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Foods And Fads

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Foods And Fads
#1
Mostly and majority of Indians r Veges. Stroke incidence is higher in India. I associate it with consumption of Ghee. Here is another cause of it:
While 20% of Indians suffer from diabetes and high BP," says Dr Arun Garg, consultant neurologist, Max Hospitals, "incidence of homocysteinemia (increased levels of homocysteine, an amino acid) caused by vitamin B12 deficiency, is 70%. This is seen more among vegetarians as this vitamin is mainly found in meat and milk, if it's neither boiled nor pasteurised." In fact, deficiency of vitamins B12, B6 and folate causes two-thirds of strokes.

This risk is four times higher in vegetarians. As folate is found in vegetables and fruits, its deficiency is rare among Indians, but that of vitamin B12 is common.
http://timesofindia.indiatimes.com/HealthS...how/3227413.cms
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#2
Can I see a citation for your first statement, namely, "Mostly and majority of Indians r Veges".

Also, the B12 recommended daily value seems to be 2.4 micrograms.
There is approximately 0.44 micrograms of B12 in 3.5 ounces of milk.
So, a cup (8 ounces) of milk contains 1 micro-gram of B12.
3 cups of milk, which is the minimum recommended for an adult, should be sufficient intake for a vegetarian.
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#3
<!--emo&:blow--><img src='style_emoticons/<#EMO_DIR#>/blow.gif' border='0' style='vertical-align:middle' alt='blow.gif' /><!--endemo--> I don't understand what u r talking about.
If u have objections to the statement, pl post it.
If u mean something else, pl be explicit.
And if u have contrary views, let the forum know about it.
Thanx in anticipation!
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#4
I updated my post. Sorry.
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#5
<!--emo&:cool--><img src='style_emoticons/<#EMO_DIR#>/specool.gif' border='0' style='vertical-align:middle' alt='specool.gif' /><!--endemo--> Thanx for insights into milk.
This is seen more among vegetarians as this vitamin is mainly found in meat and milk, if it's neither boiled nor pasteurised[FONT=Times][COLOR=red]
What does this mean?
Should v drink bovine milk direct from it's source and get Brucellosis etc?
Pl let us know if u can throw some light on this.
  Reply
#6
<!--QuoteBegin-Capt M Kumar+Jul 13 2008, 11:02 AM-->QUOTE(Capt M Kumar @ Jul 13 2008, 11:02 AM)<!--QuoteEBegin--><!--emo&:cool--><img src='style_emoticons/<#EMO_DIR#>/specool.gif' border='0' style='vertical-align:middle' alt='specool.gif' /><!--endemo--> Thanx for insights into milk.
This is seen more among vegetarians as this vitamin is mainly found in meat and milk, if it's neither boiled nor pasteurised[FONT=Times][COLOR=red]
What does this mean?
Should v drink bovine milk direct from it's source and get Brucellosis etc?
Pl let us know if u can throw some light on this.
[right][snapback]84154[/snapback][/right]
<!--QuoteEnd--><!--QuoteEEnd-->
Please be serious. B12 is destroyed by heat. Pasteurization is merely another way of heating. My understanding is that, about 10% of the B12 is destroyed by pasteurization.

Remember meat has to be heated as well. Do people ever eat raw meat in the civilized world, on a daily basis?

Dairy Products Micrograms B12 per serving
Cow's milk (1 cup) 1.1
Cheddar cheese (1 ounce) 0.2
Ricotta cheese (1/2 cup) 0.4
Yogurt (1 cup) 1.4

Meat, Poultry, and Fish
Chicken breast (3 ounces) 0.3
Hamburger, lean (3 ounces) 2.1
Shrimp (3 ounces) 1.0
Sirloin steak (3 ounces) 1.5
Turkey, dark meat (3 ounces) 0.3

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#7
<!--emo&:felx--><img src='style_emoticons/<#EMO_DIR#>/flex.gif' border='0' style='vertical-align:middle' alt='flex.gif' /><!--endemo--> Thanx for showing silver lining in cloud i.e. all is not lost in heating; it may be 20%.
Pasteurization is not necessarily heating as there is cold pasteurization with ionising radiation.
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#8
<!--emo&Sad--><img src='style_emoticons/<#EMO_DIR#>/sad.gif' border='0' style='vertical-align:middle' alt='sad.gif' /><!--endemo--> Vegans and vegetarians are the most likely to be deficient because the best sources of the vitamin are meat, particularly liver, milk and fish. Vitamin B12 deficiency can also cause anaemia and inflammation of the nervous system. Yeast extracts are one of the few vegetarian foods which provide good levels of the vitamin.

The link was discovered by Oxford University scientists who used memory tests, physical checks and brain scans to examine 107 people between the ages of 61 and 87.

When the volunteers were retested five years later the medics found those with the lowest levels of vitamin B12 were also the most likely to have brain shrinkage. It confirms earlier research showing a link between brain atrophy and low levels of B12.

http://timesofindia.indiatimes.com/HealthS...how/3480629.cms
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