Wow. Just as I was enjoying my take-out cashew chicken for lunch while perusing some health stories on the Web, I 
came across an interview in today’s NewYork Times focusing on all the long-term health benefits of a plant-based (ala fruits and vegetables) diet. The Times’ health blogger, Tara Parker-Pope, interviews Dr. T. Collin Campbell, the co-author of The China Study, a book about a longitudinal study of the diets of people in China and the superior health profile of the Chinese observed by Campbell compared to Westerners and their meat/protein based diets. The book has sold 500,000 copies since publishing 6 years ago. Campell’s thoughts sound very similar to those of Michael Pollen, popular author of several nutrition books including In Defense of Food.
Both men advocate plant centric diets consisting of whole foods…e.g. non-packaged foods…and staying away from solitary micronutrients that are segregated and dosed up from their natural food matrix form. Pollen’s mantra for a total diet and nutrition approach is: “Eat food. Not too much. Mostly plant based.” That’s it.
Myself, I can see a lot of virtue in their plant-based food philosophy. And make no mistake, f ruits and veggies are essential in maintaining healthy immune function.
At the same time, I’ve also read and written about the role of breads (gluten inclusive) in the diet as well, especially given the fact that breads can help regulate proper micro-flora balance in the gut. High-fiber breads and cereals can be especially beneficial. As can probiotic foods.
Why all the focus on gut health? The gut is where 70% of a person’s immune functionality originates. A gastro-intestinal tract that maintains a healthy balance of the myriad microbiota (beneficial bacteria) that is found there will greatly determine how well your immune system performs. Which greatly influences your overall health.
As for meat, its many nutritional components (iron, protein, selenium just for starters) are absorbed and redeployed in the gut. And contrary to urban myths, meat does not just sit in your gut and rot . It is processed efficiently in 3 to 6 hours.
I’m not anti-vegetarian, but I understand the health benefits of fruits and vegetables, which we all need more of. I still maintain the secret to proper diet is balance, just like the secret to immune health is balance. If you’re not vegetarian, balance might mean getting your protein and other meat nutrients through 4 0z. portions of lean meat several times throughout the week, but not snarfing a porterhouse steak 7 days a week. And, some supplementation is beneficial as well. Hardly anyone can eat the perfect diet two or three times a day, seven days a week. Supplements can help fill a gap here and there. And, as I always say, that’s why they are called supplements, not “replacements.” They are there to supplement a diet, not be a substitute.
Wow. Just as I was enjoying my take-out cashew chicken for lunch while perusing some health stories on the Web, I
came across an interview in today’s NewYork Times focusing on all the long-term health benefits of a plant-based (ala fruits and vegetables) diet. The Times’ health blogger, Tara Parker-Pope, interviews Dr. T. Collin Campbell, the co-author of The China Study, a book about a longitudinal study of the diets of people in China and the superior health profile of the Chinese observed by Campbell compared to Westerners and their meat/protein based diets. The book has sold 500,000 copies since publishing 6 years ago. Campell’s thoughts sound very similar to those of Michael Pollen, popular author of several nutrition books including In Defense of Food.
Both men advocate plant centric diets consisting of whole foods…e.g. non-packaged foods…and staying away from solitary micronutrients that are segregated and dosed up from their natural food matrix form. Pollen’s mantra for a total diet and nutrition approach is: “Eat food. Not too much. Mostly plant based.” That’s it.
Myself, I can see a lot of virtue in their plant-based food philosophy. And make no mistake, f ruits and veggies are essential in maintaining healthy immune function.
At the same time, I’ve also read and written about the role of breads (gluten inclusive) in the diet as well, especially given the fact that breads can help regulate proper micro-flora balance in the gut. High-fiber breads and cereals can be especially beneficial. As can probiotic foods.
Why all the focus on gut health? The gut is where 70% of a person’s immune functionality originates. A gastro-intestinal tract that maintains a healthy balance of the myriad microbiota (beneficial bacteria) that is found there will greatly determine how well your immune system performs. Which greatly influences your overall health.
As for meat, its many nutritional components (iron, protein, selenium just for starters) are absorbed and redeployed in the gut. And contrary to urban myths, meat does not just sit in your gut and rot . It is processed efficiently in 3 to 6 hours.
I’m not anti-vegetarian, but I understand the health benefits of fruits and vegetables, which we all need more of. I still maintain the secret to proper diet is balance, just like the secret to immune health is balance. If you’re not vegetarian, balance might mean getting your protein and other meat nutrients through 4 0z. portions of lean meat several times throughout the week, but not snarfing a porterhouse steak 7 days a week. And, some supplementation is beneficial as well. Hardly anyone can eat the perfect diet two or three times a day, seven days a week. Supplements can help fill a gap here and there. And, as I always say, that’s why they are called supplements, not “replacements.” They are there to supplement a diet, not be a substitute.