by surfsteve » Tue Dec 11, 2018 11:32 am
At 45 seconds in, highlighted in yellow the text reads
“Stable nitrogen isotopes in bone collagen reflect the intake of animal protein, especially meat and dairy products.”
How do you explain that? It seems like he was cherry picking. The very next article has a caption of "letters to the editor" which suggests that it was some kind of comment and not based on the research cited.
I do have to admit that when I was in my teens and 20's I spent 15 years on a vegetarian diet and was bicycling sometimes 500 miles a week. Maybe it's good for endurance athletes. When I came off vegetarian I used to say I felt better eating a little meat. As if it was providing something I was lacking as a vegetarian. I got a feeling that sprinters eat a lot more meat than long distance athletes. I think as more research is done we are going to find out that the more you cook food the less healthier it is. The exception to this is foods that are poisonous when raw, like legumes. I recall feeling great when I first converted to vegan but as time went on I felt worse and worse. Sort of like the way people feel when they start taking drugs.
I cringe at taking advise from Dr. Gregor because he looks old enough to be my father and is young enough to be my son. I'd much rather take advise from long term vegans like Viktoras Kulvinskas. He advocates eating raw. So maybe it's the cooking and processing that makes foods unhealthy and not so much whether they are animal or plant based. My mind is not totally made up and I'm always willing to listen to new ideas!
Make Trona great again!