Yeah, but really, 35% whipping cream is not an ingredient in any healthy diet, no matter how much you may want to make it so. And by her getting into the weeds here, she's, like, ordering a diet soda with a whole pie. (Not that I condone either.)
Red meat blamed for increased cognitive decline in study https://www.yahoo.com/lifestyle/greater-amounts-red-meat-lead-210006979.html NEW YORK, Jan. 15 (UPI) -- Eating greater amounts of red meat -- especially processed bacon, sausage and bologna -- increases the likelihood of cognitive decline and dementia, a new study suggests. The study, funded by the National Institutes of Health, was published Wednesday in Neurology, the journal of the American Academy of Neurology. The study adds to the established knowledge that people who consume red meat face a higher risk of death from heart disease, stroke or diabetes. Processed meats also increase the risk of death from them. The high saturated fat content in red meat could contribute to aged-related cognitive decline by impairing cholesterol metabolism and inducing insulin resistance, the researchers theorized, so making dietary changes may offer significant benefits. To preserve cognitive health, investigators recommended switching to healthier protein sources -- fish, poultry, eggs, low-fat dairy, nuts and legumes -- as well as plant-based options. "We undertook this study to explore the potential link between red meat consumption and cognitive decline and dementia risk," the study's first author, Yuhan Li, told UPI. "Previous research on this topic has shown inconsistent findings, and understanding this relationship is crucial given the increasing prevalence of dementia and the lack of a cure," said Li, a research assistant at the Channing Division of Network Medicine at Brigham and Women's Hospital in Boston. To evaluate dementia risk, researchers included 133,771 people averaging 49 years old who did not have the condition at the study's outset. A total of 11,173 people developed dementia during the follow-up spanning up to 43 years. In completing a food questionnaire every two to four years, participants recorded what they consumed and how frequently. Red meat consisted of bacon, hot dogs, sausages, salami, bologna and other processed meat products. Beef, pork, lamb and hamburger were considered unprocessed red meat, researchers said. A serving was equal to three ounces of red meat -- about the size of a deck of cards. Researchers calculated how much red meat participants consumed on average per day. For processed red meat, they stratified participants into three groups. Consumption averaged fewer than 0.10 serving per day in the low group; between 0.10 and 0.24 serving per day in the medium group; and 0.25 or more servings per day in the high group. The high group had a 13% higher risk of developing dementia compared to the low group, after researchers adjusted for variables such as age, sex and other risk factors for cognitive decline. For unprocessed red meat, researchers compared people who ate an average of less than one-half serving per day to those who consumed one or more servings per day. They didn't observe a difference in dementia risk. To measure subjective cognitive decline, researchers evaluated a different group of 43,966 participants with an average age of 78. Subjective cognitive decline occurs when a person notes memory and thinking problems before any decline is significant enough to register on standard tests. After adjusting for variables such as age, sex and other risk factors for cognitive decline, researchers noted that participants who consumed an average of 0.25 serving or more per day of processed red meat had a 14% higher risk of subjective cognitive decline compared to those who ate an average of fewer than 0.10 serving per day. They also found people who ingested one or more servings of unprocessed red meat per day had a 16% higher risk of subjective cognitive decline compared to those who had less than a half-serving per day. To measure objective cognitive function, researchers turned to another group of 17,458 female participants with an average age of 74. Objective cognitive function represents how well the brain functions to remember, think and solve problems. After adjusting for age, sex and other risk factors for cognitive decline, they found that eating higher processed red meat was linked to swifter brain aging in global cognition with 1.61 years with each additional serving per day and in verbal memory with 1.69 years with each additional serving per day. Researchers also noted that substituting one serving per day of processed red meat with one serving of nuts and legumes was associated with a 19% decreased risk of dementia and 1.37 fewer years of cognitive aging. Making the same replacement for fish was linked to a 28% lower risk of dementia, while substitution with chicken was associated with a 16% decreased risk. However, the researchers acknowledged a limitation -- that their study mainly evaluated White healthcare professionals, so the results may not be the same for other race, ethnic and non-binary sex and gender populations. Other experts praised the researchers for examining the connection between red meat and cognitive decline and dementia in a study involving more than 100,000 participants. "This study adds to the growing body of evidence that the lifestyle choices we make impact our brain health," said Dr. Judith Heidebrink, a research professor of Alzheimer's disease at the University of Michigan in Ann Arbor. She was not involved in the study. "This study provides yet another example that a healthier diet, with fewer processed foods, is associated with a lower risk of cognitive decline," Heidebrink said. However, researchers didn't account for food preparation such as frying, said Dr. Karima Benameur, an associate professor of neurology at Emory University in Atlanta. "There is evidence that the method of cooking is just as important in mitigating risks," Benameur said. Limiting portions of red meat to less than one serving per day also can minimize potential risks, said Theresa Gentile, a spokesperson for the Academy of Nutrition and Dietetics and coordinator of discharge planning for home enteral nutrition at Maimonides Medical Center in Brooklyn, N.Y. Overall, Gentile added, the study "sends the clear message that what we eat can profoundly impact not just our physical health, but also our brain's longevity and function."
Agree, took me awhile to give up the notion of always having "sides". (pictured below is a tomahawk steak)
3:58 "If we're eating what we're designed to eat we should have the microbiome and oral biome that we should have." Yes, with our incisors, canines, and carnassial teeth and short digestive systems, it's obvious humans were designed to just eat meat. Or, maybe not. https://www.perplexity.ai/search/are-humans-designed-to-only-ea-AKGKLxWrQLCqnRT.gDzkmw Regarding the effect of a carnivore diet on the gut microbiome, ... https://www.perplexity.ai/search/why-is-carnivore-diet-bad-for-zoGzkM4bSeu8uOhkDeE1PQ
When an Artificial Intelligence is asked questions, depending on how they are worded, they crawl the data in their LLMs and provide documents and studies that generally sound like reasonable answers. And often, when they fit the questioner's bias and preferences, they are then presented as FACT. That's fine, and I'm guilty of favoring my narrative results too. Both you and I don't know what is the ultimate truth on these issues as there are a zillion conflicting reports. From earlier in this thread: However, here's one thing I do know with absolute certainty ─ the conventional dietary path in America for the last half-century has led to astounding increases in obesity, heart disorders, diabetes, and chronic disease. I've chosen a path that has dramatically improved my long-term health issues, blood results, effortless weight loss, reduction of dangerous visceral fat, vitality, and reduced inflammation in the body. You choose whatever works for you.
As I've mentioned a couple of times you can find "studies" to promote ANY narrative. However, must say, this one from yesterday still surprised me. Love the title (thank God they got some EXPERTS to chime in...) "Benefits of seed oils outweigh the negatives. health experts say" https://wnyt.com/top-stories/wnyt-h...ls-outweigh-the-negatives-health-experts-say/
'Carnivore diet' caused yellow lumps to grow on man's hands and feet https://www.livescience.com/health/...d-yellow-lumps-to-grow-on-mans-hands-and-feet Eight months spent following a "carnivore diet" caused a man to grow big, yellow bumps on his hands, feet and elbows. In a rare case, a man's "carnivore diet" caused large, yellow bumps to grow from his hands, feet and elbows. A so-called carnivore diet typically involves restricting what you eat to food that is high in animal proteins and fats, such as meat, poultry, eggs and fish. For eight months before his symptoms appeared, the man had been consuming a high amount of fat in his diet. Doctors involved in his case described how his dietary habits included a "high intake of fats, consisting of 6 to 9 lb [pounds, or 3 to 4 kilograms] of cheese, sticks of butter, and additional fat incorporated into his daily hamburgers." This diet caused the amount of cholesterol in the man's blood to skyrocket to more than 1,000 milligrams per deciliter — almost four times higher than his usual levels of 210 to 300 mg/dL, the doctors reported. Consequently, the man, who was in his 40s, developed a skin condition known as xanthelasma, in which harmless, yellow deposits of cholesterol build up under the surface of the skin. The bumps can be either soft, chalky or semi-solid in form, and they can emerge anywhere in the body but are most commonly found in the elbows, joints, tendons, knees and hands. If the bumps specifically form near the eye or on the eyelid then the condition is referred to as xanthelasma palpebrarum. An image included in the man's case report, published Jan. 22 in the journal Cardiovascular Images, shows large yellow bumps appearing to ooze out of the creases in the skin on the palms of his hands. Doctors wrote that the man also had similar bumps on the soles of his feet and on his elbows, all of which were painless and had been growing for around three weeks before he sought medical attention. Xanthelasma, which affects around 1% of people, in itself is not a dangerous condition. However, it can flag that someone is at a high risk of developing more serious ailments in the future, some of which can be deadly. For instance, high levels of cholesterol in the blood can clog up the blood vessels that supply the body's vital organs, potentially leading to a stroke or heart attack. Around half of patients with xanthelasma have abnormally high cholesterol levels in their blood, often caused by genetic conditions they inherited from their parents, according to the medical resource StatPearls. Other conditions, such as diabetes and having an underactive thyroid, may also contribute to the development of the disease in some cases. Often, doctors will advise patients with xanthelasma to take steps to lower their blood cholesterol levels, which may include consuming less fat in their diet and taking cholesterol-lowering drugs, such as statins. Making these moves may prevent the formation of future bumps on the skin, but they won't cause any bumps that have already emerged to disappear. If patients wish to have these bumps removed, for example for cosmetic reasons, they can opt for surgical removal or the lumps can be frozen off using liquid nitrogen.