Red Meat Increases Risk Because of Toxic Immune Response: Story By Carl EngelKing

I came across this article while researching what was best to consume in the protein category without causing my joints to react adversely (cause pain). I noticed when I consumed a lot of vegetables and poultry or fish/shell fish I had no adverse affect with my joints. So to my surprise when I consumed beef or pork I felt lethargic afterwards. All I wanted to do was to rest. That sucks when you only get an hour for lunch and have to go back to work. I also noticed by the time I got off of work that my joints would ache. I could not figure out why because, I have a very healthy lifestyle. I take the correct amount of supplements and I use a mild detox so to purge anything bad that, I have come in to contact with from my system. So the other night I ran across this article and things started to make sense. Apparently there is a sugar molecule (Neu5gc) that occurs in Red Meat products. You might be wondering what meats are classified as Red Meat. Well here they are as listed in the article: Beef, Bison, Pork and Lamb. Well isn't that a bummer because, I consume all of these in a month's time. No wonder my joints ache! The study goes on to say that if you consume Poultry, Fish, Vegetables and Fruits these foods are absent of the sugar molecule that causes aching joints. Now the study does say long periods of consuming Red Meat can cause a higher risk of tumors developing in the body and in some cases cancer. So the gist of the story is to eat more Chicken! Stop consuming Red Meat and your joints will stop aching. I suggest you read the article for all the lab results. I hope this helps everyone who reads this post.