#1 Most Lethal Meat In The World

Hello, Hellchampions. Today we're going to talk about the number one most dangerous meat there is. And most people have an extremely simplified and incorrect opinion. So by reputation, people believe that red meat is bad. We have all heard that. Eat less red meat. But we believe that white meat or chicken is okay. That's good. That these are the basic divisions. If you're going to eat meat, then here's the bad one, here's the good one. And then in some advertising campaigns, they try to include the other white meat, which would be pork, which of course actually is still red meat. It just turns a little paler when you cook it. So most people don't really know what to believe about the other white meat. And then of course, the other animal flesh is fish. And here we get as many check marks as we could possibly get, because everyone is told to eat more fish. So this is basically it. You avoid red meat, you eat lean white meat, and then you eat a lot of fish. And then we're told that the reasons we should eat this way is because of the different amounts of saturated fat and cholesterol and how it influences heart disease. And basically everything you've ever heard about this is completely wrong. So I'm super excited to go over this and talk about some details and compare the different types of meats. So you really get it. And we're going to go nice and slow and keep it simple. So first of all, as a reality, check here on the different meats. We'll just look very roughly at the total amount of fat. And it can vary tremendously with a cut. You could get a fillet or a lean piece of beef that could be around 5 or 6%. Or you could get super fatty cuts that are 25, 30%, but by the time you cook those really fatty cuts, you're not going to have all that fat left. So if you fry ground beef in a pan, for example, if you cook it, you really are not going to get more than 15% left in the pan. The rest of it is just going to be liquid. And pork is going to be a little bit leaner. There's going to be a wide range, but on average, it's a little above 10%. And with chicken, there's also going to be a wide range depending on if you get the skinless breast, or if you get the thighs with the skin and the wings with the skin and so forth. But if you buy the whole chicken and cook it and eat it, you're going to end up just under 10%. And with fish, it's going to be a huge difference depending on what species, what type of fish. But the one they typically recommend because of the healthy fats and the low mercury is going to be salmon, comes in around 13%. So that's the one we're going to use for comparison. So when it comes to total amount of fat, there are some differences, but mostly it's going to depend on which cut you get rather than what type of meat you get. But now let's talk about the different types of fat in there. So MUFA mono unsaturated fatty acids. This is what we get in olive oil and avocado. It's a mono unsaturated. It's unsaturated in one place. So it's liquid at room temperature, but it goes solid in the fridge. And usually we hear that meat only has saturated fat, but it turns out there's actually more mono unsaturated, the healthy fats that we're trying to eat more from avocado and olive oil. There's actually 45% of the fat in beef is mono unsaturated. And for pork, it's about the same. For chicken, it's a little bit less around 35. And for fish, it's a little bit higher again, 40%. So there's healthy oil that most people think about as a plant oil, as a very healthy plant oil. We have anywhere from 35 to 45% in animal products. And the next one is the one we think about with meat is saturated fatty acids, which again are not bad if they come from a animal that lived a healthy life. A cow will put on a certain amount. It's about 45% mono unsaturated and 40% saturated, which is very, very close to how humans store fat. Also, and all of these are animals. So they're going to have similar amounts. With pork, we're going to get about 35% saturated with chicken. We're going to get about 30 and with salmon, we're going to get about 20%. So all of these have significant amounts of saturated fats. Well, what about cholesterol? That's the next thing that they blame on heart disease on. So here we're going to look at how much cholesterol in milligram. So realize that here we're talking about per 100 grams of fat in the food. We have like 45 grams. Over here we're talking about milligrams when it comes to cholesterol. And in beef, we're going to get about 80 milligrams of cholesterol per 100 grams of meat. And for pork, we're going to get the same for chicken. We're going to get about the same. And for salmon, we're going to get a little bit less, but it's still in the same ballpark as you can tell. So when people tell you that cholesterol is so horrible, that first of all is not true, but secondly, you get it about the same, approximately the same, with regardless of what type of meat you eat. But now if we look at the big components, the mono unsaturated and saturated, we see that they add up to about 85% for beef, a little bit less for pork and chicken, and about 60% for fish for salmon. So then the question is, what is the rest in there? What do the others have more of? And the answer of course is poly unsaturated fatty acids. They make up most of the rest of it. That's the major remaining component. And typically we hear about poly unsaturated as something good. And what they include for the most part are omega six and omega three fatty acids. And both of those are necessary for the body. However, in modern times, the way we eat, the way we raise food, the way we make vegetable oils, we're getting way, way too much of omega six. So basically, even though traditionally poly unsaturated in whole food is a good thing, today we have to basically talk about omega threes as good and omega six as bad. And now when we look at the total amount of poly unsaturated fatty acids in beef, we're getting anywhere from 4.5 to 5.5. So very, very little variation there. However, with pork, we get anywhere from 10 to 20% of the fat in there is poly unsaturated. And we're going to go over whether it's omega six or omega three. With chicken, it could be anywhere from 15 to 30. So up to a third of the fat could be poly unsaturated. And with salmon, it's a whole lot more. So anywhere from 40 to 50% of the fat could be poly unsaturated. And we'll look at the details. But basically, these poly unsaturated in beef are both omega sixes and omega three. So there's a good balance there. Whereas in pork and chicken, the omega six dominates strongly. And salmon and sardines and other fatty cold water fish is the only food where we have omega threes that strongly dominates. So now we need to understand what types of poly unsaturated fatty acids are in these different foods. And we'll start comparing grass fed beef with k-fo beef. And k-fo stands for concentrated animal feeding operations. And this is where they throw together thousands or even tens of thousands of animals in these huge factory complexes. And they never go outside. The conditions are horrible. The animals get sick and they produce as much waste as a small city. And this is a lot of the critique against meat because these are not good conditions. But it's not just cruel to the animals. It also makes the animals sick. And then it's not that healthy for you either. So for grass fed beef, we get 4.5% of the poly unsaturated fat out of 100 grams of fat in the food. You get 4.5% of poly unsaturated fat. For the k-fo beef, it is only 1% more. But we're going to look at what that really means. How does the ratio change? So when we look at the omega-6 to omega-3 ratio over here, and we look at omega-3 in green, that's going to be the reference. Because we usually talk about these things like a 1 to 1 ratio or a 20 to 1 ratio. So we mark the grass fed beef and the omega-3s in green. And that's this little dot here. That's a 1. And now we're comparing to the scale over on the side. And with omega-6 for grass fed beef, we're going to get about a 2 to 1 or a 4 to 1 ratio. And this is considered very, very healthy. That's what's healthy, that's optimal. for us to have in our bodies. It's about a one-to-one to a four-to-one ratio. However, with the k-fo, where they feed them grain under horrible conditions, we get anywhere from a 10-to-one to a 20-to-one. So what that means is that the entire difference here is omega-6, but it's worse than that because the omega-3 becomes almost non-existent. So with pork, we're going to compare pastured pork, naturally raised pork to k-fo pork. And when we look at the total amount of polyunsaturated, we saw that with beef, it was about 5%, so 120th. Here we see about twice as much, even with a pastured pork. And when it comes to the k-fo pork, it's anywhere from 15 to 20% that is polyunsaturated. So up to a fifth of that fat is polyunsaturated. But then the question is, is it omega-3 or is it omega-6? So again, we compare to the omega-3. That's the reference, that's the one. And we see that with pastured pork, we have about a 10-to-one ratio in healthy pigs. And with k-fo pork, it's anywhere from 20 to 30. So even worse than the k-fo beef. So again, what this means is that when we look at the yellow, the entire increase of between 5 and 10% is all omega-6s. And next we check chicken. And we go with the pastured chicken versus k-fo chicken. And here we see that the fat content with polyunsaturated is much higher than the other meats. And we are from 15 to 20% of pastured chicken is polyunsaturated. With k-fo chicken, it could be 25 to 30. So up to a third of the fat there could be polyunsaturated. Again, is this the good omega-3 or the inflammatory omega-6? We compare to the omega-3s. And we see that with pastured chicken, it's between 5 and 8 to 1. And this is the ratio again. With the k-fo chicken, it's 15 to 20%. So again, just like pork, we see that the entire difference, in this case, 10 to 15% more polyunsaturated, is now going to be the omega-6s. So now we have some foods here that could actually compete with seed oils in terms of how much omega-6 we find. And then with a fish, we're going to compare wild salmon to farmed salmon. And this one is the one that's completely different from the other types of meat. So we have 35 to 45% of all the fat in that wild salmon is polyunsaturated. And in the farmed salmon, it's even a little bit more, about 40 to 50%. And now with salmon, there's actually more omega-3s in there, which is the only type of food, the cold water fish like salmon, and sardine, and macros, the fatty fish, that have more omega-3 than omega-6. So now we're going to make the omega-6s, the reference, and call that a one. And now with wild salmon, we see that it's a four to one ratio. There's four times as much. So even though there's a lot of polyunsaturated, this is the type that we want. This is the type that EPA and the DHA that we can build healthy brains and healthy membranes with. However, with farmed salmon, we're getting way, way less. Instead of a four to one, we have a one to one or a two to one. So it's still a significant source of omega-3s, but it just goes to show that in every one of these cases, how much healthier the animals are when we let them live a natural life. And in the case of salmon, the wild salmon will generate two to four times as much of these omega-3s that we're looking for. So I'm going to come back and do a ranking of all these and make a little bit more sense of it still. But first I want to mention another factor that some people are afraid of red meat and it's called TMAO, stands for Tri-Methyl Amine Oxide. So the way it works is we have certain gut bacteria, primarily unfriendly or out of balance gut bacteria, that make TMA, Tri-Methyl Amine, from some things that we find in animal products, such as coline, carnitine, and lecetin. And then as a part of a perfectly natural process, the liver oxidizes this to TMAO. And here is the crux. This higher levels of TMAO have been linked to heart disease and kidney disease. So now we look at the sick people, we see they have higher levels of TMAO. So now we conclude that that's a bad thing. And these components that results in TMAO are found in red meat, eggs, fish, and dairy. So now we're told to avoid all those foods. But that's a huge oversimplification. You have to look at it in context. So basically this TMAO is correlated with disease in people who have insulin resistance, who have metabolic problems, and who have dysbiosis, or have a gut bacterial imbalance. And because it's a correlation, there's no causation. We don't know if this causes anything. We don't know if TMAO causes it, or if we just happen to find higher levels in people with metabolic problems, because maybe they make more, or maybe they don't break it down as well. And on the contrary, on this flip side of this, we find that red meat does not raise TMAO significantly in healthy people. If you have a good metabolic health and a good gut flora, then this does not cause a problem. So it's not something that we want to completely ignore, but it's also not something that we want to totally cut out any foods that might lead to this. And what we find is TMAO is more about the health of your gut, about the balance of the bacteria. And here's a very interesting fact that basically nobody knows about or brings up. And that's the fact that fish, which we all agree is super healthy, and is actually beneficial for heart health, and reduces inflammation. Fish can have 10 to 50 times as much of this TMAO as what results from eating other animal products. So let's go back and look at all the different types of meat and fish that we talked about before. And I'm going to rank grass fed beef and wild salmon. I'm going to make them tied for number one. And I'm going to put grass fed beef really high because it's clean. If we get the organic pasture naturally raised, then that's a very clean food. It also has something called conjugated linoleic acids, which is a anti-inflammatory compound. It's a type of fatty acid that's very, very beneficial. It's even sold as a supplement separately. And the fat that we're getting in beef, the polyunsaturated, that's a problem in a lot of foods. Here we get a healthy ratio between omega-3 and omega-6. So it is neutral to inflammation. Wild salmon is ranked high because it is the best source of the healthy, polyunsaturated fatty acids, the EPA and the DHA. However, you don't necessarily want to eat it every day. The wild salmon, salmon is one of the fish that have the least mercury. But even so, you probably don't want to have a diet exclusively made up of salmon. You can eat it a few times a week, but there's still a concern with toxins because we do have to take them out of the ocean, which is not clean anymore. And then tied for third place, I'm going to put pastured chicken and pastured pork. And with pastured chicken, if it's race properly, if they walk outside and they eat bugs and grass, then that's also going to be a clean food. However, compared to the beef and the salmon, the fat ratio is not as beneficial. It's not horrendous, but it does have more than 15 percent. Or 15 or more percent of polyunsaturated fatty acids, most of which is omega-6s. And pastured pork has a little bit better ratio of the polyunsaturated fatty acids, about 10 percent, but it is more uncertain how that pork was raced. It was really clean. And then there's also a lot of cultures that have question marks that have spiritual beliefs or religious beliefs that prevent them from eating any pork. So there's many different reasons why people might question pork. I still think it's a good food. If you get a good source, but like I said, it is more difficult to know where it came from. And then in order, number five, we have farmed salmon, number six, we have cafo beef, number seven, cafo pork, and number eight, cafo chicken. And all of these foods have a lot in common, so we're going to group some of these comments. In the farm salmon we have the dyes, they feed them artificial dyes because they're unnatural environment, they don't turn red, so they feed them the red or the pink dye. Also it's the conditions that they raised in and this goes for every form of mass produced, any form of farm salmon or any catechal animal, the conditions are horrendous and we have antibiotics, we have much much worse omega-6 to omega-3 ratios. The reason that farm salmon is up at the top here is that it's still very beneficial in terms of omega-6 to omega-3 compared to the others. There's also a high probability that you're going to get some hormones, you're going to expose these animals to cruelty and the impact on the environment is horrendous. A lot of people who criticize beef are right in that cafo beef is not good for the environment but then they don't make a distinction to grass-fed beef which is actually good for the environment because they live in balance with their environment. So we basically have two big divisions here. We have the naturally raised which I put in green here because these are all relatively healthy and you could eat a good variety of these as a foundation and if you can get a hold of these foods and you cook them at home then that's what you want to go for. But then the question is what are they going to use for processed meats and what are you going to find in restaurants and with very very few exceptions in restaurants they're going to use these mass-produced animals and in most processed meat they're also going to use that. So there are exceptions and I would suggest that when you can if you can afford it if it's available then do what you can to find restaurants that have grass-fed meat that have wild caught fish and if you're going to do processed meat then you go for the same thing the grass-fed the natural the fewer additives etc. And I almost have to laugh when I look at this list and you think about what we started with that the perception is that red meat is bad and chicken is good and here we have in my opinion based on what I have just gone through it's the exact opposite and by some strange miracle and through billions of dollars of advertising there are fast food restaurants and you know which ones I'm talking about where cows make fun of chickens where they have basically turned the k-fo chicken into a health food and I can't tell you enough reasons besides these to to avoid that where it is I mean eat it once in a blue moon if there's absolutely nothing else but it's not a health food and it's not something that you want to eat on a regular basis. So here we have the good and the bad but we were also supposed to talk about the worst and I think you're starting to see now that it's not about the type of meat but it's more about what are we done to it so basically where does it come from what did it eat how did it live how did we raise it and then after that what have we done to it since then after it was raised what are we doing to it now are we adding a bunch of stuff like artificial flavors artificial colors we add sugar high fructose corn syrup we add preservatives and additives with all these different acronyms and abbreviations there's hundreds of them we add modified foodstarch we add soy protein isolate we add binders and fillers until there's hardly any meat left in there so let me give you a couple of examples like chicken nuggets you think you're feeding your kids chicken well first of all it's the absolute worst kind of chicken the k-fo chicken that we talked about but it may be less than 50% chicken the rest with chemicals we have wheat in the breading we have soy we have high omega-6s and then on top of that it's deep fried in omega-6 oils and all of this to some degree holds true for all other sorts of canned food and cheap processed mass produced delimites and we have things like fish fingers we have Vienna sausages we have spam and corned beef that have all of those different things the fillers and the chemicals and the artificial stuff and then like I said all the standard delimites and the cold cuts and unless of course you really go out of your way to select the good stuff where they use grass fed they use naturally raised and they add natural things to it they don't have all of the artificial so if they add nitrites or nitrates they use it from from celery powder which makes all the difference and even better if you can get this stuff organic so as you can see the worst meat is not red meat it is the k-fo meat that they have turned into a chemistry experiment if you enjoyed this video you're gonna love that one and if you truly want to master health by understanding how the body really works make sure you subscribe hit that bell and turn on all the notifications so you never miss a life-saving video