Sabbath 19/8/38/120
Dear Friends,
This month the World Health Organisation's International Agency for Research on Cancer (IARC) has released findings which appear to be directed at prompting many to stop eating bacon, ham, salami, sausages and other processed meats.
After reviewing hundreds of studies the group classified consumption of processed meat as carcinogenic to humans (Group 1), based on evidence in human studies that has found processed meat causes bowel cancer.
Consumption of red meat was classified as probably carcinogenic to humans (Group 2A) with the WHO saying there was also an association with pancreatic cancer and prostate cancer.
The experts are reportedly saying each 50-gram portion of processed meat you eat every day increases your risk of bowel cancer by 18 per cent.
Kathy Chapman, chair of nutrition and physical activity committee for Cancer Council Australia, said the WHO analysis is consistent with recent Cancer Council Australia research that found each year thousands of bowel cancer cases in Australia are related to excess red and processed meat consumption.
However, she said we need to keep the risk posed by meat consumption in context.
"While Cancer Council's recent research found that red and processed meat accounted for around 2,600 cancer cases each year, 11,500 cancer cases each year are caused by tobacco, 3,900 cancer cases are attributable to obesity and overweight and 3,200 are attributable to alcohol," she said.
"An overall healthy lifestyle, including diet, is important to reduce your cancer risk."
One of the main problems with processed meats is acknowledged to be nitrates which are preservatives used to enhance the colour and flavour of foods.
"Specifically it's the nitrates and also that combination of processed meats being a lot higher in fat and salt," Ms Chapman said.
A major problem is that when meat - be it sausages, bacon, chops or steak - is burnt or charred it forms heterocyclic amines, chemicals that may increase cancer risk.
A major problem is an unbalanced diet and gluttony on meat products. There should be a balanced diet of meat and vegetables. If your plate is filled with meat you run the risk of exposing yourself to associated diseases such as cancer of the prostate and other intestinal cancers. The Bible is quite specific in its condemnation of gluttony.
Confining one’s diet to meat products in large quantities is very problematic. However what the WHO is trying to do is advance an anti meat regimen as well as its socialist NWO agenda. In the end they will forbid the eating of meats that were consecrated to be eaten with thanksgiving. They achieve this by the false information regarding meats and they do that by grouping the forbidden meats with pork and pig meats such as bacon and ham and the fat of that animal being included in quantities with the sausage products derived from pig with the preservatives necessary to keep it from turning into outright poison.
It is important that a balanced diet is maintained.
Processed meats are those meats preserved by smoking, curing, fermenting or salting, or by the addition of preservatives. These meats often contain red meats, especially beef or pork, but can also include poultry, offal or other meat by-products.
Some examples of processed meat include:
It is important to note that hamburgers and minced meats only count as processed meat if they have been preserved with salt or chemical additives - salt added for flavour does not mean the meat is processed.
The fact is that sausages made from beef or lamb with minimal fat and no preservatives are perfectly fine and do not count as processed meat as do pork sausage and other processed forms of items made from those animals forbidden under the food laws contained in Leviticus 11 or Deuteronomy 14. See the paper The Food Laws (No. 015).
The WHO announcements were directed at meat in general and were incorrect in the way that they were announced. The UN agency made no attempt at making any distinction between what are known to be problematic meats and those proven to be not problematic. Nor did they make any issue with the antibiotic raised meats such as farmed fish and nor did they address the chemical problems with shellfish and crustaceans.
Processed meats like bacon, sausages and hot dogs can cause colon cancer. They said that red meat is also a likely cause of the disease but they made no distinction between pork and the normal unpreserved beef and lamb products. Nor did they bother to distinguish between amounts of the meats in balanced quantities. What they did was tantamount to vegetarian propaganda and deception.
The key points they made were:
The next statement they made was that the analysis of 800 studies from around the world by the International Agency for Research on Cancer (IARC) found "sufficient evidence in humans that the consumption of processed meat causes colorectal cancer".
"Each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 per cent," the authority said in a statement but also did not identify from what base level the claim was made.
The category includes meat that has been salted, cured, fermented or smoked — hot dogs, sausages, corned beef, dried meat like beef jerky or South African biltong, canned meat or meat-based sauces.
The finding supports "recommendations to limit intake of meat" — particularly in processed forms, the IARC said.
"In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance," IARC official Kurt Straif said in a statement.
For an individual, the risk of getting cancer from eating processed meat was statistically "small", the agency said, but "increases with the amount of meat consumed".
The IARC then made the incredible jump in adding processed meat to the same group 1 category of cancer-causing agents as tobacco smoke and asbestos.
For unprocessed red meat — beef, veal, pork, lamb, mutton, horse or goat - the review found "strong" evidence of a cancer-causing effect, but not sufficient to place it in the same group of cancer-causing agents.
Note that they included pork and horse in the red meat categories of unprocessed meat. They claimed that instead, unprocessed red meat was classified as a "probable" carcinogen in its group 2A list that also contains glyphosate, the active ingredient in many weedkillers.
As for processed meat, the red meat risk was mainly for cancer of the colon and rectum, but also the pancreas and prostate, the report said.
The agency cited research attributing about 34,000 cancer deaths per year worldwide to diets high in processed meat. They then made the jump to unprocessed red meat and claimed that: “As for red meat — if the suspected link were to be confirmed — it would account for some 50,000 cancer deaths per year worldwide.”
The numbers were dwarfed by the estimated one million cancer deaths per year due to tobacco smoking, 600,000 from alcohol use, and more than 200,000 due to air pollution, the agency said. Yet it still classed them in the same categories which to the independent observer is truly bizarre. Also it made no finding on the cooking method of meat as well as making no distinction.
The chief scientist of AU Dr Alan Finkel simply said that moderation in food consumption of processed meats was required and did not dignify this pseudo-scientific argument with further comment. "Of hundreds and hundreds of environmental chemicals and food stuffs that were looked at, only one was not regarded as carcinogenic," he said. So obviously moderation was the best approach.
The aim of their release was to influence governments and regulatory agencies to balance the risks and benefits of eating meats; which is what we expect of this satanic New World Order being advanced by the UN agencies.
Quite rightly, the IARC's report has already prompted vigorous reactions from meat industry groups, which argue meat forms part of a balanced diet and that cancer risk assessments need to be set in a broader context of environmental and lifestyle factors.
Dr Christina Pollard of Curtin University's School of Public Health in Western Australia said the findings were consistent with current Australian Dietary Recommendations and said AU males eat 20% more meat than they need and urged a reduction.
In an article in the SMH on the issue they said:
The NHMRC moved processed meat out of the red meat category at its last review of the Australian dietary guidelines and placed it in discretionary food, to be eaten only occasionally or in small quantities.
The recommended quantity of red meat is 450g per week.
Nutritionist Rosemary Stanton, who helped draft the guidelines, said the studies that informed the WHO report had also been used to set the guidelines, and they remained appropriate. This was in spite of the failure of the study to distinguish between meats.
She then advanced that Australians were eating far too much meat, with men eating on average 700g per week and women eating 520g per week according to a recent survey.
"We're among the highest in the world," Ms Stanton said. "We also have among the highest incidences of bowel cancer in the world.
"The average person is eating larger amounts of meat more often, and it's a matter of quantity like everything else."
Meat and Livestock Australia said in a statement that it supported the national dietary guidelines.
"Red meat such as beef and lamb is a critical, natural source of iron and zinc, vitamin B12 and omega-3 - essential nutrients needed to keep the body and brain functioning well," the statement read.
"There is no reason to believe that eating beef and lamb as part of a healthy, balanced diet and lifestyle in 100 to 200g portion sizes (raw weight), three to four times a week as recommended in the Australian Dietary Guidelines, will increase risk of cancer."
Cancer Council Victoria's epidemiology centre director Graham Giles, who named processed meats as a carcinogen in a 2004 study, said the evidence that the WHO had amassed put almost beyond doubt that they caused cancer, but that the risk of an individual being affected was still low.
To put it into perspective, high consumers of processed meats were about 1.3 times more likely to develop cancer, whereas smokers were 20 times more likely to develop cancer.
Other contributors to bowel cancer included alcohol, obesity and lack of physical exercise.
The real problem was the consumption of pork meats and the necessity for preservatives in eating them and this was not addressed as a category in its own right. Obey the food laws and eat preserved meats as little as possible.
Wade Cox
Coordinator General