Added: 2 years ago
From: CBS
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  • fuck you guys, im a bodybuilder and i put down at least 4 pounds of redmeat a day. the only side affect i have is success hammi. but i do eat alote of fish chicken and turkey to though, so ehhh

  • As they say, everything in moderation.

  • What is supposed to be wrong with eating a steak, exactly? Half the fat is the same as is in olive oil -- is that going to be banned, too?

  • @bundleHastings i dont think there banning red meat

  • Haha both random people they interviewed had to adjust their hair to keep from looking like Ed Grimley. Maybe that's what happens when you eat too much red meat.

  • These people are retarded. Red meat has certain amino acids in surplus you can't get in other meats. For guys they should eat at least 1 lb a day depending on their size to get stronger. For girls eating in between 1 lb and what themselves call 'moderation' would also make them actually look better... Don't go to any media sources when looking for answers about nutrition.. infact dont listen to me either!

  • @superherobananaguy That's baloney. Name ONE amino acid that's present in red meat AND is essential to protein synthesis in humans. You can't. Why? Because it doesn't exist.

  • @upabittoolate: Um... leucine, lysine, methionine,tryptophan, to name a few.

  • @therunningpianist42 1. Those acids occur in other food sources. 2. Leucine & tryptophan aren't essential in synthesis.

  • @upabittoolate : You didn't say amino acids that ONLY occur in meat XD However, B-12 and retinol ONLY come in animal products. Some people can't convert beta carotene into retinol very well, and they also can't convert plant omega 3's like ALA to EPA and DHA very well. The evidence that red meat is harmful to us is very weak (mostly epidemiological studies) and it simply doesn't make sense in the context of our evolution. Look at the French, who eat more sat. fat and have less CHD.

  • I said that occur in meat AND are essential. Yes, you're correct about retinol conversion. I'm not railing against red meat. Shit, I love it too. But its comsumption needs to be kept in moderation. Aside from that, the fat content has its causal links to heart disease & colorectal cancer. Need I discuss the way it's produced for consumption in the Western world?

    As for your example with the French, there's other dynamics. There's diet balance, portion size, mealtimes & overall lifestyle.

  • @upabittoolate: Saturated fat has never been shown to CAUSE heart disease. As for the French having other protective "dynamics"- from a conventional wisdom standpoint, they seem worse in many other ways. You mention mealtimes, portion size and lifestyle. The French do not eat small portion sizes or small meals throughout the day. They eat 3 meals, and snacking isn't popular there like it is in America. They also smoke more. I'd admit they do probably have much less stress than us, however.

  • @therunningpianist42 I said, "causal link". And if you think atherosclerosis isn't tantamount to heart disease, I'll tell you you're misled.

    The French absolutely eat smaller portions because their meals have several courses. In addition, there's not much snacking if there's any snacking at all. Also, the mealtimes are when the body's insulin is most sensitive. In addition, their foods don't have as many preservatives, colorings & prep processes.

  • @upabittoolate : "Causal Link" is still misleading because it implies causality when "links" are purely correlative. Even if a leads to b, and b leads to c, that's not the same as a leading to c. The recent research and meta-analysis suggests that higher sat. fat intake do not correlate with increased risk of CHD or CVD. If you think meal times, preservatives, etc. not only MAKE UP for all the "deadly fat" French consume, but also IMPROVE their risk, then sat. fat must really not be that bad.

  • @upabittoolate : Also, it's interesting looking into WHY foods nowadays get preservatives added to them. One reason is how we've switched from long lasting traditional fats to industrial seed oils, which go bad very rapidly. Coconut oil can last years without preservatives at warm temps. PUFA-rich oils cannot, therefore they require preservatives. PUFA oils also have an unappetizing color. There are many, many more reasons that I am leaving out that our much more significant, however.

  • who in their right mind would eat steak more than once a month anyway? i could see if you were a body builder & ate a 16ozer after a fasting day. but there's CLA (conjugated linoleic acid) in a bunch of other sources that are easier for the body to glycolyze. eat yourself to death. it's the american way

  • well fuck help gengus khan and his tribes then. all they ate was meat. do you think they were insane because all they ate was meat? i eat a 24 ozer once a week on average, do you think i will go insane and start attacking everyone or will i just die of bowel cancer.

  • @gluepot66 Both. But seriously, there's no need to eat meat more than a few times a month. But if that's your dietary choice, know that you're increasing your risks of cancer & heart disease. Don't get me wrong, I love meat too. But moderation is the key.

  • well seriously i eat it id say six times a month. most every sunday i eat a roast and usualy once through the week and that doesnt include bacon and burgers. far far far too much i know and i need to cut it right down.but seriously imagine being a step tribesman or something akin, nothing but meat. talk about moody and short tempered its a cold dark night outside so iv just treated myself to half a cow and a glass of whisky and already i feel depressed angry and violent.

  • @gluepot66 Your colon is trashed.

  • I eat more chicken than I do beef. Beef, maybe once a week and the leanest ground beef (96% lean).

  • yeah, i eat only chicken and fish once every week

  • 1st comment!

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