A vast number of dietary research studies have shown this notion to be erroneous. Already in the 1990s a decade of epidemiological studies indicated that eggs and dietary cholesterol are not a significant factors in heart disease risk.
In this new light, last February the DGAC issued its more than 500-page scientific report, where this year’s most dramatic change was the removal of that 300 milligrams per day limit recommendation. The committee general consensus was that “cholesterol is not a nutrient of concern for overconsumption.”
Seems like good news for egg lovers like myself, who can once again enjoy eggs for breakfast without the lingering doubt of increasing their cholesterol level, right? Not so fast.
In March Dr. Dean Ornish was all over the news after the New York Times published his article ‘The Myth of High-Protein Diets’ on their opinion pages. According to Dr Ornish, ‘eggs and bacon are not healthy foods.’
The article was critical about the real impact that the DGAC dietary recommendations have been having on the general American public, while at the same time attempting to scientifically debunk the high protein dietary approach. He made his point by reporting recent research that showed how animal protein may significantly increase the risk of premature mortality from all causes.
“Low-carb, high animal protein diets promote heart disease”…
Are you confused yet? I was… And there is more:
In addition, the research study is lacking a comparison with TMAO production that might be induced when ingesting green vegetables, fruits, or fish.(1)
According to Jeffrey Gordon, professor at the Washington University in St. Louis School of Medicine, there are 10 times more microbial cells on and in our bodies than there are human cells. That means that we’re 90 percent microbial and 10 percent human. There’s also an estimated 100 times more microbial genes than the genes in our human genome. Humans are really an amalgamation of microbial parts.
All of us have become too familiar with the havoc antibiotics create in the microbial balance within a body system.
In addition, Dr. Ornish and all these dietary studies do not seem to really make a distinction about the source and quality standard of the food consumed by their subjects. Are we talking about USDA prime meat and supermarket eggs? or organic? grass-fed and pastured?
The issue with ordinary meat and dairy is their poor quality. Cattle, goats, sheeps are herbivorous, while chickens and ducks are omnivorous. All of them, when not maintained in their natural habitat, eating grass and foraging under the sun, yield substandard, milk, eggs and meat. Accoding to the Mayo Clinic, grass-fed beef may have some heart-health benefits that other types of beef don’t have. When compared with other types of beef, grass-fed beef may have:
- Less total fat
- More heart-healthy omega-3 fatty acids
- More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks
- More antioxidant vitamins, such as vitamin E
Unfortunately when ruminants are fed large amounts of grains, it can cause their guts to become unnaturally acidic. This can result in an increased risk of disease and health issues.(2)
Their nutritional value is depleted just like their organisms, which are too easily subject to disease. As a consequence their meat is often loaded with toxins from administered drugs, hormones, chemical contamination, and antibiotics. It has been reported that 80 percent of all antibiotics sold in the United States are for use on livestock and poultry.
The majority aren’t even given to animals that are sick. Instead, it’s normal practice in the meat industry to mix these drugs with livestock food and water day after day as a substitute for healthier living conditions and to make chickens, pigs, and cows grow faster.
What really causes heart problems and other diseases is the dietary balance shift of the past few decades where we are being induced by the food industries to consume increasingly more substandard mass produced meats, dairy and sugar leaden food-like products that offer little or no nutrition. Supermarket shelves and refrigerators are filled with poor quality items. Livestock and dairy have become high in omega-6 oils, which have been known for causing heart disease and the inflammation mentioned by Dr. Ornish.
People following the regular American diet, or any diet for that matter, without any regard for where and how the food they put in their mouth was sourced, are most likely already feeding a stressed and depleted body system. Inflammation generally triggered by diet and environmental contaminants is increasingly being considered the underlying cause of all diseases. The organism is continuously striving to re-built a balance, and what it needs is good quality, nutritious foods to get better.
Every day we hear yet another argument, study or dietary report offering confusing and discording truths about nutritional dos and don’ts, often demanding our attention and consideration because out of medical or scholarly research. The media obsession with offering information at all costs, associated with a constant body-image pressure, can very easely add to the confusion. At times we might feel intimidated to even lift a fork. What are we supposed to do when it comes to decide what we are going to eat?
One truth I learned is that we are all different, and one person food might as well be another person’s poison.
Courtesy of Harpo Productions
Michael Pollan in this interview with Oprah Winfrey explain his terms for eating meat. He is the author of ‘The Omnivorous Dilemma,’ where he asks the seemingly straightforward question of what we should have for dinner. Pollan has a simple advice when it comes to choosing what to eat. It is essentially simple and may represent the best way forward:
“Eat food. Not too much. Mainly plants.”
And I would add, always enjoy what you are eating. Even the most healthy and tasty food might turn toxic if consumed with the wrong state of mind.
A study In 1999, out of the University of Pennsylvania compared different attitudes among French and American about food and health, and their role in life. Generally, the group associating food mostly with health and the least with pleasure is the Americans, while the French are the group most food-pleasure-oriented and least food-health-oriented. Ironically, the Americans, who do the most to alter their diet in the service of health, are the least likely to classify themselves as healthy eaters.
In conclusion, as the saying goes ‘we are what we eat’ but I have come to realize that this truth is only secondary, indeed corollary to the one that impacts our personal reality the most: first and foremost we are what we think.
Winger, Jill (2014-05-26). Natural Homestead: 40+ Recipes for Natural Critters & Crops
This content is for informational purposes only, and is educational in nature. Statements made here have not been evaluated by the FDA. This article is not intended to diagnose, treat, cure or prevent any disease. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet.