Will this meat tax improve our health here in the USA?

Here is my secret to knowing if something is good for us…

When governments tax a certain food and declare a “war” on it, I KNOW it is good for us.


And now, there is a growing, world-wide war on meat:

Slapping taxes on processed meat and red meat could prevent 222,000 deaths and save $41 billion in global health costs every year, according to a new study.

The taxation system would save an estimated 53,000 lives in the U.S., according to the study.

This is BRILLIANT propaganda. Goebbels would be proud. Because this hit piece is mixing processed meat (which is probably bad for us) with red meat (which I personally KNOW is good for us). Look at Dr. Shawn Baker’s MeatHeals.com for the proof and inspiration.

Of course, when we invest less than 5 seconds looking into who funded the study, we see there is a HUGE conflict of interest. Because The Wellcome Trust paid for this study. And The Wellcome Trust is a front organization for Big Pharma…

And I quote from their history page:

This was followed by a second share sale in 1992. Then, in 1995, the Wellcome Trust sold most of the remaining interest in Wellcome plc to Glaxo plc. This created Glaxo Wellcome plc, which merged with SmithKlineBeecham in 2000 to create GlaxoSmithKline.

FACT: Meat is LOADED with everything our body needs to not only survive, but thrive in our modern world. We could live on meat alone and live perfectly well – no plants needed…

And one of the many benefits of a mostly-meat-eating diet is most people get off their “meds”. This has to be one of the many reasons why The Wellcome Trust funded this dubious “study” (which has absolutely no scientific backing by the way).

Wanna see the tens of billions of reasons GlaxoSmithKline fears people waking up to the benefit of eating meat? Just look at the tens of billions of dollars they make selling all their plant-based “cures” and heart-drug failures:

Darapladib’s inability to reduce the overall risk of heart attacks and strokes in the first of two big Phase III studies is disappointing, but not a huge surprise. Many analysts already had low expectations for the project.

(Maybe everyone should look at our water supply for ways to reduce heart attacks.)

By the way: This meat tax is not a new concept. It has been proposed in California, Germany, Austria, Norway and Sweden.

Will there be a global tax on buying meat one day? Probably. But will this tax stop me from making meat the foundation of my dietary intake? Hell no.

New study reveals conventional food is loaded with pesticides – well, duh!

A new study reveals eating organically dramatically drops the amount of pesticides in our body.

The study reveals people who switched from a conventional to an organic diet reduced their intake of pesticides by 60 percent in less than 7 days:

In a new study, 16 children and adults who ate only organic food for six days experienced a 60.5% reduction in the levels of common pesticides in their bodies.

Yes, the study is small. (It was funded by an NGO called the Friends of the Earth.) But it coincides with what similar studies found:

– Diet is a primary source of pesticide exposure.

– Eating an organic diet reduced neonicotinoid, organophosphate (OP) pesticides and pyrethroid, 2,4-D exposure in U.S. families.

– Organic eating produced the greatest reduction observed for malathion, clothianidin, and chlorpyrifos.

My take: I am continually blown away that people willingly eat foods laced with herbicides, pesticides and toxic chemicals. And the worst of the bunch is “vegetables“. And it gets worse: farmers regularly spray their crops with cow poop at least twice a year. I see this (and smell this) living here in the countryside. This is one of the main reasons why I avoid plant foods like the plague.

STUNNING FACTOID: report claims more than 8 out of 10 vegans quit

As I quickly approach my 52nd birthday, I continue to be thrown off the path on what makes for the perfect diet.

I continue to bitch about this to my family – that there is a supercomputer sandwiched between glass and metal (a smartphone)… yet no one can figure out what is truly healthy to eat.

One way I figure out the right way to eat is to leverage what other people have tried, measured and tested.

And then I stumbled upon this: 84% of vegetarians and vegans fall off the wagon and return to eating meat.

Continue reading “STUNNING FACTOID: report claims more than 8 out of 10 vegans quit”

Is this the absolute best way to cook bacon?

Hey bacon lovers… rejoice!

This food blog went nuts and decided to test many different ways to cook bacon the right way:

We put six popular methods to the test, because we had to know: Which way is better than all the others? You can thank us later for consuming only bacon for two days. Of note, we used the same brand of supermarket-accessible bacon at room temperature for each method, as a control.

This blog claims the best way to cook bacon is:

If you love bacon with some good chew and crispiness around the edges, opt for baking it in the oven on a rimmed sheet pan with no parchment lining. (Or, if you’re very concerned about minimizing clean-up and don’t mind a little waviness, go ahead and line it.)

If, like me, all you care about is that classic bacon-y flavor and you don’t care about appearance, go cast iron skillet on the stovetop.

If you’re after super crispy, flat bacon, nonstick’s going to be your best friend.

I am not so sure I agree. And I am not alone… take a look at what they are saying about making bacon in the comment section here.

Get this… cholesterol is no longer a nutrient of concern!

For decades, I have been SCREAMING that dietary cholesterol has nothing to do with cholesterol floating in our blood.

And in 2015, dieticians claimed cholesterol is no longer bad:

That same year – 2015… the U.S. government announced cholesterol is going to be removed from dietary guidelines.

And I quote from this February 10th, 2015 Washington Post article:

The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.

The group’s finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee’s findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of excess cholesterol in the American diet a public health concern.

The finding follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

So why do most doctors and “health experts” continue to tell us that we need to closely watch our cholesterol levels?