12/05/2023
In 2016, a landmark study published out of Harvard, involving more than 100,000 men and women, found that replacing animal protein with plant protein was associated with lower risk of dying prematurely. The worst seemed to be processed meat like bacon, as well as egg protein (the egg whites), but swapping in even just 3 percent plant protein for any of the animal proteins—processed meat, unprocessed meat, chicken, fish, eggs, or dairy—was associated with a significantly lower risk of arguably the most important endpoint of all, death.
Insulin-like growth factor 1 (IGF-1), a cancer-promoting growth hormone, is boosted by animal protein intake. We suspect the IGF-1 connection is cause-and-effect, since people who are born to have higher IGF-1 levels, regardless of what they eat, appear to suffer higher rates of killers like type 2 diabetes and heart disease.
Those eating vegan had significantly lower IGF-1 levels and higher IGF-binding proteins than those eating vegetarian (no meat, but eggs and dairy), suggesting that the more plant-based one’s diet becomes, the lower one’s risk of fueling hormone-dependent cancer growth.
How Not to Age releases tomorrow, December 5. Order your copy today! https://see.nf/preorder
Watch the videos “Animal Protein vs. Plant-Based Protein” at https://bit.ly/3EMBwnV and “How Plant-Based to Lower IGF-1?” at https://bit.ly/3ZvfSOc to learn more.
