Dr. Greger is misleading us that fish contain much higher levels of methionine than other animal-source protein foods such as meats, eggs, cheese, cream, and milk. The truth is that some fish contain 20% to 30% more methionine but other fish contain 10% to 20% less methionine than other animal-source protein foods: nutritiondata.self/... Note that in the above list of foods that are highest in methionine, 200-calorie portions were measured for each food. This makes high-calorie fatty meats such as beef, pork, and chicken look much lower in methionine than they would if equal WEIGHTS of each food were compared against each other. The big picture: Studies show that people who eat lots of fish have LOWER cancer death rates and LONGER life expectancies than vegans. This is despite the fact that most fish eaters use plenty of salt to make their fish taste better. Salt always contains cancer-causing nitrosamines. As for methionine, I agree with Dr. Greger that it is one of more than a dozen reasons why vegans have lower cancer death rates than meat eaters. Methionine increases blood levels of the cancer-causing growth hormone, IGF-1. However, keep in mind that methionine and lysine are the 2 essential amino acids that are most likely to be deficient in human nutrition. Several poor nations have fortified their soymilk with methionine or lysine. This despite the fact that soybeans (and fenugreek seeds) already contain more methionine than all other plant-source foods. Vegans who are worried about deficiencies of amino acids should just eat more plants. Well-fed vegans are never deficient in essential amino acids. When soy infant formula, which is already naturally high in methionine, was fortified with even more methionine, the health of newborn human babies improved:
Posted on: Thu, 19 Sep 2013 13:19:30 +0000
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