Signs And Reasons To Stop Eating Red Meat; Red meat is one of the most controversial foods in the history of nutrition.
Eating meat or abstaining from it completely is a personal choice. While some people cannot even fathom the thought of giving up meat, others may realize a vegetarian lifestyle is healthier and more sustainable.
Despite the fact that humans have been eating it throughout evolution, many people believe that it can cause harm.
The cancer agency of the World Health Organization (WHO), the International Agency for Research on Cancer, published an alarming report in October 2015.
The report, based on studies conducted over 20 years, assessed the cancer-causing potential of two of the world’s most popular varieties of meat – red meat and processed meat.
Types of Meat
Processed Meat: These products are usually from conventionally raised cows, then go through various processing methods. Processed meat includes meat that has undergone processes, such as salting, curing, fermentation and smoking, and is no longer in its natural state.
Processed meat includes pastrami, salami, beef jerky, sausages, ham, frankfurters (hot dogs), burger patty, canned meats and meat sauce among other things.
- Conventional Red Meat:Conventional red meats are fairly unprocessed, but the cows are usually factory farmed. Meats that are red when raw are defined as “red” meats. Includes lamb, beef, pork and some others.
- White Meat:Meats that are white when cooked are defined as “white” meats. Includes meat from poultry like chicken and turkey.
- Grass-Fed, Organic Meat:This meat comes from animals that have been naturally fed and raised organically, without drugs and hormones. They also don’t have any artificial chemicals added to them.
When examining the health effects of meat, it’s important to realize that not all meat is created equal.
According to the report, regularly eating processed meat is associated with colorectal cancer. The experts said that a person who consumes 50 grams of processed meat each day increases his or her risk of developing this cancer.
This article will focus on the signs that you should stop eating red meat.
Signs And Reasons To Stop Eating Red Meat
|1. When your cholesterol level increases
2. When screened to have cancer
3. When screened to have cardiovascular and alzheimer’s diseases
4. When screened to be overweight
5. When screened to have diabetes
6. When you have E.coli
7. When you have hormones imbalance
- When your cholesterol level increases
Red meat contains saturated fats which increases cholesterol level. Cutting out red meat can reduce the amount of saturated fats in the diet, which have been linked to higher cholesterol levels. This is one of the strong reasons to stop eating red meat. “The ideal is to get less than 7 percent of your daily calories from fat to keep a good balance and reduce the risk of having high cholesterol, which can lead to the buildup of plaque in artery walls,” says Dr. Warren. “This buildup is called atherosclerosis, which can lead to coronary artery disease (CAD), heart attack, stroke, or transient ischemic attack (TIA) and peripheral arterial disease.” While high cholesterol can be linked to your genes, there’s no denying that cutting out red meat and other foods derived from animals will go a long way toward helping reduce your body’s levels.
- When screened to have cancer
There are many observational studies showing that red meat consumption is associated with an increased risk of cancer.
The main type of cancer that red meat is believed to cause is colorectal cancer, the third most commonly diagnosed cancer in the world.
A recurrent problem in these studies is that they seem to pool together processed meat and unprocessed red meat, which is unacceptable.
Meta-analyses, where researchers analyze data from many studies show that the increased risk of colorectal cancer is very low. One meta-analysis found a weak effect for men, but no effect for women.
Other studies show that it may not be the meat itself that is contributing to the increased risk, but harmful compounds that form when the meat is cooked.
Therefore, the cooking method may be a major determinant of the ultimate health effects of meat.
- When screened to have cardiovascular and alzheimer’s diseases
Many research trials suggest that taking red meat off the menu and replacing it with chicken, fish, or a vegetarian choice reduces the risk of multiple diseases. “Depending on the cut of red meat, it can often contain high amounts of saturated fat that have been linked to increased risk of cardiovascular disease, obesity, and diabetes,” says Dr. Warren. A 2012 study found red meat consumption to be the cause of an increased risk of heart attacks due to carnitine, which causes the body to produce Trimethylamine-N-oxid (TMAO), a compound produced by bacteria in the stomach that appears to correlate with risk. “Researchers believe that it affects the body’s metabolism of cholesterol, which leads to enhanced development of plaque on blood vessel walls, and can increase risk of heart disease,” Dr. Warren says. Beef eaters may also be courting Alzheimer’s disease. These reasons to stop eating red meat are cogent signals that musn’t be ignored. Studies at the Semel Institute for Neuroscience and Human Behavior at UCLA have blamed the link on excessive iron accumulation from too much red meat in the diet.
- When screened to be overweight
Overweight is when your body mass index (BMI) shows that it more than 25. When people switch from a meat-dominated diet to a low- or no-meat diet, they start to lose weight as they turn to low-calorie, plant-based diets for overall nutrition.
A purely plant-based vegan diet (zero consumption of animal meat and animal-derived products like dairy) was associated with significant weight loss in overweight subjects at regular follow-up periods of 1 to 2 years, according to a 2007 study published in Obesity.
Vegetarian and vegan diets are rich in whole grains, vegetables and fruits that are incredibly rich sources of fiber. Fiber has always been positively related to lower body mass index (BMI) and weight. Moreover, plant-based foods are richer in nutrition and lower in calories.
People who followed a vegetarian diet lost 4.4 pounds and those who observed a vegan diet lost 5.5 pounds more than people who followed a non-vegetarian diet, according to a 2015 study published in the Journal of General Internal Medicine.
- When screened to have diabetes
According to a report published by JAMA Internal Medicine, eating red or processed meat can, over time, increase the risk of developing type 2 diabetes. Thus, if screened of diabetes type 2, red meat should be avoided. “Specifically, 3.5 ounces of red meat or 1.8 ounces of processed meat (e.g. a hot dog or 2 slices of bacon) daily led to a 19% and 51% increase in diabetes risk, respectively,” says Dan Nadeau, MD, endocrinologist at Mary and Dick Allen Diabetes Center at Hoag Hospital in Irvine, California. “Diets rich in animal products contribute to the increased risk incidence of obesity as well as type 2 diabetes in the U.S.”
- When you have E.coli
Foods most likely to sicken you with E. coli include unpasteurized (raw) milk and unpasteurized apple cider, according to the CDC, but cattle also present a major threat. Similar to the way the “meat glue” risk works, the risk of E. coli depends largely on the number of cows making up your ground beef. “Your burger may contain meat from fewer than 10 cows or more than 1,000. The only way to know is ask the butcher—most states have laws in place against fudging these facts that will not let them lie,” says Dr. Schmidt. The greater the number of cows in the hamburger, the greater the chance of contracting something that wasn’t intended to be in the meat, he says. E. coli can cause dehydration, abdominal cramps, and kidney failure.
- When you have hormones imbalance
Hormones added to red meat boost breast cancer risk, according to a large study of more than 90,000 women published in the Archives of Internal Medicine. Women who ate more than 1.5 servings (approximately 6 ounces) of red meat per day had nearly double the risk of developing hormone-sensitive breast cancer than women who ate 3 or fewer servings per week. Researchers believe the hormones or hormone-like compounds in red meat increase cancer risk by attaching to specific hormone receptors on the tumors.
You don’t have to give up meat, but you can eat it sensibly. Follow these guidelines:
- Limit red meat to fewer than four servings (3 ounces each) per week, preferably lean cuts. Examples of red meat are beef, pork, bison, lamb, goat and game meat, such as elk and venison.
- Lean cuts are often signaled by the words “loin” and “round,” such as sirloin steak from beef, eye of round roast from elk and tenderloin cuts from pork, venison or lamb.
- Avoid processed meats, which are often high in saturated fat, sodium and nitrates. Examples are sausage, bacon, ham, hot dogs, salami, bologna and beef jerky.
- Use smaller amounts of meat as an ingredient in dishes rather than the focal point of the meal. For instance, use a bit of meat in vegetable-rich soup, stir-fry dishes or to top a salad.
- If using dry-heat cooking (such as grilling, broiling, roasting, searing, stir-frying or pan-frying), marinate meat in something acidic, such as with lemon juice or vinegar, for one hour before cooking to help reduce AGEs formation.
- Use moist-heat cooking methods for meat and poultry more often, such as stewing and steaming (for example, by wrapping meat in parchment paper). This results in less formation of AGEs.
- Try “Meatless Mondays.” That day, enjoy plant protein sources, such as lentil soup, baked tofu, vegetarian chili or three bean salad.
- Try eating more fish: Fish Linked to Less Alzheimer’s Disease in Those Most at Risk.
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