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Good cholesterol



 
 
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  #1  
Old March 2nd, 2012, 08:03 AM posted to alt.support.diet.low-carb
sf[_2_]
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Posts: 1
Default 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.
  #2  
Old March 2nd, 2012, 05:15 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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.
  #3  
Old March 2nd, 2012, 08:11 PM posted to alt.support.diet.low-carb
FOB
external usenet poster
 
Posts: 231
Default 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.

  #4  
Old March 2nd, 2012, 10:20 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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.
  #5  
Old March 2nd, 2012, 11:06 PM posted to alt.support.diet.low-carb
Dogman
external usenet poster
 
Posts: 540
Default 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
  #6  
Old March 3rd, 2012, 09:49 PM posted to alt.support.diet.low-carb
Doug Freyburger
external usenet poster
 
Posts: 1,866
Default 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.
  #7  
Old March 17th, 2012, 01:18 AM posted to alt.support.diet.low-carb
Robert Miles[_2_]
external usenet poster
 
Posts: 15
Default 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
  #8  
Old March 18th, 2012, 01:53 PM posted to alt.support.diet.low-carb
Doug Freyburger
external usenet poster
 
Posts: 1,866
Default 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.
  #9  
Old March 18th, 2012, 07:20 PM posted to alt.support.diet.low-carb
Dogman
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Posts: 540
Default 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
  #10  
Old March 19th, 2012, 03:58 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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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