Or, should we take a step back to see the overall health picture?
I have always been one for balance:
- Exercise is good, though too much and you may get adrenal fatigue or injury.
- Having a good time and socialising is good, though too much along with alcohol or loads of sugar puts you towards gaining fat, sleep issues, insulin issues, nutrient imbalances and the list goes on; but we’re not here to talk about all these things today.
Amongst a few news topics popping up about red meat and the possible health concerns the consumption of it may contribute to, I have been compelled to say HEY, let’s have a look at the bigger picture.
Consulting some Weston Price Foundation articles (2000) on research studies done in this arena proved very interesting:
According to the Weston Price Foundation, since 1909 red meat consumption has gone up slightly, a 46% increase. Though, poultry consumption has increased 280% and vegetable oils, including those that have been hydrogenated have increased 437%!! All the while, consumption of the also condemned butter, lard and tallow has near been extinct; and whole milk consumption dropped by 50%, being replaced with low fat milks instead.
Consumption of eggs, fresh fruits & vegetables, etc has also declined in favour of sugar, sweeteners & grains which have almost doubled.
For me, this looks like a trend with the ever increasing heart disease, diabetes and cancer cases (to name only a few) on the steady rise. Perhaps we should look a little harder at the whopping increases in hydrogenated vegetable oil, poultry farming methods and grain/sugar consumption instead?
Just a thought…
I did some delving into some of the research mentioned by Weston Price to find examples such as this:
‘There is some suggestive but not conclusive evidence that correlates consumption of salt-pickled, salt-cured, and smoked foods with stomach and oesophageal cancers, indicating that the public should continue to limit its intake of these foods to the current low levels of consumption.’
The outcome of this study went on to label these cured meats as red meat and that was that.
What They Don’t Tell You about Red Meat
Beef, grass fed beef I mean, is actually high in omega 3s. Just like marine. Make sure you buy good quality meat. Feed lotting (finishing off the beef with even a week of grain & antibiotics) with send omega 6:3 ration from the ideal 3:1 ratio to a staggering 23:1!
Studies I found in the Oxford Journals show that omega 3’s ‘inhibit prostate cancer cells’ whilst an abundance of omega 6’s stimulate growth, this ain’t good!
Also, ensure you distinguish between fats. Be aware that grains, and hydrogenated oils such as sunflower, soy beans, safflower and peanuts are rich in omega 6s; and soy also has been linked with some very horrible stuff, but more on that next time.
In the hours I spent delving into this research my personal take is that studies are usually focussed on only one attribute (through the microscope) and not on how it works as a whole unit.
To me the studies were too focussed on fat that they seemed to ignore the fact that with increases of fibre there was a reduction in risk. Fibre is essential for the clearing of xenoestrogens (toxins in our bodies that cause havoc).
Considering the drastic reduction in consumption on fibrous vegetables in favour of sugar and grains may be something more to consider than the slight incline in red meat consumption, I would think..?
How ‘bout you?
References:
https://link.springer.com/article/10.1007/BF02535853
https://profiles.nlm.nih.gov/NN/B/C/Q/T/_/nnbcqt.ocr
