Omega-6 / omega-3 ratio

Most of us already know that the intake of omega-6 fatty acids in the American diet has gone overboard, much at the expense of the omega-3 fraction. This occurred as a result of the misguided advice of the 1970s and 1980s to eat polyunsaturated oils like corn, sunflower, and safflower, because of their presumed cholesterol-reducing properties compared to saturated fats. However, more recent examinations of this advice have suggested that the omega-6 fraction of oils present in polyunsaturated oils may amplify arachidonic acid and other inflammatory patterns despite the reduction in cholesterol (total and LDL).

Dr. Artemis Simopoulos of the Center for Genetics, Nutrition and Health in Washington, D.C. has written extensively on the role of omega-6 and omega-3 fatty acids in diet.

In a review entitled The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cadiovacular Disease and Other Chronic Disease , Dr. Simopoulos collects the following comparison of omega-6 to omega-3 ratios from various populations:


Paleolithic humans 0.79
Greece (prior to 1960) 1.00-2.00
Current Japan 4.00
Current India, rural 5-6.1
Current United Kindom and northern Europe 15.00
Current United States 16.74
Current India, urban 38-50

(The numbers refer to the ratio of omega-6 to omega-3 intake.)


If we believe the observations of Dr. Loren Cordain and others, while paleolithic man died of trauma and infectious diseases, they did not die of heart disease. Paleolithic human intake of omega-3 exceeded that of omega-6.

Likewise, the traditionally low cardiac event regions of the world like Japan and Greece have less omega-3 intake than Paleolithic man, but still many times more than the U.S. and U.K.

Worst of all with an enormous preponderance of omega-6 over omega-3 are urban Indians, who experience among the highest rates of heart disease in the world.

Just for perspective, let's assume you eat an 1800 calorie per day diet, of which 30% of calories come from fat. This would amount to 540 calories per day from fat. With 9 calories per gram of fat, this means that there are 60 grams, or 60,000 mg, of fat in your diet per day.

Paleolithic man has been found to have existed on a diet consisting of 21% of calories from fats. Again assuming an 1800 calorie per day diet, that comes to 42 grams of fat per day (42,000 mg).

If we were to try to recreate the Paleolithic fat composition of diet, we would ingest 21,000 mg of omega-3 fatty acids (EPA, DHA, linolenic acid) per day. Even recreating a Japanese experience with a 4:1 ratio, it would mean 8400 mg of omega-3 per day. (Curiously, this does not agree with all estimates of Japanese intake of omega-3s.)

No matter how you look at it, cultures with lower rates of cardiovascular disease take in greater--much greater--quantities of omega-3 fatty acids.

So don't complain about your six fish oil capsules (usually containing 6000 mg of total oil, 1800 mg omega-3s)!

Dr. Bernadine Healy on heart scans


A Heart Scan Blog reader brought the following tidbit to my attention.

Cardiologist and now writer for U.S. News and World Report, Dr. Bernadine Healy, wrote this editorial, a glowing endorsement of heart scans:

The approach is beautifully simple. Calcium accumulates in advanced plaques, so calcium visible in the heart's arteries indicates atherosclerosis. An exploding number of studies in the past few years have unequivocally shown that the calcium score predicts both heart attack and sudden death. As a generalization, patients with scores between 100 and 400 face three to four times the risk of a heart attack or death compared with others at the same age with a zero score. Over 400, that elevated risk more than doubles.

Most doctors rely instead on the Framingham calculator, which estimates a symptom-free person's risk of a heart attack in the next 10 years based on smoking history, blood pressure, cholesterol levels, sex, and age. It's available free online from the National Institutes of Health. Most people taking the test will have minimal or no coronary disease, though risk estimates over 9 percent should inspire vigorous preventive efforts. For some, however, coronary heart disease is sneaky, and Framingham will underestimate what lies ahead. Roughly half of those who suffer a major heart attack or sudden coronary death are symptom free. Calcium scores are additive to Framingham; they pick up the individual surprises by using X-ray vision to look inside the heart. No wonder insurance companies are scrambling to use coronary calcium scores—life insurers, that is.



Dr. Bernadine Healy is no small-time player. In addition to her academic credentials, she is former chief of the National Institutes of Health (the first woman to hold the influential post), former head of the American Red Cross, and former deputy director of the White House Office of Science and Technology Policy under the Reagan administration. An endorsement of CT heart scans, though written under the guise of a probing editorial, will do an enormous amount of good to overcome the hurdles in gaining wider acceptance of heart scans.

Those of us applying heart scans in everyday practice have long appreciated their enormous power to detect and track coronary plaque. Framingham scoring can't even touch the certainty and quantification provided by heart scans in day-to-day life. Hundreds of studies have validated their use, but they still suffer from lying in the shadows of the procedural bullies aiming to boost the number of heart catheterizations, angioplasties, stents, bypass surgeries.

Dr. Healy, a voice with great weight, not just a political figure but also a cardiologist and scientist, has done a great service to broadcast the message of heart scanning.

Mercury and fish oil

As time passes, the dose of fish oil advocated in the Track Your Plaque program is going upward.

While epidemiologic studies, like the Chicago Western Electric Study and the Nurses' Health Study suggest that decreases in mortality from heart disease begin by just eating fish a couple times per month, there are newer data that suggest greater quantities confer greater benefits.

In the last Heart Scan Blog post, I discussed the recently-released ERA JUMP Study that demonstrated a relationship between higher omega-3 fatty acid blood content and reduced quantities of carotid and coronary plaque. The JELIS Study demonstrated a 19% reduction in cardiovascular events when fish-consuming Japanese added 1800 mg of EPA (only).

However, the suggestion that increased quantities of fish oil potentially yield greater protection from heart attack and facilitate coronary plaque regression is also stirring up worries about mercury exposure. So I dug up a Heart Scan Blog post from a year ago that discussed this issue and reprint it here.


I often get questions about the mercury content in fish oil. I've even had patients come to the office saying their primary care doctor told them to stop fish oil to avoid mercury poisoning.

Manufacturers of fish oil also make claims that this product or that ("super-concentrated", "pharmaceutical grade", "purified", etc.) is purer or less contaminated than competitors' products. The manufacturers of the "drug" Omacor [now Lovaza], or prescription fish oil, have added to the confusion by suggesting that their product is the most pure of all, since it is the most concentrated of any fish oil preparation (900 mg EPA+DHA per capsule). They claim that "OMACOR is naturally derived through a unique, patented process that creates a highly concentrated, highly purified prescription medicine. By prescribing OMACOR® (omega-3-acid ethyl esters), a prescription omega-3, your doctor is giving you a concentrated and reliable omega-3. Each OMACOR capsule contains 90% omega-3 acids (84% EPA/DHA*). Nonprescription omega-3 dietary supplements typically contain only 13%-63% EPA/DHA."

How much truth is there in these concerns?

Let's go to the data published by the USDA, FDA, and several independent studies. Let's add to that the independent (and therefore presumably unbiased) analyses provided by Consumer Reports and Consumer Labs (www.consumerlab.com). How much mercury has been found in fish oil supplements?

None.

This is different from the mercury content of whole fish that you eat. Predatory fish that are at the top of the food chain and consume other fish and thereby concentrate organic methyl mercury, the toxic form of mercury. Thus, shark, swordfish, and King mackerel are higher in mercury than sardines, herring, and salmon.

The mercury content of fish oil capsules have little to do with the method of processing and much more with the animal source of oil. Fish oil is generally obtained from sardines, salmon, and cod, all low in mercury. Fish oil capsules are not prepared from swordfish or shark.

Thus, concerns about mercury from fish oil--regardless of brand--are generally unfounded, according to the best information we have. Eating whole fish--now that's another story for another time. But you and I can take our fish oil to reduce triglycerides, VLDL, IDL, small LDL, and heart attack risk without worrying about mercury.



I am not advocating ad libitum eating of fish. Sadly, this may be related to excessive accumulation of contaminants. I am suggesting that greater quantities of omega-3 fatty acids from relatively contaminant- and mercury-free fish oil capsules.

More on this in an upcoming webinar on the Track Your Plaque website: Fish Oil and the Track Your Plaque Program - Is More Better?

ERA JUMP: Omega-3 fatty acids and plaque


The results of the uniquely-constructed ERA JUMP Study were just released, a fascinating study of the relationship of omega-3 fatty acids to coronary and carotid plaque.

The study adds insight into why the Japanese experience only one third of the heart attacks of Americans, and why Japan occupies the bottom of the list for least heart attacks among all developed countries.

The Electron-Beam Tomography, Risk Factor Assessment Among Japanese and U.S. Men in the Post-World War II Birth Cohort Study (ERA JUMP), a collaborative U.S.-Japanese effort, compared three groups of men:

-- 281 Japanese men living in Japan
-- 306 non-Japanese men living in the U.S. (Pittsburgh, Pennsylvania)
-- 303 Japanese Americans (having both parents Japanese without “ethnic admixture”) living in Hawaii.

The last group represents a group that is genetically similar to the group in Japan, but exposed to an American diet and lifestyle.

Three main measures were compared:

-- Blood levels of omega-3 fatty acids, EPA and DHA)
-- Carotid intimal-medial thickness (CIMT, the thickness of the carotid artery lining that can serve as an index of body-wide atherosclerosis)
-- Coronary calcium (heart scan) scores.

Interestingly, at the start of the study, the Japanese men possessed an overall cardiovascular risk profile worse than the Americans: Though more slender (BMI 23.6), Japanese men were more likely to be smokers, alcohol drinkers, had more high blood pressure, and were less likely to take cholesterol medications. The Americans, conversely, although heavier (BMI 27.9), were less likely to be smokers and drinkers, and had a four-fold greater use of cholesterol medications.

The Japanese Americans were the most likely to be hypertensive, diabetic, with a similar proportion of overweight as the non-Japanese Americans.

Despite the overall greater heart disease risk for profile for Japanese men, compared to non-Japanese Americans they had 10% less CIMT. In addition, only 9.3% of Japanese men had abnormal coronary calcium scores vs. 26.1% of non-Japanese Americans. Japanese-Americans were the worst, however, with nearly 10% more CIMT than non-Japanese Americans and 31.4% with abnormal calcium scores.

The most intriguing finding of all was the fact that, of all the various groups and degrees of atherosclerosis, whether gauged via CIMT or coronary calcium scores, the blood level of omega-3 fatty acids was inversely related, i.e., the greater the omega-3 blood level, the less plaque by either measure was detected.

Japanese men had the highest omega-3 blood levels: twice that of the non-Japanese Americans. The Japanese-Americans had levels only slightly greater than non-Japanese Americans.

While other studies, like the GISSI Prevenzione study, have persuasively demonstrated that omega-3 fatty acids substantially reduce heart attack, a weak link in the omega-3 argument has been a study that links greater omega-3 intake with less atherosclerosis. The unique construction of the ERA JUMP Study, employing two groups with sharply different omega-3 intakes, very powerfully argues for the plaque-inhibiting effects of this fraction of fats.

How much omega-3 fatty acids do Japanese people eat? Estimates vary, depending on part of the country, coastal vs. inland, age, etc., but Japanese tend to ingest anywhere from 5 to 15-times more omega-3 fatty acids than Americans. The actual intake of omega-3 fatty acids (EPA +DHA) in Japanese ranges from 850 to 3100 mg per day.

Mediterranean diet and blood sugar


Data such as that from the Lyon Heart Study have demonstrated that a so-called Mediterranean diet substantially reduces risk for heart attack.

But there are aspects of the Mediterranean diet and lifestyle that are not entirely sorted out.

For instance, what specific component(s) of the diet provide the benefit? Is it olive oil and linolenic acid? Is it red wine? Is it the reduced exposure to processed snack foods that Americans are indundated with? Is it their more slender builds and greater tendency to walk? How about exposure to the Mediterranean sun? What about the inclusion of breads, since in the Track Your Plaque program I advocate elimination of wheat products for many abnormalities?

Anyway, here's a wonderfully thoughtful set of observations from Anna about her experiences traveling Italy, trying to understand the details of the Mediterranean diet while also trying to keep blood sugar under control.


I just returned from a two week stay in Italy, doing a bit of my own "Mediterranean Diet" experiments. When practical, we sought out food sources and places to eat that were typical for the local area, and tried as much as possible/practical to stay away from establishments that mostly catered to tourist tastes. I was really curious to see how the mythical "Mediterranean Diet" we Americans are urged to follow compared to the foods really consumed in Italy.

The first week, we stayed in a rural Tuscan farmhouse apartment (agriturismo), so many, if not most of our meals were prepared by me with ingredients I bought at the local grocery store (Coop) or the outdoor market in Siena. In addition, I purchased really fantastic free-range eggs from the farm where we were staying. (Between some language issues and seasonality, eggs and wine were what we could buy from them - though I was tantalized by the not-quite-ripe figs heavy on many trees). Mostly, our meals consisted of simple and easily prepared fresh fruits and vegetables, rustic cured meats (salami, proscuitto, pancetta, etc.) hand-sliced at the deli down the road, fresh sausages, various Italian cheeses, plus plenty of espresso. It was a bit disappointing to find underripe fruit & tomatoes as well as old green beans in the grocery stores, not to mention too many low fat and highly processed foods, but all over Europe the food supply is becoming more industrialized, more centralized, and homogenous, so I'm not too surprised that it happens even in Italy. But even with the smaller grocery store size, the amount of in-season produce was abundant, yet one still was better off shipping from the perimeter of the store, venturing into the aisles only for spices, olive oil, vinegar, coffee, etc. Without the knowledge of where to go and the language to really talk in depth about food with people, I wasn't able to find truly direct and local sources for as many foods as I would have liked, but still, we ate well enough!

The first week I maintained blood sugar levels very similar to those I get at home, because except for the Italian specialties, we ate much like we always do. A few rare exceptions to my normal BG tests were after indulging in locally made gelato or a evening limoncello cordial, but even then, the BG rise was relatively modest and to me, acceptable under the circumstance. Even with the gelato indulgences, it felt like I might have even lost a few pounds by the end of the first week and my FBG didn't rise much over 100.

The second week we stayed in two cities (Florence & Rome), and I didn't prepare any of my own food because I didn't have a kitchen/fridge. I found it impossible to get eggs anywhere for breakfast, and the tickets our hotels provided for a "continental" breakfast at a nearby café/bar was always for a coffee or hot chocolate drink and some sort of bread or roll (croissant, brioche, danish, etc.). At first I just paid extra for a plate of salami and cheese if that was available - or went to a small grocery store for some plain yogurt, but then I decided to go off low-carb and conduct a short term experiment, though I didn't consume nearly as many carbs as a typical Italian or tourist would.

So I breakfasted with a brioche roll or plain croissant for breakfast with my cappuccino, but unfortunately no additional butter was available. I didn't feel "full" enough with such a breakfast and I was usually starving an hour or two later. Additionally, when I ate the "continental" breakfast, I noticed immediate water retention - my ankles, lower legs, and knees looked like someone else's at the end of a day walking and sightseeing, swollen heavy. Exercising my feet and lower legs while waiting in lines or sitting didn't seem to help.

Food is much more expensive in Europe than in the US, and the declining US$ made everything especially expensive (not to mention the higher cost of dining out rather than cooking at home), so we tried to manage food costs by eating simple lunches at local take-away places, avoiding the corporate fast food chains. I was getting tired of salami/proscuitto & cheese plates, but the typical "quick" option was usually a panini (sandwich). At first I tried to find alternatives to paninis, but the available salads were designed for side dishes, not main meals and rarely had any protein, and the fillings of the expensive sandwiches were too skimpy to just eat without the bread. So I started to eat panini, although I sometimes removed as much as half of the bread (though it was nearly always very excellent quality pan toasted flatbreads or crusty baguette rolls, not sliced America bread). So of course, my post-prandial BGs rose, as did my FBG. I also found my hunger tended to come back much too soon and I think overall I ate more than usual in terms of volume.

Then we deviated from the "Italian" lunch foods and found a better midday meal option (quick, cheaper, and easier to customize for LC) - stopping at one of the numerous kebab shops and ordering a kebab plate with salad, hold the bread (not Italian, but still Mediterranean, I guess). I felt much better fueled on kebab plates (more filling and enough protein) than paninis, though I must say I still appreciated the taste of caprese paninis (slices of fresh mozzerella and tomato, basil leaves, mustard dressing on crusty, pan-toasted flat bread). If I followed my appetite, I could have eaten two caprese paninis.

We had some great evening dinners, at places also frequented by locals. This often was a fixed price dinner of several courses ("we feed you what we want you to eat"). Multi-course meals included house wine, and invariably consisted of antipasta (usually LC, such as a cold meat and cheese plate), pasta course (much smaller servings than typical US pasta dishes), main course plus some side vegetables, and dessert/coffee. These were often the best meals we experienced, full of local flavor and tradition (sometimes with a grandmotherly type doing the cooking), and definitely of very good quality, though we noticed the saltiness overall tended to be on the high side. I ate from every course, including some of the excellent bread (dipped in plenty of olive oil) and usually about half of the pasta served (2 oz dry?), plus about half of the dessert. After these meals I always ran BGs higher than usual, varying from moderately high (120-160 - at home I would consider this very high for me) to very high (over 180). By late in the week, my FBG was into the 115 range every morning (usually I can keep it 90-100 on LC food). Nearly everything that week was delicious, well-prepared food, but the high carb items definitely were not good for my BG control in the long run.

And most days I was doing plenty of walking, sprinting for the Metro subway trains, stair climbing (4th and 5/6th floor hotel rooms!), etc. but since I didn't have my usual housework to do, it probably wasn't too different from my usual exertion level.

So it was very interesting to experience the "Mediterranean Diet" first hand. Meats and cheeses were plentiful, fruits and vegetables played a much more minor role (main courses didn't come with vegetables other than what was in the sauce, but had to be ordered as additional items), but the overall carbs were decidedly too many. As I expected, it wasn't nearly as pasta-heavy as is portrayed in the US media/health press, but it is still full of too much grain and sugar, IMO. Low fat has become the norm in many dairy products, sadly, and if the grocery stores are any indication, modern families are gravitating towards highly processed, industrial foods. Sugar seems to be in everything (I quickly learned to order my caffe freddo con panno or latte sensa zuccero - iced coffee with cream or milk without sugar) after realizing that adding lots of sugar was the norm).

And, after several days of breakfasting at the café near our Rome hotel (where carbs were the only option in the morning), I learned that our very buff, muscular, very flat-stomached, café owner doesn't eat pasta (said as he proudly patted his 6 pack abs). I probably could have stuck closer to the carb intake I know works better for my BG control, but I figured if I was going to go off my LC way of eating and experiment, this was the time and place.

And yes, there were far fewer really obese people than in the US and lots of very slender people, but I could still see there were *plenty* of overweight, probably pre-diabetic and diabetic Italians (very visible problems with lower extremities, ranging from what looked like diabetic skin issues, walking problems, acanthosis nigricans, etc.). Older people do seem to be generally more fit than in the US (fit from everyday life, not exercise regimes), but there were plenty of "wheat bellies" on men old and young, even more young women with "muffin tops", and simply too many overweight children (very worrisome trend). So it may well be more the relaxed Italian way of living life (or a combination of other factors such as less air conditioning, strong family bonds, lots of sun, etc?) that keeps Italian CVD rates lower than the American rates, more than the mythical "Mediterranean diet".

Who is your doctor?


Primary care physicians are the initial entry point for healthcare for the majority of Americans.

Develop pneumonia; go to your family or internal medicine physician (internist) to be prescribed an antibiotic. Need your blood pressure or cholesterol checked? Develop a sore knee or swelling in your leg? Once again, go to your primary care physician.

Image courtesy Dedde'


Primary care physicians are a patient’s guide to a bewildering array of technology and specialists. If you require a specific diagnostic test or consultation with a specialist, your primary care physician will help you navigate through the maze, choosing the path that is best for you. He or she will order a chest x-ray for a cough and fever, provide vaccines to prevent flu or pneumococcal pneumonia, perform an annual physical. If you require hospitalization, your primary care physician will admit you. He or she will order diagnostic tests like MRI’s, ultrasounds, x-rays, and blood testing, usually performed in the hospital or a hospital-owned facility. If you require the services of a gastroenterologist, orthopedist, general surgeon, or neurologist, your primary care physician will refer you to the appropriate specialist.

That’s how it’s supposed to work, at least in principle. In fact, during the first eight decades of the 20th century, it did work that work way for the most part. Your primary care physician acted not just as a provider of healthcare, but as your advocate, someone who knew you and worked to protect your welfare. Your family doctor often knew your parents, maybe even delivered you at birth, and cared for your children. His children often went to the same schools as your children. He and his family lived in the same town and sometimes went to the same church.

That hardly happens any more. It’s more likely you got the name of your primary care physician from a doctor referral service provided by a hospital. Or you picked a name off a list provided by your health insurer. It’s also common to see one doctor, only to see another a year later. Two, three, or more different primary care physicians over a five-year period are common. Doctors come and go, since physician turnover in clinics and practices has been on the increase for years. Insurance companies frequently force policyholders to change doctors, requiring you to choose from a list.

The end result of this shuffling of primary care is increasing impersonality of the relationship. You probably don’t know your primary care physician outside of the 10-minute interaction you had six months ago. She probably never met your mother and will likely not care for your children. Two years from now, she will likely not be your doctor any more, replaced by someone else who obtains the details of your health from a chart. Your chart is more likely to be electronic, with the details of your health history listed in a checklist. There’s little room to detail the idiosyncrasies and quirks of your unique personality or health profile. Throw into this impersonal equation the fact that many doctors have become scared of patients because of potential for lawsuits, often over the most trivial of issues, or because of an error of oversight or misdiagnosis.

This flawed and impersonal system, though emotionally unsatisfying, can still work if each doctor who assumes a patient’s care maintains the ethic of putting health and welfare above all.

But what if your primary care physician is not just an advocate for your welfare, but is a representative of the hospital? What if there are hidden, unspoken financial incentives paid to your doctor to direct you to the hospital for diagnostic testing, hospitalization, and referral to specialists? If a headache becomes a $4800 MRI, or chest pain becomes a $4200 nuclear stress test, then a $14,000 heart catheterization, your primary care physician becomes the purveyor of far greater financial opportunity for the hospital. The entire interaction, founded on the proposition that your doctor actually cares about you, collapses in a heap of financially motivated testing and procedures. It appears to work, and you and your family can still obtain access to healthcare. The problem is that you’re likely to get too much of it.

This message has not been lost on the shrewd administrators at hospitals. Take a look at the ranks of primary care physicians who refer patients to some of your local hospitals. It is typical that a hospital system maintains several hundred primary care physicians on their payroll, all of whom are expected to refer patients to the hospital, cardiologists, and other proceduralists. Why so many?

Most primary care physicians today have signed contracts with a hospital. In other words, they are employees of the hospital. This practice is not unusual: the American Medical Association reported that 4 of 5 primary care physicians are now bound by such employment arrangements across the U.S. In effect, 80% of primary care physicians are legally bound by contract to direct patients to cardiologists who work at hospitals.

On top of contractual obligations, there are financial incentives for the volume of procedures that are generated as a result of referrals. The more procedures generated from an internist’s or family practitioner’s practice, the greater the end-of-year productivity bonus will be, not uncommonly totaling tens of thousands of dollars. Dr. Ted Phillips (not his real name, since he declined to allow me to use it) received a bonus check of $9,437 this year for his “productivity,” defined murkily as the return on specialist referrals. While the bonus may have helped him pay for his son’s college tuition, it clearly was a situation that made him acutely uncomfortable when asked.

Several primary care physicians are also quietly dismissed every year from the ranks of employed physicians for not maintaining a minimum flow of patients into the system.

Another hazardous point of entry: Many patients enter the hospital through the emergency room (ER). A patient in the emergency room is at his or her most vulnerable, seeking help for an urgent complaint and usually willing to accept whatever the ER physician advises. Hospitals know this. That’s why many systems insist that the ER physicians be employees of the hospital, with their practice habits subject to control. A patient goes to the ER with chest pain or breathlessness. The worst thing that can happen from a financial standpoint is for the patient to be evaluated and discharged. For this reason, a growing number of hospitals employ ER physicians, then proceed to legislate practice patterns. Consulting a cardiologist is strongly encouraged, since they generally provide access to the downstream revenue-producing procedures offered in the hospital. That way, what might have been a four hour, $2500 ER visit is converted into a $10,000 to $40,000 hospital stay, even when nothing was wrong in the first place. There are millions of people nationwide who have the hospital bills to prove it after being discharged with a diagnosis of indigestion.

Caveat emptor: Buyer beware.

The “Heart Healthy” scam

Like many scams, this one follows a predictable formula.

It is a formula widely practiced among food manufacturers, ever since food products began to jockey for position based on nutritional composition and purported health benefits.

First, identify a component of food, such as wheat fiber or oat bran, that confers a health benefit. Then, validate the healthy effect in clinical studies. Wheat fiber, for instance, promotes bowel regularity and reduces the likelihood of colon cancer. Oat bran reduces blood cholesterol levels.

Second, commercialize food products that contain the purported healthy ingredient. Wheat bran becomes Shredded Wheat, Fiber One, and Raisin Bran cereals and an endless choice of “healthy” breads. Oat bran becomes Honey Bunches of Oats, Quaker’s Instant Oatmeal, and granola bars. Even if many unhealthy components are added, as long as the original healthy product is included, the manufacturer continues to lay claim to healthy effects.

Third, as long as the original healthy ingredient remains, get an agency like the American Heart Association to provide an endorsement: “American Heart Association Tested and Approved.”

The last step is the easiest: just pay for it, provided the product meets a set of requirements, no matter how lax.

You will find the American Heart Association certification on Quaker Instant Oatmeal Crunch Apples and Cinnamon. Each serving contains 39 grams carbohydrate, 16 grams sugar (approximately 4 teaspoons), and 2.5 grams fat of which 0.5 grams are saturated. Ingredients include sugar, corn syrup, flaked corn, and partially hydrogenated cottonseed oil. Curiously, of the 4 grams of fiber per serving, only 1 gram is the soluble variety, the sort that reduces cholesterol blood levels. (This relatively trivial quantity of soluble fiber is unlikely to impact significantly on cholesterol levels, since a minimum 3 grams of soluble fiber is the quantity required, as demonstrated in a number of clinical studies.) Nonetheless, this sugar product proudly wears the AHA endorsement.

Thus, a simple component of food that provides genuine benefit mushrooms into a cornucopia of new products with added ingredients: sugar, high fructose corn syrup, corn starch, carageenan, raisins, wheat flour, preservatives, hydrogenated oils, etc. What may have begun as a health benefit can quickly deteriorate into something that is patently unhealthy.

There’s a clever variation on this formula. Rather than developing products that include a healthy component, create products that simply lack an unhealthy ingredient, such as saturated or trans fats or sodium.

Thus, a ¾-cup serving of Cocoa Puffs cereal contains 120 calories, no fiber, 14 grams (3 ½ teaspoons) of sugar—but is low in fat and contains no saturated fat. Proudly displayed on the box front is an American Heart Association stamp of approval. It earned this stamp of approval because Cocoa Puffs was low in saturated, trans, and total fat and sodium. Likewise, Cookie Crisp cereal, featuring Chip the Wolf, a cartoon wolf in a red sweater (“The great taste of chocolate chip cookies and milk!”), has 160 calories, 26 grams carbohydrate and 19 grams (4½ teaspoons) of sugar per cup, and 0 grams fiber—but only 1.0 gram fat, none saturated, thus the AHA check mark. (Promise margarine, made with hydrogenated vegetable oil and therefore containing significant quantities of trans fats, was originally on the list, as well, but removed when the trans fat threshold was added to the AHA criteria.)

It is this phenomenon, the sleight of hand of taking a healthy component and tacking on a list of ingredients manageable only by food scientists, or asserting that a product is healthy just because it lacks a specific undesirable ingredient, that is a major factor in the extraordinary and unprecedented boom in obesity in the U.S. Imagine the chemical industry were permitted such latitude: “Our pesticide is deemed safe by the USDA because it contains no PCBs.” Such is the ill-conceived logic of the AHA Heart-Check program the "Heart Healthy" claims.

It’s best we keep in mind the observations of New York University nutritionist and author of the book, Food Politics, Marion Nestle, that “food companies—just like companies that sell cigarettes, pharmaceuticals, or any other commodity—routinely place the needs of stock holders over considerations of public health. Food companies will make and market any product that sells, regardless of its nutritional value or its effect on health. In this regard, food companies hardly differ from cigarette companies. They lobby Congress to eliminate regulations perceived as unfavorable; they press federal regulatory agencies not to enforce such regulations; and when they don’t like regulatory decisions, they file lawsuits. Like cigarette companies, food companies co-opt food and nutrition experts by supporting professional organizations and research, and they expand sales by marketing directly to children, members of minority groups, and people in develop countries—whether or not the products are likely to improve people’s diets.”

Qualms over just how heart-healthy their products are? Doubtful.

Exploitation of trust

Once upon a time, the tobacco industry was guilty of conducting a widespread, systematic, highly organized campaign to deliver their product to as much of the unsuspecting public as possible.

As clinical data mounted linking smoking and health problems like cancer and heart disease, tobacco producers labored fiercely to counter these claims despite darkening public sentiment. When individual company executives were questioned on why they continued to perpetuate the industry’s scandalous practices, the invariable justification offered was “Well, I had to pay my mortgage.” That tidy ends-justifies-the-means rationalization has a familiar ring when you examine the behavior of those in the heart "industry."

Things are not what they seem. The hospital, once an institution to serve the sick, a place for clergy, volunteers, and other altruists, has evolved into a business serving a thriving bottom line. You are the “product” they seek. The cardiologist, ostensibly in the service of alleviating heart disease, instead seeks to grow his checkbook by performing procedures that have nothing to do with lessening the burden of heart disease. He dives into the water to save drowning victim after drowning victim, but fails to simply toss in the life preserver that has been close at hand all along.

The woeful family practitioner, who is expected to bear undue responsibility for the broad spectrum of health, ignorantly permits heart disease to grow under his or her nose and, by default, allows heart disease to become the exclusive province of the proceduralist. Worse, the family practitioner or internist in the employ of the hospital (a situation that has quietly grown to encompass 80% of all primary care physicians) labors to fatten hospital business by directing patients into hospital services. The comparative lowly incomes of the primary care physician are substantially supplemented by participating in this huge revenue-generating machine called heart care.

The astounding grasp of the system has caused one of every 10 adults in the U.S. to have undergone a heart procedure. The lemming-like procession to the hospital creates a crowd mentality among some sectors of the frightened public. “My friends and neighbors have all had bypass operations. Sooner or later I guess it’s going to be my turn.”

Tragically, the system has grown through the exploitation of trust. The faith we have in doctors, hospitals, and the institutions and people associated with healthcare has been subverted into the service of profit. Many practitioners and institutions choose to operate under the guise of doing good, but instead capitalize on the public’s willingness to accept as fact the need for major heart procedures and all its associated costly trappings.

Bait and switch

"When banks compete, you win.”

The TV ad opens with a 60-something man sitting in his living room, talking to a three-piece suit-clad, 30-something banker. The older man is explaining to the dismayed younger man why he’s going to use Lending Tree loan service for a home loan.

“But Dad, I’m you’re son!” the younger whines.

Many of Lending Tree’s clients have collaborated in filing a multi-million dollar class action suit against the company, claiming “bait and switch” tactics. They claim that home buyers are lured by low interest rates or low closing costs on a home loan. Once the buyer concludes the hassle of filling out numerous forms, the suit accuses Lending Tree of making a switch to a costlier loan.

Bait and switch is among the oldest con games around. If you’ve ever bought a car from a car dealer, chances are you’ve had your own little brush with this deception. The ad promises the SUV you’ve wanted for only $299 per month. Only, once you get there, the salesman informs you that only a limited number of special deals were available and they’ve run out. But he’s still got a really good deal right over here!

Most of us recognize that we’ve been hookwinked. Yet we still go along and buy a car from the dealer.

What if it’s not a sleazy salesman behind the pitch, but a physician. If it’s hard to resist the sales pitch at the car dealership, it can be near impossible to ignore the advice of your doctor. But the truth is often loud and clear: in many instances, it is a genuine, bona fide, and fully-certified scam.

Among the most common bait-and-switch heart scams: Your cholesterol is high. The sequence of subsequent testing is well-rehearsed. “Gee, Bob, I’m worried about your risk for heart disease. Let’s schedule you for a nuclear stress test.”

The stress test, like 20% or more of them, is “falsely positive,” meaning abnormal even though there’s nothing wrong with you. Another 30% are equivocal, not clearly abnormal but also not clearly normal. Now up to 50% of people tested “need” a heart catheterization in the hospital to clarify this frightening uncertainty. You might end up with a stent or two, even bypass surgery. Your simple $20 cholesterol panel has metamorphosed into $100,000 in hospital procedures.

That familiar sequence is followed thousands of times, seven days a week, 365 days a year.

If a disease lacks a procedure . . . create one

Congestive heart failure is among the most common diagnoses in the hospital nowadays.

Congestive heart failure is the result of injury to the heart muscle such as that occurring during heart attack, viral infections of the heart (myocarditis), poorly controlled high blood pressure, and a smattering of other rare causes. Eight million Americans with congestive heart failure account for over one million hospital admissions annually (AHA Update, 2007). It has become so common, in fact, that it has ranked as number one cause for hospital admission for the last several years.

Heart failure is a frightening condition causing the sufferer to gasp for breath. Excess fluid accumulates in the lungs, amplifying the work of breathing and imparting a feeling of unease. Some heart failure sufferers struggle to the point of blacking out or requiring mechanical ventilation on a respirator.

There are a number of standard treatments for heart failure that usually rapidly rescue the patient from the brink of respiratory failure. These generally consist of intravenous diuretics that force the kidney to clear excess water rapidly, medications to increase heart muscle strength, and other treatments. It’s not uncommon for a heart failure patient to drop 10–20 lbs. in water weight with treatment. The treatments are quite effective for the majority of patients with rapid relief of the breathlessness generally obtained within hours.

However, the problem with congestive heart failure is not generally the rapidity or effectiveness of acutely providing relief, it is the chronic recurring nature of the disease. Someone can come to the hospital, obtain prompt treatment with relief of the breathlessness within 48–72 hours, only to return to the hospital in several weeks with a recurrence of the same process.

As common as congestive heart is in hospitals, it has also presented the perennial problem: how to convert this frequent reason for hospitalization into a profit opportunity. Some people who experience heart failure will undergo the usual sequence of heart procedures of heart catheterization, stents, bypass surgery, valve surgery, etc. But, because heart failure tends to be a repeatedly recurring event, even patients tire of the “need” for heart procedures. Then how can more heart failure occurrences be converted into profitable events?

A unique principle operates in the medical device market: If a disease lacks a procedure . . . create one.

Several problems are solved by such a principle. First, procedures are much more generously reimbursed by insurers than standard medical care without procedures. Two, the physician is provided an opportunity to also bill at a higher level. Third, patients often love the more dramatic, heroic nature of procedures, whether or not there is true benefit.

To the rescue of the poorly reimbursed area of congestive heart failure walks a Minnesota company called CHF Solutions, Inc., manufacturers of the Aquadex device.

Cost? $14,500 plus $900 per filter every time a patient gets one treatment. The Aquadex works by a decades-old process called ultrafiltration, used for many years but used principally for kidney failure not severe enough to require regular dialysis. New York cardiologist Howard Levin simply adapted the process, using smaller catheters inserted into the arm veins, in 2000. As in conventional ultrafiltration, blood is taken from the body from a catheter, passed through a filter that removes excess water, then returned to the body.

This is a serious effort. Dr. Levin raised $51 million in venture backing on top of $12 million seed capital. The device sailed through the Food & Drug Administration in June 2002, since it was labeled a newer form of ultrafiltration, thereby obtaining approval through the FDA’s 501k rule, a minor modification of existing technology. (Many truly technologically unique devices do come to market and therefore require the full process of FDA approval, a generally lengthy and costly process for devices. However, there’s another way: bill a device as “substantially equivalent” to an existing technology and the approval process is relatively quick and easy.)

In an industry publication, Cath Lab Digest, Dr. Levin was interviewed in February, 2003, and proclaimed, “We can treat many of the symptoms of heart failure, but we’re a long ways off from a cure. That’s why new technologies are so exciting, such as LVADs for the very sickest heart failure patients; biventricular pacing for the small subset of patients who seem to benefit from it; and simplified ultrafiltration such as the System 100 that can be applied to a broad range of congestive heart failure patients with fluid overload. “

What does this have to do with heart scans and heart disease reversal? Nothing-directly. I highlight this phenomenon because it caricatures how things work in medicine and health care in general, more so in cardiovascular diseases in which the profit motive is especially deeply ingrained. Focus on a need, then generate a profitable treatment for it. Profits are what drive growth, marketing, sales, and expansion into new revenue-generating niches.

Sadly, the reverse principle does not work: Replace profitable procedures with unprofitable strategies, regardless of their effectiveness. Replacing coronary angioplasty and coronary stent implantation, or bypass surgery, with intensive prevention efforts is no easy matter. Just witness the enormous resistance to the concept of early heart disease detection achieved with heart scans. A day doesn’t go by without a major media outlet bashing heart scans, or confusing them with CT coronary angiograms with claims of excessive radiation.

But the mounting volume of criticisms against heart scans also means that they are gaining some traction in mainstream thinking. But will there be a day when they replace the need for profitable procedures? I believe they will, when coupled with a powerful program of prevention, but don’t hold your breath.
Baby your pancreas

Baby your pancreas

There it is, sitting quietly tucked under your diaphragm, nestled beneath layers of stomach and intestines, doing its job of monitoring blood sugar, producing insulin, and secreting the digestive enzymes that allow you to convert a fried egg, tomato, or dill pickle into the components that compose you.

But, if you've lived the life of most Americans, your pancreas has had a hard life. Starting as a child, it was forced into the equivalent of hard labor by your eating carbohydrate-rich foods like Lucky Charms, Cocoa Puffs, Hoho's, Ding Dongs, Scooter Pies, and macaroni and cheese. Into adolescent years and college, it was whipped into subservient labor with pizza, beer, pretzels, and ramen noodles. As an adult, the USDA, Surgeon General's office and other assorted purveyors of nutritional advice urged us to cut our fat, cholesterol, and eat more "healthy whole grains"; you complied, exposing your overworked pancreas to keep up its relentless work pace, spewing out insulin to accommodate the endless flow of carbohydrate-rich foods.

So here we are, middle aged or so, with pancreases that are beaten, worn, hobbling around with a walker, heaving and gasping due to having lost 50% or more of its insulin-producing beta cells. If continued to be forced to work overtime, it will fail, breathing its last breath as you and your doctor come to its rescue with metformin, Actos, Januvia, shots of Byetta, and eventually insulin, all aimed at corralling the blood sugar that your failed pancreas was meant to contain.

What if you don't want to rescue your flagging pancreas with drugs? What if you want to salvage your poor, wrinkled, exhausted pancreas, eaking out whatever is left out of the few beta cells you have left?

Well, then, baby your pancreas. If this were a car with 90,000 miles on it, but you want it to last 100,000, then change the oil frequently, keep it tuned, and otherwise baby your car, not subjecting it to extremes and neglect to accelerate its demise. Same with your pancreas: Allow it to rest, not subjecting it to the extremes of insulin production required by carbohydrate consumption. Don't expose it to foods like wheat flour, cornstarch, oats, rice starch, potatoes, and sucrose that demand overtime and hard labor out of your poor pancreas. Go after the foods that allow your pancreas to sleep through a meal like eggs, spinach, cucumbers, olive oil, and walnuts. Give your pancreas a nice back massage and steer clear of "healthy whole grains," the nutritional equivalent of a 26-mile marathon. Pay your pancreas a compliment or two and allow it to have occasional vacations with a brief fast.

Comments (35) -

  • Anthony

    7/1/2011 1:13:47 PM |

    Dr. Davis:

    what relationships, if any, exist between the nutritional history you've depicted in your post and pancreatic cancer.

  • Jana Miller

    7/1/2011 1:48:54 PM |

    Is there any way to heal our pancreas? I have a friend with pancreatic cancer and it's incredibly painful. I would love some preventative care for myself if you have any tips.
    Jana

  • Steve Parker, M.D.

    7/1/2011 2:06:14 PM |

    Pretty good advice, doctor.

    The Centers for Disease Control has predicted that one of every three Americans born in 2000 will eventually develop diabetes (mostly type 2).  Your dietary advice, along with regular exercise and avoidance of obesity, would prevent many cases.

    -Steve

  • Renfrew

    7/1/2011 3:04:06 PM |

    Great article! Yes, our pancreas is neglected badly. It is working hard, day in, day out and we don't even notice this hard labor.
    One can measure if the pancreas is still working ok by measuring "C-Peptid". A sensitive marker of insulin production. Mine is 1.0 (a little low), so I want to support my pancreas.
    Does anybody know how to increase or re-generate beta-cells?
    There is a herb (among others), called GYMNEMA SYLVESTRE that has supposedly regenerative capabilites. Has anybody tried this?
    Thanks.

  • steve

    7/1/2011 3:06:19 PM |

    Doctor Davis:
    No rice or potatoes?  Are you advocating a zero carb (except carbs found in veggies and fruit)?  Many of us are allergic to nuts so foods like walnuts are out, but peanuts are ok since they are legumes, but many seem to say stay away from them.  Be helpful to get more detail on your daily diet suggestions.

    Thanks!

  • Michael

    7/1/2011 3:57:09 PM |

    Doesn't the pancreas work to produce insulin and glucogen even on low-carb meals?  I thought the problem with high-carb diets was the elevated level of insulin in the blood and the various metabolic syndrome problems that causes, not necessarily that it overworks the pancreas.

  • Joe Lindley

    7/1/2011 4:25:34 PM |

    Agreed!  Please correct me if I'm wrong, but isn't there the a danger that as a person gains weight and the body is experiencing continuing high insulin levels, some tissues become insulin resistant, so the pancreas is forced to produce  even more insulin to keep the glucose levels in the blood under control.  That, I understand, becomes a  "slippery slope" and difficult to recover from.  I don't mean to be alarmist - but it is downright scary.

  • cancerclasses

    7/1/2011 7:02:35 PM |

    Dr. Jack Kruse: Via current clinical (testing) methods by the time someone is diagnosed with Type 2 #diabetes, 50% of their beta cells are already destroyed. http://goo.gl/MAhVU

  • cancerclasses

    7/1/2011 7:31:57 PM |

    It's mostly the overwork, here's a little known pancreas fact: "Only 1% of the beta cells in the pancreas are devoted to producing insulin for handling sugars, 99% of the pancreas is devoted to handling the digestion of fats and proteins."   http://goo.gl/WlLML  and  http://goo.gl/wUcEB  

    From Wikipedia: "The islets of Langerhans constitute approximately 1 to 2% of the mass of the pancreas. There are about one million islets in a healthy adult human pancreas, which are distributed throughout the organ; their combined mass is 1 to 1.5 grams."   And in rats, only 65 to 80% of those cells are devoted to producing insulin & amylin.  http://goo.gl/3zrHa

    So when you consider these facts along with what Dr Jack Kruse says: "Via current clinical (testing) methods by the time someone is diagnosed with Type 2 #diabetes, 50% of their beta cells are already destroyed.", then YES, BABY YOUR PANCREAS!!   http://goo.gl/MAhVU

  • Geoffrey Levens, L.Ac.

    7/1/2011 7:48:54 PM |

    FWIW: I was spiking to 185-210 at one hour post prandial on Dr Fuhrman's greens/beans etc diet.  I added Gymnema from Pure Encapsulations Gymnema sylvestre extract (leaf) (75%)250 mg, one capsule, 3X/day and after about 5 months my highest spikes have been in the low 120's after BIG meals, same diet, no grains but plenty of fruit and some root veg and lots of beans.  Even a good sized serving of oatmeal only get my sugar reading to the mid 120's. Seems to me, likely some beta cell rejuvenation has gone on.  How much the gymnema and how much the diet is anybody's guess.

  • Steve Cooksey

    7/1/2011 8:48:03 PM |

    Agreed! And it's why I eat only 1-2 meals most days. AND ... very low carb.

    Usually sub 20g of carbs per day!

    Baby that THANG! Smile

  • Jeff

    7/1/2011 11:55:46 PM |

    Could a high SHBG level be caused by a worn out pancreas?

  • cancerclasses

    7/2/2011 2:44:34 AM |

    Oops, wrong quote.  here's the right one.    "In addition, glucose sticks to proteins in the blood (glycosylation). These glycosylated proteins are sticky and slow down the blood flow through the capillaries and veins, preventing oxygenation. It has been shown that people with diabetes have higher rates of cancer and mortality due to cancer as compared to those without diabetics. The strongest correlation was for pancreatic cancer. Notably, it has been found that the higher the fasting glucose one has, the higher the risk for cancer."  http://goo.gl/PnJoU

    Also see the article Tom Naughton wrote on his Fat Head blog about ‘Super-Sticky’ Cholesterol and Diabetics here:  http://goo.gl/JTi75

  • CarbSane

    7/2/2011 11:43:02 AM |

    There's no evidence that using your pancreas is what leads to reductions in beta cell mass and function.   Have you looked at any of the peer review research demonstrating that drugs like Byetta can actually increase beta cell mass and increase insulin sensitivity?

  • Might-o'chondri-AL

    7/2/2011 4:24:07 PM |

    2,000 - 3,000 Beta cell work to coordinate insulin put out every +/- 4 minutes; post-prandial there is a 1st response insulin spike, then smaller steady secretion, and in time a lesser 2nd insulin spike.  Some Type 2 diabetics don't  put out the 1st insulin spike, their blood sugar stays high and then eventually they do put out that late 2nd insulin spike.

    "Amylin"  or IAPP (islet amyloid poly-peptide) is co-secreted with all insulin;  if  "amylin" goes on oligomerize into a  tangle of fibrils around the individual Beta cells this messes with their signal synchronization.  As the "amylin" kinks up with other amylin the Beta cells are pushed apart and those Beta cells change size; without Beta cell group co-ordination the individual cells' mitochondrial house keeping repairs risks compounding recycling errors and that cell goes into programmed cell death (apoptosis).

    Zinc is what binds to an individual "amylin" fibril  in a central position and keeps that fibril from oligomerizing with other fibrils; too little zinc in pancreas lets tangles occur. Yet too much zinc in pancreas also lets tangling get going; this is due to when a 2nd zinc clings elsewhere on  the same fibril the first zinc already is bound to.  See  recent "Journal Molecular Biology", vol 410, 2, 294-306

  • Anne

    7/2/2011 6:22:29 PM |

    Do you have a reference for that? Not a mouse study. Thanks.

  • kenneth

    7/2/2011 8:08:17 PM |

    http://diabetes.webmd.com/news/20110624/very-low-calorie-diet-may-reverse-diabetes

    Damned interesting study if it bears out. It seems that a couple months of hard starvation lowers fat levels in the pancreas and can actually reverse diabetes, at least in people who are not too far along in the disease process.

  • Geoffrey Levens, L.Ac.

    7/2/2011 8:39:14 PM |

    It does not take anything like the starvation in the above linked study to reverse insulin resistance and effectively eliminate T2 diabetes.  There are a number of doctors who have been having that result for many years w/ a lowish fat, plant based diet, eliminating REFINED carbs, animal fat, saturated fat, and manufactured junk food.  See Fuhrman, McDougall, Barnard, Esselstyn, Shitani, etc. They all have books out and a track record easy to find.

  • Mark. Gooley

    7/3/2011 1:01:05 AM |

    Now I have Weird Al Yankovic's song "Pancreas" going through my head...

  • PeggyC

    7/3/2011 1:38:41 AM |

    No need to starve to "cure" type 2 diabetes.  Just cut the carbohydrates, particularly the starchy kinds from grains, legumes, and potatoes.  No need to eliminate animal fat/sat fat, either. Natural fats have no effect on blood glucose and do not stimulate insulin production.  If you eliminate all the things Fuhrman et al say to eliminate, there isn't much left to eat and you will end up on a starvation diet anyway!

  • Might-o'chondri-AL

    7/3/2011 2:32:58 AM |

    Might some of Doc's diabetics be getting their relief from eliminating wheat be due to more zinc absorption (and thus less "amylin" tangles) ? In theory  phytates  have the potential to excessively bind up zinc; although I hesitate to say one scenario fits all situations.

    Zinc deficiency in the pancreas is hard to assess, since we use zinc all over ; specific tissue levels are a guess,  because we are physiologically designed to keep a baseline amount of zinc in our blood. In other words,  zinc can actually be retrieved from body tissue and put back into circulation;  maybe  some individuals have a disposition to leach zinc out of their pancreas and then their "amylin"  tangling worsens.  Constant adult doses of over 100 mg per day really merits caution and, aside from other side effects, may tag "amylin" fibrils with 2nd zinc that provokes  "amylin" tangles; I am not suggesting any specific dosage for anyone here.  

    Meanwhile,  other individuals possibly avoid Beta cell death due to genetic propensity to maintain enough zinc in their pancreas;   and,  also some may have gut bacteria strains that slowly pass the  intestine zinc the bacteria cleaved from phytates' hold.  Not every overweight person, nor  grain/legume/nut phytate  consumer goes on to develop diabetes; there may just be some age related Beta cell decline  that is normal and not pathological.

  • Dr. William Davis

    7/3/2011 2:04:43 PM |

    The whole notion of beta cell regeneration, while tantalizing, is uncharted territory. I propose carb-limitation not so much for its beta cell regenerating potential, but for its ability to simply not challenge a compromised pancreas.

    Might-o-chondrial's proposal that grain phytates block absorption of zinc is interesting. However, I don't know how much of a genuine role it plays in the entire picture. I can say that the end clinical effects include HbA1c's of 5.0 or less, fasting glucoses of 90 mg/dl or less.

  • Geoffrey Levens, L.Ac.

    7/3/2011 3:24:41 PM |

    "If you eliminate all the things Fuhrman et al say to eliminate, there isn’t much left to eat and you will end up on a starvation diet anyway!"

    Lack of imagination/creativity is a terrible thing.  The only thing Fuhrman et al say to eliminate is manufactured, highly processed, refined, chemicalized, "food like substances" (that are not really food at all).  I eat basic Fuhrman diet and can easily adjust my calorie intake up or down by 1000 calories or more just by substituting higher or lower calorie density real foods.  It isn't difficult, and even at lower calorie intake, no sense of deprivation at all after the first bit of breaking addictions and retuning taste buds.

  • Might-o'chondri-AL

    7/3/2011 6:48:26 PM |

    60 - 80% of new Type 1 diabetics show anti-bodies for Zinc Transporter 8; there are 10 different zinc transporters (ZnT) in mammals.  ZnT works with the movement of zinc from a cell's cytoplasm to sites of action inside that cell and also moves zinc outside that cell (bringing zinc into cell is not directly mediated by ZnT).

    A genetic polymorphism of ZnT 8 (SLC 30A8  rs13266634) causes less pro-insulin made into insulin (crystalization of insulin for stockpiling  involves zinc)  and when high blood sugar malfunctions;  if less insulin
    stash in insulin storage granules then it's secretion on instant demand (ex: 1st post-prandial insulin pulse)  is impaired.  Normally lots of ZnT 8 is active in pancreatic  Beta cells and actually prevents Beta cells from dying off due to zinc deficiency;  as well  as  lots of ZnT 8 activity expression inducing more  insulin put out in response to blood glucose loads.

    High blood glucose down-regulates ZnT8 and , on the contrary, up-regulates ZnT 3;  Doc is right to be concerned with excessive post-prandial blood sugar because ZnT3 and ZnT8  have different dynamics.  ZnT3 is linked to amyloid tangling in the brain (hippocampus has lots of ZnT3) and recent research find it is active in the pancreatic islets; so I wonder if it's transporter genetics (gene SLC 30A3) is how  zinc becomes a problem outside the cell,  and integral to how "amylin" fibrils then can kink into tangled oligomers that push Beta cells too far apart.

  • Paul Lee

    7/5/2011 4:57:11 AM |

    Did they need to be starved as well. Surely just reducing the carb would have sufficed?

  • Might-o'chondri-AL

    7/5/2011 5:24:27 PM |

    Glad to see T. H.  back .... for Melatonin synthesis we use zinc and taking zinc raises one's melatonin output (2003  journal Acta Physiologica Hungarica, 90(4),335-339).  Pancreatic lipase enzymes that help cleave fat we've eaten also  uses zinc.

    I have no zinc guide lines for anyone, and definitely  am not claiming zinc is the only relevant parameter in pancreatic dynamics.  For home evaluation  of zinc status please see Dr. Dereck Bryce-Smith's  "ZTT"  technique; it is a 10 second mouth swish of 2 teaspoons of zinc sulfate mono-hydrate and how one's response ranges in four gradients  going from tasteless to metallic.

  • Jack Kronk

    7/6/2011 3:33:27 PM |

    Fuhrman? Have you seen how he handles commenters on his site that challenge anything he says. He responds like a childish buffoon. Besides he is very much anti animal fat and anti saturated fat. No thanks.

  • Dr. Haney

    7/6/2011 5:06:51 PM |

    I am just about convinced that I have experienced some amount of beta cell duplication as a result of many months of low carb dieting, as noted in an earlier post by Might-o in March regarding the formation of new, larger beta cells in the absence of hyper-glycemia.  After trying many diets to address my type 2 diabetes, I settled on a low carb diet of 65% fat 25% protien and 10% carb after extensive research on the effects of the different micronutrients on blood sugar.  For almost a year, my A1C has been 5.4, and I lost 40 lbs in that time period.

    However, after feeling that I had lost some strength in weightlifting, I did some additional research on maintaining strength while on a low-carb diet, and it was suggested that on weekends, to eat anywhere from 100-500 grams of carbs to restore my glycogen levels.  To make a long story short, I ate half of a large pizza, and tested my blood glucose before and one hour after.  Before, it was 82mg/dl.  After? 67 mg/dl.  I tested this again the next day with a few tacos, which would have normally shot my blood glucose numbers in the 100's and it produced the same effect.  

    One concern that I have is that my pancreas is producing excessive insulin, which is a problem for us diabetics who have been abusing our pancreas for so many years.   However, I believe that I have recovered some insulin sensitivity by giving my pancreas a rest and keeping my insulin levels low.  Does that mean that I'm cured and I should start gorgeing on pizza, cakes, sodas, french fries, mashed potatoes, pancakes and fried chicken like I used to? (I know, I brought diabetes on to myself)  The answer is no.  But it is a good idea to preserve our existing working beta cells by giving it a rest.

  • cancerclasses

    7/6/2011 6:51:21 PM |

    Some nutritionists & dietitians recommend no more than 10 or 12 teaspoons of  *added*  sugar a day, as in addition to your regular daily diet, others say 10 to 12 teaspoons total sugars per day, with no additional.

    Since only 1 percent of your pancrease is used to produce insulin to process blood sugars, and since the average human body contains 5 liters of blood which is equal to around 1000 teaspoons, and a homeostatic fasted blood sugar level of 60 to 90 mg. per deciliter equates to a little less than 1 teaspoon, the theory is the less sugar consumed is the better option.  A handy formula to memorize is the 1-5-20 rule, which means 1 teaspoon of sugar equals 5 grams which equals 20 calories, then just do a little multiplication or division to convert the grams & calories of carbs on food labels into a teaspoon equivalent that's easier to wrap your brain around, and as a good visual aid to understand how much glucose you're dumping on your pancreas all at once.

    I seriously doubt Dr. Davis advocates *NO* carbs, very few people that understand how to exploit the macronutrients do, especially doctors.  Most people have poor long term results & can't sustain a food denial strategy, so rather than think in terms of carb denial it's better to just have limited amounts of the carbs you like while keeping in mind the total glucose content, glycemic index and glycemic load of those foods and the stress placed on your pancreas by overindulging.

    There's a great carb intake chart over on Mark Sisson's website that explains the optimum carb intake levels, to see it scroll down the page here:  http://goo.gl/CYD1n

    Just remember that carbs have 4 calories per gram, so to get the total calories by carbs per day just multiply the grams by 4.

  • Tara

    7/6/2011 7:24:31 PM |

    Good advice, as usual.

    I was wondering if you could plan a future post around Microvascular Disease, particularly in women.  I understand the symptoms are different, and was hoping that you may be able to shed light on which lifestyle factors are most effective.  I'm seeing more and more thin, active women (many younger than 65) with "perfect" lipids in cardiac rehab.

  • Mindy

    7/7/2011 4:15:19 AM |

    I have been taking metformin for polycystic ovarian syndrome. I have been low-carb/primal for a year now. Blood work (sugar and trig/hdl) look great. Any idea what I am doing to my pancreas by continuing the metformin? I have already decreased the dose since my blood sugar was getting too low. How do I know if I don't need to take it anymore? I am not taking metformin to control blood sugar.

  • Alan Redd

    7/7/2011 4:10:54 PM |

    Thank you for the valuable  information Dr. Davis.  I am using much of it.

    Another way to baby your pancreas is to avoid, where possible, dysglycemic drugs--two examples include: quinolines (antimalarials) and fluoroquinolones (FQs, e.g. ciprofloxacin, levofloxacin, moxifloxacin).  Bactericidal antibiotics produce more oxidative stress than do bacteriostatic antibiotics.  FQs produce a lot of oxidative stress, probably more than others and they are handed out like candy.  FQs also deplete and mutate mammalian mitochondria.  

    Interestingly, B-cells in the  pancreas have very low levels of antioxidant enzymes (glutathione peroxidase and catalase both mop up reactive oxygen species)  comprising only 1% of the levels in the liver.   This favors H2O2 accumulation which can mess up H2O2 signal transduction.

    I wonder why our pancreas B-cells  do not have more antioxidant protection than do cells in the liver?  Maybe the difference is the amount of zinc and iron between the pancreas and liver?  Zinc is a potent antioxidant by itself and a cofactor for the third major antioxidant enzyme of our bodes--super oxidase dismutase.  Iron is highly risky for oxidative stress particularly in combination with a hydroxyl radical--this is an explosive combination.

    How much the rapid increase in diabetes is associated with  the overuse of prescription medications that are tough on the pancreas?

    I have references for all of the above if anyone is interested.

  • Might-o'chondri-AL

    7/8/2011 2:34:39 AM |

    Hi Redd,
    You may be interested that it is MnSOD (manganese superoxide dismutase) which makes risky super-oxide molecules into molecules of H2O2 (hydrogen peroxide); the net effect of having more MnSOD activity is lower levels of super-oxide but more H2O2.

  • Geoffrey Levens, L.Ac.

    7/8/2011 2:55:14 PM |

    "I ate half of a large pizza, and tested my blood glucose before and one hour after. Before, it was 82mg/dl. After? 67 mg/dl. I tested this again the next day with a few tacos, which would have normally shot my blood glucose numbers in the 100′s and it produced the same effect."
    Hope you have previously tested those same foods at 30 minute intervals because blood glucose peak timing can vary greatly depending on specific food/meal and individual physiology. Pizza is one of the worst for long delayed but very high peak

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