EMMET RUSHE: IS RED MEAT AS DEADLY AS SMOKING?

first_imgBY EMMET RUSHE: Last week the media dropped a bombshell about red meat that had the whole of the internet talking.The headlines stated that red meat increased your risk of cancer by 18% and is as carcinogenic as smoking.The World health organisation (WHO) published research on Monday that put bacon, ham and sausages in the same category of cancer risk as tobacco, asbestos, arsenic and alcohol.The report also classified red meat – which includes beef, lamb and pork – as a “probable carcinogenic” and linked its consumption to a higher risk of pancreatic and prostate cancer. The WHO has since said the message from its cancer report was “misinterpreted” and has clarified that it is not asking people stop eating processed meats.Chances are though, if you read the media reports on this, it may have made you rethink your red meat consumption.However, before you throw out your steaks, we will look at the report and see if there is actually a danger or if it is all media hype.When we look at red meats, they are not all the same, and neither are white meats.Oh, and pork is not white meat either. Kamal Patel of Examine.com had this to say regarding the issue.Examine.com is an independent and unbiased encyclopedia on supplementation and nutrition.“There are a few important things you should know straight off the bat.First, the findings were mostly referring to cancer of the colon or rectum.You can’t generalize the researchers’ findings to all other cancer types.Cancer is not one monolithic condition.The researchers were mostly making conclusions about one type: colorectal cancer”“Second, it’s not like we didn’t know this stuff already.Processed red meat has been strongly linked to colorectal cancer for many years.”“Third, just because the WHO is a big (big) deal doesn’t mean they can’t be wrong. Wrong is a strong word though, let’s just say “slightly off”.”It’s strange, but not surprising that the media headlines of the past days have been so extreme, but they are based on a 1.5-page summaryAlso what you have to know is that this isn’t really new information.It’s based on studies that have been conducted for the past 10-20 years.So this is more of a new framing of evidence.Plus, the full paper isn’t even out yet.The WHO has also criticised the headlines that the media have posted.Gregory Härtl, a spokesman for WHO said;“We’re not saying stop eating processed meats altogether. Do not cut out meats completely as it has nutrients,” he said.“But we do not want to do anything to excess. Research indicates reducing your consumption of processed meats can reduce the risk of colorectal cancer.” WHO released the statement on Thursday night in response a number of queries and requests for clarification following the cancer review.Experts from the International Agency of Research on Cancer (IARC), which is part of the WHO, concluded that eating 50g of processed meat daily increases the risk of colorectal cancer by 18 per cent.Mr Härtl said it was a “shortcoming” to of the classification system that tobacco, processed meats and arsenic were in the same group.“We do not want to compare tobacco and meat because we know that no level of tobacco is safe.” Mr Härtl said the classification does not explain amounts and how people use the products.“Eat healthily means eating a balanced diet, too much of anything is not good,”Therefore, it is very important to distinguish between the different types of meat regarding their health effects:• Processed Meat:These products are usually from conventionally raised, processed through various methods. Examples include sausages and bacon.• Conventional Red Meat: Conventional red meats are fairly unprocessed, but the animals are usually factory farmed.Meats that are red when raw are defined as “red” meats.Includes lamb, beef, pork and some others.• White Meat:Meats that are white when cooked are defined as “white” meats.Includes meat from poultry like chicken and turkey.• Grass-Fed, Organic Meat:This meat comes from animals that have been naturally fed, raised organically and not been pumped full of drugs and hormones.They also don’t have any artificial chemicals added to them.When examining the health effects of meat, it’s important to realize that not all meat is created equal.The way that you cook the meat can also have an effect.When meat is cooked at a high temperature, it can form harmful compounds.Here are some tips to make sure your meat doesn’t form these harmful compounds:1. Use gentler cooking methods like stewing and steaming instead of grilling and frying.2. Minimize cooking at high heats and never expose your meat to a flame.3. Do not eat charred and/or smoked food.If your meat is burnt, then cut away the charred pieces.4. If you must cook at a high heat, flip your meat frequently to prevent it from getting burned.So what is the Take-Home Message here?When you look past the scare tactics and the sensationalist headlines, you realize that, even though there is a risk, it isn’t as bad as the media makes it out to be.Moderation is key as usual.As long as you’re choosing unprocessed red meat and make sure to use gentler cooking methods and avoid burnt/charred pieces, then there probably is nothing to worry about.#TrainSmartFor more information, contact me through the link below.https://www.facebook.com/pages/Rushe-Fitness/120518884715118?ref=hl* Emmet is the owner and operator of Rushe FitnessEMMET RUSHE: IS RED MEAT AS DEADLY AS SMOKING? was last modified: November 2nd, 2015 by John2Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:emmet rushered meatlast_img

first_imgBY EMMET RUSHE: Last week the media dropped a bombshell about red meat that had the whole of the internet talking.The headlines stated that red meat increased your risk of cancer by 18% and is as carcinogenic as smoking.The World health organisation (WHO) published research on Monday that put bacon, ham and sausages in the same category of cancer risk as tobacco, asbestos, arsenic and alcohol.The report also classified red meat – which includes beef, lamb and pork – as a “probable carcinogenic” and linked its consumption to a higher risk of pancreatic and prostate cancer. The WHO has since said the message from its cancer report was “misinterpreted” and has clarified that it is not asking people stop eating processed meats.Chances are though, if you read the media reports on this, it may have made you rethink your red meat consumption.However, before you throw out your steaks, we will look at the report and see if there is actually a danger or if it is all media hype.When we look at red meats, they are not all the same, and neither are white meats.Oh, and pork is not white meat either. Kamal Patel of Examine.com had this to say regarding the issue.Examine.com is an independent and unbiased encyclopedia on supplementation and nutrition.“There are a few important things you should know straight off the bat.First, the findings were mostly referring to cancer of the colon or rectum.You can’t generalize the researchers’ findings to all other cancer types.Cancer is not one monolithic condition.The researchers were mostly making conclusions about one type: colorectal cancer”“Second, it’s not like we didn’t know this stuff already.Processed red meat has been strongly linked to colorectal cancer for many years.”“Third, just because the WHO is a big (big) deal doesn’t mean they can’t be wrong. Wrong is a strong word though, let’s just say “slightly off”.”It’s strange, but not surprising that the media headlines of the past days have been so extreme, but they are based on a 1.5-page summaryAlso what you have to know is that this isn’t really new information.It’s based on studies that have been conducted for the past 10-20 years.So this is more of a new framing of evidence.Plus, the full paper isn’t even out yet.The WHO has also criticised the headlines that the media have posted.Gregory Härtl, a spokesman for WHO said;“We’re not saying stop eating processed meats altogether. Do not cut out meats completely as it has nutrients,” he said.“But we do not want to do anything to excess. Research indicates reducing your consumption of processed meats can reduce the risk of colorectal cancer.” WHO released the statement on Thursday night in response a number of queries and requests for clarification following the cancer review.Experts from the International Agency of Research on Cancer (IARC), which is part of the WHO, concluded that eating 50g of processed meat daily increases the risk of colorectal cancer by 18 per cent.Mr Härtl said it was a “shortcoming” to of the classification system that tobacco, processed meats and arsenic were in the same group.“We do not want to compare tobacco and meat because we know that no level of tobacco is safe.” Mr Härtl said the classification does not explain amounts and how people use the products.“Eat healthily means eating a balanced diet, too much of anything is not good,”Therefore, it is very important to distinguish between the different types of meat regarding their health effects:• Processed Meat:These products are usually from conventionally raised, processed through various methods. Examples include sausages and bacon.• Conventional Red Meat: Conventional red meats are fairly unprocessed, but the animals are usually factory farmed.Meats that are red when raw are defined as “red” meats.Includes lamb, beef, pork and some others.• White Meat:Meats that are white when cooked are defined as “white” meats.Includes meat from poultry like chicken and turkey.• Grass-Fed, Organic Meat:This meat comes from animals that have been naturally fed, raised organically and not been pumped full of drugs and hormones.They also don’t have any artificial chemicals added to them.When examining the health effects of meat, it’s important to realize that not all meat is created equal.The way that you cook the meat can also have an effect.When meat is cooked at a high temperature, it can form harmful compounds.Here are some tips to make sure your meat doesn’t form these harmful compounds:1. Use gentler cooking methods like stewing and steaming instead of grilling and frying.2. Minimize cooking at high heats and never expose your meat to a flame.3. Do not eat charred and/or smoked food.If your meat is burnt, then cut away the charred pieces.4. If you must cook at a high heat, flip your meat frequently to prevent it from getting burned.So what is the Take-Home Message here?When you look past the scare tactics and the sensationalist headlines, you realize that, even though there is a risk, it isn’t as bad as the media makes it out to be.Moderation is key as usual.As long as you’re choosing unprocessed red meat and make sure to use gentler cooking methods and avoid burnt/charred pieces, then there probably is nothing to worry about.#TrainSmartFor more information, contact me through the link below.https://www.facebook.com/pages/Rushe-Fitness/120518884715118?ref=hl* Emmet is the owner and operator of Rushe FitnessEMMET RUSHE: IS RED MEAT AS DEADLY AS SMOKING? was last modified: November 2nd, 2015 by John2Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:emmet rushered meatlast_img

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