chapter 15 part 2

1. Pastor,Rydni B.

2. Dairy products
 Cow’s milk
 Fallacy: any milk other than cow’s milk is desirable.
Goat’s milk is nutritious and is recommended
 Fact: goats are not susceptible to tuberculosis.
Pasteurization makes the cow’s milk safe by killing the
tuberculosis germ.

3. Dairy products
 Yogurt-is fermented whole milk eveporated to 2/3 of
its original volume
 Fallacy:yogurt is nutritionally superior to milk
 Fact: yogurt has the same nutritive value as whole milk.
It provides a source of milk in other forms

4. Dairy products
 Milk and cheese
 Fallacy: these are constipating
 Fact: milk and cheese are easily digested and leave a
little residue. (constipation may occur when the diet
lacks food that contain bulk)

5. Dairy products
 Pasteurized milk
 Fallacy: it is “dead milk”
 Fact: pasteurization does not alter the nutritional value
of milk except to reduce the Vitamin C content
slightly.(milk is a poor source of Vitamin C)
 Pasteurization destroys bacteria that can cause undulant fever
and tuberculosis

6. Bread and Cereal Products
 Fallacy: Gluten,protein bread and dark bread are less
fattening than white bread
 Fact: breads vary little in caloric ocntent. Thus one
bread is not superior to another in the standpoint of
weight loss

7. Bread and Cereal Products
 Fallacy: white bread and white flour are unfit for
human consumption because all of the vitamins and
minerals have been removed and the bleaching
process is poisonous
 Fact: almost all commercial white breads and white
flours are restored and enriched (according to law)
with niacin, iron, thiamine and riboflavin.
 Chlorine Dioxide is a harmless compound that is used to
bleach flour.

8. Meat, Fish, and Eggs
 Fallacy: eggs with brown shells are more nutritive than
white shell eggs
 Fact: the color of the shell is determined by the breed
of the hen and it does not indicate the nutritive value
of the egg

9. Meat, Fish, and Eggs
 Fallacy:the characteristics of the type of meat are
transmitted by consumption
 Fact: this is not true

10. Meat, Fish, and Eggs
 Fallacy: meat that is raw or cooked rare is more
nourishing than well-done meat
 Fact: proteins are not damaged by cooking.
 Cooking protects the individual from bacterial
infections and disease e.g. trichinosis

11. Meat, Fish, and Eggs
 Fallacy: fish is brain food
 Fact: The brain contains phosphorus and fish is a rich
source of this mineral.
 The reasoning is invalid.

12. Vegetables
 Fallacy: drink your vegetables
 Fact: vegetable juice make excellent contribution to
the diet but do not contain the bulk necessary to the
diet

13. Vegetables
 Fallacy:
 Tomatoes clear the brain
 Onions will cure the cold
 Lettuce is soothing to the nerves
 Fact: there is no scientific evidence to substantiate his
claims

14. Sugars
 Fallacy: blackstrap molasses cures practically every
affliction,from restoring color to gray hair to restoring
youth
 Fact: it contains small amounts of calcium(from the
limewater used in processing), iron(comes from the
contact with the factory machinery) and B complex
vitamins

15. Condiments
 Fallacy:spices and condiments have the power to
prevent disease
 Fact: the belief that diseases originated in foul-
smelling air may have led to the conclusion that
pungent smell can ward of disease

16. Condiments
 Fallacy:spicy foods have the reputation for being
cooling and for that reason are eaten in tropical
countries
 Fact: hot weather and a natural increase in water
intake cause appetites to lag. Spices tend to stimulate a
desire for food.

17. Water
 Fallacy: drinking water with meals dilute the gastric
juice and interfere with digestion
 Fact:water stimulates the flow of digestive juice

18. Water
 Fallacy: large amounts of water are said to thin the
blood
 Fact: there is no evidence for this

19. Water
 Fallacy: drinking water will increase weight
 Fact: water drunk in excess of body needs to be
eliminated

20. Lecithin
 Fallacy: Lecithin removes fat deposits
 Fact: There is no good evidence to indicate that
lecithin lowers serum cholesterol levels or that it has a
role in the treatment of coronary heart disease

21. Megavitamin Therapy
 Use of megadoses of vitamins for improvement of
health is based on the concept that if a little is
good,more must be better(which is not true)
 Use of megadoses of vitamins for conditions other
than acute vitamin deficiency is not scientifically
sound
 Excessive doses of vitamins may have pharmaceutical
or toxic effect or both

22. Megavitamin Therapy
 Only two groups of disorders are corrected or
alleviated by large doses of specific vitamins:
 Malabsorption syndrome
 Some inborn errors of metabolism

23. Megavitamin Therapy
 Justifications for megadoses of vitamins:
 Providing optimal health
 Individual variability
e.g.pregnant women
*large doses of Vitamins A and D,which can be stored are
actually toxic when they accumulate

24. Megavitamin Therapy
 Megadoses of Vitamin C
 There is no evidence that Vitamin C can kill cold-
carrying virus.There is some preliminary evidence that
Vitamin C may have antihistamic effects(some people
will have reduced symptoms if they take vitamin C)
 Can cause:
 acidic urine with accompanying burning sensations on
urination
 Inaccurate glucose tests in diabetes
 Can cause kidney problems(overproduction of oxalate can
result in formation of oxalate stones)
*RDD=60 mg for an adult

25. Megavitamin Therapy
 Megadoses of Vitamin E
 Vitamin E acts as an antioxidant
 vitamin E excess can induce the development of ‘flu-like’
symptoms and may be toxic to some extent
 Can cause an Interference with vitamin K
activity(prolongation of coagulation time)

26. Vegetarianism

27.  Vegetarian
 a person whose diet is composed predominantly of plant
food
 Abstains from the consumption of meat, fowl or fish but
may eat eggs and dairy products

28.  Different types of vegetarians include:
 Pure vegetarian (vegan)- consumes only plant foods
 Lactovegetarian-eats dairy products as well as plant foods
 Fruitarian-whose diet consists chiefly of fruits
 Motives:
 Health concerns
 Religious or philosophical belifs
 both

29. Risks of a Vegetarian Diet
 Caloric needs are difficult to meet (particularly in
children)because the diet is high in bulk.
 Diminished caloric intake would require increased bodily
use of protein (which may not be abundant in the diet) as
an energy source
 There may be low calcium,vitamin D and riboflavin intake
especially for children.(a lactovegetarian diet is safe for
children)
 Zinc and vitamin B12 deficiency may develop because the
best sources of both are animal products
 May cause iron deficiency to infants, children, and
pregnant women (those who have a great need for iron)

30. Benefits from a Vegetarian Diet
 Less likelihood of atonic constipation
 Lower incidence of artherosclerosis
 Reduced blood pressure
 Lower death rates from cancers of breast, intestines,
lungs, and mouth
 Low blood levels of cholesterol and triglycerides

31.  Health risks can be a voided when dietary planning is
based on:
 Milk group
 Protein group
 Fruit and vegetable group
 Bread and cereal group
*If more calories are necessary,the fifth group may be used
prudently with the approal of your physician
 Fats,sugars and alcohol