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Plant Protein vs Animal Protein
.. From: "Robert Cohen" <notmilk@e...> Date: Thu Jan 6, 2005 12:38 pm Subject: Eating Plant Protein vs. Animal Protein .. Eating Plant Protein vs. Animal Protein "Animal food-groups were directly correlated to mortality from coronary heart disease, defined as sudden coronary death or fatal myocardial infarction and vegetable food-groups (except potatoes) as well as fish and alcohol were inversely correlated with CHD mortality. Univariate analysis showed significant positive correlation coefficients for butter (R = 0.887), meat (R = 0.645), pastries (R = 0.752), and milk (R = 0.600) consumption, and significant negative correlation coefficients for legumes (R = -0.822), oils (R = -0.571), and alcohol (R = -0.609) consumption. Combined vegetable foods (excluding alcohol) were inversely correlated (R = -0.519), whereas combined animal foods (excluding fish) were directly correlated (R = 0.798) with coronary heart disease death rates." European Journal of Epidemiology, 1999 Jul, 15:6, 507-15 Robert Cohen http://www.notmilk.com |
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This is an analysis of the study completed in 1964. It is now known
that CHD is an inflammatory disorder, so the key is to avoid foods that contribute to this condition, and that means food that generates free radical damage, oxidizing cholesterol or glycosylating proteins. My guess is that the way the food was prepared led to the result. In other words, frying the foods that were high in animal fats made them considerably more dangerous, whereas boiling legumes was much more common than boiling meat and eating it that way. My greatgrandfather lived to be over 100 (he died about 15 years ago) and he grew his own legumes, but didn't fry them. He did eat some fried food once in a while, and animal fats were always involved. I'm open-minded, so I'm going take a look at the book published in 1980 called Seven Countries: A Multivariate Analysis, and I'll post here after I get a chance to examine it closely. In general, most of these statistical studies, especially from 49 years ago, were terribly flawed in so many ways that you can get a good laugh out of them if you can take a look at the actual data used (which is usually difficult or impossible). However, you are making a claim about protein, which is not mentioned in the abstract to the 1999 analysis study you quote, so you'd need to be clear about your point. Plant protein can be difficult to digest, whereas the protein from the common meats are not, though they can be damaged by cooking, or if the meat isn't fresh. Also, the typical beef cuts people eat are too high in iron and tryptophan, and who knows what kinds of hormones, antibiotics, etc. the cows are pumped up with - that's all scary stuff, in addition to the 50% or so unsaturated fatty acids, which have no antioxidant cover to them. Plant foods often have at least some antioxidant cover when you eat them. I was surprised that soybean oil is actually pretty good, antoxidant-wise, and this is why this oil performed better when tested on piglets as compared to canola oil, which seems to be really bad stuff. Coconut oil is far superior, though, and generations of Asians can attest to this point (and Africans and other can attest to the health properties of palm kernel oil, which is almost as high as coconut oil in saturated fatty acids, which, as I've posted many times before, resist free radical damage). It's all about biochemical mechanisms, and they are known now - avoids free radical damage in your body by avoiding foods (or foods cooked in a certain way) that will contribute. Dark chocolate, berries, white tea, etc., are being touted now because they attentuate the free radical damage commonly consumed food do to people, and I eat these foods on a regular basis, but I also avoid unsaturated fatty acids, oxidized cholesterol, and other nasty stuff. For example, I eat raw dairy whenever possible, but I never eat homogenized dairy or dairy products with carrageenan in them. It's no surprise that these foods correlated with CHD because this was the era when homogenization, etc., became common. wrote: > . > > From: "Robert Cohen" <notmilk@e...> > Date: Thu Jan 6, 2005 12:38 pm > Subject: Eating Plant Protein vs. Animal Protein > > > . > > > > Eating Plant Protein vs. Animal Protein > > "Animal food-groups were directly correlated to > mortality from coronary heart disease, defined as > sudden coronary death or fatal myocardial infarction > and vegetable food-groups (except potatoes) as well > as fish and alcohol were inversely correlated with > CHD mortality. Univariate analysis showed significant > positive correlation coefficients for butter (R = 0.887), > meat (R = 0.645), pastries (R = 0.752), and milk (R = 0.600) > consumption, and significant negative correlation > coefficients for legumes (R = -0.822), oils (R = -0.571), > and alcohol (R = -0.609) consumption. Combined vegetable > foods (excluding alcohol) were inversely correlated > (R = -0.519), whereas combined animal foods (excluding fish) > were directly correlated (R = 0.798) with coronary heart > disease death rates." > > European Journal of Epidemiology, 1999 Jul, 15:6, 507-15 > Robert Cohen > http://www.notmilk.com |
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This is an analysis of the study completed in 1964. It is now known
that CHD is an inflammatory disorder, so the key is to avoid foods that contribute to this condition, and that means food that generates free radical damage, oxidizing cholesterol or glycosylating proteins. My guess is that the way the food was prepared led to the result. In other words, frying the foods that were high in animal fats made them considerably more dangerous, whereas boiling legumes was much more common than boiling meat and eating it that way. My greatgrandfather lived to be over 100 (he died about 15 years ago) and he grew his own legumes, but didn't fry them. He did eat some fried food once in a while, and animal fats were always involved. I'm open-minded, so I'm going take a look at the book published in 1980 called Seven Countries: A Multivariate Analysis, and I'll post here after I get a chance to examine it closely. In general, most of these statistical studies, especially from 49 years ago, were terribly flawed in so many ways that you can get a good laugh out of them if you can take a look at the actual data used (which is usually difficult or impossible). However, you are making a claim about protein, which is not mentioned in the abstract to the 1999 analysis study you quote, so you'd need to be clear about your point. Plant protein can be difficult to digest, whereas the protein from the common meats are not, though they can be damaged by cooking, or if the meat isn't fresh. Also, the typical beef cuts people eat are too high in iron and tryptophan, and who knows what kinds of hormones, antibiotics, etc. the cows are pumped up with - that's all scary stuff, in addition to the 50% or so unsaturated fatty acids, which have no antioxidant cover to them. Plant foods often have at least some antioxidant cover when you eat them. I was surprised that soybean oil is actually pretty good, antoxidant-wise, and this is why this oil performed better when tested on piglets as compared to canola oil, which seems to be really bad stuff. Coconut oil is far superior, though, and generations of Asians can attest to this point (and Africans and other can attest to the health properties of palm kernel oil, which is almost as high as coconut oil in saturated fatty acids, which, as I've posted many times before, resist free radical damage). It's all about biochemical mechanisms, and they are known now - avoids free radical damage in your body by avoiding foods (or foods cooked in a certain way) that will contribute. Dark chocolate, berries, white tea, etc., are being touted now because they attentuate the free radical damage commonly consumed food do to people, and I eat these foods on a regular basis, but I also avoid unsaturated fatty acids, oxidized cholesterol, and other nasty stuff. For example, I eat raw dairy whenever possible, but I never eat homogenized dairy or dairy products with carrageenan in them. It's no surprise that these foods correlated with CHD because this was the era when homogenization, etc., became common. wrote: > . > > From: "Robert Cohen" <notmilk@e...> > Date: Thu Jan 6, 2005 12:38 pm > Subject: Eating Plant Protein vs. Animal Protein > > > . > > > > Eating Plant Protein vs. Animal Protein > > "Animal food-groups were directly correlated to > mortality from coronary heart disease, defined as > sudden coronary death or fatal myocardial infarction > and vegetable food-groups (except potatoes) as well > as fish and alcohol were inversely correlated with > CHD mortality. Univariate analysis showed significant > positive correlation coefficients for butter (R = 0.887), > meat (R = 0.645), pastries (R = 0.752), and milk (R = 0.600) > consumption, and significant negative correlation > coefficients for legumes (R = -0.822), oils (R = -0.571), > and alcohol (R = -0.609) consumption. Combined vegetable > foods (excluding alcohol) were inversely correlated > (R = -0.519), whereas combined animal foods (excluding fish) > were directly correlated (R = 0.798) with coronary heart > disease death rates." > > European Journal of Epidemiology, 1999 Jul, 15:6, 507-15 > Robert Cohen > http://www.notmilk.com |
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