guuuten Miiddaach meine Liebchen :-)

unser Charly (auch Carlito genannt) hat mich gebeten, den ob. gen Text auf's board zu bringen, dito die

Uebersetzung ins' Pidgin....hi-hi-hiiiii also Carlitooo Duuu bist Schuld wenn die Leute die Augenlider zuklappen und es nicht lesen, zumindest die englishe Versuchsvariante :-)))

*Essen wie in der Altsteinzeit*

Günstige Wirkung auf den Stoffwechsel des Zuckers.

ein Diätexperiment in Schweden ist noch einen Schritt weitergegangen als jenes in der Pfahlbauer-Sendung

des Schweizer Fernsehens: 29 Personen sind- allerdings nur im Hinblick auf ihre Kost-in die Altsteinzeit zurückversetzt worden, also in die Zeit vor der Erfindung des Ackerbaus.

Passt übrigens zu einem der Filmchens von Peter !!!! Inwelchem er sich in Richtung Paleo erklärt :-)) natürlich nur für O's ....chuckle........

Herzkranke getestet:

In der Urzeit,als sich der Mensch entwickelt hat, bestand die Nahrung aus allem,was gejagt,gefischt und gesammelt werden konnte; mageres Fleisch,Fisch,Früchte,Blattgemüse,Wurzelgemüse,Eier und Nüsse.

Da Herzinfarkt und Diabetes bei Jägerns und Sammlern fast unbekannt sind, haben Forscher der Universität Lund die Diät der alten Steinzeit gezielt bei herzkranken Diabetikern getestet.

Rabiate Empfehlung:

zum Vergleich ist die Hälfte der Patienten auf eine gesunde,moderne Kost gesetzt worden,Vollkorn,fettarme Milchprodukte,Gemüse,Früchte,Fisch Oele und Margarine.

Nach drei Monaten hatte sich der Stoffwechsel des Zuckers nur bei den Patienten mit der Steinzeit-Diät deutlich verbessert, während er mit der gesunden neuzeitlichen Kost unverändert blieb.

Die Forscher empfehlen Diabetikern deshalb, mit den Kalorienzählen aufzuhören und dafür auf die modernen Produkte der Landwirschaft und verarbeitenden Industrie zu verzichten....- ein Rat, der nicht ganz einfach zu befolgen sein dürfte.

Abwechslung muss wohl sein:

Das Ergebnis erklärt teilweise, weshalb die Menschen in der alten Steinzeit von Herzinfarkt und Diabetes verschont blieben. Es zeigt aber auch, wie unrealistisch die Umsetzung der Erkenntnisse ist. Selbst Diabetiker wünschen sich zu Tisch ein Mindestmass an Abwechslung. (hier finde ich das Wörtchen *selbst* entzückend....chuckle)......

Carlito....bitte übernehmen...... :-))

herzlichste Grüsse an Alle

Eure Isa



helloo my dearles :-)

our Charly( also called Carlito) asked me to bring this tex onto our boards, ok I'll give a try but it's up to you Charly to take response for my pidginings ....and it might be your fault when people just clap down their eyelids and not wanting to read all my .....laberings in that enggglish fashioned way :-(.....he-he-heeee.......

Eating likewise in the old stone- age time :

an experiment of dieting has been made in Sweden inwhich those went further then in the pile-work-broadcasting of the swiss TV: 29 persons have been set onto the old stone-age diet, means

the diet before the agriculture area was known.

attainte people of heartdisease were tested :

in those Ur-times, when humans developed, diet consisted about all what was been abled to get fished,

huntered or collected; lean meat, fish,fruits,grean leaves,root-veggies, eggs and nuts. Heartattacs and diabetes are nearly unknown in hunter-gatherers'- so researchers just put diabetics with heartdisease on that diet for testing.

Raving recommendations:

in comparison , half of the patients were put onto the modern but healthy diet including full grains,fatless dairies,fruits,vegetables,fish and oils and margarine.

After 3 month's the metabolisme of the sugar has been changed in the stone-age dieters' drastically,

but it showed the same outcomes whithin the normal dieters of our times.

Reseachers recommend thatway diabetics to stop calculating calories, but then to stop also to use at the same time, modern products of agricultures and also processed foodindustrial products.

A recommendation which might show up as being not very easy to accomplish.......

Variations should be included :

the result explains why humans have been exempted from heartdisease and diabetes; but it also shows up, how unrealistic it might be to implement those perceptions. Even diabetics wish for their diets a minimum of variations :-)......here I just love the word *even* ...chuckle.....

Carlito...up to you...... :-))

best wishes to all

truly yours Isa

The last time I posted, I had just realized that I’m very likely to have celiac disease. Odd as it sounds, I’m still hoping that I do have it – because then I will finally know what’s behind many of my health problems, and can actually do something about the whole thing!

Since then, I’ve been doing a lot of reading on the Internet. It seems that celiac blood tests only work if a person has been eating the type of gluten found in wheat (or rye, barley, spelt, and other closely-related grains) regularly for several weeks. I had been working on eating a greater variety of foods, so there had been quite a few days when I hadn’t eaten any gluten to speak of. Maybe this wouldn’t have made a difference, but I wanted to be sure the tests would show whatever there is to be seen. I started making a point of eating a couple of slices of spelt bread every single day (since I had stopped eating wheat when I started the Blood Type Diet a couple of years ago).

I made an appointment with our family doctor. Even before I finished giving her a synopsis of my family history, she was nodding her head, and when I got to the punch line, “My cousin was just diagnosed with celiac disease,” she said, “I thought so!” Then I was all prepared to take the “con” side in debating the necessity of an intestinal biopsy for diagnosis, but to my delight, her opening remarks ended with, “… and nowadays they have blood tests that are just about as good as a biopsy.” I told her about my decision to postpone the tests for several weeks while I “gluten up,” and she didn’t object. Hubby and I picked this doctor because she’s more open-minded than most (perhaps because she’s an Osteopath rather than an M.D.), and I continue to be impressed by her willingness to engage in genuine dialog.

After attending a meeting of a local celiac support group, I got to thinking about my spelt bread. I knew from baking that spelt gluten is different from wheat gluten. Not knowing whether this difference might compromise my test results, I decided to switch back to The Real Thing for the final six or eight weeks. I also increased my “dose” from two slices to four slices per day. That was two weeks ago, and my symptoms seem to be somewhat worse. I don’t know whether that’s due to celiac disease or blood-type lectins, but I’ll be glad when I can stop eating the stuff!

I’ve also been researching the available blood tests, which apparently fall into two categories: tests which are very sensitive but not very specific (i.e., they will detect nearly every case of celiac disease, but will also come up positive for a lot of non-celiacs); and tests which are very specific but not very sensitive (i.e., they virtually never come up with a false positive, but they miss a lot of celiacs). The general recommendation is to have at least one test from each category, which makes sense to me. If I happen to come up positive on both, that would really clinch the diagnosis.

The best of these blood tests rely on an antibody called Immunoglobulin A (IgA), which is a natural part of the immune system. Unfortunately, a small percent of the population has so little IgA in their blood serum that the usual tests are meaningless for them, and somewhat-inferior tests based on Immunoglobulin G must be substituted. Most web sites recommend verifying the presence of serum IgA only if the initial tests are negative or inconclusive, but that sounds pretty silly to me. I’m looking into having my serum IgA level tested ahead of time, so I don’t waste time and money on worthless-to-me tests (and don’t have to keep eating wheat to prepare for a second round).