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mccoy

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About mccoy

  • Birthday 01/01/1960

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  1. mccoy

    Does IF damage the heart?

    I agree that there not everything adds up in Longo's affirmations. He says that skipping breakfast may be detrimental, then he says that he has breakfast with some tea and jam. What kind of breakfast is that? And why tea and jam? Maybe he omitted toasted bread together with jam. My personal contention here is that well-trained instinct rules. If we are not hungry in the morning, we should follow our neurological signals and not to eat breakfast.
  2. mccoy

    Exercise optimization

    Ron, I'm just making an experiment in muscle hypertrophy (which is not being too succesfull though) Large dosages of AAs may be beneficial just after training, and maybe the day after,. I too believed in the alleged detrimental effects of mTOR upregulation from protein intake. There are many hints that such a model is too simplistic though. Also, downregulating mTOR too much may definitely be uneahlty and anti-longevity. And mTOR upregulation in skeletal muscle is arguable healthy., especially so to counteract older-age anabolic resistance and myiopenia. Again, methionine moderation = low IGF-1, but a few authoritative sources affirm that too low of an IGF-1 may be detrimental and that there is an optimum value which is not too low , as discussed in another thread. Probably we'd need to optimize our own protein and methionine intake to our own IGF-1. I've yet to have myself analyzed.
  3. There should be a rational mechanistic explanation for the anomaly depicted in the graph. In lieu of reasonable mechanistic explanation (and I have difficulties finding one), IMO it's just an anomaly, due to statistical variability of subgroups, measurement errors, confounding factors and so on.
  4. mccoy

    Low fat and tocopherols

    Right, I edited the post: one small almond
  5. mccoy

    Multiple spice mix

    Another spice which I just discovered I had stashed at the bottom of the drawer, I think in English it's called dill Thus, my med spice mix now has expanded into 8 components: Rosemary Basil Parsely Thyme Oregano Sage onion herb Marjoran nutmeg Dill
  6. mccoy

    Low fat and tocopherols

    The major contributors of the fat quota, 19.5 grams, are the breads (wheat and buckwheat), garbanzo beans, spinach. No room for oils, seeds, nuts, except a single small almond, is left. This is an example of an extreme diet which may be justified by particular targets. both omega 3s and omega 6s are far below the RDAs. According to cronometer the only supplementation in addition to the polyunsaturated fats would be B12, D, calcium, maybe choline. by excluding breads and incuding more simple sugars we may perhaps make room to very few oils, maybe...
  7. mccoy

    Low fat and tocopherols

    This is the results of my first attempt of a cronometer simulation. Tocopherols are not a problem with spinach and whole grain breads, but to fully hit the target of 10% fats the only fat foot allowed is...one small almond!!! No kidding, numbers speak by tehmselves. I wonder if there are really people, aside Dr. Mc Dougall, who are able to follow such a diet. 10% fats, 18% protein, 72% carbs I included nonfat greek yogurt for protein, without that maybe a 10% fats, 10% protein may be achieved.
  8. mccoy

    Octogenarian

    Notwithstanding the use of amphetamynes, which might have had negative repercussion to his longevity (but not to the number of scientific papers he authored and co-authored). Maybe he might have lived longer, maybe not.
  9. mccoy

    Multiple spice mix

    This is a thread which has been inspired by Dean's 20 spices mix which he cited in the other thread on EVOO, I believe that we are all, to a greater or lesser extent, convinced about the validity of the xenohormetic theory, according to which the typical molecules of spices, which often are just phytotoxins, are poisonous to insects and other small lifeforms but beneficial to humans, in very moderate amounts as used in food preparations and dressing. So, having ready at hand such a xenhormetic mix as Dean does is sure an example to follow. Now, with all the caveats on the possible loss of properties of dried and ground spices, which we can sure alleviate by eating some fresh ones, quantity (number of spices) arguably equals diversification and a possibly greater range of effect of the hormetic principles/molecules. To make it short, I started reading the ingredients of the curry powder I have in my kitchen. It's 15 different spices already ground together. On top of that I prepared a mix of 7 more common mediterranean spices plus nutmeg. To these, we may add cinnamom maybe in a separate container to use in drinks (I use it in my cacao drink), but I saw cinnamom is also used in some ethnic spice mixes . Plus I use some occasional more expensive spices like saffron and vanilla. It adds to 23 different spices in two different containers, plus cinnamom= 24, plus others to mix occasionally. I'm going to prepare a list to which we may add more and see it is possible to reach a number of 30 spices to use daily for a very wide range xenohormetic effect. Dean's idea is very good in that it's convenient to have one or two containers only and we dont' forget to use single spices. 15 spices found in a commercial curry (supermarket): turmeric coriander cumin fenugreek ginger garlic cloves pimiento senape laurel chili fennel seed cardamom white peper black pepper 7 Mediterranean spices I could find and mix, plus nutmeg: Rosemary Basil Parsely Thyme Oregano Sage onion herb Marjoran nutmeg Other possible ones, which I could not find ground, are anice,seeds star anice, also there are pink and green pepper. And who knows how many more ethnic spices...
  10. mccoy

    Does IF damage the heart?

    Now, after the recent thread on postprandial tachycardia, a mechanistic principle for CVD hazard may be invoked simply by the fact that larger meals (inevitable situation when intake is not spread out throughout the day) may cause significant increase in heart BPMs. This may become more pronounced with a single meal per day. As I commented in the other thread, I could not eat a single meal because of the bloating and the consequent heart rate increase. Is such a BPMs increase comparable to physical activity? I believe not, that's pretty unpleasant in my experience. Re. Gallstones, just today I've been talking meals with a medical colleague at work, the mechanistic cause of gallstones might be the concentration of the gall fluid when it is not secreted with a certain frequency and the easier precipitation of salts and minerals in it.
  11. mccoy

    Octogenarian

    That's a low carb chocolate cake!
  12. mccoy

    CV health evaluation

    Thanks Gordo, I've read all that thread and some people seem to have a really drastic spike in HR even after moderate meals. The cardiologist I saw works in intense care at the hospital, so maybe he's more focused on near deadly situations or situation with heart issues. At the beginning, he didn't even understand why I was seeing him and it took a little time before he fully realized it was a preventional check with no serious symptoms. The visit appeared to be pretty complete and careful though. Postprandial tachycardia: it's a bummer at times, and that's one reason why I could never do intermittent fasting with one large meal per day. As far as I've observed, it's a function of quantity and quality of food, also gas bloating may be a cause. I found this concise explanation in one site which rings true to me: So this check at the cardiologist is going to be followed by two actions on my side: ECG under stress. Just to definitely rule out coronary occlusions and being able to say my ticker is good for a while, or viceversa, to have a coronography done. HR monitor: I'll have to get another one, after the cheap one I bought ceased to work a short while after the purchase. I might decide to design my meals in such a way to lower postprandial tachycardia.
  13. mccoy

    Low fat and tocopherols

    Thanks Todd, true enough, I just veryfied that some vegetables like spinach and turnip greens, which I ate tonight, have a fat fraction very rich in tocopherols. Kiwifruit also appears to be a contributor, if eaten in largish amounts. I reckon that's just one of the aspects one must learn to manage if on a really low fat diet. But I've been nonplussed for a couple of days, seeing my cronometer bar remaining on the yellow...I also bought two bags of sunflower seeds, just to be on the cautious side. I'll carry out some simulations in cronometer though, to ascertain if a strict 10% fat diet, 1800 kcal for example, can provide enough vitamin E or if supplementation is necessary.
  14. mccoy

    Low fat and tocopherols

    Hi everyone, I wonder how you meet the tocopherol requirements when on a low-fat diet. Last week I averaged 32% fats, wich is not very low (but low for me) and I was only at 95% vitamin E requirement. I'm eating very few almonds and less EVOO now than usual. I'm planning to eat routinely maybe 20 grams of sunflower seeds to hit the full target. What makes me wonder though is that with 10% fats it would appear just impossible to meet vitamin E requirements naturally.
  15. Yes, as you rightly point out, everything if not raw and untreated is processed. The vegan doctors affirming that EVOO is processed wheras olives are natural seem to ignore that olives are cured in NAOH or cooked and that EVOO is press-filtered at low temperatures, so the beneficial chemicals are probably much more in the natural state in EVOO than in olives. Of course there is no fiber but this we usually ingest in ample amounts by vegetables, legumes and other food. Also, unprocessed grains should be raw. Legumes, ditto. Cooking is by definition a processing procedure, which by the way makes grains and legumes digestible, but it is a processing nevertheless. So not all processing is deleterious. I think the above would suggest a situation of religious fanaticism even by well respected MDs. The religion is the diet and the subjective beliefs on nutrition, sometimes are not really founded in science or even in basic rational thinking.
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