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There exist a wide variety of myths regarding nutrition. It is my objective to point out the obvious myths and cite peer-reviewed studies that support the statements.

I promise to continue the “inspiration & observation” posts, but it is clear that at some point I need to begin commenting on the actual Nutrition; the science supporting the Plant Based approach.

I will keep these very brief.

Cholesterol.

The China Study included a comparison of the prevalence of Western diseases (coronary heart disease, diabetes, leukemia, and cancers of the colon, lung, breast, brain, stomach and liver) in each county.

It was based on diet and lifestyle variables, and found that one of the strongest predictors of Western diseases was blood cholesterol with a statistical significance level equal to or exceeding 99.9 percent certainty. The study linked lower blood cholesterol levels to lower rates of heart disease and cancer.

As blood cholesterol levels decreased from 170 mg/dl to 90 mg/dl, cancers of the liver, rectum, colon, lung, breast, leukemia, brain, stomach and esophagus (throat) decreased.

The authors write that “several studies have now shown, in both experimental animals and in humans, that consuming animal-based protein increases blood cholesterol levels. Saturated fat and dietary cholesterol also raise blood cholesterol, although these nutrients are not as effective at doing this as is animal protein. In contrast, plant-based foods contain no cholesterol and, in various other ways, help to decrease the amount of cholesterol made by the body.

Campbell, T. Colin (2006). The China Study:The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health. Benbella Books. ISBN 1-932100-38-5

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