Please feel free to ask questions or post comments about the documentary film, “My Big Fat Diet”, or anything you see on this site or its links. I will endeavour to reply to all posts.
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Hello, Dr. Jay ! Have you heard of the 100-mile diet concept? I think it is a great idea—–supporting local farmers and not having our food travel great distances to get here (Vancouver). What is frustrating is that from a low-carb standpoint from fall through to spring basically the only veggies available are the starchy root ones—-beets, carrots, potatoes, etc .
Dr. Jay’s Reply:
I have heard of this and think it is a cool idea. I have a friend who is currently working on a tv series based on this so it is going to become even more popular, I suspect.
I think you should be able to get a lot of non-starchy veggies during winter in the Vancouver area because of all the greenhouses. On the other hand, Stefansson showed in 1928, in the famous Bellevue experiment, that you can live for a year eating nothing but meat and still be perfectly healthy.
Dr. Jay
Is it possible that alcohol is pure sugar and goes past the pancreas and goes directly into our blood and then to our brain? — I know we can shoot alcohol intravenously and get the exact same effects. — So it doesn’t cause high blood sugar but it causes a mountain of other things? I realise you spoke to the atrocious effects of alcohol earlier. I know too that alcohol is not considered to be a stimulant in the classic sense. Alcohol and power and greed and self confidence and more and war go hand in hand and always have (as in ‘Coming to the Americas’). That’s a fact (Vikings and otherwise), I know that. — The how’s we fight those wars is the question. — Build a bridge or build a printing press? Grow a garden. Could that be war! I know one thing. War and more and stimulants and power go hand in hand! I know too that power manifests itself in many ways according to the situation and environment at hand. Inverted power also expresses itself as gay and crazy and intellect and a lot of other things when it’s expressions are limited and diverted by our environment. — So it’s as apt to make us strong as it is to make us weak. — I can plainly see both. We feed the child milk and juice and the adult caffeine and alcohol. We feed the child caffeine too. — This whole big conglomeration is tied directly to sugar and starch and alcohol and carbohydrates and caffeine. Take them away and you have the bear, the wolf, the deer, the eagle, the fox. Even the fish, and the bug, and the tree and then man. Stimulated man. — Do it to rats and see what happens. — Psychologically, the mind.
Dr. Jay’s Reply:
Always interesting to read your comments, Tom.
Hello, Dr. Jay! Do you count carbs? Do you measure out even the low-carb foods you eat or do you simply not eat any higher carb foods and eat freely of the lower carb ones?
Dr. Jay’s Reply:
I have never been much of a carb counter. I just try to minimize the carbs and then eat pretty much all I want of the other foods. I do consciously try to get a lot of fat by liberally putting butter and olive oil on things, though.
Hi Dr. Jay
I have been on low carb since the show. I lost the first two weeks but have stayed the same for the next three. I have gall bladder trouble so have been careful about the fat. I also gave up diet pop and diet jello because in Atkins’ book he says not to eat aspartame. Can you tell me why Atkins is against it. I have gotten my carbs down to 20 per day. I really want to lose so i can have surgery. Thanks in advance. ellie
Dr. Jay’s Reply:
I think Dr. Atkins was against aspartame because it will cause a little insulin spike. For someone who is sensitive to the effects of insulin on the fat cells, this could be enough to slow down the release of fat and your ability to burn it off. I do consume products with aspartame but try to minimize them. It is not uncommon to hit a plateau as you follow the diet. The first thing to consider is whether some carbs are sneaking onto your plate. Secondly, a low level of thyroid hormone can slow down weight loss. And thirdly, you may still be losing fat but replacing it with muscle. In my experience this can go on for awhile. The way you would figure this out is if you find your clothes are fitting differently or your waist measurement is shrinking even though you aren’t shedding pounds. Many people who have developed insulin resistance will have wasted their own muscle tissue (this is why you see people who have large bellies and thin legs). When you cut the carbs you reverse the effects of insulin resistance and your body will want to build up the lost muscle at the same time as you are losing the fat. I would recommend sticking with it and possibly getting your thyroid checked.
Good luck.
Dr. Jay
Thank You!
I don’t know if you have seen this or not. (I hope these long links will post?)
This is an important and currently running Native American Documentary regarding indigenous peoples health and diabetes, shown on PBS Television throughout the United States and hopefully in Canada, it’s called: Unnatural Causes: Is Inequality Making Us Sick?
Seattle
http://www.kcts.org/search.asp?cx=005471459370339856894%3A_vbqbanscks&cof=FORID%3A11&q=Unnatural+Causes%3A+Is+Inequality+Making+Us+Sick%3F&sa=Go#431
North Dakota
http://www.pbs.org/modules/tvschedules/includes/programinfopopup.html?title_id=64648&display_feed=773&display_format=list_airdates&feeds=773,13429,13430&station=KFME&zipcode=58108-3240&transport=&provider=&channelsuppress=f&supersite=stations&program_title=Unnatural%20Causes:%20Is%20Inequality%20Making%20Us%20Sick?
USA National listings
http://www.pbs.org/stationfinder/stationfinder_relocalize.html
You can type this title into the search feature when you get there. — Unnatural Causes: Is Inequality Making Us Sick?
I don’t know how to find Canadian listings.
They touch several times on the cause and then leave it. The doctor who has spent something close to 50 years working with and studying diabetes with these people and still not knowing the cause, shocks me. — It’s wonderful that they are getting some of their water back and terrible that it was taken in the first place but I don’t believe that it is the cause of diabetes. — I believe the cause of diabetes is purely the results of the ingested foods and drinks we eat!– I’m going to watch it again, I missed it’s beginning the first time.
Thank You!
Dr. Jay’s Reply:
We get KCTS from Washington in Vancouver. I’ll watch for this. From your comments, I suspect it is about the Pima. I spoke once to someone who had worked with them extensively and asked if they had ever tried a return to a traditional diet. He said yes but that they couldn’t stick with it. This is also a common criticism of low-carb diets in general, that they do deliver benefits but people don’t stick with them. This is rubbish, of course. Some people stick with them for years and enjoy long-lasting benefits. I am one of those people. Because some people find it difficult to comply with a diet that delivers benefits is not a reason to abandon that approach. Where would we be if we accepted that attitude about smoking or other forms of substance abuse? The real issue is to figure out why people have difficulty complying and to address that. I suspect, in most cases, it is that the diet is not followed properly. Anyway, don’t get me started …
The high rate of Type 2 diabetes on Tohono O’odham Indian reservations in Southern Arizona is examined, including the role hopelessness may play in the disease. Also: how neighborhood environments may affect health.
Dr. Jay’s Reply:
The hormones associated with chronic stress are a factor in obesity. Cortisol, for instance, has been shown to increase fat deposition over oxidation. There is a chicken and egg conundrum here, as well. Does an inability to cope with stress lead to obesity or does obesity compromise one’s ability to cope with stress? Probably both are factors and, eventually, one is in a vicious cycle of obesity, stress and hopelessness. It was very apparent in my study that people felt they were being given hope. This is reflected in some of the comments in the documentary.
Dr. Jay
I just found this.
http://www.unnaturalcauses.org/
Hi Dr. Jay,
Re: Vegetable oils lower in omega-6 — avocado oil, macadamia nut oil and coconut oil are all lower in omega 6 than canola or olive oil. Olive oil has been consumed for centuries and its antixidant benefits go beyond the fact that it is high in monosaturated oil (omega9) and lower in Omega 6. Canola contains a whopping 23% omega 6 and I think people should avoid it if possible.
Re: Caffeine: Humans aren’t lab mice. Coffee and tea are more than cups of stimulants — that is an unfair, unscientific simplification. Coffee contains thiamine, magnesium and soluble fiber. Both coffee and tea are rich in antioxidants. Certain teas contain significant amounts of vitamin C ie sencha. Caffeine is an anti-inflammatory and coffee for example can ease headaches and stop an asthma attack in its tracks for some people. Note I say some people. Those who have adverse affects from caffeinated beverages should not consume them — but to demonize them for everyone is both unfair and totally unscientific. Don’t believe me? Do some research and be sure to analzye the way studies were conducted. Many of the studies purporting to show adverse affects from coffee or tea did not use coffee or tea at all — they used caffeine pills in water. This kind of study is flawed from the start as the magnesium and l-theanine respectively are part of the natural beverages that certainly would influence the effects of the caffeine. Caffeine increases circulation to the brain. Counterintuitively, it can also calm hyperactive children — it seems to have a reverse effect on them. In any event, there are hundreds of studies showing the numerous health benefits to delicious coffee and tea. To quote Benjamin Franklin who was reputed to drink 30 to 65 cups of coffee per day: — “Among the numerous luxuries of the table…coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions…is never followed by sadness, languor or debility.”
Now I’m off for a double espresso — cheers!
Coffee and tea add pleasure to one’s low-carb diet and if one can tolerate them — enjoy!
Dr. Jay’s Reply:
Thank you for your thoughtful comments. I do enjoy my cup of tea, black with no sugar, thank you.
A day without coffee is like a day without sunshine! — The Inca High Priests considered it to be a link to paradise! — Benjamin Franklin like cocaine too! — Amphetamines have the same effect on children! — Bravo!
Dr. Jay
I am absolutely certain that the ‘addiction factor’ is the reason so many people reject or are unable to stay on the low carb traditional diet that we know is so healthy.
Your right, it’s like cigarettes. — For those of us that can break this addiction, although a difficult thing to do, we get over it and get better and all of the cravings leave and we feel much better for it.
The same thing with sugar and carbohydrates.
A lot of people can not break these addictions, sugar and starch and carbohydrate addiction or tobacco addiction. — I didn’t think I could ever get off from cigarettes but I did. It has been over ten years now since I quit. — I still have to fight my carbohydrate addiction. If I mess up and eat any of the wrong foods or get to feeling sorry for my self, bang, over I go.
If I stay 100% traditional, I feel great and have no problems and stay that way.
I get my strengths from knowing the validity of the traditional ways and how destructive everything else is.
The knowing that corn and potatoes have been destroyed also gives me strength. — Strength as well as sorrow.
The little ones make it all worthwhile.
Dr. Jay, I hope you have a moment to answer three quick questions. In Dr. Atkins Induction, I suspect a lot goes into food combinations,etc. I’m finding that I frequently have leftovers or can’t find certain products. There is so much emphasis on not cheating during these first 2 weeks. Is it allowable to exchange a dinner for a different day’s dinner or exchange a breakfast, etc? Also, when the menu calls for “endive”, are they refering to the bulb like Belgian Endive or the curly leaf lettuce like endive? And my last question, I have some chewable vitamin C on hand and it contains “sorbitol”. I’m not sure where sorbitol fits in as far as affecting insulin production. Can I chew on these without sabotaging my weight loss?
Dr. Jay’s Reply:
My apologies for the delay in responding – I have been traveling in the remote regions of New Zealand where internet access has been difficult.
During Atkins induction, the key thing is to eat very little carb. Substituting one meal for another is okay. Generally, when vegetables are allowed, they are the non-starchy version. I suspect the bulb of endive would contain more carb than the leafy type. All leafy vegetables are very low in carb while root vegetables tend to be higher and, in general, should be avoided. Sorbitol is a “sugar alcohol” which delivers some sweetness with fewer calories than sugar. It tends not to get absorbed in the intestine which leads to a laxative effect if you eat too much. It may be okay to eat a little bit of sugar alcohol while on a low-carb diet as long as you keep the quantities small. The amount in a chewable vitamin would be sufficiently small to not be a problem. Personally, I tend to avoid sugar alcohols as they make me feel like I’ve eaten real sugar, which is an unpleasant feeling now that I have been very low-carb for almost six years. I also think that if you find weight loss has stalled, elimination of all sources of sugar alcohol should be considered.
Dr. Jay
The addiction factor, as important as it is, doesn’t really answer the problem. The problem is most people refuse to believe that things like milk and beans and rice and flour and fruit and everything, are potent addictive drugs in the first place.– So how can one break an addiction that they don’t believe they have and that all those foods and drinks are not addictive drugs to start with. — There’s no way to win!
Dr. Jay’s Reply:
It’s true that most people find it incomprehensible that these so-called wholesome foods might actually cause problems. I also find that people get quite emotional at the thought of taking away their carbs, something that doesn’t occur when you suggest reducing fat or protein. I think there is something like an addiction at the root of this.
Dr. Jay
Somebody said don’t tell me that we have something like over six billion people addicted to hybrid and processed carbohydrates.
I said OK, I won’t tell you!
Dr. Jay,
I am a member of Fraser Valley Metis Association.
A year ago, my naturopath recommended to me the book “Nourishing Traditions” by Sally Fallon. It set me on the path to eating as our ancestors traditionally did (I had been a vegetarian for 12 years and after the birth of my child, my health began a steady and swift decline). It was only instinct that told me that as an aboriginal, eating a traditional diet that includes animal fat and avoids carbs is even more important to me. Your research fully supports the ideas in this book.
My question to you is, how can I arrange to have you come and give a presentation to our Metis community? Most of our elders suffer with diabetes. The impact of your study would certainly improve the quality of life.
Dr. Jay’s Reply:
I am happy to hear that you have found your way to a healthier diet. I do a lot of public speaking on this topic and will send you an e-mail to provide my coordinates. Having said that, it is often the case that I cannot find the time to meet every request. I think the documentary, in many ways, does a better job of communicating the ideas behind the diet and the benefits it delivers. Keep your eye on the Mystique Films site where the producers plan to start selling copies.
I read reports on two unrelated studies today that suggest something interesting. The first study observed that when people are stressed, the tend to eat more sugar-laden foods. Second, female mosquitos prepare for hibernation by switching from a diet of blood (protein and fat) to sugar (carbs)(the study looked at the role of insulin regulating genes.) Now here is the question–do stressed humans gravitate to sugar because it has drug-like properties, or because our bodies seek to gain fat in expectation of potential interruption of food (stress as a signal of upcoming hardship)? In favour of the former, most people seem to settle into a level of carb addiction that is an “attractor state” for their genes and environment/lifestyle. The addition of stress changes the environment and bumps them into a new attractor state, with a higher level of carb addiction. It will be interesting to see what other studies come along to help elucidate the causalities and teleonomics here.
Dr. Jay’s Reply:
Sorry for the delay in responding. I have been traveling in the remote parts of New Zealand where internet access has been difficult.
I think you are on the mark with your observations, as usual. In our hunter-gatherer past, stress would be a signal of uncertain food supply and would, therefore, shift us towards energy storage. The secretion of cortisol, for instance, is a hallmark of chronic stress and it leads to fattening. I have often noticed that when I travel, I am more inclined to eat frequently and larger amounts. I think that the brainstem interprets being away from familiar surroundings as a sign of uncertain food supply and wants the body to store energy in the form of fat. Carb addiction may be the result of too much reliance on carbs which causes the mitochondria to lose their capabilities to burn mostly fat and/or ketones. Dr. Phinney showed that “ketoadaptation” takes up to two weeks after one stops eating carbs. It is during this time that people may experience the intense carb cravings and other signs and symptoms akin to drug withdrawal. It is an interesting field of study.
I think the evolutionarily driven need to fatten up before winter is the reason carbs are addictive. They stimulate the same pathways in the brain that addictive drugs do but the carbs came first.
Dr. Jay’s Reply:
I struggle to figure out how an addiction could be an adaptive behaviour. I suspect we were compelled to eat carbs at times when we might want to fatten, as you suggest. However, I think that this adaptive behaviour becomes maladaptive when we shift to an environment where we are surrounded by carbs, and highly refined carbs, all the time. This overindulgence is probably what leads to the addiction. Just MHO.
I think it’s always hilarious when you see someone defending coffee and caffeine. Coffee raises insulin levels. It increases stress hormones like cortisol in the blood. Raises homocysteine levels. It is profoundly addictive with a particularly brutal withdrawal period that can last up to 2 months with fatigue and depression being some of the highlights. You enjoy it because it stimulates dopamine in your brain, similar to crack or amphetamines. It’s utterly toxic. Without it, you would pretty miserable for a couple months, so you rationalize your use by grabbing on to any study that shows a benefit, though most of the studies lately have been pretty negative. One doesn’t need a study if you look at the basics. It raises blood sugar, it potentiates stress, causes miscarriages and is likely the hardest addiction to break you will ever face. End of story.
Regarding all this carb restriction business, didn’t Weston Price find that almost all of the very healthiest peoples he encountered and studied in his travels so long ago consumed significant quantities of carbs, in addition to animal food and fats in their traditional diets? They ate starchy tubers, whole relatively unprocessed grains like oats, whole wheat and barley and corn as well as root vegetables. The very healthiest African tribe he encountered, the Dinkas, for example, with perfect teeth, bone structure, strength and endurance and no degenerative diseases, diet consisted of cereal grains and fish.
What Weston Price discovered was that none of these healthy peoples consumed refined carbs like flour or sugar and most did not use caffeine – a driver of high insulin levels and higher cortisol levels in the form of an extremely addictive substance with a profoundly affective and drawn out withdrawal period. This was what was missing not starchy carbs.
People point to the Inuit as an example of relatively healthy high protein/fat eaters with very low carb/starch intake – but even back in the day it was observed that these people looked much, much older than their age. Today they suffer from absurdly high rates of osteoporosis as well as devasatingly high rates of spondylolisthesis. Genetics? We are talking very high rates here.
The satiety index, a way of measuring length of satiety, found in fact that fat was the least satisfying component of the diet. The most satisying single food, by far, was the potato. There is also evidence that it was not the consumption of fish that led to the larger human brain, but tubers.
Seems to me the way to go is by restricting refined carbs and sugars – and that friend of some of the worst diets seen on the reservations and in other poor areas – the potent and pesticide laden coffee.
Dr. Jay’s Reply:
Thank you for arguing the counterpoint to much of what other posters have said. I think it is healthy to get both sides on the table. Although, I don’t agree with everything you say I think you have a right to your opinions. I think Weston Price has a lot to teach us but one should also look at Jared Diamond’s article in Discover Magazine published in 1987, “The Worst Mistake in the History of the Human Race” and his book that was recently re-released, “The Third Chimpanzee”, to get a perspective on the harms associated with a switch from a low carb hunter-gatherer diet to a high carb agrarian diet.
As to coffee, I have to admit that I was glad to shake that addiction when I quit many years ago. I find black tea to be just as good but far less addictive – no caffeine headache if I don’t start the day with a cup.
Dr. Jay,
In a previous reply you said, “There was a big meta-analysis recently that pooled data from many studies on dietary fibre and they were unable to show a significant benefit.”
I thought there were studies showing fiber reduces LDL and small LDL. Is that wrong? Also can you provide a citation for the meta-analysis cited above?
My system has been doing a lot better since reducing fiber, but my doc insists it’s good for me.
Thanks.
Dr. Jay’s Reply:
There was a Cochrane Collaboration report published in 2002 which showed no benefit from fibre for colorectal cancer (http://www.cochrane.org/reviews/en/ab003430.html). There was also a meta-analysis published in JAMA in 2005 by Park et al which came to the same conclusion. Also, in the American Journal of Clinical Nutrition in 2008, Barclay et al published a meta-analysis on the benefits of low-GI and low-GL diets which concluded that the risk of certain chronic diseases (heart disease, gall bladder disease, diabetes and breast cancer) decreased with this kind of diet. They make the following interesting observation: “The findings support the hypothesis that higher postprandial glycemia is a universal mechanism for disease progression”. In other words, the big blood sugar rise you get after eating a lot of carbs is harmful and lowering the GI and/or adding fibre can mitigate that harm. Wouldn’t it make a lot more sense to just take the harmful carbs out of the diet to begin with? There is so much evidence accumulating to support this that eventually the dam will eventually have to burst. In the meantime, take comfort in knowing that you are on the right track.
Dr. Wortman,
You may remember me posting and mentioning that I was finding it difficult to adapt to a low-carb diet. Well, I’ve made the transition. For two weeks, I have been eating a low-carb high fat diet and feel fantastic. All the symptoms I complained to you about while trying to make the transition from a high carb diet have subsided. Thanks Dr.. Lastly, I saw a photo of you on Dr. Michael Eades web site, and I must say, you look very well. You and low carbs must be a perfect match.
Dr. Jay’s Reply:
I am glad to hear you are doing well on low-carb. I have been doing it for about six years now and would not consider going back to a high-carb diet for myself. Thanks for the compliment. I do think there is an anti-aging effect from this diet, probably due to significantly lower output of free radicals when you are burning fat vs carbs. Anyway, I plan to live forever or die in the attempt.
I would like to know if a dvd of the documentry will be
available.
Robert
Dr. Jay’s Reply:
I believe the producer, Mary Bissell, is planning to market a DVD. Keep an eye on her website for this: http://www.mystiquefilms.com.
Dr. Wortman
Well it has been 5 weeks since my gallbladder surgery. They had planned on the laparoscopic surgery to remove the organ but the surgen had to go with plan B with the open with a 9 inch cut. I was in the hospital for 6 days with 5 of that being on an epidural for pain relieve. After that I had 3 days of Percocet. Boy are they ever restrictive with those. After that I was taking a couple T3s every 4 hours reducing to 1 every 6 hours then as required. I was off the painkillers after a couple more weeks.
I have found that I have had none or very little of the symptons I was concerned with. It must have been that my gallbladder had not been working for quite some time. The surgeon said that this is possible.
Anyway I will be returning to work on Monday (12 May) and Transport Canada has reinstated my medical for my pilots license so all is good. It will be good to get some structure back in my life so as to return to proper eating on the Atkins plan.
Dr. Jay’s Reply:
I am glad to hear that it all worked out well for you.
I was reading the article with the work you are doing with the Namgis First Nation. I have not read all the comments but was wondering if you were aware as well that McGill University had a section that dealt with the study of the importance of traditional foods and First Nations and diabetes.
Dr. Jay’s Reply:
I am familiar with CINE at McGill which studies traditional foods. Dr. Harriett Kuhnlein from CINE is in the documentary voicing concerns about including saturated fat in the diet we used in Namgis.
Richard
Statin medications cause pancreatitis and gall bladder disease.
Just a heads up in case you were or are taking them.
http://www.spacedoc.net
Where on earth did you get this information:
“Today they suffer from absurdly high rates of osteoporosis as well as devasatingly high rates of spondylolisthesis. Genetics? We are talking very high rates here.”
Cite, please.
Dr Wortman,
I was struck by your statement, in telling your own story, that “although I obviously knew that these types of foods, starches and sugars, would raise my blood sugar, discontinuing them was not an accepted therapy for my condition”.
I believe low carbohydrate diet used to be accepted therapy – my uncle (in England) was diagnosed with type 2 diabetes in the late 1960’s, and was put onto a low-carbohydrate diet. In the 1970’s his diet was changed by his doctor to increase his carbohydrates and reduce his fats, that is, to a ‘balanced’ diet. He did stick to the new diet and keep his diabetes under control, but he once told me that he found it very difficult, because on the ‘balanced’ diet he had been hungry every day of his life. What I don’t understand is, why did the medical profession start to advise diabetics to eat carbohydrates ? It seems an awfully big change in accepted therapy, loaded with risks, requiring very strong justification.
The bottom line is, while I am full of admiration for your work, the way I see it, it should not actually be necessary.
PS I have been following Atkins for five years, losing 42 lbs in the first 9 months to get me to 6 ft 1 and 175 lbs at age 51. After feeling a bit strange for the first two weeks I have never felt hungry, and never counted a calorie or weighed a portion. My acid reflux immediately stopped, my energy levels rose, I really feel fitter than I have for 20 years, and I have absolutely no desire or craving to go back to my old bad diet. But I still meet people who tell me Atkins doesn’t work, or worse, that they have found for themselves that Atkins does work but they can’t be bothered to follow it!
Best Regards
Dr. Jay’s Reply:
Thanks for your thoughtful comment. You are right, of course, carb-restriction was at one time the standard treatment. The Osler textbook of medicine published in 1923 provides a very low-carb diet for the management of diabetes. I am told by older physicians that it worked well, too. When I was in medical school, our lecturer on diabetes began by telling us that the discovery of insulin set diabetes research back by 50 years. I think that says it all. When insulin was identified as the deficient hormone in diabetes and a method of administering a replacement was developed, everyone believed that diabetes was no longer a problem. We know differently now, of course. In subsequent years, the emergence of the fat-heart hypothesis further eroded any tendency to want to restrict carbs in the management of diabetes since you cannot demonize both dietary fat and carbs, one has to be the major source of calories if the other is to be avoided. This is why we find ourselves today in the weird position where the standard treatment of a dietary intolerance is to insist that those affected continue to eat lots of the foods they can no longer tolerate. Thankfully, we are beginning to see the development of a growing body of evidence that supports carb-restriction once again. Eventually the weight of the evidence will force a change in practice guidelines. The recent inclusion of a low-carb diet option for weight loss by the American Diabetes Association may be a harbinger of more to come. Let’s keep our fingers crossed!
Hi Dr. Jay,
Just to add another comment as well to your work with Namgis. I was also reading a recent article in The Economist about the vast changes as a result of the wealth in the Gulf. One of the fallouts includes that 1/5 of the Indigenous population of the Gulf now have diabetes as a result of change in diet and more sedentary lifestyle. This has led to the building of a state-of-the art diabetes centre in Abu Dhabi I believe. It would be interesting to do a comparison of their traditional diets to what you are doing as well or connect…just a thought.
Verna
Dr. Jay’s Reply:
It is true that middle eastern countries are now experiencing very high rates of metabolic syndrome and type 2 diabetes. There are some researchers in Kuwait who have published a couple of studies on low-carb diets but I don’t know how much interest there is in this topic generally there. I suspect the traditional diet was high in fat and low in refined starch and sugar like everywhere else and that dietary change is what is driving this problem there just as it has in the rest of the world. I would also bet that the big, shiny diabetes centre is all about pharmaceutical therapy and wouldn’t countenance a return to a traditional diet or low-carb approach.
Hi Dr. Jay,
Thought I’d share some of my recent lab work numbers for coffee/tea “addicts” such as myself who also follow a low-carb diet:
Insulin, serum: Less than 2 (Normal Range is Less than 17)
Cardio CRP: .2 (Low Risk Range is Less than 1)
Cortisol, Total Serum: 15 (Normal AM Range: 4-22)
Triglycerides 35 (Normal Range Less than 150)
HDL Cholesterol: 116mg (Normal Range Greater than 40)
LDL Cholesterol: 99 (Normal Range Less than 130)
The above tests along with others were done as part of a physical. The blood was drawn in a fasting state.
I reiterate that coffee/tea and theobromine found in cocoa may not be for everyone and certainly are not necessary for health. But they make life enjoyable to me and add variety to my very low-carb dietary regime and I believe my lab numbers speak for themselves. Where is the elevated insulin? Where is the elevated cortisol? Where is the negative impact on blood lipids? Nowhere.
If one wants to be as close to a purist as possible with respect to a hunter-gatherer type diet, then yes — ditch the coffee/tea/cocoa. But to be fair, you should also then ditch cheese, butter and cream and only eat seasonally and locally. However, I don’t see the point in making things unnessicarily more difficult unless there is a proven physical benefit. For me, the very dairy products I grew up with and adore are what cause me me stalls and fat gain despite being very low-carb. I love the taste of them but a little bit triggers the desire for more, more, more! I am a petite gal but can put down copious quantities of cheese, butter and cream — hence I have found I am better off just dropping all dairy. Yet I would never suggest that nobody should eat dairy products just because they do not agree with me.
By contrast, I can have an espresso shot and be satiated for hours. I do not require more, more, more coffee/tea to get some “buzz.” I do not require a “buzz “because I have boundless energy enough from following a high fat, very low-carb, moderate protein diet. Different strokes for different folks. If I am “addicted” to coffee/tea — so what? It hasn’t harmed my health and adds tremendous pleasure to my life plus makes it easier to stick to the low-carb regime. But again, different strokes for different folks. And, as for the purported “toxicity” of coffee/tea/cocoa — that makes me chuckle. My husband gets violently ill if he eats a single scallop. Does that make scallops “toxic” for everyone? Of course not. Anyway — I look forward to hearing what I’m sure may be very entertaining rebuttals.
Dr. Jay’s Reply:
There is truth in your observation of different strokes for different folks. I would add my own, that the proof of the pudding is in the eating (I know, terrible pun) which, in your case, is in the blood work, biometrics and your own sense of well-being.
Question regarding salt — you and other experts have indicated that we need to supplement with salt when we eat low-carb. While I understand some of the biochemical arguments for this, how about the anthropological arguments? Did our ancestors who lived off of wild game obtain salt in some way and did they not survive or thrive without it? Thanks.
Dr. Jay’s Reply:
Good question! While it is clear that adequate salt replacement is important to avoid the so-called side-effects of a modern low-carb diet, how that correlates with ancient peoples’ salt intake is less apparent. From what I have learned, it appears that the drippings from meat were preserved and that these would be one source of electrolyte replacement. Boiling them would concentrate the salt. When I talked with some Aborigine friends about their traditional diet, they told me fascinating stories of how they cooked kangaroo and emu so as to avoid losing any of the fat or juices. They would make a ventral incision, gut the animal, stitch the incision back together and then cook the animal in a pit with the skin still intact. The skin serves as a container for the drippings. Dr. Phinney determined that the Inuit carried carved stone cooking pots which would have been used for the same purpose when cooking meat (although they ate a lot of their food raw). I suspect that, just as fat was highly valued, salt would have been, too, among our ancestors.
Miigwetch Dr. Jay,
When you mentioned: “I would also bet that the big, shiny diabetes centre is all about pharmaceutical therapy and wouldn’t countenance a return to a traditional diet or low-carb approach”. Having people sick and living in fear is very profitable. I rented Michael Moore’s video, “Sicko” yesterday and had me thinking of the health care system in France where doctors are focused on their profession of keeping people healthy and reimbursed accordingly for their knowledge and work as opposed to trying to run a business for profit by treating the sick therefore needing a large enough target market. This is also pretty stressful for doctors having to ensure they have a big enough target market to bill for their practice as opposed to ensuring wellness. Raising diet awareness is a big form of health prevention and ensuring wellness as opposed to ensuring enough people are sick like a pharmaceutical business. Good for you!
Dr. Jay’s Reply:
I think my profession erred when we abandoned nutrition in favour of pharmaceutical interventions. A good example of this is found in the history of the management of diabetes. Prior to the discovery of insulin, doctors were trained to put their diabetic patients on a very low-carb diet which worked quite well. When insulin became available, however, everyone believed that the problem was going to be solved by simply injecting insulin without any need to worry about diet. We now know the folly of this, or some of us do, but it will take a lot of evidence to cause a change in direction. The problem is that, unless there is a big profit to be made at the end, it is hard to get the large studies funded. Nobody is going to get rich telling people to stop eating starch and sugar. On the other hand, there are large vested interests that are threatened by a large shift in diet. Atkins did well with his books and made money from his corporation that sold sugar-free products. Apparently, these endeavours actually subsidized his clinic which operated at a loss. I don’t blame individual physicians for the problems we see today. I think the failure lies with the large scientific and professional bodies that operate on a consensus-driven basis. This makes it very difficult to effect change when the new ideas are contrary to the consensus.
Sooo, I have been following this low carb thing for 2 months now and must really be doing something wrong.
In the first 2 weeks I lost 8-10 pounds….2 inches around my waist!
I was thrilled as I was able to get into some clothes that had been very tight.
I have read everything on your blog…tho’ there must be something I have missed. I have read “Good Calories Bad Calories” and Taubes NY Times article.
I am convinced of the benefits of this!
However, my weight has stayed the same since the initial loss….until today and now I am up 5 pounds! … my clothes are still fitting (but they may have stretched).
In the 2 months I have not had ANY bread, rice, pasta, sweets … (except for 2 cookies and a bowl of porridge). Typically this is what I eat … only whipping cream in my 2 cups of morning decaf coffee
2 eggs with spinach, cream, butter and sometimes a slice of tomato and sometimes 2 slices of back bacon and a spinkling of grated old cheese for breakfast.
Sometimes I skip breakfast and just have coffee and have a very early lunch as I am just not hungry.
lunch…a salad with green, cucumber, an egg, some bacon, 1/2 an avacado with oil and vinegar and a Tbsp. of Hellmans OR a can of tuna or salmon with greens, celery and onion and a good amount of Hellmans
dinner…. a steak, pork chop, beef patty, chicken thighs with skin with broccoli, asparagus, your faux potatoes and/or a salad with greens, tomato, cuc, oil and vinegar and a dollop of mayo.
I am never hungry and I rarely snack. In the 2 months my snacks have been a handful of raw almonds maybe 2X a week and I have had a stalk of celery 4X with peanut butter.
I have indulged in a drink or 2 about 2X a week…I’ll have a scotch with soda water and 2 glasses of dry white wine with dinner.
I am 58 years old, am still premenopausal, 5’7″ and wear a size 16 …185lbs.
What do you think?
Andrea
Dr. Jay’s Reply:
It looks like you are eating the right foods and I certainly don’t see too much carb sneaking onto your plate from what you have written. A couple of things to consider: thyroid production goes up when you eat a high-carb diet and comes down when you cut carbs (I believe this happens because an increase in metabolism driven by increased thyroid output would help the cells burn off the glucose that the body needs to get rid of when you are eating lots of carbs – just my opinion). When you are doing everything correctly and still not losing weight it may mean your thyroid levels are too low. This is something that can be easily checked by your doctor.
Another possibility is that you are “remodeling”, that is, that you are losing fat but are building muscle at the same time with a net zero loss in weight. This can happen when people with insulin resistance have wasted their muscles, the typical “apple on toothpicks” body type, where there is fat around the middle and the legs are thin. Correcting the metabolic problems by cutting carbs can result in a rebuilding of the wasted muscle even if you aren’t trying to build muscle through exercise. A third possibility is that you have hit a weight loss plateau for reasons that are unclear. In the last two instances, simply staying the course while taking care that you aren’t inadvertently eating carbs in some form should eventually get you back on track. We all reach a plateau at some point and I don’t know why. In my case, I would like to lose about another 10 lbs but I just can’t do it (my wife thinks I am already too thin). Even though I have more body fat than I would like, I take great comfort in knowing that my metabolic and inflammatory markers are excellent.
Hi AndreaK,
Here are some thoughts on your weight stall. You may have developed a sensitivity to dairy products which could cause you to retain water, masking further weight loss. I am not saying you have a classic dairy allergy, but perhaps just a sensitivity to it. I know I do and I grew up eating dairy but discovered it caused me to plateau despite eating very low carbs. It was difficult for me to believe this but I reluctantly tried omitting all dairy and the scale quickly resumed a downward trend. This was not merely the result of cutting calories because I purposely added calories to make up for the lost dairy calories. Try cutting out all dairy products or at least all dairy except for butter if you must have it. Best to go cold turkey and cut them all out though. Try this for 7 days and see if the scale number drops. Also, I find I can get away with unpasteurized sheep cheese but quickly bloat with cow dairy products. So experiment if you feel you need to eat dairy but you may feel much better without it. Nothing ventured nothing gained.
Since saturated fat is vital for health and metabolism — replace butter with organic virgin coconut oil. It contains naturally occurring MCT (med. chain triglycerides) and many — including myself — have found it absolutely kickstarts weight loss. It is delicious as a dressing or for curries etc. There are several brands available — I like the one from Tropical Traditions.
Also, while calories don’t count as much on low carb, they still count to some degree — especially for women. As you lower your weight, you should try slightly cutting calories. I do not mean go low calorie or slavishly count every calorie. I just mean to slightly, ever so slightly, reduce portions. For example, I used to eat 3 egg omelets with 3 turkey sausage links for a typical breakfast. Then I realized that I was just as satiated with 2 egg omelets and/or 2 turkey sausage links. I had just eaten more out of habit. Make sure you aren’t eating unlimited amounts simply because meat has practically zero carbs. Also, I grew up eating huge American size meat portions ie 12oz or more per serving and I am a short female! Now I realize that I can be just as satiated on 4-5 oz per meal so long as the cuts are sufficiently fatty.
Try incorporating unsweetened, organic oolong tea into your regime. Green tea — organic sencha — unsweetened is also good. Add a little cinnamon and powdered ginger but no sweetener. Use cayenne in your seasoning.
Do not use any artificial sweeteners — you may have a sensitivity to them.
Thyroid problems are endemic, especially amongst we gals and especially amongst us gals who are middle-aged plus. So definitely find a competent doc to check out your thyroid. I highly recommend 2 books on this topic: the classic by Broda Barnes MD “Hypothyroidism: The Unsuspected Illness” plus a new classic by the Dr. Mark Starr MD “Type 2 Hypothyroidism”.
Realize that food sensitivities are common and often go undiagnosed. That is why you need to omit certain common food allergens one by one and see if your weight begins to drop. Common culprits: nuts, eggs, dairy products, wine. I know these are low-carb staples but for some reason, they can cause stalls and are common allergens. Don’t waste money ofn dubious allergy tests or expensive close-minded allergists who only believe in the notoriously unreliable skin scratch testing — simply omit certain foods for 7 days and see how you feel. You know your body best. You can develop a sensitivity to anything you ingest or perhaps the molds (cheese and peanut butter for example are naturally moldy foods) which is causing water retention or affecting your metabolism.
Finally, walk for an hour a day — preferably first thing in the morning BEFORE breakfast. If one hour is too long, then start with 30 minutes. Up and at em for 15 minutes at a brisk clip then turn around and come home — reward yourself with a nice low-carb breakfast.
I’m sorry to be so longwinded and I hope what I’ve written can be useful to you. Best of luck and if you take it one day at a time and try not to get discouraged, I know you will succeed. Don’t let small setbacks throw you off course. Persistence is the horse that wins.
Dr. Jay,
I hope you will post something when Dr. Phinney comes out with the important results you mentioned above. I look forward to this.
I note an article was published in the American Journal of Clinical Nutrition by researchers at Guelph who found that caffeine consumption caused temporary insulin resistance. The participants who had caffeinated coffee (5mg/kg) an hour before or with breakfast and ate low glycemic cereal (75 grams of carbohydrates) had blood sugar levels increased by 250% compared to those who drank de-caffeinated coffee.
I have berries with breakfast and so I have now switched to de-caffeinated green tea and eat my chocolate later in the morning.
Dr. Jay’s Reply:
Caffeine is known to cause a temporary rise in blood sugar by briefly increasing insulin resistance and by causing a surge of adrenalin. While these seem to be undesirable effects, it also appears that coffee consumption is associated with a lower risk of type 2 diabetes. I know Dr. Atkins advised his patients to avoid caffeine because of the short term effects on blood sugar and insulin levels. For people who are very sensitive to the obesogenic effects of insulin, caffeine may impair weight loss on a low-carb diet. Personally, I like my breakfast tea even though it has some caffeine and this is probably why I still have about 5 lbs more subcutaneous fat than I would like.
I have been following the Atkin’s Diet for about four years now. It was a result of finding that the diet is the only one close to a First Nations diet that I could find that had something I could follow. Do you have a book or the handout that you were giving people that I might go to my doctor and use to work with?
Nanaskomon, (In Thankfulness in Cree)
Katryna Smith
Dr. Jay’s Reply:
Unfortunately, I don’t have anything in print yet. It is something that needs to get done. I have been thinking of a resource specifically for doctors, too, since we get zero training in this and nobody is providing continuing medical education on this approach, either. Now the the American Diabetes Association has included a low-carb diet as a valid option for weight loss, my physician colleagues will need to learn how to guide their patients who want to try it. Hopefully we will have a clinical practice guideline before too long.
I very much enjoyed your “Big Fat Diet” DVD. It reminded me of a diet two doctors in Winnipeg put me on in 1969. It did me so much good, I have stayed with it to this day (with some backsliding from time to time over the years).
Everytime I get into trouble with my health it’s usually because I have fallen off the “low carb wagon”. As soon as I get back on that diet my HQ (health quotient) goes way up. I believe that it is vested interests and institutional paralysis that is keeping the average person from benefitting from this diet.
Some researchers have said that type “0” blood types are more susceptible to diabetes and alcoholism and that most native populations in the world are blood type “0”s. I am not native but my blood type is “0” and so will continue to adhere to what has been called the “paleo” diet which is really just another name for a low carb diet.
I’ve been waiting for you a long time Dr. Wortman (almost 40 years). By now you must realize the extent of the forces that are marshalled against you and anyone else who dares to question the wisdom of the current medical paradigm. I know that you are on the right track. Don’t give up. There is reason for optimism. Eventually sanity will be restored to a badly failing “disease care system” and the health of your people and mine will be restored.
Dr. Jay’s Reply:
Thanks for sharing your experience and for your support. I agree that the weight of the evidence will eventually carry the day but it won’t happen without some scrapping. There are big vested interests that are threatened when people shift their eating habits and get off their drugs.
Dr. Jay
I equate these vested interests with tobacco and cigarette makers. — They genuinely believed that what they were (are) doing was right and good.
That’s hard to imagine but that’s how it is. — They would stand in front of god himself and profess their good intentions. — What he might respond with would also bring them to there knees!
Dr. Jay’s Reply:
Individuals are capable of self-delusion and may actually believe a harmful practice is good or are capable of perfidy where they know it’s not good but tell you otherwise. Corporations, on the other hand, are a different kind of entity. They exist for the sole purpose of enriching and protecting the interests of their shareholders. When anti-tobacco efforts were a threat to the bottom-line of the tobacco companies, they did everything they could to protect themselves. This is normal corporate behaviour. In fact, it is mandated by law. Henry Ford was once sued by his own shareholders for paying his assembly-line workers more than the minimum wage. When something like low-carb comes along, which threatens the bottom-line of food and pharmaceutical corporations, they will fight to protect their interests just as the tobacco industry did. Of the people who do this work, some will actually believe in what they are doing while, unfortunately, there appears to be no shortage of the perfidious type who do it in the full knowledge that it is wrong. I recall that memorable scene of a bunch of tobacco CEOs standing in front of a congressional committee and swearing that nicotine was not addictive. I fear we are up against the same kinds of adversaries when it comes to getting the crap out of our diet.
Dr. Jay
Your right, there are many who would actually enjoy causing pain and suffering and laugh all the way to the bank. — I forget about that sometimes.
Speed is famous for self centeredness and sadism and masochism.
I’m the guy that thinks that sugar and hybrid carbohydrates are speed.
Carbohydrates are like speed. — Those on top excel and those on the bottom degenerate.
Dr. Jay’s Reply:
I have observed significant improvements in mental health and well-being associated with restricting dietary carbs. It may have something to do with the anti-inflammatory effect of the diet. Being in a state of insulin resistance with high inflammatory markers has got to make you grouchy. Reversing those conditions on this diet should make you feel a lot better. Personally, I find that my irritability threshold is much higher – it takes a lot more to make me angry or upset and I am better at coping with stress. There may be other factors at play here as we also recommend avoidance of the high omega-6 vegetable oils, too, which should also reduce inflammation. Sugar and, especially fructose, also tend to promote inflammation and these are, of course, gone when you follow this diet. All in all, the anti-inflammatory effect of low-carb may be the key to a lot of the benefits you get from eating this way.
Dr. Jay. I have read Taubes’ GCBC and watched the lecture at Berkeley that you have on your external links. Thanks for that link!! I’m a massage therapist and every client I see gets referred to that book and video clip. God Bless the CBC!!
Dr. Jay’s Reply:
That’s great! I am also recommending Michael Pollan’s recent book, “In Defense of Food”, for those who need a quicker, lighter version of what is wrong with the way we currently eat. Gary’s book is still the definitive one in terms of understanding the history of nutritional science and why a low-carb diet should at least be considered a valid option, if not the preferred option.
Dr. Jay: Sorry, God bless you, too!
This blog gives me encouragement because the clinic I work in has a cardiac rehab program that follows the typical “dietary fat is the root of all evil” theory of heart disease. It drives me nuts! I’m a voice crying in the wilderness. If anyone who runs an enlightened clinic would like to rescue me from this I would be happy to send them my resume. Help!!
Fred Cory, RMT
Dr. Jay’ Reply:
Good luck with that. Hopefully, as the evidence continues to pile up, clinical guidelines will change accordingly. In the meantime, have a listen to this NPR item on saturated fat where Gary Taubes debates Dr. Ron Krause, a leading lipid researcher: http://www.npr.org/templates/story/story.php?storyId=15886898
Dr. Jay
I also feel far the better emotionally and sensitive with my ‘low-low carb’ lifestyle. Also my stress threshold is far better. — Peace and energy is what I have and all rolled into one! –It’s like a new lease on life for me! — I’m no longer running fast and living in a dream world and living with anticipation and discomfort all the time. — I’m right here, right now and it feels great!
http://www.metacafe.com/watch/625872/sensitivity_training/
Dr. Jay’s Reply:
As we have discussed in other posts, I really do think that there are mental health benefits unique to low-carb dieting. I think it is probably due to the significant anti-inflammatory effect of the diet.
BTW – I found the link quite funny although not related to the discussion.
Hi Jay: Watched the show and then I remembered you telling me about the diet. So after the show aired, I downloaded the PDF diet basics poster and put myself on the diet. So far to date, I have lost 31 pounds (weighed 211 and now 180). Although, I do not have diabetics-the rest of my family does (9 siblings and both parents). Blood sugar levels have been very low/normal levels. Told them about your project at the Atlantic Aboriginal Men’s health conference and the Atlantic Policy Congress of First Nation Chiefs has a yearly Health conference. Would you like to come out and present your finding?
Dr. Jay’s Reply:
Thanks for sharing your terrific results. I’ll be in touch by e-mail to respond to your invitation.
Dr. Jay
I think it’s hybrid carbohydrates.
Dr. Jay’s Reply:
It is tempting to blame carbs for everything but in this case the mice who ate a low-carb diet that was high in saturated fat had the problem with diabetes. Because they changed a lot of variables it is hard to figure out what might have caused the diabetes.
Dr. Jay
I actually do blame everything on carbs. — Just like I blame hemp rope and hemp sails and hemp smoke and Egyptian mythology for fostering most or all of the current religions and beliefs in this world. — An out of this world experience.
My hypothesis is that hybrid carbohydrates are potent, powerful, stimulant drugs, that have a profound effect on our human Psyche as well as our bodies and minds and our entire existence.
I also believe that caffeine is a major player in all this.
I won’t mention alcohol.
I fully realise that this sounds far fetched and ‘out there’. — This is the first time anybody has ever had an answer as to why man became the monster he became.
The Inca took hybrid maze to unimagined levels not entirely unlike the Egyptians did and as far as we can tell with no other likeness and difference and similarity while being continents and oceans apart and thousands of years ago in our existence.
Hybrid carbohydrates.
It’s no small wonder if I am correct, that our pancreas is so profoundly effected by all this sugar.
I appreciate your allowing me to have a voice. — This is priceless.
Maize!
Very interesting work Dr. Wortman. I’m a big fan of your American colleagues Dr. Phinney and Dr. Westman as well.
Can this type of diet be used for Type 1 Diabetics as well? It seems that blood sugar profiles would improve dramatically as there wouldn’t be the normal pronounced postprandial glycemic excursion seen with carbohydrate ingestion. However fat metabolism might not be as efficient due to the fact Type 1’s need to administer insulin with every meal. Can Type 1’s rely on fat metabolism or is this compromised even with smaller doses of basal/bolus insulin dosages seen with similar protocols? At what serum level does insulin inhibit fat metabolism/hormone sensitive lipase activity? Thanks for any information.
I have put in a purchase request for My Big Fat Diet at our local library system in Salt Lake City, Utah. I think many people will find this film and your work interesting. Keep up the good work.
Dr. Jay’s Reply:
Thanks for your kind comments.
I do think there is a role for low-carb in the management of type 1 diabetes. The expert in this area, however, is Dr. Richard K. Bernstein who has been practicing this approach with his patients (and himself) for decades. He has written extensively on the topic and I have included a link to his website in the links part of this blog, for your information.
Type 1 diabetics cannot gain weight without injecting sufficient insulin to facilitate excessive fat deposition. At the same time they must increase their insulin intake in lock-step with their carbohydrate consumption. This combination of increasing carb intake and increasing insulin injections can lead to weight gain in type 1 diabetics the same way that increasing carb intake and increasing endogenous insulin secretion in non-diabetics does. In some ways, what happens in type 1 diabetics proves the hypothesis that weight gain is dependent on carbs and the action of insulin. Without both, type 1 diabetics won’t gain weight.
What do u think about the benefits of juicing vegetables and fruits with each done seperatly and not constantly but mainly for breakfast
Dr. Jay’s Reply:
I am not in favour of juices. If they taste good it is because they have concentrated the sugar content of the fruit or vegetable. Carrot juice, for instance, would concentrate the naturally occurring fructose of the carrot. Obviously, this is true in spades for any type of fruit. Since the avoidance of sugar, natural or otherwise, is central to a very low carb diet, I would not recommend juices. Now, if you were to make juices from non-starchy veggies, like cauliflower, broccoli, zucchini, etc. I might be okay with that but then, of course, the question would be – why bother when you can just eat the veggie, smothered in butter, salt and pepper?
Hello Jay,
Relative to our family history, so far none of my siblings nor myself have been struck with the disease. So far.
I am wondering about the new theory of gastric bypass that claims to clear up the diabetic symptoms, lowers cholesterol, and overall good results that are coming from this surgery.
Hope your well
Delores (Bittman) Jones
Dr. Jay’s Reply:
Hi Cousin! I am glad our family’s genetic tendencies haven’t been a problem for you. Yes, there has been some impressive literature on the rapid improvements people get following bariatric surgery. A lot of research is being done to figure out exactly how this works. I think it is because, after the surgery the stomach capacity is so small that you cannot eat much in the way of carbs, that you have to give priority to protein and fats. This would mean, in effect, that post-surgery these people are on a forced low-carb diet. We know from lots of clinical experience now that people who are strictly compliant with a low-carb diet get similar results. I think potential bariatric surgery candidates should have a trial of strict low-carb first. If they could remain compliant, I would bet that surgery could be avoided in many cases. Just my humble opinion.
Dr. Jay
My family has a Metis background I myself am only about an 1/8 but after watching your program it left me with this hope I haven’t had in about 9 years or so…. my family has a very high amount of digestive diseases such as Crohns and colitis as well as heart disease, diabetes, as well as fibromyalgia and almost all of us on my mother’s side stuggle or have struggled with weight issues its pretty rampant throughout our whole family I myself have been treated for Crohns and fibromyalgia … I am sorry its all a really long sort of confusing story but I guess what I was asking was is there any way that the digestive issues stem from our native heritage? … I really admire your work I watched your documentary last night and I couldn’t believe how much sense it all made… you are offering a lot of hope to a lot of people … I just wanted to say thank you
Dr Jays Reply:
Thanks for sharing your story. I don’t know about fibromyalgia, but I do think those digestive problems are related to diet. I think that carbs, especially refined carbs like flour and sugar, can be irritating to the bowel. There was a study last year in Australia where they put people with inflammatory bowel disease on a low-carb diet and they got better. If you have weight problems, there is a high likelihood that this diet would help with that, too. Many of us have developed insulin resistance and recent research is showing that cutting carbs is the best way to treat problems related to insulin resistance. One of those problems is weight gain. Others include high blood pressure and cholesterol problems. I would encourage you to give this a try. Read everything on this site and you will have all the information you need to succeed. Be careful if you are taking medications for blood sugar or blood pressure.
Good luck!
Dr, Wortman if you haven’t read these books grab them.
Nutrition and Physical Degeneration by Weston a Price
Nourishing Traditions by Sally Fallon
Go to http://www.westonaprice.org
KEEP UP THE GOOD WORK THIS TYPE OF INFORMATION NEEDS TO GET OUT! if you have any questions email me a info@daxwilcox.com
Dr Jay’s Reply:
Thanks for those suggestions. I am familiar with the work of Weston Price and his book and Sally Fallon, too. It’s all good and very admirable considering when it was done.
Also, check out the book biochemical individuality by Roger Williams
and Metabolic Typing by Walcott and Fahey.
In Health,
Dax Wilcox
Hi Dr. Jay:
i recently went on a website that had recipes for a bread and pizza crust that are made with flax seeds. What do you think about them? The site is About.com.
I really miss bread but don’t tolerate it very well (puts me to sleep).
Thanx in advance for your opinion.
Dr. Jay’s Reply:
The cravings for our favourite carbs can be quite strong. Early on I tried some of the substitute low-carb breads but found them wanting. After awhile it occurred to me that the trick was to get over the craving and to modify my way of eating so that the carbs that used to be central to my diet were gone and a new and different pattern had taken over. It reminds me a little of the vegetarian products that mimic meat. Why, if you are committed to being a vegetarian, would you want to eat fake meat? It just doesn’t make a lot of sense to me, so I stopped seeking products that are essentially fake carbs. I know this probably doesn’t help if you are craving your favourite bread. I understand that flax meal is relatively low in carbs so I wouldn’t discourage you from trying it but I would also caution that too much of something that is low in carbs can still cause your total carb count to add up. You may find, as I did, that these substitute carbs aren’t worth the trouble.