Dinner at Diet Doctor’s
We had famous guests here on Friday. Two of the founders of Sweden’s LCHF magazine stopped by for dinner – Margareta Lundström and Bosse Zackrisson. In addition, Monique Forslund (holding my daughter Alva in the picture) came. A couple of significant others (Mats and Mattias) and a few children came along too.
We made a big splash with a three-course meal. Here’s the menu with pictures.
Fortunately, I wasn’t the one who planned the dinner, but my wonderful spouse Kristin. Here are the creations:
Appetizer
Salmon rolls with cream cheese and wasabi stuffing, ginger and Japanese soy sauce.
Entree
Venison entrecote, a sauce made with blueberries and dark chocolate, a yellow-turnip gratin and bacon-wrapped asparagus.
Dessert
Dark chocolate mousse* with licorice and raspberries.
/* Made from whipping cream, 70% dark chocolate, egg yolks, licorice powder, vanilla powder.
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http://www.chicagotribune.com/lifestyles/health/ct-u-of-i-prof-turnin...
One minor correction: the dessert has raspberries not strawberries.
I get so tired of hearing the same old scripted replies about what kind of diet excludes an whole food group (although strangely it seems "low fat" didn't do that, while "low carb" does?!?) and how it could not be sustainable blah blah blah...
Just look at what the Doctor's family cooked up (hah!) using just a bit of imagination and good quality ingredients.
However, I have to admit that after my appetite got normalized on a LCarbing, any food became less mouth-watering. Sometimes I miss how everything used to taste when I was hungry most of the time, but I don't miss being a natural glutton.
However, I have to admitt that after my appetite got normalized on a LCarbing, any food became less mouth-watering. Sometimes I miss how everything used to taste when I was hungry most of the time, but I don't miss being a natural glutton.
I can see it is LC.
But it does not seem to be HF.
Can someone recommend how much alcohol is allowed on LCHF? What type of alcohol (beer, wine spirits)?
Thanks!
Lose weight. The diet says dry wines white spirits
I'll know now to poll guests in advance about tarragon and fennel. I thought coriander was the dividing herb.
I am originally from Russia, and sometimes I think that people from my country have a tendency to put dill everywhere, I like that herb but flavors could be overdone.
May be my tastes in food are very conservative, for example I prefer raw unsalted nuts.
Also I wanted to know as a diabetic:
There are others out there touting how: juice fasting will cure me, how going vegan and raw will
cure me. People like Joel Furhman, Dr Gabriel Cousins, Neil Bernard, and even Joe Cross from sick fat and near dead.
Why when I tired their methods for over the past year, my blood sugar was never in control?
I go on a very tight LCHF diet and my blood sugar is in control in 48 hours?
I would love to do raw, vegan ,greens, bean, onions, mushrooms, seeds and berries, but man my blood sugars reading say it's not working?
Do you or anyone have an explanation?
Greatly appreciated
Some of the vegan doctors put there patients on a healty diet.. whole food and no sugar, no processed oils and other modern foods.
Soo.. your problem is moste probably that your body dont handle glucose that efectively.
It could have different causes.. like genetics.
"Slow Glucose Removal Rate and Hyperinsulinemia Precede the Development of Type II Diabetes in the Offspring of Diabetic Parents"
http://annals.org/article.aspx?articleid=704330
Starvation says cure diabetes.. thats obvius.. becuse one dont provide carbs and the body use stored fat.. but how long and how healty is starvation in the long run?
Soo.. you can eat all the carbs as you want, as long as it dont interfer whit your glucose levels/Hba1c, thats what one can say!
"I wanted to know as a diabetic:
There are others out there...
Why when I tired their methods for over the past year, my blood sugar was never in control?"
Because their methods are not science based.
http://www.proteinpower.com/drmike/metabolism/is-a-calorie-always-a-c...
Are you a Type 2 diabetic? How long have you been diabetic. I think a vegan or plant-based diet can reverse diabetes if caught soon enough, and when the diet reduces inflammation, insulin resistance, body weight, etc.
So, you have to start within a few years of the onset of the disease, and the diet has to improve your health.
Steve
http://2lbsofstarch.com
LCHF has become a bit of a revolution in South Africa (search for " Tim Noakes banting") but there is still a lot of resistance from media, medicine and the Heart Foundation.
HERE IS A SIMPLE RECIPE FOR MOUSSE: http://lowcarbislekker.wordpress.com/2014/08/14/celebrating-avo-seaso...
Check out the rest of the site as well - "Low-carb is lekker" - I have found many easy recipes here. (Lekker is an ubiquitous Afrikaans word meaning "nice" "pleasant" and 100's of other things - and now generally used in all 11 official languages in South Africa).
The other day my wife said she misses her " pap" (= porridge) and by coincidence there was a recipe for porridge made from almond flour. Real simple and real tasty!!
I think I have realize the following:
1. Why fasting was used to cure disease.
2. Why LCHF works for me
Both induce starvation. Starvation puts the body in fat burning mode.
The body uses disease tissue first, ie, cancer cells, abnormal tissue,
etc then bodyfat to survive instead of muscle.
Eating high fat, keeps the body doing this, let the body rid itself of these
toxic materials, and releases the toxic material from fat stores.
Ketones are the result of this process and energy pathway in the body.
Removal of sugars in the blood, reduce inflamation all caused by
eating carbs including vegetables (in my case, being so very sensitive to carbs.
For now: I need to say LCHF to cure and heal myself.
Later on, when I think its ok, it will be time to add, barley/wheat grass and spirulina powders
to help with micro nutrient nutrition in my body to support my liver, kidneys etc.
These superfoods, are extremely low in carbs and should be okay.
After that, then I can add some vegetables back into my diet.
The importance of things I have realized over this past is the importance of
testing blood sugar to know my bodies response to food.
Thank-you all for your help. I think I know clearly my path and what I need to do
to rid, repair and heal from the damage the standard american diet has done to my body
and diabetes.
http://www.mariannslchf.com/
Type 2 diabetes IS NOT high blood sugar. High blood sugar is the end symptom of the disease. Just like an abcess is not fever and pain, which are symptoms of an infectious process. Type 2 diabetes is insulin resistance caused by excessively high insulin blood levels, just like alcohol resistance is caused by excessive alcohol intake (the body becomes more and more resistant to the effect of a given substance and one needs to increase the levels more and more to get the same effect).
In the begining of the diabetes continuum, blood sugar is perfectly normal, at the expense of rising insulin levels. This is extremely dangerous, as insulin drives inflammation in the body and as there are insulin receptors on arterial plaques, growth of atherosclerotic plaques amongst other things. High insulin levels also promote secretion of IGF-1 (a hormone that tells all cells in the body to grow, whether they are normal or cancerous) and decreases secretion of IGFPB-3, a hormone that tells cancer cells to commit suicide.
Our current "treatment" for diabetes aims to increase insulin secretion through medication (and also incease insulin sensivity with other medications) so that the blood sugar goes down. We aim at the symptom, not the cause. This is just like a doctor who would treat an abcess with tylenol so that pain and fever would go down.
In both cases, the condition gets worse while the symptoms somewhat improve.
Why does a LCHF diet reverse diabetes? Why does fasting reverse diabetes? Because they decrease insulin production. Period. Why does a vegan diet sometimes work? When it does work, for the very same reason: cutting refined sugars and junk food is always a good idea. But eating a lot of carbs, even "good carbs" is totally counterproductive. In your body, a carb is a carb. Your body has no way to know whether it came from a candy, a starch or a "healthy carb". A carb is a carb. For a diabetic, it is a question of amounts and the lower the better.
One important comment: what should be eaten is a high FAT diet (no trans fats, and as low as possible in omega-6 processed oils). A high PROTEIN diet actually stimulates significantly insulin production, which is a problem for a diabetic.
LCHF and intermittent fasting address the cause of diabetes, not the symptom. While also resolving a lot of other health issues, from metabolic syndrome to obesity and many, many more.
Addressing the symptom and not the cause is useless and gives a sense that things are OK" They are not. Insulin must go down.
Hope this makes things more clear.
It's not a "venison," it's a deer, a little Bambi.
No fantasy for its mother and siblings to be sure.
Instead of anthropomorphising other animals: perhaps a more realistic approach is to accept that we humans are animals... part of the same genome as ALL life on this planet.. including plants.
So how does a LCHF diet remedy this situation? First: LC means the body isn't flooded with excess glucose which can't get into the cells so it remains in the blood and gets stored as fat. Second: HF means the body gets flooded with healthy fats which will replace the unhealthy fats and restore the flexibility of the cell membranes. This could take many months, even years.
"Banting Lecture 2011
Hyperinsulinemia: Cause or Consequence?
"There is a strong relationship between basal insulin levels, obesity, and diabetes in humans (12). Increasing fasting insulin levels compared with those in lean control subjects have been documented as subjects progress from obesity to impaired glucose tolerance and severe diabetes (13,14). This correlation provides no information on causation, and the same relationship with insulin resistance could be shown. However, there is evidence that hypersecretion of insulin can precede and cause insulin resistance."
"In this conceptual model, insulin resistance is caused by hyperinsulinemia and is an appropriate adaptation to the increased need to store fat in adipose tissue without causing hypoglycemia. Thus, insulin resistance is an adaptive response that successfully maintains normal circulating levels of fat and glucose as long as the b-cell is able to maintain sufficiently elevated insulin levels (57). Perhaps the time has come to expand our research focus to carefully investigate the environmental changes that have accompanied the epidemic of obesity and diabetes"
http://diabetes.diab...61/1/4.full.pdf
Maybe since William the Conqueror (AKA William the bastard) came over from Normandy/France in 1066 and decided to stay for a while, it seems we started having two names for common meats... on the one hand you hear the Anglo-Saxon name used by the common-folk who actually reared (but rarely ate) the animal -- Pig, Cow, Sheep etc... on the other is the Norman/French version as used by the nobility who regulalrly got to eat the meat -- Pork (Porc), Beef (Boeuf), Mutton (Mouton) etc...
I'm be interested to know if this occurs in other languages as well?
cilantro. See the website http://www.ihatecilantro.com
Some insects release a vile smell when pestered (especially some bugs of the "Heteroptera" family), that is exactly what Coriander / Cilantro tastes like to me. My nose shuts down and I have to run away.
Interestingly, I can deal with the coriander seeds, but the greenery is an absolute no-go.
http://en.wikipedia.org/wiki/Coriander
i would like to see studies on why people (like myself) become insulin resistant. I would also like to see if it's possible, perhaps after many years of low carbing, for that insulin resistance to be reduces. Or do you always have insulin resistance, but because you're low carbing, your insulin level is low? I believe Gary Taubes believes it's the latter (your "true" insulin resistance does not change, but your insulin level does). He defines "insulin resistance" in a different way, though, and to him insulin resistance is at a cellular level in your muscle or fat cells. Also, insulin resistance has to be quantified, because it's good if your fat has high insulin resistance but your muscles have low insulin resistance, and it's bad the other way around. Thus, one can't speak of just "insulin resistance" without qualification of what (fat and/or muscles) are insulin resistant and to what level.
By the way, I think the reason some vegan/plant based diets work for insulin resistant people is because these diets can reduce carbohydrates, as long as the diets focus on vegetables.
Also, I see conflicting information about whether "too much" protein is bad for you in that it gets converted to carbs. Dr. Eades (the Protein Power guy) does not think so, but I've seen others saying protein will get converted to carbs.
Its your muscle cells that protect them self frome to much glucose.. they cant store more then it need.
You know we have very limited facilities to store glucose, only 2000 Kcal.
But we can store several hundred tusends Kcal of fat.
Eating to much protein dont rise blood sugar.. it rise insulin.
And if hyperinsulinemia is one of your problem, eat more fat instead.
Excesses of protein mostly converts to amonia and one pee it out.
Converting of proteins (Gluconeogenesis) to glucose is hormonial regulated.. I.E, mostly by Glucagon.
And to get high Glucagon one have to get low insulin.. and to get low insulin one have to get low normal glucose levels.
And then.. if one eat less carbs then one bodys emediate demand for glucose, Insulin get lower, Glucagon rises and stimulate the liver to make glucose and there is a shift frome amoniogenes to gluconeogenes.
And thats not the whole.. becuse of upregulated gluconeogenes there gets a shortige of some intermediats in the liver and that makes that fat is only broken down half ways.. and then those goes another way and converts to keton bodys.
The liver have vary litle ketolysys ensyms.. so those passes out in the blood and can be used by other non hepatic tissuies that need energy.
Made from whipping cream, 70% dark chocolate, egg yolks, licorice powder, vanilla powder and the amounts for each ingredient.
I will appreciate this very much.
Richard
In three days on this eating program (I hate the word diet), my blood sugar is below 100 in the American system. It was running consistently in the 200's just a few days ago. My initial downfall was that I was eating some Lilly's stevia sweetened chocolate. I know the Doc does not like stevia, but on closer inspection there are three other sugar/alcohol clones. Anyway, even 70% chocolate is not in my near future.
My point is that headlining so much relatively high carb chocolate in a featured menu might be confusing to newbies like me. It would be much clearer if it is identified that 70% chocolate is not really low carb and may be an acceptable compromise for those well entrenched in the program and at near normal weight and blood sugar profiles. However, it is not really for those in the early stages of the LCHF lifestyle.