More information about text formats
Current "nutrition-focused policies" are based on dietary dogmas that lack scientific veracity. For example, in 1977, with the best of intentions, no doubt, saturated fat was designated a nutrient of concern. This was the so-called evidence linking saturated fat to heart disease at the time the United States government declared saturated fats a health hazard.
"The level of saturated fat in the diet is of concern because it has been directly linked to excessive levels of cholesterol in the blood and therefore to an increased risk of heart disease. Feeding studies in animals in the early 1900's linked high cholesterol intake to atherosclerosis. Evidence that cholesterol could affect the same arterial lesions in man came from Scandanavian countries where atherosclerotic diseases appeared to decline during the war years when consumption of calories and animal fat declined." (Dietary Goals for the United States, Second Edition, Page 39)
On March 14, 2015, in comments submitted to USDA and HHS, the Academy of Nutrition and Dietetics said this about saturated fat:
"The Academy supports the DGAC in its decision to drop dietary cholesterol from the nutrients of concern list and recommends it deemphasize saturated fat from nutrients of concern, given the lack of evidence connecting it with cardiovascular disease."...
"The Academy supports the DGAC in its decision to drop dietary cholesterol from the nutrients of concern list and recommends it deemphasize saturated fat from nutrients of concern, given the lack of evidence connecting it with cardiovascular disease." http://www.eatrightpro.org/resource/media/press-releases/public-policy/a...
Interestingly, T. Colin Campbell, the scientist who coined the phrase "plant-based diet", has written several articles about the anti-saturated fat campaign. Excerpt:
"There seems to be a long held, widespread belief that saturated fat causes bad health, especially heart disease, perhaps some cancers and other ailments. This belief has often been used to defend vegan and vegetarian diets. Unfortunately, this is a weak defense. Not only does this misguided argument illustrate the importance of relying on sound science for food and health recommendations, it undercuts the very important health message portraying the benefits of consuming whole, plant-based foods." http://nutritionstudies.org/plant-oils-are-not-a-healthy-alternative-to-...
Dr. Campbell believes that animal protein sources are problematic for health but he fails to specify the difference between animal and plant protein. That difference would be the arachidonic acid (AA) content. Plants do not produce arachidonic acid. Meats of all sorts contain AA because it is an essential component of cell membranes.
Here's why one ought not to consume lots of meat.
A healthy balance of omega-3 fatty acids and grain-derived omega-6 fatty acids is fundamental for preventing and managing obesity and metabolic syndrome. But a well-balanced ratio of PUFAs is typically lacking in a carb-heavy Western diet that favors greater omega-6 intake at the expense of omega-3. Gertsch suggests that it is possible “to reprogram energy metabolism” by increasing omega-3 and decreasing the amount of omega-6 in one’s diet: “Generally a lower omega-6 to omega-3 ratio is desirable in reducing the risk of many of the chronic diseases of high prevalence in industrial society or societies with high carbohydrate intake.” https://www.projectcbd.org/article/food-for-thought-diet-cannabis-and-th...
With the exception of ungulates, the fatty acid profile of foods consumed by birds, mammals, reptiles, and fish and crustaceans is closely related to the fatty acid profile of the creature's cell membranes. http://file.scirp.org/pdf/FNS20110800003_99567716.pdf
"Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A2 by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats." https://www.ncbi.nlm.nih.gov/pubmed/9590632
"The highest level of AA in lean meat was in duck (99 mg/100 g), whereas pork fat had the highest concentration for the visible fats (180 mg/100 g). The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA. The present data indicate that the visible meat fat can make a contribution to dietary intake of AA, particularly for consumers with high intakes of fat from pork or poultry meat." https://www.ncbi.nlm.nih.gov/pubmed/9590632
If, at some point, the United States government corrects it's dietary advice, the food manufacturing industry will automatically reformulate and churn out products that are less obesiogenic, as was the case prior to the 1970s.