Meat Additives to Diminish Toxicity

Meat Additives to Diminish Toxicity
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How meat scientists justify their promotion of foods associated with cancer risk.

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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 safer?” There’s a bunch of additives, 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 farmers and the meat industry would suffer important economic 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.

Please consider volunteering to help out on the site.

Image thanks to Tim Murtaugh / Flickr

 

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 safer?” There’s a bunch of additives, 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 farmers and the meat industry would suffer important economic 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.

Please consider volunteering to help out on the site.

Image thanks to Tim Murtaugh / Flickr

 

Doctor's Note

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 other videos on industry influence, and hundreds of other videos on more than two thousand topics.

For more context, check out my associated blog posts: Harvard’s Meat and Mortality StudiesUsing Greens to Improve Athletic Performance; and Should We Avoid Titanium Dioxide?

If you haven’t yet, you can subscribe to my videos for free by clicking here.

8 responses to “Meat Additives to Diminish Toxicity

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  1. 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.




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  2. Sure seems improbable that an additive chemical can be introduced to the present existing batch, for nullification of the these meats cancer causing predilection. If it was achieved, I shudder to think of the longer term or completely new potentially harmful effects might be instigated.

    The current farmers, in their present business model, certainly would have economic problems necessitating a change, which would eventually lead to many switching to producing an entire plant based agenda, before current profitability resumed.

    Of course, along this path of change, think nationally of the hundreds of billions of dollars that would be saved in cardiac treatment (stents, angiograms, bypass surgeries) and the multiple reductions in cancer care (surgery, radiation, chemotherapy)…..if a plant based diet were followed by the majority of Americans.

    Vegan sausage, might be their eventual answer. All our veggies, chopped and minced in a plant casing, served on a whole grain bun. LOL




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  3. I’m going to take a wild guess that this article published in “Meat Science” is not going to recommend avoiding meat but instead an attempt to make it safer. Why even pose this as a question in the title of the paper? It’s already rigged.




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  4. One “quality meat company says the nitrites they add to their meat are different than the artificial sodium nitrite which is the industry standard.
    Quote:”What’s the difference between the nitrites in our products and those in conventional products?
    The nitrites in our products occur when the nitrates in the celery powder and sea salt react with lactic acid starter culture and convert into nitrites. Without these natural nitrites our uncured products would be gray.
    Conventional companies use synthetic sodium nitrite to cure their products. According to the Food Chemical Codex (3rd addition, National Academy of Sciences), industrial sodium nitrite is allowed to contain residual heavy metals, arsenic and lead.
    While some may say, “nitrites are nitrites,” those derived from celery juice and sea salt are clearly different!”

    Is it possible that some nitrites are less likely to turn to nitrosomines than others under similar conditions?. Or are all nitrites equally susceptible to transformation into carcinogens?




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  5. Dr. Greger,
    Do you have plans to do a video examining / debunking the “Paleo Diet”? I’ve searched the site & only see one reference you’ve made about the Paleo Diet (it was in response to someone’s video comment but was not very detailed). It seems to me that if, as a package deal, plant protein is preferable to animal protein, that the Paleo Diet could not possibly be the most optimal choice.

    Putting in my request for a video dedicated to examining the Paleo Diet.




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