Archive for March, 2013

Red meat: What makes it unhealthy?

Posted in Uncategorized with tags , , , , , , , , , , , , , on March 17, 2013 by ecofrenfood

Red meat: What makes it unhealthy?

March 14, 2012|By Eryn Brown, Los Angeles Times
  • Scientists said Monday that eating red meat was associated with an increased mortality risk in a recent study. But what is it in a juicy steak that makes it potentially unhealthy?
Scientists said Monday that eating red meat was associated with an increased… (Mark Boster / Los Angeles…)

On Monday, researchers at the Harvard School of Public Health released study results showing that red meat consumption was associated with a higher risk of early death. The more red meat — beef, pork or lamb, for the purposes of the research — study participants reported they ate, the more likely they were to die during the period of time that data collection took place (more than 20 years).

So what is it in red meat that might make it unhealthy?

No one is sure, exactly, but the authors of the Harvard study mention a few possible culprits in their paper in the Archives of Internal Medicine.

First, eating red meat has been linked to the incidence of heart disease.  The saturated fat and cholesterol in beef, pork and lamb are believed to play a role in the risk of coronary heart disease.  The type of iron found in red meat, known as heme iron, has also been linked to heart attacks and fatal heart disease.  Sodium in processed meats may increase blood pressure, which is a risk factor for heart disease. Other chemicals that are used in processed meats may play a role in heart disease as well, by damaging blood vessels.

Red meat has also been linked to increased risks of colorectal and other cancers.  Again, heme iron could be a culprit — it is more easily absorbed into the body than other forms of iron, and can cause oxidative damage to cells — as could compounds that are created when meat is cooked at a high temperature.  Preservatives used in processed meats also may play a role, scientists have said, because they convert into carcinogenic compounds in the body.

http://articles.latimes.com/2012/mar/14/news/la-heb-red-meat-why-bad-20120314

Delicious food, disgusting ingredient

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on March 17, 2013 by ecofrenfood

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Delicious food, disgusting ingredients

By  |  – Tue, Jun 7, 2011

On the latest episode of Jaimie Oliver’s Food Revolutionthe food activist chef came up with a brilliant way to break kids of their sweet tooth habit. He showed them what their desserts are really made of. Each kid got to make his or her own sundae and after they gobbled it down, he broke down some of more revolting ingredients in their high-calorie grub. It’s a radical approach but it may just be the cure for those late night binges. With that in mind, we collected some disgusting byproducts found in our favorite foods, to brainwash us into eating less of it. Will it work? It’s worth a shot. 

L-Cyesteine is a dough conditioner used in mass-produced bread products like bagels, donuts, rolls and crackers. And guess what’s needed to make L-Cyesteine? Hair. A recent study by the Vegetarian Resource Group found that human hair and hog hair were still used industry-wide, giving new meaning to the term “all-natural”.

 

The ingredient used to keep many packaged shredded cheeses from clumping is powdered cellulose, which is a fancy way of saying wood pulp that’s been chemically processed. Look out for the ingredient in your ice cream too. 


Secret ingredient: Sheep secretions-
The oils released from the fur of a sheep is the “gum base” used in many types of chewing gums for extra-moisture.

Secret Ingredient: cleaning agent-
Sodium bisulfite is a preservative used for bleaching out the discolorations and extending the lifespan of your average potato chip. It’s also an ingredient in most toilet bowl cleaners.

Secret Ingredient: crushed bugs-
Cochineal extract is a kind of red food dye found in many red-colored candies, sprinkles, strawberry flavored yogurts, jello, popsicles and most other “fruit-flavored” goodies. Turns out it’s not fruit responsible for the redness. The extract is actually made from the crushed and dried bodies of a red-colored insect called Dactylopius coccus costa. Still want to order dessert?

http://shine.yahoo.com/healthy-living/delicious-food-disgusting-ingredients-2494322.html

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