Health and Disease

The Real Facts of Meat and Cancer

redmeatandcancer

The Real Facts On Meat and Cancer

There has been a media attack on meat recently, and the cheers and jeers are rolling in. Vegetarians and vegans are spreading the message in hopes that people will finally realize that eating meat is an unethical and unhealthy thing to do, and Paleo supporters are fighting the news and proclaiming that eating meat is natural and healthy, and in no way causes cancer.
As usual the devil lies in the details and this “not so new” news to those of us who have been studying food and nutrition for decades, requires some serious clarification. Then, you can make a more accurate decision for your chosen lifestyle.
7 steps that makes meat a cancer causing nightmare
The recent spark for the widespread meat debate was generated by the cancer agency of the World Health Organization (WHO), who stated that processed meat is “carcinogenic to humans”. They found that eating 50 grams of processed meat (meat that has been salted, cured, fermented, smoked, or processed in another way) each day raises the risk of colorectal cancer by 18%.
They also went on to say that red meat, which includes beef, lamb, and pork, is “probably carcinogenic to humans”, and has been associated with colon cancer, pancreatic cancer, and prostate cancer.
However, what is not being openly acknowledged in these findings is the way this food is being raised, preserved, and cooked, all which have enormous implications in the end result.
Consider the following series of events, which is very common:
Animal grows up in a CAFO (concentrated animal feeding operation), with other stressed and diseased animals.
Said animal is primarily or entirely fed non-organic, GMO corn and soy products, and sometimes parts of other dead and diseased animals.
As a result of these conditions and to keep animals “healthy”, they are then injected with antibiotics to keep them from becoming “sick”.
To bring the final product to market quicker, animals are injected with steroids and hormones, and are even fed arsenic (chickens) to plump them up.
Said animal then gets brutally slaughtered, and becomes processed and preserved which results in things like cancer causing nitrites being added to many of the cuts of meat.
The end consumer then takes a lot of this meat and covers it with sauces predominantly made up of GM sugar, and cooks it in a way that results in the development of acrylamide, a carcinogenic chemical produced when this meat is cooked at a high temperature (often done in grilling).
This individual then pairs this meat with other starchy, sugary, and grain based foods which results in a terrible food combination that severely compromises the digestive process, and creates more toxicity in the intestinal system through undigested food particles and constipation.
This very predominant process is a perfect set up for any disease, with cancer leading the list. As it seems to be with any food today, it is man’s unabashed capitalistic involvement that has turned it into a disease generating nightmare.
The merits of eating well raised meat
Now that you know why excessive meat consumption that is conventionally raised and processed, can lead to an increased rate of cancer, how about we discuss some of the merits of eating meat, that is properly raised and fed?
Pasture fed animals can result in reduced saturated fat levels while increasing omega-3 content.
Animals with access to a wide spectrum of plant species helps provide antioxidants and less common nutrients like vitamin E.
Grass fed diets favour the growth and activity of beneficial bacteria species, which helps break down protein and fiber.
When vitamin E rich plants are consumed and that antioxidant is stored in the muscle of the animal, it enjoys a longer shelf life and prevents rancid odours and off flavours (without cancer causing preservatives).
Pasture fed or free range animals are less stressed, and more likely to produce healthy muscle tissue (which you end up eating).
Saturated fats contain important nutrients like iron and zinc.
Saturated fats gives cell membranes their necessary integrity, and play a huge part in the health of our bones.
Saturated stearic acid and palmitic acid are optimal foods for the heart, which is why the fat around heart muscle is highly saturated. The heart uses this reserve of fat in times of stress.
A diet high in healthy fats may actually slow the aging process, including stemming off the brain degeneration associated with Alzheimer’s and Parkinson’s diseases.
So eating meat can have positive health benefits, if it is properly raised and fed, and primarily combined with other nutrient dense and easily assimilated foods, like organic produce.
So can eating meat cause cancer? Yes, if you eat the denatured, processed, and diseased kind, along with other heavily processed and genetically modified foods. However, it can also have a disease preventative effect if it is pasture raised and fed, eaten in smaller portions, and paired with more nutritious and “light” foods.
To really increase your odds of preventing cancer, avoid the factors that are the predominant drivers behind it.
Health and Wellness Associates
Archived
D. Henry
312-972-WELL
Rx to Wellness

Please Do Not Get a Flu

mercury

Flu Vaccine contains 25,000 Times More Mercury than is Legally Allowed in Drinking Water

In case you missed it, recent lab tests conducted at the Natural News Forensic Food Lab found that seasonal flu vaccines, which are pushed on virtually everyone these days, including young babies, pregnant women and the elderly, contain outrageously high levels of neurotoxic mercury. Vials of batch flu vaccine produced by British pharmaceutical giant GlaxoSmithKline (GSK) were found to contain upwards of 51 parts per million of mercury, or 25,000 times the legal maximum for drinking water established by the Environmental Protection Agency (EPA).

This shocking discovery was made using advanced mass spectrometry technology with incredible accuracy, filling the gap left by the nation’s regulatory agencies that have failed to conduct this type of safety testing themselves. Millions of people are injected with flu vaccines annually, and most of them are completely unaware that one of the most toxic metals known to man is being implanted directly into their muscle tissue unabated.

“Mercury is one of the most poisonous substances known to mankind,” explained Dr. David Brownstein, a board-certified family physician and holistic medicine specialist, on his blog. “For over twenty years, I have been testing nearly every patient seen in my office for heavy metal contamination. … I have found that over 80% of my patients, both healthy and sick, have mercury toxicity.”

Pregnant women, young children and elderly encouraged to line up for mercury injections

Presenting this type of concrete data, which contradicts the official government position on vaccines, has sparked many venomous attacks from angry pro-vaxxers who insist that mercury is completely safe. Either that or they claim that mercury is no longer being added to vaccines, a detestable lie that continues to harm the most vulnerable among us, including innocent children.

You can see for yourself on the official drug insert for FluLaval, the flu vaccine evaluated by Natural News, that the vaccine does, indeed, contain mercury. The following quote is taken directly from RxList.com, the so-called “Internet Drug Index,” proving that flu vaccines contained added mercury in the form of thimerosal:

“Thimerosal, a mercury derivative, is added as a preservative. Each 0.5-mL dose contains 50 mcg [micrograms] thimerosal ([less than] 25 mcg mercury). Each 0.5-mL dose may also contain residual amounts of ovalbumin ([less than or equal to] 0.3 mcg), formaldehyde ([less than or equal to] 25 mcg), and sodium deoxycholate ([less than] 50 mcg) from the manufacturing process.”

And yet, even with all these added contaminants, pregnant women, the elderly and young children are prodded to get jabbed every year by health authorities. Never mind that each of these ingredients is a known neurotoxin, not to mention the fact that formaldehyde is a known cause of cancer — just line right up and get your flu shots, because the government says they’re good for you!

The mercury double standard continues to ravage public health

The irony in all this is that the government now admits that mercury is toxic, at least when it comes from other sources. The Obama administration, as we recently reported, is on a crusade to shut down all coal power plants, using the excuse that they blast heavy amounts of mercury into the atmosphere. And official government warnings tell pregnant women to avoid mercury from canned tuna.

But what about the mercury still being used in vaccines and dental fillings? Why is mercury exposure from these sources completely safe, according to the government, but mercury in food and smokestacks should be avoided?

Health and Wellness Associates

  1. Brownstein

Archived

312-972-WELL

Foods

Crock Pot Chili

crockpotchili

Crock pot Chili
YOU’LL NEED
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, chopped
1 zucchini, diced
8 ounces mushrooms, sliced
3 cups diced tomatoes, fresh or packaged in BPA-free cartons
3 cups cooked kidney or pinto beans or 2 15-ounce cans low-sodium or no-salt-added kidney beans
½ cup water
2 tbsp chili powder
2 teaspoons cumin
½ tsp oregano
Dash of cayenne pepper or to taste
Add meat of you choice, or not!
INSTRUCTIONS
Combine all ingredients in a crock pot. Cover and cook on low for 7 hours.
SERVES 4
140 calories, 2 g fat, 30 g carbs, 47 mg sodium, 9 g fiber, 11 g sugars, 7 g protein
Health and Wellness Associates
Archived
312-972-WELL
Diets and Weight Loss, Foods

Slow Cooker Cinnamon Apple Oatmeal

oatmeal

OVERNIGHT SLOW COOKER CINNAMON APPLE OATMEAL
There’s something so deeply satisfying about oatmeal. The perfect balance of creamy and chewy, it’s totally filling (thanks to all the fiber in oats) without making you feel heavy. Add extra apples and forgo the brown sugar to make this dish even healthier. (Check out our guide to nine tasty toppings to boost your morning oatmeal here!)
YOU’LL NEED
1 cup steel cut oats
1½ cups coconut milk
1½ cups water
2 apples (cored, peeled, diced)
2 tablespoons brown sugar
1 tablespoon coconut oil
1 teaspoon cinnamon (Saigon or Vietnamese Cinnamon, not USA)
¼ teaspoon sea salt
Optional for Topping
Additional cinnamon or brown sugar
Chopped nuts such as almonds, walnuts, pecans, etc.
Fruit such as banana slices, fresh apple, or berries
HOW TO MAKE IT
Spray the inside of your slow cooker with oil thoroughly. This step is very important!
Add all ingredients to the slow cooker – oats, coconut milk, water, apples, brown sugar, coconut oil, cinnamon, and sea salt. Stir to combine well.
Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. We recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.
Serve and allow to cool. If desired, add toppings of your choice.
SERVES 6-8
(nutritional info for 6 servings)
253 calories, 18 g fat (15 g saturated), 0 mg cholesterol, 91 mg sodium, 24 g carbs, 4 g fiber, 11 g sugars, 3 g protein
Health and Wellness Associates
Archived
312-972-WELL
Diets and Weight Loss, Foods

Butternut Squash Soup in the Slow Cooker

butternutsoup

SLOW COOKER BUTTERNUT SQUASH SOUP

Enhanced by a bit of spice, this velvety soup gets its heft from the squash, onion and garlic, instead of relying on caloric cream and butter. Carotenoid-rich butternut squash is perhaps one of the most perfect fall superfoods, and any leftover cubes you might have are perfect for roasting and adding to salad.

YOU’LL NEED

8 cups butternut squash [peeled and chopped into 1″ cubes]

1 yellow onion, finely chopped

2 cloves of garlic, minced

32 ounces vegetable broth

⅛ teaspoon cayenne pepper

½ teaspoon red chili flakes

½ teaspoon black pepper

½ teaspoon white pepper

3 sprigs fresh thyme

HOW TO MAKE IT

Peel and chop butternut squash into cubes about 1″ square.

Chop onion and mince garlic.

In a large crockpot, add squash, onions, garlic, thyme, and broth.

Add seasonings and use a spoon to stir them in.

Set temperature to low and cook for 4-6 hours, stirring occasionally. The soup is done when the squash is very fork tender

Using an immersion blender, puree the ingredients until smooth and all chunks have disappeared. If you don’t have an immersion blender, just pour the mixture into a regular blender [in 2 batches, if necessary] and blend until smooth.

Serve with fresh black pepper and a crusty baguette.

SERVES 6

118 calories, 1 g fat, 0 mg cholesterol, 489 mg sodium, 25 g carbs, 4 g fiber, 5 g sugars, 5 g protein