Scientists Warn ‘Red Meat Can Be Lethal’, it is not only unhealthy but can increase the risk of death, according to a major US study:
Now you quickly get to the nature of this science in the line above. “can increase the risk of death”. Unscientific, scaremongering BOLLOCKS. We are all going to die, forget the delusional belief among scientists that they can immunise us against death, nobody lives for ever. So the risk of death is 100%, it cannot get any higher, it will not get any lower. Therefore you should read reports of this type of research with the appropriate degree of scepticism.
New research carried out in the USA and published today demonstrates eating red meat regularly, especially processed meats dramatically increases the risk of death from heart disease and cancer. Each additional daily serving of processed red meat, equivalent to one hot-dog or two rashers of bacon, raised the chances of dying by a fifth. Data from 121,342 men and women taking part in two large US health and lifestyle investigations were analysed to produce the findings, published in the journal Archives of Internal Medicine.
Now note the vagueness and obfuscatory tactics here. The do not say red meat eaters will die at 60 instead of 80. What they do appear to be saying is that for every ten people who eat red meat, twelve will die. The premise is irrational.
The study claims researchers found that cutting red meat out of the diet led to significant benefits but here again we see the way the issue is clouded in an attempt to manipulate readers. They find a problem with processed meat which in fact is not confined to red meat but, as has been known for years there is a problem with all highly processed foods, red or white meats, fats and they reduce it to appear as it it only applies to the food hate symbol of the limp wristed vegetarian Nazi party (“healthy low fat spreads” are the most dangerous things you can eat apart from the kind of stuff that comes in bottles with a skull and crossbones on the label).
Replacing red meat with fish, poultry, or plant-based protein foods contributed to a longer life, the study says although many other studies have shown vegetarians do not live significantly longer than red meat eater. Nuts are said to reduce the risk of dying by 20% – making a case for swapping roast beef for nut roast.
The studies monitored the progress of their participants for more than 20 years and gathered information about diet. In total, scientists documented 23,926 deaths including 5,910 from heart disease and 9,364 from cancer. Senior author Professor Frank Hu, from Harvard School of Public Health in Boston, said: “This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death.
“On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity (illness) and mortality.”
Funny how the results of these studies carried out by leftie academics always affirm the moral prejudices of leftie academics and serve to advance their control freak agenda, don’t you think. When you read that cancer prevention charity the World Cancer Research Fund recommends that people avoid processed meat entirely and limit their consumption of red meat to 500g a week it’s easy to see the hand of health fascism at work. In fact the biggest problem we have with western dies now is the result of scientists meddling with so much of the food we eat for the sole purpose of boosting corporate profits. It is not the meat in processed meats, the ground grain in bread or cakes nor the oil in processed fats that does the harm, it is the added chemicals, the colourings, artificial flavourings, preservatives etc. Look at the list of ingredients on a pack of processed meat, a savoury snack, a pack of breakfast cereal. Food is not the problem, science is the problem.
Dr Rachel Thompson, the charity’s deputy head of science, said: “This study strengthens the body of evidence which shows a link between red meat and chronic diseases such as cancer and heart disease. The research itself seems solid and is based on two large-scale cohort studies monitored over a long period of time.”
And when you look at the length of time it becomes clear we are not talking about people living ten of five years less on average but a few weeks less. Ah well as the old saying goes, torture data long enough and it will tell you whatever you want it to.
We know that many other studies show there is no higher risk in eating red meat and that such results as are offered by this latest farrago can easily be obtained by manipulating data. Cult of Scienceology followers reading this will accuse The Daily Stirrer of being anti science. We are not, we are anti-pseudoscirntific-bullshit. And we are not the only ones..The study’s findings were challenged by Dr Carrie Ruxton from the Meat Advisory Panel , an expert body funded by the meat industry.
She said: “This US study looked at associations between high intakes of red meat and risk of mortality, finding a positive association between the two. However, the study was observational, not controlled, and so cannot be used to determine cause and effect. “The authors’ conclusion that swapping a portion of red meat for poultry or fish each week may lower mortality risk was based only on a theoretical model.
In other words, other lifestyle factors that could have ben significant were factored out of the study. And again we see the common preference of modern, politicised scientists for working with theoretical models rather than reality.
Dr. Ruxton went on to point out this study’s conclusion conflicts with evidence from controlled trials. She pointed out that meat and meat products were significant sources of essential nutrients such as iron, zinc, selenium, B vitamins and vitamin D. So as these are all essential nutrients following the advice of the report would result in people being malnourished. Good work guys.
In the UK, red meat was “critically important” to zinc intake, contributing 32% of the total for men and 27% for women. Red meat also contributed around 17% of total dietary iron intake in the UK.
We give the last word to Dr. Ruxton: “In summary, this paper should not be used to dissuade people from reducing their current intake of red meat when it provides essential nutrients that are required as part of a healthy balanced diet.”
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