Full-fat (natural) food

I posted a number of messages to Google Groups a couple of years ago
recommending full fat (natural) food in place of reduced fat processed
food as better for health and weight level. The change from the later
to the former about five years ago resulted in weight loss with easy
maintenance. Though weight is lower than optimum now, that can be
attributed to structural weakness that doesn't allow much exercise.

Fat preference is seasonal; virgin coconut oil in summer, butter and
less frequently, EV olive oil, during the other seasons. 2-3 lbs.
would be an average monthly consumption.

Use often is generous. A half-liter of olive oil is planned to last
three days. A few tablespoons are poured on every serving of grain
bases meals. Three or four tablespoons of butter give a sauce-like fat
texture to a sandwich that's a meal.

About half the diet is whole, intact grain. Animal products are
enjoyed for a small portion. Cholesterol was 139. There were problems
with low blood sugar when younger but now 50; it was 79 after a 16
hour fast.

This is anecdotal evidence a macrobiotic-type grain-based diet is good
for health and weight.

Best,
rjn

Anecdotal evidence is not worth while.

I notice you don't post anything about your
serum cholesterol or triglycerides.

"ray" wrote in message
om...
I posted a number of messages to Google Groups a couple of years ago
recommending full fat (natural) food in place of reduced fat processed
food as better for health and weight level. The change from the later
to the former about five years ago resulted in weight loss with easy
maintenance. Though weight is lower than optimum now, that can be
attributed to structural weakness that doesn't allow much exercise.

Fat preference is seasonal; virgin coconut oil in summer, butter and
less frequently, EV olive oil, during the other seasons. 2-3 lbs.
would be an average monthly consumption.

Use often is generous. A half-liter of olive oil is planned to last
three days. A few tablespoons are poured on every serving of grain
bases meals. Three or four tablespoons of butter give a sauce-like fat
texture to a sandwich that's a meal.

About half the diet is whole, intact grain. Animal products are
enjoyed for a small portion. Cholesterol was 139. There were problems
with low blood sugar when younger but now 50; it was 79 after a 16
hour fast.

This is anecdotal evidence a macrobiotic-type grain-based diet is good
for health and weight.

Best,
rjn

In article , ray
wrote:

I posted a number of messages to Google Groups a couple of years ago
recommending full fat (natural) food in place of reduced fat processed
food as better for health and weight level.

I use lots of eggs, about 2 pats of butter a day and some sunflower and
olive oil. i make yogurt with whole goat's milk and use some cheese on
a regular basis.

Those are the recommended fats on the Specific Carbohydrate Diet for
gastric diseases. I also control my weight fairly well and do not low
carb strictly. it is self limiting because of the type of carbs I must
select.

--
Diva
*****
The Best Man for the Job May Be A Woman

Sure, processed fats are bad, the typical US diet contains an amazing amount
of trans fats (above 40g a day for some social categories!). The fact that
it is becoming close to impossible to find real full fat butter with no
additives in many places in the US is a clear sign that something is getting
crazy about their diet. It seems everyone is on margarine (yuck) or "spread"
(double-yuck) there - or cream cheese for those on the opposite direction.
Same with milk, finding semi-milked milk with no additives (vitamins,
calcium) instead of 1% or 1.5% was a core in NYC.
However, I'm not sure going full force in the opposite direction is the
right answer. Wisdom usually lies in moderation. I mean, my typical
country's diet provides usually around 2.5g of trans fat a day, mainly from
milk products (which come packaged with CLA) instead of hydrogenated oils
(which come packaged with the worst kinds of trans fats). It also provide a
reasonnable mix between saturated (butter, animal fat), mono-unsaturated
(olive oil, duck fat) and poly-unsaturated fats (walnut oil). If I look at
the statistics for heart disease, this seems to be a much better diet than
the typical US one. I don't think you really need to drown your food in
olive oil to achieve an healthy diet. I like the taste of olive oil
(especially very fruity ones, like the ones from Spain), but I still like to
get the tastes of the rest of the food along with it
I mean, half a liter of olive oil every three days! :-o You must be ruining
yourself! That's pretty expensive oil... Besides, you should also mix oils.
Typical Cretan diet is actually a mix between olive and walnut oil.

"ray" wrote in message
om...
I posted a number of messages to Google Groups a couple of years ago
recommending full fat (natural) food in place of reduced fat processed
food as better for health and weight level. The change from the later
to the former about five years ago resulted in weight loss with easy
maintenance. Though weight is lower than optimum now, that can be
attributed to structural weakness that doesn't allow much exercise.

On 8 Apr 2004 12:31:23 GMT, Ignoramus1181
wrote:

In article , Patricia Heil wrote:

Anecdotal evidence is not worth while.

I notice you don't post anything about your
serum cholesterol or triglycerides.

Patricia, I get about 50% calories from fat, here is my cholesterol and
triglycerides.

2003 2004
1 YEAR AGO NOW

Total 177 175
LDL 94 102
HDL 41 56

There is something wrong with the math here :-)

Chris

"Lictor" wrote in message
news:40752f56$0$22882The fact that
: ........................it is becoming close to impossible to find
real full fat butter with no
: additives in many places in the US is a clear sign that something
is getting
: crazy about their diet.


sounds like you need to have a "heart to heart" with your local
grocery store manager.
there are PLENTY of unadulterated brands of butter available.

rosie
(from the dairy state)

"rosie" wrote in message
...

"Lictor" wrote in message
news:40752f56$0$22882
: The fact that it is becoming close to impossible to find
: real full fat butter with no
: additives in many places in the US is a clear sign that something
: is getting
: crazy about their diet.

sounds like you need to have a "heart to heart" with your local
grocery store manager.
there are PLENTY of unadulterated brands of butter available.

Actually, I don't, I don't live in the USA All local supermarkets still
carry real food, though we have catched the craze about adding stuff (like
vitamins in milk) to the food. But I still have the option to buy the food
that doesn't advertise these - which is also the cheapest.
That was just my experience from visiting health conscious parts of the USA,
like NYC or San Francisco. Since I was renting a flat, I could cook, but
finding real raw food there was amazingly hard. I mean, it took us days to
find some regular butter like we use home - not margarine, light butter,
easy to spread butter, omega-3 enriched butter, spread (how do they make
this thing?), just plain old butter (which tastes good if possible). Same
with milk, unenriched whole milk was a rarity. Or you had to buy bio stuff,
which costs a fortune.
Another amazing thing in NYC was to see how many stores were carrying diet
products : hyperproteidic powder by the gallon, Atkins stuff, vitamins,
creatinine... And on the other hand, you had supermarkets selling ice cream
by the gallon, mayonnaise in packages so large it would go to waste before I
had time to eat a tenth of it... It really looked like half the city is
trying to burst their stomach from over-eating while the other health is so
anal about what they eat that they don't even eat real food anymore. I mean,
in my city, I would have to actually *search* to find one of the very few
shops selling diet products. In NYC, I just crossed several of them daily
just walking in the streets... This all looked rather insane to me...

In alt.support.diet Lictor wrote:
it is becoming close to impossible to find real full fat butter with no
additives in many places in the US ...

I can't speak for the united states, but real butter can be found in the
dairy case here in Canada. Only ingredients being cream and salt.
There is also unsalted butter as well.

CM

In alt.support.diet Lictor wrote:
anal about what they eat that they don't even eat real food anymore. I mean,

Even here in Canada, there are fillers, additives, dyes, refined sugars,
MSG, and other preservatives in EVERYthing. There is hardly such a
thing as real food anymore. I shop mostly the produce section and the
fish department. There are very few things you can find in a box that
don't have cheap fillers designed to feed on a junk-food addiction here
in North America.

People look at me astonished when I refuse the cheetos and root beer.
"You're not still on 'that diet' are you?"... well yeah, for the rest of
my life eh

CM

"Crafting Mom" wrote in message
...
Even here in Canada, there are fillers, additives, dyes, refined sugars,
MSG, and other preservatives in EVERYthing. There is hardly such a
thing as real food anymore. I shop mostly the produce section and the
fish department. There are very few things you can find in a box that
don't have cheap fillers designed to feed on a junk-food addiction here
in North America.

Eh, I actually do add MSG in my (some) food myself!
I mean, I'm not into bio food and all - though I do buy some bio products
from time to time (like oil). But in cultures where over-eating is the norm,
I find it crazy that we feel the need to add so much **** into our food. I
mean, how on hell could I manage to have a deficit in anything with all the
food I eat? Actually, I don't, last checkup showed calcium, iron and the
rest are stuck at the upper bound, and I hadn't eaten healthy for a long
while. How could anyone who is not on an unsafe diet or anorexic manage to
have a deficit anywhere? Why should I drink milk with *added* calcium on top
of that? I mean, there is such a thing as *too much* vitamins! Too much D
vitamin is fatal, too much potassium is dangerous...
Another problem is that you don't know how they have added all that stuff.
Where is that D vitamin and calcium added in my milk comming from? Is it
from animal products? Pure synthetized chemicals? GMO? With mad cow disease
and all, I would really like to know where all this comes from...
Finally, the problem is that it's stuff that is supposed to be in there in
the first place. Milk is naturally rich in vitamins and calcium. So, first
they pump the cow with so much **** that they produce worthless milk, then
they process that food in such a way that whatever might be left is utterly
destroyed, and *then*, they add tons of chemicals to bring back what should
have been there to start with.

The truth is that you can even *taste* it. I mean, I spent my holidays near
a farm last spring, and the farmer was nice enough to give us free eggs.
OMG! This was like I had never tasted eggs in my life! I mean, the taste was
almost *too* strong. Same with his unprocessed milk, it was actually hard to
adjust to how strong (and creamy) it tastes. Same with chicken, the
difference between industrial chicken and traditionnally grown chicken is
amazing - in taste, texture, aroma... No wonder people eat so much when most
of the food has no taste...