Quieting the insulin storm

The cycle of eating, satiety, and hunger is largely driven by insulin and blood sugar responses.

For instance, if I eat a bowl of Cheerios, my blood sugar will surge to 140 mg/dl or higher (how high depending on insulin sensitivity). The flood of sugar from this Frankenfood triggers the release of insulin; blood sugar then settles back down.

The decline in blood sugar back down to normal or below normal powerfully triggers hunger. Variable degrees of shakiness, mental fogginess, and irritability also commonly occur. Most people experience this to some extent; some experience an exagerrated version called "reactive hypoglycemmia" and can suffer peculiar personality changes, irrational and even violent behavior.

Foods made with wheat or cornstarch raise blood sugar higher and faster than table sugar. Accordingly, blood sugar and insulin swing more widely with these food: highs are higher, lows are lower. People who therefore follow the standard mantra of "eat plenty of healthy whole grains" therefore experience a 2-3 hour long cycle of eating, brief satiety, and recurrent hunger. Cravings for snacks, impulsive eating, and overeating all occur during the period when blood sugar has dropped and hunger is powerfully triggered.

Eliminating this up and down fluctuation is therefore key to regaining control over appetite, losing weight, reducing small LDL and triglycerides, reducing blood sugar, and putting out the fires of inflammatory responses.

You can accomplish this by:

1) Eliminating foods that trigger the exagerrated rises in blood sugar--Wheat, cornstarch, polished rices, white and red potatoes, and candy.

2) Adding a healthy oil to every meal--a strategy that prolongs satiety and helps suppress sugar-insulin fluctuations.


The ful nuts and bolts details of this diet will be released with the New Track Your Plaque Diet. Part I has already been released; part II is coming any day on the Track Your Plaque website.

Scare tactics

"You're a walking time bomb."

"I can't be responsible for what happens to you."

"Your blockage is in the artery called the 'widow-maker.'"




Familiar lines? These are the well-rehearsed warnings commonly used by cardiologists to persuade a patient to undergo a procedure (heart catheterization and all that follow).

Something happens when you hear these words about your health. Most people's resolve to explore alternatives, get another opinion, think it over, promptly crumbles when they hear these words. These particular warnings have been time-tested and are surprisingly effective.

Unlike many other conditions, heart disease does indeed result in catastrophic events without warning. Unlike, say, cancer, heart disease can wreak damage suddenly. That's all true.

What bothers me is the vigor with which the opportunity for hospital procedures is pursued.

The thinking is that hospitals procedures = saving a life. In the vast majority of people, this is nonsense. Procedures like heart catheterization, stents, bypass, do save lives if someone is in the throes of a catastrophe. The problem is that most people who undergo procedures are not in the midst of catastrophe and have every hope of avoiding it altogether with some simple efforts towards prevention.

Imagine this conversation: "Yes, Mr. Smith, you do have heart disease, Even though you have no symptoms and your stress test is normal, I believe that we should 1) identify the causes of your heart disease, then 2) correct them. Of course, if you don't want to engage in this prevention process, then there may be a point at which heart procedures may be necessary. But I believe that you have great hopes of avoiding them and avoiding heart attack."

Self-Directed Testing

In the last Heart Scan Blog post, I listed the poll results on success vs. failure in trying to obtain requested blood work through doctors. The results of that informal poll revealed that a substantial number of people encounter resistance to one degree or another in trying to obtain blood tests.

But the world of self-directed testing is growing. In addition to your ability to circumvent your doctor by getting your own blood work done, you can now:

--Obtain many imaging tests on your own--Heart scans can be obtained without your doctor's involvement, for instance. The ultrasound screening services, like that offered by Lifeline, mobile services that provide carotid, abdominal aorta, and osteoporosis screening services; full body scans, and others.
--Identify and treat some conditions--Internet information has gotten quite powerful to assist individuals in recognizing when a condition might be present. (However, this is also a landmine for trouble if not properly used.)
--Genetic testing--While just in its infancy, direct-to-consumer genetic testing is now offered by two outfits that I'm aware of.
--Unusual laboratory tests--e.g., heavy metals, omega-3 fatty acid content, cancer markers.

One drawback to the emerging world of self-directed testing: There is no insurance coverage. However, this will become less and less of an issue as time passes, since it is clear that most Americans will need to bear a greater portion of healthcare costs in future, since some conventional services may even be rationed for cost containment; higher copays and the emergence of medical savings accounts, providing the individual with more control over how healthcare dollars are spent; competition in self-directed healthcare services, which will reduce costs. Imagine, for instance, several more direct-to-consumer services to obtain blood tests appear. They will need to compete on price and service.

While my colleagues are terrified of the potential for abuse of such tests, my reaction is the opposite: I am enormously excited by the potential for individuals to seize more and more control over their health.

Of course, with greater freedom comes greater responsibility. But the long-term net result will be, in my view, a healthier, more satisfied healthcare consumer with reduced healthcare costs.

Self-testing

Here are the results of the latest Heart Scan Blog poll (84 respondents):


When you ask your doctor to perform a specific blood test, does he/she:


Do it without question?
38 (44%)


Do it but express reservations?
25 (29%)


Do it very grudgingly?
13 (15%)


Refuse outright?
9 (10%)



I was encouraged that 44% of respondents are/were able to obtain the blood work they requested without resistance. Sadly, however, the majority do either encounter reluctance or outright resistance.

Why would your doctor impose barriers to your ability to obtain laboratory tests? Well, several potential reasons:

1) He/she feels that they are charged with your health safety, and you might be led down a misleading, potentially dangerous path.

2) He/she feels that the tests are truly unnecessary and that you will be wasting the money of the "system."

3) He/she doesn't understand the tests, or is unfamiliar with them.

4) He/she feels that the doctor should be in complete control, not you. How dare you try to usurp the doctor-as-dictator of your health!


In reality, number 1 is understandable but rarely occurs. I have indeed have had requests, though rare, for outrageously inappropriate tests for the issue at hand, usually due to a misinterpretation of some information by the patient.

I'm not sure how often number 2 truly is. For instance, it is not uncommon for the doctor to have an ownership stake in the laboratory. There are several large primary care groups in Milwaukee who are notorious over-users of laboratory tests, with extraordinary batteries of dozens of tests every few months on the flimsiest reasons , clearly motivated by . . . money. On the other hand, there are physicians who do consciously try and order tests rationally and cost-effectively. I suspect that this is a minority.

I feel quite confident that number 3--your doctor's ignorance--is probably the most common reason he/she is reluctant or refuses to allow you access to a test. Most respondents I suspect are referring to many of the tests that I have been advocating, such as lipoprotein testing, lipoprotein(a), and vitamin D blood levels. I am uncertain how any of these could be construed to be dangerous. But ignorance of the value of these tests is rampant and resistance is nearly always based on not having explored these issues and having no appreciation for their importance. Of course, the beleaguered primary care physician is, no surprise, inundated by so much information across such a wide range that he/she has become expert at nothing, barely able to even deliver the full scope of genuine up-to-date primary services any longer. My colleagues, the cardiologists. . . well, you know my feelings about their attitudes: If it doesn't make money, then why should I bother? Devote months or years studying something that doesn't ring the cash register?

I see this dilemma as yet more evidence of the growing disenchantment with the doctor-as-gatekeeper model, the centuries old paternalistic "I will tell you what to do and you will do it." It worked when the doctor was educated and had access to knowledge you could never realistically obtain because you couldn't read, or you were too poor to afford books and education, or because medical information was made privy only to select people.

It's not that way anymore: The information you have access to is the same information my colleagues and I have access to: a level playing field. Along with the changing rules of the game, the game itself must eventually change.

I believe that people should have access to self-testing. Indeed, there is a growing industry of direct-to-consumer laboratory testing, such as that offered by Life Extension and LabSafe . For the most part, these offer tests without potential insurance reimbursement.

But the landscape is changing: We are just beginning a new age of self-empowerment, self-directed healthcare.

Whenever I say this, some people are angered that the majority of people will be too lazy, stupid, or poor to join the movement. What I am not saying is that we should agitate to make the system a patient-only directed process and completely remove the doctor. What I am saying is that the patient should and will play an increasingly important role in determining the content and direction of his/her care, especially as the patient becomes far more knowledgeable about issues relevant to his/her health.


The new tools of health measurement

If there were a new mantra of the new science of insight into health and long life, it would be “measure, measure, and measure.”

Never before in history have we had access to the analytical, laboratory, imaging, quantifying health tools that we have today. We can locate, scan, measure, all down as far as the level of basic codons of the genetic sequence.

The health-inquiring public has so far been permitted just a tip-of-the-tongue taste of these quantitative phenomena in such things as cholesterol values (“know your numbers!”) and blood pressure. Women now discuss their bone density scores over coffee, men their PSAs (prostate specific antigen).

But a curious irony has emerged: Like early 20th century males uncomfortable with women battling for suffrage, healthcare professionals, themselves comfortable with measurements and numbers, are distinctly uncomfortable when some of the same information falls into the hands of the healthcare consumer.

These phenomena play out in especially dramatic fashion in the world of heart health. The public now has broad access (many without a doctor’s order) to an extraordinary array of health measurement tools that can potentially yield enormous benefits for prevention of the most common conditions, information that can be applied by tracking over time.

Measures like heart scan scores, vitamin D blood levels, lipoprotein(a)--measures that most doctors have little or no interest in obtaining, yet they serve crucial roles in maintaining and tracking your health.

The new paradigm is emerging: the tools are getting better and better, they are becoming more accessible.

Increasing sales, growing the business

I continue my portrayal of the fictional hospital, St. Matthews. Though fictional, it is based on real facts, figures, and situations.

Despite their success, administrators at St. Matthews’s Hospital continually fret over how to further expand their enterprise.

Market share can be increased, of course, by competing effectively with other hospitals, but that can be a tough arena. After all, St. Matthews’ competitors deliver pretty much the same services, and draw areas for patients overlap. The last thing the hospital wants is the appearance that heart care is a “cookie cutter” process, the same everywhere. In fact, this trend has hospital administrators wringing their hands. Two competing hospital systems in town recently launched multi-million dollar ad campaigns employing some of the same aggressive tactics St. Matthews’ marketers used successfully in past.

If St. Matthews is going to grow, new markets will need to be explored. What other strategies can a hospital system use to continue climbing the growth curve?

St. Matthews’ hospital administrators have drawn a number of lessons from other businesses. How about squeezing more procedures out of the population you already take care of? That’s an age-old rule of business: your easiest sales come from repeat customers. A former stent patient is going to “need” annual nuclear stress testing ($4000), more stents (about $25,000–39,000 per hospitalization), CT angiogram ($1800–2400), bypass surgery ($84,000), and so on. “Check-up” catheterizations, though clearly of little or not benefit to patients, are silently encouraged, yet another example of the bonanza of repeat procedures possible.

The lesson that “once a heart patient, always a heart patient” has been honed to an art form in business practices at St. Matthews and other hospitals like it. If you enter the system through your primary care physician or cardiologist, there’s an excellent chance you’ll end up with several procedures, diagnostic and therapeutic, over the ensuing years. Accordingly, St. Matthews provides a very attentive after-discharge follow-up program, complete with access to friendly people, phone centers, “support groups,” and even an occasional festive get-together, all in an effort to ensure future return to the system.

All in all, the St. Matthews Hospital System is a hugely successful operation. It provides jobs for thousands of area residents and provides high-tech, high-quality healthcare. Like any business—and no doubt about it, St. Matthews is a business with all the trappings of a profit-seeking enterprise—it grows to serve its own interests. The tobacco industry didn’t grow to its gargantuan proportions by doing good, but by selling a product to an unsuspecting public. So, too, hospitals.

Curiously, hospitals like St. Matthews continue to operate under the sheltered guise of not-for-profit institution with the associated tax benefits, ostensibly serving the public good. This means that all end-of-year excess revenues are re-invested and not distributed to investors. But non-profit does not mean that individuals within the system can’t benefit, and benefit handsomely. Under St. Matthews’ non-profit umbrella, many businesses thrive: 35 pharmacies, extended care facilities to provide care after hospital discharge, drug and medical device distributors, even a venture capital arm to fund new operations. The financial advantage conferred by “non-profit” status has permitted the hospital to compete with other, for-profit businesses, at a considerable advantage. For this reason, attempts have been made over the years to strip them of what some believe is an unfair advantage; all have failed.

While profits may not fall to the bottom line, money does indeed get paid out to many people along the way. Executives, for instance, pay themselves generous salaries and consulting fees, often from several of the entities in this complex business empire. Physicians are brought in as “consultants” or are awarded “directorships” for hundreds of thousands of dollars per year—Director of Research, Director of Cardiovascular Services, etc. Don’t forget the $3.7 million dollar annual salary paid to the CEO.

Hospitals and doctors have a vested interest in preserving this financial house of cards. They will fiercely battle anyone or anything that threatens the stream of cash. During a recent meeting of important doctors at St. Matthews Hospital, one cardiologist bravely voiced his concern that bypass surgery was performed too freely on too many patients in the hospital. The doctor was promptly and quietly asked to remove himself from the meeting. Several days later, he received a letter announcing his dismissal from the committee.

The silent conspiracy conducted by hospitals and cardiologists serves their own purposes better than the good of the public. Under the guise of good works, hospitals continue to promote strategies which are, for the most part, outdated, inefficient, inaccurate, and expensive. But that’s the rub. Expensive to you and your insurance company means more money for the recipient: your hospital and cardiologist, and the powers that support them. All this occurs while the real solutions that are of benefit to the public continue to be overlooked, hidden in the shadows.

Top Doctor

Dr. Robert Connors is the hospital’s most prized cardiologist.

Practically a fixture in the cath lab, he generates more revenues for the hospital than any of his colleagues. Last year alone, he performed over 1500 procedures, bringing in $18 million dollars to the cath lab, $27 million to the hospital. Dr. Connors is very good at what he does: 55-years old, he has been involved in high-tech heart care since the “early days,” 25 years ago, when hospital procedures really took off.

During his career, he has personally performed over 25,000 heart procedures and has built a reputation as a skilled operator of complex coronary procedures. Because of his skills, he enjoys a vigorous flow of referrals for procedures from dozens of primary care physicians. His skill has also earned him referrals from cardiologist colleagues who seek his abilities for difficult cases.

On any day, Dr. Connors typically schedules up to 12 procedures. His entire day is spent in the cath lab, usually from 7 am until 6 pm. He meets many patients for the first time on the catheterization laboratory table as staff shave their groin, preparing for the procedure. Much of the procedure itself is not even performed by Dr. Connors, but by one or another cardiologists-in-training, a “fellow,” or member of the fellowship the hospital proudly maintains as a clinical teaching institution. Nor will Dr. Connors talk to most patients at the close of the procedure. He leaves that to either the fellow or a nurse. Dr. Connors views himself as a procedural specialist, not someone who has to take care of patients. He gave up seeing patients in his office over 10 years ago.

Dr. Connors’ procedural enthusiasm gained him the attention of drug and medical device manufacturers. Because Dr. Connors lectures widely and advises colleagues, his comments can dramatically alter perceptions of the value of a technology. He has, on many occasions, catapulted an unpopular device to most-asked-for among colleagues, bringing millions in revenues to the manufacturer. One particularly lucrative arrangement he made around 10 years ago involved a “closure” device, a $400 single-use plug used to close the access site made during heart catheterizations. By swaying his colleagues at St. Matthews Hospital, 50 orders per day (one per procedure) tallied $20,000 every day, $7.1 million dollars per year for the manufacturer. Although he’d used other devices on the market, the 5,000 shares of stock he was offered encouraged him to issue glowing comments to colleagues on the superiority of this specific brand of closure device. Now over 90% of all catheterizations at St. Matthews conclude with the device manufactured by the company in which Dr. Connors maintains partial ownership.

Negative comments, on the other hand, topple other products when Dr. Connors sees fit to pan them. For this reason, device and drug manufacturers run straight to Dr. Connors to gain his good graces as soon as possible after a product is released into the market. Because the competition is just as likely to do the same, it has often come down to a bidding war, the company providing the most lucrative arrangement most likely to win.

Thus, Dr. Connors proudly boasts of how many times he has flown to Hawaii, Europe, and other exotic locations at industry expense. He also boasts of how, for $100,000 paid to him for a “consulting fee,” he can overturn the choice of products lining hospital shelves. As the hospital’s annual budget for coronary devices will top $84,000,000 this year, device manufacturers regard the sum paid Connors as a profitable investment.

Despite his lofty status in the hospital, Dr. Connors has long expressed a love-hate relationship with St. Matthews. While he enjoys his work and has made a more than comfortable income, he has long felt that the hospital administration didn’t truly appreciate his contributions. Five years ago, he therefore demanded that he be made “Director of Research.” After all, he had hired a nurse to help him coordinate enrollment of patients into several device trials brought to him by medical device manufacturers. When he encountered an initial lukewarm response from hospital administrators, he threatened to take his “business” elsewhere to a competing hospital. St. Matthews’ administrators gave in. They provided him with the title he wanted, along with $100,000 annual “stipend.”

True story, though names have been changed to protect the guilty.

Is Dr. Connors just an “outlier” among colleagues who toe a more conservative line? Or does his brand of commercial enterprise in hospital heart care represent the ideal that they seek, brazenly and ambitiously seeking to expand the procedural solution to heart disease to the exclusion of patient care and real human interaction?

Disease Engineering

Imagine you contract pneumonia.

You have a fever of 103, you’re coughing up thick, yellow sputum, breathing is getting difficult. You hobble to the doctor, who then fails to prescribe you antibiotics. You get some kind of explanation about unnecessary exposure to antibiotics to avoid creating resistant organisms, yadda yadda. So you make do with some Tylenol®, cough syrup, and resign yourself to a few lousy days of suffering.

Five days into your illness, you’ve not shown up for work, you’re having trouble breathing, and you’re getting delirious. An emergency trip to the hospital follows, where a bronchoscopy is performed (an imaging scope threaded down your airway) and organisms recovered for diagnosis. You’re put on a ventilator through a tube in your throat to support your breathing and treated with intravenous antibiotics. Delayed treatment permits infection to escape into the fluid around your lungs, creating an “empyema,” an extension of the infection that requires insertion of a tube into your chest through an incision to drain the infection. You require feeding through a tube in your nose, since the ventilator prevents you from eating through your mouth. After 10 days, several healing incisions, and a hospital bill totaling $75,000, you’re discharged only to be face eights weeks of rehabilitation because of the extreme toll your illness extracted. Your doctor also advises you that, given the damage incurred to your lungs and airways, you will be prone to more lung infections in the future, and similar situations could recur whenever a cold or virus comes long.

A disease treatable by taking a two week, $20 course of oral antibiotics at home has been converted into a lengthy hospital stay that generated extravagant professional fees, testing, and costly supportive care. You’ve lost several weeks of income. You’re weak and demoralized, frightened that the next flu or virus could mean another trip to the hospital.

Such a scenario would be unimaginable with a common infection like pneumonia, or it would be grounds for filing a malpractice lawsuit. But, as horrific as it sounds in another sphere of healthcare, it is, in effect, analogous to how heart disease is managed in current medical practice.

First, you’re permitted to develop the condition. It may require years of ignoring the telltale signs, it may require your unwitting participation in unhealthy lifestyle choices. Palliative treatments that slow, but don't stop, the progression of disease are prescribed like cholesterol drugs. The process then eventuates in some catastrophe like heart attack or similar unstable heart situation, at which point you no longer have a choice but to submit to major heart procedures. That’s when you receive your heart catheterization, coronary stents, bypass, defibrillators, etc. and you're proudly declared a "success" of medical technology.

Of course, none of these procedural treatments cures the disease, no more than a Band Aid® heals the gash in your leg. The conditions that were present that created your heart disease continue, allowing a progressive disease to worsen. At some point, you will need to return to the hospital for yet more procedures when trouble recurs, which it inevitably does.

A coronary bypass operation costs, on average $85, 653 (AHA 2008 Update; based on 2004 data). That doesn't include the $25,433 cost for the heart catheterization performed by a cardiologist to provide the surgical roadmap of your coronary arteries. If there are any complications of your procedure, then your hospital bill may total a substantially higher figure.

$85, 653 is just the upfront financial pay-off. Over the long run, your life is actually worth far more to the cardiovascular healthcare system because no heart procedure yields a permanent fix. In fact, repeated reliance on the system is the rule.

In fact, over 90% of people who enter the American cardiovascular healthcare system do so through a revolving door of multiple procedures over several years. It is truly a rare person, for instance, who undergoes a coronary bypass operation, never to be seen again the wards of the hospital because he remains healthy and free of catastrophe. A much more familiar scenario is the man or woman who undergoes two or three heart catheterizations, receives 3,4, or 6 stents, followed a few years later by a heart bypass, pacemaker, defibrillator, as well as the tests performed for catastrophe management, such as nuclear stress test, echocardiogram, laboratory blood analysis, and consultation with several specialists. Re-do bypass surgeries--a 2nd, 3rd, or 4th bypass--now comprise 25% of all bypass procedures.

The total revenue opportunity is many-fold higher than the initial 80-some thousand dollars, but instead totals hundreds of thousands of dollars per person.

What motivation can there possibly be to 1) identify coronary disease early, when in its asymptomatic stage, then 2) identify its causes, then 3) correct the causes, and finally 4) shut off the disease? You and I can accomplish this with a few hundred dollars of cost, perhaps a few thousand over many years (to cover costs of fish oil, vitamin D, niacin, and whatever else it takes to stop the expression of the disease). Nobody therefore profits substantially from your prevention effort--except you.

Then what if nobody told you that heart disease could be managed this way? That's what I mean by "disease engineering."

Dr. Steven Gundry on The Livin' La Vida Low-Carb Show

I stumbled on a great interview with cardiothoracic surgeon, Dr. Steven Gundry, on Jimmy Moore's Livin' La Vida Low-Carb Show. (Or, cut and paste: http://www.thelivinlowcarbshow.com/dr-steven-gundry-part-1-episode-179/)

Dr. Gundry has some fun ways of looking at eating and health. I found his comments on the activation of genes (discussed at a very light, non-scientific level) useful. He argues that when humans consume sugar-containing foods, the signal received by the body is that winter is approaching and it's time to build up fat stores in anticipation of the food shortages of cold weather. He finds parallels for this phenomenon in other species. Of course, for humans, winter (in the form of extended calorie deprivation) never comes. In fact, you might argue that, given our excessive reliance on grains, corn, and sugars, that we are, in effect, always in anticipation of a winter that never comes.

I've not read Dr. Gundry's books, but I found this light interview a lot of fun.

Does fish oil ADD to statin therapy?

Yet another patient came to my office today saying, "My primary doctor said that I should stop taking fish oil. He say's that I don't need it because I take Crestor."

The woman was in tears, confused and frightened over a potential disagreement between her doctors.

Is this true? If someone takes a statin drug, like Crestor, Lipitor, Zocor (simvastatin), pravachol, or lovastatin, they don't need to take anything else because the statin drug is so powerful that it eliminates risk?

No. Not even close to the truth.

First of all, let's accept that virtually the entire body of statin drug literature--hundreds of studies, billions of dollars spent--was paid for by the drug industry. It's no news that studies paid for by the sponsor are likely to favor the sponsor. Imagine Ford sponsored a study of Ford vs. GM cars vs. Toyota, paying $10 million to fund the effort. Guess who is likely to come out on top? "Studies show that Ford makes the best car in America." (Sorry, I don't mean to pick specifically on Ford. It's just a widely-recognized brand.)

So that means that the statin literature likely overestimates the benefit of statin drugs. Even so, it's clear from the hundreds of studies performed that the best we can hope for by taking statin drugs is a reduction of heart attack and death from heart attack of 30-35%--best case. That doesn't sound like elimination of risk to me.

What are the incremental benefits of adding omega-3 fatty acids from fish oil added to statins? The best data originate with the JELIS Trial (Effects of eicosapentaenoic acid on major coronary events in hypercholesterolaemic patients (JELIS): a randomised open-label, blinded endpoint analysis), in which 19,000 Japanese participants (who already have a high omega-3 intake from diet, usually ranging from 1800-3000 mg per day) experienced a 19% reduction (relative reduction) in cardiovascular events.

GISSI Prevenzione demonstrated a 28% reduction in heart attack, 45% reduction in death from heart attack with fish oil.

Omega-3 fatty acids from fish oil also:

--Reduce triglycerides dramatically
--Accelerate after-eating clearance of digestive by-products, i.e., they correct post-prandial abnormalities
--Modify the character (fragmentation potential, structural strength) of plaque
--Raise HDL modestly

If you buy your fish oil from Sam's Club, Costco, or other discounter, a healthy dose of fish oil might cost you $3 per month. Compare that to the $120 per month average cost of a statin agent. Why is there even a discussion over this?

Sadly, the doctor on Main Street, U.S.A, is the unwitting puppet of the pharmaceutical industry. The pretty drug company representative with nice legs and a cute smile promises lunch, dinner and . . who knows what else? Wink. The fifty-something, hairline-receding doctor can't resist. "Of course I'll prescribe your drug!"

Don't kid yourself: The drug industry knows precisely how to manipulate the behaviors of the deliverers of their products.

So, do statin drugs make omega-3 fatty acids from fish oil irrelevant? Absolutely not.

It's all about trying to inch closer and closer--not to reduction--but to elimination of risk for heart disease.

HDL: “H” is for “happy”

What role do emotions play in HDL cholesterol?

I’ve often observed a peculiar phenomenon: People who come to the office or hospital in the midst of a difficult emotional situation-e.g., stress at home, financial struggles, hospitalization (usually an unhappy occasion)- can show dramatic drops in HDL cholesterol. Not uncommonly, HDL drops 20 or more mg/dl.

Take Agnes’s case. Agnes had to go to the hospital for an elective procedure, one she’d been dreading for months. Previously, Agnes had been proud of the fact that she’d incrased HDL from 42 mg/dl range all the way up to 71 mg/dl. She accomplished this dramatic increase by eliminating wheat and cornstarch from her diet (which helped her lose 24 lbs), taking vitamin D and omega-3 fatty acids from fish oil, exercise, 2 oz of dark chocolate per day, and a glass of red wine with dinner.

Although I wouldn’t have bothered checking a cholesterol panel for such a procedure, the hospital had a checklist that included a cholesterol panel regardless of necessity. (Such checklists are common in hospitals, meant to ensure that certain basic issues are not overlooked.)

Agnes’ HDL: 29 mg/dl-a 42 mg drop.

Agnes will recover and her HDL will rebound, but the same effect can occur with other stressful situations, such as death in the family, financial worries, marital stress, etc., as well as physical illness.

Interestingly, the opposite may also hold true: Low HDL may increase risk for depression and stress. A study from Finland of 124 depressed persons, for instance, showed a 240% increased likelihood of depression in those with lower HDL cholesterols.

In other words, there seems to be a curious interdependence between HDL and emotions.

Why? Does it represent the indirect effect of adrenaline, cortisol, or other “stress hormones”? Do factors that relate to low HDL, such as unhealthy diet full of carbohydrates and physical inactivity, also tend to cultivate depression?

It certainly seems to be a chicken-egg situation, with one often leading to the other.

Moral of the story: Maintaining a sense of optimism and engaging in activities that bring you satisfaction and enjoyment can help raise HDL, as can strategies such as those followed by Agnes. Avoiding unnecessarily stressful situations can help. HDL is important, since higher levels are associated with much reduced risk for heart disease . . . and perhaps depression.
Oatmeal: Good or bad?

Oatmeal: Good or bad?


You've heard it before: oatmeal reduces cholesterol. Oatmeal producers have obtained permission from the FDA to use a cholesterol-reducing claim. The American Heart Association provides a (paid) endorsement of Quaker Oats.

I've lost count of the times I've asked someone whether they ate a healthy breakfast and the answer was "Sure. I had oatmeal."

Is this true? Is oatmeal heart healthy because it reduces LDL cholesterol?

I don't think so. Try this: Have a serving of slow-cooked (e.g., steel-cut, Irish, etc.) oatmeal. Most people will consume oatmeal with skim or 1% milk and some dried or fresh fruit. Wait an hour, then check your blood sugar.

If you are not diabetic and have a fasting blood sugar in the "normal" range (<100 mg/dl), you will typically have a 1-hour blood glucose of 150-180 mg/dl--very high. If you have mildly increased fasting blood sugars between 100 and 126 mg/dl, postprandial (after-eating) blood sugars will easily exceed 180 mg/dl. If you have diabetes, hold onto your hat because, even if you take medications, blood sugar one hour after oatmeal will usually be between 200 and 300 mg/dl.

This is because oatmeal is converted rapidly to sugar, and a lot of it. Even if you were to repeat the experiment with no dried or fresh fruit, you will still witness high blood sugars in these ranges. Do like some people and pile on the raisins, dried cranberries, or brown sugar, and you will see blood sugars go even higher.

Blood sugars this high, experienced repetitively, will damage the delicate insulin-producing beta cells of your pancreas (glucose toxicity). It also glycates proteins of the eyes and vascular walls. The blood glucose effects of oatmeal really don't differ much from a large Snickers bar or bowl of jelly beans.

If you are like most people, you too will show high blood sugars after oatmeal. It's easy to find out . . . check your postprandial blood sugar.

In past, I recommended oat products, specifically oat bran, to reduce LDL, especially small LDL. I've changed my mind: I now no longer recommend any oat product due to its blood sugar-increasing effects.

Better choices: eggs, ground flaxseed as a hot cereal, cheese (the one dairy product that does not excessively trigger insulin), raw nuts, salads, leftovers from last evening's dinner.

Comments (67) -

  • Church Dude

    3/11/2010 6:12:31 PM |

    this is somewhat surprising, however, not completely shocking. Carbs are sugars, and I've known for quite some time that Oats are loaded with carbs. I never thought of the effects of the oatmeal though, I've always seen it as a positive and healthy way to start off the day...

    I guess that view has changed now.. I'll be consuming a lot less oatmeal.

  • Anonymous

    3/11/2010 6:28:20 PM |

    Uh-oh.

    Does this also include whole unprocessed (cooked) oats?

    Those, along with wild rice are the only grains our cardiologist said are okay, and only so long as they remain whole, unprocessed grains.

    Darn.

    madcook

  • sonny

    3/11/2010 6:31:42 PM |

    Oatmeal- what a pickle it's gotten itself into.
    Healthy, healthy oatmeal is all you read about until one checks their blood sugar after eating it. Mine went from 82-179 in 45 minutes.
    No honey or raisins or anything added- the same spike.
    For me, eating oatmeal is like having an IV drip of straight sugar into my blood stream.

    Oatmeal has now been relegated to  food for my mealworms who in turn are snacks for my bearded dragon.

    Darn, I like oatmeal!!

  • Marnee

    3/11/2010 6:41:19 PM |

    Are you saying that butter triggers more insulin than cheese?  Can't be.

  • MissPkm

    3/11/2010 6:54:34 PM |

    Thanks! This one has been very hard to discuss since EVERYONE thinks oatmeal is VERY healthy! Great post

  • karl

    3/11/2010 9:21:30 PM |

    ??? I eat 1/3 cup (add water) of Oatbran for breakfast everyday with berries - 1 and 2 hour blood sugars are about 100. ( or a serum level of 89)  That is a carb load of 16 for the oat-bran - add the berries and it is 20. Not a lot for the big meal of the day for a large guy.

    I'm not sure everyone has the same problem - it is a matter of amount, not 'just' the type of food.  I am much more careful to eliminate fructose containing sugars.

  • Bob Fenton

    3/11/2010 10:13:51 PM |

    Thank you!  Appreciate the information.  Now I must email my CDE and ask if she is going to insist that her charges continue to eat it.

    Bob

  • Payam

    3/11/2010 10:25:28 PM |

    You lump all "oatmeal" into a single category.  Is there a difference between instant oats vs. rolled oats vs. steel cut oats?

    I sometimes cook steel cut oats overnight, and then add some whole raw milk at the end.  I eat it with walnuts and cinnamon.  I would assume that the fats and cinnamon decrease the blood sugar spike?  Is this the case?  I would appreciate your comments

  • Stephen

    3/11/2010 10:28:31 PM |

    Do butter or cream generally trigger an insulin response?

  • StephenB

    3/11/2010 10:35:21 PM |

    In addition to cheese, shouldn't heavy cream not raise blood glucose?

  • ShottleBop

    3/11/2010 11:08:36 PM |

    Re:  cheese being the one dairy product that doesn't excessively trigger insulin. Doesn't heavy (whipping) cream qualify as another?  It doesn't raise my blood sugar--even when consumed at breakfast, the time of day when I'm most carb-sensitive.

  • Anonymous

    3/11/2010 11:15:04 PM |

    Dr. Davis,

    I am not a cereal eater of any sort, and never eat oatmeal or oat bran.

    A typical breakfast for me might consist of 2 whole pastured eggs + vegetables and some coconut milk with around a 1/2 teaspoon of cinnamon mixed into it. Would 1 serving of oatmeal added to something like that be as likely to trigger higher readings (relative to each of the states you mentioned)?

    NOTE: I'd try it out and test with a glucometer, but I dislike the taste of oatmeal and oat bran, so it makes that avenue a moot point.


    Roy Davis

  • Rose

    3/12/2010 12:19:09 AM |

    Cholesterol intake from egg yolk is atherogenic in fowls (1), rabbits (2), swines (an omnivore like man) (3) and monkeys (3) as you can read in the following articles:

    (1) "The pathology of experimental atherosclerosis in egg-fed fowls".

    (2) "EXPERIMENTAL ATHEROSCLEROSIS AND BLOOD PRESSURE IN THE RABBIT"

    (3) "Comparison of the Effect of Egg Yolk or Butter on the Development of Atherosclerosis in Swine".

  • Lori Miller

    3/12/2010 1:18:43 AM |

    I found that oat bran gives me acid reflux. Now I use it to exfoliate.

  • randyntona

    3/12/2010 1:24:01 AM |

    Thanks for this information, I am glad to see you are not recommending oat bran anymore.  Recently I tried 2 tablespoons of oat bran a day for 4 days for ldl cholesterol reduction.  As a result I gained 4 pounds and experienced a resurgence in my joint pain (and cravings) which had been previously greatly reduced by going grain free.  It took about 4 weeks to loose that 4 pounds.  No more 'healthy' oats for me!  Randy.

  • Anonymous

    3/12/2010 1:49:28 AM |

    Dr. Davis,

    Do buckwheat and quinoa have the same blood sugar-raising effect?

    Thank you,

    David

  • Dr. William Davis

    3/12/2010 2:54:47 AM |

    If you are concerned about carbohydrate sensitivity, you must--MUST!--check blood sugars after a meal.

    Then you will know for a fact what your response is.

    The worst: instant oatmeal.

  • Michael Barker

    3/12/2010 4:08:32 AM |

    Eat oatmeal? I can't even look at a box of oatmeal without my blood sugar going ballistic!

    Mike

  • Gene K

    3/12/2010 4:49:40 AM |

    I have been eating quick oats for breakfast every day for fifteen years, lately adding cinnamon, flaxseed meal, and blueberries. Is it enough time to make me a diabetic? I typically walk for 25 min one hour after breakfast to catch the train, so it is difficult for me to check my blood sugar during this time. Is oat meal consumption harmful even in this combination with physical activity?

  • Sweet Sensations

    3/12/2010 5:51:02 AM |

    What about cream of wheat? is it any better for you than the oatmeal?

  • Pascal

    3/12/2010 6:46:40 AM |

    I think your comment that oatmeal will raise sugars in non-diabetic people to over 150 is a little exaggerated. I had a fasting sugar of around 100 and 1 hour after one serving eating Old Fashioned Quaker Oats my blood glucose got to 126. While this is not an ideal glucose level it is nowhere near the 150 you are referring to. I had some other members (non-diabetic) of my family try the same experiment and none of them came close to 150.

    I switched to a non-wheat diet, moderate carb diet at the beginning of the year. For breakfast I stopped eating sugar-packed cereals and ate Old Fashioned Quaker Oats instead. My triglycerides dropped like a rock from almost 200 to around 60. My HDL went from 35 to about 60.

    I do agree however that people who are insulin resistant may need to avoid oatmeal as it does contain a plenty of carbs but comparing oatmeal to candy bars in the context of blood glucose response is really stretching things.

  • Peter

    3/12/2010 12:18:29 PM |

    Tons of carbs = raised blood sugar. I meet a lot of people eating oatmeal believing it is healthy. I am from Sweden and we have a long, long tradition of oatmeal.

    The grain industry has been sponsoring Swedish athletes for a very long time.

    Apparently, kids who get into sports get a brochure, from sponsored by one of the biggest grain producers in Sweden, loaded with propaganda about how athletes MUST eat a lot of carbohydrates.

    Fortunately there are more and more athletes breaking away from traditional diets. One of the main reasons being, that top athletes get sick a lot. Björn Ferry, who won a gold in Vancouver, is on a low carb diet. No oatmeal whatsoever for him.

  • Peter

    3/12/2010 12:43:49 PM |

    I've been testing my blood sugar after meals and what I find is a little steel cut oats, a little wild rice, a little beer doesn't raise my blood.  A lot of any of these, on the other hand, does. It seems more related to quantity than to which carb.

  • Jen

    3/12/2010 2:11:12 PM |

    I have heard, "...eat fats with your carbs..." to keep one's insulin livels from spiking so much.  I choose butter or cream from grass fed cows.
    Have not checked insulin levels after fat or no-fat old fashioned oatmeal to see the differences.
    It's worth testing on myself as my fasting glucose levels are in the low range.

  • zach

    3/12/2010 3:16:48 PM |

    Now they even have "organic" oat meal to make it super healthy! The madness never ends.

    My 4.5% butterfat whole, unprocessed jersey milk does not cause my blood sugar to spike, neither does butter, yogurt, cream or cheese made from it. But I am non-diabetic. Measuring blood sugar after drinking pasteurized store bought milk (~3.2% butterfat) does raise it about 10 more units (110) instead of 100. WAPF says the heating makes lactose digest quicker.

  • Haggus

    3/12/2010 3:20:06 PM |

    I didn't hear anything that oat bran can't bring down LDL, only that one has to be mindful of the BG issues concerning it.

    I'm mindful as I'm IGT, but don't seem to have issues with oat bran and my 1h ppg readings.  They've never been above 6mmol/L, and more than likely be in the mid 5s like anything else I've tested with the expection of food containing starch.

    For the record, I use water and don't load it with fruit.

  • Dr. William Davis

    3/12/2010 7:25:32 PM |

    Peter--

    Excellent point.

    Portion size is indeed a crucial factor: The greater the quantity of carbohydrate, the greater the impact on blood sugar.

    Therefore, many of us can get away with small quantities of oatmeal, cream of wheat, or other carbohydrate (at least from a blood sugar standpoint). Most of us cannot deal with any more than a little. Some cannot deal with any at all.

  • Myron

    3/12/2010 7:26:57 PM |

    Just recommended your Blog to my brothers.  Gave them the comparison of "low carb diet verses the whole grain inflammatory diet."    In addition to the Blood Sugar problems, grains tend to be loaded with  inflammatory oils and for some allergic, too!   Chronic inflammation and Chronic disease go hand in hand.  

    What do you think of the Curry diet, Tumeric is a COX-2 inhibitor;  thought to reduce prostate cancer in India to 10% compared to USA.

  • Tony

    3/12/2010 9:33:26 PM |

    My one hour postprandial blood glucose, tested today after eating 1/2 cup (dry) oatmeal with 2 TBS flax seed meal, 1 TBS raisins, and 1/2 tsp maple syrup: 114 mg/dl,

  • Lori Miller

    3/13/2010 3:02:01 AM |

    My diabetic mother's FBG was finally down to 126 yesterday. Then she had some peas and carrots last night, then some oatmeal and raisins this morning. Her blood sugar a few hours after eating it: over 200. Her reason for eating the oatmeal: "My nurse told me I could have a little."

  • Anonymous

    3/13/2010 4:36:28 PM |

    I found that a bowl of oatmeal, with cream and two boiled eggs was enough to shoot my blood sugar from fasting 110 to 160+.  Now, I clearly have issues since my fasting is a bit high, but my conclusion for myself was, fat and protein didn't stop the carbs.  I do fine with a small bowl of full fat strained yogurt and walnuts though.  And eggs, veggies, or a small steak...

  • Paul

    3/15/2010 3:50:31 PM |

    I've been wondering...is bacon REALLY bad for you (like most people say), or is it okay? I've been eating a relatively low-carb breakfast of poached eggs and bacon, and a small serving of fruit, but I'm concerned that the bacon is a bad choice (although I love it, and it leaves me satiated until lunch). Any insight?

  • Anonymous

    3/16/2010 5:55:15 PM |

    The effects of carbohydrates on blood sugar levels is represented by the glycemic index. The glycemic index is determined by feeding various people a certain food and measuring their blood sugar level multiple times over a period of several hours.

    Oatmeal has a fairly low glycemic index (around 50 I think), which means its effect on the blood sugar level of a regular person is low.

    The glycemic load of the whole meal containing oats can be even lowered by mixing it with some other very low GI food such as nuts.
    A half a cup of oatmeal with 1 oz of walnuts cannot be much worse than fried eggs and bacon everyday, can it?

    Boris

  • mongander

    3/29/2010 4:04:22 PM |

    Okay, y'all have prodded me to check my blood sugar.  Despite being a diagnosed type 2 diabetic for over 20 years, I've relied on the A1C test and avoiding processed foods.

    Today, fasting level = 90

    After a huge bowl of old fashion slow cook oatmeal (1 cup dry uncooked), plus raisins and MCT oil, I tested 126 immediately after eating.

    20 minutes postprandial = 120 (after 15 minute walk)

    1 hr postprandial = 136

    2 hr postprandial = 71 (after another 15 min walk)

    Normally I eat oats/groats but I'm visiting my mom now, and don't have access to groats.  In my opinion, oats/groats is metabolized more slowly and is more nutritious.

    I have a lot of Scottish blood and the Scots have thrived on oats for millenia.

  • Sandip

    5/6/2010 11:37:49 PM |

    This is so ABSOLUTELY true and helpful!!!  I have been eating a big bowl of quick oats (with only water) for about a year and regularly measuring blood sugar one hour later.  The results were always confusingly amazing.  My blood sugar wold reach from 90's (fasting) to 180 easily!  I have asked two internists but no help.  This article is exactly what I have been searching for.  Great analysis!  NO MORE OATS for me.

  • Anonymous

    5/12/2010 12:39:09 PM |

    The unasked question is, what constitutes 'repetitive' consumption of oatmeal? Breakfast every day? Twice a week? Or what?

  • Raine Saunders

    6/29/2010 2:42:55 PM |

    If you were to soak the oats in an acidic medium overnight (such as kefir, yogurt, apple cider vinegar, whey, or lemon juice), and then eat it with real, raw milk and a bit of real maple syrup, it would be much healthier for you. But I wouldn't recommend eating it every day because this habit of eating grains too often, even when properly prepared can still lead to health issues. Grains that are not traditionally prepared as our ancestors did lead to many problems like obesity, heart disease, cavities,digestive disorders, candida overgrowth, Crohn's Disease, Leaky Gut, hiatal hernia, diabetes, and much more.

  • Roxanne Sukol MD

    7/22/2010 7:03:21 PM |

    Great idea to check your blood sugar after you eat.  Then either way, good or bad, you'll know.  And you'll be able to make your decision based on the facts.  Check out my take on "What's for Breakfast" at http://yourhealthisonyourplate.com  Roxanne Sukol MD

  • Joyce and Bob Schneider

    7/30/2010 7:35:30 PM |

    What a fantastic post! It's about time someone started cracking down on so-called "good carbs." My husband is a cardiologist too, has been preaching this for years and getting the very same "Huh?" reactions. The credo is our house is: CARBS & SUGAR ARE THE SAME THING, because all carbs metabolize into sugar. "Good" ones may take 30 minutes longer, but they'll still become sugar faster than your body wants it. Try to stick to just low-sugar fruits and veggies...and thank you, doctor, for helping to clear the blizzard of misinformation out there. Here's our non-profit site if you're wondering who wrote this: http://tinyurl.com/b8vjja

    P.S. Many diabetes "educators" are dreadfully behind, giving out in some cases what amounts to harmful information, especially where diabetics are concerned.

  • Jenny

    8/4/2010 4:09:10 AM |

    Yikes!  This has certainly been very surprising.  Oatmeal has always been thought of as a healthy breakfast.  Little did we know!  

    Thank you so much for sharing this.  I will forward this post to my fellow oatmeal-loving friends.

  • Anonymous

    8/16/2010 9:20:06 AM |

    This blog usually delivers scientifically sound nutritional information. This particular blog publication is the exception. It gives information without a single reference. It is daunting to write that oats will make a spike in your blood levels without any further information. Oat porridge is known to lower the glycemic response to a load of carbohydrates. You are missing important information about the fiber content. It IS a good source of fiber, both soluble (beta-glucans) and insoluble when eat as a whole. Additionally, is proven to lower serum LDL levels and increase HDL. Of course if you use a oat product full of sugars or in the wrong presentation/processing the history is quite different.
    Much more can be found if you type Oats and glycemic index at Pubmed.
    http://www.ncbi.nlm.nih.gov/sites/entrez

  • Wilcox Angus Beef

    8/28/2010 6:03:33 AM |

    I remember when I thought eating oatmeal was good for me.  I even made granola and ate that frequently.  The only thing that happened to me was that I gained a lot of weight!  

    I have not had grains in about a year, unless I am on vacation and have no other options.  I ate steel cut oats this summer on vacation.  Yes, they were satisfying at the time but I also came home with weight gain and a viral lung infection. Not saying that was because of my grain intake, just sayin....

  • Peter

    9/4/2010 12:33:45 PM |

    I sed to eat lots of oatmeal and oat bran, and my doctor said I was anemic.  Then I read that oat bran prevents iron absorbtion, so I quit, and the anemia went away.  Maybe coincidence, maybe not...

  • Anonymous

    9/8/2010 3:59:39 PM |

    I'm extremely grateful for this information. For years I have conscientiously followed the type of diet that is widely promoted as being healthy, including whole grain oatmeal. My cholesterol numbers have been stellar, aside from the total sometimes being below the reference range. My fasting glucose has been normal. I was shocked to learn in follow-up after a severe foot infection that my peripheral arteriosclerotic situation is not so stellar. In view of the information on your blog I bought a glucose monitor. My blood sugar an hour after a large bowl of slow-cooked oatmeal with no fruit, milk, sugar, or other additions = 150!

  • grgsr

    9/27/2010 10:54:56 AM |

    Oat Bran, I have read that Oat Bran is good for you as it is high in fiber and helps to clear fats from the blood.  I am not sure about the refinement as to whether fine ground or medium ground is best?  I have read other medical materials that support using Oat Bran for cereal, muffins, or even as bread crumbs for baking.  This can be confusing as I had once believed Oat Meal was good for you and a heart healthy diet.  Does OAT BRAN fall into the same catagory as OAT MEAL?

  • Anonymous

    10/12/2010 3:39:26 PM |

    Perhaps it is the skim milk that is the culprit here?With cream or whole milk and some coconut oil perhaps it's not so bad?

    Skim milk is evil.

  • Simon

    10/27/2010 10:33:37 AM |

    hi……………………
    You are a Great while writing in the blogs it is awesome I liked it too much good and informative thanks for the sharing.

  • blogblog

    10/31/2010 8:55:33 AM |

    The 'healthy breakfast myth'. Humans don't need any breakfast or lunch if they eat a proper diet. The body has ample fat stores to provide our energy for the day. Most hunter-gathers don't eat any breakfast and lunch is rarely anything other than a small snack. They start eating mid-afternoon and nibble away for most of the evening.

    The only reason westerners need breakfast or lunch is because they are carbohydrate addicts. If you switch to a VLC (<20g/day) diet you won't get hungry before 4pm once you adapt. In fact once adapted to a VLC diet you can effortlessly go 2-3 days without food and not have any problems.

  • buy jeans

    11/3/2010 2:20:21 PM |

    If you are like most people, you too will show high blood sugars after oatmeal. It's easy to find out . . . check your postprandial blood sugar.

  • Jack C

    11/18/2010 3:25:42 PM |

    We eat oatmeal on occasion and have no problem with high blood glucose probably because we add enough butter, cheese and cream so that the calories from dairy fat far exceeds the calories from the oatmeal. And we have no insulin problem from consuming a lot of butter.

    We are not concerned about cholesterol levels. The only reason we eat oatmeal is because it seems to help regularity.

    Jack C.

  • rhinoplasty los angeles

    11/26/2010 6:18:39 AM |

    I have oats without dried fruits or any fruit even.But I do add a little of skimmed milk and also add a little bit of sugar.I have no problem as far as sugar or heart is concerned.

  • diseño web

    12/15/2010 5:26:17 PM |

    wow im glad im reading this post thanks for the info

  • Anonymous

    12/17/2010 8:27:21 PM |

    Dr. Davis:

    What are your thoughts on brown rice? Is this beter than oats or wheat? I know white rice has high glycemic index.

    Raj

  • Sara

    12/21/2010 9:22:34 PM |

    Personally, oats cause a spike up 170. My fasting is 90. Cheerios spikes as well.

  • Anonymous

    12/23/2010 1:49:42 PM |

    How does the article justify going from heart healthy benefits to affects of oatmeal for diabetics?
    Just because a food has to be eaten with caution by diabetics does not mean it is not beneficial as it has been determined.
    It is the same as with any food: Read The Label. Yes, oatmeal is a grain, and therefore has carbohydrates (an essential food). So, add protein if you have blood sugar issues or eat it less often, or in smaller quantities!
    Any whole grain will have the same issues. And why would a diabetic add sugars or fruits to a carb food??? Come on!
    For heart benefits, lowering harmful cholesterol, it is one of the whole grains that is important to have in your diet. Profiling it as a diabetic issue is just not fair.

  • revelo

    1/16/2011 2:18:25 AM |

    Just got my glucose monitor and was testing it out:

    morning fasting: 75
    immediately after salmon and salad: 78
    1 hr after salmon and salad: 92
    2 hr after salmon and salad: 81
    5 hr after salmon and salad: 88
    immediately after 2 cups dry oats mixed with cinnamon, preceded by a medium sized canteloupe (almost 200 grams of carbs): 102
    50 minutes after the carb feast: 144 !!!
    75 minutes after the carb feast: 111

    I'll do another experiment tomorrow without the canteloupe (which was on sale and I couldn't resist) and maybe only 1.5 cups of dry oats instead of 2 cups.

  • Health

    1/21/2011 12:20:27 PM |

    ive been enjoying those instant packets of oatmeal every morning, like the apple and cinnamon, banana bread, and fruit and cream flavors, but I'm not sure if they're that great for you.. even if they are only 130 calories. what are your thoughts? is healthy?

  • ccf344

    1/30/2011 6:37:51 AM |

    Hi Doctor Davis,
    Can't disagree that oatmeal does indeed contain a fair amount of (complex) carbs. However, according to a study published in the American Journal of Clinical Nutrition (link below), when it comes to insulin demand generated by different common foods, oatmeal ranks surprisingly low while some foods not normally associated with a high insulin response don't fare as well as we would think. http://www.ajcn.org/content/66/5/1264.full.pdf+html

  • Anonymous

    1/31/2011 12:46:21 PM |

    Dear Dr Wiliam Davis,
    Could you comment this :
    "Low-Carb Diets Linked to Atherosclerosis and Impaired Heart Vessel GrowthStudy suggests that popular diet regimen may have adverse effect on body's restorative capacy

    Date: 8/24/2009
    Now, a study led by a scientific team at Beth Israel Deaconess Medical Center (BIDMC) provides some of the first data on this subject, demonstrating that mice placed on a 12-week low carbohydrate/high-protein diet showed a significant increase in atherosclerosis, a buildup of plaque in the heart’s arteries and a leading cause of heart attack and stroke. The findings also showed that the diet led to an impaired ability to form new blood vessels in tissues deprived of blood flow, as might occur during a heart attack."
    http://www.bidmc.org/News/InResearch/2009/August/LowCarbDiets.aspx

  • Anonymous

    2/3/2011 2:01:31 AM |

    I like oats so when I came across this blog I was interested to read about oats being taken off the Dr.s' recommend food list
    due to spiking bloodsugar levels. I'm in this category described in the blog post - "If you are not diabetic and have a fasting blood sugar in the "normal" range (<100 mg/dl), you will typically have a 1-hour blood glucose of 150-180 mg/dl--very high."

    I decided to perform an informal blood sugar profile of my typical oats breakfast meal under the following test conditions:

    Test device: Accu-chek Integra

    Meal:
    50g - Quick Oats Homebrand Woolworths Australia
    125g - 1% low fat milk
    50g Mixed Frozen berries (raspberries/blackberries/blueberries/cranberries)
    Total Kcal from meal = 271

    No other food or drink during 2 hour testing period.

    Testing period: Initial measurements at morning fasting but after gym workout (T0) then every subsequent 30 minutes for 2 hours

    Results:
    T0: 91.8 mg/dL
    T0+30: 136.8 mg/dL
    T0+60: 120.6 mg/dL
    T0+90: 108.0 mg/dL
    T0+180: 104.4 mg/dL

    The peak 136.8 mg/dL at the 30 minute mark is within the  acceptable range post meal and well below the 150-180 range suggested in the blog.

    I will try slow oats next time - Kcal content is the same but the oat flakes are larger which suggest slower glucose release.

    Everyone responds to food differnetly so YMMV.

  • Anonymous

    3/6/2011 1:54:34 AM |

    My husband was recently diagnosed with diabetes. Oatmeal is listed as a low glycemic index food, so we thought it would be fine for him to enjoy this once in a while. Unfortunately, his last bowl of rolled oats with no sugar and only a dash of milk caused him to have blood sugar in the mid 200's for FOUR HOURS afterward.

    We are discovering that we have to forget what the industry says and base our food choices on a case by case basis. Some foods cause him to spike, and other foods that you would think would be terrible (like potato chips) don't cause a glucose spike at all. It's certainly a learning curve.

  • Anonymous

    3/15/2011 4:15:20 PM |

    Hi i have been finding the same thing with oat meal. Im on my second day of testing. after eating 3/4 cup old fasion quaker oats, 1/4 cup raisins, 2 tbs pecans 1 1/2 tbs flax 1/8 tsp cinnamon, 1/2 cup skim milk, and 1 tbs of real maple syrup. 1st days numbers where. 110 just before eating. 189 1hr after start of eating. 100 2hr after, 78 4 hrs after. 2nd day. 102 just before eating, 172 1hr after start of eating, 84 2hr after. My question would be. Is the BS spike after eating enough to kill off the Beta Cells in the Pancreas? Also why do I sustained lower BS lvl for hrs after eating the oat meal? Only meal so far that I get the Lower numbers for hours after.

  • Physical Therapy Supplies

    4/26/2011 5:36:46 AM |

    I'm in this category described in the blog post. Now, a study led by a scientific team at Beth Israel Deaconess Medical Center (BIDMC) provides some of the first data on this subject, And why would a diabetic add sugars or fruits to a carb food??? Come on!

  • Chris Tamme

    6/30/2011 2:57:45 PM |

    I eat no grains and my trigs and HDL are better then your numbers.  The benefits of grains are wiped out by the phytates.  It is a waste of calories.

  • Richard

    1/2/2012 3:48:16 PM |

    More internet BS....  Oatmeal is the last thing you want to eat if your a diabetic. I do clinical test for a doctor and oatmeal is a no, no for diabetics... Eggbeaters, bacon and coffee.  Very little rise in sugar..

  • Janice

    1/9/2012 6:07:27 AM |

    I haven't been diagnosed as diabetic, but I do have a sensitivity.  If I eat a medium or large meal that includes bread, I practically go to into a coma and must sleep for 30 to 45 minutes.  Yet, I've been eating oatmeal for breakfast for the past year and my cholesterol went from "above acceptable" to the low range of "acceptable".    All my cholesterol levels improved dramatically and are in the most perfect range they can be in.  Though I  don't check my blood sugar, I can eat a bowl of oatmeal at any time and I never have that spike that puts me to sleep.  So for me, it's been a God send.  It's one of the few "treats" I can eat without any noticeable adverse affects.

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