Thursday, November 5, 2009

7 Diseases That Big, Juicy Steaks Could Give You

7 Diseases That Big, Juicy Steaks Could Give You
By Sara Novak, Planet Green
November 5, 2009 Link to full article below

More and more people are passing on meat for a wide variety of reasons. For starters, it reduces your impact on the planet. Some simply can't bare the despicable factory farming industry in this country. And the third weighing issue on the minds of the more than 2.8 percent of the U.S. population that considers themselves vegetarian, are health issues. And studies show that there are plenty of them.

Sicknesses Associated With Eating Meat

1. Prostate Cancer

According to a study published in the Journal of Epidemiology, researchers examined the dietary habits of 175,313 middle-aged men and followed them for nine years. They discovered that men who ate a diet heavy in red meat and processed meats were diagnosed with prostate cancer more often than men who ate little meat. "HCAs, a family of mutagenic compounds, are produced during the cooking process of many animal products, including chicken, beef, pork, and fish," the article said. And this is not reserved for a well done steak. The mutagens form when meat is cooked at a normal level and it is present in grilling, frying, or broiling. It appears to grow worse as the meat is cooked longer. In the end, the consumption of meat increased the risk of prostate cancer by 12 percent.

2. Heart Disease

More than 864,480 Americans died of heart disease in 2005, according to the American Heart Association. And according to a study at Beth Israel Deaconess Medical Center (a teaching hospital for Harvard), heart disease is directly related to meat consumption. The study involved 617,119 men and women who were 50 to 71 years old at the start of the study. At the beginning of the study, patients filled out diet information surveys and 10 years later deaths from cardiovascular disease were noted.

Results of the Study:

"Compared to people in the lowest levels of red meat consumption (average 0.32 ounces per 1000 calories), men with the highest levels of red meat consumption (average 2.39 ounces per 1000 calories) experienced a 27 percent higher risk of cardiovascular disease.

For women with the highest levels of red meat consumption (average 2.32 ounces per 1000 calories) the results were even more dramatic. They experienced a 50 percent higher risk of cardiovascular disease."

3. Osteoporosis

Please read the full article:

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