Ha! If you want another magnum opus to borrow from the Library (almost a 1,000 pages, Heavy and expensive!) try The Food Lab. https://www.amazon.com/Food-Lab-Coo...e/dp/0393081087 Not only recipes, you get the science of why one technique works better than others. Kenji is an MIT grad.

Thanks! Just borrowed it from the library. It's at another branch, so a couple days tops.

:)

You're welcome! An excuse to eat gouda? I'm there.

:wave:

This one is on the way from another library. Heard it mentioned in Dr. Christy Kesslering's video that Janet posted.

Tripping Over the Truth: The Metabolic Theory of Cancer, Travis Christofferson (2014)

goodreads synopsis

A masterful synchronization of history and cutting-edge science shines new light on humanities darkest diagnosis.

In the wake of the Cancer Genome Atlas project's failure to provide a legible roadmap to a cure for cancer, science writer Travis Christofferson illuminates a promising blend of old and new perspectives on the disease. Tripping over the Truth follows the story of cancers proposed metabolic origin from the vaunted halls of the German scientific golden age, to modern laboratories around the world. The reader is taken on a journey through time and science that results in an unlikely connecting of the dots with profound therapeutic implications.

Transporting us on a rich narrative of humanities struggle to understand the cellular events that conspire to form malignancy, it reads like a detective novel, full of twists and cover-ups, blind-alleys and striking moments of discovery by men and women with uncommon vision, grit and fortitude. Ultimately we arrive at a conclusion that challenges everything we thought we knew about the disease, suggesting the reason for the failed war against cancer stems from a flawed paradigm that categorizes cancer as an exclusively genetic disease.

For anyone affected by this terrifying disease, and the physicians who struggle to treat it, Tripping Over the Truth provides a fresh and hopeful perspective. It explores the new and exciting non-toxic therapies born from the emerging metabolic theory of cancer. Therapies that may one day prove to be a turning point in the struggle against our ancient enemy. We are shown how the metabolic theory redraws the battle-map, directing researchers to approach cancer treatment from a different angle, framing it more like a gentle rehabilitation rather than all-out combat. In a sharp departure from the current "targeted" revolution occurring in cancer pharmaceuticals, the metabolic therapies highlighted have one striking feature that sets them apart -the potential to treat all types of cancer because they exploit the one weakness that is common to every cancer cell: dysfunctional metabolism.

On my bookshelf, including revised edition 2017. Not an easy read, but waaay easier than Dr. Seyfried's textbook. Miriam Kalamian's diet is in the appendix, copied straight from her book, Keto for Cancer. Similar to the outline on her website. https://www.dietarytherapies.com/foods

NOTE!!: There is a new Reprint Edition published only a few days ago, October 1, 2019! From the original 2014 publication there have been different publishers, changes in practical info in appendix. I'd suggest getting the newest edition if you need the lists, maybe corrections in the text.


Kalamian is one author of the brand new keto diet/MCT breast cancer paper from Iran. https://www.ncbi.nlm.nih.gov/pubmed/31496287


The book I am waiting for...Dr Jason Fung on Cancer. Still not on Amazon for pre-order, but suppose to be next year.

That site is a gold mine. Also got in line for her book Keto for Cancer.

Making my way through this. It's on heavy gauge paper, sort of like Dr. Jason Fung's The Complete Guide to Fasting (2016), in other words it's a very heavy book. You may be able to tell - I do not like this format. It's a library borrow, and the kindle isn't available, so what are you going to do ? lol

While you don't want to throw the baby out with the bath water, there are many good things that Dr. Berry has to put out in this book. A few things I find interesting - he does not like milk, but then he mentions probiotics and there's a quality glossy picture of a quart jar full of what appears to be kefir with a few blueberries on the side. He takes a stand against exercise - what he starts out saying is about the lie doctors say - exercise to lose weight. I know what he means. I get it.

This wouldn't be my choice for getting a loved one off of the SAD. My choices are still Gary Taubes (Good Calories Bad Calories & Why We Get Fat) or Nina's The Big Fat Surprise, or Fung's Diabetes or Obesity Code books. Recently gave away a couple copies of Why We Get Fat. They make great gifts!

Overall I give this a 7/10 rating. The five in the previous paragraph are 10/10.

There is second edition of this book, published just six months ago. So this week, I requested an Interlibrary Loan for that one (cannot request any earlier) will see if other libraries like it. our county did not..maybe the title put them off?

I have the second edition, 2019. Library request, so they bought it and I was first in line.

RE: Lies My Doctor Told Me, Ken D. Berry 2019

Lots of inconsistencies in his book. Why? Seems to me he touts a lot of his n=1 experience IMO. There are no footnotes, references at all - only the index at the end.

One case in point. Chapter 24 Eating processed meat causes cancer, page 220, in one of the closing paragraphs, he says his family regularly eats processed meat including hot dogs and bologna and bacon.



Then, on page 240, chapter 26 Do as I say, and do as I do - he says studies show avoiding processed foods helps to keep your telomeres from shortening prematurely.

Library just got Shawn Baker's The Carnivore Diet. Should get it in a day or so.

Sat oct26 post.... the first quote I read as sarcastic.... from hotdogs to veggies... then it is not inconflict with second quote.

As you know much of medicine is contradictory....the more we know the easier to recognise the truth, though that is still elusive at times. Make our best judgement and adjust if better info comes along.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3037593/

Did Berry include this in the notes?



Not something that keeps me up at night. But--somehow, when looking at whole grain versus processed, the emphasis is on good things that have been taken out. Looking at unprocessed versus processed meats--there's sort of a lack of appreciation for the healthfulness of the beginning product, of nutrition that might be lost in the processing--it's all about the stuff added in, or that's the impression I get. I don't think it's established that processed meat is all that bad--but if it was, is it the meat itself, or what it displaces in the diet? I think there is evidence that processed meat can increase in the diet, when all meat is being increased, say somebody is going on Atkins or something, while health is improving. Yes the evidence for this is in part anecdotal, but when we have anecdotal versus weakish epidemiology, meh.

One more thing--the study I posted



The study I posted gives ham hocks as the most "damaging" processed meat. My Ukrainian grandmother valued ham hocks, they were sort of a traditional food for my family. Any other ethnic groups besides Ukrainian that like ham hocks? They did correct for this sort of thing, but you can't really correct for something unless you already know its contribution with some certainty.

I do treat processed meat more as a treat than as a staple, I have portion issues, it's not as satiating for me as fresh meat.

Not Ukranian (Asian), but my Mom made ham hocks with black eyed beans. Learned to love sucking the marrow out of bones with this dish lol (something my Dad taught me).

Here's a book that's priced beyond my reach:

The Microbiome and the Brain, Dr. David Perlmutter $149.95 hardcover, $57.95 kindle

Brain related disorders are among the most challenging health issues of our time. The development of effective therapeutic and preventive strategies for these disorders relies on a comprehensive understanding of the underlying causative mechanisms. And, until recently, these mechanisms have remained somewhat elusive.

^ goodreads synopsis

New book by Dr. Jason Fung: The Obesity Code Cookbook.

Currently reading Deep Nutrition: Why Your Genes Need Traditional Food, Catherine Shanahan, Luke Shanahan 2008 (2016 updated edition)

Very technical book, which I don't mind. Can't wait to get to the chapter on omega 6 vegetable oils.

goodreads synopsis:

Deep Nutrition illustrates how our ancestors used nourishment to sculpt their anatomy, engineering bodies of extraordinary health and beauty. The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor's collective culinary wisdom. Citing the foods of traditional cultures from the Ancient Egyptians and the Maasai to the Japanese and the French, the Shanahans identify four food categories all the world's healthiest diets have in common, the Four Pillars of World Cuisine.

Using the latest research in physiology and genetics, Dr. Shanahan explains why your family's health depends on eating these foods. In a world of competing nutritional ideologies, Deep Nutrition gives us the full picture, empowering us to take control of our destiny in ways we might never have imagined.

Dr. Sacha Panda's The Circadian Code is being re-released - 2-11-2020.

Whoa, looks great! On my list.

I always thought of it as being part of Southern cooking, originating from African-American slaves, later soul food. Probably a part of the cuisine of other countries where pork is consumed, but there's a fair amount of poverty. When you have money, you're said to be living "high on the hog." (Does that saying exist outside of North America?)

Indeed, it is very American:



To this day pork is much cheaper than beef, probably because hogs will eat anything, while cattle and sheep must graze.

Thus the popularity of the similarly omnivorous chicken among the less well-off.

RE: Deep Nutrition, Catherine Shanahan

This is really a wake up call to stop eating out! I thought I'd do this then do that, but I'm now starting her section on vegetable oils (aka seed oils, omega 6 oils) and it's startling what the Lipid doctors have been saying for a while now. And it's criminal that the gov dogma keeps trudging along like it's fine with killing people slowly but surely.

The section on Weston Price was fantastic!

I'm getting my own copy.

HHs were mentioned often on The Beverly Hillbillies lol.

Most seem to think WP a quack..... I actually think he is far ahead of his time. Dr lin duscoveted his work which inspired his book The Dental Diet .

I feel guilty when I pull out the Hellman's. Need to find a substitute with a better oil. Homemade has its place, but gaving a ready to use is a time saver. And homemade has a unique taste that is often out of place.

Everything I've read backs up what we have discovered here. We have a local health resort who runs their restaurant that way, and hosts a WP conference every year. With the caveat that most WP aficionados get deeply into the detoxifying, traditional moves, with sprouting and soaking and vinegar and cooking techniques, and I just don't eat grains and beans.



Primal Kitchen. I love all their stuff I've tried so far. Pricey, but so are the ingredients.

Love Primal Kitchen. Almost a dollar cheaper at Whole Foods is Chosen Foods avocado mayo. I can (and do) eat both.

Sadly, what shows up locally (no Whole Foods around here) is at the health food store and leans vegan and SUGARY.

Somewhere there should be a study about why vegans CRAVE SUGAR LIKE ADDICTS. Their soups taste like maple syrup!

Some friends who do eat meat but they mostly seem gravitate toward big pots of beans which I've seen a couple of times. They are also totally hooked on sugar desserts. The Friend told me once that she got up in the middle of the night and couldn't find anything sugary to eat so she drank cheap pancake syrup right out of the bottle. :Puke:

Its time to get spouting. Mung bean spouts make a crunchy salad. Worth it for the rich vitamins. Baby keaves have developed by the time they are plated.

In theory the lectin levels have dropped.....and a light saute should also help.

Any info on this.....?

Here's an article which outlines it all:

https://www.precisionnutrition.com/all-about-lectins

But frankly, after reading it, my own response is just like Bela Lugosi in Ed Wood, "I'm not going near the damn things!"

By sprouting the lectin levels change. And the seed coat is removed.

Cooking also significantly lowers the lectin levels.


This was my conclusion after going down the rabbit hole some time ago.

Details from the above source which also includes great detail on preparing these foods for consumption:

Raw kidney beans are dangerous.


My interpretation is....Lectins are absorbed after damage to GI lining.







A very lengthy description of each treatment follows.

Imo. We have caused great intolerance to kectin because of the overconsumption of lectin rich foods. Our GI is damaged by SAD, allowing lectins to pass into blood stream. And proper processing makes lectin rich foods safe to eat.

Obviously, lectin rich foods become a real problem for those with a super sensitivity to them.

Processing these and a proper diet can prevent sensitivty issues.