Posted on 05/04/2011 11:02:47 AM PDT by decimon
CLEVELAND - Contrary to what we’ve been told, eliminating or severely limiting fats from the diet may not be beneficial to cardiac function in patients suffering from heart failure, a study at Case Western Reserve University School of Medicine reports. Results from biological model studies conducted by assistant professor of physiology and biophysics Margaret Chandler, PhD, and other researchers, demonstrate that a high-fat diet improved overall mechanical function, in other words, the heart’s ability to pump, and was accompanied by cardiac insulin resistance. “Does that mean I can go out and eat my Big Mac after I have a heart attack,” Dr. Chandler says “No, but treatments that act to provide sufficient energy to the heart and allow the heart to utilize or to maintain its normal metabolic profile may actually be advantageous.” The research, published in American Journal of Physiology-Heart and Circulatory Physiology, suggests that for a damaged heart, a balanced diet that includes mono- and polyunsaturated fats, and which replaces simple sugars (sucrose and fructose) with complex carbohydrates, may be beneficial. In a healthy person, the heart uses both fats and carbohydrates to obtain the energy it needs to continue pumping blood 24/7. Ideally, fats are utilized because they yield more energy. However, if a person develops heart failure (or suffers from ischemia – a lack of blood supply), the heart seems to prefer using glucose for fuel, because glucose requires less oxygen to produce energy.
(Excerpt) Read more at case.edu ...
“That bacon cheeseburger is incomplete. It needs a fried egg on it.”
Blasphemer!
Blasphemy, you say? Fine, in addition to the fried egg, extra mayo.
My great-great Aunt Agnes used to say, “Everything in moderation. Including moderation!”
(She died just days before her 105th birthday this year.)
I have struggled with my weight my entire life, but primarily because I followed conventional wisdom and ate according to the government’s food pyramid - - lots of carbs and relatively low fat. Each year I continued to add pounds despite eating the “correct” way. Now I am following a ketogenic diet - - not just an Adkins-like diet of high protein - - but one in which fats are the primary source of calories. I have forced my body to burn fats because I eat very little carbs and only moderate amounts of protein. It is working for me to injest lots of fats so I am not surprised by this article.
Ditch that bun with the awful high fructose corn syrup!
For an individual, it’s like every specie of bird, each has its own specific diet. To have government collectively assign diets is murder in the know and punishment and a psychology of accepting government threat, day in day out, on a daily basis, with lawyers sueing you for eating wrong in their views.
I have G6PD (similar to sickle cell) and low metabolism, and my diet is very specific, but, guess what, the government is like the military, until you get the “profile” you must eat and die like everyone else... and, oh, with universal health care, do not expect to get a “referal” any time soon if they do not like your face.
The bureaucratization of our daily lives is murder and concentration camp mentality.
It is only in recent medical history that a low fat diet has been deemed, “healthy.” How that happened is narrated in Gary Taubes, GOOD CALORIES, BAD CALORIES: FATS, CARBS, AND THE CONTROVERSIAL SCIENCE OF DIET AND HEALTH. He has just written a condensed version, WHY WE GET FAT. You won’t think the same way after reading these books. They’ve been really life changing for our family.
For starters, read:
The Soft Science of Dietary Fat by Gary Taubes
http://www.nutritionandhealth.info/downloads/softsciencefat.pdf
“Fine, in addition to the fried egg, extra mayo.”
Ok, mayo is just a condiment, I can deal with that, but fried eggs belong on the breakfast table, not on a burger :)
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