Nutritional Digest: Part One

  • Many thanks to my friend and colleague, Krista Nelson for being guest writer for these tidbits.

  • “Bye Bye Beef?”, published in Nutrition Action Healthletter, reports that eating red meat contributes to diseases of the body and the planet. While you may have already heard that eating red meat is connected to heart attack, stroke, diabetes, and colon cancer, this article goes on to explain how meat production for consumption creates more greenhouse gas emissions, more water loss, and more pollution than any single food. “Cowspiracy” a documentary available on Netflix is an excellent companion to this article.

  • Baked, fried, roasted, or grilled, cooking at high heat unadvised. Acrylamide, a cancer causing chemical, is produced when cereals, breads, or potato chips are cooked at high temperatures as reported by www.welbeing journal. Look into Elisabeth L. Blank’s, “Heating Natural Plants- Based Foods Produces Acrylmide,”
  • Looking for new and familiar recipes for what Time Magazine considers the healthiest foods of all time? Surprise, beef is among them – grass fed of course. What’s really great about the list is that each food listed is accompanied by the reason why it is good for you, nutritional content, and suggestions for preparation. Don’t miss the two powerful good for your gut foods: Kimchi and Kombucha.
  • Demystifying chemicals is the goal of the article “A Smart Guide to Scary Chemicals” in Which ones are benign and which ones are malicious and where they accumulate in the body are all detailed. And if you’re inclined to make your voice heard to impact the testing of environmental chemicals and strengthen regulation this article details how to make that happen.

  • Do you love myth busters? Nutrition Action Healthletter has published “Big Fat Myths.” 10 myths about the impact of fat on health to uncover and dispelled. You get the myth like: Only small LDL (“bad”) cholesterol is harmful. Then you get the argument which in this case was about the truth or falseness of claims that fluffy, lighter LDL is less dangerous. Then you get the bottom line: Size doesn’t matter. High levels of LDL increase our risk of heart disease.

  • Bladder and control and urinary tract infections are discussed in Nutrition Action Healthletter’s “Urine Trouble,” a special feature by David Schardt. Remedies and contributing factors are provided. What’s new? Food-born urinary tract infections brought about by drug resistant strains of E. coli found in raw meat. Another good reason to keep separate cutting boards for raw meat, poultry, and seafood as well as practicing routine hand washing after handling.

  • Meat and cancer are the focus of “The War on Delicious,” Jeffrey Kluger’s article in Time Magazine. Cardiovascular disease, obesity, and cancer are linked to red meat, which now includes pork, and all processed meats. The preservatives in processing, the high heat for cooking along, and the molecules inherent in the meat are the culprits.

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3 thoughts on “Nutritional Digest: Part One

  1. We buy organic beef, chicken, and pork, but not in large quantities. Organic vegetables are our mainstay. They are now saying not only heredity but blood type plays a role in what foods agree with us

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