Inflammation is activation of the immune system in response to threat or injury to the body. Acute inflammation mobilizes the immune system to repair an injury or fight an infection. Once healing takes place the immune system goes back to baseline. Chronic inflammation, however, involves long term activation of the immune system caused by some ongoing stress to the body. More and more, researchers are beginning to show that chronic inflammation is the common pathway to many diseases. There are multiple causes of chronic inflammation. In this post I will write about the causes of chronic inflammation. I will also do a series of posts about the many diseases that chronic inflammation causes. These posts will be based on the structure of an excellent book: Inflamed – Deep Medicine and the Anatomy of Injustice. It is not easy to read because it is disturbing but I highly recommend it. I will also write about a test to measure chronic inflammation. I will write about things you can do to decrease chronic inflammation if you have it and how to prevent it if you don’t. There are many causes of chronic inflammation that have to do with the structure of our society. These are things an individual cannot control. These societal causes will take ongoing efforts by all of us to change some of the toxic structures of society.
The Process of Inflammation
The inflammatory process starts with damage or threat of damage to the body. That can be an infection, a wound, or perceived threat of such. The immune system mobilizes white blood cells called macrophages to the injured area or site of infection. The cells of the immune system also release a cascade of messenger molecules called cytokines that amplify inflammation. These include interleukin 1ß, interleukin- 6 and tumor necrosis factor -α. The liver also releases a protein called c-reactive protein. When the threat is neutralized the immune system helps the body start to heal by releasing anti-inflammatory cytokines including interleukin (IL)-1 receptor antagonist, IL-4, IL-10, IL-11, and IL-13.
In chronic inflammation the pro-inflammatory cytokines continue to predominate and the c-reactive protein continues to be elevated.
Causes of Chronic Inflammation
Causes an individual can do something about
Low levels of physical activity.
Having a BMI at or above 30 , especially when excess weight is deep within your belly (visceral fat). The best way to measure belly fat is to use a tape measure to measure your waist at the widest point. Increased belly fat is greater than 35 inches for women or greater than 40 inches for men
An imbalance of healthy and unhealthy bacteria in your intestine (dysbiosis). Dysbiosis can be caused by antibiotics and by eating foods low in soluble fiber.
Regularly eating foods that cause inflammation, especially highly processed foods, or foods high in sugar or salt
Inadequate sleep
Using tobacco products.
Regularly drinking too much alcohol
Periodontal disease (gum infection) and tooth decay
Perceived stress
Societal Causes
Experience of racism (structural or personal)
Poverty
Homelessness
Worry about debt
Work stress
Exposure to air pollution
Exposure to chemicals (pesticides and herbicides for farm workers, glyphosphate (RoundUp) for everyone, microplastics in our bloodstreams for everyone. Every day, we are surrounded by thousands of synthetic chemicals. They are in our food, clothes, tools, furniture, toys, cosmetics and medicines. We know the health effects of only a few of these).
All of the inflammatory cytokines can be measured but those are expensive tests. A simple inexpensive test that measures inflammation, both acute and chronic is high sensitivity CRP. It will also be high with an acute infection or injury, but will return to normal after the infection or injury have resolved. If it remains elevated when you are not sick or injured it is a sign of chronic inflammation. It may be worth asking your doctor to order this test if you have any of the individual or societal risk factors for chronic inflammation. A normal hs-CRP is less than 0.55 mg/dl in men and less than 1.0 mg/dl in women. If your hs-CRP is high in the absence of acute infection or injury, that can serve as motivation to make lifestyle changes to decrease your chronic inflammation and put you in a population that has less risk of developing any of the diseases associated with chronic inflammation.
Anti-inflammatory lifestyle
Exercise regularly. The CDC recommends 30 minutes of moderate exercise (walking briskly) for 30 minutes at least 5 days a week.
Eat mostly unprocessed or minimally processed foods and avoid sugary drinks or foods with added sugar or high fructose corn syrup. Also include foods with high soluble fiber such as beans, carrots, sweet potatoes, nuts, berries and most fruits (not fruit juice). Organic foods, while more expensive, have no residual pesticides or herbicides. If you eat meat buy grass fed beef, and pasture raised chicken and pork. Eat more plant-based foods than meat.
Avoid taking antibiotics as much as possible
Sleep. Average at least 8 hours a night
Floss your teeth daily, brush twice a day and see your dentist every 6 months
If you don’t smoke, don’t start and if you do smoke quit.
It is better not to drink alcohol at all, but if you do limit it to 1 drink a day or less.
Learn meditation or self hypnosis to manage stress. There are good books and videos, but an in person course is best if it is available.
Drink only filtered water and not bottled water in plastic bottles
Gas stoves cause significant indoor air pollution. If possible switch to an electric stove. Induction type burners actually heat more quickly than gas. If you have to use a gas stove, be sure to turn the ventilator fan on and open a window if possible.
Bottom Line
Chronic inflammation is the common pathway for many chronic diseases. There are many individual strategies that reduce or prevent chronic inflammation. Many of these strategies are not possible for people with socioeconomic problems. The stress black people experience from structural and individual racism, homelessness or inadequate housing, anxiety over debt, exposure to environmental synthetic chemicals, and exposure to air pollution are societal problems that we all have a responsibility to address.
My next post will deal with chronic inflammation and cardiovascular disease.
We are inundated from social media and other sources about diets and how well they work. In this post I’m going to describe the current most popular diets and how safe and effective they are at producing weight loss. I’m also going to write about the physiology of appetite, what controls appetite, and the mechanisms involved in weight regain after dieting. I will also discuss the ways people have discovered to maintain their weight loss. I am not going to discuss medicines for weight loss or bariatric surgery in this post. Those are subjects for another day. I did do a previous post on GLP1 agonists for weight loss. If you are interested you can link to that post here.
Energy Balance
Neither humans nor any other animal can survive without food. Our bodies convert food into the energy we need to keep our bodies intact and to be able to move about. The measure of the available energy in food is calories. A calorie is the amount of heat energy required to raise 1 gram of water by 1 degree centigrade. This is a very small amount of energy, so the unit we usually use is 1000 calories or kilocalories. When you see the number of calories on a food label, it is always means kilocalories even though it says “calories” on the label.
If on average we eat more calories than we use, our bodies store the extra energy as fat and we gain weight. If on average we use more energy than we get from our food, our bodies use the stored energy from fat and we lose weight. If on average we eat as many calories as we use, our weight is stable. We are in energy balance. We can also gain weight by increasing our muscle mass, but in this post I’m going to write about weight gain and loss as changes in body fat. This is an immutable law. Diet claims that calories don’t matter for weight loss are simply wrong. Calories in versus calories out sounds simple, but energy balance in our bodies is not simple at all.
Our intake of calories is controlled by our appetite and the control of appetite involves multiple hormones and neurotransmitters at multiple places in the brain and in the body. Control of appetite is very complex. I will write more about this later in this post.
Energy we use is of two types. A certain amount of energy is needed just to keep our bodies functioning. This is called the basal metabolic rate. It is also called resting energy expenditure (REE). It varies with weight. The average REE is 1 kilocalorie per hour per Kg (2.2 pounds) of body weight. That means that for a person who weighs 70 Kg (154 pounds) the REE would be 1680 kilocalories per 24 hours, just sitting on the couch. To calculate your own REE, divide your body weight in pounds by 2.2 and multiply that by 24. That will give you the number of calories you use in 24 hours just sitting on the couch during the day and sleeping at night. In general it is going to be in the neighborhood of 1500 to 2000 kilocalories per day.
The other type of energy we use is the energy required to move our bodies. These are called active calories. Active calories also based on body weight. For a 154 pound person, walking briskly burns 280 calories per hour. More vigorous activity burns more calories. Here is an extensive table from the Department of Health Services of Wisconsin that shows kilocalories burned for various activities at different body weights: CALORIES BURNED PER HOUR.
So what would it take for you to be in energy balance if you weigh 70 Kg (154 pounds) and do brisk walking for 30 minutes 5 days a week? Brisk walking uses 280 kilocalories per hour, so 140 kilocalories for each exercise session. That would be 700 kilocalories per week or an average of 100 kilocalories per day. Regular household activities burn about the same amount per hour as walking, so if you do household chores for 4 hours per day including weekends, that would be another 1,120 kilocalories per day. Your REE is 1680 kilocalories per day. You would be burning on average 100 active kilocalories per day for your walking and another 1,120 kilocalories a day for household chores for a total of 2900 kilocalories per day. That number will be a little higher if you weigh more that 154 pounds and a little less if you weigh less than 154 pounds. To be in energy balance you would need to eat no more than 2900 kilocalories per day. If you exercise more, you can eat more and stay in energy balance, but you would need to add a lot more exercise.
Fortunately, you don’t have to do all these calculations. In a normal weight person your body stays in energy balance automatically. Obviously, people who are overweight or obese either are not now, or at some point have not been in energy balance. It doesn’t take being out of energy balance much per day to cause significant weight gain. Lets suppose you take in 100 more calories per day than you use. It takes about 3500 extra kilocalories to gain a pound of fat. That would equal weight gain of fat at a rate of a pound every 35 days, or 10 pounds per year.
Being overweight or obese has serious health consequences that escalate with the degree of obesity. In order for overweight or obese people to avoid these consequences, they need to make a conscious effort to lose weight. That is where diets come in. Exercise is important too, but more for maintaining weight loss than losing weight. Of course exercise is good for you whether you lose weight or not.
Diets
I will write about the most extreme diets first, and then discuss the more moderate ones.
Keto (ketogenic) Diet
The brain is the second most active organ in the body after the liver. The brain normally uses glucose for energy but when glucose is not available and all the glycogen in the liver (which can be converted to glucose) is used up, the body starts to break down fat into something called ketones. The brain can use ketones for energy although it cannot use fat directly. The purpose of the ketogenic diet is to switch the whole body to the use of ketones for energy instead of glucose. This is accomplished by a high fat, very low carbohydrate and low protein diet. Protein has to be low because it can be broken down in the liver to form glucose. Carbohydrate is reduced to less than 50 grams per day which is less than the amount in a medium bagel. Protein is restricted to less than 1 gram per pound of body weight per day.
The ketogenic diet works because it decreases appetite, so despite eating calorie dense fat, total calories consumed are markedly decreased. It does lead to significant and fairly rapid weight loss. It is, however a markedly nutrient deficient diet. People who are on this diet must take supplemental multivitamins and minerals. Doing so keeps people from getting gross vitamin deficiency, but there is also a loss of micronutrients found in complex carbohydrates and it is unclear what the effects of this deficiency are. The ketogenic diet is very low in fiber, which alters the gut microbiome adversely. It decreases triglycerides and increases HDL, which are good, but it also increases LDL, which is bad. On the other hand, it decreases hypertension and has an anti-inflammatory effect. It is not clear whether the positive effects are outweighed by the LDL increase effects. So far, there is no evidence that ketogenic diets increase the risk of heart disease.
The main drawback of the ketogenic diet besides the nutritional deficiencies is that it is virtually impossible to stick to for more than a few weeks or months. Ketogenic diets do reduce insulin secretion since there is much less glucose for insulin to carry into the cells. The ketogenic diet may be useful in type 2 diabetics to reduce insulin resistance and decrease weight, particularly for diabetics in poor control. It is not a diet that can be maintained long term.
Very Low Calorie Diets
These diets restrict calories to 800 calories per day or less using proprietary liquid formulas that contain electrolytes and high protein to prevent muscle loss. VLCD diets lead to rapid and significant weight loss and are used primarily for people with severe obesity or medical complications of obesity. Such a diet should not be used without supervision of a physician. Again, like the ketogenic diet, VLCD diets should not be maintained long term.
Intermittent Fasting
Intermittent fasting is going without food for some period. Non-caloric drinks such as water or coffee are encouraged during fasting times. The simplest is restricted time eating. This involves skipping one or two meals per day and only eating during a restricted time. Whole day fasts can be once or twice a week or even every other day. One might think that a person would eat twice as many calories on a non-fasting day and so would not experience weight loss. This rarely happens. Intermittent fasting does reduce average calorie intake, and so people on any of the intermittent fasting regimens lose weight. People who start an intermittent fasting diet get very hungry at first on fasting days, but this hunger tends to decrease over time. It takes discipline to maintain intermittent fasting over a long period, but people who have the discipline to stick to the intermittent fasting regimen can stay on it long term. If the food they eat on non-fasting days is healthy (more on this later) then this can be a successful long term eating plan to maintain energy balance at a lower weight.
Paleo Diet
This is supposedly the type of diet that humans ate in the paleolithic period prior to agriculture when all humans were hunter gatherers. Of course people on the paleo diet do not become hunter gatherers. According to the Mayo Clinic a modern paleo diet includes fruits, vegetables, lean meats -especially game meats, fish, eggs, nuts and seeds. These are foods that in the past people could get by hunting and gathering. It doesn’t include foods that became more common when small-scale farming began about 10,000 years ago. These foods include grains, legumes and dairy products.
People on a version of the paleo diet do lose weight for exactly the same reason as weight loss on other diets. The average calorie intake on the paleo diet is substantially less than the standard American diet. It is not clear that excluding grains, legumes and dairy products is a good thing. Whole grains, legumes and dairy products supply high quality nutrients that may be missing in the paleo diet. The paleo diet is also more expensive and may be out of reach for lower income people. There are no long term studies of the health effects of the paleo diet.
Whole30 Diet
This is similar to the paleo diet but is recommended for 30 days. Foods to avoid are alcohol, sugar, dairy products and legumes and grains. There is a list of foods you can eat and all of these are unprocessed foods. The idea is that you reset your metabolism, and then you gradually add back the avoided foods and see how they make you feel. There is no evidence about the claimed long term good health effects of the Whole30 Diet. Like other diets that lead to fewer calories consumed, people do lose weight on this diet.
Plant based Diet
A plant based diet is exactly what it says. It is derived entirely from plants and eliminates all animal products including dairy products and eggs. The sources of protein are legumes, nuts, seeds, soy and lentils. Sources of fat are nuts, avocados, olive oil and vegetable oils. Plant based diets tend to focus on unprocessed foods. Unlike the other diets mentioned in this post, there is a lot of evidence that plant-based diets decrease the risk of developing diabetes (and also treat type 2 diabetes), decrease the risk of high blood pressure, heart disease and autoimmune diseases. Plant based diets have an anti-inflammatory effect, which probably is responsible for many of the benefits of plant based diets.
Unprocessed plant based food is more expensive than ultra processed foods and requires substantially more preparation time. People who live in poor neighborhoods often live in a “food desert” and unprocessed plant foods may not be available or be too expensive to buy. People who have low end jobs often have neither the time nor the equipment for food preparation. Although plant based diets have multiple health benefits, they are out of reach for a substantial part of the US population.
GOLO Diet
The GOLO diet is a proprietary diet plan you have to pay for. It is essentially a Mediterranean type diet that includes a supplement. The supplement has a lot of minerals and vitamins and there is no evidence that any supplement helps with weight loss. It is currently heavily advertised on television and social media. The research cited in all of these ads is research funded by the GOLO company. I will write about the benefits of the Mediterranean type diet next, but GOLO uses a standard dietary plan and a worthless supplement to make money. Don’t waste your money on this diet.
Mediterranean Diet
The original Mediterranean diet was the traditional diet of Crete, Greece and southern Italy in the 1960’s. Italians and Greeks no longer necessarily eat like this, but their original diet had lots of whole grains, vegetables and fish and used lots of olive oil. This type of diet has been studied more than any other and has very similar benefits to the plant-based diet. It reduces the risk of high blood pressure, diabetes, heart disease and autoimmune disorders. Here is the Mediterranean diet food pyramid from Wikipedia. It was developed by Oldways Trust, Harvard and the World Health Organization.
The things at the base of the pyramid are the things you eat the most and the things at the top of the pyramid you eat the least. Notice that red meat and butter are at the top of the pyramid. You don’t eliminate any class of food entirely in this diet, you just don’t eat the things at the top very often. Once again the diet includes mostly unprocessed foods and requires considerable food preparation.
The Standard American Diet (Also called the Western pattern diet)
It is no wonder that we have an epidemic of obesity! The standard American diet is almost the exact opposite of the Mediterranean diet and plant-based diets. It is very high calorie and high in ultra-processed foods. That is why all of the diets I described above cause weight loss. Almost anything is better than the standard American diet!
Weight Regain After Weight Loss
With any diet (other than the very low calorie diets) weight loss stabilizes after a while and then there is very frequently some weight regain. Why does this happen? During the evolution of the human species, obesity was very rare. Hunter gatherers, even the few modern ones that remain in remote parts of the world are not fat. In evolutionary terms, weight loss meant that there was not enough to eat, so metabolic strategies to conserve calories during times of starvation had high survival value. The result is that when we lose a significant amount of weight, the body thinks we are starving. Several things happen to conserve energy. The first thing is that the basal metabolic rate or resting energy expenditure (REE) decreases an average of 50 kilocalories per day, but people who are obese to start with and lose a significant amount of weight can have decreases of REE as much as 700 kilocalories per day. Another body adaptation to weight loss is that the muscles become more efficient and use less fuel. This means that the calories you burn per hour with exercise decreases as you lose weight.
Appetite
As I mentioned before, the control of appetite is complex. Almost all control of appetite is unconscious. Appetite can be consciously controlled only for a short time, just as we can consciously control our breathing for a short time, but most breathing is (fortunately) unconscious. The part of the brain that controls our appetite and food intake is the hypothalamus. The hypothalamus secretes some hormones on its own and controls other hormones and/or peptides that both increase and decrease appetite. One hormone that increases appetite is Ghrelin. It is secreted by the stomach, small intestine, pancreas and brain and has multiple effects. It increases appetite and food intake and promotes fat storage. Hormones that makes you feel full or satiated are Leptin and GLP1. Control of appetite is actually a lot more complicated than this. Below is a table taken from a review article about hormonal control of appetite. Here is a link to the full article. It is not for the faint hearted. Hormonal Regulators of Appetite
The table summarizes what we know about the hormones and peptides that increase appetite and stimulate feeding and those that make us feel full and inhibit feeding. As you can see, control of hunger and satiety is very complicated. All of this takes place outside of our conscious awareness.
Hunger
Hormone
Primary location of production
Receptors
Action
Hypothalamus
NPY
Medial arcuate nucleus (also widespread in CNS
Y1, Y5
Stimulating feeding and atagonizing satiety
AgRP
Medial arcuate nucleus
MC3R and MC4R antagonist
Stimulating feeding
Peripheral Peptides
Ghrelin
Stomach
GHS-R1a
Stimulating feeding by increasing NPY/AgRP and antagonizing Leptin effects
Satiety
Hypothalamus
POMC/a–MSH
Arcuate nucleus
NC3R and MC4R
Inhibiting feeding, stimulating basal metabolic rate and altering nutrient partitioning
CART
Arcuate nucleus
Inhibiting feeding
Peripheral peptides
Cholecystokinin
Duodenum, jejunum
CCK-A
Inhibiting feeding and stimulating gall bladder contraction, intestinal motility, and inhibition of gastric motility
PYY
Ileum, colon, rectum
Y2
Inhibiting feeding by inhibition of NPY and stimulation of POMC
Glucose-dependent insulin secretion, induction of beta cell proliferation, promotion of energy storage, enhancement of bone formation
Insulin
Pancreas
Insulin receptor
Inhibiting feeding
Leptin
Fat cells
Leptin receptor, Ob-Rb
Inhibiting NPY and AgRP and stimulating POMC and CART
Adiponectin
Fat cells
Adipo R1, R2
Inhibiting feeding
With significant weight loss (10% or more) the hormones that control appetite shift toward the hormones that make us hungry. Those includes Ghrelin, NPY and AGrP. The hormones that make us feel full, including leptin and others decrease.
The result of all this is that even if we are sure we are staying on the same foods, we are unconsciously eating more of them. The result is weight regain. The bad news is that 80% of people who lose weight on diets regain a substantial portion if not all of the weight they lost within 1-5 years. The good news is that 20% of people maintain most of the weight loss they achieved even after 5 years. How do those 20% of people who lost 10% or more of their body weight keep from regaining weight? We actually know a lot about how they do it.
National Weight Control Registry
Here is the introductory paragraph from the National Weight Control Registry website:
The National Weight Control Registry (NWCR), established in 1994 by Rena Wing, Ph.D. from Brown Medical School, and James O. Hill, Ph.D.from the University of Colorado, is the largest prospective investigation of long-term successful weight loss maintenance. Given the prevailing belief that few individuals succeed at long-term weight loss, the NWCR was developed to identify and investigate the characteristics of individuals who have succeeded at long-term weight loss. The NWCR is tracking over10,000 individuals who have lost significant amounts of weight and kept it off for long periods of time. Detailed questionnaires and annual follow-up surveys are used to examine the behavioral and psychological characteristics of weight maintainers, as well as the strategies they use to maintaining their weight losses.
The extensive research on the 10,000 people in the registry who have maintained weight loss show the following things that they do. This list is again from the registry website.
98% of Registry participants report that they modified their food intake in some way to lose weight.
94% increased their physical activity, with the most frequently reported form of activity being walking.
There is variety in how NWCR members keep the weight off. Most report continuing to maintain a low calorie, low fat diet and doing high levels of activity.
What all this research means is that it is possible to maintain weight loss despite the cascade of hormonal mechanisms that kick in to conserve calories when weight loss happens that work to get us back to the weight that we were. It is possible, but not easy. It takes continual effort, although people in the registry do report that it gets somewhat easier over time.
Bottom Line
All diets when adhered to result in weight loss
Some eating plans are sustainable and are not nutrient deficient. These include intermittent fasting, plant-based diets and the Mediterranean diet.
More extreme diets such as the Keto diet, VLCD diets and Paleo diet are not sustainable and have various nutrient deficiencies.
Substantial weight loss triggers hormonal changes in the body that conserve calories. These changes are responsible for the fact that weight loss plateaus on almost any diet and significant weight regain even often back to the original weight occurs in 80% of people who lose a substantial amount of weight.
It is possible to maintain weight loss over many years, but it is not easy. Findings from the National Weight Control Registry suggest the following strategies to maintain weight loss
It is expected that in 2024, 144 million people in the US will be using artificial sweeteners daily. The rationale for using non caloric or low caloric artificial sweeteners is of course to be able “to have your cake and eat it too.” That is, the sweet tooth can be satisfied without the known ill effects of sugar consumption. You can reduce your calories and therefore lose weight while still getting all the sweetness you crave. Is this true? Are artificial sweeteners safe? Do they help people lose weight? Are there ill effects from consuming artificial sweeteners over a long time? The answers to some of these questions are far from clear, but there is evidence to answer some of them.
There are six different sweetener compounds approved as food additives by the FDA. The FDA also approves the use of three plant and fruit based sweeteners as safe. To complicate things further, there are six FDA approved sugar alcohols (which have slightly less calories than sugar, but are metabolized differently). Below is a table listing all these sweeteners and their brand names. Scroll to the right to see the nutritive sweeteners in the table. Here is a link to the article containing the table
Used as an ingredient in food and beverage products
Stevia®, Truvia™, Sun Crystals®, PureVia™, Sweetleaf Sweetener™
Used as ingredient in food products.
XyloSweet
Used as ingredient in food products.
Zerose
The only thing all these compounds have in common is that they stimulate the human sweet taste receptor. Some are absorbed in the small intestine and some are not absorbed. They have (or may have) different effects on metabolism. Some of them are 2000 times as sweet as sugar and some (the sugar alcohols) are as sweet or half as sweet as sugar.
In this post I’m going to write about the pro and con evidence for each of these different classes of sweeteners. I’m also going to write about the effects of using honey, maple syrup and agave as sweeteners.
Human Taste
Humans have only five kinds of taste buds, mostly on the tongue, but some on the roof of the mouth and the throat. They are sweet, sour, bitter, salt and umami (spicy). All tastes are combinations of activity of these five kinds of receptors. Artificial sweeteners stimulate primarily the sweet taste buds. A few of them in larger quantities stimulate the bitter taste buds as well.
Do artificial sweeteners increase the risk of cancer?
The answer to this question is almost certainly no. There were some early studies of aspartame in rats that showed an increased incidence of bladder cancer. This turned out to be related to physiology specific to rats and not humans. There is no evidence at present to suggest that any artificial sweeteners increase the risk of cancer in humans. Obesity does increase the risk of cancer and many overweight people use artificial sweeteners. There is no evidence that the sweeteners themselves increase the risk of cancer.
Do artificial sweeteners help with weight loss?
The answer to this question is no. Almost all human and animal studies to date show no effect on weight loss or weight gain for any of the artificial sweeteners.
Do artificial sweeteners increase the risk of cardiovascular disease?
The answer to this question is probably yes. A large study in France showed that consumption of artificial sweeteners was associated with cardiovascular disease. The main ones consumed were aspartame, acesulfime potassium and sucralose. Apartame was associated with increased risk of stroke. Consumption of acesulfame potassium and sucralose was associated with an increased risk of coronary disease. Here is a link to that study in the British Medical Journal.
Do artificial sweeteners increase the risk of type 2 diabetes?
The answer to this question is complicated. The large study in France did show some increase in type 2 diabetes in the group that took the largest amount of artificial sweeteners. Some studies suggest that this effect may be due to the artificial sweeteners’ effect on the microbiome. Only sucralose, saccharine, and the sugar alcohols seem to affect the composition of the gut microbiome. It appears that people with certain kinds of composition of their microbiome are at risk of developing diabetes.
Other side effects of artificial sweeteners
People with irritable bowel syndrome may have increased symptoms from artificial sweeteners. People with inflammatory bowel disease (such as ulcerative colitis or crohn’s disease may have exacerbation of their symptoms from artificial sweeteners.
What about using honey, maple syrup, or agave as sweeteners?
Honey and maple syrup have some antioxidants that may be good for you, but they also have as much sugar as regular table sugar. Agave has mostly fructose as opposed to glucose, so it tends to make your blood sugar higher for longer. It also is only metabolized in the liver, and too much fructose can lead to fatty liver. Any of these in small amounts not too frequently is fine. The same is true for sugar.
Bottom Line
There are no health benefits to using any of the artificial sweeteners, including the ones derived from plants and fruits, and including the sugar alcohols. Evidence is accumulating that many of them may cause harm by increasing the risk of cardiovascular disease and adversely affecting the microbiome. You are much better off to use small amounts of sugar, honey, or maple syrup no more than a few times a week. You should avoid foods advertised as sugar free if any of the artificial sweeteners are listed on the label. Refer to the table at the beginning of this post to see what they are called.
Most people know these new effective weight loss drugs by their trade names: Ozempic, Wegovy and Mounjaro. Ozempic and Wegovy are different names for semaglutide. Mounjaro is the trade name for tirzepatide. All of these drugs are in the same class. They are called GL-P1 agonists. They mimic the action of a hormone called glucagon-like peptide. These drugs were developed to treat type 2 diabetes. They lower blood sugar by causing insulin release and also by delaying stomach emptying, which delivers less glucose to the bloodstream. The slowing of emptying from the stomach decreases appetite and causes an increased feeling of fullness. People on these drugs tend to reduce their calorie intake fairly markedly and that is how they work for weight loss.
Common Side Effects
The most common side effects of all these long acting medicines are nausea, vomiting, abdominal pain and diarrhea. These side effects usually disappear within a few weeks, and are less likely to happen if they are started at a low dose and increased gradually. Occasionally they are persistent. Some somewhat less common side effects include headache, fatigue, dizziness, constipation, heartburn, bloating, belching and flatulence (passing gas). People with diabetes can sometimes get low blood sugar. Again, most of these side effects usually go away within a week or two. Occasionally they can be persistent.
Rare Side Effects
These side effects are rare, but much more serious and can result in hospitalization. They include severe allergic reaction, acute pancreatitis, gall stones, acute kidney injury, suicidal thinking, and cancer of the thyroid.
Long Term Effects
The evidence so far is that stopping these medicines results in weight gain back to the original weight. That means that people are likely to have to stay on these medicines to maintain the weight loss. We know that the medicines are relatively safe when taken for two years, but we have no idea what long term side effects might be, or even if the medicines will continue to work past two years.
How well do they work?
The medicines are given by injection once a week and they work very well. These are the most effective medicines for weight loss that we have ever had, and there are some new ones in the pipeline that may even work better. As with any medicine, there are risks as I have documented above as well as benefits. You would not want to take one of these medicines unless the benefit exceeds the risk.
Who should take these medicines and who should not?
Obesity increases the risk of diabetes, heart disease and cancer, especially colorectal cancer. The best predictor of risk of disease from obesity is the waist circumference. Just take a tape measure and measure your waist at the level of the belly button. If you are female your risk of cancer starts to increase if your waist circumference is more than 31.5 inches. Your risk of cancer, especially colorectal cancer increases 5% for every inch above 31.5 inches. Above 35 inches the risk of diabetes, and cardiovascular disease starts to go up. For men the numbers are 37 inches for the risk of cancer going up and 40 inches for the risk of diabetes and cardiovascular disease.
The best treatment for obesity is prevention. That means eating unprocessed foods and regular exercise. If you are already overweight or especially if you are obese, it is very hard to lose weight and keep it off. Once you lose weight, your body thinks it is starving and all kinds of hormones and body changes kick in to try to get the weight back.
If your waist circumference is over 31.5 if your are female and 35 if you are male, then you are a candidate for one of these new weight loss medicines. For you the benefit likely outweighs the risk. If your waist circumference is less than those values, then the risk of taking these medicines is much higher than the potential benefit.
Cost
If your insurance does not cover medicines for weight loss the cost of these medicines may be prohibitive.
Wegovy costs $1,349.00 a month without insurance.
Ozempic costs $892.00 a month without insurance.
Muanjaro costs $1,300 a month without insurance.
Unfortunately many insurance plans do not cover weight loss medicines.
We have all been told for years that the main dietary risk factor for heart disease and stroke is how much saturated fat we eat. We have also been told that eating foods high in cholesterol also increases risk of heart disease and stroke. Evidence is accumulating that consumption of saturated fat increases risk of heart disease and stroke little if at all. Since your body makes cholesterol itself, eating cholesterol rich foods has almost no effect on serum cholesterol. Other aspects of diet have a much greater effect on increasing the risk of heart disease and stroke. In this post I will summarize the evidence and spend some time discussing things we eat and drink that do substantially increase the risk of heart disease, stroke and other chronic diseases.
The Seven Country Study
The most famous study that led to the saturated fat hypothesis was carried out by Ancel Keys. The study started in 1956 and was published in 1978. He looked at the dietary patterns of 7 different countries. The countries included Finland, Greece, US, Italy, Yugoslavia, Netherlands and Japan. He found that saturated fat intake was correlated with increased risk of heart attack and stroke. The country with the lowest saturated fat intake was Crete in Italy, which also had the lowest incidence of heart disease and stroke of the 7 countries. The diet of Crete is the basis for the famous Mediterranean Diet.
Diets of free living humans are notoriously difficult to measure. Keys did his best to accurately determine diet. He had a subset of his subjects in each country weigh their food for a number of days, which is considered the gold standard for dietary studies. The problem with any population study like this is that populations in different countries differ in lots of other ways besides diet. Also diets are complex, so some other factor or factors in diet could account for the low heart disease incidence in Crete. Another problem was that diet was measured in Crete during Lent, when most people did not eat meat. All Keys could really say was that saturated fat intake was associated with heart disease, but he could not say that saturated fat caused heart disease.
People who adhered to the Mediterranean Diet did reduce their population risk of heart disease, but there is a lot more to the Mediterranean Diet than reduced saturated fats. It also includes little added sugar, lots of vegetables and fruit and mostly unprocessed foods. It is not clear that reduction in saturated fat is responsible for the health benefits of the Mediterranean Diet.
The Framingham Study
The next big population study was the Framingham Study. A large group of people in Framingham Massachusetts was followed over many years with surveys about diet, activity, smoking and laboratory measurements of total cholesterol, LDL, HDL and triglyerides among other measurements. Heart attacks, strokes, death from either of these things and death from any cause were recorded in the study group. This was the first large study that implicated cigarette smoking as a cause of cardiovascular disease and cancer. It was also found that the higher the total cholesterol and especially the higher the LDL (low density lipoprotein) the higher the risk of cardiovascular disease. It was also one of the first studies that showed that the higher the blood pressure, the greater the risk of cardiovascular disease. This was a tremendously important and well done study.
The Diet-Heart Hypothesis
The diet-heart hypothesis is that saturated fat is the main dietary cause of cardiovascular disease. It has been very influential over 60 years and is still promoted by the American Heart Association and many cardiologists. Here is the train of thought. The 7 country study implicated saturated fat as associated with cardiovascular disease. It has been found through multiple studies that saturated fat intake raises LDL (so called bad cholesterol). The Framingham study showed that increased LDL was a major risk factor for cardiovascular disease. Since saturated fat raises LDL, therefore saturated fat must cause cardiovascular disease.
That makes perfect sense, so many randomized trials were carried out to nail down the diet-heart hypothesis. Unfortunately, as is often the case with beautiful theories, further randomized trials did not consistently show the expected increase in heart disease from eating saturated fat. The other part of the hypothesis was that eating polyunsaturated fats would decrease the population risk of heart disease. That was based on the observation that consuming polyunsaturated fats decreased LDL levels. Randomized trials have generally failed to consistently show that eating polyunsaturated fats reduces the risk of cardiovascular disease.
Reduced Risk of Cardiovascular Disease in US
Heart disease was epidemic in the US, peaking in the 60’s. Since then, the incidence of heart disease in the US and most other developed countries has decreased by 60%! Scientists debate the cause for this decline. Although saturated fat consumption decreased some, Americans still eat much more saturated fat than the 5% of fat recommended by the American Heart Association. So the fact that we eat somewhat less saturated fat does not explain the remarkable decline in heart disease over the last 60 years. What else changed?
Cigarette Smoking
In the 1940’s half of all Americans said they smoked cigarettes. Smoking began to decline in the US in the 60’s and today only 11.5% of Americans smoke tobacco! This has to be a major factor in the decline of cardiovascular disease (and lung cancer).
High Blood Pressure
High blood pressure is a major risk factor for heart disease. The number of people with high blood pressure successfully controlled on medicine has more than doubled since 1960. This is clearly another major factor in the decline of cardiovascular disease
Trans Fats
The rise of trans fat consumption was an unintended consequence of the heart-diet hypothesis. Because animal fat (mostly saturated fat) was postulated to cause heart disease, the food industry started figuring out how to use vegetable oil to replace lard and butter, which were high in saturated fats. They needed something that would be solid, not liquid at room temperature. They discovered that if they partially hydrogenated vegetable oil, then it would be solid at room temperature and could substitute for lard and butter. They marketed these products as healthier because they were only partially saturated fats, not saturated fats. The medical establishment bought this story and recommended margarine as a substitute for butter and Crisco (the most successfully marketed shortening substitute) as healthier alternatives. I have been unable to find statistics on trans fat consumption in the US, but it was very large.
It turns out that consumption of trans fats markedly increased the risk of cardiovascular disease. For every 2% increase in the consumption of trans fats, heart disease increased by 23%. This is a shocking number! The consumption of trans fats certainly contributed to the epidemic of heart disease in the 50’s and 60’s. The FDA essentially banned the addition of trans fats to food in June of 1978. The elimination of trans fats is almost certainly another major factor in the decline of heart disease.
Interesterification
Since trans fats have been banned, food companies have come up with a new way to make vegetable oil solid and spreadable. It is called interesterification. It is complicated, but the simplest explanation is that it involves changing the arrangement of fatty acids on a glycerol backbone. These are fully hydrogenated fats, so are not trans fats. We know very little about how these new industrial fats affect human health, but the information we do have suggests that these new products may be just as bad for you as trans fats. You would do best to avoid them until we know more. More about how to do this later in this post.
Do we need to limit red meat consumption?
The main risk of consumption of any food is eating too much of it. It is total calorie intake that makes us fat, and being fat increases the risk of cardiovascular disease, diabetes and some cancers. Eating red meat by itself is very unlikely to increase your risk of heart disease as long as your total calorie intake is equal to the calories you burn up. So there is very little health risk to you in eating red meat, but there is a big risk to the environment. Cattle raising worldwide contributes about 16% of greenhouse gas emissions. Here is a link to a balanced discussion of greenhouse gas emissions from cattle raising: Livestock Don’t Contribute 14.5% of Global Greenhouse Gas Emissions.
The other thing to think about when consuming any meat product, including chicken is that almost all the meat you buy in the grocery store comes from giant factory farms, where animals are treated very inhumanely. That in itself is bad enough, but raising all those animals together increases risk of spreading disease to the people who eat them. Antibiotics are used in many factory farms to keep animals from getting sick. This contributes to the evolution of bacteria that are resistant to most antibiotics.
If you are not willing to give up eating meat entirely, try to find locally raised beef, pork and poultry. Farmer’s Markets are a good place to find meat from locally raised animals. It may be a little more expensive, but likely a lot safer.
What about eating fish?
If you are at high risk of cardiovascular disease or have cardiovascular disease then eating oily fish (salmon, sardines, anchovies, herring, mackerel, tuna, swordfish) twice a week reduces your risk of a heart attack by 50%. If you are at average risk, these fish don’t have unusual health benefits but if you like them, it’s fine to eat them. Because most of these fish contain some mercury they should probably be avoided by pregnant women and children. If you get canned tuna, get Pacific Island Tuna at Walmart. It is sustainably caught. Here is a link to an article from the Nature Conservancy about it: The Nature Conservancy. By the way taking fish oil is not nearly as good for you as eating fish.
Highly Processed Foods
There are convincing data that consumption of lots of highly processed foods leads to health concerns ranging from increased risk of obesity, high blood pressure, breast and colorectal cancer, to dying prematurely from all causes.These foods all also contain additives whose health effects have never been adequately tested. How do you recognize them? Just look at the label where the ingredients are listed. If there are more than two things you don’t recognize, put it back on the shelf. Here is an example of an ingredients list from a loaf of bread!
This is not bread you would want to eat! If you mostly stay out of the central aisles of the grocery store you will avoid most highly processed foods. Just be sure to look at the ingredients label before you buy anything.
It is all well and good for me to make these recommendations, but highly processed foods and factory farmed meat are cheap. People who are poor cannot afford to buy anything else. This is only one of the things that have led to the major health inequities that are present in this richest country in the world.
Foods that decrease risk of cardiovascular disease
Fiber
Increased dietary fiber has been shown to decrease risk of cardiovascular disease. This may well have to do with promoting a healthy microbiome in the intestine. Sources of fiber that promote growth of healthy gut bacteria are ones that contain inulin. The highest sources of inulin are leeks, asparagus, onions, wheat, garlic, chicory, oats, soybeans, and Jerusalem artichoke. Sourdough bread (no added sugar, honey, or high fructose corn syrup) is also a good source of fiber. Whole grains, fruits, nuts and vegetables are also good sources of fiber.
Fresh Fruits
Fresh fruits are a good source of fiber and also contain many beneficial nutrients including vitamins and antioxidants. Data from multiple studies show that eating fresh fruit daily reduces risk of cardiovascular disease.
Nuts
Eating a handful of nuts per day reduces your risk of heart disease by 20%. Peanuts are technically of legume, not a nut, but legumes reduce the risk of cardiovascular disease as well. Unsalted nuts are better for you than salted.
Whole grains
Whole grains are also a good source of fiber and other beneficial nutrients. Eating whole grains most days is associated with decreased obesity, diabetes and heart disease. Examples of whole grains are
Barley.
Bulgur, also called cracked wheat.
Farro.
Millet.
Quinoa.
Black rice.
Brown rice.
Red rice.
Wild rice.
Oatmeal.
Popcorn.
Whole-wheat flour.
Whole-grain breakfast cereals.
Whole-wheat bread, pasta or crackers.
Make sure to read the ingredients label for cereals and crackers. Don’t buy anything that has more than two ingredients you don’t recognize.
Fresh Vegetables
Fresh vegetables are also a good source of fiber. Sorry folks, but potato chips and french fries do not count as fresh vegetables! Once again eating fresh vegetables daily significantly lowers your risk of cardiovascular disease.
Bottom Line
Eating red meat and saturated fats does very little to increase your risk of heart disease, but it also does not reduce your risk. Raising livestock on factory farms causes significant harm to the environment and puts people at risk of infectious disease. Eating meat from locally raised animals is safer.
Eating high fiber foods, whole grains, nuts, fruits and vegetable does substantially reduce your risk of cardiovascular disease as well as cancer.
Eating highly processed foods, and this includes the new industrial fats made by interesterfication increases your risk of cardiovascular disease and cancer. The biggest risk of these is probably because they encourage people to eat more calories than they need and have almost certainly led to the epidemic of obesity.
The most concise recommendation for a healthy diet comes from author Michael Poulin: “Eat food (food is anything your grandmother would have recognized as food), mostly plants, not too much.”
Heartburn is defined as burning pain in the chest behind the breast bone and sometimes into the throat. It often occurs after eating or at night. Heartburn is caused by acid in the stomach (where it belongs) coming up into the esophagus (where it does not belong). Normally there is a one way valve that lets food go into the stomach, but keeps acid from coming back up into the esophagus. This valve is called the gastroesophageal sphincter. When that sphincter doesn’t work well, it allows acid from the stomach to come back up into the esophagus. The medical term for back up of acid from the stomach into the esophagus is gastroesophageal reflux disease often abbreviated as GERD. GERD has become increasingly common in western countries. One in five people in the US suffer from some form of GERD!
In this post I will talk about the causes of dysfunction of the gastroesophageal sphincter that lead to GERD and the symptoms of heartburn. I will focus first on foods and lifestyles that increase your population risk of GERD and also foods and lifestyle changes that reduce your population risk of GERD.
Finally, I will talk about medicines for GERD and the risks of side effects from these medicines.
Things that Increase the Population Risk of GERD
Smoking
Smoking cigarettes has been shown to decrease the pressure of the gastroesophageal sphincter. That means that anything that increases the abdominal pressure, such as coughing or bending over overcomes the weak sphincter and leads to GERD. The population of people who smoke has almost twice the risk of GERD of people who do not smoke.
Foods that relax the gastroesophageal sphincter
Decreased muscle tone in the gastroesophageal sphincter can lead to GERD. The following foods decrease the muscle tone of the gastroesophageal sphincter.
Fried (greasy) foods
High-fat meats
Butter and margarine
Mayonnaise
Creamy sauces
Salad dressings
Whole-milk dairy products
Chocolate
Peppermint
High salt intake
Obesity
Obesity increases intra-abdominal pressure, which can cause GERD even with a well functioning gastroesophageal sphincter. Obesity also increases the risk of developing a hiatal hernia. This is when part of the stomach comes up through the diaphragm in the same opening the esophagus goes through. Small hiatal hernias usually cause no symptoms, but large ones can lead to GERD.
Sedentary Lifestyle
Studies have shown that couch potatoes have a higher risk of GERD even if they are not over fat.
Medicines
The Mayo Clinic has a list of medicines that either can irritate the esophagus (causing heartburn) or can cause GERD. Here is the Mayo Clinic list:
Medications and dietary supplements that can irritate your esophagus and cause heartburn pain include:
Antibiotics, such as tetracycline and clindamycin
Bisphosphonates taken orally, such as alendronate (Fosamax), ibandronate (Boniva) and risedronate (Actonel, Atelvia)
Iron supplements
Quinidine
Pain relievers, such as ibuprofen (Advil, Motrin IB, others) and aspirin
Potassium supplements
Medications and dietary supplements that can increase acid reflux and worsen GERD include:
Anticholinergics, such as oxybutynin (Ditropan XL), prescribed for overactive bladder and irritable bowel syndrome
Calcium channel blockers, statins, angiotensin-converting enzyme (ACE) inhibitors and nitrates used for high blood pressure and heart disease
Narcotics (opioids), such as codeine, and those containing hydrocodone and acetaminophen (Norco, Vicodin, others)
Progesterone
Sedatives or tranquilizers, including benzodiazepines such as diazepam (Valium) and temazepam (Restoril)
Theophylline (Elixophyllin, Theochron)
Microbiome
It turns out that we have bacteria living in our mouth and esophagus as well as our colon (see my previous post on the microbiome: The Microbiome: How Our Own Bacteria Affect Our Lives). There is increasing evidence that when unhealthy bacteria (gram negative bacteria) replace healthy bacteria (gram positive bacteria) in the esophagus we are more likely to have GERD and a precancerous change called Barrett’s Esophagus. Unhealthy bacteria replacing healthy bacteria is called dysbiosis. It can be cause by eating too much fat, sugar, processed food and a low fiber diet.
Things that decrease population risk of GERD
Never smoking or quitting if you smoke
That’s pretty obvious. Enough said.
Maintaining normal body fat
BMI is not a very accurate measure of percent body fat. A better measure is waist to hip ratio. A healthy waist to hip ratio is .75 for women and .85 for men. A ratio of .85 or more for women and .90 or more for men is defined as obesity. It is a very easy measurement for you to do at home. Use a cloth tape measure and measure the circumference of your waist at the level of the belly button. Write that measurement down. Then measure the circumference of your hips at the widest part and write that measurement down. Use a calculator to divide the waist circumference by the hip circumference. If you fall into the over fat range, review my post The Psychology of Eating and How to Use It to Your Advantage.
Eat a high fiber diet low in fat, sugar and processed foods
Not only does this kind of diet increase the tone of the gastroesophageal sphincter, but it also leads to a healthy microbiome in the mouth and the esophagus, which further decreases the population risk of GERD and Barrett’s Esophagus. Here is a link to the Cleveland Clinic web page that lists 11 high fiber foods: 11 High Fiber Foods You Should be Eating.
Minimize the number of medicines you take
Certain prescription medicines may be necessary and unavoidable, but you can certainly minimize the over the counter medicines you take. Whenever your doctor recommends a prescription medicine, you should almost always ask if there are any non-medicine ways to treat the condition. There may not be, but you will never know if you don’t ask.
Medicines for GERD
Even if you do all the things to put yourself in a low risk population for GERD you still may suffer from GERD. Remember that risk is calculated for populations and has no meaning for an individual. You will either get GERD or you won’t. In other words individual risk is either zero percent or 100 percent.
If you do have GERD despite doing everything you can to put yourself in a lower risk population, you may need to take medicine to alleviate the symptoms and prevent precancerous changes of Barrett’s Esophagus.
H2 Blockers
These medicines block a histamine receptor called the histamine 2, abbreviated H2. They work by decreasing acid production in the stomach. These are the medicines with the least side effects including on the microbiome. They include:
Most people with GERD get symptom relief from these medicines. They used to be prescription only, but almost all of them are now available over the counter. A small percentage of people with GERD will not respond to H2 blockers.
Proton Pump Inhibitors (PPI’s)
PPI’s are the most potent inhibitors of production of stomach acid. PPI’s essentially block the production of all stomach acid. They include:
lansoprazole (Prevacid)
omeprazole (Prilosec)
pantoprazole (Protonix)
rabeprazole (AcipHex)
esomeprazole (Nexium).
Prevacid and Prilosec are available over the counter. The others are prescription only.
Remember that stomach acid is there for a reason. The hydrochloric acid in the stomach breaks down the food and the digestive enzymes split up the proteins. The acidic gastric juice also kills bacteria.
Because PPI’s are such potent inhibitors of stomach acid production, they increase the risk of certain intestinal infections, especially clostridium difficile infections. They also promote less healthy bacteria in the colon, even more so than antibiotics. Over the long term they can also cause osteoporosis (thinning of bones) and low magnesium levels.
Once started, they are difficult to stop. Stopping PPI’s causes a rebound production of stomach acid, much more than the normal amount. This leads to rebound symptoms of GERD. They have to be stopped gradually with H2 blockers used to slowly replace them. This regimen helps prevent rebound excess acid production.
Most people have no symptoms from short term use of PPI’s and some people have such severe GERD and/or Barrett’s esophagus that they must take PPI’s to get any relief. For this relatively small number of people, the benefit is much greater than the risk. People with symptoms of GERD should only use PPI’s as a last resort, when diet, lifestyle changes and H2 blockers fail to relieve symptoms.
Bottom Line
The symptom of heartburn is almost always due to stomach acid back-flowing into the esophagus where it does not belong. The medical term is GERD. Anything that tends to decrease the muscle tone of the valve between the esophagus and the stomach (gastroesophageal sphincter) increases the risk of GERD. Such things include smoking cigarettes, obesity, high sugar high fat foods with low fiber, certain medicines and a sedentary life style. Things that decrease the risk of GERD include not smoking, maintaining a normal body weight, eating a high fiber diet, regular exercise and minimizing taking over the counter medicines.
For people that have to take medicines for GERD symptoms, H2 blockers have fewer side effects and little effect on the microbiome. For the few people with GERD that don’t get relief from diet, lifestyle changes of H2 blockers, PPI’s may be necessary but have more severe short term and long term side effects including increased intestinal infections, promoting a less healthy microbiome and long term risk of osteoporosis and low magnesium levels.
Cholesterol is one of two fats in the bloodstream called lipids. Your liver makes almost all the cholesterol in your blood. Eating high cholesterol low saturated fat foods (such as eggs and shellfish) does not increase your blood cholesterol. The other fat is triglyceride. Almost all triglyceride comes from what we eat or is made in the liver from foods that have a lot of sugar or starchy carbohydrates. Fat does not dissolve in the blood, so these fats are carried in tiny droplets within a protein shell. These proteins are called lipoproteins. Any of these lipoproteins can be elevated without the others, so although many people may say, ”I have high cholesterol,” it is important to know what kind of ”high cholesterol” they have. In this post I will talk about the different kinds of hyperlipidemia (the medical term for high cholesterol), what kind of damage they can do, and how they can be treated both with medicines and diet.
Types of lipoproteins
There are four major classes of lipoproteins: chylomicrons, very low density lipoproteins (VLDL), low density lipoproteins (LDL) and high density lipoproteins (HDL).
Chylomicrons
Chylomicrons are the largest particles. They carry fat that you eat from the intestine to be used as fuel for the body or stored in fat cells. They are made mostly of triglycerides (90%), which is in the center of the particle with several different kinds of lipoproteins on the outside.
VLDL (very low density lipoproteins)
This is the next smallest class of particles. They contain about 50% triglycerides, 25% cholesterol and the rest a type of fat called phospholipids. They are made in the liver and carry triglycerides and cholesterol to the cells.
LDL (low density lipoproteins)
LDL particles carry more cholesterol than the others. They also deliver cholesterol to the cells. High levels of LDL particles are associated with an increased risk of heart disease. More about this later.
HDL (high density lipoproteins)
HDL particles have the most protein and the least amount of fat contained within them. That makes them more dense, hence the name, high density lipoproteins. The function of HDL particles is to carry cholesterol and triglycerides back from the cells to the liver. This decreases LDL in the cell walls of the arteries and helps prevent heart disease. Low levels of HDL are associated with increased risk of heart disease and high levels with decreased risk of heart disease. Paradoxically, very high levels of HDL actually increase the risk of heart disease.
Cholesterol
Cholesterol is essential to your body. Cell walls are made up of mostly cholesterol. Cholesterol is used to make many essential hormones in the body including estrogen, progesterone, androgen, cortisol and many others. Cholesterol moves in and out of cells to do it’s job. If LDL (and therefore cholesterol) is too high, it can accumulate in the walls of arteries at spots where there is inflammation. More about inflammation later. The immune system sends special cells called macrophages to ”eat” the offending LDL particles, but that causes more inflammation and more accumulation of cholesterol. This cholesterol buildup is called a ”plaque” and these can cause narrowing of the artery and can also cause blood clots to form which can completely block the artery. The result is a heart attack or stroke.
Triglycerides
Triglyceride levels are affected by what we eat. We absorb triglycerides directly from eating saturated fats but the liver also converts any unneeded calories to triglycerides that are then stored in fat cells. Very high triglyceride levels can cause pancreatitis (inflammation of the pancreas). It is likely that high triglycerides also increase the risk of heart disease and stroke, possibly by being deposited in the arterial walls like cholesterol. We are not sure at this point the exact mechanism that connects high triglyceride with cardiovascular disease
Inflammation
Inflammation in the artery walls starts the whole process of cholesterol buildup and plaque formation. In fact, one of the main reasons that statin drugs like atorvastatin (Lipitor) work is that they reduce inflammation in the walls of the arteries as well as lowering LDL (and thus cholesterol). It may well be that inflammation of the artery walls can cause plaque formation to begin even in people with normal LDL levels. We can get some idea how much chronic inflammation is going on in our bodies by having a blood test called high sensitivity C-reactive protein (CRP).
So what causes inflammation of the artery walls and is there anything we can do about it?
Inflammation is increased by our old friends: highly processed foods, sugar, high fructose corn syrup and a diet high in starchy carbohydrates. There is pretty good evidence to suggest that eating large amounts of saturated fats (essentially animal fats) also produces inflammation. Increased belly fat secretes a substance that causes chronic inflammation (See my previous post Why is the United States so fat and what to do about it for instructions about how to measure your belly fat). Finally, inflammation of the gums from plaque on your teeth leads to inflammation in arteries. Of course smoking cigarettes also increases inflammation in your arteries.
You can reduce inflammation in your arteries by stopping smoking if you are a smoker, eating unprocessed foods, especially fresh vegetables, fruits and berries, nuts and fatty fish. Taking good care of your teeth also helps. That means flossing daily and seeing the dentist for cleaning once every 6 months. Regular exercise such as walking at least five times a week also reduces inflammation. If your abdominal circumference is above normal, then losing weight will reduce inflammation. All of these things also tend to reduce LDL and triglycerides too, so you get double duty from these life style behaviors.
When you need to take medicine for hyperlipidemia
A significant portion of high LDL and/or triglycerides is genetic. You can make all the lifestyle changes I talk about above and still have high lipids. If that is the case, then you need to talk to your doctor about starting cholesterol medicine. That will likely be one of the class of drugs called statins. There are quite a few of these and they vary in potency, side effects and drug interactions. Almost everyone will be able to tolerate one of the statins without any significant side effects. There are a few people that have adverse reactions to all of the statins. There are some new non-statin medicines that look promising for decreasing LDL in those few patients who can’t tolerate statins. Your doctor will help you find the right medicine for you to help lower your LDL and/or triglycerides.
Bottom Line
All fats in the blood are carried by special proteins called lipoproteins. Cholesterol is carried mainly by LDL. In the presence of inflammation in the arteries, high levels of LDL lead to plaque formation in the arteries that can eventually lead to heart attack or stroke. High levels of triglycerides also increase the risk of heart disease. Lifestyle changes can reduce both inflammation and number of LDL particles and triglycerides, thus reducing population risk of cardiovascular disease. Sometimes lifestyle changes are not enough and cholesterol lowering medicines are needed.
This is the third post in a series on chronic diseases in the US.
Statistics
High blood pressure (hypertension) is the 5th leading cause of death in the US. In 2019 half a million people in the US died with hypertension as the cause or major contributing cause. Two thirds of all strokes and half of all heart attacks are caused by hypertension. The old definition of hypertension was a systolic blood pressure of 140 or greater and/or a diastolic blood pressure of 90 or greater. There is a new definition of hypertension that we will talk about later, but by the old definition, one out of every 4 people in the US have uncontrolled hypertension. By the new definition nearly half of people in the US have hypertension.
Definitions
The medical term for high blood pressure is hypertension. Blood pressure has two components. The systolic pressure is the pressure when the heart beats, forcing blood out of the left ventricle into the arteries of the body. The diastolic pressure is the pressure left in the arteries between beats. Both are equally important, and an increase in either one (or both) increases risk.
It has been known for a long time that there is a continuous increase in risk of cardiovascular disease and stroke as blood pressure rises. The lower your blood pressure the lower your risk. The spot on that blood pressure vs risk curve where we define the disease hypertension is arbitrary. The vast majority of deaths, strokes and heart attacks come from systolic blood pressures of 140 or higher and/or diastolic blood pressures of 90 or higher.
The new definition of hypertension
Blood pressure categories in the new guideline are:
Normal: Less than 120/80 mm Hg;
Elevated: Top number (systolic) between 120-129 and bottom number (diastolic) less than 80;
Stage 1: Systolic between 130-139 or diastolic between 80-89;
Stage 2: Systolic at least 140 or diastolic at least 90 mm Hg
There are no new data on the continuous increase in risk as blood pressure rises. The American Heart Association and other associated groups have simply decided to change the spot on the risk curve where hypertension is defined. They point out that the risk of cardiovascular disease is 3.5 times higher in the Elevated category than in the normal category. That sounds like a lot, but three times a very small risk is still a very small risk.
Measurement of blood pressure
High blood pressure has no symptoms, so you don’t know if you have it unless you measure it. In order to figure out where you are on the blood pressure risk curve, you have to know what your average blood pressure is. Blood pressure should not be measured until you have been sitting quietly for 5 minutes. That clearly does not happen the vast majority of the time when the nurse or medical assistant takes your blood pressure in your doctor’s office. More likely you have rushed to get there, had trouble finding a parking place, walk into the office already agitated and anxious, and the nurse takes your blood pressure as soon as you sit down. That is a recipe for having a falsely elevated blood pressure!
Home blood pressure measurement
The best way to determine your average blood pressure is to measure it at home. There are lots of very reliable reasonably priced home digital blood pressure monitors. Choose one that has a cuff that goes on your upper arm, not your wrist. The wrist blood pressure monitors are not very accurate. Also check that the cuff is the right size for your upper arm. If your upper arm is very large, then you will need a monitor with an extra large cuff. It is a good idea to measure the diameter of your upper arm before you buy a blood pressure monitor. Here is a link to an article by Forbes Health that rates the top ten home digital blood pressure monitors: Best Blood Pressure Monitors of 2022. Note that the highest ranked one is not the most expensive one. Any of the OMRON monitors are good, so if that brand is what is available in your local pharmacy, that brand would be fine.
Measure your blood pressure twice a day for at least two or three weeks. You should sit quietly in a chair for five minutes before you measure your blood pressure. You should not measure your blood pressure right after you have had your morning coffee. Either measure it before coffee (or tea) or about two hours after your last cup. All of the good monitors keep a record of your blood pressures, and some of them will calculate the average for you.
What to do based on your average home blood pressure
Normal (less than 120 systolic and less than 80 diastolic): You don’t need to make any diet or lifestyle changes based on your blood pressure
Elevated (systolic 120-129 and less than 80 diastolic): Although your risk of cardiovascular complications is a little higher than if your systolic pressure was less than 120, it is not much higher. You might want to make some modest diet and lifestyle changes (which I will discuss later). You definitely do not need blood pressure medicine.
Stage 1 (systolic between 130-139 or diastolic between 80-89): This used to be considered normal by the old definition of hypertension. Blood pressure at this level bumps up your risk of stroke or cardiovascular disease by a bit more than the elevated category but it still would be considered moderate risk. You would definitely want to make some diet and lifestyle changes and if you did that you would likely still not need blood pressure medicine.
Stage 2 (systolic 140 or greater or diastolic 90 or greater): The risk of stroke or heart disease is substantially high and gets progressively higher as the blood pressure increases. You still should do diet and lifestyle changes, but you probably will also need blood pressure medicine. If you have stage 2 hypertension, you should definitely see your doctor.
Risk factors for hypertension
Surprise, surprise! The risk factors for hypertension are almost the same ones that increase your risk of type 2 diabetes, heart disease, cancer, and stroke. They are:
Heredity (not simple and involving multiple genes each contributing a tiny part)
Increased body fat, particularly increased waist circumference
Sedentary lifestyle
Eating high sugar, high carbohydrate processed foods
Eating too much salt
Diet and lifestyle changes to decrease blood pressure
Reduce sodium in your diet. That means no added salt and staying away from high sodium foods. Here is a link to an article from drugs.com describing a 2 gram sodium diet: 2 Gram Sodium Diet. If you are simply not willing to get rid of added salt completely, switch to Morton’s Lite Salt. It is half sodium chloride and half potassium chloride. It tastes exactly like salt but has half the sodium of regular table salt.
High blood pressure, even very high blood pressure has no symptoms. Because of that everyone should determine their average blood pressure at least once a year.
Home blood pressure measurement is the most accurate way to know your average blood pressure.
Measure your blood pressure twice a day for at least 2-3 weeks and calculate the average.
If your average blood pressure is in the elevated range or higher, then diet and lifestyle changes will help reduce it.
If you have stage 1 or 2 hypertension you should see your doctor.
This begins a series of posts on chronic diseases. Nearly half of Americans suffer from at least one chronic disease. Chronic diseases include diabetes mellitus, high blood pressure, cancer, stroke, heart disease, respiratory diseases, arthritis, obesity, and oral diseases. Chronic diseases are responsible for 7 out or every 10 deaths in the United States. Almost of these diseases can be prevented or managed successfully.
Type 2 Diabetes mellitus has reached epidemic proportions in the United States. One in every ten people in the United States has type 2 diabetes mellitus. It is the 7th leading cause of death in the U.S. In this post I will talk about the causes of type 2 diabetes mellitus, how it can be prevented, and how it can be treated by diet and exercise modification.
Terminology
The correct terminology for excesssive blood sugar is diabetes mellitus.The greek word from which the word diabetes comes means ”a large discharge of urine.” Mellitus comes from the greek word meaning “sweet.” There is another kind of diabetes (large discharge of urine) called diabetes insipidus, which is a completely different disease. Diabetes insipidus is caused by a deficiency of a hormone called vasopressin that is secreted at the base of the brain.
There are two types of diabetes mellitus and they both cause high blood glucose but they have completely different causes. Type 1 diabetes mellitus is an autoimmune disease that destroys the beta cells in the pancreas, which are the cells that produce insulin. It usually occurs in childhood, often following a viral infection. It is much less common than type 2. People with type 1 diabetes mellitus have high blood glucose because they produce no insulin at all and have to be treated with insulin. People with type 2 diabetes mellitus make plenty of insulin, at least in the beginning of the disease. Their bodies are resistant to insulin, and even though their insulin levels are high, the insulin can’t carry glucose into the body’s cells like it is supposed to and the blood glucose rises. In the rest or this post I’m going to talk exclusively about type 2 diabetes mellitus.
Causes of type 2 diabetes mellitus
Type 2 diabetes mellitus is caused by a complex interaction between genetics and environment.
Heredity
Type 2 diabetes mellitus tends to run in families. The lifetime risk of developing type 2 diabetes mellitus is 40% for individuals who have one parent with type 2 diabetes (I will leave off the mellitus from here on out for the sake of brevity) and 70% if both parents are affected. We know some of the genes that are associated with risk of developing type 2 diabetes but they only account for about 20% of the heredity, so there are a lot more genes to find. Genetic risk is not destiny, though. Environment plays a huge role in the development of type 2 diabetes.
Causes of Insulin Resistance
Insulin resistance is the hallmark of type 2 diabetes. Insulin resistance starts well before the onset of diabetes. At first your pancreatic beta cells make enough extra insulin to keep your blood sugar normal. Eventually, though, they can’t keep up and blood sugar starts to rise. A number of things can lead to insulin resistance, which I will outline below.
Abdominal body fat
Increased waist circumference (greater than 40 inches for men and 35 inches for women) is a marker for what is called visceral fat, which means fat around the internal organs. Visceral fat is one of the main causes of insulin resistance. Just being over fat in general is also a cause of insulin resistance.
Sedentary Lifestyle
Lack of regular exercise causes insulin resistance. I will talk more about exercise later on when I discuss preventing and treating type 2 diabetes.
Diet
A diet high in processed foods with starchy carbohydrates and sugar (or high fructose corn syrup) causes increased insulin release and can eventually lead to insulin resistance.
Microbiome
The microbiome refers to the 100 trillion bacteria that live in our intestinal tracts. The bacteria in the microbiome help digest our food, regulate our immune system, protect against other bacteria that cause disease, and produce vitamins including B vitamins B12, thiamine and riboflavin, and Vitamin K, which is needed for blood coagulation. It turns out that the microbiome may also promote or reduce insulin resistance depending on what kinds of bacteria live in our intestine. Research about this is just beginning, but here is what we know so far. People with type 2 diabetes have a lower diversity of bacterial species in their gut. They specifically lack bacterial species that produce something called butyric acid. Increased bacterial diversity in the microbiome and especially bacteria that produce butyrates are associated with lower insulin resistance. At this point we don’t know if changing the microbiome will help treat or prevent diabetes, but this is an exciting possibility.
Prediabetes
When genetic predisposition and environment interact, insulin resistance starts to develop. There is a condition called prediabetes. It develops up to ten years before people develop frank type 2 diabetes. There are two tests used to diagnose prediabetes (or actual type 2 diabetes). One is called fasting blood glucose. The blood glucose is tested after fasting overnight. Another test is called hemoglobin A1C. It turns out that glucose in the blood forms a molecular bond with the hemoglobin in red blood cells. This molecular bond lasts for the life of the red cell, which is about 90 days. The amount of hemoglobin that is bonded to glucose is proportional to the average blood glucose level over the 90 day life of the red cell. We can measure the amount of hemoglobin bonded to glucose and that gives us a pretty good measure of the average blood glucose over the last 3 months.
Prediabetes is defined as a fasting blood glucose of 100-125 and/or a hemoglobin A1C of 5.7%-6.4%. If either one of these values is higher, then that makes the diagnosis of type 2 diabetes.
The importance of finding prediabetes is that by making diet and lifestyle changes people can prevent the onset of type 2 diabetes. It is much easier to prevent type 2 diabetes than it is to treat it once you already have it.
How to prevent or reduce insulin resistance (whether you have prediabetes or have progressed to frank type 2 diabetes).
Increase your exercise. The CDC recommends 150 minutes a week of moderate exercise (brisk walking for 30 minutes, 5 days a week, for example) or 75 minutes per week of vigorous exercise (jogging or running for 25 minutes 3 days a week for example).
Avoid highly processed foods with added sugar, honey, maple syrup and especially high fructose corn syrup. Replace them with fresh fruit, fresh vegetables, fish and poultry.
Increase the soluble fiber in your diet. Soluble fiber promotes growth of diversity in your microbiome. Here is a link to an article from Healthline.com that identifies the top 20 foods with soluble fiber: Top 20 Foods High in Soluble Fiber
Eat fermented foods with live bacteria in them such as plain yogurt (sweeten with added fruit or berries, not sugar) sauerkraut, or kimchi. These add healthy bacteria to your microbiome. Here is another link to Healthline.com that lists a number of fermented foods that are good for you: 8 Fermented Foods and Drinks to Boost Digestion and Health.
Dietary Treatment of Type 2 Diabetes
If you already have type 2 diabetes you can do all of the things listed above to decrease insulin resistance, which means you may be able to get by on less or no medicines. If you are on any diabetic medicines other than metformin, you should let your doctor know of any changes you plan to make in your diet or exercise. He or she may want to reduce your medicines so you don’t get your blood sugar too low.
There are some additional dietary changes that may help your blood glucose be under better control and reduce or eliminate your diabetic medicines. These are things you definitely need to check with your doctor before you try them.
Ketogenic Diet
There is good evidence that a ketogenic diet is very good for people with type 2 diabetes.
What are ketones?
Normally your body uses glucose for energy for the brain and other body functions. Insulin carries the glucose into cells so they can use it for energy. If you don’t take in enough carbohydrates to produce glucose for energy, then your body starts to mobilize fat. Fat cannot be broken down to glucose, but it can be broken down to something called ketones. Your body and brain can switch over to using ketones for energy. Ketones require little or no insulin to get into cells.
What do you eat on a ketogenic diet?
A ketogenic diet is a very low carbohydrate high fat diet. That sounds unhealthy and it can be if you eat mostly saturated fats. A good ketogenic diet uses mostly healthy unsaturated fats. Here is a link to another Healthline.com article that discusses ketogenic diets for type 2 diabetes: How the Ketogenic Diet Works for Type 2 Diabetes. Do not start a ketogenic diet without checking with your doctor first!
Intermittent Fasting
Intermittent fasting means exactly that. Fasting means not taking in any calories for certain periods. There are all sorts of ways to do intermittent fasting. Most commonly, people fast for 24 hours every other day or they eat all their meals within a limited time period, between 7AM and 3PM for example. There is increasing evidence that intermittent fasting improves control of type 2 diabetes over and above the fat loss that results. Here is a link to a recent review article about the benefits of intermittent fasting for type 2 diabetes: Intermittent fasting: is there a role in the treatment of diabetes? A review of the literature and guide for primary care physicians.
It is important to drink plenty of water when doing intermittent fasting. If doing fasting for longer that 24 hours, one needs to drink liquids with electrolyes rather than plain water. People with type 2 diabetes should NOT start an intermittent fasting program without checking with their doctor.
The previous post was about how to change your food environment so that you automatically eat fewer calories. This post is the first of several to discuss the evidence (or lack thereof) about what constitutes a healthy diet. Before I get to that though, I discovered a newer book by Brian Wansink, the author of Mindless Eating that I discussed in the last post. This one was published in 2014 and is called Slim by Design. Mindless Eating Solutions for Everyday Life. It is also very much worth reading.
What kinds of foods are healthy?
There is so much conflicting information about what makes for a healthy diet that it’s enough to make you crazy. It comes from books, web pages, newspaper articles and any other media you can name.
I think the most succinct description of a healthy diet comes from the journalist and author Michael Poulin: ”Eat food (food is anything your grandmother would have recognized as food), mostly plants, not too much.” That is excellent advice but I will expand on that short definition to give you something a little more useful.
Mediterranean Diet
The mediterranean diet has been the subject of more research than any other way of eating. It is the traditional diet of southern Italy. It has been shown to reduce the risk of heart disease, stroke and dementia. The mediterranean diet consists of very little meat and sweets. Fish is a bigger part of the diet as well as lots of fruits and vegetables, and whole grains including bread and pasta. The main fat is olive oil, Most descriptions of the diet include red wine, but that is controversial. I will talk about alcohol intake later. Here is a link to the OldWays version of the mediterranean diet food pyramid.
For most Americans, this would be a very big change, not a small one. If you want to adopt the mediterranean diet whole hog, more power to you. It clearly is a very healthy diet and has the most research supporting it. Remember however that whatever you do needs to be a permanent change in the way you eat. If this is a big change from the way you eat now, that kind of big change may not be sustainable for you.
Unprocessed foods
If the mediterranean diet is too much of a stretch for you, you could work toward buying and preparing unprocessed (or minimally processed) foods. Unprocessed foods include fresh fruits, fresh vegetables and fresh or frozen meat, poultry or fish. Frozen or canned fruits and vegetables count as minimally processed foods as long as nothing else (like sugar, preservatives or other food additives) has been added to them. Oils are processed foods, but vegetable oils, particularly olive oil have significant health benefits. There is good evidence that eating predominantly unprocessed foods does not lead to obesity and diabetes. They also decrease risk of heart disease and stroke. Here is an article from Healthline.com that summarizes the health benefits of unprocessed foods: 21 Reason to Eat Real Food.
By definition many unprocessed foods (other than fresh fruit and some vegetables) require more food preparation and cooking. For those of you who have busy lives with jobs to go to and children to care for, taking more time to prepare food may sound impossible. On the other hand, what is more important than your own health and especially that of your children? There are shortcuts to healthy food preparation. I’m sure most of you know many of them but food preparation shortcuts will be the subject of another post.
Processed and highly processed foods
Processed foods contain sugar, sometimes fats, preservatives, emulsifiers, artificial colors, thickeners, etc. Sugars go by many different names. If anything on the label ends in the letters ose, then that means that sugar has been added. Honey and maple syrup also contain sugar (more about sugar in the next post). Although all of the food additives have been approved by the FDA, that does not mean that many of them have had adequate testing in humans. We have no idea whether many of these additives are safe. Sixty per cent of them have no research showing they are safe in humans. Here is a link to an article from Healthychildren.org that discusses the effect of food additives on children: Additives: What Parents Should Know.
Food additives have to be listed on the food label. A good rule of thumb is that if the label has two things on it that you don’t recognize, don’t buy it!
Fat
I’m sure that you have heard fat is bad for you, especially saturated fat. I’m sure you have also heard that fat has more calories per gram than carbohydrates (9 calories per gram of fat versus 5 calories per gram of carbohydrates) and that eating fat will make you fat. The real story is a lot more complicated.
Eating fat stimulates very little insulin release and release of insulin makes you hungry. Eating fat makes you feel more full and therefore less hungry. That is a good part of the reason that the old Atkins diet worked. If you eat lots of fat, you actually eat less calories because you are not as hungry.
Saturated fats
While it is true that eating lots of saturated fat (animal fat and coconut oil) increases your risk of heart disease and stroke, eating modest amounts increases your risk very little if at all. You can have your bacon and eggs once or twice a week and your steak or pork chop occasionally and be just fine. Grass fed beef has healthier fat content than grain fed beef. Moderation is the key here. Most Americans eat far too much beef and pork. Americans eat 82 pounds of beef per person per year and 66 pounds of pork per person per year! Remember the mediterranean diet food pyramid? Beef and pork are at the top of the pyramid, so that means you should eat those the least. By the way, using a little butter is fine.
Unsaturated fats
Extra virgin olive oil is the healthiest choice and actually tends to lower blood cholesterol values. Extra virgin olive oil is not processed and is the best olive oil to use. It has a low smoke point, so is not good for cooking at high heat. Avocado oil and peanut oil have high smoke points and are great for things like stir fry. Most vegetable oils on the market are a blend of canola, corn, soybean, safflower, palm and sunflower oils. These tend to be highly processed and are not as good for you. You are better off using extra virgin olive oil, avocado oil and/or peanut oil.
Trans fats
Trans fats are partially hydrogenated vegetable oils. They include things like margarine and Crisco. The food industry developed these so they would be solid at room temperature. They were initially thought to be healthier than butter and lard, but research has shown that they cause more cardiovascular disease than saturated fats. They should be avoided entirely.
Fish
Eating fish, particularly oily ocean fish, is very good for you. It significantly lowers the risk of cardiovascular disease and stroke. Unfortunately most of these fish are top predators, which means that mercury contamination does exist. Pregnant women and children have to be a little careful about how much fish and which fish they eat. The levels are too low in most fish to affect non pregnant adults. Here is a link to a chart from the FDA that is very helpful in deciding which fish to eat and which to avoid: Advice About Eating Fish.
Poultry
Broiled or baked chicken or turkey is healthier than beef or pork, but there are some caveats. A lot of chickens and turkeys are raised on factory farms. They are given hormones and low doses of antibiotics to make them grow faster. The practice of giving low dose antibiotics to livestock markedly increases bacteria that are resistant to most antibiotics and that infect humans. When you buy chicken or turkey check the label to make sure antibiotics and hormones were not used in their growth.
Free range on the label does not mean much. Factory farms leave open a chicken house door into small fenced in spaces. The chickens are ”free” to go outside, but none of them do. Organic chicken from a farmer’s market is a much healthier and environmentally safe option. The same goes for eggs. If you can buy fresh eggs from a farmer it will be better for you and for the environment.
Bottom Line
Fresh or frozen fruits and vegetables, seeds, nuts and whole grains should make up the majority of what you eat daily. Use olive oil, avocado oil and peanut oil as your primary sources of fat. It is ideal to eat fish at least once or twice a week. Beef, pork and sweets should be the smallest amount of what you eat, no more than once or twice a week. Chicken and turkey are good for you, but check the labels to make sure they have not been raised with antibiotics and hormones. Get organic chicken and eggs from farmers markets if you can.
