If I had to pick one
single food that inflicts
00:00:01.40\00:00:04.27
more damage on
American population,
00:00:04.30\00:00:06.79
beef would be a prime
contender. Billions and
00:00:06.82\00:00:11.63
billions sold means also
billions and billions of money
00:00:11.66\00:00:15.29
spent on coronary artery
disease and bypass surgery.
00:00:15.47\00:00:20.20
From tacos, lasagna, and
meatballs and hamburgers,
00:00:20.23\00:00:24.83
our program is
entitled debriefing
00:00:24.86\00:00:27.53
the beef. We will be right back.
00:00:27.56\00:00:30.12
Hi, welcome to Abundant
Living and welcome again
00:00:55.41\00:00:57.86
into our living room
and I am Curtis Eakins
00:00:57.89\00:01:00.88
the co-host that means
I have another co-host and
00:01:00.91\00:01:04.40
your name is; Paula Eakins.
Okay, you're kind of slow
00:01:04.43\00:01:09.77
in that. Well, I
thought you gonna kind keep on
00:01:09.80\00:01:11.57
flowing with, but I noticed
you did a little hesitation
00:01:11.60\00:01:14.33
so I thought it was my turn.
Yeah, I just like to hear you
00:01:14.36\00:01:17.08
call your name out,
Paula Eakins, sounds very nice
00:01:17.11\00:01:20.56
and look very good today
too. Thank you very much.
00:01:20.59\00:01:23.01
You welcome very
much. I look alright to you.
00:01:23.04\00:01:26.30
Is that a yes or
no? You look wonderful.
00:01:26.33\00:01:30.34
Okay, very good thank
you. Lets talk about debriefing
00:01:30.37\00:01:33.68
the beef, now Curtis, Curtis,
Curtis. Debriefing a beef?
00:01:33.71\00:01:38.77
We have to debrief it. Okay,
now, I know lot of people got
00:01:38.80\00:01:41.33
real close to TV set on
this one and got a paper and
00:01:41.36\00:01:44.31
pencil out and ready to
call someone on the phone.
00:01:44.34\00:01:46.18
Yeah, we are just
talking about the... Debriefing?
00:01:46.21\00:01:48.39
poultry problem.
Yeah, yeah, yeah, yup,
00:01:48.42\00:01:50.16
now we end. Okay,
we got the beef going.
00:01:50.19\00:01:52.53
We got the beef going on.
But you know what, we need
00:01:52.56\00:01:54.38
to do this we need do this. Yes.
00:01:54.41\00:01:55.78
We need to this because
there is so much going on,
00:01:55.81\00:01:57.48
information,
television, you know emails, and
00:01:57.51\00:02:01.22
phone calls you name
it, its all out there, yeah,
00:02:01.25\00:02:04.12
over and over again.
And, and this world is
00:02:04.15\00:02:06.11
waxing old like a garment,
yeah, and animal kingdom
00:02:06.14\00:02:09.20
in general is
getting really bad news.
00:02:09.23\00:02:13.61
Yeah, so we talked
before on another show; we did
00:02:13.64\00:02:17.98
that on talking
about the chicken.
00:02:18.01\00:02:19.99
We've related to that about
blood pressure, right, and so
00:02:20.02\00:02:25.95
I guess my first question to
you is that, is that the same
00:02:25.98\00:02:29.10
kind of thing when we are
talking about beef as far as
00:02:29.13\00:02:32.28
the blood pressure
is concerned. Absolutely
00:02:32.31\00:02:34.54
absolutely, again, dealing
with beef. We talked about this
00:02:34.57\00:02:38.20
in a previous program,
entitled poultry problems and
00:02:38.23\00:02:42.30
with beef, when a
person has high blood pressure,
00:02:42.33\00:02:46.07
hypertension, beef is one
of the foods you don't want
00:02:46.10\00:02:50.67
to eat because it will
raise your blood pressure.
00:02:50.70\00:02:53.52
Reason being as I said
before, sodium will raise
00:02:53.55\00:02:57.13
your blood pressure.
Right. No question. Right.
00:02:57.16\00:02:59.72
But now, if you have a
high sodium type of food,
00:02:59.75\00:03:04.56
coupled with a low potassium,
the blood pressure goes up
00:03:04.59\00:03:09.53
even higher. We call this
the potassium-sodium ratio.
00:03:09.56\00:03:15.80
Okay. Alright. Okay. So,
therefore, with that in mind
00:03:15.83\00:03:18.44
potassium is high, and sodium
is low, blood pressure drops.
00:03:18.47\00:03:24.05
Now what that have to do
with ground beef. Beef has zero
00:03:24.08\00:03:29.04
potassium. True. High
in sodium. Yeah, therefore
00:03:29.07\00:03:34.36
it's just opposite, therefore
when anybody takes in ground
00:03:34.39\00:03:37.48
beef, blood pressure
will go up high. It's more
00:03:37.51\00:03:40.71
challenging to control
the blood pressure with that.
00:03:40.74\00:03:43.17
Now, course when the
blood pressure goes up higher
00:03:43.20\00:03:46.00
and course it's going
to be more stress on the
00:03:46.03\00:03:49.33
artery wall, more stress on a
heart muscle, therefore you are
00:03:49.36\00:03:52.26
going to have increased risk
of heart attacks and stroke.
00:03:52.29\00:03:56.14
Therefore, with that in
mind, beef is not a thing that
00:03:56.17\00:03:58.97
we want to deal with,
when it comes to having our
00:03:59.00\00:04:01.39
cardiovascular
system intact because
00:04:01.42\00:04:03.74
this is going to cause
some complications in that area.
00:04:03.77\00:04:06.97
Well, you know
a lot of time when
00:04:07.00\00:04:08.78
you go to the store, you
see like different cuts of beef,
00:04:08.81\00:04:11.16
and not only in different
cuts, you will also see where
00:04:11.19\00:04:13.98
they trimmed the fat, that's
true, all around the edges and
00:04:14.01\00:04:16.98
everything and then this
new word has been coming up
00:04:17.01\00:04:20.01
over and over again and that
is a different of proportions
00:04:20.04\00:04:22.75
or percentages of the
word 'lean', so define for us,
00:04:22.78\00:04:27.24
you know, when we say
lean, 85% lean, what exactly
00:04:27.27\00:04:31.76
are they talking about.
Okay, according to the Food and
00:04:31.79\00:04:36.45
Drug Administration, a
meat product can be classified
00:04:36.48\00:04:40.30
as Lean if, number one it
has 10 grams of fat or less
00:04:40.33\00:04:46.63
okay, and 5 milligrams
of saturated fat or less.
00:04:46.68\00:04:51.63
I think about 100 milligram
of cholesterol, something to
00:04:51.66\00:04:54.70
be classified as Lean,
in a new category. Now guess
00:04:54.73\00:04:58.59
what, beef is without
exception. That's excluded
00:04:58.62\00:05:04.85
from that law, The Food and
Drug Ministration. So, all other
00:05:04.88\00:05:08.74
flesh foods can, must have
that standard to have it Lean
00:05:08.77\00:05:12.71
but now beef can have more
than that is still have the
00:05:12.74\00:05:16.85
label has being Lean. So,
as one person says Lean lies.
00:05:16.88\00:05:23.89
So, when you look at ground
beef, and most ground beef
00:05:23.92\00:05:26.77
see the numbers 80/20.
Right, right. Which means 80%
00:05:26.80\00:05:33.11
lean 20% fat. But, if you
look closely on that packet
00:05:33.14\00:05:39.83
folks, in grocery store,
and just look at it look at
00:05:39.86\00:05:43.44
the fat gram amount on that
80/20, it's 23 grams of fat.
00:05:43.47\00:05:50.20
That's right. Now,
this is to say that
00:05:50.23\00:05:51.64
we should take
no more about may be
00:05:51.67\00:05:53.14
3 to 5 grams of fat,
right, right, but that's
00:05:53.17\00:05:55.20
very lenient, 23
grams of fat and that's
00:05:55.23\00:05:59.42
80% lean, 20% is fat.
So, thereby something that's
00:05:59.45\00:06:03.80
lean on ground beef
is really a misnomer.
00:06:03.83\00:06:07.36
It means little or
nothing. We actually have seen
00:06:07.39\00:06:10.05
a ground beef where
it said, 95% fat free.
00:06:10.08\00:06:18.05
Now folks, my worse
subject in school is Math,
00:06:19.02\00:06:22.99
okay, I struggled
with Math, but I do know,
00:06:23.02\00:06:26.27
if I'm wrong, you can
email me, but I do know if,
00:06:26.30\00:06:29.02
if something is 95% fat free,
00:06:29.14\00:06:30.51
my math is that means
5% is fat. That's true.
00:06:30.54\00:06:39.76
Now, that's true, I
have never seen or heard
00:06:39.79\00:06:43.52
any cow with that type
of, percentage of something
00:06:43.55\00:06:48.10
95% fat free or a very lean cow.
00:06:48.13\00:06:51.85
Well I have, I
think that back I have
00:06:51.88\00:06:54.16
Genesis chapter 41 in
verse 20, it talks about
00:06:54.19\00:06:58.74
the lean cow, yeah I
know, alright, yes, yes,
00:06:58.77\00:07:00.82
Nebuchadnezzar and you
know those we had to, yes,
00:07:00.85\00:07:02.93
and that wasn't even
real, that was a dream.
00:07:02.96\00:07:05.70
So, those are Lean
cows, well I haven't seen
00:07:05.73\00:07:08.32
that in grocery store.
So, now how does a cow gets
00:07:08.35\00:07:11.98
it's fat of 95% fat free;
may it be in this next graphic
00:07:12.01\00:07:20.99
gives us the answer.
Lets go to next graphic.
00:07:21.02\00:07:23.62
May be this cow is
doing this, pumping iron.
00:07:23.65\00:07:27.47
I mean he is
really working, got the
00:07:27.74\00:07:29.76
head band working,
and I mean, now if he does
00:07:29.79\00:07:32.31
all of that, his fat is
still not 95% fat free. No.
00:07:32.34\00:07:37.42
And we travel quiet a
bit, we have never seen
00:07:37.45\00:07:40.36
a cow in a cow
field doing that. No.
00:07:40.40\00:07:44.38
Well, if you did, you
still have a lot of fat in his
00:07:44.41\00:07:46.81
muscle, in his tissue as
well. So, again something as
00:07:46.84\00:07:50.46
Lean, is actually a misnomer.
So, that's an invisible
00:07:50.49\00:07:54.22
marbling that's inside,
and actually if you take
00:07:54.25\00:07:57.33
that away, it's
not gonna be tender.
00:07:57.36\00:07:59.83
Yes, so, and not only
that, as I said before in
00:07:59.86\00:08:02.84
the poultry problem,
there is fat that is called
00:08:02.94\00:08:06.69
Inherent Fat. That's fat that
is marbled within the muscle
00:08:06.72\00:08:12.40
of the animal itself
that you cannot cut out.
00:08:12.43\00:08:15.74
We call that Inherent Fat
And if a cow has Inherent Fat
00:08:15.77\00:08:19.93
where there by there are
certain fats that you just
00:08:19.96\00:08:22.71
can't even cut out, it's
marble within flesh itself.
00:08:22.74\00:08:26.13
Thereby something that's
really lean is actually is
00:08:26.16\00:08:30.91
misnomer. Well, another
term that you hear often also
00:08:30.94\00:08:34.40
as it relates to beef and
that is individuals talking
00:08:34.43\00:08:37.49
about that uric acid.
Uric acid. So, explain the
00:08:37.52\00:08:40.95
uric acid and how
it relates to beef.
00:08:40.98\00:08:43.33
Yeah, now uric acid
uric acid is really a
00:08:43.36\00:08:47.48
break down of one
of the substance when
00:08:47.51\00:08:49.43
we eat flesh foods. Uric
acid is the substance there.
00:08:49.46\00:08:53.18
And what happens is
that when it breaks down,
00:08:53.21\00:08:56.62
this uric acid is
very toxic to the system
00:08:56.65\00:09:00.67
that's found in beef and
chicken, pork and fish as
00:09:00.70\00:09:03.75
well. But, beef has the
highest amount of uric acid.
00:09:03.78\00:09:07.88
It goes into a blood
stream and it can cause an awful
00:09:07.91\00:09:11.75
mess in the system.
It also goes down to
00:09:11.78\00:09:14.22
the big toe what you
call that Gout, a form of
00:09:14.25\00:09:17.51
arthritis. Uric acid can also
crystallize and cause kidney
00:09:17.54\00:09:22.19
stones as well. And I
remember, we was at a...
00:09:22.22\00:09:25.31
one cooking demonstration
in Huntsville. This one lady
00:09:25.34\00:09:28.88
asked me because I haven't
had meat or beef, I guess
00:09:28.91\00:09:31.98
over 25 years. She asks
with me, she said Curtis
00:09:32.01\00:09:35.51
do you ever have a
craving of a nice, you heard it,
00:09:35.54\00:09:39.22
a nice thick juicy steak.
My reply was, well exactly
00:09:39.25\00:09:45.39
what makes that steak
juicy. Juicy. The blood
00:09:45.42\00:09:51.04
and a urine, if you
take that away then you have
00:09:51.07\00:09:54.40
nothing, it's just
like body into your belt.
00:09:54.43\00:09:56.73
I mean there is, you
know, nothing there, so I think
00:09:56.76\00:09:59.44
we have a Bible text,
about what the word of God
00:09:59.47\00:10:02.38
says about the fat and
the blood, don't we have it?
00:10:02.41\00:10:05.81
Yeah, when you look
in the book of Leviticus
00:10:05.84\00:10:07.82
this is the Leviticus
chapter 3 and verse 17,
00:10:07.85\00:10:12.03
it says, it shall be a
perpetual statue for your
00:10:12.06\00:10:16.18
generation throughout
all you dwelling, that ye eat
00:10:16.21\00:10:19.56
neither the fat nor the
blood. Yes, so a perpetual
00:10:19.59\00:10:24.96
a continual law far
as those who want to eat
00:10:24.99\00:10:29.06
clean meals of course
the blood and the fat has
00:10:29.09\00:10:33.64
to be removed and lot of
people don't even do that
00:10:33.67\00:10:35.77
anyway, so but again,
so all that's going to the
00:10:35.80\00:10:39.58
system of the person and
it's lean getting something
00:10:39.61\00:10:44.06
that's lean that think they are
getting something that's more
00:10:44.09\00:10:46.99
healthier than other
beef, but again beef in itself
00:10:47.02\00:10:51.45
is not really lean in
the muscle tissue is that
00:10:51.48\00:10:55.58
actually saturated
fat. Well, you know, we
00:10:55.61\00:10:58.08
talked before about
reading those labels.
00:10:58.11\00:10:59.66
And then now here we
come with the coloring.
00:10:59.69\00:11:01.92
You know, sometime you
see that beef and it looks
00:11:01.95\00:11:03.85
kind of strange in
color, okay, so what about the
00:11:03.88\00:11:06.55
color of the beef,
does it have any effect on
00:11:06.58\00:11:09.57
the texture or the actual
product itself, the coloring?
00:11:09.60\00:11:13.67
Yes, when people purchase
beef, ground beef, okay,
00:11:13.70\00:11:17.57
what they normally do is
to look at the color. They
00:11:17.60\00:11:19.72
make sure it's nice and
red. Yes. Okay. Nice and red
00:11:19.75\00:11:23.18
in color, I mean, if it
is brown or grey they are
00:11:23.21\00:11:24.81
gonna leave it their on
the shelf. That's right,
00:11:24.84\00:11:26.41
that's right. Make sure
it's nice and red. Well,
00:11:26.44\00:11:28.42
what happens folks if
they put in what we call
00:11:28.45\00:11:31.67
sodium nitrates or
nitrite and that will stabilize
00:11:31.70\00:11:37.98
the coloring in
the meat. Keeps it red.
00:11:38.01\00:11:41.44
Well, now sodium
nitrate is also a known
00:11:42.17\00:11:45.65
Carcinogen.
Absolutely, absolutely, as well
00:11:45.68\00:11:47.88
and so with that
amount it can damage to DNA
00:11:48.77\00:11:50.92
and cause the
awful mess in the system.
00:11:50.95\00:11:52.34
Let's go to our next
graph, you'll see what
00:11:52.37\00:11:54.27
this can do as far
as damaging the DNA.
00:11:54.30\00:11:57.16
DNA Damage. "The
consumption of meats
00:11:59.22\00:12:02.63
were positively associated with
00:12:02.66\00:12:07.90
DNA damage. " And this is
from a journal of American
00:12:07.93\00:12:11.14
Dietetic Association.
So, meat in itself contains
00:12:11.17\00:12:15.12
Carcinogens, cancer causing
agents in them, Heterocyclic
00:12:15.15\00:12:19.13
remains as well with
the sodium nitrates causes
00:12:19.16\00:12:22.86
meat to have more
Carcinogens then a lot
00:12:22.89\00:12:25.67
of other fast foods,
so when we take in this
00:12:25.70\00:12:28.17
article food of course
the cancer risk goes up
00:12:28.20\00:12:31.05
tremendously with the
sodium nitrates and also
00:12:31.08\00:12:34.11
just the flesh in animal
as well with the carcinogens.
00:12:34.14\00:12:37.75
Well, you know, I
can hear someone saying
00:12:38.25\00:12:39.66
you know, I'm eating
my beef from grass-fed
00:12:39.69\00:12:43.59
and hormone free
because sometimes you see on the
00:12:43.62\00:12:45.94
label as well, right, and
so that's totally opposite of
00:12:45.97\00:12:49.29
what you are talking
about. Explain those terms.
00:12:49.32\00:12:53.02
Okay, grass-fed. Yes.
Now of course we did debrief
00:12:53.05\00:12:56.22
the word Lean, let's
debrief the word grass-fed.
00:12:56.25\00:13:00.84
Let me give you a
quick story here, now I am 52
00:13:00.87\00:13:04.46
years of age; if you put
all the puffs of cigarettes
00:13:04.49\00:13:08.56
I have smoked in my
lifetime, it probably would
00:13:08.59\00:13:12.25
not come up to one
complete cigarette.
00:13:12.28\00:13:15.86
Alright. Would you
call me a cigarette smoker?
00:13:16.59\00:13:19.70
Absolutely not. No.
Okay, I mean if you put all the
00:13:20.87\00:13:24.00
puffs together it would
not even equal up to one
00:13:24.03\00:13:26.35
cigarette, so you wouldn't
call me cigarette smoker
00:13:26.38\00:13:28.41
although I have
smoked cigarettes or may be a
00:13:28.44\00:13:30.92
few puffs, you know, all
at once, put them altogether.
00:13:30.95\00:13:34.16
Well grass-fed, practically
all cows at one time or
00:13:34.75\00:13:40.29
another in the
lifetime feed on grass. True.
00:13:40.32\00:13:44.63
However, within the last
three to six months before
00:13:45.16\00:13:49.21
slaughter they may
feed them and inject them
00:13:49.81\00:13:52.57
with hormones. Yet, on
a container they can say
00:13:52.60\00:13:56.96
grass-fed. Because at
one time there were feeding
00:13:56.99\00:14:03.10
on grass and
people see that grass-fed.
00:14:03.13\00:14:07.88
Oh! This is more
better than the other type
00:14:07.91\00:14:10.72
and you pay more
money, you are getting
00:14:10.75\00:14:12.61
basically the same
article food, hormone free,
00:14:12.64\00:14:17.21
same scenario as
well sometimes they inject
00:14:17.24\00:14:19.86
the cow with the
Bovine Growth Hormone,
00:14:19.89\00:14:21.65
different hormones
and again of course prior
00:14:21.68\00:14:24.39
to slaughter they don't
do that and still say this
00:14:24.42\00:14:28.47
beef is hormone free.
Yet, they still have the
00:14:28.50\00:14:34.37
Bovine Growth Hormone,
other types of hormones
00:14:34.40\00:14:36.75
in that ground
beef as well. So, again
00:14:36.78\00:14:38.87
talk about play
with words, we need to
00:14:38.90\00:14:42.09
really debrief the
beef. So, we talk about the
00:14:42.12\00:14:44.90
cholesterol, the saturated
fat, the high sodium, no
00:14:44.93\00:14:51.58
potassium, no fiber,
causes more cancer particularly
00:14:51.61\00:14:58.10
in the colon, the hormones
also the bacteria and also
00:14:58.13\00:15:02.97
feeding cows
other cow parts, folks,
00:15:03.00\00:15:05.49
beef is this what
we want for dinner.
00:15:05.97\00:15:10.21
No. And for our
family members, no.
00:15:10.24\00:15:12.89
I don't think so. So,
with that in mind now that
00:15:12.92\00:15:15.91
the beef has been
debrief, you need to sell
00:15:15.94\00:15:20.22
something other than that
in the kitchen. So, I hope
00:15:20.25\00:15:23.89
you have something
other than beef in a kitchen.
00:15:23.93\00:15:27.16
You know a famous
writer Ellen G. White made
00:15:27.20\00:15:30.40
some statements.
That's right. About the same
00:15:30.43\00:15:33.80
subject. The same
subject. A well known author,
00:15:33.83\00:15:36.32
alright, lot's of information
that is coming more and
00:15:36.35\00:15:39.31
more to the
forefront. It really is.
00:15:39.34\00:15:41.51
What does she
actually have to say?
00:15:41.54\00:15:43.76
Yeah, let's go to our
last graphic and this is
00:15:43.79\00:15:45.91
a prolific writer Ellen
G. White been translated
00:15:45.94\00:15:49.35
more often than any
person in United States.
00:15:49.38\00:15:51.10
Let's go to this
graphic at this time
00:15:51.13\00:15:53.04
to see what she
says. Meat Eating versus
00:15:53.07\00:15:55.79
Disease or equals
disease. And she says this
00:15:55.82\00:15:58.34
"The liability to take
disease is increased tenfold
00:15:58.71\00:16:07.19
by meat eating. " And
that's a very powerful
00:16:07.22\00:16:11.74
statement. Now that we
have debriefed the beef
00:16:11.77\00:16:14.39
we can understand
why the God inspired her
00:16:14.42\00:16:17.49
to coin those
words that's why we move
00:16:17.52\00:16:19.75
away from animal
product in a plant based diet
00:16:19.78\00:16:24.20
There by, we bypass
all those things that meat
00:16:24.23\00:16:27.25
brings to the table.
Well we have definitely
00:16:27.28\00:16:30.33
debriefed the beef.
Yes, I know you are saying
00:16:30.36\00:16:33.37
to yourself if we debriefed
to beef what is she gonna
00:16:33.40\00:16:35.91
fix in the kitchen.
Well, once again how
00:16:35.94\00:16:38.26
about we gonna do a
substitute, an alternative
00:16:38.29\00:16:40.70
to beef itself. We
are gonna be doing in the
00:16:40.73\00:16:43.77
kitchen a spicy beef
and potatoes. Specially for
00:16:43.80\00:16:48.22
those beef and
potato lovers so get your
00:16:48.25\00:16:50.40
paper and pencil and
meet us in the kitchen.
00:16:50.43\00:16:53.06