Re: FW: FW: [diabetescured] a reason diabetes is an inflammatory dis
> Which book are you referring to?
> I don’t see anything …by Chilton except car books.
4 Responses to “Re: FW: FW: [diabetescured] a reason diabetes is an inflammatory dis”
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May 16th, 2006 at 5:01 am
Robert, the difference is in the details; these details were derived
through actual clinical study; six peer-reviewed studies actually
that he and his team conducted. Unless the other authors are using
Chilton’s data, their advice will be somewhat incorrect, with the
result that in many cases it would seriously increase inflammation
rather than reduce it.
Rather than present some foods such as "cold-water fish" for
example as the right kind, Dr. Chilton has specified "which"
fish block inflammation, which do not, and why. Farmed salmon
for example gives you 13 times the daily allowance of pro-
inflammatories in one modest serving.
Similarly, though some authors tell people to use GLA supplements,
they often neglect the detail that GLA is a powerful pro-inflammatory
unless it’s taken with EPA to block this effect. The same goes for
other foods in his plan; everything is broken down component by
component and weighted according to inflammation to derive a number
that one can use — an inflammation index — so one can keep
inflammation down every day.
When that is not quite possible, he tells you which essential fatty
acids restore balance. Dr. Chilton is a fatty acids and inflammation
expert. A researcher of international reknown, he was on one of the
original teams that developed COX-1 and COX-2 anti-inflammatories.
May 16th, 2006 at 1:42 pm
Wow!! What an assumption Duncan.
:-))
Now we can have only one scientist with the right info?
It never works that way - any conventional science that is not
repeatable is questionable and it is very common for scientists to
repeat what was already done some time back by someone else - and
equally common for more than one scientist to discover the same thing
independently.
How can you possibly assume that everyone else researching this will or
did get wrong results!!!
It’s OLD news that inflammation is something to be concerned about
at cell level. Just because there is new work on it by someone, does not
make the prior work invalid:-)
The question asked was a good one; a real answer will critique any
difference in claims (if there are any) rather than just proclaiming
everyone else wrong sight unseen :-))
The decoding of inflammation caused by different eicosanoids was
reseached in 1976 already by Vane JR. and others.
See for example "Prostaglandins as mediators of inflammation.
Adv Prostaglandin Thromboxane Res. 1976;2:791-801. in 1976."
So this is also old news
Farmed salmon or farmed any other fish is practically toxic waste,
that’s not news; fresh salmon is a different ballgame.
The fish that block inflammation are the fatty ones, those with fatty
layers to survive cold water, as there are eicosanoids in the omega-3
oils in those fish that block inflammation - DHA and EPA eicosanoids
specifically - and no I did not read Chilton to discover this.
ANY plant oil will have some inflammatory effect, not just GLA. The
exception is extra virgin olive oil due to the oleic acid and high
antioxidant content; it’s actually anti-inflammatory.
GLA (gamma linoleic acid) has specific functions and depending on
individual need for those functions the oil can be useful. But it also
depends on blood type as to what source is best and least inflammatory -
blackcurrant oil for example is best for Blood type O, not borage or
evening primrose.
Also not from Chilton - he’s not the *only* guru on this, it’s been
around a while.
You can’t have an inflammation index that suits everyone. We are made
differently and we need things in different proportions according to
what healthy issues are present, what weight we are relative to ideal,
whether we have any hormone imbalances, what age we are, etc.
Oh then I definitely do NOT want his approach!!!!
That’s because the COX-1 and 2 supposed anti-inflammatories are NOT
anti-inflammatory at all!!! They *block* inflammation which is not at
all the same things as being ANTI-inflammatory as in actively reducing
inflammation.
All the COX drugs can do is to block the eicosanoids (protaglandin,
prostacyclin, thromboxane) at receptor sites so that the usual
inflammatory action of eicosanoids can not happen - BUT nor can the
anti-inflammatory action happen either!
It does not *reverse* any inflammation therefore it is not truly
ANTI-inflammatory - just everything-blocking.
If anything it is harmful because blocking those sites ALSO blocks
them for true anti-inflammatory eicosanoids such as the net
anti-innflammatory effect of the thromboxanes (which constrict) and the
prostaglandins and prostacyclins (which dilate) from EPA and DHA!
Every omega-3 oil has three eicosanoids which come in different
strengths, the strengths being specific to the particular omega-3 and
which when taken together for that oil, are either a sum total of
inflammatory (all plant oils and also arachidonic acid) or
anti-inflammatory (DHA and EPA).
So if you want the *benefit* of fish oil (due to EPA and DHA) you need
to NOT use Cox inhibitors or Cox so-called anti-inflammatories. Blocking
the gate to negatives and positives as they do - is not the same as
opening it for positives.
Namaste,
May 17th, 2006 at 9:11 pm
Robert Ratliff wrote:
> Has anyone had an experience with fasting for diabetes? If so would they
> post the results?
Yes.
Falling on the floor, raised cortisol levels, high blood pressure,
nausea, loss of muscle, ketosis, emergency room…. also longer-term
effects all negative.
You get the picture.
Fasting and diabetes do NOT mix!
May 20th, 2006 at 5:29 pm
had to have some test , dont remember what for , but had to fast .
knowing that i’m a diabetic i took some precautions IE:ran alittle
higher then normal . at the very tail end of test started to bottom
out , no biggy , just ate the small piece of chocolate that i carry
with me to get through . alittle planning helps !