Re: eating for exercise. ive become frustrated. Please help.

[Guest guest]

Try learning to make sourdough! ha ha I've been trying to learn for the

last couple of weeks and my pants are getting tighter because, of course, I have

to taste each new variation -- and then consume most of the loaf My

suggestion to you is EAT MORE! But I don't know jack about all this nutrition

stuff, so don't really listen to me.

Wishing I had your problem,

Chubby in Iowa

From: yogabud

Sent: Thursday, March 07, 2002 12:11 AM

Subject: eating for exercise. ive become frustrated. Please

help.

Hi,

In my quest to be able to train as i get home ( about 5:30pm ) and

have dinner at a respectable hour( not 9 to 10pm ) i have cut back to

3 meals a day. ( break, lunch then dinner ) However much to my demise

i have lost

a) weight within a matter of a week ( most undesired, and i can

already feel my pants are looser )

got black rings around eyes

c) lost some energy ( by 7pm sometimes my eyes are hanging out of my

head. )

I am at a loss

im currently having 6 eggs for breakfast with some butter and a small

salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad and

butter. Dinner is potatoe, pumpkin + assortment of other vegatables

with usually lamb all laden with butter.

If anyone could please give me any insight would be much appreciated.

[Guest guest]

I have been underweight for all my life. Only in the past few

months, since really implementing NT have I gained weight. During

this time, I learned that I don't do well with grains, starches, or

any sweetner, except tiny amounts of raw honey or stevia. I thought

that a low carb diet would make me lose the wieght I gained, but as

long as I eat enough, I'm fine.

I have found that if I excersize too much or don't take time to relax

enough and get rid of my excess nervous energy, I burn too many

calories. Relaxing really helped me alot! (in other ways also..)

Something like yoga might be helpful. I do moderate excersize, not

to the point of exhausting myself. That's a big key for me.

Diet...I'm on Standard Process supplements now, cod liver oil, coral

legend, drink Rejuvelac and beet kvass every day, I try to eat raw

protein or lightly cooked with broth, lots of sodium rich veggies and

non-starchy ones, raw milk and raw eggs, good fats, raw liver tonic

every day, you get the idea...

I watch everything I eat, and even keep a food diary that records

every major or minor symptom I have and eat only those things that

agree with me...

So I feel that my body is finally getting what it needs and is

assimilating it for the first time ever. I feel the best I have ever

felt and all my health problems are going away. But I had no idea I

was allergic to wheat until I kept that food diary. And believe me,

my only symptoms were a stuffy nose and some mouth ulcers...very

minor stuff, but I know it was not doing me any good to keep eating

it. I also learned about my poor digestion of well cooked protein

the same way. Each and every symptom you have is your body's way of

telling you something, no matter how insignificant it may seem. IF

you pay attention and keep track of it, you will see a pattern

develop that will give you much more to go on...

I hope this helps some and I certainly sympathize with you...

Becky

> Hi,

> In my quest to be able to train as i get home ( about 5:30pm ) and

> have dinner at a respectable hour( not 9 to 10pm ) i have cut back

to

> 3 meals a day. ( break, lunch then dinner ) However much to my

demise

> i have lost

> a) weight within a matter of a week ( most undesired, and i can

> already feel my pants are looser )

>

> got black rings around eyes

>

> c) lost some energy ( by 7pm sometimes my eyes are hanging out of

my

> head. )

>

> I am at a loss

> im currently having 6 eggs for breakfast with some butter and a

small

> salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad and

> butter. Dinner is potatoe, pumpkin + assortment of other vegatables

> with usually lamb all laden with butter.

>

> If anyone could please give me any insight would be much

appreciated.

[Guest guest]

That was extremely helpfull thanks you.

WOuld you mind sharing 1 day of your food diary?

> > Hi,

> > In my quest to be able to train as i get home ( about 5:30pm )

and

> > have dinner at a respectable hour( not 9 to 10pm ) i have cut

back

> to

> > 3 meals a day. ( break, lunch then dinner ) However much to my

> demise

> > i have lost

> > a) weight within a matter of a week ( most undesired, and i can

> > already feel my pants are looser )

> >

> > got black rings around eyes

> >

> > c) lost some energy ( by 7pm sometimes my eyes are hanging out of

> my

> > head. )

> >

> > I am at a loss

> > im currently having 6 eggs for breakfast with some butter and a

> small

> > salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad

and

> > butter. Dinner is potatoe, pumpkin + assortment of other

vegatables

> > with usually lamb all laden with butter.

> >

> > If anyone could please give me any insight would be much

> appreciated.

[Guest guest]

Without really knowing enough from your description, it sounds like you

are combating the fatigue that accompanies training on a low carb diet.

It usually goes away in 2-3 weeks but will take anywhere from six months

to a year to make the total transition to get to your former energy level

and beyond.

Bianca

On Thu, 07 Mar 2002 06:11:00 -0000 " yogabud " <anthony_byron@...>

writes:

Hi,

In my quest to be able to train as i get home ( about 5:30pm ) and

have dinner at a respectable hour( not 9 to 10pm ) i have cut back to

3 meals a day. ( break, lunch then dinner ) However much to my demise

i have lost

a) weight within a matter of a week ( most undesired, and i can

already feel my pants are looser )

got black rings around eyes

c) lost some energy ( by 7pm sometimes my eyes are hanging out of my

head. )

I am at a loss

im currently having 6 eggs for breakfast with some butter and a small

salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad and

butter. Dinner is potatoe, pumpkin + assortment of other vegatables

with usually lamb all laden with butter.

If anyone could please give me any insight would be much appreciated.

[Guest guest]

lol thought that was sort if medium carb intake ( with having a

potatoe for dinner. )

other veg i usually have for dinner is squash, broccoli, mushroom,

eggplant. OCcasionally i would add a carrot.

is what i have listed slated as low carb?

> Without really knowing enough from your description, it sounds

like you

> are combating the fatigue that accompanies training on a low carb

diet.

> It usually goes away in 2-3 weeks but will take anywhere from six

months

> to a year to make the total transition to get to your former

energy level

> and beyond.

>

> Bianca

>

> On Thu, 07 Mar 2002 06:11:00 -0000 " yogabud " <anthony_byron@m...>

> writes:

> Hi,

> In my quest to be able to train as i get home ( about 5:30pm ) and

> have dinner at a respectable hour( not 9 to 10pm ) i have cut back

to

> 3 meals a day. ( break, lunch then dinner ) However much to my

demise

> i have lost

> a) weight within a matter of a week ( most undesired, and i can

> already feel my pants are looser )

>

> got black rings around eyes

>

> c) lost some energy ( by 7pm sometimes my eyes are hanging out of

my

> head. )

>

> I am at a loss

> im currently having 6 eggs for breakfast with some butter and a

small

> salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad

and

> butter. Dinner is potatoe, pumpkin + assortment of other

vegatables

> with usually lamb all laden with butter.

>

> If anyone could please give me any insight would be much

appreciated.

>

>

>

>

[Guest guest]

>> Lunch is 3 tins of tuna

I thought canned tuna was supposed to be extremely high in mercury? I

limit how much my kids and I eat because of that.

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/

[Guest guest]

sure looks that way :-)

On Sat, 09 Mar 2002 00:00:38 -0000 " yogabud " <anthony_byron@...>

writes:

lol thought that was sort if medium carb intake ( with having a

potatoe for dinner. )

other veg i usually have for dinner is squash, broccoli, mushroom,

eggplant. OCcasionally i would add a carrot.

is what i have listed slated as low carb?

> Without really knowing enough from your description, it sounds

like you

> are combating the fatigue that accompanies training on a low carb

diet.

> It usually goes away in 2-3 weeks but will take anywhere from six

months

> to a year to make the total transition to get to your former

energy level

> and beyond.

>

> Bianca

>

> On Thu, 07 Mar 2002 06:11:00 -0000 " yogabud " <anthony_byron@m...>

> writes:

> Hi,

> In my quest to be able to train as i get home ( about 5:30pm ) and

> have dinner at a respectable hour( not 9 to 10pm ) i have cut back

to

> 3 meals a day. ( break, lunch then dinner ) However much to my

demise

> i have lost

> a) weight within a matter of a week ( most undesired, and i can

> already feel my pants are looser )

>

> got black rings around eyes

>

> c) lost some energy ( by 7pm sometimes my eyes are hanging out of

my

> head. )

>

> I am at a loss

> im currently having 6 eggs for breakfast with some butter and a

small

> salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad

and

> butter. Dinner is potatoe, pumpkin + assortment of other

vegatables

> with usually lamb all laden with butter.

>

> If anyone could please give me any insight would be much

appreciated.

>

>

>

>

[Guest guest]

Yogabud,

Drop that tuna. You can find a better choice and you are likely

getting a good mercury hit. I agree with bianca's take on the

dietary adjustment your going through but just dropping that nasty

tuna may make all the difference.

DMM

> > Without really knowing enough from your description, it sounds

> like you

> > are combating the fatigue that accompanies training on a low carb

> diet.

> > It usually goes away in 2-3 weeks but will take anywhere from six

> months

> > to a year to make the total transition to get to your former

> energy level

> > and beyond.

> >

> > Bianca

> >

> > On Thu, 07 Mar 2002 06:11:00 -0000 " yogabud " <anthony_byron@m...>

> > writes:

> > Hi,

> > In my quest to be able to train as i get home ( about 5:30pm )

and

> > have dinner at a respectable hour( not 9 to 10pm ) i have cut

back

> to

> > 3 meals a day. ( break, lunch then dinner ) However much to my

> demise

> > i have lost

> > a) weight within a matter of a week ( most undesired, and i can

> > already feel my pants are looser )

> >

> > got black rings around eyes

> >

> > c) lost some energy ( by 7pm sometimes my eyes are hanging out of

> my

> > head. )

> >

> > I am at a loss

> > im currently having 6 eggs for breakfast with some butter and a

> small

> > salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a salad

> and

> > butter. Dinner is potatoe, pumpkin + assortment of other

> vegatables

> > with usually lamb all laden with butter.

> >

> > If anyone could please give me any insight would be much

> appreciated.

> >

> >

> >

> >

[Guest guest]

I don't usually eat canned tuna, but why would it have more mercury

than fresh tuna? I can't imagine that the cans have mercury in them,

do they? I thought lead was the problem/issue with the canning

process. I know that some natural food companies state that their

cans are lead free.

Gianine

- In @y..., " Carma Paden " <carmapaden@q...> wrote:

> >> Lunch is 3 tins of tuna

>

> I thought canned tuna was supposed to be extremely high in mercury?

I

> limit how much my kids and I eat because of that.

>

> ~ Carma ~

>

>

[Guest guest]

I wouldn't think that eating potatoes and carrots would count as a

low carb diet. Any info I've seen on low carb diets state that

starchy veggies are not " allowed " .

Gianine

> lol thought that was sort if medium carb intake ( with having a

> potatoe for dinner. )

> other veg i usually have for dinner is squash, broccoli, mushroom,

> eggplant. OCcasionally i would add a carrot.

> is what i have listed slated as low carb?

>

[Guest guest]

>I wouldn't think that eating potatoes and carrots would count as a

>low carb diet. Any info I've seen on low carb diets state that

>starchy veggies are not " allowed " .

Quite agreed. Just count the carbs from potatoes and carrots, which are

some of the highest foods on the table of glycemic indices there are, short

of foods loaded with refined sugar.

-

[Guest guest]

< I don't usually eat canned tuna, but why would it have more mercury

than fresh tuna? >

They don't. The fish used for canned tuna are younger and therefore contain

less mercury.

Environmental studies have suggested eating one meal a month of canned tuna

and avoiding tuny

steaks altogether. There's a great article on the web by the new york times. Do

a search on it.

J.

gianine2001 schrieb:

>

> I don't usually eat canned tuna, but why would it have more mercury

> than fresh tuna? I can't imagine that the cans have mercury in them,

> do they? I thought lead was the problem/issue with the canning

> process. I know that some natural food companies state that their

> cans are lead free.

> Gianine

>

> - In @y..., " Carma Paden " <carmapaden@q...> wrote:

> > >> Lunch is 3 tins of tuna

> >

> > I thought canned tuna was supposed to be extremely high in mercury?

> I

> > limit how much my kids and I eat because of that.

> >

> > ~ Carma ~

[Guest guest]

damn really, i thought TUna was a way out there in the sea fish. So

its full o mercury that sux.

What could i substitute it with instead?

> > > Without really knowing enough from your description, it sounds

> > like you

> > > are combating the fatigue that accompanies training on a low

carb

> > diet.

> > > It usually goes away in 2-3 weeks but will take anywhere from

six

> > months

> > > to a year to make the total transition to get to your former

> > energy level

> > > and beyond.

> > >

> > > Bianca

> > >

> > > On Thu, 07 Mar 2002 06:11:00 -0000 " yogabud "

<anthony_byron@m...>

> > > writes:

> > > Hi,

> > > In my quest to be able to train as i get home ( about 5:30pm )

> and

> > > have dinner at a respectable hour( not 9 to 10pm ) i have cut

> back

> > to

> > > 3 meals a day. ( break, lunch then dinner ) However much to my

> > demise

> > > i have lost

> > > a) weight within a matter of a week ( most undesired, and i

can

> > > already feel my pants are looser )

> > >

> > > got black rings around eyes

> > >

> > > c) lost some energy ( by 7pm sometimes my eyes are hanging out

of

> > my

> > > head. )

> > >

> > > I am at a loss

> > > im currently having 6 eggs for breakfast with some butter and

a

> > small

> > > salad. Lunch is 3 tins of tuna ( about 85g a tin ) with a

salad

> > and

> > > butter. Dinner is potatoe, pumpkin + assortment of other

> > vegatables

> > > with usually lamb all laden with butter.

> > >

> > > If anyone could please give me any insight would be much

> > appreciated.

> > >

> > >

> > >

> > >

[Guest guest]

Thanks Bianca. Nice to know i can atleast fit in a potatoe and a

carrot for dinner

> > lol thought that was sort if medium carb intake ( with having a

> > potatoe for dinner. )

> > other veg i usually have for dinner is squash, broccoli,

mushroom,

> > eggplant. OCcasionally i would add a carrot.

> > is what i have listed slated as low carb?

> >

>

>

>

>

>

[Guest guest]

On Sun, 10 Mar 2002 08:30:26 +0100 son

<hjacobson@...> writes:

< I don't usually eat canned tuna, but why would it have more mercury

than fresh tuna? >

[They don't. The fish used for canned tuna are younger and therefore

contain less mercury.

Environmental studies have suggested eating one meal a month of canned

tuna and avoiding tuny

steaks altogether. There's a great article on the web by the new york

times. Do a search on it.

J.]

According to NT:

" You needn't be concerned about mercury levels in deep sea fish, such as

salmon, tuna, and swordfish...small amounts of mercury occur naturally in

these fish, and they contain substances that bind with mercury to take it

out of the body. "

It would seem that that either the author of New York Times article is

wrong or Sally is wrong. Could you post the link to the article your are

referencing? Thanks.

Bianca

[Guest guest]

Bianca-

>It would seem that that either the author of New York Times article is

>wrong or Sally is wrong. Could you post the link to the article your are

>referencing? Thanks.

Actually, I think it's even a little more complicated than that. From what

I've read, there's always been a certain level of mercury in the oceans and

in fish. The fish are able to handle those naturally-occurring mercury

compounds and bind them in such a way that they're harmless to both us and

the fish. (I guess we excrete those compounds as fast as we eat

them?) However, mercury pollution from industry comes in different forms

which neither we nor the fish can handle, and it too can concentrate in

fish and thus reach us in high doses.

The problem is that nobody seems to be distinguishing between the different

forms when discussing mercury levels in fish. Even though overall mercury

levels have remained relatively constant, there are definitely areas which

have been tremendously polluted by mercury, so we need to find out which

fish have safe, neutralized natural mercury compounds, and which are

polluted by industrial mercury compounds that are toxic to us and the fish.

-

[Guest guest]

I guess the article is no longer available through the NYtimes except as a paid

archive article. It

is posted in another form on someone's personal website. Here is my copy from

the page I saved on my

PC.

May 9, 2001

F.D.A. Cautions Against Eating Certain Fish

During Pregnancy

By MARION BURROS

IN January, for the first time, the Food and

Drug Administration issued a health alert

warning pregnant women to avoid four

species of fish — swordfish, king mackerel,

shark and tilefish — because of mercury

contamination. At the same time, the agency

urged them to continue eating up to 12

ounces of other fish a week.

The agency's advice is at odds with recommendations issued last

summer by the

National Academy of Sciences. That report called the standards

that the F.D.A.

used for its health alert seriously outdated and offered guidance

on how to

modernize them — guidance that might have resulted in a much

longer list of fish to

avoid. The Food and Drug Administration's warning sets exposure

levels at four

times what the academy considers risky. Two environmental groups

have just added

some other species to their lists of fish that pregnant women

should avoid.

It is not known if any children in the United States have

neurological defects or

delays in mental development because of mercury contamination from

their mothers'

bloodstreams. But the academy's report estimated that the

contamination increases

the chances that more than 60,000 babies born each year could have

neurological

problems. It also said that the Environmental Protection Agency

was correct in

setting standards four times as strict as the F.D.A.'s. Some

studies in other

countries

have found subtle effects in children whose mothers ate fish with

high levels of

mercury, such as a reduction of 7 to 8 points, on a 100-point

scale, on intelligence

tests.

The Food and Drug Administration says it has made the proper

recommendation.

" We feel we've evaluated the science in an appropriate way and our

advisory is right

on target, " said Dr. Bolger, a toxicologist and the chief

of risk assessment

at

the agency's Center for Food Safety and Applied Nutrition. " We

identified the four

species of greatest concern. "

Beyond that, Dr. Bolger said the agency held three focus groups

before releasing the

advisory and found that it was difficult to communicate to people

the concept that

there are safe fish, unsafe fish and some fish that should be

eaten infrequently. When

given such detailed information, members of the focus groups said

they would stop

eating fish altogether.

The agency said fish is an important source of nutrients, and that

eliminating it

entirely would be riskier than consuming some mercury. Among the

nutrients are

fatty acids that foster brain development.

Mercury is naturally present in the environment, and the mercury

in emissions from

coal-burning power plants has caused widespread pollution. Still,

the levels of

mercury in the air are minute. It isn't until it ends up as

sediment at the bottom of

lakes, rivers and oceans, where it is consumed by fish, that it

causes a problem, said

Dr. Philip Landrigan, a pediatrician who directs the division of

environmental

medicine at the Mount Sinai School of Medicine. The larger and

older the fish, the

higher the concentration of mercury in its flesh. In water,

mercury converts to methyl

mercury.

Last month, two environmental groups issued a report after

analyzing fish

contamination records from government sources. The two, the

Environmental

Working Group and the United States Public Interest Research Group

Education

Fund, also called the Food and Drug Administration's standards

outdated and too

low. They said the agency's advice encourages consumption of

seafood with

dangerous levels of mercury.

The report, " Brain Food: What Women Should Know About Mercury in

Fish, "

went a step further than the National Academy of Sciences, naming

nine additional

species that pregnant women, or women planning to become pregnant,

should

avoid: tuna (in the form of steaks), sea bass, oysters from the

Gulf of Mexico,

marlin, halibut, pike, walleye, white croaker and largemouth bass.

The report said

that such women should not eat more than one meal a month of

canned tuna,

mahi-mahi, blue mussels, Eastern oysters, cod, pollock, Great

Lakes salmon, blue

crab from the Gulf of Mexico, wild channel catfish and lake

whitefish.

But the " Brain Food " study said it is a good idea to eat fish and

fish products, as

long as they contain only low levels of methyl mercury.

Specifically, it listed farmed

trout, farmed catfish, fish sticks (which are usually made from

fish with low mercury)

summer flounder, wild Pacific salmon, croaker, mid-Atlantic blue

crab and

haddock. Shrimp is on the list, too, though the report says that

there are serious

environmental concerns related to shrimp fishing and farming

practices.

Dr. A. Goyer, chairman of the committee that wrote the

National Academy

report, said: " The F.D.A. should be providing people with the best

available

information and let them be the judge. The F.D.A. has stopped

short of what it

should have done. I had thought the F.D.A. would pay more

attention to our

report. "

The academy based its call for stricter standards on several

studies done in the late

1990's in the Faroe Islands, New Zealand and the Seychelles. The

studies from the

Faroes and New Zealand showed neurotoxic effects, such as delays

in mental

development, from chronic exposure to fish and marine animals with

high levels of

methyl mercury, particularly shark and whale meat. (Whale has

levels of methyl

mercury somewhere between those in tuna and shark.) Those studies,

along with

various studies of animals and two of humans accidentally exposed

to high mercury

levels, convinced the committee that stricter standards were

necessary. The

Seychelles study did not show any effects, but Dr. Goyer said the

reason for that is

not clear.

The Food and Drug Administration should tighten its standards, Dr.

Landrigan said.

" With two highly credible positive studies in hand and an

exhaustive review of those

studies undertaken by the National Academy of Sciences, there is

no need to wait, "

he said. " We can always relax the advisory if we get reassuring

information later, but

we can't replenish brain cells. "

The " Brain Food " report took factors like body weight into account

in

recommending limits on how much fish a pregnant woman should eat.

The Food and

Drug Administration standards are based on a single formula,

geared to a

154-pound man; those standards have not changed since the 1970's.

The F.D.A. warnings also assume that women have no mercury in

their blood when

they become pregnant. But in March, the Centers for Disease

Control and

Prevention released new data showing that 10 percent of American

women 16 to

49 — roughly seven million — already have mercury levels that are

" within

one-tenth of potentially hazardous levels, indicating a narrow

margin of safety " for

damage to fetuses.

" The short-term strategy is to eat fish with low mercury levels

and to avoid or

moderate intake of fish with high mercury levels, " said Dr.

Sink, an

epidemiologist and the associate director for science at the

national center for

environmental health of the Centers for Disease Control.

Even if the lists provided in the " Brain Food " report are more

complicated than the

one provided by the Food and Drug Administration, Dr. Goyer, of

the National

Academy of Sciences, said that his committee correctly assessed

the risks.

" During their reproductive years, particularly during pregnancy,

women should not

avoid fish as a source of nutrition, " he said, " but should consume

it in an informed

manner by selecting species which are known to have very little

mercury. "

>

> According to NT:

>

> " You needn't be concerned about mercury levels in deep sea fish, such as

> salmon, tuna, and swordfish...small amounts of mercury occur naturally in

> these fish, and they contain substances that bind with mercury to take it

> out of the body. "

>

> It would seem that that either the author of New York Times article is

> wrong or Sally is wrong. Could you post the link to the article your are

> referencing? Thanks.

>

> Bianca