O moći bilja govori i odličan
dr. Greger, a i dr. Garth Davis. Ima ih srećom i osviještenih i onih koji gledaju van okvira, samo ne u RH.
Kad smo kod dr. Gregera, evo jedne
zanimljivosti sa njegove stranice (prepune znan. istraživanja)
As I discuss in my video The Okinawa Diet:
Living to 100, the traditional diet in Okinawa is based on vegetables, beans, and other plants. There’s a common misconception that their traditional diet included a substantial contribution from fish or other meat, but if you look at their actual dietary intake that doesn’t seem to be the case. The U.S. military ran Okinawa until it was given back to Japan in 1972, so we have actual data on what Okinawans were eating from the U.S. National Archives.
If you look at the traditional diets of more than 2,000 Okinawans, it breaks down as follows: Only 1% of their diet was fish, less than 1% of their diet was other meats, and less than 1% was dairy and eggs, so it was more than 96% plant-based and more than 90% whole food plant-based as they ate few processed foods. And their diet was not just whole food plant-based; most of their diet was made up of vegetables, one vegetable in particular: sweet potatoes. The Okinawan diet was centered on purple and orange sweet potatoes.
Eating a 90+% whole food plant-based diet makes it a highly anti-inflammatory and highly antioxidant diet. If you measure the level of oxidized fat within their systems, there is compelling evidence of less free radical damage. Maybe Okinawans just have genetically better antioxidant enzymes? No, their antioxidant enzyme activity is the same as other populations. What may be making the difference is all the extra antioxidants they were getting from their mostly vegetable diet.
Okinawa has 8 to 12 times fewer heart disease deaths than the United States, 2 to 3 times fewer colon cancer deaths, 7 times fewer prostate cancer deaths, and 5½ times lower risk of dying from breast cancer.