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

From: Juhana Harju (shantigiri_at_despammed.com)
Date: 01/16/05 

Date: Sun, 16 Jan 2005 18:49:10 +0200

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

* * *

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. 

-- 
Juhana

Relevant Pages

  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... >> functions I think that there are certainadvantages in eating fish ... disease or improves the memory function. ... Participants whose omega-3 polyunsaturated fatty acid intake was in the ... Please notice the DHA> phosphatidylserine connection mentioned above. ...
    (sci.med.cardiology)
  • Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
    ... >> functions I think that there are certainadvantages in eating fish ... disease or improves the memory function. ... Participants whose omega-3 polyunsaturated fatty acid intake was in the ... Please notice the DHA> phosphatidylserine connection mentioned above. ...
    (sci.med)
  • Re: Dwarf Gourami
    ... bacteria that out competes the disease causing bacteria. ... koi caused the deaths of many fine koi fish a few years ago. ... Ulcers on koi are usually pretty easy to treat. ...
    (rec.aquaria.freshwater.misc)
  • Re: CDC funds Lyme disease research
    ... by Fish and his cohorts when they presented with tick-bite and/or erethema ... be Lyme disease because this wonderful Fish discovery allowed them to cure Lyme ... How many doctors and researchers, Public health officials, county and state ... let alone are ever under any enforcement by anyone state or national to report ...
    (sci.med.diseases.lyme)
  • Re: Omega-3 fatty acid supplementation
    ... Is there any report that long term consumption of omega-3 fatty acid (2 fish ... These capsules usually contain one gram of fat. ...
    (sci.med)
Loading