Fructose - The Best Bit

Fructose just has to be the best bit, it is what everyone (except me) is after, and it is the taste they chase. Common sugar sucrose is one molecule of fructose bound to another molecule of glucose, whilst the body is fuelled by glucose, it is boring stuff and doesn’t taste sweet all!

Our primal hunter gatherer ancestors evolved to make the best use of fructose, it is thought their diet was mainly animal fat and protein and plant material, recent examination of fossil teeth residues implies that the plant materials were actually partially digested prey animal stomach contents. Inevitably, their diet, being low in carbohydrate, would have been ketogenic, they would have gained energy from endogenous (liver produced) glucose from gluconeogenesis of animal fat and protein. The problem here is, it is very difficult to lay down fat on such a diet.

Fructose on the other hand cannot directly be processed into energy in the human body; the liver has to convert fructose into fat! Ideal for our primal ancestors, during summer and autumn, berries and wild fruits would have abounded. Enticed by the, relative, sweetness our ancestors would have had a field day scoffing this bounty, nicely fattening themselves up in preparation for a long and meagre winter.

Our inability to convert fructose directly into energy conferred an evolutionary survival advantage.

Having survived this far, and having modern advantages for survival, such as central heating and an inexhaustible food supply, we should leave the sweet stuff alone. The survival advantage has turned into a threat to our survival.

Refined sugar is completely unnatural and in our modern world should be completely avoided at all costs. Imagine how much yardage of sugar cane you would have to chew, to get the equivalent of a Mars bar!

If it tastes sweet, its purpose is to fatten you up, that of course includes fruit. The problems with endogenous fat are; 1, it makes your liver fatty.  2, it makes you fatty, 3, The Very Low Density Lipid particles that the liver produces from fructose raise triglycerides and risk of Coronary Heart Disease, and finally end up as LDL cholesterol.

Fattening up for winter is good (if you are a caveman)  - Fattening up for a lifetime is bad, very bad!

Homeostasis - The Key to Wellbeing

Homeostasis is the key to wellbeing, but what is it? Find out here http://en.wikipedia.org/wiki/Human_homeostasis

All organisms have homeostasis balance and this is readily achieved in their natural environment eating their natural diet, disease rarely occurs in nature, the main insults are usually parasitic or environmental.

Humans on the other hand, mainly eat a very unnatural diet and live and work in unnatural environments and suffer homeostasis imbalance, immediately presented by obesity and or many illnesses, all of which are due to the unnatural environment and/or diet. The foremost reason for imbalance is diet and the factor over which we can have the most control.

If diet can reset one’s homeostasis many problems can be resolved almost immediately. The best diet to reset homeostasis is a ketogenic diet, this is approximately by calories; 75% Fat, 20% Protein and 5% Carbohydrate. Carbohydrate consumption should be no more than 50grams net per day. All  from real foods and fats i.e.; meat and offal, fish and seafood, eggs, cheese, cream, olive oil, coconut oil, butter, nuts, berries and above ground vegetables. All this real food can be eaten to satiety, as much as you like, homeostasis will quickly regulate your appetite and prevent hunger.

This not specifically a weight loss diet! It is a diet to promote wellbeing and prevent chronic illnesses. By happenchance, should you be carrying extra weight as most people are, your weight by virtue of homeostasis, will naturally reduce to your natural weight, whatever that might be.

Nobody can live for ever, but we have the right to a long and healthy life and the right to keep our marbles to the very end, dementia is a metabolic disease too.

Out with the New - In with the Old

Out with the New – In with the Old

Many people in the food growing and processing industry, pharmaceutical companies and the medics and all the people including politicians, all people who profit from people eating sugar and carbs and getting ill, all of them must have heaved a sigh of relief when Dr Atkins died and subsequently had his reputation destroyed.

His message actually wasn’t new or revolutionary, it was old, very old, in fact it was pre-agricultural, and it was written up well before he wrote his book. Check out “Eat Fat – Grow Slim” 1953.

Now called; Low Carb High Fat (LCHF), Paleo, Primal or Warrior, the message is still alive and is growing, only this time there isn’t just one man to discredit, we are an Army and we are legion.

There are Generals, professors and practising doctors in many fields i.e. Cardiology, Neurology, Endocrinology and Oncology to name a few and many GP’s

There are serving Officers including; professors in the fields of biochemistry, research biochemists, nutritional scientists, nutritionists, physical trainers in various sports, to name a few.

The foot soldiers, all ardent believers, as are the above, because we live the lifestyle and we know it works. We number millions, 25% of Sweden is LCHF and many Nordic countries are catching on, Paleo has a large following in the US, in Australia and NZ LCHF and Paleo is rising in popularity.

We aren’t going away, this is not a fad, this is a lifetime, lifestyle choice.

The medics and health police, who have opinions that are tits up, are the new kids on the block. Their fat phobic, must eat carbs, approach is dying on its feet, or at least the people who follow it are! We have science on our side, they have bad science, lame notions and rhetoric and no solid arguments, but they hold sway and they do have inertia. It is well known that in the medical profession there is always resistance to change and this inertia is said to be 20 years, this is how long it takes for opposition to die out. Old dogs won’t learn new tricks.

Change will come as more professors teach the right stuff, and more doctors qualify who know the right stuff, and prove to the old duffers that this common sense, soundly backed by science, simple holistic approach actually works. When more people actually try this lifestyle for themselves and find it works, the message will get out.

Food growers will adapt, food processors will hopeful go bust, as they deserve to for peddling rubbish. However, we aren’t going anywhere; we will only eat real human food, low in carbs and high in fat, preferably animal fats

OUT WITH THE NEW ---- IN WITH THE OLD

The Smokin' Gun

The smoking gun of evidence proving  beyond doubt that ALL British health authorities from the Gov’t down our prescribing GP’s are either completely ignorant of the damage they are prepared to carry out on patients, or they are doing it regardless, which is worse?

The smoking gun is CoQ10, this is a co-enzyme vital to the metabolism of blood glucose into ATP which commonly known as the cellular energy currency. Mitochondria within cells admit glucose bound with insulin into the cell and biochemically convert the glucose into heat energy or cellular food, the enzymes that do this require CoQ10 as a trigger. CoQ10 is to the cellular engine as the spark plug is to the internal combustion engine.

CoQ10 is generated in the liver, and is delivered into cells in combination with LDL Cholesterol, in the bloodstream CoQ10 acts as an antioxidant protecting the LDL-C. The LDL-C is also carrying lipids (fats) that carry all the fat soluble vitamins, vital for cellular life.

The biochemical process by which LDL-C and CoQ10 are made begins with a substance called movilane. Statin drugs inhibit the production of movilane by up to 40%

The problems with muscles that many many people experience on statins, are myalgia (pain) weakness (can’t even walk proper) and some experience myopathy (muscle death) and proper death! This is attributed to a deficiency of CoQ10; the heart has the greatest requirement for CoQ10.

Anyone foolish enough to take statins should be prescribed a CoQ10 supplement, but they aren’t. However this known science, so why isn’t CoQ10 prescribed?

The problem with muscle is it doesn’t regenerate; muscle damage will persist even if statins are stopped, and people’s lives are ruined!

CoQ10 production diminishes with age; most people on statins are getting on a bit and are already compromised for CoQ10 levels. We can utilise dietary CoQ10, but there isn’t much around, there are small amounts in meat, the highest amounts are found in beef hearts, however to get your daily dose would require the consumption of 3kg of beef heart, good luck with that.

My wife and I, are both ex statins users, neither of us have much pedal power? We take 200mg daily, it doesn’t noticeably do any good, but armed with knowledge we feel it is better to be safe than sorry.

So, what sort of game are these total knobheads playing, LDL-C and the things it delivers are vital to life, yet the lower it is the happier they are. They must be aware of the vital importance of CoQ10 and yet they do nothing to prevent a deficiency whilst prescribing statins. People who complain to their GPs when on statins are told it has nothing to do with their medication! I can no longer trust these dickheads even with a wart, all trust has been lost.

The desire to reduce LDL-C to prevent heart disease is not backed by evidence, Coronary Heart Disease is not caused by LDL-C, but maybe that is a subject for another blog post.

Shot by a jealous husband

The fact that my GERD(Gastro-Esophageal Reflux Disease) is cured by eating a Ketogenic Diet is no small potatoes, GERD is painful, but over time it causes Barrett's Esophagus, a condition that is a precursor to esophageal cancer. I was treated for 2years with Omeprazole, a proton pump inhibitor; it stops the production of stomach acid. I still had reflux, but it didn't hurt, I've woken up choking on my own vomit, wouldn't mind so much if I'd been boozing, but that was sober!!

After 2 years on Omeprazole I started getting dizzy spells which got really bad, I was losing control of my limbs and couldn't speak, I thought I was having strokes, like a typical man, I tried to ignore it LOL Then I read an article that explained that without stomach acid, magnesium can't be absorbed, magnesium is a vital electrolyte and a deficiency affects the nervous system as above. Doctors should be aware of that!!

I chucked them in the bin and ordered some magnesium and went back to Gaviscon. It took nearly a year to begin to feel a bit better, I still get dizzy spells. Also Gaviscon ain't cheap and I was consuming a big bottle every week. Going ketogenic was amazing, no acid reflux, yet the quacks tell you avoid fatty foods?? I've also found out that this is common in the on-line ketogenic community, most drugs for most things get chucked in the bin LOL I've chucked my BP Meds too, my BP is in normal range now.

Food producers and food manglers, Big Pharma and Big Medico don't want this to happen, they need people to eat shit and get sick to make a profit!! Governments want people to get sick and die to save on age related costs. Bollocks to that, I'm going to live to be 125yrs and get shot by a jealous husband LOL

So...What's wrong with Fructose it's 'Elfy innit?

Firstly common table sugar is a compound of fructose and glucose, we need to eat neither, our liver can manufacture glucose by glucogenisis from fat or protein, discovered by Louis Pasteur, and ignored by almost everyone today.

Secondly we require fructose for absolutely nothing at all! If we eat sucrose the compound is 1 molecule of glucose bonded to 1 molecule of fructose, digestion in the small intestine separates the molecules, glucose is absorbed into the bloodstream along with fructose. Fructose can only be dealt with by the liver, which can convert it to glycogen, which is a compact form of glucose, but only if there is room in the glycogen storage, most people on a modern diet are sugared up to the hilt. So the liver will normally turn the fructose into fats, triglycerides ie., oleic(saturated and monounsaturated) and the polyunsaturates, linoleic(omega 6) and linolenic(omega 3) and cholesterol. It parcels these up into VLDL(very low density lipids) which are tiny particles to encapsulate the oils so they can swim in the water based bloodstream.

This is the mechanism of transport for endogenous(liver produced) fats in the body. Exonogous(dietary) fats are transported in tiny packages called chylomicrons.

VLDL particles travel the bloodstream and encounter fat cells where they give up their triglycerides, further changes occur to the particles in the bloodstream until the VLDL changes into LDL cholesterol.

NO ADDED SUGAR - should be the mantra for human beings, but this is now appearing on certain packaging, in reality sugar is being replaced with dried fruit or concentrated fruit juice, this is worse than merely sugar.

No added High Fructose Corn Syrup, sugars, fruit juice or honey, please, not in my diet.

Fruit I will eat, but only a handful, 50grams of berries.

The bottom line is fructose Will add Fat to your waist, Fructose will increase LDL Cholesterol.

Before Le Big Mac

Before Le Big Mac, the French have always known how to eat well, and most of it is Low Carb High Fat, very rich food, nevertheless the slim, chic, French ladies have been the envy of many ladies of other descent, struggling with their weight!

For a sensible, healthy eating plan, one could do a lot worse than google "The Gascon Paradox"

Gratin Dauphinois, this dish is a favourite amongst slim elegant French ladies, and it is definitely a dish that anyone who is on a Low Carb High Fat diet and is looking to maintain their weight with a few carbs can have. Anyone who is still looking to lose weight can have this dish, dependant upon what else they may be eating that day.

 

                              Only 25g total carbohydrate, that's not going to break the bank!

Gratin Dauphinois
There are some fiddly recipes for this dish, this is my adapted recipe which is very nice and quick and easy to make, total recipe for 2 servings;

Skin 4-6 garlic cloves, and finely slice,

Peel 220g of potato and finely slice,

Warm 250ml of Crème Fraiche so it will pour,

In a small gratin, dish layer the garlic and potato with a hint of seasoning in each layer, and cover each layer with cream, until the final layer of potato which is brushed with melted butter. Cook in a hot oven for an hour or so, until the potato is soft when pricked with a skewer. Serve with pan fried meat and green veg or just whatever you fancy.

Who said "No Potatoes" Not me.