Re comment:- " > This study does not differentiate between cooked and raw meet. The link
> they are making is between purine
and gout. Does raw meat have less purine
> than cooked meat?"
Granted, there isn't any difference, AFAIK, in purine levels between raw and cooked, but it is quite possible that purines are affected by cooking in terms, so that they are altered in some way.
>
Re comment:- " If cooked meat is the problem, why don't they simply eat raw meat. There is > no need to go vegetarian if cooke dmeat is the problem."
Many old people are very set in their ways after decades of eating cooked diets and won't even consider making such a major change as switching to raw meats. On the other hand, reducing the usual intake of cooked animal food and switching to raw and lightly-steamed vegetables plus fruit is a much easier dietary change for them to accept.
Re comment:- "> Are you aware of any scientific evidence that cooked meat aggravates
> arthritis? If so, please provide. "
There's actually plenty of evidence linking cooked meat and arthritis such as this review of studies :-
http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN84_05%2FS0007114500001926a.pdf&code=99885959bb86aa0b91f4e05f6aebbcf2
http://tinyurl.com/qp7jub
Similiarly, advanced glycation end products, toxins created by cooking, are commonly linked to conditions such as arthritis, stroke, atherosclerosis general aging/senescence(re lens of the eye etc.) and numerous other conditions:-
http://arthritis-research.com/content/5/2/r82
http://www.ncbi.nlm.nih.gov/pubmed/19464758
http://cat.inist.fr/?aModele=afficheN&cpsidt=18804872
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=42038
(it should be noted that cooked animal foods produce the highest load of arthritis-linked heat-created toxins such as AGEs/advanced glycation end products(
http://www.newcastleyoga.com.au/links/Food%20AGEs%20text.pdf
), so they are more of a concern.
(Incidentally, one can google almost any age-related condition along with the term "advanced glycation end products) and you'll find endless numbers of studies confirming that such heat-created toxins are linked to that particular health-problem.
Geoff
> Date: Fri, 26 Jun 2009 09:47:24 -0400
> From: [log in to unmask]
> Subject: Re: Joint pain
> To: [log in to unmask]
>
> On Fri, 26 Jun 2009 10:41:01 +0100, Geoffrey Purcell
> <[log in to unmask]> wrote:
>
> >Gout is commonly linked to the consumption of (cooked) meat by numerous
> studies such as this one:-
> >
> >http://arthritis.about.com/cs/gout/a/foodstoavoid.htm
>
> > This study does not differentiate between cooked and raw meet. The link
> they are making is between purine
and gout. Does raw meat have less purine
> than cooked meat?
>
> >
> >One thing that I've noticed is that acquaintances of mine who live past a
> certain age always tend to greatly limit their consumption of cooked meat and
> go mostly vegetarian as they find that (cooked) meat greatly aggravates their
> arthritis/gout and other conditions.Indeed, it is commonly suggested to go in
> for raw plant foods to avoid gout.
> >
>
> If cooked meat is the problem, why don't they simply eat raw meat. There is
> no need to go vegetarian if cooke dmeat is the problem.
> >
> >Raw meat doesn't cause such problems as it doesn't have those heat-
> created toxins which aggravate conditions like arthritis etc. However, for
> those unable to transition to raw, it is at the least, vital to only lightly cook
> one's meats so as to avoid these particular issues or to add a higher
> percentage of raw veg into the diet.
> >
>
> Are you aware of any scientific evidence that cooked meat aggravates
> arthritis? If so, please provide.
>
> If not, please stop blaming cooked meat for any and all physical ailments.
> Your unsubstantiated claims about cooked meat are annoying.
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