Friday, February 6, 2015
what's in your burger?
1- carnitine? a compound found in red meat (and even used as an additive in some energy drinks) has been found to cause atherosclerosis, the hardening or clogging of the arteries, according to a study published in the journal Nature Medicine.
2- are you up for LFTB? "lean finely textured beef", or better, pink slime. i.e, fatty bits of leftover meat that's heated, spun to remove the fat, and then treated with ammonia gas to kill bacteria. then shipped off to grocery stores and meat packers, where the slime is added to ground beef (70% of supermarket ground beef contains the additive).
3- meat/impact on the environment? more than any other food we eat, mainly because livestock require much more land, food, water, and energ
y than plants to raise and transport. producing a four-ounce (quarter pound) hamburger requires 7 pounds of grain and forage, 53 gallons of drinking water and irrigating feed crops, 75 square feet for grazing and growing feed crops, and 1,036 BTUs! for feed production and transport.
5- "the number of cows", i.e., number of cows making up your ground beef. did you know that your burger may contain meat from fewer than 10 cows or more than 1,000? the greater the number of cows in the hamburger, the greater the chance of contracting something that wasn't intended to be in the meat such as e. coli (which can cause dehydration, abdominal cramps, and kidney failure).
6- meatiabetes? specifically, 3.5 ounces of red meat or 1.8 ounces of processed meat (e.g. a hot dog or 2 slices of bacon) daily may lead to a 19% and 51% increase in diabetes risk, respectively.
7- are you a meat brain? meat contains lots of iron which, when eaten in excess, can raise levels of iron in the brain and may increase the risk of developing alzheimer’s disease, according to a recent study from UCLA. when iron accumulates in the brain, myelin—a fatty tissue that coats nerve fibers—is destroyed, which disrupts brain communication, and signs of alzheimer’s may appear.
8- clogged or failing colorectals? eating red and processed meats increases the risk of colorectal cancer in people with a genetic predisposition. affecting one in three individuals, the gene plays a role in the immune system, according to researchers. if you have this gene, eating and digesting meat may trigger an immune or inflammatory response.