Avoid Cancer? Early Death? It’s all about the Protein
It was over 6 years ago when my significant other (a doctor of 30+ years) told me that one of the key components to lessening our risk of cancer was reduce our intake of protein.
He’d learned this from researcher and author Ron Rosedale, MD and it resonated with him. I wasn’t easily convinced since this applied to not only animal protein, but all protein (including excessive tofu or protein shakes).
Now TIME magazine is finally seeing the light and saying the same thing. They’re not expecting people to go vegan, but you might want to listen to the science. We’re eating more protein than we ever have and cancer rates are skyrocketing. I know most will argue this and deny it, but I think it’s a big piece of the puzzle, and science agrees.
From Time Magazine:
Research shows cancer rates increase nearly 400% among Americans who get 20% or more of their daily calories from protein, compared to those who restrict their protein intake to 10% of their daily calories. Risk of mortality also jumps 75% among the heavy protein eaters, his data show.
Of course, there are several important confounding factors baked into that data. Americans who eat lots of protein are probably getting it from unhealthy sources. But Longo says even if you cut out fatty, additive-stuffed cuts of meat—fast food burgers, breakfast sandwiches etc.—there’s still plenty of evidence to suggest protein consumption fuels disease and early death.
I’d been fortunate enough to hear it from another prominent MD who also happened to be Bill Clinton’s personal MD, Dr. Dean Ornish. He told me more than once that I needed to cut down on my protein. Granted, Dr. Ornish believes in a lower fat diet than say Dr. Mercola, but one thing they both agree on is that consuming less protein might be a matter of life and death.
TIME magazine goes on to say the following.
“We are not claiming that the high-protein diet cannot make you lose weight, but only that in the long run it is not healthy for you,” Longo says.
Based on his longevity research, he recommends people get no more than .37 grams of protein per pound of bodyweight—roughly half the amount Phillips recommends. For a 150-pound person, that works out to about 50 grams of protein daily.
But Phillips and Longo’s recommendations start to converge for older adults. For people over 65, muscle wasting and loss of strength become important concerns—so much so that eating more protein lowers your risk for both death and disease, Longo says. Once you hit 65, he says it’s fine to consume a bit more protein if you notice you’re starting to drop weight, lose strength or shed muscle mass.
It might seem confusing to many but even the book the Blue Zones (who studied the top 5 areas on the globe where people live over 100) saw that while only one of the zones was vegetarian, the other areas ate far less meat or protein than most people in the US; and that meat tended to be organic, locally hunted game, that wasn’t fed a diet of GMO grain.
I eat food that isn’t genetically modified, is organic (and from our garden when possible!) or from the farmer’s market. In fact, I suspect that most people don’t realize your local farmer’s market produce can cost less weekly than your imported overseas food from your chain supermarkets.
Perhaps we needn’t count calories as much as we count our grams of protein.
Food for thought.
Source (TIME Mag)