Used in about eight million pounds of meat every year in the United States, the “meat glue” enzyme, transglutaminase, has potential food safety and allergy implications.
Dietary guidelines often patronizingly recommend what is considered acceptable or achievable, rather than what the best available balance of evidence suggests is best.
What was the meat industry’s response to the recommendation of leading cancer charities to stop eating processed meat—like bacon, ham, hot dogs, sausage, and lunchmeat?
Potential culprits include the trans fat in meat, the saturated fat, cholesterol, heme iron, advanced glycation end products (glycotoxins), animal protein (especially leucine), zoonotic viruses, and industrial pollutants that accumulate up the food chain.
The story behind the first U.S. dietary recommendations report explains why, to this day, the decades of science supporting a more plant-based diet have yet to fully translate into public policy.
Single meals can affect testosterone and cortisol (stress hormone) levels. Some foods eaten regularly during pregnancy may even reprogram children’s responses to stress later in life.
Why do those eating plant-based diets appear to suffer less from morning sickness?
Anabolic growth-promoting drugs in meat production are by far the most potent hormones found in the food supply.
Eating meat during breastfeeding is associated with an increased risk of type 1 diabetes, a consequence perhaps of meat glycotoxins or paratuberculosis bacteria that may be passed though breast milk.
What happened to women who were randomized to eat more meat and dairy during pregnancy, and what effect does animal protein consumption have on cortisol and testosterone levels in men?
Fiber isn’t the only thing our good gut bacteria can eat; starch can also act as a prebiotic.
We’ve known for a half century that plant-based diets are associated with lower diabetes risk, but how low does one have to optimally go on animal product and junk food consumption?
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.
The negative impact of red meat on our cholesterol profile may be similar to that of white meat.
What we eat determines what kind of bacteria we foster the growth of in our gut, which can increase or decrease our risk of some of our leading killer diseases.
Plant-based diets appear to protect against renal cell carcinoma both directly and indirectly.