...still listening...fascinated about the salt...and you did not disappoint, Dr. G., you did get to the clots...but I had to stop, darn it.. I'll be back!
Hi Dr Greger. Thank you for this important video. However, my question is regarding weight. I need to be on a WFPB heart healthy diet so that means eliminating oil/ fat almost completely. Finding it hard to keep weight on. Any suggestions?
I'm about to listen, but I've recently searched the stats for the highest and lowest stroke risks in the world. The lowest were Switzerland, Canada , the U.S., France and Australia. In fact, the entire Northern Euro region was super low. The cheese-eaters have the lowest risk of stroke. The highest regions were East Asia and Eastern Euro. I also recall information that Eskimos are known for very high stroke rates. And they eat tons of Omega-3. This makes perfect sense. I'm sure the good Doctor here will explain (or I expect him to) that the plaque is stickier when you eat more sat fats and more "loose" when you eat more light fats like O-3. If you're vegan, hopefully, you wouldn't have any plaque built up at all. But I am curious about clots......so let's listen.
Dr Greger isn't vegan, he's plant based. Big difference. And where are your links to your research? Stop murdering animals. Also stop using racist terms like Eskimos, they're Inuits.
This probably has to do with Northern Europeans eating more Vitamin K2. This vitamin is found in foods from "grass-fed cows" and sheep. This part of the world eats lots of aged cheese, yogurt, butter from grass-fed milk, etc. When Vit K2 is mixed with D3, it removes calcification from arteries & joints and transfers the calcium to where it belongs, in our bones.
" Eskimos are known for very high stroke rates " When the traders came in they started to use sugar and wheat. Combine fat and carbohydrates and you are on the path of death. Before the traders came they were a healthy people, they survived where no one could survive.
Adding B12, folate, B6 is all fine and dandy for lowering blood homocysteine, but that doesn't reverse the vascular damage already inflicted on old folks who had a history of elevated homocysteine.
Everyone on my mother’s side dies of hemorrhagic stroke. I often wonder what the biggest risk factors are for that and if they are the same as for ischemic stroke..
But the study you referenced about Vitamin B12 deficiency only involved stroke risk for the type of stroke caused by blood clots, which isn't the type of stroke that you said vegans and vegetarians are at an increased risk for. I recently read a study that I'm surprised you didn't include that discussed the role of zinc in hemorrhagic stroke
So cool I was in Costco the other day and saw your how not to die cookbook I thought about picking it up but then I thought maybe it would be better to order it from the website because all of the proceeds from the website go to nonprofit organizations
Fabulous! B-12 does it again! But I'm still confused about the increase of strokes in high Omega-3 consumption. If high LDL protects against hemorrhagic stroke... Aren't we talking about the integrity of the arteries? Which brings us back to saturated fat eaters having less strokes because the placque is stickier. Am I using the correct analogy? Higher heart disease because sat fats create sticky placque, sticky placque means less strokes. Less heart disease because of Omega 3 keeping placque from sticking to arteries, loose placque causes more strokes. *If you have placque.* Which obviously most Americans would. What a conundrum!
I do find being vegan is great, solved my type 2 diabetes, but one meal per week of chicken/Turkey breast (very low fat) and 2 eggs per week solves the B-12 dilemma and it’s from a natural source. Only organic eggs though. My grandmother died at 93. She was type 2 diabetic as well and she ate eggs and lean chicken. Food for thought because it just could be dangerous to be extreme vegan.
@@chrisstoney20032003 listen to vids by Robert Lustig; world renowned endocrinologist. It has to do with "FIBER". I think you would really benefit by investigating him and he directly answers your question and a lot of other issues that do not conflict too much with Dr. Greger.
Blending is fine. Just don't juice them. You lose the fiber when you juice but not when you blend. There has however been some discussion about the lack of digestive juices from your mouth when you swallow without chewing and it's impact on the ability of your body to extract all the nutrients available.
You meant *evolved* hopefully. And no. It only means that we live in a very modern, sanitized world. B12 used to be accessible in the soil and in stream water -before industrial era. Even cattle are now supplemented in b12. And just so you know, about 40% of Americans are B12 deficient while vegans only make up between 1 and 3 % of the American population....
@@j-sm4554 what? i keep getting these basic replies lol let me get you up to date, actually there is no evidence to support the idea that vegans can get enough b12 in nature, ruminant animals actually make b12 in there first stomach through fermentation and then absorb it in there second stomach, the only reason they are supplemented is because of the lack of cobalt in the soil due to farming practices, also to say 40 percent of americans are b12 deficient wouldnt even make sense because they eat alot more meat than we would in nature
Thank you Dr. Greger and Team!! 👍🥇🥈🤍💛👍💯👍💯👍👀👍💯👍💯👍👀👍💯👍👍👍
Thanks Dr Greger for sharing this valuable information.
As Dr. Greger has said B12 is non negotiable... take your B12.
Thank you! Great research and information as always.
Thanks for all you do!
Thank you, as always!
...still listening...fascinated about the salt...and you did not disappoint, Dr. G., you did get to the clots...but I had to stop, darn it.. I'll be back!
Hi Dr Greger. Thank you for this important video. However, my question is regarding weight. I need to be on a WFPB heart healthy diet so that means eliminating oil/ fat almost completely. Finding it hard to keep weight on. Any suggestions?
You are amazing! Thank you for all you do. It’s because of your work that I can back up my statements with fact. 🫀🫁🧠
This are the type of Podcast everyone should hear =) Thx for sharing ;)
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I'm about to listen, but I've recently searched the stats for the highest and lowest stroke risks in the world. The lowest were Switzerland, Canada , the U.S., France and Australia. In fact, the entire Northern Euro region was super low. The cheese-eaters have the lowest risk of stroke. The highest regions were East Asia and Eastern Euro. I also recall information that Eskimos are known for very high stroke rates. And they eat tons of Omega-3.
This makes perfect sense. I'm sure the good Doctor here will explain (or I expect him to) that the plaque is stickier when you eat more sat fats and more "loose" when you eat more light fats like O-3. If you're vegan, hopefully, you wouldn't have any plaque built up at all. But I am curious about clots......so let's listen.
Dr Greger isn't vegan, he's plant based. Big difference. And where are your links to your research? Stop murdering animals.
Also stop using racist terms like Eskimos, they're Inuits.
This probably has to do with Northern Europeans eating more Vitamin K2. This vitamin is found in foods from "grass-fed cows" and sheep. This part of the world eats lots of aged cheese, yogurt, butter from grass-fed milk, etc.
When Vit K2 is mixed with D3, it removes calcification from arteries & joints and transfers the calcium to where it belongs, in our bones.
" Eskimos are known for very high stroke rates " When the traders came in they started to use sugar and wheat. Combine fat and carbohydrates and you are on the path of death. Before the traders came they were a healthy people, they survived where no one could survive.
Adding B12, folate, B6 is all fine and dandy for lowering blood homocysteine, but that doesn't reverse the vascular damage already inflicted on old folks who had a history of elevated homocysteine.
Everyone on my mother’s side dies of hemorrhagic stroke. I often wonder what the biggest risk factors are for that and if they are the same as for ischemic stroke..
Thanks for sharing and I take care my health!
Estou lendo o seu livro! " Comer para não morrer "
But the study you referenced about Vitamin B12 deficiency only involved stroke risk for the type of stroke caused by blood clots, which isn't the type of stroke that you said vegans and vegetarians are at an increased risk for. I recently read a study that I'm surprised you didn't include that discussed the role of zinc in hemorrhagic stroke
So cool I was in Costco the other day and saw your how not to die cookbook I thought about picking it up but then I thought maybe it would be better to order it from the website because all of the proceeds from the website go to nonprofit organizations
Remember to take B 12 and eat whole food plant based,
is possible an abstracr or resume of this?
Fabulous! B-12 does it again! But I'm still confused about the increase of strokes in high Omega-3 consumption. If high LDL protects against hemorrhagic stroke... Aren't we talking about the integrity of the arteries? Which brings us back to saturated fat eaters having less strokes because the placque is stickier. Am I using the correct analogy?
Higher heart disease because sat fats create sticky placque, sticky placque means less strokes. Less heart disease because of Omega 3 keeping placque from sticking to arteries, loose placque causes more strokes. *If you have placque.* Which obviously most Americans would. What a conundrum!
I do find being vegan is great, solved my type 2 diabetes, but one meal per week of chicken/Turkey breast (very low fat) and 2 eggs per week solves the B-12 dilemma and it’s from a natural source. Only organic eggs though. My grandmother died at 93. She was type 2 diabetic as well and she ate eggs and lean chicken. Food for thought because it just could be dangerous to be extreme vegan.
Dr. Gregory if I blend my fruits and veggies in a smoothie will I get the same health benefits as eating them whole?
No.
@@peggyharris3815 Is there a significant difference? If I lose 10% of the benefit I'm okay. But 20% or more I might have to get the salad bowl out.
@@chrisstoney20032003 listen to vids by Robert Lustig; world renowned endocrinologist. It has to do with "FIBER". I think you would really benefit by investigating him and he directly answers your question and a lot of other issues that do not conflict too much with Dr. Greger.
Blending is fine. Just don't juice them. You lose the fiber when you juice but not when you blend. There has however been some discussion about the lack of digestive juices from your mouth when you swallow without chewing and it's impact on the ability of your body to extract all the nutrients available.
@@donnaw1835 that's what I thought. Thanks!
Por favor, a Tradução em português
Hard to focus on the content with the "animated" narration. Very distracting. Not reading Goldie Locks to children at story time. 🙄
does the fact we cant get enough b12 from our food mean we arent designed to be vegan?
You meant *evolved* hopefully. And no. It only means that we live in a very modern, sanitized world. B12 used to be accessible in the soil and in stream water -before industrial era.
Even cattle are now supplemented in b12.
And just so you know, about 40% of Americans are B12 deficient while vegans only make up between 1 and 3 % of the American population....
@@j-sm4554 what? i keep getting these basic replies lol let me get you up to date, actually there is no evidence to support the idea that vegans can get enough b12 in nature, ruminant animals actually make b12 in there first stomach through fermentation and then absorb it in there second stomach, the only reason they are supplemented is because of the lack of cobalt in the soil due to farming practices, also to say 40 percent of americans are b12 deficient wouldnt even make sense because they eat alot more meat than we would in nature
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mic peaking