Stents, defibrillators, and other profit-making opportunities

As a practicing cardiologst, every day I receive a dozen or more magazines or newspapers targeting practicing physicians, not to mention the hundreds of letters, postcards, invitations to "talks", etc. that I receive. All of these materials share one common goal: To get the practicing cardiologist/physician to insert more of a manufacturer's stents, defibrillators, prescribe more of their drugs, etc.

This is a highly effective and profitable area. Pfizer's Lipitor, for instance, generated $12.2 billion just last year alone. This kind of money will fund an extraordinary amount of marketing.

I'm on the www.heart.org mailing list, a website for cardiologists. I'd estimate that 90% or more of their content is device-related: discussions of situations in which to insert stents, the expanding world of implantable devices, the ups and downs of various drugs. Rarely are discussions of healthy lifestyles, exercise, nutritional supplements, part of the dialogue.

How can you protect yourself from the brainwashed physician, flooded with visions of all the devices he can put in you, all the drugs that can "cure" your disease? Simple: information. Be better informed. Ask pointed questions. The idiotic lay press tells you to ask a doctor about his education. That's not generally the problem. Some of the best educated doc's I know are also the most flagrantly guilty of profiteering medicine.

Ask your doctor about his/her philosphy about the use of medications, devices, etc. If their word is God, take it or leave it, run the other way.

Will radiation kill you?

Several people have asked me lately if radiation is truly dangerous. These conversations were sparked by an editorial comment made on a column I wrote for Life Extension Magazine's April, 2006 issue on "Three ways to detect hidden heart disease".

Among the methods that were discussed in this piece was, of course, CT heart scanning. Anyone who is involved with CT heart scans Quickly recognizes the spectacular power of this test to uncover hidden, unsuspected heart disease, literally within seconds. In 2006, there's really nothing like it for the every day person to have hidden heart disease detected and precisely quantified.

Yet, the "rebuttal" to my article claimed that the broad use of heart scans was only my personal view and that, in truth, radiation kills people.

NONSENSE! If an ovarian cancer is discovered by a CT scan of the abdomen, is that unwise use of radiation? If pneumonia or lung cancer is discovered on a chest x-ray with minimal radiation exposure, have we performed a disservice. Of course not. In fact, these are often lifesaving applications of radiation.

Can radiation be used unwisely with excessive exposure? Of course. The 64 slice CT angiograms are just an example of this. Dr. Mehmet Oz announced on Oprah recently that this was a test to be used for broad screening of women for heart disease. This is wrong. The radiation required for a full 64 slice CT angiogram test is truly excessive for a screening application. You wouln't want to get breast cancer from your mammogram, would you? The radiation from a 64-slice CT angiogram is similar to that of a heart catheterization in the hospital--too much for screening. This is not to be confused with a CT heart scan for a calcium score performed on a 64 slice device. I think this can be performed with acceptable radiation exposure.

Think about what would happen, for instance, if you had your heart disease undetected, had a heart attack, and went to the hospital? During your hospitalization, you'd likely get five chest x-rays, a heart catheterization, perhaps one or more nuclear imaging tests, maybe even a full CT scan (with far more radiation than a screening heart scan). The amount of radiation of a heart scan is trivial compared to what you obtain in a hospital.

So take it all in perspective. The low level of radiation required for a simple heart scan (not an angiogram) does not by itself substantially add to your lifetime risk of radiation exposure. It may, in fact, save your life or reduce your life long exposure to radiation.

Are you using bogus supplements?

I consider nutritional supplements an important, many times a critical,part of a coronary plaque control program.

But use the wrong brand or use it in the wrong way, and you can obtain no benefit. Occasionally, you can even suffer adverse effects.

Take coenzyme Q10, for instance. (Track Your Plaque Members: A full, in-depth Special Report on coenzyme Q10 will be on the website in the next couple of weeks.) Take the wrong brand to minimize the likelihood of statin-related muscle aches, and you may find taking Lipitor, Zocor, Crestor, etc. intolerable or impossible. However, take a 100 mg preparation from a trusted manufacturer in an oil-based capsule, and you are far more likely to avoid the inevitable muscle aches. (Though, of course, consult with your doctor, for all it's worth, if you develop muscle aches on any of these prescription agents.)

Unfortunately, you and I often don't truly know for a fact if a bottle from the shelf of a health food store or drugstore is accurately labeled, pure, free of contaminants, and efficacious.

One really great service for people serious about supplements is the www.consumerlab.com website. They are a membership website (with dues very reasonable) started by a physician interested in ensuring supplement quality. Consumer Lab tests nutritional supplements to determine whether it 1) contains what the label claims, and 2) is free of contamination. (I have no reason to pitch this or any other site; it's just a great service.) They recently found a supplement with Dr. Andrew Weil's name on it to have excess quantities of lead!

What Consumer Lab does not do is determine efficacy. In other words, they do a responsible job of reporting on what clinical studies have been performed to support the use of a specific supplement. However, true claims of efficacy of supplement X to treat symptom or disease Y can only come with FDA approval. Supplements rarely will be put through the financial rigors of this process.

If you're not a serious supplement user, but just need a reliable source, we've had good experiences with:

--GNC--the national chain
--Vitamin Shoppe--also a national chain
--www.lifeextension.com or www.lef.org--A great and low-priced source, but they do charge a $75 annual membership that comes with a subscription to their magazine, Life Extension (which I frequently write for) and several free supplements that you may or may not need. Again, I'm not pitching them; they are simply a good source.
--Solgar--a major manufacturer
--Vitamin World
--Nature's Bounty
--Sundown

There are many others, as well. Unfortunately, it's only the occasional manufacturer or distributor that permits unnacceptable contamination with lead or other poisons, or inaccurately labels their supplement (e.g., contains 1000 mg of glucosamine when it really contains 200 mg). I have not come across any manufacturer/distributor who has systemtically marketed uniformly bad products.

It really helps to have someone to lean on

Among my patients are several husband and wife teams, both of whom have heart disease by some measure. Several couples, for instance, consist of a huband who's received a stent, survived a heart attack, or has some other scar of the conventional approach. The wives generally have a substantial heart scan score in the several hundred range.

There are a few couples for which the roles are reversed: wife with bypass, heart attack, etc. and husband with a substantial quantity of coronary plaque by CT heart scan.

From them all, however, I've learned the power of teamwork. When both wife and husband (or even "significant other") are committed to the effort of controlling or reversing heart disease risk, the likelihood of success is magnified many-fold. Everything is easier: shopping for and choosing foods, incorporating supplements in the budget, taking vacations with a healthy focus, following through and sticking with your program.

Several of the couples have succeeded in obtaining regression of plaque for both man and woman. Both have reduced their heart scan scores and, as a result, dramatically reduced the potential for future heart attack and procedures.

Unfortunately, I will also see the opposite situation: One spouse committed to the program but the other indifferent. They may say such things as "You can't control what happens in the future." Or, "There's no way you can get rid of risk for heart disease. My doctor says it's hereditary." Or, "I've eaten this way since I was a kid. I'm not changing now for you or for anybody else."

Such negative commentary can't help but erode your commitment to health. Most of us recognize these sorts of comments as self-fulfulling and self-defeating.

What should you do if you have an unsupportive partner? Not easy. But it really can help to seek out a supportive partner, whether it's a friend, relative, or other significant person in your life. Of course, not everybody can find such a person. Perhaps that's another way our program can help.

I'd like to hear from anyone who does obtain substantial support of someone close, or if you are struggling to do so.

Five foods that can booby trap your heart disease prevention program

There are several foods that commonly come up on people's lists of habitual foods that are truly undesirable for a heart disease prevention program. Curiously, people choose these foods because of the mis-perception that they are healthy. My patients are often shocked when I tell them that they are not healthy and are, in fact, detrimental to their program.

I'm not talking about foods that are obviously unhealthy. You know these: fried foods, greasy cheeseburgers, French fries, bacon, sausage, etc. Nearly everyone knows that the high saturated fat content, low fiber, and low nutritional value of these foods are behind heart disease, hypertension, and a variety of cancers.

I'm talking about foods that people say they eat because they view them as healthy--but they're not.

Here's the list:

1) Low-fat or non-fat salad dressings--Virtually all brands we've examined have high-fructose corn syrup as one the main ingredients. What does high fructose corn syrup do? Triggers sugar cravings, makes your triglycerides skyrocket (causing formation of abnormal lipoproteins like small LDL), and causes diabetes. The average American now ingests nearly 80 lbs of this evil sweetener per year. You're far better off with olive, canol, grapeseed, or flaxseed based salad dressings.

2) Breakfast cereals--If you've been following these discussions, you know that the majority of breakfast cereals are sugar. They may not actually contain sugar, but they contain ingredients that are converted to sugar in your body. They may be cleverly disguised as healthy--Raisin Bran, Shredded Wheat, etc.

3) Pretzels--"A low-fat snack". That's right. A low-fat snack that raises blood sugar like eating table sugar from the bowl.

4) Margarine--Forget this silly argument about which is worse, butter or margarine. Which is worse, strychnine or lead? Both are poisons to the human body. Who cares which is worse? Fortunately, there are now healthy "margarines" like Smart Balance and Benecol that lack the saturated fat or hydrogenated fat of either.

4) Bananas--Bananas are not all that intrinsically unhealthy. The problem is that people will say to me, "Oh sure, I eat fruit. Two bananas a day." What I hear is "I don't really eat fruit with high nutrient value, fiber, and reduced sugar release. I reach for only bananas which yield extreme sugar rises in my blood and are low fiber." Aren't they high in potassium? Yes, but there are better sources. Cut back if you are a banana freak.


Why the mis-perceptions? A holdover from the low-fat diet days and marketing from food manufacturers are the principal reasons. Of course, foods are meant to be enjoyed, but be informed about it. Choose foods for the right reasons, not because of some cleverly-crafted marketing campaign.

Breakfast of champions?

I spend time every day educating or reminding patients that breakfast cereals are not health foods.

I see jaws drop in shock when I tell them that, in my opinion and despite the marketing claims, Cheerios, Raisin Bran, Shredded Wheat, and the like do not yield health benefits. In fact, they do the the opposite: dramatically raise blood sugar and trigger an adverse cascade of events that eventually leads to diabetes and heart disease.

Why the health claims in advertising? Because these products contain insoluble fiber, the sort that makes your bowels regular. Yes, your bowels are important to health, too. But the benefits end there.

Breakfast cereals are a highly refined, processed food that are not good for your plaque control program. What they are is a highly profitable, multi-billion dollar business, deeply entrenched in American culture ("They'rrrre grrrrrreat!"--Tony the Tiger; "There's a whole scoop of raisins in every box of Post Raisin Bran!" Bet you remember them all.)

I find it particularly upsetting when I see the stamp of approval from the American Heart Association on some products. Gee, if the Heart Association says it's good for you, it must be true! Don't you believe it. The American Heart Association relies on corporate donations, just like any other charity.

If you must eat breakfast cereals, refer to www.glycemicindex.com for a full database of glycemic indexes. You can look up a specific product and it will list its glycemic index, or sugar-releasing properties. You should try to keep glycemic index of the foods you choose below 50.

For a revealing discussion of the influence of food marketers on our perceptions of food, see Track Your Plaque nutrition expert, Gay Riley's discussion The Marketing of Food and Diets in America at her website, www.netnutritionist.com.

In heart disease prevention, shoot for perfection

It really struck me today that it's the people who've chosen to compromise their prevention program who end up with trouble--heart procedures, heart attack, even heart failure.

Take Bob, for example. Bob is 73 years old and had a bypass operation in 2000. The procedure went well and Bob enjoyed 6 years of seemingly trouble-free life. Bob had a seriously low HDL cholesterol for which he as taken a modest dose of niacin, but was unwilling to do much more. His HDL cholesterol was thererefore "stalled" at around 40 mg. (We aim for 60 mg or greater.) We talked repeatedly about the options for increasing HDL but Bob was content with his results. After all, since his bypass operation, he'd felt well and could do all he wanted without physical limitation.

But Bob underwent a stress test for surveillance purposes (which we routinely do 5 or more years after bypass surgery). The test was markedly abnormal with two major areas of poor blood flow to his heart (signalling potential heart attack in future). Bob ended up getting 5 stents to salvage two bypass grafts, both of which showed signs of substantial degeneration.

I've seen this scenario repeatedly: A person is unwilling to go the extra mile to obtain perfection in lipid/lipoprotein patterns, lifestyle changes, and taking the basic, required supplements. Compromises eventually catch up to you in the form of another heart attack, more procedures, heart failure, physical disability, even death.

The message: Don't draw compromises in heart disease prevention. Coronary plaque is a chronic process. It will take advantage of you if you ever let your guard down.

The epidemic of small LDL

Of the patients I saw in my office yesterday, virtually EVERYONE had small LDL.

Small LDL is emerging as an extraordinarily prevalent lipoprotein pattern that drives coronary plaque growth. Previous estimates have put small LDL as affecting only 20-30% of people with coronary disease. However, in my experience in the last few years, I would estimate that greater than 80% of people with measurable coronary plaque have small LDL.

If you have a heart scan score >zero, chances are you have it, too.

I call small LDL a "modern" disease because it has skyrocketed in prevalence recently because of the great surge in inactivity in Americans.

When's the last time you walked to the grocery store and back, lugging two bags of groceries? How many years has it been since you've push-mowed your lawn? All the small conveniences of life have permeated further and further into our activities. Most of us spend the great majority of our day right where you are now--on your duff.

On the bright side, small LDL in most people is reducable by simply getting up and going. But the old teaching of 30 minutes of activity per day is now outdated. This was true when the other hours of your life included physical activities, like housework or a moderately active job. However, if the other 23 1/2 hours of your day are sedentary, then 30 minutes a day won't do it. An hour or more of activity, whether exercise or physical labor of some variety will get you better small LDL-suppressing results.

For most people with small LDL, fish oil and niacin are also necessary to fully suppress small LDL to the Track Your Plaque goal of <10 mg/dl.

A great discussion on vitamin D

If you need better convincing that vitamin D is among the most underappreciated but crucial vitamins for health, see Russell Martin's review of vitamin D and its role in cancer prevention. You'll find it in March, 2006 Life Extension Magazine or their www.LEF.org website at:

http://search.lef.org/cgi-src-bin/MsmGo.exe?grab_id=0&page_id=1308&query=vitamin%20d&hiword=VITAM%20VITAMER%20VITAMERS%20VITAMI%20VITAMINA%20VITAMINAS%20VITAMINC%20VITAMIND%20VITAMINE%20VITAMINEN%20VITAMINES%20VITAMINIC%20VITAMINK%20VITAMINS%20d%20vitamin%20

Our preliminary experience over the past year suggests that vitamin D may be the crucial missing link in many people's plaque control program. We've had a handful of people who, despite an otherwise perfect program (LDL<60, HDL>60, etc.; vigorous exercise, healthy food selection, etc.--I mean perfect)continued to show plaque growth. The rate of growth was slower than the natural expected rate of 30% per year, but still frightening rates of 14-18% per year--until we added vitamin D. All of a sudden, we saw dramatic regression of 7-25% in 6 months to a year.

This does not mean that vitamin D all by itself regresses plaque. I believe it means that vitamin D exerts a "permissive" effect, allowing all the other treatments (fish oil, LDL reduction, HDL raising, correction of small LDL, etc.) to exert their full benefit. So please don't stop everything and just take D. This will not work. However, adding vitamin D to your program on top of the basic Track Your Plaque approach--that's the best way I know of.

MSNBC Report: We need more heart procedures!

A recent headline from MSNBC by Robert Bazell reads:

NEW YORK - Angioplasty, bypass surgery and cholesterol-lowering medications are among the many interventions that have brought a sharp decrease in heart disease deaths in recent years. But, as Dr. Sharon Hayes of the Mayo Clinic points out, there is one big problem.

“The death rates in women have not declined as much as they have in men,” she says.

The piece goes on to suggest that women are getting short-ended in the diagnosis of heart symptoms and heart attack. The solution: More testing to assess the need for procedures like bypass.

This is typical of the device and medication-dominated media consciousness: More procedures, more medication, more devices. Who's paying for advertising, after all? The money at stake is huge. But is this what you want?

Don't be swayed by media reporters with limited understanding of the real issues (at best), consciousness of who's paying for advertising (at worst). Yes, heart disese is often underestimated or misdiagnosed in women. The answer is better detection earlier in life followed by efforts to halt the process--effective, safe treatments for people's benefit, not just profit.

60-year old man dies of high cholesterol

Never saw a headline like this? Neither have I. That's because it doesn't happen.

Cholesterol doesn't harm, maim, or kill. It is simply used as a crude--very crude--marker. It is, in reality, a component of the body, of the cell wall, of lipoproteins (lipid-carrying proteins) in the bloodstream. It is used a an indirect gauge, a "dipstick," for lipoproteins in the blood to those who don't understand how to identify, characterize, and quantify actual lipoproteins in the blood.

Cholesterol itself never killed anybody, any more than a bad paint job on your car could cause a fatal car accident.

What kills people is rupture of atherosclerotic plaque in the coronary arteries. For all practical purposes, you must have atherosclerotic plaque in order for it to rupture (much like a volcano erupts and spews lava). It's not about cholesterol; it's about atherosclerotic plaque. Plaque might contain cholesterol, but cholesterol is not the thing itself that causes heart attack and death.

So why do most people obsess about cholesterol? Good question. It is, at best, a statistical marker for the possibility of having atherosclerotic plaque that ruptures. High cholesterol = higher risk for heart attack, low cholesterol = lower risk for heart attack. But the association is weak and flawed, such that people with high cholesterol can live a lifetime without heart attack, people with low cholesterol can die at age 43.The same holds true for LDL cholesterol, you know, the calculated value based on flawed assumptions about LDL's relationship to total cholesterol, HDL cholesterol, and VLDL cholesterol.

A crucial oversight in the world of cholesterol: There are many other factors that cause atherosclerotic plaque and its rupture, such as inflammatory phenomena, calcium deposition, artery spasm, hemorrhage within the plaque itself, degradative enzymes, etc., none of which are suggested by cholesterol measures.

But one observation has held up, time and again, over the past 40 years of observations on coronary disease: The greater the quantity of coronary atherosclerotic plaque, the greater the risk of atherosclerotic plaque rupture. An increasing burden of atherosclerotic plaque along the limited confines of coronary arteries, just a few millimeters in diameter and a few centimeters in length, is like a house of cards: It's bound to topple sooner or later, and the bigger it gets, the less stable it becomes.

If you are concerned about future potential for heart disease and heart attack, don't get a cholesterol panel. Get a measure of coronary atherosclerotic plaque.

Back to basics: Coronary calcium

After having my attentions pulled a thousand different directions these past 6 months, with the release of Wheat Belly and all the wonderful media attention it has attracted, I've decided to pick up here with a series of discussions about the fundamental issues important to the Track Your Plaque program and prevention and reversal of coronary atherosclerotic plaque.

I fear the discussions at times have drifted off into the exotic. This is great because this is how we learn new lessons, but we can never lose sight of the basics, else we risk losing control over this disease.

Imagine you've got a beautiful new car. You wax it, gap the spark plugs, rotate the tires, etc. and it looks brand-new, just like it came off the dealer's lot. 50,000 miles pass, however, and you realize you've forgotten to change the oil. Ooops! In other words, no matter how meticulous the attention to transmission, tires, and paint job, neglect of the most basic responsibility can ruin the whole thing. We can't let that happen with heart health.

If we propose to reverse coronary atherosclerotic plaque, we've got to have something to measure. First, it tells us whether we have atherosclerotic plaque in the first place, the stuff that accumulates and blocks flow and causes anginal chest pains, and ruptures like a little volcano and causes heart attacks. Second, it gives us something to track over the years to know whether plaque has grown, stopped growing, or been reduced. Without such a measure, you will be driving without a speedometer or odometer, just guessing whether or not you've gotten to your destination.

Of course, the conventional approach to heart disease and heart attack is not to track atherosclerotic plaque in your coronary arteries, but to track some distant "risk factor" for atherosclerotic plaque, especially LDL cholesterol. But LDL cholesterol is flawed at several levels. First, it is calculated, not measured. The nearly 50-year old Friedewald equation used to calculate LDL cholesterol is based on several flawed assumptions, yielding a value that can be 20, 30, or 50% inaccurate as a rule, only occasionally generating a value close to the real value. (No point in publicizing this problem, of course: Why compromise a $27 billion annual cash cow?) It also ignores the effect of diet. (No, cutting fat does not reduce LDL for real, only the calculated value. Cutting carbohydrates, especially wheat--"healthy whole grains"--slashes measured LDL values like NMR LDL particle number and apoprotein B.)

But all risk factors are, at best, snapshots of the situation at that moment in time. They change from day to day, week to week, month to month, year to year. If you do something dramatic in health, like lose 50 pounds, you can substantially change your risk factors values, like LDL cholesterol and HDL cholesterol. But you may not modify the amount of atherosclerotic plaque in your heart's arteries.

Measuring the amount of atherosclerotic plaque in your heart's arteries is, in effect, a cumulative expression of the effects of risk factors up until the moment of measurement.

There are several stumbling blocks, however, in the concept of measuring coronary atherosclerotic plaque. We cannot measure all the unique components of plaque, such as fibrous tissue like collagen, or degradative enzymes like collagenases, or inflammatory proteins like matrix metalloproteinase, or the debris of hemorrhage and inflammation. We struggle to contemporaneously mix in measures of bloodborne inflammation, coagulation and viscosity, and physiological phenomena of the artery itself, like endothelial dysfunction, medial (muscle) tone, and adventitial fat.

So we are left with semi-static measures of total coronary atherosclerotic plaque like coronary calcium, obtainable via CT heart scans as a calcium "score." No, it is not perfect. It does not reflect that moment's blood viscosity, it does not reflect the inflammatory status of the one nasty plaque in the mid-left anterior descending, nor does it reflect the irritating sheer effects of a blood pressure of 150/95.

But it's the best we've got.

If anyone has something better, I invite you to speak up. Carotid ultrasound, c-reactive protein, ankle-brachial index, stress nuclear studies, myoglobin, skin cholesterol, KIF6 genotype . . . none of them approach the value, the insight, the trackability of actually measuring coronary atherosclerotic plaque. And the only method we've got to gauge coronary atherosclerotic plaque that is non-invasive and available in 2012? Yup, a good old CT heart scan calcium score.

Myocardial infraction

I've seen a few heart attacks this past year . . . but none in the people who follow this program.

I saw a heart attack in a priest, a wonderful man who was unable to say "no" to his parishioners who insisted on bringing pies, cakes, and cookies every day.

I saw an impending heart attack in a 74-year old man, a football coach who thought the whole wheat-free, low-carb thing was some wacko trend. Four stents later, he's changed his mind.

A 69-year old woman had to be hospitalized for heart failure due to partial closure of an artery. She repeatedly told me that she simply could not follow the diet because it was "too restrictive."

There were a few others. Interestingly, all felt they were eating healthy, minimizing junk foods and avoiding fatty foods. None were wheat-free nor restricted carbohydrates.

In other words, in the people who follow the basic advice of the Track Your Plaque program to do such simple things as eliminate wheat, don't indulge in junk carbohydrates, normalize vitamin D status, supplement omega-3 fatty acids, supplement iodine and correct any thyroid dysfunction . . . well, they have no heart attacks.

Diet is superior to drugs

Might-o’chondri-AL left this wonderful record of his lipoprotein experience in the comments to the last Heart Scan Blog post. It is a great example of what is achievable with diet and a few supplements . . . without drugs.


(A) Jan. 2011 1st ever NMR lipo-protein analysis was done after 4 months of consistent home food prep of pretty low fat (only olive oil and 1 tablespoon coconut oil daily) but plenty of whole wheat and half potatoes:
* LDL # of particles (P) = 1,676 in nmol/L————being a LDL cholesterol (C) reading of 139 mg/dL
* small LDL # P = 1,021 nmol/L —————yikes! you advise smLDL be less than 117 nmol/L
* HDL # of particles = 28.8 umol/L ————–being a HDL C reading of 45 mg/dL
* Triglycerides = 90 mg/dL ————– true, I never struggled with my weight

(B) May 2011 2nd NMR after another 4 months but added in more fat (1 teaspoon highly concentrated fish oil daily, 90% chocolate, handfulls of nuts, more olive oil and kept coconut oil at 1 tablespoon daily for a controlled experiment), added 500 mg Niacin 3 times a day (in stages up to1,500 mg. total daily), 6000 IU daily vitamin D, deliberately cut out all grains except for social politeness and substituted in daily Koji fermented brown rice (rustic Amazake):
** LDL # P……………= 976 nmol/L ——————————– being LDL C of 100 mg/dL
** small LDL # P …. = 96 nmol/L ——————————– nice surprise
** HDL # P ………… = 27.3 umol/L ——————————being an increase to HDL C of 64 mg/dL
** Triglycerides …… = 42 mg/dL ——————————– despite daily carbs over 150 gr. daily

(C) Dec. 2011 3rd NMR after another 7 more months thinking Doc’s advice is worthwhile I added in yet more fat (mainly daily 2 tablespoons of coconut oil, more 90% chocolate), bumped Niacin up to 1,000 mg twice a day (2,000 mg. total daily), cut out the Amazake, kept up the vitamin D adding daily vitamin K & daily ate main mid-day meal out as lunch on spicy Thai & Chinese fish/shrimp/soup/rice meals (my next control):
*** LDL # P ………. = 764 nmol/L ————— being LDL C of 107 mg/dL ( 2x coconut’s saturated fat)
***small LDL # P… = less than 90 nmol/L ——–surprised me NMR can’t count lower
***HDL # P ……… = 41.4 umol/L ——————– being an increase to HDL C of 88 mg/dL
*** Triglycerides ….= 43 mg/dL ——————- daily carbs below ~ 120 gr. & lost too much weight

Isn't that great? Spectacular job, Might!

MIght achieved values that are superior to that achievable with, say, a high-dose statin strategy. Statins only reduce total LDL particles, reducing small LDL in a non-selective way. And, of course, this diet does not cause muscle aches, memory loss, nor liver problems.

Something to consider: As the diet has become so effective, we can reduce our reliance on niacin. In fact, the benefits of niacin diminish substantially, as small LDL is reduced, HDL increased, triglycerides decreased, and postprandial lipoproteins subdued with the diet only.

Low-carb is heart healthy

Anybody following the discussions in these pages know that: Limiting carbohydrate intake reduces risk for coronary heart disease and heart attack.

First of all, why do conventional diets advocate restricting saturated and total fat? From the standpoint of surrogate markers of cardiovascular risk, cutting saturated and total fat reduces total cholesterol; reduces calculated LDL cholesterol; and may reduce c-reactive protein modestly (an index of inflammation). It also increases blood sugar and HbA1c (reflecting the prior 60 days blood sugars), increases glycation of the proteins of the body leading to cataracts, arthritis, and hypertension.

Problem: Total cholesterol is a combination of HDL cholesterol, an estimate of VLDL cholesterol (triglycerides), and LDL cholesterol. It is a composite of both "good" things (HDL) and "bad" things (LDL and VLDL). Cutting saturated and total fat results in reduced HDL, increased VLDL/triglycerides, and a reduction in calculated LDL. Pretty weak stuff. The last item, i.e., reduction in calculated LDL, is not even a real phenomenon. In fact, the net effect in most genotypes (genetic types) may be negative: increased heart disease risk.

In contrast, what is the effect of reducing carbohydrate without restricting fat? (In the approach I use, we start with elimination of the most destructive of carbohydrates, wheat, followed by reducing exposure to other carbohydrates, especially cornstarch and corn products, sugar, and oats.) If, say, we cut carbohydrate intake into the range of a truly low-carbohydrate diet of 10-15 grams per meal ("net" carbs, or total carbohydrates minus fiber), then we witness a number of metabolic transformations:

Reduced fasting triglycerides and VLDL
Reduced postprandial (after-eating) triglycerides, chylomicrons, and chylomicron remnants
Increased HDL and shift towards large HDL particles (presumably more protective)
Reduced small LDL particles
Reduced glycation and oxidation of small LDL particles
Reduced hemoglobin A1c
Reduced c-reactive protein and other inflammatory markers
Reduced blood pressure

By slashing carbohydrates, we also witness weight loss from visceral fat, reversal of pre-diabetes and diabetes, and reduced phenomena of glycation. And, if the wheat-free part of low-carb is maintained, you can also see marked improvement in gastrointestinal health, relief from joint pains, relief from leg edema, relief from migraine headaches, improved behavior and ability to concentrate in children with impaired learning, ADHD, and autism, better mood, deeper sleep. You will see multiple inflammatory and autoimmune diseases improve or completely relieved, such as rheumatoid arthritis and ulcerative colitis.

Having personally gone down the diabetic path and back by cutting the fat in my diet, now maintaining a HbA1c of 4.8% with fasting glucose 84 mg/d; (without medications), there should be no remaining doubt: Low-carb diets, especially if wheat-free, dramatically reduce the factors leading to heart disease; low-fat diets worsen the factors leading to heart disease.

Mocha Walnut Brownies

Richer than a cookie, heavier than a muffin, brownies are ordinarily an indulgence that leaves you ashamed of your lack of restraint. Have one . .  . or two or three, and you will surely pack on a pound of belly fat.

But these mocha walnut brownies, as with other recipes I provide, will not pack on the pounds. With no wheat to trigger appetite, nor any readily-digestible carbohydrate to generate blood sugar highs and lows, you can have a nice brownie or two or three and nothing bad happens: You don’t send blood sugar sky-high, don’t trigger formation of small LDL particles and triglycerides, you don’t trigger appetite, you don’t gain a pound of belly fat. You simply have your brownie(s) and enjoy them.

Serve these brownies plain or topped with cream cheese, natural peanut or almond butter, or dipped in coffee.


Ingredients:
8 ounces unsweetened baking chocolate (100% chocolate)
4 tablespoons coconut oil or butter, melted
2 large eggs, separated
½ cup coconut milk (or sour cream)
2 teaspoons vanilla extract
2 cups ground almonds
2 tablespoons coconut flour
1 cup chopped walnuts
¼ cup unsweetened cocoa powder
2 teaspoons instant espresso
Sweetener equivalent to 1 cup sugar or to taste (e.g., liquid stevia, Truvía, erythritol)


Preheat oven to 350º F.

Melt chocolate using double boiler method or in 15-second increments in microwave. Stir in melted coconut oil or butter.

In small bowl, beat egg whites until frothy. Add egg whites, egg yolks, coconut milk, and vanilla extract to chocolate mixture and mix thoroughly by hand.

In separate bowl, combine ground almonds, coconut flour, walnuts, cocoa powder, espresso, and sweetener. Mix thoroughly.

Add dry mix to chocolate mix and mix together thoroughly. If dough is too stiff, add additional coconut milk, one tablespoon at a time.

Place mixture in 9-inch baking pan and bake for 25 -30 minutes or until toothpick withdraws dry.

Are you hungry?

Eliminate modern high-yield semi-dwarf Triticum aestivum . . . and what is the effect on appetite?

A reduction in appetite is among the most common and profound experiences resulting from wheat elimination. I know that I have personally felt it: Wake up in the morning, little interest in breakfast for several hours. Lunch? Maybe I'll have a few bites of something. Dinner . . . well, I'd like to exercise first.

The wheatless report that:

--Appetite diminishes to the point where you can't remember whether you've eaten or not. It is not uncommon to miss a meal, perfectly content. Calorie intake drops by 400 calories per day, on average, calories you otherwise would not have needed but all went to . . . you know where.
--Hunger feels different: It's not the gnawing, rumbling hunger that plagues you every 2 hours. In its place, you will find that hunger feels like a soft reminder that, gee, maybe it's time to have something to eat because you haven't had anything in--what?--4 to 6 hours. And it's a subtle reminder, not a desperate hunt that makes you knock people aside at the food bar, steal coworkers' lunches stored in the refrigerator, salivating at the mere thought of food.
--The simplest foods satisfy--It no longer requires an all-you-can-eat buffet to satisfy, but a few small pieces of healthy food. (Yeah, but what happens to revenues at Kraft, Nabisco, and Kelloggs, not to mention the revenues at agribusiness giants ADM and Monsanto? Slash consumption by, say, 30%, you likewise slash revenues by 30%. What would shareholders say?)
--Even prolonged periods of not eating, i.e., fasting, is endured with ease.

Hunger and the relentless search for something to eat disappear for most people. By eliminating the appetite-stimulating properties of wheat, we return to a natural state of eating for sustenance, to satisfy physiologic need. We are no longer victims of this incredibly powerful appetite-stimulant called gliadin from wheat.

This is why many diets fail: They fail to remove this powerful appetite stimulant. You might eat only lean meats, limit your calories, and exercise 90 minutes per day, but as long as the gliadin protein is pushing your appetite button, you will want to eat more or you will have to mount monumental willpower to resist it. You can lose 20 pounds on phase 1 of the South Beach diet, for instance, only to regain it in phases 2 and 3 when "healthy whole grains" are added back.

So the key is to remove the gliadin protein from your life, i.e., eliminate all things wheat.

 

Chocolate . . . for adults only

If you've got a serious chocolate addiction and you'd like to make it as healthy as possible, give this X-rated dark chocolate a try.
I call it X-rated because it is certain to not satisfy young, sugar-craving palates, but is appropriate for only the most serious chocolate craver. This is a way to obtain the rich flavors and textures of cocoa, the health benefits (e.g., blood pressure reduction, antioxidation) of cocoa flavonoids, while obtaining none of the sugars/carbohydrates . . . and certainly no wheat!

It is easy to make, requiring just a few ingredients, a few steps, and a few minutes. Set aside and save for an indulgence, e.g., dip into natural peanut or almond butter.

Ingredients:
8 ounces 100% unsweetened cocoa
5 tablespoons coconut oil, melted
1/2 cup dry roasted pistachios
1/4 cup whole flaxseeds or chia seeds
Truvia or other non-aqueous sweetener

Using double-boiler method, melt cocoa. Alternatively, melt cocoa in microwave in 15-20 second increments. Stir in coconut oil, pistachios, and flaxseeds or chia seeds. Stir in sweetener, mixing thoroughly. (Note that the sweetener must be non-aqueous, as water-based sweeteners will separate in the oils.)

Lay a sheet of parchment paper out on a large baking pan. Pour chocolate mixture slowly onto paper, tilting pan carefully to spread evenly until thickness of thick cardboard obtained. Place pan in refrigerator or freezer for 20 minutes.

Remove chocolate and break by hand into pieces of desired size.

"Friday is my bad day"

At the start, Ted had a ton of small LDL particles. His starting (NMR) lipoprotien values:

LDL particle number: 2644 nmol/L

Small LDL: 2301 nmol/L

In other words, approximately 85% of all LDL particles were abnormally small. I showed Ted how to use diet to markedly reduce small LDL particles, including elimination of wheat, limiting other carbohydrates, and even counting carbohydrates to keep the quantity no higher than 15 grams per meal ("net" carbs).

Ted comes back 6 months later, having lost 14 pounds in the process (and now with weight stabilized). Another round of lipoproteins show:

LDL particle number: 1532 nmol/L

Small LDL: 799 nmol/L

Better, but not perfect. small LDL persists, representing nearly 50% of total LDL particle number.

So I quiz Ted about his diet. "Gee, I really stick to this diet. I have nothing made of wheat, no sugars. I count my carbs and I almost never go higher . . . except on Fridays."

"What happens on Friday?" I asked.

"That's when I'm bad. Not really bad. Maybe just a couple of slices of pizza. Or I'll go out for a big custard cone or something. That wouldn't do it, would it?"

That's the explanation. Your liver is well-equipped to recognize normal, large LDL particles. Large LDL particles therefore "live" for only a couple of days in the bloodstream. But the human liver does not recognize the peculiar configuration of small LDL particles, so it lets them pass--over and over and over again. The result: Once triggered by, say two slices of pizza, small LDL particles persist for 5 days, sometimes longer.

So Ted's one "bad" day per week is enough to allow a substantial quantity of small LDL particles to persist. While a fat indulgence (if there is such a thing) pushes large LDL up, the effect is relatively short-lived. Have a carbohydrate indulgence, on the other hand, and small LDL particles persist for up to a week. It means that Ted's one "bad" day per week is enough to allow his small LDL particles to persist at this level, preventing him from gaining full control over coronary plaque.

It also means that, if you have blood drawn for lipoprotein analysis but had a carbohydrate goodie within the previous week, small LDL particles may be exaggeratedly high.

HDL 80 mg/dl

More and more people in my clinic are showing HDL cholesterol values of 80 mg/dl or higher, males included.

Think about it: Nationwide, average HDL for males is 42 mg/dl and for females 52 mg/dl. Even though these average values are generally regarded as favorable, HDL cholesterol values at these levels are nearly always associated with higher levels of triglycerides, postprandial (after-eating) lipoprotein abnormalities, and excessive quantities of small LDL particles.

HDL particles are, of course, protective and are powerfully anti-oxidative. Higher levels of HDL have been associated with reduced potential for cancer, as well as reduced risk for heart disease.

Following the simple regimen that we follow to gain control over coronary plaque has therefore increased levels of HDL to heights that are uncommon in the rest of the population, levels that readily top 80, 90, or 100 mg/dl. That regimen includes:

1) Elimination of all wheat--Yes, consumption of "healthy whole grains" sets you up to have lower HDL levels; elimination of wheat increases HDL.
2) Limited carbohydrate consumption--While eliminating wheat is a powerful nutritional strategy to increase HDL, non-wheat carbohydrates like quinoa, millet, beans, rice, and fruit can still cause high triglycerides that lead to reduced levels of HDL. Limited exposure helps keep HDL at higher levels.
3) Omega-3 fatty acid supplementation--Because omega-3 fatty acids reduce both triglycerides and blunt the postprandial rise in lipoproteins that can cause HDL degradation, HDL rises with omega-3s from fish oil.
4) Vitamin D supplementation--The effect is slow, but it is BIG. HDL just goes up and up and up over about 2 years of supplementation. Before vitamin D, HDL levels of 60 mg/dl were the best I could hope for in most people. Now 80 mg/dl is an everyday occurrence.

Other factors can also be used to increase HDL levels, such as weight loss, red wine and alcohol, exercise, cocoa flavonoids, green tea, and niacin. But following the regimen above sends HDL through the roof in the majority.
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).

  • Joseph

    9/22/2010 1:53:53 PM |

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