low-fat too? (was: High blood pressure. Buzzing in the head. Lasix.)

[Guest guest]

Greg Watson wrote:

 

> Hypoglycemia normally indicates you are insulin resistant which means your

diet has too much total fat and too many high

> GI carbs.

 

Hi Greg,

I can't remember if I asked you this before, but are you saying that it is

better to have *both* a reduced carb, reduced

fat diet? 'Cause a lot of low-carbers will tell you that fat doesn't matter as

long as it doesn't contain partially

hydrogenated oils... Me, I dunno what to think! What sort of %'s are we

looking at? (carb to fat to protein ratios)

 

 

--

Mindy

-----------------------

" ...that they may be one... "

- Jesus, John 17:22

[Guest guest]

Greg Watson wrote:

Hypoglycemia normally indicates you are insulin resistant which means your

diet has too much total fat and too many high GI carbs.

 

Mindy B. wrote:

Are you saying that it is better to have *both* a reduced carb, reduced fat

diet?

 

Mindy,

 

Good point. You can't have both a reduced carb and reduced fat diet unless

you're looking at calorie-reduced deprivation or a high protein content.

 

Protein should always be geared towards sustaining lean body mass - no more,

no less.

 

Its the carbs that have to be changed or reduced. Focus on vegetables while

reducing or eliminating starches and grains. Lower glycemic fruits can be

eaten in moderation.

 

The fat content of one's diet can increase, as long as the quality of fat is

good: monounsaturated, omega 3s, limited saturated fat...

 

This seminal interview with Ron Rosedale, MD discusses insulin and insulin

resistance. Its a must read. Its called " Insulin and Its Metabolic

Effects " www.dfhi.com/interviews.html

 

Probably about half of those who think they have hypoglycemia really don't

have it. Fasting hypoglycemia is rare and related to a tumor or other

damaged endocrine organ/gland. Reactive hypoglycemia is not rare but

symptoms must correspond with low (lower than fasting or 70 mg/dl) or

rapidly falling blood sugar levels.

 

About half of those who think that they have hypoglycemia experience

symptoms within an hour or so after eating, while blood sugar levels are

high and/or rising. For these people, food allergies and/or

hyperinsulinemia may be causing their symptoms. Symptoms from reactive

hypoglycemia occur 2.5 to 4 hours after eating, when blood sugar levels are

falling.

 

One contributing factor for reactive hypoglycemia is stage 3 of insulin

resistance syndrome, also know as pre-diabetes hypoglycemia. In this stage

of insulin resistance, fasting blood sugar levels should be higher than

normal (usually over 100 mg/dl). For these people, reducing insulin

resistance via a low carb diet, moderate exercise, and quality supplements

like alpha lipoic acid may be able to reverse their condition.

 

Most people with reactive hypoglycemia also have an underlying organ/gland

weakness or vulnerability. This is often one or more of the pancreas (high

insulin or low glucagon), liver (slow insulin clearance or faulty glycogen

storage), or adrenals (excess adrenaline or cortisol).

 

Rob

[Guest guest]

-

" Mindy Behymer " <mindy

 

Tuesday, November 20, 2001 12:41 AM

low-fat too? (was: High blood pressure. Buzzing in the

head. Lasix.)

 

 

> Greg Watson wrote:

>

> > Hypoglycemia normally indicates you are insulin resistant which means your

diet has too much total fat and too many

high

> > GI carbs.

>

> Hi Greg,

> I can't remember if I asked you this before, but are you saying that it is

better to have *both* a reduced carb,

reduced

> fat diet? 'Cause a lot of low-carbers will tell you that fat doesn't matter

as long as it doesn't contain partially

> hydrogenated oils... Me, I dunno what to think! What sort of %'s are we

looking at? (carb to fat to protein

ratios)

 

Hi Mindy,

 

Every cell in your body burns fuel, either glucose from carbs or fatty acids

from fat. Now imagine there is only one

furnace and two pathways to get there. One is for glucose and one is for fatty

acids. So if the furnace is burning

fatty acids, the glucose pathway is blocked. Likewise if the furnace is burning

glucose, then the fatty acid pathway is

blocked.

 

Insulin activates the glucose pathway but is blocked if the furnace is burning

fatty acids. However get Insulin high

enough and the furnace will slowly switch from burning fatty acids to burning

glucose and allow Insulin to do its job of

lowering blood glucose.

 

So, eat a diet high in fat and you will make the job of Insulin to lower

elevated blood glucose much harder.

 

Now factor in that ALL fats are now created equal.

 

I eat about 1,800 calories a day and of that about 20 - 25 % fat (say 25 %), so

then we have

 

Fat ~ 25 % = 450 calories or 50 grams

 

Polyunsaturated Omega 6 & 3 ~ 10 g

Omega 6 LA ~ 6 g

Omega 3 LNA ~ 3 g

Omega 3 EPA + DHA ~ 0.6 g

 

Monounsaturated Omega 9 ~ 25 g

 

Saturated ~ 10 g

 

I use Dr. Walford's DWIDP food analysis software package to breakdown by diet.

A very good free version is available.

DWIDP and KIM is all you need to get control of your diet and use food you

optimize your health and minimize disease.

 

KIM:

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

 

DWIDP:

http://www.walford.com/

http://www.walford.com/software.htm

http://www.walford.com/dwdemo/dw2b63demo.exe

 

Download this software and learn how your food choices effects your health.

It's your life.

 

Greg

[Guest guest]

-

" Mindy Behymer " <mindy

 

Tuesday, November 20, 2001 12:41 AM

low-fat too? (was: High blood pressure. Buzzing in the

head. Lasix.)

 

 

> Greg Watson wrote:

>

> > Hypoglycemia normally indicates you are insulin resistant which means your

diet has too much total fat and too many

high

> > GI carbs.

>

> Hi Greg,

> I can't remember if I asked you this before, but are you saying that it is

better to have *both* a reduced carb,

reduced

> fat diet?

 

HI Mindy,

 

Not reduced carb but reduced nutrient poor high Gylcemic Index carbs. Why eat

food it you get nothing but calories? I

eat food which give me the most nutrients for the calories eaten. Calories are

everywhere, however not so for

nutrients.

 

Use the free DWIDP software to analyse you diet. It will break the food down

and list the vits, minerals, fats & amino

acids you get from your food choices.

 

Get smart, eat less calories but get more nutrients..............

 

DWIDP: (for detailed nutrient analysis)

http://www.walford.com/dwdemo/dw2b63demo.exe

 

KIM: (for detailed Omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

 

Greg