Minutus

Irene,

Hopefully your desire to find the latest research to question and change outdated or commonly held views and beliefs includes those showing the benefits of a ketogenic diet, like Atkins, and it's anti-inflammatory benefits. To begin, here is one of many I've found:

Neuroprotective and disease-modifying effects of the ketogenic diet

http://www.pubmedcentral.nih.gov/articl ... id=2367001

I've started this a seperate thread as it is an important topic to explore from a diet and homeopathic point of view. Allopathy is just beginning to recognize it.

Susan
--- In minutus@yahoogroups.com, Irene de Villiers wrote:

I've said before what I consider a healthy diet, and it is not an
Atkins one (as you keep plugging - do you work for him?)
In short, my idea of diet is thus:
* High animal-protein (percent determined by blood type, o neg ns the
most, A pos secretor least)
* Low starch and sugar (not the same as low carb)
* High antioxidant (and I do not consider 1g of acai "high")
* High Anti-inflamamtory fats, avoiding the others (eg EVOO/fish oil
is good)

This is NOT equivalent of what Atkins recommends.
You can eat per Atkins and have a highly inflammatory diet, but not
by the above approach, which is anti-inflamamtory.

Namaste,
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."

Since Dr. Atkins is dead and his practice closed, I can't work for him. Maybe I'm channeling him. I do owe him a huge debt of gratitude since his diet saved my life since age 15. I'm posting this information as general interest to show how one's beliefs should be reconsidered by new research findings. This is not really about the Atkins diet, but the topic of inflammation. It so happens the Atkins diet is accused of being inflammatory when more research is showing it isn't.

There are many books on inflammation and diet. I looked at a few. One enlightening one is The Inflammation-Free Diet Plan by Monica Reinagel, a nutritionist, which provides a list of over 1600 foods and their IR inflammation rating. While I expected to find saturated fat causes inflammation, I was pleasantly surprised to discover the opposite. Pork and beef are anti-inflammatory or at least positive on a rating scale. Farm raised salmon is the worst offender. In the book she recommends not cutting the fat from beef. Chicken and turkey are inflammatory with negative ratings. She discusses these various myths and trends in the book.

A sample table can be found here: http://www.inflammationfactor.com/rating_tables.php

While olive oil is good, salmon oil is outstanding. The idea is not to exclude any one food but to balance those that rate inflammatory with those that are anti-inflammatory and make overall better food choices using the ratings.

It will be interesting to see how the strong push to eat more salmon will affect health trends in the future since farm-raised salmon is more commonplace and affordable than wild.

Susan
--- In minutus@yahoogroups.com, Irene de Villiers wrote:

Hi,
So ......I think we are getting closer to being on the same page:
Eating an anti-inflammatory diet seems to be the goal for us both then?
Atkins does not specifically aim his diet at fighting inflammation
so it can be implemented in an anti-inflammatory way OR in an
inflammatory way.
One has to specify what is anti-inflammatory in more detail than
just he Atkins rules.
According to what testing?
Not true.
It depends on your blood type.
If your blood type is O (esp O neg) pork will be one of the worst
inflammatory foods at cell wall level.
Cell wall level is where the inflammatory effect matters.
Saturated fat is also inflammatory to the phospholipid layer of the
cell walls. (Research by Dr N Perricone)
Beef and Lamb are anti-inflammatory for type O..
She's not looking at cell wall phospholipid layer then, but at food
contamination .
That is a separate subject - and any contaminant can be inflammatory
in a different way.
and turkey are inflammatory with negative ratings. She discusses
these various myths and trends in the book.

Based on what research that she did? Or is it ust her opinion?
Wrong again.
Each is relevant and excellent in different ways and for different
reasons.
The details are important here. One can write a book on the benefits
of extra virgin olive oil, the list is endless - but it still can not
supply the DHA and EPA that fish oil has, and which is anti-
inflammatory in a different way - to do with the eicosanoids involved
and the NET anti-inflammatory effect of their particular components -
resulting in kidney and blood vessel dilation and hence reduction in
hypertention, and lowering of intraglomerular pressure in the kidney.
This principle is reasonable so long as the goal is overall anti-
inflammatory diet.
But it does NOT sound like she knows what is or is not inflammatory
and how.
Namaste,
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."

Irene,

The page is a big one. The Inflammation-Free Diet Plan's author explains how she arrived at the IF ratings using both the USDA food nutrient database and Glycemic Index maintained by Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, Australia. Four pages of research citations are included. You'll have to read the book for more details!

Dr. Atkins Diet first came out in 1975, he died in 2003, the year the pop inflammation books started to appear. It wouldn't be fair to say he overlooked the issue as he hadn't yet addressed it nor made recommendations. How many conventional MD's today use the C-reactive protein blood test to assess systemic inflammation? Even cardiologists haven't embraced it to determine heart attack risk besides cholesterol because it measures overall inflammation not targeting source. There is disagreement on how to interpret the results. It will take more time to build awareness. Like Hahnemann, we need to expand on the original ideas.

This is what Dr. Andrew Weil is now recommending for an anti-inflammatory diet. Not good for a diabetic, disagrees with many Inflammation-Free Diet IF ratings and I don't agree with a-lot of what's here, but this is what people who wish to buck the US Gov't "standard" rec's may look at from a complementary/alternative M.D. who represents the "healthy" movement and may not want to appear too controversial. It's not a bad start if you're coming from the usual SAD, standard American diet. Naturally, there will be no unanimous answer and the public may not best be served.

Susan




HEALTHY SWEETS
How much: Sparingly
Healthy choices: Unsweetened dried fruit, dark chocolate, fruit sorbet
Why: Dark chocolate provides polyphenols with antioxidant activity. Choose dark chocolate with at least 70 percent pure cocoa and have an ounce a few times a week. Fruit sorbet is a better option than other frozen desserts.

RED WINE
How much: Optional, no more than 1-2 glasses per day
Healthy choices: Organic red wine
Why: Red wine has beneficial antioxidant activity. Limit intake to no more than 1-2 servings per day. If you do not drink alcohol, do not start.

TEA
How much: 2-4 cups per day
Healthy choices: White, green, oolong teas
Why: Tea is rich in catechins, antioxidant compounds that reduce inflammation. Purchase high-quality tea and learn how to correctly brew it for maximum taste and health benefits.

HEALTHY HERBS & SPICES
How much: Unlimited amounts
Healthy choices: Turmeric, curry powder (which contains turmeric), ginger and garlic (dried and fresh), chili peppers, basil, cinnamon, rosemary, thyme
Why: Use these herbs and spices generously to season foods. Turmeric and ginger are powerful, natural anti-inflammatory agents.

OTHER SOURCES OF PROTEIN
How much: 1-2 servings a week
Healthy choices: Natural cheeses, lowfat dairy, omega-3 enriched eggs, skinless poultry, lean meats
Why: In general, try to reduce consumption of animal foods. If you eat chicken, choose organic, cage-free chicken and remove the skin and associated fat. Use organic, reduced-fat dairy products moderately, especially yogurt and natural cheeses such as Emmental (Swiss), Jarlsberg and true Parmesan. If you eat eggs, choose omega-3 enriched eggs (made by feeding hens a flax-meal-enriched diet), or eggs from free-range chickens.

COOKED ASIAN MUSHROOMS
How much: Unlimited amounts
Healthy choices: Shiitake, enokidake, maitake, oyster mushrooms (and wild mushrooms if available)
Why: These mushrooms contain compounds that enhance immune function. Never eat mushrooms raw, and minimize consumption of common commercial button mushrooms (including crimini and portobello).

WHOLE SOY FOODS
How much: 1-2 servings per day
Healthy choices: Tofu, tempeh, edamame, soy nuts, soymilk
Why: Soy foods contain isoflavones that have antioxidant activity and are protective against cancer. Choose whole soy foods over fractionated foods like isolated soy protein powders and imitation meats made with soy isolate.

FISH & SEAFOOD
How much: 2-6 servings per week
Healthy choices: Wild Alaskan salmon (especially sockeye), herring, sardines, and black cod (sablefish)
Why: These fish are rich in omega-3 fats, which are strongly anti-inflammatory. If you choose not to eat fish, take a molecularly distilled fish oil supplement, 2-3 grams per day.

HEALTHY FATS
How much: 5-7 servings per day
Healthy choices: For cooking, use extra virgin olive oil and expeller-pressed organic canola oil. Other sources of healthy fats include nuts (especially walnuts), avocados, and seeds - including hemp seeds and freshly ground flaxseed. Omega-3 fats are also found in cold water fish, omega-3 enriched eggs, and whole soy foods. High-oleic sunflower or safflower oils may also be used, as well as walnut and hazelnut oils in salads and dark roasted sesame oil as a flavoring for soups and stir-fries
Why: Healthy fats are those rich in either monounsaturated or omega-3 fats. Extra-virgin olive oil is rich in polyphenols with antioxidant activity and canola oil contains a small fraction of omega-3 fatty acids.

WHOLE & CRACKED GRAINS
How much: 3-5 servings a day
Healthy choices: Brown rice, basmati rice, wild rice, buckwheat, groats, barley, quinoa, steel-cut oats
Why: Whole grains digest slowly, reducing frequency of spikes in blood sugar that promote inflammation. "Whole grains" means grains that are intact or in a few large pieces, not whole wheat bread or other products made from flour.

PASTA (al dente)
How much: 2-3 servings per week
Healthy choices: Organic pasta, rice noodles, bean thread noodles, and part whole wheat and buckwheat noodles like Japanese udon and soba
Why: Pasta cooked al dente (when it has "tooth" to it) has a lower glycemic index than fully-cooked pasta. Low-glycemic-load carbohydrates should be the bulk of your carbohydrate intake to help minimize spikes in blood glucose levels.

BEANS & LEGUMES
How much: 1-2 servings per day
Healthy choices: Beans like Anasazi, adzuki and black, as well as chickpeas, black-eyed peas and lentils
Why: Beans are rich in folic acid, magnesium, potassium and soluble fiber. They are a low-glycemic-load food. Eat them well-cooked either whole or pureed into spreads like hummus.

SUPPLEMENTS
How much: Daily
Healthy choices: High quality multivitamin/multimineral that includes key antioxidants (vitamin C, vitamin E, mixed carotenoids, and selenium); co-enzyme Q10; 2-3 grams of a molecularly distilled fish oil; 1,000 IU of vitamin D3
Why: Supplements help fill any gaps in your diet when you are unable to get your daily requirement of micronutrients.
Click here to learn more about supplements and get your free recommendation.

VEGETABLES
How much: 4-5 servings per day minimum
Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, Swiss chard), cruciferous vegetables (broccoli, cabbage, Brussels sprouts, kale, bok choy and cauliflower), carrots, beets, onions, peas, squashes, sea vegetables and washed raw salad greens
Why: Vegetables are rich in flavonoids and carotenoids with both antioxidant and anti-inflammatory activity. Go for a wide range of colors, eat them both raw and cooked, and choose organic when possible.

FRUITS
How much: 3-4 servings per day
Healthy choices: Raspberries, blueberries, strawberries, peaches, nectarines, oranges, pink grapefruit, red grapes, plums, pomegranates, blackberries, cherries, apples, and pears - all lower in glycemic load than most tropical fruits
Why: Fruits are rich in flavonoids and carotenoids with both antioxidant and anti-inflammatory activity. Go for a wide range of colors, choose fruit that is fresh in season or frozen, and buy organic when possible.

Additional Item: WATER
How much: Throughout the day
Healthy choices: Use purified water or beverages made with purified water, such as unsweetened tea, sparkling water, or water with a small amount of fruit juice for flavor
Why: Water is vital for overall functioning of the body.

http://www.drweil.com/drw/u/ART02995/Dr ... ramid.html

--- In minutus@yahoogroups.com, Irene de Villiers wrote:

Thanks for sending it.... I had a feeling we were talking about
apples and oranges:-)

I googled to find out who this is, and read a few pages on line. As I
suspected, she is talking about systemic inflammation.
My approach is like that of Dr Perricone - and applies to cell level
inflammation - namely the integrity of the phospholipid layer of the
cell wall to allow nutrients in and toxins out. That is a completely
different concept to what your Monica Reinagel is talking about - as
she is concerned with systemic inflammation such as arthritis - and
the immune system's inflammatory responses.

So this explains why her foods do not come close to a cell level anti-
inflammatory diet - and if the ones below are her ideas or Weil's -
they do not either. (The pyramid did not show on my system)
The principle here is that if your individual cells are healthy, you
will not also need to be concerned about systemic inflammatory
responses of the immune system.
>

I am sure it is well meant, but with what I cited about it so far -
it loses my interest entirely - I'm for cell level health, and high
(animal) protein, low starch.
Pop????
Then it would be fair to say he failed to address it:-)
Mine does. One can request it. That and homocysteine.
But here too - we are talking on two different subjects.
If the cell walls are in good shape, you do not have systemic
inflammation worries.

I don't agree with any of it - it i VERY inflammatory based mainly on
soy junk and cereal - and is catabolioc instead of muscle-maintaining.

Why not just go to a good anti-inflammatory diet at cell level, as
proposed by perricone - and modify it to suit the individual blood
type, genotype, innate constitutional type (ICT), etc.
I disagree, I think it's a terrible start.
It's a recipe fro chronic disease.

Namaste,
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."

Irene,

The page is a big one. The Inflammation-Free Diet Plan's author explains how she arrived at the IF ratings using both the USDA food nutrient database and Glycemic Index maintained by Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, Australia. Four pages of research citations are included. You'll have to read the book for more details!

Dr. Atkins Diet first came out in 1975, he died in 2003, the year the pop inflammation books started to appear. It wouldn't be fair to say he overlooked the issue as he hadn't yet addressed it nor made recommendations. How many conventional MD's today use the C-reactive protein blood test to assess systemic inflammation? Even cardiologists haven't embraced it to determine heart attack risk besides cholesterol because it measures overall inflammation not targeting source. There is disagreement on how to interpret the results. It will take more time to build awareness. Like Hahnemann, we need to expand on the original ideas.

This is what Dr. Andrew Weil is now recommending for an anti-inflammatory diet. Not good for a diabetic, disagrees with many Inflammation-Free Diet IF ratings and I don't agree with a-lot of what's here, but this is what people who wish to buck the US Gov't "standard" rec's may look at from a complementary/alternative M.D. who represents the "healthy" movement and may not want to appear too controversial. It's not a bad start if you're coming from the usual SAD, standard American diet. Naturally, there will be no unanimous answer and the public may not best be served.

Susan




HEALTHY SWEETS
How much: Sparingly
Healthy choices: Unsweetened dried fruit, dark chocolate, fruit sorbet
Why: Dark chocolate provides polyphenols with antioxidant activity. Choose dark chocolate with at least 70 percent pure cocoa and have an ounce a few times a week. Fruit sorbet is a better option than other frozen desserts.

RED WINE
How much: Optional, no more than 1-2 glasses per day
Healthy choices: Organic red wine
Why: Red wine has beneficial antioxidant activity. Limit intake to no more than 1-2 servings per day. If you do not drink alcohol, do not start.

TEA
How much: 2-4 cups per day
Healthy choices: White, green, oolong teas
Why: Tea is rich in catechins, antioxidant compounds that reduce inflammation. Purchase high-quality tea and learn how to correctly brew it for maximum taste and health benefits.

HEALTHY HERBS & SPICES
How much: Unlimited amounts
Healthy choices: Turmeric, curry powder (which contains turmeric), ginger and garlic (dried and fresh), chili peppers, basil, cinnamon, rosemary, thyme
Why: Use these herbs and spices generously to season foods. Turmeric and ginger are powerful, natural anti-inflammatory agents.

OTHER SOURCES OF PROTEIN
How much: 1-2 servings a week
Healthy choices: Natural cheeses, lowfat dairy, omega-3 enriched eggs, skinless poultry, lean meats
Why: In general, try to reduce consumption of animal foods. If you eat chicken, choose organic, cage-free chicken and remove the skin and associated fat. Use organic, reduced-fat dairy products moderately, especially yogurt and natural cheeses such as Emmental (Swiss), Jarlsberg and true Parmesan. If you eat eggs, choose omega-3 enriched eggs (made by feeding hens a flax-meal-enriched diet), or eggs from free-range chickens.

COOKED ASIAN MUSHROOMS
How much: Unlimited amounts
Healthy choices: Shiitake, enokidake, maitake, oyster mushrooms (and wild mushrooms if available)
Why: These mushrooms contain compounds that enhance immune function. Never eat mushrooms raw, and minimize consumption of common commercial button mushrooms (including crimini and portobello).

WHOLE SOY FOODS
How much: 1-2 servings per day
Healthy choices: Tofu, tempeh, edamame, soy nuts, soymilk
Why: Soy foods contain isoflavones that have antioxidant activity and are protective against cancer. Choose whole soy foods over fractionated foods like isolated soy protein powders and imitation meats made with soy isolate.

FISH & SEAFOOD
How much: 2-6 servings per week
Healthy choices: Wild Alaskan salmon (especially sockeye), herring, sardines, and black cod (sablefish)
Why: These fish are rich in omega-3 fats, which are strongly anti-inflammatory. If you choose not to eat fish, take a molecularly distilled fish oil supplement, 2-3 grams per day.

HEALTHY FATS
How much: 5-7 servings per day
Healthy choices: For cooking, use extra virgin olive oil and expeller-pressed organic canola oil. Other sources of healthy fats include nuts (especially walnuts), avocados, and seeds - including hemp seeds and freshly ground flaxseed. Omega-3 fats are also found in cold water fish, omega-3 enriched eggs, and whole soy foods. High-oleic sunflower or safflower oils may also be used, as well as walnut and hazelnut oils in salads and dark roasted sesame oil as a flavoring for soups and stir-fries
Why: Healthy fats are those rich in either monounsaturated or omega-3 fats. Extra-virgin olive oil is rich in polyphenols with antioxidant activity and canola oil contains a small fraction of omega-3 fatty acids.

WHOLE & CRACKED GRAINS
How much: 3-5 servings a day
Healthy choices: Brown rice, basmati rice, wild rice, buckwheat, groats, barley, quinoa, steel-cut oats
Why: Whole grains digest slowly, reducing frequency of spikes in blood sugar that promote inflammation. "Whole grains" means grains that are intact or in a few large pieces, not whole wheat bread or other products made from flour.

PASTA (al dente)
How much: 2-3 servings per week
Healthy choices: Organic pasta, rice noodles, bean thread noodles, and part whole wheat and buckwheat noodles like Japanese udon and soba
Why: Pasta cooked al dente (when it has "tooth" to it) has a lower glycemic index than fully-cooked pasta. Low-glycemic-load carbohydrates should be the bulk of your carbohydrate intake to help minimize spikes in blood glucose levels.

BEANS & LEGUMES
How much: 1-2 servings per day
Healthy choices: Beans like Anasazi, adzuki and black, as well as chickpeas, black-eyed peas and lentils
Why: Beans are rich in folic acid, magnesium, potassium and soluble fiber. They are a low-glycemic-load food. Eat them well-cooked either whole or pureed into spreads like hummus.

SUPPLEMENTS
How much: Daily
Healthy choices: High quality multivitamin/multimineral that includes key antioxidants (vitamin C, vitamin E, mixed carotenoids, and selenium); co-enzyme Q10; 2-3 grams of a molecularly distilled fish oil; 1,000 IU of vitamin D3
Why: Supplements help fill any gaps in your diet when you are unable to get your daily requirement of micronutrients.
Click here to learn more about supplements and get your free recommendation.

VEGETABLES
How much: 4-5 servings per day minimum
Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, Swiss chard), cruciferous vegetables (broccoli, cabbage, Brussels sprouts, kale, bok choy and cauliflower), carrots, beets, onions, peas, squashes, sea vegetables and washed raw salad greens
Why: Vegetables are rich in flavonoids and carotenoids with both antioxidant and anti-inflammatory activity. Go for a wide range of colors, eat them both raw and cooked, and choose organic when possible.

FRUITS
How much: 3-4 servings per day
Healthy choices: Raspberries, blueberries, strawberries, peaches, nectarines, oranges, pink grapefruit, red grapes, plums, pomegranates, blackberries, cherries, apples, and pears - all lower in glycemic load than most tropical fruits
Why: Fruits are rich in flavonoids and carotenoids with both antioxidant and anti-inflammatory activity. Go for a wide range of colors, choose fruit that is fresh in season or frozen, and buy organic when possible.

Additional Item: WATER
How much: Throughout the day
Healthy choices: Use purified water or beverages made with purified water, such as unsweetened tea, sparkling water, or water with a small amount of fruit juice for flavor
Why: Water is vital for overall functioning of the body.

http://www.drweil.com/drw/u/ART02995/Dr ... ramid.html

i am not a fan of weil at all. i think he has jumped on a bandwagon for
personal aggrandizement. so much of his information is wrong or slanted
so heavily that it becomes wrong.
the signifier for me occurred a few years ago when i tuned into a tv program
with him--just to get a feel for what thisman was about. he made a statement
to the effect that 'alternative' healing was okay only as long as you did it with
an m.d.!!! well, that said it all to me.
i signed up for his newletter a short while ago to again check in on what he
was saying. 90% of his newletter is selling product. the other 10% is slanted
information, often bogus. to call him conservative doesn't really describe his
position. he functions on the level of a reader's digest providing such minimal
information and often wrong information that i consider him dangerous. he
would sell out holitistic health in a heartbeat is how i feel. he offers a 'free'
health assessment questionnaire which always finishes with the recommendation
for buying several of his products. there is no discussion about controversy in
the field of nutrition. he still recommends heavy fish eating, for example with
no discussion of the toxicity of fish from water pollution. he still promotes
canola oil with no discussion about coconut oil and its health benefits.
while i don't think there is anyone that is 'perfect,' weil is one of the worst from
my point of view. he is really slick.
tanya

Dr. Weil's pyramid can be viewed at: http://www.drweil.com/drw/ecs/pyramid/p ... ramid.html Monica Reinagel did not develop this.

Dr. Perricone's program, combining diet, supplements and topicals is his approach to both cell (skin) and systemic inflammation and is mainly a low glycemic one. He doesn't say nor conclude, as you have, that the "cell level inflammation - namely the integrity of the phospholipid layer of the cell wall to allow nutrients in and toxins out." "... is a completely different concept to what your Monica Reinagel is talking about - as she is concerned with systemic inflammation such as arthritis - and the immune system's inflammatory responses."

An inflammatory food causes both cell and systemic inflammation. The treatment is the same, here his focus is on sugar, starch, high glycemic foods and he writes:

http://pals2u.tripod.com/id24.html

As a physician, I am against sugary and starchy foods because they cause an inflammatory response in the body-a reaction that's proven to accelerate aging and promote dangerous degenerative conditions and diseases. We are also in the midst of a major obesity epidemic affecting all age groups, from pre-schoolers and teens to adults and seniors. Even our pets are pudgy!

As a dermatologist, I am against sugary and starchy foods because the inflammation they induce (which takes place on a cellular level) shows up on the skin as a loss of radiance, dark circles under the eyes, the loss of tone, puffiness, an increase in fine lines and wrinkles, the loss of facial contours and increased pore size. These foods can also exacerbate acne, which is a systemic, inflammatory disease. I am not exaggerating when I say that sugar can rob you of your youth, health, and beauty.

He uses the same glycemic index as Monica Reinagel does, she just expanded on that concept to formulate inflammation ratings Dr. Perricone writes:

Sugar can also attach to components in the cell plasma membrane forming chemicals called "advanced glycation end products", appropriately known as AGEs. Accumulation of AGEs in a cell can lead to malfunction and, as the acronym indicates, aging. In addition to producing wrinkled, sagging skin, glycation degrades other vital organs, including your kidneys, lungs, and brain.

Next, log onto www.glycemicindex.com to learn which carbs are our best bets to reduce inflammation. If we can keep our carb choices under 55 on the glycemic index we will greatly ameliorate the health and beauty destroying effects of the carbs on the upper end of the scale. Fruits and vegetables that score under 55 (on a scale of 0-100) on the index are the best way to satisfy your craving for sweet food.

Since Dr. Perricone is a dermatologist, his primary interest is inflammation on skin cells along with skin health, rejuvenation, cosmetology, anti-aging, wrinkles. He sells expensive supplements and topicals based on his anti-inflammation recommendations http://www.perriconemd.com. You can follow his diet, have glowing skin & no wrinkles, yet still have systemic inflammation from other food causes based on blood, genotypes and specific allergies not found by either.

Dr. Perricone is athletic and hunkier than chubby Dr. Weil

Susan
--- In minutus@yahoogroups.com, Irene de Villiers wrote:

You got that right! When he first emerged on the scene, he appeared
to be the ultimate complementary MD, a good bridge between the
medical profession and the alternative health movement. A sensible
voice, a Burl Ives for integrative medicine. Now, when I see his
overpriced products at Whole Foods on iced tea with turmeric and his
line of vitamins, I ....

Susan

--- In minutus@yahoogroups.com, "tamarque@..." wrote:
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