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  • Butter and Saturated Fat
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    A Fallacious, Faulty and Foolish Discussion About Saturated Fat

A Fallacious, Faulty and Foolish Discussion About Saturated Fat

The New York Times has done it again, reporting on a summary of studies on the associations of various dietary and clinical risk factors with heart disease in a way that creates, in my opinion, more confusion than clarity.

The Mystique of Protein and Its Implications

There are three macronutrients in food: carbohydrates, fat and protein, ‘macro’ in the sense that they comprise almost all of the weight and calories of food. Vitamins and minerals are the micronutrients.

Protein, ever since its discovery in 1839, has been considered by many people to be an exceptionally important nutrient, often assuming that the more we consume the better. Its name comes from the Greek word, proteios, meaning ‘of prime importance’—an auspicious and almost mystical beginning for the future of this nutrient! Add to this importance the long standing impression by most people that protein is exclusive to animal source foods.

We now know, however, that this importance is exaggerated, to mythical proportions. For a starter, protein is not exclusive to animal-based foods. In the late 1800s protein was also found to be present in plant foods. Yet the myth of its being tightly or even exclusively linked to animal-based [...]

Dairy Consumption and Weight Loss Claims

There are few if any health topics that are more contentious and personally sensitive than the question of the health benefits and risks of cow's milk and its products.

Applying Results From The China Project

How do we know that the results from the China Project apply to people in the West. Aren't the Chinese much more physically active than Americans? Could this influence disease outcomes?

Animal vs. Plant Protein

Some writers claim that protein is protein, be it animal or plant, except for the way that animals are treated. How do you respond to this?

We have information that the primary difference between animal and plant proteins is their amino acid profiles and it is those profiles that direct the rates at which the absorbed amino acids are put to use within the body. Animal based proteins, of course, are much more similar to our proteins, thus are used more readily and rapidly than plant proteins. That is, ‘substrate’ amino acids derived from animal based proteins are more readily available for our own protein synthesizing reactions which allows them to operate at full tilt. Plant proteins are somewhat compromised by their limitation of one or more amino acids. When we restore the relatively deficient amino acid in a plant protein, we get a response rate equivalent to animal [...]

Muscling Out the Meat Myth

It’s my guess that there’s hardly another myth in nutrition so insidious yet so intractable as that which encourages us to believe that consuming lots of high-quality protein

– basically the stuff of animal-based foods – makes for fitness, bigness, and strength of body. Rooted in antiquity, this myth began to sprout in the minds of men (especially men, it seems) long before protein was identified and named.

The myth took root in the belief that we could get our strength, our agility, and our ability to soar to unimaginable heights if only we consumed the flesh and bodies of animals. Much later, in the early nineteenth century, when scientists identified protein as being more or less equivalent to the flesh of the animals they worshipped, it was heralded as the treasured nutrient. In the words of the famous chemist Justis von Liebig, it was none other than the very [...]