More Science, Can You Believe It?

Saturated fat does not clog the arteries: coronary heart disease is a chronic inflammatory condition, the risk of which can be effectively reduced from healthy lifestyle interventions

http://bjsm.bmj.com/content/51/15/1111

Designed by the food industry for
wealth, not health: the ‘Eatwell Guide’
Zoe Harcombe

http://sci-hub.hk/10.1136/bjsports-2016-096297

Meat in the post-truth era: Mass media discourses on health and disease in the
attention economy

http://sci-hub.hk/10.1016/j.appet.2018.02.028

"The debate on meat’s role in health and disease is a rowdy and dissonant one. This study uses the
health section of the online version of The Daily Mail as a case study to carry out a quantitative and
qualitative reflection on the related discourses in mass media during the first fifteen years of the 21
st century. "

"The narratives were often histrionic and displayed
serious contradictions. Since several interests were at play, involving a variety of input from
dieticians, (health) authorities, the food industry, vegan or vegetarian movements, and celebrities,
the overall discourse was highly heterogeneous. "

The Evolving Hypothesis of Obesity – the role of polyunsaturated fats

http://www.lchf-rd.com/2018/03/07/a-new-hypothesis-for-obesity-part1/

I have a lot of time for Joy Kidde because she noticed in the nick of time that her diet had made her fat and ill, and she set out to do something about it.

This and the following blog post are from a talk by Michael Eades who has been way ahead of his time for decades. The likes of Tucker Goodrich and Peter at Hyperlipid have also been digging into the excess Omega 6 issue, and the fact that the Angry Chef thinks it is bollocks makes it even more likely to be true. (strange how his blog and twitter account went dark once his book was published, eh?)

chris c wrote:Saturated fat does not clog the arteries: coronary heart disease is a chronic inflammatory condition, the risk of which can be effectively reduced from healthy lifestyle interventions

http://bjsm.bmj.com/content/51/15/1111

Designed by the food industry for
wealth, not health: the ‘Eatwell Guide’
Zoe Harcombe

http://sci-hub.hk/10.1136/bjsports-2016-096297

Meat in the post-truth era: Mass media discourses on health and disease in the
attention economy

http://sci-hub.hk/10.1016/j.appet.2018.02.028

"The debate on meat’s role in health and disease is a rowdy and dissonant one. This study uses the
health section of the online version of The Daily Mail as a case study to carry out a quantitative and
qualitative reflection on the related discourses in mass media during the first fifteen years of the 21
st century. "

"The narratives were often histrionic and displayed
serious contradictions. Since several interests were at play, involving a variety of input from
dieticians, (health) authorities, the food industry, vegan or vegetarian movements, and celebrities,
the overall discourse was highly heterogeneous. "

The Evolving Hypothesis of Obesity – the role of polyunsaturated fats

http://www.lchf-rd.com/2018/03/07/a-new-hypothesis-for-obesity-part1/

I have a lot of time for Joy Kidde because she noticed in the nick of time that her diet had made her fat and ill, and she set out to do something about it.

This and the following blog post are from a talk by Michael Eades who has been way ahead of his time for decades. The likes of Tucker Goodrich and Peter at Hyperlipid have also been digging into the excess Omega 6 issue, and the fact that the Angry Chef thinks it is bollocks makes it even more likely to be true. (strange how his blog and twitter account went dark once his book was published, eh?)

I had noticed the Angry Chef has been quiet of late also no tweets from his adoring BDA dietitian friends about him, wonder if his view on vegan diets is the reason: https://www.thetimes.co.uk/article/the-angry-chef-the-dangers-of-a-vegan-diet-583c2wbgs

He has got a mention here though: https://twitter.com/CerealKillers13/status/973195200628776960

Intake of dietary saturated fatty acids and risk of type 2 diabetes in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort: associations by types, sources of fatty acids and substitution by macronutrients

Full text: https://link.springer.com/article/10.1007/s00394-018-1630-4

Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned?

Full text: http://www.mdpi.com/2304-8158/7/3/29/htm

Our only hope is cheeses

http://sci-hub.hk/10.1007/s00394-016-1292-z

Oh a couple more

Study of the Use of Lipid Panels as a Marker of Insulin Resistance to Determine Cardiovascular Risk

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4625988/

"Conclusion:
Insulin resistance, as manifested by a high triglyceride/HDL-c ratio, was associated with adverse cardiovascular outcomes more than other lipid metrics, including LDL-c, which had little concordance. Physicians and patients should not overlook the triglyceride/HDL-c ratio."

Mine went from nearly seven to under one and stayed there. Low carb tends to do that as you probably noticed.

Prevalence trends tell us what did not precipitate the US obesity epidemic

http://www.thelancet.com/journals/lanpub/article/PIIS2468-2667%2818%2930021-5/fulltext

"The increases in the prevalence of obesity began in the late 1970s across the whole US population.5 The speed and extent of weight gain varied somewhat by age, sex and ethnicity5 but for all subgroups most people became heavier at about the same time. This simple observation indicates something important about factors that did not precipitate the US obesity epidemic. We believe it is implausible that each age, sex and ethnic group, with massive differences in life experience and attitudes, had a simultaneous decline in willpower related to healthy nutrition or exercise. "

I'll read your papers later.

Good stuff, thanks!

More on cheese etc. from Dariush Mozaffarian

Flavonoids, Dairy Foods, and Cardiovascular
and Metabolic Health
A Review of Emerging Biologic Pathways

http://circres.ahajournals.org/content/circresaha/122/2/369.full.pdf?ijkey=yS0CIv0gfwp0UYM&keytype=ref

Glucose patterns during an oral glucose tolerance test
and associations with future diabetes, cardiovascular disease
and all-cause mortality rate

http://sci-hub.hk/10.1007/s00125-017-4468-z

haven't read that one yet

Meanwhile

https://twitter.com/MacroFour/status/946190734134095872

https://twitter.com/kelly_hogan_zc/status/956165474152337410

Interesting article on the use of carnosine supplements in diabetes prevention

Have we got the causes of type 2 diabetes wrong?

https://theconversation.com/have-we-got-the-causes-of-type-2-diabetes-wrong-93326

graham64 wrote:Interesting article on the use of carnosine supplements in diabetes prevention

Have we got the causes of type 2 diabetes wrong?

https://theconversation.com/have-we-got-the-causes-of-type-2-diabetes-wrong-93326

Interesting but in fruit flies, they could have tried to expand to mice before publishing. The other think is in all the articles they always mention control and complications. What they call control is really not control and they now have increased further to A1C over 8%. And they never mention the other big elephant in the room insulin.

Correlation between dietary changes and disease incidence are generating more critical studies of the effects of excess Omega 6 oils and the nasty things they degenerate into after being eaten and especially when heated. Tucker Goodrich among others has amassed a bunch of studies on this.

This may be one more factor in overgenerating insulin resistance along with the recommended carbs. Also the damage from excess glucose may be amplified.

Just a thought, where would you find carnosine? Meat?

Yeah, what they call "controlled" diabetes isn't, and "controlling" glucose with extra insulin doesn't help much either.

Remember EPIC-Norfolk?

http://sci-hub.hk/10.1097/MOL.0b013e3280106b95

would be even more interesting if they had also studied insulin levels.

yoly wrote:

graham64 wrote:Interesting article on the use of carnosine supplements in diabetes prevention

Have we got the causes of type 2 diabetes wrong?

https://theconversation.com/have-we-got-the-causes-of-type-2-diabetes-wrong-93326

Interesting but in fruit flies, they could have tried to expand to mice before publishing. The other think is in all the articles they always mention control and complications. What they call control is really not control and they now have increased further to A1C over 8%. And they never mention the other big elephant in the room insulin.

They have done a pilot clinical trial on people:  https://onlinelibrary.wiley.com/doi/full/10.1002/oby.21434

chris c wrote:Correlation between dietary changes and disease incidence are generating more critical studies of the effects of excess Omega 6 oils and the nasty things they degenerate into after being eaten and especially when heated. Tucker Goodrich among others has amassed a bunch of studies on this.

This may be one more factor in overgenerating insulin resistance along with the recommended carbs. Also the damage from excess glucose may be amplified.

Just a thought, where would you find carnosine? Meat?

Yeah, what they call "controlled" diabetes isn't, and "controlling" glucose with extra insulin doesn't help much either.

Remember EPIC-Norfolk?

http://sci-hub.hk/10.1097/MOL.0b013e3280106b95

would be even more interesting if they had also studied insulin levels.

Got to be worth a try Chris far better than the latest diabetes prevention advice from DUK 

To prevent diabetes, people are advised to eat more wholegrains and fruit and vegetables - particularly apples, grapes, blueberries and green leafy vegetables.

http://www.dailymail.co.uk/health/article-5508723/The-diabetes-prevention-diet.html

Is well known for a long time that many natural products used for diabetes reduce methylglyoxal. Eating less carbohydrates also reduce the production of it. Carnosine as a supplement is expensive and the limit factor in the production of carnosine is beta alanine which is cheap and have been proven that increase carnosine levels. I never found any difference using carnosine or beta alanine, but it may work in some in prevention.

Well I think the rump steak I just ate (with broccoli) probably gave me a goodly dose of carnosine.

Meanwhile

Glucose patterns during an oral glucose tolerance test
and associations with future diabetes, cardiovascular disease
and all-cause mortality rate

http://sci-hub.hk/10.1007/s00125-017-4468-z

"Conclusions/interpretation Elevated 30 min glucose is associated
with increased risk of diabetes and all-cause mortality
rate independent of fasting and 2 h glucose levels. Therefore,
subgroups at high risk may not be revealed when considering
only fasting and 2 h glucose levels during an OGT"

Kraft would also have tested insulin which would have helped.

Comparison of a carbohydrate-free diet vs. fasting
on plasma glucose, insulin and glucagon in
type 2 diabetes

http://sci-hub.hk/10.1016/j.metabol.2014.10.004

Still working, it was a couple of decades back they did their infamous LoBAG (Low Biologically Active Glucose) studies for the ADA

Involvement of steatosis-induced glucagon resistance
in hyperglucagonaemia

http://sci-hub.hk/https://doi.org/10.1016/j.mehy.2015.10.029

"Hypothesis
We hypothesise that in the majority of individuals with type 2
diabetes hepatic sensitivity to glucagon is compromised due to
hepatic steatosis, and that this provides a feedback mechanism acting
at the level of pancreatic alpha cells, leading to hyperglucagonaemia.
This would explain the hyperglucagonaemia often seen in
diabetic subjects as a compensatory mechanism."

A halfway house between Roger Unger and Roy Taylor. I've also seen studies on the blocking of communication between the pancreatic alpha and beta cells.

This was good to see in a mainstream source

https://www.medscape.com/viewarticle/894041_1

(you need to register but they have never spammed me in well over a decade)

chris c wrote:This was good to see in a mainstream source

https://www.medscape.com/viewarticle/894041_1

(you need to register but they have never spammed me in well over a decade)

Yes I registered a few years ago and you do get occasional good articles as your link showed, interesting comments with a mixed response.   

This link may work for anybody not registered I got it by going incognito

Ketogenic Diet: Which Patients Benefit?

https://www.medscape.com/viewarticle/894041

Another

New Diabetes UK Nutrition Guidance Supports Individual Approach

https://www.medscape.com/viewarticle/893969

This is the sort of thing doctors might read

compare and contrast

https://web.archive.org/web/20040203222331/http://www.diabetes.org/nutrition-and-recipes/nutrition/starches.jsp


I have more, from William Barendse at CSIRO

Should animal fats be back on the table? A critical review
of the human health effects of animal fat

http://www.publish.csiro.au/an/pdf/AN13536

Randomised trial of coconut oil, olive
oil or butter on blood lipids and other
cardiovascular risk factors in healthy
men and women

http://bmjopen.bmj.com/content/8/3/e020167

so maybe that instantly lethal coconut oil isn't

Low calorie and low carb diets for weight loss in primary care

http://www.bmj.com/content/360/bmj.k1122

not entirely sure about this one, still too much emphasis on "calories" not carbs

Then there's this from the estimable Peter

http://high-fat-nutrition.blogspot.co.uk/2018/02/registered-dietitian-health-educators.html

Just read the Medscape article Chris did you see Duane Mellor's declarations 

New Diabetes UK Nutrition Guidance Supports Individual Approach

Duane Mellor declared funding from or consultancy to multiple pharmaceutical companies and food companies.

https://www.medscape.com/viewarticle/893969#vp_3

Goes without saying!

(What does? I don't know, it went without saying! RIP Spike Milligan)

A network meta-analysis on the comparative efficacy of different
dietary approaches on glycaemic control in patients with type 2
diabetes mellitus

https://link.springer.com/content/pdf/10.1007/s10654-017-0352-x.pdf

It's a step from outright condemning low carb to finding that it may be comparable to other diets.

Glycated Hemoglobin Level Is Strongly Related to the Prevalence of Carotid Artery Plaques With High Echogenicity in Nondiabetic Individuals

http://circ.ahajournals.org/content/110/4/466.long

backs up EPIC-Norfolk and the huge New Zealand studies and provides a possible mechanism

Food sources of fat may clarify the inconsistent role of dietary fat intake for incidence of type 2 diabetes

https://academic.oup.com/ajcn/article/101/5/1065/4577562

Prospective associations of dietary carbohydrate, fat, and protein intake with β-cell function in the CODAM study

https://link.springer.com/article/10.1007/s00394-018-1644-y

you can get the pdf

Surgical vs Lifestyle Treatment
for Type 2 Diabetes

an interesting concept for a study from David Ludwig

http://sci-hub.hk/10.1001/2012.jama.10156

They can't be so dumb. Money and conformity have to play a big role in so much dumb advice. Even a kid can figure out that if you have a problem of too much of something (glucose) the first thing to try have to be reducing the intake of what is causing the problem. You don't need to be a genius to figure that one out.

Oh but glucose is plant based so it can't be harmful unlike animals.

Can't remember if this has been posted before 

Replacement of saturated and trans-fatty acids in the diet v. CVD risk in the light of the most recent studies

Conclusions
It is extremely difficult to extrapolate results of recent studies to contemporary recommendations. It seems that there is a need for properly randomised studies on large groups, with good control of dietary and non-dietary parameters, which account for not only the sum of SFA and TFA, but also their source. Only such studies will allow for full evaluation of an effect of substituting SFA and TFA on cardiovascular risk.

https://www.cambridge.org/core/journals/public-health-nutrition/article/replacement-of-saturated-and-transfatty-acids-in-the-diet-v-cvd-risk-in-the-light-of-the-most-recent-studies/4EBAEA6A87CF873794CD14474AB350D8

This is an old paper I found on twitter 

Gallbladder motility and gallstone formation in obese patients following very low calorie diets. Use it (fat) to lose it (well)

CONCLUSION: In the obese during rapid weight loss from a very low calorie diet, a relatively high fat intake could prevent gallstone formation, probably by maintaining an adequate gallbladder emptying, which could counterbalance lithogenic mechanisms acting during weight loss.

https://www.nature.com/articles/0800634

The Cambridge Core article

http://sci-hub.hk/10.1017/S1368980018000782

The consultant I saw about my gallstones was pretty clueful in many ways, he had almost worked out Metabolic Syndrome and epigenetics back in the eighties, but was still convinced dietary fat was to blame.

It was Michael Eades, so often ahead of the game, who made me realise it was the LACK of fat that caused the gallstones, hence why they became so much more common and spread to different populations - more males and younger people - since low fat diets were invented.

Plasma 25-hydroxyvitamin D concentration and risk of type 2 diabetes and pre-diabetes: 12-year cohort study

http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0193070

I've also seen Vitamin D related to Type 1 which is commoner nearer to the poles, along with other autoimmune diseases.

Detection, monitoring, and
deleterious health effects of
lipid oxidation products generated
in culinary oils during thermal
stressing episodes

https://www.researchgate.net/profile/Martin_Grootveld3/publication/286130246_Detection_monitoring_and_deleterious_health_effects_of_lipid_oxidation_products_generated_in_culinary_oils_during_thermal_stressing_episodes/links/571105ef08ae4ef74524aa66/Detection-monitoring-and-deleterious-health-effects-of-lipid-oxidation-products-generated-in-culinary-oils-during-thermal-stressing-episodes.pdf

More on those "healthy" vegetable oils

All obese individuals are not created equal:
insulin resistance is the major determinant
of cardiovascular disease in
overweight/obese individuals
GERALD REAVEN

http://journals.sagepub.com/doi/pdf/10.3132/dvdr.2005.017

thanks to Verner Wheelock for that one

Why Cholesterol Levels Have No Effect on Cardiovascular Disease [transcript]

http://www.nourishbalancethrive.com/blog/2018/04/16/why-cholesterol-levels-have-no-effect-cardiovascular-disease-transcript/

an interview with Malcolm Kendrick