Comment

Comment by Chris on November 22, 2013 at 10:09pm

A cow raised on corn grown using petrochemicals has less available nutrients than a cow raised in a natural pasture. The meat, milk, cheese, and butter from pasture raised mile cattle is proven to be more nutritious. Add GMO corn with all the poisons that make GMO's profitable and the antibiotics to keep the cow healthy along with steroids for fast growth and it becomes even less healthful - probably even harmful for the diet.

Comment by Chris on November 22, 2013 at 9:51pm

From what I've read we need to eat a diet based on a hunter-gatherer lifestyle. That means eating everything in the animals we kill to survive including  the bone marrow, and organs. After the agricultural revolution a  cereal based diet became the main substance. Humans didn't evolve to eat grain as the main calorie. 

A doctor I talked with recommended "The Zone Cookbook" by Barry Sears.

Unfortunately whats happened with the food distribution system is that many of the nutrient's are unavailable because they are processed out to make storage easier and for further profits.

As we become more independent, with smaller families it becomes more difficult to cook using aboriginal methods where for example the entire carcass of an animal is cooked and consumed.

In our daily lives we can try to eat well and cook a delicious soup using broth from the store. Broth doesn't contain the marrow such as (home made) stock does. 

Is bone and marrow more valuable as fertilizer (or glue) than nutrients?

Trees are cut to make room for wheat, or corn fields for example, thus less nuts are available for consumption.

My dentist is telling me that I need to eat more protein. Protein isn't available with a vegetarian diet. I'm reading that cereals contain phytic acid that causes demilitarization of the teeth (and probably bones).  A book I'm reading calls bran which contains phytic acid an anti-nutrient.

I'm reading that early farmers aged their grains in a way that fermented them such that the phytic acid was reduced dramatically. Yeast was allowed time to ferment the wheat to further remove  the anti-nutrients. Making bread the old way took a lot of time. The bran and chaff was removed. Today whole grain breads are sold and marketed as wholesome. We should all know the difference between decent bread and store bought bread. Artesian bread is entirely different than either of the previous two.

Comment by Lester Unega Waya on November 21, 2013 at 7:28pm

Eat healthier, eat with chopsticks.

Comment by Neal on November 21, 2013 at 5:49pm

I use olive oil for just about everything. But no one is perfect. =)

I do use earth balance once in a while when I'm missing butter. Even though it states 0 trans fats, it is still processed. Processed and contains a small amount of saturated fat. That's it. 

Comment by Davy on November 21, 2013 at 5:06pm

No not defending but being the devils advocate. 

As I happen to agree there is to much processed foods being eaten. With the processing all the nutrition is removed so they have to add chemicals to replace those lost nutrients!

@ Neal Do you use margarine or any other solid vegetable fat?

Comment by doone on November 21, 2013 at 4:58pm

“Meat Mummy” Buried With Ancient Egyptians Was Lovingly Preserved

By Becky Lang | November 18, 2013 2:02 pm

Beef rib meat mummy from the tomb of Yuya and Tjuiu (1386-1349 BC). Courtesy PNAS.

There’s loving meat… And then there’s being buried with it. Scientists have known for years that ancient Egyptian tombs contained mummified meat, but now they know how these foodstuffs were preserved—in some cases, more painstakingly preserved than even human mummies.

This comes from a new analysis of some beef ribs that were buried alongside one elite Egyptian couple, just one example of embalmed food offerings ancient Egyptians added to tombs, scientists report. A chemical analysis of the mummification balm used on the beef ribs indicates that it is the highest-status balm discovered to date.

Dry-Aged Beef

Researchers from the University of Bristol and American University in Cairo tested four mummified foodstuffs from the Cairo Museum and British Museum. They compared the chemical compositions of the balms on the foodstuffs with those of known balms used on human and animal mummies, and found that preparations varied over time.

One sample they analyzed was a calf mummy from the tomb of Isetemkheb D of the 21st Dynasty, circa 1070 to 845 B.C. The mummified calf had a mixture of fatty acids on the external bandages, but none of which came into contact with the meat itself. This animal fat, therefore, likely was a balm used to preserve the mummy.

Meat Mummy

In contrast, the beef rib mummy was preserved more elaborately. The rib meat is from the tomb of Yuya and Tjuiu—the parents of Queen Tiye—who lived from 1386 to 1349 B.C. The meat was prepared as if for eating, then wrapped up and embalmed.

It’s the balm that is surprising: a mixture of fat or oil, beeswax, and Pistacia resin, a very valuable plant resin rarely found in human mummification. The resin most likely came from trees such as the mastic gum or Chios turpentine, which historically have been used for preservation. It was considered a luxury item in ancient Egypt and might have been added to food to give it a particular flavor, the researchers report today in theProceedings of the National Academy of Sciences.

So though our meat-heavy diets may be a modern innovation—our reverence for a good slab of beef apparently is not.

Comment by Neal on November 21, 2013 at 4:56pm

Right now I'm watching "Forks over Knives" so my bias is up. I stay vegetarian for the most part, but I need to give it up. I think the dairy and eggs keep me as fat and unhealthy as eating steak 3 times a day. I'm staying vegetarian until after the Thanksgiving holiday, then back to vegan for as long as I can. Every time I do it I last longer, maybe this will be the last time I switch. 

Comment by Neal on November 21, 2013 at 4:51pm

That's why you should stay away from processed foods. There are no vegetable fats that I eat that are considered trans fats. Trans fats are very uncommon in nature. Whole-food plant-based diets have no worries when it comes to the processed trans fats. I'm not sure we're talking about the same subject. Processed vegetable oils and animal products are the killers.

Are you defending an animal based diet? =)

People suffering from clogged arteries and heart problems, diabetes and other diet created diseases, can be greatly helped by making the switch to a plant based diet; it will clear those arteries in no time.

People are fat not because of overeating, it's because they eat high-caloric low-nutrition foods. The body is tricked into eating more because of the lack of nutrition. 

Comment by Davy on November 21, 2013 at 2:25pm

TRANS FATTY ACIDS FROM RUMINANTS

Most trans fats in the U.S. diet are produced industrially during the partial hydrogenation of vegetable oils. However, smaller amounts are present in dairy products and in meat from cows, sheep, and other ruminants, produced by bacteria in their stomachs. The predominant trans-isomer in ruminants is vaccenic acid, from which conjugated linolenic acid (another trans fatty acid) can be formed. It is possible to change the trans fatty acid content of ruminant products to some degree by altering the animals' feed,66 although levels of trans fat in milk and meats are already relatively low (1 to 8 percent of total fats).

Here are a couple of good links that help understand fats in our diets and their adverse effects on us!

Trans Fatty Acids.

Difference between Fats and lipids.

Dietary fat and blood lipids

Comment by Neal on November 21, 2013 at 2:00pm

Even though anecdotal, when I did 6 months of eating vegan, I lost weight every week while never counting calories or worrying about the fat and sugar. Vegetable sources of fat are high in omega 3s, which are good for the body. There's not a peer reviewed study in the world that doesn't agree that a plant based diet is nutritionally superior than one overloaded in animal products.

This is an easy one, countries that ate their ethnic diet full of vegetables, grains and fruits, and only used animal products sparingly, are the healthiest in the world. As they became "westernized" they started eating much more animal sources, and cancer, heart disease, etc., became the norm.

Unsaturated vegetable fats raise the amount of "good" cholesterol while lowering the bad. The traditional Greek diet is comprised of 30% of its calories from fat, yet they had less disease than just about every other ethnic group. 

Fat is not the culprit, we need it. Saturated animal fat is what kills. Eat some, just keep it a small part of caloric intake and you'd feel much healthier. Lowering your fat intake doesn't help much, replacing your fat intake with unsaturated fats does.

It is not the amount as much as the type.

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