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Long-some information I have found



 
 
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Old December 4th, 2003, 02:35 PM
Ray
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Default Long-some information I have found

More About Fat!!Is it a BIG FAT LIE???
(Source:-Men's Health,January,2003)
Bacon-isn't as bad as you think!!As long as you cook it.One slice leaves
3gm of saturated fat(grilled with no
added fat in the pan).In other words,cook it in its own
fat....don't add any.
Beef- 50% of the fat in beef is the healthy mono-unsaturated variety.Note
that 30% of the saturated("bad")
fat is made up of cell-repairing stearic acid which is important
for our body.The majority of the fat
in beef is the GOOD kind!!(Still trim the fat off the steak but
leave a thin edge of fat on the bacon)
Chicken(skin on),Pork,Steak and Eggs have very low levels of saturated
fats(chicken,with the skin on
for example has only 25%, the other 75% fat in
chicken is unsaturated fat!!)
Butter-is better for you than margarine as margarine contains dangerous
trans fats.Butter is natural,
margarine is chemically made.
Eggs - the poor old egg has been given a battering but eggs are good for
you as they are low in saturated fats.
-the egg is the COMPLETE meal-it contains ALL 19 amino acids of
the protein group,only 2grams of
saturated fat, calcium, iron, folic acid, niacin, vitamins A, B1,
B2, B3, B6 and B12 and virtually no
carbohydrate.There are documented cases of people eating up to 40
eggs a week and who are strong
and healthy. Eggs get a bad name from the overhyped and false
cholestrol scare.In 1998, The American
Heart Association was forced to reverse its media position of 30
years that cholestrol and saturated
fat were responsible for heart disease due to a lack of real
evidence.This was a big about face!
Nuts -by replacing just 530kj of carbohydrates with 28g of nuts you
decrease the rate of heart disease
by a whopping 30%!! Now substitute the nuts for an equivalent
load of saturated fat and the risk drops
by 45%.This applies to peanut butter as well.
Fat is most definitely bad for your health when combined with
large servings of carbs. One's
carbohydrate intake should be based around
broccoli,sprouts,cauliflower,carrots-all of the coloured
vegetables.
NOTE: a study in the 2001 British Journal of Cancer found no
relationship between the consumption of
fat and the incidence of colorectal cancer. In
societies where meat is not a part of the diet, there
is a higher incidence of gastrointestinal cancer than
in the general population of those who do
consume meat. Meat then, has a protective effect
against these types of cancers.
NOTE also:A study in The Lancet(1994) found that it is a myth that
saturated fats block your arteries.In
most cases the study found that it was the good
fats(unsaturated)that caused most arterial

blockages..................................??????? ?????????????????
Why? This is why -$$$$...the vegetable oil
industry and the cholestrol industry take
$102 billion from the public in the form of
prescribed cholestrol testing and cholestrol
lowering drugs. And on milk,raw milk is much
better for you than pasteurised milk because
the pasteurisation process completely destroys
vitamins B6 and C. Calcium absorption is also
much better when raw milk is consumed.People
who suffer from lactose intolerance usually
find they don't suffer this ailment when they
drink unpasteurised raw milk.
A recent study by Professor Klaas Westerterp of Maastricht
University(Holland) found that heavy physical
workouts and dieting together produced no better results than dieting alone.
Even when the body is freely
accessing fat for energy,intense physical activity will only increase a
person's ability to lose excess body fat by
a maximum of 15%. Fat free diets can be very dangerous. In a study where
laboratory rats were fed fat free
diets, they exhibited retarded body growth,scaly skin,kidney failure and
early death. Humans deprived of fat suffer joint pain,deformed nail
growth,diminished immune response and severe skin problems. As mentioned
above,you can eat chicken with the skin on, as only 25% of the fat in
chicken is of the saturated kind! 75%
consists of the "good fats".
A widely held misconception states that fruit and vegetables are the major
source of dietary vitamins but this is grossly untrue!! Of the 15 known
vitamins known to Man, only three are exclusively derived from plant
sources.(Sourcer Robert Harris in Slim Forever)
The remaining 12 vitamins come solely from animal products. It is
interesting to note that the fruit and vegetables highest in vitamins and
minerals are also those with the lowest carbohydrate content and are the
least fattening.Oh and the latest on "wholemeal" bread is this:-wholemeal
bread is actually made from white
flour to which is added chemically treated wheat germ.Doris Grant in Your
Daily Food states that the addition
of chemically treated wheat germ makes the finished product twice as harmful
as bread made from white flower alone!!The answer is,of
course................MAKE YOUR OWN!!Then you know what's in it!!
Several research teams around the country have put Low Carbohydrate Diets to
the test. This is driven largely by weariness at having nothing solid to
tell patients and in some cases, a desire to prove Low Carb dieters wrong.
One study was even sponsored by the American Heart Association,a consistent
Low Carbohydrate skeptic and critic.
"All the studies show pretty convincingly that people will lose more weight
on these diets and their cardiovascular risk factors, if anything, get
better," says Dr. Kevin O'Brien, a University of Washington cardiologist
involved with one study.
Three decades of dietary gospel(fat will kill you!) are in doubt, and those
questioning it include some of the most prominent names in obesity research.
Less dramatic but still startling results, came from another study at the
University of Cincinnati. Women on Low Carb diets lost twice as much while
eating the same number of calories as the low fat dieters. "Surprised?
Definitely," says Bonnie Brehm, a registered dietitian. "We really don't
know what the answer is." And the weight loss was not simply dehydration, as
Low Carb critics often contend, since the Cincinnati dieters also lost twice
as much body fat. "It's difficult to swallow," says O'Brien, "but the data
are the data, even if they go against 30 years of dogma."

An Australian dietician has joined a growing list of international
celebrities convinced that high-protein diets work. CSIRO senior research
dietician Manny Noakes recently released the findings of a study, funded by
Livestock Australia, showing protein-rich diets were a valid, safe and
effective weight loss program.
The study of 100 overweight Australians carried out over a 12-week period,
measured the effectiveness of high protein, diets in comparison to
high-carbohydrate diets. Both diets were assessed in terms of weight loss
and their impact on nutrition, bones, heart disease markers and diabetes
risk.
"This study is significant because so little research has been done in the
area," Dr Noakes said.
"Diet books on the subject are centred on conjecture and recommendations are
often based on hearsay," she said." At CSIRO, we're excited by these
findings that demonstrate in a scientific manner that the high protein,
approach to weight loss certainly offers an edge to conventional diets."
The diet was also suitable for people showing symptoms of metabolic
syndrome, which increased the risk of type 2 diabetes and cardiovascular
disease, Dr Noakes said. Many subjects who were on high blood pressure
tablets and tablets for diabetes ended up throwing them away after a couple
of months on a low carbohydrate
high protein diet.Their blood pathology also improved dramatically.
The actual body fat loss over the 12-week period significantly differed when
comparing the two diets - a loss of 6kg in the high protein group as opposed
to 3kg in the high carbohydrate group. In all the women participants, the
weight loss helped to lower cholesterol and triglycerides. The study also
showed a high protein, diet helped to stabilise glucose and insulin
production which helps to control hunger.
Dr Noakes said the study used a diet with moderately increased levels of
protein at the expense of some carbohydrates, which made it a safe eating
plan.

One of the new studies has been conducted by Gary Foster, Drs. Samuel Klein
and James Hill, the current and past presidents of the North American
Association for the Study of Obesity. "I'm part of the obesity
establishment," says Foster, who has published more than 50 scientific
papers on the subject. "I've spent my life researching ways to treat
obesity, and 100 percent of them have been low-fat and high-carb. Now I'm
beginning to think, it isn't as it has appeared." His Low Carb study was
intended to "show it doesn't work," yet after three months, the overweight
men and women had lost an average of 19 pounds (8.55 kilograms), 10 pounds
(4.5 kilograms) more than people on the standard high-carb approach. The big
surprise was cholesterol. The Low Carbohydrate dieters' overall profile
changed for the better. Their good cholesterol rose almost 12 points.
(Changes in the high-carb dieters were less dramatic. Their bad cholesterol
went down slightly while their good cholesterol remained unchanged.)These
blood results mirror the Australian study(above)
The largest difference was in triglycerides. The Low Carbohydrate dieters'
dropped 22 points!!
THE MESSAGE THAT not all fats are bad is finally getting through, but health
professionals here have yet to acknowledge that there may be a problem with
carbohydrates. After you eat carbohydrates, they are broken down into sugar
molecules and enter your bloodstream. Your pancreas then secretes insulin to
shunt the sugar into your muscles and liver to give you energy for the next
few hours. Some carbohydrates release their sugar faster ' than others. A
glycemic index has been devised to measure the rate at which food releases
sugar. The seemingly dull potato, for instance, because it is mostly starch,
will spike your sugar levels at a faster rate than table sugar. The more
sugar in your bloodstream, the more insulin is secreted. Sugar levels can
then dip dramatically. The precipitous decline in glucose can also lead to
more hunger after a carbohydrate-rich meal and thus to overeating and
obesity.
"We all need to limit our consumption of grains, even wholegrains," says US
nutritionist Shari Liehnrman. Wholegrains may not only make you gain weight,
but also may have other downsides. Fibre-rich grains contain phytate, which
blocks the absorption of minerals, including zinc, iron and calcium. "There
is justification for concern about recommending diets including large
amounts of unrefined cereals or minimally refined cereals," says Texas
University Professor Harold Sandstead, who has studied the role of phytate.
Certainly, there seems to be a case for being more discriminating in our
consumption of carbohydrates by choosing those with good vitamin, mineral
and fibre content and a low-glycemic index than simply following the advice
to "eat plenty of". In our epidemiological studies, we have found that a
high intake of starch from refined grains and potatoes is associated with a
high risk of type 2 diabetes and coronary heart disease. Most breakfast
cereals by the way, turn immediatly to sugar!

Harvard University researchers reported in the New England Journal of
Medicine that the "results of studies between dietary fat and coronary
disease had been inconsistent". Their own study of 80,000 women over 14
years failed to show any significant associations between saturated fat,
cholesterol and the risk of heart disease. In any case, cholesterol may not
be the villain we have been led to believe. Despite the widely held belief
that low cholesterol is beneficial and the billions of dollars spent in
reducing it, the cholesterol/heart disease hypothesis has more holes than
your kitchen colander But what about the risk of other diseases, such as
cancer, from fat intake?
"Large epidemiological studies have shown little evidence that total fat
consumption or intakes of specific types of fat during midlife affect the
risk of breast cancer or colon cancer."(Professor Walter Willet,Harvard
School of Public Health))
It is also undeniable, note students of Endocrinology 101, that mankind
never evolved to eat a diet high in starches or sugars. ''Grain products and
concentrated sugars were essentially absent from human nutrition until the
invention of agriculture,'' Professor Willet says, ''which was only 10,000
years ago.'' This is discussed frequently in the anthropology texts but is
mostly absent from the obesity literature, with the prominent exception of
the low-carbohydrate-diet books. What's forgotten in the current
controversy is that the low-fat dogma itself is only about 25 years old.
Until the late 70's, the accepted wisdom was that fat and protein protected
against overeating by making you sated, and that carbohydrates made you
hungrier and fat. Man was originally designed to consume mainly, a
meat/protein diet.

By the 70's, you could still find articles in the journals describing high
rates of obesity in Africa and the Caribbean where diets contained almost
exclusively carbohydrates. The common thinking, wrote a former director of
the Nutrition Division of the United Nations, was that the ideal diet, one
that prevented obesity, snacking and excessive sugar consumption, was a diet
''with plenty of eggs, beef, mutton, chicken, butter and well-cooked
vegetables.''
It was Ancel Keys, paradoxically, who introduced the low-fat-is-good-health
dogma in the 50's with his theory that dietary fat raises cholesterol levels
and gives you heart disease. Over the next two decades, however, the
scientific evidence supporting this theory remained stubbornly ambiguous.
The case was eventually settled not by new science but by politics. It began
in January 1977, when a Senate committee led by George McGovern published
its ''Dietary Goals for the United States,'' advising that Americans
significantly curb their fat intake to abate an epidemic of ''killer
diseases'' supposedly sweeping the country. It peaked in late 1984, when the
National Institutes of Health officially recommended that all Americans over
the age of 2 eat less fat. By that time, fat had become ''this greasy
killer'' in the memorable words of the Center for Science in the Public
Interest, and the model American breakfast of eggs and bacon was well on its
way to becoming a bowl of Special K(sugar!) with low-fat milk, a glass of
orange juice and toast, hold the butter -- a dubious feast of refined
carbohydrates. In the United States, a Consumer Sub Committee of the United
States Senate was convened in 1970 to assess the value,nutritionally of 60
commercial breakfast cereals. 40 of them were found to have no nutritional
value at all. Robert Choate who reported on the findings of the tests
showed that laboratory rats fed a diet of ground up cereal boxes mixed with
milk sugar and raisins were healthier than rats fed on the cereals some of
the boxes contained!! In the intervening years, the N.I.H. spent several
hundred million dollars trying to demonstrate a connection between eating
fat and getting heart disease and, despite what we might think, it failed.
Five major studies revealed no such link. A sixth, however, costing well
over $100 million alone, concluded that reducing cholesterol by drug therapy
could prevent heart disease. The N.I.H. administrators then made a leap of
faith. Basil Rifkind, who oversaw the relevant trials for the N.I.H.,
described their logic this way: they had failed to demonstrate, at great
expense, that eating less fat had any health benefits.

In 1982, J.P. Flatt, a University of Massachusetts biochemist, published his
research demonstrating that in any normal diet it is extremely rare for the
human body to convert carbohydrates into body fat. This was then
misinterpreted by the media and quite a few scientists to mean that eating
carbohydrates, even to excess, could not make you fat -- which is not the
case, Flatt says. But the misinterpretation developed a vigorous life of its
own because it resonated with the notion that fat makes you fat and
carbohydrates are harmless! As a result, the major trends in American
diets since the late 70's, according to the U.S.D.A. agricultural economist
Judith Putnam, have been a decrease in the percentage of fat calories and a
''greatly increased consumption of carbohydrates.'' To be precise, annual
grain consumption has increased almost 60 pounds per person, and caloric
sweeteners (primarily high-fructose corn syrup) by 30 pounds. At the same
time, we suddenly began consuming more total calories: now up to 400 more
each day since the government started recommending low-fat diets. If these
trends are correct, then the obesity epidemic can certainly be explained by
Americans' eating more calories than ever,mainly in the form of
carbohydrates.

Consumption of large quantities of carbohydrate produce large quantities of
insulin. This is because carbohydrates are composed of various sugar
molecules, or glucose, bonded chemically. Once you have eaten a
carbohydrate, even a complex carbohydrate, your body has digestive enzymes
that break these chemical bonds and release the sugar molecules into the
blood. Insulin springs into action when the blood sugar starts to climb too
high, as it does after a carbohydrate meal.
The elevated blood sugar triggers the pancreas to synthesize and release
insulin into the bloodstream. This insulin first makes a pass through the
liver, where it shuts down any sugar production that may still be going on,
then travels on to the rest of the body, where it acts on sensors or
receptors scattered across the surfaces of muscle and fat cells. These
receptors, when activated by insulin, initiate a series of reactions that
pump sugar (along with protein and fat) from the blood into the interior of
the cells for use now or storage for later. Insulin stimulates the fat cells
to take up fat and sugar from the blood and store it away as body fat,
especially in the middle of the body, within the abdomen and around the
vital organs.
Nutritionists have accused US government health officials of issuing
"groundless" warnings against low carbohydrate diets because they are
influenced excessively by the farming lobby.
A high-powered committee of food specialists said that official warnings
were driven by farmers who wanted to protect their sales of wheat. The
nutritionists told an American Senate hearing recently that the public was
being "misled" over what constitutes a healthy diet. People who tend to
mislead the public are Supermarkets, Weight Watchers, Gloria Marshall and
the like who have a vested interest in selling carbohydrates as they make
much more money from these products than protein-based foods.
The hearing was called to revise official guidelines on diet. The
seven-strong panel of specialists agreed that the principle of eating more
protein and fewer carbohydrates - the foundation of low carbohydrate diets -
would reverse the rapid increase in obesity in America and Britain.
Two-thirds of Americans and half of Britons are overweight or obese.
The controversy in America follows the disclosure two months ago that a
British Nutrition expert(Susan Jebb)was paid $49,000 by the Farm Lobby to
write a negative report on the Atkins low carbohydrate diet.
The nutritionists told the hearing in Washington that "low-fat" diets were
devised by people linked to the grain and potato(chip) industry in an
attempt to drive weight-conscious consumers towards their products. In fact,
the nutritionists said, these diets make people fatter.

Low Carbohydrate Diets have also been blamed for a slump in the sales of(!)
fish and chips. The National Fish Fryers' Association attacked the diet and
called on the public to back traditional food.
A spokesman said: "It would be an absolute tragedy to see one of the UK's
most important trademarks slip into a decline because of a shortlived diet
fad.
Official guidelines drawn up 10 years ago by America's Department of
Agriculture for use in schools and hospitals recommend six to 11 servings of
carbohydrates, such as bread, pasta, sugars and potatoes a day (one serving
is the equivalent of one slice of bread) and very few saturated fats.
Remember the food pyramid?Well the new pyramid is formed by turning the old
one upside down! It is healthier for you!
Senator Peter Fitzgerald, who chaired the committee, said: "Putting the
Department of Agriculture in charge of dietary guidelines is like putting
the fox in charge of the henhouse."
A previously mentioned professor of epidemiology and nutrition(Walter
Willet) at the Harvard School of Public Health, who was also on on the
committee added: "Looking at some of the recommendations from the Department
of Agriculture gives the idea that they've forgotten that we are feeding
people, not horses."
Low carbohydrate diets are far closer to mankind's evolutionary diet than
high carbohydrate diets. High carbohydrate staples such as cereal grains and
liquid milk did not feature in the human diet to any significant degree
until the onset of the Agricultural Revolution 10,000 years ago.
Some researchers believe that the shift to a grain-based diet took place far
too quickly for the necessary genetic adaptations to occur. It is
interesting to note that wheat and milk are the two most common allergens -
no doubt a manifestation of our incomplete adaptation!

Dr Stuart Lawrence Trager, the clinical assistant professor of orthopaedic
surgery at Drexel University College of Medicine in Philadelphia, said that
the myth that something "fat-free" was good was part of the problem and that
the public needed re-educating. "People have been led to believe that all
carbohydrates are good for them and that to eat an unlimited diet of them is
healthy. People are told that fat is bad when it IS NOT!
"They go home and eat low-fat crisps, biscuits and muffins that may have
hundreds of calories and be loaded with simple sugars but have very little
fat. People think they can have fizzy drinks(remember,one can of Coke has 6
teaspoons of sugar in it!!) with heaps of sugar and unlimited bread. It's a
mixed message and this advice contributes to obesity."
In the late 1980s, researchers began investigating the unusually low rates
of heart attacks and stroke among Eskimo communities in Greenland. Until
now, the explanation was thought to lie in their diet of oily fish. Yet
attempts to reduce heart disease using supplements of fish oil extracts
proved disappointing. The answer really seemed to lie in the fact that
their low carbohydrate intake forced on the them by their environment(their
diet is 70% saturated fat!!), gave them higher levels of healthy forms of
cholesterol, which are proven to lower heart disease risk. It should also be
kept in mind that the people of France consume more butter,cream and
saturated fat than any other western population yet they display one of the
lowest incidences of heart disease in the world!! People in the Bordeaux
region of France, cook much of their food in saturated goose fat, yet they
have an even lower incidence of heart disease than the general population of
that country. With the world-wide obesity problem now claiming an estimated
2 million adult lives a year, low carbohydrate diets should at last be taken
more seriously.




Kindest personal regards:-
RAY THE TRAVELLIN' MAN
Let's Keep Music Liiiiiiiiiiiiiiiiiive!!!!


 




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