New Heart Disease Risk Factor Found in Red MeatApril 9th, 2013 - Jill Ettinger
If it seems like red meat can’t get a break; after already being tied to heart disease, high cholesterol and unsavory ingredients like Pink Slime, there’s more bad news. New research, published in the current issue of the journal Nature Medicine, links a nutrient found in red meat with furthering the risk of developing heart disease. Read More:New Heart Disease Risk Factor Found in Red MeatConsumption of Red Meat Linked to Bladder CancerApril 25th, 2010 - Barbara Feiner
If you eat meat frequently—especially if it’s well done or cooked at high temperatures—you may have a higher risk of developing bladder cancer. “It’s well known that meat cooked at high temperatures generates heterocyclic amines,” compounds that can cause cancer, says Jie Lin, PhD, an assistant professor of epidemiology at the M.D. Anderson Cancer Center in Houston. Individuals who ate the most red meat had almost a 150% higher risk of developing bladder cancer. Specifically, consumption of beef steaks, pork chops and bacon raised bladder cancer risk significantly. Even chicken and fish, when fried, significantly raised the odds of developing cancer. Level of Doneness, GeneticsMeat’s level of doneness had a marked impact on cancer risk. Study participants whose diets included well-done meats were almost twice as likely to develop bladder cancer. Some participants were also genetically predisposed to bladder cancer, Dr. Lin and her colleagues found. “Cancer is caused by multiple risk factors—environmental exposure, diet and genetic background—and their interactions,” she says. “The current results highlight the importance of studying gene-diet interactions in cancer risk assessment and have valuable implications in bladder cancer prevention.” According to the American Cancer Society, almost 71,000 new cases of bladder cancer were diagnosed in the United States last year; 14,000 Americans died of the disease. Men have a much higher risk. “Reducing red meat consumption and/or avoiding eating meats cooked at very high temperature—like those pan-fried, grilled or barbecued—may reduce one’s risk for developing bladder cancer,” concludes Dr. Lin, who presented her study at the American Association for Cancer Research’s 2010 annual meeting. For Your Organic Bookshelf: The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old MacDonald’s Farm, Reduce Your Hoofprint, and Still Eat Meat Read More:Consumption of Red Meat Linked to Bladder CancerHow One Couple Changed the Organic Meat BusinessNovember 13th, 2006 - Barbara Feiner
The Paynes suspected much of the meat labeled “halal” (slaughtered in accordance with Islamic principles) may not be legit. Conversations with breeders, abattoir owners and locals revealed some uncomfortable truths about the industry: a lack of standards, ethics and principles. The couple decided to launch the United Kingdom’s first organic halal meat company, investing their life savings. Abraham Natural Produce provides organic, ethically reared, halal meat. The Paynes believe the UK’s Muslim population benefits from local, high-quality organic food. “We decided to set up the company as a service for people who think like us,” Neil says. “Our target market is people who really care about the quality of the animals, their treatment, what they are fed and how they are slaughtered. We are the only company that can tell a customer when and where their lamb was born, what breed it was, where it lived, what it ate, what air it breathed and who slaughtered it. Show me a halal butcher that can do that. In addition, we promote eco-friendly values, support local providers and donate a percentage of profits to charities that help feed the poor and underprivileged. Our business model is not profit-driven, but conscience-driven.” The launch comes at a time when the public is showing increased interest in organic and naturally reared meat and produce. The Paynes would ultimately like consumers to put an end to the domination of supermarkets over local food producers. “You are what you eat,” Neil says. “So, when you are eating flesh—something else’s DNA—you need to be 100% positive that the animal was pure, healthy and, above all, happy.” Read More:How One Couple Changed the Organic Meat Business |
Muslims Neil and Nikki Payne moved to the English countryside to escape London’s frenetic pace. They sought a greener lifestyle and were extremely unhappy with the quality of meat sold by butchers and supermarkets.
