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It seems that everyday more and more research is confirming the ill effects of even a very small amount of red meat.  As I have stated before, Dr. T. Colin Campbell, has shown a direct correlation between animal protein and cancer.  (The China Study).

My goal is to assist you in moving from an animal protein based diet to a Plant Based diet.  If you are contemplating this move a great first step is to stop eating meat.  Immediately cut out chicken, turkey, red meat, pork.  Yes, CHICKEN & TURKEY need to be taken out as well.  There is nothing beneficial about poultry.  In fact the poultry industry uses all the same processing techniques; centrifuge, ammonia, etc…

FYI.  The Harvard School of Public Health is a site I have recently come across.  They clearly present a very unbiased opinion.  I really enjoyed their version of the recent government’s food pyramid.  “Unfortunately, like the earlier U.S. Department of Agriculture Pyramids, MyPlate mixes science with the influence of powerful agricultural interests, which is not the recipe for healthy eating,” said Walter Willet  Professor of Epidemiology and Nutrition and chair of the Department of Nutrition at HSPH. http://www.hsph.harvard.edu/news/press-releases/2011-releases/healthy-eating-plate.html

If you want to avoid chronic disease, stop eating meat.  All the evidence is out there to support the fact that the animal protein we are being provided in this country is inedible.

Red Meat Consumption Linked to Increased Risk of Total, Cardiovascular, and Cancer Mortality

For immediate release: Monday, March 12, 2012

Boston, MA — A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

The study will be published online in Archives of Internal Medicine on March 12, 2012.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

The researchers, including senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues, prospectively observed 37,698 men from the Health Professionals Follow-up Study for up to 22 years and 83,644 women in the Nurses’ Health Study for up to 28 years who were free of cardiovascular disease (CVD) and cancer at baseline. Diets were assessed through questionnaires every four years.

A combined 23,926 deaths were documented in the two studies, of which 5,910 were from CVD and 9,464 from cancer. Regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk. One daily serving of unprocessed red meat (about the size of a deck of cards) was associated with a 13% increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20% increased risk.

Among specific causes, the corresponding increases in risk were 18% and 21% for cardiovascular mortality, and 10% and 16% for cancer mortality. These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease, or major cancers.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

“This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” said Hu. “On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.”

Support for the study was provided by the National Heart, Lung, and Blood Institute and the National Cancer Institute.

“Red Meat Consumption and Mortality,” An Pan, Qi Sun, Adam M. Bernstein, Matthias B. Schulze, JoAnn E. Manson, Meir J. Stampfer, Walter C. Willett, Frank B. Hu, Archives of Internal Medicine, online March 12, 2012

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