Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Vicki, would you mind just summarizing what she had to say about egg beaters vx. real eggs? I went to the site and plunked around a bit but didn't see anything. Thx. Suzz --------- > In this same issue she responds to a reader's question about > cholesterol, comparing the nutritional value of egg beaters with fresh > eggs, which I found very interesting. > > Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Vicki, would you mind just summarizing what she had to say about egg beaters vx. real eggs? I went to the site and plunked around a bit but didn't see anything. Thx. Suzz --------- > In this same issue she responds to a reader's question about > cholesterol, comparing the nutritional value of egg beaters with fresh > eggs, which I found very interesting. > > Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Vicki, would you mind just summarizing what she had to say about egg beaters vx. real eggs? I went to the site and plunked around a bit but didn't see anything. Thx. Suzz --------- > In this same issue she responds to a reader's question about > cholesterol, comparing the nutritional value of egg beaters with fresh > eggs, which I found very interesting. > > Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Vicki, nevermind, I found it S. ---------- > > Vicki, > > would you mind just summarizing what she had to say about egg beaters > vx. real eggs? I went to the site and plunked around a bit but didn't > see anything. Thx. > > Suzz >ki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 At 10:36 AM 4/2/05, whimsy2 wrote: >In the most recent online issue of her lowcarb newsletter, " Hold the >Toast, " Dana Carpender, the author of several lowcarb cookbooks (but not >a diabetic) had an article about appetite and lowcarb eating and quotes >from the report published in the most recent issue of ls of Internal >Medicine. The study was done at Temple University. Dana lives in the same town I lived in for seven years. In fact it was from her first book that I first learned about low-carb (we're talking maybe 5-6 years ago). We used to trade emails and went out to lunch once to talk about maybe me doing the art for a children's book she was considering. Nothing came of it, and I guess now she's busy with her cookbooks, being on TV, etc. It's interesting to note that here someone who wrote a smallish book on the various different LC diets available and comparing them has become so successful. > In this same issue she responds to a reader's question about >cholesterol, comparing the nutritional value of egg beaters with fresh >eggs, which I found very interesting. I found that quite interesting, also. On the cholesterol, I am apparently one of the small group that are " saturated-fat reactive " because my cholesterol was sky-high after many months of being back on strict low-carb (I had slipped off of that wagon but got back on after the diabetes diagnosis). I had stopped being worried about saturated fats and even though I didn't use vegetable oils, I DID start using coconut oil for cooking things with too high heat for olive oil. It was a shock finding my cholesterol went up and that's why I now take 40mg lipitor daily. Considering the risk of heart disease that diabetes have anyway, I decided to risk the various nasty things that statins can do to you. I have an entire unopened and sealed jar of coconut oil in my cupboard which I can't use. I'll mail to whoever asks first...off-list, please. -=sky=- Type 2 dx'd 9/04. Last A1C: 5.8 Low Carb, Metaformin XR (2000mg). Other Meds: Hydrochlorothiazide, Lipitor, Cozaar, Synthroid, Toprol, Supplements: some are B12, CoQ10, Omega 3, L-Arginine, biotin, folic acid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 At 10:36 AM 4/2/05, whimsy2 wrote: >In the most recent online issue of her lowcarb newsletter, " Hold the >Toast, " Dana Carpender, the author of several lowcarb cookbooks (but not >a diabetic) had an article about appetite and lowcarb eating and quotes >from the report published in the most recent issue of ls of Internal >Medicine. The study was done at Temple University. Dana lives in the same town I lived in for seven years. In fact it was from her first book that I first learned about low-carb (we're talking maybe 5-6 years ago). We used to trade emails and went out to lunch once to talk about maybe me doing the art for a children's book she was considering. Nothing came of it, and I guess now she's busy with her cookbooks, being on TV, etc. It's interesting to note that here someone who wrote a smallish book on the various different LC diets available and comparing them has become so successful. > In this same issue she responds to a reader's question about >cholesterol, comparing the nutritional value of egg beaters with fresh >eggs, which I found very interesting. I found that quite interesting, also. On the cholesterol, I am apparently one of the small group that are " saturated-fat reactive " because my cholesterol was sky-high after many months of being back on strict low-carb (I had slipped off of that wagon but got back on after the diabetes diagnosis). I had stopped being worried about saturated fats and even though I didn't use vegetable oils, I DID start using coconut oil for cooking things with too high heat for olive oil. It was a shock finding my cholesterol went up and that's why I now take 40mg lipitor daily. Considering the risk of heart disease that diabetes have anyway, I decided to risk the various nasty things that statins can do to you. I have an entire unopened and sealed jar of coconut oil in my cupboard which I can't use. I'll mail to whoever asks first...off-list, please. -=sky=- Type 2 dx'd 9/04. Last A1C: 5.8 Low Carb, Metaformin XR (2000mg). Other Meds: Hydrochlorothiazide, Lipitor, Cozaar, Synthroid, Toprol, Supplements: some are B12, CoQ10, Omega 3, L-Arginine, biotin, folic acid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 At 10:36 AM 4/2/05, whimsy2 wrote: >In the most recent online issue of her lowcarb newsletter, " Hold the >Toast, " Dana Carpender, the author of several lowcarb cookbooks (but not >a diabetic) had an article about appetite and lowcarb eating and quotes >from the report published in the most recent issue of ls of Internal >Medicine. The study was done at Temple University. Dana lives in the same town I lived in for seven years. In fact it was from her first book that I first learned about low-carb (we're talking maybe 5-6 years ago). We used to trade emails and went out to lunch once to talk about maybe me doing the art for a children's book she was considering. Nothing came of it, and I guess now she's busy with her cookbooks, being on TV, etc. It's interesting to note that here someone who wrote a smallish book on the various different LC diets available and comparing them has become so successful. > In this same issue she responds to a reader's question about >cholesterol, comparing the nutritional value of egg beaters with fresh >eggs, which I found very interesting. I found that quite interesting, also. On the cholesterol, I am apparently one of the small group that are " saturated-fat reactive " because my cholesterol was sky-high after many months of being back on strict low-carb (I had slipped off of that wagon but got back on after the diabetes diagnosis). I had stopped being worried about saturated fats and even though I didn't use vegetable oils, I DID start using coconut oil for cooking things with too high heat for olive oil. It was a shock finding my cholesterol went up and that's why I now take 40mg lipitor daily. Considering the risk of heart disease that diabetes have anyway, I decided to risk the various nasty things that statins can do to you. I have an entire unopened and sealed jar of coconut oil in my cupboard which I can't use. I'll mail to whoever asks first...off-list, please. -=sky=- Type 2 dx'd 9/04. Last A1C: 5.8 Low Carb, Metaformin XR (2000mg). Other Meds: Hydrochlorothiazide, Lipitor, Cozaar, Synthroid, Toprol, Supplements: some are B12, CoQ10, Omega 3, L-Arginine, biotin, folic acid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > I found that quite interesting, also. On the cholesterol, I am apparently > one of the small group that are " saturated-fat reactive " The Four Corners (formerly GO) diet was designed with such people in mind. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > I found that quite interesting, also. On the cholesterol, I am apparently > one of the small group that are " saturated-fat reactive " The Four Corners (formerly GO) diet was designed with such people in mind. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > I found that quite interesting, also. On the cholesterol, I am apparently > one of the small group that are " saturated-fat reactive " The Four Corners (formerly GO) diet was designed with such people in mind. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > > I found that quite interesting, also. On the cholesterol, I am apparently > > one of the small group that are " saturated-fat reactive " > > The Four Corners (formerly GO) diet was designed with such people in mind. > > Gretchen Is that really such a " small " group? May Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > > I found that quite interesting, also. On the cholesterol, I am apparently > > one of the small group that are " saturated-fat reactive " > > The Four Corners (formerly GO) diet was designed with such people in mind. > > Gretchen Is that really such a " small " group? May Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 Sky wrote: > On the cholesterol, I am apparently > one of the small group that are " saturated-fat reactive " because my > cholesterol was sky-high after many months of being back on strict > low-carb > (I had slipped off of that wagon but got back on after the diabetes > diagnosis). Same here, but my doctor had me starting taking Red Yeast Rice BID (it has a small amount of natural lovastatin, about 1/10 of the minimum Rx dose). I get another lipid panel next month, and we'll see if that was enough. I have cut back some on saturated fat, but still indulge more than I should. > I had stopped being worried about saturated fats and even > though I didn't use vegetable oils, I DID start using coconut oil for > cooking things with too high heat for olive oil. I have found that grapeseed oil (preferably organic, or at least " solvent free " ) makes an excellent oil for high heat cooking. It is high in monounsaturated oil, similar profile to olive oil, but has a high smoking point so you can use it for high heat frying or stir-frying. It's also fine in things like muffins, as it has no flavor of its own. -- el (andreafrankel at sbcglobal dot net) " wake now! Discover that YOU are the song that the morning brings... " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 Sky wrote: > On the cholesterol, I am apparently > one of the small group that are " saturated-fat reactive " because my > cholesterol was sky-high after many months of being back on strict > low-carb > (I had slipped off of that wagon but got back on after the diabetes > diagnosis). Same here, but my doctor had me starting taking Red Yeast Rice BID (it has a small amount of natural lovastatin, about 1/10 of the minimum Rx dose). I get another lipid panel next month, and we'll see if that was enough. I have cut back some on saturated fat, but still indulge more than I should. > I had stopped being worried about saturated fats and even > though I didn't use vegetable oils, I DID start using coconut oil for > cooking things with too high heat for olive oil. I have found that grapeseed oil (preferably organic, or at least " solvent free " ) makes an excellent oil for high heat cooking. It is high in monounsaturated oil, similar profile to olive oil, but has a high smoking point so you can use it for high heat frying or stir-frying. It's also fine in things like muffins, as it has no flavor of its own. -- el (andreafrankel at sbcglobal dot net) " wake now! Discover that YOU are the song that the morning brings... " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 Sky wrote: > On the cholesterol, I am apparently > one of the small group that are " saturated-fat reactive " because my > cholesterol was sky-high after many months of being back on strict > low-carb > (I had slipped off of that wagon but got back on after the diabetes > diagnosis). Same here, but my doctor had me starting taking Red Yeast Rice BID (it has a small amount of natural lovastatin, about 1/10 of the minimum Rx dose). I get another lipid panel next month, and we'll see if that was enough. I have cut back some on saturated fat, but still indulge more than I should. > I had stopped being worried about saturated fats and even > though I didn't use vegetable oils, I DID start using coconut oil for > cooking things with too high heat for olive oil. I have found that grapeseed oil (preferably organic, or at least " solvent free " ) makes an excellent oil for high heat cooking. It is high in monounsaturated oil, similar profile to olive oil, but has a high smoking point so you can use it for high heat frying or stir-frying. It's also fine in things like muffins, as it has no flavor of its own. -- el (andreafrankel at sbcglobal dot net) " wake now! Discover that YOU are the song that the morning brings... " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 At 10:45 PM 4/4/05, el wrote: >Same here, but my doctor had me starting taking Red Yeast Rice BID (it >has a small amount of natural lovastatin, about 1/10 of the minimum Rx >dose). I get another lipid panel next month, and we'll see if that was >enough. I have cut back some on saturated fat, but still indulge more >than I should. Tried Red Yeast Rice for months before they discovered my cholesterol was over 300. I suppose like anything YMMV. I have cut back on saturated fats a little...eat less red meat, use less butter, etc. >I have found that grapeseed oil (preferably organic, or at least > " solvent free " ) makes an excellent oil for high heat cooking. It is >high in monounsaturated oil, similar profile to olive oil, but has a >high smoking point so you can use it for high heat frying or >stir-frying. It's also fine in things like muffins, as it has no flavor >of its own. Thanks for the info. Muffins would be out for me but stir-fry would be good. sky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 At 10:45 PM 4/4/05, el wrote: >Same here, but my doctor had me starting taking Red Yeast Rice BID (it >has a small amount of natural lovastatin, about 1/10 of the minimum Rx >dose). I get another lipid panel next month, and we'll see if that was >enough. I have cut back some on saturated fat, but still indulge more >than I should. Tried Red Yeast Rice for months before they discovered my cholesterol was over 300. I suppose like anything YMMV. I have cut back on saturated fats a little...eat less red meat, use less butter, etc. >I have found that grapeseed oil (preferably organic, or at least > " solvent free " ) makes an excellent oil for high heat cooking. It is >high in monounsaturated oil, similar profile to olive oil, but has a >high smoking point so you can use it for high heat frying or >stir-frying. It's also fine in things like muffins, as it has no flavor >of its own. Thanks for the info. Muffins would be out for me but stir-fry would be good. sky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 At 10:45 PM 4/4/05, el wrote: >Same here, but my doctor had me starting taking Red Yeast Rice BID (it >has a small amount of natural lovastatin, about 1/10 of the minimum Rx >dose). I get another lipid panel next month, and we'll see if that was >enough. I have cut back some on saturated fat, but still indulge more >than I should. Tried Red Yeast Rice for months before they discovered my cholesterol was over 300. I suppose like anything YMMV. I have cut back on saturated fats a little...eat less red meat, use less butter, etc. >I have found that grapeseed oil (preferably organic, or at least > " solvent free " ) makes an excellent oil for high heat cooking. It is >high in monounsaturated oil, similar profile to olive oil, but has a >high smoking point so you can use it for high heat frying or >stir-frying. It's also fine in things like muffins, as it has no flavor >of its own. Thanks for the info. Muffins would be out for me but stir-fry would be good. sky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 > Is that really such a " small " group? Yes when you're talking of people on low-carb diets. For most people, doing a LC diet will improve cholesterol levels. But for some, cholesterol gets worse. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 > Is that really such a " small " group? Yes when you're talking of people on low-carb diets. For most people, doing a LC diet will improve cholesterol levels. But for some, cholesterol gets worse. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 > Is that really such a " small " group? Yes when you're talking of people on low-carb diets. For most people, doing a LC diet will improve cholesterol levels. But for some, cholesterol gets worse. Gretchen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 > > Is that really such a " small " group? > > Yes when you're talking of people on low-carb diets. For most people, doing > a LC diet will improve cholesterol levels. But for some, cholesterol gets > worse. Okay, but I thought Sky was implying that she had stopped paying attention to the amount of saturated fat she was eating. What I'm wondering is, will most people's cholesterol go up if they eat saturated fat or not? Thanks, May Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 > > Is that really such a " small " group? > > Yes when you're talking of people on low-carb diets. For most people, doing > a LC diet will improve cholesterol levels. But for some, cholesterol gets > worse. Okay, but I thought Sky was implying that she had stopped paying attention to the amount of saturated fat she was eating. What I'm wondering is, will most people's cholesterol go up if they eat saturated fat or not? Thanks, May Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 > > Is that really such a " small " group? > > Yes when you're talking of people on low-carb diets. For most people, doing > a LC diet will improve cholesterol levels. But for some, cholesterol gets > worse. Okay, but I thought Sky was implying that she had stopped paying attention to the amount of saturated fat she was eating. What I'm wondering is, will most people's cholesterol go up if they eat saturated fat or not? Thanks, May Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2005 Report Share Posted April 5, 2005 I believe the cholesterol you eat does NOT affect your " body " cholesterol. I think I have something in my archives to this effect that I recently read but I can't get to it right now as there seems to be some hangup in my yahoo email and I'm writing this from the internet site so I can't get to my archives. I bet Gretchen knows. Vicki > > > Is that really such a " small " group? > > > > Yes when you're talking of people on low-carb diets. For most people, doing > > a LC diet will improve cholesterol levels. But for some, cholesterol gets > > worse. > > Okay, but I thought Sky was implying that she had stopped paying > attention to the amount of saturated fat she was eating. What I'm > wondering is, will most people's cholesterol go up if they eat > saturated fat or not? > > Thanks, > May Quote Link to comment Share on other sites More sharing options...
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