Of course not. But these people pretend to be "physicians" and pretend
to present scientific and/or medical evidence in support of a diet
devoid of animal sourced foods. They need to be recognized for what
they are, disengenuous lying scum willing to go to any length to
protect animals. There is no science there just animal rights activism.
If they want to convince people to eat vegan for the sake of the good
of the animals, fine, but don't go using lies and deception to further
your cause. That indicates clearly that their primary argument against
eating meat is not effective in achieving their goals, in the absence
of a convincing argument they make up sh.t and lie.

TC

   That means, for those of us who slept through high school chemistry,
that there are no double bonds; i.e. the C-C bonds are saturated with
hydrogen.

   Right, it is also the "idiots" at the Journal of Nutrition.

     J Nutr. 2005 Mar;135(3):556-61.

The combination of high fruit and vegetable and low saturated fat intakes is
more protective against mortality in aging men than is either alone: the
Baltimore Longitudinal Study of Aging.

Tucker KL, Hallfrisch J, Qiao N, Muller D, Andres R, Fleg JL; Baltimore
Longitudinal Study of Aging.

Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University,
Boston, MA, USA. katharine.tucker@tufts.edu

Saturated fat (SF) intake contributes to the risk of coronary heart disease
(CHD) mortality. Recently, the protective effects of fruit and vegetable
(FV) intake on both CHD and all-cause mortality were documented. However,
individuals consuming more FV may be displacing higher-fat foods. Therefore,
we investigated the individual and combined effects of FV and SF consumption
on total and CHD mortality among 501 initially healthy men in the Baltimore
Longitudinal Study of Aging (BLSA). Over a mean 18 y of follow-up, 7-d diet
records were taken at 1-7 visits. Cause of death was ascertained from death
certificates, hospital records, and autopsy data. After adjustment for age,
total energy intake, BMI, smoking, alcohol use, dietary supplements, and
physical activity score, FV and SF intakes were individually associated with
lower all-cause and CHD mortality (P < 0.05). When both FV and SF were
included in the same model, associations of each were attenuated with CHD
mortality, and no longer significant for all-cause mortality. Men consuming
the combination of > or =5 servings of FV/d and < or =12% energy from SF
were 31% less likely to die of any cause (P < 0.05), and 76% less likely to
die from CHD (P < 0.001), relative to those consuming < 5 FV and >12% SF.
Men consuming either low SF or high FV, but not both, did not have a
significantly lower risk of total mortality; but did have 64-67% lower risk
of CHD mortality (P < 0.05) relative to those doing neither. These results
confirm the protective effects of low SF and high FV intake against CHD
mortality. In addition, they extend these findings by demonstrating that the
combination of both behaviors is more protective than either alone,
suggesting that their beneficial effects are mediated by different
mechanisms.

PMID: 15735093
======

   ... and the "idiots" at:

     Am J Clin Nutr. 2004 Jun;79(6):999-1005.

Dietary fat and cholesterol and the risk of cardiovascular disease among
women with type 2 diabetes.

Tanasescu M, Cho E, Manson JE, Hu FB.

Department of Nutrition, Harvard School of Public Health, the Channing
Laboratory, Boston, USA. mtanasescu@tourou.edu

BACKGROUND: Nutritional therapy is a cornerstone of diabetes management, but
no epidemiologic studies have investigated the relation between specific
dietary fatty acids and cholesterol and cardiovascular disease (CVD) risk
among diabetic patients. OBJECTIVE: This study assessed the relation between
specific dietary fatty acids and cholesterol and CVD risk among women with
type 2 diabetes. DESIGN: Among 5672 women with type 2 diabetes from the
Nurses' Health Study, diet was assessed prospectively and updated
periodically. Relative risks of CVD were estimated from Cox proportional
hazards analysis after adjustment for potential confounders. RESULTS:
Between 1980 and 1998, we identified 619 new cases of CVD (nonfatal
myocardial infarction, fatal coronary heart disease, and stroke). The
relative risk (RR) of CVD for an increase of 200 mg cholesterol/1000 kcal
was 1.37 (95% CI: 1.12, 1.68; P = 0.003). Each 5% of energy intake from
saturated fat, as compared with equivalent energy from carbohydrates, was
associated with a 29% greater risk of CVD (RR: 1.29; 95% CI: 1.02, 1.63; P =
0.04). The ratio of polyunsaturated to saturated fat (P:S) was inversely
associated with the risk of fatal CVD. We estimated that replacement of 5%
of energy from saturated fat with equivalent energy from carbohydrates or
monounsaturated fat was associated with a 22% or 37% lower risk of CVD,
respectively. CONCLUSIONS: A higher intake of cholesterol and saturated fat
and a low P:S were related to increased CVD risk among women with type 2
diabetes. Among diabetic persons, replacement of saturated fat with
monounsaturated fat may be more effective in lowering CVD risk than is
replacement with carbohydrates.

PMID: 15159229
=======
..., and the "idiots" at the following have perhaps found the source of your
apparent cognitive difficulties,  too...

     Neurology. 2004 May 11;62(9):1573-9.

Dietary fat intake and 6-year cognitive change in an older biracial
community population.

Morris MC, Evans DA, Bienias JL, Tangney CC, Wilson RS.

Rush Institute for Healthy Aging, Rush University Medical Center, Chicago,
IL 60612, USA. Martha_C_Morris@rush.edu

OBJECTIVE: To examine whether consumption of different types of fat is
associated with age-related change in cognition. METHODS: The authors
related fat consumption to 6-year change in cognitive function among 2,560
participants of the Chicago Health and Aging Project, ages 65 and older,
with no history of heart attack, stroke, or diabetes at baseline. Fat intake
was measured by food frequency questionnaire. Cognitive function was
measured at baseline and 3-year and 6-year follow-ups, using the average z
score of four cognitive tests: the East Boston Tests of Immediate and
Delayed Recall, the Mini-Mental State Examination, and the Symbol Digit
Modalities Test. RESULTS: In separate mixed models adjusted for demographic
and cardiovascular risk factors and intakes of antioxidant nutrients and
other dietary fats, higher intakes of saturated fat (p for trend = 0.04) and
trans-unsaturated fat (p for trend = 0.07) were linearly associated with
greater decline in cognitive score over 6 years. These associations became
stronger in analyses that eliminated persons whose fat intake changed in
recent years or whose baseline cognitive scores were in the lowest 15%.
Inverse associations with cognitive decline were observed in these latter
restricted analyses for high intake of monounsaturated fat and a high ratio
of polyunsaturated to saturated fat intake. Intakes of total fat, vegetable
and animal fats, and cholesterol were not associated with cognitive change.
CONCLUSION: A diet high in saturated or trans-unsaturated fat or low in
nonhydrogenated unsaturated fats may be associated with cognitive decline
among older persons.

PMID: 15136684