Suddenly and mysteriously, protein no longer leaches calcium from bones!

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Surely, all the past warning by vegans against consuming too much proteins, as being bad for bones, especially animal proteins, must have been based on something?  Something must have happened in the environment...


Recently published:

Biomarker-calibrated protein intake and bone health in the Women's Health Initiative clinical trials and observational study

Quotes [my comments added in square brackets]:

Abstract
Background: The effects of dietary protein on bone health are controversial.

[Really? I was under an impression that it has all been 'proven' long ago by a scientist from Cornell...]

Conclusions: Higher biomarker-calibrated protein intake within the range of usual intake was inversely associated with forearm fracture and was associated with better maintenance of total and hip BMDs.

These data suggest higher protein intake is not detrimental to bone health in postmenopausal women.

[This is using double-negative form to weaken a perceived impact of the statement. Under 'normal' circumstances, a scientist would have simply stated: "We found that eating more protein improves bone density and reduces probability of some types of bone fractures in postmenopausal women"]

Heretic

(P.S. Thanks JC for the link!)

Vitamin K2 Reduces Heart Disease by 57 Percent

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Interesting links, some new some old. Enjoy!

From Natural Health Digest and News

Quote:

Researchers concluded that vitamin K1 had little effect on cardiovacular health, but vitamin K2 dramatically reduced it.
How do you get vitamin K2 into your diet? Vitamin K2 is found largely in meats and eggs.

Also cheese, organ meat, natto. See also my old posts on vitamin K2 related topics

Other interesting links gathered from a vegan forum (thank you Dr. Mc Dougall):


Sci Am: "Carbs against Cardio..." (refresher of an older post)

"Saturated Fat and Cholesterol Do Not Cause Coronary Heart Disease" by Dr. Paul J. Rosch

Quote:

4. No association between cholesterol levels and the severity or extent of atherosclerosis has ever been found in postmortem studies of the general population. No clinical or imaging study has found any relation between the degree of cholesterol lowering and improvement.

In one angiography study, in which blood cholesterol had been reduced by more than 25% in 24 patients, atherosclerosis was increased in 18 and unchanged in eight. Cholesterol rose in 12 other patients but only 4 showed an increase in atherosclerosis. A Mayo Clinic study similarly found that in all patients whose cholesterols had decreased by more than 60, there was a significant increase in coronary atherosclerosis.
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6. The huge and lengthy MRFIT study (Multiple Risk Factor Intervention Trial) was designed to prove the links between diet, cholesterol, and other Framingham risk factors with heart disease. Cholesterol consumption was cut by 42 percent, and saturated fat consumption by 28 percent and on long-term follow-up, those adhering to this dietary fat restriction had slightly lower coronary heart disease death rates.

However, this benefit was far outweighed by significantly increased total mortality rates, especially from hemorrhagic stroke, cancer, suicide, accidents and violence. The risk of dying from a cerebral hemorrhage was 500% greater in those with low cholesterol compared to those with high levels. In most other studies, the incidence of stroke was higher in those who ate less saturated fat.