Karma Reminder: Don't Brag, K is a B!
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My Dr. just told me it wasn't that bad yet and we didn't need to do anything about it. At that point he almost swallowed his teeth. I went on to lose 40 lbs. and when I went back he praised me for losing wt., my liver enzymes were normal and when I told him I did it with low carb, he told me it was impossible and that I should go back to a high carb, low fat diet. He almost swallowed his teeth a second time. I haven't been back and have no plans to see him again. My problem is finding someone who will support me on this WOE.
Isn't it amazing when they have the proof right in front of them, yet refuse to open their eyes? My BIL's diabetes doctor is actually advocating that he eat a high carb diet and just take meds.... why not try to reverse it? Nope... let's just keep doing the same thing over and over again... and expect a different outcome... insanity! The reason why your doc didn't want to do anything about your liver is because there's no magic pill to push at you! This is strictly a diet issue! Did you know that in the 1700's, they would purposely feed geese a high carb food for a specific dish? This dish was called "fat liver goose" or something similar. Ergo, the method to getting a fatty liver is so simple that even the people in the 1700s figured it out.... obviously our diets are a major contributing factor to the fat in our liver.... and should be considered in the reversal of this disease. But what do I know, I'm just a patient.
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..... Did you know that in the 1700's, they would purposely feed geese a high carb food for a specific dish? This dish was called "fat liver goose" or something similar...
It's still done today, and the dish is still considered a delicacy. It's regularly eaten both in France and elsewhere. The USA produces it too.
It's called 'Pâté de foie Gras' and the geese are force-fed copious quantities of corn, and also sweetcorn. The practice actually goes back as far as 2500BC and was first documented by the Egyptians, who used to do it.
France considers it to be a Dish of gastronomical, cultural and historical significance.
I used to eat it when I lived there. it's outrageously delicious.
The big issue for many people is not the state of the liver, but the manner in which it's produced.
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For 20 years, I have had high liver enzymes - outside the normal range. I asked my doctor about this, and he said I had NAFLD. He said we could confirm this with an MRI or something, but there was nothing to be done in terms of treatment.
My last blood panel after 8 months of <20 net carbs a day (and some weight loss) had liver enzymes at the very low end of the normal range. It was a dramatic change. I have an appointment coming up, and I will ask about the change in levels.
It sounds as if your doctor went to the Eeyore School of Medicine many moons ago, then stopped reading. Luckily, you followed a different path!1 -
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AlexandraCarlyle wrote: »
It's called 'Pâté de foie Gras' and the geese are force-fed copious quantities of corn, and also sweetcorn. The practice actually goes back as far as 2500BC and was first documented by the Egyptians, who used to do it.
France considers it to be a Dish of gastronomical, cultural and historical significance.
I used to eat it when I lived there. it's outrageously delicious.
The big issue for many people is not the state of the liver, but the manner in which it's produced.
I love the stuff. In France many farmers who do this are kind and loving with the geese, after all, they do this in the fall when the geese are in the hyperphagia phase, an increase in feeding activity driven by a biological need to fatten up. Man has taken advantage of that biological urge.
And no, I will not apologize or feel bad about my love of foie gras. Offal at its best, folks.
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