Eating Too Much Meat Will Kill You

Topics: Meat, Nutrition, Cancer Pages: 6 (2177 words) Published: February 24, 2013
Eating Too Much Meat Will Kill You

Bill Cosby once stated, “Did you ever see the customers in health-food stores? They are pale, skinny people who look half dead. In a steak house, you see robust, ruddy people. They’re dying, of course, but they look terrific.” On average, Americans consume about 8 oz. of meat a day, twice the amount as the rest of the world; about one-sixth of the total meat consumed, U.S being less than one-twentieth of the population. Meat is generally delicious, contains rich sources of proteins and minerals. Some nutritional diet programs like the Atkins Diet have linked certain types of meat-based diets to weight loss. On the contrary, eating too much meat has been linked to certain type of cancers, high cholesterol and an increased risk of contracting a foodborne illness. Americans need to recognize that diets high in meat increases the cancer risk and other health issues. Evidence suggested that consuming meat could damage the body. In a country known for its love for hamburgers and steak, consumers need to cut down on their meat for a healthy life. Consumers also need to understand grilling meat increase the risk of cancer. Part of the solution is eating healthy, but consumers also should be aware of what they’re eating. The big issue in America is quantity. Eating meat and fast-food meat on a daily basis for seven days a week, 365 days a year, is a big reason why the risk for cancer and other health diseases is dangerously high in U.S. United States slaughters more than 10 billion land animals every year (Freston 802), and the market research firm Packed Facts stated Americans spends 142 billion dollar on beef, chicken, pork, lamb at market retails. Eating too much red meat has been linked to increased risk of death from cancer and heart disease, according to a study from American Cancer Society, the more red meat you eat will increase the risk for cancer. A Journal published by the American Medical Association reported a 20-year study of nearly 149,000 adults between the ages of 50 and 74. Researchers examine the risk according to how much red meat, poultry, or fish the people had eaten. Researchers looked at how many people develop colon cancer after the study. The results were 30% to 40% are more likely to develop cancer in the lower part of the colon. People who ate the most processed meats were 50% more likely to develop colon cancer (Parish 6). Eating just three ounces meat a day increases the consumer’s chance of dying by 13 percent, and 20 percent increase if eating processed meat, like bacon and hot dogs. But it doesn’t mean we should completely cut out meat in our diet; these statistics demonstrates that the less meat you eat, the better. Consuming meat damages the body. According to Dr. Oz, from the Dr. Oz Show, eating a steak dinner can take two to three days to get out of your intestines (par. 3). Red meat takes more than 24 hours to completely digest. In the mean time, it is in your intestine rotting at 98 degrees, sending toxins through the body. Eating any food that does not completely digest will ruin your health. What happens is that the human stomach acids are not made to break meat down efficiently because of its high fat and protein contents. The body lacks the enzymes that digest proteins in the stomach. Protein digestion mainly takes place in the first section of the small intestines where the pancreas secretes the types of digestive enzymes to help break down nutrients into energy and allow the nutrients molecules enter the bloodstream. Hence, meat takes longer as it has to pass into the stomach and the intestines, opposed to carbohydrates, which are broken down easily by saliva and the stomach. Although red meat is digestible than any other food sources such as rice and vegetable, it remains in the digestive system for a longer period of time, leaving the meat to rot in your intestines. Dr Klein believes that animal protein is the primary cause for the inflammation of...
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