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
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