Top Five(5) Toxic Effects Of Meat

Meat

Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses.

How meat can be toxic to our Health

A,Disease-Related

Eating meat regularly increases a person's risk of developing heart disease, diabetes, pneumonia and other serious illnesses, research has found. It is already known that intake of red and processed meat heightens the risk of being diagnosed with bowel cancer.

B, Immune-System

Humans have much weaker stomach acids that are similar to those found in animals who digest pre-chewed fruits and vegetables. Without carnivorous stomach acids to kill the bacteria in meat, dining on animal flesh can give us food poisoning.

C,Your Vegetarian friends might outlive you.

"A study from Harvard School of Public Health found an association with red meat consumption and increased risk of a shortened lifespan. Eating healthier protein sources such as fish, poultry, nuts, and legumes was associated with a lower risk of mortality. “We know processed red meat like hot dogs and salami are the worst,” says Larry Santora, MD, medical director of the Dick Butkus Center for Cardiovascular Wellness, Saint Joseph Hospital, Orange, California. The cause is not clear, but it may be in the preparation, since charring meat increases toxins (nitrosamines) that can lead to cancer of the stomach, says Dr. Santora."

D, You're Eating Pink-Slime.

The meat industry refers to it as “lean finely textured beef (LFTB),” but the public knows it as pink slime. This meat additive contains fatty bits of leftover meat that’s heated, spun to remove the fat, and then treated with ammonia gas to kill bacteria. It’s 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).

And the ammonia treatment may allow pathogens into the food supply. “The real danger comes from the preparation and the likelihood that the bacteria will spread in your kitchen,” says Michael Schmidt, PhD, professor at the department of microbiology and immunology at the Medical University of South Carolina. 

 E,That expensive filet may be “glued” together scraps

"Binding together smaller cuts of meat into a larger serving can be done with a “meat glue” called transglutaminase, an enzyme formerly harvested from animal blood, but now produced through fermentation of bacteria. When added to meat, it forms an invisible bond, making a round filet mignon shape out of smaller pieces. Although it’s on the USDA’s GRAS (Generally Recognized as Safe) list, the more pieces of stuck-together meat you're eating, the higher the risk of contamination. “The question to ask is how many cows are in the ‘glue’ you’re eating,” says Dr. Schmidt. The more cows, the greater the risk. (Vegetarians, you’re not quite off the hook here: transglutaminase can be used in some meatless products like tofu, yogurt, and cereal, so buy products as close to their natural states as possible.)

© Wikipedia.Org,Quora.com