RainydayNE
Posts: 978
Joined: 10/21/2008
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mr rodgers is right
that old "pork: the other white meat" campaign was full of a lot of disinformation. pork IS a red meat, just because it looks white when you cook it doesnt meant anything. your body still processes it (or tries to) like a red meat.
physiologically we don't require meat. physiologically speaking, we'd be better off without it. i think the issue of intestinal cancer is due to the fact that our intestinal tract is so long, vs. say, that of a wolf or lion, or other TRUE meat eater. the meat continues to decompose while sitting in your intestine, releasing toxins that COULD contribute to colon cancer. there is no nation with a high rate of meat consumption and a LOW rate of colon cancer. =p there could be a correlation there. (we'll see if such a thing ever gets funded for serious study, though, considering what a hold Ag. has on people in government.)
another contributor, of course, are nitrosamines, found in highest concentrations in, you guessed it, pork and beef.
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-47X1WSK-M&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=16064e86a50a2d58473447684089f9b8
"Quantitative and qualitative analysis was conducted by comparison with N-nitrosamine standard solution chromatograms. The highest nitrosamine (DMNA and DENA) concentrations were found in pork and beef, smaller in horseflesh and the lowest in ram and goat meat and in veal."
http://en.wikipedia.org/wiki/Nitrosamine
"Food
Nitrosamines are produced from nitrites and secondary amines, which often occur in the form of proteins. Their formation can occur only under certain conditions, including strongly acidic conditions such as that of the human stomach. High temperatures, as in frying, can also enhance the formation of nitrosamines. These cooking styles may be responsible for thousands of cases of colon cancer per year across the world.They may be prepared by the Liebermann's reaction.[citation needed]
Under acidic conditions the nitrite forms nitrous acid (HNO2), which is protonated and splits into the nitrosonium cation N=O+ and water: H2NO2+ = H2O + NO+. The nitrosonium cation then reacts with an amine to produce nitrosamine.[citation needed]
Nitrosamines are found in many foodstuffs, especially beer, fish, and fish byproducts, and also in meat and cheese products preserved with nitrite pickling salt. The U.S. government established limits on the amount of nitrites used in meat products in order to decrease cancer risk in the population. There are also rules about adding ascorbic acid or related compounds to meat, because they inhibit nitrosamine formation.[citation needed]
[edit] Consumer products
Nitrosamines can be found in tobacco smoke and latex products. A test of party balloons and condoms indicated that many of them release small amounts of nitrosamines.[1] However, nitrosamines from condoms are not expected to be of toxicological significance.[1]
[edit] Cancer
Nitrosamines can cause cancers in a wide variety of animal species, a feature that suggests that they may also be carcinogenic in humans. Epidemiological data supports a positive association between nitrite and nitrosamine intake and gastric cancer, between meat and processed meat intake and gastric cancer and oesophageal cancer, but the studies are inconclusive.[2] "
meat production contaminates more water than even oil. and here's hoping that all the new animal care standards that are being adopted (primarily thanks to California) will send meat prices skyrocketing so that people can see what it really will cost if you don't treat the animals like suitcases. the idea of "civilized" people sending animals down dismemberment lines while they're still conscious is ridiculous.
i'm a veg now, but i was a class A meat eater. our family considered it "light" to only have one meat course. i'd eat hamburger patties with no salt, no mustard, nothing. just the meat. =p now, the smell of cooking meat makes me feel sick. it smells like something spoiled and rotting, which is, of course, what it is. the only way to stop (well, not "stop" but perhaps "slow down") decomposition of something dead is to embalm it, and meat isn't embalmed.
my issue, primarily, is that slaughter processes/practices are absolutely inane. we treat animals worse than pedophiles and murderers, just because we think that ANY human is better than any animal. i think, though, in the huge scope of things, if the planet COULD choose a life form to get rid of, it wouldn't be any animal but us.
< Message edited by RainydayNE -- 4/4/2009 6:56:03 AM >
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RE: With a recent report on eating meat and pork is bad... - 
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