The following blog excerpt is from: “Designs for Health Research and Education Blog.” The interesting part follows the blog as I attempt to get posters to look at the facts for what they are, think out of the box, and realize that the past 60 years of nutrition advice is the core and a major cause of the epidemics of obesity and type 2 diabetes.
The blog excerpt: Beef is Back! Posted on Tue, Apr 29, 2014 @ 08:58 AM Taken from Designs for Health Research and Education Blog.
“Why beef? So yes, we are seeing a resurgence in beef consumption. High quality beef is superior to many other protein sources, as calorie for calorie, it is one of the most nutrient-rich foods. Beef contains all of the essential amino acids along with a significant amount of carnitine, as compared to other proteins. It is loaded with zinc, selenium, iron, B12 and other B vitamins. In addition, there are approximately 2 grams of creatine per pound of beef. Creatine forms an energy reserve in the muscles and brain and is found only in animal foods.
Beef typically gets criticized because of its saturated fat content. Indeed, red meat does contain more fat than chicken and other protein sources; however, half the fat in beef is monounsaturated. In addition, about one-third of beef’s saturated fat comes from stearic acid which does not affect blood cholesterol levels.
There is significant debate about whether or not saturated fat in the diet increases risk for heart disease. Lowering saturated fat in the diet will lower LDL cholesterol, but it also lowers the HDL, the good form of cholesterol which is protective against heart disease. So having saturated fat in the diet may improve the ratio of total to HDL cholesterol and actually reduce risk of heart disease.
Shop wisely People need to make informed choices regarding the type of meat and the size of their portions. Consuming beef that is pasture-fed and raised without genetically modified feeds, added hormones or antibiotics is of the utmost importance.
For the best red meat cuts, look for those with “loin” in the name. For example: sirloin tip steak and top sirloin. Also look for round steaks and roasts, such as eye round and bottom round, chuck shoulder steaks, filet mignon, flank steak, and arm roasts. Choose ground beef labeled at least 95% lean. Frozen burger patties may contain as much as 50% fat.
How can you reduce some potential health risks and get the benefits of red meat?
Buy beef that is raised without added hormones, antibiotics or GMO feed
Choose lean red meat cuts
If grilling, cook over medium or indirect heat, rather than over high heat
Don’t overcook meat
Peter Banner Music Artist at Peter Banner ★ Health Counselor, Speaker, Author at Health Pilot “Bad sources and no credible/scientific documentation. It’s not really looking like beef is making a comeback other than for suicidal people.”
Richard Feinman Professor at SUNY If you look at the quality of the research knocking red meat, you know it’s got to be good. My recent blog posts: Crimson Slime – Making Americans Afraid of Meat: http://wp.me/p16vK0-cM and Red Meat and the New Puritans http://wp.me/p16vK0-4l
Truth about animal protein sources: We contaminated them with steroids, preservatives, poor living conditions. Organically fed, farm raised protein is complete protein, nutrient rich, and does not cause a rise in blood sugar/insulin release. Insulin imbalance and insulin resistance is the #1 cause of obesity and type 2 diabetes around the world. Meat and protein does not cause an increase in blood glucose or insulin.
But…our meats and produce have been tainted with chemicals. Time to get back to nature, back to the basics…”balanced” diet with equal parts quality protein, heart healthy fat, and low GI carbohydrates + liberal vegetables. No pyramids, No “Healthy Plate”, No “New School Lunch.” We need to stop messing with Mother Nature, polluting the food chain with additives and preservatives, and genetically modifying our food staples.
Richard Feinman Professor at SUNY
Equal parts? What’s a part? The old 100 gm diet was a good one. 100 gm protein, 100 gm fat, 100 gm carbohydrate. Balance is important.
Music Artist at Peter Banner ★ Health Counsellor, Speaker, Author at Health Pilot “Balance/balanced is a complete bogus expression, void of any science – just like “grass fed” and “healthy fat”.
James Kenney, PhD, RD Nutrition research specialist at Pritikin Longevity Center
Diane claims: “…a high carbohydrate diet) in humans is the #1 cause of obesity around the world.” DK
Really? Then why is insulin resistance and type 2 DM skyrocketing in most of Asia as the amount of carbohydrate in their diet has been falling and their intake of red meat and other fatty animal products and fats and oils has displaced rice, wheat, sweet potatoes, and other high carbohydrate plant foods? According to David it appears they have not cut their carbohydrate intake enough and have to consume even more animal protein and fats & oils. But then David how do we explain that while say the Chinese are at least moving toward your idea of a “balanced diet” with a declining intake of carbohydrate and huge increase in fat does it not seem odd that they are becoming fatter, more insulin resistant, and seeing their cholesterol levels and blood sugars increase? And they are seeing big increases in breast colo-rectal, and prostate cancers too.
Paul says beef is good because it calls all the essential amino acids. So does corn, beans, potatoes, strawberries, and rice. Indeed all whole plant foods contain all of the essential amino acids as far as I know and people consuming a diet composed only of a variety of whole plant foods simply do not develop a deficiency of any amino acid. Could you construct a plant-based diet from a variety of fruits, vegetables, whole grains, and beans that did not have all of the essential amino acids? If so I would like to see it.
Erwin Thimister Lecturer at HAN University of Applied Sciences How do you get your vitamin B12 from a complete plant based diet?
Top 10 RD, CDE, NY Times Bestselling author, Diabetes Expert, administrator for http://www.Miracle-Ville.com
“Diabetes is a major lifestyle disorder, the prevalence of which is increasing globally. Asian countries contribute to more than 60% of the world’s diabetic population as the prevalence of diabetes is increasing in these countries. Socio-economic growth and industrialization are rapidly occurring in many of these countries.
The urban-rural divide in prevalence is narrowing as urbanization is spreading widely, adversely affecting the lifestyle of populations. Asians have a strong ethnic and genetic predisposition for diabetes and have lower thresholds for the environmental risk factors. As a result, they develop diabetes at a younger age and at a lower body mass index and waist circumference when compared with the Western population. “
* World J Diabetes. Jun 15, 2012; 3(6): 110–117.Published online Jun 15, 2012. doi: 10.4239/wjd.v3.i6.110
The Asia of today: much less physical work in the fields, inactivity with office/desk jobs, high stress levels, and drastically increased CARBOHYDRATE INTAKE!!!
Carbohydrate content of a traditional Asian lunch:
1 cup loosely packed white rice = 45 grams carb,
2 cups of very low carbohydrate vegetables but high fiber, vitamins, antioxidants, mineral vegetables = 20 grams carb
steamed or grilled chicken or shrimp or beef or pork = N/A carb
peanut oil = N/A carb
Tea with lemon = N/A carb
Total carb content of this very large meal = 65 grams net carb, lots of fiber and very high quality nutrition content (antioxidants, vitamins, minerals, lean protein)
Now, a very basic McDonald’s meal…as McDonald’s and other fast food infiltrates mainstream Asian food intake
1. Big Mac = 46 grams carb
1. Large Fries = 76 grams carb
1. Large Coke = 63 grams
Total carb of McD’s = 185 grams carb, almost no fiber, very low in vitamins, antioxidants.
So…there you go….the “Westernization” of Asia = one lunch of fast food shows an increase in carb intake of 120 grams at that one meal.
Put together the increased genetic predisposition to type 2 diabetes, decreased activity, increased stress, environmental crap in the fast food meat products (steroids, pesticides, and more)…..it’s a diabetes and obesity free- for- all around the world.
Dare to think outside of the 60 year box…all the low fat propaganda that got us where we are today. 60 years of fat free, low fat, reduced fat, blah, blah, blah….Now look at our medication intake (trillions per year in the US alone) , unhealthy lab work (NO significant improvement in blood pressure, cholesterol, triglycerides, Vitamin D, blood glucose), weight, body fat percentage (major increases in morbid obesity, and overweight/overfat…..DARE TO THINK….
Our problem is in the carbs, genetic modification, pesticides, steroids, antibiotics….Look to decrease carbohydrate intake and focus on eliminating toxic pesticides, steroids, GMO’s, and antibiotics in our food chain. “It’s all in the fat”….is a LIE.
Love Diane Kress’ work? Here are links to her books and support site!
The Metabolism Miracle, Revised Edition: https://www.amazon.com/Metabolism-Miracle-Revised-Control-Permanently/dp/0738218901/ref=sr_1_1?ie=UTF8&qid=1489950267&sr=8-1&keywords=diane+kress
The Metabolism Miracle Cookbook: http://www.amazon.com/The-Metabolism-Miracle-Cookbook-Delicious/dp/0738214256/ref=pd_sim_b_1?ie=UTF8&refRID=0DC5FY8CN1D1YH85YNM
The Interactive Support Group for Followers of The Metabolism Miracle and The Diabetes Miracle: www.Miracle-Ville.com