research for Tammy (long)

[Guest guest]

> Ok, then give me some medical research that says that low carb is good

for

> you over long periods of time. Research that says it’s perfectly safe for

> someone with high cholesterol. And NOT research that Dr. Atkins did.

Ok, here is a little for you:

1.

High Protein Diet Found Beneficial

Contrary to what many conventional medical authorities, vegetarians, and

other promoters of low-fat diets say, consumption of very high levels of

protein may not have adverse effects and may in fact boost antioxidant

levels, new research from Germany has found.

Since " The maximum dietary protein intake that does not cause adverse

effects in a healthy population is uncertain, " as the researchers note, they

decided to test their theory that increased protein consumption would induce

greater oxidative stress in order to determine this threshold of protein

consumption at which adverse effects could be seen.

Researchers performed tests on laboratory rats, splitting them up into

groups receiving one of three different levels of dietary protein:

14% of total calories

26% of total calories

51% of total calories

After 15 weeks of feeding on the specific protein level diets, various

parameters of antioxidant status were measured.

Much to the authors surprise, it was found that the groups consuming the

higher protein diets had better antioxidant parameters than the lower

protein diets, such as reduced lipid peroxide levels.

" Long-term intake of high protein diets did not increase variables of

oxidative stress, in contrast to our initial hypothesis, " the authors

concluded. " An unexpected finding was that adequate (14%) protein feeding

may in fact induce oxidative stress, " they add.

Journal of Nutrition 2000; 130: 2889-2896

2.

Findings concerning Protein Diet

Last Updated : 11:10:50 02 November, 2000 (GMT+8)

Date : September 19, 2000

By : Rajen M.

Eating Proteins Helps To Feel More " Full " Than Carbohydrates

A study has found that eating a meal high in protein content leaves subjects

feeling more satiated. It seems that foods that a higher in their protein

content produced the highest sensations of fullness when compared high-fat

and high-carbohydrate meals. The nutrient composition of higher protein meal

seems to influence physiological as well as physiological sensations that

occur while you eat.

(European Journal Of Clinical Nutrition 1997; 52: 482-488)

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3.

Eating Protein Is The Best Way To Prepare For Physical Exercise

The most common myth about exercise is that you have to load up on

carbohydrates in order to achieve optimal performance. The " carbo-loading "

myth has lead to the explosion of a multi-million dollar industry for makers

of such foods. However, a recent Swedish study found that a high protein

diet provided a higher energy turnover during physical exercise than did a

high-carbohydrate diet.

(American Journal Of Physiology 1999; 276: E964-E976)

---

4.

High Protein Intake Improves Your Blood Coagulation And Hepatic Function

When compared to low protein intakes, eating a diet high in protein, seems

to allow patients who tend to bleed to clot more easily. Several nutrients

affect coagulation, such as vitamin K are needed by the liver to produce

coagulation factors in the body. Research has found that a diet low in

protein and high in carbohydrates actually impairs liver function especially

in the early stages of malfunction.

(Journal Of Nutrition 1997: 127: 1279 - 1283)

---

5.

Eating protein can help you lower your " bad " cholesterol and increase " good "

cholesterol

In an Canadian study, two groups of patients with relatively high blood

cholesterol levels were randomly assigned to follow a low- or high protein

diet for five weeks and then switched to the alternative diet for another

five weeks. Fasting blood samples were drawn and tested on a weekly basis.

The results showed that when dietary proteins were exchanged for

carbohydrates, the low-density lipoprotein (LDL) or what we commonly refer

to " bad " cholesterol, was significantly reduced. In addition, high-density

lipoprotein (HDL) or " good " cholesterol, was significantly increased.

Additionally, fasting total triglycerides were reduced by a whooping 23% as

well. This study is significant because it supports protein intake and not

carbohydrates, as a means of reducing atherosclerosis

(Canadian Journal Of Cardiology 1995; 11 - Supp G: 127G-131G)

6.

A prospective study of dietary glycemic load, carbohydrate intake, and risk

of coronary heart disease in US women

Simin Liu, Walter C Willett, Meir J Stampfer, B Hu, Franz,

Sampson, H Hennekens and JoAnn E Manson

1 From the Departments of Epidemiology and Nutrition, the Harvard School of

Public Health; the Channing Laboratory; and the Division of Preventive

Medicine, the Department of Medicine, Brigham and Women's Hospital and

Harvard Medical School, Boston.

Objective: The objective of this study was to prospectively evaluate the

relations of the amount and type of carbohydrates with risk of CHD.

(coronary heart disease)

Design: A cohort of 75521 women aged 38–63 y with no previous diagnosis of

diabetes mellitus, myocardial infarction, angina, stroke, or other

cardiovascular diseases in 1984 was followed for 10 y. Each participant's

dietary glycemic load was calculated as a function of glycemic index,

carbohydrate content, and frequency of intake of individual foods reported

on a validated food-frequency questionnaire at baseline. All dietary

variables were updated in 1986 and 1990.

Results: During 10 y of follow-up (729472 person-years), 761 cases of CHD

(208 fatal and 553 nonfatal) were documented. Dietary glycemic load was

directly associated with risk of CHD after adjustment for age, smoking

status, total energy intake, and other coronary disease risk factors. The

relative risks from the lowest to highest quintiles of glycemic load were

1.00, 1.01, 1.25, 1.51, and 1.98 (95% CI: 1.41, 2.77 for the highest

quintile; P for trend < 0.0001). Carbohydrate classified by glycemic index,

as opposed to its traditional classification as either simple or complex,

was a better predictor of CHD risk. The association between dietary glycemic

load and CHD risk was most evident among women with body weights above

average [ie, body mass index (in kg/m2)

Conclusion: These epidemiologic data suggest that a high dietary glycemic

load from refined carbohydrates increases the risk of CHD, independent of

known coronary disease risk factors.

Key Words: Diet • carbohydrate • fiber • glycemic load • glycemic index •

coronary heart disease • Nurses' Health Study • women

This article has been cited by other articles:

Schneeman, B. O (2001). Use of glycemic index in predicting risk of coronary

heart disease. Am. J. Clin. Nutr. 73: 130-130 [Full Text]

Katz, D. L (2001). Glycemic load and the risk of coronary heart disease. Am.

J. Clin. Nutr. 73: 131-132 [Full Text]

Liu, S., Manson, J. E, Hu, F. B, Willett, W. C (2001). Reply to DL Katz. Am.

J. Clin. Nutr. 73: 132-133 [Full Text]

Parks, E. J (2001). A targeted goal for energy-restricted diets in the

management of coronary risk?. Am. J. Clin. Nutr. 73: 147-148 [Full Text]

Just a few, and none from Atkins.

FROM: Ada

************

Guess it could be worse!

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