I don't doubt these societies are thinner and somewhat free of some western diseases but I think the health differences are exaggerated.Lifespans are not really much more than western averages....but they probably are a bit healthier in their final years and need less medical intervention.But the differences have been greatly exaggerated.View Thread
Why do we assume the diets of these traditional cultures are as healthy as has been portrayed....corn in Mexico,rice in Asia,potato in the Andes...
This "information" has been passed on and on without anyone questioning it.Don't the fish eating Japanese have the longest life span?.....and its really not all that longer than the meat gobbling Americans...just a few years.
Are their senior years really any healthier?View Thread
"Impact of Cooking on Isoflavones and IsothiocyanatesAlthough research studies are limited in this area, cooking does appear to help inactivate both isoflavones (commonly found in soy foods) and isothiocyanates (commonly found in cruciferous vegetables). These compounds appear to be heat-sensitive, and cooking appears to lower their availability. In the case of isothiocyanates in cruciferous vegetables like broccoli, as much as one third of this goitrogenic substance may be deactivated when broccoli is boiled in water."View Thread
A problem with low sodium diets is that goitrogens may be more likley to damage the thyroid.Goitrogens like cabbage are probably not a problem if we get enough iodine but when deficient in iodine goitrogens can cause a problem.
Cooking does help but only a little bit....deactivaying about 1/3 of the thyrodid damaging effects(iodine blocking)