Great Body....serious Meat!
A new study adds to the evidence that eating red meat on a regular basis may shorten your lifespan. The findings suggest that meat eaters might help improve their health by substituting other healthy protein sources for some of the red meat they eat.
Great body....serious meat!
Past research has tied red meat to increased risks of diabetes, cardiovascular disease and certain cancers. The studies have also pointed to an elevated risk of mortality from red meat intake. But most of these studies were done over limited periods of time, had design flaws, or were done in populations with diets other than that of the typical American.
A research team led by Dr. Frank Hu of the Harvard School of Public Health set out to learn more about the association between red meat intake and mortality. They studied over 37,000 men from the Health Professionals Follow-up Study (beginning in 1986) and over 83,000 women from the Nurses' Health Study (beginning in 1980). All the participants were free of cardiovascular disease and cancer at the start of the study.
Almost 24,000 participants died during the study, including about 5,900 from cardiovascular disease and about 9,500 from cancer. Those who consumed the highest levels of both unprocessed and processed red meat had the highest risk of all-cause of mortality, cancer mortality and cardiovascular disease mortality. After adjusting for other risk factors, the researchers calculated that 1 additional serving per day of unprocessed red meat over the course of the study raised the risk of total mortality by 13%. An extra serving of processed red meat (such as bacon, hot dogs, sausage and salami) raised the risk by 20%.
Alpha-gal syndrome (AGS) (also called alpha-gal allergy, red meat allergy, or tick bite meat allergy) is a serious, potentially life-threatening allergic reaction. AGS is not caused by an infection. AGS symptoms occur after people eat red meat or are exposed to other products containing alpha-gal.
Your body absorbs iron from plant sources better when you eat it with meat, poultry, seafood, and foods that contain vitamin C, such as citrus fruits, strawberries, sweet peppers, tomatoes, and broccoli.
Iron deficiency is not uncommon in the United States, especially among young children, women under 50, and pregnant women. It can also occur in people who do not eat meat, poultry, or seafood; lose blood; have GI diseases that interfere with nutrient absorption; or eat poor diets.
Yes, iron can be harmful if you get too much. In healthy people, taking high doses of iron supplements (especially on an empty stomach) can cause an upset stomach, constipation, nausea, abdominal pain, vomiting, and diarrhea. Large amounts of iron might also cause more serious effects, including inflammation of the stomach lining and ulcers. High doses of iron can also decrease zinc absorption. Extremely high doses of iron (in the hundreds or thousands of mg) can cause organ failure, coma, convulsions, and death. Child-proof packaging and warning labels on iron supplements have greatly reduced the number of accidental iron poisonings in children.
Although formation of dioxins is local, environmental distribution is global. Dioxins are found throughout the world in the environment. The highest levels of these compounds are found in some soils, sediments and food, especially dairy products, meat, fish and shellfish. Very low levels are found in plants, water and air.
In late 2008, Ireland recalled many tons of pork meat and pork products when up to 200 times the safe limit of dioxins were detected in samples of pork. This led to one of the largest food recalls related to a chemical contamination. Risk assessments performed by Ireland indicated no public health concern. The contamination was traced back to contaminated feed.
Although all countries can be affected, most contamination cases have been reported in industrialized countries where adequate food contamination monitoring, greater awareness of the hazard and better regulatory controls are available for the detection of dioxin problems.
More than 90% of human exposure to dioxins is through the food supply, mainly meat and dairy products, fish and shellfish. Therefore, protecting the food supply is critical. In addition to source-directed measures to reduce dioxin emissions, secondary contamination of the food supply needs to be avoided throughout the food chain. Good controls and practices during primary production, processing, distribution and sale are all essential in the production of safe food.
Trimming fat from meat and consuming low fat dairy products may decrease the exposure to dioxin compounds. Also, a balanced diet (including adequate amounts of fruits, vegetables and cereals) will help to avoid excessive exposure from a single source. This is a long-term strategy to reduce body burdens and is probably most relevant for girls and young women to reduce exposure of the developing fetus and when breastfeeding infants later on in life. However, the possibility for consumers to reduce their own exposure is somewhat limited.
For a lot of people, it is hard to resist the temptation of a nicely cooked steak or a juicy hamburger. Despite the fact that meat is full of nutrients, it also contains a number of natural chemical toxins, saturated fat, and elements that make it difficult for us to digest. Eating too much meat can lead to serious consequences from increasing the risk of diabetes to heart disease and even cancer.
Tip: Some studies reveal that eating too much red meat can increase the chances of developing bowel cancer. Try to eat red meat only in conservative amounts (100-200 g just twice a week) with lots of vegetables or grains. Try to avoid eating liver and kidneys. Switch to seafood or chicken, and choose boiled meat over fried.
Tip: If you realize that you always feel hungry, try to snack on Greek yogurt with berries or hummus with wholegrain crackers instead of a sandwich for lunch. Try to cut out meat for several days, and see if you feel better and fresher.
Nausea is a common symptom of not digesting meat well as it can be a reaction to certain bacteria in meat. Some pregnant women find that eating meat causes them to feel extremely nauseous. It could also simply be that something (perhaps an overworked organ) in your body is rejecting meat.
Meat products are one of the most difficult foods for the human body to digest because the protein contained in meat (especially red meat) is harder for us to break down, and this can cause bloating. Large amounts of fatty foods like meat make your stomach empty slower, which also causes bloating or discomfort. Improper digestion of meat can lead to the accumulation of toxins in the body.
Tip: Instead of going for a steak, go for fish or chicken. These animal products are easier for us to digest. Always have vegetables (steamed or raw) as a side dish or a salad. If you stop eating meat, you will most likely get rid of bloating for good.
Body condition score (BCS) of beef cows at the time of calving has the greatest impact on subsequent rebreeding performance (Table 1). The postpartum interval is the length of time from calving to first estrus (heat) after calving.
The greatest single factor influencing rebreeding performance of beef cows is body condition at calving, especially for spring-calving females. However, if producers wait until calving to manage body condition of their cows, they will find it very difficult and expensive to increase the body condition of a lactating cow.
Thin cows at this time may indicate a poor match of calving season to feed sources. Maybe calving occurs too early in the spring. The period from weaning to 90 days pre-calving is the best time to get serious about body condition scoring and planning the nutrition/management program because the manager's strategy can have great impact. The period from calving to re-breeding may help explain the productivity (or lack thereof!) but it is likely too late to have much impact on herd productivity and profitability at this point. If cows are thin management options include early weaning when the youngest calf is 45 days old or 48 hour calf separation. Both of these management techniques will help initiate estrous cycles in beef cows. 041b061a72