The Wellness Blog

Brian Schoemehl

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Does Red Meat Cause Cancer ?

Posted by Brian Schoemehl on Sat, Nov 21, 2015 @ 04:24 PM

If you read the papers or watch the news, there is a good chance that you’ve seen tdescribe the imagehe latest nutrition report from the World Health Organization. The story has been reported worldwide by virtually every major news organization.

In case you’re not aware, the report, produced by the International Agency for Research on Cancer, implicates processed meat and red meat in colon cancer.

Here’s the gist of the press release from the IARC:

“Processed meat was classified as carcinogenic to humans … The consumption of red meat [is] probably carcinogenic to humans …”  

But don’t banish your juicy Filet Mignon just yet! The real truth of the matter is actually contained within the full report, published in The Lancet.

“Chance, bias, and confounding could not be ruled out with the same degree of confidence for the data on red meat consumption, since no clear association was seen in several of the high quality studies and residual confounding from other diet and lifestyle risk is difficult to exclude. The Working Group concluded that there is limited evidence in human beings for the carcinogenicity of the consumption of red meat”.  

In case you missed that …

There was no clear association regarding red meat consumption and cancer risk.

So, what are the real facts? Can you still enjoy your favorite Paleo meals without increasing your risk of cancer?

The Link between Eating Ice Cream… and Drowning

Did you know that decades of statistics prove that as ice cream consumption increases, so do deaths from drowning?

It’s true. There is a very clear correlation between these two statistics… but it goes without saying that ice cream does not cause people to drown.

The numbers of people eating ice cream go up sharply during the summer. As you can imagine, so too do the number of swimmers. It’s clear that correlation does not equal causation. Always keep this in mind when it comes to “scientific” reports.

In this case, the IARC considered data from over 800 different studies on cancer in humans as it relates to red and/or processed meat. Sadly, however, all of these studies were epidemiological.

These are not controlled clinical studies designed to prove causation. They are population studies, often based on questionnaires. While some population studies can provide useful information, most are unreliable.

Did You Have Fries With That?

Can you remember what you ate last Saturday? How about last year?

One reason why food questionnaires are unreliable is because they ask for historical food recall. This paves the way for poor memory and a misrepresentation of facts. There is a large difference between someone recalling that they ate a steak, when the truth was that it was a steak and fries…

… Washed down with a beer or soft drink
… Followed by a cigarette.

Another reason why these studies are unreliable is that they don’t distinguish between variables such as the source of the red meat or the preparation method. They also don't consider general diet, level of fitness (or fatness) or other carcinogens to which the subjects may be exposed.

The IARC does acknowledge this in their full report. It would be nice if the world’s media had done the same.

So now, let’s take a look at what you really need to know about red meat and cancer risk.

The 5 Unhealthy Ways to Consume Red Meat

Chargrilled Toxins
Heterocyclic aromatic amines (HCAs) are formed when muscle meats; beef, pork, poultry and fish, are exposed to high temperatures such as grilling. Acrylamide is formed when plant foods rich in carbohydrates (like sugary marinades or the French fries that commonly accompany beef) are cooked at high temperatures. Research demonstrates that both of these compounds are known carcinogens. 

What Goes Into the Animal, Goes Into You
Epidemiological studies make no distinction between pasture-raised and conventionally-raised meats; main factors being their feed and the administration of hormones and antibiotics. The beef from corn-fed cows can have as much 50 times more omega-6 fatty acids than that from grass-fed cows. Too much omega-6 has been conclusively proven to promote inflammation and oxidation – two key factors that can promote cancer. What’s more, antibiotic residues from conventional meats wreak havoc on the microbiome – altering the delicate balance of microbes, including those that produce butyrate – a powerful cancer-fighting agent.

Pan-Fried Chemicals
Pots, pans, storage containers and wraps can leach harmful substances into our foods.  Non-stick pans are just one of these offenders which leach toxic substances like trifluoroacetate (TFA) and perfluorooctanic acid (PFOA) into the food you eat, as well as into the air around you. These chemicals, collectively called perflourinated compounds, are xenoestrogens (estrogen mimics) and have been linked with cancer, endocrine issues, “polymer fume fever” and other health problems in humans.

Chewing the Wrong Fats

Lipid oxidation products (LOPs) are created by the degradation of oils. This happens through heat, aging and chemicals (like hydrogenation). As these oils break down, they generate free radicals that damage DNA and have been found to increase the risk of cancer. When we heat unstable oils (like the polyunsaturated fatty acid omega-6 oils) we produce these dangerous LOP's. This could make the fat you are using to cook with carcinogenic, without regard to the meat itself.

Dietary & Lifestyle Factors

We all know that smoking is a Category 1A Carcinogen. But do you know that some contraceptives are too? Acetaldehyde, (the by-product of alcohol metabolism) and inactivity are two more key factors that increase cancer risk. And how about being overweight or obese?  According to the National Cancer Institute, obesity is overtaking tobacco as the leading preventable cause of cancer.  It goes without saying that these kind of variables cannot be ruled out as potential causes of cancer in “population” studies.

Cancer Prevention through Ancestral Wisdom

  1. Choose Healthy Sources: When choosing meats, choose grass-fed and pasture-raised to achieve a healthy fat balance and avoid exposure to antibiotic residues, pesticides and hormones that can encourage cancer.
  2. Nourishing Preparation: If you're going to cook at higher temperatures, be sure to choose stable fats like tallow, lard, coconut oil or grass fed butter. Better still, focus your cooking around stewing, boiling, poaching and slow cooking when it comes to meats. Cook with non-toxic cookware like ceramic, enamel or cast iron to reduce toxic chemicals leaching into your food. And use natural herbs and spices to bring out the flavor and nutritional value of the meal.
  3. Don’t Forget Your Veggies: Enjoy a colorful, varied diet with lots of fresh organic produce (free from hormone-mimicking pesticides). Also be sure to include microbe-loving lacto-fermented vegetables such as like sauerkraut or kimchi.
  4. Live a Balanced Lifestyle: Maintain a smoke free, active lifestyle and a healthy weight. If you drink alcohol, do so in moderation and opt for organic red wine which is high in antioxidants, including the powerful cancer-fighter resveratrol.
  5. Reduce Toxins: Take into consideration all of the “inputs” that make their way into your body via your stomach, lungs and skin. Breathe fresh air, consider an indoor HEPA filter to reduce your exposure to indoor pollution, and choose household and personal care products made without harmful ingredients.
  6. Get Sunshine: Vitamin D is one of the most powerful cancer-fighting nutrients known. In fact, a study presented at the 53rd Annual Meeting of the American Society for Radiation Oncology (ASTRO) found that 75% of cancer patients had low vitamin D levels , and those with the lowest vitamin D levels were associated with more advanced cancers.  

Prevent (and fight) cancer with a healthy, active lifestyle and the diet that models our ancestors including an abundance of organic veggies and low-glycemic fruits, lacto-fermented foods, stable, traditional fats and meats from animals raised on pasture that are prepared safely. In addition, don’t smoke, achieve (or maintain) a healthy weight, optimize your vitamin D levels and avoid chemicals in household and personal care products to reduce your risk of cancer.

ED NOTE

Love bread, but not the blood-sugar spiking carbs and grains? Check out Kelley’s newest book, Better Breads, including more than two dozen low-carb, grain-free, prebiotic-rich Paleo breads, biscuits, pancakes, muffins and more! Click here to learn more about Better Breads

REFERENCES
(1)  International Agency for Research on Cancer. Media Press Release #240.

(2)  Bouvard, V. Loomis, D. Guyton, K. et al. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology. Published online Oct 26, 2015. DOI: http://dx.doi.org/10.1016/S1470-2045(15)00444-1

(3)  Muscat JE, Wynder EL. The consumption of well-done meat and the risk of colorectal cancer. American Journal of Public Health 1994; 84(5):856-858.

(4)  Friedman M, Levin CE.Review of methods for the reduction of dietary content and toxicity of acrylamide.J Agric Food Chem. 2008 Aug 13;56(15):6113-40. Epub 2008 Jul 
15.

(5)  Wikipedia. List of IARC Group 1 carcinogens

(6)  Cancer Research UK. Physical Activity Facts And Evidence.

(7)  National Cancer Institute. Obesity and Cancer Risk.

(8)  Vitamin D deficiency common in cancer patients. American Society for Radiation Oncology. Oct. 3 2011

Bonefeld-Jorgensen, Manhai Long, E. Bossi, R. et al. Perfluorinated compounds are related to breast cancer risk in greenlandic inuit: A case control study. Environmental Health 2011, 10:88. doi:10.1186/1476-069X-10-88.

Zoe Harcombe. Diet, obesity, nutrition and big business: So much, so wrong. World Health Organisation, meat & cancer. 

Blouin JM1, Penot G, Collinet M, Nacfer M, Forest C, Laurent-Puig P, Coumoul X, Barouki R, Benelli C, Bortoli S.Butyrate elicits a metabolic switch in human colon cancer cells by targeting the pyruvate dehydrogenase complex.Int J Cancer. 2011 Jun 1;128(11):2591-601. doi: 10.1002/ijc.25599. Epub 2010 Oct 8.

Gonçalves P1, Araújo JR, Pinho MJ, Martel F.In vitro studies on the inhibition of colon cancer by butyrate and polyphenolic compounds. Nutr Cancer. 2011;63(2):282-94. doi: 10.1080/01635581.2011.523166.

Topics: Grass-fed Beef, Paleo, Heart Health, Good Fats, Weight Loss, US Wellness Meats

Diabetes Super Treatment Hiding in Plain Sight

Posted by Brian Schoemehl on Fri, Nov 06, 2015 @ 05:09 PM
The Natural Diabetes Treatment Masquerading as a Common Everyday Spice

Within your kitchen you have access to a common spice powerful enough to prevent diabetes. In fact, a recent study showed this same spice can be up to 100,000 times  more potent than metformin, the leading treatment.  

If you don’t happen to have this common spice in your house, it's easy to find. And if you don’t know how to use it, you’ll want to keep reading for some tasty, yet simple ideas…

This super-spice has been called the “King of Spices.” It has appeared in over 5,600 peer-reviewed studies. A quick public search on the National Library of Medicine database shows it has over 600 health benefits.

It may sound unbelievable that one spice has such medicinal power, but it shouldn’t come as a surprise. I’m talking about that golden beauty – turmeric!

Also known as Indian saffron due to its vibrant color, turmeric is quickly becoming known as a natural way to prevent and treat diabetes.

A 2014 study conducted at The Center for Cancer Prevention Research at Rutgers confirms the strong influence of turmeric on cardiovascular complications in the diabetic population.

“A 6-month curcumin intervention in type-2 diabetic population lowered the atherogenic risks. In addition, the extract helped to improve relevant metabolic profiles in this high-risk population.”

But it’s not just those who already have diabetes who benefit from using turmeric. It’s for anyone concerned about blood sugar - including the 40 percent of Americans with pre-diabetes. In fact, early research is showing that turmeric can help prevent the disease… with an astounding 100% success rate.

This is tasty news for those searching for a natural diabetes treatment.

Turmeric: The Golden Healer

It is the polyphenol compound known as curcumin that gives turmeric its mighty power, not to mention its exquisite color. Within the rhizomes of the turmeric (Curcuma longa) plant is where we find the magic.

It’s well known that turmeric is a natural anti-inflammatory. But the benefits go much deeper than that. Curcumin influences more than 150 biological pathways within the body, and it does this in many different ways.

A recent review in Current Pharmacology Reports highlights its power:

“[Curcumin] is a well-known anti-inflammatory, anti-oxidative, and anti-lipidemic agent and has recently been shown to modulate several diseases via epigenetic regulation. Many recent studies have demonstrated the role of epigenetic inactivation of pivotal genes that regulate human pathologies, such as neurocognitive disorders, inflammation, obesity, and cancers.”

Turmeric: Natural Diabetes Prevention… and Treatment

If you have Type-2 diabetes then you are likely aware that it is the health complications that kill. These include heart and liver disease. The latest curcumin research offers exciting hope for these complications.

Cutting-edge research performed at the Srinakharinwirot University in Bangkok found that curcumin has the capacity to repair and regenerate damaged liver tissue in diabetic rats.  The liver tissues appeared to display both normal and healthy characteristics.

Numerous studies have been done on curcumin’s efficacy in liver function and this groundbreaking research promises great hope for those with diabetes-related liver disease.

There’s also great news for diabetics with heart disease.

The authors of a study published in a leading pharmacology journal, measured the effectiveness of curcumin on six heart-disease parameters:

•    Arterial stiffness
•    Markers of inflammation (increased adiponectin or decreased leptin)
•    Insulin resistance
•    Triglyceride levels
•    Uric acid levels
•    Abdominal obesity

Curcumin improved every single one of these measures.

Turmeric really does deserve the title, “The King of Spices.”

Pre-diabetic? The Answer is in Your Spice Rack!

Pre-diabetes often comes with no warning signs.

But the daily addition of turmeric may go a long way to preventing Type-2 Diabetes, regardless if you are pre-diabetic or not.

A study conducted by the American Diabetes Association tested turmeric on subjects with pre-diabetes. What they found during the nine-month research was remarkable. Turmeric had a 100% success rate in preventing type-2 diabetes, compared to a control group who received a placebo.

That’s just one more compelling reason to include turmeric as part of your daily diet.

Turmeric: Fighting Hundreds of Diseases in Hundreds of Culinary Ways!

Most of us love a good curry, but you don’t need to be a master chef to use turmeric. It is incredibly versatile and you can simply add it to most foods, just as you would salt and pepper!

Many people also enjoy raw turmeric root daily, juiced or blended. Start slowly with a one-inch piece and adjust to suit your taste.

Five Delicious Ways to Include Turmeric in Your Diet

1.    Enjoy a pastured organic chicken curry with fresh organic vegetables. Better still, if you have a mortar and pestle, you can make your own signature curry paste with a liberal helping of fresh or dried turmeric.
2.    Try a twist on a Turkish classic by creating a turmeric Tahini to serve with Grass-Fed Lamb Shish Kebabs.
3.    For a beautiful golden centerpiece to meals have a go at dressing a whole cauliflower with coconut oil, turmeric, salt and pepper and then roasting slowly in the oven.
4.    Add a teaspoon of turmeric to your morning scramble of farm-fresh eggs.
5.    Make a simple and delicious turmeric-infused sauce using Paleo mayonnaise, turmeric, fresh pressed garlic, sea salt, and smoked paprika. Serve alongside your favorite grass-fed beef dishes– from a rare teres major… to a slow cooked chuck roast.

Combine your daily dose of turmeric with a healthy balanced ancestral diet and regular exercise for an easy and tasty way to prevent and treat diabetes… naturally.


ED NOTE
Love bread, but not the blood-sugar spiking carbs and grains? Check out Kelley’s newest book, Better Breads, including more than two dozen low-carb, grain-free, prebiotic-rich Paleo breads, biscuits, pancakes, muffins and more! Click here to learn more about Better Breads



REFERENCES
  Kim T, Davis J, Zhang AJ, He X, Mathews ST. Curcumin activates AMPK and suppresses gluconeogenic gene expression in hepatoma cells. Biochemistry and Biophysical Research Community. 2009 Oct 16;388(2):377-82. doi: 10.1016/j.bbrc.2009.08.018. Epub 2009 Aug 8.

  Boyanapalli SS, Tony Kong AN. "Curcumin, the King of Spices": Epigenetic Regulatory Mechanisms in the Prevention of Cancer, Neurological, and Inflammatory Diseases. Current Pharmacology Reports. 2015 Apr;1(2):129-139. Epub 2015 Jan 30.

  Chuengsamarn S, Rattanamongkolgul S, Phonrat B, Tungtrongchitr R, Jirawatnotai S. Reduction of atherogenic risk in patients with type 2 diabetes by curcuminoid extract: a randomized controlled trial. The Journal of Nutritional Biochemistry. 2014 Feb;25(2):144-50. doi: 10.1016/j.jnutbio.2013.09.013. Epub 2013 Nov 6.

  Khimmaktong W, Petpiboolthai H, Panyarachun B, Anupunpisit V. Study of curcumin on microvasculature characteristic in diabetic rat's liver as revealed by vascular corrosion cast/scanning electron microscope (SEM) technique. Journal of the Medical Association of Thailand. 2012 May ;95 Suppl 5:S133-41. PMID: 22934459

  Chuengsamarn S, Rattanamongkolgul S, Luechapudiporn R, Phisalaphong C, Jirawatnotai S. Curcumin extract for prevention of type 2 diabetes. Diabetes Care. 2012 Nov ;35(11):2121-7. Epub 2012 Jul 6. PMID: 22773702

Cruickshank K, Riste L, Anderson SG, Wright JS, Dunn G, Gosling RG. Aortic pulse-wave velocity and its relationship to mortality in diabetes and glucose intolerance: an integrated index of vascular function? Circulation 106 (16): 2085–90. doi:10.1161/01.CIR.0000033824.02722.F7. PMID 12379578.

Topics: Grass-fed Beef, Paleo, Product Information, Heart Health, Grass-fed Lamb, Free-Range Poultry