What does meat contain that can increase the risk of premature death? Harvard's thrilling results

In 2012, the results of two major studies by Harvard University were published. First, known as “Nurses ' health study” began in 1976 with the pursuit of diets of some 140,000 women aged 30-35, and second, “The study of health professionals”, which followed about 50,000 males, aged 40 to 75. Every four years, researchers checked these patients to keep track of their diet. In 2008, about 24,000 patients had passed away, including 60,000 patients who died of heart disease and 9,000 cancer.

After the results were analyzed, researchers found that the consumption of red meat, both processed and raw, was linked to increased risk of death from cancer and heart disease and reduced life expectancy in general. They even concluded after considering basic factors, such as age, weight, alcohol consumption, training, smoking, family medical history, calories, and even the consumption of raw plants, such as cereals, fruits, and vegetables. In other words, the subjects of the study were not dying prematurely because of the low consumption of profitable components, such as the fuses in plants. Data suggests that meat in itself can be harmful.

Measuring meat is related to increased risk of death from cancer, heart disease, and premature death in general. Again, this was after checking other dietary and life - style factors, excluding the theory that those who ate meat also smoked more, trained less or did not eat fruit and vegetables. The accompanying “Internal Medicine Archies” of the American Medical Association, titled “The meat consumption seat has numerous health benefits”, called for a significant decrease in meat consumption.

What does meat contain that can increase the risk of premature death? One component may be hemish iron, a form of iron found mainly in blood and muscles. It could encourage free radicals causing cancer to act as prooxidants. Thus, iron can be viewed as a two - edged knife. When it is small, it causes anemia, and when large, it can increase the risk of cancer and heart disease.

Our body does not have a specific mechanism to eliminate excess iron from the body, but the human organism has evolved in such a way that it regulates the amount of absorbed iron itself. If there is not enough iron in the body, the intestines begin to increase the absorption of iron, when it has extra amounts, the intestines lower the amount of absorption. This thermostatlike system, however, works effectively only if the main source of iron is involved in diet, the type of iron that is found mainly in plant foods.

If you have enough iron in your blood, your body is 5 times more effective in blocking too much iron from plant food than from animal foods. That may also be why iron haeme is linked to the risk of contracting cancer and heart disease. Perhaps this type of iron is also linked to the risk of being touched by diabetes, while non - Noah iron is not.

But if we remove iron from the human body, can cancer - affected people decrease? Studies have shown that people who regularly donated blood to reduce their iron deposits half the risk of touching or dying from a new intestine cancer over a period of five years. The findings were so impressive that an editorial in the magazine of the National Cancer Institute noted that these results seem very good to be true.

To donate blood is fantastic, but first we must prevent excess iron storage in the organism. The meat - processing industry is working for adiivists who eliminate the toxic effects of the iron, but you would do well to add plant food to your diet; these bodies may be third better.