Thanks for sharing this, Heather. Always appreciate your input. Will certainly check in to this...
Karen
--- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@...> wrote:
>
> The Japanese, and other Asians, also eat a lot of carbs and little meat.
> They don't have near the insulin
> problems we do in the US. Even though, in China, the average caloric intake
> is sometimes *higher*.
> My take is that the whole carb thing is a red herring. Type 2 diabetes is
> more subtle than that, and the
> only single dietary component I can find that triggers it is dietary iron.
> This is confusing in the US because:
>
> 1. Our carbs mostly have iron added
> 2. A lot of the well water has iron added
> 3. We eat more red meat than most countries
>
> So in the US, if you eat more carbs, you get more iron. But that is not true
> in
> Japan, where the rice has no added iron. Nor in France, where they don't
> iron-fortify the
> bread.
>
> It's a complex issue that is beginning to get some research. See:
>
> http://www.clinchem.org/cgi/content/full/51/7/1201
>
>
> I tend to think that fasting helps insulin sensitivity partially because it
> gives the gut
> time to deal with permeability and bacterial growth and iron storage issues
> ... i.e.
> "housecleaning". This speaking as a person with lifelong gut issues, that
> got
> fixed mostly via IF. I do know that my fasting blood glucose has gone from
> 95
> to 83 or so, and my diet is hardly "low carb". Most of my dinners consist
> of white rice, fish, eggs, and stir-fried vegies. (Which is not "low fat"
> either: my fish
> tends to be fatty and I use coconut oil and bacon liberally when stir
> frying!).
>
> Today we had: Rice and moo-goo-gai pan with chicken, butternut squash soup,
> followed
> by sweet rice with coconut and banana.
>
> BTW my cholesterol and triglycerides have normalized while doing this,
> and my joints are doing well also. Besides Fast-5, I take steps to lower my
> iron levels, which were rather high due to well water and probably family
> genetics.
>
> Because I am the main cook in the family, the rest of the family also
> follows this eating pattern, and I have to say their weight and bloodwork is
> all very good. The main things I watch for, for them, are gluten (wheat
> basically,
> which messes up gut permeability) and iron (which like I said, was high in
> our
> water, now fixed: but also it is added to many foods, check the labels).
> They have
> totally free access to sugar (lots of candy! which they ignore) pop (which
> they ignore)
> fruit (which they eat sometimes, mostly if it is at a meal), leftovers
> (popular!) and
> eggs (eggs, pickled or over easy, are a popular snack).
>
> They tend to eat a lot of vegies and "carbs", but not so much the "junk
> food"
> kind of carbs, and it doesn't cause them to gain weight or have health
> issues.
> This is very similar to what I see with Asians ... they eat a lot of carbs,
> but
> don't get overweight from them. There are other issues at play here.
>
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