"Life Without Bread"

[LQB]

Perhaps someone can review what the author of the article has to say about Live Blood Analysis to see if there is something valid or plausible.

http://www.doctorsaputo.com/a/live-blood-cell-analysis-with-beverly-rubik

Here is an interview of Rubick on LBA with a Dr Saputo.

Note added: These two are partners in a med practice.

 

[LQB]

Perhaps someone can review what the author of the article has to say about Live Blood Analysis to see if there is something valid or plausible.

And from the Townsend Letter there is this http://www.townsendletter.com/Jan2011/shorts0111.html.

Live Blood Analysis
Is live blood analysis (LBA) a legitimate diagnostic method or quackery? It depends upon who is using it and for what purpose. LBA uses a dark-field microscope to view fresh blood samples, in itself an uncontroversial process. Dark-field microscopes "do not differ substantially from microscopes already approved by the FDA for other diagnostic purposes," according to an US Office of Inspector General report. The controversy lies in the interpretation. Some practitioners use it to monitor the biological terrain. Some websites, which may or may not be run by a health practitioner, claim without substantiation that LBA can show the presence of specific diseases that can be remedied with supplements available at their site.

In dark-field microscopy, light shines from the side so that particles and objects on a slide reflect the light. As a result, the objects appear bright white against a dark background. The benefit of dark-field microscopy is that the resolution and contrast are better than bright-field viewing (in which light is shown through the slide) and less expensive than phase contrast. Phase contrast microscopes convert tiny phase shifts in light into contrast imaging as the light passes through a specimen. Like dark-field microscopy, phase contrast does not require the use of stains that kill cells. David R. Caprette at Rice University says, "Any time you wish to view everything in a liquid sample, debris and all, dark field is best. … Dark field is especially useful for finding cells in suspension [e.g. blood]." G. A. Jamjoom reported in 1983 that dark-field microscopy was useful for detecting differing forms of malarial parasites in unstained blood films: "The technique offers the distinct advantages of rapid diagnosis, increased sensitivity, and adaptability to field work."

While dark-field microscopy is an accepted tool, LBA is considered an "unestablished" laboratory test. In 2001, the US Office of Inspector General (OIG) published a report about the Centers for Medicare and Medicaid Service's ability to regulate laboratories conducting live blood cell analysis and other unestablished laboratory tests. All laboratory testing, including LBA performed in doctors' offices, should conform to the 1988 Clinical Laboratory Improvement Amendments (CLIA), according to the Office of General Counsel. This law set up quality standards for all laboratory testing to ensure accuracy, reliability, and timeliness of patient test results. Centers for Medicare and Medicaid Services is responsible for implementing CLIA.

Most of the 200 laboratories offering LBA, identified for the OIG report, did not have a CLIA certificate. Some doctors offering LBA "believe that LBA falls within the scope of their license to practice medicine and that it should not be regulated under CLIA" since Medicare does not pay for these tests. Other practitioners say they use LBA for research purposes only, which exempts a test from CLIA if patients are not informed of the test's results. "Most providers of unestablished tests with whom [OIG] spoke would like to be regulated by their peers and not by the CLIA program," says the OIG report. These providers would like to have "some checks and balances to protect the public from unscrupulous providers."

Like many other holistic CAM and integrative practices, however, LBA does not fit conventional medicine's reductionist paradigm that, rightly or wrongly, defines a "normal" range for isolated factors. Even physicians who operate laboratories that meet CLIA requirements for performing moderate and high complexity testing were unable to meet CMS requirements that would validate LBA as a precise, analytically sensitive test with established reference ranges. While LBA can provide useful information, it cannot accurately diagnose cancer. In 2005 German study, a health practitioner with several years of training in dark-field microscopy according to Enderlein examined the blood of 110 subjects. The practitioner correctly identified 3 of 12 patients with cancer in the group. The authors conclude: "Analysis of sensitivity (0.25), specificity (0.64), positive (0.09) and negative (0.85) predictive values revealed unsatisfactory results." Just because LBA is unreliable in diagnosing cancer doesn't mean that it isn't useful in other ways. The dark-field pictures that Majid Ali, MD, has shared in past issues of Townsend Letter and the pictures in Beverly Rubik's Weston Price diet study give objective information about a person's biology. At the very least, LBA can give skilled practitioners a easy way to evaluate overall terrain and to monitor progress. Contrary to assertions by the quackbusters, the OIG report doesn't condemn the use of LBA: "Nothing in this report should be construed as an endorsement or condemnation of any laboratory test."

The primary concern about LBA, according to the CDC, is the "potential harm that might occur when providers fail to recognize seriously ill patients." This concern is a realistic problem if LBA practitioners have little medical training, relying only on a correspondence course to interpret blood samples in order to sell products. For trained holistic practitioners, however, LBA may be a valuable assessment tool.

Caprette DR. Dark field viewing [Web page]. Rice University Introduction to Experimental Biosciences. www.ruf.rice.edu/~bioslabs/methods/microscopy/dfield.html. Accessed October 19, 2010.
El-Safadi S, Tinneberg HR, von Georgi R, et al. Does dark field microscopy according to Enderlein allow for cancer diagnosis? A prospective study. (English abstract, article in German.) Forsch Komplementarmed Klass Naturheilkd. June 2005;12(3):148–151. Available at: www.ncbi.nlm.nih.gov/pubmed/15985779. Accessed October 19, 2010.
Jamjoom GA. Dark-field microscopy for detection of malaria in unstained blood films.(abstract) J Clin Microbiol. May 1983;17(5):717–721. Available at: www.jcm.asm.org. Accessed October 19, 2010.
Office of Inspector General, US Department of Health & Human Services [online document]. CLIA regulation of unestablished laboratory tests. July 2001. www.oig.hhs.gov/oei/reports/oei-05-00-00250.pdf. Accessed October 19, 2010.
Rubin ZA. Live blood analysis: new diagnostic method or quackery? Proc UCLA Healthc. 2009;13. Available at www.med.ucla.edu/modules/wfsection/article.php?articleid=420. Accessed October 19, 2010.

Added: I found other docs that use LBA for a number of things including breast cancer. One question I have is What is the repeatability? Another is, Does the blood cell clumping really measure what is going on in the veins/arteries? If so, it looks to be pretty serious clumping of the blood.

 

[brainwave]

Hi,
maybe this question has been asked before, but I was wondering. I am slowly making changes in my diet. But how do other parents go about this? Do you change the diet for your kids as well? What about external consideration? Do I take into account their wishes?
All in all, my kids do not use a lot of table sugar. I have asked my partner not to bring them any sweets any longer, nor give them any (processed) cakes. As I do not make any pancakes anymore their sugar intake has decreased. Also, we have stopped buying 'chocoladehagelslag', they are like granules of chocolate which we eat on our sandwiches over here.
They have been cutting back on fruit juices, as they drank one litre of the stuff a day!

My youngest child is very happy that we eat more meat and fish and he doesn't mind the fat. He doesn't care much for sugar, but my oldest does. On top of that he doesn't like fat, but he does eat butter.

So I do not know whether I should change their diets, I would like to, because I do not want them to develop all kinds of diseases in (later) life. But do I have that right?

Well it's an issue here as well but my daughter is used to some form of dietary restriction since she was three years old. She is also used to eating home cooked meals even if they were not the healthiest as we are learning. She couldn't have wheat and dairy since three years old we knew that. What helps though that she is noticing that eating the way we do has reduced her allergic reactions. Since implementing this in August, she has had pieces of mango twice so fruit in the house is limited. Fruit juice isn't a problem as we don't by it and she prefers mint tea or water. Since we grow our mint she gets a lot of that but she hasnt gotten past the bread phase because she grew up eating a lot of what we thought was gluten free bread. So, we didn't buy any bread for the first two weeks here and she would protest by not eating all. We thought getting her to eat meat would be the issue...Not.

She has bacon and uncured grass-fed beef franks (her suggestion) and chicken cooked in coconut oil or butter again her suggestion. She can't have fish, not yet anyway. We finally agreed on a few things as carb fix for her. half a boiled green banana with butter, or a slice of gluten free bread made with tapioca rather than rice or corn. She also like pre-soaked beans cooked in bacon grease or coconut oil with onions and garlic. It is slow going to phase those out. We cook up two pots of pig bone broth every week that we later add stuff to for a quick dinner for her. She won't have bone broth alone or pork chops but add some beans, peas or green veggies to that and it works. Those all end up being higher carb than we would like but lower most so we just try to pay attention to limit her to 70 grams per day and most 15 to 20 grams with each major meal. We make sure there is no dairy, wheat, jams, juices etc in the house. Thank goodness she likes butter and will eat it by itself on a spoon. It seems weird to me but I'm happy with it as she is getting fats. Basically we are going slowly but also have a line on certain things that are just not allowed.

For a treat we occasionally make chocolate heart candy with unsweetened cocoa powder, coconut oil and a bit of salt and xylitol. A recent discovery is coconut milk yogurt . If your kids can tolerate it, it might work especially if you add some cocoa powder and a little xylitol. We tried the so delicious brand suggested but will be making our own the next treat day.

One thing that helped with her initial resistance was to have her in the kitchen helping to concoct dishes with good healthy ingredients. She also goes to the grocery store and the farmer's market with us and hears our discussions with others about good food. Half the time when we are making something, we're not sure what it is we're making, except to make sure the ingredients fit the diet. If it's good it gets to be one more healthy dish we can have. This way she feels she has a say in the meals we eat.

The main issue now is her upset about having to move from NY. Every weekend she mopes about wanting to go back and how boring and petty the kids are here and so on. It's hard being the only child who is used to having lots of cousins around. But that is for another post.

While I think her moping may also include the dietary changes since there are so many things changing at once for her, the one plus is she seems to be slowly going with it (except the inability to resist tapioca bread).

 

[brainwave]

What is most notable, however, is that the results demonstrate the wisdom of traditional food preparation. The processing of pork in customary ways by salts and acidic marinades makes pork safe for consumption— not only by inactivating parasites, killing off noxious bacteria that may cause food poisoning, and promoting safe fermentations in the meat that add flavor; traditional processing of pork also seems to prevent the inflammatory and blood clotting effects as observed here through live blood analysis, although we do not know why. We speculate that raw pork contains a toxin, unidentified to date, and that heat alone from cooking cannot destroy it, but that fermentation with salt, and also acid plus heat, do so. This toxin in pork, if it exists, is therefore heat-stable and requires further denaturation by salt or acid in order to detoxify it. This is exactly what traditional pork preparation provides.
ACKNOWLEDGMENT

So this would include pork burgers (ground/mince) and pork chops that should be marinated, right? I think I'd like to experiment with vinegar-based marinates and maybe include some lemon. The question is how long to marinate it before cooking to have the desired result? Would 2 to 3 hours of marinating before cooking be enough?

FWIW, I do show an allergy to pork. Bacon that is processed with just salt is ok. I don't do so well with pork chops but I can tolerate it if I soak it in lemon juice or vinegar before cooking. My great gradmother always did this before cooking all meats, now I know why.

 

[seek10]

I could be wrong here, but I think it's okay to have more protein, to eat more basically, until you are full. You can also have a meal every couple of hours or so. Bummer that it's hard for you to find healthy fats, maybe you can do some googling around to see if you can find anything nearby that might sell organic lard or anything? You may also think about having wild caught fish now and then.

I have looked into ordering duck fat. Amazon has many offerings but the shipping charges are nearly as much
as the product itself. Anyone know a reasonable cost/shipping source for duck fat in the US?

I use this site . http://www.localharvest.org/store/search.jsp?d=0&q=duck+fat&x=0&y=0
Though it doesn't say organic, I use it, as i haven't found any alternative yet.

 

[Danse la vie]

I take an Iodine supplement named Sea Iodine. It claims 1000mcg. Transdermal Iodine sounds interesting but from a few searches seems to prescription only. Where do you get it?

Mac

First I first took iodine tincture that was for many years in the household. It worked perfectly. When the bottle was empty I bought one liter iodine tincture (prescription free) at the pharmacy, also cheap (13 euros) but the alcohol in it seems not to be the same as it was before, as it gave my belly skin irritation and a burning sensation. So I put it on the buttocks or top of the legs, in turn : not on thin front skin but on thicker back skin.
Then I ordered Lugol at the pharmacy, also very cheap, and without alcohol.

Danse la vie

 

[Gawan]

Bottom line is: if you are feeling hungry, you aren't eating enough, especially not enough fats!!!!

Good point. In the last days I'm feeling half a day hungry and increased proteins and today I ate also pure ghee, well I'm still hungry :). Some days back I needed to take about three times digestive enzymes, due to a nauseated feeling and today I did just fine and could drink also fat again. I suspect myself, as Alada mentioned, it could be the reason of changing seasons, that my body needs more fat. Anyway, I don't count proteins anymore only carbs and I'm eating when I'm hungry.

 

[Gaby]

This is some info/discussion for those who have had a fungal infection on this diet, specially if it is a zero-carb diet.

The guys of "Perfect Health" say that permanent ketosis may promote fungal infections. They have a series of articles called "Dangers of Zero-Carb Diets" which argues for selenium, vitamin C, glutathione deficiencies during these diets because insulin is involved in their recycling or metabolism, among others. Some of their arguments are very short minded. See for instance the comment in this article for an update on vit C needs: http://www.sott.net/articles/show/236678-Can-Humans-Live-Longer-Vitamin-C-The-Missing-Anti-Aging-Hormone:

Comment: In a paleo-diet, you can get all vitamins and minerals from organ meats and animal sources. In fact, you get what your body really needs from eating meats to an even greater extent than when eating veggies, including the most crucial vitamins. Except perhaps for vitamin C. To be precise, there is a very small amount of vitamin C in animal foods. But perhaps that is really enough? See the following:

Vitamin C is needed to hydroxylate the amino acids lysine and proline into hydroxylysine and hydroxyproline- connective tissue. That is why scurvy is characterized by a degeneration of connective tissue. However, unknown to most, red meat already contains hydroxylysine and hydroxyproline which is absorbed into the bloodstream when eaten. Thus, less vitamin C is needed to hydroxylate proline and lysine, because they are already present in the blood in the hydroxylated state.

However, one might ask about the role vitamin C plays in antioxidant function. Sure, a purely carnivorous diet will prevent scurvy, but will it replace the other biochemical functions of vitamin C? While those who regularly consume liver and brains do not need to concern themselves too much here, what about those carnivores who consume primarily muscle meat and eggs? Sure, they may be free from scurvy, but are there some other unseen health effects, such as excessive free radical damage from lack of vitamin C?

First of all, a ketogenic metabolism produces less free radicals than a carbohydrate-burning metabolism. Secondly, there are numerous other substances, endogenous and dietary, that act as antioxidants present on a purely carnivorous diet. But what if this is insufficient? Should meat and eggers be worried?

Fortunately, the answer no. And the answer may lie in uric acid.

Uric acid is derived from purines in meat. They are the final metabolic end-product of purine compounds. This is because the genes encoding for the production of the enzyme uricase, needed to break down uric acid, have been absent from primate DNA for millions of years.

The thing that makes ascorbate as a molecule useful is the property of being a strong electron donor. Uric acid is also a strong electron donor (1). In fact, it may even be a better electron donor than vitamin C (2). Because of this, uric acid is a powerful antioxidant, similar to vitamin C. Thus, it follows that the loss of the enzyme uricase and the consequent increase in blood levels of uric acid in primates has probably provided a substitute for ascorbate in certain biochemical functions, including antioxidant activity.

Since meat is rich in purines, uric acid is inevitably abundant in the bloodstream of someone who consumes a large amount of muscle meat and organ products. Conclusion: Even if a human carnivore does not consume vitamin C-containing animal products, a purely carnivorous diet is still sufficient to produce the biochemical functions that vitamin C is normally responsible for.

This seems to be the case:

In humans and higher primates, uric acid is the final oxidation (breakdown) product of purine metabolism and is excreted in urine. In most other mammals, the enzyme uricase further oxidizes uric acid to allantoin.[8] The loss of uricase in higher primates parallels the similar loss of the ability to synthesize ascorbic acid, leading to the suggestion that urate may partially substitute for ascorbate in such species.[9] Both uric acid and ascorbic acid are strong reducing agents (electron donors) and potent antioxidants. In humans, over half the antioxidant capacity of blood plasma comes from uric acid.[10] The Dalmatian dog has a genetic defect in uric acid uptake by the liver and kidneys, resulting in decreased conversion to allantoin, so this breed excretes uric acid, and not allantoin, in the urine.[11]

Uric acid is created when the body breaks down purine nucleotides. Purines are found in high concentration in meat and meat products, especially internal organs such as liver and kidney.

In addition to that, vitamin C uses the same receptors as glucose to enter the cell membrane. So if we have eaten a lot of simple sugars, as in sweets, cool drink, but also complex carbohydrates which are broken down to glucose after being digested, less Vit C can be absorbed because the receptors are already in use.

So it seems that a mutation happened to those already eating meat, especially organ meats, from which you get lots more of nutrients than you ever get from fruits. Indeed, one actually needs LESS vitamin C on a meat/fat diet.

Anyhow, going back to the fungal problem... I thought it was interested that a few readers reported having more fungal infections during low carb diets on certain forums. Here are a few concepts that make sense and which I took from a search "fungal" in the blog _http://perfecthealthdiet.com/:

An appropriate population of commensal bacteria tends to stabilize the gut and make it resistant to dysbiosis. Antibiotics, starvation of carbohydrates, and other factors that deplete gut bacteria may increase the risk of fungal or other infections....

I think this is the case for SOME people. In the book "Fiber Menace", the author says that something like 10 or 12 grams of fiber from veggies is more than enough to feed the good bacteria in the gut and it doesn't represent a "fiber menace". I think that a serving of low carb veggies with your protein is important for certain people instead of sticking to a zero carb diet.

Then, they say that zero-carb diets produce a mucus deficiency that is bad for the digestive system:

On the issue of dysbiosis, I assume Dr Phinney will agree that some non-zero level of mucus production is optimal, and that a level of mucus production below that optimum impairs health.

Dr. Phinney is the one who wrote "The Art and Science of Low Carbohyrate Living".

I think this also depends on each person. Which reminds me, the day I had a higher amount of carbs, I was producing an absurd amount of mucus that was excreted on the other end... Sorry for being so graphic! My point is, I'm not necessarily a mucus deficient person on a very low carb diet, but some people might be.

More info on their blog, but caveat lector! It is a mixed bag of information and they are very pro carbs.

 

[Oxajil]

Anyhow, going back to the fungal problem... I thought it was interested that a few readers reported having more fungal infections during low carb diets on certain forums. [...]

I think this is the case for SOME people. In the book "Fiber Menace", the author says that something like 10 or 12 grams of fiber from veggies is more than enough to feed the good bacteria in the gut and it doesn't represent a "fiber menace". I think that a serving of low carb veggies with your protein is important for certain people instead of sticking to a zero carb diet.

Very interesting Psyche! If you think about it, our ice age ancestors have lived on for generations with very little amount of carbs (probably seasonal?) or none at all in their diet, so it wouldn't make entirely sense that the gut flora needs some fiber or carbs every day to maintain the balance. But I think, considering the many years of agriculture domination and how it has affected us on so many levels, it might be difficult for some to stay on a zero-carb diet? Of course other factors may play a role as well.

Here is something interesting I found:

_http://news.sciencemag.org/sciencenow/2011/09/your-gut-bacteria-are-what-you-e.html
(paper:) _http://microb230.med.upenn.edu/PDF%20Library/21885731.pdf

A large European-Asian consortium brought some order to the chaos when it reported in a Nature paper in April that humanity can be roughly divided into three "enterotypes" depending on which genus of bacteria dominates in people's gut: Bacteroides, Ruminococcus, or Prevotella. People's enterotype appeared to be stable over time, but it remains unclear why your gut population might be so radically different from your neighbor's.

[...]

In a paper published online today in Science, the team reports a similar clustering into enterotypes—although only two of the three showed up clearly—and discovered that dietary habits are linked to the type of bugs that thrive in the gut. People who eat a lot of meat and saturated fat tended to have more Bacteroides in their flora; Ruminococcus prevailed in people who consumed lots of alcohol and polyunsaturated fats, whereas Prevotella favored a diet rich in carbohydrates. It's not clear whether one type of microbial flora is healthier for the host than the other. But if that turns out to be the case, the study offers hope of new ways to improve health by changing diet, Bushman says.

The Bacteroides enterotype was highly associated with animal protein, a variety of amino acids, and saturated fats [...]

The Prevotella enterotype, in contrast, was associated with low values for these groups but high values for carbohydrates and simple sugars, indicating association with a carbohydratebased diet more typical of agrarian societies. Self-reported vegetarians (n = 11) showed enrichment in the Prevotella enterotype (27% Prevotella enterotype vs. 10% Bacteriodes enterotype; p = 0.13). The one self-reported vegan was in the
Prevotella enterotype.

Of course, those people who were questioned probably had some carbs in their diet, so it's hard to say based on this whether the Bacteroides can live on with no carbs at all. However, I find it interesting how certain enterotypes are more common in people who have a certain diet. It's already known also that they can adapt themselves to any diet changes etc. made by the host. I would think that bacteria who might need some fiber or some carbs (or other substance) to survive can have their own ways of getting what they want, when that certain substance isn't around directly. A sort of symbiosis perhaps, between host and microbiota. Like this Bacteroides:

_http://microbewiki.kenyon.edu/index.php/Bacteroides_Influence_on_Host_Behavior

B. thetaiotaomicron has the ability to derive energy from a broad range of sources, preferring food particles followed by shed elements of the mucus layer, and lastly exfoliated epithelial cells [2]. If a preferred food is not available to it , B. thetaiotaomicron will use host polysaccharides. It does this by manipulating the host genome; for example, it can promote host epithelial cell production of fucosylated glycans on which to feed.

And you can say that if there is some genetic disturbance and the communication or manipulation can't take place, they won't be able to get their preferred food and die off. Which probably means that gut healing and DNA restoration is very important, if the damage is not irreversible.
Wild claims, I know, but just thought I'd share!

 

[Gertrudes]

I take an Iodine supplement named Sea Iodine. It claims 1000mcg. Transdermal Iodine sounds interesting but from a few searches seems to prescription only. Where do you get it?

Mac

First I first took iodine tincture that was for many years in the household. It worked perfectly. When the bottle was empty I bought one liter iodine tincture (prescription free) at the pharmacy, also cheap (13 euros) but the alcohol in it seems not to be the same as it was before, as it gave my belly skin irritation and a burning sensation. So I put it on the buttocks or top of the legs, in turn : not on thin front skin but on thicker back skin.
Then I ordered Lugol at the pharmacy, also very cheap, and without alcohol.

Danse la vie

Interesting information about a relationship between iodine and cold Danse la vie. I have suffered from cold and freezing hands for a great part of my life. It is very frustrating as in my work I have to physically touch people, and it isn't nice with ice cold hands! I have a bottle of Lugol's solution that is 12% strength and will give it a try, trandsermally. My bottle says to use only one drop of the solution on the first week though. Just to have an idea, how much did you actually use, and do you remember the strength of your solution?

ADDED: Before I posted the above I had actually applied one drop of the solution to my thigh, and drank another drop mixed with half a glass of water....I don't know if it is my imagination but my hands seem to be actually regaining normal temperature (they were, as usual, ice cold), and I seem to feel that spreading through my arms. I don't know if this is placebo effect...but I sure enjoy it :)

Added 2: Nope, there is definitely a heat wave spreading through my body. I am, in one word, amazed.

 

[Danse la vie]

I take an Iodine supplement named Sea Iodine. It claims 1000mcg. Transdermal Iodine sounds interesting but from a few searches seems to prescription only. Where do you get it?

Mac

First I first took iodine tincture that was for many years in the household. It worked perfectly. When the bottle was empty I bought one liter iodine tincture (prescription free) at the pharmacy, also cheap (13 euros) but the alcohol in it seems not to be the same as it was before, as it gave my belly skin irritation and a burning sensation. So I put it on the buttocks or top of the legs, in turn : not on thin front skin but on thicker back skin.
Then I ordered Lugol at the pharmacy, also very cheap, and without alcohol.

Danse la vie

Interesting information about a relationship between iodine and cold Danse la vie. I have suffered from cold and freezing hands for a great part of my life. It is very frustrating as in my work I have to physically touch people, and it isn't nice with ice cold hands! I have a bottle of Lugol's solution that is 12% strength and will give it a try, trandsermally. My bottle says to use only one drop of the solution on the first week though. Just to have an idea, how much did you actually use, and do you remember the strength of your solution?

ADDED: Before I posted the above I had actually applied one drop of the solution to my thigh, and drank another drop mixed with half a glass of water....I don't know if it is my imagination but my hands seem to be actually regaining normal temperature (they were, as usual, ice cold), and I seem to feel that spreading through my arms. I don't know if this is placebo effect...but I sure enjoy it :)

Added 2: Nope, there is definitely a heat wave spreading through my body. I am, in one word, amazed.

Oh yes it's not a placebo Gertrudes. With Iodine you will forget your cold feet and hands, and more. It completely dropped the internal eye pressure the doctors called glaucoma !
My Lugol bottle is 1% only, and after some days 3 drops were too much and I only take one drop from time to time now. Please be careful. For safety I mostly use it transdermally, or use the iodine tincture transdermally (all over the belly if it's Lugol or buttocks/top of legs if its tincture). At the beginning it fully disappeared after 3 hours, now it stays even 2 days.
Note : Vitamin C is said to destroy iodine, as are sulfur supplements/sulfur containing raw food, so no intake together.
Some people in France take Teinture mère de Laminaire (TM Laminaria Digitata) for their iodine intake. Pharmacy or organic shop.

I no longer need iodine every day since the fat diet, but last winter I used to put transdermal iodine tincture each time before I went out, a few drops inside my arm, and my body never felt cold any more. This will be critical to know for those of us who live in cold zones, especially if we can't eat well.

You will soon notice when you need to put iodine: for me for example when I begin to loose balance and at the latest when I bump into the walls or furniture... This is how I knew they lied when they told us the Fukushima cloud had not yet arrived in France.
If you put iodine on your belly you might experience a uterus cleanse with a blood flow, not to worry about.

Danse la vie

 

[Thomas Alan]

I could be wrong here, but I think it's okay to have more protein, to eat more basically, until you are full. You can also have a meal every couple of hours or so. Bummer that it's hard for you to find healthy fats, maybe you can do some googling around to see if you can find anything nearby that might sell organic lard or anything? You may also think about having wild caught fish now and then.

I have looked into ordering duck fat. Amazon has many offerings but the shipping charges are nearly as much
as the product itself. Anyone know a reasonable cost/shipping source for duck fat in the US?

I use this site . http://www.localharvest.org/store/search.jsp?d=0&q=duck+fat&x=0&y=0
Though it doesn't say organic, I use it, as i haven't found any alternative yet.

Thanks, Seek10: The shipping is still about $20 USD but that's lower than any I've seen. A gallon would last me a long time.

Mac

 

[Thomas Alan]

I take an Iodine supplement named Sea Iodine. It claims 1000mcg. Transdermal Iodine sounds interesting but from a few searches seems to prescription only. Where do you get it?

Mac

First I first took iodine tincture that was for many years in the household. It worked perfectly. When the bottle was empty I bought one liter iodine tincture (prescription free) at the pharmacy, also cheap (13 euros) but the alcohol in it seems not to be the same as it was before, as it gave my belly skin irritation and a burning sensation. So I put it on the buttocks or top of the legs, in turn : not on thin front skin but on thicker back skin.
Then I ordered Lugol at the pharmacy, also very cheap, and without alcohol.

Danse la vie

Thanks. Danse la vie:

Ok, so a liquid iodine rubbed on the skin, preferably without alcohol. I look for it at the local pharmacy.

Mac

 

[Danse la vie]

I have looked into ordering duck fat. Amazon has many offerings but the shipping charges are nearly as much
as the product itself. Anyone know a reasonable cost/shipping source for duck fat in the US?

I use this site . http://www.localharvest.org/store/search.jsp?d=0&q=duck+fat&x=0&y=0
Though it doesn't say organic, I use it, as i haven't found any alternative yet.

Thanks, Seek10: The shipping is still about $20 USD but that's lower than any I've seen. A gallon would last me a long time.

Mac

Duck fat can't be called organic, even if sold in organic shops, because those ducks are fed grains a lot to make them very fat, and their liver gets big, so they are not fed after their needs, even if the grains are organic.
At the beginning of the fat diet, before I could find gras fed beef fat I lived some time on fat duck but it was hard to stand, and far to feed me as much as the gras fed beef fat.
Chunks of unmelted salted butter (beurre salé) are very good to snack too : they taste like non frozen non sweet ice cream.Have you tried ?
Danse la vie

 

[Rabelais]

I take an Iodine supplement named Sea Iodine. It claims 1000mcg. Transdermal Iodine sounds interesting but from a few searches seems to prescription only. Where do you get it?

Mac

First I first took iodine tincture that was for many years in the household. It worked perfectly. When the bottle was empty I bought one liter iodine tincture (prescription free) at the pharmacy, also cheap (13 euros) but the alcohol in it seems not to be the same as it was before, as it gave my belly skin irritation and a burning sensation. So I put it on the buttocks or top of the legs, in turn : not on thin front skin but on thicker back skin.
Then I ordered Lugol at the pharmacy, also very cheap, and without alcohol.

Danse la vie

Thanks. Danse la vie:

Ok, so a liquid iodine rubbed on the skin, preferably without alcohol. I look for it at the local pharmacy.

Mac

When I read this yesterday, I remembered that I had seen a video once about how to make your own Lugol iodine, alcohol free. It was actually quite simple, once you have the two ingredients required.

Here is the two part video (link to part two on the page):
http://www.youtube.com/watch?v=Znqej6FBxTA

You will need iodine crystals and potassium iodite, which I just found and ordered on eBay. I figure that, living 20 miles downwind of a nuclear generating plant, this stuff would be good to have on hand even without the dietary considerations.

With 5% Lugols selling for $29.95 per ounce, one can make quart quantities of 5% strength for around $60.00. That's enough to share liberally with friends and family.