[NAFEX] curing cancer with food
Docshiva at Docshiva.org
Sun May 17 03:46:29 EDT 2009
Also, the diet of the red meat effects how healthy it might be. Grass fed
and finished beef has a fatty acid composition much richer in the healthful
types of omega-3 fatty acid, much lower in dietary LDL precursors, and also
The theory in "good calories, bad calories," where the type of fat in the
diet is given greater nutritional weight than the amount of fat, is one
that's been around for a long time, and has finally become the predominant
dietary plan recommended for cardiovascular and general health.
I wouldn't say that " Anything that gets people away from red meat and
white starch has to increase their life spans." But, some people getting
away from those may both lower their caloric intake - which is associated
with longer life; and, hopefully for their health, increase their intake of
fruits and vegetables - which have many positive health effects, and studies
indicate that such diets improve the quality of life, if not the length
(they may increase the length, I just haven't found studies yet that
definitively show that to be true).
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of
Lucky.Pittman at murraystate.edu
Sent: Saturday, May 16, 2009 6:19 PM
To: nafex at lists.ibiblio.org
Subject: Re: [NAFEX] curing cancer with food
Anything that gets people away from red meat and
white starch has to increase their life spans.
We'll part ways here.
'Red meat' has been the undeserved whipping boy of
the media hype types for far too long. While some
dieticians and mis- or poorly-informed journalists
often recommend eating chicken and fish instead of
this isn't accurate advice. An expert panel of
the National Cholesterol Education Program, in a
published report on its finding, says 5-6 ounces of
lean meat per day are an appropriate part of low-fat
diets designed to lower blood cholesterol. The
report, approved by the American Heart Association
and 26 other major health organizations, says, " It
is not necessary to eliminate or drastically reduce
lean red meat consumption. Lean meat contains highly
absorbable iron and is a good source of zinc and
I'll recommend "Good Calories, Bad Calories" by Gary
Taube to any interested in this subject.
Governmental recommendations and meddling over the
past 30-40 years has resulted in an overall decrease
in consumption of healthy fats with a concurrent
increase in consumption of sugars and starches - and
a marked increase in the predominance of obesity and
escalation of the incidence of cardiovascular disease.
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