Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?
From: pearl (tea_at_signguestbook.ie)
Date: 01/14/05
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Date: Fri, 14 Jan 2005 14:29:24 -0000
"Juhana Harju" <shantigiri@despammed.com> wrote in message news:34pv2rF4dfuu8U1@individual.net...
> pearl wrote:
<..>
> > *Multivariate analyses
> > showed significant associations between beef consumption and fatal
> > ischemic heart disease (IHD) in men [relative risk (RR) = 2.31 for
> > subjects who ate beef > or =3 times/wk compared with vegetarians]*,
> > [...]
> > Thus, among Seventh-day Adventists, vegetarians are
> > healthier than nonvegetarians but this cannot be ascribed only to the
> > absence of meat.
> > [...] '.. 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
> >
> > On the basis of these results, it was predicted
> > that the incidence of ischemic heart disease might be 24% lower in
> > lifelong vegetarians and 57% lower in lifelong vegans than in meat
> > eaters.
> > ....
> > The most striking results from the analysis were the strong positive
> > associations between increasing consumption of animal fats and
> > ischemic heart disease mortality [...]
> > http://www.ajcn.org/cgi/content/full/70/3/525S
>
> Pearl, you are absolutely right about the health benefits of vegetarian
> diets.
Thank you.
> However, there are some unanswered questions also. Vegetarian
> diet is not good at reducing the indicidence of breast cancer (actually
> no known diet is).
You missed this?..
'Meat, saturated fats and protein & Breast Cancer
Some of the largest studies on breast cancer in medical history have been c
onducted by Dr Takeshi Hirayama, at the National Cancer Research Institute
in Tokyo. Monitoring over 122,000 women over decades, Dr Hirayama
discovered that women who eat meat daily have four times the risk of
developing breast cancer than those women who eat little or no meat (5).
Those women who eat eggs daily also have 286% more cancers than those
women who eat one or less a week. A similar finding was discovered in
respect to consumption of butter and cheese.
Dr Hirayama also found that girls who ate meat tended to have an earlier
onset of menstruation than girls who were vegetarian. Those girls who did
have an earlier menstruation (below 13 years of age) had four times the
incidence of breast cancer than those girls whose periods began later (6).
The latest study from the Department of Public Health, School of Medicine,
University of Tokushima, Japan (7), monitored the effects of various dietary
and nutritional factors on regional differences in breast cancer mortality in
Japan over a 14 year period (1966-1980). The analysis between food or
nutrient intake and breast cancer mortality revealed that dietary factors
including milk, meats, animal fat, animal protein, total fat, saturated fatty
acid (SF) and monounsaturated fatty acid (MUF) were all highly positively
correlated (after age adjustment) with breast cancer mortality.
The findings suggested that the dietary factors due to intake of
Westernised meals, especially saturated fats had a significant effect on
breast cancer mortality in Japan.
Studies from other countries including Israel (8), Northern Italy &
France (9), and the USA (10)(11) to name but a few have all reported
similar findings to Dr Hirayama's work. Remarkably, the Cancer
Research Campaign's (CRC) current literature sent to enquirer's is
over five years out-of-date and only mentions consumption of fat as
a risk factor 'still unproven'. Curiously, the CRC 's literature does
acknowledge the fact that late menopause and early menstruation are
causative factors, but fails to explore the factors that can cause these
phenomena, one of which is the dietary intake of fat and protein. A
report in the British Medical Journal (12) back in 1964 first revealed
that women whose diets are high in fat and protein reach menopause
at an average age of 50 whereas women whose diets were low in
fat and protein reach the menopause at an average age of 46. In
1972 it was demonstrated that the risk of breast cancer increases
the later the menopause occurs (13). More recently, researchers
from Germany, after reviewing the current medical data, also
concluded that a vegetarian diet significantly reduces the risks of
breast cancer (14).
The same conclusions came from a further German epidemiological
study (15). Researchers at the University of Munich found that there
was a high correlation between high levels of fat and mammary
carcinomas. Conversely, it was found that a high fibre diet (i.e.
containing fresh fruits, vegetables and wholegrains) seems to reduce
the risk of breast cancer. The WHO now advise that "correlation
studies provide evidence of a direct association between breast
cancer mortality and the intake of energy, fats and specific sources
of dietary fats, such as milk and beef.'
> There are also some other defects in unsupplemented
> vegetarian diets.
Not only vegetarian..
'Mineral content: This may be the most important nutritional difference
between organic and regular produce since heavy use of fertilizer inhibits
absorbtion of some minerals, which are likely to be at lower levels to
begin with in soils that have been abused. This may be caused in part
by the lack of beneficial mycorrhizae fungi on the roots since high levels
of fertilizer tend to kill them. Standard diets tend to be low in various
minerals, resulting in a variety of problems including osteoporosis.
..'
http://math.ucsd.edu/~ebender/Health%20&%20Nutrition/Foods/organic.html
...
'The mineral content of organic food - Rutgers University USA
Percentage of Quantities per 100 Grams Trace Elements. Parts per million
Dry Weight Dry Weight Dry matter
Vegetable: Mineral Ash Calcium Magnesium Boron Manganese Iron Copper Cobalt
Snap Beans
Organic 10.45 40.5 60 73 60 227 69 0.26
Non-organic 4.04 15.5 14.8 10 2 10 3 0
Cabbage
Organic 10.38 60 43.6 42 13 94 48 0.15
Non-organic 6.12 17.5 13.6 7 2 20 0.4 0
Lettuce
Organic 24.48 71 49.3 37 169 516 60 0.19
Non-organic 7.01 16 13.1 6 1 9 3 0
Tomatoes
Organic 14.2 23 59.2 36 68 1938 53 0.63
Non-organic 6.07 4.5 4.5 3 1 1 0 0
Spinach
Organic 28.56 96 203.9 88 117 1584 32 0.25
Non-organic 12.38 47.5 46.9 12 1 49 0.3 0.2
http://www.organicnutrition.co.uk/whyorganic/whyorganic.htm.
> Vegetarian diets are not good at preventing stroke --
' Too much salt (sodium) and saturated fats (found in animal fats such
as red meat, cheese and butter) increases the risk of stroke, while a
diet rich in fruit and vegetables (which contain anti-oxidants to help
protect the blood vessels against atherosclerosis) unsaturated fats
(found in nuts, seeds and oily fish) and fibre can help lower the risk.
In fact it's been estimated that consuming one to two servings more of
fruit and vegetables a day can reduce the risk of stroke by 40 per cent.'
http://www.bbc.co.uk/health/conditions/stroke/prevention_index1.shtml
> perhaps due to the high homocysteine levels of unsupplemented vitamin
> B12.
Enteric bacteria resident in the ileum produce B12 when cobalt is
ingested (see above), but a supplement ensures adequate amounts.
Kelp will provide trace minerals, and eating organic is preferable.
Eating meat does not prevent vitamin B12 deficiency..
'Are You Vitamin B12 Deficient?
Nearly two-fifths of the U.S. population may be flirting with
marginal vitamin B12 status-that is, if a careful look at nearly
3,000 men and women in the ongoing Framingham (Massachusetts)
Offspring Study is any indication. Researchers found that 39
percent of the volunteers have plasma B12 levels in the "low
normal" range-below 258 picomoles per liter (pmol/L).
While this is well above the currently accepted deficiency level
of 148 pmol/L, some people exhibit neurological symptoms at the
upper level of the deficiency range, explains study leader Katherine
L. Tucker. She is a nutritional epidemiologist at the Jean Mayer
USDA Human Nutrition Research Center on Aging at Tufts
University in Boston.
"I think there's a lot of undetected vitamin B12 deficiency out there,"
says Tucker. She noted that nearly 9 percent of the study population
fell below the current deficiency level. And more than 16 percent fell
below 185 pmol/L. "Many people may be deficient at this level," she
says. "There is some question as to what the clinical cutoff for
deficiency should be."
Deficiency can cause a type of anemia marked by fewer but larger
red blood cells. It can also cause walking and balance disturbances,
a loss of vibration sensation, confusion, and, in advanced cases,
dementia. The body requires B12 to make the protective coating
surrounding the nerves. So inadequate B12 can expose nerves to
damage.
Tucker and colleagues wanted to get a sense of B12 levels spanning
the adult population because most previous studies have focused on
the elderly. That age group was thought to be at higher risk for deficiency.
The researchers also expected to find some connection between dietary
intake and plasma levels, even though other studies found no association.
Some of the results were surprising. The youngest group-the 26 to 49
year olds-had about the same B12 status as the oldest group-65 and
up. "We thought that low concentrations of B12 would increase with age,"
says Tucker. "But we saw a high prevalence of low B12 even among the
youngest group."
The good news is that for many people, eating more fortified cereals
and dairy products can improve B12 status almost as much as taking
supplements containing the vitamin. Supplement use dropped the
percentage of volunteers in the danger zone (plasma B12 below 185
pmol/L) from 20 percent to 8. Eating fortified cereals five or more times
a week or being among the highest third for dairy intake reduced, by
nearly half, the percentage of volunteers in that zone-from 23 and 24
percent, respectively, to 12 and 13 percent.
The researchers found no association between plasma B12 and meat,
poultry, and fish intake, even though these foods supply the bulk of B12
in the diet. "It's not because people aren't eating enough meat," Tucker
says. "The vitamin isn't getting absorbed." The vitamin is tightly bound to
proteins in meat and dairy products and requires high acidity to cut it
loose. As we age, we lose the acid-secreting cells in the stomach. But
what causes poor absorption in younger adults? Tucker speculates that
the high use of antacids may contribute. But why absorption from dairy
products appears to be better than from meats is a question that needs
more research. Fortified cereals are a different story. She says the vitamin
is sprayed on during processing and is "more like what we get in
supplements."
-By Judy McBride, Agricultural Research Service Information Staff.
This research is part of Human Nutrition, an ARS National Program
(#107) described on the World Wide Web. Katherine L. Tucker is at
the Jean Mayer USDA-ARS Human Nutrition Research Center on
Aging at Tufts University, 711 Washington St., Boston, MA 02111;
phone (617) 556-3351, fax (617) 556-3344.
"Are You Vitamin B12 Deficient?" was published in the August 2000
issue of Agricultural Research magazine.
> Nor do vegetarian diets provide enough vitamin D for most of
> people.
'1. Vitamin D is produced by your skin in response to exposure to
ultraviolet radiation from natural sunlight .
2. The healing rays of natural sunlight (that generate vitamin D in your skin)
cannot penetrate glass. So you don't generate vitamin D when sitting in
your car or home.
3. It is nearly impossible to get adequate amounts of vitamin D from your diet.
Sunlight exposure is the only reliable way to generate vitamin D in your own
body.
4. A person would have to drink ten tall glasses of vitamin D fortified milk
each day just to get minimum levels of vitamin D into their diet.
.....
32% of doctors and med school students are vitamin D deficient.
40% of the U.S. population is vitamin D deficient.
42% of African American women of childbearing age are deficient
in vitamin D.
48% of young girls (9-11 years old) are vitamin D deficient.
Up to 60% of all hospital patients are vitamin D deficient.
76% of pregnant mothers are severely vitamin D deficient, causing
widespread vitamin D deficiencies in their unborn children, which
predisposes them to type 1 diabetes, arthritis, multiple sclerosis and
schizophrenia later in life. 81% of the children born to these mothers
were deficient.
Up to 80% of nursing home patients are vitamin D deficient.
..
http://www.newstarget.com/003069.html
Another good reason to be out in the sunshine- tending orchards
and gardens, than indoors 5.5/50 pushing about paper and stuff.
> And vegetarian dies are not good at preventing dementia and
> Alzheimer's disease
' Meat-eaters may be more than twice as likely to develop
senile dementia as their vegetarian counterparts, according
to the findings of a study conducted at California's Loma
Linda University.
..
Delayed onset of dementia in vegetarians was detectable in both
substudies. In the unmatched substudy only one person who had
been vegetarian for 30 years developed probable dementia before
the age of 75, whereas nine meat-eaters did. A similar trend was
observed in the matched substudy.
The hypothesis that animal-product consumption may be linked
to senile dementia has previously been proposed by Alzheimer's
researchers. The findings from this preliminary study support their
views and indicates further research is warranted.
Giem, P. et al (1993) The incidence of dementia and intake
of animal products: preliminary findings from the Adventist Health
Study. Neuroepidemiology v. 11 p.28-36
http://www.soybean.com/demen.htm
> -- perhaps because of the lack of omega-3 fatty acids
'THE OMEGA 3 FAT FAMILY
The modern diet is likely to more deficient in Omega 3 fats than in Omega 6.
This is because the grandmother of the Omega 3 family, alpha-linolenic acid,
and her metabolically active grandchildren EPA (eicosapentaeonic acid) &
DHA (docosahexaenoic acid) from which series 3 prostaglandins are made,
are more unsaturated and more *prone to damage in cooking and food
processing*. As these fats get converted in the body to more `active' substances
they become more unsaturated, and generally the word used for them gets
longer: n oleic acid:1 degree of unsaturation linoleic:2 degrees of unsaturation
linolenic: 3 degrees of unsaturation eicosapentaenoic:5 degrees of unsaturation.
These prostaglandins are essential for proper brain function which affects vision,
learning ability, co-ordination and mood. Like Series 1 they reduce the stickiness
of the blood, as well as controlling blood cholesterol and fat levels, improving
immune function and metabolism, reducing inflammation and maintaining water
balance. The best seed oils for Omega 3 fats are flax (also known as linseed),
hemp and pumpkin. In much the same way as evening primrose oil bypasses the
first `conversion' stage of linoleic acid, if you eat carnivorous fish such as mackerel,
herring, tuna and salmon - or their oils you can bypass the first two conversion
stages of alpha-linolenic acid and go straight to EPA and DHA. This is why
fish-eaters like the Japanese have 3 times more Omega 3 fats in their body than
the average American. *Vegans, who eat more seeds and nuts, have twice the
Omega 3 fat level of the average American.* '
http://www.uea.ac.uk/~x514/HEAL/THEFATSOFLIFE.pdf
* mine
> and lack of B12.
See above.
> So, I would say that good vegetarian diets are close being optimal but
> they are not perfect. Adding some fish oils or fatty fish and
OR seeds and nuts.
> supplementing with vitamins B12 and (in northern latitudes) vitamin D is
> needed.
'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
+ sunlight.
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