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#1
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can't do atkins anymore :(
Atkins was a success for me in losting 30 pounds in four months, my doctor
said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts |
#2
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x-no-archive: yes
Cammie wrote: Atkins was a success for me in losting 30 pounds in four months, my doctor said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. Your doctor is wrong; meat and eggs don't cause your lipid profile to worsen. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts Why not do it the way it was working for you? Susan |
#3
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"Susan" wrote in message ... x-no-archive: yes Cammie wrote: Atkins was a success for me in losting 30 pounds in four months, my doctor said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. Your doctor is wrong; meat and eggs don't cause your lipid profile to worsen. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts Why not do it the way it was working for you? Susan two weeks from now I have to go to the lab for another cholesteral workup, then the following week to see my doctor. Everything I have ever heard was that eggs boost cholesteral levels. |
#4
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In article ,
"Cammie" wrote: Atkins was a success for me in losting 30 pounds in four months, my doctor said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. I would fire that MD so fast his head would spin. Apparently he's unaware that for most people only about 20% of serum cholesterol can be attributed to dietary cholesterol. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts Low-carb, higher-fat is the way to go. Your MD is ignorant. Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong |
#5
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x-no-archive: yes
Cammie wrote: two weeks from now I have to go to the lab for another cholesteral workup, then the following week to see my doctor. Everything I have ever heard was that eggs boost cholesteral levels. Everything you have ever heard is wrong. See if this helps: A recent study involving over 40,000 middle-aged and older American men over a period of six years found that there was no link between saturated fat intake and heart disease in men. It also supported the contention that linolenic acid (a form of fat) is preventive against heart disease. (Ascherio A et. al. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. British Medical Journal, 1996 Jul 13, 313:7049, 84-90.)" "Several studies have shown that high-carbohydrate low-fat diets lead to high triglycerides, elevated serum insulin levels, lower HDL cholesterol levels, and other factors known to raise the risk of coronary artery disease. (See Liu GC; Coulston AM; Reaven GM. Effect of high-carbohydrate low-fat diets on plasma glucose, insulin and lipid responses in hypertriglyceridemic humans. Metabolism, 1983 Aug, 32:8, 750-3. See also Coulston AM; Liu GC; Reaven GM. Plasma glucose, insulin and lipid responses to high-carbohydrate low-fat diets in normal humans. Metabolism, 1983 Jan, 32:1, 52-6. See also Olefsky JM; Crapo P; Reaven GM. Postprandial plasma triglyceride and cholesterol responses to a low-fat meal. American Journal of Clinical Nutrition, 1976 May, 29:5, 535-9. See also Ginsberg H et. al. Induction of hypertriglyceridemia by a low-fat diet. Journal of Clin Endocrinol Metab, 1976 Apr, 42:4, 729-35) " "The idea that saturated fats cause heart disease is completely wrong, but the statement has been 'published' so many times over the last three or more decades that it is very difficult to convince people otherwise unless they are willing to take the time to read and learn what...produced the anti-saturated fat agenda." (Dr. Mary Enig, Consulting Editor to the Journal of the American College of Nutrition, President of the Maryland Nutritionists Association, and noted lipids researcher.) "The diet-heart hypothesis [which suggests that high intake of saturated fat and cholesterol causes heart disease] has been repeatedly shown to be wrong, and yet, for complicated reasons of pride, profit and prejudice, the hypothesis continues to be exploited by scientists, fund-raising enterprises, food companies and even governmental agencies. The public is being deceived by the greatest health scam of the century." (Dr. George V. Mann, participating researcher in the Framingham study and author of CORONARY HEART DISEASE: THE DIETARY SENSE AND NONSENSE, Janus Publishing 1993.) High intake of fats from the Omega-3 group increase HDL cholesterol, which is considered protective against heart disease. Obviously it would be difficult to eat an Omega-3 rich diet while following a traditional fat reduced diet, especially if one were following one of the popular American diets that has one eating only 20-30 grams of fat per day. (Franceschini G. et. al. Omega-3 fatty acids selectively raise high-density lipoprotein 2 levels in healthy volunteers. Metabolism, 1991 Dec, 40:12, 1283-6. See also Journal of the American College of Nutrition 1991:10(6);593-601) A recent American study showed that low-fat, high-carbohydrate diets (15% protein, 60% carbohydrate, 25% fat) increase risk of heart disease in post-menopausal women over a higher fat, lower carbohydrate diet (15% protein, 40% carbohydrate, 45% fat). (Jeppeson, J., et. al. Effects of low-fat, high-carbohydrate diets on risk factors for ischemic heart disease in postmenopausal women. American Journal of Clinical Nutrition, 1997;65:1027-33) The largest and most comprehensive study on diet and breast cancer to date, studying over 5,000 women between 1991 and 1994, showed that women with the lowest intake of dietary fat had a significantly higher incidence of breast cancer than the women with the highest intake of dietary fat. It also found that women with the highest intake of starch had a significantly higher incidence of breast cancer than the women with the lowest intake of starch. The study found no evidence that saturated fat had any effect one way or the other on breast cancer, and that unsaturated fat had a significantly protective effect against breast cancer. (Franceschi S et. al. Intake of macronutrients and risk of breast cancer. Lancet; 347(9012):1351-6 1996) "The commonly-held belief that the best diet for prevention of coronary heart disease is a low saturated fat, low cholesterol diet is not supported by the available evidence from clinical trials. In primary preventions, such diets do not reduce the risk of myocardial infarction or coronary or all-cause mortality. Cost-benefit analyses of extensive primary prevention programmes, which are at present vigorously supported by governments, health departments, and health educationalists, are urgently required....Similarly, diets focused exclusively on reduction of saturated fats and cholesterol are relatively ineffective for secondary prevention and should be abandoned. There may be other effective diets for secondary prevention of coronary heart disease but these are not yet sufficiently well defined or adequately tested." (European Heart Journal, Volume 18, January 1997.) "We found no evidence of a positive association between total dietary fat intake and the risk of breast cancer. There was no reduction in risk even among women whose energy intake from fat was less than 20 percent of total energy intake. In the context of the Western lifestyle, lowering the total intake of fat in midlife is unlikely to reduce the risk of breast cancer substantially." (Hunter, DJ et. al. Cohort studies of fat intake and the risk of breast cancer - A pooled analysis. New England Journal of Medicine, 334: (6) FEB 8 1996) 2) Title: DG-DISPATCH - ENDO 99: Diabetics Improve Health With Very High-Fat, Low Carb Diet Doctor's Guide June 15, 1999 By Cameron Johnston Special to DG News SAN DIEGO, CA -- June 15, 1999 -- A very high-fat, low-carbohydrate diet has been shown to have astounding effects in helping type 2 diabetics lose weight and improve their blood lipid profiles. The results of three studies involving such a diet, which is similar to, but has a few key differences from the famous "Dr. Atkins Diet", were presented today at the annual meeting of the Endocrine Society. Dr. James Hays, an endocrinologist and director of the Limestone Medical Center in Wilmington, DE, admitted that the concept of a high-fat diet in people who are already at higher risk of cardiovascular disease might seem incongruous. Nonetheless, this study of 157 men and women with type 2 diabetes showed an impressive benefit in body mass index (BMI) triglycerides, HDL, LDL and HbA1c. Most people are encouraged to reduce the amount of fat in their diets, particularly saturated fats, and diabetics in particular are advised to reduce their overall caloric intake, Dr. Hays explained in an interview in San Diego during the conference. Whereas a normal diet would be in the order of 1800 to 2100 calories, with 60 percent of calories coming from carbohydrates and 30 percent from fat, patients in this diet were restricted to 1800 calories per day and were encouraged to get 50 percent of their caloric intake from fat, and just 20 percent from carbohydrates. The balance of 30 percent would come from proteins. A whopping 90 percent of the fat content in their diets was saturated fat, compared with just 10 percent that was monounsaturated fat. "I think this is at least worth considering for any diabetic," Dr. Hays said in an interview. "The thing many diabetics coming into the office don't realize is that other forms of carbohydrates will increase their sugars, too. Dietitians will point them toward complex carbohydrates ... oatmeal and whole wheat bread, but we have to deliver the message that these are carbohydrates that increase blood sugars, too." Higher-fat diets, on the other hand, seem to make the person feel full faster so they eat less; higher-fat diets also tend to reduce postprandial hypoglycemia so the patients feel better after eating. "Every diabetic comes home from the doctor with instructions as to what their diet should consist of, but they're not getting the information from dietitians about what complex carbohydrates they should eat," Dr. Hays said: "The important thing here is no ketosis. We absolutely don't want people to become ketotic, and so we said they had to have so many exchanges of fresh fruits and vegetables and we specified the ones they could eat." They were able to eat all the meat and cheese they wanted, but as for carbohydrates, they are restricted to eating unprocessed foods, mainly fresh fruit and vegetables, he added. Subjects recruited into the study (84 men, 73 women) were all type 2 diabetics and were required to undergo a standard American Diabetes Association modified diet for one full year before entry into the trial. Over the course of one year, the subjects achieved a mean decline in total cholesterol of between 231 and 190 mg/dl. Triglycerides declined from 229 to 182 mg/dl. Low-density lipoproteins (LDL cholesterol) fell from 133 to 105 mg/dl, while HDL increased from 44 to 47 mg/dl. HbA1c, which at the start of the study averaged 3.34 percent above normal, declined to the point that at one year, the mean was just 0.96 percent above normal. The average weight loss among subjects in the study was in the order of 40 pounds, Dr. Hays said. By the end of the one-year study, he added, 90 percent of the patients had achieved ADA (American Diabetes Association) targets for HbA1c, HDL, LDL and triglycerides. Even among juvenile diabetics, he said, they might not be overweight and they might have more or less normal lipid levels, but when they are on this kind of diet it is possible to treat them with lower doses of insulin and make their lives a little safer, he said. As for the response from cardiologists who see a high-fat diet as anathema to what they have been instructing their patients for years now, Dr. Hays said he has three cardiologist patients who are now on the diet. "If you have a diet that results in weight loss, lower cholesterol, and a better lipid profile, eventually, everybody will be eating that way. It's going to come whether we like it or not." The New England Journal of Medicine -- November 20, 1997 -- Vol. 337, No. 21 Dietary Fat Intake and the Risk of Coronary Heart Disease in Women Frank B. Hu, Meir J. Stampfer, JoAnn E. Manson, Eric Rimm, Graham A. Colditz, Bernard A. Rosner, Charles H. Hennekens, Walter C. Willett ------------------------------------------------------------------------- ------- Abstract Background. The relation between dietary intake of specific types of fat, particularly trans unsaturated fat, and the risk of coronary disease remains unclear. We therefore studied this relation in women enrolled in the Nurses' Health Study. Methods. We prospectively studied 80,082 women who were 34 to 59 years of age and had no known coronary disease, stroke, cancer, hypercholesterolemia, or diabetes in 1980. Information on diet was obtained at base line and updated during follow-up by means of validated questionnaires. During 14 years of follow-up, we documented 939 cases of nonfatal myocardial infarction or death from coronary heart disease. Multivariate analyses included age, smoking status, total energy intake, dietary cholesterol intake, percentages of energy obtained from protein and specific types of fat, and other risk factors. Results. Each increase of 5 percent of energy intake from saturated fat, as compared with equivalent energy intake from carbohydrates, was associated with a 17 percent increase in the risk of coronary disease (relative risk, 1.17; 95 percent confidence interval, 0.97 to 1.41; P = 0.10). As compared with equivalent energy from carbohydrates, the relative risk for a 2 percent increment in energy intake from trans unsaturated fat was 1.93 (95 percent confidence interval, 1.43 to 2.61; P0.001); that for a 5 percent increment in energy from monounsaturated fat was 0.81 (95 percent confidence interval, 0.65 to 1.00; P = 0.05); and that for a 5 percent increment in energy from polyunsaturated fat was 0.62 (95 percent confidence interval, 0.46 to 0.85; P = 0.003). Total fat intake was not significantly related to the risk of coronary disease (for a 5 percent increase in energy from fat, the relative risk was 1.02; 95 percent confidence interval, 0.97 to 1.07; P = 0.55). We estimated that the replacement of 5 percent of energy from saturated fat with energy from unsaturated fats would reduce risk by 42 percent (95 percent confidence interval, 23 to 56; P0.001) and that the replacement of 2 percent of energy from trans fat with energy from unhydrogenated, unsaturated fats would reduce risk by 53 percent (95 percent confidence interval, 34 to 67; P0.001). Conclusions. Our findings suggest that replacing saturated and trans unsaturated fats with unhydrogenated monounsaturated and polyunsaturated fats is more effective in preventing coronary heart disease in women than reducing overall fat intake. (N Engl J Med 1997;337:1491-9.) Source Information From the Departments of Nutrition (F.B.H., M.J.S., E.R., W.C.W.), Epidemiology (M.J.S., J.E.M., E.R., B.A.R., W.C.W.), and Biostatistics (B.A.R.), Harvard School of Public Health; and the Channing Laboratory (M.J.S., J.E.M., E.R., G.A.C., B.A.R., C.H.H., W.C.W.) and the Division of Preventive Medicine (J.E.M., C.H.H.), Department of Medicine, Brigham and Women's Hospital and Harvard Medical School -- all in Boston. Address reprint requests to Dr. Hu at the Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave., Boston, MA 02115. Ann Intern Med 1998 Apr 1;128(7):524-33 Metabolic risk factors worsen continuously across the spectrum of nondiabetic glucose tolerance. The Framingham Offspring Study. Meigs JB, Nathan DM, Wilson PW, Cupples LA, Singer DE Massachusetts General Hospital, Harvard Medical School, Boston University School of Public Health, 02114, USA. BACKGROUND: Categorical definitions for glucose intolerance imply that risk thresholds exist, but metabolic risk for type 2 diabetes mellitus or cardiovascular disease may increase continuously as glucose intolerance increases. OBJECTIVE: To examine the distributions of the following metabolic risk factors across the spectrum of glucose tolerance: overall and central obesity, hypertension, low levels of high-density lipoprotein cholesterol, and increased triglyceride and insulin levels. DESIGN: Cross-sectional analysis. SETTING: The community-based Framingham Offspring Study. PARTICIPANTS: 2583 adults without previously diagnosed diabetes. MEASUREMENTS: Clinical data; fasting glucose, insulin, and lipid levels; and glucose and insulin levels taken 2 hours after oral challenge were collected from 1991 to 1993. Glucose tolerance was determined by 1980 World Health Organization criteria. Patients with normal glucose tolerance were categorized into quintiles of fasting glucose. The distributions of each metabolic risk factor and the metabolic sum of the six risk factors were assessed across seven categories from the lowest quintile of normal fasting glucose level through impaired glucose tolerance and previously undiagnosed diabetes. RESULTS: The mean age of patients was 54 years (range, 26 to 82 years); 52.7% of patients were women. Glucose tolerance testing found that 12.7% of patients had impaired glucose tolerance and 4.8% had previously undiagnosed diabetes. Multivariable-adjusted mean measures of risk factors and odds ratios for obesity, elevated waist-to-hip ratio, hypertension, low levels of high-density lipoprotein cholesterol, elevated triglyceride levels, and hyperinsulinemia showed continuous increases across the spectrum of nondiabetic glucose tolerance. Although a threshold effect near the upper range of nondiabetic glucose tolerance could not be ruled out for triglyceride levels in men and for insulin levels 2 hours after oral challenge in men and women, no other metabolic risk factors showed clear evidence of thresholds for increased risk. CONCLUSIONS: Metabolic risk factors for type 2 diabetes mellitus and for cardiovascular disease worsen continuously across the spectrum of glucose tolerance categories, beginning in the lowest quintiles of normal fasting glucose level. PMID: 9518396, UI: 98175274 |
#6
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My impression is that one can find a legitimate expert to support any view.
I'll bet the Atkins website would help you find a doctor who is supportive in your choices. "Cammie" wrote in message ... Atkins was a success for me in losting 30 pounds in four months, my doctor said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts |
#7
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Cammie wrote: Atkins was a success for me in losting 30 pounds in four months, my doctor said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts Listen to what your body is telling you. You eat atkins style and you lose weight and feel better, your blood lipils are fine, right? Then eat high-carb and you feel like crap, you gain weight and your blood lipids go down the crapper, right? Which makes more sense, your doctors book learning or your personal observations? Also, is your doctor at his or her perfect weight? How healthy is he or she? TC |
#8
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In article ,
Susan wrote: x-no-archive: yes Cammie wrote: two weeks from now I have to go to the lab for another cholesteral workup, then the following week to see my doctor. Everything I have ever heard was that eggs boost cholesteral levels. Everything you have ever heard is wrong. Cammie, please remember that you hired your MD, and he works for you. It's your body, and you get to make the decisions about it. Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong |
#9
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Cammie wrote:
|| "Susan" wrote in message || ... ||| x-no-archive: yes ||| ||| Cammie wrote: |||| Atkins was a success for me in losting 30 pounds in four months, my |||| doctor said I need to watch my cholesteral (even though it isn't |||| that bad) and he said I shouldn't do Atkins anymore because of the |||| eggs and meat and higher fat. I'm very upset about this. ||| ||| Your doctor is wrong; meat and eggs don't cause your lipid profile ||| to worsen. ||| |||| |||| I've tried doing low carb, but don't lose weight without my body |||| getting the extra fat to make it satisfied and tricked into my not |||| putting it on a "diet". |||| |||| Any ideas how I can stick to a Atkins or low carb eating regime |||| and still be successful in losing weight? ANy thoughts |||| ||| ||| Why not do it the way it was working for you? ||| ||| Susan || || || two weeks from now I have to go to the lab for another cholesteral || workup, then the following week to see my doctor. || || Everything I have ever heard was that eggs boost cholesteral levels. Obviously not :everything" you've heard is that eggs boost cholesterol. You've just heard from several people that it does not. Do exactly what I did, and keep in mind that your doctor works for you, not vise versa. Tell your doctor you will make a deal with him. When you have your cholesterol tests in two weeks, ask him to give you 90 days to try to lower the levels on your own. Then strick to a lowpcarb, high- fat diet for those 90 days. When your doctor sees the incredible improvements after 90 days he will have no basis for argument. THis is exactly what I did, and my doctor who had been anti-Atkins begrdgingly told me to "keep doing whatever I was doing" when my lipid stats dramatically improved. Peter |
#10
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Your doctor is relying on outdated and incorrect information. Most people
here report improved cholesterol numbers after a few months of low carb eating. Keep on doing Atkins and have him do the blood tests in six months, then you can teach him a lesson about the positive effects of low carbing. "Cammie" wrote in message ... Atkins was a success for me in losting 30 pounds in four months, my doctor said I need to watch my cholesteral (even though it isn't that bad) and he said I shouldn't do Atkins anymore because of the eggs and meat and higher fat. I'm very upset about this. I've tried doing low carb, but don't lose weight without my body getting the extra fat to make it satisfied and tricked into my not putting it on a "diet". Any ideas how I can stick to a Atkins or low carb eating regime and still be successful in losing weight? ANy thoughts |
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