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In Search of the Perfect Human Diet
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<blockquote data-quote="croaker24" data-source="post: 22488" data-attributes="member: 900"><p>Is LDL-P the measurement for small LDL particles? If so - my last test had it at 601 (nmol/L) and the test range recommendation is below 1000. </p><p></p><p>The issue with grains is that "whole" grains are hard to find in this country as most of it is processed in some form. I eat quinoa/buckwheat (technically not grains but seeds) and some steel cut oats now and then. I do not eat any products made with flour unless maybe garbanzo or almond flour now and then - we make pizza using ground cauliflower as the crust for example. </p><p></p><p>For true whole grain wheat - you can get ancient grains such as einkorn but it is expensive. I've read Dr Davis's book "Wheat Belly" but he tends to throw the baby out with the bathwater - true whole grains are not evil, and his evidence he provided to that point has been refuted in many places. </p><p></p><p>A true artisan bread - make with heirloom grains, and slow-risen overnight is quite healthy! I still do not eat it frequently and only in small quantities - but its much lower in gluten. Not many bakeries make it like this, we can find this kind of bread at only one farmers market where the guy uses a hard durum wheat and lets it rises something like 13 hours - he does not have a store-front but he sells out his stuff. It's very dense, high-fiber, and quite chewy. </p><p></p><p>It's the industrial stuff that kills us. Regular bakery bread is fermented for like only 4 hours. The flour for it is processed quickly and with high heat, stripping it of nutrients and fiber, leaving some sort of gluten bomb. I would not touch any commercial bakery product. </p><p></p><p>Having said that - everyone is different, what works for me may not work for you. I've been on many other forums and there's been little consistency as to what works for people - I've also seen blogs of ex-paleo/high fat, ex-low-carbs, ex-vegans, etc, etc, etc. </p><p></p><p>I really do not believe in demonizing foods that are truly healthy for the majority of people. I also do not believe its that simple - your gut bacteria/genes has a lot to do with what you can eat. I used to suffer from bad allergies, taking 3 different meds for a long time but after eliminating milk and eating clean, my allergies are gone much to my doctors amazement. I've not taken singulair, nasal sprays, or claritin in over 2 years, and not needed to visit my ENT for checkups. </p><p></p><p>I'm also off lisinopril for high blood pressure. Now I'm down to just cypionate!</p></blockquote><p></p>
[QUOTE="croaker24, post: 22488, member: 900"] Is LDL-P the measurement for small LDL particles? If so - my last test had it at 601 (nmol/L) and the test range recommendation is below 1000. The issue with grains is that "whole" grains are hard to find in this country as most of it is processed in some form. I eat quinoa/buckwheat (technically not grains but seeds) and some steel cut oats now and then. I do not eat any products made with flour unless maybe garbanzo or almond flour now and then - we make pizza using ground cauliflower as the crust for example. For true whole grain wheat - you can get ancient grains such as einkorn but it is expensive. I've read Dr Davis's book "Wheat Belly" but he tends to throw the baby out with the bathwater - true whole grains are not evil, and his evidence he provided to that point has been refuted in many places. A true artisan bread - make with heirloom grains, and slow-risen overnight is quite healthy! I still do not eat it frequently and only in small quantities - but its much lower in gluten. Not many bakeries make it like this, we can find this kind of bread at only one farmers market where the guy uses a hard durum wheat and lets it rises something like 13 hours - he does not have a store-front but he sells out his stuff. It's very dense, high-fiber, and quite chewy. It's the industrial stuff that kills us. Regular bakery bread is fermented for like only 4 hours. The flour for it is processed quickly and with high heat, stripping it of nutrients and fiber, leaving some sort of gluten bomb. I would not touch any commercial bakery product. Having said that - everyone is different, what works for me may not work for you. I've been on many other forums and there's been little consistency as to what works for people - I've also seen blogs of ex-paleo/high fat, ex-low-carbs, ex-vegans, etc, etc, etc. I really do not believe in demonizing foods that are truly healthy for the majority of people. I also do not believe its that simple - your gut bacteria/genes has a lot to do with what you can eat. I used to suffer from bad allergies, taking 3 different meds for a long time but after eliminating milk and eating clean, my allergies are gone much to my doctors amazement. I've not taken singulair, nasal sprays, or claritin in over 2 years, and not needed to visit my ENT for checkups. I'm also off lisinopril for high blood pressure. Now I'm down to just cypionate! [/QUOTE]
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