Comments re acidity of flesh and fats refer only to cooked. Can we
assume that processing (cooking) foods so as to result in sickness is a
modern perversion?
 William

Amadeus Schmidt wrote:
>
> On Sat, 23 Dec 2000 17:06:04 -0500, R Bartlett <[log in to unmask]>
> wrote:
>
> ><<"Mice fed a high-fat diet for seven months, less than half their life
> >span,
> >loss dramatic amounts of minerals from their bones, a team at the
> University
> >of California Los Angeles reported.">>
> >
> >...
> >If fat was increased, what was decreased: protein or carbs or both?  If
> >protein was decreased, excess insulin might be expected from the
> >*relatively* higher levels of carbs.  In this case, are the researchers
> >measuring bone loss from fat or bone loss from hyperinsulinemia?
>
> You incriminate insulin for bone loss?
> I think the main aspect of bone loss relates to the acid/basic balance of
> the diet as bone-calcium is used to buffer acid loads in the diet.
> The goal should be to reduce acid producing food.
> Acid reducing agencies are in short: fruit and vegetables.
>
> Diets high in fat have the tendency to be low in fruit and vegetables,
> for the following reason:
> Assume that both protein and calories must be kept within a certain relation
> E.g. from 40 to 120g protein for 2400 kcal for humans - (Philip more).
>
> If you try a high fat diet - fat is pure calories without protein.
> To stay within the relation you need protein concentrates(low in calories).
> Protein concentrates are meat, cheese, nuts and to a lesser degree seeds.
> Such concentrates have a high PRAL/acidity.
> Few space for the vegetables to creep in.
>
> If you have a high vegetable/fruit diet, however
> you have enough basic load to allow for some acid producing food.
> Like the meat/fat or cheese/fat combination or more seeds/nuts.
>
> d'accordo?
>
> Cheers, Amadeus.