Seriously...

This isn't a everyone comment thread.. but thanks

just an FYI, but your comment above could have also been construed as "rude" to someone as well....just sayin

Skin. Grow it thicker.

I misread someone's post so i replied with something that was not accurate and some lady was like THAT DOESN'T MAKE SENSE. People are here for advice anyways.. so there are gonna get a bunch of mixed info. lol

saying "that dosent make sense" is rude?


Um... :noway: :noway:

LMAO.

Is it just me or are some the people on this site extremely rude? I am here looking for support and to gain some knowledge...not to be put down. I'm not trying to start anything. Am I the only one on this?

Unfortnately, it's everywhere.

YouTube, ESPN, LA Times, Facebook.
It's part of social media. You just gotta have a thick skin and ignore it all.

Usually sarcasm or a witty rebuttal works for me.

Yup you're the only one.

This isn't a everyone comment thread.. but thanks

mmk..who is allowed to comment?

its rude to exclude people

copied from http://www.active.com/fitness/Articles/Why-Being-Skinny-Doesnt-Mean-Youre-Fit


Remember when a total cholesterol reading of under 200 was the standard for judging cardiovascular health? Today, of course, we know that it's the components of cholesterol (LDL, HDL, the size of those cholesterol particles, and triglycerides) that are much more predictive of heart health. Well, our understanding of total weight and its effects upon your heart has evolved in similar fashion. It's not your total weight but the characteristics of that weight—how much is fat and where it's deposited—that matter most.

Surprised? Thank the scientists at the Mayo Clinic, who are behind this recent discovery. After comparing various health markers with the weights and body mass index numbers of thousands of adults, they found that more than half of those with normal weights and BMIs actually had "high body-fat percentages as well as heart and metabolic disturbances." In other words, they had the same risks of coronary disease, diabetes, and other chronic illness as people who weighed much more.

This research, and its sobering implications for millions of Americans, led to the establishment of a new condition called normal weight obesity (NWO). This is more than just the latest fat phobia. It's worth paying attention to because the accumulation of fat in the body, especially in the belly and around internal organs, causes low-level inflammation that gradually damages tissue and blood vessels. (Think of it as metabolic rust.) So even though your weight or BMI may be within acceptable limits for your height and age, don't be lulled into a false sense of security. Do your own analysis, starting with these steps:

1. Stop being preoccupied with pounds. As with total cholesterol, total weight is just one general assessment of your health. Yes, people who are trying to lose weight are more likely to succeed if they weigh themselves often. But seeing numbers that are within a healthy BMI range may actually disguise your heart disease risk. Keep them in perspective.

2. Measure your body fat. For a quick estimate of this key factor, wrap a cloth measuring tape around your naked waist just above your belly button. If your weight is fairly normal but the number you see above your navel is 35 inches or more (40+ inches for men), you may have NWO. For a more exact reading, ask your doctor (or health club) to measure your body fat. This can be done using a variety of noninvasive methods. If it's higher than 30 percent (20 percent for men), you likely have NWO.

3. Get a blood test. Ask your doctor to order a thorough blood analysis at your next physical. Warning signs of NWO include low HDL (total cholesterol and LDL may be normal), along with elevated triglycerides, blood sugar, and blood pressure.

4. Target belly fat. If you're diagnosed with NWO, take aim at visceral fat. Despite how entrenched it may seem, you can lose it. The keys are: Avoid the white stuff (white bread, rice, pasta, and other refined carbohydrates). Add monounsaturated fats, which target belly fat, to your diet. And do interval exercises to burn more fat and strength-training to build lean body mass.

5. Keep tracking fat. Just as you hop on the scale to keep tabs on your weight, do the same with your body fat. Have it measured periodically at your doctor's office or health club. Or just observe the notches where your belt buckles.

Conversely, if you're considered overweight by current standards, there may be some good news here. If your body-fat percentage is lower than 30 percent (20 percent for men) and your blood chemistry is normal, then you are among the "fat and fit." (Many athletes are in this category.) Continue to eat smart and exercise, but accept your body for what it is and know you're not unhealthy because of it. Feeling fat and feeling healthy are no longer mutually exclusive.

http://drhyman.com/blog/2012/02/13/three-hidden-ways-wheat-makes-you-fat/

Gluten free is hot these days. There are books and websites, restaurants with gluten free menus, and grocery stores with hundreds of new gluten free food products on the shelf. Is this a fad, or a reflection of response to a real problem?

Yes, gluten is a real problem. But the problem is not just gluten. In fact, there are three major hidden reasons that wheat products, not just gluten (along with sugar in all its forms) is the major contributor to obesity, diabetes, heart disease, cancer, dementia, depression and so many other modern ills.

This is why there are now 30% more obese than undernourished in the world, and why globally chronic lifestyle and dietary driven disease kills more than twice as many people as infectious disease. These non-communicable chronic diseases will cost our global economy $47 trillion over the next 20 years.

Sadly, this tsunami of chronic illness is increasingly caused by eating our beloved diet staple, bread, the staff of life, and all the wheat products hidden in everything from soups to vodka to lipstick to envelope adhesive.

The biggest problem is wheat, the major source of gluten in our diet. But wheat weaves it misery through many mechanisms, not just the gluten! The history of wheat parallels the history of chronic disease and obesity across the world. Supermarkets today contain walls of wheat and corn disguised in literally hundreds of thousands of different food- like products, or FrankenFoods. Each American now consumes about 55 pounds of wheat flour every year.

It is not just the amount but also the hidden components of wheat that drive weight gain and disease. This is not the wheat your great-grandmother used to bake her bread. It is FrankenWheat – a scientifically engineered food product developed in the last 50 years.

How Wheat (and Gluten) Triggers Weight Gain, Prediabetes, Diabetes and More

This new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more.

It contains a Super Starch – amylopectin A that is super fattening.
It contains a form of Super Gluten that is super-inflammatory.
It contains forms of a Super Drug that is super-addictive and makes you crave and eat more.

The Super Starch

The Bible says, “Give us this day our daily bread”. Eating bread is nearly a religious commandment. But the Einkorn, heirloom, Biblical wheat of our ancestors is something modern humans never eat.

Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize – it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.

The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.

Here’s the downside. Two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.

There is no difference between whole wheat and white flour here. The biggest scam perpetrated on the unsuspecting public is the inclusion of “whole grains” in many processed foods full of sugar and wheat giving the food a virtuous glow. The best way to avoid foods that are bad for you is to stay away from foods with health claims on the label. They are usually hiding something bad.

In people with diabetes, both white and whole grain bread raises blood sugar levels 70 to 120 mg/dl over starting levels. We know that foods with a high glycemic index make people store belly fat, trigger hidden fires of inflammation in the body, and give you a fatty liver leading the whole cascade of obesity, pre-diabetes and diabetes. This problem now affects every other American and is the major driver of nearly all chronic disease and most our health care costs. Diabetes now sucks up one in three Medicare dollars.

The Super Gluten

Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes.

Gluten is that sticky protein in wheat that holds bread together and makes it rise. The old fourteen chromosome containing Einkorn wheat codes for the small number of gluten proteins and those that it does produce are the least likely to trigger celiac disease and inflammation. The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease.

Five Ways Gluten Makes You Sick and Fat

Gluten can trigger inflammation, obesity and chronic disease in five major ways.

Full-blown celiac disease is an autoimmune disease that triggers body-wide inflammation triggering insulin resistance, which causes weight gain and diabetes, as well as over 55 conditions including autoimmune diseases, irritable bowel, reflux, cancer, depression, osteoporosis and more.
Low-level inflammation reactions to gluten trigger the same problems even if you don’t have full-blown celiac disease but just have elevated antibodies (7% of the population or 21 million Americans).
There is also striking new research showing that adverse immune reactions to gluten may result from problems in very different parts of the immune system than those implicated in celiac disease. Most doctors dismiss gluten sensitivity if you don’t have a diagnosis of celiac disease, but this new research proves them wrong. Celiac disease results when the body creates antibodies against the wheat (adaptive immunity), but another kind of gluten sensitivity results from a generalized activated immune system (innate immunity). This means that people can be gluten-sensitive without having celiac disease or gluten antibodies and still have inflammation and many other symptoms.
A NON-gluten glycoprotein or lectin (combination of sugar and protein) in wheat called wheat germ agglutinin (WGA)(1) found in highest concentrations in whole wheat increases whole body inflammation as well. This is not an autoimmune reaction but can be just as dangerous and cause heart attacks (2).
Eating too much gluten free food (what I call gluten free junk food) like gluten free cookies, cakes and processed food. Processed food has a high glycemic load. Just because it is gluten free, doesn’t mean it is healthy. Gluten free cakes and cookies are still cakes and cookies! Vegetables, fruits, beans, nuts and seeds and lean animal protein are all gluten free – stick with those.

Let’s look at this a little more closely. Gluten, a protein found in wheat, barley, rye, spelt and oats) can cause celiac disease, which triggers severe inflammation throughout the body and has been linked to autoimmune diseases, mood disorders, autism, schizophrenia, dementia, digestive disorders, nutritional deficiencies, diabetes, cancer, and more.

Celiac Disease: The First Problem

Celiac disease and gluten related problems has been increasing and now affects at least 21 million Americans and perhaps many millions more. And 99% of people who have problems with gluten or wheat are NOT currently diagnosed.

Ninety eight percent of people with celiac have a genetic predisposition known as HLA DQ2 or DQ8, which occurs in 30% of the population. But even though our genes haven’t changed, we have seen a dramatic increase in celiac disease in the last 50 years because of some environmental trigger.

In a recent study comparing blood samples taken 50 years ago from 10,000 young Air Force recruits to samples taken recently from 10,000 people, researchers found something quite remarkable. There has been a real 400 percent increase in celiac disease over the last 50 years (3). And that’s just the full-blown disease affecting about 1 in 100 people, or about 3 million Americans. We used to think that this only was diagnosed in children with bloated bellies, weight loss and nutritional deficiencies. But now we know it can be triggered (based on a genetic susceptibility) at any age and without ANY digestive symptoms. The inflammation triggered by celiac disease can drive insulin resistance, weight gain and diabetes, just like any inflammatory trigger – and I have seen this over and over in my patients.

Gluten and Gut Inflammation: The Second Problem

But there are two ways other than celiac disease in which wheat appears to be a problem.

The second way gluten causes inflammation is through a low-grade autoimmune reaction to gluten. Your immune system creates low-level antibodies to gluten but doesn’t create full blown celiac disease. In fact 7% of the population, 21 million, has these anti-gliadin antibodies. These antibodies were also found in 18% of people with autism and 20% of those with schizophrenia.

A major study in the Journal of the American Medical Association, hidden gluten sensitivity (elevated antibodies without full blown celiac disease) was shown to increase risk of death by 35 to 75 percent, mostly by causing heart disease and cancer.(4) Just by this mechanism alone over 20 million Americans are at risk for heart attack, obesity, cancer and death.

How does eating gluten cause inflammation, heart disease, obesity, diabetes and cancer?

Most of the increased risk occurs when gluten triggers inflammation that spreads like a fire throughout your whole body. It damages the gut lining. Then all the bugs and partially digested food particles inside your intestine get across the gut barrier and are exposed your immune system, 60% of which lies right under the surface of the one cell thick layer of cells lining your gut or small intestine. If you spread out the lining of your gut it would equal the surface area of a tennis court. Your immune system starts attacking these foreign proteins leading to systemic inflammation that then causes heart disease, dementia, cancer, diabetes and more.

Dr. Alessio Fasano, a celiac expert from the University of Maryland School of Medicine discovered a protein made in the intestine called “zonulin” that is increased by exposure to gluten (5). Zonulin breaks up the tight junctions or cement between the intestinal cells that normally protect your immune system from bugs and foreign proteins in food leaking across the intestinal barrier. If you have a “leaky gut” you will get inflammation throughout your whole body and a whole list of symptoms and diseases.

Why is there an increase in disease from gluten in the last 50 years?

It is because, as I described earlier, the dwarf wheat grown in this country has changed the quality and type of gluten proteins in wheat, creating much higher gluten content and many more of the gluten proteins that cause celiac disease and autoimmune antibodies.

Combine that with the damage our guts have suffered from our diet, environment, lifestyle, and medication use, and you have the perfect storm for gluten intolerance. This super gluten crosses our leaky guts and gets exposed to our immune system. Our immune system reacts as if gluten was something foreign and sets off the fires of inflammation in an attempt to eliminate it. However, this inflammation is not selective, so it begins to attack our cells—leading to diabesity and other inflammatory diseases.

Damage to the gastrointestinal tract from overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, and acid-blocking drugs like Prilosec or Nexium, combined with our low-fiber, high-sugar diet, leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation. That is why elimination of gluten and food allergens or sensitivities can be a powerful way to prevent and reverse diabesity and so many other chronic diseases.

The Super Drug

Not only does wheat contain super starch and super gluten – making it super fattening and super inflammatory, but it also contains a super drug that makes you crazy, hungry and addicted.

When processed by your digestion, the proteins in wheat are converted into shorter proteins, “polypeptides”, called “exorphins”. They are like the endorphins you get from a runner’s high and bind to the opioid receptors in the brain, making you high, and addicted just like a heroin addict. These wheat polypeptides are absorbed into the bloodstream and get right across the blood brain barrier. They are called “gluteomorphins” after “gluten” and “morphine”.

These super drugs can cause multiple problems including schizophrenia and autism. But they also cause addictive eating behavior including cravings and bingeing. No one binges on broccoli, but they binge on cookies or cake. Even more alarming is the fact that you can block these food cravings and addictive eating behaviors and reduce calorie intake by giving the same drug we use in the emergency room to block heroin or morphine in an overdose called naloxone. Binge eaters ate nearly 30% less food when given this drug.

Bottom line: wheat is an addictive appetite stimulant.

How to Beat the Wheat, and Lose the Weight

First you should get tested to see if you have a more serious wheat or gluten problem.

If you meet any of these criteria then you should do a six-week 100% gluten free diet trial to see how you feel. If you have 3 out of 5 criteria, you should be gluten free for life.

You have symptoms of celiac (any digestive, allergic, autoimmune or inflammatory disease including diabesity).
You get better on a gluten free diet.
You have elevated antibodies to gluten (anti-gliadin, AGA, or tissue transglutaminase antibodies, TTG).
You have a positive small intestinal biopsy.
You have the genes that predispose you to gluten (HLA DQ2/8).

Second, for the rest of you who don’t have gluten antibodies or some variety of celiac, the super starch and the super drug, both of which make you fat and sick, can still affect you. So go cold turkey for six weeks. And keep a journal of how you feel.

The problems with wheat are real, scientifically validated and ever present. Getting off wheat may not only make you feel better and lose weight, it could save your life.

My personal hope is that together we can create a national conversation about a real, practical solution for the prevention, treatment, and reversal of our obesity, diabetes and chronic disease epidemic. Getting off wheat may just be an important step.

To learn more and to get a free sneak preview of The Blood Sugar Solution where I explain exactly how to avoid wheat and what to eat instead go to www.drhyman.com.

Please leave your thoughts by adding a comment below.

To your good health,

Mark Hyman, MD

References


I hope this helps.

The rude ones are just hangry. Don't mind them...

Yes, I just need one more square and I have BINGO

Should I post about women lifters getting bulky?

LOL! This picture made my day! lol

Most humans are unpleasant to some degree.
It is part of being human.
Some are simply more unpleasant than others and it is only a reflection, usually, of their own inadequacies and low self esteems, that they feel the need to prove something or fluff their imaginary feathers out, in a virtual environment, safe behind their monitors.

Fri 01/04/13 05:35 PM
Is it just me or are some the people on this site extremely rude? I am here looking for support and to gain some knowledge...not to be put down. I'm not trying to start anything. Am I the only one on this?

Fri 01/04/13 05:43 PM
This isn't a everyone comment thread.. but thanks

Fri 01/04/13 05:55 PM
We all have our definition of rude apparently. but thanks.

Fri 01/04/13 06:00 PM
Did I not say this wasn't the first time? I really don't need your opinion.

You know what is comical?

You complain about people being rude to you, yet throughout this thread you have been repeatedly rude to people yourself. I quoted your comments up there so you can see clearly how you are acting yourself.

Sweetie, you're the pot calling the kettle black.

This place can be FUN and inspirational.... but only if you let it.

Cheerio! Carry on!

(PS - I'm not being rude. I'm being straight out. There's a difference.....)
(PS#2 - edited to add myriad of rude comments....)

There is more to life than these forums.