The Myth About Meat: What You Really Need to Know
Meat is
ideal nutrition for my body, I once thought – after all, my own
body is made of meat – like muscles, liver, kidneys, brain, and
associated, more-or-less, edible substances, like fat, blood vessels,
lymph nodes, tendons, nerves, bone, skin, etc. Most of my friends still
believe meat is essential for vigorous health and they don’t hesitate to
tell me so. I hear too often, “McDougall, if you ate a few more Tri-tips
(a popular cut of beef) you’d be stronger, and be able to windsurf
longer.” I answer, “For these benefits, do I have to eat the blood
vessels, too?” They’re left speechless.
Everyone Knows Meat is a Serious Health Hazard
With
very few exceptions, everyone clearly understands that eating meat is
damaging to our health. Notice the reaction when you order a vegetarian
meal. People will say, “I know, I should have ordered that” and “I
usually eat vegetarian.” Or worse, they become defensive, explaining, “I
could never live without my meat. Life would be so boring.” And I freely
admit, life on a meat-based diet is pretty exciting – you never know what
new pain or failed body part will turn up next.
The hazards of
meat are so well known they make the material for jokes:
This Bizarro
cartoon would not be funny if these important issues were not widely
recognized and understood. Yet knowledge in this case fails to result in
a call to action for most people.
Possibly having
better knowledge of the damaging details would make a difference for some
people. The following chart provides a summary of the problems with meat,
and at the end of this article I have expanded the discussion on each of
these points for you
Summary of Nutritional Problems with Meat
|
|
Quality |
|
Health Problems |
|
|
|
|
|
|
|
High calorie |
= |
obesity, diabetes,
heart disease, cancer |
|
|
High fat |
= |
obesity, cancer,
and diabetes |
|
|
High in saturated
fat |
= |
heart attacks and
strokes |
|
|
Deficient in
essential fats |
= |
degenerative
diseases, multiple sclerosis |
|
|
High protein |
= |
osteoporosis,
kidney damage and stones |
|
|
High in acid |
= |
osteoporosis,
kidney stones |
|
|
High cholesterol |
= |
atherosclerosis
(strokes, heart attacks) |
|
|
High in iron |
= |
atherosclerosis
(strokes, heart attacks) |
|
|
No dietary fiber |
= |
constipation,
hemorrhoids, IBS |
|
|
No
carbohydrate |
= |
fatigue, poor
endurance |
|
|
No vitamin C |
= |
poor tissue
healing (scurvy) |
|
|
No calcium |
= |
poor tissues, but
needs are very small |
|
|
Environmental
contaminants |
= |
cancer,
Parkinson’s disease, brain damage |
|
|
Carcinogens from
cooking |
= |
cancer |
|
|
Multiple
microbe infections |
= |
infectious disease
(E. coli to mad cow) |
|
Additional Human Costs:
Harmful to environment with deforestation, destruction of natural
resources, pollution; inhumane treatment of animals - both when they
are alive and when they are slaughtered - and it is expensive for everyone, with
dramatic increases in food and medical bills.1
|
Three (False) Reasons People Eat Meat
Nutrition
Meat is supposed
to be good nutrition. Undoubtedly, it is a source of concentrated
calories, primarily of fat and protein. Once, during times of scarcity,
that quality may have been valuable, but in our obesity-plagued society,
few people need more calories. Meat has been touted as a good source of
iron, zinc, and B12 – but I have never seen anyone with deficiencies of
these nutrients due to eating too little meat – have you? On the other
hand, everywhere I look I see problems from too much meat.
Plants are loaded
with minerals, including iron and zinc, which they obtain from the ground
(earth).2 Vitamin B12 deficiency is very rare and this vitamin
can be obtained from bacteria which synthesize it, and from supplements
(purchased in a natural foods store).3
Taste
Meat tastes good.
Really? If it tastes so good then why don’t people salivate over plain
boiled chicken? Why don’t you find, featured on the menu of the finest
restaurants “baked beef with no added sauce or salt?” The truth is meat
is flavorless, at best; either bland in taste – or at worst, repulsive to
the human tongue and nose. The only way most people can stomach the taste
of meat is to cover the natural flavors up with sauces made of sugar,
salt, and spices – like ketchup, barbecue sauce, steak sauce, sweet and
sour sauce, and marinara sauce. The tips of our tongue have taste buds
that respond to salt and sugar.4 Our noses savor the aromas of
plant-derived spices. So much for meat tasting good – it is the toppings
we like.
Status
Throughout
history, meat at the dinner table has been considered a sign of success.5
The strongest and bravest members of a society captured the most game.
(This was almost exclusively a male venture). Hunting serves as a test of
manhood, after all, chasing and killing animals is much more difficult and
dangerous than picking raspberries or pulling up potatoes. Successful
hunters obtain status (and as a prize, more women and more desirable
ones). Even today people refer to the accomplishments of a successful
breadwinner in the family as “bringing home the bacon.” Fortunately,
today, in 21st century society, bringing home meat has lost all
status. In fact, more intelligent people view this activity as a sign of
stupidity – akin to cigarette smoking and the two-martini lunch – two
offensive behaviors not too long ago considered status symbols.
My parents lived
through the Great Depression of the 1930s. My mother told stories of her
family’s only foods being beans, corn, cabbage, parsnips, peas, rutabagas,
carrots, onions, turnips, potatoes and bread for 5 cents a loaf – a little
hamburger was their only meat. During my childhood she often reminded me
of their poverty, and the promise to herself that her children would never
have to suffer as she had, without an easy supply of meat and milk. Her
need to provide this bountiful table caused far more suffering for my
immediate family in the form of constipation, stomach aches, eczema, a
stroke, and heart disease than she ever experienced. The influence of
family values on my life and eating habits also came from my grandparents
and great-grandparents.
Grandparents Are the Ultimate Justification for Meat-Eating
So why does
almost everyone continue to eat meat when scientific research solidly
condemns this behavior and predicts a shorter, more miserable life for
those who make meat the center of their diets? The reason is feelings of
invincibility that are hard wired into our brains. Naturally, even in the
face of overwhelming facts to the contrary, we know these terrible
consequences will never happen to us. And as proof we have grandparents.
You’ve heard people defending their diet with, “My grandparents lived on a
farm, ate meat their whole life, and they lived to be ninety.” Of course,
never mentioned are the vast majority of grandparents who die of heart
disease, strokes, diabetes, and cancer long before they hit their
mid-seventies. Thus, those few hearty grandparents, too stubborn to die,
serve as the justification for our belief that we will beat the odds and
are the reason we are slow to change destructive behaviors in the face of
overwhelming facts.
I have two
grandparent examples from my own life that could have served nicely as
justification for my not changing my diet. My grandfather lived to be 88
and my great-grandmother was mentally sharp at 106 years old, and they
both ate meat every day. Why should I pay any attention to the health
hazards of meat with the genes that I had?
“Old Pop” Was a Survivor
My
grandfather lived to 88 years old. As long as I can remember he ate eggs
for breakfast, and meatballs and onions for dinner. All his adult life he
wore his potbelly with pride, claiming it was due to a swayback and not
abundant fat, and suffered from a multitude of problems. In his sixties
he underwent a bowel resection after almost dying from infected
diverticular disease of his colon (diverticulitis) – all due to his years
of eating a very low-fiber diet. During his later years he lived with
intermittent claudication – meaning the arteries in his legs were severely
closed by atherosclerosis (hardening of the arteries). The blood flow to
his legs was restricted so much that he could walk no more than 15 feet
before excruciating calf pain stopped him dead in his tracks.
Yes, my
grandfather lived to 88, eating lots of meat, but he lived in pain. He,
like so many people, was deceived by the remarkable resilience of the
human body. It survives two packages of cigarettes inhaled, ½ bottle of
whiskey drunk, physical activity restricted to TV channel-changing, and a
diet of grease and sugar in the form of Krispy Kreme donuts – and it
lives! – but in pain and with disability.
Moderation Saved “Old Mom”
I
have an even better grandparent story – it is about my great-grandmother
who lived to be 106 years old and ate meat every day. When I was a
youngster she admonished me for eating too much meat – and I did eat a lot
of meat back then. In my late 20s I became a strict vegetarian. On one
of my visits to her home (she was about 103) she asked me to go out to the
neighborhood McDonald’s and buy her a regular hamburger – you know, a
simple burger with a paper thin slice of ground beef between two halves of
a white bread bun, 2 pickle slices and a blob of mustard and ketchup. She
proceeded to cut the hamburger into quarters. She raised one quarter to
my face and told me, “If you ate a little more meat you would be
healthier.” Then she ate 2 quarters and put the rest away for later. She
was a very moderate person – far different from my personality. Moderate
people – those who eat small amounts of rich food, drink ¼ cup of diluted
coffee, have a glass of wine on holidays – survive well – simply because
of their reserved behavior.
How I Saved My Life in a Meat-Eating World
I am an
enthusiastic (lustful) person. In my hamburger-eating-days I would down
two double cheeseburgers, fries and a milk shake for a single meal, and
still be looking for more to fill my bottomless stomach. My childhood was
plagued by stomachaches and chronic constipation; as a teenager my face
was full of pimples and I had the energy of a sloth. I was shocked into
the reality of my vulnerability when I was felled by a massive stroke at
age 18 that caused the entire left side of my body to be completely
paralyzed. In my early twenties I carried an extra fifty pounds of fat.
My likely destiny would be to suffer a fatal heart attack before 35.
Fortunately, in my late twenties I learned the importance of a diet based
on starches, vegetables, and fruits – and to leave meat alone. I may have
great genes, but you’re not going to find me testing them any more.
I can’t change my
personality – my exuberance for life – my uncontrollable enthusiasm for
everything – so I have learned to focus all of this energy upon healthy
behaviors. Since my late twenties, I have occupied myself with activities
that best support my appearance, feelings of well-being, functioning, and
longevity. Saving my own life is one more reason why you find me an
unrestrained proponent of healthy eating.
Do Feed Your Cat Meat
A vegetarian diet
fails to supply adequate amounts of protein, taurine, arachidonic
acid, and retinol (vitamin A) for a cat.
Even if you are a
purist vegetarian who wants to convert all of those around you, stop
short of your cat. Cats are designed to eat meat – they are
carnivores. Cats may enjoy a few fruits and vegetables, but too
much fiber and polyunsaturated plant fats may be detrimental to your
cat's health. High fiber foods can fill the cat's digestive system
without providing the necessary nutrients in sufficient
concentrations. Excess polyunsaturated fatty acids in vegetable oils
can lead to vitamin E deficiency related illnesses.6
Consider
that the tongue
of a cat has taste buds that respond to proteins (amino acids), but
none for enjoying sugars (carbohydrates).7 This
would be expected because their natural diet is meat. I have never
been able to get my cat to purr for a slice of banana. I have no
doubt that if I wrapped a thin slice of beef around that sweet
nugget of fruit it would be gone in one gulp.
Cats require large amounts of protein and this can be a problem on a vegetarian diet. Cats,
unlike humans, cannot synthesize an amino acid called taurine – for
a cat this is an essential amino acid.8 Inadequate amounts in a
cat’s diet can cause eye damage, even blindness, and heart damage
(cardiomyopathy). The only rich source of taurine is meat. Arachidonic acid is an essential fatty acid for cats – it must be
in their diet, because they lack the essential enzymes to synthesize it.
Meat is the only major source of this fat. Humans can synthesize
arachidonic acid from linoleic acid, found abundantly in plant
foods.
Unlike humans, cats cannot utilize beta
carotene, the provitamin A, found abundantly in plant foods. Humans
readily convert this provitamin A to preformed vitamin A (retinol). Retinol is
abundant in animal foods and the richest source is liver.
|
Meat is High in Calories
Compare the
calorie content of various foods:
Calories in 3 ½
ounces (100 grams):
Beef |
291 |
Chicken |
239 |
Fish (Cod) |
104 |
Cheddar Cheese |
403 |
|
|
Potoato |
105 |
Peas |
118 |
Wheat Flour |
339 |
Banana |
92 |
Apples |
59 |
Spinach |
23 |
Tomatoes |
21 |
Calories consumed
above those utilized are often stored, especially when those calories are
from fat. Fat is almost effortlessly moved from your fork and spoon to
your body fat.9 To make matters worse there is no carbohydrate
or fiber in meat. Carbohydrate is the primary substance for satisfying
your hunger drive.10 Fiber provides no calories; therein
helping with weight loss. All things considered removing meat from your
diet is a giant step to losing excess body fat and staying trim without
ever being hungry.
Consuming
calories in excess of need promotes the growth of cancer.11
Compounding matters, body fat makes estrogen which stimulates the growth
of breast and uterine cancer.12 Excess estrogen also causes
precocious puberty, fibrocystic breast disease, PMS, ovarian cysts, heavy
menstrual bleeding, and fibroids of the uterus. Overweight people have
generally poorer health and shorter lives.13
Meat is High in Fat
Compare the fat
content of various foods:
(% Calories from
fat)
Beef |
60 |
Chicken |
51 |
Fish (Cod) |
7 |
Cheddar Cheese |
74 |
|
|
Potato |
1 |
Peas |
1 |
Wheat Flour |
5 |
Banana |
4 |
Apples |
6 |
Spinach |
9 |
Tomatoes |
10 |
Fat is very high
in energy. Fat contains 9 Calories per gram compared to pure protein and
carbohydrate, each containing 4 Calories per gram. Energy in excess of
need promotes obesity. To make matters worse our hunger drive is
insensitive to the fat we eat; therefore fatty foods are very easy to
over-consume.14 In addition to providing excess calories, fat
itself directly promotes cancer growth.15 The predominant kind
of fat in beef and chicken is saturated, which raises blood cholesterol
and easily becomes oxidized fat, which damages the arteries.16
Certain fats must
be present in the diet of humans – these are called essential fatty
acids. The two that are essential for humans are linoleic acid and linolenic acid. Only plants can synthesize these two kinds of
essential fats – however, once made, animals can store them in their body
fat. These essential fats are necessary for formation of most of our body
tissues, and especially the nervous system. A diet deficient in essential
fats (a diet high in meat and dairy products and low in plant foods) early
in life may cause the development of a weakened nervous system, which is
highly susceptible to degenerative diseases, like multiple sclerosis.17
Meat is Excessively High in Protein
Compare the
protein content of various foods:
(% of Calories
from protein)
Beef |
37 |
Chicken |
46 |
Fish (Cod) |
87 |
Cheddar Cheese |
25 |
|
|
Potato |
9 |
Peas |
28 |
Wheat Flour |
16 |
Banana |
5 |
Apples |
4 |
Spinach |
37 |
Tomatoes |
15 |
Small amounts of
protein are necessary in the diet to provide the raw materials for the
building blocks of body parts, such as hormones and muscle cells.
However, our need is very small – no more than 2 ½ % of the total number
of calories consumed must be protein.18 Excess protein is not
stored; it is eliminated from the body by the liver and kidneys. The
amount of protein consumed on the Western diet places a serious burden on
these organs – overworking them and causing them to wear out prematurely.
For example, by age 70 one-third of a person’s kidney function has been
lost due to the typical high-meat Western diet.18 Because of
the organ-preserving effects of a low-protein diet, this is standard
treatment for people with failing livers and kidneys.19 Animal
protein is much more damaging to the body than is an equal amount of
vegetable-derived protein.
Excess protein,
and especially animal protein, causes the body to lose calcium,
contributing to calcium-based kidney stones, and osteoporosis.20,21 Animal proteins can cause autoimmune diseases, especially those affecting
the joints (inflammatory arthritis).22
Protein, and
especially protein from meat and dairy products, increases the amount of a
powerful growth stimulating hormone in the body, called Insulin-like
Growth Factor – 1 (IGF-1). This substance stimulates the growth of a
large number of common cancers, like breast, prostate, colon and lung
cancer.23
Meat is High in Acid
Compare the acid
load of various foods:
(Renal Acid Load
per 100 Calories)
Beef |
6.3 |
Chicken |
7.0 |
Fish (Cod) |
9.3 |
Cheddar Cheese |
10.0 |
|
|
Potato |
-5.0 |
Peas |
1.0 |
Wheat Flour |
1.0 |
Banana |
-6.0 |
Apples |
-5.0 |
Spinach |
-56.0 |
Tomatoes |
-18.0 |
(A positive value
indicates acidic, whereas a negative value indicates alkaline.)
If you grind up
various foods and then measure their pH (acid-alkaline balance) you will
find meats to be very acidic – fruits and vegetables, on the other hand,
are alkaline (grains and legumes are slightly acidic).24 The
human body is slightly alkaline (pH of 7.35 to 7.45 – a pH of 7 is
neutral). The body protects its acid-alkaline balance very carefully,
because all of the other chemical reactions in the body depend upon a
proper pH level. Dietary-derived acid, primarily from meats and cheeses,
must be neutralized.25 The primary acid-neutralizing mechanism
of the body depends on the bones; which dissolve to release alkaline
materials to neutralize the acid. The end result of slowly dissolving the
bones for decades is osteoporosis. Some of this dissolved bone
solidifies in the kidney collecting system creating calcium-based kidney
stones. Over 90% of stones found in people on the Western diet are made
primarily of calcium.
Meat is High in Cholesterol
Compare the
cholesterol of various foods:
(Milligrams per
100 Calories)
Beef |
32 |
Chicken |
37 |
Fish (Cod) |
53 |
Cheddar Cheese |
26 |
|
|
Potato |
0 |
Peas |
0 |
Wheat Flour |
0 |
Banana |
0 |
Apples |
0 |
Spinach |
0 |
Tomatoes |
0 |
People who switch
from red meat to chicken do not reduce their cholesterol; nor do they
reduce their risk of heart disease. Chicken muscle has the same amount of
cholesterol as beef, and pork. Most importantly, the blood cholesterol
level – a very strong predictor of heart disease and stroke risk – stays
the same when people switch among various muscle foods (including to fish
muscle).26 Just remember, a muscle is a muscle is a muscle and
switching from reddish-colored to yellowish-colored muscles makes
virtually no difference at all.
Meat is Claimed to Be Essential for Iron
Compare the iron
of various foods:
(Grams per 100
Calories)
Beef |
0.9 |
Chicken |
0.5 |
Fish (Cod) |
0.5 |
Cheddar Cheese |
0.0 |
|
|
Potato |
1.2 |
Peas |
1.1 |
Wheat Flour |
1.1 |
Banana |
0.3 |
Apples |
0.3 |
Spinach |
15.3 |
Tomatoes |
2.1 |
One of the
advertised benefits of meat is the iron. Realize that the iron in all
meats originated in the ground (earth). To get into the animal, it first
had to go through plants. Iron, as well as all minerals, dissolves in
watery solutions and is absorbed by the roots of plants and then is
incorporated in the roots, stems, leaves, flowers, and fruits of plants.
Note above that plant foods are loaded with iron. The animals eat the
plants in order to obtain these minerals.
The iron in meat
is said to be more easily absorbed and utilized. Actually, vitamin C
found in plants makes the plant-form of iron readily absorbed and
utilized, too.2 A healthy vegetarian diet supplies plenty of
iron and is never the cause of iron deficiency. Most cases of iron
deficiency are due to diseases that cause blood loss, and from dairy
products,27 which block the absorption of iron into the body.
A common end result from depleted iron stores is iron deficiency anemia.
You don’t want
too much iron in your body. Excess iron is associated with heart disease.28
This may be because iron can act as a powerful free radical donor (an
oxidant) and damage the arteries.
Meat has No Dietary Fiber
Compare the fiber
content of various foods:
(Grams per 100
Calories)
Beef |
0 |
Chicken |
0 |
Fish (Cod) |
0 |
Cheddar Cheese |
0 |
|
|
Potato |
2.2 |
Peas |
7.0 |
Wheat Flour |
3.6 |
Banana |
2.6 |
Apples |
4.6 |
Spinach |
10.4 |
Tomatoes |
5.4 |
Dietary fiber is
undigestible carbohydrate and is only found in plants. Dietary fiber
transits the entire small intestine without being digested, finally
forming the bulk of the stool (feces). Since meat of any kind has
absolutely no dietary fiber, people on high meat diets are usually
constipated with tiny rock-hard, infrequently-passed, stools. Seventy
percent of people following the nearly all-meat Atkins diet complain of
constipation (see my November 2002 Newsletter). Chronic constipation
causes hemorrhoids, varicose veins, hiatal hernia, and prolapsed uterus
(see my lead articles in the September and October 2002 newsletters).
Dietary fiber also plays important roles in deactivating cancer-causing
chemicals, preventing excess sex hormone levels from accumulating in the
body, and slowing the entry of sugar into the bloodstream.29
Meat Contains No Carbohydrates
Compare the
carbohydrate content of various foods:
(% Calories from Carbohydrate)
Beef |
0 |
Chicken |
0 |
Fish (Cod) |
0 |
Cheddar Cheese |
1 |
|
|
Potato |
91 |
Peas |
72 |
Wheat Flour |
86 |
Banana |
91 |
Apples |
90 |
Spinach |
64 |
Tomatoes |
75 |
Carbohydrate
(commonly known as sugar) is the body’s preferred fuel for energizing
itself for daily activities. Fatigue results when the body runs out of
carbohydrates.30 The human brain and other nervous tissues use
carbohydrates as fuel almost all the time, and only burn fat under duress,
such as during starvation. Red blood cells and cells of the kidney will
only burn carbohydrates – if none are available, then the body will make
carbohydrates out of protein (by gluconeogenesis). Carbohydrate burns
clean, leaving only carbon dioxide to be exhaled by the lungs and water
eliminated by the kidneys.
The human body
seeks carbohydrate and derives great pleasure from consuming these
sweet-tasting substances – remember the sweet-tasting taste buds on the
tip of your tongue. Consumed carbohydrates satisfy the hunger drive and
regulate the body’s intake of food – keeping the body weight at the
correct level, thereby preventing obesity.10 Carbohydrates are
healthiest when consumed in an unrefined, unprocessed state, like in
potatoes, rice, asparagus, oranges, etc. As processed simple sugars,
refined flours, and polished grains they can cause problems for the body.
Meat has No Vitamin C
Compare the
vitamin C content of various foods:
(Milligrams per
100 Calories)
Beef |
0 |
Chicken |
0 |
Fish (Cod) |
0 |
Cheddar Cheese |
0 |
|
|
Potato |
15 |
Peas |
0 |
Wheat Flour |
0 |
Banana |
10 |
Apples |
10 |
Spinach |
42 |
Tomatoes |
88 |
Meat-eating
animals (carnivores and omnivores) can make ascorbic acid from the raw
materials found in meat. Animals that are basically vegetarian, like
humans, must have preformed ascorbic acid in their food – this is called
vitamin C. Deficiency of this vitamin results in scurvy – a disease that
affects all of the body’s tissues causing loose teeth,
bleeding, fragility of the blood vessels, compromised immunity, and
anemia. (A diet centered around grains and/or legunes must have added
fruits and vegetables to supply vitamins A and C.)
Meat has Almost No calcium
Compare the
calcium content of various foods:
(Milligrams per
100 Calories)
Beef |
2 |
|
Chicken |
6 |
|
Fish (Cod) |
13 |
(with bones) |
Cheddar Cheese |
51 |
|
|
|
|
Potato |
10 |
|
Peas |
11 |
|
Wheat Flour |
10 |
|
Banana |
7 |
|
Apples |
12 |
|
Spinach |
580 |
|
Tomatoes |
23 |
|
Unless you eat
the bones of the animal, eating meat of any kind results in almost no
calcium intake. Fortunately our requirement for calcium is very low –
actually 150 to 200 mg of calcium per day is adequate.31
Obviously, recommendations to consume 800 to 1500 mg of calcium a day are
far in excess of our needs (but promote the dairy and calcium supplement
industries’ needs). People get confused when they fail to realize bone
loss is actually due to the excess protein and acid in the animal foods,
rather than any deficiency of calcium.
Meat is Full of Environmental Contaminants
The animals that
we slaughter for meat are high on the food chain and as a result
environmental chemicals are concentrated in their bodies. The main sources
of these toxic chemicals are the grasses they graze on, and the grains
they eat.32,33 When cattle, poultry, or fish eat plants with
even low levels of contaminants, those chemicals are stored and
concentrated in their fatty tissues, where they can remain for many years.
Those fatty tissues are the same tissues that eventually find their way
onto your plate. Estimates are 89% to 99% of the environmental chemicals
in our body are from our food, and most of this is from foods high on the
food chain – meat, poultry, fish, and dairy products.34,35
Growing plants do not absorb many of these contaminants, rather they are
carried on their surfaces (therefore plant-foods can be largely freed of
these chemicals by peeling or washing them).
But not all of
the contaminants found in meats are from environmental pollution - some
are deliberately fed to the animals by the farmers who raise them.
Hormones, stimulants, and antibiotics are routinely used by farmers to
speed growth and combat infectious diseases in crowded conditions.36,37 If you eat beef or poultry raised under these types of conditions, you
are consuming an assortment of powerful animal drugs as well.
Once they are
deposited in your body fat they stay there indefinitely. These chemicals
can then affect you later in life, threatening the fetus developing in a
woman’s uterus and the baby nursing from her breasts. These chemicals
damage the nervous system causing a decrease in mental function and
neurologic diseases as life-threatening as Parkinson’s disease.38,39
Major cancers are started and promoted by these chemicals.40,41
With weight loss, these stored chemicals are released into the blood
stream and eliminated from the body. 42,43 After elimination,
by following a healthy diet with plant foods low on the food chain, you
can prevent re-accumulation of these toxins in your body. You will become
cleaned out!
Cooking Meat Produces Carcinogens
Animal foods can
create a whole other set of toxic chemicals during cooking. Studies have
shown that meat cooked over high heat, like a charcoal fire, can produce a
powerful carcinogen, called benzopyrene.44-46 In animal tests,
benzopyrene causes lymphomas, thymomas, stomach cancer, and leukemia. But
it’s not just charcoal cooking that causes the formation of cancer-causing
chemicals of many kinds; any high-temperature cooking method of meat puts
you at serious risk.
Meat Is Teeming with Microbes
Humans are
physiologically similar to all other animals. Therefore, we are
susceptible to the wide range of bacteria, parasites, and viruses that
infect the animals we eat. More than 200 diseases are transmitted through
food. The infectious microorganisms include salmonella, trichinella,
toxoplasmosis, parasites, “mad cow,” hepatitis viruses, and cancer
viruses. Estimates are that each year in the United States there are
approximately 76 million cases of food-borne illness. Most of these
illnesses are undiagnosed, but approximately 325,000 cases result in
hospitalization, and 5,000 cases are fatal.47 To compound the
problems, bacteria which cause infections are becoming ever more resistant
to antibiotics because of the use of these drugs in animal farming.48
It’s true that
plant foods are subjected to plenty of exposure to bacteria, parasites,
and other infectious agents. However, the biochemical makeup of plants is
so different from ours, that the microorganisms that infect them rarely
affect us. You have no friends with Dutch elm disease or aphids. If a
plant food does contain an organism that threatens our health, then it is
almost certainly a contaminant from an animal source, usually feces.
Proper food handling and preparation will avoid animal waste contamination
of healthy vegetable foods.
Take a Giant Step Forward
By now I hope
I’ve convinced you that all types of meat - even fish (for more
information see the February 2003 – “Fish is Not Health Food,” and the
July 2003 – “Meat in the Human Diet,” Newsletters) – are not nutritionally
necessary, and short and long-term consumption can result in a wide
variety of diseases that commonly afflict people following Western diets.
But I know that old habits are hard to break, and that pressures from
family and friends can be very powerful. As a doctor I feel obliged to
teach you the best. When you tell me you don’t want lung cancer and ask
me how many cigarettes you should smoke, I have only one answer for you –
none. If you have had a heart attack and don’t want another one, when you
ask me how much meat (cholesterol and fat) you should eat, I have only one
answer. However, this is not an all or nothing approach, so you can expect
improvements even with a shift toward more starches, vegetables, and
fruits.
You may be
thinking, OK, I’ll cut back on meat and only eat it once in a while. That
can’t hurt me too much, right? Well, you may be lucky. However, I truly
believe that the easiest way to make the change to a healthier life is to
do it all or nothing. People respond better when they have clean breaks
with old habits. Have you ever met a smoker who quit by cutting down? Or
an alcoholic who switched to beer to dry out? I haven’t. And so it is
with food. Take the attitude that you want to permanently leave behind
your poor health and portly appearance by making a serious decision. This
way you can get all the old favorite foods out of the refrigerator. You
are then placed in the position of finding and learning to like new
healthy foods. The big improvements you will see in your health will keep
you motivated to eat well and exercise.
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