Re: Red Meat original article

[Guest guest]

Ok...but heme iron is an important source for women under menopausal age and

especially active women who need to stave off anemia, a much closer danger in

that say driving around or living without enough red blood cells due to anemia

can be an immediate danger to you and those around you!  I've done my own

reading on heme vs non-heme sources and concluded I need to push heme iron here

for that purpose.  Someday post menopause I may need to re-evaluate this

requirement for so much beef in diet but that's some ways down the road from the

general trends in transitions for women as they age....sigh.

I've had anemia - that was a very prevalent side effect of being overtrained by

that extremely insensitive and ineffective coach I worked with for 14 months.

 Maybe that's why my body craves beef so much too, in addition to the more

obvious needs of a lot of muscle mass on board?  I don't get the same

effectiveness when I switch to pork by the way (pork loin or tenderloin, trimmed

down of all fat first) and chicken?  I don't know how anybody does the chicken

breast diet.  If I want to use aversion therapy for meat consumption, consuming

even well prepared chicken breast pretty much does it for me! 

Maybe inactive women face less anemia?  Just a possible guess there....since

athletes also tend to abuse and challenge their bodies far more than those just

sitting there eating cheesy poofs and mainlining soda?

I certainly won't get anything to help anemia if I take the original poster's

implied advice and use creatine instead!  So I'd be double in protein deficit

for my muscles and without iron intake for my blood cells if I took the original

poster's advice.  Not only that, given all the uncertainty in the study and

provisos, I'm guessing their real audience should be people who smoke, eat a lot

of fast food (highly fatted red meat or processed meat products), and are

inactive, coupled with family history of such problems.

Whether men should mainline heme containing foods is a question related to their

risk of disease overall, heart problems being the one I think they should really

be concerned with first and foremost...!

Thank you for the clarification and by the way, I think they might have a typo

in the first paragraph that's posted - perhaps in the highest and lowest

quintile comments?

The Phantom

aka Schaefer, CMT/LMT, competing powerlifter

Denver, Colorado, USA

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Re: Red Meat original article

I came across the original article that started this discussion. It should be

noted that the news media carried a synopsis of the article before it was

offically published. The article is a 16 page pdf document with a great deal of

detail. The original article is in March 23 issue of the Archives of Internal

Medicine. You can find this in any hospital library.

The article is far too long to post here so if anyone is interested they should

read the original article. I have excerpted several passages from the articles

Results and Conclusions written by the authors.

My impression is that the study is valuable in that it points us in a good

direction but there are still too many variables to makes specific conclusions

about individual's risk and the authors themselves point this out. From studies

such as this others can and probably will come up with more focused studies to

better define the specific risks.

For example this partial excerpt from the study{

" Diet is thought to influence the incidence of several cancers but it is very

difficult to unravel which aspects of diet are important. Being overweight, for

example, is strongly associated with an increased risk of developing several

types of cancer, but the evidence that the intake of red meat (beef, pork, and

lamb) and of processed meat (for example, bacon, ham, and sausages) is linked to

cancer risk is much weaker " .

Some criticized my posting on this subject. After reading more of the original

article I stand my my original post.

The following should also be of interest many in this discussion group.

" In general, those in the highest quintile of red meat intake tended to be

slightly younger, less educated, less physically active, and less likely to

consume fruits, vegetables, and alcohol than those in the lowest quintile. In

contrast, those in the highest quintile of red meat intake were more likely to

have a higher total energy intake, a higher BMI, and more likely to be a current

smoker. Women in the highest quintile of red meat intake were also more likely

to be married than those in the lowest quintile " .

Below are the excerpts I have chosen.

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