example, is an “excellent” source of protein, thiamin, vitamin B6, phosphorus, selenium and niacin, and a “good” source of potassium, riboflavin, choline and zinc, yet contributes only 6% of calories to a 2,000 calorie diet. Seven of the most common cuts of pork have, on average, 16% less fat and 27% less saturated fat than 20 years ago. Many may not realize the pork tenderloin is just as lean as a skinless chicken breast.”
And that “meat has been shown to help with weight control, according to two studies recently published in the prestigious journal Obesity. Including protein, such as lean pork, in three daily meals could reduce late-night desires to eat, increase feelings of fullness, and decrease distracting thoughts about food, according to the research. Current evidence indicates that individualized nutrient-rich diets which are moderately increased in protein, and modestly restricted in carbohydrate and fat, can have beneficial effects on body weight, body composition and associated metabolic parameters.”
I am not at all surprised, many of my writings have drawn fierce rebuttals when organizations feel threatened, and want to continue to feed false information to a public they believe relies on marketing for direction. ( To a degree, that is sadly true). First, the writer represents the National Pork Board, her interest is in keeping her job. Second, as a Registered Dietitian, was taught from the old science, that old way of thinking which has caused these United States to be the sickest of any country, in the world, and in the history of the world. It’s that old ‘how to get sick and stay sick’, model. Even folk who won’t admit it know that meat is unhealthy. The letter was way to long to print, but also stated that Vitamin B-12, a necessary nutrient, is only available from meat. However, Vitamin B-12, is easily available from eggs, fish, many vegetarian sources and from flax and flaxseed oil, spirulina, and by simply using iron cookware.
True, it once was thought that B-12 was only absorbable from animal products, today, new research proves otherwise.
Research regarding the relationship between meat eaters and cancer is so overwhelming that it cannot be overlooked.
The American Cancer Society is in the business of staying in business, and is not interested in acknowledging the facts that 1. there are many modalities which reverse and prevent cancer. 2. That more and more colon and stomach cancer is directly related to eating meat, and 3. that persons who adhered to a vegetarian lifestyle are among the lowest, in risk factors, for any disease process, especially low for risk of cancer.
The scientifically valid reasons for eliminating red meat and processed meat from the diet include lowered risk of every known health risk and disease process including; Gout, Heart Disease, Diabetes, Cancer, Chronic pain, High Blood Pressure, poor circulation, and an inability to heal. Also, high cholesterol, personal injury, osteoporosis, gall stones, kidney disease, Crohn’s, Viruses, Parasitic Infections, food poisoning, because many toxins are not destroyed by heat. And so many more.
Rob Stein of the Washington Post wrote in his article “Daily Red Meat Raises Chances Of Dying Early” that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed ( in the study he reported on ), mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
The risk also rose among those who consumed the most processed meat, which included any kind of sausage, cold cuts or hot dogs. Women who consumed the most processed meat (about an ounce a day) were about 25 percent more likely to die overall, about 11 percent more likely to die of cancer and about 38 percent more likely to die from heart disease, compared to those who ate the least. The men who ate the most processed meat were 16 percent more likely to die for any reason, about 12 percent more likely to die of cancer and about 9 percent more likely to die of heart disease.
"The bottom line is we found an association between red meat and processed meat and an increased risk of mortality," said Rashmi Sinha of the National Cancer Institute, who led the study published in the Archives of Internal Medicine.
"The take-home message is pretty clear," said Walter Willett, a nutrition expert at the Harvard School of Public Health. "It would be better to shift from red meat to white meat such as chicken and fish, which if anything is associated with lower mortality."
Animals in this country are grown for profit, and therefore are given growth hormones, steroids and antibiotics, are housed inhumanly, crowded, and knee deep in filth, and then slaughtered.
My personal recommendation remains the same. Every nutrient we need as human beings is available to us in plants and fish.
Eat a diet high in fruits, veggies, nuts, beans, purified water, and wild caught fish. I understand that there are some who want to continue eating meat, for them I say choose wild, or kosher. Eating chicken, search out cage-free, organic, kosher, free-range. Eating commercially raised meat is too risky and too unhealthy.
Remember, Health is a Choice, and, if you are not choosing for yourself, someone else has a plan for you.
Health Restoration Consulting
P.O. Box 2814, Savannah, GA 31402
Or Call (912) 236-8987