Re: What is Price's Activator X? (was Fat Requirements)

[Guest guest]

>Thanks That helps some.I still wonder if anyone else has found this " factorX "

as Dr Price did as his findings go against the orthodoxy.Would just feel better

with someone finding the same thing. I just figured there has to be some symptom

of excess fat;excess carbs lead to weight gain and excess protein strains the

kidneys then excess fat must do something. Maybe the gallbladder gets stressed

with more fat to emulsify? One symptom I am aware of for me is that my forehead

gets greasy so I kind of use that as a gauge to determine excess

>Phil

>

Hi Phil,

You bring up a really good question about Price's activator x. From the

little I could find on it, it is a substance similar to vitamin A, but

is really difficult to find in foods of today (or so I read). Raw

pastured butter is supposed to be the best source. Honestly, I would

think more research would be done in this area, since it was a big piece

of Price's work. I haven't seen much when searching WAPF website either

(but that could mean their search tool ain't the best). You could try

to search the archives of some of the WAPF-friendly sites at :

http://onibasu.com/

Can any of you out there explain exactly what this activator x is?

As far as excess protein straining the kidneys, I do believe that this

is true for those with kidney disease, but if you are eating a wide

range of what we generally regard as protein rich foods, then fat will

reign supreme in the diet, not protein. Fat packs in 9 calories per

gram, whereas protein and carbs provide 4 calories per gram. Fat is

present in high percentages of total calories in whole eggs, salmon,

beef, nuts, etc. Thus, unless someone is downing protein powders, egg

whites and tuna exclusively (as some body builders do), then a low carb

diet is going to be high in fat, not protein. Christie has been on

Atkins for a long time and has kept close watch on her macronutrient

profiles. Didn't she report 80% fat and a bit less than 20% for protein?

I know what you mean about skin and fat. My skin has always been dry.

Once I began eating animal foods with their fats after 8 years on a

vegetarian diet, my skin began to become quite luxurious. And my

constant hunger, energy swings, bloating and general malaise subsided.

If you'd like more information along these lines you might try:

http://www.second-opinions.co.uk/

http://www.westonaprice.org/traditional_diets/index.html

http://www.theomnivore.com/home.html

http://www.thincs.org/index.htm (these doctors have a discussion page

you can read)

Deanna

[Guest guest]

Deanna

Thanks great explanation.

Phil

Re: What is Price's Activator X? (was Fat Requirements)

>Thanks That helps some.I still wonder if anyone else has found this " factorX "

as Dr Price did as his findings go against the orthodoxy.Would just feel better

with someone finding the same thing. I just figured there has to be some symptom

of excess fat;excess carbs lead to weight gain and excess protein strains the

kidneys then excess fat must do something. Maybe the gallbladder gets stressed

with more fat to emulsify? One symptom I am aware of for me is that my forehead

gets greasy so I kind of use that as a gauge to determine excess

>Phil

>

Hi Phil,

You bring up a really good question about Price's activator x. From the

little I could find on it, it is a substance similar to vitamin A, but

is really difficult to find in foods of today (or so I read). Raw

pastured butter is supposed to be the best source. Honestly, I would

think more research would be done in this area, since it was a big piece

of Price's work. I haven't seen much when searching WAPF website either

(but that could mean their search tool ain't the best). You could try

to search the archives of some of the WAPF-friendly sites at :

http://onibasu.com/

Can any of you out there explain exactly what this activator x is?

As far as excess protein straining the kidneys, I do believe that this

is true for those with kidney disease, but if you are eating a wide

range of what we generally regard as protein rich foods, then fat will

reign supreme in the diet, not protein. Fat packs in 9 calories per

gram, whereas protein and carbs provide 4 calories per gram. Fat is

present in high percentages of total calories in whole eggs, salmon,

beef, nuts, etc. Thus, unless someone is downing protein powders, egg

whites and tuna exclusively (as some body builders do), then a low carb

diet is going to be high in fat, not protein. Christie has been on

Atkins for a long time and has kept close watch on her macronutrient

profiles. Didn't she report 80% fat and a bit less than 20% for protein?

I know what you mean about skin and fat. My skin has always been dry.

Once I began eating animal foods with their fats after 8 years on a

vegetarian diet, my skin began to become quite luxurious. And my

constant hunger, energy swings, bloating and general malaise subsided.

If you'd like more information along these lines you might try:

http://www.second-opinions.co.uk/

http://www.westonaprice.org/traditional_diets/index.html

http://www.theomnivore.com/home.html

http://www.thincs.org/index.htm (these doctors have a discussion page

you can read)

Deanna

[Guest guest]

>> Christie has been on

Atkins for a long time and has kept close watch on her macronutrient

profiles. Didn't she report 80% fat and a bit less than 20% for protein?

<<

I did indeed!

I use a website called fitday.com and have, over the last couple of years

while on Atkins, entered what I eat. I don't do it every day or even once a

week, but now and then I enter 3-4 days of what I've eaten, just to keep me

honest.

And my fat intake is always right between 75-80 percent of calories. My

carbs are quite low, 2-3 percent of calories or even less, although there is

some variation depending on how much fiber I'm getting and on the seasons -

I eat more fruit in the summer and that tends to be higher in carbs than the

veggies I focus on in the winter. However, I do not go above 35 grams of

non-fiber carbs on any day.

So protein is usually in the neighborhood of 20-23 percent.

Christie

Caber Feidh ish Deerhounds

Holistically Raising Our Dogs Since 1986

http://www.caberfeidh.com

http://doggedblog.com

[Guest guest]

> As far as excess protein straining the kidneys, I do believe that

this

> is true for those with kidney disease, but if you are eating a wide

> range of what we generally regard as protein rich foods, then fat

will

> reign supreme in the diet, not protein.

in Dr. Ron Schmid's book, The Untold Story of Milk, he talks about the

milk cure...a diet consisting of only raw milk (and raw milk products)

for...however long, days, weeks, months, 6 weeks rings a bell. i don't

remember exactly.

the milk cure i believe could cure TB and diabetes among other things,

but he says that the milk cure rebuilds the kidneys, and maybe the

liver. sorry to sound so vague.

the book is well worth reading.

the Mayo Clinic was founded upon the milk cure...but of course it is no

longer used.

laura in nj