Are many of our health care woes related to poor nutrition?
Posted 10-13-2013 at 12:10 PM by Pinkmani
Quote:
Originally Posted by Zelva
I agree that education / information is very important, but I also think a FEW things have changed in recent times (last few decades) and may add (negatively) to the overall nutrition issues:
Iodine - used to be in every slice of bread, until the 1980’s when iodine was replaced as an anti-caking agent, by bromide or bromine (check out what that is!). So we used to get regular iodine, in more than table salt. Yet, bromide also displaces iodine. eeeek!
Grass-fed beef - is higher in omega-3’s than fish - however, we rarely get grass-fed beef anymore, unless you search it out, and pay a lot for it. (similar with eggs and hen-feed)
High Fructose Corn Syrup - (also in the 1980’s) largely replaced sugar, that maybe we can metabolize easier? Or used less of? (but HFCS is cheaper - so it’s in 99% of soda drinks now among many other foods - unless you search out the few that use 'real' sugar instead).
Butter vs. Margarine - (trans-fat) WALTER WILLETT, Professor of Epidemiology and Nutrition, Chairman of the Department of Nutrition at the Harvard School of Public Health used to advise consumers to switch from butter to margarine. In a PBS television interview on 9 January 2004, Walter Willett admitted: Harvard Professor WALTER WILLETT used to advise consumers to take margarine. Today, he campaigns against trans fats.
Unfortunately, as a physician back in the 1980s, I was telling people that they should replace butter with margarine because it was cholesterol free, and professional organizations like the American Heart Association were telling us as physicians that we should be promoting this. In reality, there was never any evidence that these margarines, that were high in trans fat, were any better than butter, and as it turned out, they were actually far worse than butter.
GMO - which may be genuinely helpful in some instances, but largely involve pesticide activity (inside the plant!! …that doesn’t magically go away after harvest).
Xeno-estrogens - (excess estrogen increases body fat) foreign estrogens which pass into our environment through pesticides, herbicides, fungicides, plastics, fuels, car exhausts, dry cleaning chemicals, industrial waste, meat from animals which have been fattened with estrogenic drugs, and countless other household and personal products which many of us use every day.
SODIUM - Salt intake physiologically set in humans, new study finds - Salt intake physiologically set in humans, new study finds :: UC Davis News & Information
Don’t toss your saltshaker out just yet. A new study led by scientists affiliated with the University of California, Davis, adds further credence to the notion that concern about the amount of salt you consume may be misplaced.
The study documents in humans what neuroscientists have reported for some time: animals’ sodium (salt) intake is controlled by networks in the brain and not by the salt in one’s food. The findings have important implications for future U.S. nutrition policy directed at sodium intake.
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These, among other similar things, are not taught, even in nutrition studies. Yet, they may have significant 'across-the-board' nutritional impacts.
Iodine - used to be in every slice of bread, until the 1980’s when iodine was replaced as an anti-caking agent, by bromide or bromine (check out what that is!). So we used to get regular iodine, in more than table salt. Yet, bromide also displaces iodine. eeeek!
Grass-fed beef - is higher in omega-3’s than fish - however, we rarely get grass-fed beef anymore, unless you search it out, and pay a lot for it. (similar with eggs and hen-feed)
High Fructose Corn Syrup - (also in the 1980’s) largely replaced sugar, that maybe we can metabolize easier? Or used less of? (but HFCS is cheaper - so it’s in 99% of soda drinks now among many other foods - unless you search out the few that use 'real' sugar instead).
Butter vs. Margarine - (trans-fat) WALTER WILLETT, Professor of Epidemiology and Nutrition, Chairman of the Department of Nutrition at the Harvard School of Public Health used to advise consumers to switch from butter to margarine. In a PBS television interview on 9 January 2004, Walter Willett admitted: Harvard Professor WALTER WILLETT used to advise consumers to take margarine. Today, he campaigns against trans fats.
Unfortunately, as a physician back in the 1980s, I was telling people that they should replace butter with margarine because it was cholesterol free, and professional organizations like the American Heart Association were telling us as physicians that we should be promoting this. In reality, there was never any evidence that these margarines, that were high in trans fat, were any better than butter, and as it turned out, they were actually far worse than butter.
GMO - which may be genuinely helpful in some instances, but largely involve pesticide activity (inside the plant!! …that doesn’t magically go away after harvest).
Xeno-estrogens - (excess estrogen increases body fat) foreign estrogens which pass into our environment through pesticides, herbicides, fungicides, plastics, fuels, car exhausts, dry cleaning chemicals, industrial waste, meat from animals which have been fattened with estrogenic drugs, and countless other household and personal products which many of us use every day.
SODIUM - Salt intake physiologically set in humans, new study finds - Salt intake physiologically set in humans, new study finds :: UC Davis News & Information
Don’t toss your saltshaker out just yet. A new study led by scientists affiliated with the University of California, Davis, adds further credence to the notion that concern about the amount of salt you consume may be misplaced.
The study documents in humans what neuroscientists have reported for some time: animals’ sodium (salt) intake is controlled by networks in the brain and not by the salt in one’s food. The findings have important implications for future U.S. nutrition policy directed at sodium intake.
---------
These, among other similar things, are not taught, even in nutrition studies. Yet, they may have significant 'across-the-board' nutritional impacts.
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