This article from Anew UK is the second to address health. issues resulting from the really bad diet being propagandised by political and media dimwits at the behest of their globalist overlords. You can find the first article here
The trick, when so much drivel is being pushed by a subversive media, is to arm yourself with more understanding. This article helps you do that. It is amazing how much one can learn in one relatively short article.
Is Eating Meat and Dairy Really Bad for your Health?
by Simon Lee, Science Officer, Anew UK
Beginning in the 1980s the low-fat craze has encouraged many people to avoid saturated fat and cholesterol (these are found primarily in animal-based foods) based on the lie that these nutrients would somehow “clog arteries” and cause heart attacks. This concept never had a sound scientific basis and was challenged by uncompromised and honest scientists from the very beginning.
As a result of the unjustified vilification of animal fats, butter and lard were abandoned in favour of plant seed oils,(vegetable oils), which have been widely adopted despite being known to damage the gastrointestinal tract, disrupt the microbial balance, and perforate the gut lining – causing digestive, immune, and endocrine system problems.
These plant seed oils were initially used as industrial lubricants before being deemed suitable for human consumption by the regulators who are supposed to look after our health.
Self-evidently, the low-fat craze has been an abject failure as we now have a genuine pandemic of obesity and chronic illness in the Western world.
In reality, cholesterol is an essential nutrient that is central to the body’s tissue-repair mechanisms without which there would be no cell renewal and no life. It is a component of every cells membranes and it is the building block of essential hormones and vitamin D.
The demonisation of cholesterol has created a multibillion-dollar market for cholesterol-lowering drugs and foodstuffs. The threshold for diagnosing “high cholesterol” has been unjustifiably lowered so much over the years that almost everyone on the planet now meets the criteria used to justify taking a statin.
By 2021, Pfizer’s Lipitor alone had aggregated lifetime sales of over $163 billion. Impressive for a drug that has no impact on longevity, nor does it improve health in any way, but it does cause serious side effects (including but not restricted to- rapid memory loss, balance problems, and acute muscle pain).
The pseudoscientific health arguments have convinced many people to adopt “plant-based” diets. However, even if all “plant-based” foods were, natural, made from clean vegetables, fruit, and seeds (which they aren’t), a purely vegan diet would still be insufficient to keep most people healthy.
“I’m writing this book as a cautionary tale. A vegetarian diet—especially a low-fat version, and most especially a vegan one—is not sufficient nutrition for long-term maintenance and repair of the human body. To put it bluntly, it will damage you. I know. Two years into my vegan hood, my health failed, and it failed catastrophically. I developed a degenerative joint disease that I will have for the rest of my life. It started that spring as a strange, dull ache deep in a place I didn’t know could have sensation. By the end of the summer, it felt like shrapnel in my spine.” (Lierre Keith)
Initially, vegans who give up meat perhaps for ethical reasons feel uplifted, lighter, awakened, and more energetic – according to them. But as years pass by, chronic health problems slowly develop. They often don’t notice the gradual energy loss, the fatigue, and the development of chronic issues. It is usually by the second decade that they realize something is genuinely wrong with their health.
Women avoiding meat for over a decade had more chronic issues and exhibited lower energy, higher incidence of depression, gut issues, and a weaker immune system.
Convincing a vegan to change course is difficult because the ethical arguments are deeply embedded in the emotional narrative.
Diet is always highly individual, but it is undeniable that almost everyone needs some animal-derived products in their diet because meat can provide critical nutrients that no vegan product can with the same metabolic efficiency.
According to Jayne Buxton:
“Although the Academy of Nutrition and Dietetics (AND) is quoted as having said that ‘all of the major dietetics societies have published papers stating that a vegan diet is nutritionally adequate for all stages of human health,’ accompanying this statement is a list of all the nutrients that need to be obtained via fortification and supplements, an admission that a vegan diet is not, in and of itself, safe or complete,”
She goes on to say:
“Nutrients that are only found in animal foods include preformed vitamin A, B12, D3 and K2 (MK4 subtype), heme iron, taurine, carnosine, creatine, CLA, EPA, and DHA. Nutrients low in plants include zinc, iodine, methionine, leucine, choline, and glycine. Furthermore, plants often have different forms of the same nutrient that are less bioavailable and are metabolized differently.”
Vegetarian and vegan diets are almost completely devoid of vitamin A.
The body preferably requires D3, which the body makes from cholesterol when exposed to the sun. Still, the body needs animal foods (including shellfish, fish liver oils, egg yolks, organ meats, butterfat, and the fat of birds and pigs) because D2 from plants is vastly inferior, and the D3 from animal foods is significantly more bioavailable and potent.
There are no reliable plant sources of B12, which is why vegetarians and vegans exhibit high levels of B12 deficiency. Symptoms include fatigue, depression, anxiety, poor memory, balance problems, vision deterioration, and mental confusion.
Similar data applies to Omega 3 fatty acids, which are crucial for cell membranes. It isn’t easy to get omega-3s from flax or chia seeds. Oily fish or grass-fed meat would be a much better alternative for maintaining cellular health.
Obtaining all the 17 essential minerals from plant-based sources exclusively is extremely difficult if not impossible.
Before Western colonialism reached indigenous tribes in various parts of the world, they were thriving on high-fat, meat-based diets, with very little chronic disease.
After forty years of British high-carb diets slim Kenyans became obese Kenyans with numerous health problems, beginning with tooth decay and leading to “gout, obesity, diabetes, and hypertension, and eventually encompassing all of them,”.
India was also transformed into the “Diabetes Capital of The World,” when they adopted British eating habits. Western diets had a similar effect on the previously healthy Inuit, the Native Americans, the Zulus, the Natal Indians, Polynesians, Yanomamo, and Xingu Indians of Brazil.
Studies that link cancer to red meat consumption are flawed because they compare those that eat processed meats with vegetarian diets and don’t adjust for lifestyle differences (meat eaters are also more often smokers and drinkers), and other variables. The research is biased in favour of vegetarian diets but is then propagated as objective truth by organisations like the WHO and then quoted by the mainstream media.
Some of the additives in processed meat are known to be harmful in their own right.
Bisphenols have oestrogen like effects, interfering with puberty and fertility, increase body fat, and can cause problems with the immune and nervous systems.
Nitrates/nitrites are added as preservatives to extend shelf life and enhance colour to cured meats. When heated or mixed with stomach acid, nitrites can produce nitrosamines, associated with an increased risk of colon and pancreatic cancer.
Tert-butyl hydroquinone (TBHQ), a preservative in many processed foods, may damage the immune system.
Per- and poly-fluoroalkyl substances (PFAS) can accumulate in the body and have been associated with hormone disruption, immune system problems, and cancer.
Many people are allergic to Monosodium Glutamate (MSG), which can cause headaches, nausea, and chest pain.
Sulphites are used as preservatives, but they can trigger asthma.
Phosphates are sometimes added to processed meats and, when eaten in excessive amounts, can increase the risk of heart disease.
Hormones that are used in animal production to promote growth could potentially disrupt hormonal balance in humans.
These chemicals, even without the red meat, could potentially make people sick.
Fred Provenza also points out that:
“Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets in feedlots and livestock foraging on phytochemically rich mixtures of plants. Nor do they address how herbs, spices, vegetables, and fruits eaten in a meal with meat can enhance health,”
He goes on to say that:
“The benefits to humans of eating phytochemically/ biochemically rich meat accrue as livestock assimilate some phytochemicals and convert others into metabolites that become muscle and fat, which become the phytochemicals/biochemicals that promote health.”
Processed, low-fat, plant-based foods began the obesity epidemic in the 1980s, so there is no reason to believe that the new ultra-processed foods (UPFs) are going to be good for our health either.
UPFs have already helped to fuel diseases such as diabetes, heart disease, cancer, and dementia. They are also addictive, obesogenic, and adversely affect the immune system.
Ultra-processed synthetic proteins, additives, preservatives, stabilizers, GMO concoctions, emulsifiers, seed oils, sugars, acidity regulators and thickeners have been marketed as healthy “plant based” food which is being swallowed by a gullible and trusting public.
In reality, consuming good fats ( organic meat fats, avocado, fish oils, coconut oil, olive oil, etc.) is a good way to obtain high-density calories while losing weight healthily.
According to the latest peer-reviewed research, “consuming a diet consisting of a high percentage of natural fats, a moderate amount of protein, and a low ratio of carbohydrates will help us lose weight, prevent disease, satisfy our appetite, reduce food cravings, and promote longevity.”
Perhaps the globalist social engineers pushing a meat free agenda would prefer us all to be physically weak, cognitively weak, emotionally unstable, low in testosterone, and chronically ill.
References
1) The Vegan Backfire: The Truth Behind The Antimeat Agenda
https://janwellmann.substack.com/p/the-vegan-backfire-the-truth-behind-antimeat
2) Dr. Mark Hyman: Why Vegetable Oils Should Not Be Part Of Your Diet https://www.ecowatch.com/dr-mark-hyman-why-vegetable-oils-should-not-be-part-of-your-diet-1882164589.html
3) Talking about fats, cholesterol, statins… and other modern medical fallacies. https://rumble.com/vp8han-talking-about-fats-cholesterol-statins…-and-other-modern-medical-fallacie.html
4) Dr. Jeffry Gerber and Ivor Cummins, Eat Rich Live Long https://www.thefoodbible.com/eat-rich-live-long-book
5) Keith, Lierre. The Vegetarian Myth: Food, Justice, and Sustainability (pp. 10-11). PM Press. Kindle Edition.
6) Provenza, FD, Kronberg, SL, Gregorini, P. ‘Is Grassfed Meat and Dairy Better for Human and Environmental Health?’ Frontiers in Nutrition, 6:26.
7) Leroy, Frédéric and Cofnas, Nathan. ‘Should dietary guidelines recommend low red meat intake?’, Critical Reviews in Food Science and Nutrition, Vol 60, 2020, Issue 16.
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