A new study shows that frequently eating red and processed meat can cause cancer in humans.

Americans are reeling from the recent negative news about bacon, a long-time food favorite.

A World Health Organization report illustrates the link between the consumption of bacon and cancer, in addition to outlining the carcinogenic characteristics of other processed meats.

Evaluating Red And Processed Meat

Red and processed meat has been linked to bowel cancer, pancreatic cancer, prostate cancer and stomach cancer.
Image: Cuisine and Health

The WHO’s International Agency for Research on Cancer (IARC) released a report that associates red and processed meat with cancer. The findings are included in a Q&A fact sheet.

The information came after the WHO analyzed 800 observational studies that evaluated the amount of red meat consumed by different countries, ethnicities and diets.

Red meat includes unprocessed meat such as beef, veal, pork and lamb. Processed meat includes muscle meat that has undergone salting, curing, fermentation, smoking, or other treatment.

“People who eat a lot of these meats are at higher risk of bowel cancer than those who eat small amounts,” according to the NHS Choices website.

Meat has also been linked to pancreatic cancer, prostate cancer and stomach cancer. For men who love eating meat, be sure to consider taking a supplement that is good for prostate problems.

However, there is one piece of good news for meat lovers. Beef, lamb and pork can actually be included in a healthy diet if consumption is limited. Red meat is a good source of protein, vitamins and minerals such as iron and zinc if eaten sparingly.

Instead of cutting bacon out of your breakfast altogether, make sure you’re keeping track of how many pieces hit your plate. A few different ways to monitor your intake include switching to chicken or fish or only eating red meat on the weekend.

The World Health Organization Takes A Stance

Health professionals recommend limiting the intake of red and processed meat to reduce the risk of cancer.
Image: IB Times

In light of the recent evidence, it has been reported that the World Health Organisation will add bacon, sausages and other processed meats to the list of carcinogenic substances. The organization classifies red meat as “probably carcinogenic to humans.”

Bacon is now listed among cigarettes, alcohol and asbestos as a group one carcinogen. Evidence shows that processed meats are likely to cause bowel cancer, among other health problems.

But if eating a hamburger is just as bad as smoking a cigarette, the meat industry is going to have a serious problem. There’s no doubt that sales will drop if the WHO labels processed meat as a carcinogenic substance.

Betsy Booren, president of the North American Meat Institute, said that labeling red and processed meat as cancerous would cause problems throughout the meat industry that would take decades and billions of dollars to fix.

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Researchers discovered that processed foods can be as addictive as crack and heroin.

Do you ever get a late-night craving for a hot, steamy piece of pizza? The cheesy goodness is just a phone call away. The pizza will be in your mouth in less than an hour. You place the order and anxiously wait for the pie to be delivered to your doorstep.

According to Pacific Ridge, if you’ve experienced these cravings, it’s likely that you’re not alone. A new study has outlined the habit-forming nature of cheese and many other processed foods, paralleling these products with drug addiction.

The Study

Researchers compiled a list of addictive foods ranked on how likely they are to be habit-forming.

Researchers at the University of Michigan, including psychologists Erica Schulte and Ashley Gearhardt, and neuroscientist Nicole Avena from the New York Obesity Research Center of Columbia University provided a list of 35 different foods and ranked the level of addictive characteristics associated with consumption.

The study found that “highly processed foods … may share characteristics with drugs of abuse (e.g., high dose, rapid rate of absorption) … [and] appear to be particularly associated with ‘food addiction.'”

The list included chocolate as the top contender, followed by ice cream, french fries, pizza and cookies. Snack food favorites like cake, fried chicken, soda, cheese, pretzels and bacon made it to the top 20.

According to the data, processed foods are more addictive than non-processed foods because they are higher in fat and glycemic load.

There is one shocking part of evidence behind processed food addiction. When a person eats a lot of highly processed foods with high sugar and fat content, the brain’s dopamine receptors are stimulated in a way that is similar to drugs entering the body.

Processed vs. Natural Foods

Food is not addictive in its natural state but becomes habit-forming after fats and sugars have been added.
Image: Best Raw Organic

Natural foods are not addictive until they become processed. Grapes become addictive when they are processed into wine while poppies gain their addictive properties only after they are made into opium.

“Processing appears to be an essential distinguishing factor for whether a food is associated with behavioral indicators of addictive-like eating,” the researchers write. “Highly processed foods are altered to be particularly rewarding through the addition of fats and/or refined carbohydrates (like white flour and sugar).”

The Effects Of Food Addiction

Food addiction is associated with obesity, diabetes, heart issues and other health problems.
Image: iVillage

Symptoms of “food addiction” include loss of control over consumption, continued use despite negative consequences and inability to stop even if one wants to make a change. As with drug addicts, these behaviors are linked to increased impulsivity and emotional reactivity.

Also, researchers found neurological similarities in reward systems that occur in both food and drug addiction. Food addicts receive increased neurological rewards in response to food cues.

Biology, neuroscience and psychology experts have linked obesity to dependence on food. Researchers will continue to investigate how addiction influences eating disorders and behaviors.

Scientists predict that more than 85 percent of American adults will be overweight by the year 2030. While the cost to treat obesity-related diseases currently eats up 10 percent of national health care budget, experts project it will increase to 15 percent in the next 15 years.

The study illustrates that a large portion of the population — about 1/3 who are overweight or obese — are not so different from those who are addicted to serious substances like heroin and crack.

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A new study explores the idea that certain fruits and vegetables are more beneficial than others when trying to achieve a healthy weight.

Health professionals have made it clear that eating more fruits and vegetables, in conjunction with daily exercise, is the key to weight loss.

However, researchers have discovered that picking and choosing the kinds of fruits and vegetables to eat is crucial to providing a positive impact on weight.

The Study

Eating starchy vegetables such as corn, peas, and potatoes will cause weight gain.
Image: Medical News Today

The study was published in the peer-reviewed journal PLOS Medicine, led by Monica L. Bertoia at the Harvard T.H. Chan School of Public Health.

Researchers collected data on the diets of 117,918 men and women in their thirties. The study included check-ins every four years for a total of 24 years.

“We hypothesized that greater consumption of fruits and vegetables with a higher fiber content or lower glycemic load would be more strongly associated with a healthy weight,” according to the study.

While collecting data, researchers took health and behavioral variables into account, including changes in consumption of foods other than fruits and vegetables.

Overall, people who increased the amount of vegetable or fruit foods they consumed over a four-year period gained less weight, measuring at exactly 0.25 pounds less for vegetables and 0.53 pounds for fruit.

Which Plant Foods Decrease Weight Gain?

According to the study, “the benefits of increased consumption were greater for fruits than for vegetables and strongest for berries, apples/pears, tofu/soy, cauliflower, and cruciferous and green leafy vegetables.”
Image: Candidrd

Eating berries every day resulted in 1.11-pound lower weight gain, whereas the consumption of citrus fruits yielded a 0.27-pound lower gain. For apples or pears, subjects gained 1.24 pounds less.

For vegetables, the intake of carrots and peppers was associated with smaller gains. However, potatoes, peas and corn didn’t make much of a difference.

The addition of soy products or tofu amounted to 2.47 pounds less weight gained.

“There are many fruits and vegetables that may be better choices — apples, pears, berries and nonstarchy vegetables,” Bertoia said.

Americans mostly drank fruit juices and ate potatoes, according toBertoia. These don’t really make the weight loss cut.

“People gain too much fat by consuming food and drink that contains more energy (calories) than they need for their daily activities. So, people can avoid becoming obese or reduce their BMI by eating a healthy diet that contains fewer calories and by exercising more,” according to the study.

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Tuna, mackerel and other marine species have experienced a catastrophic population decrease, causing a threat to human food security.

In the last 40 years, certain fish populations have decreased by almost 75 percent. Many of these species are essential to the human food chain.

New research shows that tuna and mackerel are subject to a “catastrophic” decline. The study cites problems such as overfishing, acidification from environmental pollution and other threats to marine life that must be addressed.

A Decline In Aquatic Animal Species

Since 1970, more than 49 percent of 1,234 ocean species have experienced a significant decline.
Image: 2luxury2

The study, called Living Blue Planet Report, was conducted by World Wide Fund For Nature (WWF) and the Zoological Society of London. It concluded that an important family of fish species, commonly used to supply food, has been impacted by various man-made environmental hazards.

The scombridae family of fish includes mackerels, tunas and bonitos. These species have declined by 74 percent between 1970 and 2012. In addition, the research shows that 49 percent of 1,234 ocean species have declined throughout that 49 year span.

The fish populations in decline are critical to human food security, according to WWF. The charity urges action to put a stop to the actions that are depleting global resources.

“This is catastrophic. We are destroying vital food sources, and the ecology of our oceans,” Louise Heaps, chief advisor on marine policy at WWF UK, said.

Threatened fish species include the nearly extinct Pacific bluefin tuna, along with yellowtail tuna and albacore, which are popular menu items. However, the skipjack tuna has “a surprising degree of resilience,” according to Heaps, one of the study authors.

In addition, sea cucumbers, which are an Asian luxury dish, have fallen by 98 percent in the Galapagos Islands and 94 percent in in the Egyptian Red Sea. Endangered leatherback turtles in the UK are also becoming scarce.

The study authors identify specific threats to marine life and ocean habitats, which in turn threaten our access to seafood.

Identifying Threats To Sea Creatures

Overfishing and environmental pollution are the main causes of dwindling marine species.
Image: Stop Overfishing

Overfishing is a global issue, but it’s specifically problematic in the Pacific Ocean. Chinese, Japanese and Korean fisherman possess the world’s largest fleet in both size and capacity. The fishing activities of these countries outweigh even European ocean endeavors.

Since 1970, pollution has been affecting marine health and habitats. A substance called plastic detritus builds up in the digestive system of fish, which damages wildlife and enters the food chain. Coastal mangrove swamps are depleted, and carbon dioxide has contaminated the ocean. This makes it more acidic, which depletes metabolic rates and depresses immune systems of marine life.

“I am terrified about acidification,” Heaps told the Guardian. “That situation is looking very bleak. We were taught in the 1980s that the solution to pollution is dilution, but that suggests the oceans have an infinite capacity to absorb our pollution. That is not true, and we have reached the capacity now.”

If regulators don’t step in, acidification could destroy the world’s coral reefs by 2050. The process of acidification is dangerous to tiny marine animals that use calcium to make their shells and other organs.

“It’s not all doom-and-gloom. There are choices we can make. But it is urgent,” Heaps said.

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According to the Chain Reaction report, meat sold by major American fast food chains contains an unsafe amount of antibiotics.

The 25 largest fast food chains in the United States are getting schooled — not surprisingly, the report card doesn’t look so good.

The meat sold by the nation’s major fast food providers has been analyzed for its antibiotic content. The scorecard exposes the seriousness of an underreported health issue that affects the nation as a whole.

The Report Card

The scorecard shows that only five American fast food chains received a passing grade, while 20 other restaurants failed the test.

Friends of Earth released a “Chain Reaction” report in conjunction with the Natural Resources Defense Council, Consumers Union, Food Animal Concerns Trust, Keep Antibiotics Working, and Center for Food Safety.

The report grades America’s top restaurant chains on their policies and practices regarding antibiotics in their meat and poultry. Researchers gathered data from restaurants in person, through email and snail mail.

The researchers looked at how well these policies were implemented, including the estimated availability of meat produced without routine antibiotics. The grade also takes into account how transparent the restaurant is about its policies, and if the practices were online.

The grades were calculated based on the establishment’s antibiotics use policies, including the strength of the policy and if it applies to all meat products offered. The total number of possible points was 36.

According to the report, 20 of the most popular fast food restaurants failed, which meant the meat they sold contained a lot of antibiotics. The restaurants that received zero points include Wendy’s, Burger King, Dominos, Starbucks, Olive Garden, Papa John’s, Taco Bell, Pizza Hut, KFC, Applebee’s, Sonic, Chili’s, Jack in the Box, Arby’s, Dairy Queen, IHOP, Outback and Little Caesars.

Each restaurant had a different response of explanation for their good, or not-so-good, grade.

Dunkin’ Donuts and Dominos both said their food complies with all FDA and USDA laws. Wendy’s and Starbucks are working to address concerns about antibiotic use. Burger King plans to review the findings.

Only two restaurants passed with flying colors. Chipotle and Panera Bread both received an “A” score because their meat isn’t treated with antibiotics.

“While many people are just starting to pay attention to the issue, we have known for a long time that it is the right thing to do, and we are pleased to see others taking even small steps to curb antibiotic use in livestock,” Chipotle said in response to the report.

Panera Bread had a similar reaction, claiming that “More than a decade ago, we started serving chicken raised without antibiotics — ahead of the industry. We’re glad to see that others have followed and proud to have extended our commitment to all of the chicken, ham, bacon, sausage and roasted turkey on our salads and sandwiches.”

Chik-fil-a, coming in with a “B” score, is working to catch up to their 2014 claim of ‘No Antibiotics Ever.’ Representatives say that the switch will take time, and that verification from suppliers is of utmost importance. McDonald’s is also working to eliminate some antibiotics in their meat supply.

Papa Johns, which received an “F,” is spending $100 million a year to eliminate artificial ingredients and other additives. “By the first half of 2016, we will offer antibiotic-free chicken on our pizza,” Papa Johns said in response.

The Meaning Behind The Meat

Consuming meat that contains antibiotic-resistant bacteria will make antibiotics ineffective when they are needed most.
Image: Maximized Living

The meat industry uses antibiotics to prevent animals from getting infections that would develop from poor diet and unsanitary conditions. Using antibiotics as a standard preventative method has yielded resistant bacteria, which is then passed on to humans.

“When livestock producers administer antibiotics routinely to their flocks and herds, bacteria can develop resistance, thrive and even spread to our communities, contributing to the larger problem of antibiotic resistance,” according to the report authors.

This is a bigger problem than we think. At least 2 million Americans contract antibiotic-resistant infections every year, the CDC estimates. These infections will kill about 23,000 people.

“The worsening epidemic of resistance means that antibiotics may not work when we need them most: when our kids contract a staph infection (MRSA), or our parents get a life-threatening pneumonia,” according to the study.

In addition, six hormones are used in the industry to promote faster, larger growth of animals. Although the scorecard doesn’t measure the amount of hormones used in fast food meat, the authors want to caution as using them as a replacement for antibiotics.

The report urges restaurants to “use their considerable purchasing power to make meat and poultry produced without the routine use of antibiotics more readily available to consumers.”

The authors also call upon the Food and Drug Administration to mandate greater transparency on antibiotic use in the meat industry, and create “policies that prohibit use of medically important antibiotics for both growth promotion and disease prevention.”

According to the report, it’s really up to the consumer. Recommendations ranging from diners to restaurants, government officials and farmers are included in the report.

“As more consumers demand better meat options, they will become more widely available,” the authors wrote. “Remember: it’s your money, your health and your future.”

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Alexis Benter

The Dietary Guidelines Advisory Committee has issued its latest recommendations, with some coming as a surprise to many consumers. For the first time the committee is urging Americans to consider “the impact of food production, processing, and consumption on environmental sustainability.” “Linking health, dietary guidance, and the environment will promote human health and the sustainability of natural resources and ensure current and long-term food security,” the committee says.

Eat Green

The Natural Resources Defense Council (NRDC) has iterated that our everyday food choices affect global warming and the environment. They urge consumers to make better choices when grocery shopping because even small changes to what we buy and eat can help reduce global warming emissions, preserve our ocean resources and reduce toxic chemicals in the air, soil and water.

The NRDC offers its own guidelines to help consumers make healthier and smarter food choices.

Eat Lower on the Food Chain

Like the Dietary Guidelines Advisory Committee, the NRDC also recommends we eat less meat. Foods that come from higher on the food chain require extensive processing, which uses more energy and releases more pollution. The NRDC estimates that if we all eliminated just a 1/4 lb serving of red meat each week, the reduction in gas emissions would be the same as getting 4 million to 6 million cars off the road.

Buy Organic

Organic farming is safer for people and the environment because it uses no synthetic pesticides and fertilizers which contaminate the air, soil and water supply.

Compost Don’t Waste Studies estimate that the average household wastes 14 percent of the food it purchases, which inevitably ends up in landfills where it releases methane into the atmosphere as it decomposes. The NRDC urges consumers to only purchase foods they know they can eat before the expiration date, and to compost food waste instead of tossing it into the garbage can.

Buy Local

The Burberry Company

Buying local is not just about supporting local farmers. Although that’s great, it’s also about reducing the pollution and energy used to transport foods domestically and internationally.

The Meat Industry Weighs In

Beyond the fact that certain politicians have made it clear they oppose the new dietary guidelines, which fuse nutrition advice with environmental advocacy, heavyweights in the meat industry have also chimed in with their objections. They suggest that a dialogue about environmental sustainability was “outside the committee’s charter.”

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