“If
beef is your idea of ‘real food for real people’ you’d better live real close
to a real good hospital.”
--Neal
Barnard, M.D.
Meat has
always been a problematic question for modern humans, even for those who have
chosen not to think about the problems associated with the consumption of
meat. Leaving aside the ethical
questions for a moment, and just focusing on health, there are a handful of
advantages posed by meat consumption (particularly seafood, but also including
red meat), juxtaposed with an ever mounting pile of disadvantages (particularly
as related to red meat). We aren’t
doctors, but we do think it’s a subject worth revisiting from time to time,
particularly because most people on both sides of the consumption aisle are (to
put it mildly) not used to discussing the matter politely.
Lest you
think we’re going to dogmatically say “don’t eat it,” we’d like to start with some
interesting data points from a 1999 metastudy of data from 5 different
countries, published in the American Journal of Clinical Nutrition:
Dietary
Style
|
Mortality
Ratio
|
Pescetarian (fish eater)
|
0.82
|
Vegetarian (lacto-ovo)
|
0.84
|
Occasional Meat Eater
|
0.84
|
Regular Meat Eater
|
1.0
|
Vegan
|
(0.7 to 1.44 owing to limited data
points)
|
Obviously,
as is true of any population study, these findings do not mean that there are
absolute truths applicable to each and every individual regarding healthy
eating habits… but the trend lines are clear.
As a general rule, one would expect a person whose diet consists of no
animal flesh other than fish or the occasional egg or dairy product to greatly
outlive the person who has red meat at every meal.
It is
interesting to note, of course, that the statistical differential between this
optimal group and the occasional meat
eaters is not particularly significant; there is a far greater difference
between the frequent meat eaters and the occasional meat eaters (defined as
someone who eats no more than two servings of red meat per week) than there is
between the occasional meat eaters and the vegetarians and pescetarians.
Vegans,
naturally, are in a category all to themselves, owing to the fact that their
nutritional intake is perhaps more variable within their category than is true
for any of the other categories – a careful vegan is better off than
anyone. A not-so-careful vegan? May as
well be playing in traffic. We’ll get to
why in a future post, more than likely, but the odds are that most vegans
reading this blog probably know more about how to eat a healthy vegan diet than
we do, anyway. We’re more concerned with
elucidating for the omnivore crowd for purely utilitarian reasons, so please,
don’t feel excluded. And for any vegans
who don’t know about nutrients
typically not available in plant sources, for heaven’s sake, go find yourself a
vegan mentor who does.
Now then,
back to meat…
We suspect
that a great deal of the differential between the occasional meat eaters and
the regular meat eaters has less to do with the dietary value of beef and more
to do with the effects of a whole host of corollary factors – quantity consumed at any given meal,
preparation methods, what else is eaten, etc.
For example, an occasional consumer of beef is more likely to consume
fatty fishes (that is, fishes high in omega-3 fatty acids) than is a regular beef
eater; as it turns out, omega-3 fatty acids are essential for a host of bodily
functions that have a strong correlation to long-term health. So… it’s not just that occasional beef eaters
eat beef; it’s that they also eat other things in greater proportion than do frequent beef eaters.
Likewise,
the occasional beef-eater (especially those who are doing their best to
minimize the ecological impact they have vis-à-vis cattle raising method –
hello grass-fed free-range, good-bye corn-fed, factory farmed) is much more
likely than the regular beef-eater to be getting a healthy dose of dark green
vegetables and healthy starches (long grain rice, quinoa, etc.) and is much
less likely to be gobbling fried foods and processed flour and sugar – it’s not
just what they are eating, it’s also
what they are not eating.
Then, too,
the occasional beef-eater is more likely to be a gourmand, someone who takes
the tastes they consume seriously, and is therefore not likely to be eating
lower quality cuts of meat, nor are they likely to be eating processed meats.
And, as it
turns out, there are strong correlations between heavy consumption of processed
meats (hot dogs, bologna, pepperoni, spam, etc.) and several different cancers,
as well as cardiovascular disease. Those
same correlations are not found to be
red-meat specific. In other words, there
is something about the way in which the
meat is processed which makes it inherently unhealthy. Much the same can be said for processed
flour, processed sugar… seems like maybe processing
is a bad idea, no?
Lest you
think this means there is a green-light for beef consumption, though, just so
long as you’re paying extra for the grass-fed good stuff, there are other
considerations that require attention.
Heterocyclic
amines (HCAs) are chemical compounds containing at least one heterocyclic ring
(atoms of at least two different elements) and at least one amine (nitrogen
containing) group – long story short, it’s just a category of organic
compounds. A lot of them are not only beneficial,
they are downright essential. Niacin
would be a good example.
However,
there are several HCAs which are classified as carcinogenic (cancer causing),
and they are created by the charring of flesh.
Like you might find in, say, the famous “bark” (that tasty outside
crust) on a particularly well cooked brisket.
Let that
sink in for a minute… the thing that demarcates beef as “really good” for
certainly most Texans, and we’re guessing most people in other parts of the
world… is carcinogenic. Not “might be”, but “is”.
Now, can you
cook red meat without charring it? Yes,
you can. Does it still satisfy your meat
cravings? We can’t answer that for you. And depending on the method one chooses,
there may still be other health risks involved – meat cooked on a grill or over
a flame which is not hot enough to char (and therefore not hot enough to create
carcinogenic HCAs) may also not be hot enough to destroy flesh-borne pathogens
(bacteria and viruses). Microwaves can
kill those pathogens without charring the meat, but they also have the nasty
side effect of changing the chemical composition of meat (and of anything else
they are used to heat) in unpredictable and hard-to-quantify ways, especially
when cooked in, on, or near plastics.
Microwaves do break down a variety of prions, though, which may be
beneficial, in light of…
Prion
disease. One form of which is known as
Bovine Spongiform Encephalopathy (BSE).
Also known as “Mad Cow Disease”.
There are actually variations of this particularly nasty affliction for
every kind of consumable mammalian flesh, including human flesh, if you’re into
cannibalism. And while some sources of
beef are free-and-clear of the potential for BSE (that would be local, free range grass-fed beef), the
vast majority of red meat sources for grocers, restaurants, etc. are not.
Safeguards
in place are laughable, given that the only protection measures in place are to
prevent the use of bone meal made with
already infected animals. These
measures are sensible, of course, in that allowing contaminated animals to be
used to make feed for non-contaminated animals would, naturally, spread the
condition around. The problem is, this
approach ignores how the condition
started in the first place.
Spongiform
encephalopathy, whether of the bovine or other variety, is a condition wherein prions (protein fragments which are
self-replicatable, but do not comprise a complete RNA or DNA sequence) run amok
in the host animal; they invariably attack the central nervous system, and are
only noticeable by their effects.
Autopsies done on diseased animals (including affected humans) will find
brains eaten away like millions of little swiss-cheese bubbles.
And while on
extremely rare occasions these prions are a more-or-less spontaneous creation
in a genetically prone individual… on more occasions than not, these prions are
created during the process of ingesting, digesting, and metabolizing flesh from
a creature with similar DNA to the affected animal’s own DNA. Hence the references to cannibalism.
Most beef (and pork… and chicken… and
farm-raised fish) in the United States (and increasingly in the rest of the
world) is “factory farmed” – that is, raised in cramped conditions and fed a
slurry made from a mixture of corn, bone meal, and animal wastes (recycled
poop, yum!); which means most meat sources are, in fact, cannibal meat sources.
Animals who have eaten their own kind, or a kind awfully similar to
their own.
Given these
conditions, it’s not a question of if
some new strain of encephalopathy will emerge; it’s a question of when will it make itself known.
Now, there
are a few factors limiting the likelihood of onset, and they should be almost
as troubling as the event they are forestalling. A good example is the famed “pink slime” of
McDonald’s fame. Various industrial
processes, such as the “cold pasteurizing” (euphemism for irradiation) of meat,
or the use of ammonia-baths, etc. are good for removing bacteria, viruses, and
even (in the case of irradiation) prions… though if those procedures don’t make
you nervous, you are either very brave, or very drunk.
All of
which, we are sure, has by now convinced you that it might be easier just to
forego that big platter of ribs you were planning on smoking this weekend,
right?
No?
Well, at
least let us convince you to spend a few extra dollars to make sure that if you
are going to continue to be a meat eater, you get your beef from a healthy
source. Archer-Daniels-Midland will do
just fine on their own without you throwing away years of your life just to
line their pockets.
And make
sure that you eat plenty of veggies along with your main dish of choice, no
matter in which longevity category you’ve decided to plant yourself. As we noted when first breaking down the
meaning of the statistics, it is quite likely what unhealthy folk aren’t eating that is putting them in
the wrong categories; dark green veggies and fatty fishes top that list, so hop
to! We like you; we’d like to have you
around reading our blog for a long, long time.
Happy
farming!
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