By Stephen Byrnes, PhD,
RNCP
This article is one part of a series
of articles, which is a revision of an older article that we had previously
posted on our site. You can find the original article here.
Additionally, please see the rebuttal
to this article, by Dr. Michael Janson.
Part 5 of 15 (Previous)
Myth #5: Meat-eating causes
osteoporosis, kidney disease, heart disease, and cancer.
Oftentimes, vegans and vegetarians
will try to scare people into avoiding animal foods and fats by claiming
that vegetarian diets offer protection from certain chronic diseases like
the ones listed above. Such claims, however, are hard to reconcile with
historical and anthropological facts.
All of the diseases mentioned
are primarily 20th century occurrences, yet people have been eating meat
and animal fat for many thousands of years. Further, as Dr. Price's research
showed, there were/are several native peoples around the world (the Innuit,
Maasai, Swiss, etc.) whose traditional diets were/are very rich in animal
products, but who nevertheless did/do not suffer from the above-mentioned
maladies (29).
Dr. George Mann's independent
studies of the Maasai done many years after Dr. Price, confirmed the fact
that the Maasai, despite being almost exclusive meat eaters, nevertheless,
had little to no incidence of heart disease, or other chronic ailments
(30). This proves that other factors besides animal foods are at work
in causing these diseases.
Several studies have supposedly
shown that meat consumption is the cause of various illnesses, but such
studies, honestly evaluated, show no such thing as the following discussion
will show.
Osteoporosis
Dr. Herta Spencer's research
on protein intake and bone loss clearly showed that protein consumption
in the form of real meat has no impact on bone density. Studies that supposedly
proved that excessive protein consumption equaled more bone loss were
not done with real meat but with fractionated protein powders and isolated
amino acids (31).
Recent studies have also shown
that increased animal protein intake contributes to stronger bone density
in men and women (32). Some recent studies on vegan and vegetarian diets,
however, have shown them to predispose women to osteoporosis (33).
Kidney Disease
Although protein-restricted
diets are helpful for people with kidney disease, there is no proof that
eating meat causes it (34). Vegetarians will also typically claim that
animal protein causes overly acidic conditions in the blood, resulting
in calcium leaching from the bones and, hence, a greater tendency to form
kidney stones.
This opinion is false, however.
Theoretically, the sulfur and phosphorous in meat can form an acid when
placed in water, but that does not mean that is what happens in the body.
Actually, meat contains complete proteins and vitamin D (if the skin and
fat are eaten), both of which help maintain pH balance in the bloodstream.
Furthermore, if one eats a
diet that includes enough magnesium and vitamin B6, and restricts refined
sugars, one has little to fear from kidney stones, whether one eats meat
or not (35). Animal foods like beef, pork, fish, and lamb are good sources
of magnesium and B6 as any food/nutrient table will show.
Heart Disease
The belief that animal protein
contributes to heart disease is a popular one that has no foundation in
nutritional science. Outside of poorly controlled studies, there is little
data to support the contention that meat consumption leads to heart disease.
In fact, the French have one of the highest per capita consumption of
meat, yet have low rates of heart disease. In Greece, too, meat consumption
is higher than average but there, too, rates of heart disease are low.
Finally, in Spain, an increase in meat consumption (with a corresponding
decrease in sugar and high carbohydrate foods) led to a decrease in heart
disease (36).
Cancer
The belief that meat, in particular
red meat, contributes to cancer is, like heart disease, a popular idea
that is not supported by the facts. Although it is true that some studies
have shown a connection between meat eating and some types of cancer (37),
its important to look at the studies carefully to determine what kind
of meat is being discussed, as well as the preparation methods used.
Since we only have one word
for "meat" in English, it is often difficult to know which "meat"
is under discussion in a study unless the authors of the study specifically
say so.
The study which began the meat
equals cancer theory was done by Dr. Ernst Wynder in the 1970s. Wynder
claimed that there was a direct, causal connection between animal fat
intake and incidence of colon cancer (38). Actually, his data on "animal
fats" were really on vegetable fats (39). In other words, the meat
equals cancer theory is based on a phony study.
If one looks closely at the
research, however, one quickly sees that it is processed meats like cold
cuts and sausages that are usually implicated in cancer causation (40)
and not meat per se. Furthermore, cooking methods seem to play a part
in whether or not a meat becomes carcinogenic (41). In other words, it
is the added chemicals to the meat and the chosen cooking method that
are at fault and not the meat itself.
In the end, although sometimes
a connection between meat and cancer is found, the actual mechanism of
how it happens has eluded scientists (42). This means that it is likely
that other factors besides meat are playing roles in some cases of cancer.
Remember: studies of meat-eating
traditional peoples show that they have very little incidence of cancer.
This demonstrates that other factors are at work when cancer appears in
a modern meat-eating person. It is not scientifically fair to single out
one dietary factor in placing blame, while ignoring other more likely
candidates.
It should be noted here that
Seventh Day Adventists are often studied in population analyses to prove
that a vegetarian diet is healthier and is associated with a lower risk
for cancer (but see a later paragraph in this section). While it is true
that most members of this Christian denomination do not eat meat, they
also do not smoke or drink alcohol, coffee or tea, all of which are likely
factors in promoting cancer (43).
The Mormons are a religious
group often overlooked in vegetarian studies. Although their Church urges
moderation, Mormons do not abstain from meat. As with the Adventists,
Mormons also avoid tobacco, alcohol, and caffeine. Despite being meat
eaters, a study of Utah Mormons showed they had a 22% lower rate for cancer
in general and a 34% lower mortality for colon cancer than the US average
(44). A study of Puerto Ricans, who eat large amounts of fatty pork, nevertheless
revealed very low rates of colon and breast cancer (45). Similar results
can be adduced to demonstrate that meat and animal fat consumption do
not correlate with cancer (46). Obviously, other factors are at work.
It is usually claimed that
vegetarians have lower cancer rates than meat-eaters, but a 1994 study
of vegetarian California Seventh Day Adventists showed that, while they
did have lower rates for some cancers (e.g., breast and lung), they had
higher rates for several others (Hodgkin's disease, malignant melanoma,
brain, skin, uterine, prostate, endometrial, cervical and ovarian), some
quite significantly. In that study the authors actually admitted that:
Meat consumption, however, was not associated with a higher [cancer] risk.
And that, No significant association between breast cancer and a high
consumption of animal fats or animal products in general was noted. (47)
Further, it is usually claimed
that a diet rich in plant foods like whole grains and legumes will reduce
one's risks for cancer, but research going back to the last century demonstrates
that carbohydrate-based diets are the prime dietary instigators of cancer,
not diets based on minimally processed animal foods (48).
The mainstream health and vegetarian
media have done such an effective job of "beef bashing," that
most people think there is nothing healthful about meat, especially red
meat. In reality, however, animal flesh foods like beef and lamb are excellent
sources of a variety of nutrients as any food/nutrient table will show.
Nutrients like vitamins A,
D, several of the B-complex, essential fatty acids (in small amounts),
magnesium, zinc, phosphorous, potassium, iron, taurine, and selenium are
abundant in beef, lamb, pork, fish and shellfish, and poultry. Nutritional
factors like coenzyme Q10, carnitine, and alpha-lipoic acid are also present.
Some of these nutrients are only found in animal foods -- plants do not
supply them.
Please
see next week's issue of the newsletter for our continuation of this article.
To read the rebuttal of the above article, please click here.
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