Re: what does free bird eat

[Guest guest]

3) low 60's (WOW, that is excellent, ornish suddenly sounds a lot

more interesting) my figure is currently low 70s on a low carb diet.

Are you sure you are not IMAGINING those so called allergies??

You asked for it freebird, hope your not eating, I did not want to

give details but: imagine an old fashioned egg cup, you know with

just a small inch and half dip for the egg to rest in, well fill

this up with clear mucus and you get my problem each morning when

eating grains, fruit and veg (full vegan diet) now remove all the

grains from my diet and add some fish, meat, olive oil, eggs and

butter and you get maybe four thumb nails full of mucus each morning

(and less of a sensitive nose and no eye itching), currently

removing all starch to see if I can get rid of the four thumb

nails.

To test the grain theory on four occasions I cut out the fruit and

veg and ate nothing but oats and wholmeal bread for 48 hrs, on each

occasion this caused a three day flu-like bout of mucus that caused

my eyes to be red and left me unable to breath through my nose,

hence I could not even sleep. So if I am allergic to two of those

Ornish food groups (grains and beans) can I seriously follow that

kind of diet (I probably could as Dean P from the other calorie list

manages something like that and I could use whey protein and brewers

yeast to make up for the lack of grains and protein, but I think

that kind of a diet will be too restricted). but, never say never, I

do like the look of the ornish diet, especially with your stats like

that.

p.s - if you do have time, what's your blood pressure like on ornish?

Its two hours off midnight here, so its time for a bit of Dean

Koontz before bed (I mean his books, not the guy himself).

....

[Guest guest]

Hi All,

The below may be relevent. The use of meta analysis may indicate

this is a review and the use of

only examined randomized control tries are pluses in the

pdf available below.

Unfortunately, its focus appears to be for those with diabetes or

heart disease

sufferers.

Still, there is much analysis of various studies, some of which

examined

normal patients.

Included below the abstract, is most of the introduction from the

pdf,

which appealed to my way of thinking.

Br J Nutr. 2004 Sep;92(3):367-81.

Meta-analysis of the health effects of using the glycaemic index in

meal-planning.

Opperman AM, Venter CS, Oosthuizen W, RL, Vorster HH.

Diabetes mellitus and CVD are some of the leading causes of mortality

and

morbidity. Accumulating data indicate that a diet characterised by

low-glycaemic

index (GI) foods may improve the management of diabetes or lipid

profiles. The

objective of the present meta-analysis was to critically analyse the

scientific

evidence that low-GI diets have beneficial effects on carbohydrate

and lipid

metabolism compared with high-GI diets. We searched for randomised

controlled

trials with a crossover or parallel design published in English

between 1981 and

2003, investigating the effect of low-GI v. high-GI diets on markers

for

carbohydrate and lipid metabolism. Unstandardised differences in mean

values

were examined using the random effects model. The main outcomes were

fructosamine, glycated Hb (HbA1c), HDL-cholesterol, LDL-cholesterol,

total

cholesterol and triacylglycerol. Literature searches identified

sixteen studies

that met the strict inclusion criteria. Low-GI diets significantly

reduced

fructosamine by -0.1 (95 % CI -0.20, 0.00) mmol/l (P=0.05), HbA1c by

0.27 (95 %

CI -0.5, -0.03) % (P=0.03), total cholesterol by -0.33 (95 % CI -

0.47, -0.18)

mmol/l (P<0.0001) and tended to reduce LDL-cholesterol in type 2

diabetic

subjects by -0.15 (95 % CI -0.31, -0.00) mmol/l (P=0.06) compared

with high-GI

diets. No changes were observed in HDL-cholesterol and triacylglycerol

concentrations. No substantial heterogeneity was detected, suggesting

that the

effects of low-GI diets in these studies were uniform. Results of the

present

meta-analysis support the use of the GI as a scientifically based

tool to enable

selection of carbohydrate-containing foods to reduce total

cholesterol and to

improve overall metabolic control of diabetes.

PMID: 15469640 [PubMed - in process]

Until recently carbohydrates in foods have been classifiedas `simple'

and `complex', based on the degree of poly-merisationof the

carbohydrate. However, the effects ofcarbohydrate on health may be

better described on thebasis of their physiological effects (e.g. the

ability toraise blood glucose levels), which depend on the type

ofconstituent sugars (glucose, fructose and galactose), thephysical

form of the carbohydrate (particle size anddegree of hydration),

nature of the starch (amylose, amylo-pectin)and other food components

(dietary fibre, fat,organic acids) (Augustin et al. 2002). This

classificationis referred to as the glycaemic index (GI) of a food

andwas introduced by et al. (1981) as a

quantitativeassessment of foods based on postprandial blood

glucoseresponse ( et al. 1981, 1984), expressed as apercentage

of the response to an equivalent

carbohydrateportion of a reference food, such as white bread or

glucose(Wolever et al. 1991).A high-GI food with an equivalent

carbohydrate contentas a low-GI food induces a larger area under the

glucosecurve over the postprandial period. As a consequence ofthe

induced insulin response, intake of a high-GI foodmay result in lower

blood glucose concentrations overthe late (2–3 h) postprandial period

than that of a low-GIfood (Brand- et al. 2001). Reducing the

rate ofcarbohydrate absorption by lowering the GI of the dietmay have

several health benefits, such as a reduced insulindemand, improved

blood glucose control and reducedblood lipid concentrations (Augustin

et al. 2002). Theseare all factors that play important roles in

preventing theonset of CVD and diabetes mellitus (DM).Despite

advances in the prevention and treatment in thesecond half of the

20th century (Liu, 2002), CVD and DMare still some of the

leading causes of mortality and mor-bidity.CVD is a multi-factorial

disease, but its prevalencecan also be attributed to a diet high in

fat and low in fibre,with inadequate micronutrient intakes (Vorster

et al. 1997).Worldwide, the number of people with type 2 DM

isexpected to rise from 135 million in 1995 to 300 millionin 2025

(King et al. 1998). Insulin resistance and progress-ivepancreatic b-

cell dysfunction are well-established fun-damentalsteps in the

pathogenesis of type 2 DM (Defronzoet al. 1992; Kahn 1994).

Accumulating metabolic and epi-demiologicaldata also indicate that

impaired insulin actionand compensatory hyperinsulinaemia often

result in abnor-malblood lipid patterns (elevations of

triacylglycerol (TG)and low concentrations of HDL-cholesterol, as

well ashypertension, which in turn increase the risk for CHD(Liu,

2002)).CVD and type 2 DM are common consequences of chan-

ginglifestyles (increasing

sedentary lifestyles andincreased energy density of diets). The

conditions men-tionedearlier are preventable through lifestyle modifi-

cations(Seidell, 2000). But where does the GI fit in?According to

Brand- et al. (2002), standard dietaryadvice to reduce fat

intake while increasing carbohydrateintake generally increases the

glycaemic effect of thediet. The type and amount of carbohydrate

consumed influ-encespostprandial glucose levels, and the

interactionbetween the two may be synergistic. A diet high in

refinedcarbohydrates and high-GI foods, such as white bread

andpotatoes, is rapidly digested and absorbed and results in ahigh

glycaemic load and increased demand for insulinsecretion (Holt et al.

1997). When insulin resistance isprevalent and high-GI foods are

consumed, postprandialhyperglycaemia and insulinaemia are magnified

(Salmeronet al. 1997a,. On the other hand, low-GI, high-carbo-

hydratefoods may

maintain insulin sensitivity and increasethe weight-loss potential

of ad libitum low-fat diets(Ludwig, 2002). Low-GI foods may also

benefit weightcontrol by promoting satiety and by promoting fat oxi-

dationat the expense of carbohydrate oxidation. Thesequalities of low-

GI foods can be attributed to the slowerrates at which they are

digested and absorbed and the cor-respondingeffects on postprandial

glycaemia and hyperin-sulinaemia(Brand- et al. 2002).However,

there is no consensus on the importance of theGI to human health and

nutrition (Ludwig & Eckel, 2002).Many clinicians and researchers,

especially in the USA,have questioned the relevance and practicality

of the GI(Coulston & Reaven, 1997). Presently, neither the Ameri-

canDiabetes Association (2001), the American HeartAssociation (Krauss

et al. 2000), nor the American DieteticAssociation (1999) recognise a

role for GI in disease pre-ventionor

treatment. In contrast, the Joint Food and Agri-

cultureOrganization/World Health Organization ExpertConsultation on

Carbohydrates (Food and AgricultureOrganization/World Health

Organization, 1997), the Euro-peanAssociation for the Study of

Diabetes (Diabetes andNutrition Study Group (DNSG) of the European

Associ-ationfor the Study of Diabetes (EASD) 2000), the Cana-

dianDiabetes Association (2000), Diabetes UK (2003)and the Dietitians

Association of Australia (1997) encou-ragethe application of the GI

when choosing carbo-hydrate-containing foods.This has led to a

constructive debate internationallywithin the academic field,

industry, health practitionersand regulatory authorities. It seems,

therefore, imperativethat a meta-analysis on the long-term

physiological effectsand health benefits of using the GI to construct

diets shouldbe done. A meta-analysis is the structured result of a

litera-turereview in which results

from several independent butrelated or comparable studies are

systematically and stat-isticallycombined or integrated in order to

increasepower and precision (Vorster et al. 2003). ...

Cheers, Alan Pater

>

> 3) low 60's (WOW, that is excellent, ornish suddenly sounds a lot

> more interesting) my figure is currently low 70s on a low carb diet.

>

> Are you sure you are not IMAGINING those so called allergies??

>

> You asked for it freebird, hope your not eating, I did not want to

> give details but: imagine an old fashioned egg cup, you know with

> just a small inch and half dip for the egg to rest in, well fill

> this up with clear mucus and you get my problem each morning when

> eating grains, fruit and veg (full vegan diet) now remove all the

> grains from my diet and add some fish, meat, olive oil, eggs and

> butter and you get maybe four thumb nails full of mucus each

morning

> (and less of a sensitive nose and no eye itching), currently

> removing all starch to see if I can get rid of the four thumb

> nails.

>

> To test the grain theory on four occasions I cut out the fruit and

> veg and ate nothing but oats and wholmeal bread for 48 hrs, on each

> occasion this caused a three day flu-like bout of mucus that caused

> my eyes to be red and left me unable to breath through my nose,

> hence I could not even sleep. So if I am allergic to two of those

> Ornish food groups (grains and beans) can I seriously follow that

> kind of diet (I probably could as Dean P from the other calorie

list

> manages something like that and I could use whey protein and

brewers

> yeast to make up for the lack of grains and protein, but I think

> that kind of a diet will be too restricted). but, never say never,

I

> do like the look of the ornish diet, especially with your stats

like

> that.

>

> p.s - if you do have time, what's your blood pressure like on

ornish?

[Guest guest]

I have broader allergies than what you've outlined. Given your

stated BMI for your height which seems to indicate you're too

underweight, your allergies may be a side effect of chronic high

cortisol which is caused by chronic stress such as inadequate calorie

intake or psychological factors. I suspect both is my own problem,

so I recently purchased a far infrared sauna which relaxes the

parasympathetic nervous system like Yoga and unlike exercise, as well

as getting a cardiovasculaor workout without the negative effects of

exercise (stress, joint wear, etc.).

The best diet I've come across so far for someone with allergies to

common allergens such as wheat, corn, soy, dairy, eggs, chocolate,

tomatoes and citrus fruits is Dr. Perricone's anti-inflammation diet,

which features salmon, seafood, chicken, turkey, eggs, low-glycemic

vegetables and fruits. If you don't like salmon, just substitute

chicken or turkey and supplement with fish oil and DMAE. It's a bit

hard to get enough energy on this diet even on CRON, so just up your

safflower/sunflower or olive oil intake.

Logan

> hence I could not even sleep. So if I am allergic to two of those

> Ornish food groups (grains and beans) can I seriously follow that

> kind of diet (I probably could as Dean P from the other calorie