Thursday, September 13, 2012

Older Overweight Children Consume Fewer Calories Than Their Healthy Weight Peers

Older Overweight Children Consume Fewer Calories Than Their Healthy Weight Peers

Newswise — CHAPEL HILL, N.C. – A new study by University of North Carolina School of Medicine pediatrics researchers finds a surprising difference in the eating habits of overweight children between ages 9 and 17 years compared to those younger than 9.

Younger children who are overweight or obese consume more calories per day than their healthy weight peers. But among older overweight children the pattern is reversed: They actually consume fewer calories per day than their healthy weight peers.

Monday, September 10, 2012

Death of PETA Spokesman | The Whole Soy Story with The Naughty Nutritionist

Death of PETA Spokesman | The Whole Soy Story with The Naughty Nutritionist

But can meat and animal products actually protect us from heart disease? A naughty proposition to be sure, given the preponderance of the low-fat, low cholesterol myth. But the answer is yes, because of meat’s protective effect on homocysteine levels.

Homocysteine first came on the radar in 1969 when Kilmer S. McCully, MD, published the article “Vascular pathology of homocysteinemia: implications for the pathogenesis of arteriosclerosis” in the American Journal of Pathology (56, 111-128). Over the past four decades, homocysteine has not only been studied by Dr. McCully — known as “The Father of the Homocysteine Theory of Heart Disease” — but by many other researchers.

Homocysteinemia is an acquired metabolic abnormality, and Dr. McCully initially proposed it could be prevented easily and inexpensively by taking three B vitamins — B6, B12 and folate. Unfortunately, that solution proved simplistic. Although the data were clear that B6, B12 and folate were an important part of any prevention protocol, some people tested with high homocysteine anyway. The latest research suggests that sulfur deficiency — increasingly common in the modern world and especially common among vegetarians — might be an even more important risk factor.

Last year I reported on a study by Dr. McCully and Yves Ingenbleek MD that ran in the August 26, 2011 issue of the journal Nutrition. Its title “Vegetarianism produces subclinical malnutrition, hyperhomocysteinemia and atherogenesis” sounded a strong warning about heart disease risk, and the article itself detailed why subjects on mostly vegan diets can develop morbidity and mortality from cardiovascular disease unrelated to vitamin B status and Framingham criteria.