Diseases, Food

How the Media Misleads the Masses: ‘High-Fat’ Diets and Cancer

Observational studies linking diet to illnesses are, at best, flawed. Usually, an observational study works this way: a sample group of people are asked to fill out a questionnaire which prompts them to remember what they have eaten and in what quantities over a past arbitrary time period. (This is usually filled with memory mistakes- try and precisely tell me how many 3.5-ounce serving of lean red meat you have had over the past 30 days)
Then, researchers let some time go buy (it could be years) and observe who of these people develop the disease they are interested in. They then try to find a correlation between what these people reported as their diet a few years back, and the illness they developed.

It is very difficult to isolate single variables (for example, if you find that people who ate 20+ servings of red meat per month have a 7% increase in atherosclerosis, how can you be certain that the red meat is causing it and not the carbohydrates, alcohol, or poor exercise regime which usually accompany it?)

May I introduce the second most common type of research which tries to inform us on the way humans work: mouse-model studies!

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Diseases, Food

Omega-3’s, Omega-6’s: A Balancing Act

My late uncle, Dr. David Servan-Schreiber, was the author of a book called Anticancer. In its pages, he spoke at length about the importance of omega-3 fatty acids in our diet. This post explores why they are so important, and how they can help you.0d0f4d61a0616cca3233e68c45abca70

Both omega-3’s and omega-6’s (also called PUFA (polyunsaturated fatty acids), or n-3 and n-6 fatty acids), are essential to our body. They control gene function, regulate our immune system, impact the speed and efficacy of our metabolism, and are a vital component of the cell membranes that cover every single one of the 100 trillion cells in our body.

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Food, Reviews

Michael Pollan’s Food Rules

Food Rules

Michael Pollan is the writer who brought us the answer to nutrition, the universe, and everything:
EAT FOOD. NOT TOO MUCH. MOSTLY PLANTS.

“Nutrition Science, which after all only got started less than two hundred years ago, is today approximately where surgery was in the year 1650 – very promising, and very interesting to watch, but are you ready to let them operate on you?”

The following are the two facts that Pollan makes out to be undeniable, undisputable rules.

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