Wheat meat – seitan


For 6 people:

2 kg wheat flour (type 500)

1 liter of water


Mix flour and water and knead into a loaf.

Fill a larger container with water. We put a loaf in it, which we will slowly rinse. Squeeze the loaf in water gently: gently press it against the bottom of the bowl (as if kneading it). When the water becomes cloudy, drain it and pour fresh water into the container. Repeat the process of squeezing the loaf and changing the water until the water is no longer cloudy. At the beginning of the wringing, we must be careful that the loaf does not fall apart. We try to keep it in its original form. During wringing, the loaf will become more and more compact and gradually its size will decrease. When the loaf is completely washed, we are left with pure gluten – seitan.

In a large bowl on the stove, boil water, salt it, add bay leaf and spices as desired (one teaspoon of smoked pepper, one teaspoon of curry, etc.). Place the seitan in boiling water (you can leave it in the shape of a loaf or cut it into smaller pieces). If the seitan is cut into smaller pieces before cooking, cook it in water for about 25 minutes. However, if we leave the seitan in the form of a loaf, the cooking time will be longer, between 45-60 minutes. Once the seitan is cooked, take it out of the water and prepare as desired. The possibilities for preparation are enormous. It can be fried, breaded and fried, used in sauces, etc. It is important to marinate the seitan well (with soy sauce and spices as desired) before preparation.

Vegan “ham”


Ingredients for 1 to 2 people:

200 g of smoked tofu

1 dl soy sauce

1 tablespoon dried minced garlic or 1 clove chopped fresh garlic

2 pinches of salt



Cut the tofu into thin slices or cubes. In a bowl, add soy sauce, garlic, salt and a little water. Add enough water to cover the tofu well. Place in the fridge and leave to marinate for at least 3 hours or overnight. Drain and use for sandwiches, salads or as vegan crackers.

WHAT DOES HUMAN HEALTH HAVE WITH LIVESTOCK AND MEAT? Consumption of animal food endangers health in terms of acute and chronic diseases.


Animal foods can cause acute illnesses or their complications in a number of ways, which I will describe below. Animal products pose a threat to your body on several levels at the same time, but for the sake of an easier idea of ​​the extent of the problem of consuming animal products, I will describe the endangered areas individually. The most important fact you need to remember and keep in mind is that animals are our RELATIVES. This means that their organs, and consequently their diseases, and the parasites and other organisms that live in and on them, are similar to the organisms that live in us and on us. Diseases and bacteria can pass between related species of the same kingdoms (animals and humans belong to the animal kingdom), but they cannot pass from plants to animals, for example. As the saying goes, you can’t catch broccoli and tomato diseases when arranging your garden, while you can quickly get a worm or some other parasite from your pets.

Animals are similar to us – when they have a problem or a parasite, we can get it too! We can also be poisoned by water contaminated with animal excrement, or in the case of insufficiently roasted animal parts, we get parasites that previously lived and laid their eggs in animals.


Salmonella, listeria, e-coli and various other bacteria are organisms that are transmitted by animals or develop on their tissues. In humans, they cause severe poisoning, which can result in diarrhea, vomiting, and consequent severe dehydration and whimsy, which can lead to death. Most salmonella infections are associated with eggs and poorly pasteurized dairy products. Other bacteria cause similar or more severe symptoms, all of which are related to animal products and some can also develop on refrigerated products. Salmonella or other bacteria can also infect those who eat vegetables contaminated with the feces of animals that have had the bacterium. Plant compost is much safer and more suitable in this case. As you will see below, the biggest problem with these poisonings is that the meat breaks down with different, carnivorous organisms / bacteria. Carnivores and omnivores have much stronger stomach acids and short digestive tracts so that dangerous substances can be quickly excreted from the digestive tract, while in us this food breaks down and threatens us.


One of the major problems due to the consumption of animal foods is the resistance of bacteria to antibiotics. Zoologist Walter Veith and his students have discovered why livestock farming is the main culprit.

Animals have been given small doses of antibiotics since birth, so that their immune system would not be too active, as this would mean greater energy loss and slower tissue growth. In the local vernacular, if an animal’s body has to fight pathogenic bacteria, it needs more food. This means that a farmer’s valuable feed is used for his health, not for his growth. Because the farmer only profits from the amount of meat he can produce for the animal, he does not want the energy from the feed to be used for the immune system, but for the growth and development of muscle and fat, which he will be able to sell later. The problem with this approach is that low doses of antibiotics do not kill pathogenic bacteria, but only “put them to sleep”. When people get sick and take an antibiotic, having previously had bacteria from this type of meat in their body, the antibiotic kills all the other bacteria in their body, but not those
which have acquired antibiotic resistance in the livestock industry. It occurs when all beneficial bacteria are dead to humans, so pathogenic bacteria can take control of the body. Imagine the situation as if you have murderers and thieves in your body, but they are weak and slightly sleepy. As long as the cops in your body are alive, these killers and thieves have no power. But when you kill cops, then even weak killers become dangerous because they no longer have an opponent.


Animals on farms are treated (injected) with various types of anabolic steroids that promote the growth of their tissues. By consuming this type of food, people receive these hormones, which can cause hormone imbalances in their body, excessive growth of muscle and fat tissues, and fertility problems due to reduced internal production of hormones that have been introduced into human bodies by animals. In addition, animals are often fed completely unsuitable food for them. From waste to bone meal of other animals, to the fact that, for example, cows or pigs eat briquettes containing chicken excrement or their remains. The impact of eating this type of meat on people is not yet fully known, but my recommendation is to simply avoid this hazard by replacing animal products with wholesome plant foods: grains, legumes, tubers, fruits and vegetables.


Prions are a special type of protein with a unique sequence of amino acids that cause neurological diseases such as mad cow disease, encephalitis, dementia. This phenomenon is thought to occur when herbivores are given inadequately heat-treated and, of course, unsuitable animal foods. Animals used as food for other animals were sick animals that had to be consumed. These sick animals are thought to be the cause of the development of prion diseases (encephalitis – inflammation of the spinal cord, dementia, etc.). For a long time, governments did not recognize the link between beef and prion diseases, but eventually they had to because of the accumulated evidence. This has resulted in mass killings of thousands of cows that could be infected, but unfortunately has not aroused people to the point of wondering what the point of feeding animals is.


Animals eat a lot of fodder. If this feed is contaminated with pesticides or other environmental toxins from factories, car releases, etc., the animals store all these toxins in adipose tissue. When you eat this, do the same, and in addition, you need to understand that these toxins accumulate in animals and the steak is actually a concentrate of these toxins. Therefore, toxins accumulate in your soft tissues and potentially harm you. When you get sick or lose a lot of adipose tissue, these toxins from adipose tissue are released into your bloodstream and affect how long and difficult your detoxification process will be. In addition, these toxins are a problem for women who become pregnant, as they are transmitted to the fetus through the placenta and milk.



One of the problems with meat and most animal products is that it consists only of protein and fat and saturated fat, but lacks fiber and carbohydrates and electrolytes such as calcium, potassium and magnesium, which together with water maintain a good water level in body. In the process of digestion, a large part of animal food is absorbed at the beginning of the small intestine, and the remains travel on.

The problem arises when these residues have to be processed by the appropriate bacteria in the colon. Bacteria that process meat are different from those that process plant foods. Meat bacteria participate in the process of putrefaction, which is quite different from the fermentation process. The problem is that these bacteria produce toxic by-products that damage your gut and also travel into the bloodstream and participate in the development of damage to your blood vessels. You need to understand that our bodies do not have an optimal structure for digesting meat. If it’s about survival, we can process something, but it’s not the food our body would want in a time of abundance and choice.

Large amounts of protein, which are abundant in all animal products (meat, eggs, fish, dairy), are also problematic for health. When the body has to metabolize large amounts of protein, many acidic by-products (phosphoric acid, uric acid, sulfuric acid) are produced in the process, which the body has to excrete from the body through sweat and urine. This puts unnecessary strain on the kidneys and loses more calcium, potassium, magnesium and water. The latter elements and water are the key to the proper functioning of the immune system and all the cells of your body.



One of the problems with meat and most animal products is that it consists only of protein and fat and saturated fat, but lacks fiber and carbohydrates and electrolytes such as calcium, potassium and magnesium, which together with water maintain a good water level in the body. In the process of digestion, a large portion of animal food is absorbed at the beginning of the small intestine, and the remains travel on.

The problem arises when these residues have to be processed by the appropriate bacteria in the colon. Bacteria that process meat are different from those that process plant foods. Meat bacteria participate in the process of putrefaction, which is quite different from the fermentation process. The problem is that these bacteria produce toxic by-products that damage your gut and also travel into the bloodstream and participate in the development of damage to your blood vessels. You need to understand that our bodies do not have an optimal structure for digesting meat. If it’s about survival, we can process something, but it’s not the food our body would want in a time of abundance and choice.

Large amounts of protein, which are abundant in all animal products (meat, eggs, fish, dairy), are also problematic for health. When the body has to metabolize large amounts of protein, many acidic by-products (phosphoric acid, uric acid, sulfuric acid) are produced in the process, which the body has to excrete from the body through sweat and urine. This puts unnecessary strain on the kidneys and loses more calcium, potassium, magnesium and water. The latter elements and water are the key to the proper functioning of the immune system and all the cells of your body.

New dangers of red meat

Red meat has long been under scrutiny, as it can cause cancer of the pancreas, lungs and breast, among others, and now a new danger is added. Preparation at high temperatures is expected to drastically increase the chances of developing prostate cancer.

Red meat

It has long been known that a diet rich in red meat can pose a serious threat to our health, but this time the results of a new US study have provided even more worrying data. With the help of a new study conducted by the University of California’s Keck School of Medicine and the American Institute for Cancer Prevention, they found that it is not important how much we consume, but also how we prepare it beforehand. Roasting red meat at high temperatures, for example in a frying pan, is said to greatly increase the risk of developing or further developing prostate cancer, as the meat begins to develop strong chemicals full of carcinogens that mainly affect the prostate.

The study, which involved more than 2,000 men who regularly ate large amounts of this type of red meat, found that as many as half of the participants were diagnosed with advanced prostate cancer. ‘We found that the risk for men who ate at least 120 grams of red meat prepared in a pan a day increased by as much as 30 percent on a weekly basis, while those with larger portions increased by an additional 10 percent.

Learn culinary “vegan” nutrients and substitutes

Meat: replace with legumes and other protein-rich foods (green leafy vegetables, quinoa and other grains, seeds and nuts, peanut butter and other nut butters), tofu, tempeh, soybeans, seitan (wheat protein)

Eggs: crushed banana, apple cider vinegar, ground flaxseed or chia seeds…

Milk of animal origin: vegetable milk (oat, rice, soy, almond, hazelnut, walnut, coconut, cashew milk)

Prepare milk of plant origin at home:

Soak 100 g of nuts overnight, then mix them in a blender with 1L of water, a pinch of salt and a little sugar (you can use dates or raisins instead of sugar) and then strain. You can make an oatmeal drink in a similar way, but don’t soak the oatmeal overnight.

Human anatomy-vegan

Man is an anatomically herbivorous

We most often label people as omnivores. This classification is based on observation, as people generally eat a wide range of plant and animal foods. However, observation is not the best technique for determining the most natural diet. A better and more objective technique is a look at human anatomy and physiology. Because mammals are anatomically and physiologically adapted to the food we eat, we can determine whether we are natural carnivores, omnivores, or herbivores based on these characteristics.

Comparison of carnivores and herbivores

Oral cavity

Carnivores have a very large mouth opening compared to the size of the head. This gives them great advantages when it comes to grabbing, killing and dismembering prey. The facial muscles are less developed so that they do not interfere with a wide bite. In all mammalian carnivores, the jaw joint lies in the plane of the teeth and thus serves as a very stable junction (hinge) between the upper and lower jaw. The main muscle that serves carnivores to move their jaws is the well-developed shadow muscle. The mandibular angle is small in carnivores. The reason for this is that the muscles that attach in this area (chewing and pterygoid muscles) are of little importance to them. The lower jaw of carnivores does not move forward and has very limited movement in the left-right direction. The incisors are short and pointed, suitable for raking and cutting prey. The eyelids are greatly elongated and arched, with which the carnivore tears and kills its prey. The braces are sharp, serrated and spade-shaped and act as saw blades. Saliva does not contain digestive enzymes, as carnivores swallow pieces of meat whole and do not chew them.

The characteristics of herbivores suggest that these evolved later. Herbivores have well-developed facial muscles, fleshy lips, a relatively small mouth opening, and a thick, muscular tongue. The lips help push food into the mouth and participate in chewing food along with the facial muscles and tongue. The jaw joint moved above the plane of the teeth. Although this type of jaw joint is less stable than the hinge joint of carnivores, it is much more flexible and allows for the complex movement of the jaw required to chew plant food. The mandibular angle is widened, thus allowing a wide area to attach to well-developed masticatory and pterygoid muscles (the main muscles involved in chewing herbivores). The shadow muscle is small and does not matter much. Chewing gums and pterygoid muscles move the jaw left and right and allow lateral movement of the jaw, which is necessary for grinding food. Herbivorous incisors are broad, flat, and spatulate in shape. Eyelids may be small (horses), protruding (hippos, pigs, some primates) or absent. The molars are flattened at the top and can slide horizontally next to each other, crushing and grinding food. Herbivores chew food well, which enables the mechanical breaking down of plant cell walls and the release of their intracellular contents, as well as the proper mixing of chewed food with saliva. This is important because the saliva of herbivores contains enzymes for the metabolism of carbohydrates, which partially break down food molecules already in the mouth.

Stomach, small and large intestine

Striking differences between carnivores and herbivores can be seen in these organs. The stomach volume of carnivores represents 60-70% of the total volume of the digestive tract, which allows them to prey on average only once a week and then fill the stomach very much, and then digest the victim later. Because meat is easily digested, their small intestine (where food molecules are absorbed) is short – about 3 to 6 body lengths. The stomach of carnivores also has an exceptional ability to excrete hydrochloric acid, so they can maintain a very low gastric pH even in the presence of food in the stomach (1-2). Low gastric pH facilitates protein digestion and kills dangerous bacteria that are often present in decaying meat. The colon of carnivores is simple and very short, as its function is only the absorption of salt and water. Bacteria in the colon are involved in putrefaction.

Because plant foods are more difficult to digest due to their fiber content, herbivores have a much longer small intestine (10-12 body lengths), which allows enough time and space to absorb nutrients. Their stomach occupies a relatively small part of the total volume of the digestive tract, it can be simple or multi-part. Gastric juice has a much higher pH than carnivores in the presence of food (4–5). In herbivores, the large intestine is a highly specialized organ involved in the absorption of water and electrolytes, the synthesis and absorption of vitamins, and the fermentation of fiber. It is usually wider than the small intestine and relatively long.


Omnivores are actually carnivores with some digestive tract adaptations typical of herbivores. They still have certain physical characteristics of carnivores that allow them to prey effectively. A typical representative of omnivores (anatomically speaking) is the bear, whose diet consists of 70-80% plant foods (herbs, tubers, berries), the rest is meat. The omnivorous jaw joint lies in the plane of the teeth, the shadow muscle is massive, the mandibular angle is small. Their small intestine is short (less than 5 body lengths), the large intestine is simple, smooth and short. The most obvious adaptation to the plant diet of omnivores is the teeth – their braces are flat with notches on a complex surface, suitable for grinding and crushing. The nails of omnivores still have the characteristics of carnivores (sharp claws), while those of herbivores are flattened.

What about man?

The human digestive tract is characterized by anatomical features observed in herbivores. We humans have muscular lips and a small opening in the oral cavity. Many of the t.i. facial expressive muscles are actually the muscles we use when chewing. The muscular and well-moving tongue, which is primarily intended for eating, has adapted to speech and other functions. The jaw joint is cartilaginous and flattened and lies high above the plane of the teeth. The shadow muscle is small, the mandibular angle is dilated, the masticatory muscles and the pterygoid muscles are well developed. The human jaw can move back and forth and left and right, which is important when crushing and grinding food. The teeth of humans are similar to those of other herbivores. The incisors are wide, flat and spade-shaped, and can be used to bite relatively soft food. The eyelids are short and blunt, and the cheekbones are flat with knotted notches, suitable for crushing, grinding, and softening softer foods.

Human saliva contains enzymes for the metabolism of carbohydrates (amylase), which are responsible for the metabolism of starch. The esophagus is narrow and allows small amounts of well-chewed food to pass through. Swallowing quickly, swallowing large amounts of food or poorly chewed food (usually meat) often causes suffocation in humans. The human stomach is simple, gastric pH in the presence of food is high (4-5). The volume of the stomach in relation to the total volume of the digestive tract represents about 21-27%. The small intestine is long (10-11 body lengths). The large intestine is wrinkled and long, absorbing water and electrolytes, synthesizing and absorbing vitamins, and extensively fermenting plant fibers.

As we can see from the comparison with carnivores, omnivores and herbivores, man is a complete herbivore without any anatomical features of omnivores. Our digestive tract is perfectly adapted to plant foods.


It is not unnecessary to remind you that every drop of milk in your morning coffee, tea or flakes is a deserving mom who did not make that milk to breastfeed you. It doesn’t matter if you don’t think about red and irritated cow udders during the morning cappuccino, I haven’t (too) long, but when I started to wonder about these things, I didn’t like the answers. Do you think they will?

Due to the continuous demand for breast milk (as well as yogurt, ice cream, kefirju, cheese, cream and anything else which milk producing) cows in the dairy industry regularly artificially inseminated with an interval of one year, give birth to them quickly – within a few days or even hours – withdraw that farmers can “snatch” these valuable raw materials market. Telicka then as a byproduct soon be slaughtered and sold as veal, heifer shall remain as they are because of their uterus and mammary valuable commodity and as such soon – too soon – succeeded his mother in the chain of the dairy industry, because the constant cycle of pregnancy and parturition of cows exhausting : dairy cows go to slaughter on average have four or five years, as a result of wear and tear do not give enough milk to make further commercially interesting, while naturally live twenty years or more. Moreover, the cows would naturally breastfeed his puppies to nine or even twelve months of age, so you can imagine how stressful it is for Fresh Mommy, when after a few hours remain without newborn. It is not unusual that cows that have calves plundered, refusing food and show other signs of depression that loud bellowing, calling in vain when your child does not even mention.

I cannot speak on your behalf, but I can tell you that the milk and everything that comes from it really touched me when I finally realized to what extent we humans have developed the exploitation of something as beautiful and as sacred as it should be. it would be motherhood. However, because I am curious by nature, I also found out to what unnatural extreme we humans have taken something most natural that exists in nature – reproduction. Wondering what artificial insemination looks like in the dairy industry? I’m telling you, you don’t want to know this, but I’ll explain anyway, because you support it with every purchase of milk and dairy products. So. Before the cow is artificially inseminated, they must somehow get to the semen, for which the cow is locked in a narrow enclosure so that it cannot turn or withdraw, and then one by one several bulls are dropped on it. When an individual bull jumps on a trapped cow, someone intercepts his penis from the side into a tubular collector and catches his sperm. Then the process is repeated: the same cow, n bulls – the sperm is somehow sold. So when you buy semen, you put a shoulder-length glove on one arm, lubricate it with a lubricant and a cow’s hand, clearly also caught in a fence, insert it into her asshole and empty her gut by pushing your hand a few times to your elbow and pushing it over. vanjo. In, out, in, out, and at that moment the mud happily squirts past your hand. Then, with your other hand, open her labia, which are located under the asshole, and insert a thin tube into her vagina, which works on the principle of a syringe, which contains semen that you will inject into the cow’s uterus. Now you get the very first hand you have in a cow’s ass – with it you feel the cow’s birth canal and with it you help the tube to penetrate to her uterus. When you feel that you have penetrated deep enough, slowly inject the seed. And so artificially inseminate a cow.

This, then, is hidden behind your white coffee, so don’t sit down in smiling cows in ads for milk and dairy products. Also, nice to please, do not sit down to your mind, which is now a milk habit now as an iron shirt. Let me ask you: Would you drink giraffe milk? What about elements? Or if we have already developed from the monkeys, chimpanzee? The chimpanzees are much more related to us than the good half tons of heavy hoofs with horns and tails. But if I mentioned the kinship: would you drink human milk? Mmm, a cup of warm smoking cocoa with breast breast milk – would? You probably find this completely unimaginable (not to say disgusting), because you are not used to it, as you are not used to, for example, women wear pants, that men are present at childbirth or that seven -year -olds should not work. Aja. Just a little. These were old habits, habits that had already changed. Is it time to finally have mercy on the poor cows and change this habit as well? However, if you have not yet been dismissed from the cow’s udder for the sake of cow’s well -being, you may want to give up your milk from your milk for your own sake.

Although there is a general belief that cow’s milk is healthy and even essential for humans, over the past twenty years there has been evidence to the contrary: various studies have linked the consumption of milk and dairy products to ovarian cancer, prostate cancer, autoimmune diseases, childhood obesity and acne. None of this should be surprising, since milk is basically a growth formula full of hormones that quickly swells calves into hundreds of kilograms of heavy cattle – clearly then, even adult cattle don’t drink these growth formulas in adulthood, but drink it themselves. to the detriment we drink. However, this is far from all: cow’s milk has been linked by researchers to sleep apnea and sudden infant death syndrome. Cow’s milk, like any other breast milk, contains opiate-like substances that soothe the pup and attach the baby to the mother. ‘Opiate’ in cow’s milk is called casomorphine, which can be dangerous for human pups if it is ingested through breast milk, as it inhibits the functioning of the respiratory centers and central nervous system, causing respiratory arrest in infants. It was because of this ‘cow’s opiate’ of casomorphin that my weaning from milk was so stressful – dairy products are literally addictive, especially cheese: a kilo of cheese is ten liters of condensed milk. But perhaps the most surprising fact is yet to come: milk is bad for our bones. Yes, you read that right – studies have shown that we absorb barely any calcium from cow’s milk, and on top of that, dairy products still devour the body’s own supply of calcium in the bones. Due to the content of animal proteins, milk acidifies the body, and this acidity is neutralized by the body with calcium, which it draws from the bones. So it’s no wonder that statistically, countries where people eat the least dairy have the least osteoporosis.

Do you find all this hair-raising attractive? You have every right to do so, but let me mention the following: in 2009, about 14,000 American women who contracted breast cancer while taking hormone replacement therapy sued the manufacturer, and the court found that the company medical research reports, advertise the unproven benefits of the drug and conceal the true extent of its side effects – to fill the pockets of manufacturers at the expense of human health and life. We live in such a world. So you still find it so unthinkable that they are misleading us about milk? Remember, say, how shamelessly the tobacco industry hid studies that linked smoking to lung cancer. Is the thought that the dairy industry would rather keep silent about the harmfulness of milk really so amazing?

Vegans have a wilder sex life than carnivores

The online dating portal IllicitEncounters found that vegans have more sex and are more inclined to experiment in bed than people who also eat meat.

57 percent of vegans in the survey said they have sex four times a week, while half of those who eat meat said they have sex twice a week, reports the British Mirror.

Carnivores less inclined to experiment

Two-thirds of vegans also revealed that they were willing to experiment in bed, while more than half of carnivores surveyed said they were not interested in experimenting.

Vegans are happier with their sex lives

84 percent of vegans and 59 percent of carnivores said they were happy with their sex lives.

The survey was conducted by a web portal on a sample of 500 vegans and 500 people who also eat meat.

Dangerous bacteria linger in the meat!

The same is true in society. ‘Pathogenic organisms’ will always find a way to get to the top of politics, economics or science, and it is society’s immune system that decides whether an infection will spread dangerously or we will deal quickly with these ‘parasites’. We are witnessing the fact that a similar cleansing process is taking place both at the level of individuals and at the level of society. People were slowly realizing that the basic immune system was fully intact. They also realized that it was in the interest of corporations and the party system to be so. Exhausted bodies are the ‘promised land of every microbe!

Let’s look at it from the other side. Just who of you hasn’t heard of the harmfulness of antibiotics? How much should we avoid them and if only it is better not to enjoy them at all? We have all heard about it and we all try not to eat them, but no one warned us to avoid meat and meat products? Wondering why and why this statement?

The meat industry is the largest consumer of antibiotics. Moreover, consumption in humans is declining and consumption in animals is steadily rising. In Europe, we are a bit more ‘frugal’, while in the USA in 2011 11.19 billion kilograms of antibiotics were used in animal husbandry. At the same time, people consumed about 3.6 billion kilograms. If it weren’t for the official data released by the FDA, we wouldn’t be able to believe that something like this is true. Even more worrying, however, is the NARMS report, the National Antimicrobial Resistance Monitoring System, in which the FDA publishes test data on antibiotic-resistant bacteria.

78% of the Salmonella bacteria found in turkey meat were resistant to three or more antibiotics.

Nearly 75% of Salmonella bacteria in chicken breast sampled on store shelves were resistant to at least one antibiotic. To this must be added that salmonella was found in about 12% of chicken and turkey meat samples.

Approximately 95% of chicken products were contaminated with Campylobacter, and half of these bacteria were resistant to tetracycline (a type of antibiotic). This percentage is an increase compared to 2002.

So who is lying to us and why are they misleading us? We are really just a number in capitalism that contributes to more or less income. And an even better question is when will we wake up and start consciously boycotting unhealthy foods and prefer to turn to the surrounding farms where we can check the way cattle are fed? The meat on the plate should be rarer, but then it should be really high quality and not full of antibiotics, pesticides and other substances unfit for consumption.

You live healthier without meat

Until a few years ago, it was considered that meat consumption was essential for healthy development as well as for maintaining health and vitality. Expert recommendations included eating meat every day, the recommended amounts of meat were very high.

But even the recommendations of official medicine and other experts have changed. Even the famous food pyramids have changed. Meat steadily slips among unsuitable food items. The results of scientific research showing that meat is a harmful food are increasingly coming to light.

Eating all kinds of meat and fish is a risk factor for many diseases. From the point of view of dietary physiology, meat is a superfluous food. Experts today no longer doubt that a vegetarian diet provides optimal coverage of nutrient needs. This applies to all age groups. In some diseases, e.g. in high blood pressure, high cholesterol, rheumatism, in disorders of fat metabolism, vegetarian and vegan lifestyle is one of the most sensible therapeutic measures in general.

Meat and other foods of animal origin contain a lot of saturated fatty acids, cholesterol or “bad cholesterol” and are also quite high in calories. These properties have several negative consequences for human health, including:

high consumption of saturated fatty acids can, among other things, lead to insulin rejection and thus contribute to the development of diabetes

saturated fatty acids support the development of overweight, which is a risk factor for the development of certain types of cancer as well as heart and circulatory diseases, heart attack, stroke, circulatory disorders, and causes emotional problems (study published in the journal Pediatrics , January 2000, notes that obese boys and girls up to the age of 14 have a significantly lower sense of self-esteem than their peers who have an average body weight)

data show that consumption of saturated fats is even more strongly associated with mortality than stress or smoking

In addition to smoking and high blood pressure, high blood cholesterol is one of the three main risk factors for cardiovascular disease. .: stress, diabetes, lack of exercise or family predisposition), but they also found that high blood cholesterol is associated with many forms of cancer, e.g. with leukemia, with cancer of the liver, intestines, pancreas, rectum, lungs, brain… Argentina and Uruguay are among the largest consumers of beef in the world and at the same time the countries with the highest rates of breast and intestinal cancer!
The results of a Chinese project (the largest study to date on the link between diet and disease risk – conducted in 1983 and 1989 on 10,200 people; more than 1,000 data were processed for each) show that as cancer and urea in the blood increase, the incidence of cancer increases. , heart disease and diabetes.

the next alarming finding is that meat harms bones. Meat products contain, on average, more phosphorus than calcium, to which the human body responds by releasing calcium from the bones. This in turn increases the risk of osteoporosis and bone fractures.

animal products contain a lot of arachidonic acid, from which inflammatory substances are formed. These can cause neurodermatitis, inflammation of the small and large intestines, asthma, arthritis, osteoarthritis and rheumatism.

scientists have also found that a protein-rich diet leads to an increase in cortisone in blood plasma and saliva. If the increase is prolonged or chronic, it damages the hippocampus, causing a significant deterioration in memory.

A study by Loma Linda University of California found that those who ate meat had up to twice the risk of developing dementia…

Scientists have proven why red meat is harmful

The chemical present in red meat has helped explain the reasons why excessive consumption of red meat is bad for the heart. According to a study published in the journal Nature Medicine, carnitine in red meat interferes with the action of bacteria in the gut.

A study published in the journal Nature Medicine shows that carnitine, which is found in red meat, breaks down bacteria in the gut. This triggers a chain of events that manifests itself in higher cholesterol levels and an increased risk of developing various heart diseases.

Saturated fats and the way processed meat is preserved are factors that contribute to heart problems. However, this is far from all. “Cholesterol and saturated lean red meat fats are not so high; something else contributes to the increase in cardiovascular risk,” the head of the study, Dr. Stanley Hazen

Experiments on mice and humans have shown that bacteria in the gut can break down carnitine. This produced a gas that the liver converted into a chemical called TMAO. In research, however, the chemical is closely linked to the accumulation of fatty deposits in blood vessels, which can lead to heart disease and even death.

Dr. Hazen noted that the chemical TMAO is often overlooked: “It may be a waste product, but it has a significant effect on cholesterol metabolism and cholesterol accumulation.” He adds that the findings support the idea that it is better to eat less red meat and continues: “I myself have often eaten red meat in the past – as many as five times a week. Now I have reduced its intake and eat it only once every two weeks. . “

The research also highlights the idea that it would make sense to regulate the balance of bacteria in the gut with probiotic yogurts. Reducing the number of bacteria that feed on carnitine, in theory, also means less risk when eating red meat.

Catherine Collins, a dietitian at St George’s Hospital, said: “This is a very convincing argument, but we know that eating two servings of red meat a week does not affect the development of cardiovascular disease.” She added that it is not necessary to change your eating habits if your meals are varied and contain such modest portions of meat, fish, milk and dairy products, legumes, fruits, vegetables, whole grains and once unsaturated (monounsaturated) fat. However, he warns that frequent consumption of red meat and concomitant use of the dietary supplement L-carnitine or lecithin is not recommended, as this combination could cause more harm than good.

Vegetarians and vegans have fewer bacteria that can break down carnitine and are therefore less prone to cardiovascular disease.

However, many studies in the past have shown that regular consumption of red meat can be harmful to health. In the UK, for example, the government recommends up to 70 grams of red or processed meat a day, which is equivalent to two slices of bacon.

Red and processed meat increase the risk of heart attack

Recent findings confirm that eating red and processed meat is harmful to health. People who have it regularly on their diet are more likely to have a heart attack, and there is an increased risk of dying from other diseases, especially cancer.

New large-scale research has (again) linked red and processed meat to higher heart disease and (premature) death. Eating just two meals of red meat, processed meat and – surprisingly, poultry, increases the incidence of cardiovascular disease by 7 percent. People who swear by red and processed meat are also 3 percent more likely to die from chronic diseases.

Controversial post from last fall: Processed meat is not harmful

Following the publication of a controversial study last November that the dietary pursuit of red and processed meat is unjustified and that people do not have to change their eating habits, a new study yields different results. It is by no means true that frequent consumption of red and processed meat is not harmful to health, say its authors from Cornell University and Northwestern University Medical Hospital.

Two portions a week are enough for health problems

Their findings show that eating two servings of red meat, processed meat or poultry a week increases the incidence of cardiovascular disease by 7 percent. But that’s not all. Lovers of red and processed meat also die 3 percent more often, and their lifespan is even up to 10 years shorter than expected. This does not apply to this fish.

The survey covered more than 29,000 people

The researchers conducted a meta-analysis of six large population-based surveys involving more than 29,000 people. They have been monitoring their eating habits and the incidence of chronic diseases (including cancer and cardiovascular disease) for almost three decades.

The mean age of participants at study entry was 53.7 years. The share of men was 44.4 percent. About a third of those included (30.7 percent) were non-white. Information on how they eat was communicated by the participants themselves. They helped themselves to a list of foods on which to label what they ate for each month. The researchers compared the data collected with the data on the disease obtained from their medical records.

Surprisingly, poultry is also on the list

Surprisingly, poultry is also on the list of “negative” foods, although until recently it was considered that the disease was not affected in general. It turns out that two meals of poultry a week increase the incidence of cardiovascular disease by 4 percent.

The authors of the study point out that the effect is related to the way poultry is prepared (especially by eating the skin), but not to the place as such. The evidence gathered so far is also not enough to make recommendations to limit poultry intake, they say.

It should also be pointed out that this is only one study and that much more should be done to definitively confirm the link between poultry and cardiovascular disease.

Red meat and colon and rectal cancer

“These are small differences, but it is still worth trying to reduce the intake of red and processed meat (for example, in pre-prepared meat meals). Red meat has also been shown to be linked to other health problems, especially colon and rectal cancer, says the study’s lead author, Dr. Norrina Allen, Associate Professor of Preventive Medicine at Northwestern University.

Colon and rectal cancer is also a typical representative of cancers that are solely due to lifestyle and can be prevented.