tag:blogger.com,1999:blog-36840063.post7226287327161992723..comments2024-03-27T22:57:00.742+00:00Comments on Hyperlipid: Wheat and lactosePeterhttp://www.blogger.com/profile/14527788116058656094noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-36840063.post-52376318552689543342011-08-14T03:52:29.132+00:002011-08-14T03:52:29.132+00:00Hi M, no experience on this one. I'd try it on...Hi M, no experience on this one. I'd try it on a small area which doesn't show... Skin-applied certainly seems closer to the physiology of D3 than high dose systemic treatement.<br /><br />PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-40268492883883398242011-08-07T22:30:16.250+00:002011-08-07T22:30:16.250+00:00I've had psoriasis for two decades and I'v...I've had psoriasis for two decades and I've been following an LC diet, with no grains or PUFAs, etc. It appears to have cured me from sensitive, thin, dry, itchy skin and even the rosacea on my face, not much help with the psoriasis so far. I've heard that it might be a good idea to apply Vitamin D3 directly to one's skin. I have been taking V D3 orally (here in Portugal, where I live, it's incredibly affordable, just 1 euro per tiny bottle of 30 ml each). The leaflet says it's made of Colecarciferol and Migiol 812 (medium chain triglycerides). In your opinion, would you say that'd be worth a try?Mhttps://www.blogger.com/profile/14679839426291667211noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-57277030430995922192008-03-20T06:25:00.000+00:002008-03-20T06:25:00.000+00:00Very interesting. Holy crap there are a lot of co...Very interesting. Holy crap there are a lot of comments here.<BR/><BR/>You mentioned your skin. I noticed recently that when I ate beans for the first time in a while, I got a patch of flaky skin on my face that had disappeared while I was grain/bean-free. Right below the lower lip, the same place I sometimes get it in the winter.<BR/><BR/>You think there could be a connection with lectins? Have you come across anything implicating bean lectins in digestive problems?Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-52953946711707092652008-02-23T06:54:00.000+00:002008-02-23T06:54:00.000+00:00Hi Gina,Thanks for the comment and links, I have N...Hi Gina,<BR/><BR/>Thanks for the comment and links, I have Nutrition and Physical Degeneration and have read large swathes of WAPF's website. By far the biggest problem with raw milk is the nearest source I can find being a 2 hour round trip to the farm selling it. In Norfolk I had friends with a Jersey house cow, actually two house cows. I mostly ate the butter. They had 60 farmyard chickens too, I was their main egg purchaser!<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-51631747836662037102008-02-22T22:50:00.000+00:002008-02-22T22:50:00.000+00:00Hi,Just wanted to leave my 2 cents about "lactose ...Hi,<BR/>Just wanted to leave my 2 cents about "lactose intolerance." Humans are not really lactose intolerant. Milk from any mammal, in its natural state (raw, unpasteurized, unhomogenized), already contains lactase to digest lactose. Only when we heat and pasteurize milk does the lactase disappear.<BR/>Pasteurization also destroys phosphatase (to absorb calcium) and many other enzymes. Rarely is anyone truly allergic to milk that has come from cows eating their natural diet of grass, and most often people who are believed to be "lactose intolerant" can drink raw milk with no problems whatsoever. There are those who are sensitive to casein for whatever reason, however.<BR/>Maybe you know this already, maybe not. If not, here's more info:<BR/>www.realmilk.com<BR/>www.westonaprice.org<BR/><BR/>GinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-36840063.post-71661615821366557892008-02-22T20:54:00.000+00:002008-02-22T20:54:00.000+00:00Hi Rita,My skin says no. (Rye flour, not wheat, pr...Hi Rita,<BR/><BR/>My skin says no. (Rye flour, not wheat, probably the same lectin. But the fermentation of the last flour top up of the starter culture was only 12 hours before baking)<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-71983664205838270322008-02-22T15:20:00.000+00:002008-02-22T15:20:00.000+00:00Is WGA broken down during a long sour dough fermen...Is WGA broken down during a long sour dough fermentaion? Rita.Rita.https://www.blogger.com/profile/15447195310015764456noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-85946163647147481832008-01-29T05:36:00.000+00:002008-01-29T05:36:00.000+00:00Hi Kay,I live in a world of patterns, things have ...Hi Kay,<BR/><BR/>I live in a world of patterns, things have to be logical and self consistent. Coeliacs having a high incidence of appendectomies and babies getting eczema from second hand lectins fit a pattern. But then humans see patterns everywhere....<BR/><BR/>Cow, pig and chickens too, mustn't forget those chickens!<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-51965659113899055622008-01-28T21:31:00.000+00:002008-01-28T21:31:00.000+00:00Hi Peter,Grain fed beef is a rarity here, but the ...Hi Peter,<BR/><BR/>Grain fed beef is a rarity here, but the chicken is fed on all kinds of hell. However it is difficult to say if the grain causes chicken meat is a problem as there are many other nasties in poultry food. Not that I am mentioning the words "growth hormones". Not having a rumen, though I am often called a cow,I can't comment on its possible use in breaking down gluten, my appendix, like so many other coeliacs, was sliced out years ago. In the true course of nature ruminants would have very little contact with those nice, plump, plant scientist bred, gluten containing grains.<BR/><BR/>My niece's daughter had severe eczema when breatfeeding which cleared with in days of her mother going gluten free. She was born with the eczema, indicating some gluten tranference across the placental barrier. <BR/><BR/>Cheers KayRobertthehttps://www.blogger.com/profile/01121387510141937972noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-85174446002078802762008-01-28T21:10:00.000+00:002008-01-28T21:10:00.000+00:00Hi Kay,I think colic in breast fed human babies is...Hi Kay,<BR/><BR/>I think colic in breast fed human babies is probably exactly this phenomenon. All I can say re gluten in dairy is that it is at too low a level to damage my wife's digestive system. The rumen bacteria may well break down gluten/WGA far better than the simple stomach of humans.<BR/><BR/>Currently we can't practically go to grain free meat and dairy. I'd love to, but...<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-37590335573114897862008-01-28T20:03:00.000+00:002008-01-28T20:03:00.000+00:00Hello Peter,House cows and dairy fattened pigs, yo...Hello Peter,<BR/><BR/>House cows and dairy fattened pigs, you just described my childhood. I was a happy child. <BR/><BR/>What is your opinion of the residual effects of wheat and it's unholy colleagues in grain fed meat? Do you think there is any carry over? Just curious. <BR/><BR/>Cheers KayRobertthehttps://www.blogger.com/profile/01121387510141937972noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-24483076674461499432008-01-28T06:36:00.000+00:002008-01-28T06:36:00.000+00:00Hi Kay,I'm not sure Toby remotely considers himsel...Hi Kay,<BR/><BR/>I'm not sure Toby remotely considers himself to be a cat as he was hand reared from birth.... "Cat" is that big black grumpy thing with sharp and swift claws, which sits on the other sofa. "Cat" baiting the real cat in our house is his absolute favourite occupation. Toby LOVES risk sports. We discourage him.<BR/><BR/>Peter<BR/><BR/>Mmmm, dairy. It's just so different from wheat. Now if I could have a house cow! Keep the cream, give the excess milk protein to a pig and fatten the pig up with potatoes and.......Peterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-31200077013560561542008-01-27T23:53:00.000+00:002008-01-27T23:53:00.000+00:00Hi Peter,Just sitting here scoffing my full fat co...Hi Peter,<BR/><BR/>Just sitting here scoffing my full fat cottage cheese and reading some of your posts with special interest. Finally a voice in the wilderness about a fat/protein diet. (How can I not listen to a man who has a cat on his shoulder? There are two vying for position on mine as I type.)I am a coeliac who feels so much better on a high fat/protein diet. I have long suspected many of my problems, once gluten free stemmed from insulin spikes and carbohydrates. I have argued the point with countless doctors who think I am mad, they are probably right on the sanity, but they want me to be dairy free as well. (Perhaps as am a lowly graduate in agricultural science I should not argue with the white coats). I am particularly interested in primative diet, believing we were more hunters than gatherers. I doubt if we are meant to eat meusli and bran.<BR/><BR/>Best wishes,<BR/>Kay in New ZealandRobertthehttps://www.blogger.com/profile/01121387510141937972noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-70220842417237772442008-01-27T21:42:00.000+00:002008-01-27T21:42:00.000+00:00Hi g,Just had to blog on your link, thanks. Very i...Hi g,<BR/><BR/>Just had to blog on your link, thanks. Very interesting.<BR/><BR/>Both cats and dogs do do heart disease, every type of cardiomyopathy you care to mention. I was taught neither did strokes nor coronary thrombosis. MRI scanners put an end to "no strokes" and dogs certainly get IHD. Get enough carbohydrate in to their diet and I guess cats will too, but that's not in the literature yet.<BR/><BR/>I loose track of the apo numbers/letters. Once you've given up on the lipid hypothesis trying to find out which lipoproteins are "good" or "bad" becomes a bit pointless. There's quite a lot more on FH I ought to blog but time is.......<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-78816417079761667512008-01-26T18:58:00.000+00:002008-01-26T18:58:00.000+00:00Read Cordain's comments... about wheat affecting p...Read Cordain's comments... about wheat affecting pigmentation and therefore Vit D activation via the skin.<BR/>http://onedroprule.org/viewtopic.php?p=7542<BR/><BR/>I've been thinking about your fantastic thoughts... 'third rate receptors'! omg I luv that. so many polymorphisms exist in nature -- we're all so unique, individual and different (very Darwinian I'm sure). I used to roll my eyes when I heard 'nutrigenomics' but now there really seems to be evidence how it's necessary to match our receptors to food. Is heterozygous FH related to ApoA5? I thought cats never had MIs and heart disease (or is that dogs?) In your opinion, is that related to their diet or genetics?<BR/><BR/>gGhttps://www.blogger.com/profile/17654644799724316282noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-78940923915297880392008-01-22T12:15:00.000+00:002008-01-22T12:15:00.000+00:00This comment has been removed by the author.Peterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-43123423718055720692008-01-22T11:54:00.000+00:002008-01-22T11:54:00.000+00:00Hi Peter,I think that this is the link for PPAR's ...Hi Peter,<BR/>I think that this is the link for PPAR's role in skin (and I assume parallel role in colon):<BR/>http://www.ncbi.nlm.nih.gov/pubmed/11595811?ordinalpos=23&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum<BR/><BR/>I think that I have the PDF still, u can email me... gGhttps://www.blogger.com/profile/17654644799724316282noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-66338974810789440282008-01-21T22:00:00.000+00:002008-01-21T22:00:00.000+00:00Hi g,I've only scraped at the surface of PPARs and...Hi g,<BR/><BR/>I've only scraped at the surface of PPARs and my general impression was that their activation turned on a host of genes needed for effective fat burning. I'd picked up that there was a suspicion that NEFA were the natural ligand, which makes sense. Can you push me towards its tight junction effects?<BR/><BR/>Re sat fats/peroxidation<BR/><BR/>It's very difficult to get oxygen/free radicals to react spontaneously with a fully saturated hydrocarbon. It has only single C-C or C-H bonds and is very stable. The double bond in oleic acid is more susceptible to disruption but the really susceptible molecules are those with multiple double bonds. Most particularly those this three or more, these are the best staring point for generation of malondiadehyde (MDA), the classic marker of lipid peroxidation. Interestingly some MDA can be formed from <A HREF="http://www3.interscience.wiley.com/cgi-bin/abstract/110451249/ABSTRACT?CRETRY=1&SRETRY=0" REL="nofollow">linoleic acid</A> too (only two double bonds here).<BR/><BR/>Under rather artificial circumstances linoleic acid also produced more <A HREF="http://www.ncbi.nlm.nih.gov/pubmed/15673057?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum" REL="nofollow">easily oxidisable </A> chylomicrons that fish oil, not at all what you would expect...<BR/><BR/>I get my monounsaturates mostly from butter, beef dripping and pork fat, they're all around 40% oleic acid, no need for the veggie oils unless as a flavouring for Bolognaise sauce! Apart from coconut the most saturated fat is suet (abdominal fat from cattle), but it's hard to obtain and butter tastes much better.<BR/><BR/>I'll try the song with my son tomorrow, see what he thinks!<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-26460760775937781672008-01-21T17:34:00.000+00:002008-01-21T17:34:00.000+00:00The joke was funny... 'nice veins' that's great!Y...The joke was funny... 'nice veins' that's great!<BR/><BR/>Your son might like this (my 8yo loves it and so do i)<BR/>http://www.iloveegg.com/egg-song(English)2.swf<BR/><BR/>those money-grubbers in the backroom of pharma advertising groups are trying to broaden the scope and FDA indications of drugs like Avandia and Actos (for breast CA, gut diseases, & psoriasis) when EASY diet manipulations would achieve the similar remissions and improvements -- wheat/gluten elimination and natural PPAR dietary ligands (fish oil, walnuts, olive oil, almonds, dietary fats). Right, and the 'big switch' Cholecalciferol Vit D3!!!<BR/><BR/>There's something I don't get,does SFAs (palmitic acid, etc) bypass lipid peroxidation? it doesn't require Se and Vit E to minimize free radicals? Don't all fatty acids get processed similarly? what am i missing? <BR/>THANK YOU so much you have no idea for the 'link' with niacin and betahydroxbutyrate receptors!!! i'm a pharmacist and I had N-O I-D-E-A! That is so cool ;-P <BR/><BR/>Zetia hits the LXR receptor... were u aware? that's why I love it too. it's nearly non-toxic and extends lifespans (in worms and mice too). Nissen's bogus.<BR/>What MUFAs do you consume, mainly olive oil? what do you drizzle it on (apparently not greens :) *aha ha*) carpaccio? it's really good on tuna or beef tartare! w/some capers and lemon...<BR/>what's phenylacetic acid (related to vinegar at all?) it also hits the PPAR receptor...<BR/><BR/>THANK YOU! gGhttps://www.blogger.com/profile/17654644799724316282noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-11311653920450787522008-01-21T16:20:00.000+00:002008-01-21T16:20:00.000+00:00Guess what hitting PPAR a or g does? it seals the ...Guess what hitting PPAR a or g does? it seals the junctions in the skin, to form the barrier. I believe PPAR probably has the same role and benefit in the colon to (to ameliorate IBS, ulcerative colitis and Crohn's, prevent colon CA and proliferation).<BR/><BR/>Fish oil and MUFAs are the natural ligands for PPAR! (I bet SFA too is but haven't had time to phish through PubMed)<BR/><BR/>THANKS! gGhttps://www.blogger.com/profile/17654644799724316282noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-22888623871568174752008-01-20T05:37:00.000+00:002008-01-20T05:37:00.000+00:00g,I think I'm right in saying bruce joins me up at...g,<BR/><BR/>I think I'm right in saying bruce joins me up at around 80% calories from fat. It's mostly just over half saturated and just under half monounsaturated. I had though my own PUFA were around 10-20g/d but bruce pointed out they may well be a bit lower than this. This means the requirement for vitamin E is very low, minimal PUFA intake, minimal substrates for lipid peroxidation. Minimal fruit also means minimal pro inflammatory substance intakes.<BR/><BR/>I have a post brewing generally about insulin and inflammation/PUFA and am beginning to realise that vitamin D may do the opposite, so there may be some balance between diet macronutrient ratio and sunlight exposure. PPARs and NF kappa B are big switches, and it looks like Vit D may hit another...<BR/><BR/>I doubt either of us is a great fiber person in any form, GI function works fine without once the gluten is gone, and some of us are not so keen on its cholesterol lowering effects (me anyway!), especially if it results in small dense LDLs when I may own third rate receptors!<BR/><BR/>I have been a bit down on Cordain, with good reason, but he can be a good source of information if you make your own interpretation of his data. I don't really think he slants his biases to please his funding sources, I think he eats, sleeps and lives those biases. So it's natural for him to believe we all need to be on statins. But if he knows that wheat blocks D synthesis, I wanna know!<BR/><BR/>It's a bit like our cardiologists lost in the lipid hypothesis, these are not evil people looking to disseminate cardiomyopathy, neuropathy and impotence. They're doing the best they can in a wrong paradigm. Many take statins themselves. <BR/><BR/>People at the top, making wrong decisions with the real data in front of them, and money grubbers in the backrooms of pharma advertising companies may be exceptions to this comment!<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-83406149691665057842008-01-20T04:56:00.000+00:002008-01-20T04:56:00.000+00:00g,Q, How do you know you have worked for too long ...g,<BR/><BR/>Q, How do you know you have worked for too long in Critical Care or Accident and Emergency?<BR/><BR/>A. When you believe that caffeine should come as an intravenous infusion for personal use and your first reaction on meeting a perfect stranger is "nice veins".<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-1838623584696614672008-01-19T14:04:00.000+00:002008-01-19T14:04:00.000+00:00I remember hearing about Phinney (UC Davis) was I ...I remember hearing about Phinney (UC Davis) was I was a student at UC Berkeley. Now I wish I could recall! Thank you for the ketone and cardiac link!<BR/><BR/>I consume a lot of walnuts, almonds and chicken thighs and eggs. I feel the best when I have a fatty breakfast. Most days, my breakfast is a handful of fish oil and approx 1/2-cup almonds. It's somehow very satifying (but I know sounds gross). I'm so satiated that sometimes I wish I didn't have to spend time eating or cooking at all (but my kids wouldn't be too happy about that). Honestly, if I could just wear a TPN on somedays I'd be perfect as a clam -- along w/a central line for a continuous infusion of caffeine :)<BR/><BR/>(Peter/Bruce)<BR/>How would you break down your diet? Is it 40% fat? 45% 50% fat? I weight train sometimes so I try to get in 1 to 1.2 g/kg protein on those days (so I don't waste lean tissue elsewhere). <BR/>How do you breakdown the fat components-- MUFAs 10% mead oil? omega-3 2-3%? SFA 30-40%? of the total diet?<BR/><BR/>My very bright nutritionist informed me that it's necessary to consume enough mixed tocopherols (vit E) in order to counter all the lipid peroxidation that occurs with consumption of fish oil/ PUFAs, cod liver oil or other fats. the vit E is the most $$ expensive thing that I buy from my nutritionist... since i get so much from nut sources, I try to only take the E 2-3x/wk, not daily.<BR/><BR/>I didn't know about the Vit-D relationship with PUFAS. I remember though that DR. D mentioned that Loren Cordain said that the wheat aggluten protein somehow prevents the activation of Vit D in the skin by the sun. wheat is so evil... (but not the bran part or psyllium) since Vit D plays an anti-inflammation role in the body, I guess it might have to work harder if there is a high dietary intake of omega-6 PUFAS (which is pro-inflammatory). a lot of things have to work hard, including the PPAR receptor that I've been readin on.<BR/><BR/>Yes, I agree about the Vit D -- it improves insulin sensitivity (and perhaps also allows for storage during abundant carbs in the summer?) perhaps the lack of insulin sensitivity in the winter d/t hypovitaminosis D was actually a survival trait to help people live through harsh stark frozen white Ukraine winters? Hypothyroidism (induced by vit D deficiency!) would also help reduce metabolic rates and wasteful movement. Humans can adapt to live anywhere on earth even the Arctic (and they're crazy! i'm spoiled in Cali *grin*).<BR/>The sun drives all life forms... it does make some sense eh?<BR/><BR/>Amanda,<BR/>25(OH)D is the blood test that the doc needs to order (if they order 1,25 test it's wrong).<BR/><BR/>If you're in the UK or Canada -- 50ng/ml is equivalent to 125 nmol/L.<BR/><BR/>btw one of my best friends was reading DR. D's blog, and stopped wheat on her son with eczema this past xmas. he used to be one 'big oozy mess' she said and now his skin is 'beautiful'. <BR/>hope that helps! <BR/><BR/>gosh, this is so great -- i don't know who else to talk biochem with!! i'm extremely glad to find other big geekazoids too :) <BR/>I appreciate all your time and responses! gGhttps://www.blogger.com/profile/17654644799724316282noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-58637293741519029622008-01-18T20:48:00.000+00:002008-01-18T20:48:00.000+00:00Hi migraineur,Yes, we're mammals after all! This p...Hi migraineur,<BR/><BR/>Yes, we're mammals after all! This post largely came from a friend of a friend who had a youngster of about 18 months of age, who had just developed multiple food allergies, the sort where the eczema flared hugely and promptly after some meals but not others. The doctors suggested lactose intolerance, I've no idea why. He was still being breast fed! This was the one food without problems. Stopping the wheat stopped all of the food reactions. Nan knows when he gets wheat by accident at nursery because he gets a GI upset, but so far no eczema flares. But lactose intolerance????<BR/><BR/>PeterPeterhttps://www.blogger.com/profile/14527788116058656094noreply@blogger.comtag:blogger.com,1999:blog-36840063.post-28544015111479424962008-01-18T18:45:00.000+00:002008-01-18T18:45:00.000+00:00Just found your blog recently and am grateful I ha...Just found your blog recently and am grateful I have.<BR/><BR/>You wrote: "As a classic example, many many people are lactose in tolerant. They get gut rot when they drink milk. They may well avoid all dairy for the rest of their lives. However, it's pretty obvious from this thread that eating wheat trashes the brush border, where lactase is produced. This happens in NORMAL animals (and people). So it's impossible to genuinely say a human is lactose intolerant while they are eating wheat."<BR/><BR/>I had read that many people with celiac are misdiagnosed with lactose intoleranace. What you describe could account for this.<BR/><BR/>Sincerely,<BR/><A HREF="migraineur.wordpress.com" REL="nofollow">Migraineur</A>Psipsinahttps://www.blogger.com/profile/00116559647595861421noreply@blogger.com