How long has unfermented soy been consumed for?
Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.
Griff's cholesterol primer
5,000 Cal Fat <> 5,000 Cal Carbs
Winterbike: What I eat every day is what other people eat to treat themselves.
TQP: I find for me that nutrition is much more important than what I do in the gym.
bloodorchid is always right
Last week I ate some mixed nuts that included peanuts. Picked out all the peanuts from what I ate...you still didn't want to be downwind of me the next day. I was surprised, didn't realize how powerful the effect was for me til I went primal; lesson learned.
I think the comment about Roundup-ready soybeans (the GM version that can have Roundup sprayed right onto it to control weeds without it killing the soybean plant) is spot-on.
Maria Rodale: Why GE Labeling Is Monsanto's Worst Nightmare
The above is an opinion piece, not reporting. But it's an interesting quick read.
I'm not convinced I should eat soy instead of beef. I ate a lot of soy before and now I don't. I eat a lot of beef now and I look and feel better than ever.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 192.5lbs, press 75lbs and deadlift 210lbs
"Interest in fish oil supplementation started with observations that the Inuit had almost no heart disease. It was assumed their high intake of marine oils produced this benefit. While this may be true, at least in part, what was overlooked is that the Inuit don’t consume marine oils in isolation. They eat them as part of a whole-food diet that also includes other nutrients which may help prevent the oxidative damage that otherwise occurs with such a high intake of fragile, n-3 PUFA.
It’s also important to note that there are many other traditional peoples, such as the Masai, the Tokelau, and the Kitavans, that are virtually free of heart disease but do not consume high amounts of marine oils. What these diets all share in common is not a large intake of omega-3 fats, but instead a complete absence of modern, refined foods.
Eat fish, not fish oil – cod liver oil excepted
That is why the best approach is to dramatically reduce intake of omega-6 fat, found in industrial seed oils and processed and refined foods, and then eat a nutrient-dense, whole-foods based diet that includes fatty fish, shellfish and organ meats. This mimics our ancestral diet and is the safest and most sane approach to meeting our omega-3 needs – which as Chris Masterjohn points out, are much lower than commonly assumed.
Some may ask why I continue to recommend fermented cod liver oil (FCLO), in light of everything I’ve shared in this article. There are a few reasons. First, I view FCLO as primarily a source of fat-soluble vitamins (A, D, K2 and E) – not EPA and DHA. Second, in the context of a nutrient-dense diet that excludes industrial seed oils and refined sugar, and is adequate in vitamin B6, biotin, calcium, magnesium and arachidonic acid, the risk of oxidative damage that may occur with 1g/d of cod liver oils is outweighed by the benefits of the fat-soluble vitamins.
So I still recommend eating fatty fish a couple times per week, and taking cod liver oil daily, presuming your diet is as I described above. What I don’t endorse is taking several grams per day of fish oil, especially for an extended period of time. Unfortunately this advice is becoming more and more common in the nutrition world.
More is not always better, despite our tendency to believe it is.
Note: As always, I’m open to discussion and dissenting views. But please don’t link to short-term studies on the efficacy of fish oil, because as I’ve explained in this article, it’s the long-term effects that we’re primarily concerned with. I’d be interested in seeing any studies longer than 2 years showing that 1) fish oil benefits extend beyond reducing arrhythmia in patients with chronic heart failure and patients who have recently survived a heart attack, 2) doses higher than 1g/d produce a larger benefit than doses of 1g/d, and (most importantly) 3) doses of >1g/d or higher do not increase the risk of heart disease or death"
I'd like to high light the comments made by the doctor about the Inuit and the low levels of heart disease. He also includes the comment "They eat them as part of a whole-food diet that also includes other nutrients..." Whole food diet is the key here. We all should be eating a "whole food" diet. But when comparing the SAD with supplementation vs. "whole food" diet and supplementation the results will be different. The doctor also makes the statement of using fermented cod liver oil because of the fat soluble vitamins (cue the I hate vit A zealots).
Fish oil is good for you. long term and short term. The only difference is what else you eat with it. Would I recommend a soccer mom who has difficulty walking up 4 flights of stairs 15 grams of fish oil a day? No. Do I recommend taking 15 grams of fish oil every day for eternity? No. Alternating sources and amounts is key to any supplementation, just like exercise programs. Your body will adjust to dosage if you continue the same volume everyday day in day out. Making adjustments of type, supplier, fermented vs non, high O3 vs low and over all volume allows the body to get the best results.
Last edited by Iron Will; 08-20-2012 at 10:30 AM.