Low Carb Age - Latest Comments

Re: MegaSearch

Domain Registration India — Tue, 12 Mar 2013 03:00:14 -0000

Thanks for the response I Gain More information

Re: Low Carb Poses No Arterial Health Risks

Gary Castaldo — Tue, 26 Jun 2012 13:35:46 -0000

I’m always going to be on a LCHF diet. I’ve gone from 251lb (33.1 BMI)(Feb 19th, 2012) to 216lb (28.5 BMI)(Jun 17th 2012) . So yes I have more to go before I can say I’m healthy. Yet I know I don’t want to go back to a traditional western diet once I’m down to where I want to be. When there is links to Cancer and heart desires to Insulin levels makes me want to keep my Insulin levels down. Yet what it will mean is that I can go out and have a Pizza every once and awhile. I used to eat Pizza every week on top of all the other Carbs I eat. So if I have a Pizza once a month with no other carbs that month I’ll be ok, I think. Yet I’ve found other ways to get my pizza craving so why even then? My family is full of Type 2 Diabetics and people with heart problems; then again what American can’t say that? So if you can say that why would you go back to what was putting you at risk?

Re: Update: The Truth about Beef

Gary Castaldo — Tue, 26 Jun 2012 13:24:28 -0000

One can also see that Grass-Fed beef reduce Globle Warming. http://www.time.com/time/ma... http://www.ars.usda.gov/is/...

Re: Low Carb Daily to Close

Technofist — Wed, 13 Jun 2012 03:55:14 -0000

this is good
thanks for sharing

Re: About

DJ — Tue, 20 Mar 2012 18:09:54 -0000

Today is Day 1 of Week #3 on my no carb/low carb diet (Medi Weightloss....supervised). I LOVE IT! I've lost 10 pounds in 2 weeks, have much more energy, sleep better, no longer suffer with acid reflux and just feel terrific.

I found your site after receiving my blood work from the day I joined MWL, which said my triglycerides were 344. Scared me! Especially since I've been taking simvastatin for years. Is it so high that I need to notify my primary care physician, or do you believe my new way of eating will reduce my triglycerides over time. I have no death wish, but I also have no desire to see my doc while I'm doing so well. Btw, my total cholesterol is 245....not as bad as it could be.

DJ (female)
51, 5'6" 182.3 today.....

Re: Wheat Belly Book Review

Tina — Sat, 03 Mar 2012 09:36:04 -0000

"He departs from the usual low carb / paleo prescription to warn about eating too much processed meat, with its chemical soup of seasoning, nitrates and other potentially harmful chemicals."

I can't speak for the Robb Wolff/Paleo gang but the Primal Bluprint folks at Marks Daily Apple are against eating most processed meats. Uncured, pastured bacon without chemical additives is on the OK list. So, I wouldn't say Dr. Davis is making a departure on this point.

Re: About

Frank Hagan — Tue, 21 Feb 2012 09:15:51 -0000

Why not just tell me here in the comments?

Re: About

Haileyxhailey — Tue, 21 Feb 2012 02:32:53 -0000

Hi, I came across your site and wasn’t able to get an email
address to contact you about a broken
link on your site. Please email me back and I would be happy to point them out
to you.

Hailey William

haileyxhailey@gmail.com

Re: Update: The Truth about Beef

Frank Hagan — Fri, 17 Feb 2012 19:05:57 -0000

Hi Pete!

Sure thing ... I added your site today!

Re: Update: The Truth about Beef

Sod Father — Thu, 16 Feb 2012 08:05:32 -0000

Frank - Thanks for the mention! I've been "dormant" awhile, due to events my latest post describes.

Perhaps you could list "Grass Based Health" in Personal Sites now that I'm active again?

Thanks, again.

Pete B

Re: Update: The Truth about Beef

Mdcfarms — Fri, 25 Nov 2011 02:14:56 -0000

Frank, while our cattle is grass feed for most of their lives, the beef is still better tasting to us if the cattle are fed at least some grain, the grain gives you the marbling that gives you the flavor you desire. Trust me, you don't find the flavor of home butchered beef at Cosco. It's like comparing home grown tomatoes to those hard pink things they sell in the stores in December. DC

Re: Update: The Truth about Beef

Frank Hagan — Wed, 23 Nov 2011 19:12:45 -0000

I'm just north of Los Angeles so I know the feedlot well. I'm not sure how long the cows are in that feedlot. Time is money, and they want them to get fat quickly. But the smell is unbelievable!

The weird thing is that the normal bovine smell in a pasture is nothing like that feed lot.

Re: Update: The Truth about Beef

Janknitz — Wed, 23 Nov 2011 16:22:07 -0000

Thanks, I appreciate this sane, balanced approach!

We are fortunate to have an economical source of grass fed, organic beef, so my husband and I try to eat that whenever possible. But the supply is limited, and we also eat some grain fed beef. So I'm glad to be relieved of some of the "burden" of doing so. ;o)

On a personal note, as Northern Californians, when we drive down Interstate 5 on our way to Los Angeles we have to pass the very crowded feeding lots for Harris Ranch near Kettleman City. The stench is inescapable and overwhelming, and it's sad to see hundreds of cattle crowded into feeding pens, standing in their own excrement. This is a good reminder why we choose that grass fed, pastured beef whenever possible.

Re: Personal Pumpkin Pies, Oh My

Frank Hagan — Mon, 21 Nov 2011 09:08:02 -0000

Each little 5" pie has 10 grams of net carbs. I find that half of one of these is about equal to a slice of regular pie.

Re: Personal Pumpkin Pies, Oh My

snows — Mon, 21 Nov 2011 03:52:53 -0000

Since I would be doing this for a diabetic; what are the carb count? TY!

Re: Update: The Truth about Beef

Frank Hagan — Fri, 18 Nov 2011 13:01:13 -0000

Thanks, Steve. I think there's a natural progression we take to make simple things complex. I'm actually seeing people get a lot of the benefit of going low carb when they just eliminate wheat. They typically try to replace wheat based foods with horrible alternatives, but still reduce carbs quite a bit with that one change.

Paleo/primal provides a philosophical framework for changing your eating habits, but I don't think it is any better than a simple LCHF diet; just limiting carbohydrates to 40 to 100 grams per day is all that most people need. When you get "permission" to eat as much other food as you want it is liberating. For serial dieters, removing the idea of calorie restriction is often the change in mindset that makes a LCHF way of eating successful.

Its simple, but we want to make it complex.

Re: Update: The Truth about Beef

Steve — Thu, 17 Nov 2011 22:47:09 -0000

Thank you for the excellent post! It lines up with my opinions of all the Paleo/Primal etc versions of what should really be a simple change! To be honest, reading many Paleo/Primal blogs it starts to feel like you're being preached to, as though they have found religion.

I don't begrudge them their right to do as they please. I do though get bored with the profiteering/preaching that goes on with LCHF variations and reading some people attempts to follow some extreem version. Their difficulty in doing so is disheartening, when it should be so simple.

Again, thanks for a excellent, to the point post!

Steve

Re: Lies, Damn Lies and Statistics

Frank Hagan — Mon, 17 Oct 2011 16:02:13 -0000

Hi Geoff, in my link categories, "Researchers" are those with advanced degrees but without medical degrees. Dr. Ellis holds a PhD from Temple University School of Medicine’s Department of Physiology, and has been at this for a number of years (not sure where you got the idea that he recently "jumped on board", as his domain has been registered for 8 years). I don't personally agree with all of his conclusions, but his credentials and message are certainly worth evaluating, and each reader should be exposed to the widest number of opinions as they search for their own solutions.

Re: Lies, Damn Lies and Statistics

Geoff Broughton — Mon, 17 Oct 2011 14:58:20 -0000

Really good article, your web site impressing me as a real find after 11 months of study after having 2 stents fitted and eventually getting my health back, but only after calling to a halt to all 5 tablets from the docs (including Lipi whats it - no free advert here). Total change in diet and going low carb meant bye bye to 5 years of eczema, 2 years of very painful haemorrhoids, lower breathing rate, heart rate and losing 28 lbs into the bargain - just one little issue - the bye bye carbs man is typical of those that jump on board and thoroughly mess it all up - and effectively send thousands more to an early grave.
Sorry Frank, really do like all I have found so far apart from that dreadful link - and under no less than researcher!!??
Geoff

Re: Update: The Truth about Beef

Frank Hagan — Fri, 14 Oct 2011 09:40:51 -0000

Thanks, Hmcid. I think keeping things in perspective, and realizing that not everyone will share your passion for all the intricacies is important when talking to people considering going low carb.

That's one advantage of farming: you do get closer to the source! When I was researching the original article on beef, I learned a lot from family about how its really done. I was prompted by someone who thought that "corn silage" meant they fed the cows corn instead of foraging materials (as you know, silage is the entire corn plant, including stalk and whatever corn is growing on it at the time it is chopped up).

Re: Update: The Truth about Beef

Hmcid — Thu, 13 Oct 2011 21:41:53 -0000

Very common sense post...thank you! I'm a low-carber, but have been reading about the paleo concept. I agree (loved the way you put it) that these things aren't sacraments and aren't essential. (BTW, we raise cattle and most of the beef we eat happens to be grass fed, because we get to butcher the animals with broken legs and other problems that wouldn't affect the quality of the meat! I feel very fortunate to not have to buy beef in the store, but probably would not go out of my way to buy grass fed.)

Re: Update: The Truth about Beef

Frank Hagan — Thu, 13 Oct 2011 09:45:04 -0000

Hi Dr. Parker,
I also eat supermarket beef (usually, its Costco's UDSA Prime, which can be less expensive than ungraded beef at the supermarket). I have cousins who raise beef, and they prefer the taste of grass fed. That's what they've eaten for most of their lives, from their own stock. I like the taste of both, but not enough to spend the money for grass fed!

Re: Update: The Truth about Beef

Steve Parker, M.D. — Thu, 13 Oct 2011 08:14:16 -0000

Hi, Frank.
I never had time to look into the grass-fed, pastured beef issue.
My family just eats the beef we can get at a reasonable price at the local supermarket.
Your post convinces me to keep the grass-fed, pastured beef issue on my back burner.

-Steve

Re: Low Carb Poses No Arterial Health Risks

Frank Hagan — Sat, 03 Sep 2011 13:25:22 -0000

Ancel Keys managed the starvation study, and I have notes on it somewhere, but I didn't know about the link with gout. I do remember my early days of low carbing, and some very strange things that happened in the first 6 - 8 weeks. Rashes and nasal congestion primarily, and a few people told me it could be due to the release of the toxins stored in fat tissue. The Drs. Eades mention that in their opinion, giving blood during this time is an excellent idea, as it helps the body rid itself of the toxins.

I don't have the same sensitivity to veggie oils, but have worked to eliminate them when possible. You can request the eggs be cooked in butter at Denny's, and they nod and off they go to the kitchen ... but do they really cook them in butter? And I'm sure that even if they do, they don't clean the grill before doing so, and some of the "canola" oil is still there (Dr. Mike Eades broke down the content of commercial canola oil used in even high end restaurants, and it is partially hydrogenated oil.)

I'm currently reading a copy of Dr. Davis' "Wheat Belly" to review here on the site, and finding a lot of confirmation about what I call "hidden sensitivity" to wheat among those of us who don't have outright allergies. It does bring back my GERD with a vengeance even at 20 - 30 grams a day, so I have mostly eliminated it.

Are you blogging anywhere? I think your experience is compelling.

Re: Low Carb Poses No Arterial Health Risks

James Howell — Sat, 03 Sep 2011 12:49:08 -0000

Frank,

I am now recovering from a minor attack of gout. I blame the high carb content of the pancake breakfast.

You may be familiar with Dr. Robert H. Lustig's rather long youtube video called "Sugar: The Bitter Truth" ( http://youtu.be/dBnniua6-oM). In it he lays gout attacks directly at the feet of High Fructose Corn Syrup as well as the high intake of refined sugar. If you haven't watched it, set aside an hour and a half to view it. The video is most enlightening.

I don't remember the details but shortly after World War II a study was done about the effects of semi-starvation suffered by POWs. Some of the test subjects, after rapid weight loss, started having gout attacks; even those that had never had gout. The study was discontinued at that point, the scientists postulating the rapid weight loss caused stored toxins to be released into the system faster than the body could get rid of them.

I have gone through this same situation. If I lose more than, say, 5 pounds in a week, one of my ankles or a toe joint will be sore for a couple of days. I don't get a full blown attack but the offended joint lets me know it is definitely unhappy.

Eating out is indeed a challenge. Fajitas are my favorite "mexican" food so I just eat the meat, sauteed veggies, and guacamole, abstaining from the flour tortillas and the so-called sour cream most restaurants use. Cheeseburgers are my all time favorite food; I can tell you all the places for a really good cheeseburger within a hundred miles of my house. Today I order a "double," avoid the bun, forego the french fries and, sadly, the cheese. (Real cheese that is. I cannot abide the chemical stuff known as American Cheese. A "dairy" product not requiring refrigeration is evil.) I had considered Denny's "Build Your Own..." breakfast but the eggs are no doubt cooked in the cheapest vegetable/seed oil available. As a former foodie, I consider such probably rancid oils an abomination, not to mention their deleterious effect on my health. Generally, in a restaurant, I eat only those foods cooked over an open flame such as steaks, ground beef, etc. Bacon or sausage cooked on a griddle is acceptable since cheap oil is not used in the cooking process.

As of this morning I weigh 249 pounds, a loss of 39 pounds.