Skip to comments.Red meat is blamed for one in 10 early deaths (PANIC !!!!)
Posted on 03/13/2012 3:44:16 AM PDT by tobyhill
Small quantities of processed meat such as bacon, sausages or salami can increase the likelihood of dying by a fifth, researchers from Harvard School of Medicine found. Eating steak increases the risk of dying by 12%.
The study found that cutting the amount of red meat in peoples diets to 1.5 ounces (42 grams) a day, equivalent to one large steak a week, could prevent almost one in 10 early deaths in men and one in 13 in women.
The scientists said that the governments current advice that people should eat no more than 2.5 ounces (70 grams) a day, around around the level the average Briton already consumes, was generous.
(Excerpt) Read more at telegraph.co.uk ...
10 percent of the population, if they were vegetarian, are immortal?
Sounds like a good night to have steak.
This is a real Egg McNothing of a story.
I smell the rotting cabbage stench of PETA influence in this—their veggie friends are the real murderers—who has ever avoided death after eating vegetables—these evil Burgerphobes are covering for their botanical assassins.
Not eating increases the chance of death by 100%. OMG! These swollen-foreheaded elites are insufferable.
Stick with this and your odds of livng go way up.
More agenda driven science!
Study was likely done using meta analysis which is not, nor can ever be, a valid statistical methodology.
The only REAL statistical studies on environmental effects on humans were showing the link between smoking and cancer and between radiation (high levels) and some cancers (leukemia).
Everything else is crap science!
can increase the likelihood of dying by a fifth,.....Thank Heavens I only drink cases now.
"...iff wazf white meef, reelry"
The researchers need to broaden and lengthen their study.
I think they'll find that 100% of people who drink tap water at some time during their lives will die.
"Mandrake, have you never wondered why I drink only distilled water, or rainwater, and only pure-grain alcohol?
Tell that to Frank Schmidt and John Hunter, the fathers of meta-analysis. In those days it was called validity generalization. They used thousands of studies without regard to results, only with regard to scientific rigor. Where VG or MA fails is when you cherry pick studies, which is my guess with this group. BTW, Schmidt and Hunter came up with results that academics and leftists (sorry for the redundancy) despised, but could not refute. Too bad, they were already tenured and well established in their fields.
I’ll be grilling a ribeye for dinner tonite.
if one in ten deaths are caused by meat, then doesn’t that mean that 9 out of 10 deaths are caused by green food? shouldn’t we be banning them nasty, murderous vegetables???
These vegetarian Harvard fools are deaf to the death screams of peas as they’re eaten.
BTW, peas have a higher IQ than half the 2011 graduating class at Harvard.
...and wash it down with a burger and a beer !
George Carlin once said:
“Scientist have determined that saliva can be fatal- when swallowed in small quantities over a long period of time”
More government regulations on the way.
I call Bullsh!t.
THis is just propaganda from vegans.
It’s not “prevent”. It’s “postpone”.
So worth it.
You are correct!
This was picked up by and passed along by the PSN Pseudo Science Network div of AP and made it to every radio set in the US. As usual no one thought to question it.
Even Rush mentioned it but his table was too full of more important stuff.
So I guess that raises your chances of dying to 112% since before this study your chances of dying were only 100%
It is the potatoes. I’m proof of their ability to do harm.
Quit eating potatoes and bread and the diabetic condition normalizes
Rush covered a study last Thursday done by cardiologists that debunks decades of "common thought" concerning the consumption of meat and the correlation to cholesterol levels. Turns out that the Omega 6 fatty acids that we consume in this boxed and bagged low fat/no fat garbage that we've been peddled since the 80s is actually causing inflammation in our blood vessels which, in turn, causes cholesterol to build up in strange places.
My weight's fluctuated my entire life from an all-time high of nearly 400 lb. in college to an adult low of 230 lb., but throughout the entire span of my life, my cholesterol has been extraordinarily low. I eat a LOT of meat and very few carbohydrates. Bacon, eggs, chicken with the skin, full fat salad dressings, etc. These are all foods that would've been available to hunter/gatherer ancestors and are not processed in any real way outside of butchering.
So why avoid meat? We hear all the time of seemingly healthy men and women dropping dead of a clot or heart disease while 250 lb. men dodder along into their 60s and 70s with little more than some knee and lower back pains. I'm not saying that eating red meat daily is a good thing, everything in moderation, after all, but if the consumption of plant esters or boxes of rice cakes means I'm going to be thin for the rest of my life, I'd rather be a cigar-smoking red meat eater until I'm 70.
1 Timothy 4
1Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils;
2Speaking lies in hypocrisy; having their conscience seared with a hot iron;
3Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth.
Yum!The article confused two terms - processed meat and red meat. There is nothing wrong with red meat. It is the processing that causes the problems.
I try to avoid all foods that come with a list of ingredients.
“Small quantities of processed meat such as bacon, sausages or salami can increase the likelihood of dying by a fifth, researchers from Harvard School of Medicine found. Eating steak increases the risk of dying by 12%.”
I find this absolutely hysterical! Isn’t the risk of dying still at 100%??? An this is from Harvard? It doesn’t even take a critical thinker to figue this one out.
Let’s see... Davy Jones, Monkee, dead at 66, vegetarian. I know meat eaters MUCH older than that (namely, my dad),and as healthy as a horse!
A vegetarian society is much easier to control by a tyrant.
My family usually raises two to three head for slaughter in the fall. We’ve been watching beef prices recently and what cost $1.40 a pound last year will cost $1.90 at auction in our area today.
Has anyone heard O’bama say “beef prices will necessarily rise .....”? Ouch!
Unfortunately, with the current price of beef, I’m probably already meeting the targets.
So Alar is ok now?
/obscure 20th century reference
I have a three pound London Broil that is going on the grill tonight for dinner. Add a couple of pounds of sauteed Portabella mushrooms some green beans and baked potatoes, and eat until you take a nap.
Grilled prime beef and broiled lobster tail dinner.
WHAT IS PRIME BEEF? WHY IS IT SO EXPENSIVE? Prime beef is aged from 21 to 35 days, which adds 1000% more flavor to the steak. There is a U.S.D.A. Inspector present at the beef plant that hand selects the prime beef from the rest. There are 8 quality grades of beef. U.S. Prime is the highest in the scale. The grade designation assigned to a side of beef is determined by evaluation of sex characteristics, maturity, the quality of lean muscle and the degree of marbeling present in the steak. Prime beef is less than 2% of all the cattle processed in the United States. This specific type of cattle is fed a balanced ration of grain, specifically corn. Corn is what gives the meat marbeling, tenderness, and taste. (Lion's Den Steakhouse, Pompano Beach, Fla).
Excessive government regulation is the cause of one in three deaths.
Chicken Fried Bacon / Sausage Gravy Dip
Another reason why America will ALWAYS be on top. The beautiful, greasy details:
Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in the early 1990s. Frank Sodolak of Sodolaks Original Country Inn in Snook, Texas, is credited as having invented it. It is usually served as an appetizer with a white country or cream gravy for dipping and sauce .
In recent years, the dish has made its way across America and it is served in Chicago at the Risque Cafe in Lake View.
and Jakes Dixie Roadhouse, Waltham, Massachusetts......
lovers of fried bacon speak passionately about its qualities: The moment when the crackle of the crust gives way to the fatty, salty taste of the pork is truly transcendent.
Jane Hurley, senior nutritionist at the Center for Science in the Public Interest in Washington, D.C., stated shes never heard of anything worse.
It’s grains that are extremely bad for us. I’m currently reading The Paleo Solution, by Robb Wolf. According to the author, the havoc brought about by grains, even whole grains, is the cause of many autoimmune diseases and the epidemic of diabetes and heart disease. It seems that Atkins was right all along, carbohydrates, and not protein and fat should be limited in the diet. The carbs you do eat should come from green leafy vegetables and not bread, pasta, sugar.
Red meat with every meal!!!!
If it doesn’t bleed after it’s cooked it ain’t fit to eat!
Whenever a study like this (an observational rather than a prospective controlled trial) finds beneficial news for a vitamin or mineral, the MSM almost always says something like “...but this has not been proven in the gold standard of a double blind clinical trial.” However, they NEVER say this when something bad is found for something good, like steak.
Wow, this is getting me really excited for a fat, juicy cheeseburger for lunch today - I’ll have french fries to counter the effect of the red meat though!!!! I just wish people would leave these studies alone - just like political pols. I’m sick and tired of both because you can get a study or a pol to say ANYTHING you want. People with agenda’s cannot be trusted.
I really want to try some grass-fed beef, but dang it’s expensive!
I’ve been eating 95% paleo since the beginning of February, after a blood sugar scare. I’ve gone from 192lbs to 173 (still losing, too), I’ve stopped nodding off every time I sit down for more than five minutes, and my patience has drastically improved. My blood pressure, which was always around 98/65, has remained 98/65, only I no longer faint when I stand up too quickly. Colour me well pleased....
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