Re: low-carb diet/recipe
From: Renee (anonymous@obgyn.net)
Sat, 12 Jan 2002 17:19:39 -0800
Interesting. I'd never heard about the cell membrane stuff before.
However, for me, it isn't much of a choice. I react badly to even a few carbs
(I'm talking 10 carbs or so!!!). So, I can't eat very much carb at all.
Interestingly, my lipids, cholesterol, and triglicerides are all lower than
they were when I was eating a low-fat diet.
Renee
NancyC wrote:
>
> Regarding the Fauxpotatoes and
> Cauliflower recipe............
> Yes - it's lo-carb
> however;
> we shared this recipe w/our friend who
> is a Registered and Licensed Dietician
> because it sounded so delicious - we
> thought she could use it........and
> here is what Christine had to tell us:
>
> Of course the
> > cauliflower & garlic part is great, but adding cream
> > cheese, cheese & butter makes it very high in
> > saturated fat. I'll be talking about how it's been
> > proven that saturated fats make our cell membranes
> > "stiff" and rigid. This actually contributes to
> > insulin RESISTANCE (proven scientific fact they don't
> > tell you about when you read the Atkins book!). Other
> > good fats, like omega 3's (fish, flax, walnuts, etc)
> > make the membranes more fluid & decrease insulin
> > resistance because the sugar can pass more easily into
> > the cell, as it should. Diets high in animal fat are
> > also known to contribute to insulin resistance, while
> > more plant based diets (which are naturally low in
> > sat. fat) DECREASE insulin resistance. The problem
> > with Atkins-type approach to PCOS is that it's just
> > focuses on the fact that carbs turn to blood sugar-so
> > they say just eliminate them. THe problem is that its
> > a whole lot more complex than that. Avoiding carbs
> > does not make insulin resistance go away. We must get
> > at the underlying cause of WHY someone is insulin
> > resistant & treat that. We must make the cells more
> > receptive to insulin. Of course we need to reduce
> > carbs, as the average american eats too many anyway.
> > But a more important question is (assuming you're not
> > overeating carb) what KIND of carbs are you eating?
> > We're surrounded by overprocessed white flour products
> > & those of course are not good for any of us.
> Christine Miller MS, RD, CDE
>
--
Renee Cordrey, MSPT, MPH, CWS
---
Don't follow in the footsteps of the masters. Seek what they sought.
--Zen saying
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