NRG
fully equipped rock polisher
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Member since February 2018
Posts: 1,630
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Post by NRG on Mar 15, 2018 20:28:36 GMT -5
NRG , where do you stand on dairy? I'm lactose intolerant and don't wanna put jeannie thru that particular adventure! Lol Hadn't really thought about it beyond that. Sorry
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Post by vegasjames on Mar 15, 2018 20:39:18 GMT -5
Reducing sodium in ones diet doesn't mean simply pushing the salt shaker away, although that's a good start. As I mentioned earlier, on doctor's orders I'm limiting my sodium ("salt") consumption. To reach my daily goal of 1500mg, I'm finding I need to cut way back on baked goods. Who'd-a thunk it. For instance, a slice of the angel food cake my wife brought home yesterday has over 400mg. of sodium, which is over 25% of my daily goal. You might ask, "What? Cake isn't salty!" But...what do you think the "soda" in "baking soda" means? Several other leavenings are also high in sodium. Ever look at the label on a loaf of bread? A single slice of white bread has twice as much sodium as a double handful of "lightly salted" potato chips...and that's before you spread anything on the bread! Yes, the sodium comes mainly from baking soda, which is reacted with an acid to form carbon dioxide bubbles that make the cakes and breads lighter. The sodium salt that will also form will not necessarily be sodium chloride, which is why it will not taste salty. All depends on the acid used. For example sodium bicarbonate can be reacted with vinegar to form sodium acetate, which is what the vinegar chips are flavored with. They can also use citric acid, malic acid, lactic acid, etc forming the corresponding salts such as sodium citrate, sodium malate, sodium lactate, etc. I have been over this with people on YouTube so many times pushing the ingestion of baking soda for cancer and other diseases. They do not realize that doing this increases the risk of cancer and numerous other diseases such as heart disease and bone disorders and promotes existing cancers. So they respond with well we ingest baking soda all the time in foods and it has not hurt anyone so I have to explain to them that the baking soda is no longer present in the food since it is added for the above reason and the baking soda is neutralized in the process and thus no longer exists.
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Post by vegasjames on Mar 15, 2018 21:17:21 GMT -5
Reducing sodium in ones diet doesn't mean simply pushing the salt shaker away, although that's a good start. As I mentioned earlier, on doctor's orders I'm limiting my sodium ("salt") consumption. To reach my daily goal of 1500mg, I'm finding I need to cut way back on baked goods. Who'd-a thunk it. For instance, a slice of the angel food cake my wife brought home yesterday has over 400mg. of sodium, which is over 25% of my daily goal. You might ask, "What? Cake isn't salty!" But...what do you think the "soda" in "baking soda" means? Several other leavenings are also high in sodium. Ever look at the label on a loaf of bread? A single slice of white bread has as much sodium as a double handful of "lightly salted" potato chips...and that's before you spread anything on the bread! When I started cutting sugar out I really had to read labels. What an eye opener
This is a bit more complicated than most people realize. First we have to keep in mind that sugars vary in molecular sizes. Fiber is a sugar as is starch, inulin and fructooligosaccharides (FOS). Not all are absorbed and not all affect blood sugar. As another example stevia contains the sugars stevioside and rhebanoside, which are extremely sweet but are not absorbed either. When the Atkins diet became very popular they were only listing grams of simple sugars on their labels. The FDA stepped in and changed the law where all sugars, including fibers had to be counted in the sugar content even though the fibers added nothing to calories and did not raise blood sugar. So that added to the confusion by consumers. Starches are long chain sugar molecules but still shorter than inulin, FOS and other fibers. Starches can be broken down by amylase enzymes in the body in to glucose units. Although there are natural amylase inhibitors that prevent this and thus prevents the starches from altering blood sugar or adding calories. There are also various forms of sugar. For example simple sugars (monosaccharides) such as glucose, fructose, ribose, galactose, etc. Then there are the disaccharides such as lactose, sucrose and maltose. Then there are the oligosaccahrides such as FOS, galactooligosaccharides (GOS) and mannan oligosaccharides (MOS) . Then there are the polysaccharides (starches and fibers) such as cellulose, vegetable gums, pectin, glycogen, dexttin and starches. Then there are the sugar alcohols like mannitol, xylitol, mannitol, etc. Then there are the various sugars that are hard to put in to a specific category such as those found in stevia for example, which would likely fall under polysaccharides. Also keep in mind that the body can generate its own glucose from a variety of substances such as glycogen, lactate, amino acids, etc. through a process known as gluconeogenesis. And many people overlook the fact that even meats contain sugar. The animal's muscles use glucose for a primary fuel source. When the animal dies unused glucose is still present. This is what is making that 'carmelizaiton" on meats when you cook them. Then there are the various different effects of different sugars. Glucose and ribose are energy sources for cells, but too much glucose also poses problems. Too much fructose can raise uric acid. starches can be low or high glycemic depending on their molecular size. polysaccharides are not absorbed but are metabolized by the flora, which can also boost the immune system. Lactose is also metabolized by the flora producing beneficial lactic acid. The oligosaccharides are not absorbed but feed the flora. The sugar alcohols can be quite laxative. This is just some of the basics. A whole book could really be written on this topic.
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Post by grumpybill on Mar 15, 2018 21:25:23 GMT -5
NRG , where do you stand on dairy? I'm lactose intolerant and don't wanna put jeannie thru that particular adventure! Lol Hadn't really thought about it beyond that. Sorry I was just curious because it's doubtful that dairy was part of ancient humans' diet. I guess that would explain why so many people today are lactose intolerant. Maybe in another 100,000 years Western man will have genetically adapted to the way the bulk of us eat now?
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Post by vegasjames on Mar 15, 2018 21:41:11 GMT -5
Yep. I started reading labels years ago when I tried to add fiber, reduce sugar, avoid "bad fats", and limit sodium all at once. Another eye opener is the serving size on labels. Who the hell eats just a single slice of bread and calls it a serving? Right?
But its no wonder Americans are Over weight and seeing an increase in diseases in younger people
We eat horribly
Actually there is so much more to those as well. For instance weight gain is not simply due to diet. Some medications such as the steroid Prednisone or hormones like Premarin (PREgnant MARe's urINe), and progesterone that is extremely popular right now put weight on. Especially Premarin, which is 3,000 times stronger than human estrogen. Estrogens increase fat cell enlargement and suppress the thyroid. And look at how many xenoestrogens we are exposed to such as DDT, dioxin, PCBs, BPA, phthalates, etc. These man-made estrogens can be 15,000 to 100,000 times stronger than human estrogen and they are abundant in our environment these days. Even ones no longer used like DDT, which takes 100 years to break down in the soil. So we are still being exposed despite it no longer being used. Then there is hypothyroidism, which is frequently missed by lab tests and has numerous causes including exposure to chlorine in tap water and pools, bromine in spas and some other sources, chronic stress that blocks T4 to T3 conversion and increases rT3, low iodine intake, etc. And genetic disposition. People are born with a ratio of white adipose (fat) to brown adipose. Brown adipose "burns" white adipose, which is why people with a high brown to white adipose ratio have a hard time putting on weight and people with a high white to brown adipose have a hard time losing weight. This is also the basis for the old thermogenic weight loss formulas. These dangerous formulas often contained synthetic pharmaceutical ephedrine HCl, which stimulates receptors on the cells to increase cyclic adenosine monophosphate (cAMP) that causes brown adipose to "burn" white adipose. The cAMP is rapidly broken down though by an enzyme called cyclic adenosine monophosphate phosphodiesterase (cAMPPDE). To counter this problem they also added caffeine, which is a cAMPPDE inhibitor and thus prolongs the fat burning effect of the cAMP. Of course this also had some pretty nasty side effects on the body. Exercise also plays a role as exercise burns calories and the more muscle mass a person puts on the more calories get burnt and muscle burns calories even in a resting state. And there are still other factors such as age, which alters hormones, chromium and magnesium levels that help regulate blood sugar levels, etc. Point is that weight is not all about diet. Diseases also have so many factors including stress, heredity, pathogen exposure, etc, etc, etc.
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Post by gmitch067 on Mar 15, 2018 21:43:09 GMT -5
Does all this mean it is time to break out the "home-spun" and march down to the sea to make salt??? Salt makes my blood pressure tack-out... not good for me. (my clothes do kind of resemble home-spun though)
Glenn
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Post by mohs on Mar 15, 2018 21:47:56 GMT -5
I stopped right in mid bite of this tasty toasted sub reading this thread but the little devil in me won out yum i'm so toast!
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Post by vegasjames on Mar 15, 2018 21:52:16 GMT -5
jeannie and I watched a Ted video by a diabetes Dr. she made a common sense metabolic case for avoiding all carbs. Only seasonal fruits provide carbs, in season. No grains, beans, sugars, potatoes..... Her Type 2 patients become non patients in a matter of 9-18 months. Why so long? I have seen people go off their medications and their blood sugar remained normal in a couple of weeks with herbs and supplements. Beans are actually recommended for type 2 diabetics since their high fiber blunts glucose absorption The most common reason for type 2 diabetes is a lack of chromium and/or magnesium. Both are responsible for maintaining insulin receptors that are often closed in type 2 diabetes. Therefore the cells cannot be sensitized to uptake the glucose keeping the blood sugar high. This also leads to abnormally high insulin levels that leads to side effects including diabetic retinopathy, kidney damage, high blood pressure, Raynaud's phenomena, heart disease and gangrene. I prefer chromium polynicotinate (300 times more effective than chromium picolinate) and magnesium malate. See: medcapsules.com/forum/showthread.php?tid=3160medcapsules.com/forum/showthread.php?tid=3159Chromium also helps with diabetic neuropathy: www.thaindian.com/newsportal/health/chromium-picolinate-may-reduce-inflammation-in-diabetic-nephropathy_100433280.html
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Post by vegasjames on Mar 15, 2018 22:01:31 GMT -5
Diet and excercise has the power to change a lot of "diseases" However, most people prefer a magic pill
Hence the antibiotic resistance problem. Personally, I'll stay non patient. Turns out some fungi are good for this also. The only side effect is great flavor and anti cancer properties. Dang! Actually most of the antibiotic resistance problem is from all the antibiotics in our meats and dairy. The constant exposure to these traces of antibiotics leads to bacteria being able to build up a tolerance to these antibiotics. And yes, many mushrooms are great sources of immune stimulating polysaccharides. Oyster, enoki, reishi, maitake, shiitake, turkey tail, etc. Some are also adaptogenic such as reishi. And turkey tail is also the highest mushroom source of organic germanium, which is highly anti-cancer. Other mushrooms can help with other things such as lion's mane has been found to be great for memory.
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Post by grumpybill on Mar 15, 2018 22:03:26 GMT -5
Chromium polynicotinate? Is that another evil tobacco product? Gasp!
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Post by MsAli on Mar 15, 2018 22:04:03 GMT -5
Right?
But its no wonder Americans are Over weight and seeing an increase in diseases in younger people
We eat horribly
Actually there is so much more to those as well. For instance weight gain is not simply due to diet. Some medications such as the steroid Prednisone or hormones like Premarin (PREgnant MARe's urINe), and progesterone that is extremely popular right now put weight on. Especially Premarin, which is 3,000 times stronger than human estrogen. Estrogens increase fat cell enlargement and suppress the thyroid. And look at how many xenoestrogens we are exposed to such as DDT, dioxin, PCBs, BPA, phthalates, etc. These man-made estrogens can be 15,000 to 100,000 times stronger than human estrogen and they are abundant in our environment these days. Even ones no longer used like DDT, which takes 100 years to break down in the soil. So we are still being exposed despite it no longer being used. Then there is hypothyroidism, which is frequently missed by lab tests and has numerous causes including exposure to chlorine in tap water and pools, bromine in spas and some other sources, chronic stress that blocks T4 to T3 conversion and increases rT3, low iodine intake, etc. And genetic disposition. People are born with a ratio of white adipose (fat) to brown adipose. Brown adipose "burns" white adipose, which is why people with a high brown to white adipose ratio have a hard time putting on weight and people with a high white to brown adipose have a hard time losing weight. This is also the basis for the old thermogenic weight loss formulas. These dangerous formulas often contained synthetic pharmaceutical ephedrine HCl, which stimulates receptors on the cells to increase cyclic adenosine monophosphate (cAMP) that causes brown adipose to "burn" white adipose. The cAMP is rapidly broken down though by an enzyme called cyclic adenosine monophosphate phosphodiesterase (cAMPPDE). To counter this problem they also added caffeine, which is a cAMPPDE inhibitor and thus prolongs the fat burning effect of the cAMP. Of course this also had some pretty nasty side effects on the body. Exercise also plays a role as exercise burns calories and the more muscle mass a person puts on the more calories get burnt and muscle burns calories even in a resting state. And there are still other factors such as age, which alters hormones, chromium and magnesium levels that help regulate blood sugar levels, etc. Point is that weight is not all about diet. Diseases also have so many factors including stress, heredity, pathogen exposure, etc, etc, etc. I know weight loss is not all about diet, but it does play a role You have to admit if a Dr says oh just eat a plant based diet and exercise this will resolve, people would sue....easier to take a pill or have surgery. They are even advertising weight loss surgery will cure hyperyension....well so will diet and exercise. I'm not in the best of shape nor do I eat right all the time, but I know when I don't I feel like crap and gain weight like crazy So back to high plant base, no sugar and no carbs I go
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Post by vegasjames on Mar 15, 2018 22:13:50 GMT -5
that is difficult! 1.5 grams in roughly 2000 calories seems impossible. How did your Dr determine 1500mg is right for you? It seems roounded off. Is there a metabolic test for this? Im only curious. Not asking for personal information. The 1.5 gram goal IS impossible to meet...unless I eat nothing but raw fruits, grians and vegetables. That's why I call it a "goal"...it's what I aim for. My current nephrologist didn't set that goal, he just said to cut back because my blood pressure was rising and I was maxed out on the med. I chose that goal because that was what my previous specialist (now out of network) wanted when my kidneys shut down several years ago and I was carrying about 35lbs of "water weight". Increasing potassium decreases sodium since potassium displaces sodium. So potassium is also a natural diuretic. As for blood pressure there are many reasons for high blood pressure. Sodium retention (rare), calcium, ACE, elevated insulin, some medications such as NSAIDs (aspirin, ibuprofen, celecoxib, naproxen, etc.) and steroids like Prednisone, epinephrine, atheroslcerosis, etc. A person can also have more than one cause at a time. Maybe the medication maxed out because they are not addressing all the causes of your hypertension. Magnesium malate lowers blood pressure by antagonizing calcium and also improves circulation including to the kidneys. Jiaogulan tea lowers cholesterol due to cholesterol binding by its sterols and lowers blood pressure by relaxing the blood vessels. Also great for cancer and immunity. Coleus forskohli is a mild cardiac glycoside that among its various health benefits lowers blood pressure and is mildly diuretic. Works much better combined with nettle leaf. Ashwagandha is a natural beta blocker and ACE inhibitor.
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NRG
fully equipped rock polisher
![*](//storage.proboards.com/forum/images/stars/star_green.png) ![*](//storage.proboards.com/forum/images/stars/star_green.png)
Member since February 2018
Posts: 1,630
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Post by NRG on Mar 15, 2018 22:15:36 GMT -5
vegasjamesWhy so long?Caution. Nothing more. Lawyers and insurance adjusters cause them to exercise caution. Diet often does it in weeks also. This thread is about salt.
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Post by MsAli on Mar 15, 2018 22:18:47 GMT -5
Hence the antibiotic resistance problem. Personally, I'll stay non patient. Turns out some fungi are good for this also. The only side effect is great flavor and anti cancer properties. Dang! Actually most of the antibiotic resistance problem is from all the antibiotics in our meats and dairy. The constant exposure to these traces of antibiotics leads to bacteria being able to build up a tolerance to these antibiotics. And yes, many mushrooms are great sources of immune stimulating polysaccharides. Oyster, enoki, reishi, maitake, shiitake, turkey tail, etc. Some are also adaptogenic such as reishi. And turkey tail is also the highest mushroom source of organic germanium, which is highly anti-cancer. Other mushrooms can help with other things such as lion's mane has been found to be great for memory. It's in more than the meats and dairy Furniture, cleaners, pesticides, plastic, that hand santizer everyone is addicted too and thats just to name a few more The rate of resistance is causing pharmaceutical companies to consider not making new ones. Why make a drug if no one will use it in a few years? It really is a huge problem
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Post by vegasjames on Mar 15, 2018 22:19:33 GMT -5
Sounds like a version of the Keto diet. Keto, paleo, pritikin....... Schlameel, schlamazel... It appears grain and carbs are unnatural for humans. Certainly wheat was discovered long after humans evolved Why would carbs be unnatural? Even glycogen is a carbohydrate produced by the body. And humans have been eating grains for a very long time. Early man were gatherers collecting fruits, berries, grass seeds (grains), insects, etc. before they learned to hunt large game. Personally I think the paleo diet is a joke. The various forms cannot even agree with each other. And inducing ketoisis is not necessarily a good thing. Humans are designed as omnivores.
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Post by vegasjames on Mar 15, 2018 22:26:24 GMT -5
I think this is misleading since they overlook something very important. People in these countries also have a lot less stress that most Americans and other countries with a high mortality rate. Stress will kill a person a lot faster than a very bad diet due to all the adverse effects stress has on the body including immune suppression and thyroid dysfunction, which increases the risk of cancer and heart disease. Stress has also been implicated in bone loss, dementia, high blood pressure, high cholesterol, decreased adrenal function that can increase risk of anaphylaxis and asthma attacks, etc. The countries with the lowest mortality rates also have less pharmaceutical drug use, which accounts for hundreds of thousands of annual deaths in the U.S. alone.
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Post by vegasjames on Mar 15, 2018 22:32:49 GMT -5
I am not a fan of any of the "fad" diets. My diet might be considered high-carbohydrates by most, oatmeal and a banana almost every breakfast, two slices of whole grain bread with fresh ground peanut butter for mid morning snack, lunch may be pasta with sauteed veggies or a veggie pizza. afternoon snack yogurt with granola and fruit, then supper of a meat a rice or potato or pasta and veggie and piece of fruit. My weight is the same as my junior year in High School. My Blood Pressure, Cholesterol, Blood Sugar are all excellent with no meds required. A beer or a glass of Red Wine or two maybe 3 days a week. Avoiding any fried food and obvious sugars. Lot's of Garlic, Olive Oil, Red Sauce, etc. We only lightly salt when cooking. Suspect I am blessed with good body chemistry that keeps all the readings good and that I am a hyper-active person. Usually put in about 6 to 8 miles a day if I don't workout, more if I do. Hopefully there's not anything really bad sneaking up on me. All the diets I mentioned aren't really "fad diets". The names make them so. But they all have in common that the food is trying to be similar to the ancestral diet, or at least a diet that can work forever for the people that need that. Yes, you nailed it. You are blessed. Most humans exhibit an allergy to wheat they fail to recognise. In men we call it beer belly.that ain't from carbs or lack of good eating habits. It's directly related to wheat consumption. Not all wheat eaters have it, but non wheat eaters never have it. "Beer belly" is not from wheat. Beer bellies and moobs (man boobs) are the result of the high estrogenic activity of certain alcohols. Beer, ouzo, gin and whiskey are some of the worst offenders. The estrogens increase fat cell enlargement. In men this is generally in the belly area, but alcoholics can also develop gynecomastia. So non-wheat eaters can and do develop this.
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Post by vegasjames on Mar 15, 2018 22:35:43 GMT -5
NRG , where do you stand on dairy? I'm lactose intolerant and don't wanna put jeannie thru that particular adventure! Lol Hadn't really thought about it beyond that. Sorry Lactose intolerance has been linked to a lack of beneficial acid formnig intestinal flora. The flora metabolize the lactose, with the enzyme lactase, forming lactic acid. A lack of flora and the lactose gets fermented by bad bacteria.
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Post by vegasjames on Mar 15, 2018 22:40:04 GMT -5
Does all this mean it is time to break out the "home-spun" and march down to the sea to make salt??? Salt makes my blood pressure tack-out... not good for me. (my clothes do kind of resemble home-spun though) Glenn Only about 10% of people with hypertension are sodium sensitive where sodium chloride will raise their blood pressure. So you are a rarity. Certain medications can also lead to this such as steroids like Prednisone since they deplete potassium leading to sodium retention.
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Post by vegasjames on Mar 15, 2018 22:42:42 GMT -5
Chromium polynicotinate? Is that another evil tobacco product? Gasp! Chromium polynicotinate is one of the glucose tolerance factor (GTF) chromiums. It is a chromium atom bound to 4 niacin (vitamin B3) molecules. So no tobacco involved.
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