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Where could I read more about this?
https://pubmed.ncbi.nlm.nih.gov/34547017/ https://pubmed.ncbi.nlm.nih.gov/14739118/ https://pubmed.ncbi.nlm.nih.gov/9327759/
Sources 2 and 3 studied 37 and 58 individuals in 2004 and 1997, respectively. How has the field evolved since then?
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https://pubmed.ncbi.nlm.nih.gov/34547017/ https://pubmed.ncbi.nlm.nih.gov/14739118/ https://pubmed.ncbi.nlm.nih.gov/9327759/
Paper 1 focuses on a biomarker of dairy fat, not fat "from beef" as in from eating meat. Sources 2 and 3 studied 37 and 58 individuals in 2004 and 1997, respectively. How has the field evolved since then?
Well, beef used to mean the actual animal in old English. The point here is that saturated fat is not the enemy.
> Sources 2 and 3 studied 37 and 58 individuals in 2004 and 1997, respectively. How has the field evolved since then?
Compared to the saturated fat theory of the 1960s?
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> Besides that, I haven't seen any studies that show a vegan or vegetarian diet makes someone healthier. You must not have looked. Almost all (except for commercially funded) studies prove plant-based diets are much healthier; it's literally the scientific consensus in nutrition.
Plant-based diets are much healthier, but only for those who are careful to also take a relatively large number of supplements containing the minerals that do not exist in plants or which exist in too small quantities (iodine, selenium, calcium) and the vitamins, fatty acids and amino-acid derivatives that do not exist in plants and which either are not made by humans, or are made in insufficient quantities, especial…
Non-vegans have just as many nutritional deficiencies, if not more, like a total lack in fiber. And for every neglectful vegan, there are ten unhealthy animal product-eating individuals with even more debilitating diseases, like diabetes, for example.
Also, DHA/EPA is synthesized in the body; it's not necessary to supplement them, nor any other vitamins you had listed, other than B12 and possibly D3 (depending on your latitude).
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Paper 1 focuses on a biomarker of dairy fat, not fat "from beef" as in from eating meat. Sources 2 and 3 studied 37 and 58 individuals in 2004 and 1997, respectively. How has the field evolved since then?
> Paper 1 focuses on a biomarker of dairy fat, not fat "from beef" as in from eating meat. Well, beef used to mean the actual animal in old English. The point here is that saturated fat is not the enemy. > Sources 2 and 3 studied 37 and 58 individuals in 2004 and 1997, respectively. How has the field evolved since then? Compared to the saturated fat theory of the 1960s?
Where I live (Finland) salmon is most likely the most commonly used sushi/sashini fish. It tastes absolutely great, IMHO better than tuna. Hopefully other countries can also start using more commonly available fishes for sushi/sashimi and don't just stick to tuna because of historical reasons.
I'm afraid salmon fisheries aren't doing great either, and are facing similar levels of decline and risk. > Atlantic salmon (pictured) is placed in the “near threatened” category. New evidence says that globally, the population has declined by 23% between 2006 and 2020. https://www.fishfarmermagazine.com/2023/12/13/wild-atlantic-... https://wrt.org.uk/atlantic-salmon-now-near-threatened-on-iu... (And actually when I…
https://www.marinefinland.fi/en-US/Humans_and_the_Baltic_Sea...