This is a rough transcript of a video by Public Health Nutritionist Dr. Radak, RDN, MPH
As a public health nutritionist and Plant-Based researcher, I would like to share a different perspective. I am not looking to debate. I am only providing a science-based critique and view to consider.
Dr. Ede seems to be saying that for most of us have been misled and feeding our brains incorrectly. And that her health symptoms resolved by not following the standard recommendations. Instead she is following an animal protein centric diet replete with cholesterol and saturated fat, low in fiber and plants. She is not convinced we need anything beyond meat. But with a sample size of 1 does research reflect that? Additionally, she says there is almost no science, biology, or logic behind the majority of current recommendations for a healthy diet, mentioning: whole grains, legumes, a wide variety of fruits and vegetables, nuts, and seeds, as examples. She adds that recommendations for increasing plants are also a concern as some plants are not equally nutritious or safe and have more risks than benefits.
Questioning this perspective, with fiber alone there is plenty of research (including randomized trials) demonstrating beneficial effects via the production of anti-inflammatory compounds in the gut or the gut-brain axis. Separately, there are potential harms from animal products (which contain no fiber) that produce either the microbial metabolite, Trimethylamine N Oxide which has been associated with neuro-inflammatory processes or advanced glycation end products (Łuszczki, 2023; Solanki, 2023; Guan 2021; Mitrea, 2021; Czarnik, 2024; Grant, 2023; Kahleova, 2024; Katonova, 2022).
Why when comparing a Plant-Based diet to a high fat and saturated fat Atkins diet for 4 weeks showed large increases in Trimethylamine N Oxide as well as branched-chain amino acids in plasma which are known cardiovascular risk factors (Park, 2019)?
Why is it that omnivores have a worse inflammatory profile than vegetarians (Franco-de-Moraes, 2017)? It is interesting that she mentions we do not need any carbohydrate at all and can make glucose from fats and protein ‘smoothly’ which ignores some of the benefits of carbohydrates and ignores some of the risks from meaty diets rich in protein and fat.
And the glucose spike from exogenous carbs? Yes, refined carbs certainly but complex carbs from nutrient dense plants? A few examples…
Why do trials with Plant-Based diets do better at controlling and improving glycemic control, insulin resistance and reducing risk for (or reversing) type 2 diabetes and cardiometabolic risk factors than non-vegetarian diets as well as reducing inflammatory markers (Eichelmann, 2017; Kelly, 2020; Jardine, 2021; Del Carmen, 2024)?
One reason may be because of protective nutrients like polyphenols or fiber which can may inhibit glucose absorption while enhancing insulin-dependent glucose uptake (Katonova, 2022). This may also be why a recent meta-analysis of studies in over 1.4 million people found a significant increased risk for type 2 diabetes with meat intake (either processed or unprocessed) and further increases with each 20g portion, while plant protein sources did not (Fotouhi Ardakani, 2024).
Why is it that vegan or vegetarian diets in trials or diet interventions have all resulted in improvement in inflammatory autoimmune diseases like rheumatoid arthritis, lupus nephritis, systemic lupus erythematosus and Sjögren’s syndrome patients (Barnard, 2022; McDougall, 2022; Fujita, 1999; Hafström, 2001; Kjeldsen-Kragh, 1991; Hänninen, 1999; Müller, 2001; Goldner, 2019; Goldner, 2024)?
I agree a poorly planned diet that promotes excess insulin is not good. But refined carbs are the concern not whole-food based carbohydrates. Conversely, several studies suggest saturated fat is implicated in reducing insulin sensitivity by incorporation into cell membranes affecting insulin response (Marsh, 2010). We absolutely need to get a handle on the processed food and saturated fat we consume.
No doubt the Standard American Diet is bad for brain health and contributes to just about every chronic disease. And she is correct in relating inflammation to brain health and the benefit from antioxidants. Processed foods addictive nature containing refined sugars incite inflammation and are not nutrient dense. They make up over 50% of total caloric intake and are a relatively recent phenomenon (thank you food industry!). And they have been associated with mental health issues, depression and anxiety, cognitive decline, dementia, and Alzheimer’s disease (Dai, 2024; Li, 2022; Gomes Gonçalves, 2023; Claudino, 2024).
So yes, a diet approach to brain health is important. But to advocate for the consumption of meat and cholesterol and exclaim hazards of plants is not an accurate determination based on the available research. If plants, fruits and vegetables, spices are so harmful to our health why is it that some of the longest living people (blue zones) on the planet consume mostly plants? Why does the Tsimane and Moseten tribes in Amazon rainforest have some of the lowest incidence of Alzheimer’s Disease and dementia in the world as well as less age-related brain atrophy while eating a predominantly complex carb diet, low in fat and saturated fat (Gatz, 2022; Kraft, 2018; Irimia, 2021)?
Or why have Plant-Based diet interventions been shown to lower blood pressure, angina and even reverse type 2 diabetes? I was lost about the topic of how plants store energy (carbs) and humans do not and store as fat. Why the comparison? No one would argue that but it would be a stretch to say humans need to get exogenous fat rather than carbs simply because we store fat or because the body only has about a day’s worth of glucose stored.
To exclude other well-known disease risks with meat consumption, particularly colorectal cancer is also a concern (Vieira, 2017; Papadimitriou, 2021). It should not be ignored that the World Health Organization classified processed meat as a group 1 carcinogen and red meat as a “group 2A probably carcinogenic”. Additionally, there is significant non-observational research to demonstrate the hazards of animal product intake on our nation’s top killer, cardiovascular disease. Ingestion of a fatty meal can induce post-prandial lipemia and Angina pectoris for 5 hours after ingestion (Kuo, 1955) which can promote inflammation and injure the arterial endothelium. Saturated fat in clinical studies was found to be more harmful than simple sugars and increases insulin resistance (Luukkonen, 2018). Oxidized lipoproteins/cholesterol by consuming cooked meat is absorbed into the bloodstream and injures the endothelial lining inciting atherogenesis by plaque formation (Staprans, 2003). Metabolic studies support saturated fat as adversely affecting coronary heart disease risk (Zaloga, 2006) with meat-based diets increasing blood viscosity compared to vegetarian diets which reduced blood viscosity. The latter likely due to the high levels of antioxidants and low levels of saturated fats in plants (Ernst,1995; Naghedi-Baghdar, 2018; Sloop, 2018). An analysis of studies looking at high protein intake suggested that consumption of high protein diets may affect immune cells leading to arterial plaque formation (Zhang, 2024).
What is the only diet I am aware of that actually can reverses cardiovascular disease? A vegan diet (Esselstyn, 2014) or Plant-Based diet and lifestyle (Ornish, 1998). Several case studies on patients demonstrates improvement in heart failure symptoms, reversal of Angina and one whose Angina returned with the resumption of an animal product rich diet (Massera, 2015; Massera, 2016; Allen, 2019; Choi, 2017).
Will taking patients with CVD and changing their diet to a keto or animal dominant diet yield the same results? LDL cholesterol for example is a known risk factor for CVD and not just from observational studies. A recent meta-analysis of low carb trials suggests an overall increase in LDL cholesterol in normal weight people (Soto-Mota, 2024). And while observational studies did not find low carb diets to increase CVD incidence, that is probably because most are not able to stay on the diet for long periods of time. What is consistent however is the 30% increase in overall mortality from following low carb diets as the Scientific Statement from the National Lipid Association Nutrition and Lifestyle Task Force noted (Kirkpatrick, 2019). A recent clinical trial looking at the keto diet for 12 weeks suggested that in addition to the predictable loss in fat mass, restricting carbohydrates via reducing glucose tolerance negatively impacted the gut microbiome with reduced beneficial gut bacteria, with the authors suggesting that the results did not necessarily produce a cardiometabolic health benefit that would have been expected by the weight loss observed (Hengist, 2024).
Having once eaten as an omnivore, I’ve followed what the preponderance of research has suggested. Following a whole food (minimally processed) Plant-Based diet is the ‘best bet’ for reducing chronic disease risk and maintaining brain health, while also leaving a smaller environmental footprint. I’ve written about the topic of brain health extensively addressing diet and other lifestyles factors primarily to address those who follow vegan diets. But this is still useful for any dietary pattern and addresses meat, cholesterol, and glucose and why some are calling Alzheimer’s Disease “Type 3 Diabetes: https://radaktim.wixsite.com/website/post/omega-3-diet-and-lifestyle-factors-influencing-brain-health
It is important to be careful in advocating something for just one disease state such as brain health without factoring in other diseases or the environment. And to exclude the relation between food choices and the environment is increasingly considered irresponsible (Storz, 2020) and in my opinion selfish. Food systems account for roughly a third of global greenhouse gas emissions. A lot of research is happening in this area.
Shifting from red meat to principally Plant-Based proteins could result in global annual dietary emissions falling 17% (Li, 2024). Even a flexitarian diet approach can considerably reduce greenhouse gas emissions (Humpenöder, 2024). Even compared to a Mediterranean diet, a vegan diet was suggested to incur a 44% less total environmental impact (Filippin, 2023). It is important to care for our health and we have a responsibility to care for our planet too.
A meat diet was suggested to affect greenhouse gas emissions twice as much as vegan diets with the latter using less water, less land, and resulting in less loss of biodiversity (Scarborough, 2024). Just research the loss of precious rainforest land due to animal agriculture in south America. All important things to consider if deciding to follow a carnivore, paleo, or ketogenic diet.
This is what happens when a psychiatrist delves into diet as we’ve seen with others like psychologist Jordan Peterson. And even physicians who are not trained in nutritional science like Dr. Gundry underscore the importance of having a solid background in nutrition or seeking input from those who do. Yes, like many areas of science and medicine, there can be incorrect or biased information. And the federal dietary guidelines as well have a way to go with translating and disseminating the available research. But to say there is almost no science, biology, or logic behind the majority of recommendations for a healthy diet (she mentioned whole grains, legumes, a wide variety of fruits and vegetables, and more plants), and there is no value in epidemiological studies, and advocate meat and exogenous cholesterol in the context of ignoring the other diseases and environmental risks, does not seem wise. She is not looking at all of the available research.
Many of the studies are available freely online. Judge for yourself. Even the Carnivore MD, author of the book The Carnivore Code has reversed his position on the diet and stopped eating the Carnivore diet after 2 years as he saw his testosterone levels drop and it caused sleep disturbances, heart palpitations, and muscle cramps.
References located:
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As we wait for the implementation of the new administration, several departments and staff changes have already been designated or proposed.
One of these is the appointment of Robert F. Kennedy Jr. to lead the Department of Health and Human Services. While still needing senate confirmation, RFK Jr. has been vocal about a topic that as a Registered Dietitian Nutritionist and Public Health expert for >25 yrs has me concerned.
He has expressed his reservation over the use of plant seed oils like canola (rapeseed) and sunflower oil in fast foods (which are also processed or ultra processed foods) and has suggested this is linked to the rise in obesity among Americans.
In his Instagram post he says “Seed oils are one of the most unhealthy ingredients that we have in foods. We need to Make Frying Oil Tallow Again.” And that “one of the reasons they are in foods is that they are heavily subsidized”. And that they are associated with all kinds of very serious illnesses including body-wide inflammation”. “It is one of the worst things you can eat…”
On his X account he says “Fast Food is a part of American culture. But that doesn’t mean it has to be unhealthy, and that we can’t make better choices. Did you know that McDonald’s used to use beef tallow to make their fries from 1940 until phasing it out in favor of seed oils in 1990? This switch was made because saturated animal fats were thought to be unhealthy, but we have since discovered that seed oils are one of the driving causes of the obesity epidemic. Interestingly enough, this began to drastically rise around the same time fast food restaurants switched from beef tallow to seed oils in their fryers.” “People who enjoy a burger with fries on a night out aren’t to blame, and Americans should have every right to eat out at a restaurant without being unknowingly poisoned by heavily subsidized seed oils. It’s time to Make Frying Oil Tallow Again”
It is true that seed oils consumption has increased dramatically and are widely used in fast foods and ultra processed foods. These “foods” are already inherently unhealthy and steps should be taken to reduce the consumption of these products. Period.
Seed oils also were substituted for beef tallow around the 1990 while the rise in obesity started back in the 1970’s.
But replacing the oil used in fast foods with beef tallow as a proposed healthier alternative?
First, beef tallow, typically obtained from rendered beef tissue during the slaughtering process is unhealthy. Primarily made up of saturated fat, which has long been implicated in increasing risk for a variety of diseases. Since the inception of the U.S. Dietary Guidelines for Americans in 1980, and with every iteration of the guidelines thereafter, limits have been set for consumption (no more than 10% of total calories). The USDA, in 2024, has also proposed in a series of food pattern modeling to reduce the intake of saturated fat with options to replace saturated fat in the diet from solid fats with plant oils containing PUFA without any overall negative effect on nutritional adequacy.
A 2020 Cochrane review of trials found that reducing dietary saturated fat reduced the risk of combined cardiovascular events by 21% and that greater reduction of saturated fat resulted in greater reductions of CVD events. They also concluded that “Replacing the energy from saturated fat with polyunsaturated fat (PUFA) or carbohydrate appear to be useful strategies”. Newer research by Kim, 2021 in a systematic review and meta-analysis of prospective cohort studies also suggests increased risk for all cause mortality and cancer mortality from saturated fat.
· Seed oils are a significant source of polyunsaturated fat, particularly omega-6 fatty acids. Omega 6 fatty acids get a ‘bad rap” as they are incorrectly categorized as inflammatory, especially when compared to omega-3 fatty acids.
· Both Omega 3 and 6 Produce Anti-inflammatory metabolites. We can no longer say Omega 3 are Anti-inflammatory and Omega 6 is Inflammatory. This is a misconception as Omega 6 fatty acids found in seed oils (Linoleic acid) are associated with no increased risk and in certain cases CVD benefit. Some of which are converted to dihomo-γ-linolenic acid (DHLA) which is anti-inflammatory.
· And there is research supporting that replacing saturated fat with PUFA, reduces risk for atherosclerotic cardiovascular disease.
· It is the long chain fatty acid Arachidonic Acid that is the Omega 6 fatty acid that is pro-inflammatory and little LA is converted to Arachidonic Acid. Beef tallow as is red meat and other animal products are a significant source of AA.
With beef tallow comprising almost 50% saturated fat, this is not a good replacement for seed oils in fast foods or processed foods. What is needed is a reduction in fast foods and processed foods! Something probably most of the country is not interested in hearing as 36.6% of adults Americans consume about fast food on any given day with that number increasing to 44.9% in young adults. So it is not really an accurate picture to say “People who enjoy a burger with fries on a night out aren’t to blame”…they are enjoying it much more than just an occasional night!
A national US study by Martínez Steele, 2016, found ultra-processed foods (processed foods “engineered” to be high in fat/oils, salt, sugar) made up over half of daily calories and contributed a staggering 89.7% of the energy intake from added sugars. And the United States currently has the distinction of ranking among the highest in consumption. These ‘foods’ also meet the criteria for being addictive based on established scientific criteria.
And this should be focused on when examining the obesity epidemic we find ourselves in especially as saturated fat as well as ultra-processed foods are associated with other diseases besides CVD, including dementia, Alzheimer’s disease, cognitive decline and several others. So while I applaud any efforts in addressing the consumption of processed and highly processed foods, if we truly want to “Make America Healthy Again”, adding beef tallow to our diets seems counter to that mission. Instead, consumers can consider opting for a veggie burger or a grilled portabella mushroom burger as a healthier alternative and striving to reduce intake of processed and fast foods.
Lastly, perhaps RFK Jr, with his background in environmental law, should focus on commodities which are hugely subsidized, corn and soybeans. Seed oil subsidies make up a mere fraction compared to these, perhaps 30 times less. Corn and soybeans are primarily used to feed livestock, an inefficient and environmentally damaging way to feed the population, something worth putting into perspective compared to seed oils.
Dr. Tim Radak, DrPH, MPH, RDN
References
American Soybean Association. Animal Agriculture. https://soygrowers.com/key-issues-initiatives/key-issues/other/animal-ag/
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