Hyman, Perlmutter, Mercola, Kresser and more versus
There is no “one diet fits all”, hence the Institute’s two broad options, vegan and mediterranean. Furthermore, there are variations within these two diets depending on each individual’s tastes, allergies, gut sensitivities, genome and diseases. Nonetheless, to be healthy, humans have to eat according to their genetic design, to deviate and eat like a tiger, a wolf or a cow would be asking for trouble. To be healthy, it is also wise to eat ancestral fiber-rich foods, foods that have been around for millions of years. This way, human immune systems will not trigger an immune and inflammatory response. Genetically engineered, pesticided and processed foods have not been blessed by Evolution’s natural selection process and tend to be toxic to the intestinal flora and the liver.
Cholesterol & Heart Diseases: The Grand Debate in a Nutshell
Health Science Researchers have established that around 90% of risks for having a first heart attack can be attributed to nine modifiable risk factors: smoking, too much bad cholesterol, high blood pressure, diabetes, abdominal obesity, stress, a lack of daily fruit and vegetable consumption, as well as a lack of daily exercise. (Source) To which the Happiness Medicine Institute adds three more: absence of quality wine (small amounts, but regular flow to keep the endothelial lining of vessels in peak shape, inter alia), insufficienty of sexual gymnastics (a holistic technique that does wonders for the secretion of rejuvenation hormones, inter alia) and lack of daily meditation and-or prayer.
But Dr. William Clifford Roberts, Executive Director of the Baylor Heart and Vascular Institute and long-time Editor-in-Chief of the American Journal of Cardiology has determined that atherosclerosis, the driver to heart attacks, are primarily caused by cholesterol. The other risks factors being contributory.
Put in perspective, this means that without excessive cholesterol, we could be stressed, overweight, smoking diabetic, inactive etc, there would be no arteriosclerosis, let alone heart attacks for the simple reason that the body would not have enough cholesterol to infiltrate into vessel walls to clog up arteries. Our liver makes all the cholesterol we need. But when animal cholesterol is added, lipid homeostasis is torpedoed.
Although there can be genetic, homocystein-based, chronic distress and other causes of cardiovaxcular disorders, my review of the scientific litterature shows that at least 50 percent of all cardiovascular diseases is especially promoted just by dietary cholesterol and its oxidized LDL alone.
In the United States, the so-called “normal” LDL cholesterol level, 130 ml per dl, is way too high. According to the best available Science i have been able to find, the optimal cholesterol level, the optimal “bad cholesterol” LDL level, is 50 to 70. (Source)
Accumulating data from multiple lines of evidence consistently demonstrate that this above mentioned range is where a physiologically normal LDL level should be. That appears to be the threshold above which atherosclerosis and heart attacks develop.That’s what we start out with at birth, that’s what our fellow primates have, as well as those who enjoy super healthy longevity.
Thus, the necessary conclusion from the Nutrition Science viewpoint is that most animal foods, in particular meats, eggs and dairy, are highly inflammatory and cardio-vascular clogging. Futhermore, when animal foods are mixed with vegetable refined oils, trans-fats in association with loads of sugar and refined devitalized salt, all common to processed foods and the “SAD” (standard American Diet), the evidence shows that this type of diet creates cellular havoc that leads to multiple degenerative diseases and premature aging. (See Holistic Cardiology ebook).
This above-mentioned claim is especially true when animals are fed omega 6 rich grains and injected with hormones and antibiotics. When this happens, their flesh becomes extremely inflammatory and toxic, all of which increases prostaglandin E2 and inflammatory mediators that cause massive amounts of free radicals and tissue damage, including within the endothelial lining of vessels. (Source).
In this context, there are ten aggravating factors that we should be aware of with regard to dietary (animal) cholesterol. These mechanisms show that humans are not carnivores, let alone “eggivore”. When they eat like a carnivore, they are setting themselves up for multiple diseases.
1). Saturated fats lead to heart attacks and vascular events: Saturated fats are a group of fatty acids found primarily in animal products. These lipids are well established in the literature as promoting cardiovascular disease (CVD). (32) While 5 to 6 percent of saturated fat is normally found in vegan diets, this type of saturated fat is vegan and combined to many other phyto-nutrients and fibers that are healty for the cardiovascular system, while animal trans-fat and saturated fats tend to be unhealthy, and all the more so that meat bacteria’s endoxins use the meats saturated fat to infiltrate human tissues.
2). Animal Dietary cholesterol promotes CVD. In this realm, only animals have cholesterol, this molecule comes from the liver, plants have sterols, called phytosterols. As for human bodies, these produce enough cholesterol for adequate functioning. Although some mild evidence suggests that dietary cholesterol may only be a minor player in elevated serum cholesterol levels, high intakes of animal saturated fats are unquestionably linked to increased low-density lipoprotein oxidation, that which promotes CVD. (33)
3). Animals’ Insulin-like growth factor-1 spurs inflammation and cancer: Insulin-like growth factor-1 is a hormone naturally found in animals, including humans. This hormone promotes growth. When insulin-like growth factor-1 is consumed, not only is the added exogenous dose itself taken in, but because the amino acid profile typical of animal protein stimulates the body’s production of insulin-like growth factor-1, more is generated endogenously. The end results of this is that humans experience more inflammation and cancer. (34).
4), Not only do meats spike cholesterol, but they also promote cardiovascular diseases. excessive blood sugar and insulin resistance. One of the mechanisms that promotes these pathologies is the endotoxin inflammatory pathway. The rise of inflammation starts within just a few hours of meat ingestion. This means that meats, all meats, beef, chicken, pork are activating the immune system, the inflammatory response of which is the first phase. Because it takes many hours to reach the large intestine where our microbiota is, one can deduce that it is the meat itself which is inflammatory and not the interaction between meat and human gut’s microbiome. (Source)
“The ingestion of fatty meals is associated with a transient, low-grade systemic inflammatory response in human subjects, involving the activation of circulating monocytes and the secretion of pro-inflammatory cytokines”. (Source)
High bacterial load before cooking, such as a hamburger has over one hundred million bacteria per quarter pounder. The bacteria can be dead; the bacteria can be cooked; but their endotoxins are still there. You can boil meat for two hours straight; dip it in an acid bath (like our stomach); and expose it to digestive enzymes. But bacterial endotoxins were found to survive both cooking and our bodies’ best attempts at acid and enzyme digestion. That’s where the animal fat comes in, since endotoxins have a strong affinity for the saturated fat transport system through the gut wall and into the bloodstream. So, animal fat plays a role in boosting metabolic endotoxin absorption.
5). Heme iron, that which favors multiple chronic diseases: Although heme iron, found in animal products, is absorbed at a higher rate than plant-based nonheme iron, (35) research suggests that accumulated iron is pro-oxidative (36) and may increase colorectal cancer risk (37)and promote atherosclerosis (38) and reduced insulin sensitivity. (39)
6). Carnitine and CVD: Carnitine, found primarily in meat, may be converted in the body by certain species of the gut bacteria to produce trimethylamine N-oxide (TMAO). High levels of trimethylamine n-oxide are associated with inflammation, atherosclerosis, heart attack, stroke, and death. (40)
7). N-Glycolylneuraminic acid (Neu5Gc) and degenerative diseases: This compound is found in meat and promotes chronic inflammation. (41) In this perspective, the data shows that this acid infiltrates animal foods and triggers immunogenic Neu5Gc to the endothelium, giving anti-Neu5Gc antibody and complement-dependent activation, thus contributing to human vascular pathologies. In the case of atherosclerosis, Neu5Gc is present both in endothelium overlying plaques and in subendothelial regions, providing multiple pathways for accelerating inflammation in this disease. (Source)
8). Choline promotes heart diseases and cancer: Similar to carnitine, choline also feeds certain macrobiome bacteria that metabolize this molecule into TMAO (42). Meats and Eggs are especially high in choline, and high choline intake has been linked to cardiovascular disease, (and even more so with diabetics) (43). And to make matters worse, high levels of choline promotes different cancers, in particular prostate cancer, and colon cancer. (44)
9). Antibiotics wrecks havoc on both animals and humans: The vast majority (70% to 80%) of antibiotics used in the US are given to healthy livestock animals to avoid infections inherent in the types of environments in which they are kept. (45) This is, therefore, the number one contributor to the increasingly virulent antibiotic-resistant infections of the type that sickened 2 million and killed 23,000 Americans in 2013. (46). Furthermore, antibiotics produce havoc in the micro biome, where billions of friendly bacteria are massacred to death, one consequence of which is intestinal permeability (leaky gut syndrome).
10). Chemical contaminants formed from high temperature cooking of cooked animal products: When flesh is cooked, compounds called polycyclic aromatic hydrocarbons (47) heterocyclic amines (48) and advanced glycation end products (49) are formed. These compounds are carcinogenic, pro-inflammatory, prooxidative, and contributive to chronic disease and accelerated aging.
On the other hand, when animals are fed the way they have been designed to (i.e., essentially grass fed) without cortisol producing captivity and its concomitant antibiotic and hormone assaults, the health damage is lessened. However, there are still deleterious effects in eating meat, even organic lamb, chicken or eggs, if only because humans have not been designed to eat animal food. See below for Mediterranean mitigating strategies.
At best, small wild fish within a Mediterranean diet context can be acceptable as a transition diet and-or for certain people who have plant-based allergies and certain digestive conditions. Since recent Research has shown that eggs’s choline feeds both cancer and part of the microbiome’s plaque producing bacteria, the Institute can’t be favorable to eating eggs or any other mammilian foetus. Just over half an egg a day may increase heart disease risk between 6% and 40%, and the risk of diabetes 29%. (Source)
When designed holistically and correctly, a plant based diet is clinically safer and more nutritious. (50) But when certain patients assert that they can’t be happy without some animal foods eating and-or when there is a food sensitive or allergy issue, then the Institute recommends a both an elimination diet as well as a transition improved Mediterranean diet. (51)
A Few Other Reasons why Animal foods tend to be Deleterious to One’s Health
In addition to animal cholesterol, animal saturated fats, endotoxins, hormones, antibiotics and, inter alia, MTOA (from carnitine and choline), there is also the issue of parasites and cancer like leukemia in animal foods. Yes, lots of leukemia in American cows. Let’s just take lamb chops, eaten and promoted by many misguided “health gurus” like Dr Mercola, Dr Hymans and other medical doctors whose purported nutritional schpeel is suppose to be evidence-based. The prevalence of the parasite Toxoplasma in lamb is high. Around 1 in 6 of U.S. lambs are actively infected. This means that about 10% of Americans are currently infected with this brain parasite. (Source)
Now if the parasite was just behaving within the skull, that may be ok. But the research has shown a direct causal connection between these Toxoplasma brain parasites and schizophrenia, bipolar disorder, and Parkinson’s. Furthermore, when the immune system gets deficient, these parasites can also infect human eyeballs. (Source). As for Alzheimer’s disease, if the borella bacteria from Lyme disease can promote Alzheimers, what about lamb brain parasites ? I’ll research this topic in the mental disorder study the Institute is preparing.
I’ve invoked some of these deleterious effects coming from the digestion of our animal cousins (most are mammals like humans with a common ancestor) because the subject of this report is cardiovascular and brain health, both of which are weakened with additional complications and diseases when animal foods are consumed.
As the evidence shows, we are not designed to eat our sentient beings. A dog can eat a ton of meat and all of that extra cholesterol will just go down as poop. Likewise with a fox, the fox can sneak in a chicken coop and make himself a huge omelette and all of that choline will not produce arterial clogging. For humans, animal choline, animal cholesterol and animal saturated fats damage the endothelial structure of the vasculature, that which leads to plaque formation and atherosclerosis. Difficult to explain this to most people who are emotionally and physically addicted to these foods.
Mediterranean Strategies to Improve Animal Assimilation & Minimize its deleterious metabolites (side or toxic effects)
Pending the adoption of an improved Mediterranean Vegan Diet, which does contain small amounts of fermented raw grapes in the form of wine, a health-conscious person, with or without a cardiovascular condition, can still reach peak performance with an improved mostly plant-based Mediterranean diet. In this case, there are many different culinary strategies that can be put in place to mitigate the deleterious effects of animal foods. The Institute’s Holistic Cardiology book goes into the relevant details, a few elements of which are developed below.
First off, as we saw the wine section, one of the best solutions to mitigate animal fats and proteins is moderate quality wine with meal, especially at lunch time. Not only does this millennia beverage promote lipid homeostasis, but it also helps to get rid of animal endotoxins and bacteria, favors blood sugar, is an aromatase inhibitor, promotes the secretion of gastric juices and helps to satiate hunger.
The next best solution is to willingly reduce animal saturated fat intake by minimizing red meat, pork, chicken and cheese, as these products have the most saturated fats and also promote triglycerides.
And when animal flesh is ingested, it is best that those animals are grass fed all the way, what is called “grass finished”. Many of the big farms that claim that their dairy mammals are organic and grass fed will give these animals a boost of grains during the last two months in order to make them fatter, and hence more expensive. Also, when animal flesh is ingested, it is best to add probiotic rich culture foods like lactose-rich bacteria kimchi (from Nappa cabbage) or sawerkraut (from normal green cabbage). This will help to mitigate the TMAO gut baterica’s plaque build-up activity.
Sauteeing (frying) meat should also be avoided as the cooked meat carcinogens (coming from the combustion) different types of cancers including of the breast and prostate. The mechanism through which the consumption of well-done meat may increase prostate cancer risk is via the release of mutagenic compounds during cooking. The heterocyclic amines and polycyclic aromatic hydrocarbons are chemicals formed when the muscles of mammals, fish, or birds are cooked by high-temperature methods, such as pan-frying or barbecuing. (Source). Fried porc and fish appear to be the worse cancer-wise. All of these cooked meat carcinogens have been associat