"Vegetarians and Stroke Risk Factors
—Vegan Junk Food?" Plant-based diets are
associated with a lower risk of cardiovascular disease, mortality, and
dying from all causes put together. This study of a diverse sample
of 12,000 Americans found that “progressively increasing
the intake of plant foods by reducing the intake of
animal foods may be associated with benefits on cardiovascular
health and mortality…”, but when it comes to plant-based diets
for cardiovascular disease prevention, all plant foods are not created equal. Were the vegetarians in the
British study that found the higher stroke risk just
eating a lot of vegan junk food? Any diet devoid of certain
animal food sources can be claimed to be a
vegetarian or vegan diet; so, it’s important to see
what they’re actually eating. One of the first things I look
at when I’m trying to see how serious a population is
about healthy eating is look at something undeniably, uncontroversially
bad: soda, liquid candy. Anyone drinking straight
sugar water obviously doesn’t have health top of mind. In the big study of plant-based
eaters in America, where people tend to cut down
on meat for health reasons far more than ethics… flexitarians
drink fewer sugary beverages than regular meat-eaters, as do
pescatarians, vegetarians, and vegans.

In the UK study, though, where the
increased stroke risk was found, where folks are more likely to go
veg or vegan for ethical reasons, the pescatarians are drinking less soda, but the vegetarians and
vegans are drinking more. I’m not saying that’s
why they had more strokes; it just might give us an idea of
how healthy the people were eating. In the UK study, the vegetarians and
vegan men and women were eating about the same amount of
desserts, cookies, and chocolate, and about the same total sugar.

In the U.S. study, the average
non-vegetarian is nearly obese, even the vegetarians
are a little overweight, and the vegans were the
only ideal weight group. In this analysis of the UK study, though,
everyone was about the same weight— in fact the meat-eaters
were skinnier than the vegans. The EPIC-Oxford study seems to
have attracted a particularly health conscious group of meat-eaters weighing substantially less
than the general population. Let’s look at some particular
stroke-related nutrients. Dietary fiber appears beneficial
for the prevention of cardiovascular disease
including stroke, and it appears the more the better. Based on studies of nearly a half
a million men and women there doesn’t seem to be any
upper threshold of benefit; so, the more, the better. More than
25 grams of soluble fiber, 47 grams of insoluble dietary
fiber and you can really start seeing a significant drop
in associated stroke risk. So, one could consider these
as the minimal recommendable daily intakes to prevent
stroke at a population level. That’s what you see in people
eating diets centered around minimally processed plant foods.
Dean Ornish got up around there with his whole food plant-based diet.

Maybe not as much as
we were designed to eat, based on the analyses of fossilized feces, but that’s the kind of neighborhood
where we might expect significantly lower stroke risk. How much were the
UK vegetarians getting? 22.1. Now, in the UK they measure
fiber a little differently; so, that may actually
be closer to 30 grams, but not the optimal level
for stroke prevention. So little fiber that the vegetarians
and vegans only beat out the meat-eaters by about 1
or 2 bowel movements a week, suggesting they were eating
lots of processed foods.

The vegetarians were only
eating about a half serving more of fruits and vegetables,
thought to reduce stroke risk in part because of
their potassium content, yet the UK vegetarians at
higher stroke risk were evidently eating so few greens and beans they
couldn’t even match the meat-eaters, not even reaching the
recommended minimum daily potassium intake of 4700 mg a day. And what about sodium? The vast
majority of the available evidence indicates that elevated salt intake is
associated with higher stroke risk. There’s like a straight-line
increase in the risk of dying from a stroke
the more salt you eat. Even just lowering sodium intake
by a tiny fraction every year could prevent tens of
thousands of fatal strokes. Reducing sodium intake to prevent stroke:
time for action, not hesitation, but the UK vegetarians and
vegans appeared to be hesitating, as did the other dietary groups.
All groups exceeded the advised less than 2400 mg daily sodium intake—
and that doesn’t even account for salt added at the table, and
the American Heart Association recommends under just 1500 a day;
so, they were all eating lots of processed foods.

So, no wonder
the vegetarian blood pressures were only 1 or 2 points lower;
high blood pressure is perhaps the single most important modifiable
risk factor for stroke. What evidence do I have that if the
vegetarians and vegans ate better their stroke risk would go down?
Well, in rural Africa where they were able to nail the fiber intake that
our bodies were designed to get by eating so many whole healthy plant
foods— fruits, vegetables, grains, greens and beans, their protein
almost entirely from plant sources, not only was heart disease, our
#1 killer, almost non-existent, so apparently, was stroke, surging
up from out of nowhere with the introduction of salt
and refined foods to their diet. Stroke also appears to be
virtually absent in Kitava, a quasi-vegan island culture
near Australia where diet was very low in salt and
very rich in potassium, because it was a vegetable-based diet.
They ate fish a few times a week, but the other 95% or so
of their diet was lots of vegetables, fruits, corn, and beans,
and they had an apparent absence of stroke, even despite their
ridiculous rates of smoking.

After all, we evolved eating
as little as less than an 8th of a teaspoon a day of salt
and our daily potassium consumption is thought to have been
as high as like 10,000 mg. We went from an unsalted, whole-food
diet to salty processed foods depleted of potassium
whether we eat meat or not. Caldwell Esselstyn at the
Cleveland Clinic tried putting about 200 patients with established
cardiovascular disease on a whole food plant-based diet. Of the 177 that stuck with the diet
only one went on to have a stroke in the subsequent few years
compared to a hundred-fold greater rate of adverse events—
including multiple strokes and deaths in those that
strayed from the diet.

“This is not vegetarianism,”
Esselstyn explains. Vegetarians can eat a lot
of less-than-ideal foods. This new paradigm is exclusively whole
food, plant-based nutrition. Now this entire train of thought,
that the reason typical vegetarians don’t have better stroke statistics
is because they’re not eating particularly stellar diets, may
explain why they don’t have significantly lower strokes rates,
but that still doesn’t explain why they might have higher stroke rates.

Even if they’re eating similarly
crappy, salty, processed diets at least they’re not eating meat,
which we know increases stroke risk; so, there must be something
about vegetarian diets that so increases stroke risk that
it offsets their inherent advantages? We’ll continue our hunt, next..

Video Transcript – As found on YouTube

"Vegetarians and Stroke Risk Factors
—Vegan Junk Food?" Plant-based diets are
associated with a lower risk of cardiovascular disease, mortality, and
dying from all causes put together. This study of a diverse sample
of 12,000 Americans found that “progressively increasing
the intake of plant foods by reducing the intake of
animal foods may be associated with benefits on cardiovascular
health and mortality…”, but when it comes to plant-based diets
for cardiovascular disease prevention, all plant foods are not created equal. Were the vegetarians in the
British study that found the higher stroke risk just
eating a lot of vegan junk food? Any diet devoid of certain
animal food sources can be claimed to be a
vegetarian or vegan diet; so, it’s important to see
what they’re actually eating.

One of the first things I look
at when I’m trying to see how serious a population is
about healthy eating is look at something undeniably, uncontroversially
bad: soda, liquid candy. Anyone drinking straight
sugar water obviously doesn’t have health top of mind. In the big study of plant-based
eaters in America, where people tend to cut down
on meat for health reasons far more than ethics… flexitarians
drink fewer sugary beverages than regular meat-eaters, as do
pescatarians, vegetarians, and vegans. In the UK study, though, where the
increased stroke risk was found, where folks are more likely to go
veg or vegan for ethical reasons, the pescatarians are drinking less soda, but the vegetarians and
vegans are drinking more. I’m not saying that’s
why they had more strokes; it just might give us an idea of
how healthy the people were eating.

In the UK study, the vegetarians and
vegan men and women were eating about the same amount of
desserts, cookies, and chocolate, and about the same total sugar. In the U.S. study, the average
non-vegetarian is nearly obese, even the vegetarians
are a little overweight, and the vegans were the
only ideal weight group. In this analysis of the UK study, though,
everyone was about the same weight— in fact the meat-eaters
were skinnier than the vegans. The EPIC-Oxford study seems to
have attracted a particularly health conscious group of meat-eaters weighing substantially less
than the general population. Let’s look at some particular
stroke-related nutrients.

Dietary fiber appears beneficial
for the prevention of cardiovascular disease
including stroke, and it appears the more the better. Based on studies of nearly a half
a million men and women there doesn’t seem to be any
upper threshold of benefit; so, the more, the better. More than
25 grams of soluble fiber, 47 grams of insoluble dietary
fiber and you can really start seeing a significant drop
in associated stroke risk. So, one could consider these
as the minimal recommendable daily intakes to prevent
stroke at a population level. That’s what you see in people
eating diets centered around minimally processed plant foods.
Dean Ornish got up around there with his whole food plant-based diet. Maybe not as much as
we were designed to eat, based on the analyses of fossilized feces, but that’s the kind of neighborhood
where we might expect significantly lower stroke risk. How much were the
UK vegetarians getting? 22.1. Now, in the UK they measure
fiber a little differently; so, that may actually
be closer to 30 grams, but not the optimal level
for stroke prevention.

So little fiber that the vegetarians
and vegans only beat out the meat-eaters by about 1
or 2 bowel movements a week, suggesting they were eating
lots of processed foods. The vegetarians were only
eating about a half serving more of fruits and vegetables,
thought to reduce stroke risk in part because of
their potassium content, yet the UK vegetarians at
higher stroke risk were evidently eating so few greens and beans they
couldn’t even match the meat-eaters, not even reaching the
recommended minimum daily potassium intake of 4700 mg a day. And what about sodium? The vast
majority of the available evidence indicates that elevated salt intake is
associated with higher stroke risk. There’s like a straight-line
increase in the risk of dying from a stroke
the more salt you eat. Even just lowering sodium intake
by a tiny fraction every year could prevent tens of
thousands of fatal strokes. Reducing sodium intake to prevent stroke:
time for action, not hesitation, but the UK vegetarians and
vegans appeared to be hesitating, as did the other dietary groups.
All groups exceeded the advised less than 2400 mg daily sodium intake—
and that doesn’t even account for salt added at the table, and
the American Heart Association recommends under just 1500 a day;
so, they were all eating lots of processed foods.

So, no wonder
the vegetarian blood pressures were only 1 or 2 points lower;
high blood pressure is perhaps the single most important modifiable
risk factor for stroke. What evidence do I have that if the
vegetarians and vegans ate better their stroke risk would go down?
Well, in rural Africa where they were able to nail the fiber intake that
our bodies were designed to get by eating so many whole healthy plant
foods— fruits, vegetables, grains, greens and beans, their protein
almost entirely from plant sources, not only was heart disease, our
#1 killer, almost non-existent, so apparently, was stroke, surging
up from out of nowhere with the introduction of salt
and refined foods to their diet. Stroke also appears to be
virtually absent in Kitava, a quasi-vegan island culture
near Australia where diet was very low in salt and
very rich in potassium, because it was a vegetable-based diet.
They ate fish a few times a week, but the other 95% or so
of their diet was lots of vegetables, fruits, corn, and beans,
and they had an apparent absence of stroke, even despite their
ridiculous rates of smoking.

After all, we evolved eating
as little as less than an 8th of a teaspoon a day of salt
and our daily potassium consumption is thought to have been
as high as like 10,000 mg. We went from an unsalted, whole-food
diet to salty processed foods depleted of potassium
whether we eat meat or not. Caldwell Esselstyn at the
Cleveland Clinic tried putting about 200 patients with established
cardiovascular disease on a whole food plant-based diet. Of the 177 that stuck with the diet
only one went on to have a stroke in the subsequent few years
compared to a hundred-fold greater rate of adverse events—
including multiple strokes and deaths in those that
strayed from the diet. “This is not vegetarianism,”
Esselstyn explains. Vegetarians can eat a lot
of less-than-ideal foods. This new paradigm is exclusively whole
food, plant-based nutrition. Now this entire train of thought,
that the reason typical vegetarians don’t have better stroke statistics
is because they’re not eating particularly stellar diets, may
explain why they don’t have significantly lower strokes rates,
but that still doesn’t explain why they might have higher stroke rates.

Even if they’re eating similarly
crappy, salty, processed diets at least they’re not eating meat,
which we know increases stroke risk; so, there must be something
about vegetarian diets that so increases stroke risk that
it offsets their inherent advantages? We’ll continue our hunt, next..

Video Transcript – As found on YouTube

“” Vegetarians and Stroke Threat Variables
— Vegan Processed Food?” “Plant-based diet plans are
related to a lower risk of heart disease, mortality, and
passing away from all causes put together. This study of a varied example
of 12,000 Americans found that “considerably raising
the consumption of plant foods by decreasing the intake of
animal foods might be related to benefits on cardiovascular
health and wellness and death …”, however when it involves plant-based diet plans
for heart disease avoidance, all plant foods are not created equal. Were the vegetarians in the
British study that located the greater stroke threat just
consuming a great deal of vegan processed food? Any diet plan empty of certain
pet food resources can be claimed to be a.
vegetarian or vegan diet regimen; so, it’s important to see.
what they’re actually eating. One of the first things I look.
at when I’m attempting to see just how major a populace is.
regarding healthy and balanced consuming is look at something undeniably, uncontroversially.
poor: soda, fluid sweet. Anyone drinking straight.
sugar water certainly does not have wellness top of mind. In the big study of plant-based.
eaters in America, where people often tend to lower.
on meat for health and wellness factors even more than ethics … flexitarians.
drink less sweet beverages than normal meat-eaters, as do.
pescatarians, vegetarians, and vegans.In the UK research,

though, where the.
raised stroke risk was located, where folks are much more likely to go.
veg or vegan for honest factors, the pescatarians are consuming alcohol much less soft drink, however the vegetarians and.
vegans are drinking a lot more. I’m not claiming that’s.
why they had much more strokes; it just may give us a concept of.
just how healthy the people were consuming. In the UK research study, the vegetarians and.
vegan males and females were eating about the same amount of.
desserts, cookies, and chocolate, and about the very same total sugar. In the U.S. study, the standard.
non-vegetarian is nearly obese, even the vegetarians.
are a little overweight, and the vegans were the.
only optimal weight team. In this evaluation of the UK research, however,.
every person was regarding the same weight– in fact the meat-eaters.
were skinnier than the vegans. The EPIC-Oxford study seems to.
have brought in an especially wellness aware group of meat-eaters considering considerably much less.
than the general populace. Allow’s check out some certain.
stroke-related nutrients. Nutritional fiber shows up helpful.
for the prevention of heart disease.
including stroke, and it appears the extra the better.Based on studies of

virtually a half. a million men and women there doesn’t seem to be any.
top limit of advantage; so, the much more, the much better. Greater than.
25 grams of soluble fiber, 47 grams of insoluble nutritional.
fiber and you can really begin seeing a considerable decline.
in connected stroke risk. So, one might take into consideration these.
as the minimal recommendable day-to-day consumption to stop.
stroke at a population degree. That’s what you see in people.
consuming diet plans centered around minimally refined plant foods. Dean Ornish got up around there with his entire food plant-based diet. Maybe not as long as.
we were made to consume, based upon the analyses of fossilized feces, yet that’s the sort of neighborhood.
where we might anticipate dramatically reduced stroke risk.How much were the. UK vegetarians getting? 22.1. Currently, in the UK they gauge. fiber a little in a different way; so, that may actually.
be closer to 30 grams, but not the optimum degree.
for stroke prevention. So little fiber that the vegetarians.
and vegans only defeat the meat-eaters by concerning 1.
or 2 bowel movements a week, suggesting they were consuming.
whole lots of processed foods. The vegetarians were only.
eating concerning a fifty percent serving more of vegetables and fruits,.
believed to minimize stroke threat in part since of.
their potassium web content, yet the UK vegetarians at.
greater stroke danger were evidently consuming so few environment-friendlies and beans they.
could not even match the meat-eaters, not even reaching the.
suggested minimal everyday potassium intake of 4700 mg a day.And what

about salt? The substantial.
majority of the readily available evidence indicates that elevated salt consumption is.
connected with greater stroke risk. There’s like a straight-line.
boost in the threat of passing away from a stroke.
the extra salt you consume. Even just decreasing salt consumption.
by a small portion annually might prevent tens of.
thousands of deadly strokes. Decreasing sodium consumption to avoid stroke:.
time for action, not doubt, yet the UK vegetarians and.
vegans appeared to be hesitating, as did the various other dietary teams. All groups went beyond the recommended less than 2400 mg everyday sodium intake–.
which does not also account for salt added at the table, and.
the American Heart Association advises under simply 1500 a day;.
so, they were all eating great deals of refined foods.So, not surprising that.

the vegan high blood pressure were just 1 or 2 factors lower;.
high blood pressure is probably the single essential flexible.
risk factor for stroke. What evidence do I have that if the.
vegetarians and vegans ate better their stroke threat would decrease? Well, in rural Africa where they had the ability to nail the fiber intake that.
our bodies were designed to manage consuming numerous entire healthy and balanced plant.
foods– fruits, veggies, grains, eco-friendlies and beans, their healthy protein.
practically entirely from plant sources, not just was cardiovascular disease, our.
# 1 awesome, practically non-existent, so apparently, was stroke, rising.
up from out of nowhere with the intro of salt.
and polished foods to their diet regimen. Stroke likewise seems.
practically missing in Kitava, a quasi-vegan island culture.
near Australia where diet regimen was extremely reduced in salt and.
really abundant in potassium, since it was a vegetable-based diet regimen. They consumed fish a couple of times a week, but the other 95% approximately.
of their diet regimen was lots of veggies, fruits, corn, and beans,.
and they had a noticeable absence of stroke, also regardless of their.
outrageous prices of smoking.After all, we advanced consuming. as low as much less than an 8th of
a teaspoon a day of salt. and our everyday potassium intake is believed to have been. as high as like 10,000 mg. We went from a saltless, whole-food. diet to salty processed foods diminished of potassium. whether we eat meat or otherwise. Caldwell Esselstyn at the. Cleveland Clinic attempted putting around 200 individuals with established. heart disease on an entire food plant-based diet.Of the 177 that stuck with the diet. just one took place to have a stroke in the succeeding few years.
contrasted to a hundred-fold greater price of adverse events–.
including numerous strokes and deaths in those that. strayed from the diet regimen.” This is not vegetarianism,”. Esselstyn describes.
Vegetarians can consume a lot. of less-than-ideal foods.
This new standard is specifically whole.
food, plant-based nutrition. Now this whole train of thought,. that the reason normal vegetarians do not have better stroke data. is due to the fact that they’re not consuming specifically excellent diet plans, may.
clarify why they do not have substantially reduced strokes prices,.
but that still doesn’t explain why they might have higher stroke prices
. Even if they’re eating likewise. bad, salted, refined diets at the very least they’re not consuming meat,. which we understand rises stroke threat; so, there should be something
. about vegetarian diets that so boosts stroke threat that.
it offsets their intrinsic benefits? We’ll proceed our search, next.

As found on YouTube