March 2009

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It is times like this that I wish I could blog the way Dr Michael Eades does it.

If you really want to understand why the latest piece of research on meat and cancer is absolute nonsense then do go and read his blog at http://www.proteinpower.com/drmike/fast-food/meat-and-mortality/#more-2770

As usual Michael explains in some detail why the latest attack on meat is nonsense and I would recommend it to anyone who really wants to understand nutrition.

While putting the science to one side I am absolutely amazed how anyone could think that the food we have evolved to eat could be bad for us. Is it not a mad world when we actually believe that something completely natural and non poisonous in its uncooked state could damage us.  And the same people that rant about the dangers of meat will no doubt rant about butter and encourage us to eat some highly processed nonsense called margarine made from foods which in their natural state are poisonous to us. 

I would also like to direct you to the blog by  Dr John Briffa both a nutritionist and a doctor .  Do follow this link

 http://www.drbriffa.com/blog/2009/03/18/does-eating-meat-really-increase-our-risk-of-colon-cancer/

Enough said

27 March 2009

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Well I couldn’t believe my eyes this morning when I opened my regular email from the US and read a piece published in US News about the “Diabetes Diet”.

For years diabetics have been told by the experts, being dieticians, that the correct diet for a diabetic is rich in carbohydrate and in particular starch. Go to Diabetes UK website and check it out for yourself.  So imagine my surprise when a spokesperson for the American Diabetes Association is quoted as follows:-

“Carbohydrate counting appears to be the best [dietary] tool for managing glucose levels,” says Sue McLaughlin, president of health care and education at the American Diabetes Association. Food has three energy-producing components: protein, fat, and carbohydrate. Carbohydrate is the nutrient that the body most easily turns into blood sugar. Not paying attention to carb content in meals is likely to result in blood glucose that is “extremely variable and unpredictable,” McLaughlin says. That means a person with diabetes should limit consumption of carb-heavy foods like bread, rice, starchy vegetables, grains, and fruit—but not avoid them altogether because some of these foods contain vitamins , says Ann Albright, director of the Division of Diabetes Translation at the Centers for Disease Control and Prevention.

Interestingly it is a shame that Ann Albright is not aware of the fact that the vitamins and minerals contained in Starch are far more abundant in the non starchy foods such as Protein and Fat.

Still you can’t have it all I guess.

Hopefully someone at Diabetes UK or the dieticians may pick up on the connection between starch and insulin.  No doubt they have picked this up but have allowed their unfounded fear of fat and protein to seduce them into the notion that a diabetic is better getting fatter on carbs.

23 March 2009

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On Wednesday in the Daily Mail there was an article written by a Doctor which reported on a recent study published in the US comparing various diets from low fat to low carb. The apparent conclusion was that it didn’t matter which diet was followed as they all had the same results.

Now I would have believed this had I not actually read the Study itself – sad lawyer that I am. Whilst it is true that the conclusion of the Study was correctly summarised by the Doctor it was quite clear that the Doctor had  either not bothered to read the Study or did not understand the subject sufficiently well to understand the conclusion.

Had he read the Study or understood the subject well he would had known that there was a fundamental fault in the definition of low carb.  The definition of low carb has not yet been set in law but ,and this is a big but, it is quite clear from numerous randomized clinical studies throughout the world that  low carb needs to be no more than 60grams of carbs a day. The reason for this is that if you have more than 40-60 grams of carbs a day you can not go into ketosis and it is ketosis that offers such fast and efficient fat loss. Indeed in all other comparative studies which are actually comparing proper low carb to low fat or Mediterranean there is only one outcome – low carb wins

So if you have a low carb diet of 80g a day it would be low compared to the average diet of the average person but it would not be sufficiently low to actually reap the fantastic benefits of low carb diets which put you into ketosis. The study in question had a carbohydrate count closer to 100grams a day rather than the 60 or less required for ketosis.

So don’t believe everything you read in the press because unfortunately some of the journalists don’t always go into the level of detail required to give a fair summary of what they are reporting on.  Now that just makes me want to rant all over again about responsibility……..

20 March 2009

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My rant last week about sustainable seemed to upset a number of people who wanted to explain to me why the only sustainable way to diet is to eat less and do more…ie calorie count and join a gym.

 

The interesting thing about this is not so much the gym part but more the eating less part.  Calorie counting is not and never can be sustainable unless you decide to buy all your food in ready meal format or perhaps in the future go to restaurants.

 

I can’t help but think it strange that we have got so far removed from food as a society that any one can tell me that measuring food by numbers is sustainable.   How mad is that. Just think about it for a moment.

 

The only way to make anything sustainable is to ensure that you do not require any third party to tell you what to eat at any point. If you are a vegetarian it is sustainable whether you buy ready meals or cook for yourself. You look at the food and you know whether it is animal or vegetable. You don’t need a food scientist or technician to calculate what is in the carrot or the piece of pasta.

 

However if you calorie count you definitely do need someone to tell you what you are eating.  I stopped looking at the back of food packets long ago because I simply started eating what I am supposed to eat…Just think like a hunter gatherer and frankly the choice of what to eat is simple. No need for labels unless you want to buy a ready meals but then you do need to know what the manufacturers have hidden in your meal and by that I don’t mean calories

 

18 March 2009

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Last night I spent about an hour speaking with a delightful lady who was struggling with the speed of her inch loss.  Her big issue was that on a Very Low Calorie Diet she had lost an unbelievable 8lbs in her first week and had lost nearly 2 stones in the first month.  With golower she had only lost 2lbs in the first 5 days.  If nothing else changed she would be expected to lose about 12lbs in the first month and if she continued at that rate it would mean she would get to her goal by the end of August as opposed to the end of July.

Losing weight fast is important but what expectations should we realistically have?  The government suggests half a stone per month and we would expect double this. The lady in question had lost nearly a two stone in a month on a very low calorie diet and therefore could not imagine anything less.

Naturally I asked why she needed to diet again if the Very Low Calorie Diet had been so good and of course the standard response came…I gained it back afterwards because I couldn’t manage the transmission back to food. 

So what we all want is fast weight loss which lasts!  The question is how fast should fast be and at what point do we gain speed at the expense of sustainability.  To spend a month longer getting to your goal but then knowing that it will last is perhaps a fair bargain.

13 March 2009

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Over the weekend there was much coverage about the growth in diabetes but It is really interesting to note that while our government bodies and dieticians and journalists shake their heads  in disbelief at the ever increasing numbers of diabetics in the UK they don’t ask the very simple question:-

Is there any type of diet which is impossible to develope diabetes from?

The answer to this simple question could be answered by any medic in the UK and is based on the pre med course in bio chemisty. The answer is simply Low Carb. It is impossible to develop diabetes type 2 on a low carb diet becasue there is very little stimulation of the insulin, unless you have a glandular problem.

So what is stopping us putting diabetics or pre diabetics on low carb diets?  Why do we opt for a drug solution when there is a simple real food option out there which has been supported by randomized clinical trials? Why do we believe that it is better to put someone on metformin than cure their diabetes?

The answer is simple.

·         We have somehow got ourselves in to a mindset which believes that high protein diets are bad for our kidneys and livers and yet the randomized clinical trials do not show this when you put people on a high protein, low carb diet.

·         We have also wound ourselves up into a fever of fear about fats and yet the most recent published science shows that the cholesterol levels of the dieters is improved more profoundly on low carb than low fat diets.

·         WE have a mistaken belief that starch is good for us but actually starch is low in essential vitamins and minerals and is virtually free from essential amino acids and fatty acids and is actually not that rich in fibre when compared to certain vegetables and fruits and nuts.

So notwithstanding published randomized clinical trials in peer reviewed journals of the highest calibre the government continues to push our population towards diabetes and the diabetics are pushed towards more drugs and eventual amputation and blindness.

Of course it would be a dreadful shame if we then discovered that the funding of diabetes UK was coming from drug and starch companies and wouldn’t it be awful  if we found that most of the research which was supporting the current guidelines on diabetes was coming from drug and starch companies.

 

 

3 March 2009

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