I think that #5 has probably been understudied and understated in western science, hence the data is somewhat lacking. I seem to recall some small but interesting studies looking at patients post MI and correlating survival with the intent of social contact, ie those who had regular social events be it a bridge club, weekly lunch with friends, etc. It seemed to suggest those that had something and someone to look forward to, did better over time. I can’t recall the source right now, though.

I’m no medical professional, but from the reading I’ve done on the subject over the past year or so, a plant-based diet with low levels of meat intake and plenty of raw foods almost always seems to contribute to a longer life span and lower levels of obesity + lower levels of disease compared to Western, developed countries where the diets are high in processed foods and large quantities of meat.

Interestingly enough, the results almost always seem to favor diets like the Mediterranean Diet and places like Norway and Japan, where their diets are high in vegetables and raw foods, and their main meat intake is from fish.

I know myself personally…I have almost cut red meat completely out of my diet. Being a born-and-raised redneck who grew up on a dairy farm in the Midwest, I never thought I’d see the day, but these days the only meat I consume is either fish or chicken. I might eat pork once every 3-4 months, and the same with red meat. I can’t speak for anything other than the “how” I feel, because I feel a lot “lighter” than I used to. I am far more “regular” than I ever used to be, I have higher levels of energy, and I find my concentration and sex drive through the roof. How much of that is contributed to regular exercise and healthy living I have no idea, but I very much believe in positive thinking combined with healthy living. Stress just has so many downsides…what’s the point?

Another great read Thanks!

In all the survey-based observational studies trying to associate health outcomes with diet, I bet they didn’t ask whether vegetables and fruits were cooked or not. Just “how many servings of vegetables do you eat in a typical week?”

So you have to chew and chew like a cow, or maybe use some electric powered device to try and burst open every plant cell.

Another thing I wonder: have we become too big (height-wise especially) to exist on the same type of diet that our ancestors did for millions of years at much smaller body size?

One thing I find interesting is that many in the Mediterranean consume milk, yogurt and cheese made from goat and sheep. We can assume that most of these dairy products are not homogenzied nor pastuerized. Of course they aren’t laden with antibiotics, estrogen or growth hormones either. Naturally, these animals graze on grass and wild greens.

Heart disease is lower in the Mediterranean countries, yet most all consume some type of dairy. One could say, “they consume in moderation.” What is moderation? Three times a day? Once a day? If saturated dairy fat is the king of evil, why do these people not have plaqued arteries? Is it because their dairy is not pastuerized? Is it the Omega-3’s in the product? Is it the chemical composition of goat and sheep milk versus cow’s milk?

I know it’s popular to recommend low-fat or nonfat dairy on Mediterranean diets, but people on those countries do not consume low-fat or nonfat dairy. The often make their own yogurt, yogurt cheese and drink raw milk. In some of countries (Lebanon and Greece), they use butter made from cow’s milk as well. Though it’s common to “finish” dishes with a pour of olive oil, butter is used in many dishes as well.

To me, it’s very perplexing.

It seems to me that saturated fats and total fat intake have been unfairly demonized. I researched this issue over 80 hours last year and summarized my findings at the NutritionData Heart Health Blog:

http://blog/nutritiondata.com/heart_health_blog/2009/07/saturated-fats-and-cardiovascular-health.html

The first inkling that the traditional Mediterranean diet was healthy came from data based on the eating of those in the region in the 1950s and 1960s. They were not eating the reduced-fat versions of food so common today (common in the U.S., anyway).

-Steve

I just changed my own diet to a low-carb sort of Mediterranean diet. I’m using plain Fage yogurt (the 2% as I haven’t found full-fat yet) and 4% cottage cheese as my main proteins (I really don’t care for meat, poultry and fish that much), along with lots of salads dressed with lemon juice and olive oil, nuts, seeds, and some low-glycemic fruits.

Type II Diabetes and heart disease are both prevelant in my family. I believe that removing the “omentum” fat that I have and continuing to exercise is about the best I can do for myself. I thought about the McDougall or Esselstyn plan but I’m not sure about the no added fat idea. It seems to work for some people but I’d worry about triglycerides rising…though I suppose blood lipids improve with weight loss on any diet.

I just wonder if the best diet/lifestyle is one that is low enough in calories to maintain a lower bodyfat (no omentum fat to speak of), plenty of moderate exercise, lots of activity and a positive attitude.

http://advancemediterraneandiet.com/blog/2009/07/06/are-saturated-fats-really-all-that-bad/

-Steve