A reader wrote to me about protein recommendations in Dr. Fuhrman's diet (Eat To Live). The reader suggested that consuming 20% (or more) of one's daily calories from planted-based protein is a good thing to do. His comment inspired me to summarize what I think I know about protein recommendations and healthy diets.
The evidence I’ve seen shows two things:
A friend, David Brown, of the Nutrition Education Project, sent me this article. I found it interesting enough to post. (The article uses UK spellings.)
By Felicity Lawrence
Tuesday October 17, 2006
The web site for the Philadelphia Inquirer newspaper published an article titled, "Sales of raw milk growing in [Pennsylvania]". The article also has an associated poll asking, "Would you drink raw milk?" Anyone can vote in this poll, even if you do not live in Pennsylvania or the US.
The article presents both sides of the raw milk issue and it includes a link to the U.S. Food and Drug Administration web site on the safety of raw milk.
My past articles on milk include these:
Some brands of vitamins, herbs and food supplements do not contain exactly what they advertise. It has been this way for at least 30 years that I know of, and it has probably been this way much longer than that. Unfortunately, it appears we will continue to have supplements on the market that do not contain exactly what they advertise.
Pointing this out was one of my main objectives when I wrote this Glucosamine article. However, some readers felt that article was biased in favor of one particular brand. The reason I named a specific brand that works well is because I tried many brands that do not work at all. The brand of supplement you purchase can make all the difference. Below is another example.
About two weeks ago ConsumerLab.com updated its review of garlic supplements. They found that almost half of all the garlic supplements they tested failed their test (subscription). Here is a summary of what they found.
A reader's comment on my prior post about ghee and cholesterol prompted this article.
First I want to thank Kai for leaving that comment. Kai recommends, "a new book out from Dr. Mary Enig and Sally Fallon, entiled EAT FAT, LOSE FAT, Plume, ISBN: 0-452-28566-6."
I have not read Eat Fat Lose Fat (EFLF). I would like to obtain a list of the book's references and read the studies directly. I think that would be very worthwhile. If anyone can provide me with those references, please contact me.
In a prior article, I suggested that kale should become one of our favorite foods because of its extremely high nutrient density. Kale is especially rich in nutrients that are good for vision, cancer prevention and more.
I also presented my first attempt at a recipe that would make kale taste good enough to eat on a regular basis. I don't think that recipe quite achieved my goal, so I came up with a second version, thanks in part to Route 79. (I altered my recipe with ideas I got from their recipe.)
My criteria remain the same as those I stated in the prior article. The dish must taste good and be easy to cook, while also being super healthy.
As I said in the first recipe, I am still undecided on which type of sugar to use. You can read my note there about why I included a little sugar in this recipe even though I don't normally eat any added sugar of any type. If you are curious about the garlic or ginger, read my notes there as well.