D-solve - Solve Diabetes Using Low Carb & Low Insulin Diabetes Management

This commentary provides some basic information on metabolic adaptations that lead to sparing of muscle protein during a VLCARB, and reviews studies examining the effects of VLCARB interventions on body composition.

There exists a group of individuals, whose ranks spread across theglobe, who earnestly believe in a theory known as the ‘metabolicadvantage’. This term was popularized by the late Dr. Robert Atkins,who claimed it was possible to gain weight on a high-carbohydratediet but lose weight on a low-carbohydrate diet even when the 2 dietscontained the exact same number of calories[1].Atkins’ theory has never been validated. In fact, repeated metabolicward studies – the most tightly controlled type of dietary study – haverepeatedly shown no difference in fat loss among low- and highcarbohydratediets of identical caloric content.

From the Introduction:Protein plays a litany of roles in living systems: structural elements, peptide hormones, cell recognition, antibodies… the list is staggering and continues to grow as our understanding of biology expands. What, however, is the role of dietary protein in health and disease in humans? Is the source, type and quantity intimately and directly tied to optimal physical development and continued wellbeing? Is it causative or preventative of disease? How do we know, and how can we know?One would think this question should be straightforward and easily answered; as you will soon see the question is anything but simple! In the pages that follow, two scientists at the top of their respective fields--Dr. T. Colin Campbell, Professor of Nutritional Biochemistry at Cornell University, author of The China Study and Dr. Loren Cordain Professor, Department of Health Exercise Science, Colorado State University, author of The Paleo Diet—make their competing cases for the role of dietary protein in health and disease.Commentary:Obviously I side with protein and fat having a core place in our diets.

This is a great article submitted by the user Pepsi. Thanks for sending in this fabulous additon to the Diet Downloads section. I will posting an article shortly on how any user can post documents, links, and news/info submissions. Abstract Correspondence of fat intake with civilisatory diseases (coronary disease andcancer) is usually attributed to adverse effects of animal fat and cholesterol. The 'field studies' hemselves, undertaken to support this theory, failed. As the last environmental changes in human history are agriculture and rise of carbohydrate intake (and concomitant reduction of at and protein consumption), the author thinks that the carbohydrates rather than the animal ats cause our civilisatory diseases.It can be shown that the spread of agriculture from the Near East to the West and North ofEurope with the accompanying differences in time for the adaptation to the new food (thecarbohydrates) easily explains the geographic differences in the frequency of civilisatorydiseases which is highest where (in Northern Ireland, Scotland and Finland) carbohydratescame last. Highest, too, in those areas is the 'polymorphism' of genes which are related tocardiovascular diseases (ACE, apolipoprotein-B etc.) This 'adaptation theory' explains also the hitherto unexplained up and down of cardiovascular disease in the USA by immigration from regions with higher adaptation to carbohydrates.

ABSTRACTThere is growing awareness that the profound changes in the environment (eg, in diet and other lifestyle conditions) that began with the introduction of agriculture and animal husbandry
10 000 y ago occurred too recently on an evolutionary time scale for the human genome to adjust. In conjunction with this discordance between our ancient, genetically determined biology and the nutritional, cultural, and activity patterns of contemporary Western populations, many of the so-called diseases of civilization have emerged. In particular, food staples and food-processing procedures introduced during the Neolithic and Industrial Periods have fundamentally altered 7 crucial nutritional characteristics of ancestral hominin diets: 1) glycemic load, 2) fatty acid composition, 3) macronutrient composition, 4) micronutrient density, 5) acid-base balance, 6) sodium-potassium ratio, and 7) fiber content. The evolutionary collision of our ancient genome with the nutritional qualities of recently introduced foods may underlie many of the chronic diseases of Western civilization. Am J Clin Nutr 2005;81:341–54.