Is meat healthy? The question is: what does science say? Science – so don’t advertise and fake advertisements. For example, if you believe that pomegranate has more and / or better antioxidants than e.g. apple, then you are a victim of false advertising. And this false advertisement is the result of a distortion of the truth of a scientific study…
Don’t believe the fake commercials. Unfortunately, many magazines and websites exaggerate in headlines and people believe it (and spread ‘knowledge’ further) even though they haven’t even read the article. If you want to know the science behind something, then you need to read studies, it’s that easy. Not commercials.
In the article, the word ‘meat’ refers to all foods of animal origin: meat (meat of cows, chickens, fish, etc.), milk and dairy products, eggs and cheese. The use of the term ‘meat’ varies in these studies.
Scientific reasons why you should NOT eat meat *
- Neu5Gc is found only in animal meat. Neu5Gc is strongly associated with cancer and heart disease.
Notes: Neu5Gc does not produce either a human body or a human-like monkey. However, Neu5Gc is found in almost all human tumors. Inflammation caused by this molecule feeds tumors and hardens arteries.
Source: Diversity in specificity, abundance, and composition of anti-Neu5Gc antibodies in normal humans: potential implications for disease. Glycobiology. 2008 Oct; 18 (10): 818-30.
Different types of meat occupy 15 leading positions on the scale of types of food that cause the formation of advanced glycation end products (AGE), with grilled chicken skin and fried bacon at the top of the scale.
Notes: AGEs are gerontotoxins (aging toxins). AGEs cause protein binding, leading to stiffness, oxidative stress, and inflammation in muscles, brain tissue, eyes, heart, bones, red blood cells, and kidneys. These processes are also thought to contribute to the loss of muscle mass with aging.
Source: Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010 Jun; 110 (6): 911-16.e12.
Source: Does the accumulation of advanced glycation end products contribute to the aging phenotype? J Gerontol A Biol Sci Med Sci. 2010 Sep; 65 (9): 963-75. Epub 2010 May 17.