Originally posted by Jazzratt+December 20, 2007 12:58 pm--> (Jazzratt @ December 20, 2007 12:58 pm)
cary
[email protected] 20, 2007 11:53 am
1. VEGANISM IS ANTI-MURDER AND ANTI-RAPE TO ANIMALS!(no im not a member of peta or the ALF)
Caps lock doesn't make you correct, not being part of peta or the alf does not make your view any less insane. The terms murder and rape have very specialised definitions which do not apply to animals.
2. veganism in tests have been proven to be healthier if the diet is watched closy.
What tests - cite the specific tests. And if what you say is accurate it only illustrates that carefully watching one's diet is healthier. On top of that both myself and WT have pointed out why forcing people to do something in the name of health is insane. [/b]
1. why are animals eescluded in murder and rape ill tell you, because humans hate animals and treat them like 2nd class civiens in my deffinition of murder - iirational(or without reason) killing of a self-concess lifeform. rape - to forcfully engage a self aware lifeform into a sexual act wether it be physyicly or mentaily.
2.
As with any diet, a vegan diet requires planning. However, when properly planned, a vegan diet can be considerably healthier than the traditional American diet.
In its 1996 position paper on vegetarian diets, the American Dietetic Association reported that vegan and vegetarian diets can significantly reduce one's risk of contracting heart disease, colon and lung cancer, osteoporosis, diabetes, kidney disease, hypertension, obesity, and a number of other debilitating conditions. Cows' milk contains ideal amounts of fat and protein for young calves, but far too much for humans. And eggs are higher in cholesterol than any other food, making them a leading contributor to cardiovascular disease.
Vegan foods, such as whole grains, vegetables, fruits, and beans, are low in fat, contain no cholesterol, and are rich in fiber and nutrients. Vegans can get all the protein they need from legumes (e.g., beans, tofu, peanuts) and grains (e.g., rice, corn, whole wheat breads and pastas); calcium from broccoli, kale, collard greens, tofu, fortified juices and soymilks; iron from chickpeas, spinach, pinto beans, and soy products; and B12 from fortified foods or supplements. With planning, a vegan diet can provide all the nutrients we were taught as schoolchildren came only from animal produccts.
The Problems with High-Protein Diets
High protein diets for weight loss, disease prevention, and enhanced athletic performance have been greatly publicized over recent years. However, these diets are supported by little scientific research. Studies show that the healthiest diet is one that is high-carbohydrate, low-fat, and moderate in protein. Increased intake of whole grains, fruits, and vegetables are recommended for weight control3 and preventing diseases such as cancer4 and heart disease.5 High-carbohydrate, low-fat, moderate-protein diets are also recommended for optimal athletic performance.6 Contrary to the fad diets currently promoted by some popular books, a diet that is high in protein can actually contribute to disease and other health problems.
Osteoporosis. Diets that are rich in protein, especially animal protein,7 are known to cause people to excrete more calcium than normal through their urine and increase the risk of osteoporosis. Plant-based diets, which provide adequate protein in addition to calcium through the consumption of leafy green vegetables, beans, and fortified fruit juices, can help protect against osteoporosis.
Cancer. Although fat is the dietary substance most often singled out for increasing one’s risk for cancer, animal protein also plays a role. Specifically, certain proteins present in meat, fish, and poultry, cooked at high temperatures, especially grilling and frying, have been found to produce compounds called heterocyclic amines. These substances have been linked to various cancers including those of the colon and breast.8-10 A diet rich in whole grains, fruits, and vegetables is important in decreasing cancer risk,4 not to mention adding more healthful sources of protein in the diet.
Kidney Disease. When people eat too much protein, it releases nitrogen into the blood or is digested and metabolized. This places a strain on the kidneys which must expel the waste through the urine. Kidney problems may result in individuals who are susceptible to disease.
Cardiovascular Disease. Diets high in fat and saturated fat can increase one’s risk of heart disease. High-protein diets often encourage consumption of meat, eggs, and dairy products, which are all high in cholesterol, fat, and saturated fat. The most popular of the high-protein diets have been described as containing excessive amounts of these artery-clogging products.11 Adequate protein can be consumed through a variety of plant products which are cholesterol-free and contain only small amounts of fat.
Weight Loss Sabotage. Many individuals see almost immediate weight loss as a result of following a high-protein diet. In fact, the weight loss is not a result of consuming more protein, but by simply consuming less calories. Over the long run, consumption of this type of diet is not practical as it can result in the aforementioned health problems. As with any temporary diet, weight gain is often seen when previous eating habits are resumed. To achieve permanent weight loss while promoting optimal health, the best strategy involves lifestyle changes including a low-fat diet of grains, legumes, fruits, and vegetables combined with regular physical activity.
Protein Checklist
High protein diets are unhealthy. However, adequate but not excess amounts of protein to maintain body tissues, including muscle, are still important and can be easily achieved on a vegetarian diet. If you are uncertain about the adequacy of protein in your diet, take inventory. Although all protein needs are individual, the following guidelines can help you to meet, but not exceed, your needs.
Aim for 5 or more servings of grains each day. This may include 1/2 cup of hot cereal, 1 oz. of dry cereal, or 1 slice of bread. Each serving contains roughly 3 grams of protein.
Aim for 3 or more servings of vegetables each day. This may include 1 cup of raw vegetables, 1/2 cup of cooked vegetables, or 1/2 cup of vegetable juice. Each serving contains about 2 grams of protein.
Aim for 2 to 3 servings of legumes each day. This may include 1/2 cup of cooked beans, 4 oz. of tofu or tempeh, 8 oz. of soymilk, and 1 oz. of nuts. Protein content can vary significantly, particularly with soy and rice milks, so be sure to check labels. Each serving may contain about 4 grams to 10 grams of protein. Meat analogues and substitutes are also great sources of protein that can be added to your daily diet.
References
1. Position of the American Dietetic Association: vegetarian diets. J Amer Diet Assoc 1997;97(11):1317-21.
2. Munoz de Chavez M, Chavez A. Diet that prevents cancer: recommendations from the American Institute for Cancer Research. Int J Cancer Suppl 1998;11:85-9.
3. Position of the American Dietetic Association: weight management. J Amer Diet Assoc 1995;95:809.
4. World Cancer Research Fund. Food, Nutrition and the Prevention of Cancer: A Global Perspective. American Institute for Cancer Research. Washington, D.C.: 1997.
5. Ornish D, Brown SE, Scherwitz LW. Can lifestyle changes reverse coronary heart disease? Lancet 1990;336:129-33.
6. Position of the American Dietetic Association: nutrition for physical fitness and athletic performance for adults. J Amer Diet Assoc 1993;93:691.
7. Zemel MB. Calcium utilization: effect of varying level and source of dietary protein. Am J Clin Nutr 1988;48:880-3.
8. Potter JD. Nutrition and colorectal cancer. Cancer Causes Control 1996;7(1):127-46.
9. Giovannucci E, Goldin B. The role of fat, fatty acids, and total energy intake in the etiology of human colon cancer. Am J Clin Nutr 1997;66(6suppl):1564S-71S.
10. De Stefami E, Ronco A, Mendilaharsu M, et al. Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay. Cancer Epidem Biomark Prev 1997;6:573-81.
11. Titchenal CA, Dobbs JC, Hetzler RK. Macronutrient composition of The Zone diet based on computer analysis. Med Sci Sport Exer 1997;29(5):S126.
Milk: No Longer Recommended or Required
A substantial body of scientific evidence raises concerns about health risks from cow’s milk products. These problems relate to the proteins, sugar, fat, and contaminants in dairy products, and the inadequacy of whole cow’s milk for infant nutrition.
Health risks from milk consumption are greatest for infants less than one year of age, in whom whole cow’s milk can contribute to deficiencies in several nutrients, including iron, essential fatty acids, and vitamin E. The American Academy of Pediatrics1 recommends that infants under one year of age not receive whole cow’s milk.
Cow’s milk products are very low in iron,2 containing only about one-tenth of a milligram (mg) per eight-ounce serving. To get the U.S. Recommended Daily Allowance of 15 mg of iron, an infant would have to drink more than 31 quarts of milk per day. Milk can also cause blood loss from the intestinal tract, which, over time, reduces the body’s iron stores. Researchers speculate that the blood loss may be a reaction to proteins present in milk.3 Pasteurization does not eliminate the problem. Researchers from the University of Iowa recently wrote in the Journal of Pediatrics that “in a large proportion of infants, the feeding of cow milk causes a substantial increase of hemoglobin loss. Some infants are exquisitely sensitive to cow milk and can lose large quantities of blood.”3
Although concerns are greatest for children in the first year of life, there are also health concerns related to milk use among older children and some problems associated with cow’s milk formulas.
Milk Proteins and Diabetes
Several reports link insulin-dependent diabetes to a specific protein in dairy products. This form of diabetes usually begins in childhood. It is a leading cause of blindness and contributes to heart disease, kidney damage, and amputations due to poor circulation.
Studies of various countries show a strong correlation between the use of dairy products and the incidence of diabetes.4 A recent report in the New England Journal of Medicine5 adds substantial support to the long-standing theory that cow’s milk proteins stimulate the production of the antibodies6 which, in turn, destroy the insulin-producing pancreatic cells.7 In the new report, researchers from Canada and Finland found high levels of antibodies to a specific portion of a cow’s milk protein, called bovine serum albumin, in 100 percent of the 142 diabetic children they studied at the time the disease was diagnosed. Non-diabetic children may have such antibodies, but only at much lower levels. Evidence suggests that the combination of a genetic predisposition and cow’s milk exposure is the major cause of the childhood form of diabetes, although there is no way of determining which children are genetically predisposed. Antibodies can apparently form in response to even small quantities of milk products, including infant formulas.
Pancreatic cell destruction occurs gradually, especially after infections, which cause the cellular proteins to be exposed to the damage of antibodies. Diabetes becomes evident when 80 to 90 percent of the insulin-producing beta cells are destroyed.
Milk proteins are also among the most common causes of food allergies. Often, the cause of the symptoms is not recognized for substantial periods of time.
Milk Sugar and Health Problems
Many people, particularly those of Asian and African ancestry, are unable to digest the milk sugar, lactose. The result is diarrhea and gas. For those who can digest lactose, its breakdown products are two simple sugars: glucose and galactose. Galactose has been implicated in ovarian cancer8 and cataracts.9,10 Nursing children have active enzymes that break down galactose. As we age, many of us lose much of this capacity.
Fat Content
Whole milk, cheese, cream, butter, ice cream, sour cream, and all other dairy products aside from skim and non-fat products contain significant amounts of saturated fat, as well as cholesterol, contributing to cardiovascular diseases and certain forms of cancer. The early changes of heart disease have been documented in American teenagers. While children do need a certain amount of fat in their diets, there is no nutritional requirement for cow’s milk fat. On the contrary, cow’s milk is high in saturated fats, but low in the essential fatty acid linoleic acid.
Contaminants
Milk contains frequent contaminants, from pesticides to drugs. About one-third of milk products have been shown to be contaminated with antibiotic traces. The vitamin D content of milk has been poorly regulated. Recent testing of 42 milk samples found only 12 percent within the expected range of vitamin D content. Testing of ten samples of infant formula revealed seven with more than twice the vitamin D content reported on the label, one of which had more than four times the label amount.11 Vitamin D is toxic in overdose.12
Osteoporosis
Dairy products offer a false sense of security to those concerned about osteoporosis. In countries where dairy products are not generally consumed, there is actually less osteoporosis than in the United States. Studies have shown little effect of dairy products on osteoporosis.13 The Harvard Nurses’ Health Study followed 78,000 women for a 12-year period and found that milk did not protect against bone fractures. Indeed, those who drank three glasses of milk per day had more fractures than those who rarely drank milk.14
There are many good sources of calcium. Kale, broccoli, and other green leafy vegetables contain calcium that is readily absorbed by the body. A recent report in the American Journal of Clinical Nutrition found that calcium absorbability was actually higher for kale than for milk, and concluded that “greens such as kale can be considered to be at least as good as milk in terms of their calcium absorbability.”15 Beans are also rich in calcium. Fortified orange juice supplies large amounts of calcium in a palatable form.16
Calcium is only one of many factors that affect the bone. Other factors include hormones, phosphorus, boron, exercise, smoking, alcohol, and drugs.17-20 Protein is also important in calcium balance. Diets that are rich in protein, particularly animal proteins, encourage calcium loss.21-23
Recommendations
There is no nutritional requirement for dairy products, and there are serious problems that can result from the proteins, sugar, fat, and contaminants in milk products. Therefore, the following recommendations are offered:
Breast-feeding is the preferred method of infant feeding. As recommended by the American Academy of Pediatrics, whole cow’s milk should not be given to infants under one year of age.
Parents should be alerted to the potential risks to their children from cow’s milk use.
Cow’s milk should not be required or recommended in government guidelines.
Government programs, such as school lunch programs and the WIC program, should be consistent with these recommendations.
References
1. American Academy of Pediatrics, Committee on Nutrition. The use of whole cow’s milk in infancy. Pediatrics 1992;89:1105-9.
2. Pennington JAT, Church HN. Food values of portions commonly used. New York, Harper and Row, 1989.
3. Ziegler EE, Fomon SJ, Nelson SE, et al. Cow milk feeding in infancy: further observations on blood loss from the gastrointestinal tract. J Pediatr 1990;116:11-8.
4. Scott FW. Cow milk and insulin-dependent diabetes mellitus: is there a relationship? Am J CLin Nutr 1990;51:489-91.
5. Karjalainen J, Martin JM, Knip M, et al. A bovine albumin peptide as a possible trigger of insulin-dependent diabetes mellitus. N Engl J Med 1992;327:302-7.
6. Roberton DM, Paganelli R, Dinwiddie R, Levinsky RJ. Milk antigen absorption in the preterm and term neonate. Arch Dis Child 1982;57:369-72.
7. Bruining GJ, Molenaar J, Tuk CW, Lindeman J, Bruining HA, Marner B. Clinical time-course and characteristics of islet cell cytoplasmatic antibodies in childhood diabetes. Diabetologia 1984;26:24-29.
8. Cramer DW, Willett WC, Bell DA, et al. Galactose consumption and metabolism in relation to the risk of ovarian cancer. Lancet 1989;2:66-71.
9. Simoons FJ. A geographic approach to senile cataracts: possible links with milk consumption, lactase activity, and galactose metabolism. Digestive Diseases and Sciences 1982;27:257-64.
10. Couet C, Jan P, Debry G. Lactose and cataract in humans: a review. J Am Coll Nutr 1991;10:79-86.
11. Holick MF, Shao Q, Liu WW, Chen TC. The vitamin D content of fortified milk and infant formula. New Engl J Med 1992;326:1178-81.
12. Jacobus CH, Holick MF, Shao Q, et al. Hypervitaminosis D associated with drinking milk. New Engl J Med 1992;326:1173-7.
13. Riggs BL, Wahner HW, Melton J, Richelson LS, Judd HL, O’Fallon M. Dietary calcium intake and rates on bone loss in women. J Clin Invest 1987;80:979-82.
14. Feskanich D, Willett WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. Am J Publ Health 1997;87:992-7.
15. Heaney RP, Weaver CM. Calcium absorption from kale. Am J Clin Nutr 1990;51:656-7.
16. Nicar MJ, Pak CYC. Calcium bioavailability from calcium carbonate and calcium citrate. J Clin Endocrinol Metab 1985;61:391-3.
17. Dawson-Hughes B. Calcium supplementation and bone loss: a review of controlled clinical trials. Am J Clin Nutr 1991;54:274S-80S.
18. Mazess RB, Barden HS. Bone density in premenopausal women: effects of age, dietary intake, physical activity, smoking, and birth control pills. Am J Clin Nutr 1991;53:132-42.
19. Nelson ME, Fisher EC, Dilmanian FA, Dallal GE, Evans WJ. A 1-y walking program and increased dietary calcium in postmenopausal women: efect on bone. Am J Clin Nutr 1991;53:1304-11.
20. Nielsen FH, Hunt CD, Mullen LM, Hunt JR. Effect of dietary boron on mineral, estrogen, and testosterone metabolism in postmenopausal women. FASEB J 1987;1:394-7.
21. Zemel MB. Role of the sulfur-containing amino acids in protein-induced hypercalciuria in men. J Nutr 1981;111:545.
22. Hegsted M. Urinary calcium and calcium balance in young men as affected by level of protein and phosphorus intake. J Nutr 1981;111:553.
23. Marsh AG, Sanchez TV, Mickelsen O, Keiser J, Mayor G. Cortical bone density of adult lacto-ovo-vegetarian and omnivorous women. J Am Dietetic Asso 1980;76:148-51.
The study, which aimed to understand the impact of vegetarian nutrition and the connected lifestyle on the risk of mortality, included around 1900 participants. These were divided into vegans (who abstain not only from meat but also from other animal products such as eggs or dairy products), vegetarians (who consume eggs and dairy products but no fish or meat) and moderate vegetarians (occasional meat and fish eaters).
On comparison with the general population, the study revealed a significant increase in life expectancy for the study participants. For every 100 deaths in the general population, only 59 deaths were recorded for the monitored group. The difference is even greater for male vegetarians with only 52 deaths.
However, entirely abstaining from meat consumption does not appear to be the healthiest nutritional lifestyle. Comparison of the three categories suggests that those who occasionally consume meat have an even lower risk of mortality than the other groups. For every 100 deaths among vegans, there were 66 among vegetarians and 60 among occasional meat eaters.
In addition to nutrition the researchers also gathered information about other lifestyle factors, such as smoking or physical activity. As expected, the scientists recorded that the average risk of mortality increased by 70 per cent in smokers. Risk of mortality was reduced by a third for those with high or moderate levels of activity compared to those with a sedentary lifestyle.
The results of the study suggest that while a low level of meat consumption may have a desirable effect on life expectancy, it is a balanced lifestyle, both in terms of nutrition and activity that leads to longevity.
Full results of the study will be presented at the Congress of the German Nutrition Society on the 13 and 14 March 2003 in Potsdam.
also that is not why we must ban it because meat is murder.