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Foundation Staff
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Posted: Mon Nov 15th, 2004 04:37 |
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LINKS to Food Topics
The Importance of Avoiding Vitamin D and Folic Acid
Foods to Avoid Vitamin D, folic acid, refined sugars, excess carbohydrates. If you do not see the food you are questioning in this list, it does not contain Vitamin D. If you need further reassurance, you can do a google search and/or contact the manufacturer.
The correct diet to maximize health is a controversial topic. Beyond avoiding the foods we know to be a problem (Foods to Avoid), everyone should do their own research and decide for themselves what seems right to them. See also:
MP Food Choices Simplied
MP safe recipes
A low Carbohydrate diet is recommended
Food Facts
Acceptable food choices Common foods allowed
MP safe recipes
FOOD questions & suggestions (convenience meals)
The Typical MP Diet - isnt difficult at all.. good ordinary basic foods... Avoiding vitamin D from food and supplements includes natural sources, such as egg yolks, fish, fish oil and fortified dairy products (it is wise to read all labels)
Why you should minimize your consumption of soy and soy products
Soy reveals its secrets - VDR activity A Soy Isoflavone directly affects the immune system
Soy is immunosuppressive
A review of chlorogenic acid and genistein
Why do I have to stop taking supplements?
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FOOD TIPS (this thread) has many helpful hints. See:
Testimonials re avoiding D foods
Dairy Products
Meat
Omega 3 Fatty Acids
Breads, pasta, cereal, etc.
Oils
Hidden sources of fish
Tea coffee caffeine
Food additives that make you sick
Food labeling
Helpful food websites
Informing food manufacturers
There is no need to eat Vitamin D to be healthy
25-D Coming Down at Last
Sources of Calcium without Vitamin D
Why you should minimize your consumption of soy and soy products
Page 2
Appetite
Food ideas - appetite Alayne
Foods to help you gain weight appetite topic
Will the Marshall Protocol help me lose weight?
I'm losing weight. What should I do?
Information on Dietary supplements
Eat real food
Food versus supplements for nutrients
Tube feeding supplement without vitamin D
For those affected: list of foods high in potassium to avoid.
See also General Discussion Forum Topics:
PROTEIN questions & suggestions
DAIRY questions & suggestions
Sugar substitutes
EGG SUBSTITUTE questions & suggestions
Food Sensitivities by Lori
Cooking tip needed - Pancake and hamburgers without egg also re margarine etc.
Cooking/baking without eggs yolks or milk
Hartzler's Dairy Milk
Alcohol Consumption link
Aspartame
Sources of Splenda-sweetened diet soda
food sensitivities
allergic to soy, wheat, dairy any chemically processed food
Potato alternatives
What meat do you eat?
MP and frozen meals
Mayonnaise
Milk and Bread
Whey see FAQ Why do I have to stop taking supplements?
Cosmetics containing D: small amounts absorbed by skin. Personal choice.
Fishmeal fed to animals
Grapefruit Juice question
Harmful when used with Benicar?
UK ONLY
UK FOODS LIST
Does Anyone know if Stevia may contain D?
Vitamin D in green leafy vegetables?
Can I eat food that contains yeast?
Food Questions
Why is Splenda Different from other Artificial Sweeteners?
Sugar and my ability to Think
Protein Supplement
Water
Last edited on Thu Aug 21st, 2008 01:16 by Foundation Staff
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Foundation Staff
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Posted: Sat Apr 23rd, 2005 04:33 |
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FOOD TIPSlink
Testimonials to the need to avoid ingested Vitamin D
The following quotes from patients describe their experience:
-I accidentally had vit D milk on cereal one day and was very photosensitive and dizzy all morning! ~frankenmama
-I sinned last night and paid for it with horrible herxing. All my fault and I have learned my lesson.
Last night, we ate out with friends. I had a tablespoon full of pasta dish made with eggs and a piece of apple cake which had egg in the batter. I figured so little would do me no harm, as I have been really good about not consuming D in foods for so long. BIG mistake - it did. I had taken 75 mg of mino before going out. The day had been pretty good, with nothing remarkable happening.
Within hours of eating the egg containing foods, I had terrrible leg muscle pains, could not fall asleep, when I did, woke up coughing with a tight chest and sniffing. Suffered ultra - low BP this morning ( 68/41) with a pulse of 104 at resting, with a pounding heart and a general feeling of malaise and being chilly. Slept fitfully for about an hour this afternoon, and then started feeling a bit better, as if things were wearing off a bit. BP reached an all day high of all 76/49 and I feel tired and washed out and nowhere near my usual fairly good energy levels. I will be more careful from now on and not cheat at all.
-Had chest pain once after eating Lake Trout. Never had any kind of fish again! ~BevinB
-My spouse, who is on the MP, has found her withdrawal from Vit D containing foods difficult. She has eliminated all sources except for a cup of Chai tea every day or so. Thinking ice cream was OK, she allowed herself to continue eating Ben & Jerry's Cherry Garcia. In fact, she began to crave it and only it. Becoming suspicious, we examined the label and low and behold, included in the ingredients were egg yolk and liquid yolk. Aaaagh!!!
So read the labels of your favorite ice cream
-I used to have every Saturday morning a breakfast consisting of 2 or 3 eggs and bacon. And in the last 3 or 4 years, I stopped having it because it made me feel sick and nauseous with stomach cramps for half a day. Once I went to a buffet and pigged out, eating one pound of shrimps. I felt the same kind of feeling but much worse, as I felt dizzy and fatigue on top of the nausea, but that time, the malaise lasted 1 or 2 days.
-What is amazing is the speed of the reaction, because it took less than half an hour. At the beginning, I thought the problem was the coffee I was taking with the breakfast, but then when I was not having coffee, I was still having the same feeling. As with the shrimps, well I had nothing else so something was definitely wrong with that one. But in both cases, I really felt like my body was attacked.
-I ate at a Chinese Buffet second day of first dose of Mino – that won’t happen again – though I avoided anything with fish or eggs, I felt terrible for the evening afterwards. ~Timber
-My love affair with oysters is over! I know I am not the first Marshall Protocol adherent to have or report an experience like this one, but I thought it might be worth sharing.
I am spending several weeks on the Gulf Coast, where the local shellfish are delicious and abundant. I love shrimp and oysters, but haven’t eaten them much since I moved to Ohio many years ago. Last week I ate a dozen oysters on the half shell one night for dinner. I savored every one, but I felt terrible by the time I went to bed—headache, nausea. The next morning I felt almost as bad. I didn’t make the connection until today, when I had fried shrimp and oysters for lunch, and again started to feel bad with the same symptoms within a couple of hours. I just re-read the information on vitamin D food sources and see that shrimp and oysters are specifically mentioned as containing naturally high levels of D.
I will admit that I have been rather cavalier about the role of vitamin D in foods since I started the Marshall Protocol. This harkens back to my experience with vitamin D supplementation. (In brief summary, I took huge does of vitamin D in supplement form—equivalent to eating 5 dozen eggs a day--for two years before starting the Marshall Protocol. Five months and two retests after stopping the drops, my 25 D result was unchanged—in the mid 30’s. I figured if stopping the supplementation didn’t produce a change, then the relatively modest amount of D I consumed in foods wouldn’t make a difference.)
Even though I was somewhat skeptical that foods would make a big difference for me, I have previously eliminated obvious sources of D: fortified milk, eggs, etc Only after some period of removing the “insult” can one fully appreciate how “insulting” it is! ~Carol
-I would like to convey a warning about eating out due to having recently made myself very ill. My husband and I recently enjoyed dinner at a Thai restaurant. The next day, every sarc symptom I have had in the past came roaring back in the worst state I have ever experienced. I attributed this to very severe herxheimer, although I hadn't increased abx. recently. My symptoms literally knocked me off of my feet for several days. Later while enjoying a brief absence of sx. I decided to attempt to duplicate the two Thai entrees and soup we had enjoyed so much. The recipes were easy to find on the the internet. My husband shopped for the ingredients I would need. An ingredient in all three recipes was 'Fish Sauce'. Fish Sauce is fish oil ! I had no idea, neither entree or the soup tasted 'fishy'. I am still quite unwell from this dinner of two weeks ago. Please be very sure of what you are eating when dining out.
The ingredients in the recipes I had printed call for 1/4 Cup fish sauce (oil) in the soup and 5 Tablespoons in each of the entrees. That is a large amount of D to ingest. From my subsequent reading, Fish Sauce is a standard ingredient in all Thai food, so I would suggest avoiding it completely unless you prepare it yourself.
I am still working off the high level and resulting symptoms. Better to be safe than sorry and not eat anything that you are absolutely sure of. I learned a hard lesson. ~Caroline
-I went out for Thai food last Thursday and felt peculiar for a couple of days after, despite having gone through the menu looking for booby traps. Personally I might just skip eating oriental food altogether outside the controlled environment of the home. ~Louis
-today unfortunately I feel as tho I should be writing my epitaph. yesterday my husband went out of town and on way home found a bar-b-que place, so he brought me all my favorites (vegetarian) greens, salad, greenbeans with potatoes, sweet potatoe pie...........and my favorite., fried okra.
well I ate the okra, not really tasting anything bad, cornmeal, spices....but 3am I woke up sssooooooooo sick, I asked my husband I feel like I need to go hosp., vomiting weak etc.... well It dawned on me he said it was a louisiana bbq, oh hell, I said honey did they have catfish or red snapper there? yes on both.
then it hit me, the 2 orders of okra were cooked in the same oil as the fish. well today I am dead, officially, guts hurt, backside, frontside, everyside, whatever youall do if you like okra & bbq make sure that its not cooked in grease w/fish.
so I have never felt like this in my life, poisoned, baaaaaaaaaad, I am going back to sleep,and constipation baaaaaad, lord help me, I must have a vitamin d overdose bigtime,I will be offline a few days... ~2bonnie
-On MP, each time I ate a small piece of Christmas cake (eggs in) - notably increased GI symptoms. ~B
Kelp,a hidden source of Vit D
Written and contributed by Rick.
Down here in Southern Australia including Tasmania there is a huge business in the harvesting of bull kelp for the food industry, it seems to be overlooked that kelp is the only rich source of vitamin d from a vegetable source.
http://www.gaiaresearch.co.za/kelp.html
It doesn’t end there however because kelp is used in a variety of ways in human food –
b) In food and cosmetic manufacturing - colloids used as thickeners and emulsifiers;
c) Agriculture - fertilisers and growth promoters; and
d) Biomedicines - pharmaceuticals used for health care and cosmetics
There are three broad types of kelp, all of which are used for food products - green algae or Chlorophyta, red algae or Rhodophyta (used in sushi foods) and brown algae or Phaeophyta (used in soups as well as healt- food capsules and tablets). Seaweeds contain a high percentage of roughage (comparable to celery and lettuce), are high in dietary fibre and vitamins, minerals and trace elements. A Tasmanian company, Tasmanian Wakame, harvests Undaria pinnatifida and is active in the use of seaweed in breads, soups and salads. Seaweeds are also a useful source of protein, with some species having higher levels than many legumes such as chickpea and soybean.
Manufacturing and Industrial Uses
Seaweed colloid manufacturing is concentrated in a small number of Western countries (Denmark, Norway, France, Spain, United Kingdom, Japan and USA). The manufacturing process extracts three main chemicals:
a) Agar - whose ability to form gels at very low concentrations makes it valuable as a stabiliser in a wide variety of foods (such as pastries, confectionery and ice cream);
b) carageenan - used to stabilise water/fat emulsions (used extensively in milk-based products and toothpaste, paints, inks and cosmetics);
c) Alginates - whose water-retention, gelling, emulsifying and stabilising properties are used by the textile and food industries; they are the most widely used seaweed colloid.
Agar and carageenan are manufactured from red alga, where as alginates are derived from brown alga.
Agar-producing kelp is not harvested in Australia at present, but suitable species grow in south-eastern waters Bull kelp harvested in Tasmania, and found in Victorian waters, is used for alginate manufacture.
There is rising interest in health foods and increasing popularity of Asian cuisine in many countries and Australian seaweeds have very low levels of heavy metals compared with those of overseas.
This all makes me wonder a bit about how much vitamin d we do actually consume through other products, one of the commonly used fertilisers here in Australia is Seaweed Emulsion and Fish Emulsion as a foliar spray which I am sure becomes systemic within the plant.
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Posted: Mon May 9th, 2005 17:06 |
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FOOD TIPSlink
A Low carbohydrate diet is recommended
"The problem is sugars. There is no doubt that sugars profoundly affect the immune system - there is a sugar molecule at the heart of every immunoglobulin. By advocating a low carb diet we are helping folks move away from sugars. There is plenty of precedent in medicine for doing this.
The bacteria don't really care whether the sugar is processed or not, as your gut has turned it into all the same powerhouse of energy by the time they get to 'see' it. So a high-carb-diet is as bad as a high-refined-sugar-diet. Except that usually those two things are one and the same
I would urge you not to take a low-carb recommendation as something unusual. It is not unusual."
..Trevor..
Our recommendation for a low carbohydrate diet is intentionally nonspecific. There are many options available and individual needs will vary.
Some folks prefer to just avoid high glycemic index carbs while others keep their carb gram count below a chosen level. We do not make any recommendations regarding a specific number of grams of carbs per day.
Those folks who want to lower blood sugar levels or who are very inactive or who want to lose weight or who want to control their appetite may want to keep their daily carb count very low. Others should progress nicely on the MP by simply avoiding refined sugars and eating a moderate amount of high-food value carbohydrates.
Find a good lowcarb cookbook (Dana Carpender's are a favorite) and you will find many recipes to vary your cooking. You just have to modify them to exclude the foods high in vitamin D.
Protein
A low carb diet usually relies on meat to get an adequate amount of protein (not high or low). You can eat any meat that is low in fat and there are many. Vegetarians will have more difficulty reducing carbs while getting adequate protein.
GERD (reflux, heartburn) may be helped by a low carb diet
According to Dana Carpender, who has written several books on lowcarb eating:
"Proteins digest in the stomach, in an acid medium, while carbohydrates digest in the small intestine, in an alkaline medium. This means that eating the two together can trap undigested carbohydrates in your stomach, waiting for proteins to digest - and those carbohydrates can start to ferment in your stomach, leading to indigestion and heartburn. No fun. This is one of the reasons that many people find that reflux clears up on a low carb diet."
Sugar cravings
If eating carbohydrates makes you hungry, you can change that by drastically curtailing your carbohydrate intake to just lowcarb fruits and vegetables. The freedom from hunger is more than worth the foods you give up. I recommend reading Protein Power by Drs. Eades, MD for an easy-to-understand explanation of the science of carbohydrate metabolism and low carbohydrate eating.
The less sugar you eat, the less you will crave it so a certain amount of willpower needs to be evoked and then you may find that the cravings are less overwhelming.
Avoiding foods you shouldn't eat is easier if they are not in the house. If you cannot resist buying them, have someone else do the shopping with strict instructions about not buying anything that has a large amount of refined sugars in any form.
You can wean yourself from eating highly sweetened foods by eating small amounts of fresh fruits. Melons and berries are the lowest in fructose.
There are also many processed candy products available made with sugar alcohols that can provide the occasional sweet treat if you can tolerate the laxative side effect. These products are highly refined and should be eaten in moderation so they do not take the place of more wholesome foods. I find them very tasty but I have a difficult time eating a small amount so I avoid them completely choosing, instead, to eat dark chocolate (higher in antioxidants) sweetened with maltitol to satisfy my 'sweet tooth'.
You can make a plan to reduce and proportion the sweets that you feel you must have. Write the plan down and then stick to it, slowly reducing your refined sugar intake.
If you make the effort to improve your nutrition, the increased feeling of well-being will usually help you stick to your new way of eating.
Why is Splenda different from other artificial sweeteners?
Suggested sweet treats
Fruit eaten in moderation is fine, especially those that are lower in carbohydrates. Learn which fruits have high nutritional values in relation to their carbs (sugars)- such as peaches, plums and berries, and select those. A major challenge in our eating habits is eliminating the temptation to consume refined and added sugars that are everywhere and which we often crave. Most people are not tempted to overconsume real fruit. Fruit juice is high in natural sugars and fruit drinks have added sugar. Choose whole fruit instead.
See Fruits lowest in sugar
Chocolate
Dr Marshall wrote: "remember my 'patent' chocolate drink (which does have a small amount of D in it)
1 part of 'Droste' Dutch Cocoa with 1 part of Whole Cream Milk Powder (no added D from AmericanSpice.com) and 2 parts of Splenda. Nice..."
A small amount of dark chocolate sweetened with sugar alcohols (maltitol, xylitol) can satisfy a sweet tooth.
http://www.rosschocolates.ca makes a very good dark chocolate bar.
This company distributes numerous dark chocolate products sweetened with malitol. Their plain chocolate bars can be found at Trader Joe's. http://www.d-lectable.com
Note: Milk chocolate (sugar-free) contains dairy which may contain a small amount of vitamin D.
Honey
Honey is a natural food product that is a simple sugar and contains a few nutrients. It's use should be restricted because sugars encourage bacterial growth.
Member's experiences
Cheating on any diet is cheating yourself. Find ways other than forbidden foods to reward yourself. How about a candlelit bubblebath or a new outfit? That said, if you do cheat, don't beat yourself up about it, just resolve to resume healthy ways of eating.
captkirk -success at reducing blood sugars and weight loss with a low carb diet.
Related info:
Low-Carb Atkins Pulls Ahead in Four-Diet Face-Off
Low glycemic index diet
Dr Bernstein's Low Carb Diet
Food Facts
MP safe recipes
Last edited on Thu Feb 28th, 2008 21:15 by Foundation Staff
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Posted: Fri May 20th, 2005 03:12 |
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FOOD TIPSlink
Other food additives that can make you sick
Food can definitely make a Th1 patient more sick, and there is a list of things to watch out for:
Yellow #5 (E103 in Europe)
Monosodium Glutamate
Vitamin D
Folic Acid (or other folate)
There are others, but that is the primary list, I think.
Be wary of assuming that any reaction to food is a real 'allergy', which would produce a Th2 reaction by your immune system. Your body is biased towards Th1 and your brain will find it hard to figure out what is really going on.
..Trevor..
Avoid Aspartame
-Use Splenda (Sucralose) or Stevia
-limited amounts of sugar-alcohols (Xylitol,Mallitol) are OK
Avoid Monosodium Glutamate (MSG) which stimulates the nervous system
also labelled as E621
Avoid Tartrazine-FD&C Yellow #5 (E102) food coloring which stimulates the immune system.
see FOODS TO AVOID
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Posted: Sun May 22nd, 2005 06:22 |
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FOOD TIPSlink
Food labeling
The amount of Vitamin D is a food is going to depend on several factors. Processed foods like cereals may or may not have Vitamin D added. The amount, in the USA, is supposed to be listed on the package. In the case of products made with milk already fortified with Vitamin D, that may not be the case.
Also, some manufacturers are not careful about following directions to list all ingredients. They have a grace period during a manufacturing change when the old labels might still be used. And Vitamin D is a cheap additive so it is used more and more here.
Foods naturally high in Vitamin D will vary greatly in their content of Vitamin D. A general list can be found in:
FOODS TO AVOID
You can also do an Internet search for more specific information about a particular food. You can also contact the manufacturer.
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Posted: Sun Jun 5th, 2005 16:32 |
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FOOD TIPSlink
Helpful websites
There is a website http://www.thedailyplate.com that is helping me because you can search for any food including restaurants, and get the nutritional breakdown and calories. It is free and a great way to keep track of protein, carbs, fat, and fiber. I know you recommend a lower carb diet and this is a great tool for keeping tabs on that. ~J
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Aussie Barb
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Posted: Wed Jul 6th, 2005 11:46 |
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Breads, pasta, cereal, etc..
(filelink)
Buy processed grain products like breads and pasta that are made with whole grain flour and do not contain added folic acid. It is okay to occasionally eat these products that are made with eggs because the amount in a serving is very small.
Recommended products
we found pasta "Bionaturae" organic made w/whole duram wheat and water-2 ingredients. No folic acid, nothing added. Tastes great! He always thought it was the sauce that made him sick. No the D.
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I have found the Quaker All Natural Cereal has NO added D or Folates!!!! YeS!!! It makes a nice cool breakfast on these hot humid days!!! I cover it in watered down half and half ....and add more sliced almonds as they add very few..
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We have been eating Eziekel bread and it is absolutely delicious. They even have a cinnamon raisin bread. No flour and no Vit D and no folic acid.
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I also find that oats (Quaker) are okay to eat and I do not find Vit d listed in shredded wheat. (I am talking name brands, I do not know about generic.)
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The new low-carb tortillas (4 carbs per 8 inch tortilla) are a good alternative to bread
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Kavli "All Natural Whole Grain Crispbread" is low in carbs (no Vitamin D or folic acid) and the crispy garlic is very flavorful. You'll find it in the bread aisle.
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Brownberry has a bread that is carb controlling and does not contain added Vitamin D or folic acid
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Sprouted grain bread made by Healthway called Alpine Chipmunk has no added D and only 2% of the RDA of folic acid per slice.
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Barb: Dx Inflammatory Disease Endocrine Imbalance 2003| Depression| 24+ years not Dx| MP Aug04| ABC of MP| MP Search|
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Aussie Barb
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Posted: Wed Jul 20th, 2005 17:58 |
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Oils (filelink)
All Oils are okay – except for sunflower oil and flaxseed oil and primrose oil and avocado oil.
Hemp oil contains a small amount of Vitamin D.
Dr Marshall wrote: "We have to be very careful about food suppliers these days. It only takes 5 micrograms, 5 millionths of a a gram, (remember a gram is about 1/30 of an ounce) of Vitamin D to equal 200IU, more than anybody with Th1 can handle.
I am not saying that the coconut oil had Vitamin D added, but we have found lots of things which do. And because Vitamin D is regarded as helpful for good health, many manufacturers would not think twice about helping us by adding a little...
This is the main reason we suggest staying away from all supplements. Many of the 'natural' oils have had D added, for example." <<
Member reported Herx reaction to coconut oil: Coconut Oil is listed as having antiviral, antibacterial, and antiprotozoal functions .. which would make it ok as a food, but contraindicated on MP, being used as a supplement.
Margarine
Shamutooth wrote: For anyone using this product, I just received this E-mail.
Thank you for your interest in our Smart Balance Buttery Spread. At this
time, there is no Vitamin D in our product. Please note, however, that the
product is currently being re-formulated and will, in the future contain
Vitamin D. The ingredient will be listed on the packaging so prior to
purchasing, please check the ingredients statement to be certain the product
you purchase is free of Vitamin D.
Margo wrote: Our local store just started carrying a new Smart Balance product, which does not have added vitamin D.
Organic Smart Balance whipped buttery spread
The Organic Smart Balance is suitable for spreading and cooking.
Be careful, as Smart Balance makes many products. There is also a new product, Smart Balance light buttery spread (non-hydrogenated)which contains flax seed oil, a potential source of vitamin D.)
We had previously used another type of Smart Balance margarine which has recently been changed to include added vitamin D.
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Mayonaise
Here are two substitutes for mayonaise with eggs:
Vegenaise tastes like Hellman's Mayonaise. We get it in the cool case at the local Whole Foods store. http://www.followyourheart.com/vegenaise.html,
Nayonaise tastses like Miracle Whip, and is found on the salad dressing shelf. http://www.nasoya.com/nasoya/dressing.html
Homemade mayonaise
In a food processor, combine 1 egg white + 1 tsp oil, 1 teaspoon dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground white pepper (you may use black already ground pepper), 1 1/2 teaspoons whte wine vinegar, Process 5 seconds, then drizzle in a thin, slow stream 1 cup of corn or peanut or canola oil. When all the oil has been added, stop the motor and taste. Add 1 to 2 tablespoons lemon juice (from a real lemon). If too thick, thin with hot water or lemon juice. If too thin, process a little longer. (MAKE SURE YOU BUY PASTURIZED EGG WHITES...WITH NO VIT D ADDED) You are going to eat this without cooking and raw eggs can be dangerous. You can find pure egg whites at Walmart with no Vit D or anything else added to them. (10 whites, pasturized, no additives...$1.98).
................................
Ranch Dressing
Take 1 cup of the above mayonaise, add 1 cup of Plain Yogurt (no Vit D) and 1 tablespoon of dried parsley and 1 tablespoon of granulated garlic. Let age overnight in the fridge. If it needs to be thinned add a little water at a time and use a whisk to mix. This is great for a dip for veggies and as a salad dressing.
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Barb: Dx Inflammatory Disease Endocrine Imbalance 2003| Depression| 24+ years not Dx| MP Aug04| ABC of MP| MP Search|
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Posted: Thu Jul 21st, 2005 15:26 |
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FOOD TIPSlink
Inform food manufacturers that you object to supplementing foods with Vitamin D
The following letter to a manufacturer may be adapted for your use to inform food producers that adding Vitamin D isn't healthy for everyone.
I have just become aware of the fact that you will be adding Vitamin D to your Buttery Spread products in the future. Can you tell me if this will mean that you will no longer offer a spread WITHOUT vitamin D? Or will there be a choice? The information I read makes it seem that this replaces the product without Vitamin D. I have not used any other butter spread product since yours came on the market. I had chosen it in the past because I believe it to be the healthiest choice. But with the added Vitamin D, I will no longer be buying the product. I am currently undergoing a medical treatment to cure a very serious disease. It is in a group of diseases that are not uncommon to a growing percentage of the population. The disregulation of Vitamin D is a MAJOR culprit in these diseases and our societies increasing propensity for adding supplements to our foods I fear will cause an epidemic of these diseases someday - and they are already on the rise now. There is such a thing as getting TOO MUCH ingested Vitamin D for many people. I believe that consumers should have a choice of how or if they want to get supplements into their diet and I, for one, do and will gladly continue to purchase the products of companies that offer the consumer this choice. Unfortunately, I will abandon any product or company that chooses to take this choice away from me. I really do like your butter product and the concern that your company shows towards TRYING to offer healthy choices to your consumers. I hope that Smart Balance continues to offer the choice of products WITHOUT Vitamin D.
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Posted: Sun Aug 7th, 2005 05:01 |
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FOOD TIPSlink
There is no need to eat Vitamin D to be healthy
"In the keratinocytes of the skin the active seco-steroid hormone 1,25-dihydroxyvitamin-D is synthesized directly from 7-dehydro-cholesterol, with the aid of two enzymes (reaction catalysts) as well as NADPH and Ferrodoxin. There is no need for any Vitamin D ingestion from food for the body to make the active 1,25-D hormone it produces when sunlight falls on the skin.
In the inflamed tissue, the active hormone is manufactured in the mitochondria of macrophages and monocytes. In the mitochondria only one of the two enzymes is found in significant quantities, and it is therefore believed that the active hormone 1,25-D in the inflammed tissue is synthesised primarily from 25-D, which in turn comes primarily from ingestion of Vitamin-D in food. Thus the issue of the exacerbation of Th1 disease by Vitamin D ingestion is not a "side issue".
Those patients on the MP who are attending dutifully to controlling their intake, from all sources, are recovering more quickly, with fewer 'rocky patches,' than those patients who are not."
...Trevor...
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You might also review
"Normal vitamin D levels can be maintained despite rigorous photoprotection: six years' experience with xeroderma pigmentosum"
http://tinyurl.com/gd8fe
Article in Aug. 27, 2008 newspaper Interest shines on 'sunshine vitamin'reveals a doctor who is thinking:
Dr. James Underberg, a New York University internist, once checked vitamin D levels mostly in people at risk of thinning bones. Over the past year he's begun screening more patients, especially those at risk of heart disease, as he closely watches the evolving research.
"We don't have any data yet that says taking an otherwise healthy adult who's vitamin D deficient and supplementing them prevents cancer, reduces the risk of heart disease," Underberg acknowledges.
"You just have to keep your eyes and ears open to make sure something doesn't show up counterintuitive to what people thought," he adds.
Underberg notes that other once-touted heart protections - estrogen therapy after menopause, for example - failed when more rigorously researched.Last edited on Sat Oct 18th, 2008 21:53 by Foundation Staff
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Posted: Wed Aug 10th, 2005 06:47 |
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FOOD TIPSlink
Cooking/baking without eggs yolks or milk
Q-Where in the egg is the vit. D?
A-In the yolk-25 IUs
....................
Baking without egg yolks
If you feel you need to make something that requires a whole egg and still be on MP, here is how to do it:
For every whole egg the recipe calls for, use:
1 egg white plus 1 teaspoon of Canola (veg) oil,
if it calls for milk: use half and half or cream (watered down)
if it calls for powdered milk: use half and half, or cream and reduce one of the other liquids in the recipe by 1/4.
WORKS PERFECT!! and ....KEEPS YOU WITHIN THE MARSHALL PROTOCOL.
BARNEY
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The eggs in baking help bind things together, and, if beaten, help things rise. In baking, you can usually substitute egg whites for egg yolks. The egg whites are less rich, and will not make things (like pastry) as tender. In terms of volume, it usually works to substitute one for one: one egg white for one egg yolk. Two egg whites can substitute for one whole egg.
In baking, some recipes may need more adjusting. However, muffins work fine with egg whites instead of whole eggs. Try two egg whites in place of one whole egg. There are commercial egg substitutes (Ener-G makes one.) that contain no egg products, which also work. Sometimes one egg can be replaced by applesauce.
In something like pumpkin pie, it might work to use Ener-G's egg substitute, though I haven't tried. I think it would be more successful to use egg whites. They will help make the filling firm up, just as whole eggs do.
There are recipes for Vegan cooking on the web, which might have useful suggestions for baking without eggs. (Vegans are vegetarians who use no animal products, including milk and eggs.)
Margo
Caution: Be sure the egg whites that you buy do not have added Vitamin D. Ask at the restaurant before you order that heart-healthy omelet.
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Omelets
For your omelet, you can use fresh, separated eggs whites (since you are cooking them) (throw the yolks away).
I use 3 at a time, then whip in 1 teaspoon olive oil (more flavor). I use some red chili powder (I live where the best chili is grown, New Mexico), a little granulated garlic powder, salt, and pepper).....then depending on what flavors suit me that morning....I can make the omlet mexican, french, or whatever by adding different kinds of cheese, meats etc....again, let your mind go wild.
I promise....if you do all this to those egg whites....you will not miss the yolks.
Barney Last edited on Sat Mar 4th, 2006 06:14 by Foundation Staff
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Posted: Fri Aug 26th, 2005 03:45 |
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October 9, 2007
New York Times
Diet and Fat: A Severe Case of Mistaken Consensus
In 1988, the surgeon general, C. Everett Koop, proclaimed ice cream to a be public-health menace right up there with cigarettes. Alluding to his office’s famous 1964 report on the perils of smoking, Dr. Koop announced that the American diet was a problem of “comparable” magnitude, chiefly because of the high-fat foods that were causing coronary heart disease and other deadly ailments.
He introduced his report with these words: “The depth of the science base underlying its findings is even more impressive than that for tobacco and health in 1964.”
That was a ludicrous statement, as Gary Taubes demonstrates in his new book meticulously debunking diet myths, “Good Calories, Bad Calories” (Knopf, 2007). The notion that fatty foods shorten your life began as a hypothesis based on dubious assumptions and data; when scientists tried to confirm it they failed repeatedly. The evidence against Häagen-Dazs was nothing like the evidence against Marlboros.
It may seem bizarre that a surgeon general could go so wrong. After all, wasn’t it his job to express the scientific consensus? But that was the problem. Dr. Koop was expressing the consensus. He, like the architects of the federal “food pyramid” telling Americans what to eat, went wrong by listening to everyone else. He was caught in what social scientists call a cascade.
We like to think that people improve their judgment by putting their minds together, and sometimes they do. The studio audience at “Who Wants to Be a Millionaire” usually votes for the right answer. But suppose, instead of the audience members voting silently in unison, they voted out loud one after another. And suppose the first person gets it wrong.
If the second person isn’t sure of the answer, he’s liable to go along with the first person’s guess. By then, even if the third person suspects another answer is right, she’s more liable to go along just because she assumes the first two together know more than she does. Thus begins an “informational cascade” as one person after another assumes that the rest can’t all be wrong.
Because of this effect, groups are surprisingly prone to reach mistaken conclusions even when most of the people started out knowing better, according to the economists Sushil Bikhchandani, David Hirshleifer and Ivo Welch. If, say, 60 percent of a group’s members have been given information pointing them to the right answer (while the rest have information pointing to the wrong answer), there is still about a one-in-three chance that the group will cascade to a mistaken consensus.
Cascades are especially common in medicine as doctors take their cues from others, leading them to overdiagnose some faddish ailments (called bandwagon diseases) and overprescribe certain treatments (like the tonsillectomies once popular for children). Unable to keep up with the volume of research, doctors look for guidance from an expert — or at least someone who sounds confident.
In the case of fatty foods, that confident voice belonged to Ancel Keys, a prominent diet researcher a half-century ago (the K-rations in World War II were said to be named after him). He became convinced in the 1950s that Americans were suffering from a new epidemic of heart disease because they were eating more fat than their ancestors.
There were two glaring problems with this theory, as Mr. Taubes, a correspondent for Science magazine, explains in his book. First, it wasn’t clear that traditional diets were especially lean. Nineteenth-century Americans consumed huge amounts of meat; the percentage of fat in the diet of ancient hunter-gatherers, according to the best estimate today, was as high or higher than the ratio in the modern Western diet.
Second, there wasn’t really a new epidemic of heart disease. Yes, more cases were being reported, but not because people were in worse health. It was mainly because they were living longer and were more likely to see a doctor who diagnosed the symptoms.
To bolster his theory, Dr. Keys in 1953 compared diets and heart disease rates in the United States, Japan and four other countries. Sure enough, more fat correlated with more disease (America topped the list). But critics at the time noted that if Dr. Keys had analyzed all 22 countries for which data were available, he would not have found a correlation. (And, as Mr. Taubes notes, no one would have puzzled over the so-called French Paradox of foie-gras connoisseurs with healthy hearts.)
The evidence that dietary fat correlates with heart disease “does not stand up to critical examination,” the American Heart Association concluded in 1957. But three years later the association changed position — not because of new data, Mr. Taubes writes, but because Dr. Keys and an ally were on the committee issuing the new report. It asserted that “the best scientific evidence of the time” warranted a lower-fat diet for people at high risk of heart disease.
The association’s report was big news and put Dr. Keys, who died in 2004, on the cover of Time magazine. The magazine devoted four pages to the topic — and just one paragraph noting that Dr. Keys’s diet advice was “still questioned by some researchers.” That set the tone for decades of news media coverage. Journalists and their audiences were looking for clear guidance, not scientific ambiguity.
After the fat-is-bad theory became popular wisdom, the cascade accelerated in the 1970s when a committee led by Senator George McGovern issued a report advising Americans to lower their risk of heart disease by eating less fat. “McGovern’s staff were virtually unaware of the existence of any scientific controversy,” Mr. Taubes writes, and the committee’s report was written by a nonscientist “relying almost exclusively on a single Harvard nutritionist, Mark Hegsted.”
That report impressed another nonscientist, Carol Tucker Foreman, an assistant agriculture secretary, who hired Dr. Hegsted to draw up a set of national dietary guidelines. The Department of Agriculture’s advice against eating too much fat was issued in 1980 and would later be incorporated in its “food pyramid.”
Meanwhile, there still wasn’t good evidence to warrant recommending a low-fat diet for all Americans, as the National Academy of Sciences noted in a report shortly after the U.S.D.A. guidelines were issued. But the report’s authors were promptly excoriated on Capitol Hill and in the news media for denying a danger that had already been proclaimed by the American Heart Association, the McGovern committee and the U.S.D.A.
The scientists, despite their impressive credentials, were accused of bias because some of them had done research financed by the food industry. And so the informational cascade morphed into what the economist Timur Kuran calls a reputational cascade, in which it becomes a career risk for dissidents to question the popular wisdom.
With skeptical scientists ostracized, the public debate and research agenda became dominated by the fat-is-bad school. Later the National Institutes of Health would hold a “consensus conference” that concluded there was “no doubt” that low-fat diets “will afford significant protection against coronary heart disease” for every American over the age of 2. The American Cancer Society and the surgeon general recommended a low-fat diet to prevent cancer.
But when the theories were tested in clinical trials, the evidence kept turning up negative. As Mr. Taubes notes, the most rigorous meta-analysis of the clinical trials of low-fat diets, published in 2001 by the Cochrane Collaboration, concluded that they had no significant effect on mortality.
Mr. Taubes argues that the low-fat recommendations, besides being unjustified, may well have harmed Americans by encouraging them to switch to carbohydrates, which he believes cause obesity and disease. He acknowledges that that hypothesis is unproved, and that the low-carb diet fad could turn out to be another mistaken cascade. The problem, he says, is that the low-carb hypothesis hasn’t been seriously studied because it couldn’t be reconciled with the low-fat dogma.
Mr. Taubes told me he especially admired the iconoclasm of Dr. Edward H. Ahrens Jr., a lipids researcher who spoke out against the McGovern committee’s report. Mr. McGovern subsequently asked him at a hearing to reconcile his skepticism with a survey showing that the low-fat recommendations were endorsed by 92 percent of “the world’s leading doctors.”
“Senator McGovern, I recognize the disadvantage of being in the minority,” Dr. Ahrens replied. Then he pointed out that most of the doctors in the survey were relying on secondhand knowledge because they didn’t work in this field themselves.
“This is a matter,” he continued, “of such enormous social, economic and medical importance that it must be evaluated with our eyes completely open. Thus I would hate to see this issue settled by anything that smacks of a Gallup poll.” Or a cascade.
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Posted: Sat Aug 27th, 2005 01:30 |
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FOOD TIPSlink
Meat
Animal fats will contain a small amount of vitamin D and it is usually okay to eat limited amounts of these without fear of raising 25-D. An exception to this is probably pork fat that is often listed as being very high in vitamin D. There is always some chance that animals are now being fed vitamin D as a supplement; since they are now adding it even to commercial bird food.
If you trying to reduce 25-D, it's best to avoid all sources of vitamin D, even foods containing animal fat.
Use moderation and common sense as your guide to all meat. It is important to reduce ingested Vitamin D and you do need to be cautious but you don't need to become a fanatic. Perioidic testing of 25-D will help you determine if your effects to avoid ingested Vitamin D have been successful or if you need to be more diligent.
Whether 1,25-D is lipid soluble, or exactly what the mechanisms of storage and release by lipids might be, are not yet confirmed. 25-D may be fat soluble, but its bioavailability is primarily regulated by 1,25-D via the D-Binding Protein (DBP).
We now know that DBP is the major transporter of vitamin D metabolites in the circulation. As the 1,25-D levels drop, the DBP releases bound 25-D. That is the control mechanism in the bloodstream, and it should work the same way in-vitro as well, since it is effected at the level of a single, or just a handful, of molecules.
Excess D2 and D3 are stored in animal fat deposits, for future conversion to 25-D.
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=291976
Both 25-D2 and 25-D3 occur naturally in certain foods. It is necessary to avoid foods containing significant levels of vitamin D in order to reduce the body's stores of 25-D and keep it at a therapeutic level of 12ng/ml or less.
The best sources of meat/poultry are free range, grass-fed meat and wild game. They contain the least amount of Vitamin D but they can be expensive. To reduce the possibility of ingesting Vitamin D, buy lean cuts of meat, trim the visible fat and avoid meat that is very high in fat such as bacon.
Other sources of protein
Nuts – all varieties, except sunflower or pumpkin seeds
Peanut Butter – use 'natural' varieties to avoid trans fats
All nut butters
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Posted: Sat Aug 27th, 2005 01:31 |
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FOOD TIPSlink
Omega 3 Fatty Acids
Omega 3 oil supplements (Krill Oil) are usually made with krill, a seafood product, which is contraindicated.
For those concerned about getting omega 3 fatty acids while not eating fish or taking supplements, here is a great tip. Grass fed cattle that are never fed grains have the same fatty acid profile as wild salmon.
http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp
http://www.eatwild.com/news2.html
Omega-3 fatty acids are available from other sources that do not contain Vitamin D.
Keep in mind also, that the ingestion of Omega 3 fatty acids is promoted to decrease inflammation without the realization that inflammation is caused by intracellular bacteria. Dietary supplements have not cured anyone but the MP will help you recover your health.
Keep in mind also that reducing Th1 inflammation with the MP trumps Omega 3 supplementation for health benefits.
Omega 6 sources are okay to consume.
Walnut oil
I have used walnut oil -- it has some omega 3 and no vitamin D. I would often order it from Flora: 1-800-446-2110 (keep in refrigerator or freezer to avoid it becoming rancid). It can also be found in some health food stores. Of course, one could eat walnuts too, but only fresh ones that haven't become rancid (like they become when heated).
But if one is prone to Herpes family infections or shingles, it might be better to avoid walnuts, due to the amino acid arginine, or take the amino acid lysine to balance out the arginine (but arginine would not be found in the walnut oil).
It won't do any good if the walnuts have been heated like in baked goods or granola because the omega 3s go rancid easily and do more harm than good if rancid.
So, I suggest adding walnuts to the granola after it has been baked. Also, keep walnuts refrigerated and don't use old ones. If you break the walnut open and it is brown or tan rather than white inside, it is likely to be rancid.
Joyce Waterhouse
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Posted: Sat Aug 27th, 2005 03:54 |
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Dairy products
The basis for most dairy products is cows milk. Most commercially prepared milk in the US has vitamin D added. Even organic milk.
It is not compulsory to put Vitamin D into low-fat milk. Because it is possible to poison people if you put too much Vitamin D into miilk, there are FDA rules to follow if a manufacturer decides to supplement their milk, but it is perfectly legal and acceptable to sell low-fat milk just pasteurized, with no added vitamin D. Some manufacturers, such as Broguiere's here in California, choose to just add Vitamin A to their 1% milk, and no Vitamin D In So. Cal. it is resold by Whole Foods Market and Bristol Farms. ..Trevor..
The FDA does not require the addition of Vitamin D, it regulates its use. In other words, if a manufacturer wishes to add Vitamin D to their milk, then they have to do it according to the FDA rules. But they can also choose to not add Vitamin D, and several manufacturers do have product lines fortified only with Vitamin A, or with nothing at all. You can even verify this with information from the National Dairy Council.
Cows milk, even if not fortified with Vitamin D, contains a small amount of Vitamin D because Vitamin D is naturally stored in the fat of mammals.
The amount of naturally occurring Vitamin D in dairy products will vary from product to product. It is relatively small compared to the products that are fortified. Yet consuming volumes of milk, for example, would result in a significant Vitamin D intake. Therefore we recommend the use of dairy products that have not been fortified with Vitamin D - in moderation only.
If the milk is not fortified then the small amount of Vitamin D from it will not be significant, especially if you only use it in tea, and coffee. Half and Half is OK, too, as it is usually not fortified (check the box). It has more fat, but you need less of it (in coffee, anyway).
Non-fortified milk powder is available from this source and this source.
Note: Taking minocycline with dairy products may alter its absorption. Take this into consideration only if you need to eliminate any variable that might be affecting the Herxheimer reaction. In that case, take your minocycline dose one hour before or two hours after consuming dairy products or other foods high in calcium. Otherwise, it is okay to take minocycline with food.
The amount of added Vitamin A is an indicator of unlabeled added vitamin D
Note: Some processed dairy products are made from Vitamin D fortified milk which they are not required to list on the label. However, if a processed dairy product has more than 6% Vitamin A (which they are required to list), there is a real good chance that it was made with Vitamin D fortified milk. This product would give you a larger 'dose' of Vitamin D than one that was made with non-Vitamin-D fortified milk.
The relationship between Vitamin A and Vitamin D in dairy products is a mechanical one. Our research revealed that dairy products that are fortified with more than 6% of Vitamin A are likely to be fortified with Vitamin D and their labels may not include this information. This only applies to dairy products.
Always check labels
Check the label carefully. every time you purchase a product because adding Vitamin D is trendy and your favorite product could change.
-Organic Valley also has regular pasteurized milk with no Vit. D. They also have regular milk with Vit. D so one has to be sure to read the label. Publix in Fla. carries it. ~Aunt Diana
- I've been eating it all along and my d levels remain very low. (I just make sure the Vit. A is under 6% when I'm buying cheese.)
But something new is happening.....Kraft is adding Vit D to cheeses that I have been able to eat all along, rendering them unusable for me. Sometimes the only way one knows this is by some little blurb somewhere on the packaging.....Just a note to those who eat cheese. Be careful of Kraft...read package. ~Aunt Diana
Fat content
Dairy products that are NOT fortified with Vitamin D and contain 6% or less of Vitamin A are okay to eat. Dairy products with a high fat content means that these products may contain a small amount of Vitamin D that was stored in the animal fat, e.g butter.
Typical dairy products that are safe to eat include:
butter
cream
half n half
cottage cheese
all cheeses
sour cream
cream cheese
yogurt
Milk
"Vitamin D is stored in animal fat. All milk naturally contains some fat. Therefore, all milk, even that which is nonfortified, naturally contains some Vitamin D. The amount will vary depending on the fat content of the milk and what the animal who gave the milk was eating.
See "What is the source of vitamin D in milk?" at the bottom of the page in this article -> http://vitamind.ucr.edu/milk.html
Milk in Australia is not yet supplemented with Vitamin D but it does contain a small amount naturally, depending on the fat content.
Dr Marshall: This powdered milk from AmericanSpice.com is clearly labelled that it does not have added Vit D. There will be some Vit D due to the cows' grazing, but one hopes that the supplier, "Amish Meadow Farms," prefers free-range to vitamin-enriched feed lots. http://tinyurl.com/d35gv
Whole Foods Market sells milk in a bottle, and the 1% variety is fortified only with Vit A, not Vit D. Check the label carefully. You don't want to be drinking glasses of milk, but using it in cooking and to add taste to breakfast oatmeal is a good idea.
...Trevor..
Know your 25-D level
Small amounts of milk are okay but no one can say exactly how much. If your 25-D is 12ng/ml or less than you are doing okay with avoiding ingested Vitamin D. If you still need to get it lower, you'll have to restrict all milk. Flavoring your tea, used in recipes or adding a 1/2 cup to your daily cereal are examples of a small amount of milk.
Members' experiences
-I've been consuming half & half in moderate amounts with no problems. D levels have been good, well under 10 for 18 months or so. 1:1 with water is a good substitute for whole milk in cooking. ~Knochen
-I found something wonderful at Wild Oats today..........milk that comes whole, 2%, 1%, or skim WITH NO ADDED D!!! The brand is Farmers' Creamery, and it comes from Kalona, Iowa. "No antibiotics, no added hormones, all vegetarian fed, and non-GMO Feed". Now I can go back to 1% or skim.
Just a general FYI for anyone in Ohio following MP and trying to avoid vit. D in milk. I was assured by Hartzler's Dairy that none of their products have added vitamin D. Their milk is sold in glass bottles and their website can direct you to any local stores that carry it. http://www.hartzlerfamilydairy.com
-I have been drinking Organic Valley whole milk from Wild Oats for six months. I checked the carton carefully at my original purchase to verify that no D was added.
Imagine my surprise when I happened to glance at my most recent cartons and noticed that Vits A & D had been added! I immediately called the company. They explained that the milk comes both ways depending on where it is produced. Some states may have a law that ALL milk must have A&D added. Then I called Whole foods and found that their OV milk does NOT have A & D added, even though it is in the same carton. So don't be caught unawares. ~Sharon
-I just wanted to share something I just happened to find at my Kroger store. I found some 2% milk with no vitamin D and only 4% vitamin A. It comes from a farm in Burnt Chimney, VA called Homestead Creamery. A quart of milk cost $1.89 plus a $1.50 deposit since it comes in a glass bottle. I called the creamery and they checked with their production manager. I have been drinking it and do not have headaches now. Folks may want to check in the area they live to see if they can get milk from a local farm or look for it in their grocery.
I wrote to Organic Valley asking about clarification of their labels on their milk, because the whole milk had no Vitamin D content listed in Meijer's in Michigan but the lower fat milk did have Vitamin D added. I was told that their ultra-pasteurized whole milk is not required to have Vitamin D added. They do add Vitamin D to their conventionally pasteurized milk. So you need to check the label for this. This is why some whole organic milk has a Vitamin D content while other does not, even though it comes from the same source.
-In CT, among distributors of so-called "organic" milk, I have found 2 distributors of non-D3 supplemented milk- Organic Valley (Wisconsin) and Wakefern Food Corp (NY) ~JCB
Milk substitutes
Vanilla high-protein drinks made from whey and not supplemented with Vitamin D are a good choice for a milk substitute on cereal. AdvantEdge available at Wal-mart is one such product. Always check the list of ingredients before buying.
Nut milk
Cashew Milk
1c raw cashews (unsalted) I buy mine from Whole Foods in the bulk section
1c pure water
2T pure maple syrup (only enough to sweeten) Throw all of this in a blender, chill. Good for 2-3 cereals
Almond Milk
Soak 1 cup of raw plain almonds in 2c pure water overnight (or 8 hours) Doesn't matter that the brown covering is on the nuts. Rinse well. Throw almonds in a blender with 2c pure water until almonds are finely chopped. Strain through a fine sieve or strainer. Add 1 c organic apple juice to milk, mix well.
-I have found the answer to avoiding the D in milk by drinking Almond milk and watering down Goats milk. ~maggie weeks
Rice 'milk'
Rice milk should be available at your local health foods store. Rice Dream is a common brand.
Many consumers find rice milk and other grain milk in designated areas in grocery stores. Some rice milk is shipped in paper containers similar to those containing cow's milk. This form of rice milk is usually kept refrigerated to prevent spoilage. Other producers ship their rice milk products in aseptic containers, which eliminate the need for refrigeration before opening. Rice milk generally has a shelf life of one to two weeks once it has been opened. You can also find recipes online to make your own.
Rice milk is largely a source of carbohydrate and may be fortified with calcium, Vitamin A, fat and vitamin D to more closely approximate cows milk.
Yogurt
-Sidney Chris in Australia recommends Jalna yogurt.
-I received this e-mail today after an inquiry to Mountain High Yoghurt Co. "Mountain High Yoghurt is made from raw cows milk. Any milk (enriched or not) contains Vitamin D, however, the FDA only requires to put it on the label if the product is enriched with Vitamin D. On a 8oz serving Mountain High Yoghurt contains about 15% of the daily value of Vitamin D." What a bummer. ~Rich
-While packaged flavored yogurt is quite high in carbohydrates, plain unfortified yogurt fits into a low carb diet just fine. The 12 gram per serving carb count on plain yogurt is inaccurate. That's how much carbohydrate - lactose - was in the milk the yogurt was made from, but the yogurt bacteria turns most of that lactose into lactic acid, giving yogurt its characteristically tangy flavor, leaving an effective four grams of carbohydrate per cup of plain yogurt.
If you don't like it plain, you can stir in a teaspoon of any flavoring extract you like - my favorite is vanilla- plus sweetener (Splenda) to taste. Or a add Splenda-sweetened drink powder. Those who are not on a strict low carb diet can add their favorite whole grain, no sugar cereal. Berries (low in carbs) are a good choice for a topping. ~Meg
Cottage cheese
-I have been eating 2% milkfat cottage cheese with 4% Vit A, almost daily, and it would appear from my recent blood test that it is not contributing to my 25D. ~John Dresser
Ice cream
My spouse, who is on the MP.....and had high 25-D (61.6ng/ml) has found her withdrawal from Vit D containing foods difficult. Thinking ice cream was OK, she allowed herself to continue eating Ben & Jerry's Cherry Garcia. In fact, she began to crave it and only it. Becoming suspicious, we examined the label and low and behold, included in the ingredients were egg yolk and liquid yolk. Aaaagh!!! So read the labels of your favorite ice cream:shock
See also:
Is this milk ok?
Limiting Dairy Intake
Vitamin D in Milk
Milk without added Vit. D
Is it better to eat low fat dairy products?
Calcium requirements for children
Whey pwoder
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Aussie Barb
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Posted: Sat Aug 27th, 2005 05:38 |
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Hidden sources of fish
Oriental food might contain fish sauce or oil even if it doesn't taste fishy.
Worcestershire Sauce is made from pulverised anchovies (fish).
____________________
Barb: Dx Inflammatory Disease Endocrine Imbalance 2003| Depression| 24+ years not Dx| MP Aug04| ABC of MP| MP Search|
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Posted: Wed Sep 7th, 2005 04:19 |
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FOOD TIPSlink
Tea/ Coffee/caffeine: 
Chlorogenic Acid in Coffee is powerful Immune modulator
Far more important than caffeine
Dr Marshall: A few cups of coffee a week is fine. Two cups a day is marginal A few cups every day is a problem
A review of chlorogenic acid and genistein
this thread on caffeine.
Green tea
I've noticed that in the morning when I get up If I drink a cup of hot green tea that often I get a nice little herx started such as nausea or mild headache. This never occured prior to being on the MP.
Just thought I would pass this along and see if any others get the same results.
jarjar
..................................
Green tea contains a chemical which affects the activation of Nuclear Factor-kappaB, the protein dimer at the heart of the Th1 reaction, which is a precursor to release of inflmmatory cytokines. It is a very weak inhibitor of NF-kB so it has a very weak effect. This might give a slight reduction in symptoms.
http://tinyurl.com/3kt7r
"Don't take minocycline with calcium tablets or antacids, or with orange or grapefruit juice. I recommend weak hot tea (not coffee) to wash the capsule down.
Benicar does seem to be absorbed more quickly if you break the tablet in two before taking it, and take it with a hot drink (weak tea). Otherwise the coating inhibits it from being dissolved in the stomach.
Trader Joe's Jasmine Green Tea is my favored bag. Steep it for only 10-20 seconds. Just gives a hint of flavor."
..Trevor..
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Julia wrote: Coffee: Why not go decaff? Much healthier, and no fear of dependence.
But be careful if you do - do it slowly. I only discovered I had an addiction problem by deciding abruptly to go caffeine-free. I had two days of violent sickness and two weeks of migraines, just from giving up tea - I had reduced coffee almost to nothing long before this. I vowed I would never get so addicted to anything again!
If you want to try this, look out for natural decaff, treated with carbon dioxide and water, not the stuff that's chemically treated, which made me very ill.
..................................
PB says: A 6 oz. cup of coffee has about 100 mg of caffeine.
I tolerate green tea quite nicely. that is apt to have at least 10 mg of caffeine the way I make it.
..................................
Meg: When an increase in coffee caused me to have an irregular heartbeat some years ago, my doctor told me that caffeine was stored in fatty tissues and it would take a few weeks to deplete the stores. She was right, it took about that long without coffee to restore a normal heart rhythm.
Many people seem to tolerate various amounts of coffee without apparent ill effects. If you feel it is affecting you adversely, wean from it slowly and expect some lingering symptoms.
Dr Marshall: A few cups of coffee a week is fine. Two cups a day is marginal A few cups every day is a problem
Many sodas also contain caffeine.
....................................................................................
High caffeine intake may contribute to bone loss
Caffeine decreases vitamin D receptor protein expression and 1,25(OH)(2)D(3) stimulated alkaline phosphatase activity in human osteoblast cells.
J Steroid Biochem Mol Biol.');]J Steroid Biochem Mol Biol. 2007 Mar;103(3-5):368-71. Epub 2007 Jan 12. Rapuri PB, Gallagher JC, Nawaz Z
Bone Metabolism Unit, Creighton University, School of Medicine, Omaha, NE, United States.
Of the various risk factors contributing to osteoporosis, dietary/lifestyle factors are important. In a clinical study we reported that women with caffeine intakes >300mg/day had higher bone loss and women with vitamin D receptor (VDR) variant, tt were at a greater risk for this deleterious effect of caffeine.
However, the mechanism of how caffeine effects bone metabolism is not clear. 1,25-Dihydroxy vitamin D(3) (1,25(OH)(2)D(3)) plays a critical role in regulating bone metabolism. The receptor for 1,25(OH)(2)D(3), VDR has been demonstrated in osteoblast cells and it belongs to the superfamily of nuclear hormone receptors.
To understand the molecular mechanism of the role of caffeine in relation to bone, we tested the effect of caffeine on VDR expression and 1,25(OH)(2)D(3) mediated actions in bone. We therefore examined the effect of different doses of caffeine (0.2, 0.5, 1.0 and 10mM) on 1,25(OH)(2)D(3) induced VDR protein expression in human osteoblast cells. We also tested the effect of different doses of caffeine on 1,25(OH)(2)D(3) induced alkaline phosphatase (ALP) activity, a widely used marker of osteoblastic activity.
Caffeine dose dependently decreased the 1,25(OH)(2)D(3) induced VDR expression and at concentrations of 1 and 10mM, VDR expression was decreased by about 50-70%, respectively. In addition, the 1,25(OH)(2)D(3) induced alkaline phosphatase activity was also reduced at similar doses thus affecting the osteoblastic function. The basal ALP activity was not affected with increasing doses of caffeine.
Overall, our results suggest that caffeine affects 1,25(OH)(2)D(3) stimulated VDR protein expression and 1,25(OH)(2)D(3) mediated actions in human osteoblast cells.
Last edited on Mon Jul 9th, 2007 03:23 by Foundation Staff
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Posted: Thu Sep 8th, 2005 00:10 |
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Sources of Calcium without Vitamin D
A good milk substitute (if you like to drink milk) is the canned creamy vanilla ready-to-drink high protein shake by Carb Solutions. I find them in six-packs at my local Kroger.
Lots of foods are good sources of calcium and don't have added vitamin D or folic acid. Here are some:
Almonds
Beans - many types, including baked, limas, chickpeas, kidney
Brocolli & leafy greens
buttermilk if no D is added
cheeses (check the label for added Vitamin D)
cottage cheese (read the label)
cream - usually sold as whipping cream
half-n-half
orange (the real fruit, not the juice)
sesame seeds
sour cream
yogurt
When cooking, you can use half-n-half without D instead of milk.
Belinda Fenter
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Posted: Wed Sep 14th, 2005 01:04 |
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Water
Water: How much should you drink every day?
The Water Myth
Other cool drinks
If you are looking for a cool drink as an occasional treat to supplement water, you may drink sugar-free, flavored bottled water or powdered sugar-free drinks without added vitamins. Iced teas (herbal or green) brewed weak are another option. Carbonated sugar-free sodas are okay if limited to 1-2 per day (be alert for added caffeine if that is a problem for you). Splenda is the preferred sugar-free sweentener. Don't drink vitamin water. See Should I take vitamins?
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Aussie Barb
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Posted: Sun Oct 9th, 2005 01:27 |
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Foods to help you gain weight
Nuts (any kind) are a great way to add protein, fiber and nutrients to your diet without adding Vitamin D. They are very dense in fat/calories so they should help you gain weight.
High fat, low sugar dairy products that do not contain Vitamin D or more than 6% of Vitamin A are also a good way to add quality calories. Cheese, cottage cheese and yogurt are good examples.
All nut butters. Peanut butter is the most familiar but try to eat the unprocessed varieties.
Dr Blaney: I have seen many patients either initially gain or lose weight in phase 1 & 2. Nuts, dried fruit if eaten together (trail mix), nut butters are OK.
While it may be true that eating dairy products high in fat will, theoretically, subject you to a little added Vitamin D, the risk/benefit tips in favor of calorie density to maintain weight.
If you can tolerate the sugar alcohols, sugar-free dark chocolate candy are high in fat and calories.
Eating six or more small 'meals' thoughout the day may allow you to eat more.
Commercial dietary supplements may be necessary if you cannot maintain your weight with natural foods alone. Check your level of 25-D periodically to make sure they don't contain hidden Vitamin D.
Have a variety of healthy foods on hand and expend as little energy as possible preparing them.
from Dr Marshall: "Supplements? have you tried "chocolate"?
A brand with a reasonable compromise with respect to sugar and fat is Cadbury's (I like Fruit and Nuts flavor) but there are also the diabetic-friendly chocolates as well.
For vitamins, you might look at the "Balance" "CarbWell" bars from Albertsons, etc. They have a little Folic Acid, but everything else in them is OK for the MP.
You will find my favorite CarbWell bar variety at http://tinyurl.com/ovn43
Trader Joes has a good sugar-free (sugar-alcohol) line of chocolate bars which may well help you gain a little weight without affecting glycemia.
And nothing beats a good meal, with side salad, every now and then.
ps: I forgot to add the disclaimer that a nutritionist might not agree with the above suggestions.." <<<
Meg: A good milk substitute (if you like to drink milk) is the canned creamy vanilla ready-to-drink high protein shake by Carb Solutions. I find them in six-packs at my local Kroger.
recent: AdvantEdge by EAS at Wal-mart. Any high protein drink that isn't supplemented with D is okay but most are so the buyer needs to look each time. These days, food processors are jumping on the D supplement bandwagon.
see also FAQ I'm losing weight. What should I do?
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Barb: Dx Inflammatory Disease Endocrine Imbalance 2003| Depression| 24+ years not Dx| MP Aug04| ABC of MP| MP Search|
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