Quote:
Originally Posted by InuAisu
Idk if there are any websites on it because all my information comes from health magazines and books. I don't think scientists or anyone else has made a big of a deal of it as it deserves because of all the ignorance that floats around such matters. A quick summary of the discovery is that there are several nutrients in meats that can be more harmful to us than useful. For instance, iron is found in both meat and plants, but the type of iron in meat is different from the iron in plants. The iron in meat is obsorbed past healthy levels, and can make a person unintentionally overdose on iron, which is more dangerous than being iron deficient. The iron in plants is absorbed to the point that is needed and does not dangerously exceed the needed amount.
Apparently there are a few other nutrients that are like that, but iron is the only one that I have read enough about to share.
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As you said, your information is only from books and magazines, all of which were publish before the strain was discovered so this is not only obsolete, but misleading and inaccruate information. There is no link between cooked foods (even pork) and this virus. This is the sort of misinformation that causes irrational responses by the public.