Artikel: Harvard-trained nutrition expert: If I could only prioritize one food in my diet, it’d be this....
Dr. Georgia Ede is 'n psigater wat opgelei is by Harvard en spesialiseer in voedingwetenskap en breinmetabolisme. Sy het vyf-en-twintig jaar se kliniese ervaring wat insluit twaalf jaar as 'n psigiater en voedingskonsultant by Smith College en die Harvard Universiteit Gesondheidsdiens in, waar sy die eerste dosent was om studente voeding-gebaseerde benaderings aan te bied as 'n alternatief vir psigiatriese medikasie.
Sy het onlangs 'n artikel gepubliseer waarin sy haar bevindinge ten gunste van die verbruik van vleis vir gesondheidsvoordele uiteensit. Dr. Ede verwerp bestaande kommer wat vleis met hartsiektes verbind en beweer dat vleis 'n voedsame, maklik verteerbare voedselgroep is wat dermgesondheid ondersteun, noodsaaklike voedingstowwe verskaf en help met breinontwikkeling.
Sy beklemtoon die unieke voedingskomponente van vleis, soos B-vitamiene, heemyster en vitamien K2, wat nie geredelik in plantgebaseerde voedsel beskikbaar is nie. Dr. Ede beveel ook aan om gesonde vleis te eet, oorgaar te vermy en proteïendoelwitte te oorweeg om die voordele van vleisverbruik te maksimeer.
Boonop beklemtoon die artikel die belangrikheid daarvan om vleisbronne van hoë gehalte te kies en oorverbruik te vermy. Oor die algemeen maak sy die put dat die insluiting van vleis in die menslike dieet as 'n voordelige en noodsaaklike voedselgroep.
Dr. Georgia Ede is a psychiatrist trained at Harvard, specializing in nutritional science and brain metabolism. With twenty-five years of clinical experience, including twelve years as a psychiatrist and nutrition consultant at Smith College and Harvard University Health Services, she was the first lecturer to offer students nutrition-based approaches as an alternative to psychiatric medication.
Recently, she published an article outlining her findings in favor of consuming meat for health benefits. Dr. Ede challenges existing concerns linking meat to heart diseases, asserting that meat is a nutritious, easily digestible food group that supports gut health, provides essential nutrients, and aids in brain development.
She emphasizes the unique nutritional components of meat, such as B-vitamins, heme iron, and vitamin K2, not readily available in plant-based foods. Dr. Ede also recommends consuming healthy meat, avoiding overcooking, and considering protein targets to maximize the benefits of meat consumption.
Furthermore, the article underscores the importance of choosing high-quality meat sources and avoiding overconsumption. Overall, she argues that the inclusion of meat in the human diet is beneficial and a necessary food group.