tag:blogger.com,1999:blog-1629175743855013102.post6417358655058688741..comments2024-03-27T23:47:41.656-07:00Comments on Whole Health Source: What Causes Insulin Resistance? Part VIStephan Guyenethttp://www.blogger.com/profile/09218114625524777250noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-1629175743855013102.post-86540596785290844562015-11-06T22:49:21.913-08:002015-11-06T22:49:21.913-08:00The following paper mentions a pretreatment using ...The following paper mentions a pretreatment using a microwave oven that significantly reduces the mutagenicity of cooked meat.<br /><br />http://mutage.oxfordjournals.org/content/19/6/431.full<br /><br />Prevention of mutagen formation in heated meats and model systems<br />Oxford Journals, Medicine & Health & Science & Mathematics Mutagenesis, Volume 19, Issue 6, Pp. 431-439<br /><br />Quote from paper:<br /><br />"Microwaving meat for 1–1.5 min separated the juice appearing at the bottom of the dish from the meat itself. When the meat was cooked the resulting mutagenicity was 50-fold lower than that in meat cooked without microwaving. When the juice was added back to the meat and recooked, the mutagenicity was restored (Taylor et al., 1986). This reduction in mutagenicity may be due to removal of water-soluble HCA precursors in the juice on microwaving. Pretreatment of beef patties by microwaving reduced the mutagenicity of cooked hamburgers, which may be due to the loss of HCA precursors (Felton et al., 1994). The beef patties received microwave treatment for various times before frying. Microwave pretreatment for 0, 1, 1.5, 2 or 3 min before frying at either 200 or 250°C for 6 min per side reduced HCA precursors (creatine, creatinine, amino acids and glucose), water and fat by up to 30% and resulted in a decrease in mutagenicity of up to 95%. The sum of four HCAs, MeIQx, IQ, 4,8-DiMeIQx and PhIP, decreased 3- to 9-fold compared with non-microwaved beef patties fried under identical conditions. Hence, microwaving meat is effective in reducing the mutagenicity of cooked meat. However, much of the taste of the meat may be removed by this procedure."Anonymoushttps://www.blogger.com/profile/02151097017284865549noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-7100614326277227652015-09-02T15:32:12.630-07:002015-09-02T15:32:12.630-07:00Article summarizing insulin resistance.
http://ww...Article summarizing insulin resistance.<br /><br />http://www.todaysdietitian.com/newarchives/070113p42.shtmlAnonymoushttps://www.blogger.com/profile/02151097017284865549noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-23529065923323230282015-09-01T07:15:25.651-07:002015-09-01T07:15:25.651-07:00http://www.sciencedaily.com/releases/2007/06/07062...http://www.sciencedaily.com/releases/2007/06/070627124111.htm<br /><br />Brush On The Marinade, Hold Off The Cancerous Compounds<br /><br />Date: June 28, 2007<br />Source: University of Arkansas, Food Safety Consortium<br />Summary: With the summer steak season in swing indoors and outdoors, cooks can season the meat on the grill and provide some protection against cancer all at the same time. All it takes is marinating the steaks with certain herbs and spices. But before heading out to the grill, J. Scott Smith examined some possibilities in the laboratory. Smith, a professor of food chemistry at Kansas State University, investigated for the Food Safety Consortium what effect marinating steaks could have on reducing carcinogenic compounds known as HCAs.Anonymoushttps://www.blogger.com/profile/02151097017284865549noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-49890680108034069482015-06-17T02:02:12.402-07:002015-06-17T02:02:12.402-07:00Regarding the Vellejo study posted by fg,
The br...Regarding the Vellejo study posted by fg, <br /><br />The broccoli microwave cooking study by Vellejo has major discrepancies. There are numerous data entries for samples where there was no nutrient found in the sampled microwaved broccoli tissue and none in the sampled water it was submersed and cooked in. Where did it go? Perhaps it got carried away in the steam of excessive boiling and therefore was never collected. That would be a lot of water boiled away and aggressive cooking. Or the nutrients may have gotten damaged or lost by the various processing steps that were used to prepare chromotography specimens. The author admits the discrepancy and says that the results don't agree with other studies of microwave cooking of vegetables which show a high retention of nutrients. <br /><br />Numerous research studies of microwave cooking of vegetables have found that it retains the nutrients as good as conventional steaming and better than other conventional methods such as boiling which is known to leach nutrients. <br /><br />Note that the Vellejo study didn't microwave-steam the broccoli but rather boiled entire florets for 5 minutes at 1000W (a high amount of power). A preferred way is to cut the broccoli into pieces, place them in a bowl, add a tablespoon or two of water, cover the bowl, and microwave for a couple minutes. This steams the broccoli quickly and doesn't overheat it, both of which minimize nutrient damage and leaching.<br /><br />See the following webpage for a critique of the Vellejo paper.<br /><br />http://perfecthealthdiet.com/category/microwave-cooking/Anonymoushttps://www.blogger.com/profile/02151097017284865549noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-1769474160578754302012-08-25T06:44:09.699-07:002012-08-25T06:44:09.699-07:00Came across this research regarding microwaving &a...Came across this research regarding microwaving & AGEs. <br /> <br />http://missclasses.com/mp3s/Prize%20CD%202010/Cooking/fulltext.pdf <br /><br />"Researchers at the Department of Geriatrics, Mount Sinai School of Medicine have determined that AGEs are mostly found in foods cooked at<br />very high temperatures (Uribarri and others 2007). This includes <br />foods that have been fried, barbecued, broiled, or cooked in the microwave." ...<br /><br />In all categories, exposure to high temperatures raised the AGE level for equal foodweights. The temperature level appeared to be more critical than the duration. Furthermore, microwaving increased AGE content more rapidly compared to conventional cooking methods<br />(Parliment 1993)."Think 360x365https://www.blogger.com/profile/01180972931865689724noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-32946736127362389102012-07-23T10:52:07.704-07:002012-07-23T10:52:07.704-07:00Native people in various places boiled in bark, po...Native people in various places boiled in bark, pottery, soapstone, basketry, wood and skin containers. Some flammable containers were used by placing very hot stones into the liquid, which is fuel inefficient, but remarkably effective. Steatite (soapstone) and pottery can be placed directly on flame and so can bark sometimes as long as it is full of water. If you put a green leaf or other very thin cellulose container full of water on a fire it will not burn. The area above the water level will dry out and burn, but only down to the water level. Maple sugar is traditionally boiled this way in birch bark containers over low heat. Another slow cooking method is the earth oven which was common world wide. A pit in the ground, often stone lined, is heated with a fire. Often most of the coals are removed and then the food is placed inside. The food is either wrapped in green vegetation, or a layer of wet green vegetation is placed in the oven before and after the food to protect it from the heat of the stones and from dirt. I usually toss in a small amount of water before covering the pit, but not everyone does and it is not always necessary depending on what is being cooked. A fire is sometimes built on top. This was the primary long cooking method worldwide. It is very convenient since it does not require significant tending. Underground ovens made possible the use of foods which are otherwise toxic unless exposed to very long cooking.<br /><br />Another very common method among primitives is to throw the meat right on the fire. Generally the skin is left on, but I sometimes quick cook smaller pieces of meat by laying them directly on the coals... yummy! This is very simple and doesn't require tools of any kind. By the time the meat is done the skin is blackened, but I don't believe anyone probably relished eating that... but I don't know that. If the carcass is whole, a hot stone may also be put into the body cavity to cook the carcass more quickly. Examples of this can be seen in the movies Walkabout and The Great Dance<br /><br />Personally I have a hard time working up a sweat worrying about some carbonization or browning on the outside of my meat. Generally we are talking about the outside of surface area only which does not amount to much of the total mass of a steak or whatever. What I do personally have a problem with actually is very long cooked meat. Sometimes pit very long cooked meat as described above which is basically steamed, or very long boiled meats reach a point where my body just does not like the smell or taste any more. I'm not talking about something that is stewed for two to four hours at very low heat, but getting too far beyond that, something changes. I have to trust my body on this one, and I'm not saying it's right, but I'm still just saying... I feel that its important to enjoy our food and that should also be taken into consideration. Making food primarily about what is and isn't going to kill us can make for some neurotic food relationships. I think that in all aspects of our lives (and in the health, diet, personal growth and environmental movements etc) we would do well to embrace a certain level of sustainable hedonism in order to stay sane, healthy and sustainable.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-74836221918211837562012-03-15T06:08:04.139-07:002012-03-15T06:08:04.139-07:00Hello Stephan,
Regarding microwaving food, I foun...Hello Stephan,<br /><br />Regarding microwaving food, I found this paper cited in _The Great Cholesterol Con_ by Anthony Colpo, a book which you recommend:<br /><br />http://onlinelibrary.wiley.com/doi/10.1002/jsfa.1585/abstract<br /><br />Abstract:<br /><br />Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl-quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High-pressure boiling, low-pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2′-trisinapoylgentiobiose and 1,2′-disinapoyl-2-feruloylgentiobiose. In addition 1,2-diferuloylgentiobiose and 1-sinapoyl-2,2′-diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl-quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high-pressure boiling caused considerable leaching (47%) of caffeoyl-quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes. Copyright © 2003 Society of Chemical Industry<br /><br />What do you think? Honestly I was disappointed to read this since the microwave is such a time-saver... :)fghttps://www.blogger.com/profile/08218861118372173983noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-75007451223722683572012-02-20T13:13:27.242-08:002012-02-20T13:13:27.242-08:00I just had a look at the full text of the Diabetes...I just had a look at the full text of the Diabetes Care study about the lower AGE diet in people with Diabetes. <br /><br />What's striking is that despite the lowered HOMA measures of blood sugar were worse in the low AGE group. The FBG didn't vary enough to be significant but the A1c went up substantially in the low AGE group.<br /><br />HOMA is a very poor measure of insulin resistance--as proven by studies that compared the calculated value to the value determined with insulin infusion. So I wonder if this diet really lowered IR given those higher blood sugars. <br /><br />They probably replaced fast food with pasta, which might help explain the worsening blood sugar. But if the point of lowering IR is to improve health, a diet that raises A1c and has no significant impact on fbg is not compelling.Jennyhttps://www.blogger.com/profile/17384082448952856117noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-40497436659102261402012-02-08T17:35:51.755-08:002012-02-08T17:35:51.755-08:00As somebody referenced in an earlier comment, the ...As somebody referenced in an earlier comment, the gentlest cooking method is probably "sous vide".eghttps://www.blogger.com/profile/00785993737401518690noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-78892504253521988082012-01-25T13:23:10.250-08:002012-01-25T13:23:10.250-08:00I read somewhere (I don't have a link) that a ...I read somewhere (I don't have a link) that a Kansas City University study showed that doing an herb rub before grilling meats reduced production of HCAs from forming-- up to a 100% in the case of rosemary (Ithink?). This was attributed to the herbs high antioxidant properties. I think there are studies showing wine marinades provide similar protection, how would this read into the high heat cooking methods? Anyone have any insight into those studies?Loganhttps://www.blogger.com/profile/11544645608816740419noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-71249465845913798872012-01-21T19:56:05.783-08:002012-01-21T19:56:05.783-08:00@Murph,
I was fed with boiled or steamed food most...@Murph,<br />I was fed with boiled or steamed food most of my childhood, because I had an eczima, and in Russia such diet is a standard treatment for such condition. I like to eat boiled chicken and meat even since. It is important to keep boiled chicken or meat in a broth after it is done. You can also always flavor to it if you want to by quickly worming up cut meat with sour cream and garlic, for example, or onion powder and a little bit of milk, or put it in a reduced vine.Galina L.https://www.blogger.com/profile/09156132815504279615noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-54843241814618593672012-01-21T07:05:47.110-08:002012-01-21T07:05:47.110-08:00@murph, I just realized I fibbed about my crockpot...@murph, I just realized I fibbed about my crockpot soup. I also put in at least one stalk of celery. possibly 2?:)Nyxhttps://www.blogger.com/profile/06307112545023418132noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-83533397671509185642012-01-21T06:47:55.344-08:002012-01-21T06:47:55.344-08:00Thanks to several folks for comments on the possib...Thanks to several folks for comments on the possibility of paleolithic water cooking.<br /><br />And second on Nyx's endorsement of slow cooking. As Nyx says, it is super easy and can produce delicious results. We do a major part of our cooking that way, and we haven't fried ANYthing in a very long time.JBGhttps://www.blogger.com/profile/04335845681080553536noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-83980798361207040642012-01-20T12:56:18.220-08:002012-01-20T12:56:18.220-08:00I see several articles here and there that suggest...I see several articles here and there that suggest that we have found pottery dating from the late Paleolithic .... (e.g., http://www.mendeley.com/research/on-the-origins-of-pottery/).<br /><br />@Murph, I find that anything cooked in a crockpot is delicious (as well incredibly easy!!). Two days ago I put in a chicken carcass, 2 onions, 2 carrots and a handful of greens and nothing else, and it was the best soup ever. I even slow-cooked my thanksgiving turkey (in the oven), and it was incredibly delicious!Nyxhttps://www.blogger.com/profile/06307112545023418132noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-80648383339021786702012-01-20T12:31:15.203-08:002012-01-20T12:31:15.203-08:00A lot of my dishes begin with sauteing onions and ...A lot of my dishes begin with sauteing onions and garlic (I use coconut oil on medium heat). I've only done this because the recipes and passed down wisdom recommend this. I'm not sure what exactly it accomplishes.<br /><br />Are there any alternatives to sauteing these ingredients that don't rely on high heat, yet still allow for tasty results?Marwan Daarhttps://www.blogger.com/profile/03470166681040140870noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-27953992363998758752012-01-20T10:22:50.463-08:002012-01-20T10:22:50.463-08:00I have seen demonstrations of cooking in water usi...I have seen demonstrations of cooking in water using animal hide containers over hot coals/very low fire. IIRC it was a portrayal of Native American hunter/gatherer culture. <br /><br />I don't know if this was an accurate depiction of actual practice (or how ancient of a practice it may be). But boiling without pots seems possible.EB Hansenhttps://www.blogger.com/profile/12237390218206857114noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-76515692558962111272012-01-20T10:06:11.416-08:002012-01-20T10:06:11.416-08:00Wasn't putting hot rocks in a tightly woven ba...Wasn't putting hot rocks in a tightly woven basket filled with water used by a number of North American natives?RLLhttps://www.blogger.com/profile/13850927095383579725noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-39781357081488825492012-01-20T09:20:29.202-08:002012-01-20T09:20:29.202-08:00gallier2, you may have read too quickly. I explic...gallier2, you may have read too quickly. I explicitly mentioned cooking in hot coals, and I didn't say anything questioning availability of slow cooking in general. All I questioned was cooking in water, given the likely absence of pots.JBGhttps://www.blogger.com/profile/04335845681080553536noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-53762416261294488482012-01-20T09:01:12.052-08:002012-01-20T09:01:12.052-08:00I agree Nyx, seems weird doesn't it, but with ...I agree Nyx, seems weird doesn't it, but with exercise it's the other 3 powerful hormones (Adrenalin, GH, Glucagon) that are released that actually hyper-sensitize us to insulin, and make it such that even the tiniest amount is extremely efficient. On top of that, exercise, when done in moderation, doesn't increase cortisol in large enough amounts, or for long enough to actually cause insulin resistance like it might in someone taking steroids like prednisone, or in someone who is chronically under severe stress. Amazing how timing, amount, and synergism with other chemicals all work to give different results!! Get exercising I say :)K@https://www.blogger.com/profile/18062983984880799423noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-36986383934662893592012-01-20T08:09:43.602-08:002012-01-20T08:09:43.602-08:00I think it's interesting that oversecretion of...I think it's interesting that oversecretion of cortisol increases insulin resistance, since exercise increases cortisol but also improves insulin resistance. or so I thought. It's all so complicated ....Nyxhttps://www.blogger.com/profile/06307112545023418132noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-73985363303550561662012-01-20T06:45:26.518-08:002012-01-20T06:45:26.518-08:00Ok, but the last thing I'm going to do is stea...Ok, but the last thing I'm going to do is steam a steak! The French blood running through my veins won't allow me to do such a thing.<br /><br />Don't be a killjoy ;-)Stephenhttps://www.blogger.com/profile/07349466308226709595noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-88899085143277126012012-01-20T01:22:08.249-08:002012-01-20T01:22:08.249-08:00@JBG you should visit Africa or Asia/Pacific some ...@JBG you should visit Africa or Asia/Pacific some time. There, you could learn that slow cooking of food is widespread and doesn't need more than big sturdy leaves, a shovel and a fire. Take your bushmeat or your fish, wrap it in banana leaves with spices and salt, add a taro root, or an pieces of ignam (not to be confused with yams) to it, take your shovel and bury it under your fire, i.e. make a hole in the sand, put a little sand to insulate and add hot embers on top. Wait an hour or two, dig up and enjoy your "monkey sous-vide" ;-)<br /><br />To be a bit more serious, this kind of cooking is so widespread that I am surprised that people even can assert that potery is required for slow cooked food.gallier2https://www.blogger.com/profile/04285836062429366578noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-82201833314795858222012-01-19T20:43:25.441-08:002012-01-19T20:43:25.441-08:00Hey S, great post!
Anything that has to deal with...Hey S, great post! <br />Anything that has to deal with educating people about the horrors of insulin resistance is gold in my world!! Would you argue that anything that increases insulin leads to resistance, and therefore anything that either causes a stress response, or an inflammatory response will lead to IR, if even for a short while? <br /><br />Also, with regard to heating and cooking food, I was wondering how much you know about acrylamide and it's effects? I know that any starches cooked above a certain temp end up having high levels of it, and it has a link to cancer in animal (?) studies. Anyways, pardon the pun, but food for thought :)<br />Keep the awesome posts coming!K@https://www.blogger.com/profile/18062983984880799423noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-13147889213971133952012-01-19T17:55:19.296-08:002012-01-19T17:55:19.296-08:00Have you found any reliable lists of AGE contents ...Have you found any reliable lists of AGE contents of various foods? <br />I know cheese as a food category, especially pastured dairy cheese, is good for me, but maybe my 3-year old Gouda and Gjetost are not. I would like to know how they compare to deep fried foods.<br />All I can find is that flawed immunoassay study that claims raw butter is the worst offender.David Pierhttps://www.blogger.com/profile/16326578313240027846noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-27346885188126864912012-01-19T16:52:07.772-08:002012-01-19T16:52:07.772-08:00I always try to NOT heat oils when possible.
De...I always try to NOT heat oils when possible. <br /><br /><br />Deep fried fat, especially unsaturated fat , is VERY damaged fat. These very damaged fats damage the endothelium and are pro - inflammatory in a significant way . These type sof things are the most atherogenic substances you could eat. <br /><br />Dr. Steven Nissen gave the exmaple of a deep fried candy bar as being SUPER atherogeneic in his lecture.<br /><br />(I believe that is one of thre things that contributed to Bill Clinton's CAD. His love of southern deep fried foods etc., plus stress of being president,plus the Monica Leweniski thing.)<br /><br />Poached eggs are FANTASTIC by the way. <br /><br />I can appreciate the fact that Stephan is a young scientist working hard on specific components of obesity, while other scientists work on other parts. Science is a group effort. And all scientists build upon the work from others that came before them - even Newton and Einstein did.Anonymousnoreply@blogger.com