Originally published on http://www.SOTT.net 29/10/2015
A recent report published by the World Health Organisation (WHO) titled ‘Carcinogenicity of consumption of red and processed meat’ has garnered a significant amount of media attention the world over in the past few days. As usual, the mainstream media didn’t hesitate to take the opportunity to ramp up fear among the masses with sensationalist headlines like ‘Processed meats do cause cancer – WHO‘ (BBC), ‘If meat causes cancer, What can we eat?‘ (CNN), and ‘Hot dogs, bacon and other processed meats cause cancer‘ (Washington Post).
These types of definitive statements, however, have not been limited to sensationalist media headlines, with even the World Health Organization itself making such claims on social media:
There are groups of people who place their faith in mainstream nutritional guidelines, take pride in their health and do the best they can to maintain what they have been led to believe is a healthy lifestyle. They avoid red meats and saturated fats, but they also avoid other foods that are actually unhealthy, such as certain processed foods, refined sugars, trans-fats, excessive amounts of carbohydrates and alcohol. There is an increased chance that these people are more physically active and engage in an overall healthier lifestyle. On the other hand, those who stick with red meat despite their belief that it is unhealthy are also more likely to consume other genuinely toxic foods in their diet in conjunction with meat. I would postulate that this toxicity is the main cause of cancer that is displayed in these studies, rather than anything else. So again, this is bad science.
But we see that time and time again, mainstream science is not interested in presenting facts, and neither is the mainstream media for that matter. What’s more important is the preservation and perpetuation of the failed nutritional guidelines based on fraudulent science that only serve to increase profits and markets for the industry giants like Big Agra, Biotech, Food and Pharma industries.
What people need to understand is that the health of the general public is not profitable for big business. Like any business, supply and demand is how things work. It is important for these guys to make sure that their ‘produce’ is always in demand, and the agricultural industry is the most successful at doing this. Grains are phenomenally cheap to cultivate, they grow in abundance and sell for large profits. Never mind that they are not fit for human consumption and have been linked to the majority of modern human illnesses. If you’re in this line of work, it also helps to have a few scientists and government officials in your back pocket so that you can covertly exert your influence on public opinion and convince the average person that your produce is a healthy option that should make up the main part of their diet. This also helps your buddies over at Big Pharma by maintaining a perpetual state of illness to ensure that the people continually depend upon the pharmaceutical industry for a steady supply of medicines. It’s a closely-knit system, and it works extremely well for those pathological types right up there at the top of the control structure.
These are the kinds of people who are trying to dictate what you should eat and how you should live your life and, for what it’s worth, they couldn’t care less about the state of your health. The truth is that it’s up to you to take control of your health, because you simply cannot trust the established authorities. We live in an environment that has been so utterly polluted – be it the water that we drink, the chemical-laden air that we breathe, or the constant exposure to EMF radiation to which we are subjected – that one of the few things that we do actually have some control over is the food that we put in our mouths. So make it count…
Here’s the crux of the matter: In reality, red meat is actually one of the most (if not the most) nutrient-dense food sources available to the human body, and I can’t stress that point enough. It is an extremely important component of nutrition, and removing it from the diet could result in a rapidly decaying state of health. Here are just a few of the things required for the body to function efficiently that are found in abundance in grass-fed, organic red meat:
Fat-Soluble Vitamins: For many of us who live in the northern hemisphere, adequate sunlight exposure can be difficult to get in the winter months. Fortunately, red meat contains a significant amount of vitamin D and its consumption enables the body to maintain sufficient levels of vitamin D even when sunlight exposure is low. Oily fish also contains vitamin D, however it lacks the metabolite 25-hydroxycholecalciferol that is found mainly in red meat and which allows the vitamin D to become assimilated much faster and more easily by the body. This study even found a positive correlation between red meat consumption and the prevention of rickets, a degenerative disease caused by vitamin D deficiency. Vitamin A in the form of Retinols found in animal products is easily absorbed when compared with Caretenoids, its vegetable counterpart found in carrots. Red meat also contains valuable amounts of Vitamin K and Vitamin E.
Iron: There are different forms of nutritional iron, and some are more bio-available than others. It is often said that certain vegetables such as spinach provide the body with adequate amounts of iron, yet this is actually a common misconception. Vegetable-sourced iron is called non-heme iron, and contrary to popular belief, this is very difficult for the body to absorb. On the other hand, the heme iron contained within red meat is absorbed more efficiently and can be readily utilized by the body.
B Vitamins: Red meat contains significant amounts of vitamin B12. Vitamin B12 deficiency has been linked to a multitude of different health conditions ranging from Alzheimer’s to Multiple Sclerosis to Autism. Note that vitamin B12 is only found in animal foods, therefore the best way to ensure you have adequate levels is to eat plenty of red meat. Red meat also contains a spectrum of other B vitamins including riboflavin, thiamin, B6 and niacin. Deficiency in B vitamins has also been linked to vascular and cognitive impairment.
Other minerals: Red meat also contains a vast array of minerals that are vital for the body to function properly. These include zinc, copper, phosphorous, chromium, nickel, selenium, magnesium, cobalt, choline, and Coenzyme Q10. CoQ10 plays a vital role in the production of energy and prevents oxidative stress. The best sources of CoQ10 are pork and beef heart, compared with vegetable sources which are negligible.
In addition, any gastroenterologist will tell you that meat is the “lowest residue” food you can eat, i.e. meat does the least damage, leaves the least residue and causes the least irritation to the intestines. That such a food would be identified by the WHO as the cause of colorectal cancer defies all logic.
Reading through the long list of nutrients that can be found in red meat, is it any wonder vegetarians are less healthy, have smaller brains and why 84% of them eventually revert back to eating meat (myself included)? The very fact that meat’s nutritional benefits are even being questioned seems completely insane, since the primary cause of our evolution into modern human beings was by eating a primarily meat-based diet, and that the human body actually functions very well on a meat-based diet.
Sometimes I wonder… can popular opinion divert any further from the truth? Then occasionally it comes back around full circle and I realize the mainstream media actually tell the truth without knowing it:
Fortunately for a meat-eating smoker like myself, neither meat nor smoking tobacco cause cancer, so let’s all light up and eat some bacon!