Please enable JavaScript.

Coggle requires JavaScript to display documents.

The human diet (fertility) - Coggle Diagram

- - - - Antinutrients (list not exhaustive - there are more!)
        
        Lectins
        
        https://www.youtube.com/watch?v=mjQZCCiV6iA
        
        "This study gives solid evidence that lectins, while in the presence of certain toxins, may be one potential culprit for the cause of Parkinsonism," https://www.sciencedaily.com/releases/2018/12/181204131105.htm
        
        You're right to avoid milk, which contains lectins: "Both the milks [A1 and A2] still led to a low-grade inflammatory response, the type of which is seen in conditions that we call 'atopy' – allergic-type conditions, asthmatic-type conditions. So, it's probably reasonable here to err on the side of caution: if you have a genetic susceptibility for developing allergies or autoimmune disease then avoiding cows milk for the first period of your life [Hahah, great advice! Can you supply a time machine please?] is certainly highly recommended – and possibly ongoing.
        
        Lectins do damage to the intestinal tract as well as making their way through the intestines into the bloodstream. They bind to cells and cause autoimmune problems.
        
        This book is a good read generally and is free on archive.org: https://archive.org/details/The_Vegetarian_Myth/page/n297/mode/2up?q=lectins
        
        I like to follow the refs! The section on lectins links to this book, also free on archive.org https://archive.org/details/wholesoystory00kaay/page/230/mode/2up?q=lectins
        
        Which refs this book, also free! https://archive.org/details/handbookofplantl0000unse/page/36/mode/2up?q=lectins
        This is the most scientific of the three books so it flags the positives as well as negatives of lectins
        
        Lectins are in most plant foods but especially high in:
        
        legumes, such as beans, lentils, peas, soybeans, and peanuts
        
        nightshades, such as tomatoes and aubergines
        
        grains, such as barley, quinoa, and rice
        
        dairy, e.g. milk - I think the lectins in milk may be of a different quality than plant lectins
        
        You can find countless articles refuting that things like lectins are a problem(e.g. https://www.todaysdietitian.com/newarchives/1017p10.shtml) but all we need to do to realise that they aren't good for human health is to look at traditional cultures. Traditional cultures ferment plants to reduce lectins and other antinutrients - e.g. wheat sourdough bread, tef injera, cabbage sauerkraut and kimchi, kefir and yoghurt from milk, etc. Why would they go to all that bother if they hadn't learned from trial and error what works best for humans? Why do we now think we're so much wiser than these hundreds of previous generations?
        
        Phytates (phytic acid)
        
        Chelate minerals which mean you can't absorb them
        
        https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/ " Phytic acid is the major storage form of phosphorous in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods have been developed to reduce the phytic acid content in food and improve the nutritional value of cereal which becomes poor due to such antinutrient. These include genetic improvement as well as several pre-treatment methods such as fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme. "
        
        Soaking, sprouting and fermenting can reduce phytates and lectins
        
        Oxalates
        
        https://www.youtube.com/watch?v=Dxl9Bay2FUs
        
        Oxalates can cause kidney stones in susceptible people, but they can cause many other issues such as arthritis
        
        Oxalate and breast cancer: https://bmccancer.biomedcentral.com/articles/10.1186/s12885-015-1747-2
        
        Oxalate binds with minerals, which means you can't absorb those minerals
        
        We can tolerate oxalates but they build up in the body and can cause joint pain, sensitive teeth, headaches and migraines, pelvic heaviness and vulva pain http://vulvalpainsociety.org/vps/
        
        Oxalate-containing foods to avoid: potatoes, peanut butter, spinach, chard, beets, beet greens, nuts and seeds (except for sunflower seeds), blackberries, figs, kiwi, plantain, rhubarb, starfruit, beans, wholegrains, including fake grains such as quinoa and teff, spices including turmeric and black pepper
        
        Be careful when cutting down on oxalates! It's best to do it gradually and to take some supplements to help with getting rid of them
        
        Magnesium, calcium and potassium citrate
        
        Better veg and fruit: cabbage, cauliflower, lettuce, cucumber (remove skin and seeds), properly prepared/cooked green peas, avocados, celeraic, squash
        
        https://sallyknorton.com/wp-content/uploads/2019/03/BEGINNERS_GUIDE_SAVVY.pdf
        
        Evidence that autoimmune diseases are caused in part by antinutrients
        
        https://pubmed.ncbi.nlm.nih.gov/15302522/
        
        https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1115436/
        
        Endometriosis
        
        The general narrative
        
        https://www.endofound.org/10-foods-endo-women-should-avoid
        
        A rebuttal that links with the rebuttals for other anti-meat narratives
        
        https://www.healendo.com/blog-1/2019/9/24/meat-myths
        
        Not necessarily autoimmune but linked: https://pubmed.ncbi.nlm.nih.gov/31260048/
        
        https://www.youtube.com/watch?v=N39o_DI5laI
        
        Anectodal evidence from thousands of people like Mikhaila Peterson who resolved their (seriously debilitating in her case) arthritic autoimmune symptoms on a carnivore diet
        
        Saponins
        
        In beans and quinoa - saponins dissolve the connections in the intestine and makes the cell membranes leaky, which helps oxalate penetrate the cells
        
        "Bitter-tasting usually toxic plant-derived organic chemicals that have a foamy quality when agitated in water"
        
        Plant chemical warfare! They're not so innocent (I'm imagining Britney ;)
        
        At the same time, some societies do well with high-plant diets - again depends on how metabilically damaged people are. These societies eat meat and plants but without growing up on all the crap we have + they have healthy lifestyles.
        
        http://coachmikeblogs.com/you-are-not-a-kitavan-islander/
      - Comparison of spinach and red meat
        
        https://pubmed.ncbi.nlm.nih.gov/1745900/
  - - - hormone imbalances; low male sex hormones; infertility in men and women; irregular menstrual periods; low sperm count; low sex drive/libido; endometriosis
        
        Again, you can find articles online saying - don't worry, all these hormone-disrupting plant foods are good for you!
- - - - Even so, despite the interference from cities and well-meaning but stupid NGOs, they're still way healthier than we are!
- - - - Healthy user bias and unhealthy user bias
        
        Hong Kong vs UK, for example https://www.nationalgeographic.com/what-the-world-eats/
        
        https://roguehealthandfitness.com/meat-saturated-fat-and-long-life/
        
        In Hong Kong, they don't see eating meat as unhealthy. They see it as a high-status thing to do.
        
        Life expectancy in Hong Kong is 85 (2019) https://data.worldbank.org/indicator/SP.DYN.LE00.IN?locations=HK
        
        HOWEVER, can we say this is because of meat? No, we can only hypothesise that it could be something to do with it. That's what the health authorities are doing so we shouldn't make the same mistake
      - Observational studies should only create hypothoses to be tested. They shouldn't make recommendations based on these studies. BUT, they DO!
    - - https://www.acpjournals.org/doi/10.7326/m19-0622
- - - - https://www.uicc.org/news/how-interpret-iarc-findings-red-and-processed-meat-cancer-risk-factors
  - - - "Current dietary guidelines recommend limiting red and processed meat consumption (25, 45). Our results, however, demonstrate that the evidence implicating red and processed meat in adverse cardiometabolic outcomes is of low quality; thus, considerable uncertainty remains regarding a causal relationship. Moreover, even if a causal relationship exists, the magnitude of association between red and processed meat consumption and cardiometabolic outcomes is very small."