North American Fruit Explorers mailing list at ibiblio

[Kevin Moore <aleguy33@yahoo.com>]

I would be the last person to say I don't enjoy a good steak. I do however understand that however lean a piece of mammal flesh is, it is still high in saturated fats. The real problem isn't so much with the consumption of red meat, but with the quantities consumed. I was raised on meat and potatoes as a child and have found it very difficult to reduce my consumption of those foods. At the same time, I know that it is an unhealthy diet.
Despite what I know, I have a hard time remembering to eat other foods. Like I said, I just wish I could put my money where my mouth is. It can be hard to find food around here that isn't deep fried, whether veggies or Oreo cookies. Granted, people in other places would find this to be an excessive fat intake, but around here it is the norm.

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From: Mark Angermayer <hangermayer@isp.com>
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Sent: Sunday, May 17, 2009 11:03:29 AM
Subject: Re: [NAFEX] curing cancer with food

Lucky wrote:

"'Red meat' has been the undeserved whipping boy of  the media hype types
for far too long."

You're right about that Lucky.  I remember when the National Pork Producers
Council (NPPC) came out with "Pork, the other white meat" advertising.
Shortly after that got going, I sat in a meeting and listened to a
presentation by one who was heavily involved in developing that advertising.

At that point pork wasn't really defined in the consumers eyes, as a red, or
a white meat (if you think about it ham is sorta red, whereas a pork chop is
more white).  The NPPC had done very careful market research on this.  It
turns out, if you told the consumer that pork is a red meat, and then told
them all the benefits of pork (trimmed pork is as lean as chicken, etc) the
consumer wouldn't believe it.  But if you told the consumer pork is a white
meat, along with its benefits, the consumer would believe it.  Hence the
success of "Pork, the other white meat" campaign.

I think it was very telling a while back when there was a discussion on the
list about blueberry research.  The industry spent millions searching for
scientific benefits of blueberries, and found them.  All industries do this.
Any food has benefits (it does, after all, sustain us) and probably any type
of food has its negatives.  There's no magic pill, just a balanced diet from
a variety of foods, is probably best.

Since we are all going to die of something, there will always be a leading
cause of death.  If it's not cancer, or heart disease, it will be something
else, and something will be blamed for that leading cause of death.

As for me, I like a good steak.

Beef, it's what's for dinner!

Mark
KS

----- Original Message -----
From: <Lucky Pittman>
To: <nafex@lists.ibiblio.org>
Sent: Saturday, May 16, 2009 8:19 PM
Subject: Re: [NAFEX] curing cancer with food


> Kevin wrote:
> Anything that gets people away from red meat and
> white starch has to increase their life spans.
>
> We'll part ways here.
> 'Red meat' has been the undeserved whipping boy of
> the media hype types for far too long.  While some
> dieticians and mis- or poorly-informed journalists
> often recommend eating chicken and fish instead of
> red meat,
> this isn't accurate advice. An expert panel of
> the National Cholesterol Education Program, in a
> published report on its finding, says 5-6 ounces of
> lean meat per day are an appropriate part of low-fat
> diets designed to lower blood cholesterol. The
> report, approved by the American Heart Association
> and 26 other major health organizations, says, " It
> is not necessary to eliminate or drastically reduce
> lean red meat consumption. Lean meat contains highly
> absorbable iron and is a good source of zinc and
> vitamin B-12.
>
> I'll recommend "Good Calories, Bad Calories" by Gary
> Taube to any interested in this subject.
> Governmental recommendations and meddling over the
> past 30-40 years has resulted in an overall decrease
> in consumption of healthy fats with a concurrent
> increase in consumption of sugars and starches - and
> a marked increase in the predominance of obesity and
> escalation of the incidence of cardiovascular disease.
>
> LLP
>
>
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