re: Newbie question on fats.

[Guest guest]

" but let me suggest you read the following full text as well:

Crawford, Dietary polyunsaturated fatty acids and aortic

plaques. Lancet. 345(8944):256-257, January 28, 1995. "

Thanks, just what I am after, a quick net search shows me Crawford

is covering areas of interest to me. And I am big on fish

(sardines, salmon). My main problem, behind my questions, is that s

slight but annoying allergy (eyes being sore and nose being

congested) clears up when I remove grains from my diet (and I HATE

beans, nothing can convince me to eat them I just gurgle away all

day with them).

So although I love oats, rye, wholergrains and bread they are just

doing me harm and as I can only stomach four pounds of fruit and veg

a day you see my dilema, where do the extra calories (need 1800 -

2000) come from (wheat bran and brewers yeast powder don't bother

the allergy so I can use them to make up for loss of the grain B-

vits). I do have sweet potatoe with the veg but that alone cannot

raise the calories enough. So I have to look at fats and proteins,

but very nervous about increasing fats beyond 30% due to all bad

press they have had, and also wary of increasing protein above 20%

due to the old kidney studies data.

End result is looking like I may have to go for 30% protein, 35%

fat, 30% carbs or 25% protein, 40% fat, 35% carbs. Will be trying

both combinations to see which feels best energy wise etc. Whatever

I decide upon, the fats will be probably 60% mono, 25% sats and 15%

poly (from chicken/turkey, fish and some omega 3 eggs, olive oil,

avacados, almonds and occasionally butter and coconut). Plus as I

learn more will also need to see if excess fat or protein is linked

with prostate cancer as that is another concern in the long run

(reason for concern only being that it is common these days).

.....

[Guest guest]

Hi :

If you have an allergy problem with grains it would be interesting

for you to know which component of the grain is causing it. You say

it is not the bran, or yeast. So it looks as if it is either the

starch or the germ. You could add starch to your diet and see if it

causes a problem. If not, then add wheat germ. Presumably one of

the two will get the reaction and you will know which is responsible,

and therefore which you need to avoid.

Also, you might try different 'grains': barley, spelt, quinoa,

millet, buckwheat ............ and see if any of them are allergy

free for you.

There are some vague hints that starch, despite its very widespread

use in human nutrition, may not be entirely benign, for reasons in

addition to its caloric content. And in the mouse CR experiments the

only material difference between the diets of the control mice and

the subjects on CR was that the CR mice had starch very nearly

completely eliminated from their diet. Of course the mice without

the starch lived 40% longer. So there seems to be no risk associated

with going without it.

It would be helpful to know your approximate dimensions - height,

weight, waist circumference, neck measurement, etc.. If you are

around a BMI of 20, or waist to height ratio of (perhaps) 0.42, or

body fat 10% or lower then you are right to try to fine tune the

details. But if not then getting your caloric intake down to where

it should be, while maintaining excellent micronutrient intakes,

would be your first overwhelming priority. The impression of most

people around here is that macronutrient ratios and fat types (apart

from the very necessary elimination of hydrogenated fats) are

probably secondary to the need for CRON. Probably you already know

all this.

Rodney.

> My main problem, behind my questions, is that s

> slight but annoying allergy (eyes being sore and nose being

> congested) clears up when I remove grains from my diet (and I HATE

> beans, nothing can convince me to eat them I just gurgle away all

> day with them). So although I love oats, rye, whole grains and

> bread they are just

> doing me harm (wheat bran and brewers yeast powder don't bother

> the allergy

[Guest guest]

Hi folks:

The japanese eat a fair amount of buckwheat. Much of it in the form

of noodles. They seem to be a pretty healthy bunch, so I keep

buckwheat flour on hand and 'kasha' which is a toasted form of

buckwheat seeds.

Rodney.

>

> > How about brown rice or corn?

> > Regards.