Atkins and Os
Hi
I noticed that Mary mentioned Atkins. I was REALLY struggling with weight
loss–have about 100 pounds to lose and stuck at 21–have followed Atkins
from a newspaper article which says first two weeks with minimal veg carbs
and no fuit and have lost 8 pounds–but my daughter is very upset about it
and says it will give me kidney failure because it is so high in fat and
protein–I am worried about ketosis but haven’t smelt any BO or Bad
Breath–I am drinking a lot of water and feel pretty good–low blood sugar,
excessive tiredness, and bad sleeping patterns have gone now that I am
eating snacks in between meals, –but still worried about the old
kidneys–has anybody got any evidence that your kidneys DON’t pack up on
Atkins. Also has made my psorasis a lot worse…assume it is all that
protein trying to get out!!
Thank you so much
Kae
October 21st, 2005 at 6:02 am
In a message dated 3/28/2002 5:13:30 AM Eastern Standard Time,
ket@… writes:
<< has anybody got any evidence that your kidneys DON’t pack up on
Atkins.
My understanding is that you’re OK if you drink lots of water to keep things
flushed out.
Max
November 8th, 2005 at 10:14 pm
Anyone have the joy of psoriasis? Found the O diet helps? Any other
suggestions for someone who’s tried them all and is 90% covered?
November 12th, 2005 at 8:04 pm
Thank you for the informative post.
I have ER and LR, but can’t afford to get the Encyclopedia for a
while.
I’ve been drinking a 14 ounce glass of ice cold ozonated water upon
arising this week. I wonder if the benefits of the increased body
oxygen outweigh the minuses of the cold water?
Recently I have stopped eating cold foods. I seem to get more
nourishment from cooked foods than raw foods.
Cooked, warm meals are the easiet to digest, and are easiest on the
spleen, liver, stomach, etc., according to TCM.
I cannot handle that high of a dose of bladderwrack for some reason.
I could handle a 150 mcg., or up to a 225 mcg. dose of kelp in a
supplement, but much more than that and I get insomnia.
Best,
Joe R.
November 13th, 2005 at 7:31 am
Thanks Jacqueline,
I really enjoy it. I come back from class each day and can’t wait to
see what challenges await. My greatest joy each day is helping people
live healthier lives. It’s great to feel that I’m making a difference.
Thanks again,
Ryan
November 13th, 2005 at 11:39 am
I would avoid the ozonated water if I were you. See Dr. Weil’s
explanation below. The issue of raw foods is a mixed bag. Some are
best eaten cooked, while others should be eaten raw. Some raw food each
day is probably a good thing. Again, see below.
Cheers,
Ryan
Ozonation
The use of hydrogen peroxide and ozone for medical purposes is very
controversial. The theory behind these substances is that many diseases,
including cancer, result from a lack of sufficient oxygen in tissues of
the body. Of course, oxygen is vital to cells. Ozone is believed to
break down into a single oxygen atom plus a molecule of regular oxygen,
thus increasing oxygen in the tissues and supposedly promoting healing.
It is well-known that many disease-causing germs can be killed by
exposure to oxygen. That’s why you use hydrogen peroxide in wounds. But
that’s a weak preparation, and it’s not going inside the body.
Both hydrogen peroxide and ozone are highly reactive chemicals and
strong oxidizing agents, meaning they can attack many nearby molecules.
I wouldn’t want them in my body. I would certainly not let any
practitioner inject hydrogen peroxide into me. And I don’t think anyone
should drink it. The Food and Drug Administration went after hydrogen
peroxide therapy as fraudulent for claims that it had antimicrobial,
anti-tumor, and antiviral activity.
One of the reasons people take antioxidant vitamins and minerals is to
prevent the oxidative damage caused by chemicals such as hydrogen
peroxide and ozone. You can’t have it both ways here - hydrogen peroxide
and ozone can’t both promote healing and be so toxic. Use 3 percent
hydrogen peroxide to wash superficial wounds, or save it for the next
time you have a yen to go blond.
Raw Food
I know some people believe it’s harmful to cook food. They say cooking
destroys essential nutrients and the vital essence of foods… here are
people who will soak rice for weeks rather than cook it; or bake their
wheat in the sun for hours instead of using an oven. It’s important to
eat lots of fruits and vegetables, but I don’t think it is healthy to
eat all raw foods. It’s not healthy to eat all anything. The best diet
is a varied diet, and this goes for methods of preparation as well.
Cooking renders some foods more digestible; it also breaks down natural
toxins that are in some vegetables and seeds. If you’re not feeling
well, raw vegetables can make things worse. They are especially hard on
an irritated colon. There are also a surprising number of toxins in
foods found in most people’s diets. Peanuts and peanut butter often have
traces of aflatoxin, a potent carcinogen found in a mold that grows on
the nuts. Alfalfa sprouts contain a toxin called canavanine. Celery
harbors toxins that may sensitize us to sunlight and damage our immune
systems. (Highest levels occur in celery that has brownish patches,
which indicate a fungal disease called pink rot.) Raw spinach, chard and
beet greens contain oxalic acid, which robs your body of calcium and
iron. Cultivated white mushrooms contain several carcinogens. Members of
the cabbage family also contain toxins. In general, these natural toxins
are destroyed by cooking, especially cooking in water. To me this seems
to a be a strong argument against a diet of all raw foods. But never
overcook foods. That will lower nutrient content and cause other
undesirable changes. For instance, charring foods creates carcinogens.
There are some vegetables I would never eat raw: peas, beans, alfalfa
sprouts, lentil sprouts, mung bean sprouts and mushrooms. Beans,
lentils, chickpeas, and eggplant are best when cooked a long time. Many
leafy green vegetables such as chard, spinach, collards and mustard
greens are much better for you when cooked.
On the other hand, there are some foods not normally eaten raw in the
Western diet that I do suggest eating raw for medicinal reasons. Raw
garlic and raw onions, eaten regularly, can protect against heart
attacks by increasing the body’s ability to dissolve blood clots. Raw
garlic also is a potent antibiotic. And some vegetables are just fine
raw: lettuce, arugula, radicchio, watercress, cucumbers, radishes and
buckwheat sprouts.
Whatever you do, don’t eat beef, chicken or pork raw. There’s too much
risk of infection.
November 16th, 2005 at 2:39 pm
Thank you Ryan.
Joe
October 4th, 2006 at 10:50 pm
Thanks for your responses and links to my questions. Now to find that reference
again on how to make your own Ghee! Was it just cooking butter down and getting
the water out?