A problem with low sodium diets is that goitrogens may be more likley to damage the thyroid.Goitrogens like cabbage are probably not a problem if we get enough iodine but when deficient in iodine goitrogens can cause a problem.
Cooking does help but only a little bit....deactivaying about 1/3 of the thyrodid damaging effects(iodine blocking)
Is anyone familiar with the Anti-Inflammatory Diet and if so did it help. Am just curious as I have some arthritis. I am a senior and thought perhaps I might give it a try and see if it helps with some of my ailments.
"What about regular white potatoes?I changed my diet to feature potatoes and my blood pressure dropped from 160/90 to 115/65. My hsCRP went from 2.4 to less than 1/10.I did give up meat and dairy but I was never a fan of refined carbs or sugar.With all the success many have with potatoes don't you think its time for Drs Like Joel Fuhrman and Dr William Davis to take another look at the data?"View Thread
I spoke with Dr Stephen Sinatra and asked him about The China Study and the work of Dr Esselstyn.Here is his reply:
Every strict vegetarian (vegan) I've examined has had low blood levels of CoQ10, L. carnitine, alpha lipoic acid and vitamin B12. These are critical nutrients found most abundantly in animal protein. You can try to compensate for these missing nutrients through supplementation , and I would strongly recommend that if you're firmly wed to being on a strict, healthy vegetarian diet. But I would not switch to becoming a vegetarian based on The China Study.
I researched international cuisine for many years and came to the conclusion that the best diet on the planet is what I call a Pan-Asian Mediterranean diet . That's what I eat, and I recommend it to my patients. Asian and Mediterranean cultures enjoy fish and smaller quantities of meat, root vegetables and fresh local fruits and greens. They also frequently use meat to flavor their sauces.
As for myself, I follow an 80-20 rule. I eat 80 percent vegetarian foods, and 20 percent meat—including lamb, buffalo, salmon and chicken. I also eat a lot of organic vegetables, fruit, eggs, yogurt and some cheese on a day-to-day basis, and I use organic milk on cereals.View Thread
Fasting and postprandial plasma free amino acids of infants and children consuming exclusively potato protein. Lopez de RomaÃ±a G , MacLean WC Jr , Placko RP , Graham GG . Abstract Fasting and postprandial plasma free amino acids were studied in nine children on the 9th day of consumption of a diet in which potato protein provided all nitrogen at a marginal level of protein intake (5.03-5.10% protein-calories). The analysis of the potato utilized indicated that 49% of total amino acids (TAA) were free amino acids (AA) and 40% essential amino acids (EAA). Fasting values of TAA and total essential amino acids (TEAA) and the ratios of EAA/TEAA were similar to those obtained previously with milk or casein diets. The low percentage of protein-calories in the diet and relatively poor nitrogen absorption of the potato were reflected in a low (0.236) fasting TEAA/TAA ratio. Met/TEAA and Trp/TEAA ratios were significantly (P less than 0.05) but not markedly lower 3 hours postprandially compared to fasting values, returning to the initial levels 4 hours postprandially. Thr/TEAA ratio was significantly higher (p less than 0.05) at 3 hours but not so at 4 hours. The results suggest that potato protein has an adequate ratio of TEAA/TAA and the balance among individual EAA concentrations should be able to meet the EAA requirements of growing infants and small children if fed and absorbed in sufficient amounts to meet total nitrogen needs. PMID: 7288499 [PubMed - indexed for MEDLINE> Free full textView Thread
1 Department of Health Services, Los Angeles County, CA, USA.
Abstract OBJECTIVE: In contrast to non-vegetarians, vegetarians consume more legumes and meat analogues as sources of protein to substitute for meat intake. The present study aimed to assess the association between foods with high protein content (legumes, meat, meat analogues) by dietary pattern (vegetarians, non-vegetarians) and hip fracture incidence, adjusted for selected lifestyle factors. DESIGN: A prospective cohort of Adventist Health Study-2 (AHS-2) enrollees who completed a comprehensive lifestyle and dietary questionnaire between 2002 and 2007. SETTING: Every two years after enrolment, a short questionnaire on hospitalizations and selected disease outcomes including hip fractures was sent to these members. SUBJECTS: Respondents (n 33 208) to a baseline and a follow-up questionnaire. RESULTS: In a multivariable model, legumes intake of once daily or more reduced the risk of hip fracture by 64 % (hazard ratio = 0Â·36, 95 % CI 0Â·21, 0Â·61) compared with those with legumes intake of less than once weekly. Similarly, meat intake of four or more times weekly was associated with a 40 % reduced risk of hip fracture (hazard ratio = 0Â·60, 95 % CI 0Â·41, 0Â·87) compared with those whose meat intake was less than once weekly. Furthermore, consumption of meat analogues once daily or more was associated with a 49 % reduced risk of hip fracture (hazard ratio = 0Â·51, 95 % CI 0Â·27, 0Â·98) compared with an intake of less than once weekly. CONCLUSIONS: Hip fracture incidence was inversely associated with legumes intake and, to a lesser extent, meat intake, after accounting for other food groups and important covariates. Similarly, a high intake of meat analogues was associated with a significantly reduced risk of hip fracture. PMID: 24103482 [PubMed - as supplied by publisher>View Thread
Just got done doing the Maker's Diet and was looking up for information about it and came across this. I was surprised at how negative the nutritionist was about the diet when me and many family members are proof of how it works!
Granted, we didn't do the supplements like the author recommends, but eating organic or natural has truly made a difference in how I feel!! Which he just highly recommends, it is not a requirement for the plan. I lost 10 pounds and felt better than I had in a long time...and I'm not that old, I'm 26! And the nutritionist says that since it is a kosher plan that it should only be recommended for Jews, I find that ridiculous. Also, the fact that she says that eating organic isn't really better. Well, while there may be no hard scientific data proving it. It just makes sense, eating artificial chemicals is not as good for us. Our bodies weren't made for it. And when you look at what shellfish eat, they are bottom feeders, they filter the water. So we are eating what they eat, which is crap. Same goes for pig as well. While it is the most consumed meat in America, it doesn't mean that it is the healthiest for us. And I think since it is such a popular meat people get defensive when you try to take it away, but like I said before...I am a believer in this diet/lifestyle since doing it. I have way more energy and am at a healthier weight.View Thread
This is an amazing article on bacterial contamination from chicken, especially. This is also a strong argument to stop the insane feeding of antibiotics daily to billions of animals in the USA. How could you better breed superbugs, you know, the flesh eating bugs that are antibiotic resistant?
"Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips, and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.Our food ranking system qualified potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals. Potatoes' Phytochemicals Rival Those in BroccoliPotatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. A new analytical method developed by Agricultural Research Service plant geneticist Roy Navarre has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of 100 wild and commercially grown potatoes. Analysis of Red and Norkotah potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers. Navarre's team also identified potatoes with high levels of vitamin C, folic acid, quercetin and kukoamines. These last compounds, which have blood pressure lowering potential, have only been found in one other plant, Lycium chinense (a.k.a., wolfberry/gogi berry)."View Thread
While it is just a myth you hear the plant based doctors mention it all the time.
Dolores,I got this from a friend of mine who is an expert in this area:
"The body RARELY ever goes acidic. The acidity causing disease claims is really a myth. The body cannot survive if it becomes too acidic, or too alkaline. In fact a pH higher than 7.8 or lower than 6.8 will kill a person. This is why the body has so many redundant systems to maintain its narrow pH it can survive in. For example, breathing adjusts pH. If the body starts to get acidic our respiration increases to blow off CO2, which reduces carbonic acid, and the oxygen reduces acidic lactate. If the body starts to become too alkaline the respiration slows down to retain CO2, increasing carbonic acid. The body also generates bicarbonate to deal with acidity, can excrete hydrogen ions, carbonic acid or bicarbonate out through the urine or retain them to adjust pH. The body also uses phosphates and hemoglobin as buffers, and in severe cases can pull minerals from the bones as a buffer against acidity. Our pH is also regulated by proteins that can either bond or release hydrogen ions in response to pH imbalances. Here are some references for you:
This is why we rarely see acidosis (overly acidic blood) or alkalosis (overly alkaline blood). Acute acidosis can occur with severe vomiting and diarrhea, ketoacidosis, inadequate oxygen intake or utilization (respiratory acidosis), rhabdomyolosis, kidney failure and by poisoning with certain chemicals. Acute alkalosis can occur with over consumption of hydroxides including alkaline waters, consumption of milk with hydroxides, overuse of carbonates such as antacids or baking soda, prolonged vomiting, excessive aldosterone secretion, diuretic use and hyperventilation.
The pH of the lymphatic system is kept slightly more alkaline than the blood, so lymphatic acidosis does not occur.
Because chronic acidosis is so rare and diseases are so common even common sense should tell us that acidosis is not a cause of most diseases. Most often it is a byproduct of a disease, not a cause. So anyone who is going to claim that acidity is the cause of most or all diseases does not have a clue what they are talking about.
In fact we need a large number of acids to survive and thrive. These include hydrochloric acid, pyruvic acid, acetic acid, carbonic acid, hyaluronic acid, glucuronic acid, malic acid, lactic acid, citric acid, uric acid, fatty acids, amino acids, ascorbic acid, pantothenic acid, folic acid, etc. And most pathogens are killed by acids and thrive in an alkaline environment. This is why the parts of the body that help protect us from pathogens are normally acidic. These include the skin, stomach, intestines and sinusesView Thread
Re: "However Heretics arguments are more convincing to me especially when combined with my own personal experience.Another thing that convinces me is the large number of posters I communicate with either directly or by PMs that have had nothing but failure with the McDougall WOE."
So, what floats your boat?
You are familiar with the positions we have posted in the past. I was interested to what what influences you most. When you think of the low carb vs plant based debate, what do you think of first and most convincingly?
Maybe with this guidance, I can offer a viewpoint that might be more interesting to you, for your consideration.
Or maybe I'll change my viewpoint, and be convinced that Heretic was right after all ! In reality, while it would take me a while to make such a tidal shift, I do wish to follow the best diet, rather than be defensive for my present beliefs.
In all of recorded human history all successful healthy trim populations have eaten a starch based diet.Isn't that what Dr McDougall is always saying?But its total bull.Anyone who travels in the far east can tell you thats not true.They are not as healthy as the average American but they are much thinner and weaker.If they have better cardio markers such as cholesterol its because they are thinner and not because they eat starch.Being thin offsets the disadvantages of their poor diets lacking in SFA.I would like to say this in the Lounge but I would be booted off so I'll just continue my subtle jabs and hope Dr Mc does not find me out.By the way the china study is a crock of highly manipulated figures but it gets used to back up a starch diet all the time.So much McDougall bull I just have to vent.View Thread
Like it or not the current science does not support low fat.What future research will show I do not know but as of now the science is mixed.There are countless studies in support of olive oil and nuts just as there are studies that are anti oil.
Reduction in systemic and VLDL triacylglycerol concentration after a 3-month Mediterranean-style diet in high-cardiovascular-risk subjects. Perona JS , Covas MI , FitÃ³ M , Cabello-Moruno R , Aros F , Corella D , Ros E , Garcia M , Estruch R , Martinez-Gonzalez MA , Ruiz-Gutierrez V . SourceInstituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Sevilla, Spain. Abstract The first results of the PREDIMED (PREvencion con Dieta MEDiterranea) randomized trial, after 3-month intervention, showed that the Mediterranean Diet (MD), supplemented with either virgin olive oil (VOO) or nuts, reduced systolic blood pressure, serum cholesterol and triacylglycerol (TG) concentrations and increased high-density lipoprotein (HDL)-cholesterol when compared to a control (low-fat diet) group. Serum TG levels are an independent risk factor for coronary heart disease and are strongly determined by very low-density lipoprotein (VLDL) composition, which can be specifically modified by dietary lipid source. Within the context of the PREDIMED study, we assessed the VLDL composition in 50 participants after 3 months of intake of two MD, supplemented with VOO or nuts, compared with a low-fat diet. Total and low-density lipoprotein cholesterol concentrations were reduced in subjects on the MD+nuts, whereas HDL-cholesterol increased after consumption of the MD+VOO. Serum TG concentrations were significantly lowered in both intervention groups (either the MD+nuts or MD+VOO). However, only the MD+VOO reduced the VLDL-cholesterol and VLDL-TG content and the TG/apolipoprotein B ratio in VLDL, which was used to estimate particle size. Although VLDL-TG fatty acids were very slightly modified, VLDL-TG molecular species in VLDL after consumption of the MD+nuts were characterized by a higher presence of linoleic acid (18:2, n-6), whereas after the intake of MD+VOO, they were rich in oleic acid (18:1, n-9). Therefore, we conclude that the reduction in systemic TG concentrations observed after consumption of the MD may be explained by reduction of the lipid core of VLDL and a selective modification of the molecular species composition in the particle. Copyright 2010 Elsevier Inc. All rights reservedView Thread
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