11 Temmuz 2012 Çarşamba
(Box of 50) Bayer's Contour Blood Glucose Test Strips Part No. 7080 BAYER HEALTHCARE LLC
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10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Precision Xtra Blood Glucose Test Strips Box of 100 Abbott Diabetes Care MSI99877 (Box)
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Box of 100 Bayer's Contour Blood Glucose Test Strips Retail BAYER HEALTHCARE LLC 7090
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AMS7090 (Box)---BAYER HEALTHCARE LLC Packs Per Box 100---Retail Easy viewing of sample fill ensures accurate results. Uses only 0.6 microliters of blood. Custom shape for easy handling. 6-month open shelf life. For use with Ascensia Contour meter.
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Bayer's Contour Blood Glucose Test Strips Part No. 7098 BAYER HEALTHCARE LLC
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(Box of 50) Bayer's Contour Blood Glucose Test Strips Part No. 7080 BAYER HEALTHCARE LLC
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Easy viewing of sample fill ensures accurate results. Uses only 0.6 microliters of blood. Custom shape for easy handling. 6-month open shelf life. For use with Ascensia ® Contour ™ meter.
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8 Temmuz 2012 Pazar
The Nutrition Debate #39: Back to the Future
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Edgy diet plans are often described as fads, and they usually are. I remember 50 years ago, when I was on the Stillman Diet -- high protein, 8 glasses of water, and amphetamines (!), as I recall -- I lost 65 pounds. After a while, fortunately, I tired of it and switched to ‘the grapefruit diet.’ That was a fad diet, and today there are many such examples that do not deserve consideration or even mention.
Recent diet trends are a lot healthier for people and the environment. They are rooted in “real food.” This began, I think, with the concept of organic foods. This trend evolved to include another dimension besides health: to try to do the “right thing,” take the high road, adopt a moral and ethical way of eating and living. To illustrate, responding on the Oprah program to a question about eliminating meat from the diet, Michael Pollan said, “That’s a personal choice. I could eat meat in …(a) very limited way, from farmers who were growing it in a way (grass fed) that I could feel good about how the animal lived – and that we’re not taking that grain (corn) away from people who need that food.”
Michael Pollan publicized the “grass fed” movement in his best-selling and compelling read, “The Omnivore’s Dilemma.” It was followed by other derivative books by him and others urging that we eat “real food.” This was a “back to the future” moment in dieting for me. It advocates that we eat only basic, fresh foods, the kinds that are found along the sides of the modern supermarket. The idea is to avoid processed and manufactured food sold in boxes and bags.
Of course, “the devil is in the details.” Does “grass fed” mean that the beeves were not “finished” on grain for a week or two before slaughter? “Organic” eggs can mean that 70% of the food the hens ate was organic. Another detail - hens often eat a “vegetarian” diet. Chickens are omnivores, so I want hens to eat insects, naturally. Vegetarian is not healthy for them (or me)! A hen that eats a vegetarian diet (mostly corn meal) is going to produce eggs that have too many Omega 6 fatty acids and not enough Omega 3’s.
That’s why I buy eggs at farmers’ markets where I know the purveyors. I’ve been to their farms, and I know their hens are ‘pastured.’ That means they are moved from pasture to pasture (with their coop) to places where cows or sheep or pigs have recently grazed. I also know the eggs are Grade AA. That means really fresh – at most only a few days old – and very tasty.
The latest, big trend in dieting is Paleo (Joke: Do you have to eat like a caveman?) It takes “back to the future” to new lengths, based in part on ethnographic and anthropologic antecedents, as well as modern biochemistry and the science of fat metabolism. One of my favorite blogs is Archevore, by Kurt Harris, M. D. His basic premise: avoid the Neolithic Agents of Disease. NAD is his phrase to describe changes in the human diet that were introduced with the advent (10,000 years ago) of the Neolithic Age. They are 1) wheat (and the closely related gluten grains barley and rye); 2) excess amounts of fructose (including the 55% in HFCS and the 50% found in sucrose aka cane sugar or table sugar); and 3) polyunsaturated fatty acids (PUFA’s) from processed vegetable oils made from seeds and grains (corn, soybean, Canola, sunflower, safflower, etc.). They are loaded with Omega 6’s and easily oxidized and damaged by storage, high heat and repeated use, such as deep fat frying.
The Paleo trend has generated considerable discussion online. Last summer, controversy emerged at the Ancestral Health Symposium in Los Angeles. It centers on ‘safe starches.’ This is a debate between the ‘establishment’ low-carb community, many of whom are pre-diabetics or type 2 diabetics, and the emergent Paleo crowd that tends to be younger, healthier and interested in a program that successfully may prevent and even heal “middle age and chronic health problems through diet.” Paleo is newly popular as a modern diet trend and is still evolving (pardon the phrase). It also has a broader potential application, as it is not intended solely for those who have a diagnosed metabolic disorder (e.g. T2 diabetes, insulin resistance or impaired glucose tolerance or symptoms of Metabolic Syndrome, including obesity). In that sense, it is a debate between the therapeutic and the prophylactic dieters: how to regain your health vs. how to stay healthy. The ‘safe starches’ debate will be the subject of the next column.
© Dan Brown 2/5/12
Recent diet trends are a lot healthier for people and the environment. They are rooted in “real food.” This began, I think, with the concept of organic foods. This trend evolved to include another dimension besides health: to try to do the “right thing,” take the high road, adopt a moral and ethical way of eating and living. To illustrate, responding on the Oprah program to a question about eliminating meat from the diet, Michael Pollan said, “That’s a personal choice. I could eat meat in …(a) very limited way, from farmers who were growing it in a way (grass fed) that I could feel good about how the animal lived – and that we’re not taking that grain (corn) away from people who need that food.”
Michael Pollan publicized the “grass fed” movement in his best-selling and compelling read, “The Omnivore’s Dilemma.” It was followed by other derivative books by him and others urging that we eat “real food.” This was a “back to the future” moment in dieting for me. It advocates that we eat only basic, fresh foods, the kinds that are found along the sides of the modern supermarket. The idea is to avoid processed and manufactured food sold in boxes and bags.
Of course, “the devil is in the details.” Does “grass fed” mean that the beeves were not “finished” on grain for a week or two before slaughter? “Organic” eggs can mean that 70% of the food the hens ate was organic. Another detail - hens often eat a “vegetarian” diet. Chickens are omnivores, so I want hens to eat insects, naturally. Vegetarian is not healthy for them (or me)! A hen that eats a vegetarian diet (mostly corn meal) is going to produce eggs that have too many Omega 6 fatty acids and not enough Omega 3’s.
That’s why I buy eggs at farmers’ markets where I know the purveyors. I’ve been to their farms, and I know their hens are ‘pastured.’ That means they are moved from pasture to pasture (with their coop) to places where cows or sheep or pigs have recently grazed. I also know the eggs are Grade AA. That means really fresh – at most only a few days old – and very tasty.
The latest, big trend in dieting is Paleo (Joke: Do you have to eat like a caveman?) It takes “back to the future” to new lengths, based in part on ethnographic and anthropologic antecedents, as well as modern biochemistry and the science of fat metabolism. One of my favorite blogs is Archevore, by Kurt Harris, M. D. His basic premise: avoid the Neolithic Agents of Disease. NAD is his phrase to describe changes in the human diet that were introduced with the advent (10,000 years ago) of the Neolithic Age. They are 1) wheat (and the closely related gluten grains barley and rye); 2) excess amounts of fructose (including the 55% in HFCS and the 50% found in sucrose aka cane sugar or table sugar); and 3) polyunsaturated fatty acids (PUFA’s) from processed vegetable oils made from seeds and grains (corn, soybean, Canola, sunflower, safflower, etc.). They are loaded with Omega 6’s and easily oxidized and damaged by storage, high heat and repeated use, such as deep fat frying.
The Paleo trend has generated considerable discussion online. Last summer, controversy emerged at the Ancestral Health Symposium in Los Angeles. It centers on ‘safe starches.’ This is a debate between the ‘establishment’ low-carb community, many of whom are pre-diabetics or type 2 diabetics, and the emergent Paleo crowd that tends to be younger, healthier and interested in a program that successfully may prevent and even heal “middle age and chronic health problems through diet.” Paleo is newly popular as a modern diet trend and is still evolving (pardon the phrase). It also has a broader potential application, as it is not intended solely for those who have a diagnosed metabolic disorder (e.g. T2 diabetes, insulin resistance or impaired glucose tolerance or symptoms of Metabolic Syndrome, including obesity). In that sense, it is a debate between the therapeutic and the prophylactic dieters: how to regain your health vs. how to stay healthy. The ‘safe starches’ debate will be the subject of the next column.
© Dan Brown 2/5/12
The Nutrition Debate #40: What are “Safe Starches”?
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If you think this is a column about the Glycemic Index, you are wrong. If you think this is about “complex carbohydrates” vs. “simple sugars and refined carbohydrates,” you are wrong. Those are comparisons that you might make if you thought you had a state-of-the-art view of changes in the diet that lower glucose spikes. Spikes are temporary but they become chronic elevations in blood sugar that are harmful, leading to insulin resistance, overweight, neuropathy, Metabolic Syndrome, etc. As insulin resistance gets worse, you develop Type 2 diabetes or worse….such as Alzheimer’s.
Eating complex carbs will have an incremental benefit in such cases, but that is not what is meant by “safe starches” in the debate that is raging in the higher circles of erudition in the nutrition blogosphere. It is a newer idea and a very controversial one that has divided some of the stars in that firmament. The issue as I see it is as follows:
On one side of the debate is Gary Taubes and his many acolytes, both the highly erudite and ordinary hackers like me. Taubes is a highly respected science writer, blogger, and the author of “What if It’s All Been a Big Fat Lie?,” the seminal cover story in the NYT Sunday Magazine on July 7, 2002. His 2007 tome, “Good Calories – Bad Calories,” targeted to physicians, is the “bible” for an increasing number of young clinical practitioners and researchers. His more recent book, “Why We Get Fat and What to Do About It” (Deckle Edge, 2010), was written for the general public.
Taubes theorem is that obesity is caused by a metabolic dysfunction in which insulin resistance, developed from eating too many simple sugars and refined carbohydrates, leads to high levels of circulating (serum) insulin, which leads to fat synthesis (lipolysis), and declining function of the pancreas (where the insulin is produced) as its beta cells wear out and die. For such people, a diet based on a low-carb, ketogenic way of eating, is therapeutic. I am in accord with this view.
The “safe starches” debate arose when researchers sought a “perfect health” diet for health maintenance. Obesity and Metabolic Syndrome, Type 2 diabetes and dyslipidemia (high cholesterol) have all seen dramatic increases over the last fifty years since we began eating low-fat and, as a consequence, high carb. So researchers examined diets for many indigenous populations in the world who have not developed the Diseases of Civilization (CHD and CVD, stroke, many cancers, and Alzheimer’s). These people eat starches as whole foods, without vegetable oils, as a staple of their diet.
These researchers found that certain carbohydrates, what they are calling “safe starches,” can be eaten in reasonable amounts (10% to 30%, by calorie) by people whose metabolic function has not been compromised by insulin resistance. Compare this to the 60% (300 grams or 1,200 calories a day on 2,000 calories) that is the recommended amount of carbohydrates in the Standard American Diet. Incredible as it sounds, that’s right. If you doubt this, check the Nutrition Facts Panel on any packaged food and do the math yourself. These “safe starches” people (those who can eat them) are most likely to be people who are not already overweight as a consequence of their insulin resistance. To be clear, if you are already overweight, you probably have insulin resistance, and you cannot safely eat these ‘safe starches’ (or any other starches or sugars) without harmful, prolonged high blood sugars, ultimately damaging your general health.
For those who can eat them, what are these “safe starches”? Paul Jaminet, Ph. D., in his Perfect Health Diet,” both book and blog, lists sweet potatoes, potatoes, plantains, taro and others. Kurt Harris, M. D., of the Archevore blog, adds yams and bananas. They both include white rice, a grain. Harris says, “Except for white rice, these are all whole food starch sources with good mineral and micronutrient content that have been eaten in good health for thousands of years in many environments by genetically diverse populations. Many of these plants have spread far from their biomes of origin and serve as staples for populations who have adopted them with success over the past few thousand years.”
“White rice is kind of a special case. It lacks the nutrients of root vegetables and starchy fruits like plantain and banana, but is good in reasonable quantities, as it is a very benign grain that is easy to digest and gluten free.”
So there you are. If you’re healthy and not overweight, you can eat “safe starches” guilt-free and (almost) to your heart’s content. And don’t forget the butter and sour cream on that baked potato. Note that I did not say French fried potato. In two weeks, I’ll explain why there’s a difference. Next week the subject is “Unsafe Starches and Other Sugars.”
© Dan Brown 2/12/12
Eating complex carbs will have an incremental benefit in such cases, but that is not what is meant by “safe starches” in the debate that is raging in the higher circles of erudition in the nutrition blogosphere. It is a newer idea and a very controversial one that has divided some of the stars in that firmament. The issue as I see it is as follows:
On one side of the debate is Gary Taubes and his many acolytes, both the highly erudite and ordinary hackers like me. Taubes is a highly respected science writer, blogger, and the author of “What if It’s All Been a Big Fat Lie?,” the seminal cover story in the NYT Sunday Magazine on July 7, 2002. His 2007 tome, “Good Calories – Bad Calories,” targeted to physicians, is the “bible” for an increasing number of young clinical practitioners and researchers. His more recent book, “Why We Get Fat and What to Do About It” (Deckle Edge, 2010), was written for the general public.
Taubes theorem is that obesity is caused by a metabolic dysfunction in which insulin resistance, developed from eating too many simple sugars and refined carbohydrates, leads to high levels of circulating (serum) insulin, which leads to fat synthesis (lipolysis), and declining function of the pancreas (where the insulin is produced) as its beta cells wear out and die. For such people, a diet based on a low-carb, ketogenic way of eating, is therapeutic. I am in accord with this view.
The “safe starches” debate arose when researchers sought a “perfect health” diet for health maintenance. Obesity and Metabolic Syndrome, Type 2 diabetes and dyslipidemia (high cholesterol) have all seen dramatic increases over the last fifty years since we began eating low-fat and, as a consequence, high carb. So researchers examined diets for many indigenous populations in the world who have not developed the Diseases of Civilization (CHD and CVD, stroke, many cancers, and Alzheimer’s). These people eat starches as whole foods, without vegetable oils, as a staple of their diet.
These researchers found that certain carbohydrates, what they are calling “safe starches,” can be eaten in reasonable amounts (10% to 30%, by calorie) by people whose metabolic function has not been compromised by insulin resistance. Compare this to the 60% (300 grams or 1,200 calories a day on 2,000 calories) that is the recommended amount of carbohydrates in the Standard American Diet. Incredible as it sounds, that’s right. If you doubt this, check the Nutrition Facts Panel on any packaged food and do the math yourself. These “safe starches” people (those who can eat them) are most likely to be people who are not already overweight as a consequence of their insulin resistance. To be clear, if you are already overweight, you probably have insulin resistance, and you cannot safely eat these ‘safe starches’ (or any other starches or sugars) without harmful, prolonged high blood sugars, ultimately damaging your general health.
For those who can eat them, what are these “safe starches”? Paul Jaminet, Ph. D., in his Perfect Health Diet,” both book and blog, lists sweet potatoes, potatoes, plantains, taro and others. Kurt Harris, M. D., of the Archevore blog, adds yams and bananas. They both include white rice, a grain. Harris says, “Except for white rice, these are all whole food starch sources with good mineral and micronutrient content that have been eaten in good health for thousands of years in many environments by genetically diverse populations. Many of these plants have spread far from their biomes of origin and serve as staples for populations who have adopted them with success over the past few thousand years.”
“White rice is kind of a special case. It lacks the nutrients of root vegetables and starchy fruits like plantain and banana, but is good in reasonable quantities, as it is a very benign grain that is easy to digest and gluten free.”
So there you are. If you’re healthy and not overweight, you can eat “safe starches” guilt-free and (almost) to your heart’s content. And don’t forget the butter and sour cream on that baked potato. Note that I did not say French fried potato. In two weeks, I’ll explain why there’s a difference. Next week the subject is “Unsafe Starches and Other Sugars.”
© Dan Brown 2/12/12
The Nutrition Debate #41: “Unsafe Starches” and Other Sugars
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At dinner last night with my brother in Florida, he told me that a doctor friend had told him recently that a ‘glass of orange juice’ was one of the worst things he could eat or drink. I agreed. I told this to my wife this morning as she was drinking hers. It’s tough being married to a nutrition nut.
You can buy fresh-squeezed orange juice in Florida by the gallon. It’s as cheap as day-old bread, and it’s really delicious; but it’s all sugar (with a little fiber) and more than half fructose. In liquid form, that’s a big load for the liver. So is a HFCS coke. No difference, really. Most Registered Dieticians would tell you the same thing, about either orange juice or coke.
“Unsafe sugars” are those described as “simple sugars.” They are composed of monosaccharides and disaccharides. The monosaccharides are glucose, fructose and galactose, the most common of which is glucose, sometimes called dextrose. The most common disaccharide is sucrose, usually refined either from cane sugar or beet sugar. Table sugar is sucrose. Sucrose is half glucose and half fructose. Simple sugars are unsafe because they are broken down and digested quickly, especially when liquid. The glucose goes into the bloodstream from the small intestine and circulates to the cells for energy. The fructose, a mild toxin in large amounts, is diverted to the liver to be “detoxified,” protecting us from it. “It bypasses the first regulated steps in glycolysis, which glucose must traverse, and thus becomes a more ready substrate for fatty acid and triglyceride synthesis,” says Phillip A Wood, DVM, Ph.D., in a 2007 article in Diabetes in Control.com. In plain English, fructose, stockpiled in the liver, easily becomes body fat, and in some cases liver fat (fatty liver disease?).
“Unsafe starches” are complex carbohydrates (polysaccharides and therefore also ‘sugars’ that break down to mostly glucose) in non-whole food form. They have been processed and refined in manufacturing, thereby making them break down more easily. That’s why they are unsafe: They act like simple sugars, digesting quickly and easily, thus spiking blood sugar. The processing and refining also removes vitamins, minerals and phytonutrients. That’s why homogenized milk is “supplemented” with Vitamin D. The vitamins that were in the whole raw milk were killed in the pasteurization/ homogenization processing. Some organic milk is now being supplemented with DHA Omega-3 fatty acids (from algae!).
The sugar in milk, by the way, is lactose, a disaccharide compose of equal parts glucose and galactose. Milk has a lot of lactose. Low fat and skim milk have more (in proportion) than whole milk, since the fat has been reduced or eliminated. That’s why I don’t drink low-fat or whole-fat milk, and why I only take full cream in my coffee.
White flour (bleached or unbleached), is refined from wheat, a gluten grain. The milling process removes nutrients so bread flour is almost always “enriched” to replace lost nutrients, e.g. Iron, Niacin, vitamins B1 & B2, and Folic Acid. At random I recently checked the ingredients list on three loaves of bread. Arnold Whole Grains 12 Grain Bread’s first three are Unbleached Enriched Wheat Flour (as above), Water and Sugar, plus about 50 other ingredients, wheat gluten being listed fifth. Pepperidge Farm’s Whole Grain Bread’s first four ingredients are Whole Grain Wheat Flour, Water, Sugar and Wheat Gluten. Publix’s store brand, in their “Large White” bread, lists, in order, Unbleached Enriched Wheat Flour, Water and High Fructose Corn Syrup (“sugar”), among many other ingredients including soybean oil and wheat gluten.
Did you have any idea that sugar was the third ingredient listed in “healthy” breads, after flour and water? Added sugars are in virtually all processed foods. These breads and virtually all others are unsafe starches. Note also that wheat gluten, a protein, is listed fourth or fifth. Gluten is one of the three Neolithic Agents of Disease (NAD’s) in Dr. Kurt Harris’s Archevore program, along with fructose (in sugar) and polyunsaturated fatty acids (PUFA’s), i.e. vegetable oils.
It makes you long for a good “loaded baked potato,” doesn’t it? My wife tells me a loaded baked potato is a large steaming baked potato that is butterflied and filled with butter, sour cream, broccoli, melted cheese and bits of bacon. Sounds good, doesn’t it? A whole “safe starch” food, a green veggie, and lots of good saturated fats (butter, sour cream, bacon and cheese). Of course, being a Type 2 diabetic, no starchy food is “safe” for me. I have seriously impaired glucose tolerance, but that’s okay. I love my can of King Oscar brand Mediterranean Style Brisling sardines, in olive oil, for lunch.
© Dan Brown 2/19/12
You can buy fresh-squeezed orange juice in Florida by the gallon. It’s as cheap as day-old bread, and it’s really delicious; but it’s all sugar (with a little fiber) and more than half fructose. In liquid form, that’s a big load for the liver. So is a HFCS coke. No difference, really. Most Registered Dieticians would tell you the same thing, about either orange juice or coke.
“Unsafe sugars” are those described as “simple sugars.” They are composed of monosaccharides and disaccharides. The monosaccharides are glucose, fructose and galactose, the most common of which is glucose, sometimes called dextrose. The most common disaccharide is sucrose, usually refined either from cane sugar or beet sugar. Table sugar is sucrose. Sucrose is half glucose and half fructose. Simple sugars are unsafe because they are broken down and digested quickly, especially when liquid. The glucose goes into the bloodstream from the small intestine and circulates to the cells for energy. The fructose, a mild toxin in large amounts, is diverted to the liver to be “detoxified,” protecting us from it. “It bypasses the first regulated steps in glycolysis, which glucose must traverse, and thus becomes a more ready substrate for fatty acid and triglyceride synthesis,” says Phillip A Wood, DVM, Ph.D., in a 2007 article in Diabetes in Control.com. In plain English, fructose, stockpiled in the liver, easily becomes body fat, and in some cases liver fat (fatty liver disease?).
“Unsafe starches” are complex carbohydrates (polysaccharides and therefore also ‘sugars’ that break down to mostly glucose) in non-whole food form. They have been processed and refined in manufacturing, thereby making them break down more easily. That’s why they are unsafe: They act like simple sugars, digesting quickly and easily, thus spiking blood sugar. The processing and refining also removes vitamins, minerals and phytonutrients. That’s why homogenized milk is “supplemented” with Vitamin D. The vitamins that were in the whole raw milk were killed in the pasteurization/ homogenization processing. Some organic milk is now being supplemented with DHA Omega-3 fatty acids (from algae!).
The sugar in milk, by the way, is lactose, a disaccharide compose of equal parts glucose and galactose. Milk has a lot of lactose. Low fat and skim milk have more (in proportion) than whole milk, since the fat has been reduced or eliminated. That’s why I don’t drink low-fat or whole-fat milk, and why I only take full cream in my coffee.
White flour (bleached or unbleached), is refined from wheat, a gluten grain. The milling process removes nutrients so bread flour is almost always “enriched” to replace lost nutrients, e.g. Iron, Niacin, vitamins B1 & B2, and Folic Acid. At random I recently checked the ingredients list on three loaves of bread. Arnold Whole Grains 12 Grain Bread’s first three are Unbleached Enriched Wheat Flour (as above), Water and Sugar, plus about 50 other ingredients, wheat gluten being listed fifth. Pepperidge Farm’s Whole Grain Bread’s first four ingredients are Whole Grain Wheat Flour, Water, Sugar and Wheat Gluten. Publix’s store brand, in their “Large White” bread, lists, in order, Unbleached Enriched Wheat Flour, Water and High Fructose Corn Syrup (“sugar”), among many other ingredients including soybean oil and wheat gluten.
Did you have any idea that sugar was the third ingredient listed in “healthy” breads, after flour and water? Added sugars are in virtually all processed foods. These breads and virtually all others are unsafe starches. Note also that wheat gluten, a protein, is listed fourth or fifth. Gluten is one of the three Neolithic Agents of Disease (NAD’s) in Dr. Kurt Harris’s Archevore program, along with fructose (in sugar) and polyunsaturated fatty acids (PUFA’s), i.e. vegetable oils.
It makes you long for a good “loaded baked potato,” doesn’t it? My wife tells me a loaded baked potato is a large steaming baked potato that is butterflied and filled with butter, sour cream, broccoli, melted cheese and bits of bacon. Sounds good, doesn’t it? A whole “safe starch” food, a green veggie, and lots of good saturated fats (butter, sour cream, bacon and cheese). Of course, being a Type 2 diabetic, no starchy food is “safe” for me. I have seriously impaired glucose tolerance, but that’s okay. I love my can of King Oscar brand Mediterranean Style Brisling sardines, in olive oil, for lunch.
© Dan Brown 2/19/12
The Nutrition Debate #56: Metabolic Disregulation
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Readers of Dr. Kurt Harris’s Archevore website may have noticed that at the end of the Archevore Diet tab there is a footnote, the last clause of which is “…or it may just be too late.” Since Dr. Harris is not currently blogging, this cryptic remark has me wondering: “just…too late” for what? Can he mean too late to restore “normal” carbohydrate metabolism? And, most importantly (naturally), I’d like to know if this alarming news applies to me. I wonder if Dr. Harris ever explained that comment in one of his posts. It is a hard subject to Google. What are the key words: “Just too late”?Anyway, I have noticed that many bloggers in the ‘nutrisphere,’ including many of the most cutting-edge, scientific ones, have drifted away from low-carb to Paleo to Paleo with “safe carbs.” Most of these bloggers do not clearly differentiate between “healthy people” and people who have developed issues with metabolic regulation. Significantly, neither do the American Diabetes Association, the USDA’s Dietary Guidelines for Americans or the public health establishment in general. Just ask almost any traditionally-schooled “certified” dietician or Certified Diabetes Educator (CDE). The current trend in nutrition blogs is “healthy eating,” a good thing, but insufficient for the rapidly growing percentage of the population who are becoming carbohydrate intolerant. This manifests itself in weight gain, of course, but also in associated lipoprotein and blood glucose disregulation, known collectively as Metabolic Syndrome. I wonder sometimes if the blogger/researcher/clinician does not him or herself suffer from metabolic disregulation. I do, and by changing what I eat I found a fix. So I think this is worth blogging about at length. The largest audience of “seekers” on diet-related matters, I’ve noticed, are those with a weight issue. They may be a little overweight, a lot overweight, obese or even morbidly obese, and they all want to lose weight effectively and permanently. I was and still am one of those. When I weighed 375 pounds I wanted to lose weight. When my doctor suggested Atkins, I had no idea I would eventually lose 170 pounds. Nor did I realize that I would dramatically improve my lipid health and my T2DM and my hypertension. Neither, however, did I imagine that I would later regain 70 of the pounds I had lost and ‘give back’ some of my health gains, except interestingly my lipid panel gains.I know that weight loss is the primary area of readers’ interest because my blog, The Nutrition Debate, covers a wide subject area, but my most popular columns (which Blogger tracks for me) are about diets and weight-loss. The problem of losing weight and keeping it off is intractable. That is not to say that there is not also a very large audience of people out there generally who follow nutrition who have a keen interest in “healthy eating.” These include a large cohort who wishes to avoid the Diseases of Civilization and others like the Paleo/Ancestral Health movement, the slow food people, the CSA movement and the fitness community. All of these do not necessarily need, and are not looking for, a therapeutic diet, unlike those of us who already have damaged metabolisms. So, that is the distinction that I think has to be made. I enjoy reading about neurotransmitters and hormones and enzymes and the latest, “our old friends” the gut flora. However, for me personally, I am keenly interested in what it means “…to be just too late”. There is a failed mechanism in MY metabolism such that for me it is “just too late?” By whatever name -- insulin resistance, or impaired glucose tolerance, or carbohydrate intolerance, or leptin resistance, or some consequence of any and/or all of these conditions, I must be resigned to what one commenter said on another blog, that: “Some of us cannot tolerate more than small amounts of carbs, and probably will never be able to do so.” If so, as this becomes clearer to me, or perhaps as I come to accept what is already pretty clear, that will mean that I need to adopt for the rest of my days the Way of Eating that I followed when I lost 170 pounds. That is what someone who has T1DM or is gluten and/or casein intolerant has to do. Except that these folks – and I know a few people who have one or both of these disorders – don’t have a choice. They will die (the Type 1s), or wish they would (figuratively speaking), if they do not follow a strictly prescribed way of eating all day every day for the rest of their lives. In that sense I’m lucky. I can cheat and think I got away with it…at least in the short term. But there’s the rub. It is an insidious disease. I have to “own up” to it: I have a disregulated metabolism. It is “just too late” for me. There, I said it.© Dan Brown 6/24/12
The Nutrition Debate #57: What is Ketogenic Nutrition?
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A few months ago a very well read fellow blogger, Beth Mazur, commented on a post of mine. She said she shared my view that as lay bloggers we play a valuable intermediary role as generalists, or “foxes,” in a world of specialists, “the hedgehogs.” She was referring to a recent essay by Harry Rutter in The Lancet (sorry, log-in required). Rutter was referring to a popular 1953 essay, “The Hedgehog and the Fox,” by British philosopher Isaiah Berlin. It’s a good read.
In a separate post on her own blog, Weight Maven, Beth introduced me to Lucas Tafur with a piece he wrote on the “Old Friends Hypothesis,” referring to gut flora. Gut flora is an emerging and interesting area of nutrition research. It seems even my favorite MD, Kurt Harris, is telling us “to look at other things” besides “NAD’s.” Harris was referring to Neolithic Agents of Disease, his construct and original prescription of dietary constituents to avoid: wheat, fructose and Omega 6 fatty acids. His lengthy comment on Paleo Hacks, here, which Beth brought to my attention, was pretty cryptic, though. Harris’s thinking is apparently “evolving,” but that is one of the aspects I like best about his approach to dietary science.
Lucas Tafur is also an interesting story. Before he created the Luca Tafur site, his blog was called Ketogenic Nutrition. It is inactive now but still “up.” It provided me with a nostalgic look back at what proved for me to be a very effective way to lose weight (170 pounds). Tafur, whose bio is on both websites, quotes one of the world’s leading experts on ketone bodies, Dr. Richard L. Veech of the National Institutes of Health: "Doctors are scared of ketosis. They're always worried about diabetic ketoacidosis. But ketosis is a normal physiologic state. I would argue it is the normal state of man.” Put into context, in the continuum of our day-to-day existence, we’re either in a fed or a fasting state. The fed state begins with eating and continues until the food has been digested and absorbed. The fasting state then begins and continues until we eat again. When fasting, the body is said to be in ketosis.
When we are in a fed state, we derive our energy largely from glucose. This is called a glycogenic state. When we are in a fasting state, the body derives its energy from our fat stores, both from the liver and from our adipose (fat) tissue, which breaks down by lipolysis. Who can doubt that it has been that way for thousands of generations? We were hunters and gatherers, not grazers. That is the way we were “designed.” For just a few generations, we have gone astray, with disastrous consequences. Of course, what has happened in the last few generations is not an evolutionary adaption; it is but an aberration. It is also a completely reversible change once we come to see and accept what “we” (complicit with our agricultural/industrial enterprise and the associated “public health” and media establishments) have done to ourselves. We can return to a fed and then fasting Way of Eating in which ketosis is one of “the normal states of man.”
The scenario: We hunted, we ate and we were satisfied. Think of the lion lying around after consuming a kill. After a while he became hungry and hunted again while he continued to get his energy from fat stores. The body shifted from being a “sugar burner” to a “fat burner.” As Dr. Veech said: “the normal state of man.” The fed state is when the body uses carbs to make glucose for energy. The fasting state is when the body uses fat to make ketone bodies for energy. But, as Tafur then points out, ketosis can “either be triggered by fasting or by diet.” Therein lies the key for us today.
The rest of this column is excerpted from Lucas Tafur’s Ketogenic Nutrition website, where he provides footnotes as well: “Fasting ketosis develops after a few days of fasting, when liver glycogen stores are depleted. The body, as an acquired evolutionary mechanism, shifts from a glucose-based metabolism to a fat-based one.” “Studies have shown that the adaptive response to fasting is regulated not by energy restrictions per se, but by carbohydrate restriction. This is because the rate limiting enzyme of ketogenesis…is controlled by insulin levels.”
“The body’s main energy store is adipose tissue. Fat is more calorie-dense, meaning that it yields more energy per gram than glucose. Fat is the body’s preferred fuel, ketones being a “super fuel” that can be used by some tissues that haven’t evolved to use free fatty acids (FFA) such as the brain. Ketone bodies help the body spare amino acids by reducing the need for glucose. This way muscle mass is maintained…. Without ketosis, body protein stores would be cannibalized…. “
“The body stores fat primarily as saturated fat because it is metabolically more efficient than glucose and produces less toxic residues when metabolized. Exogenous glucose is the first substrate to be used because it is toxic to the body. It produces metabolic disregulation caused by hyperglycemia, which triggers an inflammatory and autoimmune response. Ketosis represents the opposite scenario; it protects the body during a life threatening situation like starvation.” (end)
So, Tafur gives a fine description of fasting ketosis, but what is dietary ketosis? It is the subject of the next column.
© Dan Brown 7/1/12
In a separate post on her own blog, Weight Maven, Beth introduced me to Lucas Tafur with a piece he wrote on the “Old Friends Hypothesis,” referring to gut flora. Gut flora is an emerging and interesting area of nutrition research. It seems even my favorite MD, Kurt Harris, is telling us “to look at other things” besides “NAD’s.” Harris was referring to Neolithic Agents of Disease, his construct and original prescription of dietary constituents to avoid: wheat, fructose and Omega 6 fatty acids. His lengthy comment on Paleo Hacks, here, which Beth brought to my attention, was pretty cryptic, though. Harris’s thinking is apparently “evolving,” but that is one of the aspects I like best about his approach to dietary science.
Lucas Tafur is also an interesting story. Before he created the Luca Tafur site, his blog was called Ketogenic Nutrition. It is inactive now but still “up.” It provided me with a nostalgic look back at what proved for me to be a very effective way to lose weight (170 pounds). Tafur, whose bio is on both websites, quotes one of the world’s leading experts on ketone bodies, Dr. Richard L. Veech of the National Institutes of Health: "Doctors are scared of ketosis. They're always worried about diabetic ketoacidosis. But ketosis is a normal physiologic state. I would argue it is the normal state of man.” Put into context, in the continuum of our day-to-day existence, we’re either in a fed or a fasting state. The fed state begins with eating and continues until the food has been digested and absorbed. The fasting state then begins and continues until we eat again. When fasting, the body is said to be in ketosis.
When we are in a fed state, we derive our energy largely from glucose. This is called a glycogenic state. When we are in a fasting state, the body derives its energy from our fat stores, both from the liver and from our adipose (fat) tissue, which breaks down by lipolysis. Who can doubt that it has been that way for thousands of generations? We were hunters and gatherers, not grazers. That is the way we were “designed.” For just a few generations, we have gone astray, with disastrous consequences. Of course, what has happened in the last few generations is not an evolutionary adaption; it is but an aberration. It is also a completely reversible change once we come to see and accept what “we” (complicit with our agricultural/industrial enterprise and the associated “public health” and media establishments) have done to ourselves. We can return to a fed and then fasting Way of Eating in which ketosis is one of “the normal states of man.”
The scenario: We hunted, we ate and we were satisfied. Think of the lion lying around after consuming a kill. After a while he became hungry and hunted again while he continued to get his energy from fat stores. The body shifted from being a “sugar burner” to a “fat burner.” As Dr. Veech said: “the normal state of man.” The fed state is when the body uses carbs to make glucose for energy. The fasting state is when the body uses fat to make ketone bodies for energy. But, as Tafur then points out, ketosis can “either be triggered by fasting or by diet.” Therein lies the key for us today.
The rest of this column is excerpted from Lucas Tafur’s Ketogenic Nutrition website, where he provides footnotes as well: “Fasting ketosis develops after a few days of fasting, when liver glycogen stores are depleted. The body, as an acquired evolutionary mechanism, shifts from a glucose-based metabolism to a fat-based one.” “Studies have shown that the adaptive response to fasting is regulated not by energy restrictions per se, but by carbohydrate restriction. This is because the rate limiting enzyme of ketogenesis…is controlled by insulin levels.”
“The body’s main energy store is adipose tissue. Fat is more calorie-dense, meaning that it yields more energy per gram than glucose. Fat is the body’s preferred fuel, ketones being a “super fuel” that can be used by some tissues that haven’t evolved to use free fatty acids (FFA) such as the brain. Ketone bodies help the body spare amino acids by reducing the need for glucose. This way muscle mass is maintained…. Without ketosis, body protein stores would be cannibalized…. “
“The body stores fat primarily as saturated fat because it is metabolically more efficient than glucose and produces less toxic residues when metabolized. Exogenous glucose is the first substrate to be used because it is toxic to the body. It produces metabolic disregulation caused by hyperglycemia, which triggers an inflammatory and autoimmune response. Ketosis represents the opposite scenario; it protects the body during a life threatening situation like starvation.” (end)
So, Tafur gives a fine description of fasting ketosis, but what is dietary ketosis? It is the subject of the next column.
© Dan Brown 7/1/12
7 Temmuz 2012 Cumartesi
John 1, Treadmill 0
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I had a nice 30 minute workout on the treadmill tonight. Pulse up to 120 and felt good. Let's see if I can keep up with this and make my goal of a run on Christmas Day.
My minor surgical operation is healing up nicely and I get stitches out 12/11. Looking forward to that as well.
I'm not falling off the food wagon but maybe hanging off the side. I'm still getting lots of fiber but have slipped on the 5+ fruits over the last few days.
I shall try to do better!
My minor surgical operation is healing up nicely and I get stitches out 12/11. Looking forward to that as well.
I'm not falling off the food wagon but maybe hanging off the side. I'm still getting lots of fiber but have slipped on the 5+ fruits over the last few days.
I shall try to do better!
New Year, New Habits
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Finally, past the holidays. I slipped a bit on my diet regimen, but didn't totally go off the wagon. I avoided the prime rib and other really fatty foods, and tried to still get some fiber and vegetables. I didn't miss a single pill and was reasonably active.
Finally, on Jan 2, I hopped back on the treadmill and did a couple miles running. It felt pretty good for a treadmill run. I hate those things, but it's better than not working out.
I'd like to use the gym at work but I know it will be crazy with the "Resolutionaries" for the next 4 weeks. By Valentine's day it usually drops back to the normal levels. Perhaps the roads will thaw and it will warm up a bit so I can get back to running outdoors.
So now it's back to getting 100% of my daily fiber and increasing those vegetable and fruit servings. Works for me...I love the flora.
For all of you who haven't made a decent resolution this year, do this: Commit to getting a good physical and blood lipid profile this year. You don't want to follow in my footsteps. Remember that it was pure circumstance that I was able to receive treatment as quickly as I did last October.
I just received notice that this blog was highlighted as a top 20 Heart blog by MRI Technical Training. Makes me want to post more useful stuff!
Oh, and here is a self-portrait in BW before I got rid of the "Christmas Beard".
Finally, past the holidays. I slipped a bit on my diet regimen, but didn't totally go off the wagon. I avoided the prime rib and other really fatty foods, and tried to still get some fiber and vegetables. I didn't miss a single pill and was reasonably active.
Finally, on Jan 2, I hopped back on the treadmill and did a couple miles running. It felt pretty good for a treadmill run. I hate those things, but it's better than not working out.
I'd like to use the gym at work but I know it will be crazy with the "Resolutionaries" for the next 4 weeks. By Valentine's day it usually drops back to the normal levels. Perhaps the roads will thaw and it will warm up a bit so I can get back to running outdoors.
So now it's back to getting 100% of my daily fiber and increasing those vegetable and fruit servings. Works for me...I love the flora.
For all of you who haven't made a decent resolution this year, do this: Commit to getting a good physical and blood lipid profile this year. You don't want to follow in my footsteps. Remember that it was pure circumstance that I was able to receive treatment as quickly as I did last October.
I just received notice that this blog was highlighted as a top 20 Heart blog by MRI Technical Training. Makes me want to post more useful stuff!
Oh, and here is a self-portrait in BW before I got rid of the "Christmas Beard".
Johnny's Report Card
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Well my lab results of my Lipid Profile are back. Here's what they say:
So, my overall cholesterol is well within the recommended limits. My "good" HDL is close to the recommended minimum of 39, but my Triglycerides are very high.
The National Cholesterol Education Program guidelines for triglycerides are:
Current recommendations are to keep the triglycerides well below
500mg/dL, and low enough to reduce your VLDL to safe levels. Your VLDL
level is considered safe if it plus your LDL level are no higher
together than 130mg/dL. Doctors do not routinely measure VLDL, but if
you subtract your HDL cholesterol from your total cholesterol, you can
get the LDL plus VLDL sum.
So in my case, total cholesterol less HDL is (173-37) or 136. So I'm close on total VLDL+LDL, but the Tri's are way out of the safe range.
Triglyceride levels are very sensitive to diet, exercise, and health habits. It is common to have high triglycerides if you are overweight, if you are physically inactive, if you drink alcohol or smoke, or if you consume a high-fat and high-carbohydrate diet, particularly if your carbohydrates are not whole-grain foods. Triglycerides are also elevated in people with diabetes, kidney disease, thyroid disease, and certain inherited cholesterol problems. High triglycerides are one sign of the metabolic syndrome, a collection of health risks that indicate a very high risk of heart disease. It is important for you to be tested for diabetes and to have your blood pressure evaluated, because these are other features of the metabolic syndrome.
It is possible to substantially improve triglycerides by increasing your exercise and sharply cutting the amount of saturated fat and rapidly absorbed carbohydrates (processed flours or simple sugars, including milk sugar) in the diet. You should substitute whole grain foods, fruits and vegetables, skim milk and reduced-fat foods wherever possible. Medications are also available to lower triglycerides, including statins, gemfibrozil (Lopid), fenofibrate (Tricor), niacin, and omega-3 fatty acids.
In the last post I mentioned the recommendations for lowering Triglycerides.
In my case, I'm eating pretty well, getting 3-5 intense workouts each week, taking Omega-3 fish oil caplets (yuk), and tearing up the produce department. So I think I have two causes left:
1. I have a hereditary disposition to high Triglycerides
2. I need to cut back or eliminate alcohol
I have an appointment with my PCP this week. We'll see what he says about all of this.
Lipid panel:
cholesterol, total 173 mg/dl <200 (GOOD!)
HDL cholesterol 37 mg/dl >39 (CLOSE!)
cholesterol/hdl ratio 4.68 <5.00 (GOOD!)
LDL cholesterol, calculated (can not be calculated when the
triglyceride exceeds 400 mg/dl).
triglyceride 712 mg/dl <150>(BAD!)So, my overall cholesterol is well within the recommended limits. My "good" HDL is close to the recommended minimum of 39, but my Triglycerides are very high.
The National Cholesterol Education Program guidelines for triglycerides are:
- Normal Less than 150 mg/dL
- Borderline-high 150 to 199 mg/dL
- High 200 to 499 mg/dL
- Very high 500 mg/dL or higher
- These are based on fasting plasma triglyceride levels (I was fasting for 12 hrs).
Current recommendations are to keep the triglycerides well below
500mg/dL, and low enough to reduce your VLDL to safe levels. Your VLDL
level is considered safe if it plus your LDL level are no higher
together than 130mg/dL. Doctors do not routinely measure VLDL, but if
you subtract your HDL cholesterol from your total cholesterol, you can
get the LDL plus VLDL sum.
So in my case, total cholesterol less HDL is (173-37) or 136. So I'm close on total VLDL+LDL, but the Tri's are way out of the safe range.
Triglyceride levels are very sensitive to diet, exercise, and health habits. It is common to have high triglycerides if you are overweight, if you are physically inactive, if you drink alcohol or smoke, or if you consume a high-fat and high-carbohydrate diet, particularly if your carbohydrates are not whole-grain foods. Triglycerides are also elevated in people with diabetes, kidney disease, thyroid disease, and certain inherited cholesterol problems. High triglycerides are one sign of the metabolic syndrome, a collection of health risks that indicate a very high risk of heart disease. It is important for you to be tested for diabetes and to have your blood pressure evaluated, because these are other features of the metabolic syndrome.
It is possible to substantially improve triglycerides by increasing your exercise and sharply cutting the amount of saturated fat and rapidly absorbed carbohydrates (processed flours or simple sugars, including milk sugar) in the diet. You should substitute whole grain foods, fruits and vegetables, skim milk and reduced-fat foods wherever possible. Medications are also available to lower triglycerides, including statins, gemfibrozil (Lopid), fenofibrate (Tricor), niacin, and omega-3 fatty acids.
In the last post I mentioned the recommendations for lowering Triglycerides.
In my case, I'm eating pretty well, getting 3-5 intense workouts each week, taking Omega-3 fish oil caplets (yuk), and tearing up the produce department. So I think I have two causes left:
1. I have a hereditary disposition to high Triglycerides
2. I need to cut back or eliminate alcohol
I have an appointment with my PCP this week. We'll see what he says about all of this.
Stayin' Alive
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A very busy spring so far, with my youngest graduating from high school (with tons of honors and awards - congrats Jen!). Also I played in the pit for GMHS' production of Grease, and we had a crazy busy second quarter at work. I'm also getting into Wedding and Senior photography season in Erie.
My challenge 8 months into this, is keeping the healthy aspects of my post MCI life going strong. I'm 100% compliant with the medicine and trying to keep up with the fitness, but some fatigue still remains from my Tricor/Simvastatin inner battle. I'm hoping it works itself out.
Diet-wise, I'm still getting a lot of fiber and flora. I do occasionally have a bit of fried food or a steak, but I'm doing pretty good there. We joined a farm cooperative - Wild Winds Farm out in the Harborcreek area, and we are already starting to receive lots of organic produce, which will continue each week into the fall. They include some recipe ideas, which will help us use the new items creatively. We also put in some peas, cukes and green peppers in our tiny 32' garden.
I'm also thinking of getting a road bike and riding to work when I don't have events after work. That will be exciting, and keep my fitness going.
So no news is good news I guess. I haven't made it back to my Cardiologist but my PCP is working with me on medications and such.
A reminder to all you dads out there: Next weekend is Father's Day. Schedule a checkup so you will be around for many more of them!
My challenge 8 months into this, is keeping the healthy aspects of my post MCI life going strong. I'm 100% compliant with the medicine and trying to keep up with the fitness, but some fatigue still remains from my Tricor/Simvastatin inner battle. I'm hoping it works itself out.
Diet-wise, I'm still getting a lot of fiber and flora. I do occasionally have a bit of fried food or a steak, but I'm doing pretty good there. We joined a farm cooperative - Wild Winds Farm out in the Harborcreek area, and we are already starting to receive lots of organic produce, which will continue each week into the fall. They include some recipe ideas, which will help us use the new items creatively. We also put in some peas, cukes and green peppers in our tiny 32' garden.
I'm also thinking of getting a road bike and riding to work when I don't have events after work. That will be exciting, and keep my fitness going.
So no news is good news I guess. I haven't made it back to my Cardiologist but my PCP is working with me on medications and such.
A reminder to all you dads out there: Next weekend is Father's Day. Schedule a checkup so you will be around for many more of them!
Still, Stayin' Alive
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It's been a bit since I posted on the heart blog. I've been crazy busy at work and with my photography business.
I have been staying on my medicine and extras (Omega 3 and 6 supplements). We'll see how my September blood work turns out.
I have hit the gym 2-3 days per week all year. It's a bit lighter now, but hopefully I can keep it up. I really need to burn some more calories or cut back on the intake to lower the body weight.
So dear readers, try to eat right, get a lot of exercise, and keep taking your medicine. And if you haven't been in for a checkup in the last year, you owe it to your family to go! Yes it will be uncomfortable. Yes it will be something you don't want to face. Yes they will find something odd, and you will have to go for more tests. But it's better than the alternative!
And speaking of that, make sure you have good term life insurance if you have a family. And get a will.
And, have a nice day.
I have been staying on my medicine and extras (Omega 3 and 6 supplements). We'll see how my September blood work turns out.
I have hit the gym 2-3 days per week all year. It's a bit lighter now, but hopefully I can keep it up. I really need to burn some more calories or cut back on the intake to lower the body weight.
So dear readers, try to eat right, get a lot of exercise, and keep taking your medicine. And if you haven't been in for a checkup in the last year, you owe it to your family to go! Yes it will be uncomfortable. Yes it will be something you don't want to face. Yes they will find something odd, and you will have to go for more tests. But it's better than the alternative!
And speaking of that, make sure you have good term life insurance if you have a family. And get a will.
And, have a nice day.
5 Temmuz 2012 Perşembe
What new 2,4-D resistant crops mean – going backwards
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On May 23, 2012, John Rowan, national president of Vietnam Veterans of America, sent a letter to President Barack Obama requesting his “immediate assistance in staying de-regulation of Dow AgroSciences much ballyhooed 2,4-D-resistant corn seed until an environmental impact study can be conducted and its subsequent results evaluated by scientists who are not affiliated with Dow AgroScience.”Rowan is concerned about the use of the herbicide 2,4-D on 2,4-D–corn because it constituted half the ingredients in the defoliant Agent Orange used by the U.S. during the Vietnam War and is causing serious ailments in vets and Vietnamese civilians. Agent Orange was contaminated with dioxins, the most potent synthetic class of carcinogenic chemicals known, second only to radiation in potency as a carcinogen. Although most of the dioxins were from the 2,4,5-T half of Agent Orange, 2,4-D was also contaminated.JUMP
On May 23, 2012, John Rowan, national president of Vietnam Veterans of America, sent a letter to President Barack Obama requesting his “immediate assistance in staying de-regulation of Dow AgroSciences much ballyhooed 2,4-D-resistant corn seed until an environmental impact study can be conducted and its subsequent results evaluated by scientists who are not affiliated with Dow AgroScience.”Rowan is concerned about the use of the herbicide 2,4-D on 2,4-D–corn because it constituted half the ingredients in the defoliant Agent Orange used by the U.S. during the Vietnam War and is causing serious ailments in vets and Vietnamese civilians. Agent Orange was contaminated with dioxins, the most potent synthetic class of carcinogenic chemicals known, second only to radiation in potency as a carcinogen. Although most of the dioxins were from the 2,4,5-T half of Agent Orange, 2,4-D was also contaminated.JUMP
Robin Roberts has MDS. What is that?
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Good Morning America co-anchor Robin Roberts announced Monday morning that she’s been diagnosed with a condition calledmyelodysplastic syndrome, or MDS.MDS is a rare blood disorder in which “the bone marrow produces enough blood cells, but they’re “fragile,” or “cracked,” so when they try to get into the blood stream to do what they do, they break apart prematurely,” explains Martin Tallman, chief of the leukemia service at Memorial Sloan-Kettering Cancer Center in New York.Roberts reported Monday morning that she was preparing for a bone-marrow transplant, with her sister serving as the donor.Tallman says the medical community has “shifted away” from calling such procedures “bone marrow transplants,” which term he says has largely been replaced with “stem cell transplant.” In that procedure, he explains, “the patient receives chemotherapy and sometimes radiation to kill the bad cells.” When the healthy blood cells are instilled, Tallman explains, “Stem cells grow like seeds in a garden and reestablish normal blood cell production.”Tallman was unable to comment directly on Roberts’s case or her prognosis. But he says, “It is true that if you develop MDS subsequent to chemotherapy, you tend to have unfavorable genetic changes” to your cells that suggest a less-favorable prognosis. Roberts was treated for breast cancer five years ago; the treatment reportedly included chemotherapy.JUMP
Good Morning America co-anchor Robin Roberts announced Monday morning that she’s been diagnosed with a condition calledmyelodysplastic syndrome, or MDS.MDS is a rare blood disorder in which “the bone marrow produces enough blood cells, but they’re “fragile,” or “cracked,” so when they try to get into the blood stream to do what they do, they break apart prematurely,” explains Martin Tallman, chief of the leukemia service at Memorial Sloan-Kettering Cancer Center in New York.Roberts reported Monday morning that she was preparing for a bone-marrow transplant, with her sister serving as the donor.Tallman says the medical community has “shifted away” from calling such procedures “bone marrow transplants,” which term he says has largely been replaced with “stem cell transplant.” In that procedure, he explains, “the patient receives chemotherapy and sometimes radiation to kill the bad cells.” When the healthy blood cells are instilled, Tallman explains, “Stem cells grow like seeds in a garden and reestablish normal blood cell production.”Tallman was unable to comment directly on Roberts’s case or her prognosis. But he says, “It is true that if you develop MDS subsequent to chemotherapy, you tend to have unfavorable genetic changes” to your cells that suggest a less-favorable prognosis. Roberts was treated for breast cancer five years ago; the treatment reportedly included chemotherapy.JUMP
Unfinished Business: Suffering and sickness in the endless wake of Agent Orange
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Vietnam and the United States have a common enemy.Its name is Agent Orange.From 1962 to 1971, the U.S. military sprayed millions of gallons of the herbicide, which contained the toxic chemical dioxin, to defoliate the jungles and forests that gave cover to Ho Chi Minh's northern forces in what was then South Vietnam.At least 4.5 million Vietnamese, and the 2.5 million Americans who served there, may have been exposed to Agent Orange. These numbers do not reflect the possible impact on future generations.The U.S. Veterans Administration now recognizes 15 illnesses linked to war-time exposure. The Vietnam Red Cross estimates that roughly 3 million adults and children continue to suffer illnesses and birth deformities because of these contaminated sites.This is a fixable problem.To the majority of Americans, it is also an invisible one.JUMPMore information about the legacy of Agent Orange
The following groups are working to raise awarness of the threat of Agent Orange in the environment, the need for health care for those exposed to toxins, or to help facillitate clean up of contaminated areas.Agent Orange Second Generation Victim is the personal website of Heather Bowser, who was featured in "Unfinished Business: Suffering and sickness in the endless wake of Agent Orange."War Legacies Project is a not-for-profit organization that focuses on the long-term impacts of conflicts and raising the public's understand of the costs of war.The Vietnam Reporting Project is journalism program focusing on extensively covering the effects of Agent Orange contamination in Vietnam.Make Agent Orange History is a collaborative effort designed to raise awarness, offer solutions, connect people, and organizations with the goal of getting involved.Hatfield Consultants, established in 1974, is a leader in the field of monitoring Agent Orange contamination.
Vietnam and the United States have a common enemy.Its name is Agent Orange.From 1962 to 1971, the U.S. military sprayed millions of gallons of the herbicide, which contained the toxic chemical dioxin, to defoliate the jungles and forests that gave cover to Ho Chi Minh's northern forces in what was then South Vietnam.At least 4.5 million Vietnamese, and the 2.5 million Americans who served there, may have been exposed to Agent Orange. These numbers do not reflect the possible impact on future generations.The U.S. Veterans Administration now recognizes 15 illnesses linked to war-time exposure. The Vietnam Red Cross estimates that roughly 3 million adults and children continue to suffer illnesses and birth deformities because of these contaminated sites.This is a fixable problem.To the majority of Americans, it is also an invisible one.JUMPMore information about the legacy of Agent Orange
The following groups are working to raise awarness of the threat of Agent Orange in the environment, the need for health care for those exposed to toxins, or to help facillitate clean up of contaminated areas.Agent Orange Second Generation Victim is the personal website of Heather Bowser, who was featured in "Unfinished Business: Suffering and sickness in the endless wake of Agent Orange."War Legacies Project is a not-for-profit organization that focuses on the long-term impacts of conflicts and raising the public's understand of the costs of war.The Vietnam Reporting Project is journalism program focusing on extensively covering the effects of Agent Orange contamination in Vietnam.Make Agent Orange History is a collaborative effort designed to raise awarness, offer solutions, connect people, and organizations with the goal of getting involved.Hatfield Consultants, established in 1974, is a leader in the field of monitoring Agent Orange contamination. Agent Orange Related Illnesses
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Please check back for more information on each of the following cancers: http://www.publichealth.va.gov/exposures/agentorange/diseases.asp#veterans
Conditions recognized as service-connected for Vietnam Veterans (plus veterans who served in Korea in 68-69) based on exposure to Agent Orange and other related herbicides:
1. Chloracne
2. Non-Hodgkin's Lymphoma
3. Soft Tissue Sarcoma
4. Hodgkin's Disease
5. Porphyria cutanea tarda
6. Multiple Myeloma
7. Respiratory and Oral Cancers (including cancers of the lung, larynx, trachea, and
bronchus)
8. Prostrate Cancer
9. Peripheral neuropathy (acute or subacute)
10. Diabetes Type II
11. AL Amyloidosis
12. *All Chronic B-Cell Leukemias, including Chronic Lymphocytic Leukemia - CLL
13. * Ischemic Heart Disease
14. * Parkinson's Disease
* refers to 3/25/10 publication by VA proposing regulations to establish these diseases as associated with Agent Orange exposure. Legislation and funding to follow. Check VA website www.va.gov
Conditions recognized in Children of Vietnam Veterans:
Spina Bifida - The Spina Bifida Program of the VA Health Administration - 1-888-820-1756
More Links HERE
ANOTHER good link: http://208.86.252.130/~veterans/Vietnam/AO.html
Please check back for more information on each of the following cancers: http://www.publichealth.va.gov/exposures/agentorange/diseases.asp#veterans
Conditions recognized as service-connected for Vietnam Veterans (plus veterans who served in Korea in 68-69) based on exposure to Agent Orange and other related herbicides:
1. Chloracne
2. Non-Hodgkin's Lymphoma
3. Soft Tissue Sarcoma
4. Hodgkin's Disease
5. Porphyria cutanea tarda
6. Multiple Myeloma
7. Respiratory and Oral Cancers (including cancers of the lung, larynx, trachea, and
bronchus)
8. Prostrate Cancer
9. Peripheral neuropathy (acute or subacute)
10. Diabetes Type II
11. AL Amyloidosis
12. *All Chronic B-Cell Leukemias, including Chronic Lymphocytic Leukemia - CLL
13. * Ischemic Heart Disease
14. * Parkinson's Disease
* refers to 3/25/10 publication by VA proposing regulations to establish these diseases as associated with Agent Orange exposure. Legislation and funding to follow. Check VA website www.va.gov
Conditions recognized in Children of Vietnam Veterans:
Spina Bifida - The Spina Bifida Program of the VA Health Administration - 1-888-820-1756
More Links HERE
ANOTHER good link: http://208.86.252.130/~veterans/Vietnam/AO.html
Sign Me Up.... I'll Happily Donate my Stem Cells Before AND After Death!
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This discovery could form the basis of a new source, and more importantly new methods of conservation, for stem cells used to treat a number of pathologies. This is the case for leukemia, for example, which requires a bone marrow transplant to restore a patient's blood and immune cells destroyed by chemotherapy and radiation. By harvesting stem cells from the bone marrow of consenting donors post mortem, doctors could address to a certain extent the shortage of tissues and cells. Although highly promising, this approach in the realm of cellular therapy still requires more testing and validation before it can be used in clinical applications. Nevertheless, it paves the way to investigate the viability of stem cells from all tissues and organs post mortem.
JUMP
Dormancy of Stem Cells Enables Them to Remain Viable Days After Death
This discovery could form the basis of a new source, and more importantly new methods of conservation, for stem cells used to treat a number of pathologies. This is the case for leukemia, for example, which requires a bone marrow transplant to restore a patient's blood and immune cells destroyed by chemotherapy and radiation. By harvesting stem cells from the bone marrow of consenting donors post mortem, doctors could address to a certain extent the shortage of tissues and cells. Although highly promising, this approach in the realm of cellular therapy still requires more testing and validation before it can be used in clinical applications. Nevertheless, it paves the way to investigate the viability of stem cells from all tissues and organs post mortem.
JUMP
4 Temmuz 2012 Çarşamba
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2 Temmuz 2012 Pazartesi
6-dang AM
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I have a new job at GE, and am pretty busy. I wanted to get back in shape and knew I couldn't get in the lunch workout or the after work workout. So I started going in early.
Many of you know I'm not a morning person. But I'm trying to get into the AM workout. The good thing is that GE gym is pretty much empty before 8AM.
I'm getting up around 6, heading straight to the gym in my jammies, and hitting the treadmill. I'm showered and ready for work before 8, and burn several hundred calories each day. I am averaging 4+ miles per day on the treadmill followed by some light lifting. Yah, I will PUMP YOU UP.
I can get into the 130's for pulse on a workout. That's Cardio range for a 40-50 yr old, so I consider that good, particularly since the Atenolol is lowering max heart rate and BP.
Sticking to the high fiber diet and meds. So far so good. I think I'm lined up for a stress test in March, so we'll see how I do.
Overall, I feel pretty dang good 3 months after the REBOOT.
Get a checkup.
Many of you know I'm not a morning person. But I'm trying to get into the AM workout. The good thing is that GE gym is pretty much empty before 8AM.
I'm getting up around 6, heading straight to the gym in my jammies, and hitting the treadmill. I'm showered and ready for work before 8, and burn several hundred calories each day. I am averaging 4+ miles per day on the treadmill followed by some light lifting. Yah, I will PUMP YOU UP.
I can get into the 130's for pulse on a workout. That's Cardio range for a 40-50 yr old, so I consider that good, particularly since the Atenolol is lowering max heart rate and BP.
Sticking to the high fiber diet and meds. So far so good. I think I'm lined up for a stress test in March, so we'll see how I do.
Overall, I feel pretty dang good 3 months after the REBOOT.
Get a checkup.
I Heart You!
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Today is the "Heartiest" day of the year! Happy Valentine's Day to everyone I care about!
And a shout out to President Bill Clinton, who had his own heart issues addressed this week.
I'm nearly into month 5 of my “second round” of life after my heart attack. I have been reading a lot about heart disease and what may have caused my problem, not just to reduce my chances of another "big one", but to understand how others may reduce their risk of this kind of event.
What follows is some research I did online, mostly from Wikipedia (I love that place!)
Ather-what?
Technically, my heart attack was caused by a blockage of the Left Anterior Descending artery which provides about 50% of the fresh blood to the Left Ventricle of the heart. It was most likely caused by an atheroma, which is an accumulation and swelling in artery walls that is made up of cells or cell debris, that contain lipids (cholesterol and fatty acids), calcium and a variable amount of fibrous connective tissue. It is an unhealthy condition, but is found in most humans. The overall result of the disease process is termed atherosclerosis or "hardening of the arteries."
In developed countries, with improved public health, infection control and increasing life spans, atheroma processes (artery hardening) have become an increasingly important problem and burden for society. Atheroma continue to be the number one underlying basis for disability and death, despite a trend for gradual improvement since the early 1960s (adjusted for patient age). Thus, increasing efforts towards better understanding, treating and preventing the problem are continuing to evolve.
According to United States data, 2004, for about 65% of men and 47% of women, the first symptom of cardiovascular disease is heart attack or sudden death (death within one hour of symptom onset.) Read that one again, slowly.
Most artery flow disrupting events occur at locations with less than 50% lumen narrowing (they were not totally blocked before the attack). From clinical studies published in the late 1990s to IVUS (in-the-artery-ultrasound) to visualize disease status, the typical heart attack occurs at locations with about 20% stenosis (narrowing), prior to sudden lumen closure and resulting heart attack. Cardiac stress testing, traditionally the most commonly performed non-invasive testing method for blood flow limitations generally only detects lumen narrowing of ~75% or greater, although some physicians advocate that nuclear stress methods can sometimes detect as little as 50%.
My translation
Most/all people have some atheroma, which begins at a young age. The conditions for a heart attack are difficult to discover before it happens. Most people will have their first indication of heart problems by having a heart attack or dying from it. Our culture lets people live longer, but the lifestyle is conducive to athersclerosis.
Well.
That's not very encouraging.
I mean, if I had been screened, even including a cardiac stress test, they probably would not have found any reason for alarm. I was reasonably healthy. I ran 20 miles each week but was a bit overweight, with a BMI of 29.4, which is the top of Overweight category. Incidentally, to make it into the "normal" weight category, I'll have to lose 30 pounds. I'm shooting for more like 20, given that I do have more muscle from running. Last time I was that skinny, I was, well, pretty skinny.
Back to the whole prevention thing: My diet was pretty high in fats, particularly those from the chicken wing and burger/fries sections of the food pyramid. I also drink wine and beer which we will see in a couple posts drives triglycerides high...but I'm jumping ahead.
Had I been able to get a PCP checkup before the attack, I don't know if they would have seen this one coming. Other than telling me to lose weight, drink less and eat better, I'm not sure I would have received the kind of medical attention or medications that I'm currently taking, or that it would have prevented the heart attack I had in October 2009.
How to lower risk?
I kept digging. Given that you can't necessarily tell if you are likely to have a heart attack, it's best to follow a path of prevention.
Many approaches have been promoted as methods to reduce atheroma progression:
(a) food choices (like eating fish and fish derived omega-3 containing fats),
(b) abdominal fat reduction (which has a significant effect on cholesterol behavior)
(c) aerobic exercise (burns fat, lowers blood glucose, gives you that nice buzz),
(d) inhibitors of cholesterol synthesis (known as statins, like Lipitor),
(e) low normal blood glucose levels HbA1c below 5.0 (Avoid Type 2 Diabetes onset)
(f) micronutrient (multivitamin and magnesium) supplements
It was mentioned that cholesterol is not the villain that causes atherosclerosis. From clinical treatment trials, changing lipoprotein physiology (good/bad mix), and lowering blood sugar levels have proven to have the most dramatic impacts on reducing cardiovascular events and death rate from atherosclerotic disease.
Summary:
- It could happen to anyone
- Not a lot of warning signs in many cases
- Staying thin, exercising and eating the right stuff lowers risk
In the next posting, I'll get into the dirty details about Lipids (eg cholesterol) and factors that influence the mix of so-called “good” and “bad” cholesterol.
And a shout out to President Bill Clinton, who had his own heart issues addressed this week.
I'm nearly into month 5 of my “second round” of life after my heart attack. I have been reading a lot about heart disease and what may have caused my problem, not just to reduce my chances of another "big one", but to understand how others may reduce their risk of this kind of event.
What follows is some research I did online, mostly from Wikipedia (I love that place!)
Ather-what?
Technically, my heart attack was caused by a blockage of the Left Anterior Descending artery which provides about 50% of the fresh blood to the Left Ventricle of the heart. It was most likely caused by an atheroma, which is an accumulation and swelling in artery walls that is made up of cells or cell debris, that contain lipids (cholesterol and fatty acids), calcium and a variable amount of fibrous connective tissue. It is an unhealthy condition, but is found in most humans. The overall result of the disease process is termed atherosclerosis or "hardening of the arteries."
In developed countries, with improved public health, infection control and increasing life spans, atheroma processes (artery hardening) have become an increasingly important problem and burden for society. Atheroma continue to be the number one underlying basis for disability and death, despite a trend for gradual improvement since the early 1960s (adjusted for patient age). Thus, increasing efforts towards better understanding, treating and preventing the problem are continuing to evolve.
According to United States data, 2004, for about 65% of men and 47% of women, the first symptom of cardiovascular disease is heart attack or sudden death (death within one hour of symptom onset.) Read that one again, slowly.
Most artery flow disrupting events occur at locations with less than 50% lumen narrowing (they were not totally blocked before the attack). From clinical studies published in the late 1990s to IVUS (in-the-artery-ultrasound) to visualize disease status, the typical heart attack occurs at locations with about 20% stenosis (narrowing), prior to sudden lumen closure and resulting heart attack. Cardiac stress testing, traditionally the most commonly performed non-invasive testing method for blood flow limitations generally only detects lumen narrowing of ~75% or greater, although some physicians advocate that nuclear stress methods can sometimes detect as little as 50%.
My translation
Most/all people have some atheroma, which begins at a young age. The conditions for a heart attack are difficult to discover before it happens. Most people will have their first indication of heart problems by having a heart attack or dying from it. Our culture lets people live longer, but the lifestyle is conducive to athersclerosis.
Well.
That's not very encouraging.
I mean, if I had been screened, even including a cardiac stress test, they probably would not have found any reason for alarm. I was reasonably healthy. I ran 20 miles each week but was a bit overweight, with a BMI of 29.4, which is the top of Overweight category. Incidentally, to make it into the "normal" weight category, I'll have to lose 30 pounds. I'm shooting for more like 20, given that I do have more muscle from running. Last time I was that skinny, I was, well, pretty skinny.
Back to the whole prevention thing: My diet was pretty high in fats, particularly those from the chicken wing and burger/fries sections of the food pyramid. I also drink wine and beer which we will see in a couple posts drives triglycerides high...but I'm jumping ahead.
Had I been able to get a PCP checkup before the attack, I don't know if they would have seen this one coming. Other than telling me to lose weight, drink less and eat better, I'm not sure I would have received the kind of medical attention or medications that I'm currently taking, or that it would have prevented the heart attack I had in October 2009.
How to lower risk?
I kept digging. Given that you can't necessarily tell if you are likely to have a heart attack, it's best to follow a path of prevention.
Many approaches have been promoted as methods to reduce atheroma progression:
(a) food choices (like eating fish and fish derived omega-3 containing fats),
(b) abdominal fat reduction (which has a significant effect on cholesterol behavior)
(c) aerobic exercise (burns fat, lowers blood glucose, gives you that nice buzz),
(d) inhibitors of cholesterol synthesis (known as statins, like Lipitor),
(e) low normal blood glucose levels HbA1c below 5.0 (Avoid Type 2 Diabetes onset)
(f) micronutrient (multivitamin and magnesium) supplements
It was mentioned that cholesterol is not the villain that causes atherosclerosis. From clinical treatment trials, changing lipoprotein physiology (good/bad mix), and lowering blood sugar levels have proven to have the most dramatic impacts on reducing cardiovascular events and death rate from atherosclerotic disease.
Summary:
- It could happen to anyone
- Not a lot of warning signs in many cases
- Staying thin, exercising and eating the right stuff lowers risk
In the next posting, I'll get into the dirty details about Lipids (eg cholesterol) and factors that influence the mix of so-called “good” and “bad” cholesterol.
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