Modern Meat Not Ahead of the Game

Modern Meat Not Ahead of the Game
4.83 (96.67%) 12 votes

Since chronic inflammation underlines many disease processes, and saturated fat appears to facilitate the endotoxic inflammatory reaction to animal products, researchers have looked to wild animals for less unhealthy meat options.

Discuss
Republish

“There is evidence of a link between a form of low-grade systemic inflammation and several chronic diseases. This subclass of inflammation has been labelled ‘metaflammation,’…’paraflammation’, or ‘smouldering’ inflammation.”

“Obesity, is known to be associated with this form of inflammation,” though this recent paper argues that obesity may be more of a canary in the coal mine. Well, if this inflammation is now known to underlie most, if not all, forms of chronic disease, what are some inducers of this inflammation?

Well, that coal mine might actually be one—air pollution and rising CO2 levels. But also secondhand smoke, inactivity, too much activity—like marathon runners actually may be stressing their bodies too much, excessive alcohol, calories, fast food, the Western diet, saturated and trans fats, not enough fiber, and too much sugar, meat, and salt. Note, though, they specify domestic meat. Might wild game be healthier?

One study comparing the meat of both captive and wild pheasants, for example, found significantly more saturated fat in the domesticated birds, which is one of the components blamed for helping trigger that meat-induced postprandial—or “after-meal”—inflammatory response, given the potent inflammatory effects of saturated fats. So, wild animals would seem to be the least unhealthy meat option. But it wasn’t until recently when we got any real evidence one way or the other.

This group of Australian researchers compared the amount of inflammation triggered by modern meat, domesticated animal meat, compared to that triggered by kangaroo meat. They looked at three different inflammatory markers: tumor necrosis factor, interleukin 6, and C-reactive protein. Here’s the regular meat; big spike in inflammation one hour, two hours after eating meat. No surprise, that’s what animal fat does. But here’s the kangaroo. Sure, still causes that smoldering meta-inflammation, but not as much as store-bought meat.

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 Kerry Skinner.

Please consider volunteering to help out on the site.

Images thanks to Donkey shot via Wikimedia Commons; Heike Katthagen; and Robert tdc via flickr.

“There is evidence of a link between a form of low-grade systemic inflammation and several chronic diseases. This subclass of inflammation has been labelled ‘metaflammation,’…’paraflammation’, or ‘smouldering’ inflammation.”

“Obesity, is known to be associated with this form of inflammation,” though this recent paper argues that obesity may be more of a canary in the coal mine. Well, if this inflammation is now known to underlie most, if not all, forms of chronic disease, what are some inducers of this inflammation?

Well, that coal mine might actually be one—air pollution and rising CO2 levels. But also secondhand smoke, inactivity, too much activity—like marathon runners actually may be stressing their bodies too much, excessive alcohol, calories, fast food, the Western diet, saturated and trans fats, not enough fiber, and too much sugar, meat, and salt. Note, though, they specify domestic meat. Might wild game be healthier?

One study comparing the meat of both captive and wild pheasants, for example, found significantly more saturated fat in the domesticated birds, which is one of the components blamed for helping trigger that meat-induced postprandial—or “after-meal”—inflammatory response, given the potent inflammatory effects of saturated fats. So, wild animals would seem to be the least unhealthy meat option. But it wasn’t until recently when we got any real evidence one way or the other.

This group of Australian researchers compared the amount of inflammation triggered by modern meat, domesticated animal meat, compared to that triggered by kangaroo meat. They looked at three different inflammatory markers: tumor necrosis factor, interleukin 6, and C-reactive protein. Here’s the regular meat; big spike in inflammation one hour, two hours after eating meat. No surprise, that’s what animal fat does. But here’s the kangaroo. Sure, still causes that smoldering meta-inflammation, but not as much as store-bought meat.

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 Kerry Skinner.

Please consider volunteering to help out on the site.

Images thanks to Donkey shot via Wikimedia Commons; Heike Katthagen; and Robert tdc via flickr.

Doctor's Note

The meat-induced spike in inflammation within hours of consumption is explored in my three-part video series The Leaky Gut Theory of Why Animal Products Cause InflammationThe Exogenous Endotoxin Theory; and Dead Meat Bacteria Endotoxemia. It’s also discussed briefly in my full-length 2012 presentation, Uprooting the Leading Causes of Death. Other videos on inflammation include Anti-Inflammatory AntioxidantsFighting Inflammation With Food SynergyGarden Variety Anti-InflammationAnti-Inflammatory Effects of Purple PotatoesFighting Inflammation in a Nut Shell; and Dietary Treatment of Crohn’s Disease. Given this new data suggesting that the consumption of flesh from wild animals causes less inflammation, might those who continue to eat meat benefit from switching to something like venison? That’s our subject tomorrow in Filled Full of Lead.

For more context, check out my associated blog post, Lead Poisoning Risk From Venison.

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

37 responses to “Modern Meat Not Ahead of the Game

Comment Etiquette

On NutritionFacts.org, you'll find a vibrant community of nutrition enthusiasts, health professionals, and many knowledgeable users seeking to discover the healthiest diet to eat for themselves and their families. As always, our goal is to foster conversations that are insightful, engaging, and most of all, helpful – from the nutrition beginners to the experts in our community.

To do this we need your help, so here are some basic guidelines to get you started.

The Short List

To help maintain and foster a welcoming atmosphere in our comments, please refrain from rude comments, name-calling, and responding to posts that break the rules (see our full Community Guidelines for more details). We will remove any posts in violation of our rules when we see it, which will, unfortunately, include any nicer comments that may have been made in response.

Be respectful and help out our staff and volunteer health supporters by actively not replying to comments that are breaking the rules. Instead, please flag or report them by submitting a ticket to our help desk. NutritionFacts.org is made up of an incredible staff and many dedicated volunteers that work hard to ensure that the comments section runs smoothly and we spend a great deal of time reading comments from our community members.

Have a correction or suggestion for video or blog? Please contact us to let us know. Submitting a correction this way will result in a quicker fix than commenting on a thread with a suggestion or correction.

View the Full Community Guidelines

  1. The meat-induced spike in inflammation within hours of consumption is explored in my 3-part video series The Leaky Gut Theory of Why Animal Products Cause Inflammation, The Exogenous Endotoxin Theory, and Dead Meat Bacteria Endotoxemia. It’s also discussed briefly in my full-length 2012 presentation Uprooting the Leading Causes of Death. Other videos on inflammation include Anti-Inflammatory Antioxidants, Fighting Inflammation With Food Synergy, Garden Variety Anti-Inflammation, Anti-Inflammatory Effects of Purple Potatoes, Fighting Inflammation in a Nut Shell, and Achieving Remission of Crohn’s Disease. Given this new data suggesting that the consumption of flesh from wild animals causes less inflammation, might those who continue to eat meat benefit from switching to something like venison? That’s the subject of tomorrow’s video-of-the-day Filled Full of Lead.

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

    1. Take a walk on the Wild Side, Baby!

      Although, some might call Lou Reed’s “Walk on the Wild Side” as inflammatory as domesticated meat.  Remember the lyrics?

      “. . . Doo do doo, doo do doo, doo do doo. . . “

  2. How about grass fed beef versus grain fed beef. Not that the grain itself is the problem, but that grain and additives and the way it’s fed to cows increases their toxicity.

    1. Meat contains the same compounds whether it be organic or not. Inherent compounds still exist in these animals including endotoxins, saturated fat and cholesterol.

  3. Interesting post although, I would expect a third line showing the inflammatory response to say, soy,banana,beans or any other plant based food. 

    1. Minnymoony:  My understanding (which could very well be mistaken) is that there is no inflammatory response to most plant based foods.  Do you know otherwise?

      1. Almost Thea–Rotten plant foods cause inflammation (No duh) and so do Potatoes.  Well, except for purple ones.  They are my favorite as well because they are not only beautiful but have a slightly sweet flavor to them.
         
        Also, in my patients with autoimmune disorders Lupus, Rheumatoid Arthritis and other connective tissue disorders, I have seen concentrated soy protein isolates cause increases in pain, swelling and inflammation.
         
        Back to the whole foods, plant-based diet!
         
        Here’s a link to the research: http://nutritionfacts.org/video/anti-inflammatory-effects-of-purple-potatoes/

        1. Dr. hemo I think you are on to something but I think it might be soy in general. Last week I had more soy than I normally do. I made a vegan dish with tempeh, had a few soy lattes etc. maybe 6 servings all week.

          So I tried to figure out why my legs/joints were feeling swollen although they weren’t visibly. Absolutely the strangest feeling. I came to the conclusion that I don’t do well with processed soy.

          I am glad you have noticed similar things with your patients and brought it to our attention.

        2.  HemoDynamic:  Thanks for the clarification.  I knew there were some exceptions, which is why I said “most plant-based foods”.  But I think it is particularly helpful that you gave specific examples of foods to be wary of right here.

          You are really lucky that you have access to those purple potatoes.  I’ve been on the lookout for them at my local healthfood store and farmers market.  Nothing yet, but I do live in a small-ish city.  Or maybe I’m just not looking hard enough.

          Thanks again for your nice response.

    2. Not sure about soy, but vegans in general have lower inflammation markers. Most vegans eat a lot of soy. Banana might be slightly inflammatory, but unlikely unless you’re diabetic. Can’t speak for all beans, but some are anti inflammatory.

  4. does this have anything to do with the higher fat content of wagyu beef compared to kangaroo meat? As some of your other videos suggests, it is mainly the fat in animal products that are bad for us. 

      1.  Right, I was just speculating as to a possible reason for why wagyu (a very fatty meat) is worse than kangaroo which is a leaner animal protein (the study only looked at wagyu and kangaroo meat). Not to say that either is good for you. I am not sure if the the actual protein of the animal is the cause of the differences found. Of course there can be many other reasons for this difference such as the level of stress domesticated animals experience and the lower quality of food they consume compared to wild animals.

          1. The study u present is a metaanalysis of other studies showing benifits with the assumption that olive oil is the health promoter.

            “In terms of their postprandial effect on endothelieum
            function, the beneficial components of the Mediterranean and Lyon Diet
            Heart Study diets appear to be antioxidant-rich foods, including
            vegetables [and] fruits”http://content.onlinejacc.org/cgi/content/full/36/5/1455

            “In a clinical study, olive oil was shown to activate
            coagulation factor VII to the same extent as does butter. Thus, olive
            oil does not have a clearly beneficial effect on vascular function.”
            http://www.ncbi.nlm.nih.gov/pubmed/9409274

            . The soup either had 3 tablespoons of each oil OR they fried
            the potatoes in the oil. They too examined the extent of damage on the
            volunteers’ arteries. this is what they found “All the vegetable oils, fresh and deep-fried, produced an increase in the triglyceride plasma levels in healthy subjects.”
             
            http://www.ncbi.nlm.nih.gov/pubmed/17174226

            This 2 year study looked at coronary artery lesions of the
            heart after consuming different types of fat. Polyunsaturated fat (omega
            3 type of fat) Monounsaturated fat (75% of which makes up olive oil)
            and Saturated fat (the kind found in mostly animal products). They
            looked at angiograms a year apart after intervening with increasing one
            type of fat in each group. All 3 fats were associated with a
            significant increase in new atherosclerosis lesions. Most importantly,
            the growth of these lesions did not stop when polyunsaturated fats and
            monounsaturated fats were substituted for saturated fats. Only by
            decreasing all fat intake including the polyunsaturated and
            monounsaturated fats did the lesions stop growing. 
            http://jama.ama-assn.org/content/263/12/1646.abstract?sid=47d1d016-3c15-43f4-a013-0d10144ef8e3

              1. The study you cited: “Tolerable upper intake levels for trans fat, saturated fat, and cholesterol.” is included in that meta-analysis I sent you. 

                The study you cited: “Effect of a Single High-Fat Meal on Endothelial Function in Healthy Subjects” has participants eating “The high-fat meal (900 calories, 50 g of fat, 14 g of saturated fat, and 255 mg of cholesterol) consisted of an Egg McMuffin®, Sausage McMuffin®, 2 hash brown patties, and a noncaffeinated beverage (McDonald’s Corporation)”.

                That study also quoted this: “Although there is a well-established relation between serum cholesterol and coronary artery disease risk, individual and national variations in this association suggest that OTHER factors are involved in atherogenesis”

                And a major limitation was this: “The study did not attempt to determine whether lesser fat loads impair endothelial function, or whether high-fat meals lower in saturated fat have similar effects”

                In the Study you cited: “Effects of a high-fat meal on pulmonary function in healthy

                subjects” The participants ate “The High Fat Meal consisted of ice cream (Edy’s Grand Vanilla) and whipping cream (Reddi wip original)”. AND Even though post meal triglycerides and cholesterol went up C-reactive protein did not. 

                ALSO they say that “subjects with highest body fat levels would see the largest increases in total cholesterol, triglycerides, C-reactive

                protein, and eNO, was not supported.”… perhaps in healthy people who exercise and are not obese this would not be the case. This Study does not prove that cholesterol causes CHD.I’m still looking over the first two…

                1. At the end of the day my point is that you’re taking out context between what “kind” of saturated fat and who exactly is consuming it in what amounts? (Ie. athletes, lean individuals, in caloric deficit or balance)…

                  This is a good paper looking at the different forms of saturated fat:
                  Saturated fats: what dietary intake?1,2,3
                  J Bruce German and Cora J Dillard
                  Am J Clin Nutr September 2004 vol. 80 no. 3 550-559

  5. Please share new info & videos on wild game (deer & elk) and the dangers of chronic wasting disease that is spreading among herds across the country. Many people are jumping onto the wild game bandwagon to avoid beef in favor of “healthier” meat. Even Arby’s has venison sandwiches! See this NPR article on “zombie deer” in Colorado:
    https://www.npr.org/sections/thesalt/2018/01/17/578582087/concerns-grow-that-infected-zombie-deer-meat-can-jump-to-humans

  6. Chronic Wasting Disease in US deer & elk herds:

    January 2018 on Utah Division of Wildlife Resources website:

    https://wildlife.utah.gov/diseases/cwd/

    “Recently, preliminary results from a
    laboratory research project funded by the Alberta Prion Research Institute and Alberta Livestock Meat Agency, and led by a Canadian Food Inspection Agency scientist indicated that CWD has been transmitted to cynomolgus macaques through intracranial and oral routes of exposure. Both infected brain and muscle tissues were found to transmit disease to the macaques.

    “The CDC recommends not consuming meat from CWD infected animals. Read more information on the CDC website.

    “Precautions:
    Hunters should not harvest animals that appear sick, nor should they eat meat from suspect animals. The DWR advises hunters to take these simple precautions when handling the carcass of any deer or elk:

    Do not handle or consume wild game animals that appear sick. Instead, contact your local DWR office and notify them of the location of the sick animal.
    Do not consume meat from animals known to be infected with CWD.
    Wear rubber or latex gloves when field dressing big game.
    On all deer, bone out the meat, and avoid consuming the brain, spinal cord, eyes, spleen and lymph nodes of harvested animals.
    Minimize handling of soft tissues and fluids. Wash hands with soap and warm water after handling any parts of the carcass.
    Knives, saws, and cutting table surfaces should be disinfected using a solution of 50 percent household bleach for at least an hour.
    Please contact the Utah Division of Wildlife Resources for additional information or if you see a sick animal while hunting.

    **Are hunters even aware of this disease or the precautions for handling the meat? Are they aware of the risks of eating contaminated meat? What about children and the elderly? Have cases of mad cow (Cruzfeldt Jakob Disease) increased in recent years in the US?

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This