Red meat consumption doubles risk of colon cancer, says study; is it time to go vegetarian yet?

[Guest guest]

*Red meat consumption doubles risk of colon cancer, says study; is it time

to go vegetarian yet?*

http://www.newstarget.com/007237.html

 

A new study published in the Journal of the American Medical Association

shows a doubling of the risk of colon cancer for people who are heavy

consumers of red meat. More specifically, it shows that the risk doubles

compared to those who consume smaller quantities of red meat. But how does

this compare to people who consume no red meat at all?

 

This is conjecture, but I'm willing to bet that heavy consumers of red meat

probably have quadruple the risk (or more) of colon cancer compared to

vegetarians or people who consume no red meat. By the way, you don't have to

be a vegetarian to boycott red meat. You can still be a consumer of other

sources of animal protein (fish, seafood, etc.) while avoiding red meat.

 

There are plenty of health reasons to avoid eating red meat, and a higher

risk of colon cancer is just one of them. The saturated animal fat found in

red meat products contributes to heart disease and atherosclerosis. In

addition, red meat can contain contaminants such as heavy metals, pesticides

and undesirable environmental pollutants that tend to collect in the fat

tissues of cows, which are absorbed into your body when you eat cow fat. And

you can't eat red meat without getting some animal fat.

 

Then, of course, there's what I call the vibration of red meat, which

concerns the homeopathy of the meat, or the environment in which the cow was

raised. Was it a natural environment? Did the cow have access to open

fields, sunlight and clean water? Or was this a cow raised as part of a

slaughterhouse operation, produced for the sole purpose of generating

profits? If you eat cows' meat that has undergone that kind of experience,

you are consuming a product that is tainted with the negative experience of

the animal from which it came.

 

There are a lot of negative effects associated with the consumption of red

meat, and this is why more and more people are now giving up red meat and

moving to healthier foods like fish, free-range chicken, or better yet,

plant-based proteins like spirulina (see related ebook on spirulina) or soy

products like soy milk and tofu. This is where you'll get your best

protective effect and disease prevention, and you will be helping protect

the environment at the same time. After all, it's far less stressful on the

environment to produce food as plants than as animals.

 

It takes 10 acres to produce the same amount of red meat protein as it does

to produce one acre of soy beans. And producing spirulina yields a tenfold

increase over the production of soybeans. So think about it: one acre of

farmland used to produce spirulina can produce 100 times as much protein as

beef and red meat. That will be very important to realize as our world

population grows and it becomes increasingly difficult to produce the

protein required by the population.

*How to make the transition away from red meat*

 

These are all reasons to avoid an animal-based diet and pursue a plant-based

diet. Many people reading this are already following a plant-based diet, but

some of you who might be considering making the change probably aren't sure

exactly how to do it.

Perhaps you want to merely reduce your consumption of red meat but not give

it up completely yet, which is fine, since that's the way all of us

ex-meat-eaters got into plant-based diets to begin with. Few people ate more

meat than I did because I grew up in an environment where we had all the red

meat we wanted at no charge (my grandfather was a cattle rancher). We had a

freezer full of red meat at all times, and we could have as much hamburger,

steak or other cuts of meat as we wanted. I consumed large quantities of red

meat for nearly 30 years.

 

I found the transition away from red meat to be difficult at first. I

started consuming less of it and eating other meat alternatives, and pretty

soon I began to view red meat in a different way, because if you eat less of

it, you eventually start to lose your appetite for it. And within less than

a year, any time I would see red meat at the grocery store, it would gross

me out. I look at it and I realize what it is: *a chunk of flesh sliced off

the carcass of a living creature that has been ground up and stuffed into a

box*. Usually there's some blood running around in the container as well.

Every time I would look at that I would get grossed out and think to myself,

" Gee, is this really what I want to eat for the rest of my life? This sliced

up chunk of a dead cow? " And the answer was, " No. " So it didn't take very

long before I didn't want any red meat, and now I can't imagine eating it.

 

That's one way to get rid of red meat in your diet, but there are many other

ways and I encourage you to experiment and see how you'd like to approach

it. But the bottom line on red meat is that there is an increasing body of

evidence supporting the notion that you can prevent cancer by pursuing a

plant-based diet. If you want to be healthy, it's time to join the

vegetarians. Maybe even join the vegans, if you have the courage.

 

Think about limiting or eliminating your consumption of red meat and instead

nourish your body with the phytonutrients, phytochemicals, vitamins,

minerals and even the living energy of plants. That's how you'll be the

healthiest you can be.

 

###