How meat scientists justify their promotion of foods associated with cancer risk.
Meat Additives to Diminish Toxicity, 4.0 out of 5 based on 1 rating
Image thanks to Tim Murtaugh.
Realizing that the link between meat and cancer is so strong—particularly processed meat—a new article in the journal Meat Science asked Should we become vegetarians, or… can we make meat safetr. There’s a bunch of additves, for example, that can suppress the toxic effects of heme iron, the blood iron that’s found in meat. These additives are still under study, but could provide an acceptable way to prevent colon cancer, because evidently avoiding meat is just out of the question.
I mean if the National Cancer Institute recommendations to reduce meat consumption were adhered to, sure, cancer incidence may be reduced, but famers and the meat industry would suffer important economical problems…..
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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Cancer risk is just one reason why Plant Protein is Preferable. If we were truly to follow the science, the fast food, junk food, and meat industries would really be in trouble. See Trans Fat, Saturated Fat and Cholesterol: Tolerable Upper Intake of Zero. How do they get away with this? See Dietary Guidelines: Science Versus Corporate Interests and Dietary Guidelines: USDA Conflicts of Interest. What might healthier dietary guidelines look like? See Dietary Guidelines: It’s All Greek to the USDA. And what effect might that have on our public health? See Dietary Guidelines: From Dairies to Berries, in which a solution is reached in which both farmers and consumers can benefit. For more, see my 27 other videos on industry influence and hundreds of other videos on more than a thousand subjects.