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Red Light for Red/Processed Meat Actually a Red Light for Obesity? Body Fat Mediates Link of Meat Intake & Health

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Mediation analysis suggests: It's not the amount of Cantonese Roast Pork Belly ( recipe ) you eat that increases the level of inflammation in your body, but the belly you get if you eat too much of it or non-red/processed meat foods. You will be aware of the fact that even the best epidemiological study cannot account for all correlations; correlations that mess with the results of the studies; correlations like the one between generally healthier lifestyles and the consumption of a vegetarian diet, which have been thwarting the results of epidemiological studies on the effects of meat intake on our health for decades. To get to the bottom of one of these spurious correlations, scientists from the University of Hawaii Cancer Center (Chai 2017), examined the associations of dietary red and processed meat intake with serum levels of CRP, TNF-a, IL-6, leptin, and adiponectin among control participants in 2 nested case–control studies of cancer in the Multiethnic Cohort. Looki...
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Is 'Meat' Bad for us, or Rather the Products we Call 'Meat' - A Mix of Preservatives + Colorings That's Killing Us Slowly?

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Ladies and gentlemen, may I introduce: the worst offenders in the "meat" category. Foods that owe their color, their taste, their shelf-life and their tolerable bacterial count to an amount of food additives that makes me question whether these food products are still "meats". You will probably remember from previous SuppVersity articles that the association between meat, cancer, diabetes and other ailments of the Western Diabesity Society often vanish when studies successfully adjust the odds ratios for developing one of multiple of these diseases for fresh (=unprocessed) vs. processed meat intake. One reason for this observation unquestionably is oxidative damage to the protein and fat content of meat product during processing. Unlike these factors and the oxidation of fats that you add when you prepare the meat , there's yet another potential reason for the bad effects of processed  meats on our health: many of them are only par meat, part additive. ...
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Protein Oxidation 101: 8 Simple Rules to Minimize PROTOX and Maximize the Proven Benefits of High(er) Protein Diets

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You're not going to like it, but not all of the protein foods in this photo deserve the attribute "SuppVersity Suggested" I usually try to keep my promises,... even if this means hours of research and ending up with the conclusion that "more research is necessary"... and no, you don't have to worry, there's more than that in the following ~4500 words + 45 references (not including those I didn't copy from the reviews I cite): plenty of information about the effects of cooking, storage, temperature changes, physical processing, and - you're lucky - a preliminary list of 8 tips / rules (and short explanations) that will help you minimize the amount of oxidized protein in your diet, without having to cut back on the intake of your beloved protein ;-) For those of you who are now wondering PROTOX is / are and why they are (literally) a matter of life or death, I suggest you go back to my previous article about the (ill) health effects of oxidi...
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