100 Scientific Reasons to NOT Eat Meat

http://badassu.net/100-scientific-reason…

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The Effect of Meat Consumption on Body Odor Attractiveness: The results of this study show for the first time that red meat consumption may have a perceivable impact on axillary body odor. Odors of donors on the nonmeat diet were judged as more pleasant, more attractive, and less intense. This pattern was not influenced by raters’ menstrual cycle phase or partnership status. http://chemse.oxfordjournals.org/content…

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Chemicals in Meat Cooked at High Temperatures and Cancer Risk

What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they formed in cooked meats?

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats (1).

HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can be found in other charred foods, as well as in cigarette smoke and car exhaust fumes.

“These harmful compounds can affect nearly every type of cell and molecule in the body and are thought to be one factor in aging and in some age-related chronic diseases. They are also believed to play a causative role in the blood-vessel complications of diabetes mellitus. AGEs are seen as speeding up oxidative damage to cells and in altering their normal behavior.”

… “Outside the body, AGEs can be formed by heating (for example, cooking).” http://www.cancer.gov/about-cancer/cau…

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In human nutrition and biology, advanced glycation end products, known as AGEs, are substances that can be a factor in the development or worsening of many degenerative diseases, such as diabetes, atherosclerosis, chronic renal failure, and Alzheimer’s disease. https://en.wikipedia.org/wiki/Advanced_gl…

Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease.This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and introduces practical approaches for reducing dAGE consumption in daily life. Based on the findings, dry heat promotes new dAGE formation by >10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking. In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain relatively few AGEs, even after cooking. The formation of new dAGEs during cooking was prevented by the AGE inhibitory compound aminoguanidine and significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar. The new dAGE database provides a valuable instrument for estimating dAGE intake and for guiding food choices to reduce dAGE intake. http://www.ncbi.nlm.nih.gov/pmc/articles…

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Dairy milk is singled out as the biggest dietary cause of osteoporosis because more than any other food it depletes the finite reserve of bone-making cells in the body.

Growing evidence is showing that calcium in milk does not protect against osteoporosis. For example in a 12-year Harvard study of 78,000 women, those who drank milk three times a day actually broke more bones than women who rarely drank milk. Similarly, a 1994 study in Sydney, Australia, showed that higher dairy product consumption was associated with increased fracture risk: those with the highest dairy consumption had double the risk of hip fracture compared to those with the lowest consumption. http://www.successfulflow.com/2015/03/…

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We do know that high protein intakes result in calcium loss through the urine. High-protein diets – especially protein of animal foods – can cause the body to excrete more calcium than it gets. For example, a person eating 142 grams of protein a day – which some Americans do – will excrete twice as much calcium in the urine as a person taking in a more moderate 47 grams. Because our bodies need calcium to regulate many different functions, such as the functioning of our muscles and nerves, the deficit caused by too much protein causes the body to withdraw more calcium from our main calcium reserve “banks” – our bones, which become increasingly more fragile as calcium is removed from them.

We are continuing to analyze the Chinese data on this topic; in the meantime, eat plenty of vegetables such as broccoli and collard greens. These super-foods contain a good amount of calcium, without the drawbacks of high protein. One cup of broccoli, for example, contains 178 milligrams of calcium, while 5 dried figs have 135. With a target of perhaps 800 milligrams of plant-derived calcium a day, it’s not difficult to fill your quota. And here’s a plus: vegetables contain boron, a mineral that helps keep calcium in the bones. Milk contains virtually none. http://nutritionstudies.org/china-report-o…

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Many studies, including a 2009 paper available in the National Institutes of Health library, have concluded that consumption of dairy products may be linked to breast cancer. http://nakedfoodmagazine.com/casein-a…

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“For overall mortality, 11 percent of deaths in men and 16 percent of deaths in women could be prevented if people decreased their red meat consumption to the level of intake in the first quintile,” Sinha`s team wrote.

Sinha`s team noted that meat contains several cancer-causing chemicals, as well as the unhealthiest forms of fat.

The good news is that the U.S. government now recommends a “plant-based diet” with the emphasis on fruits, vegetables and whole grains. The bad news is that it also hands out massive farm subsidies that keep meat prices very low and encourage meat-based diets. The government`s food-price policies contribute to such risk-filled eating habits as meat consumption. http://www.naturalnews.com/025957_me…

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“Cross-sectional studies have found that obesity is associated with low intellectual ability and neuroimaging abnormalities in adolescence and adulthood. Some have interpreted these associations to suggest that obesity causes intellectual decline in the first half of the life course.” http://aje.oxfordjournals.org/conte…/…/2…

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“In 2005, a study at the University of Washington discovered that individuals with high levels of insulin — who demonstrate no other signs of diabetes — have a much greater risk of developing Alzheimer’s disease than the rest of the population.2 Diabetes is very common in overweight and obese people. And high levels of insulin circulating through the body result in inflammation of the blood vessels practically everywhere, including the brain. The brain reacts by increasing its levels of beta-amyloid, which is known to cause the formation of plaque deposits within the passageways of the brain and is a major factor in Alzheimer’s disease.” http://jonbarron.org/article/obesity-harm…

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Vegan proteins may reduce risk of cancer, obesity, and cardiovascular disease by promoting increased glucagon activity. http://www.ncbi.nlm.nih.gov/pubmed/106…

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“Scientists show that dietary fats interfere with an enzyme called GnT-4a glycosyltransferase, which is required for proper retention of glucose transporters in pancreatic beta cell membranes. Without functioning GnT-4a, clinical signs of diabetes emerged in mice fed a high-fat diet. The team is now considering methods to augment the enzyme’s activity in humans, as a means to prevent or treat type 2 diabetes.” http://www.sciencedaily.com/releases/20…

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“Cynthia Curl, an assistant professor in the School of Allied Health Sciences Department of Community and Environmental Health at Boise State university, recently published a pesticide exposure study in the journal Environmental Health Perspectives. Results of her research indicated that among individuals eating similar amounts of vegetables and fruits, the ones who reported eating organic produce had significantly lower OP pesticide exposure than those who normally consume conventionally grown produce.”

http://www.collective-evolution.com/201…

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Benefits of Fruits and Vegetables 

“It is now widely accepted that a diet rich in plant-based foods reduces the risks of cancers, cardiovascular disease, diabetes and premature aging. However, only recently have researchers begun to explore the direct relationships between specific plant nutrients and the health benefits associated with a diet rich in fruits and vegetables. Plant based nutrients, known as phytonutrients, are the future of nutritional science. These are as yet largely unclassified as essential for life but our knowledge is increasing of their health promoting, disease preventing properties. Thousands have been identified to date and there are likely to be hundreds, if not thousands more. Scientists are identifying new phytonutrients every day, already over 170 have been identified in a single orange!” http://highenergyhealth.com/phytonutrie…

Vegetarian Foods: Powerful for Health http://www.pcrm.org/health/diets/vegdiet…

“Vegan diets are linked to half the prevalence of hyperthyroidism as compared to diets that include meat and dairy products, according to a study published in Public Health Nutrition. Researchers assessed the dietary patterns and hyperthyroid treatment histories of 66,000 individuals in the United States and Canada as part of the Adventist Health Study-2 (AHS-2).” http://www.pcrm.org/health/medNews/pl…

Eating five daily portions of fruit and vegetables is associated with a lower risk of death from any cause, particularly from cardiovascular disease, but beyond five portions appears to have no further effect, finds a new study. http://www.sciencedaily.com/releases/20…

Numerous early studies revealed what appeared to be a strong link between eating fruits and vegetables and protection against cancer. http://www.hsph.harvard.edu/nutritionso…

“(750 white male subjects) Vegans had 13% higher T concentration than meat-eaters (P= 0.0001) and 8% higher than vegetarians (P=0.001); adjustment for BMI reduced these differences to 6% (P=0.07) and 7% (P= 0.02), respectively.” http://www.ncbi.nlm.nih.gov/pmc/articles…

The results of multiple regressions provide support for the hypotheses that empathy is positively related to creativityhttp://www.ncbi.nlm.nih.gov/pu…

If your blood “stock” is formed from eating the foods I teach, your brain will function in a manner that will surprise you. Your former life will take on the appearance of a dream, and for the first time in your existence your consciousness awakens to a real-self-consciousness.

Your mind, your thinking, your ideals, your aspirations and your philosophy changes fundamentally in such a way as to beggar description.

Your soul will shout for joy and triumph over all misery of life, leaving it all behind you. For the first time you will feel a vibration of vitality through your body (like a slight electric current) that shakes you delightfully. 

~ Arnold Ehret

https://bhelenos.wordpress.com/2015/11/…