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We are eating 10x more chicken and we are the most overweight people in the world…
February 17, 2018
Breast Cancer & Alcohol misreporting in the media – Part One
February 18, 2018
Published by Jason Shon Bennett at February 17, 2018
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Home > Article > Chicken from the Kids Fattening Centre

Chicken from the Kids Fattening Centre

“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.

Banned chemicals

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.

VIDEO: Eight Key Steps for Weight Loss – Part 1

GOLDEN Rule 1: Be Prepared and Control your Environment

GOLDEN Rule 2: Deal with the Body you have

GOLDEN Rule 3: Honour Thy Bowel

GOLDEN Rule 4: Give up what Weakens You

GOLDEN Rule 5: Read Ingredients Panels (RIP) or Rest in Peace

GOLDEN Rule 7: Eat a Local, Balanced, Plant-Based Wholefood Diet

GOLDEN Rule 8: Need to Exercise Every Day (NEED)

GOLDEN Rule #9: Awareness Around Alcohol (AAA)

GOLDEN Rule 14: Stop Eating at 7 p.m.

GOLDEN Rule 15: Treat Sleep like GOLD

GOLDEN Rule 16: Raw, Soaked, Sprouted and Fermented

GOLDEN Rule 17: Alkaline Balance is Crucial (ABC)

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.

American Institute for Cancer Research & World Cancer Research Fund Breast Cancer Report 2018

The Associations between Food, Nutrition and Physical Activity and the Risk of Breast Cancer – World Cancer Research Fund International Systematic Literature Review 2017

Nutrition Report: An Evaluation of NCD Prevention Research in the United States on Human Health

Global Morbidity Burden Report 2008

Plant-based diets are crucial as a solution to our health crisis

How plant-based diets can prevent non-communicable diseases (NCDs)

Practical tips for preparing healthy plant-based meals

Eating meat linked again strongly to obesity

Chicken, saturated fat and breast cancer

White meat like chicken is no better than red meat

We are eating 10x more chicken and we are the most overweight people in the world…

Why is being overweight or obese so dangerous to our health?

Weight loss is IMPOSSIBLE unless you change your microbiome

Diet not exercise the key to healthy weight

Sleep little and you guarantee to pack on weight

Why diets make you fatter

Most deaths and disease are preventable

Meat increases the risk of NCD type II diabetes, obesity, modern lifestyle cancers and cardiovascular disease: References

Overweight, Overfat or Obesity Long Term is Deadly: References

Chicken from the Kids Fattening Centre: References:

  1. Study conducted by researchers from the Mount Sinai School of Medicine. Journal of Clinical Endocrinology and Metabolism, 2010.
  2. Dr Lijinsky, biochemist, and Dr W.J. Visek, New York State College of Agriculture and Life Science of Cornell University.
  3. uk.reuters.com; www.msnbc.com; www.lancasterfarming.com
  4. Stewart, Keith, ‘Where are the honest grocers?’ USA, 6 August 2010.
  5. 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.
  6. 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.

Chicken delivers weight gain – not weight loss

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Written by Jason Shon Bennett from jasonshonbennett.com®. Full international copyright© and protection exists for this material. No commercial use without permission and full acknowledgement. For a deeper health education, read my books Eat Less, Live Long, My 20 GOLDEN Rules, and Feel Great & Live Longer, or contact me to speak at your workplace or community organisation.

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.

Jason has loads of video content from events and interviews. Have a look at them here

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