Archive for March 2006
One of the newsletters I get is one from a bodybuilding website (I am just curious), and is written by a guy called Tom Venuto. He isn’t a low-carber, but apart from that he usually has some sensible ‘clean’ advice to offer people who want to put on some muscle. This is a quote from the newsletter I got today, written in response to a reader (probably a supertaster) who hates eating vegetables:
You also mentioned salads. Well, there you go again – salads are a great way to get your veggies. Personally I eat a salad almost every day -usually with a bed of spinach and dark greens, and a couple times a week i make a gigantic mixed salad with all kinds of raw veggies in there.
An interesting thing about eating clean, natural foods for a while is that you start to crave them.
On the other hand, I believe there are addictive qualities to sugar, white flour, and many types of processed and refined foods, and the negative eating pattern perpetuates itself.
Did you see that movie with Russell Crowe, the Insider, where the cigarette companies were accused of using cigarettes as nothing more than a “delivery system for the HIGHLY addictive drug, nicotine?” Well, hmmmmm, I wonder what chemicals could be in our food that might be addicting us to them and causing us to lose our natural cravings for the natural food we’re supposed to be eating?
Junk food for thought huh?
When you begin to wean yourself off the junk, and onto natural food, you may be surprised how your tastes begin to change.
In answer to Tom’s rhetorical question about what causes addiction to junk food:
- Artificial colours
- Artificial flavourings
- MSG and hydrolysed vegetable protein
- Nasty antioxidants like BHT & BHA
- Calcium propionate in bread
- Benzoates in soft drinks
- Caffeine and related vaso-active substances
- Aspartame and sucralose in diet drinks/foods
- Amines in chocolate
- Salicylates in mint and menthol products
I challenge anyone who reads this to find a successful brand of junk food that doesn’t contain one of the above. It’s really ironic that I’ve been avoiding all junk food for the last couple of years because I had noticed what it does to me, yet there I was addicted to cheese, ‘good quality’ chocolate, Parma ham, dates, pistachios, and didn’t think a meal was complete if it didn’t contain something green.
“I swear, I CRAVE those big giant raw veggie salads every week” Ha ha ha ha. Of course you do Tom, so did I when I tried to come down off them, that’s because they contain addictive chemicals too. And you’re so clean-living I’ll bet you don’t even take aspirin, do you?
Foods eaten: Eggs, White bread, Butter, Cream, Jersey cow milk, Lentils, Chicken drumsticks, Cashews, Golden syrup, Bicarb soda, Lo-salt (potassium), Citric acid, Ascorbic acid.
Kcals: 2152, Protein: 60g, Fat: 64g, Carbs: 181g.
Weight: 8st 11.4
Body fat: 25.6%
Lost weight, go figure, I’m in the luteal phase of my cycle. My friend progesterone. Great. Mercola says aluminium salts mimic oestrogen. I wonder if it is making me more hormonal and explains these dips at the wrong times of the month? What am I supposed to do? Go without alum crystal and wing it?
Woke up this morning feeling very groggy after yesterday’s exposure. I think the stress and shock of the last few days hasn’t helped. Literally couldn’t drag myself out of bed until lunch. I have had terrible shakes ALL day and have a mild headache. I feel as bad as I would if I’d eaten a curry yesterday. Sort of a salicylate hangover. Must have more bicarb.
Skin still ticcing. Eczema rash had moved (it does this sometimes after an exposure) this morning. Later it disappeared completely again. Brain has been fogged up. I watched Doctor Who DVDs all afternoon, hoping to wake up in the evening.
Didn’t wake up. Cooked my tea, sat down, ate it, and then flaked out at the table and literally couldn’t get up for about half an hour. This is the worst reaction so far. I can only describe it as total chronic fatigue. It was all I could do to drag myself upstairs and force myself into a bicarb soda bath. I feel a bit better for it, though I was disturbed to discover I have broken out in little tiny red spots all over my breasts. I look like I have measles. Well, I don’t care if it means I’m getting rid of stuff through my skin. The less toxins in my breasts the better.
I’m getting better and better between reactions, but when I have them it seems the reactions are worse than ever. I hope there will be a turning point soon and the reactions start to ease as they are supposed to, but even if things are like this forever, it’s worth the bad days if it means I get the good days.
Getting through things. My grandma’s death still hasn’t properly hit me emotionally, won’t do until the funeral, but at least I am thinking about it less. It’s my grandad I’m worried about.
Foods eaten: Eggs, Pear, Cream, Jersey cow milk, Beef, Chips (not Failsafe), White bread (not Failsafe), ‘Spreadable’ butter (not failsafe), Cashews.
Kcals: 1936, Protein: 73g, Fat: 159g, Carbs: 49g.
Went to Nottingham to visit relatives. Difficult to eat properly with others. Mentally clear, but an exhausting, draining day. Did the whole bus/hospital heavy air freshener exposure again. My skin went from “almost perfect” to “enraged rash” again at the hospital. I got the same weird happy-high sensation on the bus on the way back. I’m sure now it’s some sort of retox thing, because under the circumstances it was downright abnormal. When I got back I collapsed into bed. My skin started ticcing. I used to get this all the time when I was on warfarin. It drives me crazy.
Foods eaten: Eggs, Butter, White bread, Lentils, Beef, Potatoes, Red cabbage.
Kcals: 2275, Protein: 72g, Fat: 181g, Carbs: 79g.
I’m probably being confusing by posting this at a different time and date than I’m writing it. My grandma died in her sleep on Monday night, hence I’ve been out of it for a couple of days. My grandad is very upset and I’m worried about him. This isn’t the place for it, anyway, so sticking to business. I spent most of Tuesday numb and freaking out, and I cleaned the house from top to bottom for something to do. Physically I was clear, mentally not so, I just wanted to keep busy, and all I could eat was carbs.
Dr. Stephen Byrnes was a naturopath who lived in Honolulu and worked with HIV+ patients and the elderly. He was a member of the Weston A. Price Foundation, a regular contributor to thincs and he wrote a book about heart disease which pointed to links between heart disease and refined carbohydrates, vegetable oils, and trans-fats. Byrnes was an advocate of a low-carbohydrate animal protein diet, and he ran a website called powerhealth.net (now defunct).
Byrnes was an ex-vegetarian, and amongst his prolific writing he composed an article called The Myths of Vegetarianism. After Byrnes wrote the article, which includes a discussion of the importance of animal foods, he became a target for vegetarian and vegan hostility.
And as for your thought that vegetarians like to have the upper hand in nutritional matters, you’re absolutely right. They do NOT like being challenged. Actually, they can’t believe that someone is actually challenging them and their beliefs because they are so used to having it “their way” in the media. Also, don’t forget that the emotional factor enters in, too. 99% of the nasty letters I’ve gotten from vegetarians have simply been emotional outbursts about what an evil person I am, how I’ve been paid off by the meat industry, how I hate animals, how I’m a disgrace to the health profession, etc., etc. Stephen Byrnes
Sadly, Dr. Byrnes died of a stroke at the age of 41.
When the vegetarian and vegan world found out about this, the bile erupted on messageboards everywhere. Examples of the bile spread by these people can be found here, here, here, here, and here. Ha ha ha. Anti-vegetarian doctor dies of stroke. It serves him right, we vegans rule and we never get sick. Byrnes’ age was changed from 41 to 30 in numerous posts, to make the news seem all the more devastating. Said vegans even sought out his books on Amazon and left smirking comments in the reviews section, like this:
The author has no special information about nutrition that mainstream doctors and scientists don’t know about–he is just plain wrong. Sadly, he died of a stroke at a young age in 2004. Ignore his advice and look for books with solid scientific references.
The fatal stroke that poor Dr. Byrnes suffered was undoubtedly the “rupture” type rather than the “clogging/clotting” type which is attributed to animal fat and cholesterol by the morons of mediocre medicine. Clogging/clotting strokes are extremely rare in the young. Even if animal fats could be attributed to clogging/clotting strokes (which they simply haven’t been), they certainly are not attributed to rupture strokes, which are much more common amongst the sushi-loving Japanese. The cause of the stroke had nothing to do with the meat and dairy Byrnes advocated eating.
It had entirely to do with the fact that the poor guy had AIDS. Rupture strokes are very common causes of death in AIDS sufferers. Byrnes knew he had AIDS, and he was busy trying to save his own life, and the lives of fellow sufferers. Medical drugs destroyed his health and made him feel worse, so he opted for naturopathy as a way to make himself better. Sadly, things didn’t work out for him.
Some of the more accurate hearsay that abounds on messageboards includes:
Stephen Byrnes tested positive for HIV after coming down with PCP [Pneumocystis carinii Pneumonia, a common complication of HIV] and that his doctor told him he had only a T-cell count of 54 and would soon die if he didn’t take the anti-retrovirals. Messageboard
Stephen suffered a seizure about six months ago and had numerous health problems following that, many due to all the drugs he was given. He was actually improving, but then had the very serious stroke. Messageboard, attrib. Barry Groves of second-opinions.co.uk
He wrote an essay about his struggle with AIDS, and published it in the final issue of his newsletter in May of this year … SAVING MY LIFE: HOW NOT TO DIE OF AIDS (http://www.powerhealth.net/archives/1May2004.htm), by Stephen Byrnes, PhD, LMT. Messageboard
Have you heard anything about Dr. Stephen Byrnes experience after an HIV+ test despite his knowledge of the subject which included authoring a book on how to naturally overcome AIDS – it took everything he had and knew to prevent the medical practitioners from forcing him onto ARV therapy. He subsequently experienced a period of restoration before finally succumbing to a stroke last June. Messageboard
It’s practically impossible to type Stephen Byrnes’ name into a search engine without coming across another poorly researched piece of vegan bile designed to wreak the poor guy’s name and hold him up as an example of someone who was mean to vegans and died because he ate fat. It’s a shame that these people can get away with this kind of bullsh*t and even use it as a recruitment strategy against Byrnes after all he stood for.
The reason Byrnes’ friends have remained so quiet on the subject of his death is that Byrnes was an AIDS dissident – he didn’t believe that HIV inevitably led to AIDS and death and he wrote a book on the subject. He believed that recreational drugs like amyl nitrates, the very drugs used in the treatment of HIV, and other factors such as benzene, were the ultimate causes of death by AIDS. Byrnes’ death turned into an embarrassment for the AIDS dissident community, because the accusation levelled against them could be “AIDS dissidents don’t use AIDS drugs, so they don’t die of AIDS, right?”
Wrong. Regardless of what you choose to believe about HIV and AIDS, HIV+ AIDS dissidents sometimes catch pathogens that almost kill them. AIDS dissidents sometimes get pumped full of drugs whether they want them or not. AIDS dissidents frequently already have immune systems that are thoroughly destroyed – whether you believe HIV or recreational drugs or HIV drugs are the ultimate cause is up to you.
Foods eaten: Eggs, Butter, Cream, Jersey cow milk, Cashews, Leeks, Celery, Potato, Swede, Beef, Toast, Pear, Beef tallow, Sugar, 1 tsp Cherry brandy.
Kcals: 2143, Protein: 81g, Fat: 168g, Carbs: 71g.
Weight: 8st 12.4
A good, productive day today. Wrote a lot. I’ve been sat in the server room at work which doesn’t smell too badly of chemicals at the moment, especially as it is empty now and I have the air conditioning under my personal control.
I rather foolishly took the month of March off work to finish my fantasy novel. It hasn’t worked out. I shouldn’t have done it at the same time as trying to do failsafe, as I’ve been far too distracted and busy learning what I can in order to get better. I’ve written an awful lot on this blog in that time, and not very much on my book. I just can’t seem to get into it. I’ve looked through it and looked through it, and I keep finding more and more things that I dislike about the novel that I need to fix, and I’m not quite sure where to start. I guess I’ll muddle through, but I’m probably going to have to take another month off, and stop so much blogging. I’ve actually written over 30,000 words on this blog so far. That’s almost half a book. At least I have proved that I can write that much in a month, if I have the inspiration to do it!
Also we need to stop renting so many DVDs. We don’t own a television, but we’ve got into the habit of watching DVDs almost every evening. I even went crazy and downloaded an entire series of South Park, after seeking out the censored Scientology/Tom Cruise/come out of the closet episode on the internet! Then I went and did a bunch of research into Scientology. What a nasty man L. Ron Hubbard was. They really do believe that stuff about space aliens blowing up frozen people in volcanoes! But that whole thing is a bit off topic for this blog.
With that in mind I’m wondering whether to delay the food challenges until I’ve finished the book, since the problems I’ve been having in finishing it so far it are largely related to brain fog.
I’m currently working on a cathartic article for my other blog that will hopefully get some of this food chemical sensitivity stuff out of my system, and I’ve been getting through it at a fair pace.
Firstly, there’s the whole “five a day” rubbish:
NIH investigators assert 5 servings of fresh fruits and vegetables provide about 200 milligrams of vitamin C and that the diet should be sufficient to reach optimal blood levels. Vitamin C pills are not required, period.
This is where the five-a-day advice originated. I don’t know what food database the NIH researchers were using (some made up one perhaps), but you are never going to achieve 200mg of vitamin C per day through food unless you are very, very careful about which five fruits and vegetables you eat. Five random fruits and vegetables do not even achieve your RDA. The five fruits and vegetables would have to include a combination of the following choices:
- 3 medium sized oranges (freshly picked, not intensively grown)
- 3 acerola fruit (have you ever even seen one outside of Australia?)
- A medium sweet red bell pepper (freshly picked, not intensively grown)
- 2 cups of broccoli (I dare you)
- 2 1/2 cups of Brussels sprouts (I dare you)
No other fruits and vegetables would conceivably give you anywhere near this amount of vitamin C in edible quantities. “Five a day” is the kind of diluted advice we end up with once our medical authorities get hold of it, yank out the heart, twist it beyond recognition, and spit it out in sound bites. Then the general public go and drink Sunny Delight, a banana-and-an-apple for lunch and some mashed potato for tea and think they’re doing just great.
Hickey and Roberts note indisputable flaws in the RDA for vitamin C. NIH scientists waited 12 hours before measuring the concentration of ascorbic acid in the blood circulation to develop an RDA for 280 million people. Hickey and Roberts show that NIH investigators failed to calculate for the half life of vitamin C, which is about 30 minutes in humans. (The half life is the time it takes for something to disappear from the human body.) “To be blunt,” says Hickey, “the NIH gave a dose of vitamin C, waited until it had been excreted, and then measured blood levels.” Then, 24 half-lives later, NIH researchers concluded this was the saturation level.
It’s also obvious there weren’t enough subjects tested to develop adequate conclusions. The NIH only studied 7 and 15 subjects in the two studies they used to develop the RDA. Also, there was the false assumption that concentrations of vitamin C in blood plasma reflect the need for vitamin C in other tissues throughout the body. The brain has ten times greater vitamin C concentration than the blood plasma. A 1991 study found that 2000 mg of daily vitamin C increased vitamin C levels by 22-32 percent in the human eye over levels achieved by taking 148 milligrams.
The page shows a small graph detailing the blood concentrations of vitamin C after various different doses. The conclusions that one must draw from the graph is that if you want to optimise your vitamin C blood level, you need to take 2.5 grams of vitamin C four times a day. This is in fact, exactly what the Rath protocol does.
The article goes on to discuss the implications for the use of a bogus RDA on people’s health, now the Codex Alimentarius intends to ban sales of vitamins containing quantities larger than RDA, and the implications for health of taking 2.5 grams of vitamin C per day in divided doses of 500mg.
It includes the following line: “The incidence of aortic aneurysms (bulging and possible rupture) would be virtually eliminated. [Med Sci Monitor 10: 1-4, 2004]“
If only I could have told my mum that five years ago before she had a brain aneurysm! She was taking HRT and ibuprofen at the time. Ibuprofen is an NSAID just like aspirin, and salicylates interfere with vitamin C.
Here is a Wikipedia article on simple aromatic rings.
Note that purine, the substance that causes gout, is a simple aromatic amine. Naturopaths are forever recommending vegetarian diets to gout sufferers. What they actually need is a low purine diet.
There is another interesting connection with fibromyalgia here. Guaifenesin is a classic anti-gout drug that increases excretion of purines.
It is also being used in an experimental fibromyalgia treatment protocol that appears to get good results. The guy who is in charge of this protocol, Paul St. Armand MD, is convinced of the theory that fibromyalgia is a genetic condition caused by calcium/phosphorous imbalance (too much phosphorous). I’ve never been convinced of this theory, but lets go along for the ride.
The guai protocol is thought to be “blocked” by use of salicylates, and St. Armand puts a great deal of emphasis on avoiding aspirin and salicylates that can be absorbed through the skin and breathed in, as they are much larger in quantity than the quantity found in foods, which ridiculously he regards as completely unnecessary to avoid.
However, phosphorus balance is regulated by the parathyroid gland and would be fixed with PTH (parathyroid hormone) or calcium supplementation, not necessarily guaifenesin, and this would be easy to prove with a few obvious experiments that St. Armand hasn’t done.
I think St. Armand is being misled by assuming that the mineral balance is the underlying causative factor. I think that if (a big if) guai actually works for fibromyalgia, then the reason guai works has more to do with this salicylate-free protocol than anything else.
After the last four weeks, I am absolutely convinced that my fibromyalgia is caused by food chemical intolerance. Because I’ve recovered.
Salicylates are thought to decrease the effectiveness of vitamin C therapies.
People with high vitamin C levels in their blood live around six years longer than ones with low levels. [Journal of Epidemiology, May 1992] This is a crude indicator of its usefulness, but nonetheless an indicator.
Aspirin is known to increase risk of stroke from rupture of the arteries and bleeding, but decrease risk of stroke from blood clotting. These two types of stroke have different causes, but are rarely considered separately in study data. The second type (clotting) is more common than rupture, so the myth that “aspirin is good to prevent stroke” has spread far and wide based on crude epidemiological data.
Arteriosclerosis, when the arteries fur up, is the body’s response to risk of rupture, and is the cause of a lot of heart attacks. Arteriosclerosis has been demonstrated to be reversed by the Pauling/Rath protocol, which consists of taking large amounts of vitamin C to restore the integrity of the arteries and L-lysine and L-proline to remove the sclerotic build-up of plaque. Rath has also reversed cancer with a similar protocol. This is because collagen is made with the aide of vitamin C and is an important factor in both of these diseases.
Vitamin C is vital to the functioning of the immune system, and raises HDL and lowers LDL. It is also very useful for diabetics, because vitamin C is chemically a kind of sugar. Glucose is a vitamin C antagonist because it has a very similar structure, and many of the symptoms of advanced diabetes (long term high blood sugar) are also the symptoms of scurvy. Most animals make vitamin C out of glucose in the liver. Our version of this enzyme got scrambled a few million years back.
Now it appears that high salicylate levels basically increase the likelihood of scurvy too.
What this association with vitamin C suggests to me is that salicylates increase risk of arteriosclerosis, stroke by rupture, cancer, and infectious illness.
Coumarins are substances found in plants and moulds that are designed to make the animals who eat them bleed to death. Salicylates also induce bleeding by stripping the ‘legs’ off platelets that allow them to hook together and clot.
So there are two factors at work: salicylates reduce the effectiveness of vitamin C and weaken collagen, and salicylates increase risk of bleeding by preventing the natural clotting mechanisms of the body.
This is interesting to me because I have been taking a gram of vitamin C every day for the last three years. Before I went on Atkins and started taking vitamin C, I used to get bleeding gums all the time. When I stopped taking my vitamin C I felt less well. I found if I stopped taking my multivitamin which contains only 60mg of vitamin C, in less than two weeks I started to get bleeding gums again.
Except I stopped taking any vitamin C over a month ago, except for a small dose last week, and I haven’t been achieving my RDA of vitamin C due Brussels sprouts being out of season. Before I goofed the experiment last week, I still didn’t have any bleeding gums.
I also used to get mouth ulcers and colds all the time. Those went away when I started Atkins and started taking vitamin C. A telling symptom of food chemical sensitivity is mouth ulcers and frequent infections. I wonder if this is the mechanism at work?
I would love to study a group of people with food chemical intolerance symptoms and see if they are more at risk of cancer and heart disease. There is breast cancer on both sides of my family and diabetes and heart disease in my paternal line. Breast cancer has also been linked to heterocyclic amines, formed in burnt proteins. Another reason to eat your steak rare.
Foods eaten: Eggs, Hollandaise sauce (egg yolk, butter), Cream, Jersey cow milk, Cashews, Leeks, Celery, Potato, Swede, Beef.
Kcals: 1989, Protein: 64g, Fat: 178g, Carbs: 33g.
Weight: 8st 13.0 (125 lbs)
Body fat: 26.1%
It seems the second day of spring is frog spawning day. We went up to the organic farm for our meat and there is a pond on the country lane that was full of leaping frogs, and some squished ones around too! This weekend has been gloriously warm and sunny for the first time since the autumn and there were children, cyclists, and hikers everywhere.
I’ve had a bad week for reactions this week, starting with the bread, followed by the air fresheners, then stopping the vitamins, then going out to a restaurant. I don’t think there’s been one day that I’ve been fully clear.
It’s also been the week in my menstrual cycle when oestrogen is very high. Oestrogen is the worst for bloating the body. I’ve noticed before that it makes me eat more, especially carbs, but I’m going to pay more attention from now on. I’ve eaten approximately 1,000 more calories in total this week than the last two weeks, yet magically gained 3 pounds, including almost a pound of fat. Things started to go wrong very early on in the week after eating bread. Some people say it is only calorie count that matters, which it does, but I just can’t ignore this data. In order to gain that much fat I must only have been burning 1,600 kcals a day, compared to maintaining my weight (including water balance readings) on 2,000 kcals a day for the previous two weeks. Like I say, “go figure”. Oestrogen does depress the thyroid. Maybe I’ll have a better time controlling my weight if I dip my calories when my oestrogen levels rise. Thank heavens I’m not on the pill anymore. I guess I’m going to have to observe for another couple of months before I come to a conclusion on that one.
I have a sore throat today for unknown reasons, and I feel quite tender. My belly is tender. I think that’s hormonal. That patch of eczema is starting to look better, less raised and bumpy.
It’s been a month since I started failsafe. Because of the bad reactions last week, I’m going to wait at least another week to clear any remaining crap in my system (including getting used to not taking vitamins). I’m in two minds to leave it even longer and wait for the eczema to go. Anyway, if I manage to stay clear for a week, then I’m going to start doing the food challenges that Joan Breakey describes in her book.
There are different ways of approaching the food challenges: on a food-by-food basis for suspected food groups, or based on their salicylate and amine content. You are supposed to do each separate challenge for a minimum of one week, gradually increasing the amount of chemicals that you eat and noting when the reaction starts to happen. Then, after a little fine-tuning, you know your tolerance level. It may be that I can cope with a few carrots and parsnips every week, but that broccoli and berries are a bad idea. Or that I can cope with one or two servings of dairy or wheat every day, but more do bad things to me (bread, certainly).
Since I’ve noticed different reactions to different amines before, I’d like to do separate challenges for different ones (serotonin, dopamine, tyramine, histamine, etc) but that may be impossible due to the overlap in foods. I’m pretty certain that I have a problem with both amines and salicylates. I’ve been picking up clues to that all month. I have a list of stuff that I’ve been noticing for years. One clue is that overripe bananas make me incredibly hungry (serotonin/histamine), and organic green/red apples make me crazy-bitch (salicylates). I’ve been perfectly fine eating pears, no hypoglycaemia.
My mum can’t eat raw apples because they upset her stomach, but she’s fine with cooked. What’s that about? Fructose?
I also need to examine bread and dairy products, but there are numerous complications with these. I’m fairly certain that my bread related problems are caused by lectins or opioids rather than ‘allergy’, as they only seem to consist of constipation. I’m not sure about dairy, but there are a variety of variables to take into account from different protein fractions, lactose, pasteurised or raw, dairy fat, and a potential hypersensitivity to the small amounts of tyramine in sour milk and yoghurt. Cheese cannot be included in a dairy trial due to amines. I’m going to do an article on intolerances and bread and another on dairy shortly, when I get myself together.
Much as I am dreading these trials, they are necessary, or I will be eating this way forever and may be including unnecessary restrictions that would otherwise make my life easier. Something else Joan Breakey warns against is that after a few months the diet can start to seem like it has stopped working. This is because people experiment in an off-hand way and start adding individual foods back in when they don’t appear to react to them, even though they should be considering their total chemical load. After a while they have accumulated so many individual foods in their diet that they are eating nearly as many salicylates as before, whilst still thinking they are below their tolerance level, and not understanding why their problems have come back.
Caution: minor Atkins rant approaching
This is rather like the observation that low-carbers make when they have friends who are claiming to reduce carbs by just cutting out bread and pasta, then they go and eat more potato and root vegetables instead. I have three female friends whose daft idea of going on Atkins was to:
- Eat Special K with skimmed milk for breakfast, the dreaded banana-and-an-apple combo for lunch, and some kind of skinless chicken breast concoction for tea.
- Eat Weetabix for breakfast, and eat six eggs and an apple for lunch.
- Be vegetarian and eat yoghurt and fruit for breakfast and cheat with bread, cake, and alcohol at the weekend, and then claim eggs make one constipated after eating them for one week, in spite of having just stopped eating Bran Flakes and started a low carb diet.
I was left cross-eyed by this at the time. I didn’t tell them to do Atkins, and I’d rather they didn’t do Atkins at all than do it badly! Sigh. You can lead a horse to water but you can’t stop it eating carbs or being scared of fat.
And as an aside, what is it about pasta? How come every single female I know thinks that Atkins is boring because all meat and vegetables are boring, and that pasta is a really exciting “healthy” food? Why is pasta exciting? It can’t be down to flavour, because it doesn’t have any. Is it because it comes in pretty spirals and bow tie shapes? Is it a tomato sauce thing? Are they all addicted to passata?
There was a study last year and apparently most people who think they are reducing their carbs aren’t actually reducing them at all, they’re just substituting one carb for another. That’s why counting is so important.
It’s a shame FitDay can’t count total salicylate and amine loads, life would be so much easier. Now there’s an idea for a website!