Re: Why is the Wahls diet making me much worse, is it possib
Posted: Thu Dec 20, 2012 5:42 am
fair enough, but you still need to wash out for a few days before the test anyway. so if you want to take copper for a couple more days before stopping, that's probably not a huge deal. it's your decision after all. from here, i'm simply considering that 1. you report feeling worse since taking copper in spite of poor copper status on your test, and 2. you don't have a urine ceruloplasmin result to potentially help discern whether you may have some sort of copper handling issue. not just talking about wilson's although i know ceruloplasmin tests are used when docs are looking at that. read this https://en.wikipedia.org/wiki/Ceruloplasmin if you have copper deficiency and resulting anemia/neuropathy because your handling systems are off for some reason, you had better know it rather than continuing to throw copper into a broken machine. i have suffered in a few different ways over the years by adding things into a broken system without having all the info to make it work. i darn near killed myself (literally) by throwing high purine food (intended to elevate low uric acid levels) into a body that did not have enough liver zinc stores to process the toxic ammonia byproducts of amino acid ingestion, into uric acid. your situation with copper may be totally different. and again, it is your decision.
re toxins.. are you joking? it's the WORLD'S HEALTHIEST FOODS web site, sheesh. yes phytates are anti-nutrients, not toxins which simply means that without a certain amount of processing, they bind important minerals like zinc. that just means you have to balance them with intakes of zinc rich foods to compensate. phytates are why we generally don't eat legumes raw. we prepare them the ways we do in order to mitigate against the phytates, and thereby benefit from the fibre and nutrition.
here's the kind of info i was HOPING you would take away from that resource:
What's New and Beneficial about Black Beans
Recent research has shown that black beans provide special support for digestive tract health, and particularly our colon. The indigestible fraction (IF) in black beans has recently been shown to be larger than the IF in either lentils or chickpeas. It has been shown to be the perfect mix of substances for allowing bacteria in the colon to produce butyric acid. Cells lining the inside of the colon can use this butyric acid to fuel their many activities and keep the lower digestive tract functioning properly. By delivering a greater amount of IF to the colon, black beans are able to help support this lower part of our digestive tract. Lowered colon cancer risk that is associated with black bean intake in some research studies may be related to the outstanding IF content of this legume.
A recent study that may help put this controversy to rest looked at many different advantages and disadvantages of tossing out the water used to soak beans. It found that the advantages clearly outweigh the disadvantages. On the advantage side of things, getting rid of the soaking water also means getting rid of some of the phytates and tannins that can lower nutrient availability. It also means reducing flatulence-related substances like raffinose (up to 33% removed along with the soaking water) and stachyose (up to 20% removed). A final advantage was the retention of resistant starch. While some of the total carbohydrate content in the black beans was lost along with the discarding of the soaking water, the amount of resistant starch remained unchanged. (Resistant starch is a type of carb that will typically make its way all the way down to the large intestine without being digested. Once it arrives in the large intestine, it can help support the growth of desirable bacteria in that area of the digestive tract.) On the disadvantage side of things was that 15% of total phenols were lost, we actually don't think that that is an amount that is of concern. There was a slight loss of some additional phytonutrients as well as minerals. When adding up all of their findings, the researchers concluded that the many advantages of discarding bean soaking water clearly outweighed the disadvantages and then made this recommendation a firm part of their research conclusions.
We tend to think about brightly colored fruits and vegetables as our best source of phytonutrients, but recent research has recognized black beans as a strong contender in phytonutrient benefits. The seed coat of the black bean (the outermost part that we recognize as the bean's surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin. These three anthocyanins are primarily responsible for the rich black color that we see on the bean surface. Kaempferol and quercetin are additional flavonoids provided by this legume. Also contained in black beans are hydroxycinnamic acids including ferulic, sinapic, and chlorogenic acid, as well as numerous triterpenoids.
In Brazil—a country that, along with India, grows more black beans than any country in the world— beans have been given an exclusive place on the Brazilian Food Pyramid. In other words, beans are recommended as their own unique food group! The country's 2006 Food Guide for the Brazilian Population recommends that beans be consumed at least once every day. That recommendation is actually quite close to the Dietary Guidelines for Americans, which establish 3 cups of cooked legumes per week, or 1/2 cup serving six days per week, as the minimum desired amount. Recent research linking bean intake to lower risk of type 2 diabetes, many types of cardiovascular disease, and several types of cancer was one of the key factors used by the Brazilian government and the U.S. government in establishing their bean intake recommendations.
eat your beans. in moderation. soaked and cooked, not raw 7:|
will check back re those weights and measures
re toxins.. are you joking? it's the WORLD'S HEALTHIEST FOODS web site, sheesh. yes phytates are anti-nutrients, not toxins which simply means that without a certain amount of processing, they bind important minerals like zinc. that just means you have to balance them with intakes of zinc rich foods to compensate. phytates are why we generally don't eat legumes raw. we prepare them the ways we do in order to mitigate against the phytates, and thereby benefit from the fibre and nutrition.
here's the kind of info i was HOPING you would take away from that resource:
What's New and Beneficial about Black Beans
Recent research has shown that black beans provide special support for digestive tract health, and particularly our colon. The indigestible fraction (IF) in black beans has recently been shown to be larger than the IF in either lentils or chickpeas. It has been shown to be the perfect mix of substances for allowing bacteria in the colon to produce butyric acid. Cells lining the inside of the colon can use this butyric acid to fuel their many activities and keep the lower digestive tract functioning properly. By delivering a greater amount of IF to the colon, black beans are able to help support this lower part of our digestive tract. Lowered colon cancer risk that is associated with black bean intake in some research studies may be related to the outstanding IF content of this legume.
A recent study that may help put this controversy to rest looked at many different advantages and disadvantages of tossing out the water used to soak beans. It found that the advantages clearly outweigh the disadvantages. On the advantage side of things, getting rid of the soaking water also means getting rid of some of the phytates and tannins that can lower nutrient availability. It also means reducing flatulence-related substances like raffinose (up to 33% removed along with the soaking water) and stachyose (up to 20% removed). A final advantage was the retention of resistant starch. While some of the total carbohydrate content in the black beans was lost along with the discarding of the soaking water, the amount of resistant starch remained unchanged. (Resistant starch is a type of carb that will typically make its way all the way down to the large intestine without being digested. Once it arrives in the large intestine, it can help support the growth of desirable bacteria in that area of the digestive tract.) On the disadvantage side of things was that 15% of total phenols were lost, we actually don't think that that is an amount that is of concern. There was a slight loss of some additional phytonutrients as well as minerals. When adding up all of their findings, the researchers concluded that the many advantages of discarding bean soaking water clearly outweighed the disadvantages and then made this recommendation a firm part of their research conclusions.
We tend to think about brightly colored fruits and vegetables as our best source of phytonutrients, but recent research has recognized black beans as a strong contender in phytonutrient benefits. The seed coat of the black bean (the outermost part that we recognize as the bean's surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin. These three anthocyanins are primarily responsible for the rich black color that we see on the bean surface. Kaempferol and quercetin are additional flavonoids provided by this legume. Also contained in black beans are hydroxycinnamic acids including ferulic, sinapic, and chlorogenic acid, as well as numerous triterpenoids.
In Brazil—a country that, along with India, grows more black beans than any country in the world— beans have been given an exclusive place on the Brazilian Food Pyramid. In other words, beans are recommended as their own unique food group! The country's 2006 Food Guide for the Brazilian Population recommends that beans be consumed at least once every day. That recommendation is actually quite close to the Dietary Guidelines for Americans, which establish 3 cups of cooked legumes per week, or 1/2 cup serving six days per week, as the minimum desired amount. Recent research linking bean intake to lower risk of type 2 diabetes, many types of cardiovascular disease, and several types of cancer was one of the key factors used by the Brazilian government and the U.S. government in establishing their bean intake recommendations.
eat your beans. in moderation. soaked and cooked, not raw 7:|
will check back re those weights and measures