Science and Technology news... :: View topic - Humans are carnivorous species says Barry Groves

Taka · Guest

Not too bad for a 72 years old practicing high "saturated" animal fat
and meat diet for 40 years!
Taka

Healthy food: Should we be eating more fat?

A controversial new book claims healthy eating makes us more
susceptible to disease, says Victoria Lambert

For breakfast, Barry Groves had an extra large egg and a 3oz slice of
liver, fried in lard. He washed it down with a cup of cocoa made with
double cream.

At lunch, Barry, 72, who lives near Oxford with his wife Monica, 70,
will enjoy pork chops, with the fat left on, plus a few green
vegetables in butter.

Finally, the couple will have a light supper consisting of cheese with
a home-grown apple or pear, topped with cream, followed by more
cocoa.

Despite following this shockingly high-fat diet for more than 40
years, Barry now weighs 6lb less than he did on his wedding day in
1957 when he tipped the scales at 11st 7lb.

He and Monica break every single diet diktat that has been trumpeted
as “healthy eating”. And yet, here they are, trim, fit and full of
beans, albeit metaphorical ones. How on earth do they do it? And where
are the rest of us – eating piles of fruit and veg, and steering clear
of cholesterol-laden butter – going wrong? After all, we’ve never been
subject to so much education on good dietary practice, and yet prey to
so many illnesses, ranging from diabetes to heart disease.

“Most people are eating in a way that is unnatural to us as a
species,” says Barry, who holds a doctorate in nutritional science and
has just written a book called Trick and Treat: How Healthy Eating Is
Making Us Ill. “We’re a carnivorous species – our gut is identical to
that of a big cat. Yet we’re encouraged to eat foods that have been
padded out with modified starch and vegetable oils, and complex
carbohydrates such as bread, pasta and rice, which have all been
labelled healthy – but not the fatty meat that our body actually
recognises.”

He says this is why we don’t know when to stop eating: “Try to eat too
much fat – cheese, say – and your body will quickly tell you when it
has had enough. But when you eat processed, 'low fat’ food, your body
never gets the message it has had enough, so doesn’t tell the mind it
is full.”

Many people are familiar with the idea of a high-fat, low-carb diet,
such as that practised by the Groves – it is not dissimilar from the
Atkins diet. The couple took it up initially in 1962, after piling on
the pounds as newlyweds.

But Barry believes the way he eats is healthy, too. His cholesterol
measures 8.2mmol (millimols per litre of blood) – current British
Heart Foundation (BHF) advice is that people who are at high risk of,
or who already have, heart and circulatory disease should aim for a
total cholesterol level of less than 4mmol/l. He says, however, it
would be far more risky to have a cholesterol level that measures less
than 7mmol/l than to have it high. Research has linked low cholesterol
levels to cancer and depression. His blood pressure is irrefutably
impressive at 115/62 mmHg (millimetres of mercury.) The BHF’s target
for the general population is to have a blood pressure below 140/85.

But hasn’t it been proved that too much saturated fat is bad for the
heart?

“The whole premise that eating saturated fat would lead to heart
disease is based on two old reports,” says Barry. “The first, in 1950,
showed that if rabbits were fed a cholesterol-rich diet, it would fur
up their arteries. Yet, rabbits are only designed to eat plant life,
which has no cholesterol. The clogged arteries were caused by feeding
them an unnatural diet. It could have been an allergic response.

“The second study was in 1953 when an American called Ansel Keyes, who
charted six countries’ consumption of fat, compared with their rates
of heart disease and found a perfect curve upwards when he started
with Japan at the bottom (low consumption) and America at the top
(high consumption). Of course, Keyes had access to data from 22
countries, but simply ignored that from 16 countries which didn’t suit
his hypothesis.” Barry points out that this study is often used now to
demonstrate how not to do research.

Even the long-term investigation into heart disease, the Framingham
project started in 1948 by the American National Heart, Lung and Blood
Institute, and now in its 60th year, has found no evidence of a link
between diet and heart disease, according to Barry. “Professor Sylvan
Lee Weinberg, a past president of the American College of Cardiology,
said in 2003 that the low-fat, high-carbohydrate diet could no longer
be defended.

“So, when you think how long we’ve been given these healthy eating
guidelines and how in that time the rate of disease has gone up not
down, you have to ask if our modern ailments have been caused by the
very diet that was designed to stop them.”

What about those other tenets of a healthy life – five portions of
fruit and veg, wholegrain cereals, soya milk, low-fat yogurts?

“Vegetables are not the problem,” says Barry, “but there’s no
biological or chemical reason to eat them. Liver, for example, has all
the minerals and vitamins we need. But fruit? The natural sugar it
contains – fructose – is much more dangerous than simple glucose or
table sugar. It has been linked to the rise in obesity.”

And he refuses to touch wheat. “It collects bacteria and dirt as it
grows, and is impossible to clean. Then stored in silos, it is a haven
for mice and rats, so it gets sprayed with insecticides. Put a wheat
flower under the microscope and you’ll see traces of rat faeces.”

Soy milk is made with unfermented soya beans – “highly dangerous,”
claims Barry. As for yogurts made with skimmed milk, they “lack
conjugated linoleic acid, which prevents cancer”.

So how do we eat more healthily? “Eat purer foods, and ones that are
more natural to us as a species. Cut down on bread and eat more fish,
eggs, butter – any animal protein, anything that used to move around,
that wasn’t stuck in the ground. Liver, kidneys, snails – even insects
will do.”

SOURCE:
http://www.telegraph.co.uk/news/newstopics/politics/health/3230846/Healthy-food-Should-we-be-eating-more-fat.html

Guest

Fructose is dangerous but cooked meat is not? Come on, let>s just
stick to the evidence. Nobody is advocating that a person should grab
a huge bag of HFCS and eat cups of it with each meal. On the other
hand, hardly anyone is talking about the dangerous combination of
cooked meat and PUFA-rich oils, which has been established
experimentally. And obviously anyone who claims that one person>s
experience is all that is necessary to come to a scientific conclusion
simply does not understand the scientific method. What would be
helpful is for claims to be made explicitly and then tested
correctly. The "EFA" claim, for example, can be refuted by one
person>s experience because there are not supposed to be any
exceptions to it. Specific diets can be tested against others. But
to say that some guy is 72 and eats a lot of meat is not really
helpful. My grandfather is in his mid 90s and he eats a lot of meat
too, and is also not that interested in fruit or vegetables (though he
does like common dessert items). The only way to "settle" such claims
about diet in a reasonable way is to document the biochemistry
produced. If the diet in question produces chronic inflammation, then
there>s little doubt that it>s an unhealthy diet. One could also
experiment on rats or dogs, but the evidence is clear about the role
of chronic inflammation, and so that would be the easiest thing to
test for, in humans, rather than wait several years and then some
would argue about whether the animal model was applicable to humans.

jay · Guest

[quote]... But fruit? The natural sugar it contains – fructose
– is much more dangerous than simple glucose or table sugar.
[/quote]
Note: table sugar is glucose plus fructose.

Taka · Guest

On Oct 31, 3:18 am, monty1...@lycos.com wrote:
[quote]Fructose is dangerous but cooked meat is not? Come on, let>s just
stick to the evidence. Nobody is advocating that a person should grab
a huge bag of HFCS and eat cups of it with each meal. On the other
hand, hardly anyone is talking about the dangerous combination of
cooked meat and PUFA-rich oils, which has been established
experimentally. And obviously anyone who claims that one person>s
experience is all that is necessary to come to a scientific conclusion
simply does not understand the scientific method. What would be
helpful is for claims to be made explicitly and then tested
correctly. The "EFA" claim, for example, can be refuted by one
person>s experience because there are not supposed to be any
exceptions to it. Specific diets can be tested against others. But
to say that some guy is 72 and eats a lot of meat is not really
helpful. My grandfather is in his mid 90s and he eats a lot of meat
too, and is also not that interested in fruit or vegetables (though he
does like common dessert items). The only way to "settle" such claims
about diet in a reasonable way is to document the biochemistry
produced. If the diet in question produces chronic inflammation, then
there>s little doubt that it>s an unhealthy diet. One could also
experiment on rats or dogs, but the evidence is clear about the role
of chronic inflammation, and so that would be the easiest thing to
test for, in humans, rather than wait several years and then some
would argue about whether the animal model was applicable to humans.
[/quote]
The dangers of meat cooked in PUFA-rich oils is beyond any doubt but
the question here is is it more dangerous in the presence of sugars
such as fructose which form the advanced glycosylation end products
(AGEs)? There is vast number of people who cured their chronic
inflammatory diseases by switching to low sugar/carb high saturated
fat diets while not reducing their meat intake or altering its cooking
methods. Is this effect merely to the reduction of dietary PUFAs or
does sugar play some role here? Based on the molecular evidence I
have seen so far it seems it does by both initiating the lipid
peroxidation reactions as well as by activating the proinflammatory
arachidonic acid metabolism and hormonal signaling. I have seen some
reports about the failure of the Cordain-style 30% PUFA paleo diet
(which includes some dose of fruits as well) but I have yet to come
across some report that the Kwasniewski method fails.

Taka

Guest

On Oct 30, 8:40 am, Taka <taka0...@gmail.com> wrote:

Do need to eat those icky fruits and vegetables you>ve always hated --
and now you can take comfort in knowing your mother and grandmother
were wrong when they told you they were good for you. And exercise,
who needs that? It only wears you down and prone to sickness. Yep,
now we can all just sit back, relax on the ol' couch, watch a little
more television while eating the fatty foods we>ve always loved...
aaaahhhh... life is good...

A classic example of tell people what they want to hear and they>ll
buy it.

Patrick

[quote]Not too bad for a 72 years old practicing high "saturated" animal fat
and meat diet for 40 years!
Taka

Healthy food: Should we be eating more fat?

A controversial new book claims healthy eating makes us more
susceptible to disease, says Victoria Lambert

For breakfast, Barry Groves had an extra large egg and a 3oz slice of
liver, fried in lard. He washed it down with a cup of cocoa made with
double cream.

At lunch, Barry, 72, who lives near Oxford with his wife Monica, 70,
will enjoy pork chops, with the fat left on, plus a few green
vegetables in butter.

Finally, the couple will have a light supper consisting of cheese with
a home-grown apple or pear, topped with cream, followed by more
cocoa.

Despite following this shockingly high-fat diet for more than 40
years, Barry now weighs 6lb less than he did on his wedding day in
1957 when he tipped the scales at 11st 7lb.

He and Monica break every single diet diktat that has been trumpeted
as “healthy eating”. And yet, here they are, trim, fit and full of
beans, albeit metaphorical ones. How on earth do they do it? And where
are the rest of us – eating piles of fruit and veg, and steering clear
of cholesterol-laden butter – going wrong? After all, we’ve never been
subject to so much education on good dietary practice, and yet prey to
so many illnesses, ranging from diabetes to heart disease.

“Most people are eating in a way that is unnatural to us as a
species,” says Barry, who holds a doctorate in nutritional science and
has just written a book called Trick and Treat: How Healthy Eating Is
Making Us Ill. “We’re a carnivorous species – our gut is identical to
that of a big cat. Yet we’re encouraged to eat foods that have been
padded out with modified starch and vegetable oils, and complex
carbohydrates such as bread, pasta and rice, which have all been
labelled healthy – but not the fatty meat that our body actually
recognises.”

He says this is why we don’t know when to stop eating: “Try to eat too
much fat – cheese, say – and your body will quickly tell you when it
has had enough. But when you eat processed, 'low fat’ food, your body
never gets the message it has had enough, so doesn’t tell the mind it
is full.”

Many people are familiar with the idea of a high-fat, low-carb diet,
such as that practised by the Groves – it is not dissimilar from the
Atkins diet. The couple took it up initially in 1962, after piling on
the pounds as newlyweds.

But Barry believes the way he eats is healthy, too. His cholesterol
measures 8.2mmol (millimols per litre of blood) – current British
Heart Foundation (BHF) advice is that people who are at high risk of,
or who already have, heart and circulatory disease should aim for a
total cholesterol level of less than 4mmol/l. He says, however, it
would be far more risky to have a cholesterol level that measures less
than 7mmol/l than to have it high. Research has linked low cholesterol
levels to cancer and depression. His blood pressure is irrefutably
impressive at 115/62 mmHg (millimetres of mercury.) The BHF’s target
for the general population is to have a blood pressure below 140/85.

But hasn’t it been proved that too much saturated fat is bad for the
heart?

“The whole premise that eating saturated fat would lead to heart
disease is based on two old reports,” says Barry. “The first, in 1950,
showed that if rabbits were fed a cholesterol-rich diet, it would fur
up their arteries. Yet, rabbits are only designed to eat plant life,
which has no cholesterol. The clogged arteries were caused by feeding
them an unnatural diet. It could have been an allergic response.

“The second study was in 1953 when an American called Ansel Keyes, who
charted six countries’ consumption of fat, compared with their rates
of heart disease and found a perfect curve upwards when he started
with Japan at the bottom (low consumption) and America at the top
(high consumption). Of course, Keyes had access to data from 22
countries, but simply ignored that from 16 countries which didn’t suit
his hypothesis.” Barry points out that this study is often used now to
demonstrate how not to do research.

Even the long-term investigation into heart disease, the Framingham
project started in 1948 by the American National Heart, Lung and Blood
Institute, and now in its 60th year, has found no evidence of a link
between diet and heart disease, according to Barry. “Professor Sylvan
Lee Weinberg, a past president of the American College of Cardiology,
said in 2003 that the low-fat, high-carbohydrate diet could no longer
be defended.

“So, when you think how long we’ve been given these healthy eating
guidelines and how in that time the rate of disease has gone up not
down, you have to ask if our modern ailments have been caused by the
very diet that was designed to stop them.”

What about those other tenets of a healthy life – five portions of
fruit and veg, wholegrain cereals, soya milk, low-fat yogurts?

“Vegetables are not the problem,” says Barry, “but there’s no
biological or chemical reason to eat them. Liver, for example, has all
the minerals and vitamins we need. But fruit? The natural sugar it
contains – fructose – is much more dangerous than simple glucose or
table sugar. It has been linked to the rise in obesity.”

And he refuses to touch wheat. “It collects bacteria and dirt as it
grows, and is impossible to clean. Then stored in silos, it is a haven
for mice and rats, so it gets sprayed with insecticides. Put a wheat
flower under the microscope and you’ll see traces of rat faeces.”

Soy milk is made with unfermented soya beans – “highly dangerous,”
claims Barry. As for yogurts made with skimmed milk, they “lack
conjugated linoleic acid, which prevents cancer”.

So how do we eat more healthily? “Eat purer foods, and ones that are
more natural to us as a species. Cut down on bread and eat more fish,
eggs, butter – any animal protein, anything that used to move around,
that wasn’t stuck in the ground. Liver, kidneys, snails – even insects
will do.”

SOURCE:http://www.telegraph.co.uk/news/newstopics/politics/health/3230846/He...[/quote]

dorsy1943 · Guest

On Oct 30, 8:40 am, Taka <taka0...@gmail.com> wrote:
[quote]Not too bad for a 72 years old practicing high "saturated" animal fat
and meat diet for 40 years!
Taka

Healthy food: Should we be eating more fat?

A controversial new book claims healthy eating makes us more
susceptible to disease, says Victoria Lambert

For breakfast, Barry Groves had an extra large egg and a 3oz slice of
liver, fried in lard. He washed it down with a cup of cocoa made with
double cream.

At lunch, Barry, 72, who lives near Oxford with his wife Monica, 70,
will enjoy pork chops, with the fat left on, plus a few green
vegetables in butter.

Finally, the couple will have a light supper consisting of cheese with
a home-grown apple or pear, topped with cream, followed by more
cocoa.

Despite following this shockingly high-fat diet for more than 40
years, Barry now weighs 6lb less than he did on his wedding day in
1957 when he tipped the scales at 11st 7lb.

He and Monica break every single diet diktat that has been trumpeted
as “healthy eating”. And yet, here they are, trim, fit and full of
beans, albeit metaphorical ones. How on earth do they do it? And where
are the rest of us – eating piles of fruit and veg, and steering clear
of cholesterol-laden butter – going wrong? After all, we’ve never been
subject to so much education on good dietary practice, and yet prey to
so many illnesses, ranging from diabetes to heart disease.

“Most people are eating in a way that is unnatural to us as a
species,” says Barry, who holds a doctorate in nutritional science and
has just written a book called Trick and Treat: How Healthy Eating Is
Making Us Ill. “We’re a carnivorous species – our gut is identical to
that of a big cat. Yet we’re encouraged to eat foods that have been
padded out with modified starch and vegetable oils, and complex
carbohydrates such as bread, pasta and rice, which have all been
labelled healthy – but not the fatty meat that our body actually
recognises.”

He says this is why we don’t know when to stop eating: “Try to eat too
much fat – cheese, say – and your body will quickly tell you when it
has had enough. But when you eat processed, 'low fat’ food, your body
never gets the message it has had enough, so doesn’t tell the mind it
is full.”

Many people are familiar with the idea of a high-fat, low-carb diet,
such as that practised by the Groves – it is not dissimilar from the
Atkins diet. The couple took it up initially in 1962, after piling on
the pounds as newlyweds.

But Barry believes the way he eats is healthy, too. His cholesterol
measures 8.2mmol (millimols per litre of blood) – current British
Heart Foundation (BHF) advice is that people who are at high risk of,
or who already have, heart and circulatory disease should aim for a
total cholesterol level of less than 4mmol/l. He says, however, it
would be far more risky to have a cholesterol level that measures less
than 7mmol/l than to have it high. Research has linked low cholesterol
levels to cancer and depression. His blood pressure is irrefutably
impressive at 115/62 mmHg (millimetres of mercury.) The BHF’s target
for the general population is to have a blood pressure below 140/85.

But hasn’t it been proved that too much saturated fat is bad for the
heart?

“The whole premise that eating saturated fat would lead to heart
disease is based on two old reports,” says Barry. “The first, in 1950,
showed that if rabbits were fed a cholesterol-rich diet, it would fur
up their arteries. Yet, rabbits are only designed to eat plant life,
which has no cholesterol. The clogged arteries were caused by feeding
them an unnatural diet. It could have been an allergic response.

“The second study was in 1953 when an American called Ansel Keyes, who
charted six countries’ consumption of fat, compared with their rates
of heart disease and found a perfect curve upwards when he started
with Japan at the bottom (low consumption) and America at the top
(high consumption). Of course, Keyes had access to data from 22
countries, but simply ignored that from 16 countries which didn’t suit
his hypothesis.” Barry points out that this study is often used now to
demonstrate how not to do research.

Even the long-term investigation into heart disease, the Framingham
project started in 1948 by the American National Heart, Lung and Blood
Institute, and now in its 60th year, has found no evidence of a link
between diet and heart disease, according to Barry. “Professor Sylvan
Lee Weinberg, a past president of the American College of Cardiology,
said in 2003 that the low-fat, high-carbohydrate diet could no longer
be defended.

“So, when you think how long we’ve been given these healthy eating
guidelines and how in that time the rate of disease has gone up not
down, you have to ask if our modern ailments have been caused by the
very diet that was designed to stop them.”

What about those other tenets of a healthy life – five portions of
fruit and veg, wholegrain cereals, soya milk, low-fat yogurts?

“Vegetables are not the problem,” says Barry, “but there’s no
biological or chemical reason to eat them. Liver, for example, has all
the minerals and vitamins we need. But fruit? The natural sugar it
contains – fructose – is much more dangerous than simple glucose or
table sugar. It has been linked to the rise in obesity.”

And he refuses to touch wheat. “It collects bacteria and dirt as it
grows, and is impossible to clean. Then stored in silos, it is a haven
for mice and rats, so it gets sprayed with insecticides. Put a wheat
flower under the microscope and you’ll see traces of rat faeces.”

Soy milk is made with unfermented soya beans – “highly dangerous,”
claims Barry. As for yogurts made with skimmed milk, they “lack
conjugated linoleic acid, which prevents cancer”.

So how do we eat more healthily? “Eat purer foods, and ones that are
more natural to us as a species. Cut down on bread and eat more fish,
eggs, butter – any animal protein, anything that used to move around,
that wasn’t stuck in the ground. Liver, kidneys, snails – even insects
will do.”

SOURCE:http://www.telegraph.co.uk/news/newstopics/politics/health/3230846/He...
[/quote]
The thing about personal experience is that it is just that--
personal. I am convinced that polyunsaturated fat from seed oils,
trans fats and sugars and refined and processed carbs are not health
foods but not yet convinced about eating sixty or seventy or eighty
percent saturated fat in the diet. Every now and then you see a
report about someone who is one hundred and five years old and says he
attributes his longevity to smoking, drinking, lack of exercise except
for running after loose women and eating nothing but ham hocks. This
does not mean we should all go forth and do likewise. I believe there
are some people out there who have the good fortune and good genes to
be able to eat anything they want and still live to a ripe old age.
The rest of us have to find an eating program and lifestyle that is
good for us--not an imitation of someone else. It is too costly to
have our own health monitored as rigorously as research subjects. I
would like to see a study in which people volunteer to eat the very
high fat low carb diet for years--not just a couple of months.

On another group someone cited a shorter study in which it was found
that some people are fat responders and some not. There are those who
thrive on the high fat diet and those who don>t. The question that is
important for me to answer is--will a low fat high carb diet or a very
low carb high sat fat diet be best for ME. If only some people will
do well on a sat fat diet and everyone does well on a low fat diet,
then without having all those expensive tests that no one will pay
for, it is better for me to eat a low fat diet. Even Kwasniewski said
that the Japanese diet is a good diet. (I believe Kwasniewski also
said that Moses got the prescription for a healthy diet from aliens
and it is in the bible--such as God promising the Israelites they
would eat of the FAT of the land.) Anyone read Polish?

Dolores

Taka · Guest

On Oct 31, 8:46 pm, dorsy1943 <dtm...@usadatanet.net> wrote:
[quote]On another group someone cited a shorter study in which it was found
that some people are fat responders and some not. There are those who
thrive on the high fat diet and those who don>t. The question that is
important for me to answer is--will a low fat high carb diet or a very
low carb high sat fat diet be best for ME. If only some people will
do well on a sat fat diet and everyone does well on a low fat diet,
then without having all those expensive tests that no one will pay
for, it is better for me to eat a low fat diet. Even Kwasniewski said
that the Japanese diet is a good diet.
[/quote]
Yes, he says in his book that the Japanese diet can just STOP the
atherosclerosis process while his Optimal Diet (high saturated fat and
low carb) can actually REVERSE it.

Taka

Guest

Dolores:

They key is to be able to "connect" actual diets to clearly unhealthy
biochemistry. Because there are different "fields" in science, this
sort of thing is the exception, if it>s ever done. It>s known that
chronic inflammatory biochemistry is the underlying cause of the major
"diseases" in "modern" nations, so all that is needed is to find a
diet that does not lead to chronic inflammation. A diet rich in
coconut oil will do that (assuming you replace the pro-inflammatory
items with it) but a diet rich in lard will be pro-inflammatory, even
though our great "expert" nutritionists classify both as "saturated
fats." This is why it>s so important to base decisions on the
biochemistry produced, and not abstract categories (like "saturated
fat" or "sugar") that "correlate" in "epidemiological" studies that
were designed for infectious diseases, and not dietary
investigations. It>s certainly possible that if you eat a diet rich
in cooked meat an PUFA-rich oils that also eating a lot of sugar or
fructose makes it worse than if you ate lettuce and string beans
instead of the sugar and/or fructose. However, wouldn>t it be best
just to avoid the items that are undeniably unhealthy, and then you
can "experiment" to see how your body reacts to things that may or may
not be healthy? There is a huge amount of evidence now available to
anyone with internet access (see pubmed.com), so if something is
unhealthy, you will be able to find some "real" evidence. When I
sought evidence against "table" sugar, there simply wasn>t anything
that made sense in the context of the diet I eat now, and that>s all
that I can speak to, because I don>t have research money to do
experiments that might determine the answers to questions about diets
I would not even consider eating at this point.

RF · Guest

"Humans are carnivorous species"

Of course. They are cannibals.

Doug Freese · Guest

And some people smoke 3 packs a day and live to be a 100. Should we all?
Painting Groves as an example of nuritional genious is like saying
Palin is qualified for VP or TC>s usual diatribe on the evils of soy.

================================================

Guest

Anyone can search pubmed.com and see what the underlying biochemistry
is, and this is true for all kinds of conditions and "diseases" that
most people don>t think much about, because they are rarely
dangerous. For example: "...Enhanced AA, but a deficiency of AA
precursors (LA, GLA and DGLA) and inflammatory competitors (DGLA and
EPA), are inevitably responsible for the overproduction of pro-
inflammatory metabolites (prostaglandin E(2)(PGE(2))) participating in
the pathogenesis of inflammation."

Source: Prostaglandins Leukot Essent Fatty Acids. 2000 Nov;63(5):
255-62.

http://www.ncbi.nlm.nih.gov/pubmed/11090251?ordinalpos=4&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum

As I>ve said so many times, you can take massive amounts of omega 3s
and probably shorten your life expectancy or you can just make sure
you eat a diet that rids your body of AA. Of course, if you do that,
your doctor may not be able to afford that new yacht he>s had his eye
on for some time now.

Kofi · Guest

[quote]He and Monica break every single diet diktat that has been trumpeted
as ³healthy eating². And yet, here they are, trim, fit and full of
beans, albeit metaphorical ones. How on earth do they do it? And where
are the rest of us eating piles of fruit and veg, and steering clear
of cholesterol-laden butter going wrong? After all, we¹ve never been
subject to so much education on good dietary practice, and yet prey to
so many illnesses, ranging from diabetes to heart disease.
[/quote]
As someone with an egg allergy, I have to say you also have to look at
the lack of intestinal helminths in the water supply leading to allergic
reactions. Atherosclerosis is autoimmune and a
hyperinsulemic/hyperglycemic diet does appear to increase T- and B-cell
production.

Broad spectrum antibiotics also aggravate immune dysregulation.

[quote]
³Most people are eating in a way that is unnatural to us as a
species,² says Barry, who holds a doctorate in nutritional science and
has just written a book called Trick and Treat: How Healthy Eating Is
Making Us Ill. ³We¹re a carnivorous species our gut is identical to
that of a big cat. Yet we¹re encouraged to eat foods that have been
padded out with modified starch and vegetable oils, and complex
carbohydrates such as bread, pasta and rice, which have all been
labelled healthy but not the fatty meat that our body actually
recognises.²
[/quote]
Isn>t vegetable oil also a fat? He needs to separate the wheat from the
partially hydrogenated vegetable oil here...

[quote]
He says this is why we don¹t know when to stop eating: ³Try to eat too
much fat cheese, say and your body will quickly tell you when it
has had enough. But when you eat processed, 'low fat¹ food, your body
never gets the message it has had enough, so doesn¹t tell the mind it
is full.²
[/quote]
This is also true of artificial sweeteners. It>s why diet sodas make
you fatter than regular sodas.

Sigh...

If only there was a Tab made with extra-virgin pressed olive oil...

Yum!

[quote]³So, when you think how long we¹ve been given these healthy eating
guidelines and how in that time the rate of disease has gone up not
down, you have to ask if our modern ailments have been caused by the
very diet that was designed to stop them.²

What about those other tenets of a healthy life five portions of
fruit and veg, wholegrain cereals, soya milk, low-fat yogurts?

³Vegetables are not the problem,² says Barry, ³but there¹s no
biological or chemical reason to eat them. Liver, for example, has all
the minerals and vitamins we need. But fruit? The natural sugar it
contains fructose is much more dangerous than simple glucose or
table sugar. It has been linked to the rise in obesity.²
[/quote]
Fruit per se>s not a problem. It>s just that thousands of years of
domestic agriculture have made many once healthy fruits unbearably
sweet. Grapefruits and green apples - not to mention citrus peels -
aren>t that bad.

Also don>t forget the tremendous role fiber plays. It generates
butyrate in the gut when our bacteria get done with it. Fiber also
inhibits the absorption of all that cholesterol.

[quote]
And he refuses to touch wheat. ³It collects bacteria and dirt as it
grows, and is impossible to clean. Then stored in silos, it is a haven
for mice and rats, so it gets sprayed with insecticides. Put a wheat
flower under the microscope and you¹ll see traces of rat faeces.²
[/quote]
Caesin and wheat are particular problems for atherosclerosis for some
reason.

Marshall Price · Guest

Taka wrote:
[quote]The dangers of meat cooked in PUFA-rich oils is beyond any doubt....
[/quote]
I didn>t know that.

--
Marshall Price of Miami
Known to Yahoo as d021317c

Marshall Price · Guest

RF wrote:
[quote]"Humans are carnivorous species"

Of course. They are cannibals.
[/quote]
Not me.

--
Marshall Price of Miami
Known to Yahoo as d021317c


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