Re: 'De-confirmation'


"Emma Pease" <er_pease@xxxxxxxxx> wrote in message news:slrngs4kfs.uom.er_pease@xxxxxxxxxxxxxxxxxxxxxxxxx
On 2009-03-18, Kendall K Down <webmaster@xxxxxxxxxxxxxxxxxx> wrote:
In message <I+QwtUAgKAwJFwcb@xxxxxxxxxxxxxxxxxxxxx>
"A.G.McDowell" <mcdowella@xxxxxxxxxxxxxxxxxx> wrote:

To expand on the others, as raised in other responses:
b) I am prepared to be told that I could eat a perfectly healthy
vegetarian diet, given sufficient knowledge, time, and effort. I doubt
that in practice I could achieve this, and I am not surprised to hear
that scrupulous long-term vegetarians might be advised to supplement
their diet - especially if hunter-gatherers represent man in a state of
nature.

I am not aware of any additional effort required to be a vegetarian.
As for supplementing a vegetarian diet, my father has been a
vegetarian since his early twenties, my mother even earlier. My wife
and I have never eaten meat. My sons have never eaten meat (and I
believe their wives likewise). My grandsons have never eaten meat.

None of us take diet supplements in any form. My father is 92 and
still plays tennis three times a week and I'll back my grandsons for
both brain and brawn against yours any day.

Do you eat eggs and/or dairy products?

I understand strict vegans should be careful and there are people with
even more restrictive diets (I knew one person who would only eat raw
fruit but she was also anorexic).

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What’s Missing in Vegetarian Diets?
"Vegetarians are often deficient in vitamin B12, and those who avoid meat have long been advised to supplement with B12. While vegetarians are slightly more likely to suffer anemia than are meat eaters, this does not by itself explain why they do not enjoy greater longevity in their later years.

A fascinating paper recently published in the journal Mechanisms of Aging and Development presents an entirely new theory to explain why vegetarians do not live longer. It turns out that those who avoid eating beef suffer a deficiency of a nutrient (carnosine) that is critical to preventing lethal glycation reactions in the body.

For the benefit of new members, glycation can be defined as the toxic binding of glucose to the body’s proteins. Glycation alters the body’s proteins and renders them non-functional. While wrinkled skin is the first outward appearance of glycation, most degenerative diseases are affected in one way or another by pathological glycation reactions.

Diabetics suffer from accelerated glycation that contributes to the secondary diseases that result in premature death. For instance, glycation’s destructive effect on the arterial system results in a loss of elasticity, hypertension, and atherosclerosis. Glycation is involved in disorders as diverse as cataract, cancer, and Alzheimer’s disease.48-57

Unless aggressive steps are taken, many aging adults will suffer the devastating effects of glycation to proteins throughout their bodies. This fact was established recently when it was shown that even healthy people with slightly elevated glycation levels are at higher risk for heart attack.

Vegetarians have higher levels of advanced glycation end products (AGEs) in their blood compared to those who eat meat. This is because an exclusively vegetarian diet would lack carnosine, nature’s most potent anti-glycating agent.

For vegetarians who fastidiously adhere to a diet devoid of meat, their “Achilles’ heel” may be lack of carnosine. This was confirmed in a paper published in October 2005 titled, “Glycation, ageing and carnosine: Are carnivorous diets beneficial?”

http://www.lef.org/magazine/mag2006/jan2006_awsi_01.htm

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