🚀 go-pugleaf

"usual suspect" <godbless@pat.tillman> wrote in message news:NAfjc.26954$hR1.3382@fe2.texas.rr.com...
> pearl wrote:
> <...>
> >>Adventists to a person do not smoke or drink alcohol and they maintain close
> >>supportive family relationships. The effect of their diets per se apart from
> >>these other factors is not known.
> >
> > Animal product consumption and mortality because of all
> > causes combined, coronary heart disease, stroke, diabetes,
> > and cancer in Seventh-day Adventists.
>
>      Probably the best science we have was summarized in the American Journal
>      of Clinical Nutrition in 1999, in an article entitled Mortality in
>      Vegetarians and Nonvegetarians. In an enormous undertaking, twelve
>      researchers took all of the biggest and best studies to date on
>      vegetarian mortality rates and pooled all the data together. They took a
>      decade of mortality data from 28,000 vegetarians from Germany,
>      California, and Britain. And found... no survival advantage for
>      vegetarians. What about vegans though? Despite even having lower
>      cholesterol levels than vegetarians, the vegans in the study didn't live
>      any longer either. Vegans had the same mortality rate as meateaters.
>      http://vegnews.org/modules.php?name=News&file=print&sid=121

But the S-D Adventists, study says otherwise.
Any idea what their agricultural methods are?

The article you quote goes on;

'.. it's important to realize that even as we vegetarians are now
with no changes, just because we don't seem to live longer, doesn't
mean we're not healthier. These studies were of mortality rates only.
Everybody's got to die some time and so it's not only how long one
lives, but also how well one lives. Vegetarians still have less heart
disease, less obesity, less hypertension, less diabetes, less colon
cancer-even less emergency appendectomies. The list goes on and
on. So it still makes sense to go vegetarian, just for health reasons
alone, but with all that one would think we'd have a survival
advantage. We have a tremendous potential for reducing heart
disease risk, but there's something getting in our way. What is it
about vegetarian and especially vegan diets that's increasing our
risk of heart disease so much that it's canceling out our potential?

The first reason why vegetarian nutrition experts think we're not
doing as well as we should is that we're not getting enough omega 3
fatty acids in our diet and we're getting too many omega 6 fatty
acids. For more information about these essential fatty acids, I
recommend the book Becoming Vegan by Melina and Davis and
an article by Jack Norris, R.D. entitled "Staying a Healthy Vegan"
at http://www.veganoutreach.org/health/stayinghealthy.html.

Suffice to say that every vegetarian and vegan should:

Step 1. Every day eat 1-2 tablespoons of ground up flax seeds

Step 2. If you have any of the following oils in your house, throw
them away: corn oil, safflower oil, sunflower oil, or cottonseed oil.
If you feel the need to use oil, use olive or canola instead.

Reason number two why we're not living up to our potential-
or more accurately, living out to our potential is probably even
more important. Reasons number two is homocysteine.
Homocysteine is a toxic metabolite-it attacks our blood vessels,
it' attacks our brain cells; it's a risk factor for heart disease, for
stroke, for Alzheimer's and a growing number of other diseases.
And, up to 25% of lacto-vegetarians and 80% of vegans have
seriously elevated levels in their blood. This is probably why the
latest research suggests vegetarians have over twice the risk of
dying from degenerative brain diseases.

Why do we build up more of this toxic stuff than meat-eaters?
Because, simply, we don't get enough vitamin B12. We now
have quite convincing data that there seems to be an epidemic
of this functional B12 deficiency among vegans. Every person
on this planet needs a regular and reliable source of B12. For
vegans this means vitamin B12 supplements or vitamin B12
fortified foods.

If one chooses the supplement route, one can take 100mcg
of B12 once a day, or 2000mcg once a week. Ideally the
supplements should be chewed or let to dissolve under the
tongue. Alternately, if one relies solely on B12 fortified foods,
one needs to eat servings of B12-fortified foods at least twice
a day, There does not seem to be a harm of taking too much.
And if you haven't been getting enough, once you start
supplementing your diet, odds are your homocysteine levels
will drop, you may physically and mentally feel better, and
you'll lower your risk of becoming paralyzed, demented and
dead-all for just pennies a day!

{pearl- beneficial gut microflora (which antibiotics severely
disrupt) resident in the small intestine produce B12, as long
as the trace-mineral cobalt is consumed in adequate amounts.
Conventionally-grown foods are deficient in cobalt and other
minerals.  Research has shown that organically (sustainably)
grown foods have higher levels of minerals, including cobalt,
and also B12, which plants take up from soil rich in B12}.

When I first learned about all this, my first thought was that
it just didn't seem natural. When human beings were evolving,
I kept thinking, they didn't have to take flax. I learned that
that's because there were no such things as cottonseed oil,
no such thing as trans fats. Prehistoric peoples got much of
their omega 3's from wild plants that tend to have much
higher levels than the ones currently cultivated. Purslane, for
example, the most common plant in the world, is one of the
highest plant sources of omega 3's. But, as a culture we just
don't eat weeds anymore.

And those cavepersons didn't have to take vitamin B12
supplements I thought. Well, one of the reasons is because
they didn't chlorinate it out of their water supply. People
used to be able to get B12 from well water, drinking from
mountain streams, etc. It's true that we don't get a lot of
B12 in our water anymore, but we don't get a lot of cholera
either-that's a good thing. The problem is that we live in an
unnatural world which is compromising our health,
compromising our vegetarian potential. But we can reclaim
that potential with a but few simple changes, and maximize
our chances for optimal health and longevity. '

http://vegnews.org/modules.php?name=News&file=print&sid=121


>
> <...>
>