Inflammation and arthritis etc.
> -Thanks, Ilanit, for your thoughtful reply. I enjoy your posts.
I do too 
>>In reversing Diabetes by Julian Whitaker MD
> -Is this a good book? What is his general idea?
I’d also be interested…
Grandmothers can be great - I learned a lot from mine who lived to be
105, the average age for her 13 siblings! One of them "messed up the
stats" by checking out extra-early at a mere 98 years. All were
small-farm operators and grew their own produce and meat.
I suspect the meat they ate was very different from supermarket
grain-fed beef and dairy - the latter has been shown to have very little
in the way of omega-3 fatty acids compared with free range grass fed
beef as the old folks used.
From my reading I see that arthritis is predisposed by two things more
than other things:
* Vaccinations:
This drug company profit maker tends to skew the immune system so that
it is overactive with Th2-cytokines and underactive with TH-1 cytokines
- the latter being our defence against chronic diseases originating from
the thymus. The thymus is not yet fully recognized for its importance in
health to prevent all kinds of chronic diseases, although research keeps
adding up in that regard. Our grandmothers were not subject to excessive
vaccinations - and did not have chronic diseases as we do and as the
thymus should be functioning to prevent! so the TH-2 skewing does not
cause the chronic diseases but it predisposes to them as when the TH-1
system is not functioning - the antibody system over-reacts.
* The diet we eat these days is highly inflammatory at cellular level.
I refer to the cell walls needing to be flexible to allow nutrients free
access into the cells, and to allow toxins free exit from the cells
through the call walls. Cell walls that are inflexible disallow this
important flow in and out, and what I mean by "inflammatory" is anything
which adversely affects the flexibility of cell walls. (I am not
referring to inflammation as an immune system process here - that’s a
separate issue.) Modern diet includes a lot of sugar - which causes
bonds between the flexible structures of cell walls (called glycation)
and which reduces flexibility. We also reduce it through eating
saturated fat which is inflammatory at cell level and even worse the
"hydrogenated" foods that are so common and were unheard-of in
grandmother’s time. To make sure we mess up we tend to eat all the wrong
fats - we should be using extra-virgin olive oil and fish oil which are
directly anti-inflammatory and beneficial - and instead we use butter
and margarine and partially hydrogenated anything - which could hardly
be worse.
So I think these are basic reasons that the apparently "same diet" of
our grandmothers does not work for us. It’s not really the same! And we
start out as babies with damaged chronic disease resistance.
The modern tendency to eat a lot of soy products does not help either as
a lot of soy also skews to Th-2 side and can aggravate the situation
predisposing chronic disease by removing our resistance to it.
A couple of books with some really helpful information against
inflammation and which has chased my osteoarthritis pain clear away -
are those by Dr Nicholas Perricone. I first bought "The Perricone
prescription" which explains the benefits of olive oil and other
anti-inflammatory foods and explains inflammatory ones. Then recently
because the first book was so helpful I also bought his new one called
"The Perricone Promise" and that explains how to get antioxidants from
food to undo inflammatory damage - and I am now having fun adjusting my
diet to be even more anti-inflammatory.
As a side effect (or I can find no other explanation) - my fasting blood
glucose for the first time is in double figures instead of triple today
- I took it twice more to see if my eyes or meter were playing tricks:-)
I’m certainly pleased with the trend and feel generally better too - and
that’s after a week of applying the book’s principles intensively.
(I tend to nausea due to cushing’s syndrome so antioxidants would be
especially helpful to me for that as well as for diabetes - diabetes
being a side effect consequent to cushing’s disease in my case.)
First time I did not need my morning insulin!
I like it and hope that holds.
To be fair the adjusted diet is not my only strategy. I use exercise and
most of all I am on a homeopathic regime which has ben designed
individually for me by my homeopoath to cover my entire situaiton and
which has gradually improved my health since starting it in 2001.
However I do feel this "new low" was a major jump in progress.
I so dislike doctor visits - I invariably come home in a negative frame
of mind - opposite from normal and not healthy! Apart from disbelieving
any alternative approach benefits I mention - I get very bad advice on
diet and dire predictions including death. (The dire predictions would
no doubt occur if I followed the bad diet advice?)
While I do not believe the predictions and have disproved each so far
- they still do have a negative psychological effect just hearing them
from someone supposedly in a position of trust and a "professional". I
would like my doctors to "profess" less and hear more :-))
It gives me a bad feeling when there’s an area I know nothing about -
like the best way to use my insulin - and I *have* to rely on their
advice - at least until I learn more.
Wouldn’t that be great to have in USA?
I know it works well in New Zealand. Professionals in homeopathy,
herbalism etc can register as such just as doctors and vets do, and if
registered (which is an option requiring a certain level of proficiency)
then they may charge insurance companies for their fees too.
I’d LOVE to see that work here!
Can you do some sort of compromise version that suits you well?
I would imagine a low carb protein source is the most tricky aspect?
Eggs are good - I eat a good 5 or 6 a day on my approach and they are
great for lowering cholesterol and keeping glucose low. Depends if you
like eggs - I love them. For me a 3-egg omelette works almost like
insulin to drop my glucose. And I tote hard-boiled eggs in my purse with
red pepper flakes for snacks - along with sheets of Nori.
I use omelettes like regular folks use pizza - add what I want in
them. Green pepper, red pepper flakes, mushrooms and a grating of sharp
cheese is almost no-carb and makes a great meal. Also asparagus, spinach
and feta is a good filling and only your imagination limits you.
For "spaghetti" meals I use bean sprouts, spaghetti squash or shredded
zucchini, and then I can do egg and cheese with asparagus and spinach on
it - or add meat. (I do eat a lot of meat and some fish as well as a lot
of egg. I happen to need a super-high protein level for my situation.
But I just wondered if you could come closer to what you enjoy somehow.)
Nutritional yeast or brewers yeast is another great low carb protein
source other than meat. It takes time to get used to the taste but once
you do, it is super-healthy and useful in any dish.
I hope you fond good ways. I have had financial struggles even with
food, and it’s what led me to eggs. I was so pleasantly surprised to
find how healthy they are compared to the (incorrect) bad press they
have had over the years. Those, E-V-olive-oil and pigments galore - are
the basics for low glucose, great lipid profile and low inflammation Turmeric by 1/2 teaspoon at a time is an inexpensive pigment source.
Namaste,
Irene
December 20th, 2005 at 5:18 am
I’d like to jump in here to point out that although olive oil is
known to the be the least inflammatory of the pourable oils,
completely uninflammatory it is not; it still rates a lipid
peroxidation index of 363 on the oil analysis worksheet. Coconut oil
is only 32. Butter is 142. Lower is better.
Peroxidation causes inflammatory reaction due to it being an
irritation and oxidation point. Inflammation is primarily runaway
free radical damage cascades. These can be quenched with a strong
antioxidant program including glutathione precursors.
Anyway, the worksheet is here; it tells you what the components of
several common food oils are, and their peroxidation index. If you
know the content of other oils, they can be added and the worksheet
will calculate an index.
December 20th, 2005 at 9:18 am
Hi Duncan,
Why do you say lower is better?
I can make an argument that lower is worse.
Peroxidation index is nothing more than the rate at which an oil can go
rancid - but it is also a measure of the rate at which it can be used in
beneficial reactions in the body. A low number can do less beneficial
reactions than a higher number which is more saturated and thus the
molecular endpoints are cluttered with hydrogen atoms blocking
reactions. Whenever the molecule is saturated (with hydrogen atoms where
otherwise beneficial reactions could take place) then that leaves it
unavailable for beneficial chemical reactions.
The pancake has two sides however flat is is and the site you gave is a
coconut promotion site - obviously it gives only the side that makes
coconut look good :-))
My reference - Perricone - is not a biased one, and it lists an entire
chapter of the benefits of extra-virgin olive oil. [And I know it has
helped my own health enormously.] The most relevant benefit is from
aspects OTHER than the saturation (or peroxidation) index although the
specific configuration with exactly TWO hydrogen atoms missing is VERY
relevant to health. The other health aspects unrelated to PI are for
example the oleic acid content and the hydroytyrosol (and some Vit E).
Those are not benefits in other oils. It’s not for nothing that olive
trees are among the oldest, longest-lived life forms on the planet:-)
For olive oil the moderate peroxidation index compared with say fish oil
- allows it to be left out of the fridge longer without going rancid.
Oxidation and going rancid are the same thing - oxygen reacts with the
oil to make it rancid, and rancid oil is indeed unhealthy.
How well one can use an oil in the body is indeed partly dependent on
its freshness and a high PI oil needs refrigeration. Free radical damage
happens from rancid oils left out of the fridge too long - except for
ones like coconut that are too saturated to be able to go rotten :-))
They are just too unreactive to get rancid.
I’m not saying coconut oil has no benefits - it does - but it does not
compare with olive oil in the anti-inflammatory stakes, assuming you do
not eat the oil *after* it is rancid.
> Peroxidation causes inflammatory reaction
Peroxidation in air means rancidity.
But in the body the NON-rancid oil - eaten fresh - is able to react in
beneficial ways instead - as it has available open reaction sites not
cluttered with hydrogen atoms to block reactions as in low PI fats.
With respect that is not so: Inflammation at cell level as I was
discussing and as I defined - is anything that adversely affects the
permeability of the cell membrane by reducing its flexibility and
stability. Saturated fats (ones with hydrogen atoms along the entire
carbon chain) adversely affect cell membrane permeability - and that
includes coconut oil. Mono-unsaturated fats (with two hydrogens missing
along the carbon chain) are anti-inflammatory and stabilize the cell
wall. Polyunsaturated fats (with 4 or more missing hydrogens) are less
helpful.
Free radical damage is a separate issue altogether. Free radicals can
cause direct chemical damage as opposed to affecting permeability of the
cell membrane of every cell. Both are relevant in their own way. Coconut
has benefits here but not with cell wall permeability and we need
*every* cell in the body to be properly allow ingress of nutrients and
egress of toxins.
The cell protective and heart protective benefit of olive oil is well
known and it forms the basis of the Mediterranean diet we all know so
well as beneficial to heart health.
I can not think of a more anti-inflammatory food than olive oil. You can
burn the tree to the ground and still get it ti come back - the trees
live for hundreds of years.
As a monounsaturated fat it lowers LDL and raises HDL. No other oil has
a higher monounsaturated fat content. Because it is "mono" it does NOT
go rancid easily out of the fridge - and it is the peroxidases from
rancidity of polyunsaturated oils out of the fridge that are dangerous
to health, and very toxic even at very low levels. I’ll give no argument
on the toxicity of peroxidases that form after an oil goes rancid.
Nuts seeds and grains are just as dicey if not fresh as they also are
mostly polyunsaturated.
Oleic acid in olive oil is so important for flow of nutrients/in and
toxins/out through cell membranes it can be called the key to the door.
It is what helps other things get through to go in or out - including
anti-inflammatory oils like fish oil. Oleic acid is am omega-9 that can
also be incorporated directly into the cell membrane to enhance flexibility.
As another side effect, olive oil lowers triglycerides, lowers blood
pressure, decreases platelet stickiness and overall decreases heart
attack risks. This is all well shown in research and in populations
where olive oil is much used in the Mediterranean countries.
Olive oil decreases oxidation of LDLs - quite the opposite effect that
is implied by the misinterpretation of a PI index. Any oxidation of LDLs
does cause free radicals - but olive oil prevents this, does not enhance
it! So it *breaks* the inflammatory cascade from LDL degeneration.
The anti-inflammatory fatty acids and antioxidants in olive oil are
beneficial here :-))
> These can be quenched with a strong
> antioxidant program including glutathione precursors.
> Anyway, the worksheet is here; it tells you what the components of
> several common food oils are, and their peroxidation index.
PEroxidation rate is easy to misinterpret.
Olive oil is shown in research to help the following:
Increase skin’s ability to retain moisture
Even out skin colour applied topically
Decrease LDL
Raise HDL
Help intestinal absorption of nutrients
Help gall bladder activity
Lower blood pressure
Decrease acid secretion of ulcers
Lower incidence of gallstones
Stimulate pancreas
Aid bone development in children
Help prevent osteoporosis
Lower glucose levels in diabetics
Reduce prostate cancer risk
Reduce breast cancer
Prevent edema
Prevent tumor promotion
Then there is the hydroxytyrosol in olive oil found nowhere else, a rare
protective and especially powerful antioxidant. It is especially
powerful in stabilizing the cell plasma membrane, and in preventing
oxidation of keratin protein (hence beneficial effects on hair, skin
nails etc as well as internally.) Extra-virgin Spanish olive oil has the
highest hydroxytyrosol content by the way.
So there is much more to olive oil (or any oil) than this site would
have you believe - and also to fish oil especially - which through EPA
and DHA eicosanoids is extremely anti-inflammatory - not what you’d
think based on the skewed PI interpretations on this site.
To be specific - all omega-3 oils (such as linolenic, arachidonic,
docosahexaenoic and eicosapentaenoic) have component eicosanoids (such
as prostaglandins, prostacyclins and thromboxanes) which in combination
are either inflammatory by contracting blood and kidney vessels - OR
they are anti-inflammatory by dilating those vessels. ONLY the two found
in fish oil - docosahexaenoic acid and eicosapentaenoic acid - have a
NEt anti-inflammatory action. The others ALL have inflammatory net
result on the blood and kidney vessels. High pressure in the kidneys is
what causes kidney damage - very significant for diabetics as a risk.
And contracted blood vessels causes high blood pressure and its
associated risks.
So while this chart with its high PI story on fish oil implies that
is a bad thing - the truth is that fish oil is exceptionally beneficial
- so long as it is fresh. Capsules as in supplements - or fresh fish -
like salmon - are wonderful for a fish oil source to get the great
benefits of it.
So Duncan while I respect you want to promote coconut oil on your
website - I do not feel that it is being done in an y kind of
even-handed manner by pretending the PI index is relevant to health as
opposed to being relevant to how easily an oil goes rancid - or that PI
index tells you how "good" an oil is. It does nothing of the sort -
there is far more to each oil that needs to be seen. Olive oil ahds fish
oil are two examples os this I hope I expanded on a bit here.
There is much more to oils than their PI index.
I like coconut oil - but it’s olive oil that is my diabetes helper.
As a diabetic, I’ll take olive oil any day - actually several times
every day
Namaste,
December 20th, 2005 at 6:59 pm
I am a fan of flax seed oil.
I know it has gotten some "bad" press recently which is justified based
on the interpretation of the research. However most of this research
was done with flax seed oil that was rancid which is has a tendency to
easily become if not stored and processed properly.
Stoney Creek is the only one brand that I have consistenly used which
has never been rancid - made here in Victoria, Australia and organic
in the usa I believe the standard is Barleans. Though I have not tried it
www.barleans.com
I have just written a ten page article on the various fats and their
effects and came across very interesting research!
the coconut oil - unrefined seems best for heat stability with cooking.
And it is lovely. You can also melt it to use on salads. It is supposed
ot have very good immune modulating effects however my body doesn’t seem
to like it in moe than tiny amounts. Same with most fats.
Gardener wrote:
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
December 21st, 2005 at 9:56 am
Gardener wrote:
could you elaborate on this scale and where to find more infor on it?
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
December 22nd, 2005 at 3:50 am
i am interested in finding out more but that web address doesn’t seem to
work……
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
December 26th, 2005 at 12:58 am
Olive oil.
December 26th, 2005 at 5:53 am
No, not in the case of coconut oil, and your argument for unsaturated
fats might have to disregard the analysis of atherosclerotic plaque
published in the most prestigious journal Lancet that showed the
plaque was composed of 74% polyunsaturated and unsaturated oils.
These dietary oils are the oils you’re trying to make a case for.
I believe in olive oil and in fact I used to sell the world’s best,
the one Greece gives to visiting dignitaries, (until some of the
bottles broke in shipment). I use olive oil, butter, and coconut oil,
plus I inadvertently ingest whatever canola oil I get when eating out
(yuk).
I agree that fresh is best and the peroxidation index isn’t the only
factor, but even fresh unsaturated oil does oxidize in the body.
December 26th, 2005 at 11:07 pm
>
> could you elaborate on this scale and where to find more infor on it?
By breaking down each oil to its fatty acid components, a calculation
can be made on how easily it can rancidify. This is the peroxidation
index. You can also plug in your own consumption to determine where
you’re at, and you can plug in additional oils. I think I added hemp
oil to the online version because I had the components in front of
me.
December 27th, 2005 at 6:47 am
If there’s anything I hate - it is being misquoted.
I wrote about two very specific oils:
* Extra-virgin olive oil which has MOUNTAINS of research showing its
benefits to the blood vessels, to breaking down plaque, to preventing
hardening of arteries, to lowering inflammation, to high antioxidant
capacity and to lowering of heart risks - plus many other aspects of its
benefits. There’s none of that you can gainsay :-))
* Fish oil.
I did not write about nor say anything about the situation you describe
above which lumps all kinds of oils together that do not belong
together. Polyunsaturated oils can indeed be a problem in arteries, no
question there. But olive oil and fish oil are not on that plaque list.
Olive oil REVERSES plaque.
This is why I got *specific* about extra-virgin olive oil (not just any
olive oil as your website lists) and fish oil.
Other oils like canola and flax do NOT have those benefits.
Flax has some benefits but in an altogether lower class compared with
the Rolls Royce oils of EVO and Fish.
That’s why I went to some pains to describe what extensive research and
extensive experience shows they do and how - specifically to
differentiate them from the general lumping together you are doing
> I agree that fresh is best and the peroxidation index isn’t the only
> factor, but even fresh unsaturated oil does oxidize in the body.
Oxidation is a chemical reaction and not always a bad one as you imply.
It *requires* an oxidation reaction for any oil to be able to do
something beneficial - so as to "reduce" the deleterious item! In
chemistry this is referred to as a REDOX reaction - one item is reduced,
the other oxidized.
The correct and beneficial way to *use* oxidation in the body - and the
way the body uses it when the oil is fresh - is to destroy an unwanted
item. This indeed "uses up" the oil by oxidizing it - but that is not
the same as *ingesting* oil which is already oxidized and unable to
perform oxidation reactions that are beneficial. Once oxidized it is
available for a reduction reaction only - not beneficial!
You have provided nothing to suggest the contrary of the benefits of
olive oil or fish oil which I posted - certainly the Lancet
lumped-together-oils statement you sent does NOT do so!! It is extremely
misleading due to its nonspecific nature when all oils are different.
…. Nor will you find anything that does contradict the huge volume of
evidence and experience in favour of the healthy benefits of
extra-virgin olive oil :-)))
Based on overwhelming evidence, surely you do not really think there is
even a genuine reason to try?
Other than trying to sell more coconut oil perhaps?
:-))
Namaste,
December 27th, 2005 at 6:39 pm
I agree here.
What I did not like is the suggestion that ease of rancidity is relevant
for unrelated issues.
I think people are very sloppy with their oils and oil refrigeration
advice in general. They need to be refrigerated - especially in light of
the PI index when it is high. It’s very useful to know what oil belongs
in the fridge, and the PI index is a great guide.
This is to *save* the capacity of the oil to be beneficial
internally instead of rancid on arrival internally. It’s not beneficial
if swallowed rancid - it’s detrimental.
And you can not smell if oil is rancid! At least not till it has
practically grown legs and a horse to ride
Namaste,
December 28th, 2005 at 3:33 am
lets keep it friendly guys. We are all trying to learn! no need to get
heated (it isn’t good for the oils!) pun intended!
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
December 28th, 2005 at 10:16 pm
Dear Ilanit,
I see nobody heating anybody else or losing respect for someone else.
As long as only the oils get warmed we might learn something :-))
Please don’t look for fire or accuse it where there is none :-))
I saw nothing "discourteous" and we are all human and have feelings. So
long as they are not vented against a *person* and so long as nobody is
rude - a little emotion in a disucssion never hurt anyone and can
actually be a good thing
Namaste,
December 29th, 2005 at 1:27 am
hey Irene!
nice what you said - I know there was nothing angry or whatever. I guess
sometimes it can easily lead to things being misinterpreted with email
since there is no facial expression or inflection to temper things.
Don’t worry about what I said!
Irene de Villiers wrote:
hey - now who is being misquoted!!!
I was just sticking my nose in -
bad habit. I have seen things get outa hand on other lists and that
would be a pity since we have something nice going…..
>
> I saw nothing "discourteous"
I never said that! I could just see it could get a little heavy!
that is true! I agree. I think that in most areas I dont get so heated.
This diabetes seems to bring it out in me. maybe I should write when my
bgl are more balanced. But then I would never type anything!
xoxoxo
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
December 29th, 2005 at 7:46 pm
Hi Ilanit,
I really did not mean to upset anyone and am sorry that apparently I did.
So true. It’s why I rather like "The four agreements" if you know them?
If I remember them correctly they are:
* Never assume anything.
* Never take anything personally.
* always do your best.
* always be true to your word.
I would add:
* always accept without judgement.
* Ask what was meant when something looks wrong.
As good ways to see emails that may ruffle feathers unintentionally.
I like to think people are on this kind of list in general to learn and
not to upset others. So it is inadvertent if it happens. And needs a
little compassion on a list of people with an illness that causes
undetected irritation (undetected by the person experiencing it at the
time) by its very nature:-)
> Don’t worry about what I said!
Thanks!
Didn’t mean it as a quote - rather was embellishing your heated oil
analogy. Sorry that it looked like a misquote. I was just enjoying your
comparison - a little too much?
Yes indeed.
>>[Irene] I saw nothing "discourteous"
> I never said that!
No?? After all *you* chose the list topic to be "list courtesy" :-))
Was that not implying discourtesy had happened?
(That was my interpretation rightly or wrongly.)
> that is true! I agree. I think that in most areas I dont get so heated.
> This diabetes seems to bring it out in me.
It can be that way in any of us - I think we need a bit of extra
tolerance to go with the extra risk from diabetes that it is hard to
make good judgements sometimes when glucose is misbehaving :-))
> maybe I should write when my
> bgl are more balanced. But then I would never type anything!
Nor anyone else here - and a really good list would evaporate!
Intentions count - it’s worth a second look when anything appears not so
cool.
No harm done hopefully :-))
I’ll go swallow some anti-inflammatory olive oil …
And put calming coconut oil in my fragrance diffuser
Namaste,
December 30th, 2005 at 3:50 am
no! No! you didn’t - don’t worry at all! I was just jumping the gun - I
must be too yang today!
I do! I like them too!
I think that is great too - kinda comes under the first and second in a way
yes - I know what you mean. it is a hard to explain state - this bgl
emotional rollercoaster - not the same as run of the mill irritation or
emotion….
no - now I was kidding! I was playing on what you said about misquoting
everyone must just be sighing with impatience in cyberland! what are
- gee we are really fleshing it out!
they on about - they must be thinking - don’t they have anything better
to do - they should just og and test their blood sugar level!
>
> No?? After all *you* chose the list topic to be "list courtesy" :-))
yes - courtesy - rather a per-emptive reminder rather than a fidning
fault - whatever - I need to let go of wanting be right and not be taken
the wrong way myself too!
> Was that not implying discourtesy had happened?
probably just seeing where it could go based on what I had seen happen
in the past on other lists - bad idea - live in the NOW, ilanit!
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
January 1st, 2006 at 1:44 am
> you have no clue you ahve no medicl traning what so ever
I have the ability to read and understand the research.
What do you know? What do you know about me?
Zero apparently on both counts, and you are biased in your arguments
as well. Poor you.
January 1st, 2006 at 3:39 pm
I have to respond to the comment about nutrasweet and aspartame.-
Yes, it is a widely used sugar substitute, and it does not make our
blood sugar go up. But there is something to be said about it being
poison. More and more studies are determining the HARMFUL effects of
this substance. Read what many thousands of individuals are saying
about how this is affecting them physically. Don’t laugh and
discount it because "it’s on the market and the FDA" has approved
it. That means nothing. Yes, it’s on the market and the
manufacturers are paying billions of dollars to keep it there.
They’re main consumer are the dieters and diabetics like us. All I’m
saying is don’t trust anything without first doing your own
research. I’ll bet if you gave up nutrasweet for a month and then
ate something with it in the food, you’d notice a difference in the
way you feel.
January 2nd, 2006 at 6:32 am
Hi - I agree.
It causes me severe kidney pain. I just know that can’t be healthy!!!
When I first tried it, it seemed like such a good idea. I had a lot of
it in a short time and found out the hard way what a bad idea it really
is for me. It took me months to recover and lose the kidney pain.
I’ve since discovered that aspartame is a metabolic inhibitor - and
since I wish to lose weight rather than gain it, that would nix it for
me anyway. How ironic that something introduced supposedly for "diet"
reasons actually inhibits metabolism :-))
My personal diet plan is one I have modified using principles taken from
many sources. One source is the research on the effects of various foods
on specific blood types as it seems that blood type antigens affect
how our bodies receive, absorb or utilize foods. That makes sense when
you look into it.
My problem with the system as explained by the popular D’Adamo "Eat
right 4 your type" listings of foods, is that too often I can not find
the specifics regarding *why* a food is considered something to avoid
for a specific blood type. I prefer to know the specifics and make my
own judgements, that’s just me. I mention this as stevia is listed as
usable by most people but not the group I am in which is
"O negative non-secretor". (Non-secretor means one does not secrete
one’s blood type antigens into body fluids, which is relevant as
antigens can have a protective influence or some other interaction of
relevance with food components.)
Stevia is listed as something to avoid in this (small) blood group
and also for all blood type B people, another relatively small group.
So I need to find out why stevia is said to be contra-indicated in
my blood type and until then I am playing safe and avoiding it.
Someone suggested that almond extract can be used as a sweetener, I
don’t know anything about it. The suggestion was from a non-diabetic - I
don’t know the glycemic index of almond extract and so far I have not
tried it. Anyone know?
January 2nd, 2006 at 8:16 pm
Sounds like sour grapes from her/him, Duncan. Also sounds fake; no one types
or spells that badly unless on purpose.
[Non-text portions of this message have been removed]
January 3rd, 2006 at 2:06 am
Everything works differntly for each of us. We have to find what
works best for our situation. If something doesn’t work for me, I
don’t condem those how find it useful. That’s why this group is so
helpful to pass information on to each of us. i don’t take any of
this as gospel truth, but I find it very helpful in my choices.
I find it hard to believe that millions of people who experience
negative symptoms from nutrasweet is psychosomatic. It’s poison to
many people. And we all know how large companies push poison to make
a buck. If it’s good for you then, that’s all that matters. For me
personally, I don’t have a problem with nutrasweet, but I know many
people who do, and I don’t discount their body’s reaction as
something in their head. Like I said, I don’t like attacking a
method that works for people. It something works, then that’s all
that matters to them. Thank you for your views.
Ozzie
January 3rd, 2006 at 3:59 pm
Dave wrote regarding IRene’s baad aspartame experience:
> The most people with problims from it is is pschosometic.
No.
> they here
> about how it is abd and o gee i have problims from it.
generalisations are no handy in specific cases.
not in my case.
No again.
I do not have pnenylketonurea.
Aspartame was unexpectedly damaging to me.
If anythig I expected it to be great.
Counter-psychosomatic?
It flunked royally.
…….IRene
January 4th, 2006 at 6:59 am
Dave wrote:
> THat eat for your type is bull
Actually as Type O a lot of beef is exacxtly appropriate yes.
> and un proven.
The research on it is extensive and thorough but feel free not to read
it and to assume it is invalid.
> The best diabetic diet is
> low carbs. and low fats. Simple.
Not true.
It needs Low carbs and high good fats (EV olive oil ad fish oil), low
saturated fat, zero trans fat, and not simple at all. It needs a lot more:
Antioxidants, 40 nutrients in the right amounts, nothing that reduces
cell wall permeability, no toxins or artificial anything.
Namaste,
Irene
January 4th, 2006 at 5:35 pm
We differ in opinion.
If I followed the diabetes association’s ideas I would not be alive
today
January 4th, 2006 at 9:58 pm
I doubt it.
I have attended 6 years of medical school, hold master’s degrees in
immunopharmacology, cell physiology and molecular genetics, and
bachelor’s degrees in microbiology, organic and biochemistry and
zoology. I have 20 years experience in medical research, 5 years full
time formal training in homeopathy, an internship followed by consulting
from a vet clinic. I now consult independently - and I currently am a
tutor in advanced veterinary homeopathy for British Institute of
Homeopathy where I am also on the board as an advisor - and BIH has over
80,000 graduates world-wide.
Homeopathy is for good reason a respected profession by anyone who
knows anything about it at all - and you are also incorrect about
"pretending they are doctors".
I would not wish to be a doctor personally as surgery and drug use do
not capture my interest and passion - though I respect what doctors and
vets do and I consult for or with many of them. We refer cases
accordingly to each other. Some of them are my students.
Personally I prefer to be a homeopath. It is a choice. I could have
chosen to be a doctor - I did all the courses apart from the interning
etc. It’s necessary to know anatomy, physiology, metabolism and
pathology of disease as part of homeopathy training. It’s also necessary
to know a lot more that doctors do not need to know - including clinical
nutrition, animal behaviour and of course the in depth knowledge of
homeopathy principles and practice.
It is not for nothing that EVERY person who ever scoffed at homeopathy
and then investigated it to try to make it out as nonsense - instead
became a passionately good homeopath. There are no exceptions.
That should tell you something:-))
So - Let me know when you have investigated the Organon in full and
please don’t pretend you can speak on homeopathy without at least
knowing the basics in the 300 or so sections of the Organon.
After all, it’s free, on line.
(Note my choice of proverb below too please.)
Namaste,
January 5th, 2006 at 1:12 pm
whi is this guy writing with so many spelling mistakes probably what he says
is also a mistake
January 6th, 2006 at 5:12 am
It’s no doubt a jewell in disguise !
[Non-text portions of this message have been removed]
January 6th, 2006 at 11:12 pm
I rcommend foods over supplements. Foods especially are proven over
many decades, sometimes over thousands of years, to be effective, yet
narrow minded doctors have no training at all in foods OR
supplements.
People who use foods or supplments don’t have a need for medical
training. Medical training does not include any courses in foods or
supplements so with a few exceptions folks are pretty well left to
their own devices if they choose a non-drug approach.
Those exceptions include scientists like Uffe Ravnskov, the world’s
top cholesterol researcher, Mary Enig, the world’s top edible oils
researcher "orthomolecular" medics like Dr. Steve Mercola, Dr. Abram
Hoffer, Dr. Cathcart, Dr. Julian Whitaker, Dr. Philip White, Dr.
Donald McLeod and other similars. These are the M.D.s who know what
they’re doing, they tell the rest of us how to do it for ourselves,
we d it, and it works!!
The rest of the doctors (present company excepted) narrow-mindedly
choose a pissing contest over things they admit they know nothing
about, rather than choosing the delivery of real non-medical health
information.
I think we can agree there is a huge gulf that separates the
abilities of these types of doctors.
January 7th, 2006 at 12:11 pm
I agree, good example; sometimes the "official" medical position is
based on bias and not fact, and following this opinion will only make
us sick and die. And thre’s no way for "average" doctors to even know
the difference due to the gulf between nutritional knowledge and the
knowledge of how to relieve symptoms with drugs.
First mistake, with few exceptions, is thinking drugs are necessary
for health. Drugs are not, but food certainly is. And that’s what
people are finding, every day.
January 8th, 2006 at 9:45 am
Dave wrote:
> Yea and they are al from bogus school that any one with a kindergarten
> education can pass.
Your rudeness does not deserve any answers.
The universities I attended are well respected. The medical school is
Creighton University Medical Schol and Graduare School in Omaha, NE,
attached to St Joseph’s teaching Hospital. They’d probaby be happy to
see you in court for calling their medical and master’s degrees bogus.
If you don’t like what they teach, do you check whether your own doctor
graduated from Creighton?
Rhodes University also has an excellent reputation. There is no mud you
can throw my way that would stick. My clients especially know a good
result when they see it.
I shall no longer respond to you, as you are looking for attention
and not writing anything due to genuine interest. I can spend my time
better and shall do so in future.
Have a good life,
January 9th, 2006 at 2:33 am
Lets actually discuss something that may help us.
I have been doing research today about a herb called banaba - type it
into Google.
Also a supplement based on lipd soluble - not ordinary thiamine - B1
which hasbeen shown to reverse and present neuropathy and retinopathy
–
Ilanit
————————————————————————
Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®
registered trademark, © copyright 2003. All rights reserved. This email
message and attachments may contain information that is confidential to
Little Tree. If you are not the intended recipient you cannot use,
distribute, forward or copy the message or attachments. In such a case,
please notify the sender by return email and erase all copies of the
message and attachments. The sender of this email message does not allow
the recipient to forward this email message or attachments in whole or
February 4th, 2006 at 6:23 am
Hi,
Since the moderator of this site does not seem to stop the bashing of this Dave
person, I am going to place him in my ignore list and do just that. This is
alternative cures. I believe homeopathy belongs on this site more than anything
else. Please don’t let this mean obnoxious person run anyone off of this list.
Kat
By reading the messages of this group you agree to hold yourself FULLY
responsible FOR yourself.
Have a nice day !