new research debunks trad views on nutrition

[Perris]

Incompetence is rampant in all aspects of life

Indeed. And mendacity.

 

[Perris]

A podcast (with video, or transcript instead if you prefer, https://zoe.com/learn/7-anti-inflammatory-foods ) from Zoe on inflammation, and 7 foods (and the best preparation techniques) that can reduce it: https://podcasts.apple.com/us/podca...tion-this-spring/id1611216298?i=1000703863786

The chatty style is off-putting for some of us, but if you endure with it a key point is made about 1/4 way along: "Just to put it in context, because as people know when they go and see their family doctor, they talk about cholesterol levels and fat in food and all these factors.

But there was a large U.S. study recently looking at outcomes over 30 years in health professionals in the U.S. It showed that your levels of inflammation in the blood, were twice as important as your cholesterol levels in the blood.

And I think this, for the first time, has really shown us that it doesn't mean, you know, cholesterol has no role, but compared to the role of inflammation, it is really minor. And the good thing is that diet can shift inflammation much quicker than it can shift, for example, a cholesterol level."

Also, the nutritionally beneficial 'press and rest' method known for some time for garlic is now and here called the 'chop and stop' method, and works for onions, broccoli, cabbage etc. as well. The general insight seems to be that some of the nutrients in some of the veg we eat (notably here, sulforaphane) are locked up by heat. So if you leave your veg for 10 minutes or so between processing (chopping, crushing etc.) and cooking, more of its nutrients will be released and made available for the consumer to digest.

 

[Sally PB]

So if you leave your veg for 10 minutes or so between processing (chopping, crushing etc.) and cooking, more of its nutrients will be released and made available for the consumer to digest.

I've read this about garlic.

 

[Molpet]

A podcast (with video, or transcript instead if you prefer, https://zoe.com/learn/7-anti-inflammatory-foods ) from Zoe on inflammation, and 7 foods (and the best preparation techniques) that can reduce it: https://podcasts.apple.com/us/podca...tion-this-spring/id1611216298?i=1000703863786

The chatty style is off-putting for some of us, but if you endure with it a key point is made about 1/4 way along: "Just to put it in context, because as people know when they go and see their family doctor, they talk about cholesterol levels and fat in food and all these factors.

But there was a large U.S. study recently looking at outcomes over 30 years in health professionals in the U.S. It showed that your levels of inflammation in the blood, were twice as important as your cholesterol levels in the blood.

And I think this, for the first time, has really shown us that it doesn't mean, you know, cholesterol has no role, but compared to the role of inflammation, it is really minor. And the good thing is that diet can shift inflammation much quicker than it can shift, for example, a cholesterol level."

Also, the nutritionally beneficial 'press and rest' method known for some time for garlic is now and here called the 'chop and stop' method, and works for onions, broccoli, cabbage etc. as well. The general insight seems to be that some of the nutrients in some of the veg we eat (notably here, sulforaphane) are locked up by heat. So if you leave your veg for 10 minutes or so between processing (chopping, crushing etc.) and cooking, more of its nutrients will be released and made available for the consumer to digest.

Good info
Last 5 minutes are a summary too

 

[Perris]

another useful piece, on wholegrains and their benefits this time
https://www.theguardian.com/lifeand...ed-the-diet-and-health-of-their-entire-nation

 

[Molpet]

Free fertilizer from clothing mill polluted with Pfas.
https://www.ehn.org/tainted-fertili...gger-first-superfund-designation-for-farmland

 

[Krugerrand]

Just stumbled on this one:

Omega-6 Fatty Acid Promotes the Growth of an Aggressive Type of Breast Cancer​

goes along with what Mercola has been saying for a while:

Linoleic Acid — The Most Destructive Ingredient in Your Diet​

(article of second link attached, as the link requires registration)