nuts
Plant-based Atkins diet
βPlant-Based Atkins Dietβ This was a pretty dramatic case report,
but it was just one person. Recently, researchers at Harvard
decided to look at 100,000 people: βLow-Carb Diets and All-Cause
and Cause-Specific Mortality.β They found that low-carb diets
were associated with higher all-cause mortality,
higher cardiovascular disease mortality, and higher cancer mortality. The final nail in Atkinsβ coffin. Men and women on low-carb diets
lead significantly shorter lives; more cancer deaths, more heart attacks. Sure, you may lose some weight,
but the only way we may be able to enjoy it is with a skinnier casket.
But wait! In 2009, some enterprising researchers
came up with a plant-based, low-carb diet; the so-called βEco-Atkinsβ diet. They figured that maybe the problem with
the Atkins diet wasnβt that it was high-fat, high-protein, but that it was
high-animal fat, -animal protein. So they constructed a
vegan version of the Atkins diet. How is that possible? Well, lots of mock meats, seitan,
soy burgers, veggie bacon, veggie cold cuts, veggie sausage,
tofu, lot of nuts, avocado, etc. How did they do? Pretty good, actually. Instead of their bad cholesterol going up,
like it does on a meat-based Atkins, after just two weeks on the
plant-based, low-carb diet, their LDL was down more than 20%.

Now the whole study only
lasted a month, though, so you couldnβt really
make any generalizations. But it was intriguing enough that
when the data was run at Harvard, they picked out the people
eating plant-based, low-carb diets to see if they suffered
the same low-carb fate. Thatβs the nice thing about doing dietary
studies on 100,000 people at a time: you can find people eating
just about anything. What do you think they found? This line represents the
mortality rate of the typical diet. And this is what they found
for people following more of an Atkins-style low-carb diet:
significantly higher risk of death. But what do you think they found
for those following a plant-based, low-carb diet? Do they suffer the same crazy
mortality as the Atkins people? Or maybe they didnβt do that bad, but still had more mortality
than those eating regular diets? Or did they have the same,
or lower mortality? They had lower mortality. They concluded: βA low-carbohydrate diet
based on animal sources was associated with higher all-cause mortality
in both men and women, whereas a vegetable-based
low-carbohydrate diet was associated with lower all-cause and
cardiovascular disease mortality rates.β So it appears, what matters really isnβt
the ratio of fat to carbs to protein, but rather, the sourceβ whether theyβre coming
from plants or animals.
Video Transcript – As found on YouTube
Raw Food Diet Myths
"Raw Food Diet Myths" Is it better to eat our vegetables
raw or cooked? If youβre thinking raw,
youβre right! But if you guessed cooked,
youβre also right! A number of nutrients, like vitamin C,
are partially destroyed by cooking. On the other hand, some nutrients
become more absorbable upon cooking. For example, we get three times more
antioxidants in cooked carrots than raw. More cancer-fighting
indoles in cooked broccoli, and more lycopene
in cooked tomatoes. Leavening increases the mineral
absorption in grain products, and dry roasting can increase
the mineral absorption from nuts. Thereβs no good evidence
that raw diets are superior to other whole foods,
plant-based diets. In fact, the published evidence
that does exist is fairly disappointing. The only dietary survey Iβm aware of
found raw food diets deficient in energy, protein, vitamins B12 and D,
calcium, selenium, and zinc. There are a number of
seriously flawed myths that circulate within the
raw foods communityβ like the belief that we have only a
limited amount of enzymes in our body that somehow get used up,
and so we need to consume live plant enzymes,
which are deactivated by cooking.
Well, theyβre deactivated
by our stomach acid too, but even if they werenβt,
specific enzymes catalyze specific reactions
within our body. And since weβre not plants,
we have no need for plant enzymes. Our body makes all the enzymes we
need to function from the protein we eat, and cooking actually renders
proteins more digestible. So, I advocate eating a combination
of cooked and raw foods. Having said that, we should all be
eating huge salads every day.

We could easily polish off five cups
of spinach in one sitting, and thatβs how we
have to think of greensβ not as some little
overcooked side servings. If, for whatever reason,
you want to eat 100% raw, first, of course you
have to take a B12 supplement. Second, a diet based
on modern cultivated fruits is not nutritionally adequate. Theyβre a pale shadow of the
wild fruits eaten by our ape ancestors. To improve the nutritional content,
one would have to add at least a half-kilo a day of dark green leafiesβ
5 to 10 cupsβ and at least 50 grams a day
of nuts and seedsβabout half a cup. And third, I explicitly recommend against
raw food diets for young children, as they just donβt have
the stomach capacity. Although an all-raw food diet
can be healthy, there is no reliable evidence
to suggest that itβs more healthy than a diet of whole plant foodsβ
cooked or not.
Video Transcript – As found on YouTube







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