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Originally Posted by JEY100
As I remember on peanuts is not the carbs, but the lectins and aflatoxin mold. Interesting you find them helpful for weight loss...
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I know those are the drawbacks, along with the carbs but I know I will never eat according to all the various rules, and I enjoy the peanuts for the salty crunch. I love the extra crunchy ones from Costco and find them very satisfying.
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Originally Posted by JEY100
Anyway so glad you liked his lectures, I am really enjoying all of them and reading back through his every blog post. Maybe it is just that it is a new twist of meal timing throw into the low carb mix, and the novelty of it is appealing, but I am doing well and enjoy testing different timings. Having a difficult time with the vinegar though!
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I plan to read all the blog posts too. I've watched most of the lectures, skipped the ones like on "fat phobia" where I feel already familiar. I am really intrigued by the fasting increasing insulin sensitivity. I know some people seem to have a lot of success with the up day/down day concept for weight loss and some diabetics here have said they do intermittent fasting, but I've not tried either before. I found his discussion of how it does
not slow down metabolism to be intriguing. In my experience, however, in not eating for a few days for whatever reason I've not lost weight, so perhaps the secret really is in the intermittent aspect.
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Originally Posted by JEY100
I can hack 1T in 1c water right before dinner, followed with food, usually including a large salad with oil and vinegar dressing. But 2T in 2c at bedtime burned my throat, yuck. Can't imagine knocking it back straight.
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I'm surprised he didn't say more about the vinegar. My understanding is that it's inadvisable to take straight, that using a straw is best and not brushing teeth afterwards is all important as the acid is damaging to teeth enamel otherwise.
I did the vinegar thing with some regularity during a weight loss regimen but I wasn't sure if it was worth it. I haven't tried it again yet. I'm fasting today. So far, so good. My goal is 36 hours.
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Originally Posted by JEY100
Good to see your recommendation of that lunch lecture, I thought his explanations of why giving insulin to a T2 is "toxic" was brilliant, though a bit scary for anyone in treatment or those doctors prescribing that treatment. Maybe I need to listen to it again on the computer to have more control over the sound balance than the iPad to mute the distracting dishes.
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I got the impression that he was speaking to other doctors there and would have loved to hear the Q & A afterwards. I heard someone say at one point something about his ideas putting them out of business and someone else said something else and they all laughed. I figured he said something like, "Most patients won't do it anyway". But if the alternative is a progressive disease that will eventually kill you early with the possibility of some very disagreeable complications like blindness along the way, they should give them a chance.
I find a very low carb diet as Bernstein recommends very hard to stick to. In contrast, Dr. Fung's recommendations do not seem especially low carb. The Blood Sugar Solution book he refers to recommends "slow carbs, not low carbs". Looking at the BSS cookbook, they're too high, imo, but if the issue is the insulinogenic foods versus lowest carb foods, then that would account for the fact that some diabetics do succeed quite well on higher carb diets than Bernstein's guidelines.
I like the fact that some fruits are on Dr. Fung's list and that in general, they weren't as insulinogenic as something like whey protein, which would be considered ok because it IS low carb. This matches my experience, as does most of what he's said actually such as the benefit of fiber too. I have to part company with him regarding artificial sweeteners, sugar alcohols specifically, though, at least in regard to erythritol. I've tested my blood sugar a lot after eating food sweetened with Swerve and have not seen a rise later.
I don't eat grains now and don't plan to, but I notice "black rice" is on his list as "Foods to Eat Less Often (<10% of your daily dietary intake)" and I may explore that as I've never even heard of it before. I drifted away from some previous reading and experimenting with resistant starch but am getting back to it again. I notice more and more low carb bloggers seem to be getting on board now, such as Dr. Davis.
http://www.wheatbellyblog.com/2014/...ed-bowel-flora/
I used to have serious hay fever type allergies and all I did different was take probiotics. It took a while but they are rarely a problem today. In contrast, people who eat very low carb as I have observed reading lc boards, seem to develop more and more allergies as they go along, to food especially. I've also heard that ALL of Dr. Bernstein's patients (by his own admission allegedly) have autoimmune diseases, some quite serious. I already have Hashimoto's disease and currently have no food sensitivities (except sugar!
) so I don't want to make things worse from lack of a healthy gut microbiome. Some of the choices on Dr. Fung's list, such as the beans, have resistant starch which may increase insulin sensitivity itself. One study:
http://ajcn.nutrition.org/content/82/3/559.full
Thanks again for the links!
I really needed something new to get going on right now as I've been floundering for way too long.