Som ernæringsfysiolog tænker jeg på en helt anden måde en Kris skriver om i denne artikel. Han skriver at vi som mennesker har spist kød i tusind vis af år og at Masai folkets diæt består næsten kun af kød, mælk og blod, det er også rigtigt og at de ikke havde nogle symptomer på inflammation eller cancer. Det er da helt klart!!!
1) Det kød de spiste for tusind vis af år siden og som Masia folker spier er 100% økologisk, køerne spiser kun gras og mælken fra køerne er rå, ikke homegineseret eller pasurisert. Blodet er ikke forurenet med anti-bitoka, steroider eller andre vækst faktorer fra kraft foder. De varmer deres kød over ild uden dårlige fedstoffer, og de spiser det ikke sammen med frensh fries!
2) Vores forfædre og Masia folket gik eller løb flere kilometer hver dag for at kunne finde mad!! De havde en livsstil som gjorde at de kunne tåle at spise disse rene produkter og de fik masser af frisk luft når de gik over savannen.
3) Kød fra konventionelle køer der får kraftfoder (GM-soja, etc), anti-biotika og anden medicin har også et lavere indhold af omega 3 en de køer der går frit og spiser gras. Det indholder også østrogener. Alt dette optages in i vores blod, celler og DNA når vi spiser kød fra disse køer. Når man så steger eller griller kød så det bliver sort dannes kraftig cancer fremkaldende stoffer og hvis vi så steger i billig opvarmet olie som gennem opvarmningen har ændret form til transfetsyrer så øger vi også vores chancer at få åreforkalkning pga at det dårlige LDL kolesterol oxiderer (ilter) i varmen og sætter sig fast i karvæggene og dermed danner "åreforkalkning"-åreforfettning og risikoen for blodpropper øger.
4) Hvis man så også spiser "vores" kød som hamburger med en hveddbolle (gluten), ketchup (sukker) og mayonæse (transfet), drikker nogle øl eller sodavand, ryger (alt dette øger chancen at danne inflammation) og samtidigt sidder i sofaen og kigger i fjernsyn, så kan I nok også se forskellen på kød og kød og inflammation eller ikke!!!
5) Vores forfæder havde ikke luftforurening, cigaretter, alkohol, tv og en sofa at fede den af på, heller ikke sodavand og alle sociale problemer vi har idag eller stress som vi kender den fra arbejde og famile liv.
Så man kan ikke sige at bare fordi at vi som mennesker har spist kød i tusindvis af år og drukket mælk så kan vi også gøre det idag. Det er to helt forskellige ting:
1) Økologisk kød fra frit gående køer som kun spiser gras, nul luftforurening, masser af motion, ingen stress (som vi kender den idag) frisk vand og frisk luft, ikke nogle mediciner = En naturlig del af livet, giver ikke sygdom.
2) Behandlat kød fra konvetionelle køer med hormon- og antibiotika behandling, pasteuriseret og homogeniseret mælk (som kroppen ikke kan genkende, det er ikke mad), luft- og cigaretforurening (gifter), alkohol, medicin, stille siddende livsstil-dovenhed og stress = Giver meget og forskellige sygdomme pga inflammation. Vores livsstilssygdomme vi har i dag, kræft, diabetes, fedme, højt blodtryk, åreforkalkning og blodprop etc.
Hvis man vælger at spise kød og drikke mælk, så sørg for at det er økologisk kød og ikke homogeniseret- og eller lav pasteuriseret mælk fra økologisk dyrkning. Sørg for at ikke ryge, overdriven alkohol indtagelse og motionere 3-4 ggr i ugen, meditere og bliv fri fra stress og nyd livet. =)
Her er artikeln:
"Two different controlled trials have measured inflammation markers in response to increased red meat intake, and both have found that red meat does not elevate these markers. The first study concludes that increasing red meat consumption by replacing carbohydrates in the diet of non-anemic individuals actually reduces markers of inflammation. (
1) The other study showed that in anemic women, inflammation markers on a diet high in red meat were not significantly different from those on a diet high in oily fish. (
2) This evidence suggests that red meat is not more inflammatory than other meats for most people, and is potentially less inflammatory than dietary carbohydrates. However, I’d like to discuss a couple of other specific mechanisms that are often blamed for inflammation."
Neu5Gc
Despite the lack of controlled trials demonstrating that red meat is inflammatory, there has been recent concern over a compound in red meat called Neu5Gc. (
3) Neu5Gc is a monosaccharide that acts as a type of signaling molecule in mammalian cells, and one of its functions is to help the immune system distinguish between ‘self’ cells and ‘foreign’ cells. (
4) Humans lost the ability to produce Neu5Gc millions of years ago through a genetic mutation, although we still produce the closely related compound Neu5Ac. (
5) Humans are unique in this respect, because most other mammals still produce Neu5Gc, which is why that compound is found in mammalian meat.
When humans consume red meat and milk products, we incorporate some of this compound into our own tissues, especially tissues that grow at a fast pace such as fetuses, epithelial and endothelial tissue, and tumors. (
6) The concern is that most of us also have anti-Neu5Gc antibodies circulating in our blood, and some researchers have suggested that these antibodies react with the Neu5Gc in our tissues to create chronic inflammation, leading to chronic diseases such as cancer.
The problem is that researchers are nowhere near proving that hypothesis. Research is in the very earliest stages, and while some fascinating hypotheses involving this molecule are being generated, the studies needed to confirm or refute these hypotheses are nonexistent. Most of the studies done on the topic acknowledge that at this point, any role in chronic inflammation is speculative, but many who have cited their research neglect to acknowledge that limitation. Thus begins a new round of fear mongering at the expense of red meat.
In the absence of conclusive evidence one way or another, it can be helpful to remember that red meat has been part of the human diet for much of our history, and remains an important dietary element of many healthy cultures. For example, the traditional diet of the Masai was composed almost entirely of red meat, blood, and milk – all high in Neu5Gc – yet they were free from modern inflammatory diseases. (
7) If Neu5Gc really caused significant inflammation, the Masai should’ve been the first to know, because they probably couldn’t have designed a diet higher in Neu5Gc if they tried.
Arachidonic Acid
Arachidonic acid (AA) is often cited as a source of inflammation, and because AA is found primarily in eggs and meat, this concern could contribute to the view that red meat is inflammatory. AA is an
essential omega-6 fatty acidthat is a vital component of cell membranes and plays an important role in the inflammatory response. (
8) It’s especially necessary during periods of bodily growth or repair, and is thus a natural and important component of breast milk. (
9) AA is sometimes portrayed as something to be avoided entirely simply because it is ‘inflammatory,’ but as usual, that view drastically oversimplifies what actually happens in the body.
It’s true that AA plays a role in inflammation, but that’s a good thing! It ensures that our body responds properly to a physical insult or pathogen, and it also helps ensure that the inflammatory response is turned off when it’s no longer needed. AA interacts with other omega-3 and omega-6 fatty acids in intricate and subtle ways, and an imbalance in any of those fats has undesirable effects. For example, low doses of EPA tend to increase tissue levels of AA, while high doses decrease levels of AA, which probably explains why the benefits of fish oil supplementation are lost at higher doses. (
10) In epidemiological studies, higher plasma levels of both AA and the long-chain omega-3 PUFA were associated with the lowest levels of inflammatory markers. (
11,
12) And clinical studies have found that adding up to 1,200 mg of AA per day—which is 12 times higher than the average intake of AA in the U.S.— to the diet has no discernible effect on the production of inflammatory cytokines. (
13,
14) What’s more, our Paleolithic ancestors (who were largely free of chronic, inflammatory disease) consumed at least twice the amount of AA that the average American does today. (
15)
Finally, it’s important to note that red meat actually has a lower concentration of AA than other meats because of its lower overall PUFA content. (
16)(
17) Additionally, red meat has been shown to increase tissue concentrations of both AA and the long chain omega-3s DHA and EPA, preserving the
all-important balance of omega-3 and omega-6. (
18)
Charred meat and cancer
The final concern I want to address involves compounds that are produced when meat is cooked, including advanced glycation end products (AGEs), heterocyclic amines (HAs), and polycyclic aromatic hydrocarbons (PAHs). Again, this applies to all meat, not just red meat, but it can still contribute to the perception that red meat is unhealthy.
HAs and PAHs have both been shown to cause cancer in animal models, and although these results can’t necessarily be extrapolated to humans, it’s probably wise to limit exposure to these two compounds. (
19)(
20) HAs and PAHs are formed when meat is cooked using high-heat or dry cooking methods such as frying, grilling, or smoking. But while cooked meat is the only significant source of HAs, PAHs are a ubiquitous environmental contaminant, and the bulk of dietary PAHs actually come from vegetables and grains. (
21) In fact, levels of PAH in leafy vegetables are comparable to levels in smoked meat! However, the highest food levels of PAH are found in charred meats that have been cooked over an open flame.
AGEs are different from the other compounds in that they can be formed both endogenously and exogenously. (
22) Like HAs and PAHs, AGEs are formed when foods – particularly meat – are cooked, although they are also naturally present even in uncooked meat. However, dietary AGEs do not tell the whole story, because they can also form through various metabolic pathways in the body. One study showed that while omnivores generally have higher dietary intakes of AGEs than vegetarians, vegetarians actually end up with higher concentrations of AGEs in their plasma. (
23) The authors hypothesized that their results were due to the increased fructose intake of vegetarians, although another plausible mechanism appears to be the inhibition of AGE formation by carnosine, an amino acid found in meat. (
24)(
25) Either way, I wouldn’t be terribly concerned about AGEs in meat, although I still recommend favoring lower-heat cooking methods to avoid HAs and PAHs.
If you do want to grill or fry your meats, you can significantly reduce the formation of all of these compounds by using an acidic marinade, which has the added bonus of tasting great! Marinating beef for one hour reduced AGE formation by over half, and
marinades can cut HA formation in meat by up to 90%. (
26)
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