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Michael's picture

CDC-commissioned report: reducing salt intake unnecessary for most people

A recent report commissioned by the Center for Disease Control (CDC) reviewed the health benefits of reducing salt intake and the take-home message is that salt, in the quantities consumed by most Americans, is no longer considered a substantial health hazard. What the CDC study reported explicitly is that there is no benefit, and may be a danger, from reducing our salt intake below 1 tsp per day.

Link

The original study.

Michael's picture

Some statins 'raise diabetes risk' -- BBC News

Powerful statins increase risk of developing type-2 diabetes... but not to worry, experts say, just keep taking them because the benefits outweigh the risks:

Some drugs taken to protect the heart may increase the risk of developing type-2 diabetes, according to researchers in Canada.

Their study of 1.5 million people, in the British Medical Journal, suggested powerful statins could increase the risk by 22% compared with weaker drugs.

Atorvastatin was linked to one extra case of diabetes for every 160 patients treated.

... snip ...

Commenting on the study, Prof Risto Huupponen and Prof Jorma Viikari, from the University of Turku, in Finland, said: "The overall benefit of statins still clearly outweighs the potential risk of diabetes."

http://www.bbc.co.uk/news/health-22636666

Give it time, give it time...

Michael's picture

Severe Diet Doesn’t Prolong Life, at Least in Monkeys -- NYT

Interesting news blurb in the New York Times:

For 25 years, the rhesus monkeys were kept semi-starved, lean and hungry. The males’ weights were so low they were the equivalent of a 6-foot-tall man who tipped the scales at just 120 to 133 pounds. The hope was that if the monkeys lived longer, healthier lives by eating a lot less, then maybe people, their evolutionary cousins, would, too. Some scientists, anticipating such benefits, began severely restricting their own diets.
The results of this major, long-awaited study, which began in 1987, are finally in. But it did not bring the vindication calorie restriction enthusiasts had anticipated. It turns out the skinny monkeys did not live any longer than those kept at more normal weights.

Read more: Link

Michael's picture

Pink Slime in supermarket ground beef?

ABC news reports that the dreaded pink slime may be in your supermarket ground beef.

“Pink slime,” a cheap meat filler, is in 70 percent of the ground beef sold at supermarkets and up to 25 percent of each American hamburger patty, by some estimates.

“It kind of looks like play dough,” said Kit Foshee, who was a corporate quality assurance manager at Beef Products Inc., the company that makes pink slime. “It’s pink and frozen, it’s not what the typical person would consider meat.”

As seen in the movie Food Inc., the low-grade trimmings come from the most contaminated parts of the cow and were once only used in dog food and cooking oil. But because of BPI’s treatment of the trimmings — simmering them in low heat, separating fat and tissue using a centrifuge and spraying them with ammonia gas to kill germs — the United States Department of Agriculture says it’s safe to eat.

Click here to continue reading, or leave a comment »
Michael's picture

Today's must-read story: Dr. Dwight Lundell comes clean

An accomplished heart surgeon, Dr. Dwight Lundell, M.D., shares his change of heart.

He says that heart disease is caused by the low-fat diets pushed by the mainstream health establishment:

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.

[snip]

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated -- it is quite simply your body's natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well,smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream dietthat is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

Read the rest: World Renown Heart Surgeon Speaks Out On What Really Causes Heart Disease

Click here to continue reading, or leave a comment »
Michael's picture

Salt no threat, says study

Here's a bit of cheery news, if you like your salt:

Eating less salt will not prevent heart attacks, strokes or early death, according to a major study.

Its findings contradict all recommendations by the Government and medical profession urging the public to reduce the amount of salt they consume.

Research involving nearly 6,500 people concluded that there was ‘no strong evidence’ that lowering levels in the diet reduced the risk of heart disease or premature death.

In fact it found that cutting back on salt actually raises the likelihood of death in some patients with heart problems.

Source: Cutting back on salt 'does not make you healthier' (despite nanny state warnings) (dailymail.co.uk)

The study may be flawed, so take it all with a grain of salt (and head over to dailymail.co.uk to read the full story).

Michael's picture

The Washington Diet (City Journal)

Here's an interesting article in the City Journal.

Steven Malanga writes about The Washington Diet, particularly the political battles surrounding the government's health guidelines issued in the 1970s.

Definitely worth the read if you think the dietary guidelines you grew up with were the results of scientific consensus and solid scientific evidence.

And it's worth the read even if you already know that the guidelines are bogus.

Michael's picture

Gary Taubes on low carb vs. low fat diets

Here's an interesting article about Gary Taubes on SFGate.com (home of the S.F. Chronicle). It is a pretty good overview of the "low fat" vs. "low carb" camps.

Gary Taubes on "Why We Get Fat"

The diet Taubes recommends is eerily similar to the carbohydrate addict's diet Teri follows.

Michael's picture

Another obesity treatment in trouble: trial suspended due to immune-system reactions

More news of an experimental obesity treatment having trouble during the trial phase.

NEW YORK (Dow Jones)--Amylin Pharmaceuticals Inc. (AMLN) and Takeda Pharmaceutical Co. (4502.TO, TKPYY) have suspended a mid-stage trial of an experimental obesity treatment, citing a potential immune-system reaction from a previous study.
Source: Amylin, Takeda Halt Obesity Drug Study

People keep waiting for a miracle cure. Why not try low-carb?

Michael's picture

Gluten sensitivity in the news

Gluten sensitivity is on the rise, and it's being recognized as a genuine problem rather than an imaginary one.

Here's an article in the Wall Street Journal describing new research into gluten sensitivity.

A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don't have celiac disease.
~snip~
"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content.
Source: http://online.wsj.com/article/SB1000142405274870489360457620039352245663...

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