The Effects Of Eating Red Meat

Smoking added to excessive alcohol consumption increases the risk of these cancers even more. A maximum of four drinks a day for men and two drinks for women is recommended. Surprisingly enough, frequent consumption of smoked cured and nitrate preserved meats has also been shown to cause cancer. The codes of 249, 250, 251, and 252 on labels of corned beef, bacon, and smoked sausage indicate that the meat has been cured or preserved. These products increase the risk of stomach cancer and should be eaten in moderation. (http://www.petermac.unimelb.edu.au/DIET.html)

. . 30 to 40 percent of all cancers are caused by diet”(Davis and Melina 32). The consumption of meat has also been liked to Osteoporosis; “When you eat meat, your blood becomes acidic . . .In order to balance all the acidity, your bones come to the rescue by releasing some of their minerals”(Silverstone 17). “Diets”, in America revolve heavily around meat and dairy products; no wonder cancer is the second leading cause of death.

There have been many studies published recently that show a direct link between the consumption of red meat and significantly increased cancer risks. Three kinds of cancers: breast, colon, and prostate cancers were the most heavily studied, but other cancers, like leukemia, have been studied as well.

But no less than in our DNA, the sights, scents, and rituals of meat eating are in our cultural DNA" (The War of Delicious pg. 5). Meat in today's culture is no longer healthy for humans, we do not realize this because as it states in the quote, 'eating meat is in our cultural DNA'. Meat is no longer healthy for humans because it is all processed and has artificial materials in it. "On October 26, the WHO officially identified processed meat as a Group 1 carcinogen, meaning the quality of the evidence firmly links to cancer" (The War of Delicious pg.1). Cancer?! Who knew that what we, as humans, were eating could actually give us cancer and could kill us? Some of the reasons processed meats cause cancer are because of nitrates and nitrites, heme iron, and high temperatures. When handling meat we must be extremely cautious when it comes to high temperatures and meats it comes very dangerous because meat that is cooked at high heat can produce carcinogens. What is the cancer risk of eating processed meats? The cancer risk is if you eat 50 grams per day of processed meats. This

I was raised in a family you could recognize as those customers who stacked their shopping cart to the maximum. Who you would see at the store and think to yourself "how many people are they feeding?" or "they definitely need another cart." Don't get me wrong, we are a big family, which requires a generous amount of food. However, the items packed into that shopping cart was junk food ranging from chips, donuts, instant meals and other unhealthy foods.

In the magazine article entitled "The War on Delicious", the co-authors investigate the link between cancer and processed meats as well as red meats. First, the co-authors discuss the carcinogenic qualities of red meats (and some processed white meats). The main cancer causing components of processed meats include nitrates that turn in to nitrites than react with amines and damage DNA as well as heme iron and cooking meats at high temperatures. The co-authors then define not only what red meats are but which processed meats are not good. Processed foods than can be carcinogenic include "meat that has been transformed through slating,curing,fermentation, smoking or other

Environmental actions are not solely intended for large organizations with the power to advance change because an average person could get involved by authorizing a lifestyle adjustment to everyday life. Lifestyle adjustments presented by each individual could be the potential solution to environmental problems that are damaging the entirety of the ecosystem. One of the environmental actions that everyday people can easily initiate is a food-based lifestyle adjustment. However, altering a consistent diet could be both beneficial to the environment, yet detrimental to the individual. For example, reducing the food intake of red meat from a routine allows the ingestion of more green groceries, but confiscates enjoyable food from an individual. So, in order to make the lessening of red meat consumption more painless throughout the two-day trial, five steps

The process meat is carcinogenic for everybody, while the red meat “Possible” also it is, according to the studies released before for a group of scientist.

While reading the case of cancer free meat eaters I found myself agreeing with several things but also disagreeing. I agree on grass being high in cancer fighting but not the the part about why grass is being fed to beef. I also agree with the Vitamin B17 theory. In addition I admit Vitamin D and Salmon can prevent heart attacks and kill cancer cells but I don't think it's going to cure someone from cancer in a few months or even years. For this process to work you may need a specific type of salmon and you would of have to of started this at a young age or even do this for many many years. Come to terms this is just a theory not even scientifically proven.

However, the link between the consumption of red meat and various health risks including colon cancer and CVD is yet to be established given that the different types of studies have been shown to contradict each other. The future of red meat consumption is therefore still a debatable issue that will require more conclusive studies in future. However, given that no study has been able to disapprove the notion that red meat can increase the risk of a variety of health concerns, it is recommended that consumers reduce their consumption or red meat to at least prevent chances of developing these health risks. According to experts, white meat obtained from such sources as chicken and fish can be used as substitutes given that they have not been associated with these risks. However, they should also be consumed in moderation. Consumers can also acquire proteins and other nutrients from such plant foods as peas and beans among a variety of other

One possible explanation for the Cancer-cow link, explains study co-author Maryam Farvid, PhD, of the Harvard School of Public Health. The hormones, animal fat, and preservatives found in red meat could also explain the spike in breast cancer rates among the most enthusiastic cow eaters, Farvid added. Why is red meat so risky in young adulthood? While Farvid couldn't say for certain, her research suggests cutting back on red meat earlier in life may spare your body from years of heavy exposure to all of those potential

From the above images it is clear that beef is high in protein which contain essential amino acids in which we cannot produce and need to get from our diet, protein is needed for growth maintenance, repair of the body and can also provide some energy. On average red meat 20-24g protein per 100g raw and when cooked meats contain 27-35g per 100g cooked. In the pictures of the packet of mince we see there is 19g protein per 100g. The protein content of the meat increases because when meat is cooked the water content decreases and the nutrients become more concentrated. Typical cuts of beef normally contain between 4-10g of fat per 100kg. In the product above there is 4.8g of fat per 100g of the packet. A food is defined as high in saturated fat if it contains g or more saturated fat per 100g.

Unlike white meat, red meat is suggested to cause many health problems due to the higher levels of saturated fat and cholesterol. These high amounts of cholesterol can increase risk of the buildup of plaque. Red meat contains a compound called carnitine that is linked to the clogging of the arteries. Red meat is associated with a increased risk of cardiovascular disease, diabetes, and colorectal cancer. Red meat may also contain harmful hormones that increase risk of breast cancer. Although the iron present is more easily absorbed, heme iron has been linked to cancer. Red meat has even been linked to increased risk of death. According to a Harvard Study conducted in March 2012, consuming “a daily serving of processed meat increased death risk by 20 percent…while a once-per-day serving of unprocessed red meat was tied to a 13 percent increase in overall mortality risk” (Jaslow). Another issue is that when grilling, heterocylic amines, compounds linked to cancer, are released. As stated, processed meat is unhealthier for consumption. Pork often comes in the form of processed meat which is associated with increased risk for cancer. An additional problem is the harboring of bacteria in meat. Cattle are often associated with harboring E.coli which may lead to E. coli poisoning upon consumption. Studies support the idea that red meat and processed meat may increase risk of developing type 2

Colorectal cancer is considered as the third most common cancers worldwide that usually leads to the death of the patient. Studies have proved that lifestyle factors great influence the development and spread of cancer. Modifying the lifestyle can reduce the risk of getting colorectal cancer by 70%. It is noted that more consumption of red and processed meat increase the risk of developing colorectal cancer. However, high intake of dietary fibers decreases it. On the contrary epidemiologic studies that connect the fat intake with colorectal cancer are varying and unreliable. The concentrations of fatty acids in human serum and in the membranes of red blood cells depict the intake of previous days or weeks. Conversely, the fatty acid concentration in the adipose tissue truly show the habitual dietary intake in the previous two to three years. Hence, various studies that aim to explore the correlation between the concentration of fatty acids and cancer risk use adipose tissue in this request.

Processed meat includes hot dogs, ham, bacon, sausage, and some deli meats. It refers to meat that has been treated in some way to preserve or flavor it. Processes include salting, curing, fermenting, and smoking. Red meat is any meat that is a dark red color before it is cooked, for example, beef, lamb, ham, and goat too. According to the International Agency for Research on Cancer (IARC), processed meat is classified as a carcinogen. A carcinogen is a substance capable of causing cancer in living tissue. Cancer Risk UK states that there is a body of evidence that bowel cancer is more common among