Ancel Keys 6 countries study actually shows the more animal fat and animal protein you eat, the longer you live!

This study was published in the Journal of the Mount Sinai Hospital, New York 1953 Jul-Aug;20(2):118-39.

Study title and author:

Atherosclerosis: a problem in newer public health.

KEYS A.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/13085148

This study examined the effect of fat consumption and death rates from heart disease in males aged 55-59 from 6 countries.

In this study Keys set out to prove that a higher fat intake was associated with a higher death rate from heart disease.

He used data from 6 countries (Japan, Italy, United Kingdom, Australia, Canada and USA) that did seem to show that a higher fat consumption would lead to higher rates of heart disease.

However Keys actually had data for 22 countries. For reasons known only to himself he decided to ignore the data from the other 16. The other countries were, Austria, Ceylon, Chile, Denmark, Finland, France, Germany, Ireland, Israel, Mexico, Netherlands, New Zealand, Norway, Portugal, Sweden and Switzerland.

When the data for all 22 countries are taken into account, there is a totally different outcome. 

The data actually shows: (See http://www.ncbi.nlm.nih.gov/pubmed/13441073 (table IV)

(a) Those who ate more animal fat lived longer.

(b) Those who ate more animal protein lived longer.

(c) Those who ate more plant protein died earlier.

(d) Those who ate more carbohydrate died earlier.

This study from Keys is often quoted as proof that a high fat diet is dangerous. When Keys data is analysed it shows that more animal fat in the diet actually extends life and more carbohydrate in the diet lowers life expectancy.

Vegetarian men have lower testosterone levels

Published in the American Journal of Clinical Nutrition, Vol 42, 127-134

Dietary and hormonal interrelationships among vegetarian Seventh-Day Adventists and nonvegetarian men
BJ Howie and TD Shultz

This study can be accessed at: http://www.ajcn.org/cgi/content/abstract/42/1/127

Howie found that levels of testosterone and estradiol-17 beta (which is vital for reproductive and sexual functioning) were significantly lower in vegetarians than in omnivores.

Additionally, the levels of testosterone and estradiol-17 beta of the men were lower in those who ate the most fibre.

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Vegetarians at greater risk of eating disorders and suicide

This post includes a summary of a paper published in the Journal of Adolescent Health Volume 29, Issue 6, Pages 406-416 (December 2001) and a recipe for BBQ beef ribs.

Study title and authors:
Characteristics of vegetarian adolescents in a multiethnic urban population

Books:

Cheryl L. Perry, Ph.D.a, Maureen T. Mcguire, Ph.D.a, Dianne Neumark-Sztainer, Ph.D.a, Mary Story, Ph.D.a

a Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, Minnesota, USA

This paper can be accessed at: http://www.jahonline.org/article/S1054-139X(01)00258-0/abstract
 
Perry found:

• Vegetarians are at greater risk than others for involvement in unhealthy and extreme weight control behaviors
• Vegetarian males are at particularly high risk
• Vegetarians more often reported having been told by a physician that they had an eating disorder (anorexia, bulimia etc) and were more likely to have contemplated and attempted suicide

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Recipe of the day

BBQ Beef Ribs

Ingredients:

Food Mall: Beef Back Ribs

Beef back ribs

Garlic powder
Onion powder
Crack black pepper
Kosher salt

Other items:
Gas grill
Wood chips (any kind)
Wood chip box (or foil packets)
Wooden skewers

Instructions:
First soak the wood chips in water.

Rinse, pat dry with paper towel season the ribs with seasoning. You really can use any that you like or none at all. It is up to you. Pat down the seasonings with your hand. Then cut in half to the best of your ability.

This would be a good time to fire up the gas grill. Remove the "warming rack". You can notice the "Dirty Side" is where the the meat will be and the drippings fall on the ceramic briquettes. The cast iron wood chip box goes directly over the heat. Put the fire on high to get the box hot and the chips smoking. This can take around 20 minutes or more.

Make rib "tents". You will need the skewers. Take two halves and lean the tops like a tent. and use a skewer to keep them together. The thicker ends at the bottom, Just push the skewers through the meat between the bones. They will probably be at an angle. Once through just snap off the end and use the other half on the other end. It does not need a point. Just push and it will go through. They are pretty stable.

Once the wood box starts to smoke a little put the ribs on the rack opposite of the wood box.

Now close the lid and get the temperature to around 400 degrees and cook for two hours.

After two hours of cooking the Beef ribs should be fully cooked and pretty tender. The areas of the ribs will little meat were crunchy.

BBQ Beef Ribs



Half of anorexia nervosa patients are vegetarian, despite only 3.2% of the population been vegetarian

This post includes a summary of a paper published in the International Journal of Eating Disorders Volume 13, Issue 2, pages 229–233, March 1993 and a recipe for oyster and wild mushroom stew.

Books:

Study title and authors:

Dietary zinc intake of vegetarian and nonvegetarian patients with anorexia nervosa
Rita Bakan Ph.D. Faculty1,*, Carl L. Birmingham B.Sc., M.D. Associate Professor2, Laurel Aeberhardt R.D.N. Intensive Care Unit3, Elliot M. Coldner B.Sc., M.D. Clinical Assistant Professor4

This paper can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/1098-108X(199303)13:2%3C229::AID-EAT2260130211%3E3.0.CO;2-1/abstract

Despite only 3.2 percent of the population been vegetarian, approximately half of anorexia nervosa patients are vegetarian a practice that may also increase their risk for zinc deficiency.

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Recipe of the day

Oyster and Wild Mushroom Stew

serves 6

Food Mall: Oysters

Ingredients:

•2 Tablespoons butter

•1 leek, white part only, finely diced
•1 shallot, finely diced
•1 rib celery, finely diced
•1/4 pound wild mushrooms, cleaned and chopped
•1/2 cup white wine
•24 oysters, shucked, liquor reserved
•1 cup coconut milk
•Juice of 1 lemon
•1 plum tomato, peeled, seeded, diced
•Tarragon, chopped
•Chives, chopped

Preparation:
In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored.

Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened.

Add the lemon juice, oysters, and tomatoes.

Spoon the stew into center of soup plate. Garnish with chives and tarragon.

Oyster and Wild Mushroom Stew

Iron deficiency attributed to inadequate intakes of flesh foods combined with high intakes of dietary fiber, phytate, and tannins that inhibit absorption of dietary iron

This post includes a summary of a paper published in the American Journal of Clinical Nutrition Vol 44, 643-652 and a recipe for veal, carrot and chestnut ragout.

Books:

Study title and authors:

Iron status of predominantly lacto-ovo vegetarian East Indian immigrants to Canada: a model approach
GS Bindra and RS Gibson

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/44/5/643
 
In summary, the high prevalence of iron deficiency noted in this study was attributed to inadequate intakes of readily available dietary iron from flesh foods combined with high intakes of dietary fiber, phytate, and tannins that inhibit absorption of dietary iron.
 
More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Veal, Carrot and Chestnut Ragout

Ingrediets:

Food Mall: Veal Stew Meat

18 fresh chestnuts
2 1/2 pounds veal stew meat, cut into 2x1-inch pieces

4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine
6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage

Instructions:
Preheat oven to 400 deg. F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.

Pat veal pieces dry with paper towels. Sprinkle with pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.

Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.

Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.

Veal, Carrot and Chestnut Ragout