Quiet Science Worth Listening To: Another Prop to Low-Carb Eating!

Once again, just a casual perusal of health news provided me with this gold nugget of information that I wasn’t even searching for. I was looking at the news updates on our online local news from KATU out of Portland, OR. Up-to-date and relevant, I found this article, which I have directly quoted and cited below.

From http://www.katu.com

Why You Should Probably Stop Eating Wheat: DNews Editors Dec 14,

2012. George Dvorsky, iO9

“Wheat contains a protein that degrades into a morphine-like compound after

eating, and creates an appetite for more”- Corbis

“Raises blood sugar levels, causes immunoreactive problems, inhibits the

absorption of important minerals and aggravates our intestines..”.much of this

may stem from the fact that wheat simply ain’t what it used to be” . Since the

50’s, scientists have been cross-breeding wheat to make it hardier, shorter,

and better growing… Scientist Norman Borlaug won the Nobel Prize for his

work on this… but this work left the product not entirely human friendly.

From the same article, (and I am going to find this book) :

Cardiologist Dr. William Davis from his book, Wheat Belly: Lose The

Wheat, Lose the Weight-, says today’s hybrid wheat contains sodium azide, a known toxin.

It also goes through a gamma irradiation process during manufacturing.

Novel proteins not found in either parent plant exist in the hybrid, and this is what leads to the

belief that this is the cause of the rise in Celiac disease, gluten sensitivity, etc. (from

http://www.katu.com, Jan.5, 2013)

If all this is true, it also begs the question to consider the ingredients of the low-carb bagel, or pasta. Have the “morphine-like drugs” been removed from
these items, or have they simply been engineered with more ‘fluffy fiber’ in various forms to negate the carb content? Are products like these still not the most body-friendly choice for those who wish to avoid gluten components or addiction to wheat products? Like anything else, moderation could be the key. However, for many of us ‘virtual addicts to everything’, this may not be easy to do. My experience with these products is that I do tend to start craving those bagels, but I know that some of it is from the sheer novelty and difference they are to my normally bread-less diet. The exceptions are the low-carb tortillas I enjoy. Whereas I don’t have a gluten sensitivity per se`, do I have a latent addiction that I am feeding with the tortillas, or are they just a nice low-carb wrapper for my meats and veggies? Let’s investigate the ingredients of my Mission Low-carb tortillas. They come in wheat and white. I believe the basis of their low-carb claim comes mainly from the addition of fiber, and the thinness of their structure.

Ingredients of the “La Tortilla Factory” Original whole wheat low-carb, high fiber tortillas. These provide 3 grams of effective net carbs.
Water, oat fiber, whole wheat flour, soy flour, vital wheat gluten, canola oil, baking powder, corn starch, sea salt guar gum, citric acid, yeast, xanthan gum, cysteine, (a freshness preservative). Everything sounds fine, if you’re not avoiding wheat gluten by design. I can eat 1-2 of these per day, but I don’t eat them every day. I have not noticed a need to consume more. I still feel that for the non-gluten sensitive, these are a nice complement to my diet, at my stage. Obviously, over-consumption would not be the best choice for me. For example, using them as a major staple in my diet.

The mission white carb-balance tortillas are a different story in terms of ingredients. The list is so long, it would be quite tiring to list them. Suffice to say, these white tortillas rely much more heavily on cellulose gum, presumably the source of their heightened fiber content, since with the white
flour, most fiber is stripped away. These also come in with a net carb amount double that of the whole wheat/oat fiber variety. These I have found to be more palatable for certain wraps and for frying as chips, but I am resolving to make the other type more often my first choice when eating low-carb tortillas.

The main point of this piece is not to debate the merits of one type of low-carb tortilla over the next, but to point out my underlying and continual theme, which is that sugar and carbs- like those found in glazed donuts, provide not only a taste sensation, but a very real drug-like addictive property
that can become a hurdle for dieters that makes any plan like Atkin’s, South Beach, or Paleo seem absolutely impossible. Not only do these plans go against the ‘grain’ of the low-fat, carb-loading mindset of mainstream
nutritionists. doctors, and some athletes, even if science sways their opinion toward low-carb, that is only half the battle. The second part, and the hardest, is always the wrestling we do with ourselves. First, the would-be dieter will generalize and misconstrue the basic tenets of the diet. The most common myth I hear people state, almost verbatim, is “Low-carb diets don’t let you eat fruit and vegetables! It’s all greasy meat and hollandaise!” Nothing could be further from the truth. Have they ever even read the book? No. It doesn’t seem to help when you tell them that the first couple of weeks of induction is designed to cause your body to become a fat burning machine
first, glucose burner second. Yes, there is an emphasis on meats, eggs, and greens during this phase. It is not painful, but can get boring without using creativity. Their eyes glaze over. All they really know is that they are going to lose donuts and Frosted Flakes for breakfast, giant sub rolls on their hoagies, potato chips and french fries, Snickers and Coke,and that is something simply too hard to contemplate. I have no pity for these folks. They can just keep running like rats, endlessly on treadmills, and burn it off, while gulping down cholesterol medication. At least those willing to work it off are willing to pay to play. Also, these people are generally not obese, or even overweight. Me? I say exercise for strength and heart health, stronger bones and lung conditioning, etc., not to burn off garbage you have stuffed yourselves with. That being said, I am going to conduct an experiment of my own in the next month or so. In November of 2011, my weight was at 144-146, and the doctor said my cholesterol was a bit high. At that time, I was eating pretty much whatever I wanted, attempting ‘moderation’, which meant only one candy bar per day, in addition to everything else I was eating, most of the time. In January of 2012, I began Atkin’s with strict adherence. Now that I weight 124, it’s time to see if I have lost weight at
the expense of heart health. Mind you, this won’t stop me from staying with a low-carb lifestyle. It will only mean that I will increase good-for-you fats that come from sources such as olive oil, nuts, and salmon, and cut down on the poor quality fats from things like bacon, mayonnaise, and butter. ( and I do love my Ranch dressing)

I will arrange testing ASAP, despite the cost not covered under insurance, quite possibly, because I care. Besides, I am getting my thyroid tested. It has been a little low, but apparently not dangerously so. We shall see. I will post the numbers here on the site. I am hoping and expecting the numbers to reflect a lower bad cholesterol number to go with the lower weight, but I could be surprised.


10 thoughts on “Quiet Science Worth Listening To: Another Prop to Low-Carb Eating!

    • The verdict is that butter is not a devil- and I surely appreciate it’s flavor- but to appease the naysayers, I would consider cutting back on my personal amounts if my blood work shows high fats. Thank you.


      • About that bloodwork then…to grossly simplify the subject, my understanding is somebody on a low carb diet can ‘look’ like they have bad cholesterol numbers when they really don’t. The reason for this is that some types of cholesterol are measured and some are calculated – and the calculation is out of whack for people with really low triglycerides – which, if you are on a low carb diet, are probably really low.

        While the total cholesterol might be higher than your doc likes, that isn’t as important as your LDL cholesterol and there are different LDLs, known as pattern A and pattern B. It’s the B that is the bad guy – and this doesn’t get measured in your normal blood test.

        If you are on a LC diet, you can use the following to determine which LDL you have more of – the safer pattern A or the more nefarious pattern B.

        I quote:

        the ratio of your triglyceride to HDL-C (TG/HDL-C) is an effective surrogate for LDL particle size. Values of TG/HDL-C over 3.5 indicate that you probably have pattern B with a predominance of small LDL particles, and a ratio this high indicates there’s a good chance you may also have insulin resistance.

        Phinney, Stephen; Volek, Jeff (2011-07-08). The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable (p. 95). Beyond Obesity LLC. Kindle Edition.

        I strongly suggest forking over the $10 for this book so that you get you money’s worth out of your blood test and not have your doctor misinterpret your results because you are a low carb freak. There is a whole section in here about this topic that you might need to discuss with your doctor.

        Jus’ sayin…

      • Very nice!! I may need to read that formula a few more times because a casual reading of it went right over my head. “pattern B with a predominance of small LDL particles”, you say? 😉 Goodness

  1. ** LCC- you’re no doubt correct- I believe butter is a better choice. I just know that doctors generally, though not always, recommend its removal from the diet if a patient is diagnosed with high cholesterol, especially when it’s a non-hereditary – mainly dietary induced- form of high cholesterol. I think amount may also come into play.

      • Well, despite your almost daily ‘cheats’, you’ve somehow managed to keep your weight within ten pounds of target/goal/ideal, and that’s not so bad. Maybe the ‘extra’ ten is worth being able to have the special treats, because after over ten years, I’d say you have a good understanding of what works, what and when to tweak the eating plan, and with having to start induction over and over again, you really reach out to a new batch of first-time Atkin’s dieters and low-carbers- over and over. Nice work. Now, for that book of yours. Can’t wait!! You’re my inspiration, as always. I continue to learn from your research and insights.

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