{"id":21152,"date":"2016-02-01T14:43:40","date_gmt":"2016-02-01T12:43:40","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/?p=21152"},"modified":"2016-03-02T10:47:04","modified_gmt":"2016-03-02T08:47:04","slug":"die-nadele-van-verwerkte-vleis","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/die-nadele-van-verwerkte-vleis\/","title":{"rendered":"Die nadele van verwerkte vleis"},"content":{"rendered":"

* Hierdie artikel het in die Januarie 2012-uitgawe van rooi rose verskyn.<\/p>\n

Byna elke nuwe ondersoek die afgelope tien jaar wys\u00a0daar is \u2019n verband tussen rooivleis en kankers, beroerte\u00a0en diabetes. Dis nou behalwe die lank gevestigde\u00a0verband met hartkwale en ho\u00eb bloeddruk.<\/p>\n

\u2019n Gekloonde tjoppie vir jou?<\/strong><\/span><\/p>\n

Ons k\u00e1n deesdae skape, honde en wat nie alles nie kloon. Dit beteken dit is moontlik om \u2019n goeie vleisbees te kloon, met honderde nasate binne \u2019n jaar. Twee tot vyf jaar later is dit vleis op ons tafels. Voorheen sou \u2019n koei maksimum een kalf per jaar geproduseer het.<\/p>\n

Net teorie?<\/span> <\/strong><\/p>\n

Lankal nie meer nie. Volgens die Britse pers het \u2019n koei wat in 2010 gekloon is, meer as honderd nasate, wat in die gewone vleisketting ingestoot is. \u2019n Hele paar Britte gaan dus in die volgende paar jaar gekloonde vleis eet.<\/p>\n

Is dit veilig? Sal jy wetend van di\u00e9 vleis braai of bredies maak?<\/p>\n

Voor jy antwoord: <\/strong>
\nMoenie genetiese manipulasie (modifikasie) met kloning verwar nie.<\/p>\n

As jy \u2019n plant of dier geneties manipuleer, verander jy die genetiese materiaal daarvan, en kry jy \u2019n plant of dier met nuwe eienskappe. Een voorbeeld is die skaap Pollie wat melk met Faktor IX produseer (dit is die bloedstollingsfaktor wat by hemofilielyers afwesig is), s\u00ea die Britse navorser dr. Lauren Pecorino.<\/p>\n

As jy \u2019n dier kloon, skep jy \u2019n identiese kopie van die dier. Die nasaat is dus dieselfde as die ouer-dier, amper soos \u2019n identiese tweeling.<\/p>\n

Onlangse Sweedse navorsing onder 34\u00a0670 vroue oor tien jaar wys vroue wat \u2019n 100 g-porsie rooivleis per dag eet se kans op beroerte is 42% groter<\/strong> as vroue wat minder as 25 g per dag (minder as twee porsies per week) eet.<\/p>\n

Nog \u2019n groot ondersoek kom van die Harvard School of Public Health<\/a><\/span> onder 200\u00a0000 vroue oor 28 jaar, wat wys dat vroue wat 100 g rooivleis per dag eet se risiko op diabetes is 19% ho\u00ebr <\/strong>as vroue wat min rooivleis eet. Vroue wat 50 g verwerkte vleis per dag eet se risiko op diabetes styg met \u2019n skrikwekkende 51%<\/strong>.<\/p>\n

En dan is daar die 2007-verslag van die Amerikaanse Instituut vir Kankernavorsing<\/a><\/span>. Hulle s\u00ea onomwonde daar is \u201coortuigende bewyse\u201d dat rooivleis en geprosesseerde vleis met kolorektale kanker verband hou en dat daar \u201cbeperkte maar besliste aanduidings\u201d is dat hierdie vleise met kankers van die longe, slukderm, pankreas, prostaat en endometrium verband hou.<\/p>\n

Praat ons van reuseporsies vleis? Glad nie. Die normale 100 g porsie is so groot soos \u2019n pakkie sigarette. \u2019n Lady steak is 150 g – 200 g, en dus tot twee keer meer. Die 50 g verwerkte vleis is ekwivalent aan een Weense worsie of twee snytjies ham – soveel as wat jy maklik vir \u2019n ligte middagete op \u2019n broodjie sit.<\/p>\n

Kortom: die mense in die ondersoeke het vleis maar net soos die meeste van ons ge\u00ebet \u2013 \u2019n porsie rooivleis elke dag.<\/p>\n

En oor \u2019n leeftyd \u2019n onverwags ho\u00eb prys daarvoor betaal. Daar is veral kommer oor die kankerwekkers nitrosoamiene (NOC\u2019s) afkomstig van kouevleis en peptiede in rooivleis; heterosikliese amiene (HCA\u2019s) wat vorm wanneer vleis by ho\u00eb temperature gebraai word; en die polisikliese aromatiese waterkoolstowwe (PAHs) wat veral vorm wanneer vleis oor kole of op die stoof verbruin word.<\/p>\n

\"\"<\/div>\n

Hoe seker is ons rooivleis is die sondaar? Wat van al die ander moontlikhede?<\/span> <\/strong><\/p>\n

Die feit is dat die meerderheid ondersoeke hierdie verband optel. Die interessantste is dat navorsers al sterker bewyse kry vir die teorie\u00eb wat kan verklaar hoe vleis \u2019n sneller vir hierdie siektes kan wees. Van die waar-skynlikste meganismes wat tans uitgepluis word is:<\/p>\n

Die vleis-en-hartkwale teorie\u00eb<\/strong><\/span><\/p>\n

Ons weet lankal dat veral versadigde vette in vleis jou lewer prikkel om meer cholesterol te maak. Hierdie oormaat cholesterol slaan op jou aarwande neer, en so vernou jou slagare. Maar dieselfde hoeveelheid bloed moet deur jou vernoude are pomp.<\/p>\n

Die gevolg?<\/strong> Meer druk, oftewel ho\u00ebr bloeddruk, en selfs bloedklonte wat vorm en die aar heeltemal verstop, en so op \u2019n beroerte of hartaanval uitloop.<\/p>\n

Tot dusver is gedink dat maer vleis hartvriendelik behoort te wees. Maar daar is \u2019n nuwe kinkel in die kabel: dit blyk nou dat die yster, waarvan rooivleis \u2019n ryk bron is, die vorming van vrye radikale aanmoedig, wat dan weefselskade op veral die aarwande veroorsaak, waar cholesterol neerl\u00ea en dan die are uiteindelik verstop.<\/p>\n

Die vleis-en-diabetes teorie\u00eb<\/strong><\/span><\/p>\n

Hoe werk vleis en diabetes? Glukose is die brandstof waarop ons liggame loop. Jou liggaam vervaardig glukose uit die kos wat jy eet. Die hormoon, insulien, dra die glukose via jou bloed na jou selle. Jou selle het \u201csensors\u201d wat insulien \u201clees\u201d en oopmaak om die glukose in die sel in te laat. Baie vette \u2013 en dit is waar versadigde dierevette van vleis inkom \u2013 blokkeer die sensors. Die gevolg?<\/strong> Jou selle kry nie brandstof nie en jy ontwikkel diabetes.<\/p>\n

Daar is ander teorie\u00eb ook, soos dat die vrye radikale, (jou liggaam het meer hiervan as jy baie rooivleis eet) die betaselle vernietig wat insulien vervaardig. Jou liggaam kan dus nie genoeg insulien maak om glukose na die selle te dra nie.<\/p>\n

Die vleis-en-kanker teorie\u00eb<\/strong><\/span><\/p>\n

Hier is een van die sterkste teorie\u00eb: As jy te veel eet, en veral van kos met baie versadigde vette (veral vleis) en baie ho\u00eb GI kool-hidrate soos witbrood, soetgoed, gebak en lekkers, en terselfdertyd min vesel inneem, verhoog jou insulienagtige groeifaktore. Ho\u00eb vlakke van groeifaktore kan kankerselle stimuleer en so tot kankers lei. Dit klink weer logies dat maer vleis beter sal wees maar met die gaarmaak van rooivleis vorm heterosikliese amiene, wat kankerwekkend is. Maer of vet maak dalk nie veel saak nie.<\/p>\n

Kouevleis bevat nitriete en nitrate, wat ook potensiaal as kankerwekkers het.<\/p>\n

Bronne: Hartstigting, American Association of Cancer Research, Universiteit Toronto en ander.<\/p>\n

\"\"<\/div>\n

 <\/p>\n

Gesonde maniere met vleis<\/strong><\/em><\/span><\/div>\n

– Hoewel navorsing wys dat twee porsies rooivleis per week veilig is, s\u00ea dieetkundige Ilsab\u00e9 Spoelstra jy kan meer eet, mits jy jou vleis reg gaarmaak en beskermende kos soos groente daarmee saam eet. As jy in pas met oorsese navorsing wil bly, koop jou vleis aan op die beginsel dat julle net twee porsies<\/strong> (drie maksimum) rooivleis per week nodig het. Een porsie is 80-100 g. Onthou, vark, volstruis en kouevleis tel ook as rooivleis. Sorg vir meer hoenderborsies en vis vir die ander dae.<\/p>\n

– Koop liewer die maer snitte<\/strong>, soos volstruis, en die snitte waarvan jy vet kan afsny soos vark, bief en skaaptjops.<\/p>\n

– Jy sal makliker jul rooivleis verminder as jy beplan <\/strong>wanneer jy dit gaan voorsit. As julle naweke braai, hou deur die week hoofsaaklik by witvleis.<\/p>\n

– Maak jul vleis op die gesonde maniere gaar<\/strong>. \u201cVaal\u201d vleis en bredies is die beste, want wanneer jy vleis bruin braai, vorm daar kankerwekkende koolstof en akrielamied. Stowe <\/strong>jou vleis in \u2019n bietjie water gegeur met pietersielie. So kook jy al die vet uit die vetter snitte soos nek, wors en maalvleis. Gooi dan die vetwater weg, en geur en kleur jou vleis met Bisto, uie, tamaties of kruie. As jy vleis rooster<\/strong>, laat dit net effens verbruin sodat minder koolstowwe en akrielamied vorm.\u00a0Gemarineerde vleis <\/strong>moenie swart brand nie, want die suiker daarin is \u2019n groot bron van akrielamied.<\/p>\n

– Sorg vir baie groente en slaai<\/strong>. Jou bord behoort drie kwart groente en slaai en een kwart vleis te bevat.<\/p>\n","protected":false},"excerpt":{"rendered":"

* Hierdie artikel het in die Januarie 2012-uitgawe van rooi rose verskyn. Byna elke nuwe ondersoek die afgelope tien jaar wys\u00a0daar is \u2019n verband tussen rooivleis en kankers, beroerte\u00a0en diabetes. Dis nou behalwe die lank gevestigde\u00a0verband met hartkwale en ho\u00eb […]<\/p>\n","protected":false},"author":8,"featured_media":21154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[667],"tags":[3340],"class_list":["post-21152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gesondheid","tag-verwerkte-vleis"],"acf":[],"yoast_head":"\nDie nadele van verwerkte vleis | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/die-nadele-van-verwerkte-vleis\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Die nadele van verwerkte vleis | rooi rose\" \/>\n<meta property=\"og:description\" content=\"* Hierdie artikel het in die Januarie 2012-uitgawe van rooi rose verskyn. 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