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Title : Vegans very bad science. Here is the proof.
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Vegans very bad science. Here is the proof.

The 6 Biggest Lies about eating meat

If there is a macronutrient that can not be overemphasized, that is protein. And if there is a type of protein that you can not go wrong with that is meat. Because despite what your fellow maverick work continues vegetarian, animal protein is the best food for the construction and maintenance of muscles, and is necessary for a long and healthy life. But what about all those vegans like to cite studies showing that meat is "bad?" Let's take a closer look.

1 - Meat causes inflammation Because Neu5Gc
always talks of Neu5Gc !? It is a sugar molecule found in red meat, and humans no longer occur as they did 3 million years ago. Some herbal MDs have begun to mention a potential problem that causes inflammation and cancer. Since humans have circulating antibodies to Neu5Gc for her, his claim is that the Neu5Gc we consume from muscle meat ends up in our tissues, indicating an attack of these antibodies in the blood and leads to chronic inflammation.

Possible? Maybe. Plausible? No. If that were the case, we have seen chronic inflammation is a matter before the agricultural revolution ( "Paleo" times) - which we did. And we would be seeing increased inflammation when consumed more meat - what we do. In both cases, actually we see the opposite.

do a little search in PubMed and you will find considerable evidence that replacing carbohydrates with red meat reduces inflammation. In fact, those who ate a diet predominantly red meat are similar to those eating a diet of fish-dominant inflammatory markers, end anti-inflammatory food.

2 - Meat causes inflammation Because of arachidonic acid
The other alleged source of inflammation of animal products is acid arachidonic acid (AA) !. This is really funny because AA is a long chain omega-6 fat found in polyunsaturated part of the meat, fat meat is prized for being low.

More importantly, any AA provided by the meat is delivered in a very well balanced package with long-chain omega-3 - DHA and EPA. That means that concentrations in the tissues are not tilted toward the inflammatory effects of AA as they are after consuming large doses of straight-up polyunsaturated omega-6, which is typical of the meat prevents is based on vegetable oils and sources of non-animal proteins (nuts, seeds and legumes).

The amount of AA we get from meat provides enough to benefit from cell membranes and support the inflammatory response without taking up space in omega-3 and creating an environment pro-inflammatory. And realistically, high levels of AA and omega-3 fatty acids promote lower levels of inflammation and the highest level of health.

This is similar to our hunter-gatherer ancestors who ate more than we experienced none of AA and inflammatory conditions we see today. It is also similar to that of AA found in breast milk that is designed to help us grow and repair when we need it, do not leave us with chronic inflammation.

3 - eating meat leads to heart disease
The third piece of propaganda PETA leads us to a study published in Nature !. The study suggests that the metabolism of amino acid to L-carnitine accelerates TMAO artery blockage. This adds to an earlier study published two years ago in the same journal showing that high levels of TMAO equated to an increased risk of heart disease.

Fortunately, it is not as simple as it seems. No need to place the meat. The initial experiment was an observational study in just six people (five meat eaters, vegetarian) and the second study used a supplement carnitine isolated in mice.

Realistically, OTMA is higher for seafood than meat, and as a study in the journal Food Chemical Toxicology exposed, intestinal health is a major contributor to TMAO levels. That is, even if TMAO increases heart disease in humans (that there is no proof), it seems likely that elevated OTMA in eating red meat has more to do with the health of the polarization dining and quality foods we commonly see with epidemiological evidence.

If excess TMAO is the result of altered intestinal health (which seems likely), then eating fast food, couch surfing, drinking unhealthy omnivores beer would be the perfect candidates.

4 - Meat will give cancer Because HAS, PAHs, and AGE

Most observational research trying linking meat with cancer is laughable, not only because it is nowhere near demonstrating that one causes the other (correlation does not equal causation), but because it is based on an extreme level of bias. This research uses false food frequency questionnaires to collect data, does not adjust the bias healthy user and group ingredients pizza and hot dogs in the same category as beef grass fed.

In addition, for all studies show that meat causes cancer and heart disease, there are many others that show no association or showing the opposite -. Ie avoid the causes meat of cancer and heart disease

said, the meat and cancer research you may want to pay attention to are studies examining how cooking meat. Heterocyclic amines (HAS) and polycyclic aromatic hydrocarbons (PAH) are two compounds that form when meat is charred. They have been shown to promote cancer growth in several animal studies.

is definitely nothing to get all bent out of shape about, as it seems to be more PAHs in vegetables cooked meat. But this is a wakeup call to use lower heat and pay attention when you're grilling: do not eat too charred meat. In addition, you may want to consider marinating the meat a few hours before cooking with acidic ingredients such as vinegar. Some evidence suggests that this practice can reduce the formation of these toxic compounds almost entirely. (More tips here.)

Vegans can also claim that AGEs (end advanced glycation end products) are a problem when the meat is cooked, but research has shown that vegetarians they end up with higher levels in their blood. Why? It is largely due to the internal formation of AGEs (through a horrible diet) are more of a concern intake and absorption. It is also because the meat is filled with natural inhibitors AGEs as carnosine amino acids.

5 - Meat I will make cancer Because IGF-1
Since the famous study of China - which later it became a book and manifesto for vegans - there has been speculation surrounding the animal growth factors and their effect on the progression of cancer proteins.

Dr. T Colin Campbell and his subjects (who were mice) got the ball back in the 1980s and scientists have been keeping a critical eye on the IGF -1 since. You've probably seen headlines like "meat and dairy products can be as harmful to your health as smoking!" But the best study so far used was based on a diet of mouse that looked like this:

• Cornstarch (397 grams)
• casein (200 grams)
• maltodextrin (132 grams)
• sucrose (100 grams)
• soybean oil (70 grams)
• cellulose (50 grams)

The main problems? Casein has nothing to do with the meat, it is almost impossible to eat as much cheese (even if you're a mouse), and serum to prevent cancer is usually a packaged deal with casein.

The first problem is this unrealistic isolation of individual compounds without thinking big picture. If you look at what the IGF-1 makes for long-term health - bone formation, muscle, elevated hormone and fat burning remains - it is clear that the lifting should be a priority, fair next to the other, hormones prevent obesity prevention sarcopenia as testosterone. The real story is that body composition has a much greater association with cancer

Even if we put our covers research and analyze the evidence set IGF-1 to further growth of cancer, we see the same correlations observation that we have been feeding for years. These are the arguments that can be easily treated with an observation of our own - why are soaring cancer rates, since we have eaten much less dairy

Interestingly, evidence recent suggests that this protein calorie restriction and longevity may have more to do with the balance of amino acids. Mice that restricts the amino acid methionine - found in meat, dairy products and eggs - saw the same beneficial reductions in oxidative stress and mortality without cutting calories. More importantly, the mice supplementing the amino acid glycine (found in bone, connective tissue, and odd bits) experienced the same improvements.

Therefore, even if the investigation mouse is transferable to humans (questionable), no potential to prevent cancer benefit from reduced protein intake has more than do with the consumption of all the animal does with eating fewer animals. For those who have trouble eating than boneless, skinless chicken breasts tasteless nothing, some glycine could go a long way!

6 - meat will destroy the environment because of Cow Farts
When in doubt, play the environment card , hippies right !? This is exactly what makes tofu team, claiming that cows produce 18% of all greenhouse gases and make statements like "meat production generates more greenhouse gases than all transportation in the world . "

Realistically, grazing animals make pollution reduction than creation. Unlike trains, cars and private jets environmental elitists fly when they give their speeches in saving the planet, cows contribute to the ability of grasslands to absorb carbon. Actually, this helps to prevent the release of nitrous oxide. Nitrous oxide is something that scientists believe is much more damaging to the environment than carbon emissions.

In addition, none of the evidence unbiased on the total contribution of methane from livestock seems to suggest that this value is 18% more like 3%. And that's if we are talking of cattle reared conventionally and ignore everything that grazing animals can turn the environment, as well as its ability to enrich the soil instead of destroying it as mono-crops and feed people, while surviving on rainfall and grass instead of irrigation and machinery.

In other words, pollution is increasing, water is decreasing, and the soil is being eroded because crops not won. If you cared so much about the environment, which will stop buying wheat, corn and soybeans, and start supporting local farmers with grazing animals.

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