​Mengapa Makan Daging Merah? 

Mengapa Makan Daging Merah? 

Banyak orang takut makan daging merah karena hubungannya dengan kanker, 

Padahal itu adalah daging merah prosesan olahan pabrik yang tidak baik, 

Dan kebanyakan dikonsumsi bersama karbo dengan gaya hidup yang tidak sehat, 

Buktinya pada pola makan yang menyehatkan bagi manusia sejak ratusan ribu tahun sebelum jaman pertanian adalah pemakan daging. 

Ternyata daging merah bisa menjadi terapi nutrisi yang mendukung kesembuhan penyakit serta mengoptimalkan kesehatan, dengan;

Kandungan gizi esensial seperti lemak Omega tiga dan asam amino yang lengkap dalam proteinnya yang juga tinggi dan beragam vitamin vital seperti B12, K2, serta mineral penting zat besi, zinc, plus banyak lagi zat gizi. 

Makan daging membangun otot, menguatkan sistem imun atau daya tahan tubuh serta meningkatkan kecerdasan otak dan saraf. 

Konsumsi daging dengan kalori yang terkendali (tanpa karbo atau lemak/minyak tambahan) bisa memperbaiki kondisi obesitas dengan memberikan rasa kenyang. 

Protein hewaninya meningkatkan thermogenesis sehingga metabolisme naik serta menghilangkan lapar dalam waktu lama jadi bagus untuk penurunan berat badan. 

Daging merah tinggi vitamin K2 yang hanya ada dari sumber hewani (bentuk MK4) yang membunuh sel-sel kanker. 

Oncosis atau mematikan sel-sel tumor lewat oksidasi serta mencegah pembentukan kanker dari autophagy atau daur ulang materi sel mati. 

Daging merah memperbaiki kualitas tidur dengan meningkatkan Tryptophan, tyrosine, sehingga meningkatnya serotonin, melatonin, juga dopamine di otak, membuat tidur nyenyak. 

Namun juga, daging merah meningkatkan konsentrasi dan kewaspadaan di siang hari dari kandungan BCAA (branch-chained amino acid). 

Daging merah juga membantu mengatasi depresi, dengan kandungan creatine yang baik untuk otak dan otot demi kinerja yang unggul! 

Sumber studi: 
http://www.sciencedirect.com/science/article/pii/S0309174009002514

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Branched-chain amino acids activate key enzymes in protein synthesis after physical exercise.
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Branched chain amino acids activate messenger ribonucleic acid translation regulatory proteins in human skeletal muscle, and glucocorticoids blunt this action.
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Measurement of K vitamins in animal tissues by high-performance liquid chromatography with fluorimetric detection.
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Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.
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Vitamin K content of foods and dietary vitamin K intake in Japanese young women.
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Determination of phylloquinone and menaquinones in animal products with fluorescence detection after postcolumn reduction with metallic zinc.
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Quantitative measurement of vitamin K2 (menaquinones) in various fermented dairy products using a reliable high-performance liquid chromatography method.
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Growth inhibitory effects of vitamin K2 on colon cancer cell lines via different types of cell death including autophagy and apoptosis.
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Apoptosis of liver cancer cells by vitamin K2 and enhancement by MEK inhibition.
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Chrononutrition: Use of dissociated day/night infant milk formulas to improve the development of the wake–sleep rhythms. Effects of tryptophan
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Assessment of the Potential Role of Tryptophan as the Precursor of Serotonin and Melatonin for the Aged Sleep-wake Cycle and Immune Function: Streptopelia Risoria as a Model
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Effects and Side Effects Associated with the Non-Nutritional Use of Tryptophan by Humans
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Influence of Tryptophan and Serotonin on Mood and Cognition with a Possible Role of the Gut-Brain Axis
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Effects of branched-chain amino acids supplementation on physiological and psychological performance during an offshore sailing race.
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Open-label adjunctive creatine for female adolescents with SSRI-resistant major depressive disorder: a 31-phosphorus magnetic resonance spectroscopy study.
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Effect of creatine supplementation and sleep deprivation, with mild exercise, on cognitive and psychomotor performance, mood state, and plasma concentrations of catecholamines and cortisol.
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The influence of creatine supplementation on the cognitive functioning of vegetarians and omnivores.
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Oral creatine monohydrate supplementation improves brain performance: a double-blind, placebo-controlled, cross-over trial.
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Creatine supplementation, sleep deprivation, cortisol, melatonin and behavior.
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Prevention of traumatic headache, dizziness and fatigue with creatine administration. A pilot study.
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Effects of acute creatine monohydrate supplementation on leucine kinetics and mixed-muscle protein synthesis
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Global and targeted gene expression and protein content in skeletal muscle of young men following short-term creatine monohydrate supplementation.
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Intakes of red meat, processed meat, and meat-mutagens increase lung cancer risk
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Eat to live, not live to eat.
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Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?
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Occurrence of halogenated flame retardants in commercial seafood species available in European markets
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Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food
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Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods.
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Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking.
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Influence of various cooking processes on the concentrations of PCDD/PCDFs, PCBs and PCDEs in foods
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Meat consumption and cancer risk: a critical review of published meta-analyses
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The World Cancer Research Fund report 2007: A challenge for the meat processing industry
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Meat subtypes and their association with colorectal cancer: Systematic review and meta-analysis
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Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review
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Animal foods
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A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer
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Red and processed meat consumption and risk of bladder cancer: a dose–response meta-analysis of epidemiological studies
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Association Between Consumption of Red and Processed Meat and Pancreatic Cancer Risk: A Systematic Review and Meta-analysis
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The cancer risk related to meat and meat products
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Consumption of Red/Processed Meat and Colorectal Carcinoma: Possible Mechanisms Underlying the Significant Association
http://www.pnas.org/content/112/2/542

A red meat-derived glycan promotes inflammation and cancer progression
http://onlinelibrary.wiley.com/doi/10.1002/ijc.29901/abstract

Red and processed meat, nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP Diet and Health Study
http://www.sciencedirect.com/science/article/pii/S0098299716300401?via%3Dihub

Human risk of diseases associated with red meat intake: Analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid
https://link.springer.com/article/10.1007%2Fs00394-016-1350-6

Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain)
http://www.sciencedirect.com/science/article/pii/S0308814615005750?via%3Dihub

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer
http://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=POCPA9_2016_v17n1_15

Polycyclic Aromatic Hydrocarbons (PAHs) and their Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk
http://www.sciencedirect.com/science/article/pii/S1877782115000703?via%3Dihub

European Code against Cancer 4th Edition: Diet and cancer
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Meat, Fish, Poultry, and Egg Intake at Diagnosis and Risk of Prostate Cancer Progression
Sumber bacaan:
https://myoleanfitness.com/red-meat-and-cancer-risk/
https://examine.com/nutrition/is-processed-meat-bad-for-me/
https://examine.com/nutrition/scientists-just-found-that-red-meat-causes-cancer–or-did-they/
https://examine.com/nutrition/does-red-meat-cause-cancer/
https://examine.com/nutrition/how-can-i-make-red-meat-healthier/

More on nitrate:
http://pubs.rsc.org/en/content/articlelanding/1975/c310.1039/c39750000884#!divAbstract
https://examine.com/supplements/nitrate/
https://examine.com/supplements/l-carnitine/
The menaquinone (vitamin K2) content of animal products and fermented foods.
http://www.k-vitamins.com/index.php?page=Cancer

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