Update on meat eating

A recently released study published in the journal Neurology has pointed out the dangers of processed meats and their link to a higher dementia risk due to the inclusion of nitrates and sodium. These help give the meat its red colouring. The effects on brain health are pointed to as well as already known factors such as heart health which have been known for a long time.

The SMH published a half-page article on Monday 20 January 2025 and this was picked up that evening on the TV media. At the same time, in the breaks at the Australian Open tennis championships another channel was repeatedly advertising Don small goods.  The next day Harris Farm Markets in Broadway displayed a very long shelf of smoked salmon at greatly reduced prices.

American writer and nutrition expert, Beatrice Trum Hunter, wrote a book, Food Additives and Federal Policy: The Mirage of Safety, and a shortened article was published in the Australian National Health Federation magazine in the late 1970s.  Amongst many many other facts about additives in food, she pointed to chicken burgers where processors were including chicken feathers to bulk out the contents.

Closer to home, in May 2024 at the Biodynamic Centenary Conference in Sydney, Kate Mason,a health advocate, paramedic and educator from the Central Coast, told the audience in great detail what is not only coming towards us from the future but is already here – meats processed in laboratories and other horrors. These all seem to be masterminded by young entrepreneurial men as CEOs of companies they have set up, and which are already processing these highly artificial and dangerous food substitutes.

Kate has a very wide following and if you would like more detail you could get a copy of the recording of her talk at the conference by contacting us at biodynamicssydney@gmail.com.