Please visit also http://calorielab.com/news/2007/01/13/whats-your-vegetable-to-meat-ratio/ for the article "What’s your vegetable-to-meat ratio?" by Karen Collins, M.S., R.D., C.D.N.
Showing posts with label Meat Matters. Show all posts
Showing posts with label Meat Matters. Show all posts
Friday, December 23, 2011
What’s your vegetable (and fruits)-to-meat ratio in your diet?
According to Mr Chen Qi Zhong, Head of Nutrition Department of Ningxia Medical University of China(宁夏医科大学总医院营养科主任陈启众), the ideal vegetable (and fruits)-to-meat ratio in one's diet is 3 : 1.
Friday, December 9, 2011
8 Ways To Make A Vegetarian Diet Safe For You (Note: Pregnant woman) & Baby ~ Vegetarian
Source: Source: http://www.askdrsears.com/topics/pregnancy-childbirth/pregnancy-concerns/nutrition/8-ways-make-vegetarian-diet-safe-you-baby
(1) Maximize iron absorption by combining plant sources of iron with foods high in vitamin C. (2) Be sure to tell your healthcare provider you're a vegan, and have your hemoglobin checked at least every other month. Because you can still feel anemic with a normal hemoglobin level, your doctor may want to do an iron profile, which is a more accurate measure of iron-sufficiency in your blood than is measuring your hemoglobin. (Research whether the increased fluid volume artificially dilutes the hemoglobin, giving a falsely low value.) (3) If your practitioner recommends that you take iron supplements, protect yourself from discomfort by taking smaller doses with meals, for example, 100 milligrams of ferrous sulfate tablets three times a day. To increase the amount of iron absorbed from these pills, down a 100-milligram vitamin C tablet at the same time. (4) Lean on sunlight as a valuable source of vitamin D. Since vitamin D is not stored in the body, you may need to take a supplement daily. Excess vitamin D is not readily excreted, so be sure you take only the required amount, which is 400 IU daily. (5) You will need vitamin B12 supplements, since animal foods are the primary sources of this vitamin. Consult your healthcare provider. Some Vitamin B12 is found in yeast, wheat germ, whole grains, eggs, and milk. (6) If you are a lacto-ova vegetarian (eat eggs and dairy, but no meat or fish), you can get adequate vitamin D and additional protein from these sources, yet iron and B12 may still be insufficient. (7) If you are unwilling to take commercial supplements but are willing to compromise, eating four ounces of fish (fish liver oils, salmon, sardines, tuna) daily will provide enough of the otherwise missing nutrients for you to safely continue being "almost" a vegetarian while pregnant. (8) If you're a strict vegetarian (a vegan -- no eggs, dairy, meat, or fish), you will need to monitor your diet most carefully. Consult a nutritionist to work out alternative sources of marginal nutrients. ========================================
Thursday, December 1, 2011
Diet rich in fruit and grains and low in red meat, alcohol and coffee
Earlier this month (November 2011), a Fertility And Sterility report showed that men who have a diet rich in fruit and grains and low in red meat, alcohol and coffee have a better shot at getting their partners pregnant during fertility treatment.
The above was extracted from Mind Your Body of the Straits Times dated 1 Dec 2011.
The above was extracted from Mind Your Body of the Straits Times dated 1 Dec 2011.
Monday, May 23, 2011
Farm to Fridge - The Truth Behind Meat Production (Youtube Video)
Farm to Fridge - The Truth Behind Meat Production
Monday, February 21, 2011
Eat less red meat, UK Government scientists warn
Info Source: http://www.telegraph.co.uk/health/healthnews/8335986/Eat-less-red-meat-Government-scientists-warn.html#
2011-02-20
Eat less red meat, Government scientists warn
Britons will be warned that they must cut their consumption of red meat to reduce the risk of cancer, following official advice from the Government scientists.
Consumers will be told to eat no more than 500g (1.1lb) of red or processed meat each week, or 70g (2.5oz) a day, under recommendations to be issued by the Coalition this week.
The daily total is the equivalent of three rashers of bacon – while the weekly amount would be reached by eating one large steak, a pork chop, two sausages and a small portion of beef bolognese sauce.
A Coalition source said: "It is important that people are not put off eating red meat entirely – but it would be irresponsible to ignore the potential health risks. The advice is very clear."
The recommendations will follow the publication of a full report by the Scientific Advisory Committee on Nutrition, which is due within days. The findings are expected to echo the committee's draft report, which found that lower consumption of both red and processed meat would probably reduce the risk of bowel cancer, the second most common cause of cancer death in Britain.
The experts will say the full study has confirmed the link between higher meat consumption and cancer, but is not able to quantify this fully, partly because of the complexity of the data examined, which stretches back to 1998.
Nevertheless, the experts will advise that consumers should reduce their daily red meat intake to 70g.
This is the current average across the whole population, but among those who eat red meat, consumption is likely to be considerably higher because an estimated six million people eat none, including 3.6 million vegetarians.
The experts will warn of particular risks to the third of the adult population consuming more than 100g (3.5oz) a day. Current advice, which dates from 1998, suggested 90g (3.2oz) a day was a healthy amount, and that people only needed to cut back on red meat if they were eating more than 140g (5oz) every day.
Links between red meat and cancer, which have been suggested by a series of scientific studies, have provoked long-running controversy.
In 2005, a European study found those who regularly ate 160g (5.6oz) of red meat a day increased their risk of bowel cancer by one third.
High consumption of red and processed meat has also been linked to many other cancers, including that of the breast, bladder, stomach and digestive organs, but the evidence is weaker.
In 2007, the World Cancer Research Fund recommended a limit of 500g (1.1lb) a week.
Controversially, it said people should eat no more than 70g (2.5oz) of processed meat a week and that children should never have the products, which include ham, sausages and bacon.
The advice this week is not expected to put a specific limit on the amount of processed meats people can safely eat within the overall red meat limit. Last year, Sir Liam Donaldson, the then Chief Medical Officer for England, said cutting consumption of all meat by 30 per cent would prevent 18,000 premature deaths a year.
There are several theories about why high consumption of red meat increases the chance of developing cancer.
Scientists believe a pigment found in red meat damages the DNA of cells lining the digestive system – and DNA damage is one of the first signs of cancer. Burning meat is also thought to increase the risks. In addition, some studies suggest that preservatives used in processed meat could increase risks.
Studies have also suggested links between red meat and heart disease and type 2 diabetes. Obesity increases the risks of many diseases, and some research has suggested that those who avoid red meat tend to weigh less.
The report, drawn up by 17 scientists, doctors and nutritionists, is also expected to say doctors and health visitors should make sure that groups at risk of iron deficiency – including toddlers, girls, women of reproductive age and the elderly – have enough of the element, and that some should be given supplements.
The meat industry is likely to fiercely defend the role of red meat in a balanced diet.
Last week, a report by the British Nutrition Foundation, partly funded by the British Pig Executive and the English Beef and Lamb Executive, said there was no evidence of any link between average red meat consumption levels and cancer, and that research connecting meat-eating with cardiovascular disease was inconclusive.
A Department of Health spokesman said: “The department will be publishing the committee of independent experts’ report on iron and health shortly.
Meat can be eaten in moderation as part of a healthy diet.”
2011-02-20
Eat less red meat, Government scientists warn
Britons will be warned that they must cut their consumption of red meat to reduce the risk of cancer, following official advice from the Government scientists.
Consumers will be told to eat no more than 500g (1.1lb) of red or processed meat each week, or 70g (2.5oz) a day, under recommendations to be issued by the Coalition this week.
The daily total is the equivalent of three rashers of bacon – while the weekly amount would be reached by eating one large steak, a pork chop, two sausages and a small portion of beef bolognese sauce.
A Coalition source said: "It is important that people are not put off eating red meat entirely – but it would be irresponsible to ignore the potential health risks. The advice is very clear."
The recommendations will follow the publication of a full report by the Scientific Advisory Committee on Nutrition, which is due within days. The findings are expected to echo the committee's draft report, which found that lower consumption of both red and processed meat would probably reduce the risk of bowel cancer, the second most common cause of cancer death in Britain.
The experts will say the full study has confirmed the link between higher meat consumption and cancer, but is not able to quantify this fully, partly because of the complexity of the data examined, which stretches back to 1998.
Nevertheless, the experts will advise that consumers should reduce their daily red meat intake to 70g.
This is the current average across the whole population, but among those who eat red meat, consumption is likely to be considerably higher because an estimated six million people eat none, including 3.6 million vegetarians.
The experts will warn of particular risks to the third of the adult population consuming more than 100g (3.5oz) a day. Current advice, which dates from 1998, suggested 90g (3.2oz) a day was a healthy amount, and that people only needed to cut back on red meat if they were eating more than 140g (5oz) every day.
Links between red meat and cancer, which have been suggested by a series of scientific studies, have provoked long-running controversy.
In 2005, a European study found those who regularly ate 160g (5.6oz) of red meat a day increased their risk of bowel cancer by one third.
High consumption of red and processed meat has also been linked to many other cancers, including that of the breast, bladder, stomach and digestive organs, but the evidence is weaker.
In 2007, the World Cancer Research Fund recommended a limit of 500g (1.1lb) a week.
Controversially, it said people should eat no more than 70g (2.5oz) of processed meat a week and that children should never have the products, which include ham, sausages and bacon.
The advice this week is not expected to put a specific limit on the amount of processed meats people can safely eat within the overall red meat limit. Last year, Sir Liam Donaldson, the then Chief Medical Officer for England, said cutting consumption of all meat by 30 per cent would prevent 18,000 premature deaths a year.
There are several theories about why high consumption of red meat increases the chance of developing cancer.
Scientists believe a pigment found in red meat damages the DNA of cells lining the digestive system – and DNA damage is one of the first signs of cancer. Burning meat is also thought to increase the risks. In addition, some studies suggest that preservatives used in processed meat could increase risks.
Studies have also suggested links between red meat and heart disease and type 2 diabetes. Obesity increases the risks of many diseases, and some research has suggested that those who avoid red meat tend to weigh less.
The report, drawn up by 17 scientists, doctors and nutritionists, is also expected to say doctors and health visitors should make sure that groups at risk of iron deficiency – including toddlers, girls, women of reproductive age and the elderly – have enough of the element, and that some should be given supplements.
The meat industry is likely to fiercely defend the role of red meat in a balanced diet.
Last week, a report by the British Nutrition Foundation, partly funded by the British Pig Executive and the English Beef and Lamb Executive, said there was no evidence of any link between average red meat consumption levels and cancer, and that research connecting meat-eating with cardiovascular disease was inconclusive.
A Department of Health spokesman said: “The department will be publishing the committee of independent experts’ report on iron and health shortly.
Meat can be eaten in moderation as part of a healthy diet.”
Friday, September 3, 2010
Primal Diet in a Nutshell (Eat Primal Diet in a Nutshell)
Info Source: http://donmatesz.blogspot.com/
Primal Diet in a Nutshell
Eat
1.Meat, poultry, fish, eggs, and any natural animal fat
2. Vegetables, including leaves, stems, bulbs, roots
3. Fruits and berries (includes avocados and olives)
4. Nuts such as almonds, walnuts, hazelnuts, pecans, coconut, etc.
5. Herbs and spices
Avoid/minimize (in order of importance)
1. Sweeteners, including sugar (white, brown, organic, whatever), maple syrup, rice syrup, etc.
2. Vegetable oils other than extra virgin olive, avocado, palm, and coconut.
3. Cereal grains and grain products (bread, pasta, pastries, etc.)
4. Legumes (beans and peas, including soy and peanuts)5. Dairy products
Primal Diet in a Nutshell
Eat
1.Meat, poultry, fish, eggs, and any natural animal fat
2. Vegetables, including leaves, stems, bulbs, roots
3. Fruits and berries (includes avocados and olives)
4. Nuts such as almonds, walnuts, hazelnuts, pecans, coconut, etc.
5. Herbs and spices
Avoid/minimize (in order of importance)
1. Sweeteners, including sugar (white, brown, organic, whatever), maple syrup, rice syrup, etc.
2. Vegetable oils other than extra virgin olive, avocado, palm, and coconut.
3. Cereal grains and grain products (bread, pasta, pastries, etc.)
4. Legumes (beans and peas, including soy and peanuts)5. Dairy products
Thursday, February 4, 2010
Daily Red Meat Raises Chances Of Dying Early (by By Rob Stein, Washington Post Staff Writer, Tuesday, March 24, 2009 )
Eating red meat increases the chances of dying prematurely, according to the first large study to examine whether regularly eating beef or pork increases mortality.
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
For more information, please visit http://www.washingtonpost.com/wp-dyn/content/article/2009/03/23/AR2009032301626.html
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
For more information, please visit http://www.washingtonpost.com/wp-dyn/content/article/2009/03/23/AR2009032301626.html
Wednesday, March 25, 2009
Daily Red Meat Raises Chances Of Dying Early, mostly from heart disease and cancer
Eating red meat increases the chances of dying prematurely, according to the first large study to examine whether regularly eating beef or pork increases mortality.
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.
"The bottom line is we found an association between red meat and processed meat and an increased risk of mortality," said Rashmi Sinha of the National Cancer Institute, who led the study published yesterday (i.e.23rd March 2009) in the Archives of Internal Medicine.
In contrast, routine consumption of fish, chicken, turkey and other poultry decreased the risk of death by a small amount.
"The uniqueness of this study is its size and length of follow-up," said Barry M. Popkin, a professor of global nutrition at the University of North Carolina, who wrote an editorial accompanying the study. "This is a slam-dunk to say that, 'Yes, indeed, if people want to be healthy and live longer, consume less red and processed meat.' "
The above is part of the report by By Rob Stein, Washington Post Staff Writer, onTuesday, March 24, 2009; Page A01 in
http://www.washingtonpost.com/wp-dyn/content/article/2009/03/23/AR2009032301626.html?hpid=topnews
If you want to get more information, please visit the aforesaid web page.
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.
"The bottom line is we found an association between red meat and processed meat and an increased risk of mortality," said Rashmi Sinha of the National Cancer Institute, who led the study published yesterday (i.e.23rd March 2009) in the Archives of Internal Medicine.
In contrast, routine consumption of fish, chicken, turkey and other poultry decreased the risk of death by a small amount.
"The uniqueness of this study is its size and length of follow-up," said Barry M. Popkin, a professor of global nutrition at the University of North Carolina, who wrote an editorial accompanying the study. "This is a slam-dunk to say that, 'Yes, indeed, if people want to be healthy and live longer, consume less red and processed meat.' "
The above is part of the report by By Rob Stein, Washington Post Staff Writer, onTuesday, March 24, 2009; Page A01 in
http://www.washingtonpost.com/wp-dyn/content/article/2009/03/23/AR2009032301626.html?hpid=topnews
If you want to get more information, please visit the aforesaid web page.
Monday, March 2, 2009
Eating a lot of meat and lack dietary fiber may cause cancer
“If you eat a lot of meat and lack dietary fiber, the amount of stool decreases, causing constipation and stagnant stools. Furthermore, if the condition is left alone, diverticuli (pocket-like cavities) develop on the intestinal walls where toxins and stagnant stools have accumulated, causing polyps and cancer to develop”, said Dr Hiromi Shinya in page 65 of his book “The Enzyme Factor” (ISBN-10: 1571782095 and ISBN-13: 978-1571782090)
Short Biography of Dr Hiromi Shinya
Dr. Hiromi Shinya leads the gastroenterologist world with new medical findings and techniques. He is a professor of surgery at Albert Einstein College of Medicine and Head of the Endoscopic Center of Beth Israel Hospital in New York as well as an adviser for Maeda Hospital and Hanzomon Gastrointestinal Clinic in Japan. He is also Vice Chairman of the Japanese Medical Association in the USA.
Dr. Hiromi Shinya designed and developed a life-saving medical tool for the endoscopic treatment of polyps. Without requiring use of surgery, his revolutionary “Shinya Method” has become widely used in colonoscopies, the standard screening for the leading, non-tobacco related cancer killer in the US, colon cancer.
Dr. Shinya is world renowned in performing intestinal-related procedures, and is known to have examined more than 300,000 stomachs and large intestines, and has performed nearly 100,000 polypectomies.
Dr. Hiromi Shinya’s website: http://www.shinyamedicalclinic.com/en/shinya.html
Short Biography of Dr Hiromi Shinya
Dr. Hiromi Shinya leads the gastroenterologist world with new medical findings and techniques. He is a professor of surgery at Albert Einstein College of Medicine and Head of the Endoscopic Center of Beth Israel Hospital in New York as well as an adviser for Maeda Hospital and Hanzomon Gastrointestinal Clinic in Japan. He is also Vice Chairman of the Japanese Medical Association in the USA.
Dr. Hiromi Shinya designed and developed a life-saving medical tool for the endoscopic treatment of polyps. Without requiring use of surgery, his revolutionary “Shinya Method” has become widely used in colonoscopies, the standard screening for the leading, non-tobacco related cancer killer in the US, colon cancer.
Dr. Shinya is world renowned in performing intestinal-related procedures, and is known to have examined more than 300,000 stomachs and large intestines, and has performed nearly 100,000 polypectomies.
Dr. Hiromi Shinya’s website: http://www.shinyamedicalclinic.com/en/shinya.html
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