WHO classifies processed meats like bacon as carcinogenic

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Here comes an English version!

“According to a report by a World Health Organisation agency red meats are linked to cause cancer in humans. The determination, published by a panel of researchers for the International Agency for Research on Cancer in a medical journal Monday, classifies processed meat products like salami and bacon carcinogenic to humans, the strongest level of risk for cancer, and a category shared with tobacco smoke and diesel engine exhaust.

A metaanalyse of more than 800 studies by the commettee followed many people over time. Surprisingly one of the result turned out that even small amounts of daily consumption of meat are associated with an increased risk of certain types of cancer. Some of the studies showed that there was 17% increase in the risk of colorectal cancer for every 100 grams per a day of red meat consumed and an 18% increase for ever 50 grams daily of processed meat…”

Read a full article from Wall Street Journal: http://www.wsj.com/articles/red-meats-potentially-cause-cancer-group-says-1445860101

WHO stuft verarbeitetes Fleisch als krebserregend ein

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Wahnsinn, jetzt ist es offiziell so. Die WHO stuft – basierend auf 800 Studien – verarbeitetes Fleisch als krebserregend ein: https://www.tagesschau.de/inland/who-fleisch-krebs-101.html

“Das Risiko steigt demnach umso stärker, je mehr Fleisch ein Mensch isst. “Jede verzehrte Portion verarbeiteten Fleischs von täglich 50 Gramm erhöht das Darmkrebsrisiko um 18 Prozent”, hieß es in der IARC-Studie. Eine Arbeitsgruppe aus 22 Experten hatte mehr als 800 Studien über die Folgen des Fleischkonsums ausgewertet. (…) Es gebe “starke Anzeichen” für einen direkten Zusammenhang zwischen dem Konsum von rotem Fleisch und dem Risiko, an Darm-, Bauchspeicheldrüsen- und Prostatakrebs zu erkranken.”

The Okinawa Diet: Living to 100

What would happen if you centered your diet around vegetables, the most nutrient-dense food group?

“The plant-based nature of the diet may trump the caloric restriction, though, since the one population that lives even longer than the Okinawa Japanese don’t just eat a 98% meat-free diet, they eat 100% meat-free. The Adventist vegetarians in California, with perhaps the highest life expectancy of any formally described population.”

Looking for a protein source?

beansLima Beans – Often referred to as the “butter bean” due to its creamy texture and delicate flavor, these beans are exceptional for encouraging good health at any age. They come in a variety of different colors and are a great vegetable protein that can be complimented with a grain to provide a complete protein source. Not to mention beans are budget-friendly and significantly healthier than animal protein sources.

Read the whole article here.

Source: Article written by Ashley Kim, Life&Health.org

 

ANTI-NUTRIENTS – WHEN YOU DON’T HAVE ALL THE FACTS

When you don’t have all the Facts

ANTINUTRIENTS – WHEN YOU DON’T HAVE ALL THE FACTS

by Risë Rafferty

Recently, my husband shared an article with me discussing the nutritional advantages that white rice has over brown rice. It presented the case that minerals are better absorbed from fortified white rice than brown rice. The culprit for binding mineral bioavailability in the brown rice was identified as phytate.

Articles sourced from those who promote “ancestral” forms of eating have expressed their concern that phytic acid found in grains, nuts, seeds and beans represents a serious problem in our diets. Calcium, iron and zinc deficiencies are attributed to this anti-nutrient. Some have even labeled it a toxin.

There are those who have witnessed the deficits in calcium, iron and zinc along with key vitamins in developing countries where the major staples of the diet are plant foods, namely grains. Associated with diets based on unrefined cereals and legumes, the nutrient deficiencies are considered to be partially due to poor bioavailability as a result of phytate content. Bioavailability is referring to the actual absorption and utilization of the nutrient. It is influenced by dietary and physiological factors. The emphasis in this arena is what can be done to increase bioavailability.

Interestingly enough, phytic acid is not the only ingredient in plant foods that is classified as an anti-nutrient. Oxalic acid, found in spinach, inhibits calcium absorption. Enzyme inhibitors, found in soybeans, prevent protein absorption. Why would anti-nutrients be found in foods that we have thought to be nutrient rich; which we believe were designed to provide optimal nutrition?

Phytate is found in the bran and germ of grains, in legumes, nuts and seeds. It prevents premature germination and stores the phosphorous that plants need to grow. We wouldn’t be able to store these food items through the winter if it weren’t for phytates. When seed germination begins, for example, after a good soaking in the ground, “phytate is hydrolysed, and phosphorous along with minerals such as calcium, magnesium and iron are liberated, becoming available for germination and development of the seedlings.”1

PHYTIC ACID IS A PHYTOCHEMICAL WITH SIGNIFICANT ANTI-CANCER AND OTHER HEALTH BENEFITS

Phytate’s molecular structure is attracted to minerals and binds with them, plain and simple. Phytate sounds fine and dandy for the seed’s sake, but what about its impact on us?

Lab analysis and experiments have demonstrated that when phytic acid is added to refined flour magnesium absorption is decreased. “Consuming 5-10 mg of phytic acid can reduce iron absorption by 50%.”2 While in the intestines, phytic acid can bind the minerals iron, zinc, and manganese. Once bound, they are then excreted. All that good nutrition is whisked away.

Interestingly enough, however, there are others who have found a bright side to the apparently bleak phytate saga. They call phytate a phytochemical, an antioxidant, a blood sugar lowering agent, and an anti-cancer compound. Another term for phytate is inositol hexaphosphate (IP6). I will cite some conclusions of researchers who approached phytate from the other side of the mountain.

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