Guest guest Posted December 17, 2000 Report Share Posted December 17, 2000 There is a cookbook by Sally Fallon called NOURISHING TRADITIONS in which she claims to debunk the politically correct nutrishional guruis. The entire book is based on actual, factual, history and measurable science. Such as the many dozens of traditional or native cultures that eat huge quantities of fat -- from meat, raw or cooked, from dairy raw or fermented, from insects from blood (sorry...) etc ---without any of the health problems supposedly associated with high cholesterol. She also makes the equally important point that these cultures are all low carbo. Especially no white flour or white sugar. When the focus is exclusively on cholesterol level in the blood, it is easy to get confused or misled without a little wider understanding. And MD's do like to do that.... The point is also made about 300 different times, in many ways -- through margin notes and mini disserations throughout the book, that on the other hand, YES too low intake of fat is certainly associated with depression, senility, AD, ADD, on and on. That the brain is made of fat, it needs GOOD fat (meaning, for her, especially some daily intake of raw animal fat, as all those cultures do. But, that is hard to do, living in LA, say, as I do, and they just yanked raw milk off the shelves AGAIN to " protect " us from bacteria. I was SO HAPPY to be making and eating raw milk cheese, yogurt and homemade butter. It is SO nourishing. I don't gain weight from it, but that may just be me). Other sources of raw animal fat include raw butter (hard to get also) and raw meat dishes (I am squeemish about eating these, or insects -- every culture that ever is or was, it turns out, except USA, Western Europe and England, have long traditions of consumption of raw insects and raw insect parts. Who knew? But again, I don't envision eating raw snails, suishi etc. Does anyone out there know where a fellow living in LA could get raw milk? I am even willing to drive out of LA county to get it. IT seems that any cultue with more than a couple hundred years of experience behind it (as in USA) has certain dietary practices wired in -- regular (not necessariy daily) intake of raw meat and raw fat (from either insects, blood, pate, Kibbe (in Lebanon), etc etc), fermented food with practically every meal, and especially if you never eat raw foods. There are cultures that eat only cooked foods. what do they have in common? Fermented food at EVERY meal. You got to get your enzymes somehow. Dr. Atkins, are you listening? Every culure - except USA - has rich traditions along this line. Germany - sourkraut. Korea - kimchee. Japan - miso, tempah, tofu, fermented pickles, Bulgaria - raw milk yogurt, etc etc) Anyhow, somewhere in the NOURISHING TRADITIONS book --not sure if I saw this there or elsewhere- a study is cited that points to a common (nut not usually recognized) dilemma faced by a, say, 50 year old man with congestive heart failure. If he does the Pritikin thing, or some version of it, eating low fat the rest of his life, there is a statistically MUCH greater chance that his declining years will be cursed by brain pathology, whether it be AD, senility, depression, plain old memory loss, etc. OR, to keep eating as he is, and probably die of a heart attack. This book, NOURISHING TRADITIONS is a classic, been out for some years now, sheds light on why this dilemma is artifically created by our wrong understanding, junk food culture, and medical establishment. Personally, I like the new books coming out more and more recently relating to the concept of SYNDROME X (there is a book by that title too, by Challem) in which it is very convincingly explained that congestive heart disease, to say nothing of adult onset diabetes, high blood pressure and overweight, even cancer, fibromylgia, chronic fatigue syndrome are not just related to but CAUSED by too high intake of carbos (including sugar, juices, fruits, grains and grain products and even the stachy vegetables like potatoes and in some cases yams and sweet potatoes) for too many years, resulting in insulin resis tance, glucose intolerance. Do you know what happens to triglyceride levels in the blood if you are eating more carbos than you are willing to burn off? It turns into fat=triglycerides. And THIS is the casue of heart disease etc, not the dietary fat, although a distinction is made about good fats and bad fats. In additions, unassimilated insulin and glucose in the blood are perhaps the worst of all free radicals. Causing diabetic neuropathy, etc. Too much glucose in the blood causes formation of 9not sure of spelling here) glycated proteins, now strongly implicated as causitive factor in diabetes. The blood is our delivery system for nutrients, Including hormones, proteins, fats and more. You screw it all up by eating more carbos, for years and years, than you are willing to burn off. The Dr. Atkins and Zone diet materials both harmonize with these ideas. There is a new book out about diabetes a client just told me about, I forget the title or author, but it is by an MD. Who has specialized in Diabetes. He makes aconvincing point that we should ALL be using the blood sugar monitoring devices that are now so inexpensive. That blood sugar of a healthy individual is usually 85, before, after, during a meal or fasting, etc. At least below 100. And that ANYONE even a declining diabetic, can achieve that with rigorous dietary control. And THAT is the cure to a host of problems. And that the AMA version that 135 blood sugar is " OK " and 140 is " diabetic " is really criminal. If you are measured at 135, as my client was 15 years ago, you won't be told (as he was not) that blood sugar may be a problem and you should consider watching carbos in the diet. It is like, before worring about supplements, triclycerides, cholesterol, etc etc, get the bull out of the china shop -- the excess insulin and glucose from the blood. Then see where you stand. Steve Hamlin Personaly, I like to keep it simple and all that is too much for my brain. I like Tom Brown's (the famous naturalist-- teacher of " neolithic, native arts, skills, crafts) way of saying all this, in a nutshell. He said, at the last class I went to: " Folks, you'll be happy to know I am going to write a cookbook. It is going to be 1200 pages long. " (all of are visualizing a wonderful collection of native receipies) .... " It will have only TWO SENTENCES in it. 1) eat what your true cravings prompt you to eat and 2) Burn off what you eat, before you eat again. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2000 Report Share Posted December 17, 2000 Sounds like an excellent diet! Eating more whole natural foods and less garbage (more like the animals) would make us a race of MUCH healtheier individuals. The few animals that do have high carb diets (from fruits & nectars) also have high metabolism and burn off the simple carbs they eat with lots of physical activity. It's scary to think how much physical activity some people would need to burn off all the sugar (simple carbs) they eat. > There is a cookbook by Sally Fallon called NOURISHING TRADITIONS in which she claims to debunk the politically correct nutrishional guruis. The entire > book is based on actual, factual, history and measurable science. Such as > the many dozens of traditional or native cultures that eat huge quantities of > fat from meat, raw or cooked, from dairy raw or fermented, from insects from > blood (sorry...) etc ---without any of the health problems supposedly > associated with high cholesterol. She also makes the equally important point > that these cultures are all low carbo. Especially no white flour or white > sugar. =^ ) w/peace wes bennett wesbenn@... <A HREF= " http://www.ascent.net/wesbenn/welcome.htm " > </A>w<A HREF= " http://www.knowledgeisthecure.com/ " >ww.knowledgeisthecure.com</A> <A HREF= " http://www.wesbennett.com " >wes bennett photography / digital imaging </A> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2000 Report Share Posted December 20, 2000 Dear Bill, I would say the answer is in the first sentence: >hyper-allergic to eggs and brewers yeast < All allergies are related to either a plugged liver or poor digestion/malabsorption. Clean the liver with a liver cleanse, add some enzymes and betaine HCl and the levels of cholesterol will sort themselves out. Being 'low' doesn't mean much in my book. Compared to whom? These 'stats' are all bell curve in nature, and a few per cent of people will always be 'abnormally low' or 'abnormally high'. That doesn't mean there's a darn thing wrong with them, necessarily. Possibly, but not necessarily. Best of Health! Dr. Saul Pressman, DCh Re: Low cholesterol in 17 year old > Saul wrote: > > Dear Joe, If I were you, I would take one ounce of flax oil > > per day and two eggs (soft-boiled or raw), along with > > brewers yeast, B12 sublingual and magnesium and not worry > > about the level of cholesterol. > > > What could one do to " raise cholesterol, " if they've tested > between 120 - 130 for decades -- and they're hyper-allergic to > eggs and brewers yeast ? > > I know that cholesterol is the immediate precursor of pregnenolone, > which in turn is the Mother of All Steroids -- including DHEA, > DHEA-Sulfate, cortisol, testosterone, progesterone, estrogen -- > and all of their derivative hormones. > > This leads to the following questions : > > Does " low cholesterol " indicate " low pregnenolone " ? > > Would taking supplemental pregnenolone " spare " cholesterol in the > bloodstream, by down-regulating its conversion to pregnenolone, > thus increasing cholesterol test results ? > > Or, is the conversion of cholesterol --> pregnenolone already > hyperactive (in cases of chronic low cholesterol), thus " draining " > the cholesterol from the bloodstream in the production of ample -- > or needlessly " excessive " -- pregnenolone ? > > > I've seen all of the other " hormone tests " listed -- for example, > in the Merck Manual -- but never a test for pregnenolone levels. > > Testing for pregnenolone and pregnenolone-sulfate should be > relatively simple and inexpensive, if available... > > > Bill > > > > > > . > > > OxyPLUS is an unmoderated e-ring dealing with oxidative therapies, and other alternative self-help subjects. > > THERE IS NO MEDICAL ADVICE HERE! > > This list is the 1st Amendment in action. The things you will find here are for information and research purposes only. We are people sharing information we believe in. If you act on ideas found here, you do so at your own risk. Self-help requires intelligence, common sense, and the ability to take responsibility for your own actions. By joining the list you agree to hold yourself FULLY responsible FOR yourself. Do not use any ideas found here without consulting a medical professional, unless you are a researcher or health care provider. > > You can unsubscribe via e-mail by sending A NEW e-mail to the following address - NOT TO THE OXYPLUS LIST! - > DO NOT USE REPLY BUTTON & DO NOT PUT THIS IN THE SUBJECT LINE or BODY of the message! : > > oxyplus-unsubscribeegroups > > oxyplus-normalonelist - switch your subscription to normal mode. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2000 Report Share Posted December 21, 2000 I have had several blood tests and no one has said anything to me about gall bladder problems or cancer. Is there a different blood test I can take to check for all of these things? I am speaking about my having low cholesterol per the blood test ranges. I also have low uric acid and I thought high uric acid was a gall bladder indicator. Joe At 08:32 PM 12/20/00 -0800, you wrote: >Joe and Vilik, > >I strongly disagree with the implications regarding >low cholesterol, in this quote: > > " As your cholesterol levels fall below a certain point, you jump out >of the frying pan of heart desease and into the fire of death by >all sorts of other diseases. Cerebral hemmorrhage, gallbladder >disease, and many types of cancer, for which falling cholesterol >is the marker. " > >This statement appears to mean/imply that low cholesterol >CAUSES these bad things. That is not the case. The things >listed cause low cholesterol HOWEVER having low cholesterol >does NOT necessarily indicate any pathology at all. > >To say it another way: advanced cancer often/usually results >in very low cholesterol, but low cholesterol does NOT indicate >that one has cancer! As the quote DOES say, low cholesterol >is a MARKER of these illnesses. > >Please don't panic! I think low cholesterol has very little >down side. There have been a few posts on the " dangers " of >it, and I've been too lazy to go look up info to present >a different view. > >I hope this is of some help! >Moria > > > >OxyPLUS is an unmoderated e-ring dealing with oxidative therapies, and other >alternative self-help subjects. > >THERE IS NO MEDICAL ADVICE HERE! > >This list is the 1st Amendment in action. The things you will find here are >for information and research purposes only. We are people sharing >information we believe in. If you act on ideas found here, you do so at your >own risk. Self-help requires intelligence, common sense, and the ability to >take responsibility for your own actions. By joining the list you agree to >hold yourself FULLY responsible FOR yourself. Do not use any ideas found >here without consulting a medical professional, unless you are a researcher >or health care provider. > >You can unsubscribe via e-mail by sending A NEW e-mail to the following >address - NOT TO THE OXYPLUS LIST! - >DO NOT USE REPLY BUTTON & DO NOT PUT THIS IN THE SUBJECT LINE or BODY of the >message! : > > oxyplus-unsubscribeegroups > > oxyplus-normalonelist - switch your subscription to normal mode. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2008 Report Share Posted February 17, 2008 Marina, An interest in low cholesterol has become a fascination of one of the directors of a laboratory that caters to the autism population. You might be interested in his recent newsletter on this subject: http://www.greatplainslaboratory.com/cholesterol/web/ If you see anything particularly relevant, I would be glad to shuttle your comments his direction. His step-daughter, ina, mentioned in this newsletter, also has seen some benefits from lowering oxalate, as have two other girls with Rett Syndrome that I know about. Also, you may have an interest in the following chart which indicates (I suppose from Dr. Rind's clinical experience) that those with adrenal fatigue may have low cholesterol. It might be interesting to look at the issues discussed on this chart to see if a similar pattern fits your patients who you know are low in cholesterol. The information in this chart hasn't been formally studied or peer reviewed, but should just be taken as one doctor's observations of patterns he's noticed clinically. http://www.drrind.com/scorecardmatrix.asp#6 At 07:02 PM 2/15/2008, you wrote: >I am noticing low cholesterol, total in a few patients. Are you >noticing it as well? They are very compliant and nourished. -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.5 - Release Date: 2/14/2008 12:00 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2011 Report Share Posted January 11, 2011 My 13 yo daughter was tested broadly and yesterday our new chiropractor suggested I put her on iodine. She said she has low glucose, so should eat often, and she had low total cholesterol 131 in a range of 150-200mg/dl. Her cholesterol-HDL ratio was fine: <3.1, but she had a white blood cell count of 8.6 in a range of 5.8 8.0. She also had parasites. (She also has an acne problem.)Her adrenals were fatigued and her ferritin was at 45 in a range of 13-150. (Chiro gave her Standard Process adrenal support, ferrofood, EFA's and Wormwood.) My questions is how much iodine she should take (age 13 125 lbs). Chiro said she should take half of a 12.5 tablet of iodoral. But to me, this doesn't seem like enough. I made her also take selenium and non flushing niacin even though nothing was said and I use only celtic salt in my cooking. Please advise. Thanks, Quote Link to comment Share on other sites More sharing options...
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