Replace eggs and sausages by vegetable proteins
Chicken, pork meat, sausages and eggs should be cooked at 70 degrees Celsius for at least 20 minutes to kill potentially harmful viruses. Tests have showed that these viruses can survive at 60 degrees Celsius after an hour. Pham 1999 et al. found that 14.2% of 240 egg samples from 20 New Orleans retail stores contained chicken leukemia virus. Hepatitis E virus was detected in 3 percent of pig liver after slaughter and 10 percent in pork sausages at the point of sale.
Vegetable egg proteins already exist and are cheaper than battery-produced eggs. For products where animal proteins are hidden, such as mayonnaise, scrambled eggs and sausages vegetable proteins are healthier substitutes. When made from plants, vegetable proteins can replace eggs in everything from cakes to mayonnaise - without a chicken ever coming anywhere near the production process.
In 1997, humans consumed 235 million tons of meat, and we are on track for 400 million tons in 2030. A large part of the Earth’s population thinks that cows are too sacred to eat; another sizeable part thinks pigs are too profane. But almost everybody eats chicken. So if you could eat a product that tasted and had the texture like chicken in, say, half of your at-home or restaurant meals, would you accept this? And what if that product provided healthy protein with no antibiotics, cholesterol, trans fats, or saturated fat, yet required only a fraction of the resources for production while creating little waste or environmental risks? Why wouldn’t you change your eating habits? The steam engine and then the development of the diesel engine replaced the horse as a method of transport while ultimately providing a better product for consumers. Eating animals may oneday seem like a quaint relic of a bygone era.
Plant-based food is not boring and one-sided. Exotic fruits, herbs, soy and vegetables may well all meat and meat products substitute in our supermarkets. On land 250,000 different species of plants can be grown and in the oceans a further 20,000 different species, including seaweed, rich in omega oils. The recipe is still in its infancy.
'Vegetarian diet as strategy in cancer growth control in tissue cultures of normal adult and malignant mammalian cells, homocystine has replaced methionine. Normal adult cells thrive. Three highly malignant cell types from three different species, including man, die. Impairment of the growth of malignant cells is demonstrated when homocystine replaces methionine in the growth medium. Recent studies confirm that methionine restriction increases both the mean and maximum lifespan in rats and mice, achieving "aging retarding" effects very similar to those of caloric restriction, including a suppression of mitochondrial superoxide generation. Although voluntary diet restriction is never likely to gain much popularity as a pro-longevity strategy for humans, it may be more acceptable to achieve moderate methionine restriction, in the light of the fact that vegan diets tend to be relatively low in this amino acid. Plant proteins - especially those derived from vegetables or nuts - tend to be lower in methionine than animal proteins. Several animal studies utilizing a methionine restricted diet have reported inhibition of cancer growth and extension of healthy life-span. In humans, vegetarian diets, which can be low in methionine, may prove to be a useful 'nutritional strategy in cancer growth control.
Increasing evidences show that adherence to Mediterranean-diet style correlates to higher longevity and healthy aging, not only in countries from the Mediterranean Basin but also in other countries as well. Diet, and especially those rich in fruit, vegetables, fish and low-fat dairy products, are associated with lower incidence of various chronic diseases and higher survival. Accordingly longer telomere length is related to a more healthy diet, including greater intake of antioxidant, less processed meat consumption, intake of fruit and vegetables and less dietary fat. The Mediterranean diet is one of the healthiest dietary pattern in the world due to its relation with low morbidity and mortality for some chronic diseases. This diet has benefits on risk factors for cardiovascular diseases such as lipoprotein levels, endothelium vasodilatation, insulin resistance, antioxidant capacity, incidence of acute myocardial infarction, and global cardiovascular mortality.
Many tumors start around the age of 20. However, detection of cancer is normally around the age of 50 or later. Thus, it takes cancer decades to incubate. Why does it take so long? In any given type of cancer, hundreds of different genes must be modified to change a normal cell into a cancer cell. Although cancers are characterized by the dysregulation of cell signaling pathways at multiple steps, most current anticancer therapies involve modulation of a single target. Chemotherapy has gotten incredibly specific, but the ineffectiveness, lack of safety, and high cost of these monotargeted therapies has led to real disappointment, and drug companies are now trying to develop chemo drugs that take a multitargeted approach.
Many plant-based products, however, accomplish multitargeting naturally and are inexpensive and safe compared to drugs. However, because drug companies are not usually able to secure intellectual property rights to plants, the development of plant-based anticancer prevention has not been prioritized. They may work (and work better for all we know), and they may be safer, or even fully risk free, in the prevention of cancer.
Insufficient pasteurization of chicken egg whites
Avian Leukemia Virus (ALV) is a retroviral pathogen that infects large segments of the modern poultry industry, it is present in commercial chickens and eggs, and thus exposes the humans constantly. These retroviruses are transmitted through the egg. The infected chickens in this way make often no antibodies against the virus and become immune tolerant to the ALV virus. Throughout their lives these infected chicks discharge the viruses in the feces, the saliva and in the air. These in turn viremic hens lay contaminated eggs. Many eggs are thus infected with AlV. The ALV virus causes only after a long latency period tumor formation.
Our Western industrial processed food contains a high proportion of liquid chicken proteins that are in some cases processed unheated. The eggs are released on crushers, yolk and white are separated, eggshells and hail cords are stopped by filtration and it is heated up to 56 º Celsius. In the Netherlands (1983), 20,000 tons of liquid chicken protein was produced for the industry, which was marginally pasteurized and in some cases was processed unheated.
The pastry baker processes a large number of products containing raw eggs. This may be the pasteurized protein product or he processes fresh eggs. The “whites” are collected in a special bin. Also housewives occasionally come in contact with raw egg whites when making cake batter or baking at home. Or when they beat the whites until they are fluffy.
Raw egg proteins are processed in:
SUGAR GLAZE raw egg whites with powdered sugar
ROOM FONDANT raw egg whites with butter, sugar and liqueur
OMELET SIBÉRIEN raw egg whites with sugar
BAVAROIS raw egg whites with sugar, cream, gelatin, fruits
ICE CREAM raw egg whites with sugar, milk and cream
Are human breast and ovary cancer zoonoses?
The mammary gland undergoes dramatic alterations with age, menstrual cycle, and reproductive status. Mammary gland stem cells, the minor cell population within the mature organ, are thought to have multiple functions in regulating mammary gland development, tissue maintenance, growth, and structural remodeling. In addition, accumulative evidence suggests that breast cancers are initiated and maintained by a subpopulation of tumor cells with stem cell features (called cancer stem cells). Understanding the origin of breast cancer stem cells, their relationship to breast cancer development, and the differences between normal and cancer stem cells may lead to novel approaches to breast cancer diagnosis, prevention, and treatment. The stem cells in the mammary gland are developed only after the first full-term pregnancy. Then, 80% of the glandular cells mature and produce the milk gland cells. The last 20 % of the glandular cells develops only after 7 pregnancies (multi para) to milk-producing cells. The immature gland cells retain stem cell properties, and proceed to uncontrolled cell division, at the time of infection or other forms of cell damage. Women who never have been pregnant (nulliparous) have immature mammary cells with stem cell activity. When these cells become infected with for instance retrovirus this leads to uncontrolled proliferation. In the last century breast cancer was called the "nuns” disease. Every childbearing reduces the amount of immature gland cells with easily proliferating stem cell properties, The higher the number of full-term pregnancies, the greater the protection against breast cancer. Risk of breast cancer is reduced by 7% with each full-term pregnancy, and overall, women who have had children have a 30% lower risk than nulliparous women.
However, the highest amount of female breast cancer occurs in women approaching and after the menopause, supporting a link with hormonal status. Estrogen and progesterone hormone replacement therapy increases the risk of invasive breast cancer by over 25% in Western women. These hormones act as continuous growth promotors following initiation of breast cancer by other factors. Also traces of hormonal growth promoters in meat products increase the risk of breast cancer. The biological regression of older women starting about the time of the menopause occurs together with cellular humoral immune reduction. Mammary gland cells of women about the time of menopause are less protected against intracellular infection with retrovirus and uncontrolled proliferation. By the age of 50 about 10,000 women were diagnosed with breast cancer (in the UK in 2010), but 80% of all diagnoses were in the over 50s, and 45% were diagnosed in women aged 65 and over (in the UK between 2008 and 2010).
Although breast and ovarian cancers are rare in Japan compared with other developed countries, the death rates for both are increasing. In Japan, dramatic lifestyle changes occurred after World War II. Over the past 50 years (1947-1997), the age-standardized death rates of breast and ovarian cancers increased about 2- and 4-fold, respectively, and the respective intake of milk, meat, and eggs increased 20-, 10-, and 7-fold. The increase in the annual death rates from breast and ovarian cancers might be due to lifestyle changes (increased consumption of animal-derived food) that occurred after 1945. Among the food, raw milk, dairy products, meat and eggs should receive particular attention.
Bovine infectious factors and breast cancer
Cattle are commonly infected with bovine leukemia virus (BLV), a cancer causing virus which can be transmitted from cow to calf via the milk. Most infected cattle are healthy and the infection is latent persistent. Consumption of non-pasteurized dairy products, raw milk or cheese made from raw milk, or undercooked beef could transmit infectious virus to humans. BLV infects the breast epithelial cells of cows naturally and in culture. This bovine leukemia retrovirus can infect more than just blood cells.
Approximately 38% of beef herds, 84% of dairy herds, and 100% of factory farm herds in the USA are infected with BLV. Fewer than 5% of these cattle develop clinical leukosis, a condition that mandates exclusion from US market.BLV-infected lymphocytes circulate through the blood of infected cattle. BLV also infects the mammary epithelial cells of cows and infected cells may be found in cow’s milk, although pasteurization renders BLV noninfectious.
Buehring GC (2015) has demonstrated that 39% of humans in a San Francisco Bay Area population have antibodies to BLV in their blood, which is an indication of exposure to BLV. In a study of 213 women BLV-related DNA was detected more frequently in breast tissue from women with a diagnosis of breast cancer than in breast tissues from women with no history of breast cancer.
Buehring GC, Shen HM, Jensen HM, Choi KY, Sun D, Nuovo G. Bovine leukemia virus DNA in human breast tissue. Emerg Infect Dis 2014; 20:772–782
Buehring GC, Shen HM, Jensen HM, Jin DL, Hudes M, Block G (2015) Exposure to Bovine Leukemia Virus Is Associated with Breast Cancer: A Case-Control Study. PLoS One. 2015 Sep 2;10(9):e0134304