Not exact matches
Since many people either have low levels of vitamin d or low levels of cofactors needed for its metabolism, and
animal protein increases IGF - 1 levels which may be problematic if vitamin d isn't doing its job, we can expect any associations between
animal protein and cancer to be attenuated after controlling for vitamin d. Although it's not like that epidemiology is impressive if you control for cooking intensity (high heat is associated but not lower heat methods) or processed meat
consumption.
Additional
consumption of plant
proteins would appear to be perfectly safe (within reason)
since they don't have the same IGF - 1 and mTOR stimulating effect as
animal proteins.
However, we have very good reason to believe that diabetes is caused by over-fat
consumption (which is directly related to eating meat) and then the condition is worsened by eating meat (
since eating
animal protein increases insulin a whole lot).
The old thinking would predict that then there would be no calcium loss
since there is no excess acid to buffer, but no, even though the acid load was neutralized there was still the excess urinary calcium, consistent with the radioactive isotope study, «challenging the long - standing dogma that
animal protein consumption results in an acidosis that promotes the increased excretion of calcium....