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July 14, 2020 - My Unexpected Journey


What I Have Learned About Cancer & Your Diet (Part 2)

So let’s talk about meat. . A nice big juicy ribeye steak, or maybe some barbecue pork ribs & chicken from Texas Road House. Even better how about lobster and coconut shrimp from Red Lobster. All sounds great doesn’t it? But what are you really eating? What is hidden in those great sounding meals?

We all grew up pretty much eating what our parents raised us on. If they ate it then it must be ok right? And your parents did the same thing. They ate what they were raised on. If your family was meat eaters, then most likely (with some exceptions) you will be too.

Here is the problem. If you go back hundreds of years, your ancestors did not eat anywhere close to the amount of meat you eat today. Remember, in order for them to have meat or fish at the dinner table they had to go into the wild and kill or catch it so they could eat it. If they were able to raise it on their own farms, they would kill it and eat it the same day or shortly after. Eating meat was not something they did every day. It was more like once or twice a week.

Americans are eating twice as much meat as our great grandparents, and even they were eating more meat than many of the populations with the lowest cancer rates today. What we call grass fed, free range, organic, wild caught, etc. is what our ancestors ate on a regular basis. The processed and factory-farmed meats we eat today are loaded with higher levels of fats, growth hormones and contaminates. Nearly 80% of the antibiotics sold are used on food producing animals. Roughly 30 million pounds of antibiotics are used on animals every year, which is 4 times more than used on humans.

Most of the meats, fish and chicken we eat come from different parts of the country, and a lot comes from other countries. I recently looked at a package of salmon my wife bought from the store, and the label said farm raised and a product of Brazil. So how many days or even weeks before it hits your store to be sold to the public? Our ancestors killed it and then they ate it. That’s a big difference! I could go on and on about contaminates in our seafood and about scavenger meats and fish like pigs, shrimp, and shell fish but I don’t want to make this blog too long.

I will finish with this. So one might think that they will just buy grass fed, free range, organic, wild caught, etc. and that should protect me. Well consider this - when you cook muscle meats such as beef, chicken, pork and fish at high temperatures, it releases HCAs and PAHs, which are cancer-causing compounds. High temperatures include barbecuing, baking, pan frying, or cooking over an open flame. One study shows that people with the highest consumption of well-cooked meats had a 70% greater risk of developing pancreatic cancer than people who consumed the lowest amount of well cooked meat. As far as the grass fed organic thing goes, how much can you trust the label? This information I have been giving you only scratches the surface of all the other things I have learned about eating animal products, and I can assure you it is just as bad as what I have told you here.

Now, have I stopped eating animal products? I have organic chicken marinating in the fridge as we speak. But I have lowered my consumption to around 5% of my weekly diet consumption. I am pretty much organic, free range chicken and wild caught Alaskan salmon. I also make sure to marinate the chicken which greatly reduces the cancer compounds produced during the cooking process. 95% of my diet is now plant based and very much organic, if at all possible. Anybody want a celery stick?

I love all of you and so does God,

Billy

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