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Two new research studies have victimized the protein in meat and sugar substitutes as having significant negative health effects.

In the first study, researchers found that the proteins in meat, independent of the meat’s bad fats, were linked to substantial increases in cardiovascular disease risk, whereas the proteins in nuts and seeds, independent of their healthy fats, were associated with a sizeable decrease.

In this landmark study, scientists monitored the diets of more than 81,000 adults for five years and their health for more than 9 years. Subjects who ate the most meat protein were 61 percent more likely to develop cardiovascular disease, as compared to those eating the most nuts and seed protein who were 40 percent less likely to develop cardiovascular disease. The researchers also noted no significant associations between cardiovascular disease risk and the proteins in vegetables, legumes, fruits, grains or processed foods.

What makes this study so powerful is its size and quality, as well as the fact that the scientists independently examined the types of proteins in various foods and their risk of cardiovascular disease separate from the risk provided by the fats. It is well established that the fats in meat increase cardiovascular disease risk, whereas the fat in seeds and nuts decrease it, so these findings have teased out the potential separate effects of various proteins on health.

In a nutshell, this study adds an extra level of concern to meat’s current rap sheet and further exalts the health benefits of nuts and seeds.

In the second study, researchers found that sugar substitutes turn on and amplify the genes for fat storage. In part one of the experiment, the scientists took stem cells derived from human fat tissue and put them in a petri dish with an obesogenic media environment for promoting weight gain similar to the typical American diet. They then added a sugar substitute, sucralose (Splenda), at a dose reflective of four cans of diet soda a day. They found that both fat-storage genes, as well as pro-inflammatory genes were noticeably revved up.

In part two of the experiment, scientists biopsied fat cells from the bellies of 18 study subjects, four normal weight and 14 overweight, who reported they regularly consumed sugar substitutes (primarily sucralose with small amounts of aspartame and/or acesulfame). The researchers then compared these fat cells to fat cells from overweight subjects who did not consume sugar substitutes and found that in the overweight study subjects who ate sugar substitutes, their fat storage genes were more active relative to the genes in the fat samples from overweight study subjects who did not consume sugar substitutes.

The bottom line is that the use of sugar substitutes in those who are overweight drives weight gain, inflammation, and metabolic syndrome by increasing fat storage genes.

Source: DR. JACK: Meat protein and sugar substitutes show negative health effects | Community | richmondregister.com

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