women that I’ve counseled with excess estrogen, the weight falls away. Addressing your estrogen overload by abstaining from eating meat is the first step toward fixing your broken metabolism.
The Science Behind Meatless
The connection between meat and estrogen is profound. When you eat conventionally raised red meat, estrogen overload is more likely. When you go meatless, your estrogen decreases. Not surprisingly, vegetarians have the edge here. That could be due to the hormones in the meat, the type of bacteria cultivated in the guts of people who eat a lot of meat, 3 or a combination of factors. We do know that a meat-based diet is linked to higher body mass index and that too much of the wrong type of saturated fat raises estrogen.
Fiber is shown to help you lose weight, feel full, and stabilize yourblood sugar, yet meat eaters consume half as much fiber as vegetarians. 4 On average, omnivores eat 12 grams of fiber each day, and vegetarians consume 26 grams per day. Vegetarians poop more volume and excrete three times the amount of estrogen as meat eaters, thereby preventing estrogen overload. In fact, estrogen levels in the blood of vegetarians are 15 to 20 percent lower than those of omnivores. 5
Higher estrogen in women arises from greater lifetime estrogen exposure and recirculation in the gut and blood, like bad karma. I’m here as your coach to flip your “switch” on estrogen, which allows you to reduce the estrogen pollution in your body and hopefully prevent the risk of estrogen-dominant conditions such as diabetes, metabolic syndrome, and certain forms of breast, ovarian, and endometrial cancer. Scientists know that estrogen dominance is a common root cause of these conditions, especially when a woman menstruates early, becomes obese, has never borne a child, or enters menopause at a later age. The reasons to go meatless are evident. When you reverse your estrogen dominance, you clear the path toward a healthy weight.
Track Your Burger
If you’re not yet convinced of the connection between modern meat and excess estrogen, come with me on a quick trip through your digestion of a freshly grilled hamburger from your neighbor’s barbecue so you may grasp how meat disrupts your body.
As you smell the aroma of the burgers cooking on the grill, you may be unaware that they were previously part of cows raised in concentrated animal feeding operations (CAFOs) and fed grain, typically genetically modified corn rather than grass, and highly stressed.
Your neighbor asks if you want the burger on a bun. You decline (and pat yourself on the back because you like to wrap your burger in lettuce and save the carbs). As a plate is passed to you with the burgerand a single leaf of lettuce, you add ketchup and a little pickle relish. You eye the burger with anticipation, and you don’t think about how the standard practice for cattle is to treat them prophylactically with antibiotics and dewormers, thereby breeding bacterial and parasite resistance and leading to the rise of superbugs, which can trigger hard-to-treat infections and foodborne illnesses. The practice began with poultry in the 1940s, when farmers found that antibiotics fattened chickens. In the United States, 70 percent of antibiotics are currently used for livestock, mostly for “growth promotion.” Rates of superbug contamination are alarming: the Environmental Working Group determined that 55 percent of beef, 69 percent of pork, and 81 percent of turkey meat contains superbugs. 6
Your first bite of the burger may taste juicy and satisfying, but it’s a false satiety because lurking in the meat are several problems, including the following:
•
Steroid hormones.
On average, six steroid hormones are pumped into feedlot cattle in order to fatten them up so there’s more income per animal. As you chew the burger, you’re consuming the same growth hormones, and they’ll fatten you up too.
•
Persistent organic pollutants (POPs).
These are synthetic
The Science Behind Meatless
The connection between meat and estrogen is profound. When you eat conventionally raised red meat, estrogen overload is more likely. When you go meatless, your estrogen decreases. Not surprisingly, vegetarians have the edge here. That could be due to the hormones in the meat, the type of bacteria cultivated in the guts of people who eat a lot of meat, 3 or a combination of factors. We do know that a meat-based diet is linked to higher body mass index and that too much of the wrong type of saturated fat raises estrogen.
Fiber is shown to help you lose weight, feel full, and stabilize yourblood sugar, yet meat eaters consume half as much fiber as vegetarians. 4 On average, omnivores eat 12 grams of fiber each day, and vegetarians consume 26 grams per day. Vegetarians poop more volume and excrete three times the amount of estrogen as meat eaters, thereby preventing estrogen overload. In fact, estrogen levels in the blood of vegetarians are 15 to 20 percent lower than those of omnivores. 5
Higher estrogen in women arises from greater lifetime estrogen exposure and recirculation in the gut and blood, like bad karma. I’m here as your coach to flip your “switch” on estrogen, which allows you to reduce the estrogen pollution in your body and hopefully prevent the risk of estrogen-dominant conditions such as diabetes, metabolic syndrome, and certain forms of breast, ovarian, and endometrial cancer. Scientists know that estrogen dominance is a common root cause of these conditions, especially when a woman menstruates early, becomes obese, has never borne a child, or enters menopause at a later age. The reasons to go meatless are evident. When you reverse your estrogen dominance, you clear the path toward a healthy weight.
Track Your Burger
If you’re not yet convinced of the connection between modern meat and excess estrogen, come with me on a quick trip through your digestion of a freshly grilled hamburger from your neighbor’s barbecue so you may grasp how meat disrupts your body.
As you smell the aroma of the burgers cooking on the grill, you may be unaware that they were previously part of cows raised in concentrated animal feeding operations (CAFOs) and fed grain, typically genetically modified corn rather than grass, and highly stressed.
Your neighbor asks if you want the burger on a bun. You decline (and pat yourself on the back because you like to wrap your burger in lettuce and save the carbs). As a plate is passed to you with the burgerand a single leaf of lettuce, you add ketchup and a little pickle relish. You eye the burger with anticipation, and you don’t think about how the standard practice for cattle is to treat them prophylactically with antibiotics and dewormers, thereby breeding bacterial and parasite resistance and leading to the rise of superbugs, which can trigger hard-to-treat infections and foodborne illnesses. The practice began with poultry in the 1940s, when farmers found that antibiotics fattened chickens. In the United States, 70 percent of antibiotics are currently used for livestock, mostly for “growth promotion.” Rates of superbug contamination are alarming: the Environmental Working Group determined that 55 percent of beef, 69 percent of pork, and 81 percent of turkey meat contains superbugs. 6
Your first bite of the burger may taste juicy and satisfying, but it’s a false satiety because lurking in the meat are several problems, including the following:
•
Steroid hormones.
On average, six steroid hormones are pumped into feedlot cattle in order to fatten them up so there’s more income per animal. As you chew the burger, you’re consuming the same growth hormones, and they’ll fatten you up too.
•
Persistent organic pollutants (POPs).
These are synthetic
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