Worsened Lipids from Adding Eggs?

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WifeOfJoel
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Re: Worsened Lipids from Adding Eggs?

Postby WifeOfJoel » Wed Jan 09, 2019 12:28 am

circular wrote:A lot of this could depend on genetic context as well as on how the lectin containing foods are traditionally prepared. Many of the traditional food preparation techniques, such as fermentation and soaking, lesson or deactivate the lectins.


I think you're right; I bet Dr. Gundry's new book will address these food preparation techniques, as well as non-food considerations (water with high mineral/ silica content, exercise, community, etc.). I wonder though, do Seventh-Day Adventists prepare anything differently? They seem to eat oats and beans without any special techniques. And they basically invented cold cereal (Kellogg's :? ). Not that I'm a huge fan of cereals, but I wonder if I'm missing out on benefits from oats.

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Re: Worsened Lipids from Adding Eggs?

Postby Plumster » Wed Jan 09, 2019 7:47 am

I wonder if I'm missing out on benefits from oats.

Yes, whole grains help prevent diabetes. I posted this study a few months ago:
viewtopic.php?f=16&t=5283&p=59227&hilit=grain#p59175
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Re: Worsened Lipids from Adding Eggs?

Postby CarrieS » Wed Jan 09, 2019 8:22 am

"I wonder if I'm missing out on benefits from oats."

I found through trial and error that oats cause extreme inflammation and a high sugar response in my unique body. This was quite the surprise since I used to eat a LOT of oats before I figured this out but I don't miss the stiff neck. I've also found that my body doesn't tolerate some of the other "healthy" foods like wild caught salmon, avocado and rice (grains in general) even though they don't show up as allergic in a test panel. I've learned that our microbiome is unique, and no single recommendation applies to everyone. The same foods can be beneficial for one person, neutral for another, and harmful for others.

I love Circular's mention of traditional food preparations such as fermenting by soaking the grains and beans overnight. A great book to check out for more information on this is Nourishing Traditions by Sally Fallon.
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Re: Worsened Lipids from Adding Eggs?

Postby circular » Wed Jan 09, 2019 10:13 am

WifeOfJoel wrote:
circular wrote:A lot of this could depend on genetic context as well as on how the lectin containing foods are traditionally prepared. Many of the traditional food preparation techniques, such as fermentation and soaking, lesson or deactivate the lectins.


I think you're right; I bet Dr. Gundry's new book will address these food preparation techniques, as well as non-food considerations (water with high mineral/ silica content, exercise, community, etc.). I wonder though, do Seventh-Day Adventists prepare anything differently? They seem to eat oats and beans without any special techniques. And they basically invented cold cereal (Kellogg's :? ). Not that I'm a huge fan of cereals, but I wonder if I'm missing out on benefits from oats.

I believe he said it will indeed address the preparation techniques. It's in a podcast of his I just listened to, but I listened to several in a row and I'm not sure which one anymore.

Good point about American Seventh Day Adventists most likely don't always use traditional preparation techniques (???), much like modern vegans. What often happens with any diet in the modern world is it's morphed into it's own fast food diet, missing all the multidimensional benefits of the slow life/food that I think is common in Blue Zones. But the SDA at least have a strong spiritual connection. I really think this whole package is essential to resilience against the negative aspects of any diet.

I generally eat very, very low lectin diet a la Dr. Gundry, because I find such foods sit in my gut like rocks and, to mix metaphors, leave me with a basketball for a belly. When prepared traditionally they have much less of this effect, though still some in the case of beans. I always lean 'Mediterranean' when I start to crave Indian food, and in particular an Indian lentil soup I can get nearby. Lentils seems much more digestible to me.
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Re: Worsened Lipids from Adding Eggs?

Postby Plumster » Thu Jan 10, 2019 7:03 am

Just buy beans in a can, preferably bpa free and organic. Canned beans are pre-cooked. Not sure what Gundry will expound upon here.
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Re: Worsened Lipids from Adding Eggs?

Postby circular » Thu Jan 10, 2019 1:43 pm

Plumster wrote:Just buy beans in a can, preferably bpa free and organic. Canned beans are pre-cooked. Not sure what Gundry will expound upon here.

I think by law all beans sold in cans, at least in the US, have been pressure cooked, which kills the lectins.
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Re: Worsened Lipids from Adding Eggs?

Postby SGW811 » Mon Jan 14, 2019 12:09 am

For what it's worth - my cardiologist, a nationally renowned lipids specialist, told me to stop eating egg yolks when he learned of my 4/4 status. He said I likely am a hyper-responder to the cholesterol in the yolks. I was skeptical, but I tried it for 6 weeks, and lo and behold, my LDL went from 130 to 105 in that time (no other dietary changes). Hard to argue with such dramatic results.
On the other hand -- there is research showing that egg consumption does not correlate with risk of dementia.
I have stayed off egg yolks, but sometimes I do worry that I am missing important nutrients contained therein.

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Re: Worsened Lipids from Adding Eggs?

Postby SusanJ » Mon Jan 14, 2019 7:19 am

SGW811 wrote:I have stayed off egg yolks, but sometimes I do worry that I am missing important nutrients contained therein.


Probably the biggest one would be choline. Might want to track your food for a while to make sure you are getting enough.


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