Posted on 09/01/2014 4:30:03 AM PDT by Jacob Kell
Thanks for the link.
Skimming over the actual study, it looks worse than I had originally thought from the articles. The nutrient intake was based on a single 24 hour period... there is so much wrong with using that as a basis to make conclusions about how diet affects health across the entire lifespan that I don’t even want to touch that one. They also did cancer growth studies in mice fed “high” and “low” protein diets, then injected with cancer cells. Well, bravo, they have generated more data on cancer in mice—but whether or how that extrapolates to humans is a big guess.
In my opinion, the human data should not have been included in that study. It was, at best, marginally relevant to the rest of the study.
May I suggest that you read a book by Udo Erasmus, “Fats That Heal, Fats That Kill?”
It is available on Amazon, and it will open your eyes with regard to Extra Virgin Olive
Oil and a lot more fats and oils that we’re eating.
Just so you know. The porks internal temp is about 180 and its so tender the thermometer feels like its going into nothing but goodness. Raising the temp now to finish the outside to a nice crunchy bit of heaven.
21 hours at 200 degrees is magic
Judging by the physical structure of heterocyclic amines, I would hypothesize that the carcinogenic properties result from their ability to intercalate with DNA (that is, they stick themselves between the base-pairs). This causes deformation of the DNA, which affects the ability of DNA replication and repair enzymes to properly bind to and act on DNA.
Since some essential nutrients are also heterocyclic amines, I would also hypothesize that the carcinogenic heterocyclic amines are resistant to enzyme action that would normally shunt them into various metabolic pathways for further processing.
I also happen to be a biochemist, PhD type.
Would stress levels mitigate this?
Say in sedentary adults vs “actively in training” adults.
In their sampling, the bottom age of the survey was apparently 50 years of age. Changes in insulin sensitivity, IGF-1, GDF-8, IGFBP-3, etc ... should be entirely different for those adults who are active vs those who enjoy their late-middle years by docile activities.
Not a PhD here... Just someone with a strong interest, pun intended, in maintaining my weightlifting and activity levels for as long as I can. The benefits have, so far, outweighed any potential risks. If I need to moderate my diet here in a few more years to avoid cancer... I’d prefer to know the Why as well as the How...
That is so cruel. I’m drooling.
No, thanks. I know what's being advocated, and I'm not interested in reading a vegetarian fanatic's attempt to sell his lifestyle.
"LOL??? Well, let's see. Olive oil is 100% fat. 100%!! Pure FAT. How is that a health food exactly??"
See, this is what I mean, southern rock. You've been misled into thinking that fat = bad, which is absolutely wrong. Our bodies NEED fat to absorb vitamins, to produce hormones, for brain function, energy, and healthy cells, skin, and hair.
Olive oil is full of antioxidants, anti-inflammatories, omega fatty acids, and it has properties that are beneficial for your heart and your blood pressure. Even the Mayo Clinic agrees that olive oil is good for your health.
Well said, Catherine. Thank you.
Propaganda about food has misled so many of us. It’s sad, really.
Another useless ‘study’.
Thank you, TOL. It’s good to see you. :)
;-) I’ll be back! Eventually... :)
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Thanks for the ping. (And I smoke)
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Question: Who funded the study?
Someone has something to gain from this.
Mears, I never smoked. Cancer at 46. LOL.
I don’t eat much protein, either. Sometimes I wonder if what we do makes any difference. ;-)
“Mears, I never smoked. Cancer at 46. LOL.”
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I made it to age 70 w/o cancer,I’m now 81——sometimes I think the entire thing is a crapshoot. :-)
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