Vegan Research and Debate Links

for related topics, visit:


Research links on health surrounding plant-based nutrition, omnivorous nutrition

(Note regarding links to Mic the Vegan: he always posts links to research below his videos)


What changes occur when you go (healthy) vegan

Position of the Academy of Nutrition and Dietetics on vegan nutrition

Deutsche Stellungnahme

Coronavirus: Vegans are more resistant to covid-19

Health cost savings of plant-based nutrition

The myths about complete amino acids

First randomised comparison of Mediterranean and plant-based

Low carb and ketogenic diet

Fat loss and appetite-control on a vegan diet

Saturated fats should be limited

Are vegans more vulnerable to hip fractures?

Lectins: how dangerous are they?

Are humans omnivores?

French paradox debunked

Example of bad science

Autoimmune diseases

General benefits of plant-based nutrition: cancer, diabetes, chronic diseases, heart disease, gut microbiome, reduction of red and processed meat

Heart Disease / reversal

Stroke higher in vegetarians / vegans debunk

Atherosclerosis only occurs in herbivores

Dairy: IGF-I and cancer, hormones, eggs and cardiovascular disease, choline deficiency debunked

Omega 3: fish oil versus algae oil


What the Health film: links, debunk, debunk of debunk

Long-term deficiencies in veganism

Soyboy debunk

Soy benefits

Longest lived populations: Adventists and Okinawans

High meat and dairy populations: myths about Inuits and Masai

Anthropology and Paleo

Neanderthals – poss. vegan examples, intelligence etc.

Humans are not apex predators

Blood types debunked


Vegan childbirth

All nutrients can be met with vegan diet

Plant source of Vitamin B12

Iron and deficiency

How to deal with anemia

Eisen (deutsch)

Diabetes and its reversal, saturated fats cause diabetes type 2

Hypertension (high blood pressure) and reversal

GMO, glyphosate and gut health


Multiple Sclerosis

Cancer: colorectal survival improvement

Prostate cancer reversal


Multiple Sclerosis

Chron’s Disease

Hepatitis E

Brain: Cognitive Function, Satisfaction just after eating, Mood

Is cheese addictive? How significant is casomorphine?


Contamination of milk


Diseases transferred from animals to humans through diet and farming

Fruitarianism issues

Nearest animals to humans: the bonobo

Vivisection (animal experiments in medicine): inefficient and barbaric

Psychology and veganism/carnism

Atkins had a history of heart disease

Dr Robert Lustig claims and debunk

Plant-based nutrition for pets

Welfare and animal husbandry and ethics

Common questions to vegans

Answers to anti-vegan arguments


Vegan philanthropist

Australia heart statistics

Media manipulation of public perception of veganism

Lobby manipulation of facts

Examples of propaganda from animal-farming industry






position of the Academy of Nutrition and Dietetics on vegan nutrition

It is the position of the Academy of Nutrition and Dietetics that appropriately planned
vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide
health benefits for the prevention and treatment of certain diseases. These diets are
appropriate for all stages of the life cycle, including pregnancy, lactation, infancy,
childhood, adolescence, older adulthood, and for athletes. Plant-based diets are more
environmentally sustainable than diets rich in animal products because they use fewer
natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic
heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low
intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy
products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of
vegetarian and vegan diets that produce lower total and low-density lipoprotein
cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified
foods or supplements.
J Acad Nutr Diet. 2016;116:1970-19”

British Dietetics Association

Deutsche Stellungnahme

Coronavirus: vegans and pescatarians are more resistant to covid-19

Plant-Based Diets Linked to Less Severe Illness from COVID-19

Plant-based diets are linked to less severe illness from COVID-19, according to a study published in BMJ Nutrition, Prevention & Health. Researchers surveyed health care workers with high exposure to COVID-19 patients across six countries on their dietary habits and COVID-19 outcomes. Participants who followed plant-based diets had a 73% lower chance of moderate to severe COVID-19 illness, whereas those who followed low-carbohydrate, high-protein diets were 48% more likely to have moderate to severe COVID-19 illness. Those who followed plant-based diets had higher intakes of legumes, nuts, and vegetables rich in fiber and vitamins A, C, and E that support the immune system and overall health. The authors recommend a plant-based diet that avoids pro-inflammatory foods such as red and processed meat associated with negative health outcomes to help protect against severe COVID-19.

Kim H, Rebholz CM, Hegde S, et al. Plant-based diets, pescatarian diets and COVID-19 severity: a population-based case–control study in six countries. BMJ Nutr Prev Health. Published online June 7, 2021. doi: 10.1136/bmjnph-2021-000272


Best protection through no dietary cholesterol (main cause of endothelial damage):

The role of meat and dairy in inflammation



Boost Fruits and Vegetables, Cut Meat for COVID-19

Diet is at the root of conditions linked to severe COVID-19 outcomes and holds the potential for improving those outcomes as well, according to a new editorial by the editor-in-chief for The British Medical Journal. Obesity is linked to such diseases as diabetes, heart disease, and cancer and is now considered a key risk factor for COVID-19. To reduce the rates of obesity, the author suggests consuming more fruits, vegetables, beans, and whole grains and less red meat and processed foods to help curtail the effects of the virus and its second wave. Specifically, she highlights “the meat industry as a driver for acute and chronic disease.”

Godlee F. Covid-19: What we eat matters all the more now. BMJ. 2020;370:m2840.

Health cost savings of plant-based nutrition



The myths about complete amino acids

First randomised comparison of Mediterranean and plant-based: plant-based does best

Plant-Based Diet Is Triumphant Over Mediterranean Diet For Weight And Cholesterol Control, Study Finds



Keto for “long-term”

plant vs keto diets

at  2:11:16 an Ecuador population, their diet and longevity. No IGF1



Low-Carbohydrate Diets Increase Risk for Heart Disorder

Low-carbohydrate diets increase the risk for atrial fibrillation (AFib), a common disorder of heart rhythm, according to a poster presented at the American College of Cardiology’s 68th Annual Scientific Session. Researchers tracked daily carbohydrate intake in 14,000 diet records from the Atherosclerosis Risk in Communities (ARIC) study and monitored incidences of heart arrhythmias. Those who consumed the least amount of carbohydrate increased the chance of developing AFib by 18 percent, compared with those who consumed the most carbohydrate. AFib is associated with a five-fold increased risk for stroke and may lead to heart failure. Carbohydrate restriction lowers intake of grains, fruits, and vegetables linked to reduced inflammation and may increase consumption of high-fat, high-protein foods associated with oxidative stress.

Zhuang X. U-shaped relationship between carbohydrate intake proportion and incident atrial fibrillation. Poster presented at: 68th American College of Cardiology’s Annual Scientific Session. March 16-18, 2019; New Orleans, LA.


Keto – arguments FOR

Myth of meat, WHO promotes meat in 1900 ca. (approx 11:30) flawed in places?

Low-Carb, Animal-Based Diets Associated with Early Death

Seidelmann SB, Claggett B, Cheng S, et al. Dietary carbohydrate intake and mortality: a prospective cohort study and meta-analysis. Lancet. Published online August 16, 2018.

Higher all-cause mortality in Ketogenic diets

Young, Healthy People Still at Risk of Death from Heart Disease and Cholesterol

Abdullah SM, Defina LF, Leonard D, et al. Long-term association of low-density lipoprotein cholesterol with cardiovascular mortality in individuals at low 10-year risk of atherosclerotic cardiovascular disease: Results from the Cooper Center Longitudinal Study. Circulation. Published online August 16, 2018.

Ketogenic Diets Impair Exercise Performance

Wroble KA, Trott MN, Schweitzer GG, Rahman RS, Kelly PV, Weiss EP. Low-carbohydrate, ketogenic diet impairs anaerobic exercise performance in exercise-trained women and men: a randomized-sequence crossover trial. J Sports Med Phys Fitness. Published online April 4, 2018.

Mediterranean vs low fat study – data misleading. Comment by Dr. Ormish at 1:31:22

Original study:


Fat loss and appetite-control on a vegan diet

Saturated fats should be limited     (German)


Vegan Diets Do Not Increase Risk for Hip Fractures With Calcium and Vitamin D Supplements

Vegan diets do not increase the risk for hip fractures when combined with calcium and vitamin D supplementation, according to a study published in the American Journal of Clinical Nutrition. Researchers compared different dietary patterns with hip fracture incidence rates in 34,542 participants from the Adventist Health Study 2. While women who followed vegan diets did have an increased risk for factures, further analysis showed women on a vegan diet who took both calcium and vitamin D supplements did not have a greater risk of fractures when compared to nonvegetarian women. Results showed no increased risk for fractures among men on a vegan diet without supplementation. The authors call for further research into the impact of a vegan diet with calcium and vitamin D supplementation on fracture risk.


Thorpe DL, Beeson WL, Knutsen R, Fraser GE, Knutsen SF. Dietary patterns and hip fracture in the Adventist Health Study 2: combined vitamin D and calcium supplementation mitigate increased hip fracture risk among vegans. Am J Clin Nutr. Published online May 8, 2021. doi: 10.1093/ajcn/nqab095


approx 2:40




reasons for high levels of some diseases in vegans / vegetarians:




Animal Protein Linked to Death in Those with Cancer, Diabetes, and Heart Disease
Higher intakes of animal protein increased risk of death in those with cancer, diabetes, and heart disease, according to a study published online in the American Journal of Clinical Nutrition. Researchers followed the diets of 2,641 participants from the Kuopio Ischaemic Heart Disease Risk Factor Study and compared protein intake with death from chronic disease. Those who consumed more meat and protein from animal-based sources in place of plant-based sources increased their risk of death from chronic disease by 23 percent. Possible mechanisms for the increased risk include decreased kidney function and increased production of cancer-related hormones associated with higher animal-based protein intake.
Virtanen HEK, Voutilainen S, Koskinen TT, et al. Dietary proteins and protein sources and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am J Clin Nutr. Published online April 9, 2019

Experts Recommend Dietary Guidelines Exclude Red and Processed Meat

Experts from Harvard University recommend that dietary guidelines exclude red and processed meat in favor of plant-based foods for the benefit of human health and the environment, according to a publication from the American Diabetes Association. The authors examined the methodologies behind recent dietary recommendations from the Nutritional Recommendations (NutriRECS) consortium, which called for no reductions in red and processed meat intake, and found several limitations, inadequacies, and misinterpretations of data. Researchers reassessed the health impacts of these foods with more appropriate rubrics and found close associations between red and processed meat consumption and diabetes and increased mortality. Results also showed replacing red meat with plant-based protein sources improved cholesterol levels and other health outcomes. The authors suggest that dietary guidelines that emphasize vegetables, whole grains, nuts, and legumes and limit red and processed meat best promote human and environmental health.

Qian F, Riddle MC, Wylie-Rosett J, Hu FB. Red and processed meats and health risks: How strong is the evidence? Diabetes Care. 2020;43:265–271.


Seventh-Day Adventists Have Lower Risk of Cancer and Death

Seventh-Day Adventists, who often follow a plant-based diet, have a lower risk of cancer and death from any cause, according to research published in the journal Cancer. Researchers compared all-cause mortality and cancer incidence rates from Adventist Health Study 2 (AHS-2) participants and the general U.S. population documented in census data. Early death and cancer incidence rates were lower in the AHS-2 population by 33 and 30 percent, respectively, when compared to those in the general population. Early death and cancer incidence rates were lower among black AHS-2 participants by 36 and 22 percent, respectively, compared with blacks in the census data. The authors attribute lower cancer risk, increased quality of life in later years, and benefits to other health outcomes in the AHS-2 group to lifestyle habits, including nonsmoking, exercise, and reduced consumption of meat and suggest these results may transfer to the general U.S. population by adopting similar habits.

Fraser GE, Cosgrove CM, Mashchak AD, Orlich MJ, Altekruse SF. Lower rates of cancer and all-cause mortality in an Adventist cohort compared with a US census population. Cancer. Published online November 25, 2019.


Vegan Diets Reduce the Risk for Chronic Disease

People following vegan diets are less likely to develop chronic diseases, compared with other dietary groups, according to a study funded by the NIH/National Cancer Institute. Researchers analyzed the diets of those following vegan, lacto-ovo-vegetarian, semi-vegetarian, pesco-vegetarian, and non-vegetarian eating patterns and tracked several health biomarkers. Based on those biomarkers, the vegan group had the lowest risk for cancer, heart disease, and hypertension, compared with the other groups. The vegan group also had higher levels of omega-3 fatty acids and higher serum levels of carotenoids and isoflavones associated with lower inflammation. Vegans consumed the most fruits, vegetables, whole grains, and legumes and had the highest intakes of beta-carotene and fiber and the lowest intakes of saturated fatty acids. The vegan group was the only group to be in a healthy weight range, while all other groups were overweight, on average. These findings offer more insight into the relationship between diet-related biomarkers and disease and support vegan diets as a healthful approach to disease prevention.

Miles FL, Lloren JIC, Haddad E, et al. Plasma, urine, and adipose tissue biomarkers of dietary intake differ between vegetarian and non-vegetarian diet groups in the Adventist Health Study-2. J Nutr. Published online February 15, 2019

Plant-Based Diets Promote Healthy Gut Microbiome

High-fiber vegan diets promote healthful and stable gut bacteria, according to a review published in Frontiers in Nutrition. Increased intake of fiber and other plant components associated with plant-based diets increase the growth of beneficial bacteria that reduce inflammation and cardiovascular disease risk. Fiber also increases short-chain fatty acids linked to improved immunity and improved intestinal function. These conclusions indicate that diet contributes to healthful microbiome diversity more than any other factor, and a plant-based diet is the most effective means to ensure optimal gut health.

Tomova A, Bukovsky I, Rembert E, et al. The effects of vegetarian and vegan diets on gut microbiota. Front Nutr. Published online April 17, 2019



Lifestyle Modifications Effective for Heart Failure Treatment and Prevention

Lifestyle modifications, including diet changes, help treat and prevent heart failure, according to a new report published in the Journal of the American College of Cardiology. Several researchers analyzed how lifestyle, such as weight management and nutrition, influences heart failure risk. Poor diet, minimal exercise, and stress all contribute to increased risk for heart failure, while more exercise, stress management, and plant-based eating proved most effective for reduced risk for heart failure. Clinicians should incorporate nutrition and exercise education into clinical practice to prevent and treat heart failure.

Aggarwal M, Bozkurt B, Panjrath G, et al. Lifestyle modifications for preventing and treating heart failure. J Am Coll Cardiol. 2018;72:2391-2405.


Vegan Diets Lead to Better Health
Those who follow a vegan diet are less likely to have cardiometabolic risk factors, compared with those who consume omnivorous diets, according to a new meta-analysis. Researchers analyzed 40 studies from more than a dozen countries to compare outcomes for people consuming vegan diets with those consuming omnivorous diets and found that people following vegan diets consumed fewer calories and less saturated fat and had lower body mass, LDL cholesterol, triglycerides, blood pressure, and fasting blood glucose, compared with controls. In Taiwan, there were fewer differences between the vegan and non-vegan groups. The authors suspect those defined as vegans in Taiwan adhere less strictly to a vegan diet while the omnivores there consume fewer animal products, compared with populations in other countries.
Benatar JR, Stewart RAH. Cardiometabolic risk factors in vegans; a meta-analysis of observation studies. PLOS ONE. Published online December 20, 2018.

Replacing Red Meat with Plant Protein Lowers Risk for Heart Disease

Replacing red meat with plant-based protein sources lowers your risk for heart disease, according to a meta-analysis published in Circulation. Researchers reviewed studies that compared diets that included red meat with eating habits that replaced red meat with foods such as legumes and tracked cardiovascular disease risk factors. Plant-based protein sources in place of red meat produced improvements in blood lipids. Replacing red meat with fish did not reduce the risk for heart disease. The authors noted that reduced intakes of saturated fat and cholesterol and increased intakes of fiber and antioxidants found in plants may be possible mechanisms for the improvements.

Ferré MG, Satija A, Blondin SA, et al. Meta-analysis of randomized controlled trials of red meat consumption in comparison with various comparison diets on cardiovascular risk factors. Circulation. Published online April 8, 2019.
Plant-Based Diets Lower Risk for Heart Failure
Plant-based diets lower the risk for heart failure, according to a study published in the Journal of the American College of Cardiology. Researchers compared plant-based, Southern, and three other eating patterns with heart disease incidence rates. Those who followed a plant-based diet had a 41 percent lower risk for heart failure when compared to those with the lowest adherence to a plant-based diet. A Southern-style dietary pattern rich in fried foods and processed meat increased the risk of heart failure by 72 percent, compared with those who ate fewer of the foods associated with that pattern. Antioxidants and anti-inflammatory compounds associated with plant-based diets may explain the decreased risk for heart disease.
Lara KM, Levitan EB, Gutierrez OM, et al. Dietary patterns and incident heart failure in U.S. adults without known coronary disease. J Am Coll Cardiol. 2019;73:2036-2045.
Stroke higher in vegetarians / vegans debunk


IGF-1 growth hormone and cancer

IGF-1 Congenital Deficiency and Cancer:

Estrogen raises, testosterone lowers after drinking milk:

60-80% of exogenous estrogen from dairy:

Female cancers risk vegan vs vegetarian:

Egg consumption and exponential artery clogging:

300,000 person egg and cardiovascular disease meta analysis:

Egg Consumption Increases Risk for Diabetes

Consuming one or more eggs per day may increase the risk of diabetes by 60%, according to a study published in the British Journal of Nutrition. Researchers compared egg consumption with blood glucose levels in more than 8,000 participants from the China Health and Nutrition Survey. Those who habitually consumed the most eggs increased their risk for diabetes when compared to those who ate the fewest eggs. Participants who ate the most eggs were less physically active, consumed more fat and animal protein, and had higher serum cholesterol levels. Possible mechanisms for the increased risk include oxidation and inflammation from choline found in egg yolks and hindered carbohydrate absorption from chemicals found in egg whites. The authors suggest the rise in egg consumption is related to the increased affordability of eggs in China and an overall shift toward Westernized diets low in vegetables and high in meat and high-fat foods.

These results support similar findings in other cohorts of participants in China as well as populations in the United States. A study published in Nutrition found an increased risk for diabetes and high cholesterol among Chinese women, while research published in Circulation found a link between higher egg consumption and prevalence of diabetes mellitus and hypertension. The authors note results from a recent meta-analysis and data from the Physicians’ Health Study and Women’s Health Study showed an increased risk for diabetes of up to 77% with seven or more eggs consumed per week.

1. Wang Y, Li M, Shi Z. Higher egg consumption associated with increased risk of diabetes in Chinese adults – China Health and Nutrition Survey. Br J Nutr. Published online October 8, 2020. doi: 10.1017/S0007114520003955.

eggs unsure

after the huge debate

eggs, not too many or none



vegan diets risk choline deficiency and impair brain function debunked



Long chain omega 3s (DAH and EPA) originate in algae, not fish

feed for cows


no difference in bioavailability

no difference in viability and cell proliferation of Caco-2 cells

How effective is supplementation? The research is mixed.


greater conversion of ALA in vegetarians (no fish)?

ALA sufficient for conversion to EPA and DHA

Pesticides and other human-induced toxins in land animals and fish

Pesticides in animal produce including organic


toxins in fish

Drug residues (more animal products, more chronic illness, more drugs)


Plant-Based Diets Help Prevent Asthma

Plant-based diets help prevent and treat asthma, according to a review published in Nutrition in Clinical Care. Researchers from the Physicians Committee examined the evidence related to asthma and dietary factors among adults and children. The prevalence of asthma rose over the years as high-fat, Westernized diets increased in popularity. Diets that emphasize fruits, vegetables, grains, and legumes and minimize saturated fat reduce the risk for asthma and may improve asthma control. The authors note the positive effects from consuming plant-based diets rich in antioxidants and fiber on factors including inflammation, oxidation, and gut microbiota as possible mechanisms. Dairy consumption was found to increase the risk for asthma and to worsen symptoms in asthma patients. Additional dietary interventions would further highlight the role of nutrition in prevention and treatment.

Alwarith J, Kahleova H, Crosby L, et al. The role of nutrition in asthma prevention and treatment. Nutr Clin Care. Published online March 13, 2020.





debunk of debunker

2nd debunk (see links on page to traced fat)



soyboy debunk

soy benefits

Soy Products Lower Risk for Heart Disease

Isoflavones found in tofu and other soy products lower the risk for coronary heart disease, according to research published in Circulation. Researchers at Harvard analyzed diet records from the Nurses’ Health Study I and II for participants free of heart disease and tracked nonfatal myocardial infarction and mortality from heart disease. Higher intakes of tofu were associated with reduced risk of coronary heart disease by up to 18%, compared with lower intakes of tofu. These results were more pronounced in premenopausal women. Isoflavones may reduce the risk by binding to estrogen receptors to improve endothelial function and improve the microbiome. The authors conclude that soy products may be an effective dietary approach to coronary heart disease prevention.

Ma L, Liu G, Ding M, et al. Isoflavone intake and the risk of coronary heart disease in US men and women: Results from 3 prospective cohort studies. Circulation. Published online March 23, 2020.

Low calorie low protein




Vegan Adventists do best


original study:

declining longevity due to western diet

comparison of traditional and modern diets:

see vid with tables below 1m03s

comments by the director of the study




Eskimos Inuits / Masai:

High Cholesterol Despite Eating Traditional Diet Study:

Mummies around the world & atherosclerosis:

High mercury levels in Inuit:

Lower bone density in Inuit:
“a study on North Alaskan Eskimos reported that bone loss, determined by a technique called direct photon absorptiometry, was significantly greater in Eskimos than in whites, and began at an earlier age”

Book on Greenland Mummies (showing Arteriosclerosis):

Mortality and lifespan

Life expectancy 10 years less

unreliable older study creating the myth:

“Our conclusion is that this hypothesis lacked a solid foundation. “!/httpFile/file.pdf


from mic the vegan:


Possible vegan Neanderthals

cooking starches

as intelligent as homo sapiens

Some comments about Anthropology and Paleo – no source links – 20:30 (e.g. Nathaniel Dominy

Humans are not apex predators



current studies

Herbivores eating meat

101 yr old vegan





Eggs And Industry


recommended dose of omega 3 components

vegan childbirth

all nutrients can be met with vegan diet :

This position paper reviews the current scientific data related

to key nutrients for vegetarians, including protein, iron, zinc,

calcium, vitamin D, riboflavin, vitamin B-12, vitamin A, n-3

fatty acids, and iodine. A vegetarian, including vegan, diet can

meet current recommendations for all of these nutrients

Plant source of Vitamin B12

iron argument around 7:10

Milk consumption inhibits iron absorption

How to deal with anemia

How To Keep Your Iron Levels Up on a Vegan (or Vegetarian) Diet

non-heme- and heme-iron

Eisen (deutsch) – empfohlene Quellen u.s.w..  (33:49)



“diabetes cannot be reversed” industry-funded pro ketogenic?

Diabetes & Ketogenic Diet: Can You Manage Your Diabetes On A Ketogenic Diet?

points to reducing sat fats and upping WFPB

Plant-Based Diets Improve Quality of Life in Type 2 Diabetes Patients

A plant-based diet improves psychological well-being in type 2 diabetes patients, according to a review published in BMJ Open Diabetes Research & Care. Researchers reviewed 11 controlled trials on dietary interventions for type 2 diabetes and found that plant-based diets improved well-being overall when compared to dietary interventions from various diabetes associations. Participants reported less pain and saw improvements in depression, weight, quality of life, cholesterol and HbA1c levels, and other health outcomes. Adherence was higher among the plant-based intervention groups, which also suggested higher acceptability, compared with control groups, demonstrating the potential effectiveness of plant-based diets as a clinical intervention for type 2 diabetes.

Toumpanakis A, Turnbull T, Alba-Barba I. BMJ Open Diab Res Care. 2018;6:e000534.


Plant-Based Diets Lower Risk for Gestational Diabetes

Adherence to a plant-based diet before pregnancy lowers the risk for gestational diabetes, according to data presented at the 80th American Diabetes Association Scientific Sessions. Researchers followed almost 16,000 women from the Nurses’ Health Study II, who reported at least one pregnancy over 10 years, monitored adherence to a plant-based diet using various indices of healthfulness, and tracked diabetes incidence. Results showed a significant inverse association between plant-based diets and diabetes. The authors suspect a plant-based diet led to a lower pre-pregnancy BMI and reduced intake of red and processed meat, both of which are linked to a reduced risk for gestational diabetes.
Plant-Based Diets Lower Risk for Gestational Diabetes


Chen Z, Qian F, Liu G, et al. Prepregnancy plant-based diet and the risk of gestational diabetes mellitus: A prospective cohort study of 15,999 women. Abstract presented at: 80th American Diabetes Association Scientific Sessions; June 12-16, 2020; online.


other diabetes and dairy, meat diabetes 1 manage and 2 blindness reversal CHECK COMMENTS FROM diabetics!!!

Große Zuckerlüge Arte

wie viel Zucker ist ungefährlich? “individuell bedingt”, aber tierischer Fett?? 18:50

36:16 15% Diabetiker sind schlank

“study adds to the growing body of evidence that suggests that meat intake is associated with higher glucose and insulin concentrations.”

Fats And Diabetes

skinny omnivores and vegans study – better vegan results 3:45

Insulin resistance correlated with saturated fats


saturated fats more toxic for liver than simple sugars and unsat. fats

Dr.  Greger



Simply Raw Reversing Diabetes in 30 Days


HYPERTENSION (high blood pressure) REVERSAL

Vegan Diets Can Reduce High Blood Pressure to Healthy Levels in Just 2 Weeks, Says New Study

Flavanols Found in Fruit Help Lower Blood Pressure

A diet high in a phytonutrient group known as flavanols lowers blood pressure, according to a study published in Scientific Reports. Researchers compared flavanol intake with blood pressure and other heart disease biomarkers in more than 25,000 participants from the European Prospective Investigation into Cancer (EPIC) Norfolk study. Those who consumed the highest amounts of flavanols from apples, berries, and other plant-based foods lowered their blood pressure more than those with the lowest intake. The results were comparable to therapeutic dietary interventions such as Mediterranean diets or reduced salt intake via the Dietary Approaches to Stop Hypertension (DASH) diet. Possible mechanisms for reduced blood pressure include positive effects of flavanol intake on heart function, arterial dilation, and inflammation. These results were strongest among participants with high blood pressure, suggesting small reductions in blood pressure could translate into lower heart disease risk and prevention.


Ottaviani JI, Britten A, Lucarelli D, et al. Biomarker-estimated flavan-3-ol intake is associated with lower blood pressure in cross-sectional analysis in EPIC Norfolk. Sci Rep. Published online October 21, 2020.

GMOs, Glyphosate & Gut Health is inflammation the cause of most diseases?

1:23 mins approx vincristine

Low carb, complete protein, (6:30) detox, serotine in gut goes to brain (8:36) myths




Healthful (note: “more plant foods and fewer animal products”) Diet Improves Cancer Survival in Colorectal Cancer Patients

A healthful diet increases cancer survival among those with colorectal cancer, according to a study published in the Journal of Clinical Oncology. Researchers compared dietary quality for several dietary approaches, including American Cancer Society guidelines and the DASH diet, with cancer mortality for 2,801 participants before and after cancer diagnoses. More healthful diets received higher scores. Results showed increased survival rates for those who ate more plant foods and fewer animal products. The authors suggest that dietary interventions effectively reduce cancer mortality despite a poor diet before diagnosis.

Guinter MA, McCullough ML, Gapstur SM, Campbell PT. Associations of pre- and postdiagnosis diet quality with risk of mortality among men and women with colorectal cancer. J Clin Oncol. Published online October 19, 2018.


Lifestyle Change Reduces Colorectal Cancer Risk for Those at High Genetic Risk
People at high genetic risk for colorectal cancer can reduce their risk by 40% with reduced red and processed meat consumption and increased fruit and vegetable intake, according to a study published in the American Journal of Clinical Nutrition. Researchers compared lifestyle scores with cancer incidence rates for 346,297 participants from the UK Biobank cohort and grouped participants into healthy, unhealthy, and intermediate groups based on American Cancer Society guidelines. Those with healthier lifestyle scores reduced their risk for cancer when compared to those with lower scores, and the risk reduction was most evident among those with a high genetic risk for cancer. Healthier lifestyles are associated with higher intakes of plant-based foods and reduced body weight, limited alcohol consumption, and other behaviors linked to cancer risk. These results support lifestyle modifications as effective toward cancer
Choi J, Jia G, Wen W, Shu XO, Zheng W. Healthy lifestyles, genetic modifiers, and colorectal cancer risk: a prospective cohort study in the UK Biobank. Am J Clin Nutr. 2021;113(4):810-820. doi: 10.1093/ajcn/nqaa404sprevention.


Prostate cancer reversal



Multiple Sclerosis

one of above studies:


Chron’s Disease

Hepatitis E

Bacon and Cured Pork Increase Risk for Hepatitis E

Consumption of bacon, cured pork, and other pork products increase the risk for hepatitis E, according to data published in the Centers for Disease Control and Prevention journal Emerging Infectious Diseases. Researchers compared hepatitis E virus (HEV) RNA-positive blood samples with negative blood samples for risk factors for HEV infections. Results associated consumption of bacon, cured pork meats, and pigs’ livers with hepatitis infection. In those with positive results, 97.4% reported pork consumption. Donors who do not eat meat had no positive results. The authors note viral transmission can occur in both cooked and uncooked cured pork products with no known time or temperature of cooking these products to make them safe from the virus.

Smith I, Said B, Vaughan A, et al. Case–control study of risk factors for acquired hepatitis E virus infections in blood donors, United Kingdom, 2018–2019. Emerg Infect Dis. Published online May 6, 2021. doi: 10.3201/eid2706.203964




Satisfaction just after eating

Plant-Based Diets More Satisfying than Meat-Based Diets
Plant-based diets are more satisfying than omnivorous diets, according to a new study published in Clinical Nutrition. Researchers compared brain activity and satiety in participants who ate either a plant-based meal or a meal that included meat. When people consumed the meal with meat, they showed decreased secretion of a hormone that affects reward circuits in the brain. When they consumed the plant-based meal, they were more satisfied and had better blood flow in the regions of the brain associated with food intake.

Kahleova H, Tintera J, Thieme L, et al. A plant-based meal affects thalamus perfusion differently than an energy- and macronutrient-matched conventional meal in men with type 2 diabetes, overweight/obese, and healthy men: A three-group randomized crossover study. Clin Nutr. Published online October 9, 2020.



Cognitive Function

Fruits and Vegetables Protect Against Cognitive Decline

Diets high in fruits, vegetables, pulses (beans, lentils, peas), and nuts protect against cognitive decline, according to a study published in The Journal of Nutrition, Health, & Aging. Researchers compared test scores in verbal fluency, a measure of cognitive decline, in participants in the Canadian Longitudinal Study on Aging (CLSA) and tracked dietary intake, socioeconomic status, and other covariates. Those who consumed more than 0.5 servings of pulses/nuts and more than 3 servings of fruits/vegetables per day scored higher on the cognitive tests, compared with those who had less. The authors call for policies to address food access and obesity and hypertension risk to improve risk factors.
Fruits and Vegetables Protect Against Cognitive Decline


Fuller-Thomson E, Saab Z, Davison KM, et al. Nutrition, immigration and health determinants are linked to verbal fluency among anglophone adults in the Canadian Longitudinal Study on Aging (CLSA). J Nutr Health Aging. 2020;24:672-680.




Does plant-based nutrition lead to brain issues?

“Thus, a causal impact of plant-based diets on cognitive functions, mental and neurological health and respective underlying mechanisms has yet to be demonstrated”

Is cheese addictive? How significant is casomorphine? Not proven



Brain evolution



Poor Diet Linked to Vision Loss Among Elderly

A poor diet is linked to age-related macular degeneration (AMD), the leading cause of vision loss among the elderly, according to a study published in the British Journal of Ophthalmology. Researchers compared dietary intake of various foods to changes in retinal AMD lesions over an 18-year period. Those who followed diets high in red and processed meat, fried foods, and high-fat dairy products had a threefold increased incidence rate for late AMD when compared to those who followed healthier diets. These results suggest Western diets high in meat and dairy may be risk factors for AMD.

Dighe S, Zhao J, Steffen L, et al. Diet Patterns and the Incidence of Age-Related Macular Degeneration in the Atherosclerosis Risk in Communities (ARIC) Study. Br J Ophthalmol. Published online December 6, 2019.



contamination of milk

after the huge debate




– Links and Sources – – @micthevegan ZDogg Video:… Facebook Version:… Garth Davis Response Video:… Example of Peer Reviewed Diabetes Research by Neal Barnard:… A few studies on Fat in the Muscle Cell and Insulin Resistance:……… Walter Kempner’s Rice Diet:… Table sugar quote:… Vegan Diabetes Rates:-… Overfeeding and Carb Storage / Carbs Only 3-10% of Fat Stored:… More Reading on Difficulty of Storing Carbs as Fat:… Inuit Life Expectancy: Okinawan Diet Breakdown and Longevity:… Adventist Vegetarians Longest Living Formally Described Population:…… Low Carb Increased Mortality Study:… Study on 350,000 Men – Higher Cholesterol higher coronary disease:… Chart Source:…



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