E4—Lancaster Farming, Saturday, March 22,1980 What you about fats - heart disease By Ann Gooding ST. JOSEPH, Mo. - Many Americans, maybe you too, believe that eating beef con tributes to heart disease and even cancer. And why not? The Senate Select Subcommittee on Nutrition and Human Needs through its Dietary Goals and a recent surgeon general’s report made-the government’s stand on red meat consumption quite clear. Both concluded Americans must change their diet, claiming people would be healthier if they ate less red meat. Without conclusive evidence, the government has called for radical dietary changes and, even worse, it has inferred that cutting down on beef consumption will automatically reduce chances of developing heart disease and cancer, basing its stand on nothing more than flimsy evidence. Of course, big cor porations who manufacture vegetable oils and margarines have had a field day with the government edicts._ And they vince the public that con suming animal fats is bazar- Shrimp (again three dous to health, spending tens ounce.) has 128 mg. and her of billions of dollars each ring and mackerel account year promoting polyun- for 82 and 86 respectively, saturates as healthy alter- Lobster contains 85. natives to animal fats. Another myth, this one Well, there is evidence to dealing with saturated fats, the contrary, evidence that has gained widespread ac the whole anti-beef move- ceptance. Like cholesterol, ment could lead to some real saturated fats have been health problems. What’s dubbed dietary villains and more, there is evidence that successfully associated with polyunsaturates m large beef. WHEN YOU HAVE FIELD PROBLEMS - WHO DO YOU LOOK TO FOR ANSWERS? mi Mike Bitner of Polls prove that the farmer's No. 1 source of information and answers to his field problems is his dealer. Do you know where your fertilizer salesman was during this growing season? TRY 0$ - We Have The Product and The Knowledge AUTHORIZED DISTRIBUTOR FOR PRAIRIE STREAM FARMS SEED CORN I yimsltmkl ORGANIC PLANT FOOD CO. J [ AKHVOROUS AMMONIA J Does red meat really kill? quantities are anything but healthful. The key to the whole anti beef movement is cholesterol and just as the anti-beef people have intend ed, the word itself strikes terror in the hearts of Americans. We are led to believe cholesterol is a near toxic substance, hazardous to health. In truth it exists naturally in the body and is essential to life. Among other things it maintains the structure of cell membranes, contributes to the formation of certain sex hormones and vitamin D. Those who suggest less beef consumption not only suggest that cholesterol is akin to poison but they infer that beef literally drips with it. Figures from the Journal of the American Dietetic Assn, on the cholesterol con tent of various foods show how wrong this is. A three ounce serving of beef ac counts of 77mg. cholesterol, while a similar serving of chicken (half white meat, half dark) has 73 mg. cholesterol, turkey, 76. (/ * •W*« *e •rganic and Tom Harnish, Dairy Farmer AUTHORIZED DEALER FOR ASGROW SOYBEANS 2313 Norman Rd., Lancaster, PA Ph: (717)397-5152 haven’t read But according to USDA figures, beef contains both saturated and unsaturated fats, about half and half. And a University of Maryland study has shown the public actually gets more saturated fats from vegetable sources than it gets from beef. The jury is still out on whether eating foods that contain cholesterol can cause a build-up of cholesterol in the body. There is practically no evidence that high levels of cholesterol in the blood leads to heart attacks anyway. Even though the public doesn’t hear much about them, study upon study ques tion these theories. For example, in an experi ment at Texas A&M Univer sity professors followed four separate diets; Red meat and no visible eggs; red meat and three visible eggs (a large egg contains 252 mg. of cholesterol); poultry and fish and no visible eggs; poultry and fish and three visible eggs. Reiser, the school’s lipid biochemist, found that as a group there was no signifi cant build-up of cholesterol resulting from any of the diets. In fact, most of the par ticipants recorded a slightly lower serum cholesterol con tent when on the red meat diets than when eating fish and poultry. A study done at the University of Georgia has found there is a fatty acid that does raise cholesterol levels. This acid is not found in red meat. There is, however, an acid in meat that, according to the same study, tends to lower cholesterol levels in the body. To date no study has con clusively shown that cholesterol levels affect in cidence of heart disease, anyway, even though the public has been bombarded with propaganda to that ef fect. For one thing, studies have shown that only 30 to 40 per cent of the people experienc ing heart disease have elevated serum cholesterol, the same percentage as the general population. So if elevated cholesterol is the cause of heart disease, how are the other 60 to 70 per cent of those stricken (but who do not have elevated cholesterol) explained? Other studies pose similar questions. Why, for example, do men living m different areas but having the same serum cholesterol levels have dif ferent rates of heart disease? Studies to this ef (Turn to Page E 5) YOUR MILK QUALITY GUARDIAN... Mueller HiPerForm® is the completely automatic milk cooling system for progressive dairymen. 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