Does Red Meat – or “Fake Meat” – Cause Cancer? The US Government Protects Industrial Livestock Production

The World Health Organization said today that eating even unprocessed red meat “probably” causes cancer.

But as we reported in 2012, it may not be red meat – but FAKE meat – that’s killing us.

Specifically, the modern factory farm creates meat that is much higher in saturated fats – and much lower in healthy omega 3s – than traditional grass-fed cows.

Feedlot cows are also dosed with large quantities of antibiotics and estrogen.

Worse, the FDA allows a drug banned in 160 nations and responsible for hyperactivity, muscle breakdown and 10 percent mortality in pigs to be added to animal feed shortly before slaughter.

While the practice of feeding cow parts to other cows – one of the main causes of mad cow disease – has been banned on paper, cow blood “products”, feather meal, pig and fish protein, and chicken manure are all still fed to cows.   Remember – unlike bacteria or viruses – heat does NOT kill the deadly prions which cause mad cow disease. (And cows are fed to  chickens, pigs and fish – which are then fed back to the cows – so cows may end up eating the prions from other cows anyway.)

And yet the government is so protective of the current model of industrial farming that private citizens such as ranchers and meat packers are prohibited from testing for mad cow disease.

And genetically-engineered meat isn’t even tested for human safety. (Read this if you think there is a scientific consensus that gm foods are safe.)

On top of that, there are a slew of meat additives added after butchering.

So yes … factory-farmed, mass-produced red meat may be bad for us.  But that doesn’t necessarily mean that organic, grass-fed meat is …

Articles by: Washington's Blog

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