How to respond to WHO sausage claims? How can we live on?

How to respond to WHO sausage claims? How can we live on?

Proving Superiority of Native Animal-Based Diets Using Modern Science & Dental Health Dr. Steven Lin

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answers (3)

Answer 1
January, 2021

Now almost every week there are "sensational" news about the dangers of this or that product, means, phenomenon. Periodically, among especially anxious (and not particularly educated) people, a fashion for new paranoia appears. Monosodium glutamate blinds, carrot juice causes intoxication. Elena Malysheva warns about the dangers of milk, Gennady Malakhov - about the dangers of yeast. Some are afraid of sulfates in shampoos, others of caffeine. And all together are afraid of gluten. This is generally the worst enemy. People, not ashamed of their ignorance, are looking for soaps and cosmetics "gluten-free" (someone, explain to them that gluten is wheat gluten, that is, just dough, and he has nothing to do in soap and cosmetics).

And if you move from emotions a little closer to logic and common sense, you can pay attention to the context. "Eating sausage or bacon every day is associated with an 18% increase in cancer risk." Agree, this is not quite the same as "Sausage causes cancer !!!" And did anyone consider sausage an absolutely safe and harmless product? And those who eat fried bacon every day should hardly be afraid of cancer in the first place.

Similarly with any other "harmfulness" - do not forget about the context (cancer in laboratory mice, which were specially placed in extreme conditions, and cancer in humans - these seem to be slightly different things), about the dosage (glutamate is 10 times less harmful than table salt, judging by the lethal dose, and if you drink liters of carrot juice every day ... I'm afraid to even imagine ), about the presence of other factors (I doubt that among those who are afraid of "sausage cancer", there is not a single smoker or a person who regularly uses alcohol).

Answer 2
January, 2021

From my own experience, I found out that giving up meat improves health and well-being in general, moreover, many acquaintances, family members gradually abandoned it. Everyone is happy with the results and, for the money, such food is more profitable. Meat is not only harmful to our health, but also to the economy, ecology and ethics. Huge food and water resources are used to raise livestock; in just one day, one cow takes so much that one can eat for a whole week. By the way, they are fed with corn, soybeans and fish, which is unnatural for herbivores. As a result of such nutrition, a new microflora appears in their stomachs, unnatural for animals and dangerous for humans. We all know the deaths of E. coli poisoning, yes, yes, it arose precisely because of improper feeding of livestock, because it is important for producers that animals gain weight quickly. The animals themselves, in order to avoid premature death and the spread of diseases, are injected with antibiotics, they also do not disappear from the meat. Another disadvantage is manure. As a rule, it is poured into the water, along the rivers it passes into the oceans, which negatively affects their inhabitants. Large-scale cattle breeding leads to constant deforestation, an example is the Amazon. Forests are cut down for monocultures of soybeans and corn for feeding livestock. Deforestation displaces animals from their natural habitat, and as a result, eating meat leads to the destruction of other species. In general, it is very strange, with the possibility of a full replacement of animal products, to continue killing yourself, the earth and animals. I have not consumed meat / milk / eggs and their derivatives myself for a little over eight years.

Answer 3
January, 2021

This is actually a well-known fact. Indeed, the consumption of red meat, including processed meat, increases the risk of colorectal cancer. But not as radical as it seems.

To begin with, this is clearly not the main risk factor for colorectal cancer. Below I will list those risk factors that uniquely place you at risk:

  1. Having 2 or more first-order relatives (father / mother, brother / sister, son / daughter) who suffered from colorectal cancer.

  2. Early onset of colorectal cancer in at least one first-order relative (diagnosed before age 60)

  3. You have a history of the following diseases: ulcerative colitis, Crohn's disease, polyps of the colon or rectum.

  4. Presence of colon polyps in first-order relatives

  5. Early onset of colorectal cancer in second-order relatives (grandfather / grandmother, uncle / aunt) - before the age of 50.

The presence of at least one of the above points means that you should start screening for colorectal cancer earlier than other people and a slightly different method.

Everyone else - consuming red meat or not consuming whether processed or unprocessed, screening for colorectal cancer can be done as follows:

Between the ages of 55 and 75, annual fecal occult blood test by quantitative immunochemical method (iFOBT)

If an increased concentration of globin in the feces is detected, fibrocolonoscopy.

I would recommend taking a cancer risk test and determining your risk group here: nenaprasno.ru

We are releasing an update soon which will allow you to immediately register for all examinations that are necessary.

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