johnseberg's Profile

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Why coconut oil?

The Paleo lifestyle is often intended to combat diseases of modern civilization, thought to have their roots in inflammation, blood sugar metabolism, intestinal permeability, toxicity, etc.

Oils high in omega-6 polyunsaturated fatty acids are commonly associated with inflammation, so, anytime you can replace them with a saturated fat, monounsaturated fat, or omega-3, that's a win. Omega-6 fats are technically essential, but, they're easy to get without any special effort - better to use something like coconut oil when given the choice.

Coconut oil is comprised of a lot of medium chained triglycerides (MCT) which can be easily converted by the body into ketones for energy. Ketones can be as good, or better, as an energy source for most bodily functions. Ketones can even be produced in the presence of moderate amounts of glucose if the MCT intake is high enough.

Parasites can often be a factor in intestinal permeability, and they can be weakened by feeding them MCT. Coconut derivatives are often used for treatment (I am not a doctor).

Refined coconut oil is suitable for cooking at high temperatures without creating a lot of toxic byproducts.

Personally, I am using animal fats for higher temperature applications, but, I don't cook anything really hot anymore. I never heat olive oil, and don't use many other vegetable oils at all. I have some red palm oil, nut butters, tahini, and that's about it. I have more beef tallow than I can use, and it comes from a clean, grass-fed source. I don't keep *refined* coconut oil in the house.

Virgin coconut oil is to be used cold or with gentle heat. I'm not afraid to use it to bake vegetables, but, I wouldn't get up to roasting temperatures.

Sometimes I make some fat snacks that are mostly coconut oil with a little butter (ghee) and almond butter.

I am also of Northern European heritage, and I think it is significant when considering my genetic makeup. I don't give it a lot of weight, though. It's a small piece of a much bigger picture.

Edit: I should add that I eat a fair amount of coconut fat in the form of coconut milk. With berries, it serves as my ice cream substitute. The berries have plenty of sugar, for my taste, and the fat slows down the digestion. I have good blood glucose regulation (allegedly). I just had an A1C test, yesterday, so, we'll see what that says. Doctors have never indicated any sign of a problem, but, I'm not finding much comfort in that, these days.

about 24 hours ago
johnseberg in Special Diets
3

Mock mashed potatoes

Your point on carb cravings is very good. I can't blame you for dismissing research funded by National Starch and scattered anecdotal evidence.

Going against conventional advice, this guy controlled his blood glucose with a very low carb diet, without medication. Crazy, huh? I guess this is the type of person that would experiment on himself with raw potato starch. He blogs about it, here:

http://www.diabetes-warrior.net/2014/...

Jul 20, 2014
johnseberg in Special Diets

Dreamfields Pasta for a diabetic, are their low carb claims a hoax?

I heard the excess settlement funds of the class action will be donated to the American Diabetes Association. Maybe they'll use the money to denounce low-carb eating?

Jul 18, 2014
johnseberg in Special Diets

High Produce Paleo

Given the clinical meaning of the word "essential" the answer might very well be "no".

There are many examples of healthy people on very low carb diets that don't seem to have any digestive issues, or, maybe they just don't talk about them. Certainly, prebiotic fiber and resistant starch in your diet have an influence on the composition of your gut bacteria which is thought to be favorable. Good science in this area is flooding in, but, I think we know very little, at this point. Personally, I think the need for insoluble fiber has been overstated.

Edit: I should add that even very low carb and ketogenic diets can have more fiber than the SAD. For example, the Wahl's Paleo Plus is six cups of non-starchy vegetables per day. Still, the percentage of calories from carbohydrate is very low.

Jul 14, 2014
johnseberg in Special Diets

Obama cuts the line at Franklin BBQ in Austin

Do you really want to know? Just enjoy the BBQ. Brisket that doesn't need sauce is probably as healthy as BBQ gets, and I give it a plus (FWIW).

Jul 13, 2014
johnseberg in Food Media & News
1

High Produce Paleo

I am a recovering cookbook collector. I think I've donated them all to Goodwill, and get recipes from the internet, now. Not that there is anything wrong with them, I'm just not positioned to recommend any. I wish I had held on to my NYT cookbook (Claiborne), because I'd be willing to bet it has a high proportion of Paleo adaptable recipes for vegetables and fruit.

I believe there is a bit of a myth that the Paleo diet is exclusively a meat heavy diet. There is no official Paleo diet. The concept is based on emulating hunter gatherer populations that were relatively free of disease (blah, blah blah). The point being that protein came largely from animal sources, but, the macronutrient ratios were all over the map.

I was listening to a podcast, today, and I thought of this thread. In the podcast, a study was cited, authored in part by Loren Cordain, stating a worldwide average Paleo macronutrient ratio of 22% fat, 37% protein, and 41% carbohydrate. I thought this was interesting, because, in my mind, that is quite low fat. In contrast the podcaster mentioned the "Perfect Health Diet" where the ratios are 65% fat, 15% protein, and 20% carbohydrate.

The point being that Cordain and the Jaminets offer "Paleo" recipes in books, yet they've come to different conclusions, by different methods.

The meat-heavy myth is probably pretty easy to support. The word got out that the Paleo philosophy exonerated animal protein, and meat lovers jumped on the bandwagon. Add to that, a lot of first-time authors of cookbooks where the publishers pressure them to include the word "Paleo" and the phrase "lose weight", and meanings are further skewed.

The podcast to which I'm referring is "Latest in Paleo 114: Just Shocking" by Angelo Coppola. The segment on protein begins at the 24 minute mark. It can be found here:
http://www.latestinpaleo.com/paleo-po...

Jul 12, 2014
johnseberg in Special Diets
1

Liquids Only Forever

Search this board for "jaw" for past suggestions to those facing a liquid diet. At the time of this writing, the search function can be found at the upper right of the page.

Jul 03, 2014
johnseberg in Special Diets

carba nada noodle question

Yeah, food poisoning suggests a pathogenic infection. I don't think this is very likely to come from a dry product that is prepared by boiling for a few minutes. I believe the most likely cause is a vegetable consumed raw. But, some pathogens are pretty resilient, and I suppose they could come from almost anywhere.

FWIW, I'm leaning more toward this product containing RS4 type resistant starch, because, I think RS2 would become digestible during processing and cooking. RS2 must be consumed raw to remain resistant to digestion. It breaks up at a pretty low temperature, like 120-130 deg F.

Jun 27, 2014
johnseberg in Special Diets

carba nada noodle question

I looked at one of their products and noticed it contained "digestive resistant cornstarch". Resistant starch is a powerful prebiotic which will result in digestive issues for many people that are not adapted to it. The main symptom is gas, which can be painful.

There is a form of naturally occurring resistant cornstarch, but, I'd be afraid such a product would have the man-made variety. The rules for the "natural" label are a joke. They probably used "High Maize" or similar, but, I'm speculating. I assume the worst for lack of better labelling regulations.

Adapting your gut to resistant starch can have some very nice benefits, the main one being production of butyric acid in your colon. Colons love this stuff, and similar short-chained fatty acids (SCFAs), however, they tend to get digested before they reach your colon. But, when you eat resistant starch, the SCFAs are produced by bacteria in your colon. The benefits reportedly include immune regulation, and blunting of blood sugar spikes.

The product likely contains RS2 or RS4 resistant starch, or both. You can become adapted to eating these by introducing them in very small amounts, and increasing over time. It may take patience. It can be thought of as a fiber supplement.

I haven't tested the blood sugar blunting claim, myself, but, I certainly experienced an increase in gas when experimenting with RS2 and RS3 resistant starches. My gut bacteria seemed to adapt rather quickly, and I can eat a fair amount without noticing an increase in gas.

http://chowhound.chow.com/topics/892245

Jun 27, 2014
johnseberg in Special Diets
1

WOW Cookies--gf spectacular!

For those curious about ingredients, nutritional facts, etc.:
http://www.wowbaking.com

Jun 27, 2014
johnseberg in Special Diets

Whole Foods gets "whacked" for fraud

Right, close enough. It's bad enough I read such an insignificant story once.

Jun 26, 2014
johnseberg in Food Media & News

Doner Kebab in AZ?

I'm not familiar, but, the thought of greasy lamb has me salivating. I prepared some locally raised lamb shanks for the holidays, last year, and they turned out great. It was just a simple rosemary dominant herb prep in a slow cooker with red wine - really easy. The marrow was incredible.

I believe I used the following recipe as a template:
http://www.food.com/recipe/braised-la...

May 24, 2014
johnseberg in Phoenix

Bountiful Baskets, CSA or similar?

I just got a share from Blue Sky Organic Farms. It works for my current purposes. It's strictly organic produce, so, not cheap, but, good, interesting stuff, if you appreciate it.

http://blueskyorganicfarms.com/

The website has links for the CSA info, and also the blog tends to keep up to date on what the share contains, week to week.

Drop-offs are at the Scottsdale Farmers Market and a couple of other locations close to the farm in Litchfield Park.

May 19, 2014
johnseberg in Phoenix

What's in Supplements?

Here are some example scenarios where a person might be concerned with supplement contents.

Personally, I look at the ingredients of everything I ingest (unless I forget). But, I am aggressively avoiding certain things, due to unresolved health issues. Maybe when my issues are resolved, I'll stop looking, but, I think it's a good habit, as I've noticed a lot of "crap" creeping into products that have been historically "clean".

Here is a quote from Dr. William Davis' wheatbellyblog.com:

"The celiac population, of course, respond to microgram quantities of gliadin/gluten. Most of us require milligram quantities to react if we are not celiac or gluten-sensitive. For instance, from a wheat germ agglutinin standpoint, the average person takes in 10-20 mg per day."

Chris Kresser is someone who often blogs about additives. He's pretty good about citing reference material. For example:

http://chriskresser.com/harmful-or-ha...

I actually asked Jarrow from what their magnesium stearate was derived when I was advised to avoid a certain food. At that time, they said it came from palm oil, and they answered very promptly.

Finally, here is an informational document intended to help people who might be suffering from SIBO (Small Intestine Bacterial Overgrowth).

http://www.siboinfo.com/uploads/5/4/8...

Be aware that formulas change, and you might need to check the container of repeat purchases. I vaguely remember a supplement changing from olive oil to soybean oil. Really, not a huge deal (much < 1 gram), but, the idea that they would make that change was enough to make me re-evaluate, and purchase a different product.

I'll also add that I am getting away from supplements in favor of real food. That's a whole 'nother topic, but, I like the case made by Dr. Terry Wahls.

May 14, 2014
johnseberg in Special Diets

New Movie: "Fed Up"

I was mistaken. This movie is scheduled to show 5x per day, for at least one week (Harkins Camelview 5, Scottsdale, AZ).

May 14, 2014
johnseberg in Food Media & News

New Movie: "Fed Up"

I have heard from British friends about the extra sweetness in the USA.

I eliminated sugar and processed foods from my diet for a few weeks, and things like sweet potatoes and winter squash started tasting much sweeter to me. Certain sweet potatoes were almost too sweet.

Now, despite eating a ton of fat, I can't gain weight!

May 13, 2014
johnseberg in Food Media & News

New Movie: "Fed Up"

I remember those old Dannon commercials.

I also remember "Thanks for ruining my daddy's business, you fat f___." (seinfeld reference)

May 13, 2014
johnseberg in Food Media & News

New Movie: "Fed Up"

I think yogurt could be a great example of a good food gone bad.

I speculate yogurt, prior to homogenization and pasteurization was a richly nutritious food, perhaps some of the most nutritious fat in human food history.

Fast forward to the misguided low-fat American diet of the 1970's - the fat is removed, *and* all those fat-soluble vitamins along with it. The stuff takes a big drop in palatability, so, sugar and flavorings are added. Brand X, with carrageenan, out-sells Brand Y, so, Brand Y adds carrageenan, too. And so on.

I think that if you go to a grocery (even a "health food") store, and calculate what percentage of the choices are full fat, plain, no sugar added yogurt, you'll get a single digit answer.

I went to Whole Foods, yesterday, a rare splurge. There was a person giving samples of "grass-fed" yogurt. I asked if she had a full fat choice. The answer was "no". Incredible. IMO, the whole point of using grass-fed milk is to get a more nutritious fat, the best fatty acid profile, and the best fat soluble vitamin content. "Grass-fed" and "low-fat" just don't belong together, but, they serve as effective marketing buzz words, even at Whole Foods, where the customers are supposed to be a little smarter. Sad.

May 13, 2014
johnseberg in Food Media & News

New Movie: "Fed Up"

HaHa, I've been operating on the idea that the fruit and veggies supplied all the carbs I need for the past year+. I forget about all those other carbs. I'm still not 100% happy with my health, so, maybe I need more.

Good catch.

May 12, 2014
johnseberg in Food Media & News

New Movie: "Fed Up"

Everyone agrees on fresh fruit and veggies. When you start debating healthy fats and proteins, you start fracturing your audience.

May 12, 2014
johnseberg in Food Media & News

Diabetic eating low carb but not losing weight

I'm listening to a podcast interview of the author. It took a while to find - lots of 404 errors, but I think it is here:

http://www.thelivinlowcarbshow.com/sh...

The podcast is Jimmy Moore's Livin' La Vida Low Carb Show. Jimmy is the interviewer.

So far, I'm finding the interview enjoyable and interesting. The cognitive therapy makes sense. The diet is not the typical low-fat (fail) but, I'm not getting a lot of details from the interview.

I listen to a lot of podcasts to make better use of my time while performing the unavoidable mundane tasks of life. I'll probably listen to this one again. It's only about 30 min.

May 10, 2014
johnseberg in Special Diets

Illinois School District Quits National School Lunch Program

This story caught my ear. I love the Obamas, especially Michelle, but, I was afraid the definition of "healthy" would be a matter of opinion. I suppose school lunches could only get better, even if outdated notions of healthy nutrition are applied.

The superintendent interviewed in the piece seems reasonable to me.

http://hereandnow.wbur.org/2014/05/09...

May 09, 2014
johnseberg in Food Media & News

New Movie: "Fed Up"

It looks like seeing the movie in a theatre will be difficult. A bunch of "one night only" events.
http://fedupmovie.com

May 09, 2014
johnseberg in Food Media & News

Lactose Intolerance

That's a good question, and I'd be inclined to ask the manufacturer. Most enzymes are denatured at relatively low temperatures, perhaps lower than the temperature at which the product was pasteurized.

Based on some quick googling, others have speculated regarding lactose-free milk:
1) Lactase is added to milk
2) Lactose is digested into galactose and glucose
3) Pasteurization denatures remaining lactase

An article on WebMD suggests using lactose-free milk for cooking.

I also read that lactose-free milk tends to be ultra-pasteurized.

HTH

May 07, 2014
johnseberg in Special Diets

Sugar-free/low-carb icecream for diabetics?

I was eating the So Delicious Coconut Milk No Sugar Added and really loving the taste, but, it fermented in my colon like nothing I had ever eaten. The fact that I always ate the whole pint by myself may have had something to do with it.

May 07, 2014
johnseberg in Special Diets
1

Diabetic eating low carb but not losing weight

zackly,

It seems like you are doing great.

Do you think your current diet / lifestyle is sustainable?

I am also curious about the exercise factor. Maybe clarification is needed. My doctors have always been so rushed. It takes me a while to think about their advice and come up with intelligent questions, so, I don't get an opportunity to ask. Is it a matter of just staying off the injured foot, or do you suppose your Doc is trying to avoid *any* inflammation (inherent in almost any exercise) until the foot is healed? I like mcf's idea about PT.

May 03, 2014
johnseberg in Special Diets

Any good, cheap mexican near JW Marriott Desert Ridge?

I used to eat at this place when I worked in the area. It's been a couple of years...:
http://habaneros.mx

Apr 16, 2014
johnseberg in Phoenix

Sedona eating spots

There is some information here, but, the SW board is the more appropriate board for Sedona, at this time.

http://chowhound.chow.com/boards/6

Apr 16, 2014
johnseberg in Phoenix

Apps for tracking food

I'd be interested to hear about *any* software (preferably free) anyone is using to track their diet, symptoms, exercise, BMs, etc. I don't have a smartphone.

I'm just using a spreadsheet, now, and it's not very efficient. I've actually considered writing my own, but, I'm sure there is some good stuff already out there.

Apr 06, 2014
johnseberg in Special Diets

Diabetic Foodie

I don't think the source of ideas matters very much. You can get a great idea for a meal from some anonymous person on the internet, and get a pretty bad idea from your RD or Dr. In the end, the glucometer reading is what really matters.

Apr 04, 2014
johnseberg in Special Diets
3