1 hr 58 min
125. Red meat is a health food, with Stephan Van Vliet Paul Saladino MD podcast
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- Medicine
Dr. Stephan van Vliet earned his PhD in Kinesiology and Community Health as an ESPEN Fellow from the University of Illinois at Urbana-Champaign and received post-doctoral training at the Center for Human Nutrition in the School of Medicine at Washington University in St Louis. He is currently a member of the Duke Molecular Physiology Institute within the School of Medicine at Duke University. Dr. van Vliet’s research is performed at the . In his work, Dr. van Vliet links food production systems to the nutrient density of food, and their subsequent effects on human metabolic health using high-throughput techniques such as metabolomics and proteomics. Dr. van Vliet’s studies have evaluated the effects of dietary patterns and food sources on protein and lipid metabolism, inflammation, insulin action, body composition, and intracellular signaling pathways that regulate metabolic health.
Time Stamps:
0:10:45 Podcast begins
0:11:45 The news article regarding hot dogs and shortened lifespan and why it is so misleading
0:23:45 Mortality in British vegetarians: review and preliminary results from EPIC-Oxford: https://academic.oup.com/ajcn/article/78/3/533S/4689993
0:26:15 Effects of a DASH-like diet containing lean beef on vascular health: https://www.nature.com/articles/jhh201434
0:27:15 A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial: https://academic.oup.com/ajcn/article/108/1/33/5036105
0:28:45 What is it about ultraprocessed foods that make them so damaging to humans?
0:32:45 The food matrix and why it is important to consider this when doing nutritional research
0:38:45 The whole-food-matrix of meat foods
0:42:58 Elevate Markers of Oxidative Stress and Inflammation in Humans: https://academic.oup.com/jn/article/137/2/363/4664544
0:47:35 Are there specific beneficial compounds found in meat that we should highlight?
0:51:55 Red meat and colon cancer: A review of mechanistic evidence for heme in the context of risk assessment methodology: https://www.sciencedirect.com/science/article/pii/S0278691518302655?via%3Dihub
0:54:50 Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk: https://www.frontiersin.org/articles/10.3389/fsufs.2020.555426/full
1:05:45 How I have shifted my thought process on phytochemicals and plant foods
1:17:30 Plant-based meat vs. real meat
1:26:15 Stephan's thoughts on organ meat
1:29:15 Current studies Stephan is working on
1:39:35 Being conscious of individuality
1:44:15 Homo sapiens are not adapted to a plant-based diet
1:49:15 What do I think about the people who don't thrive on meat-based diets?
1:54:55 Closing thoughts with Stephan
Sponsors:
Heart & Soil: www.heartandsoil.co
White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order
Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order
BLUblox: https://blublox.cc/ span style= "font-
Dr. Stephan van Vliet earned his PhD in Kinesiology and Community Health as an ESPEN Fellow from the University of Illinois at Urbana-Champaign and received post-doctoral training at the Center for Human Nutrition in the School of Medicine at Washington University in St Louis. He is currently a member of the Duke Molecular Physiology Institute within the School of Medicine at Duke University. Dr. van Vliet’s research is performed at the . In his work, Dr. van Vliet links food production systems to the nutrient density of food, and their subsequent effects on human metabolic health using high-throughput techniques such as metabolomics and proteomics. Dr. van Vliet’s studies have evaluated the effects of dietary patterns and food sources on protein and lipid metabolism, inflammation, insulin action, body composition, and intracellular signaling pathways that regulate metabolic health.
Time Stamps:
0:10:45 Podcast begins
0:11:45 The news article regarding hot dogs and shortened lifespan and why it is so misleading
0:23:45 Mortality in British vegetarians: review and preliminary results from EPIC-Oxford: https://academic.oup.com/ajcn/article/78/3/533S/4689993
0:26:15 Effects of a DASH-like diet containing lean beef on vascular health: https://www.nature.com/articles/jhh201434
0:27:15 A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial: https://academic.oup.com/ajcn/article/108/1/33/5036105
0:28:45 What is it about ultraprocessed foods that make them so damaging to humans?
0:32:45 The food matrix and why it is important to consider this when doing nutritional research
0:38:45 The whole-food-matrix of meat foods
0:42:58 Elevate Markers of Oxidative Stress and Inflammation in Humans: https://academic.oup.com/jn/article/137/2/363/4664544
0:47:35 Are there specific beneficial compounds found in meat that we should highlight?
0:51:55 Red meat and colon cancer: A review of mechanistic evidence for heme in the context of risk assessment methodology: https://www.sciencedirect.com/science/article/pii/S0278691518302655?via%3Dihub
0:54:50 Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk: https://www.frontiersin.org/articles/10.3389/fsufs.2020.555426/full
1:05:45 How I have shifted my thought process on phytochemicals and plant foods
1:17:30 Plant-based meat vs. real meat
1:26:15 Stephan's thoughts on organ meat
1:29:15 Current studies Stephan is working on
1:39:35 Being conscious of individuality
1:44:15 Homo sapiens are not adapted to a plant-based diet
1:49:15 What do I think about the people who don't thrive on meat-based diets?
1:54:55 Closing thoughts with Stephan
Sponsors:
Heart & Soil: www.heartandsoil.co
White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order
Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order
BLUblox: https://blublox.cc/ span style= "font-
1 hr 58 min