Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.

Is Organic Meat Safe?

Thursday, 05 November 2009 02:42 PM

Question: Is locally-raised organic red meat from grass-fed animals safe?

Dr. Blaylock's Answer:

It is certainly safer than meat from animals raised in unsanitary, crowded conditions and fed contaminated grains. Grass feeding has many advantages, including adding omega-3 and conjugated alpha-linoleic acid to the animal’s flesh. It also keeps them healthier because of all the flavonoids in grasses. Yet, one must be cautious because one of the most common infections and cancers in cattle is associated with leukemogenic virus. Lymphosarcoma and leukemia are very common in cattle, and up to 80 percent of some herds are infected with the virus. All meats should be thoroughly cooked and never eaten raw or rare.

Chickens also have a great number of carcinogenic viruses. No one, to my knowledge, has specifically examined organically raised animals to see if these infections are less common, but I suspect they are.

© HealthDay

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