Margarine, cookies [biscuits], cake, and white bread are significantly associated with higher risks of heart disease

This post includes a summary of a study published in the Lancet 1993 Mar 6;341(8845):581-5 and a recipe for cabbage roast.

Books:

Study title and authors:

Intake of trans fatty acids and risk of coronary heart disease among women.
Willett WC, Stampfer MJ, Manson JE, Colditz GA, Speizer FE, Rosner BA, Sampson LA, Hennekens CH.
Channing Laboratory, Department of Medicine, Harvard Medical School, Boston, Massachusetts.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8094827
 
Willett concluded that margarine, cookies [biscuits], cake, and white bread (processed or high sugar foods) were each significantly associated with higher risks of heart disease.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Cabbage Roast

Food Mall: Beef Chuck Pot Roast

Ingredients:

1 beef chuck pot roast

1 yellow onion, sliced
10 garlic cloves
1 head green cabbage, sliced
6-7 thyme branches
1 cup chicken broth
Sea salt and black pepper

Instructions:
Sprinkle the pot roast all over with salt and pepper and sear in a skillet on all sides until brown (about 4 minutes per side). While the roast is searing, cut up the onion and place in the bottom of the slow cooker along with whole garlic cloves. Slice up an entire head of green cabbage and set aside. Once the roast has seared, place on top of the onions and garlic in the slow cooker, put the thyme branches on top of the roast, cover the roast with the cabbage, and add the chicken stock. Cook on low for 8 hours or until the meat is falling apart.

Cabbage Roast

Modern farming methods have caused a severe depletion of minerals in our food

Published in Nutrition and health 2003, vol. 17, no2, pp. 85-115

A study on the mineral depletion of the foods available to us as a nation over the period 1940 to 1991
THOMAS David (1) ;
(1) Mineral Resources International (UK) Limited Silverdale, Lower Road, Forest Row, East Sussex, RH18 SHE, ROYAUME-UNI

This paper can be accessed at: http://cat.inist.fr/?aModele=afficheN&cpsidt=15233855

During the last few decades mineral levels have fallen in foods during a period of intensive chemical farming.

Thomas discovered that between 1940 and 1991 vegetables had lost 24% of their magnesium, 46% of their calcium, 27% of their iron and 76% of their copper.

Fruit is lower by 16% in magnesium & calcium, 27% in zinc, 24% in iron, 20% in copper.

In meat, iron content fell by 54% and copper by 24%.

So modern farming methods have caused a severe depletion of minerals in our food.

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Health implications of the modern diet

Published in the American Journal of Clinical Nutrition, Vol. 81, No. 2, 341-354, February 2005

Origins and evolution of the Western diet: health implications for the 21st century1,2
Loren Cordain, S Boyd Eaton, Anthony Sebastian, Neil Mann, Staffan Lindeberg, Bruce A Watkins, James H O’Keefe and Janette Brand-Miller
1 From the Department of Health and Exercise Science, Colorado State University, Fort Collins (LC); the Departments of Radiology and Anthropology, Emory University, Atlanta (SBE); the Department of Medicine and UCSF/Moffitt General Clinical Research Center, University of California, San Francisco (AS); the Department of Food Science, RMIT University, Melbourne, Australia (NM); the Department of Medicine, Lund University, Sweden (SL); the Department of Food Science, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, West Lafayette, IN (BAW); the Mid America Heart Institute, Cardiovascular Consultants, Kansas City, MO (JHO); and the Human Nutrition Unit, Department of Biochemistry, University of Sydney, Australia (JB-M)
2 Address reprint requests to L Cordain, Department of Health and Exercise Science, Colorado State University, Fort Collins, CO 80523. E-mail: cordain@cahs.colostate.edu

This paper can be accessed at: http://www.ajcn.org/cgi/content/full/81/2/341#R157

The author states: "In the United States and most Western countries, diet-related chronic diseases represent the single largest cause of morbidity and mortality. These diseases are epidemic in contemporary Westernized populations and typically afflict 50–65% of the adult population, yet they are rare or nonexistent in hunter-gatherers and other less Westernized people....The ultimate factor underlying diseases of civilization is the collision of our ancient genome with the new conditions of life in affluent nations, including the nutritional qualities of recently introduced foods".

The paper notes that food staples and food-processing procedures introduced during the Neolithic and Industrial Periods have fundamentally altered the nutritional characteristics of ancestral human diets. The recently introduced foods include, wholegrain cereals, refined cereals, refined sugars, refined vegetable oils, alcohol, and margarine.

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