5 ms·

I hate this kind of gluttony over meat. No one needs two steaks a day, and just because it is part of some countries culture (although, is it?) doesn't mean it

by uhtred 11y ago

I hate this kind of gluttony over meat. No one needs two steaks a day, and just because it is part of some countries culture (although, is it?) doesn't mean it should be glorified. Anyway, it's also ignorant to think all the cows are roaming around free in some grassy bovine nirvana until they get slaughtered.

werdnapk 11y ago
Studies (recent and past) have linked red meat consumption to certain cancers. Are Argentina's cancer rates actually any higher than anywhere else or is it basically negligible?
- jensen123 11y ago
  Looks like it's actually lower than most other Western countries: http://www.wcrf.org/int/cancer-facts-figures/data-cancer-frequency-country http://www.wcrf.org/int/cancer-facts-figures/data-cancer-fre... But I guess red meat is just one of several (many?) things that can affect cancer. For example, it seems that there is an inverse correlation between selenium in the soil and cancer: http://jn.nutrition.org/content/128/11/1845.full.pdf http://jn.nutrition.org/content/128/11/1845.full.pdf
mironathetin 11y ago
uhtred, I hope you expected to be downvoted :o). My dentist, who also has a phd in chemistry, always tells my about beef. Beef has to rest for a while in the cold storage until it becomes soft and eatable for humans. During this time, which counts as a quality time for the meat, it actually rots. Yes, beef lovers (me included), it rots! - It is called ageing in the ads, as if it were good, red wine. The phd thesis of my dentist was about the number of poisonous substances that build up during the ageing process. He found 200 different poisonous substances! This is most likely the reason why colorectal cancer can be statistically related to beef consumption. Problem is: it only shows after 20-30 years, so there is room for procrastination. <irony>Enjoy! And ignore the facts. Looking at facts makes life so much less enjoyable.</irony>
- maxerickson 11y ago
  The fact is that the decay that occurs during aging does not foul the meat. This sort of distinguishes it from rotten fruit or whatever (unless that fruit happens to be rotted by carefully selected yeast, leading to a good red wine). So probably no harm looking at the facts.
- clamprecht 11y ago
  All this talk of facts, and no source link?
  - jessaustin 11y ago
    One out of one dentists agree!
  - mironathetin 11y ago
    No source link. As I have written, my dentist told me. His thesis is published but certainly rots in some archives. If you want to know about the statistical correlation between beef consumption and cancer risk - do yourself a favour and just type some keywords into a search algorithm, please. You will be overwhelmed with results (ignore the ones from south american steak distributors, steak houses and also the ones from vegan activists :o).
    - ics 11y ago
      You said 'he' and as far as I can tell Dóra is a Hungarian feminine name so I guess it's not this: http://phd.lib.uni-corvinus.hu/597/1/Marta_Dora_den.pdf http://phd.lib.uni-corvinus.hu/597/1/Marta_Dora_den.pdf
- jerf 11y ago
  "Yes, beef lovers (me included), it rots!" If you think this is bad, you need to spend a lot more time learning about the incredible diverse array of things that humans ingest without any apparent problem. We eat lots of things that can be characterized as having "rotted": Cheese, beer, wine, which is then double-"rotted" into vinegar, in fact fermentation opens a whole door of its own. Plus with all the recent discoveries about the importance of gut bacteria, arguably half our digestive process could be called "rotting" the food. Interestingly, in many cases the "rotted" foods are better for us than the raw. Among our many adaptations that allow us to carry around our enormous brains is the fact that we've offloaded non-trivial portions of our digestive systems to exterior systems via cooking and deliberate food treatments like fermentations. Eating carefully "rotted" food is arguably intrinsic to our species now.

by uhtred 11y ago

werdnapk 11y ago

Studies (recent and past) have linked red meat consumption to certain cancers. Are Argentina's cancer rates actually any higher than anywhere else or is it basically negligible?

jensen123 11y ago
Looks like it's actually lower than most other Western countries: http://www.wcrf.org/int/cancer-facts-figures/data-cancer-frequency-country http://www.wcrf.org/int/cancer-facts-figures/data-cancer-fre... But I guess red meat is just one of several (many?) things that can affect cancer. For example, it seems that there is an inverse correlation between selenium in the soil and cancer: http://jn.nutrition.org/content/128/11/1845.full.pdf http://jn.nutrition.org/content/128/11/1845.full.pdf

mironathetin 11y ago

uhtred, I hope you expected to be downvoted :o). My dentist, who also has a phd in chemistry, always tells my about beef. Beef has to rest for a while in the cold storage until it becomes soft and eatable for humans. During this time, which counts as a quality time for the meat, it actually rots. Yes, beef lovers (me included), it rots! - It is called ageing in the ads, as if it were good, red wine. The phd thesis of my dentist was about the number of poisonous substances that build up during the ageing process. He found 200 different poisonous substances! This is most likely the reason why colorectal cancer can be statistically related to beef consumption. Problem is: it only shows after 20-30 years, so there is room for procrastination. <irony>Enjoy! And ignore the facts. Looking at facts makes life so much less enjoyable.</irony>

maxerickson 11y ago
The fact is that the decay that occurs during aging does not foul the meat. This sort of distinguishes it from rotten fruit or whatever (unless that fruit happens to be rotted by carefully selected yeast, leading to a good red wine). So probably no harm looking at the facts.
clamprecht 11y ago
All this talk of facts, and no source link?
- jessaustin 11y ago
  One out of one dentists agree!
- mironathetin 11y ago
  No source link. As I have written, my dentist told me. His thesis is published but certainly rots in some archives. If you want to know about the statistical correlation between beef consumption and cancer risk - do yourself a favour and just type some keywords into a search algorithm, please. You will be overwhelmed with results (ignore the ones from south american steak distributors, steak houses and also the ones from vegan activists :o).
  - ics 11y ago
    You said 'he' and as far as I can tell Dóra is a Hungarian feminine name so I guess it's not this: http://phd.lib.uni-corvinus.hu/597/1/Marta_Dora_den.pdf http://phd.lib.uni-corvinus.hu/597/1/Marta_Dora_den.pdf
jerf 11y ago
"Yes, beef lovers (me included), it rots!" If you think this is bad, you need to spend a lot more time learning about the incredible diverse array of things that humans ingest without any apparent problem. We eat lots of things that can be characterized as having "rotted": Cheese, beer, wine, which is then double-"rotted" into vinegar, in fact fermentation opens a whole door of its own. Plus with all the recent discoveries about the importance of gut bacteria, arguably half our digestive process could be called "rotting" the food. Interestingly, in many cases the "rotted" foods are better for us than the raw. Among our many adaptations that allow us to carry around our enormous brains is the fact that we've offloaded non-trivial portions of our digestive systems to exterior systems via cooking and deliberate food treatments like fermentations. Eating carefully "rotted" food is arguably intrinsic to our species now.