(The following is a guest article by my friend nutritionist Kaayla Daniel, slightly abridged from the original. Dr. Daniel is an outspoken critic of soy, the author of “The Whole Soy Story: The Dark Side of America’s Favorite Health Food”, and is vice-president of the Weston A. Price Foundation.)
An August 26 study in the journal Nutrition makes a strong case against plant-based diets for prevention of heart disease.
The title alone — “Vegetarianism produces sub-clinical malnutrition, hyperhomocysteinemia and atherogenesis” — sounds a significant warning. The article establishes why subjects who eat mostly vegetarian diets develop cardiovascular disease unrelated to vitamin B status and Framingham criteria.
The study took place in Chad, and involved 24 rural male subjects age 18 to 30, and 15 urban male controls, age 18-29. (Women in this region of Chad could not be studied because of their animistic beliefs and proscriptions against collecting their urine.)
The rural men were apparently healthy, physically active farmers with good lipid profiles. Their staple foods included cassava, sweet potatoes, beans, millet and ground nuts. Cassava leaves, cabbages and carrots provided good levels of carotenes, folates and pyridoxine (B6).
The diet is plant-based there because of a shortage of grazing lands and livestock, but subjects occasionally consume some B12-containing foods, mostly poultry and eggs, though very little dairy or meat.
Their diet could be described as high carb, high fiber, low in both protein and fat, and low in the sulfur containing amino acids. In brief, the very diet recommended by many of today’s nutritional “experts” for overall good health and heart disease prevention.
The urban controls were likewise healthy and ate a similar diet, but with beef, smoked fish and canned or powdered milk regularly on the menus. Their diet was thus higher in protein, fat and the sulfur-containing amino acids though roughly equivalent in calories.
Dr. Kilmer McCully’s research over the past 40 years on the pathogenesis of atherosclerosis has shown the role of homocysteine in free radical damage and the protective effect of vitamins B6, B12 and folate. Indeed, many doctors today recommend taking this trio of B vitamins as an inexpensive heart disease “insurance policy.”
Clearly it’s wise for people on plant-based diets to supplement their diets with B12, but protein malnutrition must also be addressed.
And the issue is not just getting enough protein to eat, but the right kind. We must eat protein rich in bioavailable, sulfur-containing amino acids — and that means animal products.
(Vegans at this point will surely claim the issue is insufficient protein and trot out soy as the solution. Soy is indeed a complete plant based protein, but notoriously low in methionine. It does contain decent levels of cysteine, but the cysteine is bound up in protease inhibitors, making it largely bioavailable. (For more information, read my book The Whole Soy Story: The Dark Side of America’s Favorite Health Food, endorsed by Dr. McCully, as well as our petition to the FDA noted above.)
So what did the researchers find among the study group of protein-deficient people?
Higher levels of homocysteine, of course. Also significant alterations in body composition, lean body mass, body mass index and plasma transthyretin levels. In plain English, the near-vegetarian subjects were thinner, with poorer muscle tone and showed subclinical signs of protein malnutrition. (So much for popular ideas of extreme thinness being healthy. )
The plant-based diet of the study group was low in all of the sulfur-containing amino acids. As would be expected, lab work on these men showed lower plasma cysteine and glutathione levels compared to the controls. Methionine levels, however, tested comparably. The explanation for this is “adaptive response.” In brief, mammals trying to function with insufficient sulfur-containing amino acids will do whatever is necessary to survive. Given the essential role of methionine in metabolic processes, that means deregulating the transsufuration pathway, increasing homocysteine levels, and methylating homocysteine to make methionine.
Ultimately, it all boils down to our need for sulfur. As Stephanie Seneff, PhD, and many others have written in Wise Traditions and on this website, sulfur is vital for disease prevention and maintenance of good health.
In terms of heart disease, Drs. Ingenbleek and McCully — authors of the present study—have shown sulfur deficiency not only leads to high homocysteine levels, but is the likeliest reason some clinical trials using B6, B12 and folate interventions have proved ineffective for the prevention of cardiovascular and cerebrovascular diseases.
Over the past few years, headlines from such studies have led to widespread dismissal of Dr. McCully’s “Homocysteine Theory of Heart Disease” and renewed media focus on cholesterol, c-reactive protein and other possible culprits that can be treated by statins and other profitable drugs. In contrast, Drs. McCully and Ingenbleek research suggests we can better prevent heart disease with three inexpensive B vitamins and traditional diets rich in the sulfur-containing amino acids found in animal foods.
In the blaze of publicity surrounding Forks Over Knives and other blasts of vegan propaganda, few people are likely to hear about this study. That’s sad, for it provides an important missing piece in our knowledge of heart disease development, a strong argument against the plant-based fad, and a bright new chapter in what the New York Times has called “The Fall and Rise of Kilmer McCully.“