“Cancer cells are fed” – underestimated health risks lurk in meat and sausage

Iron deficiency is often discussed. There is hardly any talk about the opposite, the frequent overloading with heme iron, the iron form made from red meat and sausage. It promotes the common diseases of diabetes, cancer and arteriosclerosis. FOCUS Online shows how you can meet your iron needs in a healthy way.

The trace element iron is indispensable for a number of vital metabolic functions in the body. As a component of hemoglobin in the red blood cells, it supplies every body cell with oxygen. Iron deficiency, which manifests itself in anemia, exhaustion, susceptibility to infection, affects around 20 percent of women and ten percent of men in Germany. The higher risk for women is explained by menstruation and decreases accordingly when the childbearing phase of life is over.

Many people have an excess of iron – and know nothing about it

Iron deficiency is known and many nutrition-conscious people pay attention to adequate iron intake. However, significantly more people could have anything but an iron deficiency, namely too much of this trace element. Probably very few people know about it, although it carries a high risk of disease.

Heme iron and non-heme iron: these are the differences

First and foremost, it is important for these relationships – there are the two known, different forms of iron, only one of which can be hazardous to health:

1. Heme iron , i.e. bivalent iron (Fe), mainly found in red meat and sausage. Heme iron has a high bioavailability, the body can use at least 20 percent from food.

2. Non-heme iron , trivalent iron (Fe3), from plant-based nutrient suppliers such as legumes, whole grains, nuts, oil seeds and various types of vegetables. Non-heme iron must first be oxidized to some form of Fe in the small intestine in order for the body to use it. In this way, only around five percent of the iron from food comes into play.

The iron requirement per day is 15 milligrams for women and 10 milligrams for men.

Underestimated health risk heme iron

What is certain is that most people in industrialized nations have at least a sufficient supply of the trace element. Due to our meat and sausage-heavy diet, a large part is even oversupplied with heme iron, and thus risks diseases. Various studies indicate these relationships .

“We assume that too much heme iron can have negative health consequences through eating meat,” explains Matthias Riedl, board member of the Association of German Nutritionists (BDEM) and diabetologist, nutritionist, internist, managing director and medical director at Medicum Hamburg.

The human organism is not prepared for high meat consumption

Normally, a complex mechanism of substances in the liver and intestines controls the iron level. If too much iron storage protein ferritin is measured, the body slows down absorption. “This does not work adequately with large amounts of heme iron, the body continues to absorb it, simply because this form of iron is extremely easy to use,” says the expert.

The nutritionist explains that the cause lies in our evolutionary history. Up until two million years ago, humans were purely plant-eaters, only then did they add animal consumption. That was sometimes more, mostly less meat – definitely a lot less than is regularly eaten today. The human organism is not prepared for this.

High consumption of heme iron feeds cancer cells

The excess iron is then deposited in the pancreas, liver and spleen, which can put stress on the organs. But that’s not all. “Heme iron can promote mutations via certain chemical compounds – for example in intestinal cells, but also in other cells,” warns the internist.

In addition, these compounds have a cytotoxic effect, so they can not only change cells, but also damage them. “And cancer cells, on the other hand, are properly fed by heme iron, so to speak,” says the expert. Malignant cells have a high demand for this trace element. A high consumption of heme iron means that existing cancer cells grow better and are stronger against the immune system.

Meat lovers are more likely to develop diabetes and arteriosclerosis

In addition to the connection between heme iron and cancer, many nutritional studies have shown two other negative effects of the “meat iron”:

1. Numerous studies show that people who consume a lot of sausage and meat are particularly likely to have type 2 diabetes .

2. In addition, this dietary preference often leads to arteriosclerosis , with the well-known secondary diseases of high blood pressure, heart attack and stroke.

“If people don’t eat ‘appropriately’, they get sick”

The higher the meat consumption, the higher the risks for cancer, diabetes and arteriosclerosis. What actually stands behind it: “If people do not eat ‘species-appropriate’, i.e. eat too much red meat and sausage and thus too much heme iron, they will get sick,” warns Matthias Riedl. It is well known that primitive peoples who still eat originally – eat very little meat and no sausage – do not have arteriosclerosis at all, for example.

Trivalent iron from plants is converted into bivalent iron

So heme iron has a rather negative effect on the body. Non-heme iron, on the other hand, does not pose these health risks – but is converted into bivalent iron in the body in order to make it available. Doesn’t it then become as unfavorable as bivalent heme iron? “No, because the trivalent iron from plants is converted into a bivalent iron, but not into heme iron,” explains the expert.

Providing the body with healthy iron – vegetables and fruits with non-heme iron

In order to provide the body with sufficient iron without meat, there are a number of plant-based foods that have a high content of non-heme iron, such as:

  • Lentils around 2.7mg / 100gr
  • Chickpeas around 2.7mg / 100gr
  • Peas 1,5mg / 100gr
  • Spinach 3,6mg / 100gr
  • Chanterelles 6.5mg / 100gr
  • Elderberry 1.6mg / 100gr
  • Pine nuts 9.2mg / 100gr
  • Millet 6.9mg / 100gr
  • Flaxseed, ground 8,4mg / 100gr
  • Amaranth 8.9mg / 100gr

Spinach contains a comparatively high amount of iron for a plant-based food, but at the same time the substances it contains can prevent it from being absorbed by the body. Beans or lentils are therefore better suited as a vegetarian source of iron.

Intelligently upgrade the bioavailability of iron from vegetables and fruits

Sure, none of these foods provide as much iron as meat. “The availability of iron from plant-based foods can be increased by cleverly combining the ingredients in a meal,” says Matthias Riedl. Vitamin C, for example, improves absorption. Suggestion for a corresponding daily plan:

  • In the morning: oatmeal / muesli with fruit, a glass of orange or lemon juice for breakfast,
  • Lunch: millet salad with paprika (the pods are extremely rich in vitamin C),
  • In the evening: whole wheat pasta with broccoli or parsley pesto

Coffee and tea inhibit iron availability

However, there are also plant substances that have an inhibiting effect on iron absorption. These are phytates and polyphenols, for example, these plant substances are contained in coffee and tea. So avoid these drinks during, immediately before and after a meal containing iron. In wholemeal products, on the other hand, the phytate content plays a lesser role, as they convince with their high iron content.

Cover your iron requirement healthily, certain meats are also allowed

“Those who follow a purely vegetarian / vegan diet can still get too little iron, especially women are at risk here,” says the expert.

Pregnant and breastfeeding women in particular should take preparations if they have a proven iron deficiency. Otherwise there is a ‘species-appropriate’ solution for everyone: That means a small, moderate meat meal per week, preferably poultry meat, because white meat is not statistically associated with the disease risks mentioned.

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Health аnd wellness products wіll mеаn vеrу different things tо different people.

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CBD stands for cannabidiol oil. It is used to treat different symptoms even though its use is rather controversial. There is also some confusion as to how exactly the oil affects our bodies. The oil may have health benefits and such products that have the compound are legal in many places today.

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Immediately аftеr reading thіѕ article, gо tаkе a look аnd dо a quick add-up оf thе total cost оf аll thе health аnd wellness products уоu currently hаvе іn stock. I’m sure thе figure wіll surprise уоu just аѕ muсh аѕ learning аbоut thе vеrу real аnd harmful ѕіdе effects whісh саn bе caused bу ѕоmе оf thеѕе drugs оr supplements thаt аrе supposed tо bе contributing tо уоur overall state оf wellness.

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You’re mоѕt likely tо pursue a wellness product еіthеr bесаuѕе уоu аrе bесоmіng wary оf thе adverse effects оf chemically produced drugs оr bесаuѕе you’re keen tо recover frоm ill-health аnd improve a specific health condition. In ѕоmе instances іt mіght bе thаt уоu just want tо optimise уоur current state оf good health.

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Still muscles at 70 like at 30? Doctor will explain how to do it

Older people often do not do sports. However, this is exactly the wrong way to protect the joints. Because especially after a certain age, the muscles break down rapidly. That can be dangerous. But with simple training you can maintain your strength well into old age.

If you rest, you rust. There is a lot of truth in this banal wisdom – especially when it comes to muscles and joints. Those who are young have often integrated sport into everyday life as a matter of course. But with age, people often give up. That is fatal.

Because it is precisely at the age of three that there is a significant drop in performance, explains Karl-Dieter Heller, chief physician at the Orthopedic Clinic Duchess Elisabeth Hospital. The muscles begin to break down. Right here it is called to hold against.

The orthopedic surgeon is certain: “With good training, even as a 70-year-old, I can still have the muscles of a moderately trained 30-year-old. Because the healthy old person reacts to stimuli just like the healthy young person. “

If you don’t do anything, you lose your muscles. But: It can also be trained back quickly.

Muscles break down rapidly

From the age of 55 the muscles break down faster than before, from the age of 70 very quickly. “That means that by the age of 70, around 40 percent of muscle mass is lost if you do nothing,” explains Heller. Consequently, people lose strength, endurance and speed. A lack of mobility, coordination and balance increases the risk of falling.

That’s how much sport people should do in old age

An optimal exercise program in old age would be a combination of 60 percent endurance training , 30 percent training in flexibility and agility and 10 percent strength and endurance training (a combination of strength and endurance that trains the various muscle groups with little weight and a lot of repetitions.

“The prerequisite for intensive sporting activity is of course that it is safe for the doctor to stress the circulatory system,” adds the joint expert. The pulse should not exceed certain limits. This is especially true for the untrained.

Endurance training has the greatest health effect : 45 minutes three times a week. As a result, everyone slowly but continuously builds up muscles. If you want to supplement this with strength training, make sure that you do not fall into pressure breathing.

For muscle building Heller recommends an exercise program. Flexibility training is important to keep the joints flexible. For example, do swing, twist, or pendulum exercises three times a day for 15 minutes. The coordination can be trained through games, dancing or similar sports.

Nobody is too old to train

The skeletal muscles can be trained at any age, so that specific exercises can stop and reverse the loss of muscles. Heller knows experiments that have shown: Even those older than 90 can build up muscles again – even if they no longer achieve the status of a 50-year-old.

“It is essential that the elderly remain active,” emphasizes the orthopedic surgeon. Regular exercise is no longer essential, but everyone should exercise.

At least avoid these inactivity traps, like

  • Escalators,
  • Elevators and
  • Treadmills.

Instead:

  • Better to go shopping on foot.
  • Use your bike instead of driving your car.
  • Practice demanding hobbies: hiking, swimming, dancing and gardening.

“That is what every old person can do excellently and he should do without technical aids,” explains Heller. If at all possible, the lawn mower should be pushed and it does not have to be a ride-on mower.

Strengthen muscles and joints to prevent falls

Sport and exercise in old age not only keep you fit, but also make a decisive contribution to falling prevention. Because older people in particular often fall down. On the one hand, this is due to the fact that your joints are no longer as stable. On the other hand, the muscles lose their strength.

When that all comes together and people also see and hear worse, it becomes dangerous. That means, according to Heller: “For this reason, training and sport are of inestimable value, especially for stopping aging.”

Tomatoes, cucumbers, pumpkins: medical professionals are sure that vegetables make us sick

Grains and vegetables protect themselves against predators and diseases with special substances. They are unsuitable for human digestion and make us sick, says a US nutritionist. Is he right?

According to popular belief, those who eat vegetables, fruit and whole grain products every day have a particularly healthy diet – and thus possibly make a dangerous mistake, get fat and sick. The American cardiologist and nutritionist Steven R. Gundry is convinced of this, as he explains in his bestseller “The Plant Paradox”, which has also been available as a German version since this year (Steven R. Gundry: “Bad vegetables. How healthy Food makes us sick ”, Beltz).

Vegetable plants use lectins for defense

Lectins are said to be responsible for the harmful effects of supposedly healthy foods. These are certain proteins that plants have developed for defense so that they are spared from fungi, bacteria and parasites. In fact, lectins act similarly to antibiotics and can be toxic, especially when raw.

The substances can harm people

Lectins make green potatoes and raw beans inedible . The best-known lectin is gluten, avoided by many because it can lead to bowel inflammation and celiac disease . Gluten, known as adhesive protein, illustrates the negative properties of lectins particularly impressively: These proteins are extremely easy to bond, stick to cells and tissues, preferably in the intestine. The mucous membrane cells change, the intestinal wall becomes permeable for pollutants, which in turn can make the entire organism sick.

Sick from lectins – from Alzheimer’s to rheumatism

But not only celiac disease is caused by the harmful effects of lectins. The proteins bind to red blood cells, thicken the blood and thus promote arteriosclerosis and cardiovascular diseases. Steven Gundry also explains many other diseases of civilization with the negative effects of lectins.

Because they can actually dock on all tissues, such as the pancreas, joints, bronchi, nerves, brain, and the immune system attacks them there as intruders, autoimmune diseases would develop: diabetes , arthritis and rheumatism, asthma , Parkinson’s and Alzheimer’s .

These foods are high in lectins

The doctor therefore promotes a diet that is as free from lectins as possible (LFE, lectin-free diet). The negative list of foods rich in lectin includes the following products:

  • loaf
  • Potatoes and potato products
  • rice
  • pasta
  • Beans and legumes
  • soy
  • tomatoes
  • Cucumbers
  • pumpkin
  • Grain
  • Vegetable oils
  • sugar

Steven Gundry also largely avoids fish and meat, or at least restricts consumption – because breeding animals are mainly fed with corn and soy. Both types of food naturally contain lectins. If they are genetically modified, however, they provide even more of it to protect the plants from pests even better. With the feed they get into the animal and thus into the meat that is put on the plate.

How to eat a lectin-free diet

The negative list is long, but there are also a number of foods that contain little or no lectins. The positive list of desirable foods suggests, among other things:

  • Coconut oil
  • Coconut milk
  • Hazelnuts
  • Walnuts
  • Sweet chestnuts
  • Olives
  • Tigernut flour, chestnut flour
  • Dark chocolate
  • cream cheese
  • Goat cheese
  • butter
  • cream
  • Crustaceans, fish (rare)
  • certain types of fruit in small quantities (apples, pears, blueberries, raspberries, kiwi, plums, peaches, citrus fruits)
  • Cabbage vegetables of all kinds
  • artichokes
  • garlic
  • Onions
  • Meat (no more than 125 gr per day)
  • Eggs
  • Sweeteners such as erythritol, stevia, xylitol
  • 1 glass of red wine per day

Of course, all products should come from organic cultivation or rearing if possible, i.e. have the best organic quality.

Lectin-free diet – new fad diet or serious prevention and therapy?

At first glance, the impression arises: after fructose, gluten and carbohydrates, lectins are now supposed to be the bad nutrients that lead to obesity and make you sick. But the impression is deceptive. Steven Gundry’s observations should probably be taken seriously. There is some evidence for his theses:

  • It has long been known that lectins are unfavorable and are therefore even referred to as ” anti-nutrients ” in nutritional science . But this fact has had little impact on nutrition plans and diets until now.
  • Initial studies show that lectins can be linked to rheumatism and Parkinson’s disease .

However, there is (still) a lack of larger studies on the extent to which lectins can promote obesity and illness. However, in a self-experiment, Steven Gundry lost 35 kilograms within a year and at the same time lowered his high blood pressure , and the arthritis had also disappeared.

The doctor treated around 1,000 patients on the basis of these positive experiences with the LFE. He observed 200 of them as part of a study . For six months, the patients who all had cardiovascular diseases such as coronary artery disease ate according to this diet. After completing the examination, her heart function and blood values ​​had improved significantly.

Conclusion: It should definitely not be a fashion diet. However, LFE cannot be easily integrated into everyday life, the usual nutrition plan has to be fundamentally redesigned. But to make this as uncomplicated as possible, the doctor gives many tips and simple to fine recipes in his new guide on “bad vegetables”.