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Are Meat Eaters Aware Of Amyloidosis?
Harmful proteins fragments known as amyloid fibrils linked to damage to brain cells in Alzheimer's disease and to pancreatic cells in Type II diabetes can be present in the meat of poultry and mammals.
These amyloids are not destroyed even with high-temperature cooking process.
Michael Greger of The Humane Society of the United States, Washington DC, is concerned with this discovery and the transmissibility of amyloid fibrils.
Researchers have recently shown in the laboratory that these compounds, when ingested, can enter the organs of laboratory rats fed affected meat.
Greger said that a biochemical mechanism akin to the replication of similar protein fragments in the brain diseases Creutzfeldt-Jakob Disease (CJD), scrapie, and Bovine Spongiform Encephalopathy (BSE), also known as mad cow disease, might occur when amyloid fibrils enter brain tissue or the pancreas.
He points out that high levels of these materials can be found in pâté de foie gras, fatty liver pate, produced by force-feeding poultry.
Stressed poultry birds are known to undergo spontaneous amyloidosis due to a chronic inflammatory response that causes amyloid fibrils to form non-functioning deposits of this protein-like material in their organs.
In laboratory tests, amyloidosis is found to be accelerated by injection of tiny quantities of amyloid fibrils, which induce production of the malformed proteins strands.
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More News on: Phimosis, Why Do We Eat - Nutrition Facts, Diet Lifestyle and Heart Disease, Healthy Living
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AllanRBrewer(Guest)
02/28/2009
so it must be fairly easy to research whether long-term vegetarians have less incidence of amlyoidoses to verify the hypothesis.
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