I write: What the h*&^ is that supposed to mean? That it’s just as irrational, in your book, to support President Obama as it is to believe in the efficacy of a low-fat, high-carb diet?

When you use sloppy, antagonistic rhetoric like that, it undermines your credibility. Big time, as the Vice President you probably supported used to say.

If Obama isn’t low-carb, does that mean Dick Cheney is?

If so, I’ll take the carbs, Doc. And I’d advise you to learn a bit more about politics — and rhetoric — to go with your diet theory.

I would advise you to go out and purchase a sense of humor.

3 years ago I had bloodwork done and the results weren’t pretty. My doc wanted to immediately start me on Lipitor, but I turned it down in favor of trying LC, which my dad (retired nurse) was doing at the time. I started LC but didn’t stick it out for more than a month. I’ve no doubt my blood is in worse shape now. They’d probably find bacon.

Question: on average, how long might it take for committed, consistent low carbers to start seeing improvement in their blood workups? (cholesterol, HDL, LDL, and all that)

BTW, I’m on day 3 of induction, feeling fine, and plan to stick with it.

Thank you in advance, and LOVE this site!

Glad to hear you love the site. I usually check blood work at six weeks in my patients, and most have significant improvement by then. I have checked as early as 11 days after starting the diet and have found major improvement even by then. I think the changes typically occur pretty early on.

If you Google “uric acid omega-3″ you will find conflicting information about the effects of omega-3s on uric acid levels but there are at least some people finding that omega-3 supplementation seems to increase their UA. I have no idea why but you might start with taking a critical look at your overall dietary fat ratios and reading some Mary Enig. I haven’t read her book on dietary fats yet and she just might have an answer for you.

http://vegweb.com/index.php?PHPSESSID=0ce7d1e2f6662ede8cb58576d38c4eda&topic=21474.0

It’s not fermented, and tofu is not fermented, and what is it with these people that they’re such experts on human health and diet but don’t understand how to prepare seed foods traditionally so they do the least amount of harm possible?

I could understand us meat-eating industrial-eating folks who were raised out of cans and boxes not knowing this stuff but… aren’t veg*ns supposed to be, I dunno, more *aware* or something?

I was so furious when I found out about this stuff. What? You mean this crap has been *sucking minerals out of my BODY*?? And I keep hearing stuff about diabetes being related to magnesium and chromium deficiency, too. Go figure, huh?

He also claimed, and this seems incredible to me, that after a person has consumed red meat one can see DNA damage in the colon cells in the feces – similar damage to that seen in cancer sufferers.

To buttress his case for the link between red meat consumption and cancer he gave the following references:

http://www.ncbi.nlm.nih.gov/pubmed/16991129 http://www.ncbi.nlm.nih.gov/pubmed/11857415 – http://www.ncbi.nlm.nih.gov/pubmed/11352852

What do you think of this?

I think they are all observational studies and don’t mean squat in terms of causality.

I had mentioned this before. I am on a low carb (40g net carbs per day) diet for the past 13 months.

This April I went for lab work and the results were good except Uric acid levels. This jumped from 5.5 (Dec 08) to 8.0 now. The only major difference I see is I am taking Omega 3 Fish Oil supplements now.

I remember reading from one of your blog that Uric Acid levels increase when someone starts on Low Carb. Any pointers will be highly helpful.

Thanks

Venkat

http://www.youtube.com/watch?v=_47y_744QJg

Likely only those in the UK or Australia will know this.

Hilarious

Let’s assume the following:

- Dry matter yield from perennial ryegrass & white clover pasture of 10,000 lb per acre
- 75% of the pasture dry matter produced is consumed by the grazing animal
- A conversion rate of 14 lb of pasture dry matter per lb of hanging weight
- An edible yield of 65% of the hanging weight
- A cooked yield of 56% of the raw weight
- A per meal protein requirement of 4 ounces of cooked meat
- 3 meals per day

Under these conditions, a piece of pasture less than 209 x 209 feet could produce enough meat to supply a person’s daily protein needs for 260 days (not to mention the lovely fat!).

If we could bump the pasture yield to 15,000 lbs of DM per acre, we could produce sufficient meat to supply a person’s daily protein needs for 390 days!!

Oh, and by the way, perennial pasture produces about as much root dry matter as it does above-ground dry matter, thus fixing more carbon.

This from a perennial “crop” that requires minimal fertilizer, pesticides, equipment, or petroleum to produce. But it isn’t “green” ‘cause it’s not vegetarian!

*sigh*

dulcimerpete

Thanks for all the effort on this.

I agree that high fat diets are great from a satiation point of view, but does it matter what type of fat is used? In other words, can one eat saturated fat and still lose weight? Or shall we focus on olive oil and butter instead and try to trim the meat fat? I have low inflammation (CRP) and normal BP and cholesterol, but cannot lose weight it seems (2000kcal, 70/20/10 fat, protein, carbs ratio). What I am doing wrong?

I don’t know that this issue has been studied, but my guess would be that saturated fat would be more satiating. But, I don’t know for sure. And I don’t know what you’re doing wrong without a whole lot more info.