Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00184A
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00:01 If I had to pick one single food that inflicts
00:04 more damage on American population, 00:06 beef would be a prime contender. Billions and 00:11 billions sold means also billions and billions of money 00:15 spent on coronary artery disease and bypass surgery. 00:20 From tacos, lasagna, and meatballs and hamburgers, 00:24 our program is entitled debriefing 00:27 the beef. We will be right back. 00:55 Hi, welcome to Abundant Living and welcome again 00:57 into our living room and I am Curtis Eakins 01:00 the co-host that means I have another co-host and 01:04 your name is; Paula Eakins. Okay, you're kind of slow 01:09 in that. Well, I thought you gonna kind keep on 01:11 flowing with, but I noticed you did a little hesitation 01:14 so I thought it was my turn. Yeah, I just like to hear you 01:17 call your name out, Paula Eakins, sounds very nice 01:20 and look very good today too. Thank you very much. 01:23 You welcome very much. I look alright to you. 01:26 Is that a yes or no? You look wonderful. 01:30 Okay, very good thank you. Lets talk about debriefing 01:33 the beef, now Curtis, Curtis, Curtis. Debriefing a beef? 01:38 We have to debrief it. Okay, now, I know lot of people got 01:41 real close to TV set on this one and got a paper and 01:44 pencil out and ready to call someone on the phone. 01:46 Yeah, we are just talking about the... Debriefing? 01:48 poultry problem. Yeah, yeah, yeah, yup, 01:50 now we end. Okay, we got the beef going. 01:52 We got the beef going on. But you know what, we need 01:54 to do this we need do this. Yes. 01:55 We need to this because there is so much going on, 01:57 information, television, you know emails, and 02:01 phone calls you name it, its all out there, yeah, 02:04 over and over again. And, and this world is 02:06 waxing old like a garment, yeah, and animal kingdom 02:09 in general is getting really bad news. 02:13 Yeah, so we talked before on another show; we did 02:18 that on talking about the chicken. 02:20 We've related to that about blood pressure, right, and so 02:25 I guess my first question to you is that, is that the same 02:29 kind of thing when we are talking about beef as far as 02:32 the blood pressure is concerned. Absolutely 02:34 absolutely, again, dealing with beef. We talked about this 02:38 in a previous program, entitled poultry problems and 02:42 with beef, when a person has high blood pressure, 02:46 hypertension, beef is one of the foods you don't want 02:50 to eat because it will raise your blood pressure. 02:53 Reason being as I said before, sodium will raise 02:57 your blood pressure. Right. No question. Right. 02:59 But now, if you have a high sodium type of food, 03:04 coupled with a low potassium, the blood pressure goes up 03:09 even higher. We call this the potassium-sodium ratio. 03:15 Okay. Alright. Okay. So, therefore, with that in mind 03:18 potassium is high, and sodium is low, blood pressure drops. 03:24 Now what that have to do with ground beef. Beef has zero 03:29 potassium. True. High in sodium. Yeah, therefore 03:34 it's just opposite, therefore when anybody takes in ground 03:37 beef, blood pressure will go up high. It's more 03:40 challenging to control the blood pressure with that. 03:43 Now, course when the blood pressure goes up higher 03:46 and course it's going to be more stress on the 03:49 artery wall, more stress on a heart muscle, therefore you are 03:52 going to have increased risk of heart attacks and stroke. 03:56 Therefore, with that in mind, beef is not a thing that 03:59 we want to deal with, when it comes to having our 04:01 cardiovascular system intact because 04:03 this is going to cause some complications in that area. 04:07 Well, you know a lot of time when 04:08 you go to the store, you see like different cuts of beef, 04:11 and not only in different cuts, you will also see where 04:14 they trimmed the fat, that's true, all around the edges and 04:17 everything and then this new word has been coming up 04:20 over and over again and that is a different of proportions 04:22 or percentages of the word 'lean', so define for us, 04:27 you know, when we say lean, 85% lean, what exactly 04:31 are they talking about. Okay, according to the Food and 04:36 Drug Administration, a meat product can be classified 04:40 as Lean if, number one it has 10 grams of fat or less 04:46 okay, and 5 milligrams of saturated fat or less. 04:51 I think about 100 milligram of cholesterol, something to 04:54 be classified as Lean, in a new category. Now guess 04:58 what, beef is without exception. That's excluded 05:04 from that law, The Food and Drug Ministration. So, all other 05:08 flesh foods can, must have that standard to have it Lean 05:12 but now beef can have more than that is still have the 05:16 label has being Lean. So, as one person says Lean lies. 05:23 So, when you look at ground beef, and most ground beef 05:26 see the numbers 80/20. Right, right. Which means 80% 05:33 lean 20% fat. But, if you look closely on that packet 05:39 folks, in grocery store, and just look at it look at 05:43 the fat gram amount on that 80/20, it's 23 grams of fat. 05:50 That's right. Now, this is to say that 05:51 we should take no more about may be 05:53 3 to 5 grams of fat, right, right, but that's 05:55 very lenient, 23 grams of fat and that's 05:59 80% lean, 20% is fat. So, thereby something that's 06:03 lean on ground beef is really a misnomer. 06:07 It means little or nothing. We actually have seen 06:10 a ground beef where it said, 95% fat free. 06:19 Now folks, my worse subject in school is Math, 06:23 okay, I struggled with Math, but I do know, 06:26 if I'm wrong, you can email me, but I do know if, 06:29 if something is 95% fat free, 06:30 my math is that means 5% is fat. That's true. 06:39 Now, that's true, I have never seen or heard 06:43 any cow with that type of, percentage of something 06:48 95% fat free or a very lean cow. 06:51 Well I have, I think that back I have 06:54 Genesis chapter 41 in verse 20, it talks about 06:58 the lean cow, yeah I know, alright, yes, yes, 07:00 Nebuchadnezzar and you know those we had to, yes, 07:02 and that wasn't even real, that was a dream. 07:05 So, those are Lean cows, well I haven't seen 07:08 that in grocery store. So, now how does a cow gets 07:12 it's fat of 95% fat free; may it be in this next graphic 07:21 gives us the answer. Lets go to next graphic. 07:23 May be this cow is doing this, pumping iron. 07:27 I mean he is really working, got the 07:29 head band working, and I mean, now if he does 07:32 all of that, his fat is still not 95% fat free. No. 07:37 And we travel quiet a bit, we have never seen 07:40 a cow in a cow field doing that. No. 07:44 Well, if you did, you still have a lot of fat in his 07:46 muscle, in his tissue as well. So, again something as 07:50 Lean, is actually a misnomer. So, that's an invisible 07:54 marbling that's inside, and actually if you take 07:57 that away, it's not gonna be tender. 07:59 Yes, so, and not only that, as I said before in 08:02 the poultry problem, there is fat that is called 08:06 Inherent Fat. That's fat that is marbled within the muscle 08:12 of the animal itself that you cannot cut out. 08:15 We call that Inherent Fat And if a cow has Inherent Fat 08:19 where there by there are certain fats that you just 08:22 can't even cut out, it's marble within flesh itself. 08:26 Thereby something that's really lean is actually is 08:30 misnomer. Well, another term that you hear often also 08:34 as it relates to beef and that is individuals talking 08:37 about that uric acid. Uric acid. So, explain the 08:40 uric acid and how it relates to beef. 08:43 Yeah, now uric acid uric acid is really a 08:47 break down of one of the substance when 08:49 we eat flesh foods. Uric acid is the substance there. 08:53 And what happens is that when it breaks down, 08:56 this uric acid is very toxic to the system 09:00 that's found in beef and chicken, pork and fish as 09:03 well. But, beef has the highest amount of uric acid. 09:07 It goes into a blood stream and it can cause an awful 09:11 mess in the system. It also goes down to 09:14 the big toe what you call that Gout, a form of 09:17 arthritis. Uric acid can also crystallize and cause kidney 09:22 stones as well. And I remember, we was at a... 09:25 one cooking demonstration in Huntsville. This one lady 09:28 asked me because I haven't had meat or beef, I guess 09:32 over 25 years. She asks with me, she said Curtis 09:35 do you ever have a craving of a nice, you heard it, 09:39 a nice thick juicy steak. My reply was, well exactly 09:45 what makes that steak juicy. Juicy. The blood 09:51 and a urine, if you take that away then you have 09:54 nothing, it's just like body into your belt. 09:56 I mean there is, you know, nothing there, so I think 09:59 we have a Bible text, about what the word of God 10:02 says about the fat and the blood, don't we have it? 10:05 Yeah, when you look in the book of Leviticus 10:07 this is the Leviticus chapter 3 and verse 17, 10:12 it says, it shall be a perpetual statue for your 10:16 generation throughout all you dwelling, that ye eat 10:19 neither the fat nor the blood. Yes, so a perpetual 10:24 a continual law far as those who want to eat 10:29 clean meals of course the blood and the fat has 10:33 to be removed and lot of people don't even do that 10:35 anyway, so but again, so all that's going to the 10:39 system of the person and it's lean getting something 10:44 that's lean that think they are getting something that's more 10:47 healthier than other beef, but again beef in itself 10:51 is not really lean in the muscle tissue is that 10:55 actually saturated fat. Well, you know, we 10:58 talked before about reading those labels. 10:59 And then now here we come with the coloring. 11:01 You know, sometime you see that beef and it looks 11:03 kind of strange in color, okay, so what about the 11:06 color of the beef, does it have any effect on 11:09 the texture or the actual product itself, the coloring? 11:13 Yes, when people purchase beef, ground beef, okay, 11:17 what they normally do is to look at the color. They 11:19 make sure it's nice and red. Yes. Okay. Nice and red 11:23 in color, I mean, if it is brown or grey they are 11:24 gonna leave it their on the shelf. That's right, 11:26 that's right. Make sure it's nice and red. Well, 11:28 what happens folks if they put in what we call 11:31 sodium nitrates or nitrite and that will stabilize 11:38 the coloring in the meat. Keeps it red. 11:42 Well, now sodium nitrate is also a known 11:45 Carcinogen. Absolutely, absolutely, as well 11:48 and so with that amount it can damage to DNA 11:50 and cause the awful mess in the system. 11:52 Let's go to our next graph, you'll see what 11:54 this can do as far as damaging the DNA. 11:59 DNA Damage. "The consumption of meats 12:02 were positively associated with 12:07 DNA damage. " And this is from a journal of American 12:11 Dietetic Association. So, meat in itself contains 12:15 Carcinogens, cancer causing agents in them, Heterocyclic 12:19 remains as well with the sodium nitrates causes 12:22 meat to have more Carcinogens then a lot 12:25 of other fast foods, so when we take in this 12:28 article food of course the cancer risk goes up 12:31 tremendously with the sodium nitrates and also 12:34 just the flesh in animal as well with the carcinogens. 12:38 Well, you know, I can hear someone saying 12:39 you know, I'm eating my beef from grass-fed 12:43 and hormone free because sometimes you see on the 12:45 label as well, right, and so that's totally opposite of 12:49 what you are talking about. Explain those terms. 12:53 Okay, grass-fed. Yes. Now of course we did debrief 12:56 the word Lean, let's debrief the word grass-fed. 13:00 Let me give you a quick story here, now I am 52 13:04 years of age; if you put all the puffs of cigarettes 13:08 I have smoked in my lifetime, it probably would 13:12 not come up to one complete cigarette. 13:16 Alright. Would you call me a cigarette smoker? 13:20 Absolutely not. No. Okay, I mean if you put all the 13:24 puffs together it would not even equal up to one 13:26 cigarette, so you wouldn't call me cigarette smoker 13:28 although I have smoked cigarettes or may be a 13:30 few puffs, you know, all at once, put them altogether. 13:34 Well grass-fed, practically all cows at one time or 13:40 another in the lifetime feed on grass. True. 13:45 However, within the last three to six months before 13:49 slaughter they may feed them and inject them 13:52 with hormones. Yet, on a container they can say 13:56 grass-fed. Because at one time there were feeding 14:03 on grass and people see that grass-fed. 14:07 Oh! This is more better than the other type 14:10 and you pay more money, you are getting 14:12 basically the same article food, hormone free, 14:17 same scenario as well sometimes they inject 14:19 the cow with the Bovine Growth Hormone, 14:21 different hormones and again of course prior 14:24 to slaughter they don't do that and still say this 14:28 beef is hormone free. Yet, they still have the 14:34 Bovine Growth Hormone, other types of hormones 14:36 in that ground beef as well. So, again 14:38 talk about play with words, we need to 14:42 really debrief the beef. So, we talk about the 14:44 cholesterol, the saturated fat, the high sodium, no 14:51 potassium, no fiber, causes more cancer particularly 14:58 in the colon, the hormones also the bacteria and also 15:03 feeding cows other cow parts, folks, 15:05 beef is this what we want for dinner. 15:10 No. And for our family members, no. 15:12 I don't think so. So, with that in mind now that 15:15 the beef has been debrief, you need to sell 15:20 something other than that in the kitchen. So, I hope 15:23 you have something other than beef in a kitchen. 15:27 You know a famous writer Ellen G. White made 15:30 some statements. That's right. About the same 15:33 subject. The same subject. A well known author, 15:36 alright, lot's of information that is coming more and 15:39 more to the forefront. It really is. 15:41 What does she actually have to say? 15:43 Yeah, let's go to our last graphic and this is 15:45 a prolific writer Ellen G. White been translated 15:49 more often than any person in United States. 15:51 Let's go to this graphic at this time 15:53 to see what she says. Meat Eating versus 15:55 Disease or equals disease. And she says this 15:58 "The liability to take disease is increased tenfold 16:07 by meat eating. " And that's a very powerful 16:11 statement. Now that we have debriefed the beef 16:14 we can understand why the God inspired her 16:17 to coin those words that's why we move 16:19 away from animal product in a plant based diet 16:24 There by, we bypass all those things that meat 16:27 brings to the table. Well we have definitely 16:30 debriefed the beef. Yes, I know you are saying 16:33 to yourself if we debriefed to beef what is she gonna 16:35 fix in the kitchen. Well, once again how 16:38 about we gonna do a substitute, an alternative 16:40 to beef itself. We are gonna be doing in the 16:43 kitchen a spicy beef and potatoes. Specially for 16:48 those beef and potato lovers so get your 16:50 paper and pencil and meet us in the kitchen. |
Revised 2014-12-17