I have a new "belli swing"; much better than a "normal" rebonder (I have one too):

http://www.bellicon.de/index.php?id=1146

Nicola

www.uswellnessmeats .com

Here's a couple articles from this week:

Al Sears, MD
Author of The Doctor's Heart Cure

The Importance of Protein

If you want to shed pounds and build lean muscle you should eat protein at every meal.

Protein is the only daily essential macronutrient. Fat is also essential, but you can survive
longer without fat than you can without protein. Carbohydrates, the third macronutrient,
are completely inessential to your diet. In other words, your body can make whatever carbs
it needs on its own.

Quality protein is your single most important nutritional concern. It's composed of 20
amino acids, eight of which you can't make and must consume. To be optimally healthy,
you must consume all eight of these essential amino acids every day.

Protein is an important component of every cell in your body. Hair and nails are mostly
made of protein. Your body uses protein to build and repair tissues. You also use protein
to make enzymes, hormones, and other body chemicals. It is an important building block
of bones, muscles, cartilage, skin, and blood.

But unlike fat and carbohydrates, the body does not store protein, and therefore has no
reserve to draw on when it needs a new supply. Over consuming protein actually programs
your body to burn fat. It throws on a "metabolic switch" and tells your body that it's okay
to burn fat.

Here's why: Your body is not a machine. It's a living, sentient being that makes decisions
based on the challenges it faces everyday.

Your body's number one priority is survival. And protein is your body's most prized power
source. Under normal circumstances, your body keeps fat on reserve for one reason: to
prevent starvation.

But when your body has more protein than it needs, its survival is not threatened. It then
feels "safe" enough to start burning off its fat stores.

Over-consuming protein is one of the easiest, most reliable ways of triggering high-speed
fat loss. In addition, you'll guarantee your body has the building blocks it needs for
optimum health.

Nicola

I just did this; would you do it every day? It would be a good clean for the body and better than adding salt to food (salt is a more natural flush than fruit (sugar) fast for X days and it would help the body to digest things better).

http://www.healthtruthrevealed.com/full-page.php?page=article&&id=10590122108

Nicola

I was interested why Charles eats his meat cooked...

http://www.livinlowcarbdiscussion.com/showthread.php?tid=367&page=last

I only eat cooked meat, never raw, because Stefansson said the Inuit rarely ate raw meat. When he and Andersen undertook the year-long experiment at Bellevue, Stefansson ate his sirloin medium-well and Andersen, medium rare. When I've eaten undercooked meat, it always results in diarrhea -- or seriously loose stools. When I have it medium to medium-well, everything is fine. My bowel movements are generally every other day.

I have mentioned loose stools and thought that I was drinking to much water or it was the fat. Raw meat is better for me when I eat it (feels better) but that about the diarrhea or loose stools is the result of this "better feeling". Perhaps just eating once a day may also play a part in the whole picture?

So what do all you raw meat eaters say to raw meat vs. cooked meat and poo?

My father calls the raw meat and fat an eating disorder...which is very hurting for me.

Nicola

It's worth it: exercise and zero-carb (meat and water) made to words by Charles:

http://www.livinlowcarbdiscussion.com/showthread.php?tid=367&page=1

Why does he cook his meat - raw meat and fat could make a health jump 

Nicola

I was and am still wondering about our need for salt and how the body makes "hydrochloric acid". This is an answer I got from Peter's "Hyperlipid Blogg" (vet):

Nicola said...
Hi Peter,

It is said that we need extra salt to digest cooked meat / protein.
I don't know for shore and when I ask others some believe we need salt but don't know for shore. Those following a raw meat diet claim that salt is not needed.

How do animals on a natural diet of raw meat make hydrochloric acid?

 Peter said...
Nicola,

I'm not really sure where the question comes from. As I understand it the enzyme carbonic anhydrase splits H2CO3 in parietal cells to give a bicarbonate ion (which ends up in the plasma pool in exchange for a chloride ion) and an H+ ion which is pumped in to the gastric lumen with the Cl- ion. The bicarbonate ion, as NaHCO3, is used to neutralise the HCl in the small intestine giving NaCl. NaCl is easily absorbed from the intestine. I can see no net loss of sodium or chloride here. So is the cooked meat supposed to be doing something to this cycle which raw meat doesn't?

Beyond me.

BTW extracellular fluid is sodium and chloride rich, there is a fair amount in meat, especially if you drink the gravy. Our kidneys have phenomenal powers of sodium retention on a zero added salt diet. Serious sodium disturbance is fatal. I spend half my life pouring salty water of assorted compositions in to the veins of patients in which the control system has gone wrong for various reasons.

Peter

 Nicola said...
Hello Peter,

The real human diet is a totally carnivorous one...but when it comes to salt?

http://tinyurl.com/6kouyp

http://tinyurl.com/589yul

Do you believe/know if raw or cooked meat needs extra salt for our body to produce hydrochloric acid and meet all body needs?

Nicola

 Peter said...
I would agree that it is possible to be healthy eating a totally carnivorous diet but I personally doubt very much that it has been the pattern for humans world wide.

To reject vegetable food complepetely would be too wasteful of available resources. This seems as contrarian as the vegan approach, except the full vegans do not seem to be healthy long term (not that I know any) unless they supplement, where as full carnivory allows this.

Re salt, digestion cycles salt. Those who suggest cooking increases total body salt requirement need a mechanism. Without that it smells like religion to me. Full carnovores are perfectly well able to extract the 160mmol of salt from extracellular fluid and a few more mmol from intracellular fluid. Zero sodium urine is well within the ability of humans, dogs and cats.

Where is the physiology to base the discussion around?

Peter


So how do you people understand Peter?

Nicola

Kristelle mentioned this forum on a different group:

http://www.livinlowcarbdiscussion.com/showthread.php?tid=488&page=1

Charles (Moderator) is an endurance runner and may just have some interesting statements...

Nicola

http://www.proteinpower.com/drmike/sugar-and-sweeteners/vegetarians-age-faster-2/

Nicola

Natural plant toxins and anti-nutrients

Plants are chemical factories. Unlike animals-- having the luxury of teeth and claws and legs to help them get out of a tight spot-- plants spend their lives in one place and have evolved to rely upon elaborate chemical defenses to ward off unwanted predators. For this reason, plants have in their arsenal an amazing array of thousands of chemicals noxious or toxic to bacteria, fungi, insects, herbivores, and yes, even humans. Fortunately for us, this chemical diversity also includes many compounds that are beneficial to humans-vitamins, nutrients, antioxidants, anti-carcinogens, and many compounds with medicinal value.

Most plant species in the world are not edible, many because of the toxins they produce. The process of domestication has gradually reduced the levels of these compounds over the millennia so that the plant foods we eat today are far less toxic than their wild relatives. Because many of these toxins evolved as a way to fight off predators, not surprisingly, our modern food plants are much more susceptible to disease.

The table below lists a few families of the more common plant toxins found at very low levels in the foods we eat. Many of these compounds are known carcinogens. Some fat-soluble plant toxins even bioaccumulate-- that is, when an animal eats the plant, the toxins collect in animal tissues and pass to humans when we eat the animal-- and can be secreted in human and animal milk (for example, solanine from potatoes). Toxin concentrations in a plant can vary tremendously, often by 100X or more, and can be dramatically affected by environmental stress on the plant (drought, heat/cold, mineral deficiencies, etc) and disease. Different varieties of the same plant species can also have different levels of toxins and nutritional value.

http://www.geo-pie.cornell.edu/issues/toxins.html

Nicola

The high consumption of meat and dairy products is undoubtedly the major cause of atherosclerosis in modern times. However, long research by Dr Edward Howell indicates that the animal protein, fat and cholesterol contained in meat and dairy products are far less harmful if these foods are consumed raw.

   Raw meat contains the proteolytic enzyme cathepsin and the fat-digesting enzyme adipose lipase. All animal fats, raw, contain lipase. When animal protein or fat is consumed raw, the enzymes accomplish a certain amount of predigestion in the cardiac (upper) stomach before being inactivated by the stomach acid further down, and so the final digestion of these substances in the intestine is more complete and they are assimilated in a relatively harmless form.

   It has always perplexed nutritionists how primitive Eskimos and Masai natives could maintain good health as long as they do on diets consisting of almost lethal quantities of animal protein and fat. The answer to that puzzle, according to Dr Howell, is that apart from other lifestyle factors in their favor, these people, like the wild carnivorous animals, eat most of their food raw. (The name Eskimo is derived from the Cree Indian expression: "he eats meat raw".)

   Dr Howell blames the cooking of food for practically every disease known to man. He points out that raw milk, containing 35 different enzymes, is an entirely different substance to the pasteurized dairy products of today, which are known to contribute to atherosclerosis. In his paper, "Lipase versus Cholesterol" (1983), Dr Howell says:

   "Lipase is destroyed by cooking. Could it be that the bad reputation of cholesterol starts in the human digestive tract when fat, divorced from its lipase companion, is forced to remain idle and unaltered in the stomach during the period of 2 or 3 or more hours after it is swallowed? While ptyalin and then pepsin digest carbohydrate and protein in the stomach, lipase is absent and fat cannot be digested. But when fat is eaten raw, with its lipase undamaged by heat, it also can be digested in the upper stomach prior to the time the acidity becomes strong enough to prevent further action.

   "When unaltered fat, deprived of its lipase companion, must confront strong hydrochloric acid in the human stomach, it faces a new and harsh experience. It may be left with a structural defect, or impairment with some undesirable trademark that prevents it from being properly digested in the intestine and hence improperly metabolized when it reaches the body tissues later. It must be remembered that in both animals and humans, it is impossible to prevent fat plus lipase from engaging in initial digestion during the first hour in the stomach.

   "It has been shown that even ptyalin, which is more effective on starch near neutral pH, digests in the cardiac and fundic portion of the stomach for a period approaching an hour. The lipase associated with fat, in common with other food enzymes, has a pH optimum further down on the acid side of the pH scale, and therefore can be expected to digest fat in the upper stomach (the food-enzyme stomach) for a period at least as long as ptyalin can work on starch. This happens every day in the stomachs of millions of wild animals, and for epochal periods before the cooking era, evolution contrived to make it a regular scheduled event in the human stomach. It appears, therefore, that fat is being denied its traditional digestive rites during its passage along the digestive tract. And this may well be the reason that animals and humans, eating raw fat with its lipase, are immune to cardiovascular disease. Thus a strong reason emerges why research to explore this promising area is long overdue and merits top priority for allocation of research funds."
http://www.soilandhealth.org/02/0201hyglibcat/020121horne/020121ch10.html

Nicola

http://www.paleodietonline.com/

Have a look; some good information

Nicola

I find this quite interesting:

In the absence of dietary carbs, the body converts glycogen (stored primarily in the liver and muscles) to glucose.  Each gram of stored glycogen binds with 3 to 4 grams of water.  So when a gram of glycogen is converted to glucose, 3 to 4 grams of water are also released.  BTW, this accounts for the "supernaturally" fast loss of scale weight many people experience in the first week of a low-carb diet.  It's mostly water weight associated with glycogen storage.  Plus a gram of glycogen yields only about 4 kcal of energy, as opposed to about 9 kcal from a gram of fat.  So, e.g., satisfy a 9 kcal deficit via burning fat, and you lose only 1 gram of weight, but satisfy it via burning glycogen, and you lose about 9/4 = 2.25 grams of glycogen plus 3 to 4 times that much again in associated water weight.

One of insulin's lesser-known effects is to increase sodium retention by the kidneys, and the more sodium stored, the more water the body retains.  Insulin levels fall when fasting, which leads to sodium excretion, which leads to increased water excretion.


Nicola

I was born one year after my sister and one year before my brother on July 15th 1967 in Baden, Switzerland. My parents come from England and met in Switzerland. We emigrated to Australia, Croydon, Victoria when I was eight - that was freedom! My father was not to happy with the education; after only three years we left for Switzerland again - my disaster! We did visit many countrys both ways which I am very grateful of.

I learnt commercial secretary at a bank (Switzerland = banks!) and visited a beautician school in Zurich.

My interest is life in general - nutrition, because it is an essential part of life and as it is responsible for many aspects of life...it's life I try to understand. I am very emotional, sensitive, reliable and like exercise/wellness, casual wear, keeping things tidy and having clean thoughts (?!).

Nicola