Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 the body can manufactor the 'meat fats' from carbs , could you explain this a little further? I eat almost no fat, yet my cholesterol is nearly 300. My cardio doc said I have bad genes, put me on a treadmill, the whole works, and I'm healthy as a GF horse! He chose increased exercise over statins for now. I would like to know what the carb-fat link is, and if there is anything else I can do to lower my numbers (my good chol is very high). Thanks! Dana, Gloriously GF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 > I don't eat a lot of prepared foods (just gf granola > bars and gf pizza) and I don't salt my food at the > table like most people in my family. Immunological problems can cause higher blood pressure and blood pressure fluctuations go along with ascites accumulation and resolution. Active disease is frequently accompanied by hypertension. Blood thinning means getting away from the animal fats and heavier plant oils and choosing lighter oils and my favorite plug fish oil. CD patients can have a depletion of essential fatty acid reserves, the body can manufactor the 'meat fats' from carbs but reduced reserves of essential fatty acids may result in fat and starch cravings. Fish oil tablets are now the preferred way of consuming. I have a bottle of cod liver oil though and I add small amounts to dishes that require alot of oil to improve the balance of those foods. Higher potassium foods also help the ion balance and reduce the effect of sodium. Stress, caffiene intake, etc are also factors. C.D. patients are also at risk for adrenal/renal autoimmunity, and this can effect blood pressure. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Philip--thanks for your thoughts too. I do love cheese but have been trying to get away from that. I've never had fish or any kind of fish oil because many in my family are very allergic. I'm not sure if I should worry about taking it--but never have. I need to get the dictionary out to digest the rest of your post. Thanks for the help. --- Philip Deitiker wrote: > > > > I don't eat a lot of prepared foods (just gf > granola > > bars and gf pizza) and I don't salt my food at the > > table like most people in my family. > > Immunological problems can cause higher blood > pressure and blood > pressure fluctuations go along with ascites > accumulation and > resolution. Active disease is frequently accompanied > by hypertension. > > Blood thinning means getting away from the animal > fats and heavier > plant oils and choosing lighter oils and my favorite > plug fish oil. > CD patients can have a depletion of essential fatty > acid reserves, > the body can manufactor the 'meat fats' from carbs > but reduced > reserves of essential fatty acids may result in fat > and starch > cravings. Fish oil tablets are now the preferred way > of consuming. > I have a bottle of cod liver oil though and I add > small amounts to > dishes that require alot of oil to improve the > balance of those > foods. > > Higher potassium foods also help the ion balance and > reduce the > effect of sodium. > > Stress, caffiene intake, etc are also factors. > > C.D. patients are also at risk for adrenal/renal > autoimmunity, and > this can effect blood pressure. > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 allergic to fish or shellfish? The two are very different, I have a shellfish allergy (shrimp, scallops, clams, etc..) but can eat other fish (tuna, salmon, etc..) with no problem. Bridget From: heather waters Sent: Friday, January 21, 2005 3:40 PMTo: SillyYaks Subject: Re: Re: hypertension Philip--thanks for your thoughts too. I do lovecheese but have been trying to get away from that. I've never had fish or any kind of fish oil becausemany in my family are very allergic. I'm not sure ifI should worry about taking it--but never have.I need to get the dictionary out to digest the rest ofyour post. Thanks for the help.--- Philip Deitiker wrote:> > > > I don't eat a lot of prepared foods (just gf> granola> > bars and gf pizza) and I don't salt my food at the> > table like most people in my family.> > Immunological problems can cause higher blood> pressure and blood> pressure fluctuations go along with ascites> accumulation and > resolution. Active disease is frequently accompanied> by hypertension. > > Blood thinning means getting away from the animal> fats and heavier > plant oils and choosing lighter oils and my favorite> plug fish oil. > CD patients can have a depletion of essential fatty> acid reserves, > the body can manufactor the 'meat fats' from carbs> but reduced > reserves of essential fatty acids may result in fat> and starch > cravings. Fish oil tablets are now the preferred way> of consuming. > I have a bottle of cod liver oil though and I add> small amounts to > dishes that require alot of oil to improve the> balance of those > foods. > > Higher potassium foods also help the ion balance and> reduce the > effect of sodium. > > Stress, caffiene intake, etc are also factors. > > C.D. patients are also at risk for adrenal/renal> autoimmunity, and > this can effect blood pressure. > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Bridget--my mom reacts to fish oil (hospitalized). Not sure what else she reacts too, I'll ask! Thanks, --- " Calacci, Bridget " wrote: > allergic to fish or shellfish? The two are very > different, I have a > shellfish allergy (shrimp, scallops, clams, etc..) > but can eat other > fish (tuna, salmon, etc..) with no problem. > > Bridget > > ________________________________ > > From: heather waters > Sent: Friday, January 21, 2005 3:40 PM > To: SillyYaks > Subject: Re: Re: hypertension > > > Philip--thanks for your thoughts too. I do love > cheese but have been trying to get away from that. > I've never had fish or any kind of fish oil because > many in my family are very allergic. I'm not sure > if > I should worry about taking it--but never have. > > I need to get the dictionary out to digest the rest > of > your post. Thanks for the help. > > > --- Philip Deitiker wrote: > > > > > > > > I don't eat a lot of prepared foods (just gf > > granola > > > bars and gf pizza) and I don't salt my food at > the > > > table like most people in my family. > > > > Immunological problems can cause higher blood > > pressure and blood > > pressure fluctuations go along with ascites > > accumulation and > > resolution. Active disease is frequently > accompanied > > by hypertension. > > > > Blood thinning means getting away from the animal > > fats and heavier > > plant oils and choosing lighter oils and my > favorite > > plug fish oil. > > CD patients can have a depletion of essential > fatty > > acid reserves, > > the body can manufactor the 'meat fats' from carbs > > but reduced > > reserves of essential fatty acids may result in > fat > > and starch > > cravings. Fish oil tablets are now the preferred > way > > of consuming. > > I have a bottle of cod liver oil though and I add > > small amounts to > > dishes that require alot of oil to improve the > > balance of those > > foods. > > > > Higher potassium foods also help the ion balance > and > > reduce the > > effect of sodium. > > > > Stress, caffiene intake, etc are also factors. > > > > C.D. patients are also at risk for adrenal/renal > > autoimmunity, and > > this can effect blood pressure. > > > > > > > > > > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 > In a message dated 1/21/2005 12:34:36 PM Pacific Standard Time, > DNAPaleoAnth@a... writes: > the body can manufactor the 'meat fats' from carbs > , could you explain this a little further? I eat almost no fat, yet > my cholesterol is nearly 300. My cardio doc said I have bad genes, put me on > a treadmill, the whole works, and I'm healthy as a GF horse! He chose > increased exercise over statins for now. I would like to know what the carb-fat link > is, and if there is anything else I can do to lower my numbers (my good chol > is very high). hdl is the amount of cholesterol bound in lipoprotein complex, these hdl particles are small and flow through the blood easily. When you eat alot of food with oil the hdl load up with triglycerides forming ldl which then carry the them to fat cells or carry them from fat cells to do other things. Carbohydrates are converted into acetyl-CoA in the mitochondria as the are broken down, at this point they can be rebuilt into fat. The body can build any 2X carbon fat, because the fats are built 2 carbons at a time. The type of fat preferred by any species depends mainly on the body temperature. Larger fats are built at the higher temperatures. Animals that live in cold water like fish build fats with numerous double-bonds. These are the types of fat we cannot make. Fish oils and other sources of essential fatty acids satisfy ones cravings for fat an carbohydrates. They also help to elevate metabolism and there is an association of manic depression and other mood disorders in people who do not eat fish or have some equivilant source of essential fatty acids. The problem is not so much us, its a similar problem as CD, the genes did not change, we did. Humans appear to have once primarily lived in coastal regions and had diets rich in fish. When they ate animals the eyes, brains and viscera were frequently the cherished parts. As we became pastoral herders and agriculturally focused we no longer needed to get calories from these sources, but we had the trade off of losing valuble sources of essential nutrients. Many poorer societies around the world with lower overall calorie intakes still eat things we throw away, because they cannot get enough of the efas from low efa fat sources like we can. But in order for us to get the EFAs we have to eat more. Beef for instance is largely protein (Actin, Myosin), the nerves in beef trigger huge cells and are widely dispersed and around this meaat are triglycerides, predominantly tristearyl-glycerol. This particular fat however is the easiest and most common fat synthesized in humans, so we are essentially eating alot of something we can easily make. The problem with fish oil is this, actually its not a problem with the fish, many fish species consume directly or indirectly photosynthetic organisms. These photosynthetic organisms produce terpenes and phytosterol compounds that are of a defensive nature, the blue green algae, can, when nitrogen is in short supply, fix nitrogen in specialized cells which are anoxic. This anoxic environment where nitrogen is fixed results in the product of some relatively toxic chemicals, these chemicals go up the food chain. Many of these organic chemicals are oil soluble more so than water soluble, and they accumulate in the oils of fish. Carp for example actually store these compounds in an oil gland on the lateral line as a defense against predators. Predators might kill and eat one carp every now and then but if they eat many they are going to feel sick, and so predators can't specialize in carp, ensuring the survival of carp. The chinese developed a means of dealing with this issue over 3000 years ago, and is the reason we have goldfish and koi today. The chinese realized that fish that came from rivers and canals and ponds were primarily eating plants, and they have lots of these chemicals in the skin along the meat. However if the fish are starved for several days so that their bellies empty out, the chemicals dissipate from the fish and the smell disappears. This processes is call purging, and the high end fish farms now do this with tilapia. Fish oil like you buy in the store is not purged, and it can cause a reaction in some people. Some people cannot metabolize these plant chemicals remaining in the fish. My experience with fish is I have taken some of the 'trashfish' generally considered in these parts that have a naturally high level of these chemicals and I have purged them for more than a week, they loose almost all if not all of the fishy smell. Thus this technique is not limited to edible, but edible and unedible fish. Not everyone has the capacity to do this. There are people who say the fish oil in the pills has less reaction than the one in the bottles. Its possible that this oil has been extracted against some buffer to remove the dissolved chemicals. Quote Link to comment Share on other sites More sharing options...
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