That kind of diet, iron-ically enough, is also a low-iron diet. Whole
grains prevent iron from being absorbed, and fish/seafood are low-iron
too. My theory is that a lot of Northern Europeans are adapted to a
low-iron diet ... a lot of the population lived on the coast and ate a
whole lot of fish and seaweed, and in that group of people there are
genes that hoard iron and also expel salt more than average (the
salt-expelling gene also protects against cholera, which comes from
water-snails).
The populations that do well on a high-fat diet also tend to be
seaside people. The Inuit ate whale and seal blubber, and the island
people ate coconuts. There really has not been a population EVER
before this one, that got most of it's fat from grain-fed beef (which
is a very artificial form of fat).
Anyway, the hoarded iron does cause liver damage, and heart damage.
And fish oil is protective. One known way a guy can cut his chance of
heart disease in half is to donate blood once a year.
http://www.bmj.com/cgi/content/full/314/7083/793
In the 24 months before the baseline examinations 153 (5.7%) of the
2682 participants had donated blood. During follow up, one (0.7%) of
the donors experienced an acute myocardial infarction compared with
226 (9.8%) of the 2529 non-donors (P<0.001 for difference). Table 1)
shows that, in a multivariate model adjusted for the main coronary
risk factors, the blood donors' risk of acute myocardial infarction
was 86% less than that of the non-donors (relative risk 0.14, 95%
confidence interval 0.02 to 0.97, P=0.047). Additional adjustment for
a large number of measurements of medical history, health state,
health practices, and psychosocial characteristics attenuated this
association only marginally.
==================
The numbers are pretty impressive. I think that this, not the amount
of fat in the diet, is probably the link between "red meat and heart
disease".
High iron stores also make one prone to staph infections and diabetes,
both of which are becoming more problematic. Since many of our foods
are now iron-fortified AND we eat a low-fiber diet (fibers and
phytates inhibit iron absorption), that would mean people will be more
prone to having high iron stores. Yet this is rarely checked for. Iron
stores can be high even in people with anemia.
On Mon, Aug 17, 2009 at 4:41 AM, Rick Stewart<rstewart@iaff.org> wrote:
> My doctor (who recently retired) had a radio show for 25 years and has practiced sports medicine since the 1960's. He talks a lot on his website about insulin, fatty liver, diabetes, and heart disease. Here's his take on fatty liver and what it's about:
>
> http://www.drmirkin.com/archive/7191.html
>
> If you search his site further, there are hundreds of really interesting articles from a medical perspective. He tends to lean toward the low fat/high fiber, fruits and vegetables, fish and seafood, and whole grains/legumes approach. It works really well for him as he's in his 70's, thin as a rail, and he rides his bike hundreds of miles every week.
>
>
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/fast5/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/fast5/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:fast5-digest@yahoogroups.com
mailto:fast5-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
fast5-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
[get this widget]
0 comments:
Post a Comment