Benefits of eating meat overblown


More on Frank Trapani’s Jan.25 article “Meat has benefits.” One of the biggest worries people have as they grow older is Alzheimer’s disease. There is a growing body of evidence in the scientific literature that diet plays a significant role in the development of that dreadful disease.

I accessed the website of the Alzheimer’s Association. Here are two quotes from that website, “Reduce your intake of foods high in fat and cholesterol” and “Increase your intake of protective foods. In general, dark-skinned fruits and vegetables have the highest levels of naturally occurring antioxidants.”

Animal products in general are high in fat and cholesterol and, as was pointed out in my recent letter to the editor, are low in antioxidants.

Some folks appear to believe that if you don’t eat meat you are going to dry up and blow away. I regularly associate with people in their 90s who are alert and active who haven’t eaten meat in years.

A simple solution to Trapani’s concerns about chemicals in meat is to be a vegetarian. The one thing people who eat no animal products — vegans — must do is they must take B12.

A few years ago studies were done to determine how much pesticides were in the breast milk of nursing mothers. The milk from vegetarians and omnivores — people who eat all kinds of foods — was compared. As one would expect, there was some variation among the pesticide levels but the thing that should really catch people’s attention is that the pesticide level in the milk of the omnivore mother who had the lowest level in her group was higher than the level in the vegetarian mother who had the highest level in her group.

In the July 2012 journal Stroke, it was pointed out the eating of red meat and processed meat significantly increase the risk of stroke. One of the authors of that article also wrote that those meats were also associated with colorectal cancer, stomach cancer and possibly other cancers and heart attacks.

Don Casebolt

Walla Walla


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