Meat Additives to Diminish Toxicity
Channel: NutritionFacts.org
Date: 2012-03-06

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DESCRIPTION: How meat scientists justify their promotion of foods associated with cancer risk. 

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Cancer risk is just one reason why Plant Protein is Preferable (http://nutritionfacts.org/topics/plant-protein/). If we were truly to follow the science, the fast food, junk food, and meat industries would really be in trouble. See Trans Fat, Saturated Fat and Cholesterol: Tolerable Upper Intake of Zero (http://nutritionfacts.org/video/trans-fat-saturated-fat-and-cholesterol-tolerable-upper-intake-of-zero/). How do they get away with this? See Dietary Guidelines: Science Versus Corporate Interests (http://nutritionfacts.org/video/dietary-guidelines-science-versus-corporate-interests/) and Dietary Guidelines: USDA Conflicts of Interest (http://nutritionfacts.org/video/dietary-guidelines-usda-conflicts-of-interest/). What might healthier dietary guidelines look like? See Dietary Guidelines: It's All Greek to the USDA (http://nutritionfacts.org/video/dietary-guidelines-its-all-greek-to-the-usda/). And what effect might that have on our public health? See Dietary Guidelines: From Dairies to Berries (http://nutritionfacts.org/video/dietary-guidelines-from-dairies-to-berries/), in which a solution is reached in which both farmers and consumers can benefit. For more, see my 27 other videos on industry influence (http://nutritionfacts.org/topics/industry-influence/) and hundreds of other videos on more than a thousand subjects (http://nutritionfacts.org/topics/). 

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