It has been a while since my last post, but I am still reeling from the last News story I heard about 2 weeks ago, the scare mongers and I am pretty sure it was the ABC, stated that new studies had found that Low Carb Healthy Fats to raise blood sugar and cause diebetes and weight problems! What a load of Rubbish!!!! The headline was enough for me to see red, and I didn't watch the news story in full, I don't waste my time watching crap sponsored by pharmaceutical companies that are in a mad panic about people actually taking control of their health and eating a diet that has shown to reverse their diabetes, which of course means they don't have to spend 1,000's on medication, sad that their profits are down but tough! It has been proven time and time again, Low carb is good to control diabetes, I am living proof that it works, if you have been following my posts I started to go Sugar free in 2013, after being told by my doctor in 2012 that after 8 years being on diabetic medications (7in total) and some that required approval, that my diabetic control was shot, my pancreas had given up and was no longer able to produce insulin and my only option would be to go onto insulin injections! well my reaction to this was "NO WAY" I had read how there was no going back from the start of the injections, for Type 2 injections are not a cure for your diabetes, they just a stabilizing method that keeps you at your current blood glucose levels and at the time my average was between 11-13 fasting, (not good), That is when my research began, and I had found out that against the advice of the "Dietitians/ Nutritionists" and the doctor, eating whole grains and carbs were not beneficial, in fact the whole time I followed the advice, of the Dietitians, Nutritionists and Doctor, my weight went up and my diabetes didn't improve and I was still taking my medications, one of my meds was taken off the market in 2012 as it was shown to cause heart failure (GREAT!) oh and once I had stopped taking it my doctor told me that it also caused weight gain, (fighting the losing battle or What!?) anyway I had my meds cut back to 2 tablets daily but still wasn't seeing a great improvement, then I found this lady Dr Mary Vernon... here is the video I watched over 3 years ago After I watched this you tube video I started to think about all the carbs that I was advised to eat, not just complex carbs some dietitians even promote (low carb) foods which we all know are full of simple carbs "SUGAR" and I was wondering why some doctors like Mary Vernon, have discovered the LCHF and the benefits to Diabetes, why are Doctors ,Dietitians , Nutritionists even Australian Diabetes Association still saying to consume carbs? and take Meds to control your diabetes? "MONEY" they don't want you to reverse your diabetes and stop taking the medications, as I said before the pharmaceuticals, profits are down, even some of the big name companies that promote the unhealthiest foods , Coca Cola, Kellogg's, Nestle' even MacDonald, have all reported that their profits are down, I am very happy to hear that, it means that more people are heading in the right direction, I have watched one of my daughters start to take the healthier path, by going Low Carb, and that is a real achievement for a young girl living away from home, surrounded by fast food and meals prepared by people that have no idea what a healthy meal looks like, it can be so frustrating when you are hungry and want to eat right but the options available are either cooked in the Toxic oils or full of Sugar and Carbs, so I give full marks for her efforts. Having said that, I have to confess that I had a lovely weekend in Sydney, went on a dinner cruise around the harbor, it was very enjoyable and I also partook in a couple of cocktails and a lemon lime tart for dessert, they were my main concerns and I knew that when I returned home I would have to have a reboot to get my blood sugars back to normal. I have to say that other than being able to access the Boost juice while in Sydney (always good idea to customize your juice so you keep to the 80% veg to 20% fruit) I am pleasantly surprised with the new menu at Oliver's in Wyong, not only do I love the fresh salads on offer with the little cups of seeds and coconut, you can add to the sprouts, chicken, avocado, feta and heaps more goodies inside your bowl, but they have also added an Alkalizing Green Dream smoothie, (Linseed meal, broccoli, artichoke, spinach, kale, alfalfa, guava, peppermint, spirulina, wheat grass, nettle leaf, cucumber, kiwifruit, green tea, kelp, chlorella, aloe vera and more) and it was just what my body was craving, I would like to recreate that juice but it has got a lot of ingredients, I will just have to wait until our next trip to Sydney. Oliver's still have "natural sugars" in their foods, so if your like me and don't think just because it is natural that it is good for you, then read labels to make your choices, but I have to say as far as fast food joints go, Oliver's gets an 8/10 rating from me, they even offer "Natvia" as a sugar substitute for your tea and coffee, and that stuff is not cheap, not that I drink tea or coffee anymore, next time you are traveling, stop into Olivers and try something nice and healthy, you will be so glad you did, we were!
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Ok so like a radar I saw the words " I apologize" and I honed in on the story, Dr Michael Mosley, saying he was wrong about eating Saturated fats, I do like it when they admit they are wrong, I know Professor Tim Noakes also said he was wrong about carb loading for energy and intense exercising, he basically tore pages out of his book that he wrote 30 years ago, when he admitted that he got it wrong! I saw the story last week on Facebook and thought it would make an interesting topic to blog about, so I book marked it, until then I hadn't heard anything of Dr Mosley but that afternoon while thrift shopping for books I found a copy of his book " The Fast Diet" this had to be right up my alley as I am all about the Fast! so for an outlay of just 50 cents I bought the book. I started to read the book on the weekend, and so far I like what he has to say, he is pro "intermittent fasting " and created the 5:2 diet, which incorporates fasting into healthy eating, if you haven't heard of it, I had heard a little bit of it and hopefully I will know a lot more when I have completed the book, but until then here is the article that pricked my interest last week sometime... I was wrong - we should be feasting on FAT, says The Fast Diet author DR MICHAEL MOSLEY
Milk, cheese, butter, cream - in fact all saturated fats - are bad for you. Or so I believed ever since my days as a medical student nearly 30 years ago. During that time I assured friends and family that saturated fat would clog their arteries as surely as lard down a drain. So, too, would it make them pile on the pounds. Recently, however, I have been forced to do a U-turn. It is time to apologize for all that useless advice I've been dishing out about fat. So why the sudden change? And what is making us fat? The roots of our current confusion lie in a paper by an American scientist called Ancel Keys in 1953. It covered the increasingly common problem of clogged arteries. Keys included a simple graph comparing fat consumption and deaths from heart disease in men from six different countries. Americans, who ate a lot of fat, were far more likely to have a heart attack than the Japanese, who ate little fat. Case solved. Or was it? Other scientists began wondering why Keys chose to focus on just six countries when he had access to data for 22. If places like France and Germany were included the link between heart disease and fat consumption became much weaker. These were, after all, countries with high fat consumption, but relatively modest rates of heart disease. Change of diet: Dr Mosley now eats more oily fish, Greek yoghurt and eggs In fact, as a renowned British scientist called John Yudkin pointed out, there was actually a much stronger link between sugar consumption and heart disease. Professor Yudkin argued that sugar was behind the rise in heart disease ravaging the West. But Yudkin's warnings about sugar were denounced by a fellow scientist as 'nothing more than scientific fraud'. He was, as one of his colleagues colourfully put it, 'thrown under a bus'. Meanwhile, the war on fat gradually gained momentum, to the extent that by the time I reached medical school in the Eighties, there was no mention of Yudkin's findings. People were cutting down on dairy products and switching to sugary carbohydrates and vegetable oils. This, it turns out, was a mistake. To turn vegetable oil into margarine, manufacturers used a process called hydrogenation (gas pumped through oil at high temperature), which produces trans fats. These are the Darth Vader of the fat world: good fats turned bad. Unlike saturated fats, there is clear evidence that trans fats damage your heart. They were found in most shop-bought biscuits and cakes until they were removed in 2007. Which was a bit late in the day for me. As a student I took the advice that saturated fats - not hydrogenated fats - were the enemy very seriously. I was slim and I did a lot of exercise, but I also ate butter and burgers. With a family history of heart disease, strokes and a father who'd just been diagnosed diabetic, I told myself it was time to act. I persuaded my father to go on a low-fat diet. He lost a little weight, but soon gave up. Low-fat diets rarely succeed because people won't stick to them - they get too hungry...Reluctantly, I said goodbye to beef, switched to skimmed milk and avoided yoghurt with any hint of fat. It made for a much duller diet, but at least I was healthier. Or was I? Well, no. I kept this up for the next few decades - and the results? I put on over two stone, despite regular exercise. My cholesterol soared past the healthy range and two years ago I discovered I was borderline diabetic. While I didn't look fat, I'd piled on the pounds in the worst place possible: tucked away in my abdomen, coating internal organs. My response was to exercise more but it had little effect. I was eating less fat, but compensating with starchy pasta and potatoes. What I hadn't appreciated is the way these foods act on your body. A boiled potato will push your blood glucose up almost as fast as a tablespoon of sugar, since it is rapidly digested. Ironically, we now know that if you eat that potato with butter, the fat will slow absorption and the blood sugar peak will be less extreme. Rapid spikes in glucose force your pancreas to pump out insulin, which drives it back down, but can leave you hungry again a few hours later. Carbohydrates are also less satiating than fat or protein. So you eat more and the weight creeps up. Eggs are a prime example of how we got it wrong on fats. In the Eighties we were told they were cholesterol time bombs and were warned to eat no more than one a week. So I gave up eggs and tried to persuade my family to do likewise. What a mistake that was. A study in the British Medical Journal in 2013 concluded: 'Higher consumption of eggs is not associated with increased risk of coronary heart disease or stroke.' So eggs are back, and the protein means you'll feel fuller for longer. So, is fat really fattening? It contains far more calories than carbohydrates or protein, and the easiest way to lose weight is obviously to cut it out. Yet low-fat diets rarely succeed because people won't stick to them - they get too hungry. I personally agree with all of the above, I have read about Ancel Keys and Yudkin, while Ancel would have a lot to answer for if he was alive today and what a shame more people didn't take notice of what Yudkin was saying, his book title "Pure White and Deadly" says it all, Sugar is poison and no person in their right mind would willingly consume poison ! It is 2016 and I think it is time for "Nutritionists and Dietitians " you know the ones that have a piece of paper that says that they know what they are talking about, but they are so out dated it is not funny, actually it is infuriating, you probably know what I am banging on about here, but if you don't, "SATURATED FATS" so many of these so called dietitians are slowly getting on the "Sugar is bad" wagon but they are still sending out warnings about Saturated fats, even going so far as to recommend choosing products with "polyunsaturates" instead! do they even know that "Vegetable oils, Canola oils, seed oils..." are man made oils and think about it you don't get oil from vegetables so do yourself a favour, if you still think that having Canola oil is good for your cholesterol then read David Gillespie's book "Toxic Oil" if you haven't read any of David's books you are missing out, because this bloke doesn't wave any bits of paper around saying he knows all, he is just like you and me, had health and weight problems and did some research off his own back to fix his problems and then wrote about it, and frankly I would rather listen to someone like David, than a so called Nutritionist or Dietitian who is paid by the companies flogging the Toxic Oils or Sugar laden products.
This is what got me stirred up this morning... An article on Joe Cross's "Reboot with Joe" website was about reading labels. and it was by this person... Isabel Smith, MS, RD, CDN (see all the letters there? that means she has several pieces of paper) Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide, There was more about how great she is, but the underline how she works with corporations, tells me that she is paid by the companies flogging the processed crap. I don't disagree with everything she says of course, she does say that you should eat more food without labels, that I do agree on! The main thing that got me stirred up was her advice about Saturated Fat and of course Sugar! she makes an attempt to appear to know something about the dangers of sugar but still has the "mentality that natural sugar is better than cane sugar" this of course is not true, the basic thing you need to know (and don't need the piece of paper to understand this) "FRUCTOSE" is the deadly part of sugar it is sugar in it's own right and it is in Fruit which is natural! it is in Honey which is natural! and she seems to think that apple puree would be better than cane sugar "WRONG WRONG WRONG"! here is her advice... Fat: Fat won’t make you fat, but you want to look at the label and find products with the least amount of trans and saturated fats. On the label look for the type of fat to be from mono and polyunsaturated fats when able (the label will list this); these are the heart-healthier fats. The first statement is true! Fat won't make you fat, polyunsaturated fats are NOT heart healthier! and she shouldn't use trans fats and Saturated fats in the same sentence, trans are bad, Saturated fats are Not! Sugar: Sugar is in the spotlight in the latest iteration of the dietary guidelines, and as mentioned above, there are many ingredients that food companies can sneak sugar into the food we eat. When it comes to sugar, what’s important is to both read the ingredients label to find out where the sugar is coming from (for example, apple puree versus cane sugar), but overall it’s key to find the products with the least amount of added sugar. Overall, it is now recommended that Americans eat less than 12 teaspoons of added sugars daily (this excludes sugar from natural sources like fruit!). I mentioned before how she is wrong about the apple puree, the recommended 12 tsps is 36gms of sugar that is way too much sugar especially if you are not including your daily fruit intake which you should. I followed Joe's advice when doing my Juice fast, and I kept to the rule 80% vegetable to 20% fruit when making my juices, and I got the results I wanted, I still follow Joe Cross on Facebook and Instagram, but I don't have any faith in the team of Dietitians and Nutritionists he has on his website. I also think if the recipe is good don't alter the ingredients, this is a Metaphor for all those wanting the results of the Juice fast (particularly the 80-20 veg to fruit fast) but wanting to blend (Nutrient Infusion) 90% fruit very little vegetable and bulk up with almond milk or coconut water, I do think that, however you get more fresh fruit and vegetable into your body is a good thing, and I am not a vegetarian, but I also feel if you want to get healthy and lose the weight that is keeping you sick, don't alter the recipe, follow the rules and you too will have success. Two things that have really started to annoy me lately is people saying that they are sugar free! when in actual fact they mean they don't add sugar to their cereal or tea and coffee and have given up drinking coke. The other is they think they are getting healthy juicing but they are actually filling up on fruit filled smoothies and saying that it doesn't work they are gaining weight??? Just to give you an idea of how different the "Nutrient Infusion" blending is to the Vegetable juice fasting, a recipe for (fatty liver, Acid Reflux and Skin irritation) makes 1 serve 1 cup of mango 1 cup of paw paw 1 cup of pineapple 1/2 lime 1 cup of water that is basically just 3 and 1/2 cups of fruit and high "Fructose" fruit at that! Triple C: this is an example of a juice using the 80-20 and is good for... Heart disease, high cholesterol, cancer, arthritis, vision, immunity, GI, liver, menstrual/PMS/menopause/PCOS gallbladder. makes 2 serves — ¼ head green cabbage — 3 carrots — 4 ribs/stalks celery — 1 green apple — 1 lemon So even though I know a lot of people would prefer the sweeter fruit infusion, I would honestly prefer the Triple C I would rather know I was filling my body with nutrients rather than sugar! well that is all I have to say for now. OK so this is something that I am very passionate about, I believe if you are going to do something you have to do it right, and for over 3 years I have been "Sugar Free" not just refined sugar that sits on your kitchen table "Free" ( I never used that stuff in the first place) but if you read the book by David Gillespie "Sweet Poison" and followed the countless other Sugar Free Guru's you would realise that sugar goes by 50 - 60 other names and it is in every thing! and the really dangerous "POISON" part of sugar is "FRUCTOSE" which is mostly found in "natural foods" like Fruit, honey, Agave and the worse one "Medjool Dates" I absolutely see red when I read "sugar free recipes" that include Medjool Dates, I also hate the word Moderation with a passion as well, if something is bad for you, it wont stop being bad for you if you have just a little bit! an alcoholic is addicted to alcohol and can't just have a drink in moderation without sliding down the pit into full blown addiction. Some times you have to read the fine print to find the real answers, and some companies have now had to change their packaging from saying "sugar free" to "no added sugar" but still buyer beware, just because they claim not to have added sugar, there is sugar in some form or another, it is so rare to find processed foods on the shelf that don't have any form of sugar. Maybe I am a bit blunt and can't tell you enough how annoyed I get with the countless groups that are "sugar free" and have all these unsuspecting followers making the recipes with Honey and Medjool dates oohing and arr-ing about how marvelous the sugar free cake is, of course we all want the cake to be totally sugar free and guilt free, but you know what they say ... Sara Wilson is another totally inspiring person to follow, who was addicted to sugar but now has an empire "I quit sugar" and she shows you how to cook really tasty good for you foods with out the Poison! I also found an article on Sara Wilson's site, on being REALLY! sugar free, that may just be a little more subtle at getting the message across than I am. What “no sugar” really means By Marie-Antoinette Issa | February 1, 2016 If you’re chomping on a “sugar-free” bliss ball that’s stuffed with medjool dates, stop right there! You’ve been caught in the “no refined sugar” trap, and all is not as healthy as it seems… Your fruity smoothie may claim that it’s made with “no added sugar” and your muffin may be “refined sugar free”, but according to Sarah, “No refined sugar is actually a misleading line that manufacturers are using to confuse us.” What?! Looks like it’s time to debunk the myths, and explain what “sugar-free” actually means once and for all. What we mean when we say “no sugar”. When we say “no sugar” what we mean is no “fructose”. Despite the name, our I Quit Sugar: 8-Week Program focuses on giving up a specific type of sugar – fructose. That’s because while other sugars (like glucose, dextrose, maltose and lactose) are safe to eat in moderation, fructose is not. Fructose is addictive. It makes us fat and even sick. So where is fructose found? One of the worst offenders is sucrose (or ordinary table sugar), which is made up of 50 per cent glucose and 50 per cent fructose. But because fructose also features in so many sugar substitutes like dates, honey and even agave (roughly 90 per cent fructose!) we also avoid them and opt for fructose-free alternatives like rice malt syrup and stevia (in moderation!) instead. What food labels mean when they say “no added sugar”.Many foods labelled “no added sugar” are still packed with fructose. Which in case you missed it above, is a problem! One of the worst offenders is a bottle of no added sugar apple juice, which contains more sugar than a can of Coke! This sugar is also fructose (again, see above!). Fructose from fruit may be “natural” but a glass of juice contains more apples than you’d ever eat whole in one go. And the juice lacks the fibre required to slow the absorption of this fructose, so it hits your liver all at once. Other misleading “no-added-sugar” labels include dried fruit, muesli studded with sultanas, jams and flavoured yoghurts. All have technically no sugar added on top of the fruit. All are fructose bombs. What health stores (and some wellness bloggers) mean when they say “no refined sugar”.Raw. Vegan. Refined sugar-free. Your “healthy” carrot cake may be delicious, but it’s certainly not really sugar-free. While your local health food cafe (or wellness blogger) will woo you with delectable desserts claiming to be made without refined sugar, the reality is that most are sweetened with dates, honey and maple syrup. And these fructose-filled sweeteners will have exact same damaging effects on the body as traditional refined sugar does! Besides, says Sarah “Seriously, agave and most honey is also ‘refined’. If the nutrients in honey are what you love, eat some whole fruit or a good meal instead!” Looking for some something sweet without the added dates? Our 8-Week Program is packed with recipes, and we promise they’ll all be genuinely sugar-free! I have all of Sara's books and I can recommend this book which is filled with sugar free recipes and tips , Sarah takes us back to our Great great grandparents days where food was cooked at home and nothing was wasted, and the food was good for you too! what more could you want?
Well this is a bit disappointing after spending over an hour writing a blog on the heading All or Nothing, I inadvertently deleted the whole post, and I can't get it back, nor do I feel like rewriting it, besides the fact that I was writing as I thought and now that I am so angry with myself for deleting my hard work that my train of thought has changed completely and can't think what the point of my post was exactly now, the gist of the post was that I had gone off juicing had good family time on the weekend, had a fairly healthy bbq, but without having my 3 juices a day I feel like crap so I am going back onto the juices today, not necessarily fasting but the majority of my intake will be from vegetable juice. The good news is I didn't actually delete the time line I created (which was what I was trying to delete when I accidentally deleted the post, and that was because I had a back up copy of the timeline, so I will add the time line now and then continue on with this new post which is not now aptly named but as I have said before it is not easy coming up with catchy titles for the posts, maybe I should just start numbering them and keeping the same name? Don't despair I have found a very interesting article by David Gillespie on my other nemesis Vegetable Oils
Why more women who don’t smoke are getting lung cancer By David Gillespie @gillespi Vegetable oils are highly unstable. When they interact with oxygen, they release neurotoxic, DNA mutating chemicals which are known to cause cancer (at least). Recent improvements in measurement technology have now thrown a spotlight on the quantity of these chemicals released by normal use. And the results are truly terrifying. Vegetable oil made from seeds (Canola, Sunflower, Corn, Safflower, Grape-seed, Rice Bran and Soybean for example) -seed oils – are a relatively new addition to the human diet. Unlike oils made from fruit (Olive, Avocado and Coconut) and animal fats, they are very high in something called an Omega-6 fat. They are also incredibly cheap to make, which is why you will find them in just about every food on the supermarket shelf and in every deep fryer in the land. These Omega-6 fats are known to cause oxidative stress in humans. Oxidative stress occurs when the reactions between these fats and oxygen overwhelm our anti-oxidant defences and a chain reaction gets under way. That chain reaction results in the production of some highly toxic chemicals which include MDA (Malondialdehyde) and 4-HNE (4-hydroxy-2-nonenal). They are dangerous because they interact destructively with our DNA and cause cancer. But that is, by no means the least of it. Because of their neurotoxic capabilities, they are likely to be heavily involved in Alzheimer’s disease, MND, Multiple Sclerosis and Parkinson’s disease. They are also implicated in chronic inflammation, stroke and heart disease. While the MDA and 4-HNE we make ourselves (from consuming too much Omega-6) is devastating enough, it is now becoming abundantly clear that we can make them even more dangerous than they already are. All we need to do is heat them before we eat them. A study released late last year found that when oils containing Omega-6 fats are heated at a normal cooking temperature (of 180⁰C), they create significant quantities of MDA and 4-HNE (amongst other highly toxic chemicals). And each time the oil was re-used the concentration increased massively. The study showed that by the fifth day of oil re-use it had 5 times the concentration of these chemicals that it had on the first (which was already alarmingly high). These premade cancer bombs are directly ingested every time we eat a food which was cooked in those oils (for example, anything fried in seed oils) or which used heated seed oils in the recipe (for example baked goods). These premade cancer bombs are directly ingested every time we eat a food which was cooked in those oils (for example, anything fried in seed oils) or which used heated seed oils in the recipe (for example baked goods). They are even lurking in products which are sold cold but were made using heated seed oils (like margarines). But worse than that, the researchers also made the point that all they could measure was the amount of these chemicals left in the oil. Since they are highly volatile, they are constantly escaping into the air around us when the food is being cooked and even when it is being eaten. It is likely that this explains the stubbornly high rates of lung cancer among women in Asian countries (where smoking is rare among women, but wok frying with Canola oil is a daily task). According to a 2014 report from the WHO (World Health Organisation), more than forty three thousand Australians died from cancer in 2012. And despite huge advances in treatment, it is now the single biggest cause of death in Australia. The report reveals that in the nine years the report covers, cancer diagnosis in Australia increased by an alarming 14 per cent. In 2003, 274 Australians per day were diagnosed. In 2012, it was 312 people. Per Day! Worse than that, the authors of the report expect that number to almost double in the next twenty years. In countries exposed to the Western Diet for most of the last five decades (such as Australia), the number of new cases of Multiple Sclerosis recorded per year (after adjusting for population increases) has quadrupled and the numbers of people with the other diseases associated with these lethal chemicals has also been pushing steadily higher. Prevention is clearly the key to changing a future full of untimely death from horrible chronic disease. Unfortunately those charged with advising us are blind to the real cause of these lethal epidemics. Worse that that they are frequently the people responsible for us consuming the oils in the first place. McDonald’s for example switched from frying in Beef Fat to Canola oil in 2004 after incessant pressure from the Heart Foundation. And KFC followed suit in 2012 Every day there are thousands of teenagers standing over vats of frying canola oil for 8 hour shifts at every fast food restaurant in this country. Every day, there are people cooking with high temperature seed oils in woks (seasoned with seed oil). And every day there are industrial quantities of heated seed oil being poured into commercial baked and frozen foods. And that is set against background of terrifying increases in cancer incidence in this country. Today’s 312 new cancer sufferers are not theoretical. They are your neighbour, your sister, the kid next door. That this is allowed to continue when the science is so clear, is not merely a shame or an embarrassment. It is an outrage and a tragedy. You can’t stop the food processors putting these carcinogens in your food and you can’t stop the Heart Foundation and the Cancer Council encouraging them to do so, but you sure can stop that food being put in you. Isn’t it time you did? |
Wendy MeersI am a mother of two grown daughters, 3 beautiful grand-babies. Retired freelance Web Designer and a Sugar Free - Juicing Crusader& Keto supporter Archives
May 2022
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