1. Avoid world's #1 killer
The risk of developing heart disease among meat-eaters over 50% higher than it is among vegetarian. A vegetarian diet is currently one of the few programs that has been
proven to reverse heart disease also, a vegetarian diet reduces cholesterol.
Neu5Gc is found only in animal meat. Neu5Gc appears to have a strong link to cancer and heart disease.
Harvard study: 37,698 men and 83,644 women, over 22 and 30
years, respectively, found red meat to increase total mortality rates
and cancer mortality rates.
Dietary fat of animal origin is linked to pancreatic cancer. Cholesterol has been shown to feed and promote the growth of cancer. Processed meat is greatly associated with stomach, colon, rectum, pancreatic, lung, prostate, testicular, kidney, and bladder cancer. Poultry consumption is associated with an increase in lymphoma (blood cancer). Study found 70% of purchased chicken breasts for the study contained cancer-causing form of arsenic beyond the safety thresholds of the FDA.
3. Factory farmed animals carry disease & toxic chemicals
According to the FDA poultry is the number one source of food-borne illness. Despite the heavy use of pesticides and antibiotics, up to 60% percent of chickens sold at the supermarket are infected with live salmonella bacteria.
Arachidonic acid (naturally found in animal foods) is linked to brain inflammation, depression, anxiety, and stress.
Over 30% of all pork products are contaminated with toxoplasmosis. We are increasingly at risk from highly contagious diseases like Mad Cow Disease and Foot and Mouth disease in sheep and cattle. Chicken has been linked to urinary tract infections.
Meat contains accumulations of pesticides and other chemicals up to 14 times more concentrated than those in plant foods. Half of all antibiotics used in the U.S. are used in farm animals and 90% of those are not used to treat infections but are instead used as growth promoters. Meat has little to no antioxidants. Most can’t beat iceberg lettuce.
Arsenic, lead, mercury, lead, cadmium, polycyclic aromatic hydrocarbons (PAH), and veterinary drugs have been found contaminating animal products.
Fire retardant chemicals (PBDE) and polychlorinated naphthalenes (PCNs) found heavily in meats.
4. Bacteria
Bacteria-eating viruses (bacteriophages) have been approved as meat additives.
47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria.
Turkey is the most common with 77% and chicken and pork with 41% and 42%, respectively.
A superbug version (methicillin resistant) was also found of MRSA that can jump from pig to human. Pork tapeworm brain infection is the most common parasitic disease in the brain for people and is on the rise for humans in the United States.
5. Increases chances of allergies
One of the longest-running studies showed meat consumption to increase allergies. This included asthma, bee stings, drug allergies, and hayfever.
6. Age faster, from the Inside - Out
Inflammatory hydrocarbons are found in meat, which presents a problem since inflammation breaks down the collagen in your skin.
Scientists found that a moderate increase in levels of serum phosphate in the body caused by red meat consumption, increases your biological age, your “miles on the clock” in contrast to your chronological or actual age.
Unlike your chronological age (you know, the age your well-intentioned mother writes on all of your birthday cards), biological age is dependent on the health of your genes and has been closely tied to a person's risk of age-related diseases such as dementia, Alzheimer’s, osteoporosis, and cancer.
A study looked at the dietary habits of nearly 6,200 women over age 65 and found that, on average, those who reported the highest saturated fat intake also scored the poorest on cognitive tests. The good news is that you can slow brain aging by consuming olive oil, avocado and other monounsaturated fats.
7. It's not worth it!
Watch this: All of this just so that you can have your burger!
No comments:
Post a Comment