Potential Health Risks Associated With Stressed Foodstuffs Such As Foie Gras

ScienceDaily (Feb. 19, 2009) — Another reason not to eat pate de foie gras is discussed by Michael Greger of The Humane Society of the United States, Washington DC.

Harmful proteins fragments known as amyloid fibrils associated with damage to brain cells in Alzheimer's disease and to pancreatic cells in Type II diabetes can be present in the meat of poultry and mammals. These amyloids are not destroyed even with high-temperature cooking process.

Greger, who is the Director of Public Health and Animal Agriculture at the Humane Society of the United States is concerned with this discovery and the transmissibility of amyloid fibrils. Researchers have recently demonstrated in the laboratory that these compounds, when ingested, can enter the organs of laboratory rats fed affected meat.

To view entire article, please click on the title above.