LCHF - Low Carb High Fat Diet Ver 2

[Roux 1]

I’ve got a long way to go ito weight loss, but I know I’ll get there. (according to BMI, I’m obese) But even so, I can comfortably do a hilly-ish (700m ascent) 50km MTB ride in 2.30ish

I hope this inspires some other hubbers out there who are starting out.

It will work, keep at it. It’s worth it.

 

 

 

Great info and post

[Marge]

I need a quick input from you guys, I know cholesterol levels was already previously discussed but maybe you can just give me a quick recap after I have got my first cholesterol test done, ever. (So have no benchmark to measure against before I went on LCHF a month ago.)

 

Al I know is what my GP just told me over the phone and apparently it doesn’t look good:

LDL is 5

HDL is 1.6

Not sure what is means but he wants to give me some medication for it, will have to go back tomorrow….? (Very embarrassing to be on cholesterol medication at my age don’t you think! )

[Cois]

Is this the stuff?

http://www.usn.co.za/images/products/diet-fuel-ultralean_nutrilrg.gif

 

��Whey protein concentrate (36%), Maltodextrin, Soy protein isolate, Inulin, Calcium caseinate, Cocoa powder (only in chocolate flavour), Fructose, Sunflower oil, Milk protein isolate (92% micellar casein), Potassium citrate, Garcinia cambogia (1.8%), Lactoval® HiCal (Milk mineral complex), Flavouring, Rice starch, Stabilisers (Guar & Xanthan gum), Colour [Red beet powder (only in strawberry flavour)], Magnesium oxide, Non-nutritive sweetener (Sucralose), Ascorbic acid, Iron fumarate, D-Alpha-tocopherol acetate, Zinc citrate, Nicotinamide, Copper bisglycinate, Tolerase™L (pHstable lactase), Manganese ascorbate, D-Calcium pantothenate, Vitamin A palmitate, Biotin, Cyanocobalamin,

Cholecalcipherol, Pyridoxine HCl, Riboflavin, Thiamin HCl, Chromium picolinate, Potassium iodate, Folic acid (Pteroylmonoglutamic acid), Sodium selenate.

 

Jip this is it

[Cois]

What he said. How about packing some biltong instead ?

 

Here's a cool link from Dietdoctor this morning that shows Asians eating MORE red meat get LESS cancer and heart disease, according to eight prospective studies....

 

http://ajcn.nutritio...13.062638.short

I just need to get Biltong. But I hate eating infront of clients. So it is easy to chuck something down the pie hole and feel stuffed. But I just need to get to the biltong shop. Only reason why I am on diet fuel at the moment.

[Helpmytrap]

LDL is 5

HDL is 1.6

I'm not all too clued up on the subject but the HDL looks good, it might be the LDL that "doesn't look good" to him (high according to current "ideal" values of having total cholesterol under 5.). But then there is also the whole LDL particle size twist to the story...

 

Found this: - http://lowcarbhighfatusa.blogspot.com/p/questions.html

HDL: The good cholesterol was significantly higher in the low carbohydrate groups, both after 6 months and 12 months. A high value lowers the statistical risk for heart disease.

 

Total Cholesterol: Slightly higher after 6 months in the low carb groups, but no significant difference after 12 months

 

LDL: Higher in the low carb groups at both measuring occasions. Note that with a higher HDL and lower Triglycerides, LDL-particles are transformed into larger and less dangerous LDL.

[htone]

I need a quick input from you guys, I know cholesterol levels was already previously discussed but maybe you can just give me a quick recap after I have got my first cholesterol test done, ever. (So have no benchmark to measure against before I went on LCHF a month ago.)

 

 

Al I know is what my GP just told me over the phone and apparently it doesn’t look good:

 

LDL is 5

HDL is 1.6

 

Not sure what is means but he wants to give me some medication for it, will have to go back tomorrow….? (Very embarrassing to be on cholesterol medication at my age don’t you think! )

 

 

Marge, seriously, change doctors.

There is NOTHING wrong with those numbers and you should NOT be taking medication for that.

To put your mind at ease, here are the "allowed" parameters from Pathcare's reports:

 

LDL : 0.00 - 5.15

HDL: > 0.89

 

According to Prof Noakes, as a female, your cholesterol should be well above that. With an HDL of 1.0 you are well within the safe parameters.

 

Again, please go and get a second opinion from a doctor who is more up to date with what is happening in the world.

 

Edit : my LDL is at 6.15 and HDL at 1.03 and both my doc and Prof Noakes were completely happy with that.

Edited August 1, 2013 by htone

[Helpmytrap]

Marge, please read this. It is quite a nice read. http://www.lowcarblearning.com/2011/12/my-cholesterol-test-results-on-lchf-low-carb-high-fat-diet/

 

Note that the numbers you see are mg/dL, so divide them by 18 or multiply your values by 18 in order to compare apples with apples. Your values: HDL 28.8, LDL 90.

[McD23]

Hi,

I went for a quick cholesterol test today in the pharmacy, not proper in terms of telling me splits on ldl and hdl.

Interestingly the last 2 vitality health checks I have had they came in at 5.9 and 6.1. done in the last 15 months.

Obviously outside what they call normal levels, although in every other measurement I tick the box for them ( last body fat percentage done at sports science 7.4% in May ) and have maintained same weight for 20 plus years.

I was advised to go to Doctor and get fasting cholesterol test and so forth, any way did nothing about it.

Been on strict LCHF for about 5 months now and test today showed 5.1 .

I target about 70% fat consumption daily, so go figure on conventional wisdom that would have me avoiding those like the plague and taking meds to bring it in line !

Makes one think..

[krouxsa]

good evening fellow low carbers.

 

First things first, very interesting debate about margarine vs butter that started going off the subject little bit but still worth a listen.

 

 

http://m.soundcloud.com/primediabroadcasting/prof-tim-noakes-on-whether-to

 

Secondly, pick and pay selling 500g bricks of kerrygold butter for R38,99 at the moment. I think normally they sell for like R58,99 so definitely a big saving for the best and healthiest butter in the world. The special expires on Sunday.

 

 

 

[Woolf]

good evening fellow low carbers.

 

First things first, very interesting debate about margarine vs butter that started going off the subject little bit but still worth a listen.

 

 

http://m.soundcloud.com/primediabroadcasting/prof-tim-noakes-on-whether-to

my 2 minutes of fame. Edited August 1, 2013 by Woolf

[Helpmytrap]

my 2 minutes of fame.

Awesome!!

 

The Celeste woman is ignoring the real world proof/positive outcomes of LCHF. Personally, there is no question about it, BUTTER is the way to go. The one product is made by nature while the other is made by chemists.

 

On the trans fat topic, Noakes bashes margarine and so do I BUT as far as dairy goes, dairy is also "high" in trans fat which is a by-product of the whole UHT/Ultra pasturising processes. (Which is why raw milk is better.) So either way you slice it, either product still contains trans fat but with butter having a smaller amount thereof... What is your guys take on the trans fat matter?

Edited August 1, 2013 by Helpmytrap

[krouxsa]

What is your guys take on the trans fat matter?

 

I've read on a couple of websites that the trans-fat from animal are actually a good trans-fat. It's CLA.

 

Check following article.

http://www.marksdail.../#axzz2amgIomKQ

 

It basically comes down to Grass Fed Butter vs Grain Fed Butter.

 

Here is Mark Sisson's take on it summarised

 

Grass-Fed vs. Grain-Fed

 

The eternal battle rages on. While the grass-fed camp may be outnumbered, they are plucky, pugnacious fighters with superior armament, training, and tactics. Once they finish off grain-fed butter in Spartans-at-Thermopylae fashion, I expect them to make short work of margarine. Here’s why it’s so lopsided:

Conjugated Linoleic Acid (CLA) Content

 

CLA is a funny fatty acid. It’s actually a trans-fat, but it’s a good, naturally occurring one. Instead of a group of candle wax makers creating trans-fats in industrial vats by hydrogenating cottonseed oil into disgusting, technically edible faux-butter, the special digestive systems of grass-fed ruminants produce CLA internally. The resulting trans-fat – which has been linked to superior heart health, suppression of tumors, reduced belly fat (although in pigs, I’m not sure that’s what we’re after!), and greater fat loss in the obese and overweight – pops up in the flesh and dairy of the animal. As far as cows go, pasture feeding leads to dairy CLA levels 3-5 times that of grain-fed cattle

 

 

Read more: http://www.marksdail.../#ixzz2amh7XlJU

 

What I really want to ask after this evidence, where is the CLA sourced from, that USN, Muscle Science etc etc etc are selling on the shelves in pill form? Are you slowly killing yourself by drinking CLA capsules that enhance fat burning of course, but are made in a laboratory?

 

So let's go buy good old Kerrygold butter and cheese.

Edited August 2, 2013 by krouxsa

[krouxsa]

Aaah....

 

Found this about CLA supplements.

 

CLA Supplements: Not The Same As Real Food

 

It’s easy to get trapped in “nutritionism”: the idea that we can eat whatever junk we want, and take supplements to replace the nutrients we’re not getting from our food. This rarely works…and in the case of CLA supplements, we know why.

Recall that “conjugated linoleic acid” can mean a whole host of different fats, depending on the positions of the double bonds. Most CLA supplements are derived from safflower oil—

—and they contain equal parts rumenic acid (cis-9, trans-11 18:2) and an unnamed trans-10, cis-12 18:2 isomer. In other words, half of a CLA supplement is an entirely different chemical than what you’re getting from meat and butter.

Unfortunately, trans-10, cis-12 doesn’t have all the same beneficial effects. While it still seems to have anti-cancer properties in mice, it doesn’t have the same effects on human metabolism as rumenic acid:

Circulation. 2002; 106: 1925-1929

Supplementation With Conjugated Linoleic Acid Causes Isomer-Dependent Oxidative Stress and Elevated C-Reactive Protein: A Potential Link to Fatty Acid-Induced Insulin Resistance

Ulf Risérus, MMed; Samar Basu, PhD; Stefan Jovinge, MD, PhD; Gunilla Nordin Fredrikson, PhD; Johan Ärnlöv, MD; Bengt Vessby, MD, PhD

“The significant increase from baseline in 8-iso-PGF2a, 15-K-DH-PGF2a and CRP after t10c12 CLA was 1.04±0.7 (578%), 0.30±0.31 (77%), and 2.89±3.66 (110%), respectively.

…

This randomized, double-blind, placebo-controlled trial demonstrates that

dietary supplementation with t10c12CLA causes isomer-specific oxidative stress that is related to induced insulin resistance.

”

Diabetes Care September 2002 vol. 25 no. 9 1516-1521

Treatment With Dietary trans10cis12 Conjugated Linoleic Acid Causes Isomer-Specific Insulin Resistance in Obese Men With the Metabolic Syndrome

Ulf Risérus, MMED1, Peter Arner, MD, PHD2, Kerstin Brismar, MD, PHD3 and Bengt Vessby, MD, PHD1

“This randomized placebo-controlled trial has revealed unexpected metabolic actions by conjugated fatty acids in humans—actions that seem isomer-specific.

The t10c12 CLA isomer, but not a CLA mixture, significantly increased insulin resistance, fasting glucose, and dyslipdemia in abdominally obese men.

”

[i can't resist an editorial comment at this point: [i]

why did neither study test rumenic acid alone, the way it occurs in real food?

[/i]

Might it have actually reduced oxidative stress and decreased insulin resistance, when not forced to fight equal amounts of the imposter t10c12?]

 

It’s important to note that many of the studies that claim benefits for t10c12 are on mice or rats. As Risérus et.al. note:

“Conjugated linoleic acid (CLA) is a group of dietary fatty acids with antiobesity and antidiabetic effects

in some animals.

The trans10cis12 (t10c12) CLA isomer seems to cause these effects, including improved insulin sensitivity.”

 

Unfortunately, as their experiment proved, the safflower-derived t10c12 doesn’t have the same benefits for humans as it does for rodents. And perhaps we shouldn’t be surprised that ingesting a chemically extracted fraction of a seed oil doesn’t produce the same benefit as eating real food.

Conclusion: Keep Eating Like a Predator, Keep Eating Real Food

 

Our conclusions should be obvious, but I’ll restate them:

• If we’ve eaten something for millions of years, the odds are very good that we’re adapted to eating it.
  
• Be skeptical of studies that feed fat to mice—herbivores that naturally subsist on plants and seeds.
  
• Whenever possible, eat real food, not supplements. You might not be getting the same benefits…or even the same nutrients.
  
• Most importantly: keep eating delicious fatty red meat and butter!
  

Edited August 2, 2013 by krouxsa

[htone]

Conclusion: Keep Eating Like a Predator, Keep Eating Real Food

 

Our conclusions should be obvious, but I’ll restate them:

• If we’ve eaten something for millions of years, the odds are very good that we’re adapted to eating it.
  
• Be skeptical of studies that feed fat to mice—herbivores that naturally subsist on plants and seeds.
  
• Whenever possible, eat real food, not supplements. You might not be getting the same benefits…or even the same nutrients.
  
• Most importantly: keep eating delicious fatty red meat and butter!
  

That about sums it up ! Nice post, thanks !

[Cuppa Bru]

Anyone in Johannesburg looking for grass-fed lung or tripe should stop by Braeside Butchery.

Asked them to get some for me on Monday, was told they'd get by Thursday. Picking up mine today.

[Helpmytrap]

Ahh, thanks for the info on CLA. My whole thought process of where the trans fat originated in dairy was completely wrong. Glad to know that it is good.

 

I think I'd first have to taste lung or tripe before I'd buy or eat the stuff.