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One popular argument against vegetarianism points to the fact that primal man ate wild game and lots of it, so we are going against our biological inheritance by avoiding all meat products today Yes, it s true our ancestors benefited immensely from eating meat However, the wild game they ate grazed on EFArich natural green grasses and roamed freely and actively As a result, the meat was only 3 to 4 percent fat and contained six times more long-chain Omega-3 fatty acids than today s grain-fed beef Today we put meat animals such as cows and pigs, for our convenience, into feed lots of grain, not grass, so they fatten up to 33 to 40 percent body fat, weigh more and provide a greater financial return for the rancher They have no EFAs such as Omega-3 DHA and EPA, only enormous amounts of extremely unhealthy saturated fats.



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Almost all of the benefits of eating meat are now gone The fat in beef is the worst animal fat in terms of chemical composition It contains 51 percent saturated fatty acids, 44 percent monounsaturated fatty acids and only a trace of polyunsaturated fatty acids The drawbacks from eating animal flesh now stem in part from the large amounts of saturated fat present There are continual findings that point to a direct correlation between saturated animal fat consumption and degenerative diseases like coronary heart disease, diabetes, arteriosclerosis and cancer Of all the saturated animal fats, the fats in red meats cause the greatest problems Since fat carries flavor, those steaks and roast beefs that are highly marbled with white streaks of fat running through the meat, are the tastiest.

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If the meat is hung or aged to improve the taste, the fats are thoroughly peroxidized and loaded with free radicals, ready to turn our normal, healthy cells into abnormal, premalignant ones Such altered cells only need another little push from one cancer-promoting factor or another say, an environmental pollutant to turn into full-blown cancer, write Eberhard and Phyllis Kronhausen, EdD, in Formula for Life The safest meat is from wild game that are not deliberately fattened and fed antibiotics, as domesticated cattle are Hamburger, on the other hand, may be one of the most unsafe meats The grinding of the meat exposes more surface to the air and promotes oxidation and the generation of free radicals The grinding also breaks up red blood cells in the meat, releasing iron and copper ions that catalyze the production of still more cancer-initiating free radicals.

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Finally, the grilling, barbecuing or frying of the hamburger creates carcinogenic pyrolytic compounds Red meat is rich in the amino acid methionine, from which our body makes another amino acid called homocysteine, which builds up in the bloodstream..

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tion risk is managed by a more explicit mechanism to prevent any one user getting their hands on too much data. There is surprisingly little difference in the protection requirements of medical data and intelligence data, or, for that matter, the files of lawyers, investment bankers, or advertising agents. Some will be the target of more capable motivated opponents, and will need stronger protection mechanisms; but strength of mechanisms should never be confused with functionality. In all these cases, the underlying threat model, of careless or dishonest insiders, is the same. In fact, the fundamental policy decision is whether or not to centralize. Can you cope better with lots of little traitors or with one big traitor Medics, lawyers, and other professionals prefer the former, while spies seem to prefer the drama of the latter.

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Aaker and Joachimsthaler began their discussion of brand architecture with the assumption that you have or will want to have multiple brands and that you need an architecture to make sense of your individual brands and make sure that you are leveraging them to the greatest bene t. Hill and Lederer go further. They argue that there is a much more powerful reason today for understanding and managing the relationships between brands than just the search for consistency and leverage. The real power of branding, they argue, doesn t lie in how well you manage individual brands, although that does remain important. Instead, the real power and bene t of branding derives from how well you understand and manage your whole portfolio of brands. Hill and Lederer make their case this way:

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