On Tue, 28 May 2002, Mary wrote:

> There has been a huge increase in heart disease. Is this due to:
>
> l. too much sugar in the diet
> 2. trans fats (frankenfats)
> 3. foreign proteins
>
> I believe it's all of the above, but which is the most significant?
>
> The heart attack rate was much smaller at the turn of the century, but
> people were eating still eating foreign proteins back then.

I agree.  I don't think we can point to an increase in foreign
proteins to explain the increase in heart disease.  Furthermore,
we can point to populations with very low rates of heart disease
whose intake of foreign proteins is nevertheless high (e.g.,
Masai).  The obvious conclusion to draw is that foreign proteins
play a minor role, if any, in heart disease.

> However, they were not eating refined foods and sugars as much as today,
> sugar intake has increased dramatically.

Yes, without doubt.

> Also, they did nto have as many trans fats (correct?) relying more on less
> processed fats such as lard and butter.

Yep.  The first commercially available hydrogenated oil, Crisco,
became available in 1911.

> So could we say the major reason is not foreign proteins (wheat and dairy)
> but rather sugars and frankenfats?

Makes sense to me.

> And of sugar or frankenfats, which is the biggest factor?

I'd bet on sugar.

Todd Moody
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