“Global protein consumption is expected to increase, with chicken being the largest benefactor … during the next 10 years, poultry is expected to account for 50%, pork 30% and beef 17%”
Ryan Turner, Commodity Risk Manager for ITL FCStone, New York, during a panel overview of the world livestock industry at the 8th Annual Oilseed & Grain Trade Summit, Minneapolis, USA, 22 October 2013.
Avoid any animal fat and meat that is grilled, baked or fried
Animal fat and meat that is grilled, baked or fried at high temperatures creates Advanced Glycation End Products (AGEs). AGEs are toxic chemicals that harm the immune system and contribute to hardening arteries, heart disease, problems with kidney function and triggering diabetes. They can also age skin by attacking collagen and promote arthritis by damaging the joints¹. Offal such as kidneys and liver help detoxify animals so they contain any poisons the animal was trying to expel at the time of death. Digesting meat has side effects as well, most famously uric acid, which can turn into crystals in your tissues and cause all kinds of arthritic pain. Processed meat also contains large amounts of another well-known carcinogen called sodium nitrite. Animal protein decomposes in the stomach into ammonia (which increases susceptibility to virus infections) and then nitrosamines (as does sodium nitrate), which are among the most potent cancer-causing chemicals known².
“This research is staggering and shows clear evidence that regular meat consumption contributes substantially to premature death. By simply replacing meat with other foods, 10% of male deaths and 8% of female deaths could be prevented”
Dr Frank Hu, Harvard School of Public Health, commenting on the 28-year study covering 120,000 people, March 2013.
Human disease in chickens
Campylobacter is endemic in chickens’ guts. Commercially grown chickens are killed and often rinsed in chlorinated water or in a cocktail of chemicals to try to keep them sterile. This is supposed to keep the bad bacteria levels down. It does not work; New Zealand alone still has over 7000–14,000 total food poisoning cases reported every year. That’s more than 20 people every day, just in New Zealand. In America, they are now eating more than one million chickens every hour and over 76 million people get food poisoning every year from different products. Yes, you heard that correctly. In America they chlorine-rinse their chickens but over one and a half million people still get food poisoning every seven days.
Many nations around the world, including all within the European Union and Russia, have banned poultry from chlorine using countries because of the dangers posed by the chemical. Chlorine is known to increase cancer risk and cause other serious problems including respiratory illness and heart disease. Why chlorine rinse? It is dirt-cheap. There are many other (more expensive of course) ways to clean your dead chickens, such as air chilling or electrolyzed water treatments, which do not expose the meat to harmful chemicals. One of the world’s largest meat processors and the second largest chicken producer in the United States, admitted in 2010 that it injects its chickens with antibiotics before they hatch, but labels them as ‘raised without antibiotics’ anyway³. Over 35% of poultry sold in the US has had salt injected into the carcasses during processing. This is of course, unlabeled⁴.
In New Zealand, in 2010, in a random sample picked and tested by the NZ Herald, 70% of the store-bought chickens tested positive for campylobacter⁵. As we know, most of the food pathogens that cause medical care, disease and the long-term chronic health problems or deaths (campylobacter in poultry, toxoplasma in pork and listeria in deli meats) are only found in chicken, poultry, pork, beef and other meat products⁶.
In my opinion? Avoid chicken.
Further Reading: The research, studies and food recommendations from the WCRF & AICR 2018, to help lower your risk of, and to prevent, breast cancer, are built around following; a no-alcohol, plant-based wholefood diet.
The Associations between Food, Nutrition and Physical Activity and the Risk of Breast Cancer – World Cancer Research Fund International Systematic Literature Review 2017
Chicken from the Kids Fattening Centre: References:
- Study conducted by researchers from the Mount Sinai School of Medicine. Journal of Clinical Endocrinology and Metabolism, 2010.
- Dr Lijinsky, biochemist, and Dr W.J. Visek, New York State College of Agriculture and Life Science of Cornell University.
- uk.reuters.com; www.msnbc.com; www.lancasterfarming.com
- Stewart, Keith, ‘Where are the honest grocers?’ USA, 6 August 2010.
- Herald on Sunday exposé report by the New Zealand Food Safety Authority conducting and testing of ten packets of randomly selected fresh chicken from five Auckland stores, with seven testing positive for campylobacter. Herald on Sunday, 30 January 2011.
- Study on US federal data on foodborne illnesses, carried out by Glenn Morris and fellow researchers at the Emerging Pathogens Institute, University of Florida. The Washington Post, 29 April 2011.
Jason wishes to deeply thank, acknowledge and recognise the effort and contribution that the PIF Foundation has provided on a voluntary basis since 2014, as we educated, motivated and inspired change that helps transform the health, vitality and longevity of people all over the world.