‘CUT RED MEAT’ TO LOWER CANCER RISK

NEW U.K. GUIDELINES: EAT LESS RED MEAT
CONSUMPTION INCREASES CANCER RISKS

(UKPA) - People should limit the amount of red meat they eat to the equivalent of three slices of ham, one lamb chop or two slices of roast beef a day, Government advisers have warned. The Scientific Advisory Committee on Nutrition (SACN), published recommendations designed to cut the risk of bowel cancer. Evidence suggests red and processed meat increases the risk and that people who eat 90g or more a day should cut back. Cutting down to the UK average of 70g a day can help reduce the risk, said the study from SACN. Red meat contains substances that have been linked to bowel cancer or colorectal cancer risks. One compound in particular, haem, which gives red meat its colour, has been shown to damage the lining of the colon in some studies. Other risks of cancer include stomach, pancreas, bladder, and breast.

The World Cancer Research Fund (WCRF) recommends limiting red meat consumption to 500g a week of cooked weight (about 700g to 750g uncooked). And it says people should avoid processed meats altogether because of the even higher risk of bowel cancer. The charity estimated 3,800 cases of bowel cancer could be prevented ever year if everyone ate less than 70g of processed meat a week. Some 1,900 cases of bowel cancer could also be prevented through cutting red meat consumption to fewer than 70g per week. While recommendations exist, experts explain that currently, no known levels of red meat have shown to be entirely risk-free in terms of disease risks.


People should consider cutting down the amount of red and processed meat they eat to reduce the risk of developing bowel cancer, the U.K. government said. In 2005, a large European study found people who ate about 160 grams (5.6 ounces) of red meat (lamb, roast beef and ham) a day bumped up their bowel cancer risk by one third compared to people who ate the least meat. Red meat enthusiasts should increase fruit and vegetable consumption, as many of them have high concentrations of antioxidants. Antioxidants have disease-fighting properties, and may further decrease disease risks.

WHAT DO THE VEDIC TEACHINGS TELL US?

Eating of cow flesh or the flesh of any other animal, the motivation behind slaughter, is detrimental to the health of human beings. For example, ... animal toxins tend to pervert the metabolism of carbohydrates and cause diabetes. Non-nutritive substances tend to be irritants and therefore carcinogenic. ... Many studies in cancer research reveal that areas in which meat-eating is highest tend to have the highest cancer rate, while vegetarian areas generally have a far lower rate. ... The smells from dead animal carcasses and dead fish are horrible and can only be tolerated by intoxication or other dulling of the senses. Most children have to be forced to eat the first portions of meat or fish. Vegetarian foods, on the other hand, are colourful, pleasing to the eyesight, to the sense of smell and to the palate.

Vedic Knowledge On Line :
“Hidden Price of Meat.”
VEDA - Bhaktivedanta Book Trust Krishna.com
http://www.veda.harekrsna.cz
http://www.veda.harekrsna.cz/bhaktiyoga/change.htm