I don't care about hard plaque!

I ran into a cardiology colleague this weekend. He was aware of my interest in CT heart scanning and plaque reversal.

Out of the blue, he declared "I don't care about hard plaque! I only care about soft plaque." He then proceeded to describe to me how everyone--EVERYONE--needs a CT coronary angiogram to identify "soft plaque".

Is there any truth to this view? Are we only identifying "hard plaques" by focusing on calcium and calcium scores on simple CT heart scans?

Several issues deserve clarification. First of all, CT heart scans don't identify hard plaque. They identify total plaque. Because calcium is a component of the majority of atherosclerotic plaque, comprising approximately 20% of its volume, a calcium "score" can be used to indirectly quantify total plaque, both "hard" and "soft".

Anyone cardiologist who performs a lot of the procedure, intracoronary ultrasound, knows that most human plaque is also not purely soft or hard, it is mixture of both. (I've been performing this procedure since 1995.) Quantifying only soft or only hard plaque is therefore only possible in theory, not in practice.

I believe my colleague does have a valid point in one regard, however. There is indeed a small percentage of people, probably around 5% of all people who have CT heart scans, who have scores of zero yet have a modest quantity of pure "soft" plaque. These people may be misled by having a zero score. How can these people benefit from better information?

Several ways. First, people like this tend to have very high LDL cholesterols, generally 180 mg/dl or greater. They may have a very worrisome family history, e.g., father with heart attack in his 30s or 40s. This small proportion of people with zero heart scan scores may benefit from receiving X-ray dye with their heart scan, i.e., a CT coronary angiogram. Keep in mind that we're assuming everyone is without symptoms, also. If symptoms are part of the picture, everything changes.

But should everybody get a CT coronary angiogram? I don't believe so. A CT coronary angiogram involves far more radiation exposure, greater expense (usually $1800 to $4000), and, with present day technology, does not yield quantitative (measurable) information that is useful for longitudinal use for repeated scans. You don't want to undergo yearly CT coronary angiograms, for instance.

Stay tuned for more on this issue. In the meantime, I continue to try and inform my colleagues about what is right, what is wrong, what is preferable for patient safety and yields truly empowering information, and try to impress on them that the practice of cardiology is not just about enriching their retirement accounts.

Try an experiment in a wheat-free diet

Years back, I'd heard some people argue that wheat-based products were detrimental to health. At the time, I thought they were nuts. After all, wheat is the principal ingredient in a huge number of American staples like breakfast cereals and bread.

What changed my mind was the low-fat movement of the 1980s and 1990s. Proponents of low-fat diets claim that heart disease is caused by excess fat in the diet. A diet that is severely restricted in fat therefore might cure or reverse heart disease.

But low-fat diets evolve into high-carbohydrate diets. This nearly always means an over-reliance on wheat products. People will say to me "I had a healthy breakfast: shredded wheat cereal in skim milk and two slices of whole wheat toast." Yes, it is low-fat, but is it healthy?

Absolutely not. Followers of the Track Your Plaque program know that low-fat diets ignite the formation of small LDL particles (a VERY potent trigger of coronary plaque growth), drops HDL, raises triglycerides, causes resistance to insulin and thereby diabetes, raises blood pressure. They also make you fat, with preferential accumulation of abdominal visceral (intestinal lining) fat.

Look at people with gluten enteropathy, a marked intolerance to wheat products that results in violent bowel problems, arthritis, etc. if unrecognized. These people, if the diagnosis is made early, are strikingly slender and commonly unusually healthy otherwise. There's a message here.

If you need convincing, try an experiment. Eliminate--not reduce, but eliminate wheat products from your diet, whether or not the fancy label on the package says it's healthy, high in fiber, a "healthy low-fat snack", etc. This means no bread, pasta, crackers, cookies, breads, chips, breading on chicken, rolls, bagels, cakes, breakfast cereal...Whew!

You won't be hungry if you replace the lost calories with plentiful raw almonds, walnuts, pecans, sunflower and pumpkin seeds; more liberal use of healthy olive oil, canola oil and flaxseed oil; adding ground flaxseed and oat bran to yogurt, cottage cheese, etc.; and more lean proteins like lean beef, chicken, turkey, and fish.

I predict that, not only will you lose weight, sometimes dramatically, but you will feel better: more energy, more alertness, sleep better, less moody. Time and again, people who try this will tell me that the daytime grogginess they've suffered and lived with for years, and would treat with loads of caffeine, is suddenly gone. They cruise through their day with extra energy.

Success at this can yield great advantage for your heart scan score control and reversal efforts. It will give you greater control over small LDL and pre-diabetic patterns, in particular.

Bigger, faster plaque reversal

Perhaps it's too early to tell whether it's true, but believe that we're seeing coronary plaque reversal--i.e., reduction of CT heart scan score--that is BIGGER and FASTER than ever before. We are now witnessing 20-30% reductions in score, even in the first year.

Early in our experience, I was thrilled with a slowing of plaque growth. Recall that coronary plaque grows at the rate of 30% per year. We would often seen slowing to 10-15% per year in the first year, then a levelling off to little or no increase in the 2nd or 3rd year. Regression, or reduction of score, was less common.

Now, with some further tweaking of our program, we are seeing these large magnitudes of coronary plaque reversal routinely. Not in everybody, of course. There are exceptions that mostly includes people who are less motivated and occasional people with more difficult to control lipoprotein patterns.

I believe that part, or perhaps most, of our recent success is from normalizing blood levels of 25-OH-vitamin D3 levels to 50-70 ng/ml. I'm unable to tell you why this occurs, but I am convinced that it has added huge advantage. Raising blood vitamin D levels to normal carries enormous implication: reduction of colon and prostate cancer risk, reduction of blood pressure, sensitization to insulin, prevention of arthritis and multiple sclerosis, and--I believe--control over coronary plaque calcification and growth.


Watch for a profile of one of our latest success stories, a physician who was experiencing 20% per year plaque growth three years in a row until he followed the Track Your Plaque approach and promptly experienced an 18% reduction in heart scan score. You'll find it in our next newsletter. To subscribe, go to the www.cureality.com homepage and click on the free book download.

I need to do more procedures!

I sat next to a cardiology colleague of mine last evening at a dinner. He was lamenting the fact that, because of changes in hospital affiliations of his several-member cardiology group, he'd seen a drop in the volume of heart catheterizations he was performing.

"I'm used to doing 5 cases a day! Now I'm down to 3 or 4 a day." He went on to tell me how he's working to increase his volume. "I'm branching out into doing carotid stents and anything I can find in the legs." He also described how he was cultivating referring physicians to send him more procedural patients.

Now, this colleague, I believe, is a hard-working, conscientious physician. But his attitude reflects the perverse logic of many physicians: I need to do more procedures, not because it benefits patients, but because that's what I want to do--to be busy, make more money, acquire more experience, build my ego, etc.

Doing more procedures has nothing to do with an altruistic goal of doing more good for society. It is purely for selfish reasons. Beware of this shockingly common, pervasive attitude. There's a proper time and place for heart procedures, or any procedure, for that matter. But feeding your doctor's ambitions is not a good reason.

Fast food and quick plaques

Such was the title of Dr. William Roberts' editorial back in 1987 discussing the health effects of fast foods.

If you need a graphic illustration of the extraordinarily damaging health effects of fast foods, take a look at trends in mainland China. A recent editorial in the American Journal of Cardiology written by Dr. Tsung Cheng of George Washington University makes several points:

--The popularity of fast food in China is booming, with Chinese now more likely than Americans to eat in a fast food restaurant. Each week, 41% of Chinese eat in a fast food restaurant at least once, compared to 35% in the U.S.

--Average total cholesterol levels have skyrocketed from 150 mg/dl in 1958 to 230 mg/dl in 2003.

--50% of Chinese with normal blood pressure in 1992 are now hypertensive.

--Hospitalization for heart disease rose from the 5th most common diagnosis to #1, now constituting nearly 50% of all hospital admissions.

McDonald's and KFC dominate the fast food landscape in China, but up and coming competitors are growing at exponential rates. A media conversation that will surely be reported in the near future is the boom in obesity and diabetes in China as these trends express themselves in weight gain, as it has in the U.S.


I hope you've all seen the entertaining but frightening documentary, Supersize Me chronicling the travails of 30-something Morgan Spurlock as he eats all his meals for one month at McDonald's restaurants in 20 cities. Though focusing on McDonald's, the movie is about a lot more than that. It paints a picture of how fast food as well as food manufacturers in general have changed--distorted--our eating habits.

If you haven't yet seen it, I would urge you to do so and watch it with the rest of the family. My kids (ages 8, 12, and 14) were shocked (and entertained) and they haven't set food in a fast food restaurant since.

But fish oil is too drastic!

Ted is a 74-year old physician, still conducting a busy practice. He came to me because of some vague fatigue and breathlessness. He also got himself a CT heart scan. His score: 1277.

When he came to my office, he clearly became breathless with just minimal effort. A stress test confirmed an area of much reduced blood flow to the front of his heart muscle. A heart catheterization identified a severe blockage of 95% in the left anterior descending artery and a stent was inserted. This resulted in relief of Ted's symptoms.

When Ted returned to the office after his discharge from the hospital, I advised him that some major changes in his prevention program were overdue. "After all, Ted, you were lucky this time. You were provided some warning. It doesn't always work that way." So I advised Ted to make a number of changes in his diet (he was following an old-fashioned, and quite self-destructive, low-fat diet), have lipoproteins assessed to identify hidden causes of coronary plaque, and take fish oil.

"Fish oil? I don't think so. That's pretty drastic!" he exclaimed. He felt that all the nutrition he needed was contained in the food he ate. Even after several lipoprotein abnormalities were uncovered like small LDL and excessive after-eating (post-prandial) patterns, he still resisted any changes. "I'm going to just wait and see how I feel. But I will take aspirin."

Such is the state of mind of the older physician: procedures are okay, low-fat diets prevent heart disease, and the Beatles are touring America. But fish oil? No way!

Unfortunately, Ted's attitude encapsulates the attitudes of many of my medical colleagues who don't share the excuse of age. They still practice the woefully outdated ways of physicians like Ted, clinging to notions of "balanced diets", nitroglycerin representing a rational treatment for coronary disease, and adequate rest being curative for heart conditions.

The world is changing. We're entering an exciting age of self-empowerment. The ridiculous notions of health practiced in the last half of the 20th century are withering and dying. Poor Ted. He must view the current healthcare landscape as increasingly incomprehensible to a guy who started out delivering babies at home. Perhaps, in some respects his world was better. But, in coronary disease prevention, attitudes like this need to go the way of steam engines and racial segregation--good riddens!

A curious case of coronary plaque regression and progression

John received a coronary stent in 2003 following a small heart attack. The artery causing the heart attack was a diagonal artery, a branch of the important left anterior descending coronary artery (in the front of the heart). His cardiologist at the time advised him, "Take Lipitor and we'll do stress tests every year. Come back if you have any more chest pain." That was the full extent of John's preventive care.

He came to me for a second opinion and, naturally, we enrolled him in our program. We began by obtaining a CT heart scan score, though we had to exclude the stented diagonal artery. His score: 471. At age 51 and physically active, John had 7 additional abnormal lipoprotein patterns identified. We counseled John on better approaches to food choices, his weight target, fish oil, and correction of all lipoprotein patterns.

Two years later, John's repeat heart scan score: 511 . John was initially disappointed with the increase. But a closer look yielded something entirely different: the right coronary artery and circumflex (no stents) showed 20-30% reduction in their scores. The increase in total score was entirely due to substantial increase in score just outside the stent, in the left anterior descending artery. In other words, all of the increase in score was due to growth of a plaque at the mouth of the stent in the diagonal artery.

This is curious: profound regression of plaque with a big drop in score in the "un-instrumented" arteries, but tremendous growth of plaque and an increase in score in the "instrumented", or stented, artery, all in the same person's heart.

I don't know how controllable this specific situation in the left anterior descending and stented diagonal will be, and I'm unaware of any specific strategies to impact on this situation. The whole world of tissue growth within or around stents is littered with high hopes followed by failures. The drug-coated stents have been the only partial solution to this problem, though that's precisely the sort of stent John received.

Is there a message here? The message I take from this is that you and I should work like mad to keep from receiving a stent. Once they're implanted, we have less control over our coronary future. We can indeed regress ("reverse") coronary plaque. But we may not be able to regress the sort of tissue that grows in response to a stent implantation.

When is a heart scan score of 400 better than 200?

Imagine two people.

Tom is a 50-year old man. Tom's initial heart scan score is 500--a bad score that carries a 5% or more risk for heart attack per year.

Harry is also 50 years old. His heart scan score is 100--also a concerning score but not with the same dangers of Tom's much higher score.

Tom follows a powerful heart disease prevention program like the Track Your Plaque program. He achieves the 60:60:60 lipid targets; chooses healthy foods; takes fish oil; raises his blood vitamin D level to >50 ng/ml, etc. One year later, Tom's heart scan score is 400, a 20% reduction from his starting score.

Harry, on the other hand, doesn't understand the implications of his score. Neither does his doctor. He's casually provided a prescription for a cholesterol drug by his doctor but nothing else. One year later, Harry's heart scan score is 200, a doubling (100% increase) of the original score.

At this point, we're left with Tom having a score of 400, Harry with a score of 200. That is, Tom has twice the score, or 200 points higher, compared to Harry. Who's better off?

Tom is better off. Even though he has a significantly higher score, Tom's plaque is regressing. It is therefore quiescent with its components being extracted, inflammation subsiding, the artery is in a more relaxed state, etc.

Harry's plaque, in contrast, is active and growing: inflammatory cells are abundant and producing enzymes that degrade supportive tissue, excessive constrictive factors are constantly causing the artery to pinch partially closed, fatty materials are accumulating and triggering a cascade of abnormal responses.

This is therefore a peculiar situation in which a higher score is actually better than a lower score. It reflects the power of adhering to a preventive program. It also demonstrates how two scans are better than one because they show the rate of increase given a particular preventive approach.

Warning: Your cardiologist may be dangerous to your health!

Warren had a moderately high LDL cholesterol for years and took a statin drug sporadically over the past 7 years. Finally retired from a successful real estate investment business, he had a CT heart scan to assess his heart disease status.

Warren's score: 49. At age 59, this put him in the lowest 25%, with an estimated heart attack risk of 1% per year or less--a relatively low risk. At this heart scan score, the likelihood of an abnormal stress test was less than 3%, or a 97% likelihood of a normal stress test. Most would argue that a stress test would be unproductive, given its low probability of yielding useful information. In other words, there would be a 97% probability of normal blood flow through Warren's coronary plaque, and less than 3% likelihood that a stent or bypass surgery would be necessary.

Warren was also without symptoms. He hiked and biked without any chest discomfort or breathlessness. A prevention program like Track Your Plaque to gain control over future coronary plaque growth was all that was necessary and Warren had high hopes for a life free of heart attack and major heart procedures.

Then why did he go through a heart catheterization?

Warren did indeed undergo a heart catheterization on the advice of his cardiologist. When I met Warren for another opinion, it became immediately obvious that the heart catheterization was completely unnecessary. Then why was this invasive procedure done? There can only be a few reasons:

--The cardiologist didn't truly understand the meaning of the heart scan score. "We need to do a 'real' test."

--The cardiologist was terrified of malpractice risk for underdiagnosing or undertreating any condition, no matter how mild.

--The cardiologist wanted to make more money. Talking about heart disease prevention is a money-saving, not a money-making, approach.

Regardless of which of the three motivations was at work here, they're all inexcusable. A disservice was done to this man: he had an unnecessary procedure, incurred some risk of complication in the process, and gained nothing.

An ignorant or profit-seeking cardiologist is worse than the unscrupulous car mechanic who, when presented with an unknowing car repair customer, proceeds to replace the carburetor and rebuild the engine when a simple 5-minute adjustment would have taken care of the problem.

I estimate that no more than 10% of my colleagues follow such practices, but it's often hard to know who is in that 10%. Ask pointed questions: Why is the catheterization necessary? What is the likelihood of finding information useful to my health? What are the alternatives? (By the way, the emerging CT coronary angiograms can be a useful alternative in some situations like this.)

Track Your Plaque is your source for credible information. Be well armed.

I don’t have high blood pressure!

Art undeniably had high blood pressure.

At age 53, he had all the “footprints” of high blood pressure that’d been present for at least several years: abnormal patterns by EKG, abnormally thick heart muscle, and an enlarged aorta by an echocardiogram. These sorts of changes require many years to develop. Art’s blood pressure was 140/85 sitting quietly in the office.

“That’s about what my primary care doc gets, too. Whenever it’s high, he takes it again after a few minutes and it always comes down.”

Art tried to persuade me that his blood pressure was high today only because of the traffic on the way into the office. When I dismissed this as a cause, he insisted that stress he’d been suffering because of his teenage son was the cause. “I just know I don’t have high blood pressure!”




Who’s right here? Well, Art is not here to defend himself. But one fact is crystal clear: you cannot develop complications of high blood pressure unless you truly have high blood pressure!

In other words, Art’s abnormal changes in heart structure (thickened heart muscle and enlarged aorta) are serious changes that develop only with years and years of sustained blood pressure at least as high as the one in the office. His blood pressure almost certainly ranged much higher at other times, particularly during stressful situations like waiting in the check-out line at the grocery store, watching a suspenseful TV show, petty irritations at his job, and on and on.

Blood pressure does not have to be high all the time to generate complications of high blood pressure. It can be sporadic, variable, even occasional. Clearly, sustained high blood pressure is the worst situation that creates adverse consequences more quickly. But blood pressure that wavers from low to high only some of the time can still, given sufficient time, cause the very same unwanted effects.

Control of blood pressure is crucial to your coronary plaque control program. Blood pressure may be boring: not as exotic, say, as lipoproteins, and not as fun as talking about nutritional supplements. But neglect blood pressure issues and you will not gain full control over coronary plaque growth—-your heart scan score will increase.

Watch for an upcoming Special Report on the Track Your Plaque Membership website, a full detailed discussion of how to recognize when blood pressure is an important issue, along with a full discussion of nutritional methods to reduce it, often sufficient to minimize or eliminate the need for medication.
To lose weight, prick your finger

To lose weight, prick your finger

We know that foods that trigger insulin lead to fat storage. Putting a stop to this process allows you to mobilize fat and lose weight. If you're starting out from scratch, rapid and dramatic weight loss can be experienced, as much as one pound per day.

So how can you stop triggering insulin?

The easiest way is to eliminate, or at least minimize, carbohydrates. My favorite method to restrict carbohydrates is to eliminate wheat and minimize exposure to other carbohydrates, such as oats, cornstarch, and sugars. All these foods, wheat products worst of all, cause blood sugar and insulin to skyrocket.

Another way is to check your blood sugar one hour after completing a meal and keep your after-eating, or "postprandial," blood sugar 100 mg/dl or less. Let's say you are going to eat stone ground oatmeal, for example. Blood sugar prior to eating is, say, 90 mg/dl. One hour after oatmeal it's 168 mg/dl--you know that this is going to trigger insulin and make you fat. Oatmeal should therefore be eliminated.

Keeping blood sugar to 100 mg/dl or less after eating teaches you how to avoid provocation of insulin. A shrinking tummy will follow.

To do this, you will need:

1) A glucose meter--My favorite is the One Touch Ultra Mini ($13.42 at Walmart). It's exceptionally easy to use and requires just a dot of blood. Drawback: Test strips are about $1 each. Accuchek Aviva is another good device. (We've had a lot of problems with Walgreen's brand device.)
2) Test strips--This is the costly part of the proposition. Purchased 25 or 50 at a time, they can cost from $0.50 to $1.00 a piece.
3) Lancets--These are the pins for the fingerstick device that comes with the glucose meter. A box should be just a few dollars.

No prescription is necessary, nor will insurance pay for your costs unless you're diabetic. To conserve test strips, use them only when a new, untested food or food combination is going to be consumed. If you had two scrambled eggs with green peppers, sundried tomatoes, and olive oil yesterday and had a one hour postprandial glucose of 97 mg/dl, no need to check blood sugar again if you are having the same meal again today.

Comments (45) -

  • Anonymous

    7/7/2010 10:02:42 PM |

    So what if you blood sugar before a  whole-wheat cereal is < 90, and an hour later it's 115?  

    Didn't reach the 168 mark, nor did it stay below 100...   based on those numbers, should the cereal be avoided for weight loss?

  • The 50 Best Health Blogs

    7/7/2010 10:15:48 PM |

    QUOTE:
    "My favorite method to restrict carbohydrates is to eliminate wheat and minimize exposure to other carbohydrates, such as oats, cornstarch, and sugars. All these foods, wheat products worst of all, cause blood sugar and insulin to skyrocket."

    I have diabetes, and I have belatedly started cutting way back on all those foods. And I sure hate to give up my sandwiches, but the bread has become a disaster for me.

    Jim

  • Anonymous

    7/7/2010 10:21:00 PM |

    ReliOn by WalMart $12, 50 test strips $20, my choice.

  • Peter

    7/7/2010 11:18:02 PM |

    A small portion of oatmeal hardly raises my blood sugar but a big portion raises it a lot.  For me the portion size of carbohydrate seem to be more important than what the carb is.

  • Matt Stone

    7/7/2010 11:39:22 PM |

    Comical. Hiding from carbs isn't going to make your blood sugar problems go away.

  • Anonymous

    7/8/2010 1:36:40 AM |

    sorry but I'm Scottish

    "The Scots developed a deep love for oats, and it shows in their traditional recipes handed down through the generations.

    Porridge, oatcakes, fish fried in oatmeal and many other particularly Scottish recipes have the humble oat at the centre.
    Oats are extremely nutritious, containing more protein and unsaturated fat than any other cereal grain and for many years right up and including the present day, Scottish soldiers are considered to be tougher and stronger than their English counterparts, thanks to a daily diet of oats."

    "Celts ate like most other Europeans, subsisting mostly on grains supplemented by meats, fruits, and vegetables. Exactly what they ate varied by area, and Celts grew local crops. Scottish highlanders were famous for supposedly subsisting almost entirely on oats, though this was not entirely true. However, oats remain the favorite grain of Scotland, and Scottish cuisine is full of them."

  • Lori Miller

    7/8/2010 1:57:11 AM |

    My mother has found that certain other things can raise her blood sugar as well--mostly stress and Xanex.

    For the past few months, I've gotten after her every day to lay off starchy foods. It helps keep her blood sugar down, but mostly, I think she sticks with it because she feels better. She has a better mood and more get-up-and-go than I've ever seen in her.

  • KitingRules

    7/8/2010 3:43:10 AM |

    @Matt Stone:

    Comical, yes, I agree.

    Sorry, but Dr. Davis appears to sincerely believe that:
    carbs => insulin => fat

    Remember, you're talking to someone who claims to have tried an Ornish type of low-fat diet and yet gained 31 lbs and had "skyrocketed" triglycerides.

    http://heartscanblog.blogspot.com/2007/07/ornish-diet-made-me-fat.html


    I wonder how those Asians eating white rice stayed so thin.  The "it's genetic" cop-out won't work, as those same populations gain weight when they come to the USA and adopt more SAD-like diets.

    What would explain Dr. Davis' 31 lb weight gain on a low-fat diet?  I wonder where those extra calories came from?  31 lbs * 3500 calories/lb = 10,8500 excess calories.  

    I wonder where those excess calories came from.

  • Eva

    7/8/2010 4:21:55 AM |

    I think the thing with Asians I have known is although they eat a lot of white rice, they also eat a lot of veggies and meat and they do not eat much desert or other sources of carbs.  Most do not eat much wheat and no sodas.  Many do not even have bread in the house other than an occasional piece of 'bao.'  I suspect, compared to Americans, their overall carb/sugar intake is likely less.  Most food is prepared fresh, not canned or out of boxes.  And many lowcarbers think that sugar (fructose) and wheat are probably worse culprits than rice when it comes to glucose control.

    As for oatmeal, you might want to research how much phytic acid and lectins are in that stuff.  Phytic acid leaches nutrients out of your system and lectins damage the intestinal tissues.  PLus there is the already mentioned issue of high insulin response.  Maybe the Scots are just tough because they are tough with a tough attitude and oats were eaten simply because they were available and people were hungry.

  • Darrin

    7/8/2010 4:44:57 AM |

    Another vote for the ReliOn meter. Crazy cheap (apart from the strips) but wicked easy to use.

  • Eva

    7/8/2010 4:48:06 AM |

    I forgot to mention, people might want to do a bit of research on glucometer accuracy before purchasing one.  Many are wildly inaccurate and erratic, even the more expensive ones.  Some of the most accurate have often been cheap ones.  Back when I bought mine (my dog at the time was Type 1 diabetic and I needed to track his BGs), I found that a simple $20.00 one had excellent accuracy ratings.  SOmetimes you can even find free glucometer offers, but again, make sure you get a well rated one.  Some of those are so bad that to me they should be illegal.  Manufacturers are happy to provide the less wealthy with lowcost glucometers cuz they figure they will get you later when you buy the expensive matching test strips.  On the flip side, many who want the best wrongly assume the expensive glucometers are better.

    Also, for those who want to do a glucose tolerance test for diabetes like they do at the hospital, you can do a reasonably accurate facimile of the test using 26 jelly beans and your own glucometer instead of the gross sugar syrup they feed you at the hospital.

  • Hans Keer

    7/8/2010 6:19:24 AM |

    It is broadly know what drives insulin. You can look it up everywhere. So why spend money on devices and test strips and put pins in your finger? Furthermore the measurements will depend on the state of Insulin Resistance you are in.

  • Linda

    7/8/2010 7:16:55 AM |

    I agree with Eva - people need to see studies and results first before purchasing a glucometer, or at least be educated with the gravity of the disease before resorting to self-help equipments.  Diabetes assessment is not a walk-on-a-park.  It should be treated with utmost consideration to how your body would possibly react to certain medications / equipments, because we all know its fatal if we do otherwise.

  • Jenny

    7/8/2010 1:15:57 PM |

    Thought you might want to know your post was accompanied by an ad from joybauer.com telling us that a diet of pineapples and apples will cure our diabetes.

    If you are going to use google ads you have to put some time into reviewing which ads come up and blocking them in your adsense account. Otherwise your visitors will be wafted to sites promising miracle cures and promoting all the foods you are warning them about. I check my ads on a daily basis. There's always one or two to weed out.

  • RealityRules

    7/8/2010 2:57:34 PM |

    Even more comical is a bloated, doughy, carb-binging Matt Stone thinking he's somehow not a prime example of why Dr. Davis recommends laying off the carbs.

  • Anonymous

    7/8/2010 3:02:12 PM |

    Dr. Davis,
    Isn't a "blanket" target of 100mg/dl a bit unrealistic? I have witnessed some people never go above 90 even after having lots of carbs. I myself am very thin, but there's no way I could stay under 100 an hour after eating, even with almost zero carbs.

  • Peter

    7/8/2010 4:02:22 PM |

    I don't know Matt Stone, but the question he raises seems like a good one.  Does lowering your blood sugar lead to less insulin resistance?  If anybody knows, I would be interested.

  • Alfredo E.

    7/8/2010 4:31:02 PM |

    What Matt Stone said was " Hiding from carbs isn't going to make your blood sugar problems go away.", different to "Does lowering your blood sugar lead to less insulin resistance?".

    In my case I have a personal problem with insulin resistance, fasting blood glucose 110, but no  postprandial, below 100 after almost any meal.

    Can anybody ad some insight as to what may be the problem, or how to understand it?

  • Anonymous

    7/8/2010 6:51:37 PM |

    "Even more comical is a bloated, doughy, carb-binging Matt Stone thinking he's somehow not a prime example of why Dr. Davis recommends laying off the carbs."

    ROFLOL. EXACTLY.

  • KitingRules

    7/8/2010 7:49:09 PM |

    "Even more comical is a bloated, doughy, carb-binging Matt Stone thinking he's somehow not a prime example of why Dr. Davis recommends laying off the carbs."

    FAIL.  Nobody explained how Dr. Davis managed to gain 31 lbs on a low fat diet?  You can't manage that on rice and potatoes.  Maybe he indulged a bit too much on "low fat" refined sugar products, "low-fat-by-serving-but-still-fat" products, and oils.  That weight gain came from a calorie excess not possible by unprocessed starches, that's for sure.  Unless you think Dr. Davis could eat upwards of 20 potatoes a day...


    Double FAIL for ignoring the thin Asians who eat carbs, yet when they quit their high carb diet for a SAD-like diet, they gain weight.

  • john gardner

    7/8/2010 11:03:52 PM |

    Wavesense Presto, also available
    at Walmart - Test strips $17.87/50
    in my store.

    It does'nt hurt that the meter is
    noticeably more accurate than many
    (I take insulin, so it matters...)

    Jack

  • stephen

    7/9/2010 12:19:17 AM |

    My BG starts at 99, so eating a meal and keeping it at 99 would require me to eat no carbs.

    So is it reasonable for me to try to keep my GB under 115 after a meal or should I stop eating all carbs?

    Thanks

    Steve

  • Anonymous

    7/9/2010 3:43:21 AM |

    Related to this topic, I just returned from North America after several months in Japan and I saw a television show where they implemented an eating program for four people with high blood sugar. The diet program consisted mainly of eating all meals by chewing the food thirty times for each food bite as well as eating some type of vegetable fiber in this manner first.   The show monitored the people for three weeks, during which, the average blood sugar reading went from above on average 120 down to  88 when properly and slowing chewing the food. I could barely believe what I saw.

  • Anonymous

    7/9/2010 7:23:07 AM |

    Dr. Davis, you will love the linked post below, an exhaustive analysis of the raw China Study data which completely ratifies your prescient beliefs about wheat (to a degree that may amaze even you):

    The China Study: Fact or Fallacy?

  • Anonymous

    7/9/2010 7:29:34 AM |

    Matt Stone, you are fat.

  • Anonymous

    7/9/2010 8:25:22 AM |

    Matt Stone -- if that's him in that picture, is not fat. At all. Don't belittle people just because you don't agree with their opinions.

    As for his statement of "Hiding from carbs isn't going to make your blood sugar problems go away." I'm not sure what that means. Where do you get "blood sugar" problems if not from carbs?

    Regarding China, everyone just assumes they gorge on sticky white rice all day. In reality, the Chinese eat way more meat (especially fish), some vegetables and then finish the meal with rice. Visit China, they eat a lot less rice than the average person thinks. Also there is an "iodine theory" for as why they don't get fat off white rice. Plus just because white rice is a staple for them, doesn't mean it is anywhere equal to an american/SAD diet of french fries, bread, cereal etc.

    @Peter
    Yes, if your blood sugar stays at normal levels you're less likely to become insulin resistant. Insulin resistance happens when your blood sugar is elevated for long amounts of time.

  • Dr. William Davis

    7/9/2010 3:31:56 PM |

    The weight I gained years ago on an Ornish-like 10% fat diet, I believe, was from whole wheat bread products mostly, but also oat meal, oat bran, and some low-fat snacks like low-fat ice cream.

    I'm going to make a prediction: controlling the excursions of postprandial blood sugars is going to prove to be among the most powerful youth-preserving, antiaging strategies known.

  • Anonymous

    7/9/2010 4:18:36 PM |

    Does this also apply to athletes who go through strenuous physical exertion and training? Or, does the 100 mg/dl apply to the typical couch potato who goes for an occasional walk?

    -- Boris

  • Anonymous

    7/9/2010 10:28:13 PM |

    ALTERNATIVE WAYS TO LOWER POST-PRANDIAL GLUCOSE

    Slowing gastric emptying should lower the post-prandial insulin spike.  

    --Fiber: ?guar gum or pectin
    --vinegar
    --protein
    --Fat

  • Eva

    7/10/2010 5:51:47 AM |

    I disagree with Linda. I don't think you need an expert to figure out if your blood sugar responses are bad or not.  Try to get your fasting bgs around 80 or at least under 100  (80 is better).  Try to keep your post eating sugars from jumping all over the place, not too high but neither should they drop super low either.  There are tons of example charts on the net about what the govt considers normal/acceptable and you can assume you want to do way better than those.  There is disagreement about how low it really should be, but I don't see anyone arguing that you want those numbers to be high, that is for sure.  My point was only, when testing this, make sure you don't by a crappy inaccurate glucometer.  Informed type 1 diabetics are typically the most knowledgeable crowd on glucometers simply because their life depends on knowing their blood glucose (even in the short term) and so they are highly motivated.

  • Anonymous

    7/10/2010 3:54:48 PM |

    Post-prandial at one hour under 100? I thought the target was under 120 at 2 hours post-prandial.  Why the sudden stricter number?  The rate of digestion is affected by many factors such as fiber and fat content of a meal.  Therefore -- one may not see their true blood glucose peak for 3 hours after a meal.  Also, those with hypothyroid conditions have delayed stomach emptying.  I think Dr. Bernstein and/or Dr. Michael Eades wrote that 1 gram of carb raises blood sugar 5 points -- this is an approximation -- so even a very small amount of carb could raise sugar over 100.  Say if I have small portion of meat, plus 2 cups of veggies, plus 1/4 cup nuts and 10 blueberries for dessert -- sugar hit from the blueberries may be delayed for hours because of the nuts.  Ditto for small amounts of very dark chocolate (85%+) -- chocolate slows stomach emptying.  This is why Dr. B does not believe in ever adding "fun foods" and restricts all fruit and sugar -- forever -- no small amounts added back.  His plan is 6 carbs in the morning, 12 at lunch and 12 at dinner. If I was a diabetic, I would do this - but for those of us that do not have diabetes and who are normal weight -- I don't thinks such strict measures are necessary for health or longevity.  As an aside -- my husband has the same supposedly ideal triglycerides as me -- 30s or lower -- yet he lives on whole wheat and grains -- seriously -- eats it at every meal plus desserts.  Yet his HDL is high for a man and LDL is low. He does exercise vigorously (lifelong athelete) and has an active job (no a desk jockey) -- plus both parents are active and near 90 -- no diabetes in either of them though both eat mixed carb rich diets.  I believe differing genotypes may explain this. Everyone's looking for a one size fits all holy grail to diet and I think we have to find what works for each of us.  Some people find fruit -- even low carb berries - makes blood sugar skyrocket yet can handle small amounts of tubers or whole grains.  I think testing gives one information on how to optimize one's diet but I am dubious of the 100 post-prandial target after only 60 minutes.  I have also noticed that when I am at my slimmest summer weight, the same carb portions make my blood sugar higher than when I am at my slightly heaview 5-6 pound heaview winter weight.  Drastic seasonal changes suck for weight control.

  • jackie

    7/11/2010 2:07:02 AM |

    One of the best info sources I've read regarding diabetes/heart/low glycemic load.  Thank you.  I'm the only true non-diabetic in my family and have other complicated genetic medical issues going on.  I have learned to ignore much of what I've read about diabetes since my family followed the traditional diet without success.  What has worked for me best has simply been finger sticking and paying attention to everything and every reaction.  No oatmeal, no wheat, no rice/potatoes, small and frequent meals, moderation in all things, exercise, and I'm still amazed when people say "I can't do this".  It is not easy to change your habits but when your life depends on it, you just have to.  Watching our own reactions to food and lifestyle should always be the measure we follow. We all need to be our own health advocates, or at least I need to be.  I'll be reading "you" to follow the info you are providing.  Thank you so much.  Enlightening.

  • Dr. William Davis

    7/13/2010 2:27:56 PM |

    Hi, Jackie--

    Your experience is similar to what I am witnessing: Knowledge of your postprandial blood sugars tell you what foods are screwing up metabolism. It tells you which foods, what portion sizes, and what other factors (like exercise, macronutrient mix, and liquids) affect glucose excursions.

  • EMR

    7/14/2010 4:00:14 AM |

    There is a lot of help to control sugar these days.The instruments that can test sugar at home helps.Diet and exercise still stay at the top being the controlling factors for the disease.

  • Peter

    7/15/2010 4:17:13 PM |

    I am losing weight like crazy on this diet.  If you wanted to get a lot of attention for it you could call it Dr Davis's Prick Diet and before you know it you'd have it in the Huffington Post.

  • Matthew

    7/18/2010 3:17:38 AM |

    Decided to try this - bought a one touch meter at wally world this afternoon - $11.75 for the meter, and $55 for 50 strips.

    I hadn't had anything to eat for around 20 hours. Glucose shows 106. Had a Wendy's chicken club sandwich + diet coke - 2 hours later, glucose is 107. Had curried chicken for dinner with 1 1/2 cups of basmati rice and 20-25 rainier cherries, and 2 hours later - 157. Prediabetic? Tong

    My hand is sore too.

  • CarrollJ16

    7/18/2010 6:19:43 AM |

    the level of insulin secretion doesn't necessarily correlate with blood sugar level.

  • Helen

    7/20/2010 3:02:35 AM |

    Alfredo,

    It might not be insulin resistance causing your high fasting sugars.  With insulin resistance, usually your post-prandial numbers decline before your fasting levels do.

    I am in the process of trying to get tested for MODY 2, a type of usually mild diabetes marked by elevated fasting glucose, which can be accompanied by anything from a normal A1c (glucose control over time) to a moderately elevated one.  It has varying degrees of severity - often it is subclinical.  A person with MODY 2 may become insulin resistant, like anyone else, however.  In fact, the elevated fasting sugars and moderately impaired glucose tolerance might lead to insulin resistance in some people with this mutation.

    Fortunately, people with this mutation tend to have low triglycerides, unlike most people with diabetes.  

    You very well might not have this - it's supposedly rare - but I was in your boat for many years, and later developed gestational diabetes and now have "mild" diabetes.  

    Read more about MODY types of diabetes at
    http://www.phlaunt.com/diabetes/14047009.php
    (Diabetes Update Blog by Jenny Ruhl.)  

    As for people questioning how Dr. Davis got fat and diabetic on the Dean Ornish diet - I do think some people are less carb tolerant than others.  If you can eat all the carbs you want and not get elevated post-prandials and/or not become insulin resistant, kiss your genes, your pancreas, and your liver, and keep your fingers crossed.  Not everyone is built the same.  They really aren't.

  • Peter

    8/6/2010 4:55:35 PM |

    The first few nights I kept dreaming about brown rice and steel cut oats, but now I am back to dreaming about women.

  • Peter

    9/4/2010 1:07:03 PM |

    I've been doing this for a month and a half and I'm wondering about trade-offs.  My fasting glucose is normal for the first time in years but my measured LDL is way up, and my small particles are high too (835).

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