Abstract
In 1940, a young German refugee physician scientist at Duke University in Durham, North Carolina began to treat patients with accelerated or "malignant" hypertension with a radical diet consisting of only white rice and fruit, with strikingly favorable results. He reported rapid reduction in blood pressure, rapid improvement in renal failure, papilledema, congestive heart failure and other manifestations of this previously fatal illness. This treatment was based on his theory that the kidney had both an excretory and a metabolic function, and that removing most of the sodium and protein burden from this organ enabled it to regain its normal ability to perform its more important metabolic functions. It was also effective in "ordinary" hypertension, in the absence of the dramatic vasculopathy of the accelerated form. The results were so dramatic that many experienced physicians suspected him of falsifying data. Among these results was the normalization of the ECG changes seen with hypertension. This paper reviews his published experience with this radical therapy, its controversial rise to fame, and its decline in popularity with the advent of effective antihypertensive drugs. It features the ECG changes seen in this then fatal disease, and the reversal of these changes by the rice diet. This treatment, though very difficult for the patient, produced effects which make it equal or superior to current multi-drug treatment of hypertension. A poorly known but important observation was that patients who were able to follow the regime, and who were slowly guided through a gradual modification of the diet over many months, were able to transition into a very tolerable low fat, largely vegetarian diet, while leading a normal, active life, without medications, indicating that the disease state had been permanently modified.
Abstract
To evaluate the effect of increased dietary carbohydrate in diabetes mellitus, glucose and immunoreactive insulin levels were measured in normal persons and subjects with mild diabetes maintained on basal (45 per cent carbohydrate) and high carbohydrate (85 per cent carbohydrate) diets. Fasting plasma glucose levels fell in all subjects and oral glucose tolerance (0 to 120-minute area) significantly improved after 10 days of high carbohydrate feeding. Fasting insulin levels also were lower on the high carbohydrate diet; however, insulin responses to oral glucose did not significantly change. These data suggest that the high carbohydrate diet increased the sensitivity of peripheral tissues to insulin.
Abstract
OBJECTIVE:
To investigate prospectively whether intake of total or type of sugar is associated with the risk of developing type 2 diabetes. The contribution of sugar intake to the pathogenesis of type 2 diabetes has not been settled in the context of primary prevention because of limited prospective data.
RESEARCH DESIGN AND METHODS:
The Women's Health Study is a randomized controlled trial of aspirin and vitamin E in the prevention of cardiovascular disease and cancer. A validated semiquantitative food frequency questionnaire was completed by 39,345 women aged 45 years and older. The main outcome was the incidence of type 2 diabetes. The predictor was sugar intake, including sucrose, glucose, fructose, and lactose. Using Cox proportional hazard models, multivariate RRs of type 2 diabetes for increasing quintiles of sugar intake compared with the lowest quintile were estimated.
RESULTS:
Compared with the lowest quintile of sugar intake, the RRs and 95% CIs for the highest quintiles were 0.84 (0.67-1.04) for sucrose, 0.96 (0.78-1.19) for fructose, 1.04 (0.85-1.28) for glucose, and 0.99 (0.80-1.22) for lactose, after adjustment for known risk factors for type 2 diabetes. Similar findings of no association were obtained in subgroup analyses stratified by BMI.
CONCLUSIONS:
Intake of sugars does not appear to play a deleterious role in primary prevention of type 2 diabetes. These prospective data support the recent American Diabetes Association's guideline that a moderate amount of sugar can be incorporated in a healthy diet.
Abstract
Non-insulin dependent diabetes (NIDDM) was diagnosed in 188 of more than 7 million Tokyo schoolchildren tested between 1974 and 1994 for glycosuria followed by oral glucose tolerance testing. The incidence rate of NIDDM in youth has continued to increase since 1976. While the daily energy intake has not changed significantly, the consumption of animal protein and fat by the Japanese population has greatly increased during the past two decades, and this change in diet, with low levels of physical activity, may exacerbate insulin resistance and glucose intolerance.
Abstract
OBJECTIVE:
The aim of this study was to prospectively assess the relation between red meat intake and incidence of type 2 diabetes.
RESEARCH DESIGN AND METHODS:
Over an average of 8.8 years, we evaluated 37,309 participants in the Women's Health Study aged >/=45 years who were free of cardiovascular disease, cancer, and type 2 diabetes and completed validated semiquantitative food frequency questionnaires in 1993.
RESULTS:
During 326,876 person-years of follow-up, we docuмented 1,558 incident cases of type 2 diabetes. After adjusting for age, BMI, total energy intake, exercise, alcohol intake, cigarette smoking, and family history of diabetes, we found positive associations between intakes of red meat and processed meat and risk of type 2 diabetes. Comparing women in the highest quintile with those in the lowest quintile, the multivariate-adjusted relative risks (RRs) of type 2 diabetes were 1.28 for red meat (95% CI 1.07-1.53, P < 0.001 for trend) and 1.23 for processed meat intake (1.05-1.45, P = 0.001 for trend). Furthermore, the significantly increased diabetes risk appeared to be most pronounced for frequent consumption of total processed meat (RR 1.43, 95% CI 1.17-1.75 for >/=5/week vs. <1/month, P < 0.001 for trend) and two major subtypes, which were bacon (1.21, 1.06-1.39 for >/=2/week vs. <1/week, P = 0.004 for trend) and hot dogs (1.28, 1.09-1.50 for >/=2/week vs. <1/week, P = 0.003 for trend). These results remained significant after further adjustment for intakes of dietary fiber, magnesium, glycemic load, and total fat. Intakes of total cholesterol, animal protein, and heme iron were also significantly associated with a higher risk of type 2 diabetes.
CONCLUSIONS:
Our data indicate that higher consumption of total red meat, especially various processed meats, may increase risk of developing type 2 diabetes in women.
Abstract
The aim of this work was to investigate the relationship between dietary composition and prevalent overweight and obesity in a middle-aged Scottish population. An age and sex stratified cross-sectional study was carried out of coronary risk factors and diet. This was based on a personal health and food frequency questionnaire with a clinic attendance for body measurements which included weight and height. The subjects were 11,626 men and women aged 25-64 who participated in the baseline Scottish Heart Health and MONICA studies. Those reporting to be on slimming diets were excluded. The subjects were contacted via ten general practitioners surgeries from each of 22 Scottish districts (12 Mainland Health Boards) surveyed during 1984-1986. The following were measured: (1) the prevalence of overweight (BMI 25-28.6 for women and 25-30 for men) and obesity (BMI > 28.6 for women, and > 30 for men) according to intake fifths of carbohydrates (starch, total, extrinsic, intrinsic and milk sugars) and fat to carbohydrate ratios; (2) the percentage of the variance in BMI explained by multivariate analysis models which included each of the sugar variables and total energy intake. The overall prevalence of overweight and obesity in the Scottish population were 43 and 11% for men and 38 and 14% for women respectively. Their prevalence increased from the lowest to the highest fifth of Fat:ES intake, respectively for men and women, from 5 to 18.5% and from 13 to 26%. The prevalence of overweight and obesity declined from the lowest to the highest fifth of total carbohydrate, total (TS) and extrinsic (ES) sugar intake.(ABSTRACT TRUNCATED AT 250 WORDS).
Abstract
Insulin resistance is a common disorder and is seen in many conditions that are associated with increased risk for cardiovascular disease (eg, obesity, diabetes, hypertension, and cigarette smoking). The role of the diet, irrespective of degree of obesity, in modulating insulin sensitivity is uncertain. An extremely high carbohydrate-fat ratio improves insulin sensitivity whereas more moderate changes (40-60% carbohydrate) produce less convincing results. However, increased fasting concentrations of triglycerides and lower concentrations of high-density-lipoprotein (HDL) cholesterol have frequently been seen with these diets, together with lower concentrations of low-density-lipoprotein (LDL) cholesterol. High-carbohydrate diets based on foods with a low glycemic index combined with a high dietary fiber content should be evaluated. Such diets may produce the desired effects while they prevent unwanted increases in fasting triglyceride concentrations and lower HDL cholesterol.
No matter what all these "experts" say, I don't believe it.
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My father had diabetes for years. He went on the diet suggested in these videos and got worse. He went on a low carb, high protein, high fiber diet, and he improved. He no longer must take any insulin and as long as he stays AWAY FROM carbs, and exercises, he does not need any insulin.
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My chiropractor had type I diabetes and cured himself, too. He is on a LOW carb diet, as well as exercises.
The science proves you wrong..
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I can give you lots of other examples but, like most teens of the world, if you ARE a teenager since you hangout in the teen forum, you believe what you read on the internet as gospel truth and you are prideful. You insult and bad mouth anyone and everyone who does not agree with you, especially women.
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As you grow up you will see "experts" change their minds frequently. God doesn't.
He went on a low carb, high protein, high fiber diet, and he improved.A low carb diet is essential for the elderly or those who don’t exercise. For those that do exercise, you gotta have good carbs. Complex are the best but a little simple sugar won’t kill you.
Do I trust the vegan doctors who say meat and dairy and oil causes heart disease? Or do I trust the ketogenic doctors who says that eating meat and dairy and oil does not cause heart disease?I think both are right, but one has to be specific. What you posted above is too general.
I think both of you could be right. My research says that the REAL culprit in bad health (aside from the obvious GMOs) are plant oils, which are used everywhere in processed foods because they last longer than butter, coconut oil, etc..
A low carb diet is essential for the elderly or those who don’t exercise. For those that do exercise, you gotta have good carbs. Complex are the best but a little simple sugar won’t kill you.
Notice in your example above, I’ll be your father cut out processed foods and most plant/processed oils. I’m also sure he ate good, quality protein. Did he lower his intake of dairy? I’ll bet he did. Dairy is awful because it’s processed. “True/raw” dairy is quite healthy, but I digress...
The point is, that your father got healthy mostly due to avoiding processed dairy and processed animal fats which are a HUGE cause of modern health problems. Carbs were irrelevant.
Ladislaus, do not run from the truth about sugar, fruit & rice.Does that mean...if you eat a lot of sugar, rice, and fruit, you become a gluten free fruitcake?
Heed the aforementioned science on this thread.
You become what you eat.
If a person eats dead flesh all of the time, you will become death.
Eat fats, a person becomes a tubby.
Excess meat, fats & oils lead to an array of health problems, but that's not the case with sugar, rice & fruit.
Does that mean...if you eat a lot of sugar, rice, and fruit, you become a gluten free fruitcake?
Oh. That explains a lot.
:laugh2: