Re: Red meat causing diabetes?

"Opinicus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ignoramus4980" <[email hidden]> wrote

Quoted message said:

Conclusions: Our data indicate that higher consumption of
total red
meat, especially various processed meats, may increase
risk of

I draw everyone's attention to "especially various processed
meats", particularly to the word "processed".

That was my thought too. Wanna bet processing includes partially
hydrogenated fats? :-)

Peace,
Pen

Penelope Baker said:

That was my thought too. Wanna bet processing includes partially
hydrogenated fats? :-)

Hydrogenated fats are not the only killers you can find in your food.
HFCS is another one. And so are hormones, antibiotics, dioxin,
unbalanced cattle diet (just compare omega-6 vs o-3 content in
industrial cattle vs traditionnal cattle), pollution, mad cow disease
(and the next disease of the kind we have yet to notice)...
These meats probably do not contain hydrogenated fats or HFCS, I don't
see what these would do in a meat product. Even if they do, it's
probably in lesser amount that in most of the modern diet. It's not like
they need these to be unhealthy anyway...

"Lictor" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Penelope Baker said:

That was my thought too. Wanna bet processing includes partially
hydrogenated fats? :-)

Hydrogenated fats are not the only killers you can find in your food.
HFCS is another one. And so are hormones, antibiotics, dioxin,
unbalanced cattle diet (just compare omega-6 vs o-3 content in
industrial cattle vs traditionnal cattle), pollution, mad cow disease
(and the next disease of the kind we have yet to notice)...
These meats probably do not contain hydrogenated fats or HFCS, I don't
see what these would do in a meat product. Even if they do, it's
probably in lesser amount that in most of the modern diet. It's not like
they need these to be unhealthy anyway...

There are about a ZILLION things I can think of where you can say 'these
items probably do not contain HFCS or hyrdogenated fats, as I don't see what
they would in [censored] product'. And they're there anyway. It's shocking.

Peace,
Pen

In alt.support.diabetes Penelope Baker said:

"Opinicus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ignoramus4980" <[email hidden]> wrote

Quoted message said:

Conclusions: Our data indicate that higher consumption of
total red
meat, especially various processed meats, may increase
risk of

I draw everyone's attention to "especially various processed
meats", particularly to the word "processed".

Quoted message said:

That was my thought too. Wanna bet processing includes partially
hydrogenated fats? :-)

And high-fructose corn syrup?

Priscilla

Lictor <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Penelope Baker said:

That was my thought too. Wanna bet processing includes partially
hydrogenated fats? :-)

Hydrogenated fats are not the only killers you can find in your food.
HFCS is another one. And so are hormones, antibiotics, dioxin,
unbalanced cattle diet (just compare omega-6 vs o-3 content in
industrial cattle vs traditionnal cattle), pollution, mad cow disease
(and the next disease of the kind we have yet to notice)...
These meats probably do not contain hydrogenated fats or HFCS, I don't
see what these would do in a meat product. Even if they do, it's
probably in lesser amount that in most of the modern diet. It's not like
they need these to be unhealthy anyway...

You can get lots of Grass-fed cows with not hormons or antibiotics:

http://www.shorepublishing.com/archive/re.aspx?re=e2df6070-dba4-4de1-87a8-1926758c96cf

You Are What You Eat
By Leslie Rovetti
Published on 9/10/2004

"The public does not understand what they're putting in their mouths,"
said Craig Floyd of Old Mystic.
He was referring to what goes on at commercial feedlots, which are the
last stop before the slaughterhouse for much of the meat sold in this
country. Feeders sometimes focus their actions on weight gain and cost
efficiency, and not the health of the consumer. Therefore, some
feedlots have served up feeds made from animal parts and fillers.
To help cows gain weight faster, antibiotics, steroids and hormones
are sometimes mixed in with the feed. The corn and soybeans that they
eat may have been grown with pesticides, herbicides and commercial
fertilizers.
"They're doing that because they want to make them bigger," he said.
Floyd, a big believer in "you are what you eat," didn't like eating
cows that are fed things he wouldn't eat. So when he decided to start
raising animals on his ancestral Old Mystic farm, he chose a
grass-based feeding system. His cows -- along with his sheep, pigs,
turkeys and chickens -- are raised on pasture and eat primarily grass.
"I don't believe it's harmful for them to eat grain," he said, but
"ruminants were not designed to eat grain."
"By strictly eating grass, the animal is more healthy, and since you
are what you eat, you are more healthy," he added.
A health concern that has made headlines lately is mad cow disease,
which can cause Creutzfeldt-Jacob disease, a rare neurological
disorder, in humans who eat infected beef. Cattle can contract mad cow
when they eat processed feed made from animal parts.
On a grass-only diet, "It's impossible for them to get mad cow
disease," Floyd noted.
Carrie Balkcom, executive director of the American Grassfed
Association in Colorado, echoed Floyd's thoughts.
"(Grass-fed beef) has lower saturated fat," she said, and it's "higher
in omega-3 fatty acids," which research suggests may protect against
heart disease.
A pasture system is better for the cows, she said, because they spend
their entire lives on pasture and are never confined to a feedlot.
"They're eating what nature intended them to eat," she said.
There is also subjective evidence that grass-fed meat tastes better.
Balkcom, who said she was raised on a ranch and grew up eating
home-raised beef, said grass-fed beef "tastes the way beef should
taste."
Floyd agreed, saying that grass-fed meat is sweeter than grain-fed.
"It really makes a difference what they eat," he said.
In the case of Floyd's cattle, what they eat is a pasture of mostly
perennial rye, but also clover, alfalfa and timothy. In the
wintertime, when the grass is dormant, he buys hay for the animals to
eat.
One disadvantage to grass-based management systems -- and this is a
disadvantage only for the farmer -- is that cattle bound for market
typically don't gain weight as fast on pasture as they do in a
feedlot.
"It's a slower growth," Balkcom said. "They're not being pumped a
bunch of stuff."
But it's important to note that raising grass-fed cattle can still be
a profitable enterprise. It is not yet profitable to Floyd, because of
his newness to this venture.
"It's gonna take me five years to get my pastures in shape," he said
of his property, which was farmed from 1712 to the 1960s, and has been
fallow for about 40 years.
Tom Lasater of Lasater Ranch in Colorado has a little more experience
in this trade.
"We've been in the cattle business for over 100 years," he said, and
the cattle have always been raised strictly on pasture. Lasater Ranch
was initially a purebred cattle operation only, but seven years ago
Lasater started Lasater Grasslands Beef, a direct-to-consumer
enterprise that sells grass-fed beef through his Web site,
www.lgbeef.com.
"Our cattle spend their entire lives outside," Lasater said. Like
Floyd, Lasater feeds only pasture most of the year, and alfalfa hay
when that's not possible. His cattle are not fed antibiotics, hormones
or pesticides.
"One more advantage is that the meat (of grass-fed cattle) is much
more lean," Lasater said. "It's healthier from the point of view that
it has less fat."
In addition, he said, "Our meat is usually much more red than feedlot
beef."
He concurred with Floyd and Balkcom about the improved taste of
grass-fed beef.
"It tastes completely different," he said, comparing the difference
between the taste of grass-fed and feedlot beef to the difference in
taste between garden-fresh and supermarket tomatoes.
Lasater raises Beefmaster cattle, a breed developed by his grandfather
in the 1930s. He insisted, however, that the choice of breed is
irrelevant.
"Any breed of cattle would be just fine for grass-fed beef," he said.
Balkcom agreed in part, saying that different breeds are best suited
for different geographical areas. In particular, "the heritage breeds
do really well," she said, referring to the older breeds of cattle
that were popular prior to modern crossbreeding and selective breeding
techniques.
Floyd's cattle, which are of the Scottish highland breed, are
considered heritage cattle.
"I wanted to do things an old-fashioned way," he said of his choice of
cattle and feed. "Most of the time, the old-fashioned way of doing
things is the best way."
He may really be on to something.