I think not!
I think not!
Before I begin, please take the 2 minutes and 27 seconds necessary to watch this ABC news report.
I'll get back to that in a bit; but first, I'm sure you heard the news: Eating Animal Fat May Lead to Pancreatic Cancer!!! Oh nos! Yea, already a half dozen emails and a Facebook message or two.
But guess what? This is the same study that was More Stupid Nonsense by Rashmi Sinha, PhD; Amanda J. Cross, PhD; Barry I. Graubard, PhD; Michael F. Leitzmann, MD, DrPH; and Arthur Schatzkin, MD, DrPH, then, and it's simply a lot more accumulated stupid nonsense now.
The bottom line: the aforementioned cretins are frauds and liars. What other conclusion can you reach? I'd love to deconstruct this for you, but, Tom Naughton of Fat Head fame has already done a more than adequate job of exposing the aforementioned frauds and liars.
And what an amazing study this has turned out to be. So far it has indicated that being overweight in middle age will kill you, a lack of physical activity can increase your odds of breast cancer, red meat will give you colon cancer, alcohol can lead to pancreatic cancer and fruits and vegetables may protect against lung cancer … uh, but only in men. The study also achieved the amazing feat of indicating that dietary fat may lead to breast cancer – but red meat doesn’t.
Considering how many headlines this study has already produced – with more sure to follow – I’m going to suggest you memorize the name: The NIH-AARP Diet and Health Study. I’m also going to suggest that when you spot an article that cites this study, you bookmark it, download it, print it, and then use the pages to paper-train a puppy.
There's a lot more, and I won't steal Tom's thunder. Please click on over and see what honesty and logic look like, because you aren't going to get any from the news media. And why would you expect it, when you have so-called "respected" researchers putting out such biased garbage themselves?
Tom covers a lot of ground and establishes five problems very thoroughly, which he summarizes thusly:
What we’re looking at is 1) a survey study with a low response rate that 2) required old people to accurately recall what they’d eaten in the past year (twice), which then provided data that is 3) almost certainly polluted by self-selection and confounding variables, and is 4) being analyzed by researchers who indicated from the beginning that their main concern is dietary fat, all for the purpose of 5) identifying associations, which don’t tell us very much anyway.
Now let's take a look at more of the same, this time from the liars and frauds at ABC: Charles Gibson, Yuji de Nies, and Jon Garcia. Did you watch the video?
Scary stuff, eh? But the errors and plain bullshit here are so egregious as to just defy belief. But it's true. They really lie, mislead, and manipulate that much.
As to number two, above, here's the doc:
The blood samples were taken two hours after the meal. Dietary carbohydrate is absorbed directly into the blood and makes a pass through the liver where it stimulates the production of triglycerides, the fat you see in the blood. Fat, especially long-chain saturated fat digests very slowly, and doesn’t reach the blood until much later than the two hour mark. While carbs go directly into the blood, fats take a different route. The process that breaks down dietary fat into its component fatty acids is a lengthy process as compared to the breakdown of carbs. Once the fat has broken down, it has to combine with bile salts to make it into a form that is water soluble and can be taken up by the intestinal cells. Once taken up, unlike carbs, which are sent directly to the bloodstream, fats go into the lymphatic system, a much smaller and more static transport system than the vasculature. Once in the lymphatics, fats make their way to the thoracic duct, which empties into a large vein in the upper chest. The lymphatics are small vessels and take a long time to move their contents along since there is no heartbeat pushing them as there is with blood. As I say, the fat in the blood you see on the video didn’t come from the saturated fat in the diet, although that was definitely the implication.
Well, I suppose that, at least, there are now sound outlets of honest, in-context, scientifically rigorous information to counter all the frauds and liars in high places out there.
That was dinner last night for friends. I chose to do the rack on the grill, indirect, low, with a temp probe. This rendered the air around the racks around 250, just where I like it in order to get that medium rare right to the edge and not just the center.
Once the rack got to 120ish, internal, I went full high on both burners, brushed both sides lightly with the glaze I had reduced from beef stock and bit of lard & duck fat (and very slight bit — 1/3 tsp — of chopped jalapeno that I later strained out). Then, we turned 'em a few times as the temp rose to about 125-128 internal, then let 'em rest for about five minutes before slicing, glazing, and garnishing with freshly grated parmesan.
And a final close-up (click on 'er to enlarge).
Many have bugged me to update the photos (now) to the right. Beatrice is still complaining, but until she comes up with something, this is what it is.
While looking for stuff, I used iPhoto’s facial recognition, and one of the ones it came up with was an old one from a trip to Hawaii in 2005.
Wow, what a no-neck, carb-face whale I was.
The new face was cropped from this photo of Beatrice and I on the cruise last week.
P.S. The design shifted to this new column arrangement as I gear up with the developers for the near-term move to WordPress.
~ Mark Sisson demonstrates the rendering of beef tallow from suet via two different methods. I'm gonna have to give it a try.
~ Dr. Eades takes you through the ins & outs of evaluating your cholesterol numbers after eating low-carb for some time. "This study, published in the prestigious American Journal of Clinical Nutrition, demonstrates that subjects following the low-carb diet experience a decrease in triglyceride levels and an increase in HDL-cholesterol (HDL) levels; and that these changes are accompanied by a minor increase in LDL-cholesterol (LDL), which prompts the authors to issue a caveat." For the most part, my view is to greet the former with welcome and disregard the latter.
~ Karen De Coster takes you step by step through an urban workout in downtown Detroit. Lots of cool pics.
~ You're gonna hear a lot more about fatty livers in the coming years, as even kids are being diagnosed with them, now. Too much fructose. Another thing that cases a fatty liver is excessive alcohol consumption. They make a distinction between the two, but based only on the cause. Clinically, I'm not sure there's much, if any difference. At any rate, Stephan has now racked up two fatty liver reversals in his readers. The first, "Sam," had enzymes signaling a fatty liver for nine years, and it was confirmed by biopsy. Per Stephan's suggestion, he got off vegetable oils, reduced sugar in his diet, and supplemented with fish oil. Punchline: Sam reversed his fatty liver in about a month. And now, "Steve" has also reversed his fatty liver.
~ Free the Animal has yet another MD reader and comment contributor, Dr. Kurt G. Harris, MD. Here's what he said in his recent email to me: "My food epiphany came almost 2 years ago when I heard Gary Taubes on NPR while sitting in my pickup truck. I changed my diet that night before I even read his book. I later gave away over 30 hardcover copies to friends and other physicians. Started treating patients with my own paleo diet for free shortly thereafter – One month ago I started my own blog so just so I wouldn't have to repeat myself so much. I've got at least 200 people (that i know of) on the "PaNu" diet." I encourage you to check out his blog, paleonu.com. I'll be adding it to the roll.
~ From Ode Magazine, via my friend Kathleen in email, Fat is where it's at. "Jenny Matthau stands in front of hundreds of students at the Natural Gourmet School and speaks heresy. The New York City culinary program specializes in "health-supportive, whole-foods cuisine" with a "plant-based curriculum." Beef and pork aren’t on the syllabus, to say nothing of veal—and the school’s alumni run kitchens at health spas and work in restaurants with names like Organic Planet. So when Matthau, who’s president of the school and teaches the core nutrition class, delivers her lecture in praise of fat, students are often surprised."