Bad Foods Find Redemption In Research

Weight gain, cancer, arthritis and more are often thought to result from our diets. Quantity and not quality is more the issue.

Modern research to indicates that the best advice when it comes to food is to reduce caloric intake if you want to live longer.

Have a glass of wine.  Eat some pasta.  Food is a tool for good health. As modern nutrition and gene therapy discover molecular effects on proteins, many of the foods we thought were bad, actually, have some great things to recommend them.

The way our bodies react to the molecules that interact with our cells is yielding evidence that contradicts much of the old school wisdom.  Research at the Buck Institute in Novato, CA is on the cutting edge of discovery about the relationships between our nutrition, the unique patterns of DNA we exhibit and how we age.

Soy foods have been accused of contributing to breast cancer and thyroid damage.  What you need to do is pay attention to the kind of ‘soy’ you consume.  There are components in soy that appear to have anticancer properties including isoflavones.

Wine art and food generally add to your life.  Raising the risk of breast cancer are many things.  Food is low on the list of known cancer contributors.   Risk factors include:

  1. Getting older
  2. Genetic mutations (inherited genes)
  3. Early menstrual period (starting period before age 12)
  4. Late or no pregnancy
  5. Menopause beginning after age 55 (estrogen hormones)
  6. Sedentary lifestyle, not being physically fit
  7. Obesity after menopause.
  8. Dense Breasts
  9. Prolonged use of oral contraceptives
  10. Family history
  11. Excessive alcohol consumption

Everyone knows that eggs are too high in cholesterol.  White pasta is nothing but ‘empty carbs’.  Soy is full of natural estrogens and raises the risk of breast cancer.

What is the truth?  What most people ‘know’ is wrong.  A look at the latest research shows that these foods could actually be good for you.

White pasta is loaded with ‘resistant starch’ when it is cooked and then cooled.  This is a good thing because it resists being completely digested and absorbed in the small intestine.

Say what?  This has to do with weight gain and blood sugar and insulin.

This is complicated so if you want more science and nutrition I suggest that you look into

( ) Bill Gottlieb’s writing about this.

High cholesterol is a risk for heart disease.  Eggs were thought to contribute to this, but the link was never made.  In the government’s latest  “Dietary Guidelines” there are no daily limits on consumption of cholesterol.  Most credible scientific research shows that eggs can help prevent cardiovascular disease.   Recent findings in the Journal of the American College of Nutrition found that eating eggs decreases the risk of stroke by 12%.

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