Processed Meat Cancerous and Linked to Shorter Life

Posted under Cancer, Youngevity Products On By Due Daniels


You probably saw this yesterday about processed meat, and if you ever attended a lecture by my twin brother Dr. Joel Wallach, you’ve heard of this a thousand times… meat and especially processed meat is linked to premature death!

You probably saw on the Google feeds the headline of a study that showed eating meat is linked to shorter life span. It even showed that eating meat is cancerous. We’ve known this for some time, even though some people who have lived over 100 years have been meat eaters, and this has led people to think meat eating and shorter life is not conclusive.

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Another study has found an association between eating meat and premature death, this time linking the consumption of bacon, sausage and other processed meats with cardiovascular disease and cancer in a study of nearly a half-million Europeans.

“Overall, we estimate that 3% of premature deaths each year could be prevented if people ate less than 20 grams processed meat per day,” Sabine Rohrmann of the University of Zurich, who led the study, said in a statement. (Twenty grams is about 0.7 ounces; a hot dog comes in at 50 to 70 grams or more, depending on the brand, according to the U.S. Department of Agriculture website.)

The research, which followed people in 10 European countries in the European Prospective Investigation into Cancer and Nutrition over one to two decades, was published Thursday in Biomed Central’s open-access journal BMC Medicine. Researchers used questionnaires and food intake diaries for 448,568 men and women who were ages 35 to 69 when the study began.

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In general, diets high in processed meat were linked to other unhealthy choices, the researchers said. People who ate the most processed meat ate the least produce and were more likely to smoke. Men who ate a lot of meat also tended to have a high alcohol consumption.

They did not find an association with eating poultry.

The European study cites another article published a year ago in the Archives of Internal Medicine, which said that eating any amount or type of red meat increased the chances of early death among more than 110,000 adults tracked more than 20 years.

Due Daniels
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