Mark F. McCarty (author of the study that was mentioned in the opening post) has also written a book about the benefits of a low-fat, low-salt, whole-food vegan diet. Free copy of the book can be downloaded from there:Low-Fat, Low-Salt, Whole-Food Vegan: Staying Lean and Healthy into Ripe Old Age
I haven't read the book yet. Hehe, it seems that McCarty can't be blamed for lack of references...
Thanks for the link. I'm on page 15 and am finding it very worthwhile. Clearly written and very much in line with McDougall, Novick, Esselstyn, Fuhrman, and Ornish.
From page 5 --
If I were asked to describe in one sentence the type of diet that, in my opinion, would minimize risk for the chief killing and crippling diseases of Western civilization – scourges that include coronary heart disease, stroke, diabetes, hypertension, the major cancers, autoimmune disorders such as rheumatoid arthritis, and Alzheimer’s disease – I would suggest the following:
Eat a very-low-fat, low-salt, whole-food vegan diet, very rich in potassium and relatively low in glycemic index.
From page 8 --
In a Nutshell...
In brief, what I am proposing is a diet comprised of virtually the entire range of fruits,
vegetables, legumes (beans and soy products), and whole grains, complemented by a
modest intake of monounsaturated-rich nuts or nut butters, and prepared with minimal
added salt, oil, or added sugars, but seasoned liberally with all other spices as desired.
Grains should be as structurally intact as feasible, though pasta is an excellent choice.
Foods with a notably high glycemic index – wheat flour products (other than pasta) and
baked potatoes, for example – should be avoided, as should all animal products (other
than supplemental fish oil). For most people, moderate consumption of beer or wine is
desirable (as will be discussed below), and including spirulina in one’s daily diet may
also be wise.
The author gives both sides of arguments a fair hearing (e.g., baked potatoes, caffeine, fish oil, etc.)