The meat, egg, and dairy industries want us to buy their products. If someone comes out with information that might stop us from buying their products, they will do (indeed, they have done) everything in their power to shut it down. It doesn’t matter if the information is credible. They don’t care about people’s health. They care about selling product.
That’s what Chris Hedges says in this article:
Eating Our Way To Disease, TruthDig, 9 July 2017
Hedges’ article is a review of the book, “What The Health” (written by his wife, Eunice Wong) which was a companion to the recently released film/documentary of the same name. Below are some excerpts from his article. But if you’re short on time, my opening paragraph says it all.
It was way back in 1976 when someone, the government, came out with information that the meat, dairy, and egg industries didn’t like:
In July 1976, the Select Committee on Nutrition and Human Needs, chaired by Sen. George McGovern, held hearings titled “Diet Related to Killer Diseases.” The committee heard from physicians, scientists and nutritionists on the relationship between the American diet and diseases such as diabetes, heart disease and cancer. Six months later, the committee released “The Dietary Goals for the United States,” which quickly came to be known as the McGovern Report. “Decrease consumption of meat,” the report urged Americans. “Decrease consumption of butter fat [dairy fat], eggs, and other high cholesterol sources.”
The information was science-based and credible. But because it would lead to reduced sales, industry shut it down:
The response to the report was swift and brutal. The meat, egg and dairy industries lobbied successfully to have the document withdrawn. … A new report was released in December 1977. This second edition insisted that “meat, poultry and fish are an excellent source of essential amino acids, vitamins and minerals.” The Select Committee on Nutrition and Human Needs was abolished. Its functions were taken over by the Agriculture Committee. “The Agriculture Committee looks after the producers of food, not the consumers, and particularly, not the most needy.”
To this day, the Department of Agriculture (USDA), who still write the Dietary Guidelines for Americans, suffers this conflict of interest. And to this day, in the battle of producers vs. consumers, producers are still winning.
The animal food industry is not alone in this:
The animal agriculture industry intimately joins with the pharmaceutical industry, the medical industry, health organizations and government agencies to mask and perpetuate the disastrous effects of animal products on our health.
I know you’re shaking your head. It sounds too much like a conspiracy, right? Well…
“We sometimes joke that when you’re doing a clinical trial, there are two possible disasters,” one biotech stock analyst told The New York Times. “The first disaster is if you kill people. The second disaster is if you cure them. … The truly good drugs are the ones you can use chronically for a long, long time.”
Statins fall into that category. So do stents:
“You have a $5 billion stent industry. … There is zero evidence that you can prolong life or protect against a future heart attack with stents.”
Public health has taken a back seat to product sales. The only thing that will change this is action by the institution that is in charge of safeguarding public health, the government. And that won’t happen until government stops colluding with business.
I’ve written about all this for over a decade:
- How eating animal food contributes to chronic disease. (My latest: Dermatologists Know That Meat- And Fat-Rich Diets Promote Skin Lesions, But…) (In 2015, the World Health organization classified red and processed meats as carcinogens.) (Dr. Campbell: “Cows’ milk protein may be the single most significant chemical carcinogen to which humans are exposed.”)
- How health organizations (e.g. the American Heart Association, American Diabetes Association, American Cancer Society) take money from industry to perpetuate the myth that eating animal food is good for you.
- How our genes are not responsible for most of our chronic illnesses; our lifestyle is, especially our diet. Here’s Wong quoting Dr. Greger:
“The reason we know cancers like colon cancer are so preventable is because rates differ dramatically around the globe. … There are places where colon cancer, our No. 2 cancer killer, is practically nonexistent. It’s not some genetic predisposition that makes people in Connecticut die from colon cancer while people from Uganda don’t. When you move to a high-risk country, you adopt the risk of the country. It’s not our genes; it’s our environment.”
- How high blood sugar is a symptom of diabetes. It is not the cause of diabetes.
I’m going to end with this excerpt about how chicken is processed. If this doesn’t turn you off industrially-produced livestock…
“The birds come through on hooks,” Dr. Lester Friedlander says in the book in explaining the processing of chicken carcasses, “and then a mechanical arm goes up the cloaca [the opening through which the bird releases urine and feces] and pulls out everything inside the cavity. Unfortunately, when the mechanical arm pulls the intestines out, they often burst. Then all the fecal contamination is inside the bird. At the end of the poultry slaughter line there’s a big chill tank to cool the birds down quick so they can get packaged and shipped out. If you have just one of those chickens with broken intestines and fecal contamination, the whole chill tank is contaminated. They call the water in the tank, ‘fecal soup.’ All the chickens throughout the day, if they don’t change the water, are contaminated with feces. Hundreds of thousands of chickens go through that water. And while they’re in the tank the chicken flesh soaks up that fecal soup. That’s what they call ‘retained water’ on the chicken label.”
“About 90 percent of the nation’s retail chicken is contaminated with fecal matter,” the book states. “Yes, that includes the kind you buy at your clean, local supermarket. This is according to a 2011 FDA report, which monitored bacteria such as E. faecalis and E. faecium, on meat, concluding that 90 percent of chicken parts, 91 percent of ground turkey, 88 percent of ground beef, and 80 percent of pork chops have fecal contamination.”