Dr Art Hister – Food to Lower LDL

First, the very, very good news: a study has shown that a combination of foods – not just single good-guy foods such as fish or veggies but the whole shebang put together – can significantly lower the risk of bad health consequences in individuals who eat that combo, and in only a short period of time, which may be even better news.

Thus, in this small study of 44 overweight people from Lund University in Sweden, the individuals who ate the way they were told to eat lowered their LDL levels (that’s the “bad” cholesterol) by a staggering 33 % through diet alone (in most diets the maximum LDL-lowering effect is usually about 15-20 %), their total cholesterol levels fell by 14 %, and they also experienced significantly improved levels of other important metabolic factors such as clotting proteins.

So what’s the bad news, you wonder.

Just this: the foods they were given to eat which were very rich in the usual good-guy elements (anti-oxidants, fish oils, probiotics, fibre etc.) and which included good stuff like blueberries and veggies also included heavy doses of barley, soy protein, oily fish (which in Sweden must surely have been herring and the like) and vinegar.

I think if it were me, I’d settle for less of a drop in LDL if it also meant less of an intake of tofu, barley, and herring.

Dr Art Hister – Gluten Free Diets

Here’s an important warning for anyone who has been diagnosed with celiac disease, and perhaps even for those who have never officially been diagnosed as celiac but who still think they may be: stick to your gluten-free diet.

According to a small study (17 people) presented at a recent meeting of the American College of Gastroenterology, celiac disease may be becoming refractory in some people. Meaning that, for a few people, even if they are on a gluten-free diet, their symptoms do not abate and they require medical therapy (drugs to alleviate the symptoms and to reduce the inflammation).
So why this advice to stick to a gluten-free diet, you may well ask , seeing as it doesn’t work for these refractory cases.

Because the researchers believe that it’s much more likely that the disease becomes refractory in people who don’t stick to a gluten-free diet in the first place.

In other words, if you’re a celiac, the more you cheat on your diet (which is pretty easy to do by people who have few or minimal symptoms), the more likely it is that the disease will become refractory.

So, if you don’t want to battle with a condition that ends up controlling you rather than you controlling it, stick to a gluten-free diet from the moment you think you may be a celiac.
Besides, there are so many great gluten-free recipes and foods available these days.

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