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Red Meat Has Been Getting A Bad Rap;

           Not All Red Meat Is The Same            

 

Some dedicated people become vegetarians and vegans for sound health reasons.  With the greatest occurrence of cancer cases and other chronic diseases in our history, they have a definite reason to be concerned, and given the health of the ecosystem, there is more reason for concern than ever.  


Less dedicated people become vegetarians or vegans by way of "testing the water" but do not apply the necessary allegiance to maintaining a healthy vegetarian diet.

 

First, let's point out that, when one becomes a vegetarian, usually they have invested an interest in eating more wisely.  Gone from their diets are the processed and fast foods.  Gone too is cow's milk from the grocery store, and they wisely rely on raw milk instead. Missing is the sugar, enriched wheat flour and trans fats.  (All of those actions are sure to get good results whether you choose that lifestyle or not.)  As a matter of fact, little is bought from the grocery store by vegetarians and vegans if there is a natural organic alternative available.  


How come some vegetarians are sickly and struggling

while others do so well?

 

Paul Chek, HHP, NMT, and founder of C.H.E.K. Institute, has studied vegetarianism at length.  In his opinion, what is missing is quantity protein only available in red meat.  The most common argument that he hears is that eating red meat is bad for you.  In fact, he points out that vegetarians claim their lifestyle is better for the heart and health in general, and the media "rubber stamps" their claim by proclaiming that eating red meat is unhealthy (unless you are in the beef industry, of course).


IN DEFENSE OF RED MEAT:  Consider Weston A. Price, who traveled the globe studying the diets of native tribes in the 1930s while there were still natives untouched by white man and processed foods.  His primary result was to show that wherever natives were exposed to processed food such as white flour and sugar, degeneration and disease followed.  He also discovered that there were no healthy vegetarian tribes.  While he did find some vegetarians, there were always healthier tribes living nearby who ate meat or animal products.


The conclusion that vegetariansim is safer for your heart is an unfounded scare tactic fostered by the processed food industry.  The first reported case of a heart attack came in 1921.  Hydrogenation of vegetable oils began about 1908, and since that time, consumption of vegetable oils has risen some 400%, while saturated animal fat consumption has reduced on the whole.  


In short, we've had a reduction of animal fat consumption, an increase in hydrogenated vegetable oils and an increase in heart disease since 1908.  With that record, it's hard to blame less animal fats for less healthy hearts.  Moreover, statistical analysis of chronic disease shows that we are far worse off with today's dietary recommendations when looked at from a disease perspective.

 

MEAT LOVERS TAKE HEART;

 EATING MEAT IS NOT BAD

 

factory.farming.cows.jpg

 

What is bad is what the industry has done in processing of meat.  You are eating a lot of excess hormones pumped into the cattle.  Add in the antibiotics to keep them from spreading e-coli in their crowded surroundings and feeding them grain from GMO seeds to fatten them, and it can safely be said, "all red meat is not the same".  Meat should come from grass-fed, free-range animals, the way grandpa used to farm.


After many years, the vindication of red meat has been confirmed by many astute health experts like Chris Kressler, L.Ac., who summed it up this way:  "In my fantasy world, researchers no longer make the most rookie mistake in the book by parroting what they read on the Associated Press newswire instead of claiming a scientific study.  Alas, reality is not so forthcoming."


"Investigative health reporters Gary Taubes and Zoe Harcombe also produced a more in-depth evaluation of the many problems of a flawed Harvard study (referenced by Kesseler above).   It was reported by a number of media outlets including the New York Times and CNN Health, warning us that "red meat will send you into an early grave."


To quote Gary Taubes:  "Every time in the past that these researchers have claimed that an association observed in their observational trials was the cause, and that causal relationship had then been tested in experiment, the experiment failed to confirm the causal interpretation, i.e., the folks from Harvard got it wrong.  Not most times but every time."

The quote itself was a little confusing to me until the last line.  Then I got it! f.

 

Many people are still in the dark about the vast differences between concentrated animal feeding operations (CAFOs) and organically-raised, grass-fed beef, both in terms of nutrient content and contamination caused with the use of veterinary drugs, genetically modified organisms (GMOs), and disease-causing grains.  The animals' natural diet is plain grass!

 

Modern mass production of food has created a wide array of safety problems. In fact, eating much of it is like playing a game of Russian roulette with your health. Take so-called "atmospheric packaging".  70% of all beef and chicken in the U.S., Canada and other countries are treated with poisonous carbon monoxide gas which can make seriously decayed meat look fresh for weeks!  Although carbon monoxide gas can be fatal when inhaled, the meat industry insists that it is not harmful to human health when ingested via atmospheric packaging.  Whatever the truth may be, eating spoiled meat is not going to do your health any favors.


 

IN SUMMARY: 

Despite the vegan slogans like "If It Has A Face, Don't Eat It", the bottom line is meat lovers can enjoy their favorite food by choosing meat from farms that grass-feed their animals.  Avoid all the antibiotics with which mega-farms inoculate their animals and enjoy all the protein available  to you in red (and white) meat.  Keep in mind, chickens also possess a face but remain an excellent source of protein as well.  Actually, red meat provides more energy and strength than the "white" meats, and "O" blood types seem to be more receptive to red meat.

 

So, vegetarians monitor your protein intake, and if you find you aren't getting enough, do yourself a favor and try eating red meat.  If you are doing well with fruits and vegetables, continue to seek out quality, organic, pesticide-free food from local farmers as much as possible.  The bottom line is to do what is necessary to achieve health longevity. fh