BEFORE - Longshot on his Jenny Craig diet: AFTER - switching to his rabbit food Ornish diet: peace axeman
I am not a degreed expert in nutrition but I wanted to paste a couple of on topic comments from a web site that I follow (and glean recipes from) on the subject of carbs. (my favorite carb, Nor'Wester Dunkel Weizen Unfiltered Wheat Beer is NOT something I plan to cut back on though! Comments are appreciated....and perhaps unavoidable FOLIC ACID AND ALZHEIMER'S DISEASE Gabe Mirkin, M.D. Alzheimer's disease may be caused by eating too much meat and too few leafy green vegetables and whole grains. Alzheimer's disease occurs when a person loses his ability to reason and think, and eventually dies of not being able to use his mind. Dr. David Snowden has published continuing results from his famous Kentucky Nuns Study, showing that nuns who were most likely to suffer Alzheimer's disease have low blood levels of the vitamin folic acid and high levels of the protein building block homocysteine. He reported previously that the nuns who were most likely to suffer Alzheimer's disease had ministrokes. Not eating enough leafy greens and whole grains can deprive you of the vitamin folic acid, and eating too much meat provides you with too much methionine. The combination of these two factors raises brain levels of homocysteine, that punches holes in arteries and causes plaques to form in them to cause ministrokes, which damage your brain. Methionine is an essential protein building block that your body uses to make another building block called cysteine. If you lack any of three vitamins: B12, folic acid or pyridoxine, methionine is converted to a poison called homocysteine that damages arteries and causes strokes and heart attacks. Meat is one of the richest sources of methionine, and leafy greens and whole grains are full of folic acid that prevents methionine from being converted to homocysteine. Loading up on methionine from meat and not eating enough foods with folic acid causes methionine to be converted into homocysteine. You can help to prevent Alzheimer's disease by getting folic acid from whole grains and fortified cereals, leafy green vegetables, beans, seeds, nuts, and most plants; and by reducing your intake of methionine by eating less meat and chicken. WHOLE GRAINS PREVENT HEART ATTACKS Gabe Mirkin, M.D. In the last five years, six major studies in the USA, Finland, Norway and England have reported that people who eat large amounts of whole grains and whole grain cereals have a much lower rate of heart attacks. Adults in North America get 30 percent of their energy from grains. Whole grain cereals are rich sources of many nutrients that help protect a person from getting a heart attack: linoleic acid, fiber, vitamin E, selenium, folic acid, phytoestrogens, lignins and several antioxidant phenolic acids. Processing generally reduces the content of these nutrients. Oats, rice and barley also lower blood levels of the bad LDL cholesterol. Cereal grains and coronary heart disease. European Journal of Clinical Nutrition, 2002, Vol 56, Iss 1, pp 1-14. AS Truswell. Univ Sydney, Dept Biochem, Sydney, NSW 2006, AUSTRALIA. HOW REFINED CARBOHYDRATES CAN HARM YOU Gabe Mirkin, M.D. All refined sugars and most refined grain products (anything made from flour, milled corn or white rice) have had vitamins, minerals and other nutrients removed in processing. Some but not all of these nutrients may be added back in enriched flours or fortified foods. From 1600 to 1930, more North Americans died from the vitamin deficiency diseases, beriberi and pellagra, than from any other cause. These diseases disappeared when governments legislated that all flour had to have three vitamins, thiamin, niacin and riboflavin left in or added back. Over the last 70 years, the incidence of heart attacks in the United States had been increasing until Congress legislated that folic acid must be left in or added back to flour; now the heart attack rate is decreasing. However, diabetes and obesity continue to increase at alarming rates in all age groups. Where carbohydrates are found in plants, the B vitamins are also found. Carbohydrates are combinations of sugars, either as single sugars or chains of sugars from two to millions. When you eat carbohydrates, enzymes in your intestines break them down into single sugars and only single sugars can pass from your intestines into your bloodstream, where they can be used for energy, stored as sugar in your liver or muscles or be converted to fat. Many different chemical reactions then break down sugar one step at a time to release energy. Each reaction must be started by an individual chemical called an enzyme and the B vitamins are parts of these enzymes that start the reactions that break sugar into energy. If any of the B vitamins are not available, the conversion of carbohydrates to energy is blocked. Instead, the carbohydrates are converted to fat which: » raise blood levels of triglycerides; » uses up the good HDL cholesterol, which lowers blood levels of HDL and increases risk for heart attacks; » is stored in fat cells primarily in your abdomen; » helps form plaques in arteries, which makes them stiff and raises blood pressure; and » blocks insulin receptors on cells so you cannot respond adequately to insulin. This causes you to produce more insulin, which makes you hungrier, makes you store more fat, and leads to diabetes in susceptible people. When you eat carbohydrates that have been separated from the B vitamins, minerals and perhaps other nutrients which have not yet been identified, you increase your risk for diabetes, obesity, heart attacks and high blood pressure. We do not have enough dependable research to know if taking the B vitamins separately (in other foods or supplements) is as healthful as eating the B vitamins as they come in nature, paired with the carbohydrates in whole grains and other seeds, vegetables and fruits. CARBOHYDRATES Gabe Mirkin, M.D. Until 30 year ago, most doctors felt that insulin was a good hormone and the more you have, the healthier you are. Then Gerald Reaven of Stanford showed that people with high insulin levels are at high risk for heart attacks because insulin constricts arteries to block those leading to the heart. Further research shows that insulin also is a fat hormone because it affects your hypothalamus in your brain to make you hungry, your liver to make more fat, and the fat cells in your belly to take up the fat, which makes you fat. Then in 1978, research showed that certain foods raise insulin more than others and foods can be classified by how high they raise blood sugar levels in comparison to eating pure refined sugar. When you eat, your blood sugar level rises and the higher blood sugar levels rise, the more insulin your pancreas releases to help lower sugar levels. So, what you eat is very important because foods that raise blood sugar levels the most are the ones most likely to raise blood insulin levels and increase your risk for a heart attack. Carbohydrates are chains of sugar molecules lined in a row. They are found in all plants and foods made from plants such a bakery products and pastas. Carbohydrates can be a single sugar, two sugars bound together, three or four sugars. Thousands of sugars bound together are called starch, and millions of sugars bound together so tightly that you cannot break them down are called fiber. Only single sugars can pass from your intestines into your blood stream. When you eat food that contains starch, your intestines release enzymes that knock off the end sugar and it is absorbed immediately. You continually knock off end sugars rapidly and they are absorbed almost immediately. All simple sugars and starches that are broken down rapidly go into the bloodstream rapidly to cause a high rise in blood sugar. Resistant starches contain long chains of sugars that cannot release their end sugars, so they can't be absorbed and pass to the intestines where they are broken down to be converted into fatty acids that help prevent colon cancer and heart attacks. That's why you want to eat carbohydrates that release their sugars slowly and restrict carbohydrates that release sugars rapidly. The easier it is to break carbohydrates down into single sugars, the higher your blood sugar level rises and the more insulin you produce, which constricts arteries and increases your risk for a heart attack. The most healthful carbohydrates are those left with fiber where nature puts it in seeds, nuts, beans, whole grains and vegetables. The most dangerous carbohydrates for diabetics and people who are trying to lose weight are foods made from flour, white rice or milled corn; or with added sugars. The best carbohydrates are those that have a tight capsule that releases carbohydrates slowly such as whole grains such as kamut, wheat berries, rye berries, oat groats, quinoa, spelt, buckwheat, and so forth; vegetables, beans, seeds and nuts. Root vegetables contain stored sugar and cause a high rise in blood sugar levels, but they contain so many healthful nutrients that you need them to be healthy. So potatoes, carrots and beets can be eaten safely with other foods to slow absorption. For example, eating a potato with a piece of fish slows absorption of the sugars. The same applies to fruits,. When you eat fruit with a vegetable salad, the sugar is absorbed slowly. When you eat the fruit alone, blood sugar levels rise quickly. The most healthful way to eat is to leave nature alone. Eat carbohydrates the way nature packages them without first grinding them into very small pieces or squeezing them into juices that remove their fiber.
I like your post oneway, facts, nothing but the facts, but some here don't have the appreciation for the facts that we have One should approach the problem of food by choosing the diet scheme that does the LEAST amount of damage. I think Dean Ornish has all but settled this issue. If the diet REVERSES heart disease for instance then that makes a pretty good case for adoption of those diet particulars. Dean has done his homework here and he has research to back up his claims. Low fat/high complex carbs is where it's at! Thanks to Dean we now have the proof to make correct choices. Nice post! Live long and prosper!
I'm going to expose the foolishness in trader56's post now that i have the time: ONE CUP Chicken, broilers or fryers, breast, meat only, cooked, roasted contains 230 cals and 120 mg CHOLESTEROL. Take just FIVE CUPS for example, just 1150 cals but a whopping 600 mgs cholesterol! Let's take 10X that =6000 MG CHOLESTEROL! But wait a sec we're still no where near trader56 15,000 cals allowance. 15,000 cals of chicken contains over 7800 mg cholesterol! But that's OK says trader56 cause we're still under RDA's for fat. LOL!! The error is in taking one factor in isolation to the others. Axe makes the same error repeatedly! Even eating just 5 cups or 1150 cals is at least twice your allowable cholesterol for the entire day from all foods!!! His suggestions are absurd. They don't hold water, and the same thing goes for axie's mega tuna fish solution. LOL True high protein/low fat diets don't exist in real world. What the American Heart Assoc has to say: Servings and Selections Servings per day Serving size No more than 6 oz. cooked 3 oz. cooked (4 oz. raw) Lean meat, poultry or fish Lean meat, poultry or fish http://www.americanheart.org/presen...identifier=4627 [and AHA is not LOW in fat]
This is my last attempt at making any sense out of this forum thread, and dealing with Longshot. Meat - that would include chicken - is quoted on: a) a raw, wet-weight basis - so levels of fat AND cholesterol will not be as high once it's cooked, and depending how it's cooked can vary fairly widely b) a WEIGHT basis, not in cups One pound of skinless chicken breat meat will yeild upon roasting: 496 calories 104 gms protein 4.0 gms total fat 96 mg cholesterol Now, if someone wants to eat a so-called high-protein diet, they could eat 3 POUNDS of skinless, roasted chicken breast DAILY, and still be under the 300 mgs daily cholesterol limit used by the AHA. Three pounds of this chicken would yield 312 gms of protein. Now, of course, the 30 lbs of chicken used in the earlier example will yeild 2880 mg of cholesterol. That's 30 lbs times 96 mg equals 2880, for the "mathematically-challenged" like Longshot. Is 2880 mg of cholesterol over the AHA 300mg DAILY allowance? Well, yes, but who's going to eat 30 lbs of chicken in ONE DAY? I don't think even Longshot would go for that - well, but then again...
Did they teach "reading" in that caribbean med school: ONE CUP Chicken, broilers or fryers, breast, meat only, cooked, roasted contains 230 cals and 120 mg CHOLESTEROL. source: U. S. Dept. of Agriculture data I too am done dealing with trader56's "medical expertise" Ha!
To continue: 3lbs Chicken, broilers or fryers, breast, meat only, cooked, roasted = 1150 mgs cholesterol again source is: U. S. Dept. of Agriculture data ------------------------------------------------------------------------- From American Heart Assoc: Servings and Selections Servings per day Serving size No more than 6 oz. cooked 3 oz. cooked (4 oz. raw) Lean meat, poultry or fish Lean meat, poultry or fish Achieve a desirable cholesterol level. Limit foods with a high content of saturated fat and cholesterol. Substitute with grains and unsaturated fat from vegetables, fish, legumes and nuts. Limit cholesterol to 300 milligrams (mg) a day for the general population, and 200 mg a day for those with heart disease or its risk factors. Didn't they teach you this in med school??
http://www.nal.usda.gov/fnic/cgi-bi...rs, light meat, meat only, cooked, roastedxyz [for the illiterate]
Why do you care? Information could be exchanged in these threads if everybody would just ignore him. But no one can leave him alone. Therefore, I assume that no one is really interested in discussing the subject of the thread but is interested instead in arguing with this idiot. LS and Gekko are two of a kind.