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I only wanted to share what I know, and am not trying to sell their product. I just happen to be very familar with Beta 1 3D glutan due to my very long term friendship with these people.
25 Ridiculously Healthy Foods
Pile your plate with these nutrition superstars.
By the Editors of Prevention
The following power foods can claim big bragging rights: They can fend off serious diseases like diabetes and cancer and heart problems; fortify your immune system; protect and smooth your skin; and help you lose weight or stay slim.
If you're eating most of them already, good for you! If not, now's the time to load up your shopping cart and supercharge your health!
1. Eggs
Egg yolks are home to tons of essential but hard-to-get nutrients, including choline, which is linked to lower rates of breast cancer (one yolk supplies 25 percent of your daily need) and antioxidants that may help prevent macular degeneration and cataracts. Though many of us have shunned whole eggs because of their link to heart disease risk, there's actually substantial evidence that for most of us, eggs are not harmful but healthy.
People with heart disease should limit egg yolks to two a week, but the rest of us can have one whole egg daily; research shows it won't raise your risk of heart attack or stroke. Make omelets with one whole egg and two whites, and watch cholesterol at other meals.
2. Greek yogurt
Yogurt is a great way to get calcium, and it's also rich in immune-boosting bacteria. But next time you hit the yogurt aisle, pick up the Greek kind—compared with regular yogurt, it has twice the protein (and 25 percent of women over 40 don't get enough). Look for fat-free varieties like Oikos Organic Greek Yogurt (90 calories and 15 g of protein per 5.3-ounce serving).
3. Fat-free milk
Yes, it does a body good: Studies show that calcium isn't just a bone booster but a fat fighter too. Recent research from the University of Tennessee found that obese people who went on a low-calorie, calcium-rich diet lost 70 percent more weight than those who ate the least. Vitamin D not only allows your body to absorb calcium, it's also a super nutrient in its own right. Recent research found that adequate D levels can reduce heart disease risk, ward off certain types of cancer, relieve back pain, and even help prevent depression, but most of us don't get nearly enough of the 1,000+ IU daily that most experts recommend.
A splash of milk in your morning coffee isn't enough to provide the calcium and vitamin D you need. Use milk instead of water to make your oatmeal, have a glass with breakfast, or stir some chocolate syrup into it for an after-dinner treat.
4. Salmon
Salmon is a rich source of vitamin D and one of the best sources of omega-3s you can find. These essential fatty acids have a wide range of impressive health benefits—from preventing heart disease to smoothing your skin and aiding weight loss to boosting your mood and minimizing the effects of arthritis. Unfortunately, many Americans aren't reaping these perks because we're deficient, which some experts believe may be at the root of many of the big health problems today, like obesity, heart disease and cancer.
Omega-3s also slow the rate of digestion, which makes you feel fuller longer, so you eat fewer calories throughout the day.
5. Lean beef
Lean beef is one of the best-absorbed sources of iron there is. (Too-little iron can cause anemia.) Adding as little as 1 ounce of beef per day can make a big difference in the body's ability to absorb iron from other sources, says Mary J. Kretsch, Ph.D., a researcher at the USDA-ARS Western Human Nutrition Research Center in Davis, Calif. Beef also packs plenty of zinc (even minor deficiencies may impair memory) and B vitamins, which help your body turn food into energy.
If you can, splurge on grass-fed. Compared with grain-fed beef, it has twice the concentration of vitamin E, a powerful brain-boosting antioxidant. It's also high in omega-3 fatty acids. Because this type of beef tends to be lower in overall fat, it can be tough—so marinate it, and use a meat thermometer to avoid overcooking.
6. Beans
It's hard to imagine a more perfect food than beans. One cooked cupful can provide as much as 17 g fiber. They're also loaded with protein and dozens of key nutrients, including a few most women fall short on—calcium, potassium and magnesium. Studies tie beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast and colon cancers.
The latest dietary guidelines recommend consuming at least three cups of beans a week—three times the measly one cup we usually get. Keep your cupboards stocked with all kinds: black, white, kidney, fat-free refried, etc. Use them in salads, stuffed baked potatoes, and veggie chili or pureed for sandwich spreads.
Did you take your vitamin today? Be sure you're not missing these 5 important nutrients most women miss.
7. Nuts
In a nutshell: USDA researchers say that eating 1.5 ounces of tree nuts daily can reduce your risk of heart disease and diabetes. Walnuts are rich in omega-3s. Hazelnuts contain arginine, an amino acid that may lower blood pressure. An ounce of almonds has as many heart-healthy polyphenols as a cup of green tea and a half cup of steamed broccoli combined; they may help lower LDL cholesterol as well.
The key is moderation, since nuts are high in calories. Keep a jar of chopped nuts in your fridge, and sprinkle a tablespoon on cereal, salads, stir-fries, or yogurt. Or have an ounce as a snack most days of the week.
8. Edamame and tofu
Soy's days as a cure-all may be over—some claims, such as help for hot flashes, don't seem to be panning out—but edamame still has an important place on your plate. Foods such as tofu, soy milk and edamame help fight heart disease when they replace fatty meats and cheeses, slashing saturated fat intake. Soy also contains heart-healthy polyunsaturated fats, a good amount of fiber and some important vitamins.
Soy's isoflavones, or plant estrogens, may also help prevent breast cancer. Some researchers believe these bind with estrogen receptors, reducing your exposure to the more powerful effects of your own estrogen, says Prevention adviser Andrew Weil, M.D. But stick with whole soy foods rather than processed foods, like patties or chips, made with soy powder. Don't take soy supplements, which contain high and possibly dangerous amounts of isoflavones.
Get more nutrition, natural medicine and healthy living advice from Dr. Weil's blog.
9. Oatmeal
Fiber-rich oats are even healthier than the FDA thought when it first stamped them with a heart disease-reducing seal 10 years ago. According to new research, they can also cut your risk of type 2 diabetes. When Finnish researchers tracked 4,316 men and women over the course of 10 years, they found that people who ate the highest percentage of cereal fiber were 61 percent less likely to develop type 2 diabetes.
To reap the benefits, eat a half cup daily—preferably unsweetened. For a versatile breakfast, top with different combinations of fruit, yogurt and nuts. You can also use oats to coat fish or chicken or add texture to meatballs.
10. Flaxseed
Flaxseed is the most potent plant source of omega-3 fats. Studies indicate that adding flaxseed to your diet can reduce the development of heart disease by 46 percent—it helps keep red blood cells from clumping together and forming clots that can block arteries. It may also reduce breast cancer odds. In one study, women who ate 10 g of flaxseed (about 1 rounded tablespoon) every day for two months had a 25 percent improvement in the ratio of breast cancer—protective to breast cancer—promoting chemicals in their blood.
Sprinkle 1 to 2 tablespoons of flaxseed a day on your cereal, salad or yogurt. Buy it preground, and keep it refrigerated. Find more high-fiber power foods here.
11. Olive oil
Olive oil is full of heart-healthy monounsaturated fats (MUFAs), which lower "bad" LDL cholesterol and raise "good" HDL cholesterol. It's rich in antioxidants, which may help reduce the risk of cancer and other chronic diseases, like Alzheimer's.
Look for extra virgin oils for the most antioxidants and flavor. Drizzle small amounts on veggies before roasting; use it to sauté or stir-fry, in dressings and marinades, and to flavor bread at dinner in lieu of a layer of butter or margarine.
12. Avocado
These smooth, buttery fruits are a great source of not only MUFAs but other key nutrients as well. One Ohio State University study found that when avocado was added to salads and salsa, it helped increase the absorption of specific carotenoids, plant compounds linked to lower risk of heart disease and macular degeneration, a leading cause of blindness. "Avocados are packed with heart-protective compounds, such as soluble fiber, vitamin E, folate and potassium," says Elizabeth Somer, R.D., author of 10 Habits That Mess Up a Woman's Diet.
But they are a bit high in calories. To avoid weight gain, use avocado in place of another high-fat food or condiment, such as cheese or mayo.
13. Broccoli
Pick any life-threatening disease—cancer, heart disease, you name it—and eating more broccoli and its cruciferous cousins may help you beat it, Johns Hopkins research suggests. Averaging just four weekly servings of veggies like broccoli, cabbage and cauliflower slashed the risk of dying from any disease by 26 percent among 6,100 people studied for 28 years.
For maximum disease-fighting benefits, whip out your old veggie steamer. It turns out that steaming broccoli lightly releases the maximum amount of sulforaphane.
14. Spinach
We'll spare you the Popeye jokes, but spinach has serious health muscles. For one thing, it contains lots of lutein, the sunshine-yellow pigment found in egg yolks. Aside from guarding against age-related macular degeneration, a leading cause of blindness, lutein may prevent heart attacks by keeping artery walls clear of cholesterol.
Spinach is also rich in iron, which helps deliver oxygen to your cells for energy, and folate, a B vitamin that prevents birth defects. Cook frozen spinach leaves (they provide more iron when cooked than raw) and serve as a side dish with dinner a few times a week.
15. Tomatoes
Tomatoes are our most common source of lycopene, an antioxidant that may protect against heart disease and breast cancer. The only problem with tomatoes is that we generally eat them in the form of sugar-loaded jarred spaghetti sauce or as a thin slice in a sandwich. For a healthier side dish idea, quarter plum tomatoes and coat with olive oil, garlic powder, salt and pepper. Roast in a 400 degree Fahrenheit oven for 20 minutes, and serve with chicken.
16. Sweet potatoes
One of the best ways to get vitamin A—an essential nutrient that protects and maintains eyes, skin, and the linings of our respiratory, urinary, and intestinal tracts—is from foods containing beta-carotene, which your body converts into the vitamin. Beta carotene-rich foods include carrots, squash, kale and cantaloupe, but sweet potatoes have among the most. A half-cup serving of these sweet spuds delivers only 130 calories but 80 percent of the DV of vitamin A. Replace tonight's fries with one medium baked sweet potato (1,096 mcg) and you're good to go—and then some.
Think you can't have potatoes because of the high-carb content? Discover why potatoes are nature's fat-burning breakthrough.
17. Garlic
Garlic is a flavor essential and a health superstar in its own right. The onion relative contains more than 70 active phytochemicals, including allicin, which studies show may decrease high blood pressure by as much as 30 points. High consumption of garlic lowered rates of ovarian, colorectal and other cancers, according to a research review in the American Journal of Clinical Nutrition. Allicin also fights infection and bacteria. British researchers gave 146 people either a placebo or a garlic extract for 12 weeks; garlic takers were two-thirds less likely to catch a cold.
The key to healthier garlic: Crush the cloves, and let them stand for up to 30 minutes before heating them, which activates and preserves the heart-protecting compounds, according to a 2007 study from Argentina.
18. Red peppers
Citrus fruits get all the credit for vitamin C, but red peppers are actually the best source. Vitamin C may be best known for skin and immunity benefits. Researchers in the United Kingdom looked at vitamin C intake in 4,025 women and found that those who ate more had less wrinkling and dryness. And although getting enough vitamin C won't prevent you from catching a cold or flu, studies show that it could help you recover faster.
Vitamin C has other important credentials too. Finnish researchers found that men with low levels were 2.4 times likelier to have a stroke, and Australian scientists recently discovered that the antioxidant reduces knee pain by protecting your knees against arthritis.
19. Figs
When you think of potassium-rich produce, figs probably don't come to mind, but you may be surprised to learn that six fresh figs have 891 mg of the blood pressure-lowering mineral, nearly 20 percent of your daily need—and about double what you'd find in one large banana. In a recent five-year study from the Netherlands, high-potassium diets were linked with lower rates of death from all causes in healthy adults age 55 and older. Figs are one of the best fruit sources of calcium, with nearly as much per serving (six figs) as a half cup of fat-free milk.
Serve by chopping and adding to yogurt, cottage cheese, oatmeal or green salads. Or enjoy them as a savory snack: Cut a slit in the side and stuff with a half teaspoon of a low-fat version of a soft cheese such as chèvre or Brie.
20. Blueberries
Blueberries may very well be the most potent age-defying food—they're jam-packed with antioxidants. When researchers at Cornell University tested 25 fruits for these potent compounds, they found that tangy-sweet wild blueberries (which are smaller than their cultivated cousins) packed the most absorbable antioxidants. Research shows a diet rich in blueberries can help with memory loss, prevent urinary tract infections and relieve eyestrain.
Add up to a half cup of blueberries to your diet a day for maximum health benefits, recommends Ronald Prior, Ph.D., adjunct professor of food science at the University of Arkansas in Fayetteville. This alone provides just about double the amount of antioxidants most Americans get in one day.
Adding berries to your diet and following these simple rules can help you slow memory loss and prevent Alzheimer's disease.
21. Asian pears
One large Asian pear has a whopping 10 g of cholesterol-lowering fiber, about 40 percent of your daily need. People who ate the most fiber had the lowest total and LDL cholesterol levels, according to a recent study of Baltimore adults. The same researchers found that people who ate the most fiber also weighed the least and had the lowest body mass index and waist circumference.
Serve by dicing it into a salad of Boston lettuce, crumbled goat cheese, walnuts and mandarin oranges. Or make it a dessert: Add peeled and cored pears to a saucepan with 1 cup white wine, 1 teaspoon honey, 1 teaspoon grated fresh ginger and enough water to cover the pears. Cover and simmer 40 minutes or until pears are soft.
22. Lychee
A French study published in the Journal of Nutrition found that lychee has the second-highest level of heart-healthy polyphenols of all fruits tested—nearly 15 percent more than the amount found in grapes (cited by many as polyphenol powerhouses). The compounds may also play an important role in the prevention of degenerative diseases such as cancer.
Serve by peeling or breaking the outer covering just below the stem; use a knife to remove the black pit. Add to stir-fries or skewer onto chicken kebabs to add a sweet, grapelike flavor.
23. Apples
One of the healthiest fruits you should be eating is one you probably already are: the apple. The Iowa Women's Health Study, which has been investigating the health habits of 34,000 women for nearly 20 years, named apples as one of only three foods (along with pears and red wine) that are most effective at reducing the risk of death from heart disease among postmenopausal women. Other massive studies have found the fruit to lower risk of lung cancer and type 2 diabetes—and even help women lose weight.
In fact, one of the only things that could make an apple unhealthy is mixing it with sugar, flour and butter and stuffing it into a mile-high pie. Instead, have one as an afternoon snack with a tablespoon of peanut butter, or add slices to sandwiches or salads.
24. Guava
Native to South America, this tropical fruit is an excellent source of skin-healing vitamin C, with 250 percent of your RDA per serving. One cup of guava has nearly five times as much C as a medium orange (377 mg versus 83 mg)—that's more than five times your daily need. It's also loaded with lycopene (26 percent more than a tomato), which may help lower your risk of heart disease. And according to research by microbiologists in Bangladesh, guava can even protect against foodborne pathogens such as Listeria and staph.
You can buy guava juice, or simmer chunks in water as you would to make applesauce. Guava also makes a super smoothie: Blend half a banana, half a ripe guava, a handful of strawberries, a half cup soy milk and a few ice cubes.
25. Dark chocolate
Thank you, dark chocolate, for making us feel good—not guilty—about dessert. Dark chocolate is filled with flavonoid antioxidants (more than three times the amount in milk chocolate) that keep blood platelets from sticking together and may even unclog your arteries.It may also help with weight loss by keeping you feeling full, according to a study from Denmark. Researchers gave 16 participants 100 g of either dark or milk chocolate and two hours later offered them pizza. Those who consumed the dark chocolate ate 15 percent fewer calories than those who had milk chocolate, and they were less interested in fatty, salty and sugary foods.
Try a chocolate with 70 percent or more cocoa. Two tablespoons of dark chocolate chips with fresh berries as a midafternoon snack or after-dinner dessert should give you some of the heart-healthy benefits without busting your calorie budget.
Provided by Prevention
On an average work day, I work a 10 hour shift, then eat one large meal at the end of the day
xdrifter wrote:If you do not do any physical activity and eat a lot, you are storing energy, which in turn becomes fat.
xdrifter wrote:It is that simple... Intake, output.... If you burn more calories then you take in, you will lose weight, regardless of what you eat.
Gary Taubes wrote:If the members of the American medical establishment were to have a collective find-yourself-standing-naked-in-Times-Square-type nightmare, this might be it. They spend 30 years ridiculing Robert Atkins, author of the phenomenally-best-selling ''Dr. Atkins' Diet Revolution'' and ''Dr. Atkins' New Diet Revolution,'' accusing the Manhattan doctor of quackery and fraud, only to discover that the unrepentant Atkins was right all along. Or maybe it's this: they find that their very own dietary recommendations -- eat less fat and more carbohydrates -- are the cause of the rampaging epidemic of obesity in America. Or, just possibly this: they find out both of the above are true.
Gary Taubes wrote:The science behind the alternative hypothesis can be called Endocrinology 101, which is how it's referred to by David Ludwig, a researcher at Harvard Medical School who runs the pediatric obesity clinic at Children's Hospital Boston, and who prescribes his own version of a carbohydrate-restricted diet to his patients. Endocrinology 101 requires an understanding of how carbohydrates affect insulin and blood sugar and in turn fat metabolism and appetite. This is basic endocrinology, Ludwig says, which is the study of hormones ...
Gary Taubes wrote: The answer provided by Endocrinology 101 is that we are simply hungrier than we were in the 70's, and the reason is physiological more than psychological. In this case, the salient factor -- ignored in the pursuit of fat and its effect on cholesterol -- is how carbohydrates affect blood sugar and insulin. In fact, these were obvious culprits all along, which is why Atkins and the low-carb-diet doctors pounced on them early.
The primary role of insulin is to regulate blood-sugar levels. After you eat carbohydrates, they will be broken down into their component sugar molecules and transported into the bloodstream. Your pancreas then secretes insulin, which shunts the blood sugar into muscles and the liver as fuel for the next few hours. This is why carbohydrates have a significant impact on insulin and fat does not. And because juvenile diabetes is caused by a lack of insulin, physicians believed since the 20's that the only evil with insulin is not having enough.
But insulin also regulates fat metabolism. We cannot store body fat without it. Think of insulin as a switch. When it's on, in the few hours after eating, you burn carbohydrates for energy and store excess calories as fat. When it's off, after the insulin has been depleted, you burn fat as fuel. So when insulin levels are low, you will burn your own fat, but not when they're high.
Chemically, though, how does that happen?
There are several hormones in the body that tell your fat cells to release their stored up energy. There is only one hormone that tells your fat cells to store energy. And, that ONE hormone is insulin. When insulin is high, it overrides the other hormones, and your fat cells store energy. It's that simple. And, our body only produces insulin in response to carbohydrates. No carbs, no insulin, no fat deposition.
I am no chemist, so instead of tailoring my diet (based on chemical properties) I find it easier to apply two rules... eat for sustinence, not pleasure, and not laze around too much.
Every physician knows that obesity in a NORMAL person is directly related to energy intake vs energy utilization
jgilberAZ wrote:Every physician knows that obesity in a NORMAL person is directly related to energy intake vs energy utilization
Every physician?
I could produce links to those who disagree with you.
This kind of stereotyping of those with a weight issue is just plain wrong. For many, it is in fact due to their behavior. But, for many many others, it isn't. It's physical, not behavioral.
Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.
A rat that hibernates every year uses the summer to store up fat. If you take that rat and restrict it's calories, it still stores up fat for the winter. How does that happen? According to the E(in)-E(out) hypothesis, the rat should be skinny. The answer: The rat stores fat because it is genetically predisposed to store fat.
Or, how does your energy in - energy out equation handle this (this actually happens): A person looks emaciated from the waist up, yet looks obese from the waist down. Are they consuming too many calories in the lower half, and too few in the upper? Or, are they exercising the upper half too much, and not exercising the lower?
Everyone's body deposits fat in different amounts, at different rates, in different places. Some people's bodies are predisposed to produce an overabundance of insulin in response to carbohydrates. These people will get fat even if they eat the same thing you do, and exercise the same amount you do. Come on. You know people like that. Some people eat like birds and can't lose weight. Other people eat like horses and are thin as a rail. There is a genetic component that involves more than "don't eat for pleasure and don't be lazy.
While on the other hand, I have never seen an overweight person who is physically active, and who does not gorge on food
But, there are many people who try to lose weight by diet and exercise and it does NOT work for them. Why is that? Are they just too lazy? Can they just NOT control what they eat? No. Their body is working against them. They need to understand that carbohydrates = insulin = fat. Period. Restrict your carbohydrates and you WILL lose weight.
AndCanItBe wrote:But, there are many people who try to lose weight by diet and exercise and it does NOT work for them. Why is that? Are they just too lazy? Can they just NOT control what they eat? No. Their body is working against them. They need to understand that carbohydrates = insulin = fat. Period. Restrict your carbohydrates and you WILL lose weight.
I agree. I've seen this happen with my mother. She had been on so many diets, and was by no means lazy or one who gorged. Overate yes, but not gorged. She was told she was borderline diabetic, so she learned from the diet to control her carbs, how to tell what a portion of carbs should be for a meal or a snack, and to eat little meals more often. It's hard to get past the carb cravings, but once she did she said it was much easier. She lost about 50 pounds in a year. I admire her so much for doing this. I find it practically impossible to get past the carb cravings. I get so grumpy. It's my understanding, carbs can actually increase your appetite and make you want more, while fiber and protein make you feel fuller and less hungry, so if you're eating too many carbs, your body really is fighting itself.
ampersand wrote:AndCanItBe wrote:But, there are many people who try to lose weight by diet and exercise and it does NOT work for them. Why is that? Are they just too lazy? Can they just NOT control what they eat? No. Their body is working against them. They need to understand that carbohydrates = insulin = fat. Period. Restrict your carbohydrates and you WILL lose weight.
I agree. I've seen this happen with my mother. She had been on so many diets, and was by no means lazy or one who gorged. Overate yes, but not gorged. She was told she was borderline diabetic, so she learned from the diet to control her carbs, how to tell what a portion of carbs should be for a meal or a snack, and to eat little meals more often. It's hard to get past the carb cravings, but once she did she said it was much easier. She lost about 50 pounds in a year. I admire her so much for doing this. I find it practically impossible to get past the carb cravings. I get so grumpy. It's my understanding, carbs can actually increase your appetite and make you want more, while fiber and protein make you feel fuller and less hungry, so if you're eating too many carbs, your body really is fighting itself.
That is simly awesome, ACIB!
It just shows that even someone like your mother had to work at it, but eventually she overcame her problem by taking control of the situation.
&
Using the word 'gorge', certainly says a lot about your attitude towards the subject to begin with.
bchandler wrote:...
1. It is a absolutely incorrect to still be making the calories in / calories burned argument.
...
remember these facts:
People with slow metabolisms live longer
People who eat a calorie restricted diet live longer
People who have a slow metabolism and eat a calorie restricted diet live a lot longer!! 120-200+ years!!!
...
jgilberAZ wrote:Good post, BC.
One question ... I've been told you shouldn't take D unless you also take A.
Any thoughts?
- Jeff
daffodyllady wrote:thundr? What exactly is the belly fat cure diet? Not sure I have heard of that one!
I imagine some of you have heard about the new study published in the Annals of Internal Medicine claiming that low-carb, meat-based diets raise the risk of heart attacks, other cardiovascular events and death. With headlines in the media like “Low carb, high meat diet has high risks” and “Low-carb diets might be deadly“, you might be (understandably) concerned.
Well, as they say in NYC, “fuggedah-bout-it.”
When I saw this study, I knew I’d have to write about it. After all, a low-ish carb, meat-based diet is exactly what I advocate for optimal health. Fortunately, several of my esteemed blogger colleagues have already dissected, dismantled and otherwise disposed of this piece of scientific garbage. Rather than re-create the wheel, I’m simply going to link to their articles and provide a brief summary of the key points here.
* The so-called low-carb diet in the study wasn’t remotely low-carb. The participants got between 37% – 60% of calories from carbohydrates, which is what most low-carb experts would call, um, “high-carb.”
* People in the Animal group were more likely to smoke and be overweight than the Vegetable group. Smoking and overweight are risk factors for heart disease. This alone could explain the results, but it also suggests that the Vegetable group may have been more health conscious in other ways (like exercise, stress management, etc.) that were not accounted for in the study. This, of course, is the problem with attempting to draw conclusions from epidemiological research – as we’ve discussed several times here before.
* The Vegetable group didn’t exactly eat a vegetable-based diet. They got almost 30% of calories from animal products (vs. 45% from the Animal group).
* When you examine the data in the study closely, differences in death rates were unrelated to animal product consumption. That means something else (not eating meat) described the differences seen in the study.
* Epidemiological (observational) studies about meat intake are notoriously inaccurate, because people tend to lie (or forget) how much meat they actually eat. Since this study was based on nurses and doctors, who firmly believe the “meat is bad for you” hype, and are invested in the medical establishment, the participants may have been more likely to under-report their meat intake.
* Why the latest low carb scare study is flawed, by Jenny Ruhl at Diabetes Update
* Brand-spankin new study: are low-carb meat eaters in trouble?, by Denise Minger at Raw Food SOS: Troubleshooting on the Raw Food Diet
* The Atkins study (ahem, ahem) according to Ornish, by Tom Naughton at Fat Head
* New study shows that lying about your hamburger intake prevents disease and death when you eat a low-carb diet high in carbohydrates, by Chris Masterjohn at The Daily Lipid. (That headline says it all, doesn’t it?)
jgilberAZ wrote:carbs = sugar
jgilberAZ wrote:jgilberAZ wrote:carbs = sugar
Thought I'd elaborate on that.
There was an eye opening moment for me that lead me to that conclusion.
I used to make my own beer. I would have 5-6 cases of beer in the closet in various stages of fermentation, and usually one in the bathtub in the early stages of fermentation, which can sometimes be "explosive."
It's when I realized what I used to do when making beer that I realized carbs = sugar.
To make beer, I would take a couple gallons of water, heat it up to about 140 degrees, and steep in various quantities of various types of grain (wheat, barley, rice, etc).
grains=carbs
After steeping for about an hour (during which time I would add various amounts of various types of hops), I would end up with a sticky gooey mass of liquid that looked like hot molasses, called wort (pronounced wert).
After cooling this hot liquid to 70 degrees, or so, I would add yeast.
The yeast eats the sugar, and converts it to CO2 (carbonation) and alcohol.
The source of the sugar was the grains.
grains=carbs=sugar
Our bodies do the same thing with carbohydrates ... convert it to sugar. This causes our blood sugar to go up. This causes insulin to be produced, which tells your fat cells to absorb "energy."
There is no other hormone that tells your body to store fat.
And, your body produces insulin (almost exclusively) in response to carbohydrates.
[if you eat enough protein, a small amount of it does get converted to sugar, but it's negligible.]
So, breads, pasta, etc, cause blood sugar to go up, resulting in weight gain.
Remember, though, that carbohydrates locked in fiber pass through your body undigested. So, subtract fiber from total carbs, and count net carbs.
I would venture to say that no one loses weight without restricting carbs. They may say they're only eating vegetables, or they're eating low fat, but ... looking at what they eat, lower net carbs are what causes the weight loss.
- Jeff
... violence toward them for any purpose bothers me.
bchandler wrote:Vitamin D is also critical for those of us who live like vampires and get too little sun.
Vitamin D is a key to over 2000 gene functions in the human body. More than any other known nutrient. If you think the 15 min per day the AMA says you need is enough, you need to go look in the mirror, point at yourself, and laugh. your body will make about 10,000 units of 'D' per hour. God meant for us to be naked, under the Sun, but today they scare us all out of the Sun. Fact is that in areas where people get adequate dietary Calcium and other minerals, sun exposure is not a problem, and cancer rates are low. Cancer rates are higher where exposure is combined with low nutrient intake, such as in the S.A.D.!
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