Breast Cancer Survival, Butterfat, & Chicken
Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.
Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.
The levels of nitrosamines—considered the most carcinogenic agents in cigarette smoke—were recently measured in an array of processed meats including chicken, turkey, and pork.
500 foods were tested for advanced glycation end products (AGEs).
More than a thousand retail meat samples have been tested for methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.
Methicillin-resistant Staphylococcus aureus “superbug” found not only contaminating the U.S. retail meat supply, but isolated from air samples outside swine CAFOs.
An investigation finds 47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Turkey appears most likely to harbor contagion.
The mission of the U.S. Department of Agriculture is to promote agribusiness. At the same time, the USDA is the agency primarily tasked with developing the nutrition guidelines.
The egg industry is attempting to improve the fatty acid lipid profile of eggs by feeding blubber from the Canadian harp seal hunt to laying hens.
Chicken and eggs are the top sources of arachidonic acid in the diet—an omega-6 fatty acid involved in our body’s inflammatory response.
The purported role arachidonic acid plays in brain inflammation could explain why eliminating chicken, fish, and eggs may improve symptoms of mood disturbance, depression, anxiety, and stress within two weeks.
Eating chicken during pregnancy may affect the size and development of one’s son’s penis due to phthalate contamination of the meat.
The role of a parasitic worm in allergic reactions to chicken and fish.