On Mon, 24 Jul 2000, Amadeus Schmidt wrote:
> >I didn't switch, but I inadvertently used enriched parboiled
> >rice. The thiamin quotient for plain white rice is still .674,
> >higher than brown rice.
>
> Since we know, that the B-Vitamin complex is located in the germ and outer
> parts of a cereal grain it's astonishing, that even rice without these
> parts can have sufficient (or more??) of it.
Yes, I am astonished.
> I see. Probably the tables show niacin *equivalents*, which means the
> tryptophan part is counted as a (60 to 1) niacin source.
I doubt this, but when I get a change I'll read the USDA
documentation and try to find out.
> However, looking at the data of the anchell food, it appears, that my
> pyruvate decarboxylase complex vitamins are high in all permitted items
> (alpha lipoic acid not possible to check).
> So far ok for the diet from this POV.
Except for pears, which are low.
> And also high in some "forbidden" items (the fruit and vegetables).
> So it doesn't explain the enigma why certain things are forbidden.
Right. I have to wonder if there is some "digestibility" factor
involved, but I don't know what it might be. As others have
noted, the Anchell foods are relatively low in fiber (except for
raspberries); perhaps this is important.
> Isn't it this, what you already did on neanderthin?
Very seldom, and not for long. When I tried this sort of
variation I would usually add greens of some sort (per the
recommendation of Troy Gilchrist).
> I mean was it the *addition* of a little anchell potatoe or rice what
> caused your loss? Or was it reduction on nuts?
> Or some unknown magic factor?
At this point, I think it was a combination of the reduction on
nuts, plus some magic. When I look through various low-carb
support list archives, nuts seem to be legendary for stalling
weight loss or causing weight gain. I have no idea why this
should be so.
My letter to Anchell is in the mail. I hope he has answers. I
shall also try to get a copy of another Pennington paper, this
one from the 1953 Journal of Clinical Nutrition.
Todd Moody
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