That proof that it shortens life is irrefutable.
Well, guess I won’t die of that.
Category Archives: Culinary
Low-Carb Diets
Another well-designed study shows its benefits.
[Update a while later]
Here‘s the original NYT piece.
[Afternoon update]
On an email list, I responded to a friend who was interested, but disgusted by eating fat (doesn’t like butter on anything except potatoes, cuts it off steak, etc.)
I’m not big on just eating fat per se myself, but I now take fat I cut off and render it (tallow for beef, lard for pork, schmaltz for chicken) and add it to other things (like a can of “fat-free” baked beans yesterday), or fry eggs or other things in it. For instance, when you cook bacon, you’re actually rendering the lard (the bacon grease). When I render beef suet I get what I call “beef bacon,” tasty bits of crunchy protein, along with the tallow. I’ve quit using seed or vegetable oil for deep frying and switched to lard or tallow (the latter is what used to make McDonalds fries taste good, until they got mau maued into switching to other oils, and it made a lot of economic sense given that they own cattle ranches and generate so much of it in cooking the burgers). Also, eat crispy chicken skin (the chicken version of bacon). There are a lot of non-disgusting ways to increase your fat intake, while improving food taste/mouth feel.
I’d like to start a social media campaign to get McDonalds to go back to tallow for fries (yes, I know that potatoes are problematic, but if you’re going to eat them, at least fry them in a delicious and healthy fat). It might even knock down the prices.
What Makes Us Fat
Here’s a radical idea: Let’s do some actual scientific research:
…much of what we think we know about nutrition is based on observational studies, a mainstay of major research initiatives like the Nurses’ Health Study, which followed more than 120,000 women across the US for three decades. Such studies look for associations between the foods that subjects claim to eat and the diseases they later develop. The problem, as Taubes sees it, is that observational studies may show a link between a food or nutrient and a disease but tell us nothing about whether the food or nutrient is actually causing the disease. It’s a classic blunder of confusing correlation with causation—and failing to test conclusions with controlled experiments. “Good scientists will approach new results like they’re buying a used car,” he says. “When the salesman tells you it’s a great car, you don’t take his word for it. You get it checked out.”
NuSI’s starting assumption, in other words, is that bad science got us into the state of confusion and ignorance we’re in. Now Taubes and Attia want to see if good science can get us out.
What a concept.
Ramen Noodles
Wouldn’t be surprising. It’s nothing but high-glycemic carbs and salt.
Coffee
A list of its health benefits.
This sort of thing is why I finally started drinking it a few months ago, even though I don’t perceive any actual benefit in doing so. I’ve been making it for her for years, so it was just a matter of making extra. One discovery I made that reduces the awfulness of the taste is to throw some sea salt in the filter before brewing it. It really does take the bitter edge off it. But it’s still something I basically drink as medicinal. I derive no pleasure from it, and sometimes forget to pour it or drink it if I get distracted, so I’d say I’m not addicted in any way. The only obvious benefit I’ve gotten is much cleaner dental exams, to the point that I’ve backed off from quarterly to semi-annual cleanings.
The Big Fat Surprise
Another review of the book:
The book’s subtitle is Why Butter, Meat & Cheese Belong in a Healthy Diet, which gave me the impression I was about to start reading a hefty science book. There’s plenty of science in The Big Fat Surprise, but it’s more of a history book. It’s the story of how lousy science conducted by arrogant scientists and adopted by equally arrogant policymakers led to lousy decisions that produced lousy consequences. I doubt any Fat Heads out there still believe nutrition science is conducted by impartial researchers who aren’t already wedded to an outcome, but if so, reading this book will disabuse you of that notion. It’s all laid out here in a richly detailed story that runs 340 pages … the egos, the arrogance, the obsession with pursuing and (ahem) proving a single hypothesis, the scientific bullying, the corruption, and of course the ham-handed interference by the 900-pound gorilla known as the federal government.
Gee, in what other field have we seen that sort of thing?
The Big Fat Silence
It’s time to end it:
…if one has been teaching that high-fat diets can lead to heart attacks for 30 years but then finds that this may not be true, or that, indeed, more fat and less carbohydrate in the diet may be beneficial to one’s health and longevity, feelings of discomfort can result. Subconscious mechanisms may then keep enduring convictions firmly in place for extended periods of time, despite evidence to the contrary.
And it’s hard to confront the fact that you may have been responsible for the poor health and lives cut short of people you’ve been advising.
Hunter-Gatherers’ Teeth
Did their diet prevent dental caries?
Red Meat Is A Superfood
More heresy, via Dr. Eades.
Triglycerides
So I heard about this story on the news this morning, and it sounded a little junk sciency:
“What’s exciting about this is it takes that to another place,” said Toni Pollin, an associate professor of medicine at the University of Maryland School of Medicine, who led the 2008 work. “Just as you’d expect from something that prevents coronary artery buildup, there is strong evidence that having [a gene mutation] reduces the risk of having a heart attack.”
Kathiresan and colleagues benefited from the revolution in genome technology, sequencing 18,666 genes in each of 3,734 people in their search for genes that appeared to be linked to triglycerides. Rare mutations in the APOC3 gene stood out.
Once they understood where to look, they searched for four mutations in that gene in more than 110,000 people. They found that people with any one of the mutations — about 1 in 150 people — were 40 percent less likely to have heart disease and had lower levels of triglycerides.
There is no doubt in my mind that that there is a genetic basis for heart-disease risk, but I am not seeing anything in this study that would indicate that trying to reduce triglycerides per se (as statins attempt to lower cholesterol) are doing anything but treating a symptom, and possibly a harmless one. The mutation reduces both triglycerides and heart risk, but doesn’t mean that high triglycerides increase heart risk per se, or that lowering them artificially will reduce it.
But for what it’s worth, since I went partially paleo, my triglycerides have become almost immeasurable.