Red Meat and Flesh
Thursday, May 14th, 2009
Red Meat. Chicken. Pork. Fish. Whether it flaps a wing, wiggles a fin, paws a hoof, or closes a clam, if it has flesh and muscle it contains the demonic trinity of western diseases; artery-clogging saturated fat, plaque-promoting dietary cholesterol, and tumor and cancer-promoting animal protein. And yet America and other industrialized countries have been gobbling up red meat and other animal based products like there is no tomorrow.
Here is an article by Jane Brody which ran in the April 17, 2009 New York Times. Click here to read the whole article:
Paying a Price for Loving Red Meat
There was a time when red meat was a luxury for ordinary Americans, or was at least something special: cooking a roast for Sunday dinner, ordering a steak at a restaurant. Not anymore. Meat consumption has more than doubled in the United States in the last 50 years.
Now a new study of more than 500,000 Americans has provided the best evidence yet that our affinity for red meat has exacted a hefty price on our health and limited our longevity.
The study found that, other things being equal, the men and women who consumed the most red and processed meat were likely to die sooner, especially from one of our two leading killers, heart disease and cancer, than people who consumed much smaller amounts of these foods.