Contributor

  Where did the Vitamins and Minerals go from our foods ...


J. C. Roster | april/17


Topic: Eat Beef - A Nutrient rich, high in Fat soluble and B vitamins, and a Protein Dense Food Source.

Did you know that prior to WWI, Beef was just as nutritious as Salmon.

Our farm animals had the same omega-3's as fish, chickens ate bugs and grass, cows ate grass and both lived in open ranges and were symbiotic with all farm animals.

The Cholesterol Myth Has Been Busted | ... Yet Again!

Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies [BMJ 2015;351:h3978, de Souza, RJ, et al.] (1)

Saturated fats are not associated with all cause mortality, CVD, CHD, ischemic stroke, or type 2 diabetes, but the evidence is heterogeneous with methodological limitations. Trans fats are associated with all cause mortality, total CHD, and CHD mortality, probably because of higher levels of intake of industrial trans fats than ruminant trans fats. Dietary guidelines must carefully consider the health effects of recommendations for alternative macronutrients to replace trans fats and saturated fats.

For the past four decades, the U.S. government has warned that eating cholesterol-rich foods such as eggs would raise your LDL cholesterol (inappropriately referred to as "bad" cholesterol) and promote heart disease.

Alas, decades' worth of research utterly failed to demonstrate this correlation, and the 2015-2020 Dietary Guidelines for Americans finally addressed this scientific shortcoming, announcing cholesterol is not considered a nutrient of concern for overconsumption. (2, 2a,b,c,d)

We are blessed with 60 years of Bad and Biased Science mixed with Politics, (3), and Dr. Zoe Harcombe - 'Should dietary fat guidelines have been introduced?' | March/2017 the dietary guidelines still cling to outdated misinformation about saturated fat, wrongly accusing it of raising LDL and contributing to heart disease. Here, science has shown that saturated fat only raises the safe, fluffy LDL particles. It also increases HDL, which is beneficial for your heart. [Mercola, 2017 - Saturated Fat Vindicated]

What does this Mean? | where did the Healthy Fats go?

High carbohydrate foods like potatoes make up 45% of vegetable intake.

Fat in our diet is important, but our diets have shifted towards a "high carbohydrate" and "low fiber" diet. (4) As seen on "60 Minutes" potatoes are now on the White Food list and the white potato is no longer recommended. This is bad news as 30% of American's vegetable consumption is eaten in the form of the potato (i.e. French Fries mostly).

High carbohydrates and low fat is not good, and the fats from our cooking are high in Omega 6's. Soybean, Corn and Canola oils being the most prevalent. Anthropological evidence suggests that human beings evolved eating an oil ratio of Omega 6 to Omega 3 oils of 1:1, while the ratio today is about 16:1. (5) Why care - About Omega-6 and Omega-3 Fatty Acids ...

Keeping bones healthy and becoming a centenarian
Dr. Stephan Guyenet - A Practical Approach to Omega Fats.

These foods/fats were only introduced to humans in the past 100 years and they have completely distorted the natural balance of these essential fatty acids. (Note 3) A direct link with Corn Oil and obesity and type II diabetes has been established (Inflammation diseases). Epigenetics is establishing the mechanisms of gene expression and diet. Nutrigenomics, Epigenetics, and Stress Tolerance, Dr. Rhonda Patrick | april/15 (Patrick 1,2)

There are two essential fatty acids (EFAs) in human nutrition: α-linolenic acid (αLA), an omega-3 fatty acid; and linoleic acid (LA), an omega-6 fatty acid. Thesa omega-3 and omega-6 fatty acids cannot be produced by the human body. These fatty acids must come from food and are therefore called essential fatty acids - EFAs, (Wiki). We just do not need the overload of omega-6s we are getting in the SAD.

 

 

Once Upon a Time ...

Once Upon a Time our farm animals were just as healthy as Fish, Ref: ... D. S. McGerk - Where did the Omega 3's Go - Fat and Oil in modern diets | contributor April/2016

The feedlots, CAFOs, have taken over and when cows go into these feedlots and eat corn their Omega 3's go to a virtual zero over the 4 month period, this is also true of chicken. (Faster and cheaper, the war effort demanded faster maturity.) (Note: 3, 4, 5, 6)

High carbohydrate foods like potatoes make up 45% of vegetable intake.

Grass fed and grass finished cattle, even Whole Foods will not tell you that the cattle are finished on grass, this is bad. (Note: 1) The only grass fed butter you can find is Kerrygold - pure Irish Butter (8) in American grocery stores. Google "Heritage" chicken, and you will find farmer who still raise chickens like our great grand parents. (Note: 2, 3) These chickens are fed on green grasses and bugs, grubs and anything else they can scratch up from the ground. Chickens are True - Hunters and Gathers. This site: Fat and Oil in modern dietsD. S. McGerk | contributor may/16.

According to research our farm animals are suffering the same fate as the human animal. Historical dietary fats and oils have changed. Obesity is in an increasingly prevalent metabolic disease characterized by excess accumulation of adipose tissue. (9) Obesity increases the risk of developing a wide variety of diseases ... type 2 diabetes, cardiovascular diseases, and multiple forms of cancer ... strongly associated with increased mortality.

Table 1: Comparison of mean α-tocopherol vitamin content in fresh beef from grass-fed and grain-fed cattle. (8)
[Fatty acid profiles, C A Daley et al.] (8)α-tocopherol
Author, year, animal classGrass-fed (ug/g tissue)Grain-fed (ug/g tissue)
De la Fuente et al., 2009, Mixed cattle4.07*0.75*
Descalzo, et al., 2008, Crossbred steers3.08*1.50*
Insani et al., 2007, Crossbred steers2.1*0.8*
Descalzo, et al., 2005, Crosbred steers4.6*2.2*
Realini et al., 2004, Hereford steers3.91*2.92*
Yang et al., 2002, Crossbred steers4.5*1.8*

* Indicates a significant difference (at least P < 0.05) between feeding regimens was reported within each respective study.

Table 2: Comparison of mean β-carotene vitamin content in fresh beef from grass-fed and grain-fed cattle. (8)
[Fatty acid profiles, C A Daley et al.] (8)β-carotene
Author, year, animal classGrass-fed (ug/g tissue)Grain-fed (ug/g tissue)
Insani et al., 2007, Crossbred steers0.74*0.17*
Descalzo et al., 2005 Crossbred steers0.45*0.06*
Yang et al., 2002, Crossbred steers0.16*0.01*

* Indicates a significant difference (at least P < 0.05) between feeding regimens was reported within each respective study.

spanning three decades suggests that grass-only diets can significantly alter the fatty acid composition and improve the overall antioxidant content of beef. (8) The Corollary to this would be that all farm animal nutrients and fats would improve.

 

 

- Yellow is the color of Carotenes. This matters because vitamin A plays several crucial roles in reproductive health, and many women (and men) don’t get enough of it because vitamin A rich foods like liver and raw dairy aren’t commonly consumed anymore. Animals make Vitamin C and A, humans do not (but we use to,) but still we use these critical vitamins.

Longevity and deteriorating nutrition in foods.

Judith Mcloughlin has a blog, and Judith, the Irish foodie (10) has a good write up on Why is Butter Yellow and this picture is a good representation of America's current state of farming. The answer to Where did the Omega 3's Go? is clearly a result of our modern farming practices. Omega 3's and beta-carotene disapear in the feedlots, and much milking cattle are not feed green grasses.

Dr. Mercola does a good job with an explanation, link: Why Grassfed Animal Products Are Better For You (11), and Dr. Oz has a video on the current state of this nations beef production, link: Is America's Beef Healthy? (12)


Notes:

  1. While most cattle spend the majority of their lives in pastures eating grass before moving to a feedlot for grain-finishing, grass-finished beef cattle remain on a pasture and forage diet. No grain is ever fed to grass finished animals and this process will typically take from 24-36 months (compared to the 18-20 months for feedlot cattle). FACT SHEET: Grass-finished Beef. (13)
  2. Obviously, these chickens are going to be expensive, $10.00/lb vs $3.00/lb. The fall back position is Sardines 3 times a week, and you will get all the omega 3's and vitamin B12 needed. (14,15)
  3. Factory-farmed, or CAFO meat and animal products are loaded with omega-6 PUFA depicted here: Source: EatWild.com fats and oils for health and longevity Therefore, grass-fed or New Zealand lamb and beef. Even Australia, like New Zealand, can be better, as they have unlimited range and little augmented feeding is required. 100 year ago, farm animals (including chicken) had the same nutrition as fish. Animal fats should be yellow "Not White", as the B vitamins are yellow as is the omega 3 fats. Our great grandparents used "Lard" and "Tallow", for cooking. Bacon fat was a favorite for frying eggs.
  4. Harris and Von Schacky propose that the RBC EPA + DHA (hereafter called the Omega-3 Index) be considered a new risk factor for death from CHD. Red blood cell (RBC) fatty acid (FA) composition reflects long-term intake of EPA + DHA. The Omega-3 Index was inversely associated with risk for CHD mortality. An Omega-3 Index of > or = 8% was associated with the greatest cardioprotection, whereas an index of < or = 4% was associated with the least. CONCLUSION: The Omega-3 Index may represent a novel, physiologically relevant, easily modified, independent, and graded risk factor for death from CHD that could have significant clinical utility. (37,38,38a)
  5. All living cells are constructed with cholesterol. Plants contain their own special forms of cholesterol called “phytosterols”, but phytosterols are toxic to human cells, so our intestines wisely refuse to absorb them.
    1. Most cholesterol from foods does not get absorbed unless body levels are low.
    2. The amount of cholesterol we eat has almost no effect on our cholesterol levels.
    3. The vast majority of cholesterol in our body is made by our body’s own cells. Any excess cholesterol is coming from our own body's manufacturing, not from the food we eat.
  6. The relationship of fish and dietary omega-3 fatty acids and cardiovascular disease (CVD) has been investigated in numerous studies and comprehensive reviews and recommendations exist, but guidance on blood concentrations is missing. Determination of blood omega-3 levels may help guide the appropriate use of dietary fish or omega-3 supplements in a personalized heart disease prevention strategy. (39,40,40a)
Aside cell 4 s-12

[ + ] Sources and References:

  1. Update Chris Kresser, Let's take back your Health, An Update on Omega-6 PUFAs, SEPTEMBER 6, 2016
  2. Patrick 1 youTube, Rhonda Patrick: Nutrigenomics, Epigenetics, and Stress Tolerance
  3. Patrick 2 Dr. Rhonda Patrick - FoundMyFitness.com, Dr. Rhonda Patrick - FoundMyFitness.com.
  4. 1 BMJ 2015;351:h3978, Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies, de Souza, RJ, et al.
  5. 2 Health Gov 2015, https://health.gov/dietaryguidelines/ 2015
  6. 2a Health Gov 2015 DGAC: https://health.gov/dietaryguidelines/2015-BINDER/meeting7/docs/DGAC-Meeting-7-SC-1.pdf
  7. 2b Health.gov 2015–2020 Dietary Guidelines for Americans
  8. 2c CNN 2016, New U.S. dietary guidelines limit sugar, rethink cholesterol, by Jen Christensen
  9. 2d PBS 2016, U.S. revises dietary advice on sugar, cholesterol and red meat
  10. 3 BMJ 2016;353:i1246, Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73), Ramsden, CE, et al.
  11. 4 The American Journal of Clinical Nutrition, Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment1,2,3, Lee S Gross, Li Li, Earl S Ford, and Simin Liu
  12. 5 Authority Nutrition, as Evidence-based approach, Omega 6 to Omega 3 ratio.
  13. 6 Kerrygold products, Kerrygold, Delicious, because nature said so.™
  14. 8 NCBI PMC, Nutr J. 2010; 9: 10. doi: 10.1186/1475-2891-9-10, PMCID: PMC2846864 A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef, Cynthia A Daley, Amber Abbott, Patrick S Doyle, Glenn A Nader, Stephanie Larson
  15. 9 Cell, Jonathan A Brestoff, David Artis, Immune Regulation of Metabolic Homeostasis in Health and Disease
  16. 10 Judith cooks, blogspot, Judith, the Irish foodie, White butter, Yellow butter.
  17. 11 Dr. Mercola, Why Grassfed Animal Products Are Better For You
  18. 12 Dr. Oz video, Is America's Beef Healthy?
  19. 13 Beef Board org, What is Grass - Finished Beef? FACT SHEET: Grass-finished Beef.
  20. 14 WebMD, Your Omega-3 Family Shopping List, Reviewed by Kathleen M. Zelman, MPH, RD, LD on June 02, 2015
  21. 15 Global Healing Center, The Top 10 Foods for Vitamin B12, by Dr. Edward Group.
  22. 37 PubMed, 2004, The Omega-3 Index: a new risk factor for death from coronary heart disease. Harris WS, Von Schacky C
  23. 38 AJCN, 2008, The omega-3 index as a risk factor for coronary heart disease, William S Harris
  24. 38a AJCN, The omega-3 index as a risk factor for coronary heart disease, PowerPoint.
  25. 39 Circulation. 2013;128:2154-2161, Omega-3 Fatty Acid Blood Levels Clinical Significance and Controversy, H. Robert Superko, Scott M. Superko, Khurram Nasir, Arthur Agatston, Brenda C. Garrett.
  26. 40 MCBI PubMed, J Atheroscler Thromb. 2011;18(2):99-107. Epub 2010 Nov 17., Relationships between plasma fatty acid composition and coronary artery disease, Itakura H. et.al.
  27. 40a NCBI PubMed, N Engl J Med. 2002 Apr 11;346(15):1113-8. Blood levels of long-chain n-3 fatty acids and the risk of sudden death. Albert CM, Campos H, Stampfer MJ, Ridker PM, Manson JE, Willett WC, Ma J.

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