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How diet relates to disease

In Hawaii, as well as in the contiguous United States, flesh is consumed n excess. The result of this is that obesity, diabetes, heart disease, constipation, and cancer are extremely prevalent.

A study at the Harvard School of Public Health, published in the March 2012 Archives of Internal Medicine, found that red meat, in particular, is associated with an increased risk of total, cardiovascular, and cancer mortality. If you think that poultry and fish are any better, that will be dealt with later in this article.

I was recently talking about this issue with a retired emergency room physician that worked in that capacity for 30 some odd years. He said that all his patients were flesh-eaters. He further stated that the excess protein from the animal products puts stress on the kidneys and is connected to osteoporosis, acid reflux, obesity, plaque build-up in the arteries, high serum cholesterol, high blood pressure, arthritis, and an increased risk of colon and breast cancer.

That same report from Harvard found that replacing just one serving of flesh with one serving of a healthy protein source was associated with a lower mortality risk. And what could that healthy protein source be? How about beans, legumes, whole grains, potatoes, and vegetables for openers?

More than 60 million pounds of beef, pork, chicken and turkey products were recalled in 2011 for contamination with Listeria, E. Coli, and salmonella, according to the USDA.

Locally, in Honolulu alone, one flesh distributor recalled over 4,000 pounds of ground beef that had been distributed to Oahu restaurants. And this was just for the month of October 2012.

Between high school and college I had a part-time job working as a delivery guy for a butcher in Newark. The butcher knew that I liked to eat ground beef so he gave me a list of restaurants not to order hamburgers at. Why, you ask? Because when he filled orders for certain restaurants, he ground up all the fat pieces and added some liver to it to give it a red color. Thank God he liked me. That was in 1957.

In a related health threat, disease-causing bacteria have developed a resistance to the antibiotics routinely fed to farm animals (70 percent of all antibiotics used in the good ol’ U S of A are used in livestock).

In May 2011, a lawsuit filed by the Natural Resources Defense Council (NRDC), Center for Science in the Public Interest (CSPI), and the Union of Concerned Scientists (UCS), among others, sought to curb this practice, alleging that livestock producers have used penicillin and tetracycline in feed for more than 30 years routinely, rather than to treat illnesses.

In 2012, the court ruled that the U.S. Fraud and Drug Administration (FDA) will have to address this issue by stating: “Research has shown that the use of antibiotics in livestock leads to the development of antibiotic-resistant bacteria that can be, and has been, transferred from animal; to humans through direct contact, environmental exposure, and the consumption and handling of contaminated meat and poultry products.”
The FDA has appealed the decision. Screw the people and protect big business at all cost!

Recent evidence has emerged linking bacteria from poultry to a growing number of urinary tract infections in women and some men, caused by antibiotic-resistant E. coli. Most of the 8.6 billion chickens raised for food in the U.S. each year are routinely fed antibiotics and research released in 2012 by the U.S. Centers for Deceit Control and Procrastination confirms the link between antibiotics in poultry and resistant infection in people.

Duh. What do you expect when poultry in immersed in a bath of pus, blood, urine, and feces for “cleansing” and the U.S. Department of A**holes (USDA) says it’s ok to sell as long as you cannot see the doo doo through the clear wrap?

After energy production, livestock is the second highest contributor of atmosphere altering gasses.

According to the United Nations, 18 percent of the world’s greenhouse gas emissions come from production, processing, and transportation of flesh and dairy products.

The gas cows pass (methane) is 23 times a more potent greenhouse gas as carbon dioxide.

So, if you skip a hamburger you will save 10,000 liters of water that was required to produce it. If you skip a poultry meal you will save the 90 gallons of water that went into its production and you will not eat doo doo.

As a side note, a vegan, who does not eat flesh or dairy, consumes 600 gallons of water per day LESS than a person on the SAD (Standard American Diet).

Humans were never designed to eat flesh regularly. The human intestine is long and coiled, much like that of plant-eating apes, cows and horses. In days gone by in human evolution, flesh provided more benefit that harm because survival was the issue and not sense gratification. In modern day society where food is not scarce and life is relatively easy, flesh become a serious health hazard.

Take an Eskimo for example. A traditional Arctic Eskimo, living in a subfreezing climate, could expend 6,000 calories a day just to keep warm and hunt for high-fat animal food like walrus, whale and seal. Modern Eskimos, living in heated houses and driving climate-controlled SUVs and still consuming a high-flesh diet have become some of the fattest, sickest people on the planet.

There is a research project going on regarding 96,000 Seventh-day Adventists in all 50 states and Canada to assess their basic vegetarian dietary habits. To date, the researchers have found that the closer people are to being vegetarian, the lower their risk of diabetes, high blood pressure, and metabolic syndrome (a condition that raises your risk for heart disease and stroke).

Some years ago, Dr. T. Colin Campbell, the author of The China Study, was a guest on my radio show. He reviewed the records of 6,500 people living in China over 20 years. He found that the people who ate the most animal-based foods got the most chronic disease. His study also found that plant proteins like wheat and soy did not promote cancer even at high levels of intake. Bear in mind that when he did his study there were no GMOs.

Where do you think all the trash, chemicals and other contaminants that are dumped in into the rivers and streams go? Well, they go into the oceans and affect the fish. And you wonder why pregnant women are told not to eat tuna fish more than twice a month?

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