Recent studies have shown that meat proteins can be replaced without any problems by vegetable protein obtained from the association of legumes and whole grains.
The World Health Organization classified carcenogenic (group 1) processed meat, ie salted, fermented and smoked meat (sausages, hams, wurstel burgers, sausages, bacon, canned meat, etc.), and red meat was classified as "potentially carcinogenic" (group 2A), but did not exclude that cancer cases in fact may also be influenced by other factors.
The meat and the fish we eat, usually come from breeding animals that have been fed with poor quality feed and therefore have a very low content of polyunsaturated fatty acids.
Additionally, the cooking of meat and fish drastically impoverishes these foods of such precious nutrients and therefore we can not count on these foods for their supply.
The meat is also associated with an increased risk of arterial hypertension, a disease that is positively associated with frequent and prolonged intake of red meat and processed meat.
Finally, it is widely known that the pro-inflammatory and beneficial effect of arterial hypertension on meat-rich diets also increases pro-atherosclerotic stimulation, which also plays an active role in endotoxins of bacteria present in meat and transformation (at work Of a particular type of intestinal bacterial flora that the meat grows) of L-carnitine in TMAO (Oxide-Tri-Methyl-Ammina) which, especially in the presence of chronic inflammation, predisposes to cardiovascular disease.
The meat damage does not end there because today we are in a very pathogenic condition because of the environmental pollution that affects everything and everyone. The air we breathe, the water we drink and the food we eat are all abundantly rich in toxic and even carcinogenic substances:
There is no longer a healthy food, but all food, because of what is called "bioaccumulation" in technical language, animal products (milk, meat and derivatives) are certainly the worst because of their ability to be pathogens Metabolic and cancer.
The scientific literature of recent years has shown that frequent and prolonged consumption of red meat is associated with an increased risk of premature global mortality. In fact, the intake of red meat and processed meat, especially if not compensated by other protective plant foods and associated with other risk factors, has been associated with an increased risk of total mortality and in particular cardiovascular mortality.
Do we have to eat meat or not?
Growing children and sportsmen need to eat it?
Do pregnant women and the elderly have to do?
As with every reality that concerns us, everything brings us advantages and disadvantages. Wise is the one who can draw as many benefits as possible from it, relegating the disadvantages only to isolated moments that sometimes also become unavoidable, almost always because "imposed" by the circumstances.
However, the answer to these questions is very important since slowly, slowly, our food choices affect us and lead us towards health or pathology and in a particular way will lead to one of these conclusions our children who, unlike From us, are in a highly polluted and stressful environment since their childhood.
Metabolic, cardiovascular and neoplastic diseases are largely preventable, but we must act before they are firmly established in our body.
Popkin B. M. Reducing meat consumption has multiple benefits for the world's health. Arch Intern Med. 2009 Mar 23; 169 (6):543-5.
The World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective. Washington, DC AICR2007.
Larsson SC, Orsini N. Red Meat and Processed Meat Consumption and All-Cause Mortality: A Meta-Analysis. Am. J. Epidemiol. 2014; 179 (3): 282-289.
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I wont stop eating meat its one the pleasure in lofe
Me too, but I think that it is important to know
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