Fruits price? rice? B12? sugar? veggies?

Challenges and trouble-shooting
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RRM
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Post by RRM »

Rivera wrote:So buying low heated organic honey is ok?
Sure
But asians do drink a lot of tea and they seem ok?
Ok?
They are not healthy. They suffer from the same diseases as we do, just in different numbers.
I have some quotes I need some comments about:
Sure, heating is bad.
Keeping foods in the fridge is not a problem.
And of course, there are optimum temps for optimum quality and taste.
Not too much important.
Pressed oils, such as olive and flax, are used by our bodies as cleansers. They often dry tissue rather than lubricate it. Pressed oils, in many individuals, cause thinning of the mucus that protects the stomach and intestinal linings when oils are eaten too often.
True?
No.
Too much fruit causes over emotionality because it causes low blood-protein and blood-fat levels, disrupts the sugar levels, irritates tissue, and leeches fats from the nervous system, causing lesions in the myelin. Some people should not eat fruit except on rare occasions, such as bulimics and diabetics, and when they do, they should always eat high-carbohydrate fruit with an equal amount of fat. Fruit also causes edema (water retention). I have met 8 people of 2,300 who were able to maintain health and eat a high-carbohydrate fruit diet without ill symptoms.
True?
False.
OILS, such as olive and flax are 90% solvent-reactive. That is, they are mainly used as cleansers to dissolve toxins. Our bodies cannot easily utilize pressed oils for lubrication, relaxation and stabilization. Pressed oils are beneficial in dissolving internal adhesions (scars) and dead cells, including benign or malignant tumors, and arterial and lymphatic congestion and plaque. Pressed oils often cause dry and acrid conditions in the body. I recommend the moderate eating of oils, no more than once a day or every other day, and that oils be consumed mainly with one meat meal. The body uses coconut cream the same as it does olive and flax oils but without drying the body because coconut cream can lubricate and soothe. Coconut cream is better.
True?
False, but coconut cream is good.
It is a false notion that water nurtures and hydrates tissue. In fact. water dries the cells while it bloats the body because 90% of it circulates in the blood serum without cellular absorption. That also applies to the H2O in cooked food. People who eat cooked food cannot absorb much of the H20 into their cells. Their cells become dehydrated.
True?
False.
too much protein and salts in the blood however does dehydrate cells.
Drinking raw milk that has warmed to room temperature for at least 5 hours aids digestion. When milk is drunk cold from refrigeration, milk proteins and sugars may pass into the blood undigested and cause allergic reactions.
True?
False.
Milk contains hard to digest proteins, warm or cold.
And may elicit allergic reactions, warm or cold.
Alkaline fruits, such as bananas, peaches and figs, should not be consumed more than once a day, and should not be consumed with meat. They should be eaten with coconut cream, coconut, avocado, unsalted raw butter, raw cream, no-salt-added raw cheese or occasionally raw eggs.
True?
What a bs...
On the Primal Diet, it is very important to gain and lose weight to remove imbedded toxicity. Without excess fat, the body cannot afford to make solvents, dissolve toxicity, neutralize, harness and contain it. Low body-fat levels only allow for basal metabolism and no deep cleansing. Most diseases are caused by concentrations of embedded toxicity. When a person lacks fat reserve, any toxin that enters the body or is loosed will cause cellular damage. They will be absorbed into cells. When a body has fat-reserves, toxins are collected and absorbed into fat, where they do little harm.
True?
True for some toxins.
But everybody who is not malnourished, no matter how thin, contains 'excess fat'
I recommend that men gain 15-30 pounds and women 12-15 pounds above what should be their normal weight (not according to thin-fashion). The excess weight should be achieved within two months. It should be maintained for another 2 months. That allows the body to utilize the stored fats as solvents to withdraw toxins from deep tissue and dissolve them. Then, it is time to eat the weight-loss diet to remove the toxin-filled excess fats. The process is similar to an oil-change in machinery. When the oil becomes black and thick with waste, it is time to change it. For the human body, I found that the cycle is best employed twice yearly. That vastly reduced symptoms of detoxification when detoxification occurred.

True?
Detoxification happens constantly.
Most pill, powder and liquid supplements create a toxic high similar to the high created by caffeine, causing a rise of hormones, such as adrenaline, that buffer, hide or arrest symptoms without resolving disease and without effecting cure. Decades of research proved that the body manufactures adrenaline in response to injury and most poisons that enter the blood stream. Hormonal rushes and cessation of symptoms are usually interpreted and marketed as increased health. Therefore, people think falsely that supplements work to increase health and cure disease. Like medications, supplements are drugs….
True?
to some extend.
"Pathogens" are to the body what vultures, crows and ants are to the Earth. They are a few of the Earth's janitors. They find carcasses and eat them. Without the Earth's janitors, our air would be in jeopardy of becoming toxic gas in which animals could not thrive. "Pathogens" are our bodies' helpful, organic, inner-ecological recycling organisms that help us thrive.
True?
Depends on what he considers pathogens.
Bacteria?
Yes.
Alzheimer's is mainly the result of low blood protein levels over long periods, such as in vegetarianism, or fruitarianism, or in someone who lacks enzyme-mutations for digesting and assimilating cooked or processed protein, or lacks enzyme-mutations for digesting and assimilating cooked or processed sugar forming calcification along nerves which erodes nerve tissue.
True?
BS
Because we are constantly in accelerated detoxification due to our toxic conditions, our blood tends to be too acidic with waste compounds. That acidic blood-condition often causes cravings for too much fruit and cooked starches, lethargy, irritability, repulsion toward meats, and anorexia. Drinking green vegetable juices 2-4 times a day, but not in combination with other foods, helps to neutralize the acidic compounds in the blood. They do not over-alkalinize the intestines. Most often, they eliminate the symptoms listed above. Drinking green vegetable juices daily ensures the replacement of the enzymes, vitamins and minerals that are lost because of deficient soils, reduced through the stress of food transport from the field to our dinner plates, and that have been leeched from our bodies from years of eating cooked foods.
True?
Yes, we constantly detox, but the rest is bs
Rivera
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Post by Rivera »

Thanks. Guess I won't buy his book.
They are not healthy. They suffer from the same diseases as we do, just in different numbers.
But they do live longer than us. Maybe some relation?

About cooked sugar, cooked potatoes are a problem? The Maillard reaction is between protein with sugar, right? So there should be a problem? (this question could concern other fruits too)
And I read that cooked potatoes have a higher GI.


---------
Talking about Maillard and cooked food. What do you think about these:

First about the Maillard reaction:
Both stored and cooked foods contain Maillard products. The second remark is that, since the reaction can and also does occur at room temperature, certainly many of the Maillard compounds are found in uncooked foods, though in different (usually lower) concentrations than in cooked foods. One may also observe that many raw-fooders are reluctant to consume anything heated above 104°F (40°C), even if for a few minutes, while they will readily use foods preserved for months (like nuts or olives) which contain a substantial amount of Maillard reaction products and, arguably, are thus hardly more natural than cooked foods.

The body's normal metabolic processes also produce Maillard molecules via non-food pathways. Finally, there has been a recent growing interest in studying the Maillard reaction in vivo (in living organisms as opposed to in vitro, i.e., in "test tubes" or other situations outside the living organism) and more particularly in relation to diabetes and aging. It is thought that the cross-linking between long-lived proteins such as collagen and free sugars (especially fructose, which has a high cross-linking potential) produces Advanced Glycation Endproducts, or AGEs (the products of the Maillard reaction at an advanced stage) which contribute to tissue degeneration [Baynes and Monnier 1989]. For the intrigued reader, fructose is an intermediate product of a chain of reactions called the "sorbitol pathway," one of the several possible pathways of glucose metabolism. (I would like to point out here that other theories of aging, related to telomere length, exist.)

Production of Maillard molecules via elevated blood sugar (diabetes, high-fruit diets) may be more of a concern for raw-fooders. The point of the above is that there is no reason to fear Maillard molecules excessively, since they are produced naturally inside our body, whether we eat 100% raw or 100% cooked. Moreover, if one of the goals of the raw-fooder is to increase longevity, then it may be more important to regulate blood sugars (since the Maillard reactions that occur among the body's own tissues are accelerated in diabetics [Baynes and Monnier 1989]) than to worry excessively about avoiding dietary Maillard molecules.
And about the benefits on a raw diet:
When "bad" symptoms are seen as good things. The rationale behind a raw-food diet (and some other alternative diets) is somewhat unique in being able to consciously acknowledge symptoms that other people would call bad, yet at the same time blithely reinterpret them as good ("detoxification," etc.). In other words, symptoms and conditions that most who are on conventional (non-raw) diets would describe (or define) as "illness" are labeled as "detox" when they occur on a raw diet. Some raw-fooders have not been "ill" or "sick" for "years," but have frequent "detox episodes." This is a type of self-deception that is far too common in the raw community, and is also a form of denial of reality. Some of the raw "experts" actively encourage this denial, by using "detox" as the first line of defense when problems arise on the diets they promote.
Effects of reintroducing some cooked
food after a long raw period

Are failures to digest "heavier" foods symptomatic of new sensitivity to "unfit food," or instead compromised digestive capacity?

Even after having read the many observations and arguments advanced in this paper, many raw-fooders who are experiencing problematic symptoms may still fear including any cooked foods in their diet again. Stories are legend in the raw-food community, particularly by fruitarians, of those who reintroduced cooked food such as baked potatoes or rice back into their diet (or even "heavier," sometimes-forbidden raw foods such as nuts) and experienced digestive difficulty, or the food passed through their intestinal tract very little-digested. Such results are interpreted by the most vocal raw-food advocates as evidence that a truly healthy body will not tolerate unfit food, and will reject it.
We would like to offer a much different explanation. As discussed briefly elsewhere on the site (see Does strict fruitarianism accelerate B-12 deficiency? partway down on the linked page) the reason may instead be digestion that has been seriously weakened by a prolonged period on a diet too high in fruits.

Long-term overconsumption of fruit may lead to sluggish bowel function. Ronald Cridland, M.D., a natural hygiene practitioner with lengthy experience caring for natural hygiene patients on raw-food diets, addressed this issue in a brief (question-and-answer) response published in the American Natural Hygiene Society's Health Science magazine ("Tired of Singing the Cooked-Food Blues" [Cridland 1998]):

There is a tendency for a person on a diet of all raw foods to overeat on fruits, causing a potentially harmful high-sugar diet, which tends to be deficient in vitamins and minerals. (...)
(...) Sugar is fairly stimulating and gives a false sense of high energy. I have seen many patients try to subsist on a high-fruit diet, and many feel quite well for about two years, despite some initial weight loss. But after that, they begin to experience low energy, immune problems, skin problems, and fatigue. Many of these patients are sleep-deprived. Because of the stimulating effect of a high-sugar diet, they mistakenly feel they can get by on much less sleep. Consequently, they experience the symptoms of sleep deprivation, which include fatigue, poor immune function, allergies, depression, and sluggish bowels.

High-fiber diet and stimulative effect of excessive sugar/fruit can mask exhaustion of bowel function. Cridland goes on in the above-quoted passage to explain that the problems 100%-raw vegans experience when reintroducing cooked foods into the diet are often the result of an accumulated fatigue that is, in effect, a sleep-deficit. Indeed, he suggests that reintroducing some cooked foods (and thereby eliminating excessive sugar) may help the individual to re-experience his or her normal energy level, as opposed to the stimulative effects of a high-sugar raw diet, which is ultimately exhausting and depleting. (Also it should be noted that many individuals eventually experience chronic, and/or frequent and intermittent, fatigue on long-term 100%-raw vegan regimes anyway, whether they reintroduce cooked foods or not.)
Cridland suggests that the high fiber content of a raw diet, in this context, can be a confounding factor (perceptually) that prevents recognition of the sluggish bowels that can eventually occur on long-time (high-sugar) raw diets. He suggests fasting to provide rest for the digestive system, and claims that ~2 years on a vegan diet, plus adequate sleep each night, will help the system to return to normal.

Some people will claim, of course, that at least three, or maybe even five or six, raw generations are necessary to become truly healthy; and if you feel better when eating a diet that includes some cooked foods, it's because cooked foods are blocking the detoxification process. There is apparently no limit to denial! :-)
There are no known all-raw or, apparently, with the possible lone exception of a few Inuit groups, even predominantly raw cultures on the planet, including the healthiest traditional cultures, and including the most primitive of hunter-gatherers. Note: The Inuit ("Eskimos"), to whom legend has often attributed the eating of all of their meat raw, were found upon early or first contacts by the noted explorer Stefansson and other fellow explorers to eat some fat (i.e., blubber) raw; and some groups ate large amounts (though not all) meat raw; but other groups cooked much if not most of their meat.

Use of fire goes back tens if not hundreds of thousands of years into prehistory. The most reliable evidence suggests that fire was initially controlled by humans (for warmth and protection against predators) approximately 400,000-500,000 years ago, with widespread cooking having been practiced for at least the last 40,000 years, possibly longer.

Substituting cooked starches for overly high fruit consumption improves the diet. Including cooked vegetables and/or starches considerably improves the nutrient profile of a (vegetarian) raw-food diet that predominates in fruits, which although abundant in phytochemicals and in certain select vitamins (C, B-6, nicotinamide, potassium), are on the whole low in vitamins and minerals overall (particularly vitamin D, B-12, biotin, calcium), and high in sugar.

Long-term success on all-raw vegan diets is rare. While increasing the percentage of raw-food in the diet appears to improve the health of people who have been eating the standard Western diet, few people, even the most enthusiastic of adherents, have been able to maintain an all-raw-food diet over the long term, and for more than simply social pressures. Among those who have, there is a high prevalence of emaciation.

Most people who eat vegetarian diets maintain better health over the long term when including a portion of cooked foods compared to going all-raw.
I think he got some points there.
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Post by Oscar »

Yes, he sure has some points there. Of course the types of raw diets people look at are quite different from the Wai diet. And for us detox, if at all, takes a short while and then should never return.

That our body produces Maillard molecules doesn't mean all Maillard molecules are good for us. There are many different kinds.

Japanese people used to be healthier than westerners, but since their diet is becoming more western, their health is in decline.

Asians traditionally ate lots of rice. Rice doesn't bring you that much, but it isn't that harmful and does fill you up.
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Post by RRM »

Rivera wrote: But they do live longer than us. Maybe some relation?
Its not much different though.
That may already be caused by a slightly lower calorie intake.
Or, if you talk about the japanese, due to the sushi they eat! :)
About cooked sugar, cooked potatoes are a problem?
thats starch, and potatoes contain little protein, so relatively little harmful.
The Maillard reaction is between protein with sugar, right?
no, not just.
Protein is essential, but lots of nitrogen may do the trick to, in combination with
sugar-like molecules, or even fat-sugar intermediates.
And I read that cooked potatoes have a higher GI.
GI does not tell us much.
It doesnt tell how big your meal is,
Both stored and cooked foods contain Maillard products.
True. there are lots of different maillard products.
It very much depends on which ones.
even our own body produces them.
there is no reason to fear Maillard molecules excessively, since they are produced naturally inside our body, whether we eat 100% raw or 100% cooked.
True, but you dont want the carcinogenic ones, that are not produced in our body,
but very much by cooking (and in cigarette smoke!)
Sure, there are totally harmless maillard products, but there are also the carconigens,
produced by heat, and not harmless at all.
if one of the goals of the raw-fooder is to increase longevity, then it may be more important to regulate blood sugars
that is specifically what we do on the wai diet.
The rationale behind a raw-food diet ... ("detoxification," etc.).
not the wai diet...
This is a type of self-deception
I fully agree.
There is a tendency for a person on a diet of all raw foods to overeat on fruits, causing a potentially harmful high-sugar diet, which tends to be deficient in vitamins and minerals. (...)
Which is not possible, since those high sugar fruits are high in vitamins and minerals...
(...) Sugar is fairly stimulating and gives a false sense of high energy
Not false.
TRUE.
Glucose is the primary source of energy for the body. That is why the sinsulin system is there. to finetune its metabolism.
many feel quite well for about two years
Ha ha, and much, much longer after that...

He goes on about vegans as well, which is not wai.
There are no known all-raw or, apparently, with the possible lone exception of a few Inuit groups, even predominantly raw cultures on the planet
No, not any more, indeed.
they came from nowhere, and eventually conquered the world...
But, who were first?
Use of fire goes back tens if not hundreds of thousands of years into prehistory.
Which is nothing on the scale of evolution.
That leaves millions of years to the raw foodists.
Long-term success on all-raw vegan diets is rare.
true.
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Post by johndela1 »

Rivera wrote: But they do live longer than us. Maybe some relation?
.
who do you mean by us?
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Post by RRM »

I think he means europeans, americans etc.
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Post by Rivera »

RRM wrote:
(...) Sugar is fairly stimulating and gives a false sense of high energy
Not false.
TRUE.
Glucose is the primary source of energy for the body. That is why the sinsulin system is there. to finetune its metabolism.
So it really gives a false sense of high energy??
There are no known all-raw or, apparently, with the possible lone exception of a few Inuit groups, even predominantly raw cultures on the planet
No, not any more, indeed.
they came from nowhere, and eventually conquered the world...
But, who were first?
there is this too:
Idealist views of nature contradicted by examples of foods obtainable by actual hunter-gatherers. It has been claimed by numerous raw-foodists that originally humans started cooking because, as they migrated out of the tropical African climate in which the species began, fruits became unavailable in winter, and the only way to be able to eat a sufficient amount of food or meat was to cook it. Again, this argument might make some sense if one could point to at least a few tribes in tropical countries who consumed predominantly raw fruit, but this is simply not the case. In actuality, there are no tribes in the tropics who eat this way for the simple reason that fruit is not as abundant or easily available to human foragers as raw/fruitarian advocates seem to suppose. See Hawkes et al. [1982] for a good discussion of how "optimal foraging theory" applies in the case of the tropical rainforest Ache hunter-gatherers of Paraguay, how it does a good job of predicting and explaining the composition of their diet, and why fruit constitutes only a modest part of it.

-----------
-Can you eat gold? I saw you can find on some expensive foods in restaurants, but I am surprised it's actually eatable?! How can it be?

-Highest temperatures (in cooking) represent the primary risk. So for example, if you cook a steak or one egg on fry pan, is it a high temperature? I know deep fried are high temperature but does fry pan is too?

-You said even eating salmon alone can initiate insulin secretion. But what's the use of insulin in this case? If there is no sugar (or almost)?

-And still about insulin secretion, I think you said doctors can't mesure that, but how can we talk about it if we can't really mesure it?

-We must take some fats with fruit, so for 1 banana, how much grams of salmon? Usually, I use to eat all the salmon with my banana, so around 100gr... too much I guess.

-When someone (human or animal) is wounded and have lost some blood; what food would be the best for "renew" blood or for help in this case? (Except blood injection of course which is more for the extreme case)

-If a doctor prescribes to someone some drugs because this person has "rises of bad cholesterol", what would it be in fact? It could really be a sickness needing some drugs or if this person changes for the wai diet, would it help? Because in fact, thoses "rises of bad cholesterol", would be due in fact to cooked meat, fats etc...?
who do you mean by us?
I think he means europeans, americans etc.
Yes
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Post by RRM »

Rivera wrote:
RRM wrote:
(...) Sugar is fairly stimulating and gives a false sense of high energy
Not false.
TRUE.
Glucose is the primary source of energy for the body. That is why the sinsulin system is there. to finetune its metabolism.
So it really gives a false sense of high energy??
No, i meant to say that it gives a TRUE sense of energy.
Sugar = fructose + glucose, so that the energy you feel from it
is a true feeling of energy, as that is the feeling that glucose gives you.
this argument might make some sense if one could point to at least a few tribes in tropical countries who consumed predominantly raw fruit, but this is simply not the case. In actuality, there are no tribes in the tropics who eat this way for the simple reason that fruit is not as abundant or easily available to human foragers as raw/fruitarian advocates seem to suppose.
True, its is less easy to gather fruit than to gather all kind of stuff that is
originally unedible, but becomes edible by cooking it.
You can easily find a whole lot of stuff that you can cook and eat,
so once these people discovered that, why bother to pick all those fruits?
Sure, it may take all day to pick enough fruits.
Sure, its a lot easier to cook other stuff.
But that does not mean that cooking is natural, at all.
-Highest temperatures (in cooking) represent the primary risk.
Hghest risk.
Higher temp, higher risk.
-You said even eating salmon alone can initiate insulin secretion. But what's the use of insulin in this case? If there is no sugar (or almost)?
Protein. Amino acids also elicit a strong insulin response.
Most amino acids are also readily converted into glucose,
hence there needs to be a strict regulation by insulin.
-And still about insulin secretion, I think you said doctors can't mesure that, but how can we talk about it if we can't really mesure it?
Of course they can measure the response of insulin on glucose / amino acids.
-We must take some fats with fruit, so for 1 banana, how much grams of salmon? Usually, I use to eat all the salmon with my banana, so around 100gr... too much I guess.
Thats ok. Its not too much.
-When someone (human or animal) is wounded and have lost some blood; what food would be the best for "renew" blood or for help in this case?
I suspect raw egg yolk, as that is the only food accepted by exremely weakened animals.
-If a doctor prescribes to someone some drugs because this person has "rises of bad cholesterol", what would it be in fact?
An increase in the total of bad and good cholesterol combined. (good + bad > good)
As the bad cholesterol is removed poorly, it accumulates when consumed regularly.
It could really be a sickness needing some drugs or if this person changes for the wai diet, would it help? Because in fact, thoses "rises of bad cholesterol", would be due in fact to cooked meat, fats etc...?
All you need to do is to stop the influx of bad cholesterol (no more cooked animal food)
then the body gradually eliminates the bad cholesterol so that the total of good and bad cholesterol is back to the total of good cholesterol.
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Post by Jodiat »

Just like to add that how hard somthing is to get can be shown in price.

I just bought 1 litre of fresh pressed non pasturised orange juice for £2.05 and for that I could have bought maybe 3-4kg of oats that would feed me for a week - not 3-4 hours like juice.
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Post by Rivera »

RRM wrote:
-Highest temperatures (in cooking) represent the primary risk.
Hghest risk.
Higher temp, higher risk.
so using fry pan for cook egg, meat, fish is high temperature?
-And still about insulin secretion, I think you said doctors can't mesure that, but how can we talk about it if we can't really mesure it?
Of course they can measure the response of insulin on glucose / amino acids.
How they do? Is there any way we check on our own insulin secretion response?
-If a doctor prescribes to someone some drugs because this person has "rises of bad cholesterol", what would it be in fact?
An increase in the total of bad and good cholesterol combined. (good + bad > good)
As the bad cholesterol is removed poorly, it accumulates when consumed regularly.
I checked and the drug prescribed is crestor:
http://www.drugs.com/crestor.html
http://www.rxlist.com/crestor-drug.htm
So your opinion's still the same?

-Do fruits can cause aphthous ulcer if you are not used to eat them?
I know someone complaining about that after eating one fruit.

-Are shortening always trans fat?

-Once in a bakery, I asked about bread composition, if is there were trans fat inside, for one bread he said (showing me composition sticker) in this one no, because they used lard. What does that mean? When lard is, there is surely no trans fat?

-You said lemon on fish is perfectly safe; still the best would be not doing it because proteins are denaturated, right?

-For jet lag, what can help? I read that melatonin could help. I mean in the case, you try to sleep but you can't well.

-Why sea fish does not contain parasites and bacterias like freshwater fish? Sea is not very clean either?
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Post by RRM »

Rivera wrote:using fry pan for cook egg, meat, fish is high temperature?
that depends on how much the heat is turned on...
Of course they can measure the response of insulin on glucose / amino acids.
How they do? Is there any way we check on our own insulin secretion response?
Eh, i meant scientifically. I dont know whether its available for individuals.
-If a doctor prescribes to someone some drugs because this person has "rises of bad cholesterol", what would it be in fact?
An increase in the total of bad and good cholesterol combined. (good + bad > good)
As the bad cholesterol is removed poorly, it accumulates when consumed regularly.
I checked and the drug prescribed is crestor:
http://www.drugs.com/crestor.html
http://www.rxlist.com/crestor-drug.htm
So your opinion's still the same?
My opinion does not depend on the kind of drug prescribed,
but on the diagnosis of 'rises of bad cholesterol'.
(so, yes, my opinion is still the same)
-Do fruits can cause aphthous ulcer if you are not used to eat them?
I know someone complaining about that after eating one fruit.
If you never eat fruits, you may encounter digestive issues, indeed.
But in general people tend to be able to digest fruits well.
-Are shortening always trans fat?
Im sorry, i dont understand this question.
-Once in a bakery, I asked about bread composition, if is there were trans fat inside, for one bread he said (showing me composition sticker) in this one no, because they used lard. What does that mean? When lard is, there is surely no trans fat?
Yes, most trans fatty acids are present in partially hydrogenated unsaturated vegetable oils, so that when you use lard instead, its certain it isnt partially hydrogenated (or deep fried), so that there will probably be little trans fatty acids present.
-You said lemon on fish is perfectly safe; still the best would be not doing it because proteins are denaturated, right?
there is nothing wrong with this kind of denaturation.
-For jet lag, what can help? I read that melatonin could help. I mean in the case, you try to sleep but you can't well.
Just give it time and you will sleep well again. Let the body recover by itself.
-Why sea fish does not contain parasites and bacterias like freshwater fish? Sea is not very clean either?
check out the animal food forum. There is a sticky thread dedicated to what fish to consume.
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Post by Rivera »

RRM wrote:
Rivera wrote:How they do? Is there any way we check on our own insulin secretion response?
Eh, i meant scientifically. I dont know whether its available for individuals.
Scientifically, how they proceed? What is the method?
My opinion does not depend on the kind of drug prescribed,
but on the diagnosis of 'rises of bad cholesterol'.
(so, yes, my opinion is still the same)
So about the raise of cholesterol, if someone gets on Wai diet during one month and if that person makes a blood test right after; will it be enough to see improvement on the cholesterol level?
And because doctors do not think/see like us about good//bad cholesterol, will they see in that results the cholesterol as still bad or will they surely find out the improvement?
-Are shortening always trans fat?
Im sorry, i dont understand this question.
When I check on internet about shortening, it seems that there are always trans fats inside. So that's why I'm asking: when you see "shortening" written on a product pack, does it mean there are trans fats inside? (except for organic products)
so that when you use lard instead, its certain it isnt partially hydrogenated (or deep fried)
Why? What does lard have special? And so why they don't use more instead of trans fats?


-Adding some salt and pepper on tomatoes, is it ok? If I want to reduce and keep just one, which one should I kick out first?

-When someone eats cooked food, if he doesn't want to eat raw, does probiotic supplements would help?

-Giving fish skin to dog is ok? Even for us, is it ok?

-When you add some lettuce to a big lunch, you have more chances that it slows down entrance of sugar into blood or that it makes it worse?

-And I asked this one again because your missed it: is gold really eatable?
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Post by RRM »

Rivera wrote: Scientifically, how they proceed? What is the method?
The euglycaemic insulin clamp seems to be the best available standard technique.
So about the raise of cholesterol, if someone gets on Wai diet during one month and if that person makes a blood test right after; will it be enough to see improvement on the cholesterol level?
Probably not, as scientists normally consider a period of 3 months minimally for observations.
And because doctors do not think/see like us about good//bad cholesterol, will they see in that results the cholesterol as still bad or will they surely find out the improvement?
The diet will not show 'improvements' as fast as drugs do, as drugs lower both good and bad cholesterol,
which is currently seen as 'good'.
The diet will only lower bad cholesterol, so that it seems as if its less effective,
which is not the case, of course.
When I check on internet about shortening, it seems that there are always trans fats inside. So that's why I'm asking: when you see "shortening" written on a product pack, does it mean there are trans fats inside?
Mostly, shortening contain some or a lot trans fats
but lard is also a shortening, whereas raw lard does not contain trans fats.
Shortenings from partially hydrogenated vegetable oils may contains lots of trans fats.
(except for oils naturally saturated already, such as palm and coconut oil)
Baking shortenings generally contain 30% trans fats.
The level of trans fats present in shortenings used for deep frying
seems to vary greatly.
What does lard have special? And so why they don't use more instead of trans fats?
Lard is not processed as partially hydrogenated vegetable oils are.
They prefer to use plant shortenings because they are cheap,
have a long shelf life, dont need refrigeration, and because they are no animal produce
(for vegetarians etc.)
-Adding some salt and pepper on tomatoes, is it ok? If I want to reduce and keep just one, which one should I kick out first?
They are about equally bad for acne.
-When someone eats cooked food, if he doesn't want to eat raw, does probiotic supplements would help?
For what?
-Giving fish skin to dog is ok? Even for us, is it ok?
It tastes bad, but if your dog likes it, sure, go ahead.
-When you add some lettuce to a big lunch, you have more chances that it slows down entrance of sugar into blood or that it makes it worse?
It will slow it down, indeed.
is gold really eatable?
You cannot eat a gold bar,
but yes, its just an element, as so many others, considered nutrients.
(Iron, Copper, Cobalt, Silicon, Molybdenum, Vanadium etc)
Rivera
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Joined: Mon 18 Aug 2008 05:49

Post by Rivera »

RRM wrote:
-When someone eats cooked food, if he doesn't want to eat raw, does probiotic supplements would help?
For what?
Reasons like this for example:
Western diets also typically consist of cooked and processed food, which can further deplete enzymes. Probiotics, or lactic acid bacteria, can help digest dairy products as well as nutrients like folic acid, riboflavin and vitamin B12
I mean in case of munch food, not the raw diet.
"eating many different types of glands regularly is a sure way to build your health.Including animal glands in your diet will also contribute to your glandular system becoming balanced, because our body can use hormones in the glands of animals to replenish our own glands"
true?

-I think I read on this forum that vinegar was ok, but pure vinegar? What about usual vinegar you find in supermarket? Is it like oil; are some bad or not recommended?

-If we don't eat so much fish, let's say 50gr per day and fruits intake is around 1kg, do we get enough salt? Would it be better to add some table salt?
By the way, is table salt pure? Or is it somehow treated?

-I have a question about liposuction: once you get one, fat will eventually comes back if diet is still bad? It's useless, right?
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RRM
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Post by RRM »

Rivera wrote:
RRM wrote:
-When someone eats cooked food, if he doesn't want to eat raw, does probiotic supplements would help?
For what?
Reasons like this for example:
Western diets also typically consist of cooked and processed food, which can further deplete enzymes. Probiotics, or lactic acid bacteria, can help digest dairy products as well as nutrients like folic acid, riboflavin and vitamin B12
I mean in case of munch food, not the raw diet.
I dont buy the theory that our enzymes get depleted.
Probiotics certainly dont aid digestion; our body creates the balance of digestive enzymes that we need.
our body can use hormones in the glands of animals to replenish our own glands"
It is possible, but it readily becomes forcing our own hormone balance out of wack.
-I think I read on this forum that vinegar was ok, but pure vinegar?
Sure, as a salad dressing ingredient.
What about usual vinegar you find in supermarket? Is it like oil; are some bad or not recommended?
Its more like different types of white sugar; the source doesnt matter,
as long as the refining process was thorough.
-If we don't eat so much fish, let's say 50gr per day and fruits intake is around 1kg
thats not enough, nor for other nutrients or energy
Would it be better to add some table salt?
Not for acne, but if you are not susceptible to acne,
it doesnt hurt to add a tiny bit of salt.
By the way, is table salt pure? Or is it somehow treated?
'normally' its pure, but there may be all kinds of 'extras' added.
-I have a question about liposuction: once you get one, fat will eventually comes back if diet is still bad? It's useless, right?
If you have too much fat, you can get rid of it by diet.
If you cannot, then you will definitely gain it back after a liposuction.
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