Dr. Chet’s Health Memos
If it’s in the health news today, I’ll be writing about it as soon as I read the research, both old and new. With my email Health Memos, you’ll know more about making lifestyle choices that will help you get and keep good health. These free, concise updates on health are emailed to subscribers twice a week. Subscribe today and get a free MP3, in English or Spanish, of Dr. Chet’s Top Ten Tips—Small Changes for a Healthier Life.
Handpicking the Data
I’m continuing my look at a recent paper that called into question the process for limiting saturated fat intake to less than 10% in the new Dietary Guidelines (1). What else should we know about how the conclusions were derived and who wrote the op-ed? Let’s start with the author.
Nina Teicholz is an investigative journalist and accomplished writer and has more of a scientific background than most health and nutrition writers today. That’s great, but it’s just not good enough. After reading the article, I watched a TEDx talk she gave. She has a . . .
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Saturated Fat Debate
The new Dietary Guidelines for 2015 have stirred a lot of controversy this year and they aren’t even published yet. The latest headline related to the new Dietary Guidelines has been an op-ed piece written by a journalist and published in the British Medical Journal (1). It has everything a good mystery has: potential conspiracy, implied payoffs, big business, ignoring facts. I’m going to take a look at it this week.
The paper The Scientific Report Guiding the U.S. Dietary Guidelines: Is It Scientific? was written by Nina Teicholz, an investigative journalist who has . . .
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Prove It
The final opinion I’m going to share began with a recently published report titled “Chain Reaction: How Top Restaurants Rate on Reducing Use of Antibiotic in their Meat Supply.” It was published by a number of environmental groups. It’s free and you can get a copy by clicking on the link in the references. Read it and you can form your own opinion on what they did and how they did it.
The problem I have is what they didn’t do. Assuming this is a significant issue, you have to prove that there are antibiotics in the . . .
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Just Be Honest
One of the problems that I have with many websites and health gurus is that they won’t tell you what they’re really about. This isn’t the same as reposting websites; they get paid for getting you to click on links and thus don’t really care what they post as long as it’s eye-catching. The people and websites that bother me write most frequently about the food supply and what is and is not healthy for you. Fine. I do that, too. What isn’t apparent is why they do what . . .
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“That Saved My Life!”
This is going to be an opinionated week of messages, starting with a recent conversation. Actually, I’ve had the conversation with many people over the years who feel that at a time when their health was spinning out of control, they heard or read something that made sense, and they feel it saved their lives—a product, a diet, or even a person.
I don’t see it that way. When people get to the point of realizing that the path they’re on is going to kill them, whatever trigger gets them on a better path gets the . . .
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Blood Pressure: Lifestyle First
Today I’m going to share a caution from one of the lead authors in the Mayo Clinic arm of the study and tell you what I think is the biggest mistake the researchers made in announcing the preliminary results of the SPRINT Study.
The Mayo Clinic posted a video from Dr. William Haley, a lead researcher in the SPRINT Study; remember there were 102 different clinical sites that provided data for this study. What he said was significant. Here’s my interpretation: The results of a large study such . . .
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Blood Pressure: More Drugs
Continuing our look at the SPRINT Study from Tuesday, the study showed a significant reduction in mortality from cardiovascular events such as heart attacks and strokes in subjects older than 50. I can’t argue that those are important results. The question is how did they do it? Here’s how: The group of subjects whose target systolic blood pressure (SBP) was less than 140 were treated with an average of two antihypertensive medications. What did they do with the group whose target SPB was less than . . .
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Blood Pressure: A Moving Target
In a press release this past weekend, the National Institute of Health released preliminary results of the SPRINT Study (Systolic Blood Pressure Intervention Trial) sponsored by the National Heart, Lung, and Blood Institute. It reported that lowering the target systolic blood pressure (SBP) from 140 mm Hg to 120 mm Hg in people over 50 years old significantly reduced the death rate and cardiovascular events such as heart attacks and strokes.
The subjects were recruited from 102 clinical centers throughout the U.S. (1). The conditions for inclusion in the trial were that men and women must be 50 or . . .
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Rich Foods
Today I finish up my look at Southern-style collard greens. On Thursday, I looked at bacon, one of the key ingredients in most recipes. Another is ham. As long as the ham is lean, it has much more protein than fat so that’s not a real concern at 45 calories per ounce. That leaves us with the greens and onions.
Adding a large white, yellow, or red onion doesn’t add many calories but it adds plenty of phytonutrients. It adds flavonols such as quercetin and kaempferol as well as another type of phytonutrient called allicins. Research shows . . .
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Bacon, Bacon, Bacon, Bacon, Bacon
Bacon and eggs. Bacon on cheeseburgers. Bacon martinis. Bacon-caramel cupcakes. Bacon all by itself. If ever a food craze is in full swing, it’s the obsession we have with bacon. It satisfies the taste buds for salty and umami with a fatty texture. The primary concern from a health perspective is the amount of fat in the bacon.
The typical recipe for collard greens begins with bacon. The amounts vary but in order to add flavor to the greens, the smokiness of the bacon is one of the keys. It can’t be duplicated by simply adding salt . . .
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