The perfect Frankengrain

Pretend I'm a mad food scientist. I'd like to create a food that:

1) Wreaks gastrointestinal havoc and cause intractable diarrhea, cramps, and anemia.
2) Kills some people who consume it after a long, painful course of illness.
3) Damages the brain and nervous system such that some people wet their pants, lose balance, and lose the ability to feel their feet and legs.
4) Brings out the mania of bipolar illness.
5) Amplifies auditory hallucinations in people with paranoid schizophrenia.
6) Makes people diabetic by increasing blood sugars.
7) Worsens arthritis, such as osteoarthritis and rheumatoid arthritis.
8) Triggers addictive eating behavior.
9) Punishes you with a withdrawal process if you try to remove it from your diet.

I will develop a strain that is exceptionally hardy and tolerates diverse conditions so that it can grow in just about any climate. It should also be an exceptionally high yield crop, so that I can sell it cheaply to the masses.

Now, if my evil scheme goes as planned, I will then persuade the USDA that not only is my food harmless, but it is good for health. If they really take the bait, they might even endorse it, create a diet program around it.

Dag nabit! Such a plan has already been implemented. Another evil food scientist already beat me to the punch. The food is called wheat.

Comments (25) -

  • Anonymous

    2/3/2011 9:03:26 PM |

    Interesting story from the UK:

    How can a fit, clean-living 32-year-old have a heart attack? For Martin the answer was in his genes. Like thousands he suffers from INHERITED high cholesterol

    "He was diagnosed with familial hypercholesterolaemia (FH), an inherited condition where the body cannot clear ‘bad’ LDL cholesterol from the blood."

    His arteries were so clogged that he needed a triple heart bypass — where blood vessels are taken from elsewhere in the body, usually the chest and legs, and used to create a new route for the blood to flow around the blockages.

    An estimated 100,000 people in Britain are living with FH but don’t know it, according to a report published last week by the Royal College of Physicians.

    The condition could kill them at any moment.

    So how could an apparently healthy man have such dangerous levels of cholesterol? Cholesterol is a waxy ­substance produced by the liver from the saturated fat we eat.

    It plays a vital role in the function of cells and production of hormones and vitamin D.

    Once it has done its job in the body, it’s also the liver’s job to remove it. In healthy people, this happens automatically.

    ‘The liver has “finger receptors” that reach out and grab hold of “bad” LDL cholesterol particles as they pass,’ says Professor Steve Humphries, the new report’s author and director of the Centre for Cardiovascular Genetics at University College London.

    ‘Good’ HDL cholesterol travels to the ­arteries to help unblock them before it also goes back to the liver to be removed by another set of receptors.

    ‘Once inside the liver, the cholesterol gets broken down, sent to the intestines and is then passed out of the body,’ says ­Professor Humphries.

    ‘But in people with FH, these receptors don’t work properly, so the cholesterol builds up in the blood.’

    (With the more common form of high cholesterol, the problem is that the patient has too much LDL for the receptors to cope with.)

    Over time, cholesterol deposits build up in the arteries, restricting blood flow to the heart and increasing the risk of heart attacks and strokes.

    By the age of 55, if left untreated, half of men with FH will have developed heart disease, while a third of women with it will develop heart disease by 60.

    While most FH sufferers have heart attacks in their 50s and 60s, some, such as Martin, can be affected in their 30s and 40s — with no warning signs."

    http://www.dailymail.co.uk/health/article-1352284/How-fit-clean-living-32-year-old-heart-attack.html

  • chaim

    2/3/2011 9:35:02 PM |

    Dr
    what is better to use regular glutten bread or whole wheat?

  • Anonymous

    2/3/2011 9:55:31 PM |

    Doc Davis,

    I am a fan of your blog, follow it religiously and have commented many times. You provide great advice and we are all thankful for it.

    That being said it, the content has become repetitive. Wheat is unhealthy. It has many negative side effects. It hates puppies and kittens. And babies. We get it.

    I'd love to read more content about other health subjects.

    Please take this in the spirit it was intended.
    -WheatFreeSince2003NotReallyButItRhymes

  • chaim

    2/3/2011 10:09:57 PM |

    Anon

    there are new ppl in this blog like me ,that did not reed all the posts

    For me ,it is a new thing as for many newcomers

    I never liked wheat, but I thought that was healthy

    We eat challah every Friday, my wife wanted to change it for whole wheat challah


    I dunno if to keep the same challah or to change for whole wheat

  • Dr. William Davis

    2/3/2011 11:47:58 PM |

    Hi, Chaim--

    Makes no difference. All the same.


    Hi, Anonymous--

    I hear you. However, as Chaim points out, there are usually several hundred new people here per day who still ask questions like "why no wheat?" So I re-explore some of the most common concerns.

  • terrence

    2/3/2011 11:56:37 PM |

    Dr Davis - I read your blog regularly, and have for a year or two now.

    I do NOT find your posts about the ills of wheat to be at all repetitive. What you have to say is always informative and often very funny.

    Please do NOT stop posting about wheat.

  • Might-o'chondri-AL

    2/4/2011 12:18:28 AM |

    Bedside manners may not be Doc's strong point. Once he almost   insulted Frankengrain's Aunt Butter (newbies can scroll blog's Labels, click "butter" & view comments).

  • DK

    2/4/2011 1:08:28 AM |

    Any evidence for any of this? And I mean real and solid evidence, not a bunch of anecdotes.

  • revelo

    2/4/2011 1:13:15 AM |

    You still haven't explained why the traditional people of Sardinia and Crete were so long-lived and healthy in old age (shepherds carrying heavy loads up steep mountain trails at the age of 90, etc), despite eating huge amounts of wheat (we're talking upwards of 750 grams of wheat bread per day for an active worker). For poor folk, the diet was mostly wheat, olive oil and wine, plus fruits, nuts and vegetables in season. Those with some money supplemented with dairy products, fish and meat. The Cretans and Sardinians were notoriously healthy, but the other traditional people of the Mediterranean basin plus the mountains of central Asia were also quite healthy on this wheat-based diet.

    Note that I use the past tense, because now that most of these peoples have moved to the cities, they are all becoming obese and diabetic and plagued with heart disease and other ailments.

  • Dr. William Davis

    2/4/2011 1:57:14 AM |

    Hi, Revelo--

    I don't know for certain, but I suspect that they are consuming a different genetic strain, e.g., emmer or a different, non-dwarf, variant.

    Wheat is literally 25,000+ different strains. While the majority are quite destructive, there are likely a few less destructive forms. This is one of the reasons I discuss the appeal of einkorn.


    DK and others--

    The evidence for much of this is actually overwhelming. It will be fully articulated in my forthcoming book from Rodale, Wheat Belly,

  • Jim White

    2/4/2011 2:09:07 AM |

    Thanks for the tip on Einkorn wheat. I have now added pasta back into my diet. I had eliminated it due to the huge blood sugar spikes. After eating pasta made from Einkorn wheat my blood sugar tests 100-108 just one hour after eating.  Traditional durem wheat pasta was producing 140+ even 2 hours later. Plus it is good.

  • Amy Dungan

    2/4/2011 4:31:53 AM |

    This is great! I'll be sure to share with the doubters. Smile

  • Anonymous

    2/4/2011 5:55:10 AM |

    Here's what would be more helpful: what to eat once you swear off wheat?
    What are we supposed to do for carbs? Potatoes and rice are glycemic bombs, we're told. Corn doesn't belong in a human diet either. High fructose corn syrup is in absolutely everything. Too much fruit is no good.  Short of somehow becoming a traditional Inuit or living in the induction phase of Atkins the rest of my life, I'm at a loss for ideas. I allow myself some pizza each week and a nice bowl of breakfast cereal, but I'm not extravagant with wheat, yet I have a trigylceride level of 292, HDL of 35, even with fish oil and niacin, and three days a week in the gym.

  • Anonymous

    2/4/2011 8:12:46 AM |

    Anonymous, my own Triglyceride levels came down from 214 just a year ago (at some point they were in the 300s) to 89 just before Christmas. This was by seriously cutting down on all sorts of carbs, I.e, only minimal amounts of bread, pasta, rice, etc. Hilariously, the doctor commented: “but remember, you don't need to cut fat from your diet completely!”. I just grinned. Having said that, I know exactly what you mean. If you go out for food, it is virtually impossible to avoid refined carbs in huge amounts in just about any dish. If you prepare your own food, you will have to discard the bulk of your favorite recipes from the past, and focus on stews etc. It's not easy. Regards, neuroscan.

  • majkinetor

    2/4/2011 2:30:33 PM |

    There is lot of CH in vegetables.

    For instance, 100g of brussels sprout has around 4g of CH.
    Its so delicious when cooked for few minutes in olive oil and/or butter that you can easily eat around 300g per day which gives you 16g.

    Potato is good alternative. Its hi GI (and GL) but, high GI foods in small amounts don't rise sugar. Amount is important. One boiled potato for instance.

    Other stuff: carrot, black chocolate (75%++ cocoa), oat brans, cashews, cranberries.

    Those are extremely healthy foods with good amount of slow carbs.

  • Might-o'chondri-AL

    2/4/2011 4:32:03 PM |

    Hi Revelo,
    Twice here I've seen mention of Crete & Sicily intake. Those islands' heat and humidity foster unique symbionts.

    Temperature will influence the varieties of soil bacteria. Based on the prophylactic gastro-intestinal affect of Japan's Natto I'd look to a local strain of Bacillus subtilis found on the drying wheat stalks.

    Humidity will influence the varieties of mycotic (fungi) strains post-harvest grain is exposed to. Rural storage isn't hermeticly controlled conditions.
    Based on human prophylactic gastro-intestinal affect of Japan's Koji (Amazake)I'd look for fungal mycellium of a local Aspergillus strain.

    Swine, whether kept as pigs or feral boars, expose country folk to non-symptomatic helminths (worms). Human immune system modulates away from auto-immune response in reaction to them. I'd look at the swine Whipworm species interaction.

    Robust rural 90 year olds are gaunt and conditioned. Carbohydrate based diets facilitate this by producing triglycerides to send out from the liver. In between the muscle cell's, and not fat, these are stored as di-acyl-glycerides.

    A genetic/epigentic determined copy number variation of an enzyme influences our ability to convert "di-" back into tri-acyl-glyceride (triglycerides). The muscle then "burns" this on site for a lot of energy. My 2000 decade co-villagers relied on tubers (carbohydrate); one reputedly closing in on 100 years regularly walked many kilometers.

  • thehurricane

    2/4/2011 6:59:00 PM |

    That pretty much sums it up...  I love this blog.

  • thehurricane

    2/4/2011 7:01:03 PM |

    Anonymous...
    It might be repetitive but he does update his blog EVERY day... this in addition to being a doctor, husband, parent.  The fact is that wheat really is so destructive and addictive for some people that it's worth repeating every day.  
    Keep at it Doc and I am looking forward to your book!

  • Patricia D.

    2/4/2011 7:50:30 PM |

    Regarding the connection between Urinary incontinence and wheat ...

    A connection has also been noted between Vitamin D3 deficiency and urinary incontinence.  There was a study from SUNY Upstate Medical University in Syracuse, N.Y from March 2010:
    http://www.webmd.com/urinary-incontinence-oab/news/20100322/low-vitamin-d-linked-incontinence

    I began to optimize my VD3 levels late in 2009 and this was one of the first benefits I realized - within a few months this situation had improved dramatically for me.  

    Then we started to cut way back on our wheat consumption in the fall of last year.

    It would be hard at this point for me to determine that having cut back on wheat is also having an impact - but there has been no obvious improvement.  Perhaps complete wheat elimination would have a more telling effect - but I do feel my situation now is near normal, whereas before it was an inconvenient problem of considerable concern.
    *

  • Patricia D.

    2/4/2011 8:02:49 PM |

    I know Dr. Davis did some baking (experiments) with Einkorn wheat.  I've found a few other sites for "heirloom wheat" flours ....
    Anson Mills:
    http://www.ansonmills.com/wheatflour.htm
    and ...
    Kamut: Ancient Grain in Modern Times:
    http://www.suite101.com/content/kamut-ancient-grain-in-modern-times-a89648

    ... and I'm sure there are more.

    These grains also predate the dwarf wheat mutant, and I wonder if anyone here has any experience with these flours?

    I now consider that cutting back on wheat consumption is a lifestyle choice for us and we won't be going back.  But I do occasionally bake a cake, or use a bit of flour to thicken a sauce, and sometimes bake bread.  

    I would like to have an alternate flour in the house that I feel comfortable cooking with.

  • paleoish

    2/5/2011 1:10:12 AM |

    Dr Davis, you have the patience of a saint to humour anonymous coward(s). I DO like reading the reminders of how bad wheat is, because people like me with ambiguous symptoms may or may not ever get a diagnosis of gluten intolerance or celiac disease. My last wheat cheat involved blood, so it's very possible that I have CD, but I dread the diagnostic process. Either way, it is emotionally draining to swim against the tide! Your posts help keep me on the straight and narrow.

    Doc, are there any references or further info on the issue of wheat triggering bipolar manic episodes? I'm having a major "a-ha" moment over this one. I'd love to read more about it. I've been reading your blog and that of Dr Emily for a while, and I don't recall seeing any info on that. Pardon me if I missed it.

  • Kevin

    2/5/2011 8:18:07 PM |

    I can't give up wheat products.  Because if this website I've drastically reduced my intake but haven't been able to make a total break.  Dr D's continual wheat-is-bad theme is pushing me toward my goal.  I do not want him to change this web's focus.  Without it I'd probably revert.  

    kevin

  • skcubrats

    2/9/2011 2:26:15 AM |

    Aren't corn and soybeans just as bad?  I thought he was going to end up with corn.  Remember, 95% aren't eating enough whole grains!  Zero is enough for me!

  • Josh

    2/9/2011 2:51:15 PM |

    Chaim -

    Shalom!  If you make your own hallah try to find some emmer or einkorn and see if that helps.

    If not try making sourdough, since at least the phytic acid is removed by the fermenation.

    It is possible that many Jews are not as sensitive to wheat since we have been eating it for a long time (of cource that was einkorn and emmer).

    Keep in mind you only need to eat a cbeya to wash with a bracha and czayit to bench on.  That's 2oz of bread - really not such a big deal if you're not eating wheat the rest of the week.

    I will also point out that Abraham served cream, butter, and organ meats to his guests.

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Triglyceride and chylomicron "stacking"

Triglyceride and chylomicron "stacking"

Continuing the comments started in Grazing is for cattle, here's an interesting study from the Oxford Center for Diabetes, Endocrinology and Metabolism.

Volunteers were fed a test meal breakfast of Rice Krispies, a banana, and a chocolate milkshake (76.4 grams carbohydrates, 51.9 grams fat, 12.2 grams protein). Lunch was served 5 hours later and consisted of a cheese sandwich and a second chocolate milkshake 43.4 grams carbohydrates, 49.6 grams fat, 24.0 grams protein). Frequent blood samples were then assessed over the day. (Don't try this at home: These are obviously very dangerous foods!)

Here's the pattern of triglycerides that was observed (1st dotted vertical line = breakfast, 2nd dotted vertical line = lunch):



Note that triglycerides only begin to decline 3-4 hours after breakfast, only to peak higher after lunch.


Here's the pattern observed for chylomicrons, the "granddaddy" of lipoproteins that derives from intestinal absorption of fatty acids:



Both graphs from Heath RB et al Am J Phyiol Endocrinol Metab 2006.


With chylomicrons, note a similar pattern to triglycerides: Chylomicrons begin to decline at 3-4 hours, only to peak higher after lunch.

This is the first study to examine the effect of sequential meals on such postprandial (after-eating) patterns. But it makes the graphic point that, if insufficient time is permitted between meals, both triglycerides and chylomicrons will "stack" themselves higher and higher. (Chylomicrons are subjected to processing by the enzyme, lipoprotein lipase, to form highly atherogenic, or plaque-causing, chylomicron remnants.)

While not examined in this study, my bet is that "grazing," i.e., eating small meals or snacks frequently, is an extreme instance of triglyceride, chylomicron, and chylomicron remnant stacking. That can only lead to one thing: accelerated heart and vascular plaque.

Comments (24) -

  • Ross

    11/10/2009 6:02:20 PM |

    I thought that chylomicrons produced by the gut became bouyant fluffy LDL and that IDL produced by the gut became small dense LDL.  No?

    Also, it occurs to me that this "gut-produced particle clearing" phenomena could be all/part of the cholesterol benefit of intermittent fasting.  By allowing the body time to fully convert/reduce the gut produced lp particles, the body has more time to restore a homeostatic balance of blood lipid particles.

  • Jim Purdy

    11/10/2009 6:34:06 PM |

    Both meals were high-carb and high-fat. Can you be more specific in placing the blame on either the high-fat or high-carb component? I am inclined to believe that a high-fat (but low-carb) diet would not show the same stacking effect.

  • Will

    11/10/2009 7:14:27 PM |

    Hi Dr. Davis,

    So I guess that we could either not eat for approximately 7 hours after each meal (which I just kinda eyeballed from the chart where I thought that it would end up back at baseline) or eat something that does not contribute to either plasma TG or chylo concentrations. In the "Grazing" post you had replied that veggies probably wouldn't have much of a negative post-prandial effect. Would anything else be safe to eat without affecting these numbers? Probably not, LOL! Just trying to look for a practical application of this information, because If I had to go 6 or 7 hours without eating, I would have to struggle with compliance. Thanks!

  • David

    11/10/2009 7:19:09 PM |

    Nice summary, Dr. Davis.

    I eat two low carb meals per day. A small breakfast in the morning and a large dinner at the end of the day. I also fast 1-2 days per week. I am definitely in favor of spacing out meals far apart. This also helps with insulin sensitivity and weight management. Even on a low carb diet, insulin spikes when we eat. This is countered by glucagon, of course, but palmitic acid still creates a temporary (and reversible) insulin resistance for awhile after this, and it just doesn't make sense to keep feeding this cycle with frequent meals - low carb or not. It is very freeing to eat less often. You can devote your time to other things. Hunger takes care of itself once gluconeogenesis kicks in and blood sugar is under control, and you stop obsessing over food. It's great.

  • scall0way

    11/10/2009 8:04:57 PM |

    Posts like this make me glad I've changed my eating habits to eliminate all snacks and often have just two meals a day. Smile

  • Adolfo David

    11/10/2009 10:48:57 PM |

    This only probes that when one eats a glycemic meal.

  • Anonymous

    11/10/2009 11:34:03 PM |

    Hi Dr. Davis,

    Seems like these meals had high levels of both carbohydrate and fat.  Don't postprandial chylomicrons and triglycerides reflect dietary fat rather than dietary carbohydrate?

    Dan

  • Gretchen

    11/10/2009 11:48:27 PM |

    I tend to graze, and I once tested the effect of grazing vs 3 meals on my blood sugar levels.

    On Day 1, I ate as I normally do (grazing), but every time I ate something, I put an equal amount of the food aside.

    On Day 2, I divided the set-aside food into three groups and ate 3 meals, with no snacks.

    Results were what you might expect. With the 3 meals, the peaks were higher, but because there was more time between meals, the blood sugar dropped lower before the next meal.

    The overall average blood sugar was almost exactly the same.

    I suspect lipids are similar.

    I once tested my triglyceride levels every hour all day on a low-carb and a low-fat diet.

    You can see the results graphed in the second edition of my book "The First Year: Type 2 Diabetes."

    On the low-fat diet, at first the TGs went down, but then they started to climb and by the end of the day they were higher than they had been when I started.

    Of course with a home meter I couldn't differentiate different types of TG.

    I had been eating LC, so I was adapted to that way of eating. I didn't eat low-fat for a week before doing the low-fat trial, so those results might be questionable.

  • UofMWolverine81

    11/11/2009 1:34:37 AM |

    How much of an impact does/do you suspect that the quality of food choice have/has on this "stacking effect"?

    Is this much of an issue for someone eating every 3-4 hours or so and consuming lean meats, fresh fruits and vegetables, moderate amounts of fat from avocados, coconut, olives, nuts/seeds, and so on?

    The offerings in the study, while possibly common fair for many folks, is hardly indicative of what a lot of health-conscious fitness types are doing these days, which is why I ask.

    I'm curious if the same issue would still exist with more health-promoting choices, even if to a smaller degree, or if it is not an issue in that case.

  • Dr. William Davis

    11/11/2009 2:00:01 AM |

    A clarification: The meal used in this study was not intended to represent some sort of "ideal" meal, but a meal of exaggerated composition that yields useful observations during the testing period. I would not interpret the data to suggest that the diet was good nor bad. (Though, obviously, thes were junk food meals.)

    Both fats and carbohydrates affect postprandial patterns in complex ways. Recall, for instance, that fructose causes extravagant distortions of postprandial responses.

  • shel

    11/11/2009 2:16:43 AM |

    perhaps this makes the case for eating (a) high fat, moderate protein meal(s) during the day.

    my breakfast consists of fat/meat and lunch is olive oil/bison sashimi or olive oil/lamb sashimi, both with fresh herbs. not much in the way of carbs. i don't know yet, but i have doubts about the negative effects of chylomicrons in the absence of carbs.

  • Anonymous

    11/11/2009 2:34:43 AM |

    But would the 9-hr pattern really be
    better if they had the same total intake all in one meal? This is not shown.
    Presumably it'd have only one peak, but that peak would be significantly higher.

  • Sifter

    11/11/2009 3:55:32 AM |

    This contrarian study of low carb linked with atherosclerosis in mice...does raise some questions on high protein/low carb effect on endothelium (edited to fit space)

    A new study reported Online in the Proceedings of the National Academy of Science (August 24, 2009) provides information about the effect of the low-carb, high-protein diet on the health of blood vessels.

    Conducted by a team of scientists at Beth Israel Deaconess Medical Center (BIDMC), the study found that mice placed on a 12-week low-carb, high-protein diet showed a significant increase in atherosclerosis—and an impaired ability to restore blood vessels.  

    Senior author Anthony Rosenzweig, MD, Director of Cardiovascular Research at BIDMC and Professor of Medicine at Harvard Medical School, and lead author Shi Yin Foo, MD, a clinical cardiologist in the Rosenzweig laboratory at BIDMC, conceived the mouse study in a very human manner.

    Dr. Foo began thinking about the possible dangers of low-carb, high-fat diets after seeing heart-attack patients who were on the diet—and after Rosenzweig himself went on the diet.

    “I asked Shi Yin to do a mouse experiment—so we could know what happens in the blood vessels and so I could eat in peace.”

    The doctors fed mice known to develop atherosclerosis in the same manner as humans one of three diets: a standard mouse diet (65% carbs, 15% fat, 20% protein), a “Western diet” in line with the average human diet (43% carbs, 42% fat, 15% protein), and low-carb, high-protein diet (12% carbs, 43% fat, 45% protein). All three diets contained the same amount of calories. The last two diets contained the same amount of fat and cholesterol.

    As in most such diets, carbs were replaced with protein.

    Significantly, the low-carb mice exhibited a greater degree of atherosclerosis, as measured by plaque accumulation: 15.3% compared to 8.8% for the Western diet group. “Our question was, ‘Why do the low-carb mice have such an increase in atherosclerosis,’” Foo said.

    Importantly, traditional markers slightly favored the low-carb group. “None of these results explained why the animals’ blood had more atherosclerotic blockages and looked so bad,” Foo said.  

    The researchers looked at the animals’ endothelial or vascular progenitor cell (EPC) counts. “Examination of the animals’ bone marrow and peripheral blood showed that the measures of EPC cells dropped fully 40% among the mice on the low-carb diet—after only two weeks,” Rosenzweig said.

    This finding suggests that the low-carb, high-protein led to an impaired ability to form new blood vessels in tissues deprived of blood flow, as occurs with atherosclerosis. The researchers hypothesized that the Western diet and the low-carb/high-protein diet caused “comparable injury and inflammation.” The low-carb group, however, suffered an impaired ability to repair and restore blood vessel function.

    Rosenzweig  continued: “Although the precise nature and roll of [EPC] cells is still being worked out, these results succeeded in getting me off the low-carb diet.”

    Rosenzweig stressed the apparent disconnect between weight loss and standard blood markers—where the low-carb diet worked—and vascular health. It appears that blood vessel health can be affected by more than fat and cholesterol—in this case, carbs and protein.  

    Protein—the bodybuilder’s favorite macronutrient—may actually be an offender. Too much protein (and too little carbohydrate) may damage blood vessels and/or prevent restoration.

    “For now,” says Rosenzweig, “it appears that a moderate and balanced diet, coupled with exercise, is probably best for most people.”

  • David

    11/11/2009 5:12:36 AM |

    Sifter, that study was kind of ridiculous. They used ApoE-/- mice. Read Peter's enlightening take on it here:

    http://high-fat-nutrition.blogspot.com/2009/08/low-carbohydrate-high-protein-and-apoe.html

    And Part II: http://high-fat-nutrition.blogspot.com/2009/08/low-carbohydrate-high-protein-and-apoe_28.html

  • Felix

    11/11/2009 9:03:14 AM |

    Hi,
    I tend to eat every three hours, five meals a day. My triglycerides were recently meausred, they're at 33. I guess that does not support your bet, right? Or maybe I am getting this all wrong...
    Kind regards,
    Felix

  • Peter

    11/11/2009 12:43:13 PM |

    Ornish advocates grazing and scored zero on the heart scan, so maybe what you eat is more critical than when, for plaque building.  He, like you, wouldn't go near the refined carbs in the experiment you cite.

  • Dr. William Davis

    11/11/2009 1:05:15 PM |

    When you see the patterns in hundreds or thousands of people, you realize that not everybody is the same. In fact, the range of differing responses is dramatic.

    So, no, you cannot draw any conclusions about the experience of one.

  • Beth

    11/12/2009 6:28:40 PM |

    I must be missing something, but wouldn't eating smaller meals result in smaller peaks and possibly quicker decline? So yes, stacking may occur, but isn't it conceivable that overall blood levels would be no higher than they would be with the larger meals?

  • Jim Purdy

    11/12/2009 11:45:31 PM |

    I agree with Beth.

  • Anonymous

    11/13/2009 2:23:16 AM |

    Beth, Jim,

    That's the question I alluded to above
    (see above, between Shel's & Sifter's
    comments).

    We would really need to see the corresponding curve for the same subjects, instructed to eat both meals
    at one go.

    So it doesn't look like this study by itself allows us to draw definite conclusions (on the question of grazing vs. gorging).

  • Anonymous

    12/19/2009 12:51:02 AM |

    What you think about news - GOPers Hold 'Prayercast' to Ask God to Stop Health Reform ?
    Wanna hear your opinion

  • Isaac

    3/25/2010 2:04:30 PM |

    This just reinforces the notion that fasting triglyceride levels are fairly useless for predicting disease.  It's the postprandial that matters since most people spend most of their lives in a postprandial state.

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    Rosenzweig stressed the apparent disconnect between weight loss and standard blood markers—where the low-carb diet worked—and vascular health. It appears that blood vessel health can be affected by more than fat and cholesterol—in this case, carbs and protein.

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