Meat kills more people than previously thought

There are many reasons to give up meat. Meat contains very toxic substances that are responsible for a huge number of deaths and diseases. Regular meat consumption increases the risk of death from all causes, including heart disease and cancer.

This conclusion was reached by scientists as a result of a federal study they conducted under the auspices of the National Cancer Institute and recorded in the US Archives of Internal Medicine.

The study covered more than half a million men and women aged 50 to 71, and studied their diets and other health-affecting habits. Within 10 years, between 1995 and 2005, 47 men and 976 women died. The researchers conditionally divided the volunteers into 23 groups. All major factors were taken into account – consumption of fresh fruits and vegetables, smoking, exercise, obesity, etc. People who ate a lot of meat – about 276 g of red or processed meat per day were compared with those who ate little red meat – only 5 g per day.

Women who ate a lot of red meat had a 20 percent increased risk of dying from cancer and a 50 percent increased risk of dying from cardiovascular disease, compared with women who ate little meat. Men who ate a lot of meat had a 22 percent higher risk of dying from cancer and a 27 percent higher risk of dying from cardiovascular disease.

The study also included data for white meat. It turned out that increased consumption of white meat instead of red meat was associated with a slight decrease in the risk of death. However, high consumption of white meat poses a serious threat of increasing the risk of death.

So, based on the study data, 11 percent of deaths among men and 16 percent of deaths among women could be prevented if people reduced their consumption of red meat. Meat contains several carcinogenic chemicals as well as unhealthy fats. The good news is that the US government now recommends a plant-based diet with a focus on fruits, vegetables, and whole grains. The bad news is that it also dispenses huge agricultural subsidies that keep meat prices down and encourage meat consumption.

Government food price policy contributes to exacerbating the risks associated with unhealthy habits such as meat consumption. The other bad news is that the National Cancer Institute study only reports “increased risk of death from meat consumption.” It should be noted that if eating meat can kill a large number of people, it can make even more people seriously ill. Foods that kill or make people sick should not be considered food at all.

However, the meat industry thinks differently. She believes that scientific research is untenable. American Meat Institute Executive President James Hodges said: “Meats are part of a healthy, balanced diet, and research shows they actually provide a feeling of satisfaction and fullness, which can help with weight management. Optimal body weight contributes to good overall health.”

The question is whether it is worth risking just one life to experience a little satisfaction and fullness, which can be easily achieved by eating healthy foods – fruits, vegetables, grains, legumes, nuts and seeds.

The new data confirms previous research: eating meat increases the risk of developing prostate cancer by 40 percent. It was only recently that parents learned that their children had a 60% increased risk of developing leukemia if they were fed meat products such as ham, sausages and hamburgers. Vegetarians live longer and healthier lives.

More recently, medical research has shown that a properly balanced vegetarian diet can, in fact, be a healthy choice. This was demonstrated in a study with more than 11 volunteers. For 000 years, scientists from Oxford have been studying the impact of a vegetarian diet on life expectancy, heart disease, cancer and various other diseases.

The results of the study stunned the vegetarian community, but not the bosses of the meat industry: “Meat eaters are twice as likely to die from heart disease, 60 percent more likely to die from cancer, and 30 percent more likely to die from other causes.”  

In addition, the incidence of obesity, which is a prerequisite for the development of many diseases, including gallbladder disease, hypertension and diabetes, is significantly lower in those who follow a vegetarian diet. According to a Johns Hopkins University report based on 20 different published studies and national studies on weight and eating behavior, Americans across all age, gender and racial groups are getting fatter. If the trend continues, 75 percent of US adults will be overweight by 2015.

It has now become almost the norm to be overweight or obese. Already, more than 80 percent of African American women over the age of 40 are overweight, with 50 percent of them falling into the obese category. This makes them particularly vulnerable to heart disease, diabetes and various types of cancer. A balanced vegetarian diet may be the answer to the obesity pandemic in the United States and many other countries.  

Those who limit the amount of meat in their diet also have fewer cholesterol problems. The American National Institutes of Health studied 50 vegetarians and found that vegetarians live longer, have impressively lower rates of heart disease and significantly lower cancer rates than carnivorous Americans. And in 000, the Journal of the American Medical Association reported that a vegetarian diet could prevent 1961-90% of heart disease.

What we eat is very important for our health. According to the American Cancer Society, up to 35 percent of the 900 new cancers found each year in the United States could be prevented by following proper dietary guidelines. Researcher Rollo Russell writes in his notes on the etiology of cancer: “I found that out of twenty-five countries in which most people eat meat, nineteen had a high rate of cancer, and only one had a low rate. And of the thirty-five countries that eat little or no meat, none of them have a high rate of cancer.”  

Could cancer lose its place in modern society if the majority turned to a balanced vegetarian diet? The answer is yes! This is evidenced by two reports, one from the World Cancer Research Foundation and the other from the Committee on Medical Aspects of Food and Nutrition in the UK. They concluded that a diet rich in plant foods, in addition to maintaining a healthy body weight, could prevent about four million cases of cancer worldwide each year. Both reports emphasize the need to increase the daily intake of plant fibers, fruits and vegetables and reduce the consumption of red and processed meat to less than 80-90 grams per day.

If you currently eat meat on a regular basis and want to switch to a vegetarian diet, if you do not suffer from cardiovascular disease, do not give up all meat products at once! The digestive system cannot adapt to a different way of eating in one day. Start by cutting back on meals that include meats such as beef, pork, veal, and lamb, replacing them with poultry and fish. Over time, you will find that you will be able to consume less poultry and fish as well, without putting a strain on your physiology due to too rapid a change.

Note: Although the uric acid content of fish, turkey, and chicken is lower than that of red meat, and therefore less of a burden on the kidneys and other organs, the degree of damage to blood vessels and the gastrointestinal tract from ingestion of coagulated proteins is not at all no less than eating red meat. Meat brings death.

Studies have shown that all meat eaters have a high incidence of intestinal parasitic infestation. This is not surprising, given the fact that dead flesh (cadaver) is a favorite target for microorganisms of all kinds. In 1996, a study by the US Department of Agriculture found that almost 80 percent of the world’s beef was contaminated with pathogens. The main source of infection is feces. A study conducted at the University of Arizona found that more fecal bacteria can be found in a kitchen sink than in a toilet. Therefore, it is safer to eat your food on the toilet seat than in the kitchen. The source of this biohazard in the home is the meat you buy at a typical grocery store.

Microbes and parasites that abound in meat weaken the immune system and are the causative agents of many diseases. In fact, most food poisoning today is associated with eating meat. During the outbreak in Glasgow, 16 of more than 200 infected people died from the effects of eating E. coli-contaminated meat. Frequent outbreaks of infection are observed in Scotland and many other parts of the world. More than half a million Americans, most of them children, have fallen victim to mutant fecal bacteria found in meat. These microbes are the leading cause of kidney failure in children in the United States. This fact alone should encourage every responsible parent to keep their children away from meat products.

Not all parasites act as quickly as E. coli. Most of these have long-term effects that only become noticeable after years of eating meat. The government and the food industry are trying to divert attention from meat contamination by telling consumers that it is their own fault that these incidents happen. It is clear that they want to avoid the responsibility of huge lawsuits and discrediting the meat industry. They insist that outbreaks of dangerous bacterial infections occur because the consumer hasn’t cooked the meat long enough.

It is now considered a crime to sell an undercooked hamburger. Even if you haven’t committed this “crime”, any infection can stick to you if you don’t wash your hands every time you touch a raw chicken or allow a chicken to touch your kitchen table or any of your food. The meat itself, according to official statements, is absolutely harmless and meets the requirements of safety standards approved by the government, and of course this is true only as long as you thoroughly disinfect your hands and your kitchen countertop.

This positive reasoning ignores the need to address the 76 million meat-related infections per year solely to protect the corporate interests of the government and the meat industry. If an infection is found in food produced in China, even if it did not kill anyone, they immediately fly off the grocery store shelves. However, there are a lot of studies that prove the harm of eating meat. Meat kills millions of people every year, but continues to be sold in all grocery stores.

New mutant microorganisms found in meat are extremely deadly. To get salmonellosis, you must eat at least a million of these microbes. But in order to become infected with one of the new varieties of mutant viruses or bacteria, you need to swallow only five of them. In other words, a tiny bit of a raw hamburger or a drop of its juice on your plate is enough to kill you. Scientists have now identified more than a dozen foodborne pathogens with such deadly consequences. The CDC admits that they are responsible for most food-related illnesses and deaths.

Most cases of meat contamination are caused by feeding farm animals with foods that are unnatural for them. Cattle are currently fed corn, which they cannot digest, but this makes them fat very quickly. Cattle are also forced to eat feed that contains chicken feces. Millions of pounds of chicken manure (faeces, feathers and all) are scraped from the bottom floor of poultry houses and processed into livestock feed. The livestock industry considers it “an excellent source of protein”.  

Other ingredients in cattle feed consist of animal carcasses, dead chickens, pigs and horses. According to the logic of the industry, it would be too expensive and impractical to feed livestock with natural, healthy feed. Who really cares what meat is made of as long as it looks like meat?

Combined with huge doses of growth hormones, a diet of corn and special feeds shortens the length of time a bull is fattened for sale on the market, the normal fattening period is 4-5 years, the accelerated fattening period is 16 months. Of course, unnatural nutrition makes cows sick. Like the people who eat them, they suffer from heartburn, liver disease, ulcers, diarrhea, pneumonia, and other illnesses. To keep cattle alive until they are slaughtered at 16 months of age, cows are fed massive doses of antibiotics. At the same time, microbes that respond to a massive biochemical attack from antibiotics are finding ways to become resistant to these drugs by mutating into resistant new strains. They can be purchased along with meat at your local grocery store, and a little later they will be on your plate, unless, of course, you are a vegetarian.