Wednesday, 24 April 2013

Don't Be Used as a Mug

Firstly, there is no correlation between cholesterol and heart disease, except a higher incidence of deaths among people with very low cholesterol. So why would anyone want you to take statins, purely to make money, that's all.

Through a complicated biochemical process, the liver produces cholesterol, but statins impede that process reducing total cholesterol, but many other compounds are also reduced, the most important being CoQ10. This a vitamin like substance that is present in the mitochondria in cells and directly affects the mitochondria's ability to metabolise glucose into fuel for the cell.

It gets worse because cholesterol is the transport system for all fat soluble vitamins and CoQ10. Not surprising that people on statins experience muscle aches and weakness, the heart is muscle and has a large demand for CoQ10.

Cholesterol isn't the bad guy, Drugs Companies and the corrupt scientists in their employ and doctors who prescribe statins, these are the bad guys. If I can find this out about CoQ10 by googling, doctors must know this all along!

Your cholesterol level is what the liver needs it to be at that time, your liver knows best, don't meddle with your cholesterol, it's what you are made of!

Best advice is refuse cholesterol testing, refuse statins, I do.

Friday, 19 April 2013

The Great Brain Robbery

Brain robbery and so much more, this has to be the biggest fraudulent scam of all time perpetrated world-wide. Big Pharma, Big Food, Big Gov't and Big Medics have a lot to answer for, messing up peoples lives for profit.

Thursday, 18 April 2013

Going for the Burn

Going to the gym for fat burning, not been said by me in a long time LOL It's a nonsense, it just burns calories and encourages appetite to put 'em all back.

Having recently picked up on what the rest of the world is up to regarding strategic nutrition to avoid the obesity pandemic, I see pretty much the same thing going on, Atkins type eating atypical. Nobody these days seems to call it Atkins, it's now Low Carb High Fat, Low Carb Ketogenic, Paleo encountered so far. All share the same philosophy, in that low amounts of carb will result in weight loss, since fat will be metabolised to provide energy.

I'm only writing this post since I've not yet heard anyone mention Ketostix, have they been forgotten? If you cut out carbs, as the liver metabolises fat it produces ketones, these appear after the two to three weeks it takes to burn all the stored glycogen. If you pee on a Ketostix it changes colour to indicate ketones. These are for diabetics since for them, this is a sign of ketoacidosis, a fatal condition. However, for people who wish to lose weight on a low carb diet this means, YEAH, I'm doing a fat burn, maybe even while sat on the sofa watching TV. LOL
No other diet can give someone such positive feedback, the scales show the work in progress during any weight loss, but cheating is easy and human, but if you use ketostix and cheat, you will know immediately, also you know you won't lose anymore weight until you get the brown colour back on that stick.

Saturday, 13 April 2013

BAT to the Future

Brown Adipose Tissue or brown fat, I saw a science documentary about this in the early 70's maybe, and it was about the hypothesis that brown fat "burns" glucose to provide body heat in warm blooded animals. It seemed reasonable to me since the brown fat is attached to all the internal organs which are well supplied with blood, heating the blood like a central heating boiler, the blood then circulating around the body like a heating system. The hypothesis was scorned at the time, now it seems to be accepted science. From Wikipedia:

The mitochondria in a eukaryotic cell utilize fuels to produce energy (in the form of ATP). This process involves storing energy as a proton gradient, also known as the proton motive force (PMF), across the mitochondrial inner membrane. This energy is used to synthesize ATP when the protons flow across the membrane (down their concentration gradient) through the ATP synthase enzyme; this is known as chemiosmosis.
In warm-blooded animals, body heat is maintained by signaling the mitochondria to allow protons to run back along the gradient without producing ATP.[citation needed] This can occur since an alternative return route for the protons exists through an uncoupling protein in the inner membrane. This protein, known as uncoupling protein 1 (thermogenin), facilitates the return of the protons after they have been actively pumped out of the mitochondria by the electron transport chain. This alternative route for protons uncouples oxidative phosphorylation and the energy in the PMF is instead released as heat.
To some degree, all cells of endotherms give off heat, especially when body temperature is below a regulatory threshold. However, brown adipose tissue is highly specialized for this non-shivering thermogenesis. First, each cell has a higher number of mitochondria compared to more typical cells. Second, these mitochondria have a higher-than-normal concentration of thermogenin in the inner membrane.

Phew I didn't get much of that, but it seem all are cells are capable of generating heat from glucose by the action of the mitochondria within the cell, however brown fat is particularly well adapted for this and appears to have no other function. We warm blooded creatures, burn a large portion of our daily intake just to keep warm. I believe the efficiency of brown fat varies in people, I've known guys who can eat what they like and their weight remains absolutely constant, but even while they are eating they break sweat, as if the boiler turned up the heat and they sweat it off. Some people at the other end of the spectrum are conservative with energy and store energy rather than waste it as heat.

Will it ever be possible to control the rate of burn in brown fat, obesity, just take a pill, sweat it off, eat what you like. Before that will quacks get on the bandwagon trying sell ways of turning on brown fat.
We'll see!

Wednesday, 10 April 2013

Beurre Brun?

Of course there are various hot butter sauces in French Cuisine, Beurre Blanc, Beurre Noir etc, but Beurre Brun! Non.
I've already expounded on Beurre Blanc which was designed for fish, but my wife's not keen on fish, fish fingers yes. So I thought I'd give it a go with meat, veal would have been ideal, but where's the veal in this mealy mouthed country, so I opted for pork. This is a trimmed loin steak, beaten out a little to become a pork escalope, pan fried. Now, hating to waste flavour (and getting colour into the bargain) I chose to deglaze the sauté pan with 2.5fl oz of vinegar and 2.5fl oz wine then reduce down to a tablespoonful, toss in the butter 12oz or 340g in chunks whisking as it melts. Result Beurre Brun, totally amazing sauce, and my wife cleared her plate, which is rare!

There's about 6oz of butter there, and it was boiling in the pan just prior to this, without seperating, it tastes so light and tangy, not oily, someone who didn't know would never guess it was wholly butter.

Monday, 8 April 2013

Beurre Blanc

Beurre Blanc, white butter, is a hot butter sauce that is truly amazing sauce, it is light tangy and will amaze anyone who tastes it, but what is it? It's butter. Designed for fish, but I think I'd take it on practically anything.

For four portions

Having fried your piece of fish in a good saute pan and keeping the fish warm, throw into the pan 2.5 fl oz of white wine vinegar and the same of white wine and half a shallot finely diced. Using the liquid to deglaze the pan, boil until reduced to about half. Using about 350g of chilled butter cut into small chunks, start throwing chunks of butter in the pan whisking as it melts, lower the heat and keep adding the butter until it has all creamed in. This is the magic, the acid keeps the butter in emulsion, so as it melts it doesn't separate, but turns into this light ivory coloured, wonderful, warm tangy, light, Hollandaise style sauce.

For other good reasons to use butter follow this link: