Re: How to combine low fat, low sugar, low simple carbohydrates, low oxalate, low purine dietary recommendations. Food shopping. Portions preparations.

Matti Narkia wrote:
: On Sat, 30 Dec 2006 00:33:53 +0200, "Juhana Harju"
: <spamshantigiriorama.removespam@xxxxxxxxx> wrote:
:: Matti Narkia wrote:
::: On Fri, 29 Dec 2006 22:41:25 +0200, Matti Narkia <mna@xxxxxxxx>
::: wrote:
:::: On Fri, 29 Dec 2006 09:28:13 +0200, "Juhana Harju"
:::: <spamshantigiriorama.removespam@xxxxxxxxx> wrote:
::::: Matti Narkia wrote:
:::::: On Thu, 28 Dec 2006 20:56:37 +0200, "Juhana Harju"
:::::: <spamshantigiriorama.removespam@xxxxxxxxx> wrote:
::::::
::::::: I agree with this guideline. Some healthy foods that the diet
::::::: could include are nuts, fatty fish, tofu, green leafy
::::::: vegetables, carrots, tomatoes, pomegranates, blueberries, red
::::::: onions, olive oil, citrus fruits, apples, and whole grains.
::::::
:::::: Until the finding of the study
::::::
:::::: White LR, Petrovitch H, Ross GW, Masaki K, Hardman J, Nelson J,
:::::: Davis D, Markesbery W.
:::::: Brain aging and midlife tofu consumption.
:::::: J Am Coll Nutr. 2000 Apr;19(2):242-55.
:::::: PMID: 10763906 [PubMed - indexed for MEDLINE]
:::::: <http://www.jacn.org/cgi/content/full/19/2/242> (full text)
:::::
::::: It should be noticed that there might be confounding factors
::::: affecting this outcome. One such is the widespread vitamin B12
::::: deficiency in vegetarian subjects. The study neglected to measure
::::: this confounding factor. The possible role of vitamin B12 has not
::::: even been discussed in the study which is a clear omission.
::::
:::: The vitamin B12 factor seems unlikely in this context, IMHO. The
:::: tested population was not known to be vegetarian, and the potential
:::: effect of B12 of lack of it would probably have caused an inverse
:::: association between at least some vitamin B12 rich food items and
:::: cognitive impairment. However, the only food item for which
:::: association with cognitive impairment was found, was tofu.
::::
::: One question, which perhaps should be asked, is whether one of the
::: reasons for the relatively high rate of degenerative brain diseases
::: among vegetarians is consumption of tofu or/and other soy products?
::
::
:: You omitted the fact that vegetarians often have a very high
:: homocysteine due to B12 deficiency, and both high homocysteine and
:: B12 deficiency are related to the higher risk of cognitive decline.
:: This question of B12 deficiency was even more relevant in sixties
:: and seventies when the food data was collected because B12
:: supplementation was not as frequent as it is nowadays.
::
: I did not omit anything, I suggested a question whether _one_ of the
: reasons etc. If consumption of tofu and possibly other soy products
: turns to have causal relation to brain aging, naturally a study
: similar to White et al. should be conducted also among vegetarians,
: because there probably are more people among them consuming these
: foods than in general population, so the potential associations may be
: easier to find. Actually, it would make sense to start that kind of
: study already now, because it takes long to finish, and it may help to
: some extent to confirm or refute the White et al. study.
:
:: To put the study in proper proportions it should be noticed that
:: even those Japanese-Americans who had a higher risk of cognitive
:: decline had it less than other Americans consuming a standard
:: American diet.
:
: So, if tofu really had negative effect on brains of
: Japanese-Americans, who may be partially protected by the other parts
: of their diet, by their genes or by both, it could possibly have even
: worse effect on other Americans consuming a standard American diet.
: And tofu eating Japanese-Americans don't deserve to have accelerated
: cognitive decline even if the decline were still slower than among
: other Americans consuming a standard American diet.

Actually you deviated from the original subject by starting to talk about
brain aging. The orginal poster had other things in his mind. He was
interested in loosing weight, lowering heart disease risk, reducing the risk
of insulin resistance and kidney stones and preventing benign prostate
hyperplacia. To these purposes the consumption of tofu suits well as its
overall effects to health are beneficial.

Asia Pac J Clin Nutr. 2001;10(2):159-64.
History and characteristics of Okinawan longevity food.
Sho H. University of The Air Okinawa Study Center, Japan.

Okinawan food culture in the Ryukyu island is one of the world's most
interesting culture because its consumers have the longest life expectancies
and low disability rates. It is a product of cultural synthesis, with a core
of Chinese food culture, inputs through food trade with South-East Asia and
the Pacific and strong Japanese influences in eating style and presentation.
The Satsamu sweet potato provides the largest part of the energy intake (and
contributes to self-sufficiency), there is a wide array of plant foods
including seaweed (especially konbu) and soy, and of herbaceous plants,
accompanied by fish and pork, and by green tea and kohencha tea. Infusing
multiple foodstuff and drinking the broth is characteristic. Raw sugar is
eaten. The concept that 'food is medicine' and a high regard accorded
medical practice are also intrinsic of Okinawan culture. Again,
food-centered and ancestral festivities keeep the health dimensions
well-developed. Pork, konbu and tofu (soy bean-curd) are indispensable
ingredients in festival menus, and the combination of tofu and seaweed are
used everyday. Okinawan food culture is intimately linked with an enduring
belief of the system and highly developed social structure and network.
PMID: 11710358

http://tinyurl.com/y7ml89

It should also be mentioned that the _healthy_ life expectancy_ of Okinawans
is the highest in the world.

--
Juhana


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