The New Diabetes Diet is healthiest for everyone
The statistics we hear are true: Heart disease is the number one killer of women. The question is, why? Have doctors been indifferent to women? Horrors, no. Here is the answer:
Heart disease never used to be such a big killer of women because other things got to them first. Now people live longer – and unlike men, women’s hearts are protected by their hormones until menopause (estrogen enormously raises HDL, the good cholesterol). After menopause, until a generation ago, other diseases were the common killers of women: cancer, smoking-related diseases, infections like pneumonia, appendicitis, & gall bladder disease, which was common.
Plus most people smoked. Until the surgeon general
About male estrogen: Males normally produce small amounts of estrogen as well as testosterone. Belly fat and/or too much alcohol further increase a man
Eating red meat increases the chances of dying prematurely, according to the first large study to examine whether regularly eating beef or pork increases mortality.
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease (cholesterol/plaque-filled arteries) and cancer. Sausage, cold cuts and other processed meats also increased the risk.
Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.
“The bottom line is we found an association between red meat and processed meat and an increased risk of mortality,” said Rashmi Sinha of the National Cancer Institute, who led the study published yesterday in the Archives of Internal Medicine.
In contrast, routine consumption of fish, chicken, turkey and other poultry decreased the risk of death by a small amount.
“The uniqueness of this study is its size and length of follow-up,” said Barry M. Popkin, a professor of global nutrition at the University of North Carolina, who wrote an editorial accompanying the study. “This is a slam-dunk to say that, ‘Yes, indeed, if people want to be healthy and live longer, consume less red and processed meat.’ “
There are many explanations for how red meat might be unhealthy: Cooking red meat generates cancer-causing compounds; red meat is also high in saturated fat, which has been associated with breast and colorectal cancer.
People who eat red meat are more likely to have high blood pressure and cholesterol, which increases the risk of heart disease. Processed meats contain substances known as nitrosamines, which have been linked to cancer.
Although pork is often promoted as “white meat,” it is believed to increase the risk of cancer because of its iron content, Sinha said.
Regardless of the mechanism, the research provides new evidence that people should follow long-standing recommendations to minimize consumption of red meat, several experts said.
“The take-home message is pretty clear,” said Walter Willett, a research physician and nutrition expert at the Harvard School of Public Health and Professor of Medicine at Harvard Medical School. “It would be better to shift from red meat to chicken and fish, which are associated with lower mortality.”
We love Splenda. I even bake with it, and Bob calls it a godsend. The choice is yours. Here
Top nutritionists have been cracking down on manufacturers
The good news: You?ve decided to eat healthier, maybe even cook home-made MLA (Make Lots Ahead & freeze) meals so you’ll know what’s really in them. Then you go to the supermarket.
Have fun studying the labels. No trans fats! they proclaim, but their Nutrition Facts list hydrogenated soybean oil, hydrogenated sunflower oil, on and on. One buttery spread proclaims it?s ?non-hydrogenated and has no trans fats.? Guess they think we don?t know it?s the same thing.
Trans fats are still there. Or if they?ve taken some out they?ve replaced them with saturated fat. The FDA guidelines instituted in January of 2006 have failed, because ? loophole! — food manufacturers can actually claim that their product is trans fat-free as long as it contains less than 1/2 gram (500 mg.) per serving.
We’ve heard it a million times: Keep your cholesterol down, too much cholesterol is bad for you — but what, really, is it? What does it look like?
It’s a fatty, waxy substance that has no calories, and is found in every cell of your body. Your body makes all the cholesterol it needs, tiny amounts, to make hormones, vitamin D, build cell walls, & provide substances that help you digest foods. For millenia, man often starved in winter, and his body still made all the cholesterol he needed.
Blood is watery, cholesterol is waxy. Like oil & water, the two don’t mix. To travel in the bloodstream, cholesterol is carried in what’s called lipoproteins, which are tiny packages made of lipids (fat) on the inside and proteins on the outside. Two kinds of lipoproteins do this carrying: Low-density lipoprotein (LDL, the bad one), & high-density lipoprotein (HDL, the good one).
Think L for lousy; H for healthy. And instead of “packages,” think of lipoproteins as trains. More about that in a second.
Health problems arise when there’s too much L/bad cholesterol in your bloodstream. It is found primarily in foods from animal sources: whole-fat dairy products such as milk, cheese, and ice cream; also all meats, egg yolks, and fish & chicken (which contain cholesterol but don?t contain saturated fat).
Now back to seeing lipoproteins as trains.
LDL is the dirty litter train. It leaves Metabolism Central ? the liver — and begins its circuit dumping sticky, gummy cholesterol in every artery. Finished, it returns through the veins back to the liver where it picks up another load. Back and forth, dumping and clogging?as long as the liver?s owner keeps supplying it with saturated fat and bad cholesterol.
HDL the good train, meanwhile, is traveling the same artery tracks, trying to clean up. An exhausting job, with all that burger and cupcake mush squeezing into the intestines — worse, pushing good HDL down and bad LDL up! Outnumbered! But HDL struggles on, trying to clear the muckey tracks.
One day, if healthier eating has started, something happens. LDL returns to the liver and finds — what?s this? Less fat? Glycogen depleting, starting to break down stored fat for energy? Because it?s owner?s on a diet? Nooo!
Yes, says HDL, suddenly stronger, and, “Outta my way!” Fast, the HDL train makes enough clean-up trips to fill the town dump.
The body has astonishing powers to self-heal. Its owner just has to help it.
Atkins-type diets have done a lot of damage. You may know people who swear by them, pointing to the fact that dieting on bacon and sirloin has helped them lose weight and get their blood sugar down. Well, those two – weight & blood sugar down – are good news. But…
Their arteries are sick. Ticking time bombs for heart attack or stroke.