LIVESTOCK is itself a risk factor for our health. Industrial production systems have long been the norm in developed countries and are becoming more prevalent in developing countries. The huge number of animals kept in confinement, with a very low genetic variability, and subject to rapid growth in appalling conditions, creates ideal conditions for the emergence and spread of new pathogens.
Not to mention the scandals in the food industry: BSE (bovine spongiform encephalopathy), growth hormones, bird flu, foot and mouth disease…
Some scenes from the movie Samsara on factory farming became the norm in so-called advanced countries
Thus, modern livestock production systems are incubators for viruses, Listeria monocytogenes, Salmonella, Campylobacter, E. coli, and other proponents of “flu” of all kinds. As one FAO survey reports: “It is not surprising that three-quarters of new pathogens affecting humans in the last decade come from animals or animal products.”
Consumption of red meat damages health
The consumption of meat has the effect of increasing the prevalence of the following diseases: cancers (colon, prostate, bowel, rectum), cardiovascular disease, high cholesterol, obesity, hypertension, osteoporosis, type 2  diabetes, impaired cognitive functions, gallstones, rheumatoid arthritis.
“Various factors seem to pose a problem in red meat. Including Iron plays an oxidizing role, promoting inflammatory diseases and aging when present in excessive amounts, especially in men or postmenopausal women. Fats present in red meat, saturated majority or omega-6, may also play a role, “says the website La Nutrition.fr.
The meat is carcinogenic
The Global Fund for Cancer Research presented in 2010 a detailed 7000 clinical studies on the links between diet and cancer examination. It shows that processed meats may be hazardous to human consumption and are strongly linked to an increased risk of colorectal cancer.
Processed meats (ham, bacon, sausage, pepperoni, salami, and almost all meat present in dishes such as pizza, lasagna or ravioli) are usually manufactured with a carcinogenic ingredient sodium nitrate. Sodium nitrate is used primarily as a coloring that makes us believe that the meat is fresh. However, sodium nitrate (saltpeter or Chile) combines with the meat proteins to give nitrosamines, highly carcinogenic.
A study conducted by the University of Hawaii in 2005 found that eating processed meat increased the risk of pancreatic cancer by 67%, while another study showed it increased the risk of colorectal cancer 50 %!
Other food additive added monosodium glutamate or MSG (E621). Present in virtually all processed meat products, it would be linked to neurological disorders such as migraine, Alzheimer’s disease, loss of appetite control, obesity …
Eating meat is not essential
Contrary to popular belief, the products of animal origin are not essential to human health. The joint position of American and Canadian dietitians, released in 2003, made a good summary of this reality. These two organizations, which include 70,000 dietitians, endorsed that “vegetarian diets (including vegan) conducted properly, are good for health, nutritionally adequate and beneficial for the prevention and treatment of certain diseases. ” This position of the American Dietetic Association was reaffirmed in 2009.
In addition, the service sector of our society and our way of life increasingly sedentary no longer justifies the consumption of meat.
It is in the rich countries as consumption of animal products is strongest, a situation which does not meet any nutritional need and cause catastrophic environmental damage. But farming is supported there by significant public funding …