Good cholesterol
On Fri, 24 Feb 2012 04:25:17 -0800 (PST), charlie
wrote: Triglycerides are way low after a year on low carb. Fats are a bit higher, doing more substitutes now to get that down. It can be done!. It most certainly can! Hubby had a fasting blood test today after low carbing for only the month of February. The good news was his triglycerides dropped significantly to 66 and his blood glucose numbers improved - so he's encouraged to soldier on. How do you deal with hunger? He still hasn't talked to a dietitian, but his Dr told him to cut back on saturated fats due to a heart blockage that was taken care of with stents and he has to watch sugars because of prediabetes. I'd like him to eat brown rice and whole wheat products but he's avoiding rice, corn and wheat except for a couple of slices of w/w bread per day for a sandwich at lunch. BTW: he's not overweight and weight loss isn't a goal - but low carb seems to be doing good things for his numbers. Do you have any insights for me about controlling hunger? -- Food is an important part of a balanced diet. |
Good cholesterol
sf wrote:
charlie wrote: Triglycerides are way low after a year on low carb. Fats are a bit higher, doing more substitutes now to get that down. It can be done!. I don't know what "fatas are a bit high means". Triglycerides are the body's fat transportation mechanism so if they are low then fat in the blood is low. If you mean dietary fat is a high percentage yes that's a deliberate part of the plan so work on deleting the false propaganda against all fat any fat int he diet. It most certainly can! Hubby had a fasting blood test today after low carbing for only the month of February. The good news was his triglycerides dropped significantly to 66 and his blood glucose numbers improved - so he's encouraged to soldier on. There's certainly no downside to replacing pasta with broccoli. How do you deal with hunger? Done according to the directions low carbers generally experience very little hunger. Of course it doesn't work for everyone but it does work for a higher percentage of the population than folks who experience no hunger while on low fat plans. Lack of hunger for most is probably the single greatest advantage low carbing has. He still hasn't talked to a dietitian, but his Dr told him to cut back on saturated fats due to a heart blockage that was taken care of with stents and he has to watch sugars because of prediabetes. There's very little down side to draining off animal fat and replacing it with various types of plant oils that are low in saturates and high in polyunsaturates and monounsaturates. If both of you are in the majority that does not detect any flavor from canola oil consider a 50-50 mix of canola and olive oils. Cook to drain off the animal fat and replace with roughly that much plant oil. Calorie for calorie the result will be lower protein, higher fat, and thus keep hunger from coming back longer. Cutting saturates does not equal lowering total fat calories. I'd like him to eat brown rice and whole wheat products but he's avoiding rice, corn and wheat except for a couple of slices of w/w bread per day for a sandwich at lunch. There's certainly no downside to replacing pasta with broccoli. BTW: he's not overweight and weight loss isn't a goal - but low carb seems to be doing good things for his numbers. Do you have any insights for me about controlling hunger? What low carb plan are you using? I take it one of the mild ones like Carbohydrate Addicts Diet. The advantage of the popular plans is simple. Their authors spent at least a decade developing them to include parts that are not obvious so they can't be either matched or beat by rolling your own plan that does the obvious. |
Good cholesterol
I'd keep the animal fats and avoid most of the vegetable fats. Animal and
especially fish oils have more Omega 3s which you want, vegetable oils have more Omega 6s which you don't want as much of. Fat will help with the hunger, especially combined with protein. He's definitely on the right track avoiding grains. Doug Freyburger wrote: | | I don't know what "fatas are a bit high means". Triglycerides are the | body's fat transportation mechanism so if they are low then fat in the | blood is low. If you mean dietary fat is a high percentage yes | that's a deliberate part of the plan so work on deleting the false | propaganda against all fat any fat int he diet. | | | There's certainly no downside to replacing pasta with broccoli. | | | Done according to the directions low carbers generally experience very | little hunger. Of course it doesn't work for everyone but it does | work for a higher percentage of the population than folks who | experience no hunger while on low fat plans. Lack of hunger for most | is probably the single greatest advantage low carbing has. | || He still hasn't talked to a dietitian, || but his Dr told him to cut back on saturated fats due to a heart || blockage that was taken care of with stents and he has to watch || sugars because of prediabetes. | | There's very little down side to draining off animal fat and replacing | it with various types of plant oils that are low in saturates and high | in polyunsaturates and monounsaturates. If both of you are in the | majority that does not detect any flavor from canola oil consider a | 50-50 mix of canola and olive oils. Cook to drain off the animal fat | and replace with roughly that much plant oil. Calorie for calorie the | result will be lower protein, higher fat, and thus keep hunger from | coming back longer. Cutting saturates does not equal lowering total | fat calories. | || I'd like him to eat brown rice and whole || wheat products but he's avoiding rice, corn and wheat except for a || couple of slices of w/w bread per day for a sandwich at lunch. | | There's certainly no downside to replacing pasta with broccoli. | || BTW: he's not overweight and weight loss isn't a goal - but low carb || seems to be doing good things for his numbers. Do you have any || insights for me about controlling hunger? | | What low carb plan are you using? I take it one of the mild ones like | Carbohydrate Addicts Diet. The advantage of the popular plans is | simple. Their authors spent at least a decade developing them to | include parts that are not obvious so they can't be either matched or | beat by rolling your own plan that does the obvious. |
Good cholesterol
FOB (removethis) wrote:
I'd keep the animal fats and avoid most of the vegetable fats. When faced with medical advice to reduce saturated fat I might consider the second opinion of my other doctor (Atkins) and put renewed care into my low carbing. I do not want to advise that to someone on the newsgroup not even someone I've corresponded with regularly for a couple of years. Medical advice is not to be ignored except on your own and based on your own studies. Animal and especially fish oils have more Omega 3s which you want, vegetable oils have more Omega 6s which you don't want as much of. I take it this means eating fin and shell meat preferentially over hoof or feather meat. Expensive but tastey. Fat will help with the hunger, especially combined with protein. He's definitely on the right track avoiding grains. Right. In anwering the question of how to deal with the hunger my answer is to low carb. Low carbing, in and of itself, usually eliminates hunger. |
Good cholesterol
On Fri, 2 Mar 2012 21:20:40 +0000 (UTC), Doug Freyburger
wrote: FOB (removethis) wrote: [...] Animal and especially fish oils have more Omega 3s which you want, vegetable oils have more Omega 6s which you don't want as much of. I take it this means eating fin and shell meat preferentially over hoof or feather meat. Expensive but tastey. Or supplement with fish, krill, etc., oil (o-3). Or eliminate as much 0-6 as you can from your diet. Try to get to a 1:1 ratio. Nota bene: sardines are cheap, very low in mercury, etc., and are a great source of 0-3. -- Dogman |
Good cholesterol
Dogman wrote:
Doug Freyburger wrote: I take it this means eating fin and shell meat preferentially over hoof or feather meat. Expensive but tastey. ... Nota bene: sardines are cheap, very low in mercury, etc., and are a great source of 0-3. If you like tuna salad made from canned tuna and mayo, consider salmon salad made from canned salmon and 50-50 mayo and sour cream. if you like the salmon salad consider sardine or kippered heering salad of canned sardine or kippered herring and sour cream. If you like sardine salad consider trying jack mackerel salad of canned mackerel and sour cream. Jack mackerel is cheaper than sardines but very much a minority taste. In Japanese it is saba. When I order saba I get asked if I know what it is and if I am certain. I like it but the flavor is intense enough that I only like it once a year. |
Good cholesterol
On 3/2/2012 1:03 AM, sf wrote:
On Fri, 24 Feb 2012 04:25:17 -0800 (PST), charlie wrote: Triglycerides are way low after a year on low carb. Fats are a bit higher, doing more substitutes now to get that down. It can be done!. It most certainly can! Hubby had a fasting blood test today after low carbing for only the month of February. The good news was his triglycerides dropped significantly to 66 and his blood glucose numbers improved - so he's encouraged to soldier on. How do you deal with hunger? He still hasn't talked to a dietitian, but his Dr told him to cut back on saturated fats due to a heart blockage that was taken care of with stents and he has to watch sugars because of prediabetes. I'd like him to eat brown rice and whole wheat products but he's avoiding rice, corn and wheat except for a couple of slices of w/w bread per day for a sandwich at lunch. BTW: he's not overweight and weight loss isn't a goal - but low carb seems to be doing good things for his numbers. Do you have any insights for me about controlling hunger? For those with diabetes or prediabetes, the usual advice about whole grains often isn't a good idea. Most starches in common foods digest about as fast as table sugar, with very similar results on the blood glucose. There was someone, years ago, who announced that all complex carbohydrates would digest much slower than sugars, and therefore needed much less control for those with diabetes, and this was so obvious that no scientific research was needed to prove it. Well, the scientific research was finally done anyway, and it proved this idea WRONG. Actually, there is a wide variety in how fast complex carbohydrates digest. Many of the white ones, such as white bread, corn, rice, and Irish potatoes, digest about as fast as table sugar. Whole grain products usually help a little, but not much. The grains are usually ground up enough that the digestive enzymes only need to go around the remaining portions of the grain shell in order to start digesting them as fast as similar white products. Some even have molasses residue added for color, and therefore include some sugar. Some, such as sweet potatoes and cooked dried beans, actually digest slower. Some, now known as fibers, cannot be digested by humans, but can sometimes be digested by the bacteria in their large intestines. This can produce diarrhea and intestinal gas. Carbohydrates are not an essential part of the diet. The liver can convert proteins into glucose more than fast enough to supply those portions of the brain that must use glucose as their energy source. Low-carb diets are often harder to start than low-fat diets, but once they are followed well for a few months, they decrease the hunger enough to become easier to follow. They also limit the liver's ability to convert excess sugars in the blood into a mixture of saturated fats (a type of triglycerides) and cholesterol. In case someone mentions fructose, note that the body can't do much with it. It increases the appetite, and the liver can convert it into a mixture of saturated fats and cholesterol. The body cannot use it for energy more directly, only when it is finally burning off the saturated fats. Both low-carb diets and low-fat diets are known to help control weight, but wouldn't you prefer the extra benefits from low-carb diets? If you're looking for the good type of cholesterol, note that including omega-3 fats in the diet helps produce them. Such fats are found in fish from cold water, and also in walnuts. More foods as well, but those are the ones I remember. One problem with partial hydrogenation of vegetable oils is that it tends to convert omega-3 fats (good, and essential) into transfats (almost all bad). Robert Miles |
Good cholesterol
Robert Miles wrote:
sf wrote: Hubby had a fasting blood test today after low carbing for only the month of February. The good news was his triglycerides dropped significantly to 66 and his blood glucose numbers improved - so he's encouraged to soldier on. For total cholesterol number Dr Atkins wrote in the 2000 edition that "most" of Atk-kids see improved numbers in 8 weeks. In the 1993 edition that 80% of At-kids see improved numbers in 6 months. Interesting that it's a long term trend like that. You report only the triglycerides 4 weeks in. For those with diabetes or prediabetes, the usual advice about whole grains often isn't a good idea. Most starches in common foods digest about as fast as table sugar, with very similar results on the blood glucose. There was someone, years ago, who announced that all complex carbohydrates would digest much slower than sugars, and therefore needed much less control for those with diabetes, and this was so obvious that no scientific research was needed to prove it. Well, the scientific research was finally done anyway, and it proved this idea WRONG. Actually, there is a wide variety in how fast complex carbohydrates digest. Old - Complex versus simple carbs. A poor system but better than no system at all. It's an all or nothing system and as such needed improvement. New - Glycemic index and glycemix load. It's a sliding scale system and as such works much better. Many of the white ones, such as white bread, corn, rice, and Irish potatoes, digest about as fast as table sugar. Actually they tend to have higher glycemic index than table sugar, because of a point you got wrong below. Some, now known as fibers, cannot be digested by humans, but can sometimes be digested by the bacteria in their large intestines. This can produce diarrhea and intestinal gas. Fun detail - Insoluble carbs can only be digested by bacteria not present in the human digestive track. We're not termite. Soluble fiber can be digested by bacteria present in the human digestive track. We split the benefits of their digestion with those bacteria. What those bacteria digest fiber to is short chain fatty acids not carbs. Similar to carbs in some ways but not similar enough to want to count them as carbs. We get very roughly half of the calories from soluble fiber but not in the form of carbs. Low-carb diets are often harder to start than low-fat diets, but once they are followed well for a few months, they decrease the hunger enough to become easier to follow. Start out very low and the initial cravings usually last well under two weeks. One of dozens of reasons the standardized length of Atkins Induction is two weeks. In case someone mentions fructose, note that the body can't do much with it. It increases the appetite, and the liver can convert it into a mixture of saturated fats and cholesterol. The body cannot use it for energy more directly, only when it is finally burning off the saturated fats. Incorrect. Starches can have a higher glycemic index because they are all glucose. Digest them and they are directly available as glucose. Table sugar has lower glycemic index because it's 50-50 glucose and fructose. They are digested to simple sugars and the glucose is used directly. The fructose can be converted directly to glucose or be converted to fat, but either way it's a slower process than digestion from starch directly to glucose. Both low-carb diets and low-fat diets are known to help control weight, but wouldn't you prefer the extra benefits from low-carb diets? There are people who do not get hungry on low fat plans and lose well on them. For them low fat is the way to go. There are people who do not get hungry on low carb plans (after the initial entrance) and lose well on them. For them low carb is the way to go. The percentage of people who do well on them is smaller for low fat than for low carb. That's one of low carb's big advantages. One problem with partial hydrogenation of vegetable oils is that it tends to convert omega-3 fats (good, and essential) into transfats (almost all bad). The hydrogenation process *is* converting polyunsaturates to transfats. One nice trend in the market is since it was learned that transfats are bad product after product has come out with a transfat content so low it can be legally rounded down to zero on the label. Not quite the same thing as usually being zero but still a big improvement over the old versions. I rather like Smart Balance as a nearly transfat free maragine. I use it sparingly but I don't have to avoid it completely like old style high transfat margarines. For people who dislike margarine Smart Balance doesn't matter. I grew up with margarine so I prefer it. No margarine for the gandkids though. They get butter. |
Good cholesterol
On Sun, 18 Mar 2012 12:53:11 +0000 (UTC), Doug Freyburger
wrote: I rather like Smart Balance as a nearly transfat free maragine. I use it sparingly but I don't have to avoid it completely like old style high transfat margarines. For people who dislike margarine Smart Balance doesn't matter. I grew up with margarine so I prefer it. No margarine for the gandkids though. They get butter. Doug, have you ever eaten Kerry Gold butter (from grass-fed cows)? It tastes so good (and is so good for you) that I even have in my morning coffee, along with some MCT oil (you can use coconut oil too). http://www.bulletproofexec.com/how-t...r-morning-too/ -- Dogman |
Good cholesterol
Dogman wrote:
Doug Freyburger wrote: I rather like Smart Balance as a nearly transfat free maragine ... The fact that I like margarine better than butter does not equal me disliking butter. Just in case anyone wondered about that. I was raised eating margarine so it's a comfort food for me. A cradle food. Doug, have you ever eaten Kerry Gold butter (from grass-fed cows)? Yes plus plenty of other brands of premium and super premium butters. For some local brands I can tell the difference between the store brands and the premium brands like Challenge in a side by side comparison test. For some store brands I can't. If it's at a store that I can remember being able to tell the difference I'll buy the premium brand. I've tried the super premuim brands like Plugra and Kerry Gold. Some of them I can tell from the premium brands in a side by side test. Others I can't. I ended up concluding that for me it's not worth getting a super premium brand other than for the fun of doing a side by side comparison when I see a new one. It tastes so good (and is so good for you) that I even have in my morning coffee, along with some MCT oil (you can use coconut oil too). http://www.bulletproofexec.com/how-t...r-morning-too/ I'm dubious that butter would work in coffee the way I like it. Sounds like an idea for people who like their coffee hot enough to burn my tongue. I like to brew my coffee hot because it tastes better brewed hot. I do not like to drink my coffee hot because it does not taste any better that way. "Searing pain with a lingering aftertaste of burnt flesh on the inside of my mouth" is not my idea of a good flavor. I pour my hot brewed coffee over a few ice cubes to push it towards body temperature before I drink it. That does not effect the flavor of the coffee as long as I drink it in the next half hour. Except that it removes pain from the equation. |
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