August 22, 2019
Red Meat, Toxoplasmosis & Cats A recent article in the University of Chicago publication UChicago Medicine states that “nearly one-third of the earth’s population – including […]
January 9, 2019
The amount of water required to produce red meat is staggering. It is a clear indication of meat production inefficiency. These are the two key factors […]
November 1, 2018
April 1, 2018
The 80/20 Rule Applies – Beef Eaters New evidence indicates that big beef eaters – those who consume the most – beef also are responsible for […]
March 11, 2018
To accomplish this, taxing cows seem to be the best target, even ahead of cars. Recently, the Danish Environmental Economics Council (Council) suggested that the […]
February 4, 2018
It can’t be easy to measure methane gas on earth – from miles above the planet’s surface. But the potential value of such measurement is significant. […]
Red Meat Hormones Can Cause Breast Cancer
A study of some 90,000 women published in the Archives of Internal Medicine shows that women who ate over 6 ounces of red meat daily have 2x the risk of developing breast cancer – then women who ate 3 or fewer weekly servings.
The Iron in Meat is Linked to Alzheimer’s & Colorectal Cancer
Meat has an excessive amount of iron, according to a UCLA study, which accumulates in the brain and can destroy the myelin coating of nerve fibers. Myelin destruction leads to Alzheimer’s. Further, red meat increases colorectal cancer risk for one in three people by triggering an inflammatory response that’s a precursor to cancer.
Red meat Increases Type 2 Diabetes Risk
A recent JAMA Internal Medicine report indicates that red meat – 3.5 oz. of red meat or 1.8 ounces of processed meat such as hot dogs or bacon – causes a 19% to 51% risk increase for diabetes, according to endocrinologist researcher Dan Nadeau, MD. “Diets rich in animal products,” he writes, “contribute to the increased risk incidence of obesity and Type 2 diabetes in the U.S.”
E. Coli Proliferation in Red Meat Has Serious Health Risk
A hamburger may contain meat from 10 to 1,000 cows, and the more animals mixed in the greater the risk of E. coli. Dehydration, abdominal cramps and kidney failure are some of the risks arising from hamburgers, says the Centers for Disease Control.
Red Meat Production Wastes Many Different Resources.
Red meat causes more environmental damage than other foodstuffs. Livestock need lots of land, food, water and energy. A single quarter-pounder requires 7 pounds of grain, 53 gallons of water, 75 square feet of grazing area, and over 1,000 BTUs for production and transport. Red meat is the single largest cause (over 51%) of greenhouse gases, and, therefore, global warming.
Red Meat “Glue” Creates Higher & More Significant Contaminant Risks
Smaller meat cuts are made into larger, more attractive cuts with transglutaminase “glue.” It forms an invisible bond and allows the creation of round filet mignons from smaller pieces – creating a much higher risk of contaminant exposure.
Cruelty To Food Animals is Appalling
Paul Shapiro, VP of Farm Animal Protection at the Humane Society of the U.S., writes “From locking animals in tiny cages to slicing parts of their bodies off without pain relief, to growing them so obese so fast they become lame – these are by far the biggest causes of animal suffering in the world.” This situation is perpetuated by our consumption of red meat.