Cancer and Animal Flesh

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Why Is Meat (Animal Flesh) Linked to Cancer?

Why should meat contribute to cancer risk? For starters, its fat content is virtually always much higher than that of plant products. Fatty foods boost the hormones that are linked to common forms of cancer. Even skinless chicken breast harbors a surprising amount of fat, and virtually all meats are totally out of the league of truly low-fat foods—whole grains, beans, vegetables, and fruits.  And, since meat is not a plant product, it never has any fiber at all. The more you fill up on meat, the less room you have for fiber-rich foods. It is also devoid of vitamin C and low in other protective nutrients found in plants.  But meat has other problems. As meats are cooked, cancer-causing chemicals called heterocyclic amines tend to form within the meat tissue. The longer and hotter it is cooked, the more these compounds form. Chicken is by no means exempt from this problem. In some studies, grilled chicken has turned out to have high concentrations of these cancer-causing substances. Large research studies have shown that

vegetarians are about 40 percent less likely to develop cancer, compared to meat eaters.

Healthier Protein Sources

Some people think of meat as their main source of protein. But it is easy to get plenty of protein without the fat, cholesterol, and other undesirables in meat.  Beans, vegetables, and whole grains, in particular, have more than enough protein. The American Dietetic Association holds that a diet that includes a variety of these healthy plant foods provides all the protein you need. In years past, some people thought that vegetarians had to eat foods in certain combinations—grains with beans, for example—in order to get

adequate protein. However, it turns out that no special combining is necessary. A diet including a variety of beans, vegetables, and whole grains will easily give you more than enough protein, even without intentional combining of foods.

  Raw Gluten
  Before it is cut into     chops or steaks and dropped in boiling broth.

Tender Gluten Steaks
2 Cups Gluten flour
2 Tablepoons white flour
2 Tablespoons Soy flour
2 Tablespoons Nutritional yeast flakes
2 Cups Water
Directions:
Place 2 cups of gluten flour along with all other ingredients except water, in a bowl and mix.
Add water and quickly mix with a fork.
Sprinkle more gluten flour and press and knead until a soft ball is formed.
Roll out into a long sausage-shape roll.
Slice into 1/4: or 1/2" discs. or desired size, and drop into boiling broth (see recipe).
Cook for 30 minutes on a low boil.
When cooked enough to handle, dip in milk and roll in cornmeal breading.
Brown on sprayed Teflon grill, on both sides.
Top with gravy of your choice and serve. 

 Broth for Gluten Steaks
2 Quarts Water
1 Onion sliced
1 Tablespoons onion powder
2 Tablespoons Nutritional yeast flakes
2 Bay leaves
1 Tablespoons salt
1 Stalk Celery, cut into pieces
Directions:
Bring all ingredients to a boil and drop in the Gluten pieces.

Breading for steaks
3 Cups Cornmeal
1/2 Cup nutritional yeast flakes
1 Teaspoon salt
1 Tablespoon onion powder
1 Teaspoon Paprika
Directions:
Dip cooled gluten steaks in soy milk and then into the breading.  Fry steaks on a non-stick surface on top of the stove or in the oven at 350 degrees for about 15 minutes each side.