the-psoriasis-treatment

In my previous post ( ) I discussed some country data linking pork consumption and health, analyzed with WarpPLS ( ). One of the datasets used, the most complete, contained data from Nationmaster.com ( ) for the following countries: Australia, Brazil, Canada, China, Denmark, France, Germany, Hong Kong, Hungary, Japan, Mexico, Poland, Russia, Singapore, Spain, Sweden, United Kingdom, and United States. That previous post also addressed a study by Bridges ( ), based on country-level data, suggesting that pork consumption may cause liver disease. In this post we continue that analysis, but with a much more complex model containing the following country variables: wealth (PPP-adjusted GNP/person), pork consumption (lbs/person/year), alcohol consumption (liters/person/year), obesity (% of population), and life expectancy (years). The model and results, generated by WarpPLS, are shown on the figure below. (See notes at the end of this post.) These results are only for direct effects. War...

The idea that pork consumption may cause cirrhosis has been around for a while. A fairly widely cited 1985 study by Nanji and French ( ) provides one of the strongest indictments of pork: “In countries with low alcohol consumption, no correlation was obtained between alcohol consumption and cirrhosis. However, a significant correlation was obtained between cirrhosis and pork.” Recently Paul Jaminet wrote a blog post on the possible link between pork consumption and cirrhosis ( ). Paul should be commended for bringing this topic to the fore, as the implications are far-reaching and very serious. One of the key studies mentioned in Paul’s post is a 2009 article by Bridges ( ), from which the graphs below were taken. The graphs above show a correlation between cirrhosis and alcohol consumption of 0.71, and a correlation between cirrhosis and pork consumption of 0.83. That is, the correlation between cirrhosis and pork consumption is the stronger of the two! Combining this with the Nanji a...

This cut of pork is the equivalent in the pig of the filet mignon in cattle. It is just as soft, and lean too. A 100 g portion of roasted pork tenderloin will have about 22 g of protein, and 6 g of fat. Most of the fat will be monounsaturated and saturated, and some polyunsaturated. The latter will contain about 450 mg of omega-6 and 15 mg of omega-3 fats in it. The saturated fat is good for you. The omega-6-to-omega-3 ratio is not a great one, but a 100 g portion will have a small absolute amount of omega-6 fats, which can be easily offset with some omega-3 from seafood or a small amount of fish oil. Pork tenderloin is easy to find in supermarkets, and is much less expensive than filet mignon, even though it is a relatively expensive cut of meat. Below are the before and after photos of a roasted pork tenderloin we prepared and ate recently; a simple recipe follows the photos. This type of cooking leads to a Maillard reaction , which is clear from the browning of the meat and around ...

The original inhabitants of the Ryūkyū Islands, of which the island of Okinawa is the largest, are believed to have the highest life expectancy in the world. One of the staples of their diet is sweet potatoes. The carbohydrate percentage of a sweet potato is about 20; that is, each 100 g of sweet potato mass has about 20 g of carbohydrates. Sweet potatoes have a medium-high glycemic index, and are often avoided by those with impaired insulin sensitivity, and certainly by diabetics. The other main staple of their diet is pork, as you may have inferred from the title of this post. The quote below is from the first of the three links provided below the quote. Pork appears so frequently in the Okinawan diet that to say "meat" is really to say "pork." [...] It is no exaggeration to say that the present-day Okinawan diet begins and ends with pork.          http://www.wonder-okinawa.jp/026/e/pork.html          http://www.okinawaindex.com...