http://www.kidsmenumovie.com/
Joe Cross Executive Producer
Joe Cross is a filmmaker, entrepreneur, author and wellness advocate. He directed, produced and was the subject of the award-winning documentary Fat, Sick & Nearly Dead, seen by more than 21 million people around the world, and the popular sequel Fat, Sick & Nearly Dead 2; authored the New York Times bestseller The Reboot with Joe Juice Diet book, which has been released globally in multiple languages; and is credited with having accelerated the plant-based eating movement by media outlets including the Wall Street Journal, The Times of London and The Dr. Oz Show. His website, www.rebootwithjoe.com, has become an integral meeting place for a community of more than one and a half million Rebooters worldwide.
Joe began his business career as a trader on the Sydney Futures Exchange where he worked from the early 1980s until 1998. He subsequently managed a diverse portfolio of assets in telecommunications, media, technology and financial services for Queensland Press Ltd., and in 2003 began investing his own capital through his investment vehicle Jaymsea Investments Pty Ltd. Despite his commercial success, Joe found himself at age 40 overweight and in ill health, and elected to take matters into his own hands.
After consultation with noted US doctor Joel Fuhrman, Joe embarked on a 60 day journey of transformation across the US, consuming nothing but the juice of fresh vegetables and fruits. That journey – filled with personal milestones for Joe, and eye-opening experiences with average Americans-- was captured on film, and has become the award-winning documentary Fat, Sick & Nearly Dead. Seen by more than 20 million people around the world, Fat, Sick & Nearly Dead has inspired millions of people to follow Joe’s example and reclaim their own health and vitality by adopting plant-based eating habits. The response to the film was so overwhelming Joe founded Reboot with Joe (www.rebootwithjoe.com), a health and wellness company that offers support, encouragement, community, media and tools to everyday people.
Joe lives in New York and Sydney.
__________________________________________________________________
FAT, SICK & NEARLY DEAD
From the book"REBOOT WITH JOE JUICE DIET" - by Joe Cross
Joe Cross was fat, sick and nearly dead until he harnessed the power of juice to reboot his diet - and his life.
Since his documentary, "Fat, Sick & Nearly Dead," was released in 2010 and became a worldwide sensation, Joe Cross has become a tireless advocate for the power of juicing. "The Reboot with Joe Juice Diet" brings us the plan that allowed him to overcome obesity, poor health, and bad habits, and presents success stories from others whose lives he's touched.
Joe - who managed to lose 100 pounds and discontinue all his medication by following his own plan - walks you through his life before juicing, sharing his self- defeating attitude toward food and fitness, and brings you along on his journey from obesity and disease to fitness, a clean bill of health, and the clarity of physical wellness.
In addition to sharing Joe's inspirational story, "The Reboot with Joe Juice Diet" gives readers all the tools they need to embark on their own journey to health and wellness, including inspiration and encouragement, recipes, and diet plans.
"Joe and I share a life's mission: our goals are to help other people improve their health; to encourage those who desire freedom from disease caused by poor food choices to rid themselves of their dependence on prescription medications; to enable people to overcome their food addictions and achieve more comfortable, longer, and more pleasurable lives."
- From the Foreward by Joel Fuhrman, MD, author of "Eat to Live"
See the Trailer!
http://www.youtube.com/watch?v=Gv3vEXy_EwU
Check out Joe's websites:
www.fatsickandnearlydead.com
www.rebootwithjoe.com
Website for various ailments:
http://www.rebootwithjoe.com/eating/health-conditions
_____________________________________________________________________
VEGAN CLAIMS: HEALTH BENEFITS are ACCURATE
Joe Cross is a living testament to the power of juicing. He did not regain his health by devouring Big Macs. He did NOT regain his health by devouring fried chicken. His inner voice did not lead him to KFC. And he did not HEED the CALL of Ronald McDonald or Paula Deen.
Joe Cross could have made a documentary film about his favorite restaurants and celebrity chefs. He could have jumped on the high - protein bandwagon and sung the praises of the Atkins diet or the so-called "Paleo diet."
But instead, Joe has written about and documented his amazing juice journey back to health. Oh, and don't think he is the only person to have regained his health by juicing and going vegan. Thousands of unrecognized people have done the same on his regimen or a similar protocol. Thousands more will follow.
Note this: Joe did not reverse his diseases while on the Atkins diet or Paleo diet. He did not eat at KFC or follow the recipes of celebrity chefs.
Joe Cross does not posses superhuman powers. He is an average Joe who was sick and tired of being sick and tired. He used his will power and determination to follow his juice journey back to health. His story is an inspiration to many who have followed and will follow in his footsteps.
- by Scott Palczak
______________________________________________________________
FOODS & ARTHRITIS - PHYSICIANS COMMITTEE for RESPONSIBLE MEDICINE
http://www.pcrm.org/health/health-topics/foods-and-arthritis
VEGAN DIETS: FIGHTING ARTHRITIS & CANCER
http://scottsbuddhistiveg.blogspot.com/2015/05/vegan-diet-alleviates-arthritis.html
PETA PRIME: Can a Plant-Based Diet Cure Cancer?
http://prime.peta.org/2009/12/can-a-plant-based-diet-cure-cancer
VEGAN DIETS FIGHT CANCER! - from the Huffington Post with Kathy Freston http://www.huffingtonpost.com/kathy-freston/vegan-diet-cancer_b_2250052.html
VEGAN DIETS REVERSE DISEASES - from Scott's Buddhism & Vegetarian Blog
http://scottsbuddhisttveg.blogspot.com/2015/03/vegan-diets-reverse-diseases.html
ANTI - CANCER DIET - by Dr. Richard Beliveau
http://www.richardbeliveau.org/en/cancer-prevention.html?showall=1
THE PLANT - POWERED DIET - scientific reasons to adopt a plant-based diet
http://www.scottsbuddhistiveg.blogspot.com/2015/05/the-plant-based-diet-scientific-reasons.html
PALEO DIET: DEAD LIKE a CAVEMAN
http://www.scottsbuddhistiveg.blogspot.com/2015/07/the-end-of-dieting-in-progress-by-dr.html
____________________________________________________________________
Tuesday, February 9, 2016
Wednesday, February 3, 2016
PHOENIX VEGAN FOOD FESTIVAL - FEB. 27, 2016
PHX VEGAN FESTIVAL
Davisson Entertainment is proud to present Phoenix's very first Vegan Food Festival.
We're hosting some of Arizona's favorite vegan restaurants and vendors and bringing some of our favorite musician and artist friends to come out and play! Enjoy our Vegan Street Fair with fresh samplings and meal items from locally sourced and Vegan inspired menus.Come join Arizona's first Fully Vegan Food Festival.
WHEN: February 27, 2016 Gates open for VIP admission at 11:00am, general public gates open at 12:00pm. Festivities will wrap up at 5:00pm.
WHERE: The Phoenix Theatre Campus. 100 E. McDowell Road on the South East corner of McDowell Street and Central Avenue
TICKET INFORMATION: $25.00 + $2.75 service fee general admission ticket includes 1 drink token.
$60.00 + $2.75 service fee VIP admission ticket includes 2 drink tokens, early entry plus VIP Swag Bag and souvenir cup!
Tickets at the door are cash preferred, but we will have credit card processing available. Admission will be based on venue capacity.
ALL TICKETS SALES ARE FINAL; NO REFUNDS AND NON-TRANSFERABLE,
NO RE-ENTRY
CHILDREN UNDER 12 RECEIVE FREE ADMISSION
MORE INFO: https://www.facebook.com/events/191027994572316/
Held rain or shine. There are no ATM's inside the Festival grounds. Please bring cash, although some vendors do accept credit/debit cards. Festival grounds are wheelchair and ADA compliant. All ticket sales will require a current and up to date photo ID and will be checked upon admission inside Festival grounds. No outside food or beverage allowed inside the Festival grounds. No smoking allowed inside Festival grounds. No weapons will be permitted inside Festival grounds. We will have security and police presence. No drugs, outside alcohol or tobacco allowed inside Festival grounds.
We're hosting some of Arizona's favorite vegan restaurants and vendors and bringing some of our favorite musician and artist friends to come out and play! Enjoy our Vegan Street Fair with fresh samplings and meal items from locally sourced and Vegan inspired menus.Come join Arizona's first Fully Vegan Food Festival.
WHEN: February 27, 2016 Gates open for VIP admission at 11:00am, general public gates open at 12:00pm. Festivities will wrap up at 5:00pm.
WHERE: The Phoenix Theatre Campus. 100 E. McDowell Road on the South East corner of McDowell Street and Central Avenue
TICKET INFORMATION: $25.00 + $2.75 service fee general admission ticket includes 1 drink token.
$60.00 + $2.75 service fee VIP admission ticket includes 2 drink tokens, early entry plus VIP Swag Bag and souvenir cup!
Tickets at the door are cash preferred, but we will have credit card processing available. Admission will be based on venue capacity.
ALL TICKETS SALES ARE FINAL; NO REFUNDS AND NON-TRANSFERABLE,
NO RE-ENTRY
CHILDREN UNDER 12 RECEIVE FREE ADMISSION
MORE INFO: https://www.facebook.com/events/191027994572316/
Held rain or shine. There are no ATM's inside the Festival grounds. Please bring cash, although some vendors do accept credit/debit cards. Festival grounds are wheelchair and ADA compliant. All ticket sales will require a current and up to date photo ID and will be checked upon admission inside Festival grounds. No outside food or beverage allowed inside the Festival grounds. No smoking allowed inside Festival grounds. No weapons will be permitted inside Festival grounds. We will have security and police presence. No drugs, outside alcohol or tobacco allowed inside Festival grounds.
- Buy TicketsSat, February 27, 2016, 11:00 AM
Wednesday, January 6, 2016
'VEGANUARY' A GROWING TREND - from the Boulder Daily Camera
By Aimee HeckelCamera Staff Writer
On the web
• Veganuary: veganuary.com
• 21 Day Vegan Kickstart: pcrm.org/health/diets/kickstart/kickstart-programs
• Three Season Diet Challenge: lifespa.com/3seasondietchallenge
• University of Colorado Vegan Justice League: veganjusticeleague.wordpress.com
• Boulder (And Beyond) Vegan Meetup Group: meetup.com/coloradovegans
• Boulder's Queer Vegan Food Cookbook: queerveganfood.com
Vegan food in Boulder
Increasingly more restaurants offer vegan options, and many restaurants will make vegan adjustments to regular menu items. Here are a few places to find vegan fare in town: Leaf Vegetarian Restaurant, Native Foods and Zeal. In addition, most any Boulder restaurant is prepared to vegan alternatives on request.
You've heard of Movember, when mustaches and beards infest the fall. November is not the only month with a movement. You're in the middle of Veganuary.
Veganuary is just what it sounds like: the commitment to eat vegan throughout the month of January. That means no (or for many people, as few as possible) animal products.
The official movement with the catchy title began last year, organized by a United Kingdom-based group, but local people — many not knowing it's a trendy thing to do — have been resolving to try vegan in the month of January for years.
That's the story of Longmont resident Joanna Crawford. Last New Year's, she decided to go vegan for 22 days. This January, she has decided to stick with the lifestyle indefinitely.
Laura Leigh, also of Longmont, vowed to eat vegan in January four years ago, following a program called the 21-Day Vegan Kickstart. She, her husband and her three daughters enjoyed the increased energy and lighter feeling so much that they made it a permanent diet.
In fact, a plant-based diet can have health benefits. Veganuary.com cites studies showing a vegan diet can lead to lower blood pressure, cholesterol and BMI, as well as a reduced risk of Type 2 diabetes.
For others, it's an ethical and environmental choice. Lisa Shapiro, of Boulder, believes a vegan diet is "the single more important thing we can do as planetary citizens."
"Our planet is being trashed, and there's no sustainable way to eat animal products. That includes organic and free range," she says.
Shapiro has not eaten animal products for about 30 years. She started the Boulder (And Beyond) Vegan Meetup Group, which began on Thanksgiving seven years ago with eight people and today has more than 1,000 members.
"A vegan lifestyle has never been easier, more delicious and more urgent," she says.
Her group provides online and in-person support for vegans, with at least three regular events a month. The next event, Jan. 21, is Ask a Vegan at Boulder's Native Foods Cafe, where anyone is invited to ask advice and questions of experienced vegans.
The group's monthly potlucks draw 40-80 people, she says. About half of those aren't vegan but are curious about transitioning, Shapiro says.
Boulder also has a vegan group, the Vegan Justice League, on the University of Colorado campus. A growing number of restaurants, such as Leaf Vegetarian Restaurant, Zeal and the new Lyfe Kitchen, offer vegan fare or can make vegan adjustments to menu items. It's no surprise that People for the Ethical Treatment of Animals chose Boulder as one of the top 10 places for vegans to live.
Today, it's easy to find plant-based alternatives for meat and cheese in any area grocery chain, and Boulder is home to a variety of vegan-friendly companies, such as Beyond Better, which makes cashew cheese, and Boulder Baked, which makes vegan cookies and cupcakes.
National trends reflect increased interest, too. Veganuary says sign-ups this year are 12,000, three times those of last year, so much that interest caused the website to crash, according to spokesman Gary Smith. Hollywood trendsetters also have played with a plant-based diet: Jared Leto, Jennifer Lopez, Beyonce and Jay-Z, even though only about 2.5 percent of the nation identifies as vegan, according to a 2012 Harris Interactive study.
Smith also notes that Bill Gates and other business moguls have been investing multimillions of dollars in vegan startups.
Jane Land, founder of Veganuary, also notes that "vegan" has surpassed "vegetarian" on Google Trends.
And beyond being a trend, Veganuary says half its participants last year indicated they intended to remain vegan permanently.
Vegan challenges
The hardest part about transitioning to vegan was giving up cheese, says Leigh, the Longmont mom. Instead, she says she replaces cheese in her favorite Mexican dishes with peppers and spices. Although she says some of the plant-based cheese alternatives are tasty — after you get used to them — she says she still prefers unprocessed food, whenever possible.
"The best thing to do is focus on eating whole foods. Fill up your plate with vegetables and real foods, and you don't really miss the other stuff," Leigh says. "You don't notice missing the meat as much if your plate is full of delicious other whole foods."
But your body might notice the missing protein, if you aren't careful, says John Douillard, a Boulder-based Ayurvedic physician who runs the LifeSpa. Following Ayurvedic beliefs, he says 90 percent of his diet is plant-based.
Despite the January trend, he says, launching a plant-based diet in wintertime can be extra challenging. Seasonal veggies are more limited in the winter — he believes in eating only what is in season — so you must make an effort to eat more nuts, seeds, root veggies and the "insulating" foods that nature provides now ... If you already have a cold, dry body type and switch to a cold, dry diet in a cold, dry season, you're not going to feel very good, he says.
Nuts, beans, seeds and oils will help fill in the protein gap, he says. Otherwise, a vegan diet might leave you sleepless, anxious, craving more food, craving sweets and with achy joints.
Some new vegans tend to replace animal proteins with breads and pastas, but that can leave you depleted and with unstable blood sugar, especially when combined with fruit, he says. (Beware of granola and fruit and fruit juices, for example, he says. Ayurvedic devotees believe in eating fruit alone.)
If you are considering trying a vegan diet, Douillard recommends his Three Season Diet Challenge instead. This free plan can be done vegan or with a small amount of animal products. Sign up any time throughout the year, although the LifeSpa just launched a big January push, and receive regular, research-based support and recipes to help you eat seasonal foods.
"A lot of people aren't ready to go vegan or don't understand how to do it correctly," Douillard says. "With this, people will naturally be able to digest more efficiently, so they won't crave the heavy, dense foods we think we need, like meat, eggs and animal foods."
_____________________________________________________________________
1.) GOOGLE WANTS the WORLD to GO MEAT- FREE: Internet giant tried to buy Impossible Foods
http://scottsbuddhisttveg.blogspot.com/2015/08/read-about-next-big-thing-impossible.html
2.) IN VITRO MEAT
http://www.scottsbuddhistiveg.blogspot.com/2015/05/petas-in-vitro-meat-contest.html
3.) THE PLANT - POWERED DIET - Scientific Reasons to Cut Back on Meat
http://www.scottsbuddhistiveg.blogspot.com/2015/05/the-plant-based-diet-scientific-reasons.html
4.) BILL MAHER OP/ED NEW YORK TIMES: Free the Hens Costco!
http://www.nytimes.com/2015/07/10/opinion/free-the-hens-costco.html
5.) WE LOVE OUR PETS & DEWEY: THE SMALL - TOWN CAT
http://www.scottsbuddhistiveg.blogspot.com/2015/04/we-love-our-pets.html
6.) SPIRITUALITY & HEALTH: INTERVIEW WITH PETA'S INGRID NEWKIRK
http://www.scottsbuddhistiveg.blogspot.com/2015_04_01_archive.html
7.) EARTH DAY: WELCOME to FACTORY FARM HELL
http://www.scottsbuddhisttveg.blogspot.com/2015/03/welcome-to-factory-farm-hell.html
8.) HEALTHY at 100 & THE CHINA STUDY
http://www.scottsbuddhistiveg.blogspot.com/2015/06/live-to-100-by-john-robbins.html
On the web
• Veganuary: veganuary.com
• 21 Day Vegan Kickstart: pcrm.org/health/diets/kickstart/kickstart-programs
• Three Season Diet Challenge: lifespa.com/3seasondietchallenge
• University of Colorado Vegan Justice League: veganjusticeleague.wordpress.com
• Boulder (And Beyond) Vegan Meetup Group: meetup.com/coloradovegans
• Boulder's Queer Vegan Food Cookbook: queerveganfood.com
Vegan food in Boulder
Increasingly more restaurants offer vegan options, and many restaurants will make vegan adjustments to regular menu items. Here are a few places to find vegan fare in town: Leaf Vegetarian Restaurant, Native Foods and Zeal. In addition, most any Boulder restaurant is prepared to vegan alternatives on request.
If you go
What: Ask a Vegan, a vegan meetup open to the public to ask questions about a vegan lifestyle. This month's event is especially angled at helping people make "positive and meaningful life changes" for the new year.
When:6-8 p.m. Jan. 22
Where: Native Foods Cafe, 1675 29th St., Suite 1272, Boulder
Cost: Free
Info: meetup.com/coloradovegans
What: Ask a Vegan, a vegan meetup open to the public to ask questions about a vegan lifestyle. This month's event is especially angled at helping people make "positive and meaningful life changes" for the new year.
When:6-8 p.m. Jan. 22
Where: Native Foods Cafe, 1675 29th St., Suite 1272, Boulder
Cost: Free
Info: meetup.com/coloradovegans
You've heard of Movember, when mustaches and beards infest the fall. November is not the only month with a movement. You're in the middle of Veganuary.
Veganuary is just what it sounds like: the commitment to eat vegan throughout the month of January. That means no (or for many people, as few as possible) animal products.
The official movement with the catchy title began last year, organized by a United Kingdom-based group, but local people — many not knowing it's a trendy thing to do — have been resolving to try vegan in the month of January for years.
That's the story of Longmont resident Joanna Crawford. Last New Year's, she decided to go vegan for 22 days. This January, she has decided to stick with the lifestyle indefinitely.
Laura Leigh, also of Longmont, vowed to eat vegan in January four years ago, following a program called the 21-Day Vegan Kickstart. She, her husband and her three daughters enjoyed the increased energy and lighter feeling so much that they made it a permanent diet.
In fact, a plant-based diet can have health benefits. Veganuary.com cites studies showing a vegan diet can lead to lower blood pressure, cholesterol and BMI, as well as a reduced risk of Type 2 diabetes.
For others, it's an ethical and environmental choice. Lisa Shapiro, of Boulder, believes a vegan diet is "the single more important thing we can do as planetary citizens."
"Our planet is being trashed, and there's no sustainable way to eat animal products. That includes organic and free range," she says.
Shapiro has not eaten animal products for about 30 years. She started the Boulder (And Beyond) Vegan Meetup Group, which began on Thanksgiving seven years ago with eight people and today has more than 1,000 members.
"A vegan lifestyle has never been easier, more delicious and more urgent," she says.
Her group provides online and in-person support for vegans, with at least three regular events a month. The next event, Jan. 21, is Ask a Vegan at Boulder's Native Foods Cafe, where anyone is invited to ask advice and questions of experienced vegans.
The group's monthly potlucks draw 40-80 people, she says. About half of those aren't vegan but are curious about transitioning, Shapiro says.
Boulder also has a vegan group, the Vegan Justice League, on the University of Colorado campus. A growing number of restaurants, such as Leaf Vegetarian Restaurant, Zeal and the new Lyfe Kitchen, offer vegan fare or can make vegan adjustments to menu items. It's no surprise that People for the Ethical Treatment of Animals chose Boulder as one of the top 10 places for vegans to live.
Today, it's easy to find plant-based alternatives for meat and cheese in any area grocery chain, and Boulder is home to a variety of vegan-friendly companies, such as Beyond Better, which makes cashew cheese, and Boulder Baked, which makes vegan cookies and cupcakes.
National trends reflect increased interest, too. Veganuary says sign-ups this year are 12,000, three times those of last year, so much that interest caused the website to crash, according to spokesman Gary Smith. Hollywood trendsetters also have played with a plant-based diet: Jared Leto, Jennifer Lopez, Beyonce and Jay-Z, even though only about 2.5 percent of the nation identifies as vegan, according to a 2012 Harris Interactive study.
Smith also notes that Bill Gates and other business moguls have been investing multimillions of dollars in vegan startups.
Jane Land, founder of Veganuary, also notes that "vegan" has surpassed "vegetarian" on Google Trends.
And beyond being a trend, Veganuary says half its participants last year indicated they intended to remain vegan permanently.
Vegan challenges
The hardest part about transitioning to vegan was giving up cheese, says Leigh, the Longmont mom. Instead, she says she replaces cheese in her favorite Mexican dishes with peppers and spices. Although she says some of the plant-based cheese alternatives are tasty — after you get used to them — she says she still prefers unprocessed food, whenever possible.
"The best thing to do is focus on eating whole foods. Fill up your plate with vegetables and real foods, and you don't really miss the other stuff," Leigh says. "You don't notice missing the meat as much if your plate is full of delicious other whole foods."
But your body might notice the missing protein, if you aren't careful, says John Douillard, a Boulder-based Ayurvedic physician who runs the LifeSpa. Following Ayurvedic beliefs, he says 90 percent of his diet is plant-based.
Despite the January trend, he says, launching a plant-based diet in wintertime can be extra challenging. Seasonal veggies are more limited in the winter — he believes in eating only what is in season — so you must make an effort to eat more nuts, seeds, root veggies and the "insulating" foods that nature provides now ... If you already have a cold, dry body type and switch to a cold, dry diet in a cold, dry season, you're not going to feel very good, he says.
Nuts, beans, seeds and oils will help fill in the protein gap, he says. Otherwise, a vegan diet might leave you sleepless, anxious, craving more food, craving sweets and with achy joints.
Some new vegans tend to replace animal proteins with breads and pastas, but that can leave you depleted and with unstable blood sugar, especially when combined with fruit, he says. (Beware of granola and fruit and fruit juices, for example, he says. Ayurvedic devotees believe in eating fruit alone.)
If you are considering trying a vegan diet, Douillard recommends his Three Season Diet Challenge instead. This free plan can be done vegan or with a small amount of animal products. Sign up any time throughout the year, although the LifeSpa just launched a big January push, and receive regular, research-based support and recipes to help you eat seasonal foods.
"A lot of people aren't ready to go vegan or don't understand how to do it correctly," Douillard says. "With this, people will naturally be able to digest more efficiently, so they won't crave the heavy, dense foods we think we need, like meat, eggs and animal foods."
_____________________________________________________________________
1.) GOOGLE WANTS the WORLD to GO MEAT- FREE: Internet giant tried to buy Impossible Foods
http://scottsbuddhisttveg.blogspot.com/2015/08/read-about-next-big-thing-impossible.html
2.) IN VITRO MEAT
http://www.scottsbuddhistiveg.blogspot.com/2015/05/petas-in-vitro-meat-contest.html
3.) THE PLANT - POWERED DIET - Scientific Reasons to Cut Back on Meat
http://www.scottsbuddhistiveg.blogspot.com/2015/05/the-plant-based-diet-scientific-reasons.html
4.) BILL MAHER OP/ED NEW YORK TIMES: Free the Hens Costco!
5.) WE LOVE OUR PETS & DEWEY: THE SMALL - TOWN CAT
http://www.scottsbuddhistiveg.blogspot.com/2015/04/we-love-our-pets.html
6.) SPIRITUALITY & HEALTH: INTERVIEW WITH PETA'S INGRID NEWKIRK
http://www.scottsbuddhistiveg.blogspot.com/2015_04_01_archive.html
7.) EARTH DAY: WELCOME to FACTORY FARM HELL
http://www.scottsbuddhisttveg.blogspot.com/2015/03/welcome-to-factory-farm-hell.html
8.) HEALTHY at 100 & THE CHINA STUDY
http://www.scottsbuddhistiveg.blogspot.com/2015/06/live-to-100-by-john-robbins.html
___________________________________________________________________
Wednesday, December 9, 2015
POPE FRANCIS is PETA'S PERSON of THE YEAR
Why Is Pope Francis PETA’s 2015 Person of the Year?
Written by | December 1, 2015
He is the first pope to take the name of St. Francis of Assisi, patron saint of all animals, who said, “Not to hurt our humble brethren is our first duty to them, but to stop there is not enough. We have a higher mission—to be of service to them wherever they require it.” And he is also the first religious leader to be picked as PETA’s Person of the Year, a title previously held by Bill Clinton, Oprah Winfrey, and Ricky Gervais. Pope Francis was chosen for asking the world’s 1.2 billion Roman Catholics and all citizens of the world to reject human domination over God’s creation, treat animals with kindness, and respect the environment—something PETA views as a call to turn toward a simple, plant-based diet, given the now well-established role of animal agriculture in climate change.
© iStock.com/neneos
In his 2015 encyclical, Laudato Si’, His Holiness talked of the importance of treating animals with kindness, writing, “Every act of cruelty towards any creature is ‘contrary to human dignity'” and “We are not God. … [W]e must forcefully reject the notion that our being created in God’s image and given dominion over the earth justifies absolute domination over other creatures.”
Pope Francis is also known for his focus on environmental stewardship, and according to the United Nations, a global shift toward vegan eating is necessary in order to slow the most dangerous effects of climate change, including the extinction of wildlife.
As the pontiff said, “If we approach nature and the environment without this openness to awe and wonder, if we no longer speak the language of fraternity and beauty in our relationship with the world, our attitude will be that of masters, consumers, ruthless exploiters, unable to set limits on their immediate needs. By contrast, if we feel intimately united with all that exists, then sobriety and care will well up spontaneously.”
Amen to that.
__________________________________________________________________________
Saturday, December 5, 2015
TIME MAGAZINE ARTICLE: WHO REPORT on MEAT CAUSES CANCER
Excerpts from "The War on Delicious" - Time Magazine
The modern American diet is a huge, sprawling, bib - under - the -chin affair of generous portions served up on demand. Most primarily, that has meant a diet heavy in red meat and processed meat. The hamburger and the hot dog are as much national symbols as they are menu items.
Now this is being called into question by doctors, by public health advocates and by the World Health Organization (WHO), which has not just Americans' well - being in mind but also that of the entire globe - including country after country to which America has eagerly exported its diet. In a sweeping review released on Oct. 26/2015, the WHO officially identified processed meats a Group 1 carcinogen, meaning the quality of evidence firmly links it to cancer. Red meats fare little better, falling into Group 2A - foods or substances that probably cause cancer - a category that includes the toxic pesticide DDT, the chemical weapon mustard gas and the insecticide malathion. (Groups 2B, 3 and 4 are foods or substances that are possibly carcinogenic, not yet classified as carcinogenic or probably not carcinogenic, respectively.)
In 2013, the average American consumed more than 71 lb. of beef, lamb, veal and pork; last year, Americans ate a collective 24.1 billion pounds of beef alone. And what Americans don't eat, they sell overseas, where economic growth has been matched by a demand for red meat. The U.S. is the world's second biggest exporter of pork and fourth biggest of beef. Like movies and music, American meat reaches around the world.
But this may need to be rethought. The truth is, the link between meat and cancer is not new to scientists, and the evidence for it has been growing for a while. For decades, health experts have warned that red and processed meats are linked to cardiovascular disease, obesity and various forms of cancer. The first two of those dangers have always made sense, and have caused some people to cut down or swear off meat. But the last part of the troika - the cancer part - has been hedged with uncertainty. No more.
The categories of meat in the new study are broad and inclusive. Red meat is defined as "all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse and goat." So goodbye to pork's claim to be "the other white meat."
Processed meats include "meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation."
The study, which was conducted by a respected WHO subsidiary, the International Agency for Research on Cancer (IARC), did not look at fresh poultry - not a great concern to public health experts, rather unanimously - but what it did say was worrisome to public health experts.
Page 34) "According to most recent estimates," the authors wrote, "about 34,000 cancer deaths per year worldwide are attributed to diets high in processed meat." The study estimates a possible 50,000 deaths similarly attributable to red meat. Both of these numbers seem low compared to the 1 million deaths due to tobacco - related cancer. But in the U.S., there are about 2 1/2 cases of colorectal cancer per year for every one death, which means that even if eating meat doesn't kill you, it could still make you very sick. Some researchers are at least trying to put that troubling fact in a positive light.
"One way that I'm thinking about this finding is that it actually gives us the opportunity of identifying one of the many important factors that contribute to colorectal cancer that we can do something about," says Dr. Mariana Stern, a cancer epidemiologist at the University of Southern California, who worked on the IARC paper.
No surprise, the meat industry is hitting back. According to a statement by the North American Meat Institute (NAMI), a trade association that claims to represent companies that process 95% of U.S. red meat and 70% of turkey products, the new report "defies both common sense and numerous studies showing no correlation between meat and cancer. Scientific evidence shows cancer is a complex disease not caused by single foods."
But the IARC report is a robust one. Much more than a single study, it is a so-called meta - analysis - a study of studies - evaluating 800 published papers. Twenty - two experts from 10 countries conducted the work and then voted on what findings to issue.
Those findings state that 50 grams of processed meat per day - one hot dog or about 6 pieces of bacon - raises the risk of colorectal cancer by 18 %. Other cancers too were associated with red and processed meats, including stomach, prostate and pancreatic, but it was colorectal that produced the most persuasive numbers.
"We looked at a big reach of literature," says Stern. "There was sufficient evidence that processed meat causes colorectal cancer. Based on the limited evidence and the strong mechanistic evidence, we concluded that red meat is a probable carcinogen."
Warnings about meat go back a long way, but in recent years they've been piling up.
An exhaustive 2007 study by the American Institute for Cancer Research and the World Cancer Research Fund pointed to a troubling link between animal protein and multiple forms of cancer. In 2009, a study sponsored in part by the National Institutes of Health (NIH) found that people who eat red meat and processed meats have a higher risk of dying of cancer, heart disease and other causes than people who don't. A smaller 2011 meta - analysis funded by World Cancer Research Fund International found a link between red and processed meats and colorectal cancer, and a 2013 study with 47 co - authors from across Europe and elsewhere linked meat with both increased cancer and heart - disease mortality. Even taking all this into account, the IARC research is easily the largest and most conclusive study to date.
Meats cooked at high heat produce what are known as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both cause changes in DNA - and that can mean trouble. "Once you're talking about DNA damage, that's the origin of cancer," says Dr. David Katz, director of Yale University's Prevention Research Center. "With the right kind of mutation, the cell sort of escapes the normal oversight of replication. It becomes a rogue colony of cells, then it becomes a tumor."
In the case of processed meats, the biggest risks are sodium nitrates, which are added to foods principally as preservatives. Once they enter the body, however, they form nitrosamines, chemical compounds that are carcinogenic. "It's long been known that part of the processing of meats introduces carcinogens into the mix," says Katz, "particularly nitrates."
Page 35) Even unprocessed red meats can lead to problems like this. Certain gut bacteria can convert otherwise benign components of meat to nitrosamines, Stern warns. What's more, when meat is grilled enough to be charred - something that's all but avoidable on a lot of backyard barbecues - carcinogens can form.
Oh, and if you think you've gotten around the nitrate - nitrite problem by buying hot dogs and other processed meats labeled NO NITRATES ADDED, bad news: those products are treated instead with celery juice, which is naturally high in sodium nitrate. By themselves, most vegetables do contain nitrates - indeed, produce is the biggest source of dietary nitrate - but they also contain vitamin C, which inhibits nitrosamine production. But meats? Not so much.
Another factor in the red - meat mix is what's known as heme iron, which is a type of iron bonded with a metabolic molecule known as protoporphyrin. Plants contain only nonheme iron; meats of all kinds contain both heme and nonheme. In the Western world, heme iron makes up 10% to 15% of all iron in the diet, which is a lot. A larger share of heme iron is absorbed by the body than nonheme, and in the time the stuff spends hanging around, it can reach the colon, causing potentially toxic reactions.
"The heme iron may have a direct effect on the cells in the large bowel," says Stern. "These are all mechanisms that have been observed in both processed and unprocessed red meats."
Still, the 71 lb. of red meat we consume per capita is actually down from 96.3 lb. in 1970, with poultry picking up much of the slack. Those numbers provide their own evidence of the cancer - meat link, however, since rates of colorectal cancer have been in similar decline, going from 59.5 per 100,000 people in 1975 to 38 in 2012. Whether this is indeed a result of reduced red - meat consumption or simply better detection and intervention isn't clear.
Page 36) All the same, the estimates are that there will be 96,090 new cases of colon cancer in the U.S. this year and 39,610 of rectal cancer.
Figures like that are not always easy to understand and can be more alarming than they need to be. The lifetime risk for developing colorectal cancer is just 5% for men and a little lower for women. A hot dog a day would raise that risk by 18% of the 5% - topping you out at about a 6% overall risk. But that assumes that's all the red meat you ever eat, and those 1% increments add up fast.
The IARC report itself takes pains to put the findings in similar perspective, clearly defining the difference between a hazard and a risk - words that sound almost synonymous in ordinary language but are radically different in the context of epidemiology. "An agent is considered a cancer hazard if it is capable of causing cancer under some circumstances," the report states. "Risk measures the probability that cancer will occur, taking into account the level of exposure to the agent." In the same way, fire is an undeniable hazard to your home. The risk that the place will ever actually burn to the ground is another matter.
That's a point seized on by the meat producers - and it's a perfectly fair one. "The problem with cancer is that it occurs over a lifetime," says Ceci Snyder, a registered dietician and a spokesperson for the Pork Board, an industry marketing group. Noting that a lot of other variables like blood pressure, obesity, and exercise can play key roles in cancer and overall health, she added, "We cannot discount the confounding factors."
Dave Warner, a spokesperson for the National Pork Producers council - the lobbying arm of the pork industry - took some comfort from the fact that the findings of the IARC were not unanimous. Seven of the 22 panelists either abstained from voting or openly disagreed with the findings. Still, the report did not require unanimity, and a supermajority of 68% confirmed its conclusions.
Whether any of this will have much impact on American health policy is impossible to say, but as with all things in Washington, following the money does provide some clues. Agribusiness contributed about $800 billion to the American GDP in 2013, and pockets that buy deep influence. The sector spent over $127 million on lobbying activities last year, according to the Center for Responsive Politics, with nearly 1,000 registered lobbyists on the payrolls. Political - action committees and other advocacy groups sympathetic to the industry contributed another $77.2 million. Three - quarters of that money went to Republicans.
The Food and Drug Administration did not seem terribly exercised by the IARC study noting that the federal government carries out its own such research through the National Toxicology Program. "The NTP Report on Carcinogens has not specifically looked at red meats or processed meats as whole food items," says FDA spokeswoman Megan McSeveney. "These substances have not been nominated for review for the next edition of the Report on Carcinogens." The Department of Agriculture released a statement in response to the IARC announcement, "encouraging Americans to lead an overall healthy, active lifestyle and eat a healthy, balanced diet." - Excerpts from Time Magazine article "The War on Delicious" - Nov. 9, 2015
Page 32) How Processed Meat Can Lead to Cancer:
Meat that's been smoked, salted, cured or changed by another process to enhance its flavor or make it last longer is what has health experts especially worried.
Page 32) Some Processed Meats:
* Hot dogs
* Packaged turkey
* Sausages
* Corned beef
* Pepperoni
* Beef jerky
* Canned meat
* Chicken nuggets
* Bologna & Charcuterie
Page 32) Pan - frying meat makes it particularly susceptible too forming HCAs, since it's one of the highest - temperature cooking methods.
Page 33) Is Turkey Bacon Safer?
No. In most studies, processed meat is treated as one category of food, regardless of whether it's from white meat, like turkey bacon, or red, like pork. That means there is no bacon loophole - even for the grass - fed or Canadian kinds. White meat has one potential advantage since it doesn't have as much heme iron. But until we know more about how processed meat causes cancer, there's no proof one is safer than the other.
Page 33) What if I Buy "No Nitrates Added" Meat?
Same deal. Some nitrates - added products are treated with celery juice, which is naturally high in nitrates. But natural nitrates are still nitrates - and the body doesn't distinguish between them or the reactions they cause.
Page 33) How Much Meat Raises Cancer Risk?
50 Grams per day increases the risk of cancer.
According to the new report, that much daily processed meat increases the risk of colorectal cancer by 18%. In practice, that looks like:
* 6 slices of bacon
* 1 hot dog
* 2 slices of ham
* 5 slices of hard salami
* 2 slices of Canadian bacon
____________________________________________________________________
1.) VEGAN DIETS REVERSE DISEASES
http://scottsbuddhisttveg.blogspot.com/2015/03/vegan-diets-reverse-diseases.html
2.) DR. FUHRMAN - Smart Nutrition. Superior Health
https://www.drfuhrman.com/
3.) VEGAN DIETS: FIGHTING ARTHRITIS & CANCER http://scottsbuddhistiveg.blogspot.com/2015/05/vegan-diet-alleviates-arthritis.html
4.) PETA PRIME: Can a Plant-Based Diet Cure Cancer?
http://prime.peta.org/2009/12/can-a-plant-based-diet-cure-cancer
5.) ANTI - CANCER DIET - by Dr. Richard Beliveau
https://www.richardbeliveau.org/en/cancer-prevention.html
6.) FOODS & ARTHRITIS - PHYSICIANS COMMITTEE for RESPONSIBLE MEDICINE http://www.pcrm.org/health/health-topics/foods-and-arthritis
7.) PHYSICIAN'S COMMITTEE for RESPONSIBLE MEDICINE - Resources for Health Conditions http://www.pcrm.org/health/resources
8.) VEGAN DIETS FIGHT CANCER! - from the Huffington Post with Kathy Freston
http://www.huffingtonpost.com/kathy-freston/vegan-diet-cancer_b_2250052.html
9.) DR. DEAN ORNISH: Undo Heart Disease with Ornish
https://www.ornish.com/participant-stories/undo-heart-disease-ornish-linda-participant/
10.) NINE NATURAL WAYS to LOWER CHOLESTEROL
http://www.betternutrition.com/9-natural-ways-to-lower-your-cholesterol/
11.) TIME MAGAZINE ARTICLE: WHO REPORT on MEAT CAUSES CANCER http://scottsbuddhisttveg.blogspot.com/2015/12/time-magazine-article-who-report-on.html
12.) FAT, SICK & NEARLY DEAD: Movie trailer and Joe's Fascinating Story http://scottsbuddhisttveg.blogspot.com/2015_11_01_archive.html
13.) Viva! Plant - based Diets & Cardiovascular Disease Fact Sheet
http://www.vivahealth.org.uk/resources/your-health-your-hands/plant-based-diets-and-cardiovascular-disease-fact-sheet-online
14.) NEW YORK TIMES: THE MYTH of HIGH - PROTEIN DIETS - by Dr. Dean Ornish
http://www.nytimes.com/2015/03/23/opinion/the-myth-of-high-protein-diets.html
15.) PALEO DIET: DEAD LIKE a CAVEMAN
http://scottsbuddhistiveg.blogspot.com/2015/07/the-end-of-dieting-in-progress-by-dr.html
16.) BEAT CANCER - A Book About Beating Cancer with a Vegan Diet
http://www.viva.org.uk/cancer-truth-last
17.) NATURAL NEWS: A vegan diet offers relief from inflammatory disease and reduces heart disease risk http://www.naturalnews.com/035797_vegan_diet_inflammation_heart_disease.html
18.) AN INSIGHTFUL VEGETARIAN ESSAY & MANIFESTO - by Supreme Master Ching Hai http://scottsbuddhistiveg.blogspot.com/2015/07/supreme-master-ching-hai-httpwww.html
19.) ARTHRITIS & PARASITES - Parasites can cause arthritis
https://www.wddty.com/magazine/2015/march/erase-arthritis.html
21.) REVERSING CANCER WITH a VEGAN DIET ! - Video by Michael Gregor, M.D.
http://nutritionfacts.org/video/cancer-reversal-through-diet/
22.) FLAXSEEDS: IMPORTANT CANCER FIGHTER ! - by Dr. Michael Gregor, M.D.
http://nutritionfacts.org/topics/flax-seeds
_________________________________________________________________
HOT DOGS & PROCESSED MEATS RAISE RISK of CANCER - May 5, 2005
LOS ANGELES (Reuters) - A diet containing plenty of processed meats, like hot dogs and sausages, raises the risk of pancreatic cancer, according to a large multiethnic study unveiled on Wednesday.
Researchers found that heavy consumers of processed meats - 40 grams a day or more - were 67 percent more likely to develop cancer of the pancreas than study participants with the lowest intake.
In addition, a diet rich in pork and red meat - 70 grams a day or more - also increased pancreatic cancer risk by about 50 percent, according to the study.
Meat consumption has been linked to pancreatic cancer in the past, but study results have been inconsistent.
This seven-year study examined the relationship between diet and pancreatic cancer in 190,545 men and women of African - American, Japanese - American, Caucasian, Latino and Native Hawaiian descent.
It is believed that chemical reactions that occur during the preparation of processed meats might be responsible for the association.
The results were reported at a meeting of the American Association for Cancer Research in Anaheim, California.
_____________________________________________________________________
The modern American diet is a huge, sprawling, bib - under - the -chin affair of generous portions served up on demand. Most primarily, that has meant a diet heavy in red meat and processed meat. The hamburger and the hot dog are as much national symbols as they are menu items.
Now this is being called into question by doctors, by public health advocates and by the World Health Organization (WHO), which has not just Americans' well - being in mind but also that of the entire globe - including country after country to which America has eagerly exported its diet. In a sweeping review released on Oct. 26/2015, the WHO officially identified processed meats a Group 1 carcinogen, meaning the quality of evidence firmly links it to cancer. Red meats fare little better, falling into Group 2A - foods or substances that probably cause cancer - a category that includes the toxic pesticide DDT, the chemical weapon mustard gas and the insecticide malathion. (Groups 2B, 3 and 4 are foods or substances that are possibly carcinogenic, not yet classified as carcinogenic or probably not carcinogenic, respectively.)
In 2013, the average American consumed more than 71 lb. of beef, lamb, veal and pork; last year, Americans ate a collective 24.1 billion pounds of beef alone. And what Americans don't eat, they sell overseas, where economic growth has been matched by a demand for red meat. The U.S. is the world's second biggest exporter of pork and fourth biggest of beef. Like movies and music, American meat reaches around the world.
But this may need to be rethought. The truth is, the link between meat and cancer is not new to scientists, and the evidence for it has been growing for a while. For decades, health experts have warned that red and processed meats are linked to cardiovascular disease, obesity and various forms of cancer. The first two of those dangers have always made sense, and have caused some people to cut down or swear off meat. But the last part of the troika - the cancer part - has been hedged with uncertainty. No more.
The categories of meat in the new study are broad and inclusive. Red meat is defined as "all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse and goat." So goodbye to pork's claim to be "the other white meat."
Processed meats include "meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation."
The study, which was conducted by a respected WHO subsidiary, the International Agency for Research on Cancer (IARC), did not look at fresh poultry - not a great concern to public health experts, rather unanimously - but what it did say was worrisome to public health experts.
Page 34) "According to most recent estimates," the authors wrote, "about 34,000 cancer deaths per year worldwide are attributed to diets high in processed meat." The study estimates a possible 50,000 deaths similarly attributable to red meat. Both of these numbers seem low compared to the 1 million deaths due to tobacco - related cancer. But in the U.S., there are about 2 1/2 cases of colorectal cancer per year for every one death, which means that even if eating meat doesn't kill you, it could still make you very sick. Some researchers are at least trying to put that troubling fact in a positive light.
"One way that I'm thinking about this finding is that it actually gives us the opportunity of identifying one of the many important factors that contribute to colorectal cancer that we can do something about," says Dr. Mariana Stern, a cancer epidemiologist at the University of Southern California, who worked on the IARC paper.
No surprise, the meat industry is hitting back. According to a statement by the North American Meat Institute (NAMI), a trade association that claims to represent companies that process 95% of U.S. red meat and 70% of turkey products, the new report "defies both common sense and numerous studies showing no correlation between meat and cancer. Scientific evidence shows cancer is a complex disease not caused by single foods."
But the IARC report is a robust one. Much more than a single study, it is a so-called meta - analysis - a study of studies - evaluating 800 published papers. Twenty - two experts from 10 countries conducted the work and then voted on what findings to issue.
Those findings state that 50 grams of processed meat per day - one hot dog or about 6 pieces of bacon - raises the risk of colorectal cancer by 18 %. Other cancers too were associated with red and processed meats, including stomach, prostate and pancreatic, but it was colorectal that produced the most persuasive numbers.
"We looked at a big reach of literature," says Stern. "There was sufficient evidence that processed meat causes colorectal cancer. Based on the limited evidence and the strong mechanistic evidence, we concluded that red meat is a probable carcinogen."
Warnings about meat go back a long way, but in recent years they've been piling up.
An exhaustive 2007 study by the American Institute for Cancer Research and the World Cancer Research Fund pointed to a troubling link between animal protein and multiple forms of cancer. In 2009, a study sponsored in part by the National Institutes of Health (NIH) found that people who eat red meat and processed meats have a higher risk of dying of cancer, heart disease and other causes than people who don't. A smaller 2011 meta - analysis funded by World Cancer Research Fund International found a link between red and processed meats and colorectal cancer, and a 2013 study with 47 co - authors from across Europe and elsewhere linked meat with both increased cancer and heart - disease mortality. Even taking all this into account, the IARC research is easily the largest and most conclusive study to date.
Meats cooked at high heat produce what are known as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both cause changes in DNA - and that can mean trouble. "Once you're talking about DNA damage, that's the origin of cancer," says Dr. David Katz, director of Yale University's Prevention Research Center. "With the right kind of mutation, the cell sort of escapes the normal oversight of replication. It becomes a rogue colony of cells, then it becomes a tumor."
In the case of processed meats, the biggest risks are sodium nitrates, which are added to foods principally as preservatives. Once they enter the body, however, they form nitrosamines, chemical compounds that are carcinogenic. "It's long been known that part of the processing of meats introduces carcinogens into the mix," says Katz, "particularly nitrates."
Page 35) Even unprocessed red meats can lead to problems like this. Certain gut bacteria can convert otherwise benign components of meat to nitrosamines, Stern warns. What's more, when meat is grilled enough to be charred - something that's all but avoidable on a lot of backyard barbecues - carcinogens can form.
Oh, and if you think you've gotten around the nitrate - nitrite problem by buying hot dogs and other processed meats labeled NO NITRATES ADDED, bad news: those products are treated instead with celery juice, which is naturally high in sodium nitrate. By themselves, most vegetables do contain nitrates - indeed, produce is the biggest source of dietary nitrate - but they also contain vitamin C, which inhibits nitrosamine production. But meats? Not so much.
Another factor in the red - meat mix is what's known as heme iron, which is a type of iron bonded with a metabolic molecule known as protoporphyrin. Plants contain only nonheme iron; meats of all kinds contain both heme and nonheme. In the Western world, heme iron makes up 10% to 15% of all iron in the diet, which is a lot. A larger share of heme iron is absorbed by the body than nonheme, and in the time the stuff spends hanging around, it can reach the colon, causing potentially toxic reactions.
"The heme iron may have a direct effect on the cells in the large bowel," says Stern. "These are all mechanisms that have been observed in both processed and unprocessed red meats."
Still, the 71 lb. of red meat we consume per capita is actually down from 96.3 lb. in 1970, with poultry picking up much of the slack. Those numbers provide their own evidence of the cancer - meat link, however, since rates of colorectal cancer have been in similar decline, going from 59.5 per 100,000 people in 1975 to 38 in 2012. Whether this is indeed a result of reduced red - meat consumption or simply better detection and intervention isn't clear.
Page 36) All the same, the estimates are that there will be 96,090 new cases of colon cancer in the U.S. this year and 39,610 of rectal cancer.
Figures like that are not always easy to understand and can be more alarming than they need to be. The lifetime risk for developing colorectal cancer is just 5% for men and a little lower for women. A hot dog a day would raise that risk by 18% of the 5% - topping you out at about a 6% overall risk. But that assumes that's all the red meat you ever eat, and those 1% increments add up fast.
The IARC report itself takes pains to put the findings in similar perspective, clearly defining the difference between a hazard and a risk - words that sound almost synonymous in ordinary language but are radically different in the context of epidemiology. "An agent is considered a cancer hazard if it is capable of causing cancer under some circumstances," the report states. "Risk measures the probability that cancer will occur, taking into account the level of exposure to the agent." In the same way, fire is an undeniable hazard to your home. The risk that the place will ever actually burn to the ground is another matter.
That's a point seized on by the meat producers - and it's a perfectly fair one. "The problem with cancer is that it occurs over a lifetime," says Ceci Snyder, a registered dietician and a spokesperson for the Pork Board, an industry marketing group. Noting that a lot of other variables like blood pressure, obesity, and exercise can play key roles in cancer and overall health, she added, "We cannot discount the confounding factors."
Dave Warner, a spokesperson for the National Pork Producers council - the lobbying arm of the pork industry - took some comfort from the fact that the findings of the IARC were not unanimous. Seven of the 22 panelists either abstained from voting or openly disagreed with the findings. Still, the report did not require unanimity, and a supermajority of 68% confirmed its conclusions.
Whether any of this will have much impact on American health policy is impossible to say, but as with all things in Washington, following the money does provide some clues. Agribusiness contributed about $800 billion to the American GDP in 2013, and pockets that buy deep influence. The sector spent over $127 million on lobbying activities last year, according to the Center for Responsive Politics, with nearly 1,000 registered lobbyists on the payrolls. Political - action committees and other advocacy groups sympathetic to the industry contributed another $77.2 million. Three - quarters of that money went to Republicans.
The Food and Drug Administration did not seem terribly exercised by the IARC study noting that the federal government carries out its own such research through the National Toxicology Program. "The NTP Report on Carcinogens has not specifically looked at red meats or processed meats as whole food items," says FDA spokeswoman Megan McSeveney. "These substances have not been nominated for review for the next edition of the Report on Carcinogens." The Department of Agriculture released a statement in response to the IARC announcement, "encouraging Americans to lead an overall healthy, active lifestyle and eat a healthy, balanced diet." - Excerpts from Time Magazine article "The War on Delicious" - Nov. 9, 2015
Page 32) How Processed Meat Can Lead to Cancer:
Meat that's been smoked, salted, cured or changed by another process to enhance its flavor or make it last longer is what has health experts especially worried.
Page 32) Some Processed Meats:
* Hot dogs
* Packaged turkey
* Sausages
* Corned beef
* Pepperoni
* Beef jerky
* Canned meat
* Chicken nuggets
* Bologna & Charcuterie
Page 32) Pan - frying meat makes it particularly susceptible too forming HCAs, since it's one of the highest - temperature cooking methods.
Page 33) Is Turkey Bacon Safer?
No. In most studies, processed meat is treated as one category of food, regardless of whether it's from white meat, like turkey bacon, or red, like pork. That means there is no bacon loophole - even for the grass - fed or Canadian kinds. White meat has one potential advantage since it doesn't have as much heme iron. But until we know more about how processed meat causes cancer, there's no proof one is safer than the other.
Page 33) What if I Buy "No Nitrates Added" Meat?
Same deal. Some nitrates - added products are treated with celery juice, which is naturally high in nitrates. But natural nitrates are still nitrates - and the body doesn't distinguish between them or the reactions they cause.
Page 33) How Much Meat Raises Cancer Risk?
50 Grams per day increases the risk of cancer.
According to the new report, that much daily processed meat increases the risk of colorectal cancer by 18%. In practice, that looks like:
* 6 slices of bacon
* 1 hot dog
* 2 slices of ham
* 5 slices of hard salami
* 2 slices of Canadian bacon
____________________________________________________________________
1.) VEGAN DIETS REVERSE DISEASES
http://scottsbuddhisttveg.blogspot.com/2015/03/vegan-diets-reverse-diseases.html
2.) DR. FUHRMAN - Smart Nutrition. Superior Health
https://www.drfuhrman.com/
3.) VEGAN DIETS: FIGHTING ARTHRITIS & CANCER http://scottsbuddhistiveg.blogspot.com/2015/05/vegan-diet-alleviates-arthritis.html
4.) PETA PRIME: Can a Plant-Based Diet Cure Cancer?
http://prime.peta.org/2009/12/can-a-plant-based-diet-cure-cancer
5.) ANTI - CANCER DIET - by Dr. Richard Beliveau
https://www.richardbeliveau.org/en/cancer-prevention.html
6.) FOODS & ARTHRITIS - PHYSICIANS COMMITTEE for RESPONSIBLE MEDICINE http://www.pcrm.org/health/health-topics/foods-and-arthritis
7.) PHYSICIAN'S COMMITTEE for RESPONSIBLE MEDICINE - Resources for Health Conditions http://www.pcrm.org/health/resources
8.) VEGAN DIETS FIGHT CANCER! - from the Huffington Post with Kathy Freston
http://www.huffingtonpost.com/kathy-freston/vegan-diet-cancer_b_2250052.html
9.) DR. DEAN ORNISH: Undo Heart Disease with Ornish
https://www.ornish.com/participant-stories/undo-heart-disease-ornish-linda-participant/
10.) NINE NATURAL WAYS to LOWER CHOLESTEROL
http://www.betternutrition.com/9-natural-ways-to-lower-your-cholesterol/
11.) TIME MAGAZINE ARTICLE: WHO REPORT on MEAT CAUSES CANCER http://scottsbuddhisttveg.blogspot.com/2015/12/time-magazine-article-who-report-on.html
12.) FAT, SICK & NEARLY DEAD: Movie trailer and Joe's Fascinating Story http://scottsbuddhisttveg.blogspot.com/2015_11_01_archive.html
13.) Viva! Plant - based Diets & Cardiovascular Disease Fact Sheet
http://www.vivahealth.org.uk/resources/your-health-your-hands/plant-based-diets-and-cardiovascular-disease-fact-sheet-online
14.) NEW YORK TIMES: THE MYTH of HIGH - PROTEIN DIETS - by Dr. Dean Ornish
http://www.nytimes.com/2015/03/23/opinion/the-myth-of-high-protein-diets.html
15.) PALEO DIET: DEAD LIKE a CAVEMAN
http://scottsbuddhistiveg.blogspot.com/2015/07/the-end-of-dieting-in-progress-by-dr.html
16.) BEAT CANCER - A Book About Beating Cancer with a Vegan Diet
http://www.viva.org.uk/cancer-truth-last
17.) NATURAL NEWS: A vegan diet offers relief from inflammatory disease and reduces heart disease risk http://www.naturalnews.com/035797_vegan_diet_inflammation_heart_disease.html
18.) AN INSIGHTFUL VEGETARIAN ESSAY & MANIFESTO - by Supreme Master Ching Hai http://scottsbuddhistiveg.blogspot.com/2015/07/supreme-master-ching-hai-httpwww.html
19.) ARTHRITIS & PARASITES - Parasites can cause arthritis
https://www.wddty.com/magazine/2015/march/erase-arthritis.html
20.) HEALTHY at 100 & THE CHINA STUDY
http://scottsbuddhistiveg.blogspot.com/2015/06/live-to-100-by-john-robbins.html21.) REVERSING CANCER WITH a VEGAN DIET ! - Video by Michael Gregor, M.D.
http://nutritionfacts.org/video/cancer-reversal-through-diet/
22.) FLAXSEEDS: IMPORTANT CANCER FIGHTER ! - by Dr. Michael Gregor, M.D.
http://nutritionfacts.org/topics/flax-seeds
_________________________________________________________________
HOT DOGS & PROCESSED MEATS RAISE RISK of CANCER - May 5, 2005
LOS ANGELES (Reuters) - A diet containing plenty of processed meats, like hot dogs and sausages, raises the risk of pancreatic cancer, according to a large multiethnic study unveiled on Wednesday.
Researchers found that heavy consumers of processed meats - 40 grams a day or more - were 67 percent more likely to develop cancer of the pancreas than study participants with the lowest intake.
In addition, a diet rich in pork and red meat - 70 grams a day or more - also increased pancreatic cancer risk by about 50 percent, according to the study.
Meat consumption has been linked to pancreatic cancer in the past, but study results have been inconsistent.
This seven-year study examined the relationship between diet and pancreatic cancer in 190,545 men and women of African - American, Japanese - American, Caucasian, Latino and Native Hawaiian descent.
It is believed that chemical reactions that occur during the preparation of processed meats might be responsible for the association.
The results were reported at a meeting of the American Association for Cancer Research in Anaheim, California.
_____________________________________________________________________
Thursday, November 19, 2015
FAT, SICK & NEARLY DEAD: Movie Trailer and Joe's Fascinating Story
FROM the BOOK "REBOOT WITH JOE JUICE DIET" - by Joe Cross
Joe Cross was fat, sick and nearly dead until he harnessed the power of juice to reboot his diet - and his life.
Since his documentary, "Fat, Sick & Nearly Dead," was released in 2010 and became a worldwide sensation, Joe Cross has become a tireless advocate for the power of juicing. "The Reboot with Joe Juice Diet" brings us the plan that allowed him to overcome obesity, poor health, and bad habits, and presents success stories from others whose lives he's touched.
Joe - who managed to lose 100 pounds and discontinue all his medication by following his own plan - walks you through his life before juicing, sharing his self- defeating attitude toward food and fitness, and brings you along on his journey from obesity and disease to fitness, a clean bill of health, and the clarity of physical wellness.
In addition to sharing Joe's inspirational story, "The Reboot with Joe Juice Diet" gives readers all the tools they need to embark on their own journey to health and wellness, including inspiration and encouragement, recipes, and diet plans.
"Joe and I share a life's mission: our goals are to help other people improve their health; to encourage those who desire freedom from disease caused by poor food choices to rid themselves of their dependence on prescription medications; to enable people to overcome their food addictions and achieve more comfortable, longer, and more pleasurable lives."
- From the Foreward by Joel Fuhrman, MD, author of "Eat to Live"
See the Trailer!
http://www.youtube.com/watch?v=Gv3vEXy_EwU
Check out Joe's websites:
www.fatsickandnearlydead.com
www.rebootwithjoe.com
Website for various ailments:
http://www.rebootwithjoe.com/eating/health-conditions
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VEGAN CLAIMS: HEALTH BENEFITS are ACCURATE
Joe Cross is a living testament to the power of juicing. He did not regain his health by devouring Big Macs. He did NOT regain his health by devouring fried chicken. His inner voice did not lead him to KFC. And he did not HEED the CALL of Ronald McDonald or Paula Deen.
Joe Cross could have made a documentary film about his favorite restaurants and celebrity chefs. He could have jumped on the high - protein bandwagon and sung the praises of the Atkins diet or the so-called "Paleo diet."
But instead, Joe has written about and documented his amazing juice journey back to health. Oh, and don't think he is the only person to have regained his health by juicing and going vegan. Thousands of unrecognized people have done the same on his regimen or a similar protocol. Thousands more will follow.
Note this: Joe did not reverse his diseases while on the Atkins diet or Paleo diet. He did not eat at KFC or follow the recipes of celebrity chefs.
Joe Cross does not posses superhuman powers. He is an average Joe who was sick and tired of being sick and tired. He used his will power and determination to follow his juice journey back to health. His story is an inspiration to many who have followed and will follow in his footsteps.
- by Scott Palczak
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FOODS & ARTHRITIS - PHYSICIANS COMMITTEE for RESPONSIBLE MEDICINE
http://www.pcrm.org/health/health-topics/foods-and-arthritis
VEGAN DIETS: FIGHTING ARTHRITIS & CANCER
http://scottsbuddhistiveg.blogspot.com/2015/05/vegan-diet-alleviates-arthritis.html
PETA PRIME: Can a Plant-Based Diet Cure Cancer?
http://prime.peta.org/2009/12/can-a-plant-based-diet-cure-cancer
VEGAN DIETS FIGHT CANCER! - from the Huffington Post with Kathy Freston http://www.huffingtonpost.com/kathy-freston/vegan-diet-cancer_b_2250052.html
VEGAN DIETS REVERSE DISEASES - from Scott's Buddhism & Vegetarian Blog
http://scottsbuddhisttveg.blogspot.com/2015/03/vegan-diets-reverse-diseases.html
ANTI - CANCER DIET - by Dr. Richard Beliveau
http://www.richardbeliveau.org/en/cancer-prevention.html?showall=1
THE PLANT - POWERED DIET - scientific reasons to adopt a plant-based diet
http://www.scottsbuddhistiveg.blogspot.com/2015/05/the-plant-based-diet-scientific-reasons.html
PALEO DIET: DEAD LIKE a CAVEMAN
http://www.scottsbuddhistiveg.blogspot.com/2015/07/the-end-of-dieting-in-progress-by-dr.html
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Monday, October 19, 2015
TACO BELL INTRODUCES VEGAN - FRIENDLY MENU
Taco Bell has long
been the secret weapon of the vegan on the go. And with new updates to its menu
and website, it may have just become the best friend of plant-based diners in a
rush.
In a news release, the chain has announced that it will begin
featuring a 13-item vegetarian menu (easily customizable to include plenty of
vegan selections) that has been certified meat-free by the American Vegetarian
Association (AVA).
In a statement, Brian Niccol, CEO of Taco Bell Corp., said “[T]his [is] the perfect time to move our vegetarian menu from the background to the forefront to further illustrate our commitment to delivering food that fits our customers’ evolving lifestyles.”
In a statement, Brian Niccol, CEO of Taco Bell Corp., said “[T]his [is] the perfect time to move our vegetarian menu from the background to the forefront to further illustrate our commitment to delivering food that fits our customers’ evolving lifestyles.”
Customers will also find the process of
customizing their order easier than ever on the revamped Taco Bell website.
(Cleverly, the URL ta.co will take you there.) There are 35 ingredients that
bear the AVA vegetarian certification, and 26 of those options are vegan.
The chain boasts literally (and yes, we literally mean literally) millions of
veg-friendly possibilities for compassionate diners. Check out the
process of order customization for yourself now.
PROTIP: “Make it Fresco” is the secret password for unlocking the true vegan potential of Taco Bell’s menu. It instantly cuts the cheese and sour cream and substitutes pico de gallo in their place. Sub beans for meat, and by Jove, you’ve got it.
Hungry yet? Share
this article with all the hungry folks in your life, then head over to ta.co and place your
order!PROTIP: “Make it Fresco” is the secret password for unlocking the true vegan potential of Taco Bell’s menu. It instantly cuts the cheese and sour cream and substitutes pico de gallo in their place. Sub beans for meat, and by Jove, you’ve got it.
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