Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Make Meat Safer to Eat

Wednesday, 14 Aug 2013 09:14 AM

By Dr. Blaylock

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Meat is a part of most Americans' diets, but eating meat can also bring the danger of deadly disease. There are several major worries:

• Mad cow disease (also called prion disease) and other infections
• Pesticide and herbicide residues in the meat, especially fat tissue
• The effects of genetically modified food on animals and milk
 
Use these tips to protect you and your family:
 
1) To avoid mad cow disease, shun most beef products unless certified as being grass-fed,  or eat only beef that has been adequately tested. Unfortunately, the government will not allow independent cattlemen to have their cattle tested for prion disease, possibly some say as a favor from the regulatory agencies to the large beef producers. (For tips on buying safer food in all areas of your diet, read my special report "How to Avoid Poisonous Foods.")
 
2) Avoid all cattle byproducts, such as gelatin, broths, brains, and bone products, especially if these products contain nerves, such as ribs. I also caution against eating veal, since the disease does not manifest until the animal reaches adulthood.
 
3) Buy lean cuts of meat and trim all fat. Animals that graze and even those that are permitted outside their pens will absorb a significant amount of pesticide and herbicide
residues from the air and contaminated grasses. Wild game meat is better.
 
4) Avoid smoked and processed meats, which greatly increase your risk of cancer and neurological diseases. This is especially risky for young children.
 
5) Cook on low heat and avoid braising. Seared meats, especially barbecued and grilled meats, greatly increase the production of harmful chemicals called heterocyclic amines that are linked to cancer.
 
6) Make bacon safer. Most bacon, except for expensive organic forms, contains cancer-causing preservatives called nitrites and nitrates. In the GI tract, these are converted into carcinogenic amines. Bacon that doesn’t contain preservatives doesn’t last long, even in the refrigerator, once the vacuum seal is broken. So, do what I do. Heat a large bowl of distilled water (about 3 cups,) and soak the bacon for about 10 minutes. Drain the water, then cook. Re-salt the bacon to add flavor.
 
7) Soak Meats. Meats, except bacon, should be soaked in distilled water to
remove toxins and contaminants. This is especially true for commercial poultry, which is often soaked in bleach.
 
8) Don’t use meat tenderizers or enzymes. These products release the glutamate from the
meat and expose you to excitotoxicity.
 
9) Avoid meats that are injected with broth, stock, or juices. This is a sneaky way to add glutamate to the meat to enhance flavor. For more information on the dangers of glutamate, read my report "Food Additives: What You Eat Can Kill You."
 
10) Add flavor to meats by using spices. As an added benefit, many spices have strong antibacterial properties and anti-cancer effects. For a list of the healthiest spices, go here

For more of Dr. Blaylock's weekly tips, go here to view the archive.

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