Bacon, Eggs & Battery Acid
Dietary Animal and Plant Protein and Human Bone Health: A Whole Foods Approach
Really? 2 large eggs contain 12g protein = approx 9.6 mEq SAA, while an equal caloric (140) serving of oatmeal contains just under 5.5g protein = approx 4.5 mEq SSA. Less than half.
Pass the battery acid!
According to a reliable source, I should be very concerned about the following table:
Because:
Sulfuric acid is among the most powerful and potentially harmful acids known. Get even a dilute quantity in your eyes and you will suffer serious burns and possibly loss of eyesight. Ingest it and you can sustain fatal injury to the mouth and esophagus. Sulfuric acid's potent tendency to react with other compounds is one of the reasons that it is used in industrial processes like petroleum refining. Sulfuric acid is also a component of the harsh atmosphere of Venus.Given that the amounts in the table are for 100g of protein in the food, eggs top the list followed close behind by pork! Yikes!! Battery acid for breakfast?
OK, yeah, I'm picking on Dr. Heart Scan Davis again for his latest offering: Battery acid and oatmeal . Sure is funny what you'll come up with when seeking to demonize a single food! To the good doc,
Know what food is the most potent source of sulfuric acid in the body? Oats.
Yes: Oatmeal, oat bran, and foods made from oats (you know what breakfast cereal I'm talking about) are the most potent sources of sulfuric acid in the human diet.
Really? 2 large eggs contain 12g protein = approx 9.6 mEq SAA, while an equal caloric (140) serving of oatmeal contains just under 5.5g protein = approx 4.5 mEq SSA. Less than half.
Pass the battery acid!
Comments
http://carbsanity.blogspot.com/2010/08/diabetes-progresses-on-lchf-diet.html
Perhaps I'm what Peter terms an "outlier."
I now eat a lot of oatmeal. My blood sugars are much better.
But I'm pissing sulfuric acid!
If protein is leaching me bones I'd love to know my bone density on Pritikin! As a post-meno woman I have off the chart bone density compared to a 30 y.o. woman. (I'm not sure that is all a good thing though, still opposite of what the propaganda says).
I've seen excellent glycemic control in studies with more moderate carb consumption. If it's working for you keep it up!
I assume you mean Davis and not Harris.
I am not paranoid, just cranky ; )
The oatmeal and cornstarch jihad mystify me as well. The wheat part makes some sense, but that's due to proteins (gluten) not starch.
I wouldn't base my diet on any grain, but oatmeal should be harmless in small amounts if you have normal glucoregulation.
sorry, I meant Galina : )
I eat oatmeal (steel cut, 1/4c dry) with a little flax (I'm trying to use the stuff up) made with almond milk once or twice a week these days. Dr. Davis suggests folks eat flaxmeal porridge. Yuck!
No, Dr. Harris, I am hardly gluconormal, but my blood sugar is more adversely affected by fat than by carbs. I learned this over nearly a year of obsessively taking my blood-sugar readings on a low-carb diet, followed by a low-fat diet, which I'd reluctantly adopted to ease apparent gallbladder pain. I was shocked to see my blood sugars dramatically improve.
I still haunt the pro-fat/trad diets/paleo blogs rather than the vegan/low-fat/mainstream ones, as they're more rigorous, intellectually curious, and overall make more sense to me. And they are for the most part far less hysterical; CarbSane seems to have caught a lot of the exceptions.
It was Jenny Ruhl and Peter at Hyperlipid who first suggested to me that I might be the rare diabetic whose blood sugars deteriorate on fats rather than carbs. I can't imagine Joel Fuhrman suggesting to someone they might benefit from eating bacon.
I'm with you Mirrorball, that's my sense. One of these days I'll get around to my insulin/IR series to address these thoughts.
How would blood sugar be more adversely affected by fat than carb?
One plausible mechanism is transient Hepatic Insulin Resistance (IR). This would greatly increase Hepatic Glucose Production (normally suppressed by insulin). In addition, transient Muscular & Adipose IR would reduce glucose disposal.
Although my glucose response is slightly delayed (judging from my meter readings), allowing my glucose to go higher than a normal person's in response to a carb load, on a low-fat diet, when my insulin kicks in, it quickly drives my blood sugar down to a normal level. So I have more peaks than a non-diabetic, but can get down to normal with my own insulin.
With excess fat, I stay higher longer and don't go down to normal.
On a low-carb diet, I'll get better results for a few days (though not as good as on a low-fat diet), but then my insulin signaling adjusts downward, so I have to adjust carbs downward again, with diminishing returns. And my between-meal and fasting glucose creep up and up.
I wont' have it daily, but now and then, yeah. I like oatmeal. :D I just didn't want gluten. (Auto-immune issues).
Nice try.
Here is what Dr. Davis means:
http://www.flickr.com/photos/86834534@N00/6185898063/
Copyright infringement? Perhaps. But I had to post this.
Are you afraid of your stomach Fred? Because your gastric acid is hydrochloric acid. Go check out the MSDS on that one!
POISON! DANGER! CORROSIVE. LIQUID AND MIST CAUSE SEVERE BURNS TO ALL BODY TISSUE. MAY BE FATAL IF SWALLOWED
Really, Fred. I can read and I know what Davis means. He means to confuse people to separate them from their money. But thanks for that screen shot! Worth a million! LOL
And if your stomach lining didn't continuously replace itself, you bet your boots your the acid would burn right down through to your footsies.
1. The sulfuric acid content (at such miniscule amounts) is not significant.
2. If it was, by Wheat Belly's own references, PER GRAM PROTEIN grains fail in comparison to meats and eggs.
And oats do indeed have gluten. From wiki:
"Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein.[8] Globulins are characterised by solubility in dilute saline. The more typical cereal proteins, such as gluten and zein, are prolamines (prolamins). The minor protein of oat is a prolamine, avenin."
And oats do indeed have gluten. From wiki:
"Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein.[8] Globulins are characterised by solubility in dilute saline. The more typical cereal proteins, such as gluten and zein, are prolamines (prolamins). The minor protein of oat is a prolamine, avenin."
I don't think technically that avenin is gluten.
"Conclusions: The findings of this study suggest that the immunogenic sequences in gliadin are not present in avenin. Moreover, they are in keeping with in vivo studies which report that oats are safe for consumption by coeliac patients."
Nobody has yet to provide the case for why oats and rice are bad. And wheat, for most people is probably not ba either. Rather it is an economical energy source that shouldn't lead to overweight if not consumed as donuts, bread products with indiscriminate amounts of butter, mayo or cream cheese, or pasta with fatty sauces.
"Both wheat and sorghum not only have
a low biotin bioavailability, but seem to have elements within them which seem to elicit a depression of biotin metabolism."
This alone would suggest to anyone conscious of their health not to eat these substances.
"Cereal grains have been shown to cause their rachitogenicand osteomalacia-producing effects in spite of the presence of adequate sunshine."
Nice.
"Consumption of high levels of whole grain cereal products impairs bone metabolism not only by limiting calcium intake, but by indirectly altering vitamin D metabolism."
Really nice.
"There appear to be a number of elements within cereal grains which may inhibit nonheme iron absorption including phytate [75], tannins [95], fiber [75], lectins [96], phosphate [97] and perhaps other unknown factors [98]. However, the primary inhibitor of nonheme iron absorption by cereal grains is its phytate
content....Consequently, diets based upon whole grain maize [100], rice [101], wheat
[102] and oats [103] have been consistently shown to reduce iron absorption."
Grains are great for women!
Enjoy the paper.
Oats contain avenin, a prolamine that is toxic to the intestinal mucosa of avenin-sensitive individuals, so it can trigger those with celiac. Because of this, the Codex Alimentarius officially lists them as a crop containing gluten.
Wasn't that clear from the Wiki description?
For the purpose of this standard, "gluten" is defined as a protein fraction from wheat, rye,
barley, oats1 or their crossbred varieties and derivatives thereof, to which some persons are
intolerant and that is insoluble in water and 0.5M NaCl.
2.2.2 Prolamins
Prolamins are defined as the fraction from gluten that can be extracted by 40 - 70% of ethanol. The prolamin from wheat is gliadin, from rye is secalin, from barley hordein and from oats1
avenin.
a zillion options for listening to your favorite tunes.
When you devote yourself to studying these principles, you
should be good to go for understanding and support when female friendships go awry.
And that this was the way it is supposed to be on. But it is also challenging to comply with all the
pinch-to-zoom goodness and snappy motion you'd expect.
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