Can Red Meat Kill You?
New York - Studies have shown that a person who consumes up to a quarter pound of red meat per day faces significant increased risk of cancer, ulcers, Alzheimer’s disease and other medical illnesses that can shorten a life span.
Most Americans are told to eat a balanced diet, but beef and pork are a major component to daily diets.
People often consume far more than the quarter pound limit, and face a higher risk of dying sooner. A diet that limits the consumption of red meat and incorporates high fiber fruits and vegetables can contribute to a longer lifespan.
Mom may have warned you to clean your plate, that starving children in a third world country because you won’t finish your slice of meat loaf, but mom was wrong. Red meat causes increased incidents of cancer, which can shorten the average life span by years.
The Beef Industry would have you believe that red meat is what’s for dinner and is completely healthy. Red meat can increase iron levels, and contain higher levels of protein for muscle growth and development, but at what price? Especially when the protein increases can come from lean fish and chicken, and iron from green leafy vegetables.
Red meat isn’t a hide in the bushes, going to jump and grab you kind of killer. But it can lead to a shorter lifespan and increase the risk for cancer and other diseases.
I want people to invest more in children’s education than food, which leads to healthy living for all, from my perspective.