Ther have been a huge number of studies damning all meats. While some have been rather vague, the sheer number involved is rather conclusive. However, it should be made clear that all these studies focus on the consumption of cooked-meats(which are intensively-farmed/grainfed at that), so they are making very wide over-generalisations re claiming that absolutly ALL meat is bad for you. A number of us eat raw, (organic or wild)grassfed meats which don't have the advanced glycation end products, nitrosamines , polycyclic aromatic hydrocarbons etc. and other heat-toxins found in cooked foods, so we don't have to worry at all about the issue. Of course, one can limit the damage by only boiling meats instead of frying/grilling etc., but that is, of course, only a compromise, not a solution.
While there have been plenty of studies condemning saturated fats, scientists are coming round to the idea that it isn;t saturated fats but heat-created toxins from cooking which are to blame.
"
Another confounding issue may be the formation of exogenous (outside the body) advanced glycation endproducts (AGEs) and oxidation products generated during cooking, which it appears some of the studies have not controlled for. It has been suggested that, "given the prominence of this type of food in the human diet, the deleterious effects of high-(saturated)fat foods may be in part due to the high content in glycotoxins, above and beyond those due to oxidized fatty acid derivatives." The glycotoxins, as he called them, are more commonly called AGEs" http://www.ncbi.nlm.nih.gov/pubmed/9177242
http://www.pnas.org/content/94/12/6474.long
taken from:-
http://en.wikipedia.org/wiki/Saturated_fat
(Michael Eades the low-carb guru, also has made claims re AGEs that people on vegetarian diets actually have more AGEs in them due to fructose-consumption(at least by comparison to cooked-palaeos). Can't remember the link.
Geoff
> Date: Wed, 3 Jun 2009 14:49:34 -0400
> From: [log in to unmask]
> Subject: Nutrition Action and other things
> To: [log in to unmask]
>
> Hello,
>
> It's been a few months for me now in learning and trying to apply the
> PaleoDiet. I started with PaleoDiet Book by Cordain and have also read Good
> Calories, Bad Calories by Gary Taubes. I'm also reading the "Fat Of The Land"
> by Stefansson
>
> Both made pretty good sense to me (but then again, doesn't any new diet
> such as the Zone,Atkins,South Beach,etc... make sense to a layman?)
>
> I have grown up believing in the low saturated fats, more fruits and veggies,
> less red meat philosophy and I was big into tofu, whole wheat bread, pasta
> making, etc...
> My wife follows this philosophy and is not that interested in the low or zero
> carb way. She believes in the "balanced" way of eating. Also, she wants us to
> keep kosher at home so it's kind of expensive to eat a lot of meat and fish and
> it is kind of limiting in choice (no kosher bison,etc...)
>
> We also subscribe to the "Nutrition Action" newsletter that we receive here in
> Canada. It's published by the "Centre for Science in the Public Interest"
>
> We just received the latest issue and was wondering if any had read or would
> like to comment on it.
>
> Front Page "The Real Cost of Red Meat".
>
> I guess the big news in this edition is the results of the U.S. NIH-AARP Health
> Study who sent questionnaires about diet and lifestyle to 3.5 million members
> of AARP. It shows that high-end eaters of meat (2,000 calories a day eating
> 125 grams of red meat) had roughly a 30% higher risk of dying over 10 years
> than those who ate the least red meat.
>
> One quote : "When it comes to red and processed meats, the evidence has
> always been strongest for colorectal cancer" says Arthur Schatzkin, chief of
> the Nutritional Epidemiology Branch of Cancer Epidemiology & Genetics at the
> U.S. National Cancer Institute in Besthesda, Maryland.
>
> Anyways, they talk about N-nitrosa compunds, meat heme,Cooked meat
> mutagens and the relationship between meat and different cancers
> (Prostate,Pancreas,Breast) as well as Diabetes.
>
> Besides the health issues they talk about the environmental costs of
> meat "Global Heat and Meat" and the memo from the editor, MIchael Jacobson,
> talks about "Livestock's Long Shadow".
>
> There are about 14 references to articles
> from "Arch.Intern.Med","Carcinogenesis", and other publications.
>
> Their "The Bottom Line":
>
> . Cut back on red and processed meats. Aim for about one serving a week
> . Replace red meat with poultry, fish,beans,nuts, and soy-based veggies meats
> . Look for deli meats that are nitrite free
>
> They really don't really address "raw meat", since I guess most people aren't
> into that and do discuss processed meats and how to cook meat to avoid
> HCAs and PAHs but do mention the heme in red meat as a problem.
>
> Now, with this publication, it's pretty hard to convince my wife on the merits
> of the Paleo/low/zero carb diet.
>
> I'm beginning to believe it's best to be safe to mostly eat fish (and to learn
> how to cook cheap fish heads ;))
>
> Comments?
>
> Mike
>
>
>
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