~ Dr. Eades has been up to some good beyond his typical authoritative blog postings and books on sound weight loss and high nutrition. Now, he's developed a kitchen appliance for best cooking your meats & vegetables: Low & Slow. It's called sous vide, ("under or less than empty," i.e., vacuum). Here's his post describing how he got the idea, testing and developing an actual manufactured product. I'm counting on the product delivering an even better "Low & Slow" way to cook. And now, check out the Sous Vide Supreme website.
~ In Current Diabetes Reports:
Some research suggests that low-carbohydrate diets may achieve better early weight loss than comparison diets higher in carbohydrate. Studies of up to 1 year suggest that weight loss on low-carbohydrate diet is comparable with fat-restricted diets with higher carbohydrate content. Limited research has been conducted to evaluate low-carbohydrate diets in managing type 2 diabetes. Although science continues to advance in this field, current research suggests that low-carbohydrate diets can be a viable option for achieving weight loss and may have beneficial effects on glycemic control, triglyceride levels, and high-density lipoprotein cholesterol levels in some patients.
That must've hurt.
~ The vitamin D news rolls in daily. Too much to keep up with. Now a new study finds that 70% of women diagnosed with breast cancer have vitamin D deficiency, defined as a level below 32 ng/mL. However, as I've shown before, based on vitamin D and cancer observations, a level above 50 ng/mL is desirable.
~ But let's not leave out vitamin K2, the virtually unknown vitamin.
Current recommendations are based on levels to ensure adequate blood coagulation, but failing to ensure long-term optimal levels of the vitamin may accelerate bone fragility, arterial and kidney calcification, cardiovascular disease, and possibly cancer.
[...]
...inadequate intakes of vitamin K1 from the diet, vitamin K deficiency, and human polymorphisms or mutations were all associated with age-related conditions, including weaker bones and hardening of the arteries, which increased the risk of cardiovascular disease.
They only mention K2 at the end, but at least they mentioned it at all. As we've pointed out before, humans are very poor at converting K1 to K2, the more active form. That's why we need to eat animals who are great at making the conversion. The best sources of K2 are liver from ruminants and fish eggs. K2 is hugely important: it's likely the thing that makes calcium go everyplace it should, like bones & teeth, and no place it shouldn't, like arteries. We do know that K2 reverses arterial calcification in rats. Here's more of my past posts on this critical nutrient.
~ Don Matesz has some interesting evolutionary insights with regard to the new hominid discovery (Ardi).
~ Peter (DVM) at Hyperlipid is a funny guy. He points to this study. It's yet another "paradox."
Hypercholesterolemia is a risk factor for coronary artery disease, yet is associated with lower risk of adverse outcomes in patients with acute coronary syndromes (ACS).
Translation: high cholesterol causes heart disease and many other bad things; therefore, observing less heart disease and bad things in people with high cholesterol than with low is a "paradox."
No, I'm not making this up. Peter recalls an old joke.
A schizophrenic patient believes he is dead. The patient's psychiatrist, trying to cure the him of his delusion says, "Do dead people bleed?" The patient says, "No, they don't bleed." The Psychiatrist pricks the patient's finger and blood flows out. The patient says, "Well, this shows that dead people DO bleed".
See? Paradoxical.
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I’ m a little hesitant about this Sous Vide thing. I’m not all that keen on wrapping my food in plastic to cook it. The website says ‘food grade plastic’ but, well, it’s still plastic. Have the Eades made any comments on this?
There is a really good book by Dr. Bernstein which is all about low carb control of Diabetes. The Doc is a type 1 diabetic.
http://www.diabetes-book.com/
The concept of Sous Vide blew my mind in a good way, but yeah, I wish there was a way to do it without the use of plastic, both in regards to, well, it being plastic in hot water, and the waste aspect.
Surely a glass or stainless steel vessel could be developed which could be re-usable and toxin free. I watched the video pitch, and it would seem that you could not cook the meat and vegetables at the same time. I may be mistaken, I’ve not had the time to peruse the information fully, but the video stated that the meat and veg were cooked at different temperatures, and demonstrated separately…..?
http://www.abc.net.au/news/stories/2009/10/07/2707311.htm?section=justin
Is the message starting to sink in?
Meaning that crap loaded with antioxidants is still just crap!
hehe! I like the joke! That’s a good one!
I dunno about there being some prophylactic level of Vit D outside of other factors. The traditional Inuit had very low levels of Vit D (likely due to a low exposure to the sun) and yet no cancer. I don’t think it’s so much about circulating Vit D as it is about hormonal regulation in general. When everything is working as it should (no disruption or interference from Insulin, for example) then Vit D and all other hormones can do their jobs properly as well.