On Fri, 11 Jun 1999, Wayne VanTassel wrote:
> >Bacon without chemical additives is still cured. Uncured bacon
> >is an oxymoron, since bacon is by definition cured pork belly.
>
> You know I always wondered about that. I never did figure out what he meant.
Well, you can get uncured pork belly, but it's not bacon. It's
like trying to find unfermented wine or undistilled whiskey.
> As far as Cholesterol goes, mine went from 206 to 145 in 5 weeks on a low
> carb, almost paleo diet (I still eat small amounts of cheese), with an
> improvement in my good to bad ratio.
Yes, a lot of people get responses such as that. A reading of
206 would not be considered problematic to begin with. Where we
need more information is from people who have a tendency to
elevated cholesterol to begin with.
> The Protein Power book gives a pretty comprehensible explaination of the
> complex relationship between carbohydrates, protein, insulin, fat and
> cholesterol.
Yes, but it gives the false impression that controlling insulin
is the *only* factor. But note that PP is also a
calorie-restricted diet.
> The WOE has worked well for me, but I understand individual metabolisms vary.
It works well for me, too, as long as I keep it fairly light and
lean.
Todd Moody
[log in to unmask]
|