Guest guest Posted January 7, 2002 Report Share Posted January 7, 2002 I wonder whether Wolfe's triangle should be a triangle. I think the major weakness of the SAD lies in its adoption of carbohydrate and fat. <br><br>You and I live at opposite ends of the planet, myself at GMT +1 and share 57 years of age but you clearly know more than I on diet.<br><br>As I see it, fats should be separated from carbs not just in the stomache but they should also given separate time in the blood stream especially when long term damage needs reversal.<br><br>I suspect that " leafy green " can be eaten with either fruit or fats but the fats and sugar ingested together are a poison<br><br>Do I even hit a nerve in raising this subject about which I feel strongly? <br><br><br>I used sail in those great white liners of the P & O to your isles and have happy memories of time spent there.<br><br>regards<br><br>Peter Gardiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2002 Report Share Posted January 8, 2002 Peter; <br>I don't know about mixing sugar and fat, I know you have mentioned it before. I know its a good way to get fat. I do it all the time I always put a couple tablespoons of avocado in my banana, papaya, smoothies in the morning. Tastes like a milk shake. I guess I better do some research. where is GMT+1? If its noon in Greenwich its one PM. in Europe. Are you somewhere in Eu.? I live on the southern tip of Hawaii on the big island, I can see South Point from my house.<br><br>Doug Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2002 Report Share Posted January 8, 2002 Doug,<br><br>Mixing sugar and fat, first caught my attention on reading Dr. Robert Atkins " Diet revolution " . The famed, and much despised by the AMA, " Low Carb. Diet " . Dr. Atkins said on Larry King, I think, that he is funding research into his diet - I wonder what he has found so far. <br><br>The next jog came with the notion that mixing fruit and veg. causes flatulance which must be one of nature's ways of protesting about eating habits. <br><br>Recently a French philosipher told me that it was elementary that sugar and fat should never be mixed. I am just trying to think of a French recipe which does not mix the two. Thus I am now actively separating the two but wonder just how far to carry it.<br><br>If a natural diet of raw food passes through us in 24-36 hours and our systems are refined by nature to that routine then doubling the period by pumping cooked meat laced with all the refinements of the haute cuisine has to be an upset.<br><br>What do we know of primates eating habits that might shed light on this subject?<br><br>I write from Brussels where I live but the thought of you on Hawaii brings to mind lunchtime cocktails whist sailing away from Hilo or Honolulu whilst prodding a cocktail stick into selected pineapple with a a cube of Dutch cheese whilst sipping German white wine and listening to strains of the Hawaiian signature music. Unforgettable<br><br>Peter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2002 Report Share Posted January 8, 2002 The concept of mixing fats with sugars (high-carb) is contrary to what I've read in most books containing information on optimal food combining.<br><br>I did note that it's recommended in Wolfe's traingle from the point of view that the fat will slow down the rate of absorption of the sugar, thereby preventing big swings in blood sugar and insulin levels. This concept seems to make sense.<br><br>I believe Wolfe also acknowledged this was contrary to food combining principles, but reasoned that once someone had been totally raw for a period of time, that the strength of the digestive system would strengthen with the result that mixing fats and sugar would have no detrimental effects. At least, that's my recollection of how he explained it.<br><br>Food combining proponents like to point out that in nature animals generally eat only one food item at a time. For a carnivoire, this is because fresh kill only comes about every so often. For herbivoire, it seems reasonable to assume there are not always multiple food sources available simultaneously, and so on. Obviously, few if any animals would tend to eat high-fat/high-protein items with high-carb items. Or so it would seem to me.<br><br>I'd say the key to answering the dilema would be to try out both methods on ones self, and see which one produces the best digestion or sense of well being.<br><br>Mallon Quote Link to comment Share on other sites More sharing options...
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