Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?

From: pearl (tea_at_signguestbook.ie)
Date: 01/16/05 

Date: Sun, 16 Jan 2005 17:24:50 -0000

"Juhana Harju" <shantigiri@despammed.com> wrote in message news:34vk81F4fbmvlU1@individual.net...
> pearl wrote:
> > "Juhana Harju" <shantigiri@despammed.com> wrote in message
> > news:34vdpsF4g97kpU1@individual.net...
> >> Juhana Harju wrote:
> >>> pearl wrote:
> >>
> >>>> Easily synthesized using acetylcholine from plant sources...
> >>>
> >>> Lecithin, a good source of acetylcholine, does not quite have the
> >>> same therapeutic effects that phosphatidylcholine has. When it
> >>> comes to preserving cognitive functions I think that there are
> >>> certain advantages in eating fish and/or eating fish oils.
> >>
> >> My mistake again. Lets take it again: Lecithin, a good source of
> >> acetylcholine [should be *phosphatidylcholine*, my later correction]
> ,
> >> does not quite have the same therapeutic effects that
> >> *phosphatidylserine* has.
> >
> > Again, this is synthesized in body from phosphatidylcholine and
> > serine.

and..

'1,2-diglyceride is a precursor for both phosphatidylcholine (C00157, lecithin)
and phosphatidylethanolamine (C00350) by combining the diacylglycerol with
an activated choline (ethanolamine) group using the nucleoside CTP to form
CDP-choline (C00307) and CDP-ethanolamine (C00570), respectively.
 http://www.whatislife.com/reader2/Metabolism/pathway/phospholipid.html

> >> When it comes to preserving cognitive functions
> > I think that there are certainadvantages in eating fish
> >> and/or eating fish oils.
> >
> > Evidence?
>
> "_Does fish fat protect against Alzheimer's disease?_
>
> CONCLUSION
> There are many indications that a high intake of fish has positive
> effects on cognition. Epidemiological studies and studies based on
> animal experimentation

N/A.

> indicate that a regular intake of fish or a high
> supplement of docosahexaenoic acids reduces the risk of Alzheimer's
> disease or improves the memory function. There are, however, no
> prospective studies as yet of omega-3-fatty acid treatment of patients
> with established AD. The collection of material was recently concluded
> in a Swedish randomised, placebo-controlled study (the OmegAD-study)."
>
> http://www.pronovabiocare.com/index.php?ID=Artikler&ID2=Vis&ID3=Articles&Cat=4&counter=119
>
> "_Omega-3 Fatty Acids Reduce Alzheimer's Risk_
>
> A prospective study published in the July 2003 issue of Archives of
> Neurology, a journal of the American Medical Association, found that
> consuming omega-3 fatty acids and fish was associated with a lower risk
> of Alzheimer's disease.
>
> The study which was conducted between 1993 and 2000, included men and
> women aged 65 to 94 who were participants in the Chicago Health and
> Aging project. Participants provided dietary information via food
> frequency questionnaires 1.9 years following baseline interviews and
> were contacted at three years for follow-up interviews. At that time, a
> sampling of 815 subjects was selected for clinical evaluation to
> determine the incidence of Alzheimer's disease. 131 patients in the
> sampling were found to have developed Alzheimer's.
>
> Of the subjects who reported fish consumption once per week or more
> frequently, there was a 60 percent lower risk of developing Alzheimer's
> disease compared to those who reported rarely or never eating fish.
> Participants whose omega-3 polyunsaturated fatty acid intake was in the
> top fifth of the group experienced a 70 percent lower risk of developing
> Alzheimer's than those whose intake was in the lowest fifth. When the
> omega-3 fatty acid docosahexaenonic acid (DHA) was examined separately,
> the protective effect against Alzheimer's disease increased with its
> intake. The same benefit was not observed for the other fish-derived
> omega-3 fatty acid, EPA. Researchers noted that the range of EPA intake
> was low and that higher doses obtained from fish oil supplements may
> still have a beneficial effect.
>
> DHA is the most abundant fatty acid in the phospholipids of the
> cerebrum, and DHA composes 45 to 65 percent of the phosphatidylserine in
> the mitochondria, which plays a role in neuronal signaling. Researchers
> hypothesized that this may explain some of its protective effects in
> Alzheimer's disease." - Archives of Neurology, American Medical
> Association, July 2003
>
> Please notice the DHA > phosphatidylserine connection mentioned above.

Thanks. When a dietary source is indicated, algae is preferable,
- for various reasons, including those already given brief mention.

> I
> would also like to mention the importance of DHA in fetus and infant
> brain development.

Noted, thank you.

> * * *
>
> I notice that you are committed to follow a strictly vegetarian diet. I
> admit that there are good ethical and ecological reasons for being a
> vegatarian. If you have such reasons, I respect them. I also admit that
> the overall health benefits of vegetarian diets compared to meat based
> diets are undeniable. But I encourage you to keep an open mind while
> reading studies. There might be something to learn. In the end being
> orthodox in following some doctrine is not what counts.

'.. disease rates were significantly associated within a range of dietary
plant food composition that suggested an absence of a disease
prevention threshold. That is, the closer a diet is to an all-plant foods
diet, the greater will be the reduction in the rates of these diseases.'
http://www.news.cornell.edu/releases/Nov98/thermogenesis_paper.html

'Analyses of data from the China studies by his collaborators
and others, Campbell told the epidemiology symposium, is leading
to policy recommendations. He mentioned three:

* The greater the variety of plant-based foods in the diet, the greater
the benefit. Variety insures broader coverage of known and unknown
nutrient needs.

* Provided there is plant food variety, quality and quantity, a
healthful and nutritionally complete diet can be attained without
animal-based food.

* The closer the food is to its native state - with minimal heating,
salting and processing - the greater will be the benefit.

http://www.sdearthtimes.com/et1101/et1101s18.html

:).

Relevant Pages

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  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... '1,2-diglyceride is a precursor for both phosphatidylcholine ... > disease or improves the memory function. ... Participants provided dietary information via food ... > I notice that you are committed to follow a strictly vegetarian diet. ...
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  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... '1,2-diglyceride is a precursor for both phosphatidylcholine ... > disease or improves the memory function. ... Participants provided dietary information via food ... > I notice that you are committed to follow a strictly vegetarian diet. ...
    (sci.med)
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