Methylmercury cannot be negated by antioxidants, nor can hormones, antibiotics, pesticides, heterocyclic amines, polycyclic aromatic hydrocarbons, mad cow prions, salmonella, e coli, or basically any of the other toxins. The optimum dosage is none.
I can't help but think that about all of these can be avoided by choosing organic, grass-fed meat. At least the antibiotics, pesticides (which are also present with plant food), polycyclic aromatic hydrocarbons and methylmercury. Do you have hard data on how much of these can be found in meat, and much better, in grass-fed, organic raised meat? Also, most of the toxins are in the fatty part, so by choosing lean meat, and cutting off visible fat, I don't know how much one is really getting.
It looks like heterocyclic amines can be inhibited by polyphenols, althought maybe not all of them.
Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties
And then, most of the possible bacteria you name are, in fact, not that much occuring often. Do you have data on the occurence of mad cow disease or salmonella in meat eater? I'll try to see if I can find something today.
I guess the biggest concern with meat would be the AGEs and ALEs formed during cooking. But it looks like most of the problem with meat can be avoided or greatly minimized. Can't it?
But I can perfectly understand the vegan view. Why take any chance and not just supplements? It make sens to me. Maybe i'm not yet ready to drop it simply because I enjoy it. Are we sure that we know everything we need to supplement if we drop meat from the diet for optimal nutrition?
Thanks for the link to the meat post. I had missed that one.
Edited by oehaut, 27 February 2010 - 01:25 PM.