NutritionFacts.org

beef

Meat, including beef, can be source of nitrosamines (see also here), PCBs, DDT and dioxins, arsenic, and heavy metals, although many of these are higher in fish than in beef. PBDE, a flame retardant, is a contaminant in meat that is now found in human breast milk. U.S. beef may contain anabolic steroids; infertility may be linked to the hormones in meat. Copper in beef may also contribute to Alzheimer’s disease.

Fecal bacteria are a common contaminant in beef and chicken skin. 47% of retail meat has been found to be contaminated with staph. Superbugs such as MRSA are also now contaminating the retail meat supply. Sarcocystis parasites are extremely common in U.S. beef. Potentially deadly strains of E. coli bacteria have been found in burgers and sprouts.

Meat consumption appears to increase the risk of lymphoma, breast cancer, blood cancers and pancreatic cancer. Carcinogens are particularly high in grilled or smoked meats and in cured meats such as hot dogs, bacon and cold cuts. Surprisingly, hot dogs and fast food burgers actually contain little actual muscle tissue.

Bean eating is preferable to beef eating. Soy products, for example, are a source of waistline slimming phytoestrogens, while beef, eggs and brains are major sources of cholesterol, saturated fats, trans fats and AGEs (glycotoxins). Because of these drawbacks, vitamin B12 supplements may be the safest source of the vitamin. Another advantage to more plant-centered eating is improved mood.

Topic summary contributed by Mahnoosh Assadi and Bob.
To help out on the site, email volunteer@nutritionfacts.org

Watch videos about beef

  • Prolonged Liver Function Enhancement From Broccoli
    Prolonged Liver Function Enhancement From Broccoli
    The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
  • Cancer, Interrupted: Garlic & Flavonoids
    Cancer, Interrupted: Garlic & Flavonoids
    Garlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
  • Cancer, Interrupted: Green Tea
    Cancer, Interrupted: Green Tea
    Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
  • Heterocyclic Amines in Eggs, Cheese, and Creatine?
    Heterocyclic Amines in Eggs, Cheese, and Creatine?
    Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
  • Reducing Cancer Risk In Meateaters
    Reducing Cancer Risk In Meateaters
    Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
  • PhIP: The Three Strikes Breast Carcinogen
    PhIP: The Three Strikes Breast Carcinogen
    The cooked meat carcinogen PhIP found in fried bacon, fish, and chicken may not only trigger cancer and promote tumor growth, but also increase its metastatic potential by increasing its
  • Estrogenic Cooked Meat Carcinogens
    Estrogenic Cooked Meat Carcinogens
    DNA-damaging chemicals formed when meat is cooked stimulate breast cancer cells almost as much as pure estrogen and can infiltrate the ducts where most breast cancers arise.
  • Lowering Dietary Antibiotic Intake
    Lowering Dietary Antibiotic Intake
    What a few days eating vegetarian can do to the level of antibiotics and phthalates flowing through one's body.
Page 5 of 10« First...34567...10...Last »