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Can meat be health danger
Author's note: This article is for those who currently consume commercially raised meat (that chicken, fish, lamb, pork, beef …) and processed meat products.
Imagine this: you stand on the shelf of your local supermarket in search of chickens and thinking "that I purchase?". Does it really make a difference? You could buy two of those normal chickens for the same price as without going organic? In the next article I would like to outline some of the reasons why I recommend paying extra for a higher quality product and ethics.
Sales of meat – a health hazard
Not all the meat you buy is identical. Commercial meat production has sadly through greed and corruption turned a healthy product in a health hazard. Not to mention the unfortunate animal welfare. This is far from an exaggeration. Commercial animals are kept confined; crowded pens with growth hormones to speed their delivery to the abattoir, antibiotics to stop the spread of the disease from their conditions, and fed even products such as genetically modified soy (mostly grown in Brazil at the expense of the Amazon) to be granted to human beings in the light of research now is very dangerous to your health!
Antibiotics everywhere
Each year, farmers in the U.S. landfill alone more than 9 million pounds of antibiotics in feed and water livestock. However, this is not intended to primarily fight or prevent disease but to fatten the cattle, which is sadly a side effect of antibiotics (1). Cereals (often contaminated with fungi or fungicides) is also used to fatten cattle at the expense of food traditional and healthy grass.
Processed meats and cancer
A recent report in the journal of the National Cancer Institute on the dangers of processed meats (including bacon, sausage, sausages, salami, ham and smoked or cured meats) concluded that the addition of one ounce of processed meat to your diet daily increases your risk of stomach cancer by up to 38%. The review looked at 40 years worth of studies on the relation between these foods and cancer stomach (cited in www.mercola.com)
What about those dangerous saturated fats you ask?
Here are some "interesting" facts:
– Between 1910 and 1970: reducing the consumption of animal fats from 83% to 62%
– Butter consumption decreased from 18 pounds to 4 pounds per year
– Margarine, shortening and refined oils consumption increased 400%
– Today, heart disease (coronary artery disease) causes at least 40% of deaths U.S. (2)
– Fatty acids found in arterial clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (3)
Could nature has designed a product like milk with saturated fats, like so many butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids? Breast milk is the power supply to ensure growth, development and survival of children. See the difference in that? Unfortunately all the studies point to saturated fat as the culprit to deadly trans fatty acids of human origin in the mix.
To learn more about the truth of saturated fats and trans fatty acids real murderer recommend you read my previous article "Fat facts: good or bad." (2)
I hope this article has given a strong enough reason to believe that the extra payment as often as possible to a healthy, broad ethical free, hormone free meat products and unprocessed is it really worth it.
Finally check out this animated short parody based on the Matrix movie to see the truth behind commercial meat production: www.meatrix.com.
His coach in 3D
Burton Craig
References
1 Wolcott, W. Metabolic typing diet, 2000, Broadway Books.
2 Burton, C., Fat Facts – good or bad?, Www.3dpts.com
3 The Lancet, 1994, 344:1195
About the Author
Article by Craig Burton. Craig is a prominent European based holistic health and fitness coach and founder of 3D Personal Training Systems. Craig is a Sports Science graduate with postgraduate accreditations in nutrition, massage, athletic training, and corrective exercise therapy.
He is the author of “The 21 Day Roadmap to Health” available at http://www.21dayroadmap.com.
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