When you dig deeper it becomes apparent that the data presented on this issue is taken totally out of context and that the cries about methane emissions from ruminant animals are nothing more than systematic scaremongering by those pushing their plant-based-diet agenda. They look only at the emission data without balancing it against what these animals return to the grassland ecosystem. Just the carbon alone, returned to the soil via these grazing herds is profound. Before the intervention of humans, millions upon millions of grazing animals roamed the grasslands of the world without any ecological meltdown from methane emissions.
Peter Ballerstedt, PhD is a regular presenter at our LowCarbUSA® conferences and we are excited about his first appearance at our Keto Getaway event in West Palm Beach in January, 2018. In his video interview below with Ivor Cummins (aka The Fat Emperor) he eloquently lays our fears to rest on this topic of emissions. He also talks about many other issues, including the significance of the Omega 3 vs Omega 6 ratios in beef.
Peter received his Bachelor of Science in Agriculture in 1981 and Master of Science in 1983, both from the University of Georgia. He received his Ph.D. from the University of Kentucky in 1986, specializing in forage management and utilization, minoring in ruminant nutrition. He was the forage extension specialist at Oregon State University from 1986 to 1992. He is currently the Forage Product Manager at Barenbrug USA. His study of human nutrition is fuelled by his personal experience. The combination of his forage-based livestock production system expertise with his understanding of human diet and health produced his blog “Grass Based Health” (http://grassbasedhealth.blogspot.com) and on Facebook (https://www.facebook.com/GrassBasedHealth?ref=hl). He tweets @GrassBased.
The answer to that is: systematic brainwashing by the sugar industry and government! Just over a year ago now, it came to light that internal documents to the Sugar Research Foundation (now the Sugar Association) were discovered by a researcher, Cristin E, Kearns, at the University of San Francisco showing that three Harvard scientists were paid to publish an article in the prestigious New England Journal of Medicine in 1967 which played down the role of sugar in cardiovascular disease and instead pointed a finger at saturated fat. One of these scientists, Dr. Frederick J. Stare, was the chairman of Harvard’s nutrition department. Another, D. Mark Hegsted, went on to become head of nutrition at the United States Department of Agriculture (USDA) where, in 1977, he helped draft the forerunner to the federal government’s USDA guidelines that were adopted by the McGovern Commission later that year.
These low-fat, high-carbohydrate recommendations prevail to this day and have permeated the entire English-speaking world (at the very least) and have resulted in a catastrophic epidemic of Obesity, Type 2 Diabetes, Heart Disease and many other chronic illnesses. The USDA has been forced to back-peddle on the issue of cholesterol in the guidelines recently, although these changes have been introduced without any publicity at all. You can read more about this fiasco in another one of our posts here.
Stanton A. Glantz, PhD, a professor of medicine at UCSF, and two of his colleagues published a paper in JAMA Internal Medicine where, not only do they lay out the evidence of this corruption, but show also that documentation exists exposing a systematic campaign to maintain this illusion that continues to this day! Just last year, The New York Times published and article revealing that Coca-Cola funded a project to the tune of millions of dollars seeking to debunk the association of sugary drinks with obesity. In another NYT article it was stated: “The Associated Press reported that candy makers were funding studies that claimed that children who eat candy tend to weigh less than those who don’t”.
In 1964, studies were already beginning to point to a correlation between high-sugar diets and heart disease, the incidents of which were climbing alarmingly at the time. The unearthed documents capture discussions that a major executive in the sugar industry, John Hickson, has with other industry players about shifting the focus using industry funded research. “Then we can publish the data and refute our detractors,” he wrote. Hickson enlisted the help of the Harvard researchers in 1965 and paid them $6,500 (equivalent to $49,000 today) to write a review debunking the evidence on sugar and fingering saturated fat as the demon. Dr. Hegsted responded, writing, “We are well aware of your particular interest and will cover this as well as we can.”
It was during this time that Ancel Keys was pushing his Diet-Heart Hypothesis really hard in an attempt to make a name for himself (you can read more on this here). Hickson discussed early drafts with the Harvard team and expressed satisfaction with what he saw, writing, “Let me assure you this is quite what we had in mind, and we look forward to it’s appearance in print.” The review was finally published in 1967 and the rest is history!
Dr. Diamond received his Ph.D. in Biology in 1985, with a specialization in Behavioural Neuroscience, from the Center for the Neurobiology of Learning and Memory at the University of California, Irvine. He was a career scientist at the Department of Veterans Affairs for 30 years and is currently a Professor in the Departments of Psychology, Molecular Pharmacology and Physiology at the University of South Florida, where he has directed his research program on post-traumatic stress disorder (PTSD). Dr. Diamond has served on federal government study sections and committees evaluating research on the neurobiology of stress and memory, and has over 100 publications, reviews and book chapters on the brain and memory. He has served on the editorial boards of numerous medical journals and has received 30 years of federally funded support for his neuroscience research.
In the past decade, Dr. Diamond has expanded his research program to include cardiovascular disease, medication and nutrition. In recent years he added to his extensive list of medical publications, controversial papers on heart disease, diet and cholesterol. He has been invited to present his research on nutrition, saturated fat and cholesterol at numerous domestic and international cardiology, obesity and diabetes conferences. Dr. Diamond’s research on nutrition resulted in his appointment to The Nutrition Coalition, a national U.S. board of clinicians and scientists who have the goal of providing an evidence-based evaluation of U.S. government dietary recommendations.
Let’s first qualify that statement by saying that NOT ALL, but ‘MOST Physicians are still unaware of the truth regarding healthy nutrition’. Dr. Robert Lustig tweeted recently, “Restricting carbohydrates is removing the major contributor to high glucose levels and insulin resistance. The solution is so evidently simple, yet scientists have been resistant to accept it.”
In this case he was referencing an article about Carbohydrates and Type-2 Diabetes and I beg to differ a little and say rather that most physicians have been resistant to accept it. In fact, it is often the pure scientists who are looking at the research and making sense of it and it is the physicians who have to recognise and accept that what they have learned and what they have been practising all these years is wrong and could well have been doing their patients more harm than good. And I say ‘learned’ because, for the most part, none of them were exposed to any sort of training on nutrition during their formal studies. To me, that is ludicrous. How can someone be trained to treat the human body without being taught ANYTHING about the impact that the food they eat may have on their bodies or on their response to treatment.
The science supporting Ketogenic or Low Carb Diets is out there now in growing volumes but it is still the patients, for the most part, who are leading the way. More and more people, tired of being unhealthy and sick, are going against their physicians wishes and embarking on a low-carb-high-fat (LCHF) lifestyle with massive success. As the stories of these successes mount up, we will begin to turn the tide.
During our LowCarbUSA® – West Palm Beach event in January 2018, Jimmy Moore will look, in brief, at a wide array of research studies that touch on many of the chronic disease states to increase the awareness and knowledge of the use of ketogenic nutrition with patients. Jimmy catapulted onto the health scene in 2004 after adopting and LCHF lifestyle and enjoying a phenomenal 180-pound weight loss success which enabled him to come off prescription drugs for high cholesterol, high blood pressure, and respiratory problems.
What’s the first thing you need to do if you are going to adopt a Ketogenic or Low Carb Diet? Ditch The Carbs!! To be a bit more specific, you need to ditch the sugar first and then set about removing the rest of the unwanted carbohydrates from your diet. But that’s easier said than done, right?!
Some of us have a serious problem giving up the sweet stuff and that is often why some of us ultimately fail at getting back to good health. What most of us don’t realise is that Sugar Cravings are a very real and powerful addiction and many of us suffer from it to one degree or another. If we don’t adopt a sound plan to beat this addiction, we are doomed to fail.
Dr. Nicole Avena is a research psychologist and neuroscientist who is an expert in the fields of nutrition, diet and addiction. She received a Ph.D. in Psychology and Neuroscience from Princeton University in 2006, followed by a postdoctoral fellowship at Rockefeller University and presently holds a faculty position at Mount Sinai School of Medicine in New York. Her resume is beyond stellar (you should read it on our event page here) including over 70 published journal articles, appearances on TV shows like The Dr. Oz Show and The Doctors. She has also written 2 books, one of which, Why Diets Fail (2014, Ten Speed Press) reviews the research on food addiction and provides a way in which people can remove added sugars and carbohydrates from their diet.
Who would have thought?! Although the brain represents only 2% of total body weight, it contains 20% of the body’s cholesterol. The brain is cholesterol-rich on purpose—because it needs large amounts of cholesterol to function properly. Just the mere mention of the word cholesterol elicits feelings of fear and angst in most everyone today, yet it is fundamental to our existence. Cholesterol forms a part of the membrane of every cell in our body and these highly intelligent structures participate in cellular signaling and the transport of substances into and out of cells.
Our fears emanate from national dietary guidelines, put in place by the McGovern Commission in 1977, that claim that Saturated Fat and Cholesterol, are responsible for Cardiovascular Disease. But when we look into it, these USDA Guidelines were based on non-existent, bad, and even forged data (look up Ancel Keyes and the Seven Countries Study). The years following 1977 have seen a meteoric rise in not only CVD but also many other chronic diseases such as Type 2 Diabetes, Morbid Obesity, Alzheimer’s and Cancer.
That’s why we started Low Carb USA®. We felt we needed to provide a platform for scientists and medical professionals to present all the latest research that shows it is, in fact, sugar and excessive carbohydrates that cause the inflammation that leads to plaque buildup and heart disease and that saturated fat and cholesterol are not the demons. We also wanted to start creating a community where people could feel safe from the ostracism and hostility from friends and family for taking action to improve their health or even to save their own lives. As you read these words and recognise the fears and even possibly identify with one of these situations, you can’t make the decision not to get to one of our events.
Source: Suzi Smith, used with permission
One of the most popular speakers at many of our conferences is Georgia Ede, MD. Dr. Ede is a Harvard-trained psychiatrist and nutrition consultant practising at Smith College who is a regular contributor to Psychology Today with articles about food and mental health. In fact it was her article about Low Brain Cholesterol that inspired this post. She does a great job of explaining what cholesterol is and why it is so important to our bodies and our brains. She also looks into whether or not vegans and statin users need to concern themselves with Low Brain Cholesterol.
It turns out that although people on a Vegan Diet have many other nutrients that they need to worry about, Cholesterol is not one of them. Cholesterol cannot cross the blood-brain barrier and so the brain makes it’s own and is not affected by dietary cholesterol consumption (or lack of it in this case). However, people who take Statins should be very concerned. Statins DO cross the blood-brain barrier and and enter brain cells, where they reduce the brain’s natural ability to make the cholesterol molecules the brain needs to do its important work.
Dr. Ede goes into great detail about these mechanisms and the terrible side effectsof Statins in her article, but what caught my eye was how succinctly she captured the rebuttal we are all looking for when we are confronted by people who try to tell us that our way of life is going to cause us to drop dead of a heart attack. I LOVE her quote that “All animal foods (meat, seafood, poultry, dairy, and eggs) contain cholesterol because all animal cells need cholesterol“.
In her article, she states, “Statins are a bad idea —not just because they can gum up your brain, slow your hormone production, reduce your coenzyme Q10 levels, cause muscle pain, and put you at risk for other potential side effects, but also because they may not even reduce your risk for heart attacks. Prominent UK cardiologist Dr. Aseem Malhotra agrees: heart disease is NOT about cholesterol or saturated fat. It is about insulin resistance (aka pre-diabetes) and inflammation within your blood vessels. Diets high in refined carbohydrates (like sugar, flour, cereals and fruit juice) can lead to abnormally high insulin levels. It just so happens that insulin boosts the activity of your cholesterol-building enzyme, HMG-CoA-reductase—the very same enzyme that statin drugs suppress! [Nelson DL, Cox MM. Lehninger Principles of Biochemistry. 5th ed. New York, NY: W.H. Freeman; 2008:842].
That’s right—eating too much processed carbohydrate is most likely what’s raising your “bad” cholesterol in the first place. The call is coming from inside the house. Turn down the refined carbs in your diet and you will naturally turn down your internal cholesterol production—all without drugs, side effects or co-pays. Chances are, if you have “high cholesterol,” you don’t have a cholesterol problem; you have a sugar problem. Cholesterol is just an innocent bystander, corrupted by too much sugar—guilt by association”.
Source: WerbeFabrik/Pixabay (modified)
How much cholesterol should we eat?
Dr. Ede says, “This is a fascinating question and difficult to answer with certainty. Our cells can make cholesterol from scratch out of foods that don’t contain any cholesterol, so technically, we don’t need to eat any cholesterol. However, making cholesterol is hard work; it takes 30 chemical reactions to build a single cholesterol molecule. For all we know, the body may prefer that we obtain ready-made cholesterol from food so it doesn’t have to bend over backwards to keep us in stock.
So, theoretically anyway, it’s possible to get by without eating any cholesterol, but the question still remains, is it dangerous to eat too much cholesterol? Apparently not. Although the change was introduced very quietly and not publicised in any way, even the latest USDA guidelines finally dropped their case against dietary cholesterol: “available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum cholesterol….Cholesterol is not a nutrient of concern for overconsumption.
Why don’t we need to worry about dietary cholesterol? The body has elegant mechanisms in place to regulate how much cholesterol we absorb from food. More importantly, the vast majority of the cholesterol in your blood doesn’t come from foods you eat; it is made by your own body. “High cholesterol” occurs when we eat too many of the wrong carbohydrates too often, not when we overeat steak and eggs”.
Traditional holiday dinners used to be so simple. People would gather from near and far, enjoy each other’s company, feast on secret family recipes, rub their bellies with satisfaction, and fall asleep on the couch. That was until your sister became a vegan, dad went paleo, your little brother developed a life-threatening nut allergy, and your uncle who lives off the grid in the woods adopted an insect-based diet for the sake of the planet. What’s a good-hearted host to do? What’s a guest with a special diet to do? You can Read the Entire Article by Dr. Georgia Ede in Psychology Today.
Georgia Ede, MD, is a Harvard-trained psychiatrist and nutrition consultant practicing at Smith College. She writes about food and health on her website DiagnosisDiet.com and she also writes numerous articles for Psychology Today. She became interested in nutrition after discovering a new way of eating that completely reversed a number of perplexing health problems she had developed in her early 40′s, including Chronic Fatigue Syndrome, Fibromyalgia, and IBS. This experience led her on a quest to understand why the unorthodox diet that restored her own health is so different from the low-fat, high-fibre, plant-based diet we are taught is healthy. It turns out, she says, that nutrition is not rocket science; if you understand how food works, it all makes sense.
“The good news is that the recent trend towards special diets doesn’t need to be a recipe for disaster”, says Dr. Ede. She says she has many food sensitivities and she eats a special diet. Many of her family members and friends eat special diets, some of which are very different from her own. She hopes to help you maintain holiday harmony this season by sharing some of the things she has learned as a host, guest, psychiatrist, and nutrition consultant. Read More…