Comments on: I’m still alive http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/ A critical look at nutritional science and anything else that strikes my fancy. Thu, 09 Feb 2012 14:38:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: randy http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-180464 randy Mon, 06 Oct 2008 14:42:09 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-180464 Looking forward for your book, cheers Looking forward for your book, cheers

]]> By: Bob http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-131474 Bob Thu, 22 May 2008 17:11:43 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-131474 Regarding gray hair, I don't care what color it turns, as long as it stays where it's at! <em>Well said!</em> Regarding gray hair, I don’t care what color it turns, as long as it stays where it’s at!

Well said!

]]> By: Isabella http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-130316 Isabella Mon, 19 May 2008 17:49:37 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-130316 From IMDB: http://www.imdb.com/title/tt0367882/trivia "To reprise his role as the legendary explorer Indiana Jones, the 64-year-old Harrison Ford spent three hours a day at the gym, and subsisted on a high-protein diet of fish and vegetables, thus building his body into a condition where he could perform his own stunts... Steven Spielberg later stated he was so impressed with Ford's form that he could not tell the difference between the shoots for the third (1989) and fourth films (2008)." One wonders why actors, to look healthy, beautiful and lean, always turn to such an "unhealthy" diet? Apparently, Hollywood celebrities understand what doctors and the press do not. Thanks so much for all you do to keep the rest of us looking good! <em>Yes, it is amazing. Hollywood types are so politically correct...until it comes to getting work. Then they do what it takes. Cheers--</em> From IMDB: http://www.imdb.com/title/tt0367882/trivia
“To reprise his role as the legendary explorer Indiana Jones, the 64-year-old Harrison Ford spent three hours a day at the gym, and subsisted on a high-protein diet of fish and vegetables, thus building his body into a condition where he could perform his own stunts… Steven Spielberg later stated he was so impressed with Ford’s form that he could not tell the difference between the shoots for the third (1989) and fourth films (2008).”

One wonders why actors, to look healthy, beautiful and lean, always turn to such an “unhealthy” diet? Apparently, Hollywood celebrities understand what doctors and the press do not.

Thanks so much for all you do to keep the rest of us looking good!

Yes, it is amazing. Hollywood types are so politically correct…until it comes to getting work. Then they do what it takes.

Cheers–

]]> By: Allison Manuel http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-129936 Allison Manuel Sun, 18 May 2008 04:19:02 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-129936 Dr. Eades-I don't have the privilege of teasing you...yet, but I can certainly thank you for the massive amount of research you and your wife performed in the composition of Protein Power. I educated myself through your plan in 2003, and lost the weight I was seeking. I picked the book back up last month when THREE different specialists told me to improve my diet, and lose the refined carbs if I ever wanted to feel better. I asked all of them, "What makes you think my diet needs improving?" Reply? "YOU WOULDN'T FEEL SO LOUSY AND IN SO MUCH PAIN IF YOUR DIET WAS CORRECT!!" Only four weeks into your 'off the charts' plan and my fatigue is gone, blood sugar is perfect, and my pain has diminished. THANK YOU! THANK YOU! THANK YOU! AJM <em>Hi Allison-- I'm thrilled to hear you've done so well. Keep after it. And give yourself a big pat on the back for all your effort. Cheers MRE</em> Dr. Eades-I don’t have the privilege of teasing you…yet, but I can certainly thank you for the massive amount of research you and your wife performed in the composition of Protein Power. I educated myself through your plan in 2003, and lost the weight I was seeking. I picked the book back up last month when THREE different specialists told me to improve my diet, and lose the refined carbs if I ever wanted to feel better. I asked all of them, “What makes you think my diet needs improving?” Reply? “YOU WOULDN’T FEEL SO LOUSY AND IN SO MUCH PAIN IF YOUR DIET WAS CORRECT!!” Only four weeks into your ‘off the charts’ plan and my fatigue is gone, blood sugar is perfect, and my pain has diminished. THANK YOU! THANK YOU! THANK YOU!

AJM

Hi Allison–

I’m thrilled to hear you’ve done so well. Keep after it. And give yourself a big pat on the back for all your effort.

Cheers

MRE

]]> By: g http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-129854 g Sat, 17 May 2008 21:03:43 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-129854 Don't forget to give a digg for Astaxanthin/Krill oil in you and MD's book! I first read about it here on your archives then kept seeing it e-v-e-r-y-w-h-e-r-e... Recently one my friends who had several veins harvested out of her R-leg for a cabg noticed that within 3 days after taking Krill oil (mega red) (and Slo-niacin), she had FULL strength back in the leg. wow! First time since several years after her surgery. (both have phenomenal value in heart disease and longevity) Thanks for sharing your insights! (I'm a bit of a 'binge' blogger -- if I could even say that) Please don't fry too many neurons! -G <em>Will do as to the digg for krill. It's pretty great stuff. Maybe it will prevent the frying of neurons. At least I hope so. Cheers</em> Don’t forget to give a digg for Astaxanthin/Krill oil in you and MD’s book! I first read about it here on your archives then kept seeing it e-v-e-r-y-w-h-e-r-e… Recently one my friends who had several veins harvested out of her R-leg for a cabg noticed that within 3 days after taking Krill oil (mega red) (and Slo-niacin), she had FULL strength back in the leg. wow! First time since several years after her surgery. (both have phenomenal value in heart disease and longevity)
Thanks for sharing your insights! (I’m a bit of a ‘binge’ blogger — if I could even say that) Please don’t fry too many neurons!

-G

Will do as to the digg for krill. It’s pretty great stuff. Maybe it will prevent the frying of neurons. At least I hope so.

Cheers

]]> By: Isabella http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-129525 Isabella Fri, 16 May 2008 18:54:08 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-129525 Ain't no sunshine when he's gone And he's always gone too long Anytime he goes away Wonder this time where he's gone Wonder if he's gone to stay... Dear Doc, I hadn't realized how big a part of my mornings you had become. I check every day, but still no joy... <em>Hey Isabella-- Thanks for hanging in there and continuing to check. I'm back in the saddle now and hope to start bringing more sunshine. Cheers-- MRE</em> Ain’t no sunshine when he’s gone
And he’s always gone too long
Anytime he goes away
Wonder this time where he’s gone
Wonder if he’s gone to stay…

Dear Doc,
I hadn’t realized how big a part of my mornings you had become.
I check every day, but still no joy…

Hey Isabella–

Thanks for hanging in there and continuing to check. I’m back in the saddle now and hope to start bringing more sunshine.

Cheers–

MRE

]]> By: Simontly Fellows http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-129443 Simontly Fellows Fri, 16 May 2008 03:59:53 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-129443 Genetic Variation Linked To Preference Sugary Food ScienceDaily (May 14, 2008) — A new study in Physiological Genomics finds that individuals with a specific genetic variation consistently consume more sugary foods. The study offers the first evidence of the role that a variation in the GLUT2 gene -- a gene that controls sugar entry into the cells -- has on sugar intake, and may help explain individual preferences for foods high in sugar. See also: Health & Medicine Diet and Weight Loss Nutrition Staying Healthy Mind & Brain Nutrition Research Dieting and Weight Control Child Development Reference Blood sugar Glycemic index South Beach diet Diabetic diet The study was conducted by Ahmed El-Sohemy, Karen M. Eny, Thomas M.S. Wolever and Benedicte Fontaine-Bisson, all of the Department of Nutritional Sciences, University of Toronto, Toronto, Canada. * Summary of the Study Food preferences are influenced by the environment as well as genetics. Cravings for foods high in sugar vary from person to person, but the reasons why are still unclear. To better understand the mechanism, the research team examined the effect of a common variation in a gene that controls the entry of sugar (glucose) into cells. The gene is called glucose transporter type 2 or GLUT2. The researchers tested the effects of the genetic variation in two distinct populations. One population consisted of older adults who were all either overweight or obese. The other population consisted of generally healthy young adults who were mostly lean. The diet of the participants in the first population was assessed by recording all of the foods and beverages consumed over a three day period, and repeating this 3-day food record two weeks later to ensure that the effect was reproducible. All participants were interviewed face-to-face during the two visits to the research centers. For the second population, the study participants used a questionnaire that asked about the foods and beverages typically consumed during a one month period. Blood was drawn from each participant, and their DNA extracted. The researchers examined the genotype distribution and compared the food intake data each participant provided between individuals with the variation and those without the variation in GLUT2. The DNA samples that carried the variation in GLUT2 were associated with consuming more sugars in both populations studied. Findings The results of the study showed that a genetic variation of GLUT2 is associated with differences in the habitual consumption of sugars both within and between two distinct populations. Specifically: those individuals with the GLUT2 variation consistently consumed more sugars (sucrose (table sugar)), fructose (simple sugar such as corn syrup) and glucose (carbohydrates), regardless of age or sex. the two sets of food records from the older group showed that the older individuals with the variation consumed more sugars than their non-variant older counterparts (112± 9 vs. 86±4 grams of sugar per day and 111±8 vs. 82± 4 grams per day). the individuals in the younger population who carried the variant were found to consume more sweetened beverages (0.49±0.05 vs. 0.34±0.02 servings per day) and more sweets (1.45±0.10 vs. 1.08±0.05 servings per day) than their non-variant counterparts. there were no differences in the amount of protein, fat, starch or alcohol that was consumed by those either with or without the variant. Conclusions According to Dr. El-Sohemy, the study's senior researcher, "We have found that a variation in the GLUT2 gene is associated with a higher intake of sugars among different populations. These findings may help explain some of the individual variations in people's preference for sugary foods. It's especially important given the soaring rates of obesity and diabetes throughout much of the world." The study was funded by the Advanced Food and Materials Network (AFMNet) and the Canadian Institutes of Health Research (CIHR). *The study, entitled Genetic Variant in the Glucose Transporter Type 2 (GLUT 2) is Associated with Higher Intakes of Sugars in Two Distinct Populations, appears in the May 2008 edition of Physiological Genomics (http://physiolgenomics.physiology.org/). Genetic Variation Linked To Preference Sugary Food
ScienceDaily (May 14, 2008) — A new study in Physiological Genomics finds that individuals with a specific genetic variation consistently consume more sugary foods. The study offers the first evidence of the role that a variation in the GLUT2 gene — a gene that controls sugar entry into the cells — has on sugar intake, and may help explain individual preferences for foods high in sugar.
See also:
Health & Medicine
Diet and Weight Loss
Nutrition
Staying Healthy
Mind & Brain
Nutrition Research
Dieting and Weight Control
Child Development
Reference
Blood sugar
Glycemic index
South Beach diet
Diabetic diet
The study was conducted by Ahmed El-Sohemy, Karen M. Eny, Thomas M.S. Wolever and Benedicte Fontaine-Bisson, all of the Department of Nutritional Sciences, University of Toronto, Toronto, Canada. *
Summary of the Study
Food preferences are influenced by the environment as well as genetics. Cravings for foods high in sugar vary from person to person, but the reasons why are still unclear. To better understand the mechanism, the research team examined the effect of a common variation in a gene that controls the entry of sugar (glucose) into cells. The gene is called glucose transporter type 2 or GLUT2.
The researchers tested the effects of the genetic variation in two distinct populations. One population consisted of older adults who were all either overweight or obese. The other population consisted of generally healthy young adults who were mostly lean.
The diet of the participants in the first population was assessed by recording all of the foods and beverages consumed over a three day period, and repeating this 3-day food record two weeks later to ensure that the effect was reproducible. All participants were interviewed face-to-face during the two visits to the research centers. For the second population, the study participants used a questionnaire that asked about the foods and beverages typically consumed during a one month period.
Blood was drawn from each participant, and their DNA extracted. The researchers examined the genotype distribution and compared the food intake data each participant provided between individuals with the variation and those without the variation in GLUT2. The DNA samples that carried the variation in GLUT2 were associated with consuming more sugars in both populations studied.
Findings
The results of the study showed that a genetic variation of GLUT2 is associated with differences in the habitual consumption of sugars both within and between two distinct populations. Specifically:
those individuals with the GLUT2 variation consistently consumed more sugars (sucrose (table sugar)), fructose (simple sugar such as corn syrup) and glucose (carbohydrates), regardless of age or sex.
the two sets of food records from the older group showed that the older individuals with the variation consumed more sugars than their non-variant older counterparts (112± 9 vs. 86±4 grams of sugar per day and 111±8 vs. 82± 4 grams per day).
the individuals in the younger population who carried the variant were found to consume more sweetened beverages (0.49±0.05 vs. 0.34±0.02 servings per day) and more sweets (1.45±0.10 vs. 1.08±0.05 servings per day) than their non-variant counterparts.
there were no differences in the amount of protein, fat, starch or alcohol that was consumed by those either with or without the variant.
Conclusions
According to Dr. El-Sohemy, the study’s senior researcher, “We have found that a variation in the GLUT2 gene is associated with a higher intake of sugars among different populations. These findings may help explain some of the individual variations in people’s preference for sugary foods. It’s especially important given the soaring rates of obesity and diabetes throughout much of the world.”
The study was funded by the Advanced Food and Materials Network (AFMNet) and the Canadian Institutes of Health Research (CIHR).
*The study, entitled Genetic Variant in the Glucose Transporter Type 2 (GLUT 2) is Associated with Higher Intakes of Sugars in Two Distinct Populations, appears in the May 2008 edition of Physiological Genomics (http://physiolgenomics.physiology.org/).

]]> By: chainey http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-129117 chainey Thu, 15 May 2008 08:07:52 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-129117 Unacceptable. My right to an entertaining, informative and illuminating post has been denied for too long now. My attorney will be in touch. We're talking severe mental anguish and loss of enjoyment of life. <em>Uh, I'm trying to cure (I think that's the legal term) the breach. New posts should be forthcoming. Thanks for hanging in there. Cheers</em> Unacceptable. My right to an entertaining, informative and illuminating post has been denied for too long now. My attorney will be in touch. We’re talking severe mental anguish and loss of enjoyment of life.

Uh, I’m trying to cure (I think that’s the legal term) the breach. New posts should be forthcoming. Thanks for hanging in there.

Cheers

]]> By: peter http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-128752 peter Wed, 14 May 2008 10:19:47 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-128752 Dr. Mike, Just got my results from the full medical i did last week. Although i have nothing to compare against, as i haven't been to the doctor for such a check-up since i was a kid, my results are as follows: Total Cholesterol: 227 HDL: 73 LDL: 146 Triglycerides: 73 Glucose: 88 As you can see, my Triglycerides to HDL ration is exactly 1. Not too bad for a guy who has been loading himself with butter, cream, cheese, meat, eggs, and other high-fat fare for approximately 1.5 years. Of course, the doctor wants me to go on some cholesterol-lowering meds on account of my 'high' total cholesterol. Let's just say that i let that recommendation go in my left ear and out the right one. My glucose could be a bit lower, but i wasn't as strict as i usually am with carbs during the week leading up to my medical. Another happy Protein Power LifePlanner. Hey Peter-- Congrats on the great results! I can never believe it when doctors look at only the total cholesterol. Even the most zealous lipophobes (at least the educated ones) are of the opinion that total cholesterol is an almost worthless number. Especially in the face of high HDL levels and low triglyceride levels. Yet some docs still focus on total cholesterol. Strange. Dr. Mike,

Just got my results from the full medical i did last week. Although i have nothing to compare against, as i haven’t been to the doctor for such a check-up since i was a kid, my results are as follows:

Total Cholesterol: 227
HDL: 73
LDL: 146
Triglycerides: 73
Glucose: 88

As you can see, my Triglycerides to HDL ration is exactly 1. Not too bad for a guy who has been loading himself with butter, cream, cheese, meat, eggs, and other high-fat fare for approximately 1.5 years. Of course, the doctor wants me to go on some cholesterol-lowering meds on account of my ‘high’ total cholesterol. Let’s just say that i let that recommendation go in my left ear and out the right one. My glucose could be a bit lower, but i wasn’t as strict as i usually am with carbs during the week leading up to my medical. Another happy Protein Power LifePlanner.

Hey Peter–

Congrats on the great results! I can never believe it when doctors look at only the total cholesterol. Even the most zealous lipophobes (at least the educated ones) are of the opinion that total cholesterol is an almost worthless number. Especially in the face of high HDL levels and low triglyceride levels. Yet some docs still focus on total cholesterol. Strange.

]]> By: Health Crazy http://www.proteinpower.com/drmike/miscellaneous/im-still-alive/#comment-128003 Health Crazy Mon, 12 May 2008 05:47:23 +0000 http://www.proteinpower.com/drmike/?p=1234#comment-128003 The main key is not to become discouraged and give up on your writing project. As long as you continue to work on this project you know you will some time soon complete it. Thanks for your honesty. The main key is not to become discouraged and give up on your writing project. As long as you continue to work on this project you know you will some time soon complete it. Thanks for your honesty.

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