MD and I are in Seattle right now working on a project that may revolutionize the world. I’m not kidding. Can’t talk about it yet, but that’s what we’re up here doing. We’ve been working from early morning until late at night since we’ve been here, so I apologize for the lack of attention to this blog. I simply haven’t had the time to deal with it.
There are a number of comments languishing in the purgatory of comments awaiting moderation. I’ll get to them as quickly as I can. At the latest, we’ll be back on home ground tomorrow, and I’ll deal with them then. Hope to be able to do so before, however.
The official website of Drs. Michael and Mary Dan Eades, low carb pioneers and authors of Protein Power.
Dr. Eades,
I am new to the concept of low-carb, although after reading Protein Power Life Plan and Gary Taubes, I’m convinced. what is shocking me, however, is the claim that what we’ve been told in recent years about fiber isn’t correct. I have tried to eat lots of fiber in my diet for years; the idea that it wasn’t necessary is hard for me to accept. Is this a case of where the “experts” have screwed up yet again? I found Gary Taubes’ chapter on fiber fairly difficult to understand. If you have time, could you comment on this, or at least post a couple of links that i can follow up on?
I also read somewhere on your blog that you wrote a chapter on fiber in your original Protein power book. Would you suggest i look up the book to read this chapter ( I assume you haven’t changed your minds since the chapter was written?)
To tell you the truth, I’m sick of eating bran flakes, bran muffins and baked beans for fiber – I’ve always felt bloated , had gas pains and although BM’s have been regular, they haven’t been satisfying, if-you-know-what-I – mean.
Forgive me if this is the wrong place for a comment on fiber! I’m also really looking forward to hearing more about your new book; I mentioned in a previous comment that i possess a middle-aged-middle myself! And please tell us about the Seattle project as soon as you can!
-Dan
I don’t think the evidence shows that we need any fiber at all. In fact, some data indicate that it may even be harmful. I posted on one such study a while back. I’ll let everyone in on the project soon.
I’m sure everyone understands if you spend a couple days off the blog in order to revolutionize the world! Well at least if it’s in the positive way I’m assuming it is… 🙂
We don’t mind your lack of time for the blog if you’re using it to do cool things with which you will populate the empty pages of your blog. 🙂
Dr Mike,
Your project sounds very exciting. “If it will revolutionize the world” then good luck with it (as long as we are talking about a ‘good’ revolution rather than some kind of death star with which you can hold us all to ransom)!
I found this link and wondered if you had come across it?
http://www.nature.com/ejcn/journal/v61/n5/abs/1602557a.html
I know it is a cohort study and so will lack control and then there is the usual ‘association does not equal causation’ argument, but if you have time, I’d appreciate any thoughts you have.
Cheers,
Chris
I’ve been asked about this study a hundred times. I’ve been meaning to post on it, but other things have seemed more important. It’s really a crappy study, not worth the paper it’s printed on. It’s not even worth the electrons it’s stored on my machine as. When I get back from all my travels, remind me and I’ll post on it. But don’t worry about dying in the interim while you’re on a low-carb diet. 🙂
“Revolutionize the world”! Easy Doc. You’re starting to sound like that “Health Ranger” guy at NaturalNews.com……or Mercola. Just kidding. I hope you’re right and it does revolutionize the world (I’m assuming for the better). Hopefully you’re working on a plan to rid the world of the blight of central banking….or portable cold fusion perhaps?
Best and good luck!
Nothing as exciting as portable cold fusion, but exciting nevertheless. It will be a good revolution.
Good luck revolutionizing. In your last post on carbohydrate addiction, you mentioned that you were putting all of your papers into a database. What software program are you using?
EndNote.
I hope you enjoy the salmon!!
When you get back to the comments section, I have a request. Could you institute a limit on the number of words in each comment? Several commentors (not sure if that is a word?) have gotten very wordy lately and it would help if people could/would edit themselves. I’m afraid that we are going to get another post from you on being overwhelmed………
It’s hard to limit the number of words in the comments. I’m trying to limit my answers.
I hope you enjoy Seattle! (I’m in the area myself.) I love this time of year, good produce and plenty of fish available. I just bought a 10-lb salmon myself, it’s delicious!
Ah now you can’t say something like that and not share the details!! Give us a clue at least! Maybe a prize for the closest guess? 😉 At least tell us how long do we have to wait?
Cheers,
Malcolm
I hope you don’t have to wait longer than a couple of months. (I hope I don’t have to wait longer than a couple of months.) 🙂
I can’t wait to hear more about the project. Do those of us living in the Puget Sound area get to find out sooner?
If you happen to be in Seattle long enough, here’s some of my favorite restaurants:
Mashiko in West Seattle – go with the moriawase – they will hold the rice on request. Their artistry is amazing and they have many dishes that aren’t to be found at the usual sushi bar.
Ray’s Boat house. We go there about once a year for a holiday celebration. Great seafood, my favorite is the smoked black cod.
Salty’s on Alki – go for the Sunday Brunch (otherwise I wouldn’t bother), but good luck getting reservations on short notice. It’s an enormous buffet for around $30. Lots of meat and seafood options. There’s a (live) oyster bar for MD’s pleasure. Nice view of Seattle across the Sound, if you get a table near a window. Don’t get too close to the dessert tables or you’ll get sucked in (ok, that doesn’t work for me, but you are warned).
Someone else is making the dinner reservations, so I don’t know where we’ll be going. I’ll let you know when I find out. Salty’s sounds great.
Something to do with the Hutch Institute ?
Failing that the waters off Puget Sound are said to have amazingly curative properties when combined with Andrews Liver Salts, a sprinkling of the dried and grated gonads of a komodo dragon and a sprig of mint. Down in good health a pint thereof that is and cross one fingers !!!
Nothing to do with the Hutchinson Institute.
The wild salmon at Costco is $7.99 a pound and the fish is fresh and fabulous. However, and this is probably Costco’s response to customer requests, now it’s being sold skinless. You know, the best part of the fish that gets crispy when you saute it in butter. Damn, I miss that skin. I might as well buy the canned stuff.
In reply to Dan, comment #1, I was a vegetarian for 60 years and high fiber intake was a given for me. Now, I eat either very low-carb or, for months at a time, no carb at all. Poop situation? With my low-residue regimen, I have the most sensual and often daily movements. The impulse is totally different from the way my body acts when I eat fiber. It’s no longer imperative but almost like the onset of an orgasm. Sorry, folks, if this kind of stuff annoys you. It’s been a revelation (revolution, too) for me.
Marly
Your photo of the fresh salmon reminds me of a question I have about fish and fish oils. I know fish oil is very easily damaged by heat so I’m wondering what happens when we cook oily fish like salmon ? Are the oils in the fish damaged by the heat of cooking ? If so, what can we do about it ? I eat a lot of salmon but I don’t want to eat it raw.
Anne
If it’s lightly cooked – as most fish is – it doesn’t damage it much. It’s more the contact that the fat has with oxygen that’s the problem, and with heat and oxygen this problem is even worse. Since only the surface of the fish is in contact with oxygen, the fats inside the flesh don’t really get involved.
grain fibres have a high “anti-nutrient” content – including lectins (which can cause “leaky gut syndrome” by attacking the mucus lining – threatening autoimunity by allowing whole protiens to pass into the blood), and phytic acid – which pervents absorbtion of essential minerals into the body. Experiments on dogs have induce rickets by high wheat diet – this is also why most cerial based products are fortified with calcium – they know it is bad for you.
this “whole” cerial bosh promoted by the establishment is pushing “foods” highest in these under-reported anti nutrients (i call them toxins)
you can have decent bread, in moderation of course, but only the traditional sour dough (fermented) actually eliminates these compounds… seems like our ancestors knew best eh?
Markus
Dr Mike,
I have purchased most of the books you have recommended over the years and figured I could return the favour.
‘Bad Science’ by Ben Goldacre is a fantastic read covering quackery in all its forms. I guess it would be teaching you to suck eggs but other readers may be interested in it covering, as it does, research methodologies and media fuelled health scares:
http://www.amazon.co.uk/Bad-Science-Ben-Goldacre/dp/0007240198/ref=sr_1_1?ie=UTF8&s=books&qid=1224080820&sr=8-1
Cheers,
Chris
Thanks for the recommendation. I can get it only through Amazon.co.uk, so I’ve added it to my list there. I wait until I accumulate 10 or so books on the list before ordering because the shipping is way too expensive for just one book.
I’m so curious!
I wanted you to check out a couple products I used to use. I got them free when my sister sold them but now that she doesn’t sell them anymore (business side wasn’t as good as the product, too bad) I don’t use them anymore, but will once I feel it will fit better it my budget. I’m curious about what you think because I had similar bodily responses using these products as I do when I Iow carb most noticably I had no PMS whatsoever and I don’t now either on a low carb diet. I also had more energy, radient skin, and effortless weightloss, results I get with low carbing as well. The carb count in them is low unlike other antioxidant drinks out there.
http://us.univera.com/products/fortify/metaberry
http://us.univera.com/products/fortify/metagreens
I don’t know anything about them, so I can’t really comment.
This looks like another good one from the same company, it must be new.
http://www.youtube.com/watch?v=6EVv53Sw8s4&feature=related
I’m not trying to promote these products for any reason other than my body seemed very happy on them.
Have a wonderful time! If you can revolutionize the world and make this insulin pump that is attached to me not necessary I say take all the time you need. If you can only make the pump behave itself then I’ll accept that. I would like to throw it across the room but since it is attached and is the cost of a small car….I’d better not…
So in this new world regime will I no longer get comments about the real butter and lard in my kitchen? If I do get comments can I throw the insulin pump at them? It will leave a nice bruise if I aim right.
Ressy
Sweet Evil Fabric Queen
Sadly, what I’m working on probably won’t separate you from your insulin pump. Sorry.
You will have something to throw at people who tell you that butter and lard aren’t healthful.
Ah, Seattle. My husband and I went up there for the first time last year and absolutely adored it. If it wasn’t so freakin’ expensive we’d live there in a heartbeat.
And if you’re leading the revolution, does this mean that Dean Ornish and Anthony Colpo will be the first to go up against the wall? 😉
I’m not a throw-em-up-and-shoot-em type. Maybe a decade or so of hard labor, though. 🙂
How exciting, can’t wait for the revolution! I live in Australia but last time I was in Seattle the markets had flying fish that you had to dodge. It was fun just to stand back and watch.
Best of luck with your project which I am assuming has a lot to do with low carbs
About that project, do we get a prize for guessing it? I’d guess – something really revolutionary, that’s specific to the Seattle area – you are collaborating with one of our fine microbreweries (everyone knows the best ones are in Washington) to make a truly low-carb, gluten-free Stout or IPA that tastes as good as the real thing. What do I win?
Nothing to do with microbreweries.
Dear Doctor Eades:
I am sorry to bother you with so many questions but i would like to know what burns more calories stationary-bikes or walking?
I would like to know what burns more calories stationary-bicycles or walking? Because it is easier for me to exercise in my stationary bicycle, than to walk around here. I do walk like 60 minutes but walking is too cumbersome, too unconfortable and too impersonal. Another problem that I see in exercising in public is that you don’t have any privacy and personal liberty when you are walking around other people’s houses, as opposed when you are using your stationary-bike, or treadmill at the comfort of your own bedroom, watching TV where nobody can bother you. Besides you know how much we hate that exposure to crowds and the social interaction thing of exercising in the street and in public parks
low-carber
It depends on how fast you walk and/or how fast you bike. There are numerous sites on the web that give you the calorie burning numbers for all kinds of exercise. Google ‘energy expenditure.’
Doc,
Why did you take down the last post if you don’t mind my asking? “The fraud of intention-to-treat analysis”
It was purely accidental. It’s back up now. I had to be gone for a few days, and somehow before I left I must have accidentally done something that put the post back into ‘unpublished’ mode. Sorry for the confusion.
Seattle… hmmm… Mike, I hope your project has something to do with coffee… Now that’s an addiction to me!
I’ll keep my curiosity in check for another couple of months… 🙂
Not coffee, though, God knows, I love it.
Hi Dr Eades,
This is the only way of letting you know about a new paper which suggests a model why we are seeing so many junk papers published in the field of health sciences.
Why Current Publication Practices May Distort Science:
http://medicine.plosjournals.org/perlserv/?request=get-document&doi=10.1371/journal.pmed.0050201&ct=1
And a journalists view in The Economist:
http://www.economist.com/science/displaystory.cfm?story_id=12376658
Extract from the article:
“It starts with the nuts and bolts of scientific publishing. Hundreds of thousands of scientific researchers are hired, promoted and funded according not only to how much work they produce, but also to where it gets published. For many, the ultimate accolade is to appear in a journal like Nature or Science. Such publications boast that they are very selective, turning down the vast majority of papers that are submitted to them.
Picking winners
“The assumption is that, as a result, such journals publish only the best scientific work. But Dr Ioannidis and his colleagues argue that the reputations of the journals are pumped up by an artificial scarcity of the kind that keeps diamonds expensive. And such a scarcity, they suggest, can make it more likely that the leading journals will publish dramatic, but what may ultimately turn out to be incorrect, research.”
Interesting!
Meanwhile, a bit of housekeeping. Can you get your web guy to fix your RSS feed? At the moment, we get to preview the title of your articles while they are still work-in-progress. Currently I see that your latest is “The fraud of intention-to-treat analysis”, but when I follow the link, I get a 404.
Best wishes,
Michael Richards
Hey Michael–
Thanks for the links to the PLoS and Economist articles; I hadn’t seen them. They are indeed interesting.
The RSS feed isn’t broken – I simply screwed up, and I don’t know how. But the post in question is back up.
Cheers–
MRE
Here’s a link to a video of Dean Ornish doing some Atkins bashing. For some reason TED likes this guy. People seem to take everything he says as gospel.
http://www.ted.com/index.php/talks/dean_ornish_on_healing.html
Tells you all you need to know about the people who schedule speakers for TED. The part of this Ornish talk about Atkins-type diets contains a little outright lying and deceit. All of us giving talks – including yours truly – tend to present the studies that confirm our own biases, but most of us don’t out and out lie about them.
Dear Doctor Eades,
I have been practicing CRIF for 1.5 months now with the 24 hours starting/ending at 18h. So far so good. It has not been a difficult transition other that having to offset dinner time to accomodate social events. No hunger pains, headaches, just hungry 2-3 hours before eating and it is getting easier to control what is now a strong feeling than pain. I eat well and plenty (a fair amount of carbs…I know and will focus on more proteins soon) on eating days although probably not the equivalent as before. I am a reasonably fit 54 year-old and jog 3 times a week for a total of 25km. I was quite suprised of not been hungry or weak on fasting day that coincided with morning jogging days. I measure 1,73m and my top weight was 84kg. It has since dropped about 7kg to 77kg and generally feel very good. I can see continuing CRIF eating like this for the foreseeable future.
I would greatly appreciate if you could answer/comment on the following questions when you have a minute.:
1) how long will the weight loss last? Will it stabilize at some point?
2) I used to take a few vitamins/supplements in the morming (E, multi,coenzymeQ10, C) and aspirin for controlling inflammation in a knee and as a general prophylactic. Should I maintain my daily intake or take them every other day? Is there a better time to take them, after a meal as is often recommended?
Many thanks for promoting an easier way to CR/IF,
Marc
Yes, the weight loss will stabilize at some point. I don’t know exactly where given that I don’t know your body fat percentage, but I would imagine it will start to taper off as you approach 15 percent body fat.
I don’t see a problem in taking the supplements daily, even on fasting days. i don’t consider them as being caloric even though they may contain a few calories.
Somehow I too….am very excited about what Dr. Eades may be up to………WHY? Because in all the communication I have seen from both of the good doctors….even the infomercials…..they have NOT used “sensationalism” to promote their great work. That is one of the best things about Dr. Eades’ and Protein Power…..the solid, down-to-earth, factual way that any and all information is presented……….thus……
If Dr. Eades uses these terms……….”may revolutionize the world”…..then I fully expect this will be something of great importance to all of us…..Best of Luck…..and THANK YOU for your work.
Thank you for the compliment. I’ll never forget the first time we were approached to do an infomercial and the people putting the deal together said that we needed to be more like the Juiceman to sell our product. We said, that ain’t us and went somewhere else.
I do think what we’re working on will revolutionize the world, sort of. Not like the invention of the wheel or anything, but it should change the way a lot of people operate. I’m not trying to be coy about it all, but we’ve signed a non-disclosure agreement with the people we’re working with, so I really can’t spill the beans at this point.
Dr. Mike,
I was wondering if you could take a moment and look at Andrew Weil’s new “food pyramid” and mak a comment or two?
http://www.drweil.com/drw/u/PAG00361/anti-inflammatory-food-pyramid.html
I know that Dr. Weil has read Good Calories bad calories, and has commented favourably on it, and hopefully has been influenced by it. Notice that in the text of the pyramid, for example, his pasta recommendation is servings per WEEK, not per day.
Thanks,
Dan
Not only did Dr. Weil read the book and comment on it favorably, he invited Gary to speak at one of his conferences.
His food pyramid is better than the governments, but whose isn’t? I don’t like all the soy and I’m not crazy about all the grains, despite the fact that they’re whole. People who promote whole grains have a basic lack of understanding about what whole grains really are. The only part of the grain that is edible is the starch inside – that’s it. The rest of it is the plant’s means of protecting itself and is indigestible.
If you want to read a long but truly great paper on the whole-grain issue, read Loren Cordain’s seminal paper on the subject (it’s #7 on this list of his published works).
Anne, boiling fish is probably the least damaging way to eat it. That’s what I do. Also, eat some of the water. Don’t cook in aluminum or teflon, either. Stainless steel or cast iron preferably. Cooking in water and serving it with the water (like soup) helps keep the fish from drying out, like it does when you cook it in the open air. That said, I have no problem eating raw fish. It tastes good if it’s fresh and I believe it’s probably healthier. The thing to avoid is farmed fish, except maybe scallops, oysters, clams, and things like that. They are farmed by fencing off a part of the ocean, according to what I’ve read.
Nature and Science? In our house they are referred to as “tabloids”.
Since I know you love coffee…
If you’re still in the area, try to check out Vivace
http://www.espressovivace.com/
It’s fabulous espresso! It’s different somehow… though I’m not exactly sure how. Perhaps less acidic? Whatever it is, it’s fabulous. Everyone I know in the area won’t go anywhere else.
If you’re not still here, remember it for next time. Trust me, it’s really that good 🙂
I’m not still there – I’m in Dallas right now, but leaving for the airport soon. I’ll be back in Seattle in a month or two, so I’ll try it then. I’m always on the lookout for good coffee.
Thanks for the recommendation.