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When in fact this is for everybody, be they fat or skinny or average or black or white or brown or rich or poor or young or old.

In perfect health or failing health.

Every single person on this planet earth.

It’s health and sanity were talking here.

Our acquired way of eating, which is killing and destroying everyone of us, or traditional eating which is the exact opposite.

Pure health and longevity.

They just don’t understand and can’t believe it.

The native people have been forced to assimilate to these European ways and mentality and are also unable to grasp the complexity of this issue.

It is too painful.

We are caught in the middle.

The European ancestry people, ie; white people, are not going to accept these realities anytime soon, if ever.

The Queens way is forever.

Or is it!

They are totally blocked and mindset.

The Indigenous on the other hand, still have a chance if they can face the atrociousness and complexity of this reality, which none of us wants to do.

All tribes, of all nations and all races need to deal with this.

The American Indian can lead the way.

Prior to this, nobody has answered the reason for all of this insanity.

Dr. Jay:
My community is a test market for a new KFC “sandwich,” and a local reporter did a story in which he had his blood lipids tested, ate the sandwich, then was retested. His numbers were: HDL 50 down to 39; LDL 145 up to 155; triglycerides 135 up to 215. He used this data as “proof” that the fat (no transfat,mostly saturated) had caused these horrible changes.
The product was two breaded. fried chicken patties as the outer “holder,” (no bun) sandwiching cheese and the “Colonel’s special sauce. 590 calories, 280 from fat. No mention of carb count or what was in the sauce, or whether the chicken was processed or what kind of cheese.
I am wondering about the accuracy of blood tests immediately following a meal. I am wondering why his blood lipids appear to have reacted in a manner that is the opposite of what has been seen in longer term studies of low-fat vs low-carb. Of course, without knowing the carb count (and I expect that it was high due to the breading and suspect the sauce is full of HFCS), this is not a low-carb food and it is possible the ill-effects were due to the carbs.
I have emailed my questions to the reporter and will report back if I get the answer concerning the sauce, carbs, etc.
In the meantime, I interested in your reaction to this.
The newspaper story cited this statistic: Every point your HDL drops, your heart disease risk goes up 10%. And implied fully that dietary fat is the culprit.
Peggy in Omaha

Earlier in the posts, there was a de-emphasis on the importance of fibre. However, the eating pattern used in MBFD and those of other health low-carbers includes a lot of green and other low-carb veggies which happen to supply a lot of soluble fibre. This soluble fibre has been correlated with lower absorption of fatty acids from the digestive tract and even good effects once in circulation. In my opinion, the veggies are the important natural antidote to any harmful effects normally associated with fatty red meats and smoked meats such as colorectal cancers. All to say, I think it’s good to tout the low-carb veggies as equally important as the higher fat benefits such as satiety. It might also be one solution to the weight loss plateau faced by some low-carbers: eat a bit less fat, eat more greens.

Helen

I would like you throughts on a study just reprted on physorg.com. Mice again. This showed mice on low-carb diets to have much greater artery plaque buildup, despite more favourable cholesterol and lipid levels in the blood. The researchers suggest the buildup was caused by a drop in endolethial progenitor cells with the low-carb diet.

From the report, it seemed the protein ratios were really high (above 40%) in the low-carb groups. Perhaps the result is more against high protein than low-carb.

Murray

It seems to me that the daily glucose requirements of those organs could be roughly determined and the total would establish a baseline threshold for a safe dietary consumption level of glucose-producing carbohydrate (sugar and starch). An optimum strategy would then to ensure these carbs are in low glycemic foods and are consumed with some fat to ensure slow ingestion. In theory, this would replenish glucose as it is used by the glucose-burning organs without raising blood sugar enough to trigger insulin.

As well, I note from other research of Dr. Phinney (or at least mentioned by him) shows that above about 75% of maximum heart rate, the muscles start to burn more sugar than fat. The safe threshold, I suppose, could be adjusted to account for the daily amount of exercise above 75% maximum heart rate. One would not want to consume more than would restore glycogen to full storage capacity.

I seek this baseline threshold because there are many foods that I eitehr love or have nutritional value yet contained sugar. Mushrooms, for example, which I love, contain sugar. (We have chanterelles growing wild at our recreational property.) Nuts contain varying amounts of sugar (cashews and pistachios being higher than most). It would be reassuring to know my diet of vegetable, nuts, seeds and dairy–which contain some sugar but not a lot–does not exceed the baseline threshold. For example, I have read that the brain consumes 100-125 grams of glucose per day. If so, then I feel confident I am okay with my salad, which has vegetables that contain sugar (such as celery, bell peppers, tomatoes, mushrooms, red onion), and a modest amount of yoghurt (9 grams of sugar per 175 ml). The higher the baseline threshold, the more flexibility in planning one’s diet.

Further to your hypothesis about sugar burning being a body defence mechanism, I note that a recent study showed that the liver releases sugar into the blood in response to the detection of sugar in the mouth. On our hypothesis, the body goes into immediate red alert, anticipating a rise in blood sugar from digested sugar to trigger insulin and making room in the liver to convert incoming sugar into glycogen. Of course, the counter-hypothesis is that the body senses it is now free to use up more of its precious, preferred fuel, knowing more is coming. A problem with the counter-hypothesis is that why would the body release more fuel without any perceived need for a boost in energy (such as fight or flight response). The defnece mechanism hypothesis seems the stronger fit to the available evidence.