Dr. Mirkin on red meat | Arthritis Information

He discusses studies and theories I've never seen before. VERY interesting!

http://www.drmirkin.com/public/ezine110908.html
From the article:
"So Neu5Gc is found in all mammals and their milks except humans. It is not in fish or birds. Interestingly, the Neu5Ac molecule explains why humans are the only mammal to suffer from malaria. The malaria parasite cannot enter a cell until it grabs onto the Neu5Ac on the surface of human cells.

Many epidemiological studies show that people who eat red meat are at increased risk for heart attacks, strokes, at least 17 different cancers, diabetes, autoimmune diseases, arthritis and asthma. Scientists have blamed saturated fats or burnt fats, but this does not explain why red meat is linked to all of these diseases while poultry, fish or saturated fats from plants are not.

Dr. Varki proposes another theory. When humans ingest the flesh or milk of any mammal, they absorb Neu5Gc and treat it the same way as an invading germ, so they make antibodies against it. This turns on their immunity and keeps it active so it eventually attacks the host itself, the human body. This is called chronic inflammation, which can lead to heart attacks, strokes, cancers and so forth." [QUOTE=Suzanne]From the article:
"So Neu5Gc is found in all mammals and their milks except humans. It is not in fish or birds. Interestingly, the Neu5Ac molecule explains why humans are the only mammal to suffer from malaria. The malaria parasite cannot enter a cell until it grabs onto the Neu5Ac on the surface of human cells.

Many epidemiological studies show that people who eat red meat are at increased risk for heart attacks, strokes, at least 17 different cancers, diabetes, autoimmune diseases, arthritis and asthma. Scientists have blamed saturated fats or burnt fats, but this does not explain why red meat is linked to all of these diseases while poultry, fish or saturated fats from plants are not.

Dr. Varki proposes another theory. When humans ingest the flesh or milk of any mammal, they absorb Neu5Gc and treat it the same way as an invading germ, so they make antibodies against it. This turns on their immunity and keeps it active so it eventually attacks the host itself, the human body. This is called chronic inflammation, which can lead to heart attacks, strokes, cancers and so forth." [/QUOTE]

Red meat tends to be higher in pro-inflammatory omega-6 fatty acids.
The omega-6 fatty acid theory and the Neu5Gc theory aren't mutually exclusive. Many other foods are high in Omega-6s, particularlly in corn, which is in almost ALL processed foods since the 1970's (that's what fructose-glucose syrup is made of). Also, factory farmed red meat is force fed corn thereby increasing the content of omega-6's in it.

So it seems since people show improvement when cutting out red meat, as opposed to processed foodswhich are most often high in Omega-6s (although limiting or eliminating factory processed foods in your diet is always a healthier way to go), credence can be given to the Neu5Gc theory.

People can easily survive without red meat, and it's bad for environmental sustainability, so if it helps your health giving it up is not a bad idea.Interesting. I could take or leave red meat. But don't touch my milk!Suzanne, I see this was just published in Science on 10/31/08. This is amazing work - this doctor has a big idea on something new, and I hope we see more of this work. The only glitch would be if you did or did not believe in evolution :) All I know is that I get sick on red meat, so have cut it out. I can give up milk easily, but prime rib or filet mignon.....gulp. I have definitely limited my red meat intake but haven't really seen a difference in inflamation.This is really interesting.

That "The malaria parasite cannot enter a cell until it grabs onto the Neu5Ac on the surface of human cells" makes me wonder if that's the ONLY surface receptor for malria? Remember that UofM thing about tunnelling microbes? This would fit in with that. The question is...which other receptor fit the same bill.

On the 'chronic inflammation front' - I have questions about this too. First he says "Scientists have blamed saturated fats or burnt fats, but this does not explain why red meat is linked to all of these diseases while poultry, fish or saturated fats from plants are not." but then he goes on to say "Dr. Varki found very high levels of Neu5Gc in beef, pork, lamb and goat, and moderately high amounts in milk and cheese. Low levels are found in turkey, duck, chicken and eggs; and negligible amounts occur in plants and seafood." Negligible is NOT non-existant.

Plus, on the plants angle - he's not touching on gluten. Gluten has a huge amount of 'chronic inflammation' abilities. And its a plant.

So - what's left to eat?

OK - so, what if some of us are leaky gutted on the meat angle and others are on gluten/corn angle. Wasn't KarinRA IgG tested and came up postive for corn?

OR - what if its a microbe that uses the receptor for entry into the cell?

Thinking, thinking...

Pip

You could take it back to the four blood group theories that each different person is allergic to some types of foods, thinking, thinking ...Suzanne-

Interesting article.

There is a book out called the omnivores dilemma. has anyone read it? I have been thinking of going to the library and checking it out. I've read it, and it's an excellent book---really interesting and not at all hard to read. I recommend it because the more people who read it the better off we'll all be. I wrote about it quite a bit on this forum, if you do a search.

Michael Pollan, the author, has written several books on food and the politics of food. Here's a great article by him from the New York Times: Unhappy Meals by Michael Pollan [QUOTE=Pip!]
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