http://www.cbsnews.com/stories/2009/03/23/health/main4886238.shtml?tag=topHome;topStories That should end the Atkins diet for every reasonable adult.
I can confirm this first hand, my Uncle Guy lost 40 lbs on this diet, 6 months later he died of a heart attack.
Well is a meat heavy diet itself to blame, or is it the amount of chemicals that are either added to processed meats or injected into non nitrated meats that is the problem?
I haven't read the study but this is from the article: That would lead me to believe that the processing was not a contributing factor in the increased risk. Generally, meat is treated with nitrates and sometimes CO2 to reduce the oxidation of the heme in the meat to keep the meat red but I don't believe that is what is causing the problem. My guess is that it is from the fat in the meat but since they did not compare a high fat meat diet to a low fat meat diet of the same proportions and frequency, I don't know that you can prove that fat alone is the cause.
seems like everything we eat is going to lead to our death at some point. whatever, im going to keep eating red meat at my current pace, if i die, whatever.
My grandfather (87) told me recently that getting old stinks. I told him that it sure beats the other option.
When my grandfather was 97 he told me that he thought he had lived about 5 years too long. Life was very enjoyable up until about 90.. He not only ate a lot of red meat but my grandmother used to cook with lard as was customary at that time.
People aren't dying simply because of diet. The stress of our everyday lives and the rate we push ourselves COMBINED with our diets is sending alot of people to an early grave. We as a nation are in terrible health and our eating habits do contribute to it. You can get a burger at any time of day, steak, fried food, etc.
Beef (and other meats) in this country is a problem period. I don't touch supermarket meats for the very reason Mal posted this study. But I don't avoid red meat at all. I have six months of organic foods delivered to my house at a time, including many selected meats. The beef is organic raised Belgian Blue. I'm not even going to talk about the lack of growth hormones, antibiotics, ect.... (that's for another thread) Just look at the nutritional comparisons, then eat all of this beef you want without worries. Cholesterol (mg per 100 mg of meat) Belgian Blue 22 Fish 50 Boneless Skinless Chicken 41 Regular Beef 76 Fat: Total Belgian Blue 0.76% Fish 9% Boneless Skinless Chicken 4.10% Regular Beef 25-35% Calories Belgian Blue 96 Boneless Skinless Chicken 130 Protein Belgian Blue 22.8% Boneless Skinless Chicken 22.9% Fish 18.8% Information compiled from USDA Studies - at The Clay Center Check out this magnificent animal, and don't throw away that grill just yet.
Personally, I stick to boneles skinless chicken breasts. Although I do like to treat myself to a nice big filet once per week. I always figured red meat had too much cholesterol for me, but this really confirms it. jason8er - Where do you order your beef from? Where can I get chicken breasts that are without all the BS you mentioned?
You can get natural meats at your local supermarkets now, but the reason I don't go that route is because I don't know much about where they get it from, how its been handled since leaving processing, or how long its been in transit. Food brokers can hang onto their products for 90 days or more, until they can get the right price. So many foods at your local store can be anything BUT fresh. I use a food service called Health Home Foods, but they are local to this region. I would suggest going to their website, seeing what they are all about, then finding something similar in your area. www.healthyhomefoods.com
Several local families in my area get together and buy a cow each year from local rancher. The rancher takes care of the slaughter and packaging. We get the beef packaged just like what you see at the grocery store except that we know it's fresh and was only grass fed. It helps our local economy and has less of an environmental impact (less transportation). The rancher likes it b/c he guarantees the sale of at least a % of his beef. We've done it for several years now and I'm happy with the process.
I get a great deal of satisfaction knowing that I (we) are keeping the small growers on their land and in their homes. Well done raf.
Don't believe that crap that is passed as truth. When you buy beef that has chemicals and steroid all the extra "stuff" comes out when you cook it. Now, you could have a valid point when it comes to fast food restuarants, because only God knows what they do with their meat.
The article states that processed meats show a lower rate of disease effects than unprocessed meats so I doubt that it is nitrates which you also find in higher levels in wine but you don't see the same side effects from drinking wine. As for hormones, hormones are proteins that, when you cook beef or any meat, denature and are no longer active. OT: Are you still at UCF? What are you studying?
Meat hormones are heat sensitive (plant hormones are not), but if I remember correctly, you'll need to cook into the 150's for at lesat 5 min to denature everything. I like it medium rare, and thats about 130-140 degrees, which in many cases won't denature anything. I think most people like it medium well to well done (160+) anyway, so they should be good to go.
Brother Jason, I don't believe that the bolded part is true and it violates everything I know about protein biochemistry. I can confirm this tomorrow with a plant biochemist just to be sure. Heat disrupts hydrogen bonds and proteins denature. All proteins are heat labile -- some less so than others but the most heat stable proteins are found in extreme thermophiles such as certain Archaea and some bacteria like Pyrococcus but even in these microorganisms, their proteins denature at a some temperature - for Pyrococcus that temperature is over 100 C. Generally speaking, proteins are made to suit an environment - no more and no less. The rule of thumb is that proteins in non-thermophilic organisms, nearly all proteins will denature at 60 C (140 F).
Yeah, I guess I should have said not as heat sensitive. From what I remember, hormones from veggies can take high temps and still be active. But by all means, post what you can because I'd like to know for sure.
If I can speak for Jason8, I think he is alluding to the study that showed increased Pyrovite(sp) consumption via grilling over charcoal has been linked to rectal cancer. Something about the char mixture of broken proteins and charcoal adheres to the colon wall.
Pyruvate is not a likely cause of cancer -- it is a precursor in many metabolic products, including many of the molecules that provide energy to cells, but there is strong anecdotal evidence that charred food leads to increased risk of stomach cancer.
I'm seeing the scene from Airplane when the feminist stated "if this whole thing had been handled by vegetable-eating women instead of flesh-eating men..." Anyway, a friend of mine says that he's lost a lot of weight eating meat according to the blood-type diet. I just pray that he stays healthy.
To answer an earlier question about plant hormones, the answer is that most plants grown outside of desert or those adapted to very high temperatures, all of their proteins denature within the range Jason and I mentioned about as it applied to meat. A good example offered by the plant biochemist I consulted with (he's Chinese), he offered that miso is never brought to boiling temperature and is frequently added last to a soup base so as not to denature the phytoestrogens in the paste.
I think it was the original. They parodied by having a sign language interpreter who started signing her comments and then just made the "this is b.s. gesture."
Sorry, I took so long getting back to you been busy with the GM League (which I am dominating haha) and school work. Yes, I am currently at UCF. Right now, I am Majoring in Business Management, but I might switch it to something else in the College of Business like Marketing or General Business. Ultimately, I want to go to Dental School so I have to complete all my Pre-req's for that as well.
One of the many reasons I Deer hunt. Very lean meat, no additives, and no middle man doing who knows what to my meat. Now that does not mean I don't get a nice big juicy steak every now and then. HMMMM think I will take out a roast for tomorrow nights dinner.
