Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00183A
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00:01 My family is now switching to a healthier
00:04 meat poultry chicken and turkey and not the 00:07 red meat because that's a healthier meat so they 00:09 say even now you are that's what you are 00:11 thinking today's program may be just for you 00:14 entitled poultry problems so stay by. 00:45 Hi! Welcome to Abundant Living. This is Curtis 00:47 Eakins your co-host. And I would like to introduce 00:50 my lovely bride Paula Eakins. How are you doing 00:52 today my love? I'm absolutely wonderful. 00:54 You're absolutely beautiful as well. 00:56 Thank you. You are welcome. Any comments 00:58 you want to give towards me in return. Like what. 01:02 Whatever is on your mind baby? You are 01:05 very handsome. Okay, we can continue. I was all 01:11 set for poetry and everything but poultry 01:15 poetry, so I'll go with the poultry, although one day 01:19 I might do the poetry. Okay, okay, now, let's say 01:22 a poem and talk about poetry too, yeah lot of 01:27 people making switch they are moving from the 01:29 red meat to they call the white meat. The white 01:32 meat looking at chicken poultry and so, I guess 01:36 my first question is or about heart diseases as 01:38 it relates to poultry, eating. Yeah, now of 01:42 course lot of people again switching from red 01:44 meat to poultry and let's define the term poultry 01:48 first. Poultry takes now only just chicken 01:50 because people think of we say poultry they think 01:52 of chicken also turkey and duck. So, those foods 01:57 are but we're gonna zero in on mainly chicken, 02:01 but we will hit on turkey as well. But as for 02:05 as cardiovascular disease is concerned let's put it 02:08 that way, chicken or poultry in itself is not 02:12 healthier than red meat. Now there are certain 02:15 components that will create a increase of coronary 02:18 artery disease, you have cholesterol, you have 02:23 saturated fat. Those two in combination will 02:28 dramatically increase coronary artery disease, 02:32 heart attack by every 32 seconds, a stroke about 02:35 every minute. Therefore with that in mind it's a 02:38 number one killer in United States 02:40 cardiovascular. Now almost a million people 02:44 about 900,000 per year, having said that you take 02:47 one ounce of beef, okay, one ounce of chicken 02:53 each has about the same amount of cholesterol 02:57 which is 25 milligrams so, there is no gain as far 03:01 as switching from red meat, beef to poultry or 03:05 chicken because that has the same amount of 03:07 cholesterol about 25 milligrams per ounce. 03:10 Same thing is true for saturated fat as well. 03:12 So, with that in mind that food the poultry does 03:16 not give you any gaining ground as far as reducing 03:19 your risk of cardiovascular disease 03:21 now with that in mind there is another thing 03:24 I want to talk about which is high blood 03:26 pressure, okay. Now when a person has high 03:28 blood pressure normally the doctor says you need 03:30 to cut down your use of what? Red meat! Red meat 03:34 or salt, oh yeah well, yes, sodium, yes, yes. 03:38 And that's true because if you reduce your intake 03:41 of sodium, your blood pressure will go down. 03:44 But now there is something else we need to 03:45 understand too, sodium does not only lower your 03:48 blood pressure but it's also what we call in a 03:51 medical profession the potassium to sodium ratio, 03:58 in other words if something has a high 04:01 potassium, a low sodium blood pressure goes 04:05 down, right. If there is low potassium, high sodium 04:11 blood pressure goes up, guess what? Chicken has 04:15 zero potassium and high sodium thereby blood 04:20 pressure tends to go up. So, now we're talking 04:22 about high blood pressure which also causes more 04:26 stress on the heart muscle thereby increasing heart 04:30 attacks and strokes. So, as far as poultry is 04:34 concerned, cardiovascular system, cholesterol; 04:37 blood pressure we're not gaining ground by 04:41 switching from red meat beef to poultry. 04:44 Well a lot of reasons that people also move from 04:47 the red meat to the chicken has to do with 04:49 weight gain as well, they are thinking that if they 04:52 get away from the red meat, right, going chicken 04:55 instead. This is low in calories and therefore 04:58 they'll loose weight now it is that the case? 05:02 Absolutely not, it's not even close, alright, 05:06 now far as weight or weight gain or weight loss 05:08 is concerned switching from red meat, beef to 05:12 poultry chicken or turkey the fat grams are about 05:16 the same as well, alright. You take for instance a 05:19 3.5 ounce of lean stake and 3.5 ounce of chicken, 05:26 alright, the calories from fat is the same so, 05:30 there is no ground being gained far as fat grams is 05:33 concerned for as chicken or even turkey. Even your 05:36 turkey sometimes now you have a turkey luncheon 05:40 meat and the gram fat amount in turkey can be 05:44 very high as well. Now-a-days we just saw 05:47 last week that you have ground chicken, 05:51 just packaged, just like ground beef, alright. 05:54 So, again the fat gram amount is the same, 05:56 cholesterol is the same, the saturated fat is to 06:00 same as well as far as poultry and also the 06:04 ground beef. Well you know one of the things as 06:08 moms is concerned when our children are going to 06:10 lunch we fix those luncheon meats, 06:13 that's right. You know they can have sandwiches 06:14 and stuff so you just got finished saying that 06:16 sandwich, chicken and turkey is being also being 06:18 added in as a part of that luncheon meat so 06:21 I guess my question then how safe is, I mean 06:24 we know before that we talked about luncheon 06:25 meat, right, sodium nitrates which is all over the 06:28 news for some time and still on the new for 06:30 sometime, right. So, then how does the chicken 06:32 and turkey combination in a luncheon meats 06:35 add up? Yeah, you know years ago now you 06:38 go to some very popular Fast food restaurants and 06:43 those restaurants are primarily selling hamburger 06:46 they are known for selling hamburgers. Now you go 06:49 to so many fast food restaurants, we did this 06:52 going through airport just looked on the menu now 06:55 more sandwiches are chicken than hamburgers, 06:58 absolutely. Although they are selling when 07:01 they first started years ago hamburgers there is 07:03 more chicken sandwiches and more chicken is 07:05 the salad as well, because chicken has doubled 07:10 more than doubled since 1970. Turkey is 07:15 increasing at an increasing rate. So, thereby a lot 07:18 of people are moving to poultry thinking that is 07:20 healthier. Now as far as, what you just asked me? 07:23 I asked you, about the luncheon meat. Oh, 07:25 the luncheon meat, yeah. Now when you go to 07:27 the grocery store folks and this is something you 07:32 can do in the grocery store. You looked up the 07:34 package container on the back and look and see the 07:36 amount of calories on that luncheon meat, 07:40 the poultry, either turkey or chicken. Okay. Okay, 07:42 that's very important but what's more important than 07:45 that is the calories from fat. Now they'll say that 07:51 you wanna loose weight you wanna make sure that 07:53 your calories from fat is no more than about 07:55 maybe 20%, 30% at max, okay. Now, for instance 08:00 if a package has lets say a 100 calories then the 08:04 calories from fat which is on the label let's say it is 80 08:09 you wanna leave that on a shelf because that's 80%, 08:12 alright. Chicken sometimes can be 80 and 90% 08:17 of the calories from fat. And turkey as well can 08:20 be over half of the amount of fat in the calorie so 08:24 therefore with the luncheon meats we wanna 08:27 look at the calories and also the calories from fat 08:31 also tells a story far as fat gram amounts. 08:34 You know we've talked before on Abundant Living 08:35 about the importance of reading those labels, 08:38 I mean it will means you have to go to store a 08:39 little bit earlier it just means it's a good idea 08:41 because that fat gram is really important, yes. 08:45 Not only the fat gram but the calorie amount all 08:47 that, so just read them and the labels are so much 08:49 more simpler to read now than before, yes. So you 08:52 wanna take some time out and read the label and 08:54 see exactly what you are getting. Absolutely! 08:57 You know, you know sometimes we just don't 08:58 read those labels and if you go to a grocery store 09:01 you'll find yourself reading labels all the time than 09:05 you are in a wrong place because fruits and 09:07 vegetables have no label. So, I mean in that sense 09:12 so if you understand what I'm saying, what about 09:14 the impact then of cancer what relationship do we 09:17 have as far as cancer as it relates to poultry 09:20 problems. Yeah, now as far as cancer is concerned 09:23 folks that it is really down hill, I mean there 09:27 several carcinogens found in the flesh of animals in 09:30 muscle of animals, yeah, Benzopyrene, 09:33 Methylcholanthrene, but the main thing that most 09:35 people heard of is Heterocyclic Amine, HCA in 09:42 Medical Journals, you know what been talking 09:44 about. And heterocyclic means it's the number 09:47 one carcinogen found in dead flesh. Chickens 09:52 loaded with it, let's go to our first graph and let's 09:55 see about Heterocyclic Amines or cancer causing 09:58 agents found in several of their flesh at this 10:01 time. Now first of all this called the Cancer Score 10:04 alright. Now the first thing we're gonna look 10:06 at is the steak and now the steak this is a grilled 10:12 stake or 2.5 ounce of grill Steak now the 10:15 Heterocyclic Amines or cancer causing agents in 10:18 this steak is 30 ng now nanograms is one billionth 10:24 of a gram of carcinogen alright 30. Now let's go 10:27 to next one Hamburger, Hamburger it is 33 ng 10:35 of carcinogens in the hamburger. Now folks, 10:38 hold on to your seat the last one is chicken this is 10:42 a oven fried pan broiled chicken it is a whopping 10:47 480 ng of carcinogens in the chicken alone. 10:53 This report even surprised the National 10:57 Cancer Institute so thereby switching from 11:01 red meat, beef to poultry chicken is really worse 11:07 than ground beef when we switch to this so 11:10 called Healthier Meat. Okay, that's a real eye 11:15 opener. Yes it is. Okay, you know looking at 11:18 the nanograms and then trying it and 11:20 automatically you automatically feel that the 11:23 chicken is going to be a better one. Yes. And so, 11:25 now we see that is not really a better one. 11:27 It's not, now of course some people will take 11:29 the skin off a little bit you do gain something in 11:31 that but still you get the cholesterol, saturated 11:34 fat still in a muscle of the chicken because 11:37 remember now all fast foods have what we call 11:41 inherent fat. That means the fat that is within the 11:46 muscle of the flesh of the animal that you cannot 11:49 cut away is call inherent fat, so therefore lot of 11:53 the fat you get you just can't cut away you get 11:55 that by eating the flesh itself. Well you know 11:59 over and over again as we are watching TV or 12:01 listening on a radio or picking up the newspaper 12:04 these days we've been seeing an awful lot about 12:06 food poisonings, you know as it relates to the 12:08 meat industry or meat poultry, talk a little bit 12:12 about that. Yeah we years ago we went to one 12:16 place I am not gonna list the name but he is a third 12:20 generation chicken farmer. I remember that, and 12:24 you know what I am talking about, yeah, anyways 12:25 I talked to him about couple of weeks ago before 12:27 we came up here to make sure I get the story 12:29 straight but we went there and he went outside 12:32 one morning he told he was just going out the next 12:34 morning to feed his chickens I said what time 12:37 you are going to get up he said about maybe 12:39 5 o'clock in the morning, I said well get me up 12:41 I have my camera. And now we can show this 12:44 graphic right now because we're going to his 12:46 chicken house and so he put on his mask, he put 12:51 on his boots. I was wondering why did he do 12:54 that? Yeah. When I was walking towards this 12:56 chicken house we see right there about maybe 50 13:00 yards when I got close to the chicken house, 13:03 thank you for that graphic. When I got close 13:05 the chicken house I began to smell the order 13:08 coming from that chicken house. Then I opened up 13:12 the door, the stench just, it rocked me so much the 13:20 Fumes, the Ammonia order was just unbearable 13:23 then I understood why he had a mask and he had 13:28 his boots. Do you have a mask on too? No I did 13:31 not. Oh, my goodness. Because I am from the city 13:33 you know I can take care of it, yea right. 13:35 Okay and my glasses were fogged up and so 13:38 what happens is that you have a lot of fecal matter 13:42 and cysts and puss and larvae and the chickens 13:44 are walking around in that, then the legs and 13:47 feet become infected they're breathing in all this 13:51 ammonia goes into the respiratory system into 13:54 the tissues so when we eat this chicken and these 13:58 chicks and things like that and it becomes an 13:59 awful mess and so therefore we're taking 14:02 all this into our system as well. And I said to 14:05 him well exactly what do chickens eat? Let's go to 14:10 our next graph and let's look at foul feed! Is what 14:14 I call it? Alright, let's go to first one, number 14:17 one is arsenic, he said that what they do if they 14:20 will inject the chickens with arsenic, it will 14:23 immobilize their muscles well therefore they cannot 14:26 move around well therefore if they are not moving 14:29 around the weight comes on faster so Arsenic. 14:33 Let's go to the next one, antibiotics of course now 14:36 this will cut down on some of the pathogens or 14:40 such as salmonella, Campylobacterales, Listeria, 14:43 there is a whole list of them but again a lot of chickens 14:46 still have these things as well, this also adds 14:49 weight to the system as well. Let's go to the next 14:51 one growth hormones, again they're trying to 14:54 fatten up these chickens as fast as they can as 14:58 cheap as they can. So, instead of giving them 15:01 to weight 4 pounds in 12 weeks. They weight 15:05 four pounds in five weeks, half of the time. Let's go to 15:08 the last one Dead chickens, dead chickens 15:13 thank you for that graphic I want to talk 15:14 about the dead chicken before we go into the 15:16 kitchen. There was a container outside of this 15:20 chicken house and you know, you saw that and if 15:24 showed you it folks, this program probably will not 15:27 air, you'll be too graphic. That's right. I said 15:30 what's inside that container? He says with 15:32 a smile open it up. So I opened it up took a 15:35 picture of it and there were dead chickens there, 15:37 I said what happens to these dead chickens 15:40 because I looked around I didn't see any chicken, 15:43 chicken cemeteries he said what they do is they 15:46 grind up these chickens and then also the baby 15:49 male chicks because they are not useful they 15:51 don't lay eggs and then he said they will cook it 15:53 down and then they will turn into a powder and 15:57 they mix it with other protein and feed it back 16:00 to the chickens that are alive and because its 16:02 cheap feed alright, and therefore we take all that 16:06 into our system and that's why there is a lot 16:09 of problems with Campylobacterales, diarrhea, 16:12 fevers, cramps, Salmonella, E-Coli and 16:16 you know food recalls or just about every single 16:19 week that covers several states so that's why there 16:22 is so much involved in this problems of poultry 16:26 so we got problems with poultry folks. And its, 16:29 I am not saying everything that I can say 16:31 but hopefully just enough to let people know that this 16:34 is not a health meat at all. Well I think you 16:38 changed Ann's mind and I'm sure that Bob said 16:41 enough with the chicken, yes, and after all I mean 16:44 we're the whole thing is talking about chicken. 16:47 We're gonna in the kitchen because we can 16:48 talk about the farm raised basically verses 16:51 the free range type chickens that are there. 16:54 I know you say what in the world are they gonna 16:56 cook that and knock chicken totally out. 16:58 So, believe it or not every time Curtis, 17:02 tells me what he is gonna do on our program 17:05 I turn around and I say okay let me match it up 17:07 with a recipe and so yes indeed we do have a 17:09 recipe and no it is not chicken. However we are 17:12 going to do a mock chicken strips that's gonna do 17:15 the stimulation of chicken. I am telling you 17:17 it is going to taste absolutely good look good you 17:19 need to get your paper and pencil 17:21 and meet us in the kitchen. |
Revised 2014-12-17