Posted on 03/29/2016 6:53:47 PM PDT by aMorePerfectUnion
Populations who have had a primarily vegetarian diet for generations carried a genetic mutation which raised risk of cancer and heart disease
Long term vegetarianism can lead to genetic mutations which raise the risk of heart disease and cancer, scientists have found.
Populations who have had a primarily vegetarian diet for generations were found to be far more likely to carry DNA which makes them susceptible to inflammation.
Scientists in the US believe that the mutation occured to make it easier for vegetarians to absorb essential fatty acids from plants.
But it has the knock-on effect of boosting the production of arachidonic acid, which is known to increase inflammatory disease and cancer. When coupled with a diet high in vegetable oils - such as sunflower oil - the mutated gene quickly turns fatty acids into dangerous arachidonic acid.
The finding may help explain previous research which found vegetarian populations are nearly 40 per cent more likely to suffer colorectal cancer than meat eaters, a finding that has puzzled doctors because eating red meat is known to raise the risk.
Researchers from Cornell University in the US compared hundreds of genomes from a primarily vegetarian population in Pune, India to traditional meat-eating people in Kansas and found there was a significant genetic difference.
“Those whose ancestry derives from vegetarians are more likely to carry genetics that more rapidly metabolise plant fatty acids,” said Tom Brenna, Professor of Human Nutrition at Cornell.
“In such individuals, vegetable oils will be converted to the more pro-inflammatory arachidonic acid, increasing the risk for chronic inflammation that is implicated in the development of heart disease, and exacerbates cancer.
“The mutation appeared in the human genome long ago, and has been passed down through the human family.”
(Excerpt) Read more at telegraph.co.uk ...
I save all my bacon fat and use that or butter when I sauté. Nothing in nature uses vegetable oils - it’s like an artificial food. Animal fat, including milk fat, is something our bodies know how to digest.
Sounds great!
Don’t forget bulletproof coffee in the morning.
LOL!
Eliminate federal government funding of studies where the recipients have to issue “progress reports” to scare the populace so they can get their grants renewed, and we might just get some semblance of sanity back into “science.”
Dr. William Campbell Douglass tried to tell people that for
years. He said eat that meat, eat that saturated fat; they
are good for you! - He died last year, IN HIS 90th YEAR OF
LIFE; so maybe he wasn’t the “quack” all the veggie pushing
“experts” out there accused him of being. - We took his
newsletter for a long time & I always found him to be
pretty common sense. Thought he was about 65. He was in his
90th year - so maybe he was on to something.
Don’t heat the olive oil. Heating it makes it poison. Use
it in salad dressing w/balsamic vinegar. - Peanut oil is
good for frying with; we don’t fry much. Dr. Williams
said not to heat olive oil. - Don’t use a huge amount of
oil in the skillet to fry with.
other research suggests vegetarianism lowers the risk of diabetes, stroke and obesity.
That may be Bill Clinton’s problem!
What is the perfect food?
I made French toast earlier using bacon grease. Soooo good.. it all vanished so quickly.
My very thought re olive oil.
Yep - I refused to go "the healthy way" and at 63, my bad cholesterol is 110 and I'm on zero prescription meds. I know a lot of folks who 'try to eat only the healthy stuff" and they are a mess with 2-8 prescriptions going into their bodies every day.
Oh, I cook with it, use it to flavor vegetables, and do everything else with it.
What you have to be careful of is not the cooking with olive oil, but the temperature of cooking. If you cook meat at high temperatures, you cause the formation of heterocyclic amines in the meat, which are carcinogens. You should never cook at such a high temperature that you hear sizzling. Meat should be cooked slowly and gently.
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