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Good cholesterol



 
 
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  #11  
Old March 19th, 2012, 04:20 PM posted to alt.support.diet.low-carb
Dogman
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Posts: 540
Default Good cholesterol

On Mon, 19 Mar 2012 14:58:43 +0000 (UTC), Doug Freyburger
wrote:

[...]
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 traditionally drank my morning coffee black. Until I tried it with
Kerry Gold butter (2 tablespoons per 16 ounces). I mix in in a
blender. I can't get enough of it! It works like rocket fuel, and I
can get by all day on two cups of it. Since I'm a fat-burner, not a
carb-burner, it totally satiates me until dinner.

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.


You can drink it at any temperature you want. In fact, the blending of
cold butter into freshley brewed coffee will cool it down for you. It
becomes frothy - and delicious. No more black coffee for me.

Viva la bullet-proof coffee!


--
Dogman
  #12  
Old March 21st, 2012, 12:43 PM posted to alt.support.diet.low-carb
Bryan Simmons
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Posts: 6
Default Good cholesterol

On Mar 16, 7:18*pm, Robert Miles wrote:


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.

Walnuts are way too high in omega 6, and interfere with the beneficial
effects of the omega 3s.
Pecans and almonds are the way to go.

I wonder if the stalker will follow me here too.

Robert Miles


--Bryan
  #13  
Old March 21st, 2012, 12:52 PM posted to alt.support.diet.low-carb
Bryan Simmons
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Posts: 6
Default Good cholesterol

On Mar 18, 1:20*pm, Dogman wrote:
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).

Butter from grass fed cows is not "good for you" physically. It is
delicious, and not very bad.
Don't tell me you put the MCT in your coffee. I hope you mean you
take a tablespoon or 2 and immediately chase it with the coffee.

--
Dogman


--Bryan
  #14  
Old March 21st, 2012, 12:54 PM posted to alt.support.diet.low-carb
Bryan Simmons
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Posts: 6
Default Good cholesterol

On Mar 19, 9:58*am, Doug Freyburger wrote:

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.


I could not have said it better. The only temperature I do not like
coffee at is really hot.

--Bryan
  #15  
Old March 21st, 2012, 01:32 PM posted to alt.support.diet.low-carb
Bryan Simmons
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Posts: 6
Default Good cholesterol

On Mar 3, 3:49*pm, Doug Freyburger wrote:


Jack mackerel is cheaper than sardines but very much a minority taste.

I find it bordering on inedible. Hey, 168.8 this morning. Lowest
weight in years.

Later on, if my back loosens up, I might carb up and hit the weight
room, but for now I think I'll just have a steak and some MCT oil.

--Bryan
  #16  
Old March 21st, 2012, 03:34 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default Good cholesterol

Bryan Simmons wrote:
Doug Freyburger wrote:

Jack mackerel is cheaper than sardines but very much a minority taste.


I find it bordering on inedible


To me that says you like mackerel more than average. Most people I've
mentioned it to say it's only fit for the cats. But saba is a popular
dish in Japanese cuisine so tha tseems to be a cultural norm not a
universal taste issue. When I was a kid Dad wold make sardine
sandwiches as a reward after we did something extra good I have a much
better taste for oilly fish than average.
  #17  
Old March 21st, 2012, 03:40 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default Good cholesterol

Bryan Simmons wrote:
Doug Freyburger wrote:

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.


I could not have said it better. The only temperature I do not like
coffee at is really hot.


To many it's a mystery because the hotter the coffee is brewed the
better the flavor. That's why Starbucks can take mediocre beans, push
them through a high temperature express machine to make esspresso and
it's popular. It's easy to think that coffee that is brewed very hot
needs to hot the mouth very hot.

Many associate coffee that is tepid at the moment it hits the mouth with
coffee that was brewed at a tepid temperature. They thus think that
tepid coffee is bad because coffee that was brewed tepid is indeed bad.

The key to me is the rapid temperature change. Brew extremely hot.
Push the temperature down as fast as possible to shock the solution and
keep its chemistry from changing. Then drink in the next half hour so
it's gone before the solution chemistry has time to change. Better
coffee through chemistry!
  #18  
Old March 21st, 2012, 06:39 PM posted to alt.support.diet.low-carb
Dogman
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Posts: 540
Default Good cholesterol

On Wed, 21 Mar 2012 04:52:45 -0700 (PDT), Bryan Simmons
wrote:

On Mar 18, 1:20*pm, Dogman wrote:
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).

Butter from grass fed cows is not "good for you" physically. It is
delicious, and not very bad.


Please tell me why it is "not good for me"?

Don't tell me you put the MCT in your coffee. I hope you mean you
take a tablespoon or 2 and immediately chase it with the coffee.


No, I pour it in the coffee. And then blend it.

Why shouldn't I?

--
Dogman
  #19  
Old March 22nd, 2012, 05:51 AM posted to alt.support.diet.low-carb
Robert Miles[_2_]
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Posts: 15
Default Good cholesterol

On 3/17/2012 1:33 AM, Billy wrote:
In ,
Robert wrote:

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.


White bread is a complex carbohydrate? At least brown rice, and whole
wheat have the B vitamins needed to digest carbohydrates. You are
conflating simple and complex carbs.


Let me restate that - white bread, and the other white foods I
mentioned, contain starches, which are one of the most frequently
eaten complex carbs.

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.


The brain can use glucose, but it isn't required. Inuit did quite well
on a diet uniquely of meat.

See:
http://www.amazon.com/Good-Calories-...ce/dp/14000334
62/ref=sr_1_1?ie=UTF8&s=books&qid=1271102831&sr=1-1

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science
of Diet and Health (Vintage)
by Gary Taubes

Though glucose is a primary fuel for the brain, it is not, however the
only fuel, and dietary carbohydrates are not the only source of that
glucose. If the diet includes less than 130 grams of carbohydrates, the
liver increases its synthesis of molecules called ketone bodies, and
these supply the necessary fuel for the brain and central nervous
system. If the diet includes no carbohydrates at all, ketone bodies
supply three-quarters of the energy to the brain. The rest comes from
glucose synthesized from the amino acids in protein, either from the
diet or from the breakdown of muscle, and from a compound called
glycerol that is released when glycerides in the fat tissue are broken
down into their component fatty acids. In these cases, the body is
technically in a state called ketosis, and the diet is often referred to
as a ketogenic diet.


MOST of the brain can switch to using ketones for its energy source,
but not all of it. Some of it requires the liver to convert
proteins into the glucose it requires.

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.


This flies in the face of experiments that say the opposite.


For experiments using some definitions of low-carb diets,
primarily those which don't reduce the carbs enough to get this
effect.

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.

This is a mind numbing simplification. Omega-3 are anti-inflammatory,
anti-coagulating amino acids.


They contain fatty acids, not amino acids. Proteins contain
amino acids.

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


It is usually fitting to include a link to some substantiating
authority. Otherwise, it is construed as shoveling facts out of your
backside.


I've found such links in the past, but don't have them handy
at present.

  #20  
Old March 22nd, 2012, 06:17 AM posted to alt.support.diet.low-carb
Robert Miles[_2_]
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Posts: 15
Default Good cholesterol

On 3/18/2012 7:53 AM, Doug Freyburger wrote:
Robert Miles wrote:
sf wrote:

[snip]
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.


Partly, but that's the important part.

When each unsaturated bond in hydrogenated, it can leave the new
saturated bond in either of two states - about half of each.
One produces the equivalent of a more saturated natural fat, not
a transfat. The other leave that bond in a state that is quite
rare in natural fats, and therefore produces a transfat.

There are two essential types of polyunsaturates, the omega-3
type and the omega-6 type. The difference between the two is
the location of the first unsaturated bond along the fatty
acid chain. The omega-3 type tends to get hydrogenated more
easily, and therefore cause a poor ratio between these types.

The omega-3 type goes rancid faster, and therefore vegetable
oil makers who don't care about the ratio of omega-3 to
omega-6 want to eliminate it.

You may want to look up CLA, the natural transfat found in
milk. It's the only known transfat not known to be harmful,
at least to infants.

Omega-9 fats are known, but usually monounsaturates. They
can also be polyunsaturates, but that type of polyunsaturates
is known not to be essential.
 




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