"Biggest Loser" Fitness Guru (age 51) Suffers Serious Heart Attack

[Ella]

But why does he avoid PUFAs...

Because the are extremely reactive, cause inflammation, ROS, MDA, peroxidation products, suppresses the immune function, carcinogenic, estrogenic. More importantly, they prevent the oxidation of glucose, poison beta cell and suppress thyroid function. Gee what's to love about them.

My husband is terrified of prostate cancer and checks everything that comes into the pantry from the supermarket shelf. Zero vegetable oils, even olive oil but plenty olives and loves his sat fats. There is no way you would convince him to take flaxseeds or heaven forbid the oil to prevent prostate cancer. Absolutely, no nuts. He is also the specialist in mycotoxins and can tell you precisely how much is in nuts and it is never zero, even in organic ones. The worst grain is maize, many people on this forum would not be eating maize, however, it is fed to animals when levels of mycotoxins are just too high to be used by the food industry. Huge semi-truckloads of toxic grain ends up as food for the animals we eat. However, what goes into pet food is clean. That is pet-food from the industry leaders; can't vouch for smaller manufacturers.

You should not be asking that question as a member of this forum.

 

[kaybb]

Because the are extremely reactive, cause inflammation, ROS, MDA, peroxidation products, suppresses the immune function, carcinogenic, estrogenic. More importantly, they prevent the oxidation of glucose, poison beta cell and suppress thyroid function. Gee what's to love about them.

My husband is terrified of prostate cancer and checks everything that comes into the pantry from the supermarket shelf. Zero vegetable oils, even olive oil but plenty olives and loves his sat fats. There is no way you would convince him to take flaxseeds or heaven forbid the oil to prevent prostate cancer. Absolutely, no nuts. He is also the specialist in mycotoxins and can tell you precisely how much is in nuts and it is never zero, even in organic ones. The worst grain is maize, many people on this forum would not be eating maize, however, it is fed to animals when levels of mycotoxins are just too high to be used by the food industry. Huge semi-truckloads of toxic grain ends up as food for the animals we eat. However, what goes into pet food is clean. That is pet-food from the industry leaders; can't vouch for smaller manufacturers.

You should not be asking that question as a member of this forum.

Do you eat starch/breads? If so, you must make everything homemade. Oil is in so many things!

 

[Ella]

you must make everything homemade.

In an ideal world, I would make everything homemade. Much of our food is homegrown, including chickens for eggs and soon for meat (chicken feet soup) as we try to avoid chicken meat even if they're organic. I have worked with egg farmers to bring a healthier egg to market; free-range, soy-free and organic. Still commercially it is not feasible to do what you can on a small scale. For example, my chickens eat lots of fruit, from our small orchard, plus prawn heads and shells, flies and other insects plus veggies. Their feed is high in protein along with the worms, so we can minimise the addition of grains and seeds that are high in PUFAs and estrogens. Soya is a cheap protein however not the best for chicken or humans. They get soaked sprouted barley grain. I am thinking of growing corn. Corn has not been on our list of preferred foods. But now, we know that cooking the corn in lime mixture will release the niacin, thus being an excellent food source for animals and ourselves. Plus it is very easy to grow.

Yes, bread has been a huge dilemma especially now that it is fortified not only with folic acid but iodised salt, not to mentioned all the other crap they managed to stuff into it. I am sensitive to iodine so have to be careful. I tried really hard to make my own sourdough bread from organic wheat which I milled myself. The effort and time was too much as I already spend a lot of time in the kitchen and garden, producing, growing and preserving the food. It is a lot of work and dedication. But I get a kick out of spending very little money on food, yet eating high quality and heaps of produce for several households including my animals. I think my chooks eat better than some people. I get the exercise and the sunshine for free too. My goal is to become totally self-sufficient. I also love having my pantry filled with goodies and during the winter I can enjoy fruits from summer harvest with dreamy custard or a simple bowl of rice or potatoes top with a spicy fruit and veggie chutney.

I have found a good baker that uses only sea salt and no oils. Just flour, starter, sea salt and water. No other crap. I would like to have a wood-fired oven and then I might try again if I find some time.

Ray has said that good sourdough is delicious. Who can resist homemade marmalade on sourdough bread?

 

[kaybb]

In an ideal world, I would make everything homemade. Much of our food is homegrown, including chickens for eggs and soon for meat (chicken feet soup) as we try to avoid chicken meat even if they're organic. I have worked with egg farmers to bring a healthier egg to market; free-range, soy-free and organic. Still commercially it is not feasible to do what you can on a small scale. For example, my chickens eat lots of fruit, from our small orchard, plus prawn heads and shells, flies and other insects plus veggies. Their feed is high in protein along with the worms, so we can minimise the addition of grains and seeds that are high in PUFAs and estrogens. Soya is a cheap protein however not the best for chicken or humans. They get soaked sprouted barley grain. I am thinking of growing corn. Corn has not been on our list of preferred foods. But now, we know that cooking the corn in lime mixture will release the niacin, thus being an excellent food source for animals and ourselves. Plus it is very easy to grow.

Yes, bread has been a huge dilemma especially now that it is fortified not only with folic acid but iodised salt, not to mentioned all the other crap they managed to stuff into it. I am sensitive to iodine so have to be careful. I tried really hard to make my own sourdough bread from organic wheat which I milled myself. The effort and time was too much as I already spend a lot of time in the kitchen and garden, producing, growing and preserving the food. It is a lot of work and dedication. But I get a kick out of spending very little money on food, yet eating high quality and heaps of produce for several households including my animals. I think my chooks eat better than some people. I get the exercise and the sunshine for free too. My goal is to become totally self-sufficient. I also love having my pantry filled with goodies and during the winter I can enjoy fruits from summer harvest with dreamy custard or a simple bowl of rice or potatoes top with a spicy fruit and veggie chutney.

I have found a good baker that uses only sea salt and no oils. Just flour, starter, sea salt and water. No other crap. I would like to have a wood-fired oven and then I might try again if I find some time.

Ray has said that good sourdough is delicious. Who can resist homemade marmalade on sourdough bread?

Oh my!!! Yes!! I need to make marmalade now:)
This is amazing, really impressive how you are eating and providing good food. So much work !! I really admire that :).

 

[kaybb]

In an ideal world, I would make everything homemade. Much of our food is homegrown, including chickens for eggs and soon for meat (chicken feet soup) as we try to avoid chicken meat even if they're organic. I have worked with egg farmers to bring a healthier egg to market; free-range, soy-free and organic. Still commercially it is not feasible to do what you can on a small scale. For example, my chickens eat lots of fruit, from our small orchard, plus prawn heads and shells, flies and other insects plus veggies. Their feed is high in protein along with the worms, so we can minimise the addition of grains and seeds that are high in PUFAs and estrogens. Soya is a cheap protein however not the best for chicken or humans. They get soaked sprouted barley grain. I am thinking of growing corn. Corn has not been on our list of preferred foods. But now, we know that cooking the corn in lime mixture will release the niacin, thus being an excellent food source for animals and ourselves. Plus it is very easy to grow.

Yes, bread has been a huge dilemma especially now that it is fortified not only with folic acid but iodised salt, not to mentioned all the other crap they managed to stuff into it. I am sensitive to iodine so have to be careful. I tried really hard to make my own sourdough bread from organic wheat which I milled myself. The effort and time was too much as I already spend a lot of time in the kitchen and garden, producing, growing and preserving the food. It is a lot of work and dedication. But I get a kick out of spending very little money on food, yet eating high quality and heaps of produce for several households including my animals. I think my chooks eat better than some people. I get the exercise and the sunshine for free too. My goal is to become totally self-sufficient. I also love having my pantry filled with goodies and during the winter I can enjoy fruits from summer harvest with dreamy custard or a simple bowl of rice or potatoes top with a spicy fruit and veggie chutney.

I have found a good baker that uses only sea salt and no oils. Just flour, starter, sea salt and water. No other crap. I would like to have a wood-fired oven and then I might try again if I find some time.

Ray has said that good sourdough is delicious. Who can resist homemade marmalade on sourdough bread?

Few more questions, could I get your recipe for custard? And by "spicey fruit" do you mean peppers? May I ask what is in your veggie chutney. What do you keep in pantry and what do you can for the winter? Thank you for your time and information !!

 

[Such_Saturation]

Because the are extremely reactive, cause inflammation, ROS, MDA, peroxidation products, suppresses the immune function, carcinogenic, estrogenic. More importantly, they prevent the oxidation of glucose, poison beta cell and suppress thyroid function. Gee what's to love about them.

My husband is terrified of prostate cancer and checks everything that comes into the pantry from the supermarket shelf. Zero vegetable oils, even olive oil but plenty olives and loves his sat fats. There is no way you would convince him to take flaxseeds or heaven forbid the oil to prevent prostate cancer. Absolutely, no nuts. He is also the specialist in mycotoxins and can tell you precisely how much is in nuts and it is never zero, even in organic ones. The worst grain is maize, many people on this forum would not be eating maize, however, it is fed to animals when levels of mycotoxins are just too high to be used by the food industry. Huge semi-truckloads of toxic grain ends up as food for the animals we eat. However, what goes into pet food is clean. That is pet-food from the industry leaders; can't vouch for smaller manufacturers.

You should not be asking that question as a member of this forum.

But I mean, scientists know all this and work with this reality daily, but I don't see them avoiding PUFA in their daily life... what is it in your husband's work that made him see the truth?

 

[lollipop]

But I mean, scientists know all this and work with this reality daily, but I don't see them avoiding PUFA in their daily life... what is it in your husband's work that made him see the truth?

Good question @Such_Saturation - I am curious as well. Also @Ella I think Such is well versed on PUFA. In your last sentence:

You should not be asking that question as a member of this forum.

I saw a misunderstanding of Such and his questioning. Firstly he has been on the forum a long time AND rarely asks questions these days. I think he was genuinely interested in how your husband reasoned. And I must admit, I am too

Thank you for sharing.

 

[Ella]

Few more questions, could I get your recipe for custard? And by "spicey fruit" do you mean peppers? May I ask what is in your veggie chutney. What do you keep in pantry and what do you can for the winter? Thank you for your time and information !!

I make my custard in the Thermomix. Expensive piece of machinery but it makes beautiful custard every time. I have not tried to adapt for stovetop but you can have a go. The other option is to do a baked custard. Stovetop takes a bit of care.

Here's the recipe:
Thermomix recipe: Lemon Custard · Tenina.com

You can sub rice flour 60 - 70g for cornflour.
Also omit the cream to reduce fat and use total 500g of Milk instead. I have made it with skim milk powder but not as yummy as full cream milk.
You can do a chocolate version with grated orange peel instead of the lemon. Just add 20g of cocoa powder.

If you like just plain vanilla custard than add vanilla instead of lemon.

I make a double quantity because it does not last long in my house.

Here a traditional old-fashioned baked custard by Nigella Lawson.

Baked Custard Recipe

And who can resist Traditional Baked Rice Custard. My kids love this dessert, great for breakfast or after school and cold winter nights in front of the fire. True comfort food to make you feel safe and warm all over. Traditionally raisins or sultanas are used but any dried fruit like dates can be used.

Baked rice custard recipe

My fruit/veggie chutney is whatever fruit or vegetables I have. Usually, I have tons of fruit and a flood of vegetables in summer, so I will mix say plums, nectarines, peaches, tomatoes, spicy peppers, chilli, dates, apples, onions and zucchini and then add lots of different spices, turmeric, curry, coriander seeds, cumin, tamarind. I like to use indian spices but I also use lots of italian like garlic, oregano, chilli, parsley etc. It depends, I just mix it up and then store in glass jars. It is easy for the kids when they drop in to open a jar and add it to rice, wholegrains, or pasta. Served with poached egg is delicious or with roast lamb. I sometimes combine with lentils or beans for those animal-protein-free-meals. Just plain boiled potatoes is an easy quick meal.

By serving it with meat, the fruit and sugar prevents over-consumption of too much phosphate. My phosphate results came in low, so I guess I was a bit too aggressive with the fruit and sugar. The vinegar provides much-needed potassium. If I get too busy, meals are very easy to prepare when I have my pantry stocked with goodies. I made pickled eggs because I had too many eggs. Growing my own, save time not having to drive to the supermarkets and shops, find parking, hunt for quality, wait in the queues, stress about how much it costs, pack into my car, cart up 2 flights of stairs into my house, unpack, pack away and then food prep. It is a lot of work before it gets to be turned into food and on the table. I much prefer to step into the garden and pick some vegetables and fresh herbs or fruits to make a salad, soup or stir fry.

Canning is not for me. I don't can anything, all my food is either bottled or in glass jars, so they can be recycled. I only need to replace the lids when they no longer fit tightly.

Tomato season, I make tomato paste, whole peeled tomatoes, tomato sauce to use for pasta and other dishes. I do tomato, onion & zucchini. Pickled vegetables like eggplants, roasted capsium and zucchini. I grow huge eggplants which keeps the family eating eggplant dishes for a while. I also grow the long skinny eggplants that I bottle with currants, chilli, garlic, vinegar, brown sugar and bays leaves. Gosh, it's never ending.

Winter time I have lots of broths in the freezer, along with root vegetables diced for soups, frozen cooked grains and beans, etc. Also cooked frozen leafy greens like swiss chard, kale, spinach and many others. I don't grow mushrooms but buy them in bulk (on special), boil them and store in the freezer either sliced or larger pieces for stir-fries. My husband wants to grow mushrooms. We have a cellar so we could grow them there. I use mushrooms in lots of dishes and a broth based mushroom soup is lovely in winter. We will have a glut of apples and I will stew and bottle as applesauce, make apple strudel, I also make zucchini strudel and these make nice desserts for winter and snacks for any time of the year. I will have quinces and persimmons. Persimmons are just lovely to eat as they are nice and mushy in the winter time. Mine are large almost red and soften when ripe, unlike the ones you get at the green grocer, small, orange and floury; flesh just sticks to your tongue. Hate that furry feeling. I am needing more ideas for apples, at the least the chooks will have plenty to eat. Getting the nets onto the trees before the possums and birds get to them, is a real hassle.

I know it not easy for everyone to eat this way but for me, a plot of soil and the food it produces is so much of what defines me. I am a nurturer, that is my role and my duty. I birthed children into this crazy world and no matter what happens to them in the outside world, I know they can retreat to my home where they were born and feel loved, safe and renewed.

My kids didn't know how lucky they were until they left home. My sons complain that girls don't cook as they don't see the value in wasting their time if they can simply go out for takeaways or restaurant meals. My daughter is great as she meal preps a week in advance including her snacks. I worried whether she will find a husband who will help her in the kitchen. When my kids drop in, I know its because they are hungry and in need of a good feed.

 

[Such_Saturation]

on the forum a long time AND rarely asks questions

Yes my main occupation is comic relief / derailing threads

 

[raypeatclips]

@Dan Wich Thanks for posting that section from KMUD on women's body fat. Does anyone know the ideal body fat percentage for males?

Also I've heard Peat mention before that body fat is a continuous problem for things like estrogen. Is the goal a moderate body fat of predominantly saturated fat, rather than a very low body fat?

 

[Mito]

Does anyone know the ideal body fat percentage for males?

A post from @tyw on this subject....

The body fat percentages of 10-15% are very reasonable for a man. Note that this is referring to the older caliper methods of body fat testing, and not DXA, which as a rule, you should probably add 5% to, and thus will produce values more in the range of 15-20%. I will continue to refer to the caliper testing methodologies, since most of the literature is based off these values.

15% body fat really is not difficult to obtain, and is usually about where insulin sensitivity is going to be considered "good". Most men will be able to attain this simply by not eating too much. The genetically very insulin sensitive will be able to get to that 10% figure pretty easily, though not many people would fit that genetic profile.

This is not to say that higher body fat percentages are not manageable from a health perspective, but males at 15% body fat are definitely more metabolically flexible, and I see no downsides in this state. Sidenote: this is what 15% body fat would look like in someone who is active and knows how to move -- Instagram video by Mark McGrath • Oct 5, 2016 at 3:33am UTC

Haidut's Summary Of PUFA

 

[Ella]

Good question @Such_Saturation - I am curious as well. Also @Ella I think Such is well versed on PUFA. In your last sentence:

Yes, I do appreciate such's quirky sense of humour. Which lipid scientists do you know that are comfortable guzzling PUFAs? It is one thing to use pufas therapeutically but anyone that is familiar with the research would surely err on the side of caution when it came to their own health.

Other than providing comic relief on this forum by chance are you also a lipid chemist?

My experience is in the use of essential polyunsaturated fatty acid in transplants. As my area of research was in corneal transplants, I am familiar with their therapeutical use in suppressing the immune system. This very fact should caution any rational individual in using them personally. Laurence Harbige was one scientist that believed in my work and inspired me to continue my chosen path no matter how fraught. Laurence had high hopes for the use of fatty acids as therapeutics in multiple sclerosis. I remember at one conference he was very scathing of the omega - 3 research as paper after paper was presented on their beneficial use. He was a lone wolf and presented challenging questions to the panel Sadly even the suppression of the immune system was not enough to prevent the patients dying from multiple sclerosis. Laurence encouraged me and reassured that I was not crazy in pointing out that in the cornea we were dealing with an inflammatory milieu where the rest of the research community denied it or tried their best to hide it and kept pushing that all efforts and energy was to be placed in finding that elusive gene(s). I also knew that the inflammatory condition was of an infectious nature. Just this fact alone was enough for me to be a serious risk to the profession that had built an extremely lucrative business model on the treatment of the condition. Better yet, guaranteed repeat customers for the life. Thus my work would never be published.

The notion of using PUFAs or fish oil would be devastating to this patient group. Sugar would have been a far more beneficial intervention. To this day, I hear practitioners recommend fish oils and essential fatty acids to these patients and yet the research showing that retinol is a powerful inhibitor of the lipid peroxidation process which is occurring at a damaging rate is completely ignored. It has been many years since I have spoken to Laurence and I am not sure what his thoughts are now on the therapeutic use of unsaturated fatty acids. He was having problems in getting enough oil from the borage plant and had turned to a fungal derived oil. Again a huge industry and they reassure us that fungal derived products are not of concern. Again protecting their turf because it is an extremely lucrative industry. Yeah, well fungal derived oil would be an even greater disaster for my patient group in the same manner insulin manufactured by yeast became a problem for diabetics allergic to yeast.

Laurence's passion for his work was inspiring however, it would be easy to be seduced by the the power of PUFAs in suppressing inflammation if that is your only endpoint. What is the point of suppressing inflammation if the patient dies anyway. We have all heard the stories of curing ms with coconut oil and ketones and there are many variables involved in driving inflammation that is not apparent to us today. We have come a long way from the dark ages but it seems the blind are still leading the blind.

As for my husband, P W Parodi was one of my husband's heroes and we both meet him at the height of the cancer studies in mice. He was the Australian Chemist who isolated conjugated linoleic acid - CLA. Now the studies on this trans fatty acid found only in milk fat and meat of ruminant animals were truly impressive. These studies coincided at a time when many parents were ditching milk for soymilk. I doubt the public are even vaguely aware of the research on CLA. I think the weight loss, bodybuilding and fitness industry know more about it. People seem to have forgotten it's amazing anticarcinogenic mechanism. Recent studies have been conflicting though I have never forgotten those amazing results in the mouse studies. When I started my studies on milk, I was yet to learn about CLA. Parodi like most scientists of his calibre was very modest in the findings but I could see that twinkle in his eyes that yes something about CLA was exciting and we should look forward to more studies regarding this little molecule.

Now if I was a lipid chemist after seeing these studies I would be guzzling milk like Ray does.
All I ever hear is that milk causes prostate cancer. My husband drinks 3 glasses of full cream milk and loves his cheese and his prostate is fine. Yet he can tell you the same cannot be said for flaxseed oil. I think Peat mentions he lost a friend to prostate cancer and it rapidly progressed when his friend took flaxseed oil. Ray was so angry that he wrote that scathing letter to Charlotte Gerson.

I saw a misunderstanding of Such and his questioning. Firstly he has been on the forum a long time AND rarely asks questions these days. I think he was genuinely interested in how your husband reasoned. And I must admit, I am too :)
Thank you for sharing.

As for my husband's experience and his take on PUFAs, I would love to say more but am prevented from commenting. Not all scientists are honourable men, many don't think twice in prostituting themselves in chasing the big money. The current scientific literature is a circus and a racket much like our politicians and if you base your decisions on what is published and believe that anyone knows what is going on, then you are misguided. It is one big murky quagmire driven by powerful forces of greed and power that survive on burning our brightest and perpetuating the myths and generating confusion.

I often wondered where alternative health and conventional medicine would be without their darling essential fatty acids. Remember, inflammation is the biggest killer and when they see inflammation being dampened, many believe that they have found the holy grail. However, it is not until several decades down the track that the true situation and consequences reveal themselves. For many, this realisation comes too late. However, for transplant recipients they maybe a godsend in comparison to the use of anti-rejection drugs. The benefits need to out weigh the risks and for healthy individuals, pufas carry too much risk. For a punter, it may be worth it. I am not a gambling person unless the odds are exceptionally good, however, the odds on pufas for me, who tends to be risk adverse are not worth the gamble. Too many people depend on me staying healthy and vital - not decrepit. So far I am still alive and kicking and hope the day never comes where I need to resort to guzzling pufas to slow my dementia.

 

[lollipop]

As for my husband's experience and his take on PUFAs, I would love to say more but am prevented from commenting. Not all scientists are honourable men, many don't think twice in prostituting themselves in chasing the big money. The current scientific literature is a circus and a racket much like our politicians and if you base your decisions on what is published and believe that anyone knows what is going on, then you are misguided. It is one big murky quagmire driven by powerful forces of greed and power that survive on burning our brightest and perpetuating the myths and generating confusion.

I often wondered where alternative health and conventional medicine would be without their darling essential fatty acids. Remember, inflammation is the biggest killer and when they see inflammation being dampened, many believe that they have found the holy grail. However, it is not until several decades down the track that the true situation and consequences reveal themselves. For many, this realisation comes too late. However, for transplant recipients they maybe a godsend in comparison to the use of anti-rejection drugs. The benefits need to out weigh the risks and for healthy individuals, pufas carry too much risk. For a punter, it may be worth it. I am not a gambling person unless the odds are exceptionally good, however, the odds on pufas for me, who tends to be risk adverse are not worth the gamble. Too many people depend on me staying healthy and vital - not decrepit. So far I am still alive and kicking and hope the day never comes where I need to resort to guzzling pufas to slow my dementia.

Thank you for sharing @Ella. You have such an interesting background and understanding that helps all of us (speaking for myself here) without a science background and learning as we go...

 

[Ella]

Thank you for sharing @Ella. You have such an interesting background and understanding that helps all of us (speaking for myself here) without a science background and learning as we go...

It is hard enough for those of us that are science literate; heaven help those who aren't. They are easily manipulated and seduced and the internet has become both a boon and a bane. It is important to always go back to basics and apply rational thought but for many the foundations are either absent or rocky.

This is why it has been doing my head in with the promotion of ketosis, and now fasting and water fasting. It seems we go round and round in circles, what's old becomes new again. Once the public work it out, it seems a spanner is thrown back into the works and everything is turned all upside down again. I think if you understand the forces at play, then it makes it easier to stay ahead of the game. This is precisely the time I need my GPS to be working

 

[lollipop]

I think if you understand the forces at play, then it makes it easier to stay ahead of the game. This is precisely the time I need my GPS to be working

Oh my YES!! Soooo happy though I do not have a science background, I have logic and discrimination...whew...

 

[tankasnowgod]

Yes, bread has been a huge dilemma especially now that it is fortified not only with folic acid but iodised salt, not to mentioned all the other crap they managed to stuff into it. I am sensitive to iodine so have to be careful. I tried really hard to make my own sourdough bread from organic wheat which I milled myself.

While I agree on avoiding Folic Acid, I still think the main villain in fortified foods is inorganic iron. Not only is elevated iron associated with aging and pretty much every degenerative disease (and likely playing a causal role), but inorganic iron can wreak havoc on your GI tract (and eliminating iron could be a hidden benefit of any gluten free diet).

If you live in the US near a Trader Joes, they do have several imported and organic wheat products (including sourdough, frozen pastries, and pasta) that are from refined wheat and haven't been fortified with anything.

 

[Ella]

While I agree on avoiding Folic Acid, I still think the main villain in fortified foods is inorganic iron. Not only is elevated iron associated with aging and pretty much every degenerative disease (and likely playing a causal role), but inorganic iron can wreak havoc on your GI tract (and eliminating iron could be a hidden benefit of any gluten free diet).

If you live in the US near a Trader Joes, they do have several imported and organic wheat products (including sourdough, frozen pastries, and pasta) that are from refined wheat and haven't been fortified with anything.

Yes, I totally agree, iron is the elephant in the room. In my country, we don't fortify flour with iron. I have spent a significant amount of time investigating the iron issue and developing protocols in chelating iron with food. Even though our flour is not fortified, all our other processed foods are. Baby foods and cereals for children are my biggest concern. Yes, gluten is a difficult protein but much has to do with a weakened digestive system and iron is a big part of the equation.

Sour dough bread is all I buy. I prefer to make my own pastry to avoid pufas. I make my own home-made pasta and don't worry about the gluten so much. Potato niochi is a favourite for my kids and there is nothing like homemade. Flour for pasta is lower in gluten due to its lower protein content unlike flour for sourdough. So now that I am reducing sugars and upping starch, pasta is back on the menu for me. My potatoes this season have been the best ever due to so much rain at just the right time. We have been in drought mode for such a long time; nice to get all this water for free again. Amazing what sun, dirt and water can do.

I know it's a different story for celiac's, so anyone reading this should not think that I am advocating these wheat flour foods if they are true celiac's. Gluten sensitivity, then I suggest to fix the gut and look at optimising food digestibility via food preparation methods.

Keeping processed food out of the diet goes a long way in preventing much of the toxicity. Supplements too - I know this is controversial for many. Food for me is powerful enough.

Like so many issues; not enough being said about the deleterious effects of iron. If we have been consuming processed foods, then we are all going to be iron toxic regardless of what your blood results show. Iron stored in deep tissue sites will not necessarily show up in the blood, that's why it is tuck away in the liver for example.

The is why I get so pissed with people going on about mercury when iron is so rampant in our food supply. I guess we have been so conditioned into thinking iron is benign that it is hard to sell chelation protocols, where mercury toxicity is an easy sell. But that's another story.

 

[tankasnowgod]

The is why I get so pissed with people going on about mercury when iron is so rampant in our food supply. I guess we have been so conditioned into thinking iron is benign that it is hard to sell chelation protocols, where mercury toxicity is an easy sell. But that's another story.

Right. Jym Moon, in his book "Iron, the Most Toxic Metal" starts off by claiming that iron is responsible for more sickness and death than lead, cadmium, mercury, aluminum, manganese, and arsenic combined.

 

[Ella]

Right. Jym Moon, in his book "Iron, the Most Toxic Metal" starts off by claiming that iron is responsible for more sickness and death than lead, cadmium, mercury, aluminum, manganese, and arsenic combined.

I haven't heard of Jym Moon so thank you for the info. I will have to check out his book. He is spot on. I attended a practitioner workshops last year in July on toxic metals. Yet there is so much in the research literature on iron behaving badly. No mention about iron toxicity and all about the different chelators for mercury, lead, cadmium etc. I had to keep reminding the presenter that iron was of immediate concern that no-one was addressing. They get really nervous when I am in the audience and ask those curly questions. They just keep regurgitating the same old, same old, blah, blah, blah. I get really tired of it all. I have been watching the whole health and wellness industry for decades and it seems that they create the problems in the first instance and then are ready and waiting for the solution; usually with a supplement protocol or detoxification protocol or other protocols way too scary for my nervous system. I have worked with some very interesting people, which is perhaps the reason I am extremely conservative in my approach to health. Many practitioners are now turning to food which is good to see, but this also becomes schizophrenic due to bias. The whole low MTHFR issue has been a complete disaster and dog's breakfast. I feel so sorry for the poor victims that fall for the scaremongering. It boggles the mind how people think that a pill or supplement can match the power of food and it does not take much food either if we choose carefully. The next disaster in the making is this whole gluten-free movement. Someone gets a bright idea and next thing you know every man, woman, child and dog is adopting it. Unfortunately, we have to wait like 30 years or a generation or two to fully comprehend the ramifications. The problem with fortification is we get no choice.

 

[Westside PUFAs]

It is hard enough for those of us that are science literate; heaven help those who aren't.

Sounds a bit elitist. The appeal to authority fallacy. Just because someone has phd next to their name, doesn't mean they are right about everything. What are your scientific qualifications, specifically?

This is why it has been doing my head in with the promotion of ketosis, and now fasting and water fasting.

Ketogenic diets, intermittent "fasting" and medically supervised water only fasting in appropriately selected individuals are not all the same thing. They are all completely different and should not be lumped together. That's unscientific.

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