About a month ago I replaced the manifold cover and installed the PCV fix kit on my 2012 Cruze LT, and now I am getting the old P0299. I have not replaced the turbo yet though. Any ideas? Is it actually the turbo now?

Need a turbo replaced in a 2012 Chevy Cruze and was wondering if anyone has recommendations for cheap/reliable mechanics. Thanks!

Engine still shakes. Cooling fan turns on after vehicle is off. I need my remote to be super close in order to start the Cruze.
Do I need a new battery? or should I redo everything? And buy the coil part for my vehicle?
2018 Chevy Cruze LT RS 1.4L Engine for those wondering

This happened yesterday. Everytime I pushed to start it would just make a clicking sound, it wasn’t the battery but I’m sure that’s dead now because I just can’t turn it off. Any ideas?

2011 LR4 5.0V8 USA
Last week I did the coolant crossovers/manifolds and also replaced water pump and thermostat and both belts. I did have to remove the intake manifold and did replace the gaskets.
Assembly went well, but: Immediately throwing codes. I may have missed a sensor?
I’m hoping someone with experience can tell me where to start so I don’t have to start taking everything apart looking for a loose wire.
P0113, P00AD
I have removed both MAF sensors and cleaned them (and the connections to MAFs and the throttle body)and switched the sensors to the opposite sides and the fault stays the same. I was hoping I could figure out which sensor was failing to know which to replace. I would assume that if the fault was in the sensor it would have followed the sensor.
I don't really want to throw $200+ MAF sensors at the problem, but i found some cheap Chinese made sensors for $30 so i may use those just to try help diagnose the issue.

Also tossed around the idea of a Supermoto, especially here in Maine. The roads aren’t they great and I’d love to be able to take a bike off-roading, as well. Maybe during a trail ride with some friends. He’s asking $6500…
“2011 Yamaha WR450F street legal, titled in Maine. 6107 miles. Carbureted, Electric start. Warp 9 wheels wrapped with continental attack 2 tires. Full FMF exhaust, 478cc cylinder works big bore kit, stage 1 hot cams intake cam. Made 54HP on the dyno. Low miles on the new chain. I’ve owned this bike since 2015, I’ve always had great luck and a lot of fun, has been very well maintained. Does come with stock wheels and dirt tires. Not very interested in trades”
What’s something like this worth?pictures https://ibb.co/HPf5dfL https://ibb.co/CzRTFKc https://ibb.co/McJR2LV

2013 chevy cruze ltz with 1.4 turbo (ik, it was a dumb buy) currently in limp mode. Tmobile sync up reading codes p0030, p0301, p0135, P0134, and p0132. Tried putting in a new bosch upstream oxygen sensor and it ran great for an hour and a half before it was fucked again. Car shakes, check engine light comes on, service stabilitrak and service traction control comes across the dash screen. I also just replaced the coil pack and turbo. I’m out of ideas and any help is appreciated.

Hey Guys and Gals! About 4 days ago I posted here talking about my Cat. Converter issues. I am currently looking at videos about how to change them and which one to order (and all the like), I wanted to check with you all here because it seems there are a lot of people who are knowledgeable about the Cruze's requirements. I was wondering if this converter would fit the back portion ( https://www.1aauto.com/chevrolet-cruze-cruze-limited-rear-catalytic-converter-catco-5026/i/1accd00479/2197231/2014 ). It will be quite a bit of money out of my pocket so I am wanting to make sure this will fit without any issues. Like I've said before in the last post, I love my Cruze but I am not the most knowledgeable person out there about cars; I am looking for validation and confirmation that this will in fact fit. Thanks bunches! :D

I have tried before where the airconditioner seized and put too much load on the engine for it to start. But now it does the same. I've checked the battery, and the only auxiliaries I can only think of are the servos pump and alternator, and none of those seem to be failing while driving. What could otherwise be the problem?

I’m having an issue with my 1999 Suburban, 5.7 L motor. The truck was purchased in 2005 with 44,000 miles. The intake manifold gasket was replaced as soon as I got her. I recall a misfire/stumble on medium to hard acceleration on hills, but I never was concerned. She now has 157,000 miles on her. I now would like to find out what the problem is. Over the past year, the trouble code scanned was P304 and P300. Now, it’s only P300. The following have been replaced:

1. Plugs,cap and rotor
2. wires
3. EGR valve
4. MAF sensor
5. Both cat converters
6. camshaft sensor
7. crankshaft position sensor
8. New all-metal distributor
9. coil 10.ignition control module
10. Fuel pump
11. New style MPFI system replacing the often problematic spider injectors.
12. Fuel filter

The truck is STILL stumbling under load on hills under hard acceleration. It runs and idles normally the rest of the time. When the stumbling starts, the check engine light flashes, then stays on for a day or 2 before turning off. The car idles rough for a few minutes before going back to normal.
Can someone shed some light on what this issue could be and how to fix it? The only thing not replaced yet is the throttle position sensor. What I am thinking is it’s a part that was never replaced or something that was and is defective. Thoughts?
Thank you all in advance!!!

Chevrolet Cruze LS 1.6 2011 91kw 124HP
Oil wasnt milky so im not sure if it mixed with the coolant
Changed oil cooler and associated gaskets
Changed water pump

I'm fairly new to tuning and don't know if my tunings/the way I tune is good/right. Could someone maybe rate my tuning and give any tips on how to make it better?
My upgrades/tuning:

2011 Volkswagen Scirocco R - S1 819

Stats
Weight	1175 kg
Balance	55%
HP	353
Torque	472 nm
Top Speed	291.8 kph
0-60	3.500s
0-100	7.959s
Share Code	533-958-388,

View this tune on optn.club

Build

Conversions
Engine	Stock
Drivetrain	AWD
Aspiration	Stock
Body Kit	N/A

Engine
Intake	Race
Fuel System	Race
Ignition	Race
Exhaust	Race
Camshaft	Stock
Valves	Street
Displacement	Race
Pistons	Stock
Turbo	Stock
Intercooler	Stock
Oil Cooling	Stock
Flywheel	Sport

Platform And Handling
Brakes	Race
Springs	Race
Front Arb	Race
Rear Arb	Race
Chassis Reinforcement	Race
Weight Reduction	Race

Drivetrain
Transmission	Race Seven Speed
Driveline	Stock
Differential	Race

Tires And Rims
Compound	Semi-Slick
Tire Width	Front 265 mm, Rear 265 mm
Rim Style	Sport OZ RACING HYPER GT HLT
Rim Size	Front 19 in, Rear 19 in
Track Width	Front Stock, Rear Stock
Profile Size	Front Stock, Rear Stock

Aero and Appearance
Front Bumper	ABT SPORTSLINE
Rear Bumper	ABT SPORTSLINE
Rear Wing	Stock
Side Skirts	ABT SPORTSLINE
Hood	VOLKSWAGEN

Tune

Tires	bar	psi
Front	2.20	31.9
Rear	1.90	27.6

Gears	Ratio
Final Drive	3.13
1st	3.45
2nd	2.29
3rd	1.69
4th	1.34
5th	1.10
6th	0.93
7th	0.81

Alignment	Camber	Toe	Caster
Front	-1.4°	0.0°	7.0°
Rear	-1.4°	0.0°

ARBs
Front	22.1
Rear	28.5

Springs	kgf/mm	lbs/in	n/mm
Front	103.7	580.7	1016.9
Rear	104.7	586.3	1026.8

Ride Height	cm	in
Front	10.4	4.1
Rear	11.6	4.6

Damping	Rebound	Bump
Front	13.3	9.9
Rear	8.4	5.2

Aero	kgf	lb
Not Applicable

Brakes	%
Balance	50%
Pressure	100%

Differential	Accel	Decel
Front	20%	10%
Rear	55%	13%
Center	76%

Formatted text generated by the OPTN.club Tune Formatter
Submit bugs, feature requests, and questions on Github

Choosing between Stillen G3 intakes with Z1 race filters or the 3” Z1 CAI but not sure which could push out the most gains alongside ported manifold, LTH’s, and CTB

Are the Mostplus intake manifolds off amazon any good? I haven't heard much about them, I've just seen that they have good online reviews and the design seems to be closer to the factory intake manifold rather than what dorman does. Though the $100 price tag makes me feel like they're another cheap aftermarket intake manifold that will fail on top of reducing horsepower, and I'm not sure if they are any good or not

Hi lovelies,I wanted to start a series on basic guides for healthmaxxing topics based on data/science. This is what I am going to focus on and write up some basic guides for people over the coming month. I plan to write some posts on the basics of nutrition; exercise (strength training, cardio and flexibility), skincare, haircare; hygiene; sleep and also other health related guides and will include all easy to read references on the side so you can actually verify things (much easier than journal articles which requires some basic knowledge of stats and metrics).Prior to getting into this, I want to say all of these are my recommendations based on what I've researched and experienced (been doing this for a while and wrote up an extensive data driven guided for myself ages ago which worked for me).I know everyone has individual circumstances/experiences and so want to preface by saying whatever works for you is great but please try and make discussions/comments below value add for others reading with any data/scientific basis if you are suggesting.As a refreshe//I've written previously, my recommendations for your glow up journey starts with
Cycle 1: high reward/low risk cosmetic procedures and development of a basic grooming routine to get some confidence and feel better about yourself (about 3 months)Cycle 2: Healthmaxxing over a prolonged period (6 months - 1 year) to get yourself at the epitome of health that you can maintain for hopefully the rest of your life.Cycle 3: Hardmaxxing. Once you are at the epitome of health + have a fantastic grooming routine, you can start your surgery journey if need be and intelligently make decisions on what you actually need/have the health basis to recover.*** then cycle through again and again as you learn more.
Basic Nutrition 101Healthy Plate:
To start with, we want to understand exactly what is a healthy plate and what does it comprise of. A summary of the Harvard School of Public Health Healthy Plate Guide (https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/)

• Half plate = vegetables (not potatoes) and fruits. Aim for colour + variety *** note these are the carbohydrattes we want
• Quarter plate = whole grains such as wheat, barley, quinoa, oats, brown rice. Not white bread, white rice and other refined grains *** note these are the carbohydrates we want
• Quarter plate protein = mostly fish, poultry, beans (legumes + peas). Limit red meat and completely stop having processed meats
• Health plant oils in moderation such as olive oil.

Grains:
According to the Harvard School of Public Health Whole Grains Guide (https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/)
Avoid:

• Anything processed
• Fried
• White grains
• Potatoes
• Highly processed foods
• Refined sugar

What to have lots of :

• 100% whole grains because whole grains because they contain three parts: the bran (fibre-filled with B vitamins and minerals, as well as phytochemicals that help with disease prevention/protect against some cancers); the germ (nutrient pack core with B vitamins, vitamin E, phytochemicals and antioxidants) and the endosperm (starchy carbohydrate middle layer with protein and some vitamins). Outside of this the components have fibre that will allow for better digestion, maintenance of steady blood sugar, prevention of small blood clots etc.
• To tell if a food is high in whole grains choose unprocessed whole grains like:AmaranthBarleyBrown riceBuckwheatBulgurMilletQuinoaRyeOatsWheat BerriesWild Rice
• Otherwise to tell if high in whole grains, Use the five USDA criteria to identify whole grains in a food product
  • Whole grain listed as first ingredient (most important thing to look at)
  • Added sugars not in the first three ingredients
  • Whole before any grain ingredient
  • Carb-fibre ratio of less than 10:1
  • Industry sponsored whole grain stamp

SUGGESTION: mix grains with lentils to get some extra protein when having rice dishes (and for a good meal, add some roast vegetables, spices and olives)
Protein
Key takeaways of some especially healthy protein sources:

• Legumes (Harvard School of Public Health Legumes guide - https://www.hsph.harvard.edu/nutritionsource/legumes-pulses/ )
  • Legumes (including peas and beans) because they are an inexpensive source of protein, vitamins, complex carbs and fibre
  • Be more discriminate with products made from legumes such as tofu, hummus etc. because you want to be on the lookout for added sodium, sugar and saturated fat
• Canned oily fish (Harvard Medical School Article on canned fish - https://www.health.harvard.edu/newsletter_article/ask_the_doctor_is_canned_fish_good_for_the_heart and Harvard School of Public Health Fish guide - https://www.hsph.harvard.edu/nutritionsource/fish/ )
  • Canned salmon, tuna, sardines, kippered herring, and other types of fish are pretty much on a par with fresh fish
  • They are full of health omega-3 fatty acids which are good for the heart, protect against inflammation and formation of blood clots in arteries. They also are high in vitamin D, selenium, protein and saturated fat
  • Smaller fish is better for less mercury and if you choose canned, fish canned in oil is better than water to retain more omega 3 fatty acids
  • Benefits from eating fish, outweigh costs of mercury exposure and at levels commonly consumed, there is limited and conflicting evidence for effects of mercury in adults (but those who are pregnant should be cautious and follow the above guidelines)

Getting into the specifics as based on Harvard Medical School Guide on Protein -https://www.health.harvard.edu/blog/how-much-protein-do-you-need-every-day-201506188096#:~:text=For%20one%2C%20don't%20read,legumes%2C%20nuts%2C%20and%20vegetables and Harvard School of Public Health Guide on Protein - https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/
What to avoid:

• Read meat including ** *** since a few people are commenting on this, I have edited the post and included the exact links to the medical journnal research and references which the Harvard School of Public Health is basing their recommendations on (again to reduce consumption and replace with other sources). This is right at the end of the post so please read it (or directly click on the second link above to read everything for yourself). If you have alternate evidence/data pls comment it below because it's useful to all of us (rather than just saying you disagree which has no value add without the evidence to support it). I personally love red meat (though I don't eat much given what i've learned) so I'm not trying to squash the discussion but think it's useful to everyone including myself to see the evidence informing the opinions so we can all make better decisions (and I would love to learn more).
  • Beef
  • Pork
  • Lamb
  • Veal
  • Goat meat
• Processed meat
  • Bacon
  • Sausages
  • Cold cuts
• Dairy in moderation
• Soy in moderation because it has other stuff on the label which you need to pay attention to(Harvard School of Public Health quick tips - - https://www.hsph.harvard.edu/nutritionsource/2014/02/12/5-quick-tips-choosing-healthy-protein-foods/ )

What to eat lots of:

• Legumes - and if most of the protein comes from plants, make sure you mix up sources so no essential components of protein are missing. Examples includeLentilsBeans like black, chickpeas, kidney, lima, mung, pintoPeas like green, snow, snap, splitEdamame/soybeans and products made from soy like tofu, tempeh
• NutsAlmondsPistachiosCashewsWalnutsHazelnutsPecansHelp seedsPumpkin seedsSunflower seedsFlax seedsChia seeds
• Upgrade source of animal protein to:
  • Seafood (fish, crustaceans, molluscs)
  • Eggs
  • Poultry
    • Chicken
    • Turkey
    • Duck
  • Dairy
    • In moderation of 1-2 servings a day
    • Yoghurt is better than servings all from milk and cheese
• note that animal based foods (meat, poultry, fish, eggs and dairy) tend to be good sources of complete proteins whereas plant based foods (vegetables, grains, nuts and seeds) often lack one or more amino acid.
• General guidelines: (NSCA2 )
  • Weight loss of about 1% of total bodyweight is a common guideline
  • During caloric restriction, have daily protein intake of 1.5-2g/kg of body weight
  • Consume protein prior to and immediately after a workout along with carbohydrates
  • Also better to choose higher protein foods instead of protein shakes and powders loaded with sugars (Harvard School of Public Health quick tips - https://www.hsph.harvard.edu/nutritionsource/2014/02/12/5-quick-tips-choosing-healthy-protein-foods/ )

Suggestion: Eat a variety such as eggs/canned fish breakfast, beans/poultry lunch, salmon/tofu dinner. For cheap easy eats, grain bowls with legumes and tinned fish on toast with picked vegetables is a good go.
Vegetables:
After doing an analysis via cronometer on the best foods for various micro intakes (highest amounts and most efficient), here is what I came up with:

• Fibre = Black beans; whole grains like oats; raspberries, artichoke hearts, rhubarb
• Iron = oysters, mushrooms, molluscs, spinach. Liver (and animal sources are better absorbed)
• Calcium = rhubarb, milk; cheese; yoghurt, spinach; okra, tofu,
• Vitamin A = liver (like across all sorts of liver), kale, spinach, lettuce, carrots, yellow and orange vegetables like carrots and pumpkin
• Vitamin C = acerola cherry, red and yellow peppers (particularly this), pineapple, melon, peaches, zucchini, broccoli, spinach, strawberries
• B12 = supplement
• Folate = green vegetables like edamame, asparagus, Brussel sprouts, spinach, beans, lentils, liver
• Potassium = rhubarb, amaranth leaves, legumes, Bok choy, mushrooms, leafy greens (spinach, Swiss chard)
• B1 - B12 = nutritional yeast and whole grains, also liver and mushrooms, eggs
• Vitamin D = mushrooms (all sorts!!!), super high. oily fish like salmon, mackerel, sardines, eggs
• Vitamin E = acai berry; sunflower seeds, almonds, red pepper, spinach
• Vitamin K = kale, spinach, sweet potatoes, avocados
• Copper = liver, oysters, kale, mushrooms
• Magnesium = Swiss chard, legumes, spinach, kale hemp seeds
• Manganese = acai berry; chickpeas; blueberries; brown rice, quinoa, chia seeds, liver and zucchini, peppers
• Phosphorous = milk, meat and fish hemp seeds
• Selenium = fish, nuts, eggs, mushrooms (particular tuna, oyster, mixed nuts)
• Zinc = supplement it
• Omega 3 = 3 flaxseeds; chia seeds; mackerel, salmon
• Omega 6 = sunflower seeds, pine nuts, watermelon, sweet and green peppers, kale, spinach

What can be concluded from the above about things that come up the most:

• Eat lots and lots of leafy greens! This is a fantastic bang for your buck for nutrition
• Supplement B12 and vitamin D also add in nutritional yeast
• Some seeds are particularly good like hemp seeds chia seeds; flax seeds and sunflower seeds. Add them to salads and grain bowls
• Mushrooms ( Shiitake, oyster, maitake, and king oyster mushrooms have the highest concentrations of ergothioneine. - harvard)
• Berries for antioxidants

​
What I personally like to do to stay within calorie limit and meet targets
Use two apps:

• Chronometer to track intake
• Dr greger's daily dozen for inspiration and general guidelines in my head on portions (even though I am not vegan, I use it to help think about how much rice I should have or say intake of leafy greens for a side salad)

For my meal plan:
I personally find it difficult to have a new meal for all three meals and don't like to spend so much time cooking and having to come up with creative ways to meet micro goals (it's hard because there are so many). So instead I spent a few hours on cronometer to experiment several basic meals I can have during my day to hit most of my micro goals and give myself room for dinner to choose something healthy that isn't so strict.
For me this looks like a:

• Fruit smoothie in the morning with Greek yoghurt; almond milk, berries and other fruits in season. (I struggle to get calcium otherwise in my day and this is the easiest way to make sure I get it)
• 1 big grain bowl lunch OR dinner consisting of:
  • Steamed whole grain e.g. wild rice, quinoa.
  • airfried easy chicken breast OR tofu/tempeh OR fish depending on what I'm feeling like
  • Roast veges/legumes ( I change up the vegetables depending on what's in season and same with legumes depending on what I have).. To do this I simply toss 1 can of a legumes and vegetables with olive oil; spices, a bit of nutritional yeast.. For vegetables I choose vegetables in every one of the below categories for a variety of textures and will alternate depending on what is in season.
    • Round root vegetables (like beets, sweet potatoes)
    • Mushrooms (compulsory) , Bell peppers, Onions , Cherry tomatoes
    • Long root vegetables (like carrots and parsnips)
    • Cruciferous vegetables (brussels sprouts, cauliflower, broccoli)
    • Greens
    • Soft vegetables (like other stuff, eggplant, zucchini)
    • Then to top of it off, I will add a bit of lemon juice + cheese and nuts and seeds depending on what is in the pantry
• As a snack/on the side, I will always have a big bowl of mixed greens with easy low calorie dressings I make myself with avocados, nuts, olive oil, herbs (I actually enjoy eating it separately). I don't snack otherwise
• Dinner will be anything I like that is healthy (but isn't so rigid about number of veges etc. because I already have met most of my nutritional needs already) e.g. thai cashew chicken; alison roman's shallot pasta with anchovies with a side salad; dumplings and steamed vegetables; salmon poke bowls; chicken roasts

** I always track my calories to make sure i'm eating well and this keeps me full.
​
"Research conducted at the Harvard Chan School of Public Health has found that eating even small amounts of red meat—especially processed red meat—on a regular basis is linked to an increased risk of heart disease and stroke, and the risk of dying from cardiovascular disease or any other cause. [4-6] Conversely, replacing red and processed red meat with healthy protein sources such as beans, soy foods, nuts, fish, or poultry seems to reduce these risks. One of the reasons why plant sources of protein are related to lower risk of cardiovascular disease compared to protein from red meat and dairy is because of the different types of fat in these protein packages. Plant-based protein sources are more unsaturated, which lowers LDL cholesterol—an established risk factor for heart disease. Also, plant sources contain no cholesterol. Other factors are likely to contribute to the lower risk, but this is a key factor."
​
• One investigation followed 120,000 men and women in the Nurses’ Health Study and Health Professionals Follow-Up Study for more than two decades. For every additional 3-ounce serving of unprocessed red meat the study participants consumed each day, their risk of dying from cardiovascular disease increased by 13%. [5]
Processed red meat was even more strongly linked to dying from cardiovascular disease—and in smaller amounts: every additional 1.5 ounce serving of processed red meat consumed each day (equivalent to one hot dog or two strips of bacon) was linked to a 20% increase in the risk of cardiovascular disease death.
Cutting back on red meat could save lives: the researchers estimated that if all the men and women in the study had reduced their total red and processed red meat intake to less than half a serving a day, one in ten cardiovascular disease deaths would have been prevented.
• In another study of 43,000 men that looked at both amount and sources of protein found that intake of total protein was minimally associated with heart disease risk, but intake of protein from red meat was associated with higher risk. [7]
• In the Nurse’s Health Study and the Health Professionals Follow-Up Study, every additional serving per day of red meat or processed red meat was associated with a 10% and 16% higher risk of cancer death, respectively. [5]
• In October 2015, the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) concluded that consumption of processed meat is “carcinogenic to humans,” and that consumption of red meat is “probably carcinogenic to humans.” [18] The IARC Working Group (comprised of 22 scientists from ten countries) reached these conclusions from an evaluation of over 800 studies.
Conclusions were primarily based on the evidence for colorectal cancer. Data also showed positive associations between processed meat consumption and stomach cancer, and between red meat consumption and pancreatic and prostate cancer.
• A 2014 study also found a link between high consumption of red meat during adolescence and premenopausal breast cancer, while higher intakes of poultry, nuts, and legumes were associated with lower risk. Using data on the health of 89,000 women (aged 24 to 43) followed over a 20-year period, researchers found a 22% higher risk of breast cancer in those who ate 1.5 servings of red meat per day while in high school, compared to those who only had one serving per week. Each additional daily serving of red meat seemed to increase the risk of breast cancer by another 13%. [19]
• A 2011 study found that people who ate diets high in red meat, especially processed red meat, had a higher risk of type 2 diabetes than those who rarely ate red or processed meat. [12] For each additional serving a day of red meat or processed red meat that study participants ate, their risk of diabetes rose 12% and 32%, respectively. Investigators also found that replacing a serving of red meat with one serving of nuts, low-fat dairy products, or whole grains each day was associated with an estimated 16% to 35% lower risk of type 2 diabetes.
• A related study also found that people who started eating more red meat than usual were had a 50% higher risk of developing type 2 diabetes during the next four years, and researchers also found that those who reduced red meat consumption had a 14% lower risk of type 2 diabetes over a 10-year follow-up period. [13]
​
Relevant references:

1. Bernstein AM, Sun Q, Hu FB, Stampfer MJ, Manson JE, Willett WC. Major dietary protein sources and risk of coronary heart disease in women. Circulation. 2010 Aug 31;122(9):876-83.
   
2. Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Stampfer MJ, Willett WC, Hu FB. Red meat consumption and mortality: results from 2 prospective cohort studies. Archives of internal medicine. 2012 Apr 9;172(7):555-63.
   
3. Bernstein AM, Pan A, Rexrode KM, Stampfer M, Hu FB, Mozaffarian D, Willett WC. Dietary protein sources and the risk of stroke in men and women. Stroke. 2011 Jan 1:STROKEAHA-111.
   
4. Preis SR, Stampfer MJ, Spiegelman D, Willett WC, Rimm EB. Dietary protein and risk of ischemic heart disease in middle-aged men–. The American journal of clinical nutrition. 2010 Sep 29;92(5):1265-72.
   
5. Halton TL, Willett WC, Liu S, Manson JE, Albert CM, Rexrode K, Hu FB. Low-carbohydrate-diet score and the risk of coronary heart disease in women. New England Journal of Medicine. 2006 Nov 9;355(19):1991-2002.
   
6. Appel LJ, Sacks FM, Carey VJ, Obarzanek E, Swain JF, Miller ER, Conlin PR, Erlinger TP, Rosner BA, Laranjo NM, Charleston J. Effects of protein, monounsaturated fat, and carbohydrate intake on blood pressure and serum lipids: results of the OmniHeart randomized trial. JAMA. 2005 Nov 16;294(19):2455-64.
   
7. Jenkins DJ, Wong JM, Kendall CW, Esfahani A, Ng VW, Leong TC, Faulkner DA, Vidgen E, Greaves KA, Paul G, Singer W. The effect of a plant-based low-carbohydrate (“Eco-Atkins”) diet on body weight and blood lipid concentrations in hyperlipidemic subjects. Archives of internal medicine. 2009 Jun 8;169(11):1046-54.
   
8. Lagiou P, Sandin S, Lof M, Trichopoulos D, Adami HO, Weiderpass E. Low carbohydrate-high protein diet and incidence of cardiovascular diseases in Swedish women: prospective cohort study. BMJ. 2012 Jun 26;344:e4026.
   
9. Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Willett WC, Hu FB. Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis–. The American journal of clinical nutrition. 2011 Aug 10;94(4):1088-96.
   
10. Pan A, Sun Q, Bernstein AM, Manson JE, Willett WC, Hu FB. Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus: three cohorts of US men and women. JAMA internal medicine. 2013 Jul 22;173(14):1328-35.
    
11. Pan A, Sun Q, Bernstein AM, Manson JE, Willett WC, Hu FB. Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus: three cohorts of US men and women.JAMA internal medicine. 2013 Jul 22;173(14):1328-35.
    
12. Halton TL, Liu S, Manson JE, Hu FB. Low-carbohydrate-diet score and risk of type 2 diabetes in women–. The American journal of clinical nutrition. 2008 Feb 1;87(2):339-46.
    
13. Åkerblom HK, Vaarala O, Hyöty H, Ilonen J, Knip M. Environmental factors in the etiology of type 1 diabetes. American journal of medical genetics. 2002 May 30;115(1):18-29.
    
14. Vaarala O, Ilonen J, Ruohtula T, Pesola J, Virtanen SM, Härkönen T, Koski M, Kallioinen H, Tossavainen O, Poussa T, Järvenpää AL. Removal of bovine insulin from cow’s milk formula and early initiation of beta-cell autoimmunity in the FINDIA pilot study. Archives of pediatrics & adolescent medicine. 2012 Jul 1;166(7):608-14.
    
15. Bouvard V, Loomis D, Guyton KZ, Grosse Y, El Ghissassi F, Benbrahim-Tallaa L, Guha N, Mattock H, Straif K. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology. 2015 Dec 1;16(16):1599-600.
    
16. Farvid MS, Cho E, Chen WY, Eliassen AH, Willett WC. Adolescent meat intake and breast cancer risk. International journal of cancer. 2015 Apr 15;136(8):1909-20.
    

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