That is, ‘dementia.’ Yes, thanks to some researchers eager to plow new ground, there’s now a new study claiming that cooking your meat makes you senile. Uh . . . I forget why, though.
Anyone who’s alive today has been witness to an entire lifetime of activist attacks on meat-eating, and if you’re a rancher, producer or processor, you’ve been one of the main targets of their ire.
Meat causes heart attacks and strokes — and cancer. Cholesterol is a cold-blooded killer. Saturated fat is totally unhealthy. Diabetes strikes meat-eaters more often than vegetarians.
For activists, the litany of alleged ill effects from consuming animal foods is endless.
Not to mention that the very business of raising cattle or pigs is destroying the entire planet at warp speed, according to the chorus of critics who constantly bash livestock production, meat and poultry processing and the 99.99 percent of foodservice that has built its business on preparing and serving meat and dairy foods.
Never mind that eating meat has been a staple of human existence for oh, three or four hundred thousand years. Forget the fact that the “epidemics” of heart disease and cancer veggie believers always reference as indictments of an omnivorous diet are modern phenomena, emerging only in the last couple generations. And ignore the reality that even the most strident opponents of the consumption of animal products can only point to associations of dietary choices with adverse medical outcomes.
Coincidence, not causation.
For the partisans who believe that humans are ordained to exist on plants only, there are no negative impacts on human health and longevity that cannot be blamed on eating beef, pork or chicken.
Now, there’s yet another (alleged) outcome haters can use to shock consumers: Meat-eating causes dementia.
That’s right. Researchers at the Icahn School of Medicine at Mount Sinai Medical Center in New York published a study in the prestigious Proceedings of the National Academy of Sciences stating that “age-related dementia may be causally linked to high levels of foods [containing] advanced glycation end products.”
What are advanced glycation end products (AGEs), you ask? AGEs are formed when proteins or fats react with sugar, which, of course, can routinely occur during cooking, whether browning meat in an oven, or grilling it over an open flame.
“Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products,” the study’s authors stated. “Dietary AGE products are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease.”