High carbohydrate foods.

[Irene de Villiers]

Tanya Marquette wrote:

I agree:-)

..IRene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

[Shannon Nelson]

I do wonder whether the issue of "grassfed versus grainfed" comes into
play here? Luise, do you know whether cows in Germany (and at that
time) are predominantly "grain finished" as they are in the US?

But also I have to that that, had this research been done on a bunch of
Eskimos, the results would have been far different; I also wonder
whether that study accounted for other differences between the diets of
the vegetarians and the meat-eaters--often vegetarians are eating
healthier foods in *many* ways, because they are eating consciously,
not just "anything that tastes good". Do you happen to know?
Shannon

[Soroush Ebrahimi]

There seems to be situation of artificial experiments!

What do cats eat in the wild, things like mice etc, they would rarely eat a
chicken - the foxes would see to that - unless per chance.
Cats were not designed to eat processed protein from Soy.

Cows etc which are herbivores are to eat vegetation - again not processed
protein from whatever source.

Humans have been ominvores (just look at our teeth).

For what it is worth, there is an Islamic teaching that recommends a meat
meal at a maximum of once every 4 days and minimum of once every 40 days
(some say 20) with an additional edict that even if you have to borrow money
to enable your children to achieve the minimum meat consumption, you should
do it.

In my mind, what has happened is that man has interfered too much with the
food - hence adverse reactions to staple foods. Our bodies are simply used
to such rapid changes.

That is the source of the problem and that is why so many are turning to
'organic' foods.

Regards

Soroush

[Tanya Marquette]

my understanding is that homogenization is what keeps
the fat blended with the other milk components. people
used to get squeemish when the fat would float on top
of the milk when i was a kid (not living on a farm). it
became a big public sell to have things white and smooth.
as a matter of fact, white bread got sold the same way.
white, clean and upper class! it created an entirely new
public mindset that supported new industry.
most of the butterfat came to be removed.
pasteurization heats the milk and destroys the enzymes and
many other nutritional components of the milk. it also
changes the condition of the protein. all this presumably
makes the milk harder to digest and allergenic for many people.
i recall as a child milk deliveries with whole milk including the
fat that would separate at the top. it must have come from local
farms that did not do much, if any, processing in those years (1940's-
early 1950's i think).
tanya

[Teresa Kramer]

That’s what I understand homogenization means, Tanya, but what the broken-up fat globules that are rendered indigestible, as I understand it, do in your body… Check it out!
Yes, our milk (40s and early 50s) in Nashville, TN came in glass bottles delivered by the milkman and the cream rose to the top. Wish I had that bi-weekly, to the door delivery of raw milk now! Teresa (Northern VA)
________________________________

From: minutus@yahoogroups.com [mailto:minutus@yahoogroups.com] On Behalf Of Tanya Marquette
Sent: Wednesday, October 03, 2007 1:36 PM
To: minutus@yahoogroups.com
Subject: RE: [Minutus] High carbohydrate foods.
my understanding is that homogenization is what keeps

the fat blended with the other milk components. people

used to get squeemish when the fat would float on top

of the milk when i was a kid (not living on a farm). it

became a big public sell to have things white and smooth.

as a matter of fact, white bread got sold the same way.

white, clean and upper class! it created an entirely new

public mindset that supported new industry.
most of the butterfat came to be removed.
pasteurization heats the milk and destroys the enzymes and

many other nutritional components of the milk. it also

changes the condition of the protein. all this presumably

makes the milk harder to digest and allergenic for many people.
i recall as a child milk deliveries with whole milk including the

fat that would separate at the top. it must have come from local

farms that did not do much, if any, processing in those years (1940's-

early 1950's i think).
tanya

[Tanya Marquette]

i am not disagreeing with you on this.
the whole issue of processing food so it
has longer shelf life and looks better to a
conditioned public is has a long history of
corporate spin and proganda efforts coupled
with high priced lobbying efforts in congress and
with the fda and dept of agriculture. at not a
single point is improved health to goal!
someone asked me a few weeks ago about what to tell
people who are confused about all this information
about food, nutrients, supplements, etc. i said the
answer is very simple: dont buy what corporations
create and eat naturally. they laughed but did
recognize the truth in such simplicity.
tanya
________________________________

[Shannon Nelson]

Hi Irene,
It's appalling to think that nutritional advice for humans, such as "if
you have kidney damage, you must eat a low protein diet" would have
come from studies on *cats*, and involving soy protein no less. Are
you quite sure that's the only source of the advice?

I read somewhere, or was told, that one factor is that meat increases
the body's acidity, and it is these acid products that are a strain on
weak kidneys. I have also wondered about the "meat is acid-producing"
idea. What are your thoughts on that? For some purposes (I mean at
some times with some people, including myself) I have found
pre-digested protein to be hugely helpful; sometimes it seems that the
protein is badly needed, yet the digestion is inadequate. (I use raw
eggs for the purpose; a couple of others used hydrolyzed collagen to
equally good effect, and there are other products that I assume would
work just as well. For all of these folks the usual protein sources
were not working very well.)
Shannon

[Shannon Nelson]

There we have it--that "individualization / genetic inheritance" thing!
(Some of us would not do well on seal blubber, but it works great for
the Eskimos.)
)

[Robyn]

If you look at the research, you may find that the Eskimos died young and often from bleeding out due to too much omega 3 – it is important as Irene says for people to do their own research on nutrition, as what is touted as the recommended diet via the food pyramids, seems to not be held up by research and, research that is used to form conclusions is either flawed in many cases, or the conclusions are invalid.
This area of discussion is a mine field, especially for a group that is not specifically about it. There are groups that do discuss this, and they are also a minefield, as mostly they are based on the hypothesis of some dietary regimen to start with.
Cooking food, alters the food, no matter what method is used. Even slow dehydrating has to ‘do’ something to food not just remove moisture – even though the lower the heat the better in that regard.
Some foods digest better after being cooked, and some are better raw. Do you know which and why? If not, then it would be in your best interests to know.
Eating foods grown in your region – is this important?
What happens to meat when it is fed on grains versus being fed on grass? How does it change the fat content of the meat? Which one is the healthier one for our bodies? (this question has nothing to do with the ethics of lot fed versus free ranging cattle etc… or gmo grains etc…. that is another issue entirely

)

Oxidation of food whilst being cooked, denaturing of proteins during cooking, the inflammatory response of the body to certain foods, etc……… are all important issues, that the average person will never find out about, because those that know have a ‘small’ voice in the industry and the community rarely takes the initiative to read that small voice in any area – so what is heard seems to exist more for the commercial aspects than the human health aspect even though it is often presented in a way that leads one to think they care about your health.
However, the questions really should be, what food is assimilated easily by the human body, in what form, and how to prepare food to give us the nutrients we need to at least allow our bodies to function normally, and avoid making food a danger to our health?

How to adjust our diets for the ‘times’ --- that is, taking into account the environmental pollution that invades us at every turn – that is almost impossible to avoid?
What foods are foods that should be eaten in normal times, ie., non-famine times? Is this an issue that we need to be aware of by looking at history?
How much fat and what type is the best fat to consume as a human? (don’t believe all you read without critical evaluation, even on the alternative side eg., Fallon and Enig)
There are some interesting articles I have read that have changed the way I think of fats – and it was a bit of a shock to read the research that supported it. I suggest that anyone interested in this topic check out the following link and read the articles.
Irene, I would be interested in your critical assessment of these as well, as you seem to approach things in a similar way to me, and you also have a background more qualified than mine, to assess research, although I do have a research degree, so am aware the importance of being able to correctly interpret test results. What is reported to the public, as results of research very rarely has a lot to do with the research paper, but often reflects what is currently hot topic in diet or health from diet issues, or ‘flavour of the month’ issues. You would all be surprised if you had the time to read the papers that these conclusions came from.
www.raypeat.com
However, after saying all the above, I don’t know if we are going to get too far on this homoeopathy forum on this topic as it is important for homoeopaths to be aware of the ‘truth’ just as it is important for everyone who works in the health industry to be aware of ‘the truth’ – but that involves personal study, critical evaluation skills, and time and motivation, and preparedness for change , that often is just not the situation most people find themselves in – even well meaning homoeopaths.
I encourage the journey though – even if it can lead to confusion – one has to begin somewhere!
In peace
Robyn
From: minutus@yahoogroups.com [mailto:minutus@yahoogroups.com] On Behalf Of Robert & Shannon Nelson
Sent: Thursday, October 04, 2007 7:56 AM
To: minutus@yahoogroups.com
Subject: Re: [Minutus] High carbohydrate foods.
There we have it--that "individualization / genetic inheritance" thing!
(Some of us would not do well on seal blubber, but it works great for the Eskimos.)
)
Hi

afaik, Inuit did this several thousands of years.

Peter

Tanya Marquette schrieb:we can survive quite well without grains, but not without fruits

and veggies.
tanya

[Dr. Joe Rozencwajg, NMD]

And that is how we come back again to homeopathic principles of individualisation; although for foodstuff, we can get away with categories: that is what the blood type diet, the endocrine diet type, the other typing systems are all about; unfortunately they sometimes contradict each other.
So back to basics: we still are primates and designed to eat natural food; we are hunters and gatherers but also scavengers, which helps us survive on many types of diet, sometimes at the cost of long term health, the original "plan" being that we scavenge and survive, then go back to good food....we have lost the last part.
Someone wrote about our cousins the monkeys: indeed but even there we find different categories: the almost complete herbivores like the gorillas and the orangs (who do snack on insects and frogs), the omnivores like the chimps who organize from time to time hunting parties and kill and eat other monkeys, to the very much meat oriented baboons who can survive on a herbivore diet but do not like it.
I am a baboon (I heard that!!) and I need animal or fish protein every day for optimal health, but I do not use any dairy or any grains, all my carbs come from fruits and veggies (and dark chocolate, but that is a bean so it counts as a veggie!!!). I can tolerate dairy and wheat in small amounts if need be (the scavenging part) by if not necessary, why should I?
I got there by trial and error after a period of strict vegan + fish diet and I do the same with my patients, we find an appropriate balance.
But I can write with confidence that each and every patient who has given up grains and dairy has seen a huge health improvement even without any other additional treatment.
I consider dietary advice as removing obstacles to cure (mandatory homeopathic content....)
Dr. J. Rozencwajg, MD, PhD, NMD.
"The greatest enemy of any science is a closed mind".
Go to www.lulu.com/content/1103716 for my new book "The Handbook of Gemmotherapy"