A little personal info: I’m 57 and at 5 ft 8 I have been very thin all my life. I went through menopause around 45 with some slight mood swings but, thankfully, have never experienced a single hot flash. My “monthly” horrible headaches also disappeared (!); however, I do have osteoporosis. My doctor wants me to take Evista…I did for a year…but I didn’t want to continue on a drug, so when the prescription expired I didn’t refill it. I started taking cod liver oil recently but after reading this post I wonder if I should switch to krill.

So…cod liver oil or krill? Soaked grains or none at all? Grocery store dairy or searching out raw? (I hate milk and have never drunk it but if it’s beneficial maybe I should just do it.) Grass-fed beef or grocery store meat that is more affordable? Is non-organic food okay? What about Imported food? What KIND of calcium and how much? My many questions bring confusion causing me to not want to do anything at all and I know that’s certainly not good.

I would greatly appreciate any direction/tips/books/blogs…anything…you think might help to start me off in the right direction. If I’m going to put forth the effort to make changes I sure would like them to be the correct ones.

If you enjoy this blog, probably your best bet for an overall health book would be The Protein Power LifePlan that MD and I wrote about 10 years ago. It’s still pretty much up to date.

And, to thank you, I have been reading your blog for the past six months and I honestly think that it has changed the educational direction of my life. I had no idea that mainstream nutritional “science” was wrong at all. I am going to college next year and will study biochemistry (have always wanted to study some sort of bio). Now I am so interested and determined to help people who have been duped by all the low fat/calorie/vegetarian activists who, when seeing blood lipid panels that are “out of the healthy range”, go on auto pilot give them a prescription that only makes their muscles sore. Its just doesn’t make sense.

You need to get yourself into the hands of a doc who understands how hormones affect weight loss and gain. At your age you shouldn’t be having these problems, nor should you have the bone density that you’ve reported.

I’m glad to know that I’ve inspired a change in direction in your education. Your biochemistry class may explain a lot to you about what is going on in your own body.

How would taking krill affect someone who is allergic to fish/shellfish? From what I understand, my problem with fish/shellfish (dates back to childhood) has to do with either an iodine defiency or an inability to process iodine. (Symptoms tend to be gastro/intestial)

Doesn’t seem to be a problem, but I would try a little of it first just to make sure.

I was following a low carb diet for nine years of the time I suffered from migraines; the small amount of gluten that I continued to ingest in soy sauce, salad dressing, etc. was enough to keep the migraines going.

I have a theory about the story McCleary tells in his book about the woman who rid herself of migraines by consuming only whey protein drinks: by consuming the protein drinks she simultaneously went gluten-free. It seems to me that the gluten-free diet is as likely to have cured her migraines as the ketones.

I think a 100% gluten-free, casein-free diet deserves more consideration. I suspect that gluten-intolerance and casein-intolerance are far more widespread that most doctors suspect. It’s easily compatible with low carb – I now follow something in between your purist diet and a paleo diet.

Any chance you’ll address the gluten problem in your blog?

I’ll add to the growing list of potential posts.

The aspirin doesn’t do much – if anything – to prevent arrhythmias whereas the krill oil does. It is the arrhythmia that kills people – Tim Russert, for example – who have otherwise survivable heart attacks. Given the choice I would much take the krill than I would aspirin.

Regular, clear krill oil has a slight taste, but, at least to my taste buds, is pretty much tasteless. I would avoid the flavored kind.

No. You’ve got to go up to the little picture of the head at the top left of the home page and click on the part that says ‘Blog.’

I would think small dense LDL particles (the atherogenic subclass pattern B), are the result of high triglyceride PRODUCTION in the liver not of free triglycerides in the blood. According to Peter they are shunted down the hepatic vein rather than the thoracic duct, minimising their access to the general circulation. Reminding him of our metabolism’s approach to fructose.

Small dense LDL particles are formed as part of the same carbohydrate-driven process that makes triglycerides in the liver. It’s more a function of how much carb – not what kind of fat.

MRE

http://www.vitadigest.com/ultimate-mct-gold.html?gclid=CLi87LOD548CFReyhgodolWlYw

He also said cocoanut oil is only 10% MCT.

I read his book at the same time I read Gary Taube’s. What a great combination!