From eNewsletter 10/18/2021
DID YOU KNOW that a new study from Journal of the Endocrine Society found that subjects who were vitamin D deficient were at a significantly increased risk of myocardial infarction (heart attack)? The study of over 20,000 subjects was featured on Medscape, a very prominent resource for doctors. Yet, it has received very little mainstream media coverage even though it published in July. If the study stated that a medication showed this much protection, I would venture to say you would have heard about it by now.
Food Intolerance Blood Draw Update Our next available Saturday blood draw date for the Biotrition food intolerance test is November 20th.
Text Us If It Is Convenient! We now accept text messages at (847) 498-3422.
Our COVID-19 Vaccine Opinion The document at this link was updated October 18th.
Virus Prevention And Treatment Vaccines will minimize COVID-19 related mortality and hospitalizations, but SARS-CoV-2 is not going away. Moreover, SARS-CoV-2 is not the only virus we fight. There are influenza (flu), norovirus (stomach flu), adenovirus (common cold), and four other coronaviruses (common cold), among others. We highly recommend continuing your immune support. See our Prevent and Fight Viruses 2.0 Protocol.
COVID-19 Condition Monograph For those interested in conventional and integrative treatments for COVID-19 with over 250 references, this is our COVID-19 Condition Monograph.
Post-COVID Syndrome (PCS) If you, or someone you know, has PCS, we provide individualized consultation or our Post-COVID Syndrome Action Plan. Paid yearly NCI Well Connect members can access it for free here.
Have a happy, healthy day! Steve and Bonnie Minsky
In Today's Issue
PAID Member Content
Well Connect Feature: How to Increase Brown Fat
Did You Know? Meds: New Fibroid Treatment
Genetics Update: Gene Linked to Lithium Processing
Brand Buzz: Fruit Strips / Almond Flour Tortillas
Tech for Wellness: Best Way to Build Muscle
Green Lifestyle: Nature and Work Stress
Wild Card: ADHD and Food Addiction
eInspire: Robert Louis Stevenson
FREE Member Content
Did You Know?
Animal, Plant Protein Not Equivalent
October 20% OFF Sale Items
Pure Genomics 2.0
Watch - Classical Music for Autumn
Well Connect Member Benefits
Animal and Plant-Based Meat Are Not Nutritionally Equivalent
Steve and Bonnie: A study from Scientific Reports suggests that no matter how close one thinks plant protein is to animal protein, they are completely different in many ways. Plant-based meat substitutes taste and chew remarkably similar to real beef, and the 13 items listed on their nutrition labels - vitamins, fats and protein - make them seem essentially equivalent. But a deeper examination of the nutritional content of plant-based meat alternatives, using a sophisticated tool of the science known as metabolomics, shows they're as different as plants and animals. Meat-substitute manufacturers have gone to great lengths to make the plant-based product as meaty as possible, including adding leghemoglobin, an iron-carrying molecule from soy, and red beet, berries and carrot extracts to simulate bloodiness. The texture of near-meat is thickened by adding indigestible fibers like methyl cellulose. And to bring the plant-based meat alternatives up to the protein levels of meat, they use isolated plant proteins from soy, peas, and other plant sources. Some meat-substitutes also add vitamin B12 and zinc to further replicate meat's nutrition. However, many other components of nutrition do not appear on the labels. The metabolites that the scientists measured are building blocks of the body's biochemistry, crucial to the conversion of energy, signaling between cells, building structures and tearing them down, and a host of other functions. There are expected to be more than 100,000 of these molecules in biology and about half of the metabolites circulating in human blood are estimated to be derived from our diets. Researchers compared 18 samples of a popular plant-based meat alternative to 18 grass-fed ground beef samples from a ranch in Idaho. The analysis of 36 carefully cooked patties found that 171 out of the 190 metabolites they measured varied between beef and the plant-based meat substitute. The beef contained 22 metabolites that the plant substitute did not. The plant-based substitute contained 31 metabolites that meat did not. The greatest distinctions occurred in amino acids, dipeptides, vitamins, phenols, and types of saturated and unsaturated fatty acids found in these products. Several metabolites known to be important to human health were found either exclusively or in greater quantities in beef, including creatine, spermine, anserine, cysteamine, glucosamine, squalene, and the omega-3 fatty acid DHA. These nutrients have important physiological, anti-inflammatory, and or immunomodulatory roles, as well as are important for our brain and other organs including our muscles. The plant-based meat alternative contained phytosterols and phenols, which were not found in beef, but are common in certain vegetables and avocado. As we have said again and again, these products should not be viewed as nutritionally interchangeable. It was wise for the researchers to test grass-fed as opposed to conventional beef, as grass is their natural diet.