Milk and heart diseases - Deepstash

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Is it better to drink cow's milk or a dairy-free alternative?

Milk and heart diseases

There is a link between saturated fat and heart disease, but whole milk only contains around 3,5% fat, semi-skimmed around 1,5% and skimmed milk 0,3%.

Only very high milk intake can be harmful, but there's no research to suggest that moderate consumption is bad for you.

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Soya benefits

Soya has only been a common part of the Western diet for around 60 years. Soy products include soy milk, soy burgers and soy-based meat replacements, tofu tempeh, miso and soya sauce.

Soya has also been linked to a lower risk of heart disease compared to other diets. It's a good source of protein, unsaturated fatty acids, B vitamins, fiber, iron, calcium, and zinc.

The soya controversy

Soya contains a high content of isoflavones that have estrogenic properties. It means they act like estrogen, the primary female sex hormone, and bind to estrogen receptors in the body.

Estrogen can fuel the growth of some types of breast cancer, but it is not clear from research if isoflavones themselves contribute to cancer. 

Cancer protection

There is a 30% lower risk of developing breast cancer among women in Asian countries who are known for their high soya intake (compared to American women). Also, there is a 21% reduction in mortality among women with breast cancer who consumed more soya.

It is not certain why soya protects against cancer risk. It could be because its isoflavones can increase apoptosis (a genetically programmed mechanism that tells cells to self-destruct when they get DNA damage they’re not able to repair). Without this process, damaged cells can turn into cancer.

There is no "best diet"

The “best” diet is a theme: an emphasis on vegetables, fruits, whole grains, beans, lentils, nuts, seeds, and plain water for thirst. 

That can be with or without seafood; with or without dairy; with or without eggs; with or without some meat; high or low in total fat.

Best foods don’t have labels

Because they are just one ingredient: avocado, lentils, blueberries, broccoli, almonds, etc.

The "Age" of vegetables
The best vegetables are likely to be fresh and locally sourced, but flash frozen is nearly as good (as freezing delays aging). Those “fresh” vegetables that spend a long time in storage or transit are probably the least nutritious.
170 million gallons
170 million gallons

...is the amount of sparkling water Americans drink each year.

Sparkling waters are the latest in health chic, providing all the fizzy refreshment of a soft drink with none of those wicked calories. As with any health food trend, questions of its validly abound.

Carbonated water

It describes water with carbon dioxide dissolved into it. 

CO₂ can be introduced through natural processes, or by artificially injecting the gas into water while it is under pressure. Its addition gives these beverages their satisfying hiss-pop and effervescence.

Can also be found under the name "sparkling water".

Classifying sparkling waters
  • Seltzer water: water with carbonation. May include natural flavors. No sugar or sodium.
  • Club soda adds sodium bicarbonate or potassium sulfate to carbonated water to elicit a minerally taste. No sugar.
  • Tonic water includes sugar, citric acid, preservatives, and quinine for flavoring. 
  • Mineral water: comes from an underground source with a minimum of 250 parts per million of total dissolved solids. These dissolved elements must come from the source and cannot be added later. Carbonation may be induced to make sparkling mineral water.