I am glad Barry Groves (an electronic engineer, and honorary board member of the Weston Price Foundation) returned and chimed in again. (This is a continuation of an earlier conversation--if you haven't already please read the whole thing.) Now that his name has been mentioned many times here at DiseaseProof.com when people search for it on the web, hopefully they will be able to read his comments and my responses and see that his nutritional viewpoints are illogical and dangerous. Hopefully this will have some effect from anyone dying needlessly from his writings elsewhere and some book publisher will have second thoughts about publishing anything he puts together.
Barry Groves doesn't get the idea that I am not defending the American diet or the almost worthless recommendations of the American Heart Association. However, I am claiming that my dietary and nutritional recommendations are dramatically protective and can enable people to heart-attack-proof their bodies.
Barry Groves obviously did not read Disease-Proof Your Child or Eat To Live, but maybe others too, are not clear that I clearly explain that processed foods, sugar, white flour, and other low-fat, low-nutrient foods promote heart disease. Saturated fat is only one causative factor; but one I do not ignore.
I realize the web allows a forum for people with potentially dangerous advice, but I think most intelligent people can see through his straw arguments, so I welcome the opportunity to comment again to his skewed nutritional viewpoints and unsubstantiated claims. Each time Barry Groves reports on a medical study he gave a different conclusion to the data than the researchers do, and the studies are usually some poorly done old study. It is typical stuff for the Atkins crowd and the Weston Price Foundation to find one research paper they can claim makes their argument legitimate, but even when they hand pick one study, they typically don't report the research accurately.
Fortunately we have a comprehensive body of knowledge today with over 15,000 articles written since the 1950's documenting the link between a diet high in saturated fat and low in fresh fruits, nuts, seeds, vegetable and beans and the increase risk of cancer and heart disease. Thousands of research scientists don't agree with Barry Groves' meat-centered diet recommendations and the platform of the Weston Price Foundation.
Respected Research Agrees
Let's look at what the most respected modern researchers say after a lifetime of collecting data from all over the world, and I will let the data speak for itself without my interpretation. I could have easily put a hundred decent studies on this list, but a few will illustrate the point. The following indented lines are cut and pasted from medical abstracts; the comments are from the abstracts not mine.
Huxley R ; Lewington S ; Clarke R. Cholesterol, coronary heart disease and stroke: a review of published evidence from observational studies and randomized controlled trials. Semin Vasc Med. 2002; 2(3):315-23
In observational epidemiologic studies, lower blood cholesterol is associated with a reduced risk from coronary heart disease (CHD) throughout the normal range of cholesterol values observed in most Western populations. There is a continuous positive relationship between CHD risk and blood cholesterol down to at least 3 to 4 mmol/l, with no threshold below which a lower cholesterol is not associated with a lower risk. Observational studies suggest that a prolonged difference in total cholesterol of about 1 mmol/l is associated with one-third less CHD deaths in middle age. Dietary saturated fat is the chief determinant of total and LDL cholesterol levels.
Tucker KL ; Hallfrisch J ; Qiao N ; et al. The combination of high fruit and vegetable and low saturated fat intakes is more protective against mortality in aging men than is either alone: the Baltimore Longitudinal Study of Aging. J Nutr. 2005; 135(3):556-61.
Saturated fat (SF) intake contributes to the risk of coronary heart disease (CHD) mortality. Recently, the protective effects of fruit and vegetable (FV) intake on both CHD and all-cause mortality were documented. However, individuals consuming more FV may be displacing higher-fat foods. Therefore, we investigated the individual and combined effects of FV and SF consumption on total and CHD mortality among 501 initially healthy men in the Baltimore Longitudinal Study of Aging (BLSA). Over a mean 18 y of follow-up, 7-d diet records were taken at 1-7 visits. Cause of death was ascertained from death certificates, hospital records, and autopsy data. After adjustment for age, total energy intake, BMI, smoking, alcohol use, dietary supplements, and physical activity score, FV and SF intakes were individually associated with lower all-cause and CHD mortality (P < 0.05). When both FV and SF were included in the same model, associations of each were attenuated with CHD mortality, and no longer significant for all-cause mortality. Men consuming the combination of > or =5 servings of FV/d and < or =12% energy from SF were 31% less likely to die of any cause (P < 0.05), and 76% less likely to die from CHD (P < 0.001), relative to those consuming < 5 FV and >12% SF. Men consuming either low SF or high FV, but not both, did not have a significantly lower risk of total mortality; but did have 64-67% lower risk of CHD mortality (P < 0.05) relative to those doing neither. These results confirm the protective effects of low SF and high FV intake against CHD mortality. In addition, they extend these findings by demonstrating that the combination of both behaviors is more protective than either alone, suggesting that their beneficial effects are mediated by different mechanisms.
Dwyer T ; Emmanuel SC ; Janus ED ; et al. The emergence of coronary heart disease in populations of Chinese descent. Atherosclerosis. 2003; 167(2):303-10.
Most countries in oriental Asia have not yet experienced the 'western' coronary heart disease (CHD) epidemic despite substantial economic development. An exception has been Singapore. We compared mortality and CHD risk factors in Singapore with two Oriental locations, Hong Kong and mainland China, which have not experienced the CHD epidemic. Mortality data from World Health Statistics Annuals age standardized for each location and were supplemented by local data. Risk factor data was obtained from population-based surveys using similar protocols in each location. Measures included diet, blood lipids, blood pressure, height and weight. CHD mortality in the year chosen for comparison, 1994, was significantly higher for Singapore Chinese males [108 (95.2-119.1)] than Chinese males in Hong Kong [44.3 (40.2-48.2)] or China [45.5 (44.2-46.8)]. Female CHD mortality was also relatively higher in Singapore Chinese. The only CHD risk factor markedly higher in Singapore Chinese was serum cholesterol; Singapore males [5.65 (5.55-5.75)], females [5.60 (5.50-5.70)], Hong Kong males [5.21 (5.11-5.31)], females [5.20 (5.10-5.29)] and China males [4.54 (4.46-4.62)], females [4.49 (4.42-4.55)]. Dietary differences in saturated fat consumption were consistent with this. Although there was little difference in total fat intake, a higher consumption of dietary saturated fat and lower consumption of polyunsaturated fat, accompanied by higher serum cholesterol, appear to explain the relatively high CHD mortality in Singapore compared with Hong Kong and mainland China. Differences in body mass index, blood pressure and smoking between locations did not explain the differences in CHD mortality.
Hu FB ; Manson JE ; Willett WC Types of dietary fat and risk of coronary heart disease: a critical review. J Am Coll Nutr. 2001; 20(1):5-19.
During the past several decades, reduction in fat intake has been the main focus of national dietary recommendations to decrease risk of coronary heart disease (CHD). Several lines of evidence. however, have indicated that types of fat have a more important role in determining risk of CHD than total amount of fat in the diet. Metabolic studies have long established that the type of fat, but not total amount of fat, predicts serum cholesterol levels. In addition, results from epidemiologic studies and controlled clinical trials have indicated that replacing saturated fat with unsaturated fat is more effective in lowering risk of CHD than simply reducing total fat consumption. In this article, we review evidence from epidemiologic studies and dietary intervention trials addressing the relationship between dietary fat intake and risk of CHD, with a particular emphasis on different major types of fat, n-3 fatty acids and the optimal balance between n-3 and n-6 fatty acids. We also discuss the implications of the available evidence in the context of current dietary recommendations.
But this is not just about heart disease. And again, with 1,500 references in my book, Eat To Live documenting my dietary recommendations for healthy weight loss, I am only placing a few representative studies here. For example, a recent study showed that after following almost 200,000 Americans for seven years, those who regularly consumed red meat had a double the occurrence of pancreatic cancer. (Nothlings U Wilkins, LR, Murphy, SP Hankins JH et al. Meat and fat intake as risk factors for pancreatic cancer the multiethnic short study J Natl Cancer Inst. 2005 97:1458-65.)
Profits vs. Sense
I realize that quoting one study after another or using clear science and logic will not change the mind of those selling and profiting from the appeal of the meat-based diet like Barry Groves and the Weston Price Foundation recommend. It is still important to address them so that an uninformed individual is not taken in by their dangerous form of quackery, like so many did with Atkins.
Poor Health of Indigenous Meat-Eaters
The dangerous habits of Americans or Europeans who eat only about 5 percent of their caloric intake from fresh produce and the majority of calories from processed foods, does not in anyway make a diet centered on meat health supporting. The whole purpose of this website is to offer information that can offer people control over their health destiny, without dependency on medications and without a premature death due to nutritional ignorance. With the knowledge we have available today and the access to high quality foods all year round we have a unique opportunity to live well and longer than ever before in human history.
When Barry Groves and the Weston Price Foundation people listed above rest their laurels on the health of high meat eating tribes, we have to counter that with real research, not phony claims. The research on the life expectancy of these people is clear. The Inuit Greenlanders have the worst longevity statistics in North America. A careful literature search reveals multiple studies documenting an earlier death in these people as a result of their low consumption of fresh produce and their high consumption of meat.
Legitimate research on the health of these people at present and in the past, show that they die on the average about 10 years younger and have a higher rate of cancer than the general population of Canada. Again, we don't want to mimic the population of Canada and certainly not a population with even a shorter life expectancy. But this research can not be ignore: Iburg KM ; Brønnum-Hansen H ; Bjerregaard P. Health expectancy in Greenland.
Scand J Public Health. 2001; 29(1):5-12. Choinière R. Mortality among the Baffin Inuit in the mid-80s.Arctic Med Res. 1992; 51(2):87-93.
Similar statistics are available about the Maasai in Kenya. The Maasai are best distinguished by their jewelry and ornamentation in their "self-deformation" of the body: elongated or torn ear lobes and stretched out lips. They do eat a diet rich in wild hunted meats and have the worst life expectancy in the modern world today. Maasai women have a life expectancy of 45 years, and men only live 42 years. I know these red-meat loving nuts will claim that those statistics are of the modern Maasai, not those of years gone by, but the data is also damaging even if you bring up statistics from 20 or more years ago, when good data was collected. Real African researchers, not Weston Price who just briefly visited them, or the list of Groves' Weston Price Foundation compatriots, documented that a Maasai rarely lived past the age of 60 and when they did, they were considered a very old man. If you want to mimic that dietary style, I guess that is your right, but certainly we know a little more about nutrition than the typical Maasai warrior. (Consider these sources: http://www.kenya.za.net/maasai-cycles-of-life.html and www.who.int/countries/Ken/en/)
Adult mortality figures on the Kenyan Maasai, show that they have a fifty percent chance of dying before the age of 59.
Choosing Between Two Bad Diets vs. Choosing an Optimal One
Weston Price and the Weston Price Foundation's claims about achieving good health on a diet rich in saturated fat are entirely without substance or merit. Weston Price himself did not painstakingly document the lifespan of these people; he was a dentist who just made a quick visit and jumped to simplistic conclusions claiming people were healthy by looking at their teeth. He ignored life expectancy, infant mortality, high rate of infection and many other confounding variables. Weston Price did not grasp the complexity of multi-factorial causation and this tradition is continued by his followers today. This in no way dismisses or makes less of the importance of Price's criticism of the dangers of sugar and other processed foods modern societies eat.
And maybe eating lots of wild meats and natural vegetation, without exposure to modern processed foods may offer a better health outcome than a modern American eating even less produce, and more processed foods, (which may be even worse) but we don't purchase a car by comparing it to a junkyard wreck, we want to know what is best. Fortunately, we actually know that eating a higher percentage of vegetables, legumes, fruit, and raw nuts and seeds in a diet (and much less animal products) can offer a profound longevity advantage due to a broad symphony of life-extending phytochemical nutrients. We have a unique opportunity in human history, we can devise a lifestyle and diet-style to dramatically increase our productive years and live well into the nineties or later without dementia or medical tragedies. We must offer recommendations based on a broad overview of all the evidence. The evidence here is overwhelming; and for those who want maximum control of their health destiny one's dietary choices should not be based on politics, ego, or a belief system.