B12 are found only in animal products, not plant sources. While vi- tamin C exists in meat in small quantities, the fact that the Inuits and Stefansson and Anderson (in the self study) did not suffer from scurvy (a disease caused by lack of vitamin C) suggests that causes other than a lack of fruits and vegetables may contribute to scurvy. (Some have posited that it is specifically a diet rich in easily digestible car- bohydrates and sugars that leaches vitamin C from the intestines.) Finally, animal meat is good source of saturated fat. Fat is a rich
energy source, yielding nine calories of energy per gram, compared to four calories per gram each for carbohydrates and protein. Also, as detailed above, eating a diet rich in animal meat does not contribute to heart disease. In fact the opposite appears to be the case—a diet rich in carbohydrates, particularly simple carbs and sugars—leads to an increase in triglyceride and LDL formation, whereas a diet rich in saturated and monounsaturated fats increases HDL formation (the so-called “good” cholesterol).
What About The China Study?
In 2004 Cornell University nutritional biochemist T. Colin Campbell published his book, The China Study, reporting on his investigation of the possible relationship between diet and disease. Campbell looked at numerous populations around the world (mostly in the Far East). He concluded that, “People who ate the most animal-based foods got the most chronic disease…People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease. These results could not be ignored.” Or could they? Campbell commits one of the cardinal sins of research: he ascribes causation to an association. Simply because two events oc- cur simultaneously (an association)—a diet rich in animal food and chronic disease, for example—does not mean that one causes the other (a causation).
In fact, a rigorously detailed statistical analysis of Campbell’s
own data shows that when looking solely at the variable “death from all cancers,” the association with plant protein is +12. With animal protein, it’s only +3. In other words, there was actually a greater risk for all cancers in the plant-based diet groups.
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