Day 034 - 11 Oct 94 - Page 65
1 replacement for other meats, but it is completely out of
2 the league of the NEW FOUR FOOD GROUPS", those are your
3 New Four Food Groups?
4 A. The New Four Food Groups might be characterised as
5 being something that was unveiled by myself, Dr. Denis
6 Burkitt, Dr. Colin Campbell and Dr. Oliver Alabaster in
7 1991 which, I believe, is described in the introduction of
8 this volume.
9
10 Q. They do not include any animal products, whether finned,
11 feathered or footed, I mean, no meat, no poultry, no fish?
12 A. The concept of the New Four Food Groups is not to
13 exclude all of those, but simply the basis of the diet
14 should be grains, legumes, vegetables and fruits.
15 However, in this section I describe the risks associated
16 with meat, poultry and fish and suggest that the reader
17 avoid them.
18
19 Q. You do. "All fish contain cholesterol and fat including
20 saturated fat". As a statement of unvarnished truth, in
21 one sense, Dr. Barnard, I cannot disagree with that, but
22 it needs qualification, does it not? The fats which fish
23 contain are not the same as those which meat contains, are
24 they?
25 A. Their concern of this was that this relates to a
26 number of different factors.
27
28 MR. JUSTICE BELL: Might I suggest that you answer the
29 question, but then do not hesitate to explain the matter
30 further.
31 A. OK.
32
33 MR. RAMPTON: Sometimes, Dr. Barnard, you will perceive that
34 I have asked a question which you think is unfair. If so,
35 please say so. If, on the other hand, there is an answer
36 to my question but it is one that needs qualification,
37 then please answer it.
38 A. I will try to be more direct.
39
40 MR. JUSTICE BELL: The answer to many questions may be "yes,
41 but ...". If that is so, say "yes", and then give us the
42 "buts". Do you understand?
43 A. Yes, I will try.
44
45 MR. RAMPTON: Is there a "but" -- the answer to my question
46 might be, yes, that at any rate many of the fats contained
47 in fish are not the same as those to be found in meat. Is
48 that right, as a preliminary? Is that right?
49 A. Could you repeat the question, please?
50
51 Q. Many of the fats to be found in fish are not to be found
52 in meat?
53 A. In general, yes.
54
55 Q. In general, yes. Then you go on: "As noted in Chapter 1,
56 the fish oils that were once in vogue have been found to
57 actually encourage the production of cancer causing
58 free-radicals." I promise you we are going to go back to
59 chapter 1 where you deal with this question in more
60 detail. What I want to ask you -- I want to ask two
