Joel Fuhrman - Eat To Live

Eat to Live 71

Scientific studies provide evidence that animal protein's effect on

blood cholesterol may be significant. This is one of the reasons those

switching to a low-fat diet do not experience the cholesterol lower-

ing they expect unless they also remove the low-fat animal products

as well. Surprising to most people is that yes, even low-fat dairy and

skinless white-meat chicken raise cholesterol. 1 see this regularly in

my practice. Many individuals do not see the dramatic drop in cho-

lesterol levels unless they go all the way by cutting all animal pro-

teins from their diet.

Red meat is not the only problem. The consumption of chicken

and fish is also linked to colon cancer. A large recent study examined

the eating habits of 32,000 adults for six years and then watched the

incidence of cancer for these subjects over the next six years. Those

who avoided red meat but ate white meat regularly had a more

than 300 percent increase in colon cancer incidence.^9 The same

study showed that eating beans, peas, or lentils at least twice a week

was associated with a 50 percent lower risk than never eating these

foods.

CHOLESTEROL CONTENT IN BEEF, TOP SIRLOIN CHICKEN BREAST. NO SKIN

100 grams 90 mg 85 mg

100 calories 33 mg 51 mg

Source: USDA Food Composition Data'^0

Chicken has about the same amount of cholesterol as beef, and

the production of those potent cancer-causing compounds called het-

erocyclic amines (HCAs) are even more concentrated in grilled chicken

than in beef." Another recent study from New Zealand that investi-

gated heterocyclic amines in meat, fish, and chicken found the great-

est contributor of HCAs to cancer risk was chicken.^12 Likewise, studies

indicate that chicken is almost as dangerous as red meat for the heart.

Regarding cholesterol, there is no advantage to eating lean white in-

stead of lean red meat.^13

The best bet for overall health is to significantly limit or eliminate

all types of meat—red and white. Dr. Campbell explains further his

view that animal protein (in addition to animal fats) are implicated

in disease causation:

I really believe that dietary protein—both the kind and the amount—is

more significant, as far as cholesterol levels are concerned, than is