May
26
2019

The Foods That Are Killing Us

There is an article in a CNN report talking about the foods that are killing us. This review is based on an article in the Lancet. The Lancet study was based on a global review of eating habits in 195 countries. The question in the study was which of 15 food items caused the diseases that killed people. The answer was surprising. There are either omissions or unhealthy components of foods that kill us. Here is a list of 12 food groups that are problematical.

A dozen foods that were found to be problematical in the global review

  • Diet high in sodium (4 grams per day, which is 86% above the optimal level)
  • Low intake of whole grains (only 23% of optimal levels)
  • Low fruit intake
  • Diet high in trans fatty acids
  • Low omega-3 fatty acid diet (due to low intake of sea food)
  • Diet low in calcium
  • Diet low in fiber
  • High intake of sugar beverages or sugary foods (49 grams of sugar per day)
  • Processed meat intake too high (4 grams per day, 90% more than optimal)
  • Red meat consumption too high (27 grams per day, 18% higher than optimal)
  • Nut and seed intake too low (only consuming 12% of desired amount)
  • Diet low in milk (16% of desired amount)

Each of these components or several of them in combination create deficiencies in us or overburden us to the point where we can get sick and disabled.

Different countries have different eating habits

Globally there were 11 million deaths found in 2017 and 255 million years of disability because of various dietary inadequacies.

Here is the lineup of the leading causes of death:

  • cardiovascular disease with 10 million deaths and 207 million years of disability.
  • Cancers caused 913,090 deaths and 20 million years of disability.
  • Type 2 diabetes caused 338,714 deaths and 24 million years of disability.

This was broken down into statistics for each of the contributory countries. Here I am only citing some pertinent data that shows the importance of balanced meals for a healthy life expectancy.

Different death rates in various countries

There were big differences in terms of cardiovascular disease deaths according to various regions. Central Asia had the highest death rate with 613 deaths per 100,000 people per year. In contrast the high-income Asia Pacific group had only a cardiovascular death rate of 68 per 100,000 people per year.

Cancer deaths were highest in East Asia with 41 deaths per 100,000 people. The lowest cancer rate was found in North Africa and the Middle East with 9 deaths per 100,000 people.

Among the 20 most populous countries Egypt had the highest diet-related deaths, namely 552 deaths per 100,000 people. On the other hand Japan had the lowest of all diet related deaths with 97 deaths per 100,000 people. 

Some highlights how unhealthy foods kill us

Globally people only eat 12% of the desirable amount of nuts and seeds. They only drink 13% of what they should consume in terms of milk. People worldwide eat 23% of the desirable amount of whole grains.

Nuts and seeds contain mono- and polyunsaturated fats and omega-3 fatty acids, which lower your risk of getting heart attacks and strokes.

Milk is a good source of calcium, protein, minerals and vitamins. However, milk, yogurt or cheese should be consumed as low fat varieties. Alternatively people who do not consume milk should look for protein carriers such as soy milk or pea milk.

If you eat nuts and vegetables you can largely compensate for low milk consumption. If you don’t get enough whole grains, you are missing a whole lot of nutrients. This makes you more vulnerable of getting cardiovascular disease, hypertension, type 2 diabetes, colon cancer, and obesity.

Other unhealthy foods can kill us

The WHO has labelled red meat and processed meat as being carcinogenic

Studies clearly showed a higher than normal rate of colorectal cancer in those who consumed larger amounts of red meat and/or sausages.

Sugar overconsumption

Sugar overconsumption leads to a variety of conditions. Weight gain with the development of obesity and type 2 diabetes are common when you eat too much sugar. But even cancer like colorectal cancer and pancreatic cancer is more common in people who overindulge in sugar or sugary drinks. Sugar consumption raises your triglyceride and LDL level. This will eventually lead to hardening of the arteries, heart attacks and strokes.

Gout develops with purine containing foods

Gout can be caused by consuming a lot of red meat combined with copious amounts of beer. This is how royalty in the Middle Ages suffered from gout attacks. Gout had the nickname of “Disease of the affluent.” Both beer and red meat contain a lot of purines, which the kidneys cannot handle. The uric acid crystals that precipitate around joints cause excruciating pains.

 What the global health study showed

Researchers of the global health study stated that improving the diet habits could potentially eliminate 1 in 5 deaths globally. Dietary risks for major diseases like heart attacks, strokes and cancer are independent from sex, age and socioeconomic status.

Three dietary factors stood out: too much salt, too little fruit and too little whole grain. These three items were responsible for 50% of diet-related deaths and 66% of “disability-adjusted life years”. The authors used this expression to describe how years of disability had their root in diet deficits (e.g. too little fruit) or overdoses of unhealthy food components (e.g. salt).

The leading dietary risk factors are too much salt, low whole grain, low fruit consumption, low vegetable intake and low omega-3 fatty acid consumption. On top of that come the previously established risks due to sugar overconsumption, excessive fat intake and consumption of red meat and processed meat.

Discussion of the meaning of these results

Deaths from heart attacks and strokes

We know for some time that high sugar and high starchy food intake cause elevated triglycerides and elevated LDL cholesterol. This leads to hardening of the arteries and eventually to strokes and heart attacks.

High sodium intake

Sodium intake of more than 2300 mg per day is considered high and can cause high blood pressure. heart attacks, strokes and aneurysms.

Eating not enough fruit

If you eat too little fruit, your system does not get enough vitamin C and other vitamins. Heart disease, cancer and anemia could develop from that.

Eating not enough vegetables

People who do not eat enough vegetables do not have enough antioxidants that protect them from free radicals. Free radicals are unstable chemicals that attack cells and DNA. Mutated cells can cause cancer. If you eat too little vegetables, you are at a higher risk of getting cancer. But there is another aspect of vegetables: phytonutrients protect from hardening of the arteries and blockages of heart and brain vessels. When someone does not eat enough vegetables, the risk for heart attacks and strokes is higher. Eating vegetables also protects you from diabetes and keeps the blood sugar more stable.

Not eating enough whole grain

Whole grain was identified as missing in a lot of people’s diet. When you incorporate whole grains into your food, you reduce the risk of cardiovascular disease, hypertension, type 2 diabetes, colon cancer, and obesity.

There are vitamins, minerals, dietary fiber and lignans in whole grain. Other nutrients are beta-glucan, several phytochemicals, phytosterols, phytin, and sphingolipids. All of these are necessary to maintain good health.

Low omega-3 fatty acid consumption

Omega-3 fatty acids are important for healthy skin, brain development (neurodevelopment of children) and prevention of heart attacks. Omega-3 fatty acids reduce the risk of cancer because of their anti-inflammatory action and inhibition of cell growth factors. In one study rectal cancer showed a 21% reduction comparing the highest omega-3 fatty acid intake to the lowest intake of omega-3 fatty acids. Colon cancer showed no effect to omega-3 consumption, but breast cancer showed a reduction with omega-3 fatty acid supplementation. Researchers showed that omega-3 fatty acid supplementation can slow down dementia and Alzheimer’s disease. Protein deposits called amyloids were found less in the brain of patients with omega-3 fatty acid supplementation; in addition the brain volume was preserved more with the omega-3 supplement. Low omega-3 fatty acid consumption also has a detrimental effect on macular degeneration of the eyes and on joint pains of rheumatoid arthritis patients.

The Foods That Are Killing Us

The Foods That Are Killing Us

Conclusion

I have reviewed a global health study that described various risks that led to deaths from different diseases. It was noticeable that death and disability rates varied significantly according to different countries. The authors also looked into food habits and could pinpoint certain food deficiencies that caused diseases that prematurely disabled or killed people. I have described the various one-sided food habits that led to specific diseases.

What we should all learn from this complicated study is that we all can strive to eat more balanced meals. You want to eat a low sodium diet, eat enough fruit and vegetables, to which you add some nuts. Eat enough whole grains and add omega-3 fatty acids. This way the risk of getting cancer, cardiovascular diseases or other problems can be significantly reduced.

Jul
29
2017

Some Drink Milk, Others Are Lactose Intolerant

Some drink milk, others are lactose intolerant; this is the fact about drinking milk.

For a long time the dairy marketing board advertised with the slogan: “Got milk?”. But dairy milk consumption has declined over the past decades.

Why this is has been reviewed in this article. I like to review the problem of lactose intolerance, milk as a source of calcium to prevent osteoporosis and offer alternatives to milk consumption.

Lactose intolerance

Milk cows have been around in Europe for about 6000 years. But not everybody can tolerate milk products. Most of the Europeans, North Americans and Australians have adjusted the digestive enzymes in their duodenum to produce enzymes, called lactase that digest milk sugar (lactose) into glucose and galactose. But up to 75% of the world population (Africa, South America, Asia) is lactase deficient; they cannot tolerate dairy products. They get abdominal cramping, intestinal gas, bloating, diarrhea, nausea and vomiting from drinking a glass of dairy milk. This link explains why goat milk is better than cow’s milk for those who cannot tolerate cow’s milk.

It is also interesting that many people who are lactase deficient can tolerate cheeses, yogurt and other fermented milk products as the fermenting bacteria have digested the lactose.

Other problems with dairy products

Problems with mass production of dairy items are the following:

  • Concentrated Animal Feeding Operations (CAFO) are responsible for the majority of milk products on grocery market shelves. This means that the animals are fed unnatural corn, which leads to deficiencies and omega-6 fatty acids in the milk products.
  • Herds of animals receive antibiotics to prevent infections.
  • Farmers are administering bovine growth hormone (bST, bovine somatotropin) to stimulate more milk production. The antibiotics lead to superbugs in humans, the bST may be causing autoimmune diseases and breast cancer in humans. The healthiest milk is milk from grass-fed cows. It is high in omega-3 fatty acids. All of the milk products derived from this type of milk are also healthy.

Milk as a source of calcium

One key advertising slogan of the dairy industry used to be that milk would be such a good source of calcium, which would prevent osteoporosis. But milk also has a lot of animal protein in it, which acidifies blood. This means that the kidneys use calcium to neutralize acidic blood and excrete calcium. The net result is that there is more calcium leaving the body. Some of the calcium from the bone serves to keep the balance between acidity and alkalinity neutral.

This 12 year long Harvard Nurses’ Health Study involving 77, 761 women between the ages of 34 to 59 showed that a higher consumption of milk did not protect against hip and wrist fractures.

The myth that full fat milk causes heart attacks and strokes

There is another myth floating around, namely that full fat milk would be bad for the heart because of increased saturated fatty acids. But an Australian study showed that full fat milk is healthier for you than milk with less fat.

After 14.4 years of follow-up the group that consumed the most milk compared to the lowest fat intake group had a 69% lower death rate from cardiovascular disease!

A 2016 study showed that consumption of plain yogurt was associated with better health outcomes on the long term. Be more concerned about the sugar content than the fat content of yogurt!

Prevention of osteoporosis

For years numerous sources have indoctrinated us to accept a false concept. It is the concept of increasing milk consumption (“Got milk?”) for increased calcium intake and possible osteoporosis prevention. The sales mantra went like this: Milk-calcium-osteoporosis prevention. Now we know the real truth. Milk provides protein and calcium.  But  absorption of calcium is poor and the acidified blood is alkalinized through calcium from milk and from the bone leaking calcium into the blood and into the urine. The end result is a net loss of calcium from the bone, as it is more important to the body to keep the blood’s acid/base stable than to increase the calcium level in the bone. Sadly all the high consumers of milk from the Harvard Nurses’ Health Study ended up having fractures from osteoporotic bones.

Prevention of osteoporosis requires intake of vitamin D3, vitamin K2 and calcium (supplement or diet) as I have reviewed in this blog. In addition regular exercise is also very beneficial as is bioidentical sex-hormone replacement. It is interesting that a large clinical trial that I mentioned in this blog showed after 7 years that there were 35% to 38% less fractures of the hip than in the placebo group. Vitamin K2 is essential to keep calcium in the bones and to keep calcium out of the blood vessel walls. Vitamin D3 is important for calcium absorption through the gut wall and to deposit calcium into bone. Without all of these ingredients it is not possible to prevent osteoporosis.

Alternatives to milk consumption

  1. One obvious step is to replace cow’s milk by goat milk. As you can see from this link, there are many advantages to goat milk. What I find important is the fact that those with lactase deficiency often can tolerate goat milk while they would otherwise react to cow’s milk. There are also many goat milk products like cheese and yogurt, all of which are very healthy. They do not contain any antibiotics or bovine growth hormone (bST), the use of which is confined to cows. Goat milk products are also an excellent source of protein.
  2. You can eat a more vegetable-based diet. A lot of vegetables and fruit have calcium and protein in them.
  3. You can consume almond milk instead of cow’s milk. The downside to know is the fact that almond milk is not a significant source of protein. It has the advantage of being slightly alkaline; this will ensure that the calcium absorbed in the gut will reach the bones as long as you also supplement with vitamin D3 and vitamin K2. The many “fake milk” products such as rice milk, coconut milk and hemp milk are also poor protein sources. The only product higher in protein is soymilk. But soy has its own problems: over 90 % of the crop in North America is genetically engineered, and soy is a known allergen. As of recent, another product based on pea protein is available, and the protein content is excellent, so it is worth looking for it (It is called “Ripple”).
Some Drink Milk, Others Are Lactose Intolerant

Some Drink Milk, Others Are Lactose Intolerant

Conclusion

Drinking milk as a source of protein and calcium has become an obsession a few decades back. In the meantime it turned out that drinking milk tips the acid-base balance in the direction of acidity. This causes osteoporosis, as the kidneys excrete all of the calcium from milk that is absorbed. On top of that even more calcium is taken out from bones to recalibrate the acid-base balance.

Up to 75% of the world population is lactose intolerant. They get sick from drinking cow’s milk. But they usually tolerate goat milk quite well. Considering the fact that antibiotics are used in cow milk production and recombinant bovine growth hormone as well, I have joined the crowd that prefers goat milk instead of cow’s milk. I take the supplements I mentioned for bone maintenance (vitamin D3 and K2) and I get lots of calcium also from vegetables and salads. I have no lactose intolerance, but that’s my take on milk.

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