Hi Vance: Valuable information on honey and red meat, etc.
I have a lot to learn and relearn. Was rinsing lettuce from my garden as I listened. I have more time for listening than reading usually, so thank you for talking to me! Lindy
When I read that NYTimes article about the red meat study, I was reminded of a 2019 blog post by Steve Blechman in which he noted that “The Mediterranean diet is low in arachidonic acid and rich in healthy fats such as monounsaturated fats found in extra-virgin olive oil (EVOO), nuts and omega-3 fatty acids from fish, which has been shown to lower the risk of inflammation, heart disease, cancer, diabetes and obesity, and other degenerative diseases. https://advancedmolecularlabs.com/blogs/news/new-red-meat-study-controversy
A 1996 article says, "Excessive signaling of arachidonic acid (AA) metabolites has been associated with various chronic degenerative or autoimmune diseases, and intervention with the metabolism of AA is widely employed therapeutically in these afflictions. In essence, AA is the most biologically active unsaturated fatty acid in higher animals. Its concentration in membranes and its magnitude of effects depend on its amount, or that of its precursors and analogues, in the diet. The tendency of the field of nutrition to ignore the role of dietary AA will optimistically be reversed in the future." https://pubmed.ncbi.nlm.nih.gov/8642436/
Well, the future has arrived and the field of nutrition has ignored arachidonic acid, eicosanoid, and endocannabinoid system research. So, the food supply continues to be overly-rich in arachidonic acid and deficient in the omega-3s due to whe widespread practice of feeding oilseeds to livestock. It’s not like we haven’t been warned. In his 1919 The Newer Knowledge of Nutrition book, E.V. McCollum wrote, “Seed mixtures, no matter how complex or what seeds they are derived from, will never induce optimal nutrition. The only successful combination of natural foods or milled products for the nutrition of an animal are combinations of seeds or other milled products with sufficient amounts of the leaves of plants.”
More recently (2011) Norwegian animal science researchers wrote, “It should be technologically easy and fairly inexpensive to produce poultry and pork meat with much more long-chain omega-3 fatty acids and less arachidonic acid than now, at the same time as they could also have a similar selenium concentration as is common in marine fish. The health economic benefits of such products for society as a whole must be expected vastly to outweigh the direct costs for the farming sector.” https://pmc.ncbi.nlm.nih.gov/articles/PMC3031257/
It is important to note that arachidonic acid tends to slowly accumulate in adipose tissue when intake is consistently excessive. Toward the end of life, this affects the concentration in cell membranes. Epidemiologists have noticed that higher intakes of unsaturated fatty acids and lower intakes of saturated fatty acids improves insulin sensitivity. However, they have no clue as to the mechanism of action. Norwegian animal scientists spell it out in this narrative: “Chicken meat with reduced concentration of arachidonic acid (AA) and reduced ratio between omega-6 and omega-3 fatty acids has potential health benefits because a reduction in AA intake dampens prostanoid signaling,..Because AA competes with EPA and DHA as well as with LA, ALA and oleic acid for incorporation in membrane lipids at the same positions, all these fatty acids are important for controlling the AA concentration in membrane lipids, which in turn determines how much AA can be liberated and become available for prostaglandin biosynthesis following phospholipase activation. Thus, the best strategy for dampening prostanoid overproduction in disease situations would be to reduce the intake of AA, or reduce the intake of AA at the same time as the total intake of competing fatty acids (including oleic acid) is enhanced, rather than enhancing intakes of EPA and DHA only. Enhancement of membrane concentrations of EPA and DHA will not be as efficient as a similar decrease in the AA concentration for avoiding prostanoid overproduction.” https://pmc.ncbi.nlm.nih.gov/articles/PMC2875212/
In a 2007 article about how short term arachidonic acid supplementation studies don’t seem to affect health status, Philip Calder wrote, “Nevertheless, it is important to keep in mind that just because there is little biological impact of an increase in arachidonic acid intake or status there may still be significant benefit from a decrease in its intake or status.” https://pubmed.ncbi.nlm.nih.gov/17705889/
In the final analysis, if a person finds himself losing appetite control, experiencing pain, or becoming depressed for no reason, it might be a good idea to reduce meat intake and eat more green leafy vegetables. Beef and lamb are not as problematic as poultry or pork.
👍👍👍
:)
Hi Vance: Valuable information on honey and red meat, etc.
I have a lot to learn and relearn. Was rinsing lettuce from my garden as I listened. I have more time for listening than reading usually, so thank you for talking to me! Lindy
So glad to hear it, Lindy! I’ll be doing more podcasts! 🧈🧈🧈
When I read that NYTimes article about the red meat study, I was reminded of a 2019 blog post by Steve Blechman in which he noted that “The Mediterranean diet is low in arachidonic acid and rich in healthy fats such as monounsaturated fats found in extra-virgin olive oil (EVOO), nuts and omega-3 fatty acids from fish, which has been shown to lower the risk of inflammation, heart disease, cancer, diabetes and obesity, and other degenerative diseases. https://advancedmolecularlabs.com/blogs/news/new-red-meat-study-controversy
A 1996 article says, "Excessive signaling of arachidonic acid (AA) metabolites has been associated with various chronic degenerative or autoimmune diseases, and intervention with the metabolism of AA is widely employed therapeutically in these afflictions. In essence, AA is the most biologically active unsaturated fatty acid in higher animals. Its concentration in membranes and its magnitude of effects depend on its amount, or that of its precursors and analogues, in the diet. The tendency of the field of nutrition to ignore the role of dietary AA will optimistically be reversed in the future." https://pubmed.ncbi.nlm.nih.gov/8642436/
Well, the future has arrived and the field of nutrition has ignored arachidonic acid, eicosanoid, and endocannabinoid system research. So, the food supply continues to be overly-rich in arachidonic acid and deficient in the omega-3s due to whe widespread practice of feeding oilseeds to livestock. It’s not like we haven’t been warned. In his 1919 The Newer Knowledge of Nutrition book, E.V. McCollum wrote, “Seed mixtures, no matter how complex or what seeds they are derived from, will never induce optimal nutrition. The only successful combination of natural foods or milled products for the nutrition of an animal are combinations of seeds or other milled products with sufficient amounts of the leaves of plants.”
More recently (2011) Norwegian animal science researchers wrote, “It should be technologically easy and fairly inexpensive to produce poultry and pork meat with much more long-chain omega-3 fatty acids and less arachidonic acid than now, at the same time as they could also have a similar selenium concentration as is common in marine fish. The health economic benefits of such products for society as a whole must be expected vastly to outweigh the direct costs for the farming sector.” https://pmc.ncbi.nlm.nih.gov/articles/PMC3031257/
It is important to note that arachidonic acid tends to slowly accumulate in adipose tissue when intake is consistently excessive. Toward the end of life, this affects the concentration in cell membranes. Epidemiologists have noticed that higher intakes of unsaturated fatty acids and lower intakes of saturated fatty acids improves insulin sensitivity. However, they have no clue as to the mechanism of action. Norwegian animal scientists spell it out in this narrative: “Chicken meat with reduced concentration of arachidonic acid (AA) and reduced ratio between omega-6 and omega-3 fatty acids has potential health benefits because a reduction in AA intake dampens prostanoid signaling,..Because AA competes with EPA and DHA as well as with LA, ALA and oleic acid for incorporation in membrane lipids at the same positions, all these fatty acids are important for controlling the AA concentration in membrane lipids, which in turn determines how much AA can be liberated and become available for prostaglandin biosynthesis following phospholipase activation. Thus, the best strategy for dampening prostanoid overproduction in disease situations would be to reduce the intake of AA, or reduce the intake of AA at the same time as the total intake of competing fatty acids (including oleic acid) is enhanced, rather than enhancing intakes of EPA and DHA only. Enhancement of membrane concentrations of EPA and DHA will not be as efficient as a similar decrease in the AA concentration for avoiding prostanoid overproduction.” https://pmc.ncbi.nlm.nih.gov/articles/PMC2875212/
In a 2007 article about how short term arachidonic acid supplementation studies don’t seem to affect health status, Philip Calder wrote, “Nevertheless, it is important to keep in mind that just because there is little biological impact of an increase in arachidonic acid intake or status there may still be significant benefit from a decrease in its intake or status.” https://pubmed.ncbi.nlm.nih.gov/17705889/
In the final analysis, if a person finds himself losing appetite control, experiencing pain, or becoming depressed for no reason, it might be a good idea to reduce meat intake and eat more green leafy vegetables. Beef and lamb are not as problematic as poultry or pork.
Thank you for this incredibly thoughtful addition! Very fascinating research worth noting. Really appreciate this!