Does meat consumption increase risk of cancer?

Contrary to many publications in recent years, consuming pasture raised quality sources of animal meat does not increase your risk of cancer. Once you stratify the data to include quality of meat, (grass fed organic or deli meats i.e) the association between all cause mortality and meat consumption begins to dissipate. In fact the majority of recommendations to limit meat consumption “are, however, primarily based on observational studies that are at high risk for confounding and thus are limited in establishing causal inferences, nor do they report the absolute magnitude of any possible effects.” (Johnston, B et. al 2019). In fact, “the organizations that produce guidelines did not conduct or access rigorous systematic reviews of the evidence, were limited in addressing conflicts of interest, and did not explicitly address population values and preferences, raising questions regarding adherence to guideline standards for trustworthiness.” Furthermore when reviewing 12 unique trials enrolling 54 000 participants they found “low- to very low-certainty evidence that diets lower in unprocessed red meat may have little or no effect on the risk for major cardiometabolic outcomes and cancer mortality and incidence” (Johnston, B et. al 2019)

A recent danish study Mejborn, H et. al 2021 also “found no significant association between red and processed meat intake and CRC risk”. Another meta-analysis found “clustering of health risk factors”  “confound the associations between food and cancer, in particular meat, fruit and vegetable”In layman's terms, people who eat more meat also tend to smoke, exercise less, and or eat less fruits and vegetables for example. Meat closest to its ancestrally consistent environment such as grass fed pasture raised beef from a regenerative farm is one of the most nutrient dense sources of food on this planet, easy to digest and full of energy and vital nutrients. A focus on mitigating larger contributors to cancer should be made while continuing to provide the cleanest and most nutrient dense foods to the body.

Why might one avoid wheat?

Gluten, a component of wheat, is a sticky protein that is difficult to digest and elicits an inflammatory response in many people. Additionally, gluten breaks down into a protein called gliadin which is capable of passing through the blood brain barrier and causing unnecessary brain inflammation. Unfortunately the majority of wheat food products in North America are derived from genetically engineered wheat species and the crop lacks its ancestral genetic diversity and has artificially high amounts of gluten compared to wild species. The genetically modified wheat has been engineered for greater pesticide and herbicide resistance as well and thus is exposed to heavy herbicide and pesticide volumes. These pesticides often contain glyphosate and other gastrointestinal disruptors. Although not conclusive some research points to links between neuro inflammatory diseases such as Multiple sclerosis and gluten. One study even demonstrated a positive correlation between peripheral inflammation in those with schizophrenia and antigliadin antibodies (wheat induced inflammation).

Why Ghee if No Dairy?

Ghee allows the benefit of full fat dairy while removing casein protein and other inflammatory growth factors. It is a 6000 year old food from ancient sacred Ayurvedic culinary practices and might very well help increase the absorption of nutrients and even increase the Exclusion Zone water states in the foods cooked with it. Exclusion Zone water is also known as structured water and exists in the intracellular space of our cells. It is a very electrically charged and sometime gel like form of water. Ghee from grass-fed Pasteur raised cattle posseses high levels of butyric acid which is fatty acid that is highly beneficial to the intestinal tract.

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/https://www.ncbi.nlm.nih.gov/pubmed/32066069?