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Do we really need more drugs?

Tuesday, June 17, 2008


www.sparkpeople.com/resource/health_
news_detail.asp?health_day=616525


emoticonDo we really need more drugs? I really want to be able to comment to these articles on SP. I will blog until we can. To quote the article:

"The diabetes drug metformin slows the onset of early puberty and reduces the risk of insulin resistance in girls at risk for both conditions, a Spanish study concludes.

"The findings indicate that we can slow down puberty. This is important, because when puberty is faster in girls, the appearance of menses occurs earlier, and this sequence of events may ultimately result in a shorter adult height,"

"In addition, getting a first menstrual period before age 12 has been linked to an increased risk of breast cancer, and early puberty is a known risk factor for polycystic ovary syndrome, a common cause of infertility."

Did you know that there's an increased risk for breast cancer when you're low on B and/or D vitamins? Having a malabsorption disease will help you remember things like that. Even though celiac is often associated with late menses, my start was at age 12. I was infertile - probably because of malnourishment. Short stature is also associated with celiac ... hmm, all these links to grains.

Did you know that an often recommended diet for PCOS is low-carb? On the one hand you can malabsorb nutrients from gluten grain carbs (ironically supplemented with the very vitamins usually stripped during processing) if you're on the "gluten spectrum" - I've read that would be 1 in 4(!), -or- on the other hand you can deregulate your hormones, ie insulin from grain carbs and/or sugar of choice. Doesn't everything turn to sugar besides fat? Protein much less so.


Why don't we just reorganize the food pyramid and minimize the grain carbs and sugars and then see what happens to these girls? I guess it's hard to change a culture, so they resort to a happy pill. Happy is for the manufacturer, not the patient. What are the long term side effects of leaning on a pill? We need empowerment; not to rely on life preservers when we should be swimming strong.

When I say grain carbs, it's not ONLY because of the obvious crumby carbs, but too many "whole grains" ... they raise insulin nearly as much. When I was young I seriously doubt I'd have had a 'positive' small bowel biopsy considered the "gold standard" for a celiac diagnosis like I had at nearly age 45. My symptoms were vague and unassuming: tiredness and depression. They kinda go together, and as I grew up in a home with an alcoholic, I always thought that's why I was depressed. (Well, alcoholism and gluten sensitivities are very likely genetically inter-related.)

When you're tired who feels like exercising? I just kept eating what most people ate (hot dogs, hamburgers, Hamburger Helper did NOT help, nor did candy, nor did potatoes, my fave), and kept gaining too. And really, I was pretty active as a kid (esp by today's standards). I grew more inactive the older I got because I got more tired the more I kept trying to get healthy eating whole grains. I kept thinking it was cause I was fat I was tired - but it wasn't so. I have a goodly amount of energy now, even at 47.

I don't know if it's cause I'm looking, but even when I'm not looking I run into blogs and articles that keep coming back to simply eating more veggies, healthy fats and protein- even saturated fats help hormone regulation, and 'some' fruit. If you're fat, limit the carbs and sugar! Eat organic fruits and veggies, grass-fed saturated fats and proteins, if possible.

www.physiciansforlife.org/index2.php
?option=com_content&do_pdf=1&id=1422


Here's only one article from a quick google search, but it's succinct, so I'll leave it at that.

-------------------well, that was a random rant emoticon

On a personal note, I'm back from my Vegas excursion, my cupboard's bare (and so is my wallet and I didn't even gamble - lol), so I'm off to hunt and gather the freezer for something to nosh on before hunting and gathering at Sam's Club tomorrow.

I have to mention that I'm really really sad about Tim Russert's sudden death. TR reminds me of DH - just a great guy about to have a heart attack. I wonder if Tim was taking fish oil, knew his Vitamin D level, if he'd had a heart plaque scan or what his diet was like? Think he ate whole grains and thought it was healthy? Did he give up sugar? Did he get enough sleep? He was a hard charging Type-A like DH ... makes me want to hug DH a little harder when I see him in a few weeks (we've been living apart for about 6months now!). TR came from humble stock and lived life large like DH too. I'm glad for that. It seems he had a good life, but he had much more to do and it was cut short too soon - for a lot of people.
emoticon

A bit o'history re: DH: he has had high bp since we married. He has been taking bp meds for that and gout for as many years. He LOVES cake (again, related to grain addiction as his father was alcoholic). He even mentioned how I discourage sweets and he loves cake in our last Christmas letter he loves cake that much. Well, he has developing kidney obstruction and since my experience with dehydration and needless parathyroid scan I've learned more about kidneys in relation to the heart. I can talk your arm off about celiac and your intestines, but I had no clue about the rest of our organs really. Prior to my own diagnosis I was really a sheep as a patient and left it up to DH's doctors who treated him with meds, meds, and different meds over the years - heck, it was all I could do to keep up with the Dd and my own health. (Now it seems his very meds might be responsible for the problems and adding to them!)

Unfortunately, we're learning the hard way, but hopefully not too late to turn things around. He's FINALLY listening to me as I send him info about sugars ... more on that later. Poor guy supposedly isn't to have purines for gout, proteins and oxolates for kidneys, and sweets cause really - he probably has hypoglycemia or something. His celiac mother did. Um, what's left? Fats? I guess that makes for a dull menu! We're both trying to eat as much fish, veggies and EFA's as possible. To heck with the lists of "dos-and don'ts". We need to get the girth down and then we'll refine.

In the past, we left things up to doctors. Now we're better informed and don't trust as much. We used to say, "Oh, that runs in our family." My famous saying when I hear others say that now is, "Oh really - so is your diet! Did your family eat much gluten or grain carbs?" It's time we turn things around so the kids in the clan can SEE the difference and take charge of themselves also.

  
  Member Comments About This Blog Post:

POSITIVEKARMA 7/2/2008 4:36PM

    I miss Tim Russert also. I thought the same thing. Always working, over weight, not eating right and always on a plane and never slept properly.
As for my "friend" he is a walking zombie. Dr thought he would have died some 4 yrs ago or more due to extremely high cholesterol. Now he has dibetes and won't take his pill. He drinks several cans of soda a day and or beer. I didn't associate is cake eating to his father's drinking until you mentioned it, strange.
I have been cutting down on doctors and meds, foods and buying organic supplements from my online business and my dogs are receiving them also. And I clean my house naturally now. Now to get up enough energy to clean it often enough.
Tonight the dogs and I are having barbacued chicken, skinless and I eat only white meat and watermelon. Popsicles for a snack later. But I have yet to lose weight since I have joined.
I wish I lived closer to you, you are a walking dictionary.
Hugs,
Spirit

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HTG_ZOO 6/18/2008 1:18AM

    (())
I really feel for your DH, with food allergies, I eat no fish, eggs, soy, wheat, yeasts, fungi, aged cheeses, alcohols, or gluten. I eat little fruit, greens, processed meats, nuts, artificial anythings... What's left?

It's a balancing act for sure, too many carbs and I have bowel issues. Too much protien and I feel it in the kidney (I only have the one). I just have to find what makes me feel the best.

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Does Your Man Need a Mansiere?

Monday, June 02, 2008


I was going to share a pic from an image search for 'man-boobs' but it was too sad. I decided to focus on the positive effects of exercise and good diet instead. Happy thoughts. :)

I don't know whether you've seen a recent commercial on tv for frosted shredded wheat. The shredded wheat character is dancing and telling us (or a narrator is) how statistics show that eating a good breakfast, obviously including shredded wheat, makes little "Timmy" smarter for his upcoming test . . . ugh.

There's this old ad for “Shredded Wheat Biscuits” (the forerunners of Frosted Mini-Wheats) from Hearst’s Chicago American, dated December 9th, 1900. Alongside some nice illustrations of shredded wheat and recipes for suggested servings was the following:

“Send This Greeting: ‘Peace on Earth and Good Health to Men’ if they will eat the bread as it comes from Nature’s kitchen, pure, sweet and wholesome. No yeast germs, no baking powder gases, no greasy shortening, which defile the body tissues, MAKING THE FLESH WEAK AND THE BONES FRAGILE ( emoticon: ha! gluten did mine). A light, short bread, already baked, the perfect food to keep the body clean. Peace on Earth: Unnatural breads have killed more men than bullets.” (now that sentence I like!)

The point being made is that gluten and carbs act as drugs in some people. No. A lot of people.

drbganimalpharm.blogspot.com/
2008/05/wheat-would-you-give-your-kids
-crack.html
has an excellent blog entry of which some is quoted here (he's a pharmacologist - not pharmacist):

"It's hard to give up wheat for most of us on the 'spectrum'... kinda like giving up narcotics (opioids). The withdrawal won't kill you like alcohol (seizures, TDs) or benzo withdrawal (seizures), but opioid and tobacco cessation share similar characterics with that of wheat cessation. For one, wheat digestion releases several feel-good chemicals called opioid peptides which provide a temporary sensation of satisfaction and satiation (basically a carb dose-dependent 'high'). Studies demonstrate that wheat can actually deliver equivalent doses of morphine (see below). The wheat chemicals are extremely short-lived and their quick drop in the blood concentrations leads to cravings for more wheat/carbs that can be difficult to control.... in fact they can be downright all-consuming and overwhelming for some (even those who work out like mad creatures *heh*).

Add in insulin surges and subsequent metabolic derangement and you've got a formula for an endless cycling of unsatisfying-feeding/craving. One of the most potent wheat opioid peptides B5 causes 'man-boobs' (as referenced by Kramer ala Seinfeld)."

  
  Member Comments About This Blog Post:

HTG_ZOO 6/16/2008 11:42PM

    Amazingly, I am sensitive to Morphine... wonder if that is a product of the glueten sensitivity?!

In regards to your question about greens & the kidney, oxalate can cause kidney stones and a interfere with calcium absorption. I was advised to consume calcium and limit oxalate (and sodium). I have a functioning kidney, prone to stones and short term failure.

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Living Vicariously thru Celebrity Chef

Friday, May 30, 2008


I dig Anthony Bourdain. He's my alter-ego. I watch his show and what he eats in all those countries and I know I'd never be an appreciative guest there - so I let him do it for me. I am very curious about other cultures and countries, so I love that he shows us backroads and real people. And the food? Most of it is BLECH to me! Did anyone see his trip to Iceland? I can appreciate fermenting as much as the next person, but shark? And what about the sheep's head? I was chuckling. Oh, I'm SO sorry I missed out on the porcupine in Vietnam. I wonder what his cholesterol is? He's a smoker and he loathes exercise, so I wonder about his vascular health - that's all :).

He guest judges Top Chef, which I also watch. I can't get enough of looking at and living FOOD through these chefs. I saw the Top Chef recipe book at the store, and decided against buying it cause I'd have to adapt too much for my needs. But the show makes me HUNGRY and want to cook!

Here's a touch of his boldness:

“Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.” - Anthony Bourdain

He's honest about his feelings and I like that. None of this viewing has any calories; in fact, I'm gonna start using my free weights while I watch. I'll be waiting a loooong time for him to do a "special" diet show: gluten-free and low-carb, or GFCF yada "some splinter faction"; but don't put it past me to ask him! ;).

I write. I EAT. I don't travel much, so I watch Tony. I'm hungry for more.

www.travelchannel.com/TV_Shows/Antho
ny_Bourdain


P.S. I just watched his visit to New Zealand. He ended the show with references to Charlie Trotter and Woody Harrelson and their clean colons ala raw dieting and being "non-adventurous." He's missing the mark on the reason why, but he still amuses me.

  
  Member Comments About This Blog Post:

HTG_ZOO 6/1/2008 11:48PM

    LOL

My fiancee & I watch the cooking shows too... Top Chef & Hell's Kitchen mostly, knowing that half this crap would kill me. I like Anthony Bourdain sometimes too. The episodes where he went to France with his brother and to his young Asian assistant's homeland (Japan or Korea, I can't remember which one she was from & which one he just went to without her), were awesome. But those are older, I only catch his show on re-air.

Are there ANY gluten free cooking shows? I think it would be an awesome Top Chef challenge. They did diabetic cooking for kids last season, and this season they did a "balanced meal" for the family.

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KEROSENEGIRL 6/1/2008 7:39AM

    LOL, I will check him out. I have been watching Hell's Kitchen. Now that is a man with an anger problem!! I think I would pass on the porcupine as well..

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Blubbering over blueberries.

Saturday, May 24, 2008


Just a quick note to remind myself how much I'm missing fruit on a continual basis during my low-carbing. I had some after not having much sweet ... and it was like a party in my mouth! I about fell to my knees in gratitude for such a sweet, natural, fresh taste. What a treat I'll soon not forget. See? I'm still thinking about them, they were that good. Scrumptiddlyicious.

Blueberry facts here: www.whfoods.com/genpage.php?t
name=foodspice&dbid=8

  
  Member Comments About This Blog Post:

SKINNYMINNIE123 5/26/2008 10:13PM

    Hey girl! Blueberries are very high in fiber and the one of the low-carbiest of the bunch. So I say, enjoy frequently!

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TRACY368 5/26/2008 12:54PM

    I di low carb about 4 years ago, but couldn't maintain it. I am now losing the same weight again but do it with a little more carbs. I still do not eat a lot of carbs (around 60-80 daily). I even will eat a banana, which I would run from before. Natural, whole foods are good for you. If you still want to limit your carbs, eat bluberries once aweek or so. Did you know blueberries are considered a "super food"? I'm not preaching to you, I just don't want you deny yourself. I denied myself a lot of different foods and lost 74 pounds. I gained 64 back.

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Tan, don't burn.

Thursday, May 22, 2008


From drbenkim.com/articles-vitamin
d.html
I got a great synopsis of Krispin Sullivan's work on Vitamin D. Please read the ENTIRE ARTICLE on Dr. Kim's link for the complete rundown - it's thoughtful and encompassing work. Her own website www.krispin.com has great information regarding Essential Fatty Acids, lectins, etc. I've learned so much -- but I forget, so I make references in my blog to jog my memory.

VITAMIN D FROM SUNLIGHT ~
Pick up any popular book on vitamins and you will read that ten minutes of daily exposure of the arms and legs to sunlight will supply us with all the vitamin D that we need. Humans do indeed manufacture vitamin D from cholesterol by the action of sunlight on the skin but it is actually very difficult to obtain even a minimal amount of vitamin D with a brief foray into the sunlight.4,5

Ultraviolet (UV) light is divided into 3 bands or wavelength ranges, which are referred to as UV-C, UV-B and UV-A.6 UV-C is the most energetic and shortest of the UV bands. It will burn human skin rapidly in extremely small doses. Fortunately, it is completely absorbed by the ozone layer. However, UV-C is present in some lights. For this reason, fluorescent and halogen and other specialty lights may contribute to skin cancer.

UV-A, known as the "tanning ray," is primarily responsible for darkening the pigment in our skin. Most tanning bulbs have a high UV-A output, with a small percentage of UV-B. UV-A is less energetic than UV-B, so exposure to UV-A will not result in a burn, unless the skin is photosensitive or excessive doses are used. UV-A penetrates more deeply into the skin than UV-B, due to its longer wavelength. Until recently, UV-A was not blocked by sunscreens. It is now considered to be a major contributor to the high incidence of non-melanoma skin cancers.7 Seventy-eight percent of UV-A penetrates glass so windows do not offer protection.

The ultraviolet wavelength that stimulates our bodies to produce vitamin D is UV-B. It is sometimes called the "burning ray" because it is the primary cause of sunburn (erythema). However, UV-B initiates beneficial responses, stimulating the production of vitamin D that the body uses in many important processes. Although UV-B causes sunburn, it also causes special skin cells called melanocytes to produce melanin, which is protective. UV-B also stimulates the production of Melanocyte Stimulating Hormone (MSH), an important hormone in weight loss and energy production.8

The reason it is difficult to get adequate vitamin D from sunlight is that while UV-A is present throughout the day, the amount of UV-B present has to do with the angle of the sun's rays. Thus, UV-B is present only during midday hours at higher latitudes, and only with significant intensity in temperate or tropical latitudes. Only 5 percent of the UV-B light range goes through glass and it does not penetrate clouds, smog or fog.

Sun exposure at higher latitudes before 10 am or after 2 pm will cause burning from UV-A before it will supply adequate vitamin D from UV-B. This finding may surprise you, as it did the researchers. It means that sunning must occur between the hours we have been told to avoid. Only sunning between 10 am and 2 pm during summer months (or winter months in southern latitudes) for 20-120 minutes, depending on skin type and color, will form adequate vitamin D before burning occurs.9

It takes about 24 hours for UV-B-stimulated vitamin D to show up as maximum levels of vitamin D in the blood. Cholesterol-containing body oils are critical to this absorption process.10 Because the body needs 30-60 minutes to absorb these vitamin-D-containing oils, it is best to delay showering or bathing for one hour after exposure. The skin oils in which vitamin D is produced can also be removed by chlorine in swimming pools.

The current suggested exposure of hands, face and arms for 10-20 minutes, three times a week, provides only 200-400 IU of vitamin D each time or an average of 100-200 IU per day during the summer months. In order to achieve optimal levels of vitamin D, 85 percent of body surface needs exposure to prime midday sun. (About 100-200 IU of vitamin D is produced for each 5 percent of body surface exposed, we want 4,000 iu.) Light skinned people need 10-20 minutes of exposure while dark skinned people need 90-120 minutes.11

Latitude and altitude determine the intensity of UV light. UV-B is stronger at higher altitudes. Latitudes higher than 30° (both north and south) have insufficient UV-B sunlight two to six months of the year, even at midday.12 Latitudes higher than 40° have insufficient sunlight to achieve optimum levels of D during six to eight months of the year. In much of the US, which is between 30° and 45° latitude, six months or more during each year have insufficient UV-B sunlight to produce optimal D levels. In far northern or southern locations, latitudes 45° and higher, even summer sun is too weak to provide optimum levels of vitamin D.13-15 A simple meter is available to determine UV-B levels where you live.

VITAMIN D FROM FOOD ~
What the research on vitamin D tells us is that unless you are a fisherman, farmer, or otherwise outdoors and exposed regularly to sunlight, living in your ancestral latitude (more on this later), you are unlikely to obtain adequate amounts of vitamin D from the sun. Historically the balance of one's daily need was provided by food. Primitive peoples instinctively chose vitamin-D-rich foods including the intestines, organ meats, skin and fat from certain land animals, as well as shellfish, oily fish and insects. Many of these foods are unacceptable to the modern palate.

For food sources to provide us with D the source must be sunlight exposed. With exposure to UV-B sunlight, vitamin D is produced from fat in the fur, feathers, and skin of animals, birds and reptiles. Carnivores get additional D from the tissues and organs of their prey. Lichen contains vitamin D and may provide a source of vitamin D in the UV-B sunlight-poor northern latitudes.16 Vitamin D content will vary in the organs and tissues of animals, pigs, cows, and sheep, depending on the amount of time spent in UV-B containing sunlight and/or how much D is given as a supplement. Poultry and eggs contain varying amounts of vitamin D obtained from insects, fishmeal, and sunlight containing UV-B or supplements. Fish, unlike mammals, birds and reptiles, do not respond to sunlight and rely on vitamin D found in phytoplankton and other fish. Salmon must feed on phytoplankton and fish in order to obtain and store significant vitamin D in their fat, flesh, skin, and organs. Thus, modern farm-raised salmon, unless artificially supplemented, may be a poor source of this essential nutrient.

Modern diets usually do not provide adequate amounts of vitamin D;17 partly because of the trend to low fat foods and partly because we no longer eat vitamin-D-rich foods like naturally reared poultry and fatty fish such as kippers, and herring. Often we are advised to consume the egg white while the D is in the yolk or we eat the flesh of the fish avoiding the D containing skin, organs and fat. Sun avoidance combined with reduction in food sources contribute to escalating D deficiencies. Vegetarian and vegan diets are exceptionally poor or completely lacking in vitamin D predisposing to an absolute need for UV-B sunlight. Using food as one's primary source of D is difficult to impossible.

For even MORE vitamin D info: www.vitamindcouncil.org

  


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