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From: Ian Eiloart
Subject: Re: Effects of a raw food diet.
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>Authors
> Douglass JM. Rasgon IM. Fleiss PM. Schmidt RD. Peters SN. Abelmann EA.
>Title
> Effects of a raw food diet on hypertension and obesity.
>Source
> Southern Medical Journal. 78(7):841-4, 1985 Jul.
>
>Abstract
> We examined responses to cooked and uncooked food in 32 outpatients with
> essential hypertension; 28 were also overweight. By varying
> cooked and uncooked food percentages and salt intake, patients acted as
>their
> own control subjects in this unblinded study. After a mean duration of 6.7
> months, average intake of uncooked food comprised 62% of calories ingested.
> Mean weight loss was 3.8 kg and mean diastolic pressure reduction 17.8
>mm Hg,
> both statistically significant (P less than .00001). Eighty percent of those
> who smoked or drank alcohol abstained spontaneously.
Forgive me if I'm being stupid, but is there supposed to be some sort of
conclusion to be drawn from this? What does 'patients acted as their own
control' mean?
Am I right in thinking that a bunch of people ate some food, some of which
was raw, and they mostly lost a few pounds in weight? So what? Presumably
they had all been advised to lose weight and to include some raw food in
their diet. Where does it say that those who included more raw food lost
more weight? I don't see it. How on earth does this abstract say anything
about the 'Effects of a raw food diet on hypertension and obesity.'?
--
cheers, Ian
http://www.cogs.susx.ac.uk/users/iane
http://www.cogs.susx.ac.uk/users/iane/coops
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Date: Fri, 5 Dec 1997 22:16:05 -0500 (EST)
From: Ben Best
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cc: Ben Best
Subject: Breadmaking I (posted 18-Aug-1997)
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I am reposting this message to serve as background for the
"Breadmaking II" posting which I have just composed and will now
send.
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
---------- Forwarded message ----------
Date: Mon, 18 Aug 1997 22:39:17 -0400 (EDT)
From: Ben Best
I have previously never had much interest in recipies or
food-preparation. Anything more complicated than a sandwich I regarded
as a distraction from more important matters. Also, it seemed to me
that recipies were primarily concerned with making foods taste better,
and this is still something I see no need for. I feel that supplements
reduce the need to be concerned with a "balanced diet".
However, since I began my practice of CRAN, my interest in food
has grown by an order of magnitude. I think about food far more than
I ever did before, and the subject has never before seemed so
fascinating.
A few months ago I bought a breadmaker. I have spent too much time
reading ingredients on breads and being dissatisfied, so I decided I
would try taking things into my own hands. Also, the rye bread I
frequently buy is too often burnt, and I know this can mean toxicity.
After practicing some standard recipies to overcome my shyness with
the equipment, I tried making some blackbean/wheat-bran bread in order
to have bread that would supply a complete protein. I decided that this
was more trouble than it was worth. I also tried making bread with the
lowest possible glycemic index -- but this involved too much rye, which
does not rise very well. I finally decided that my main breadmaking
objective is to make bread with the fewest calories and the highest
fiber content -- with a low glycemic index, if possible.
I admit to being an amateur, inexperienced breadmaker. Breadmaking
still seems to me like a fascinating engineering problem, and I am hoping
that others can answer some of the questions I have.
My bread machine is a Black & Decker All-in-One Pro Automatic Breadmaker.
I decided upon this machine after reading CONSUMER REPORTS and exploring
availability in my city (Toronto). I always make "2-pound" loaves of bread
(the largest possible in this unit).
The breadmaking instruction books I have insist that the ingredients be
added in the order shown, without explaining why. I think that the reason
for this is only to ensure that the water is on the bottom and that the
yeast sits on top (without being prematurely activated). Therefore, I divide
my ingredients into a liquid phase, a solid phase and yeast:
LIQUID PHASE:
3.5 cups lukewarm water
3 tablespoons skim milk powder
3 tablespoons granulated sugar
1 tablespoon sugar-free, unflavored Metamucil
2 egg whites
SOLID PHASE:
1.5 cups Quaker Natural Wheat Bran
2 cups Five Roses Dark Rye Flour
1-2/3 cups gluten flour
2 cups Red River Cereal
YEAST:
2 teaspoonfuls Fleishmann's Bread Machine Yeast
I mix the liquid phase in a blender, mainly to get the egg-whites
to blend-in. I mix the solid phase in a mixing bowl. I add the liquid
phase to the baking pan, then add the solid phase and finally add the
yeast. I select the "Whole Grain" setting and push "Start". Unfortunately,
the high fiber ingredients do not mix properly on their own, and I must
assist the mixing. I use Opti-Rise to get the maximum possible rise-time.
The milk powder is supposed to soften the crust and give bread a
"velvety" texture. Recipies usually include fat to make the dough more
"tender". FAT FREE LIVING BREADS by Jyl Steinback says that egg-white
can substitute for fat in this regard.
(Lisa Walford says that Roy's publisher was horrified at the
thought using only egg-white, but Steinback's publisher evidently didn't
have this hang-up. Roy's publisher evidently had the mistaken belief
that egg yolk is "food". I say that egg yolk is no more food that an
egg shell or a peach-pit.)
The Metamucil is to improve the fiber quality. The sugar, of course,
is for the yeast to use in glycolysis. Honey & molasses are just other
forms of sugar (of marginal nutritional value) which are more messy. In
any case, the sugar content accounts for no more than 10% of the total
calories of the bread, so I don't overly concern myself with it.
I use rye flour for the lower glycemic index. Whole wheat flour is
not really a great source of fiber, has a higher glycemic index and has
poor gluten content. Therefore, I prefer to use Wheat Bran and gluten
flour. Pennington's FOOD VALUES says that fluten flour is 45% gluten &
55% all-purpose flour. (I would prefer 100% gluten.) I don't know if
Red River Cereal is sold outside of Canada, but it is a mixture of
cracked wheat, cracked rye and whole flax.
Most bread recipies include both yeast & salt, with the salt
intended to inhibit yeast growth. But it seems simpler to me to use
no salt and less yeast. If I am missing some key point, my recipie
books have not explained it.
I mainly want bread for my sandwiches and I am still not pleased
with my slicing abilities with a cutting rack or my Black & Decker
electric knife.
I am still enjoying experimenting with the breadmaking process, but
I expect that the time will come when I have exhausted the possibilities.
Then I will probably decide that it is more hassle than it is worth.
As Tim Freeman has pointed-out, bread & breadmaking poses a great
danger of binge-eating. I have found this to be true, but I have also
found that if my high-fiber bread can be eaten in reasonable quantities
that -- after an hour or so -- it is possible to go for a long time
without eating anything more and without experiencing hunger.
I began my practice of CRAN by cutting pasta & meat from my diet. I
lost weight easily. The main sources of calories in my diet were then
cereal & bread. I have now gotten cereal-eating under control, and my
current ration of high-fiber cereal-mix will probably prevent a
recurrence of hemorrhoids. Bread is the largest source of my
calories, and in a couple of months I plan to experiment with going
without bread completely to see if it will assist me in my goal of
maintaining 120 pounds with a minimum of discomfort.
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
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Date: Fri, 5 Dec 1997 22:27:48 -0500 (EST)
From: Ben Best
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Subject: Breadmaking II
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Breadmaking Part II
Since my previous posting, I have continued my efforts
at breadmaking. My objective has been to make bread with low fat,
low calories and high fiber. My ingredients, quantity of ingredients
and method of preparation has changed a bit since my last posting.
My current recipie is:
800 ML WATER (LEUKWARM) \
30 ML SUGAR ===> allow to sit for 3 minutes in vita-mix
15 ML YEAST / lowest variable speed
15 ML METAMUCIL (UNFLAVORED, SUGARLESS) ===> blender runs as added
300 ML GLUTEN FLOWER -- Blender on high
500 ML WHEAT BRAN -- Add by hand, mixing in a bowl, blend in spurts
300 ML RED RIVER CEREAL -- Add by hand, mixing in a bowl, blend in spurts
GM CAL PRO FAT SUGAR FIBRE
WATER 800 0 0 0 0 0
SUGAR,WHITE,GRANULATED 24 96 0 0 24 0
METAMUCIL,SUGARLESS 17 32.2 0 0 0 10
GLUTEN FLOUR 178 672.6 15.1 3.4 0 0
WHEAT BRAN 127 381 15.2 5.9 2.5 59.3
YEAST 8 0 0 0 0 0
RED RIVER CEREAL 203 725.7 25.9 7.1 0 25.4
TOTAL 1357 1907.5 56.2 16.4 26.5 94.7
( Weight after cooking -- which evaporates water -- is 1250 grams )
I was using egg whites as an oil substitute, but I found that the
white always ended-up in the middle of the loaf, making the bread
"thin" in the middle. Dropping the egg white eliminated this problem.
Skim milk powder was supposed to "soften" the crust, but I decided
that this is unnecessary and that I want the simplest possible formula.
Salt is supposed to make the gluten more elastic, besides "enhancing
the flavor". But by forming strong ionic bonds with the protein side-chains,
salt can make the gluten *less* extensible and more tough. In my experience,
even half a teaspoon of salt only added to my difficulty in getting the
loaf to rise. So I dispensed with the salt.
I decided that rye flour was another complication that just made it
more difficult to get the bread to rise. By using larger quantities of
gluten flour I have been able to increase the amount of wheat bran & Red
River Cereal I can cram into the bread -- meaning more fiber. Also, since
Red River Cereal is a mixture of cracked wheat, rye & flax, it lowers the
glycemic index of my bread. It is also, however, the major source of FAT.
With all this fiber, I can no longer rely on my breadmaker to do the
mixing -- so I pre-mix in a bowl and in my vita-mix blender. Cramming
so much fiber into bread requires effort.
So how does my bread compare with other breads? Below are a couple
of tables, the first of which shows total composition of 2 slices of
bread (the "sandwich" view of a "serving") and the second of which shows
per-gram content:
TWO SLICES OF BREAD
GM CAL PROTEIN FAT FIBRE
WONDER BREAD 64 163 5.2 2.1 0.0
WONDER BREAD 100% WHOLE WHEAT 64 161 5.7 2.2 3.1
DEMPSTERS 100 WHOLE WHEAT 90 206 7.8 2.7 6.6
COUNTRY HARVEST 7 GRAIN 90 235 9.4 3.9 9.4
PUMPERNICKEL RYE 84 168 5.0 0.6 5.2
MY BREAD 230 352 10.4 3.0 17.4
CALORIES, ETC. PER GRAM OF BREAD
GM CAL PRO FAT FIBRE
WONDER BREAD 1 2.54 0.08 0.03 0.00
WONDER BREAD 100% WHOLE WHEAT 1 2.51 0.08 0.03 0.04
DEMPSTERS 100% WHOLE WHEAT 1 2.28 0.08 0.03 0.07
COUNTRY HARVEST 7 GRAIN 1 2.61 0.10 0.04 0.10
PUMPERNICKEL RYE 1 2.00 0.05 0.00 0.06
MY BREAD 1 1.52 0.04 0.01 0.07
NB: Wonder Bread is "enriched" with vitamins & minerals (especially iron).
The 3 primary ingredients in "whole wheat" Wonder Bread are whole wheat
water and sugar (in that order)
As can be seen from the tables, my bread is the winner in terms of
fewest calories-per-gram, but in other respects it is not much better
than the pumpernickle rye I had been eating. The major problem with my
bread is that it is too dense -- I can't seem to get as much "air" into
it as the professional food-processors. As a result, although high in
fiber, my sandwiches are also much higher in calories from bread than
any of the other brands.
Part of the reason my slices are so heavy is than they are not
very thin. I have tried cooling the bread before slicing and I have
tried using an electric knife, but I cannot cut well and with skill.
I use a bread-cutting rack, but the distance between slots is too
great. I tried to get a carpenter to make me one with narrower slots,
but he opted for renovation work as being more lucrative.
If I continue with these experiments I will probably place less
emphasis on packing the most fiber into the bread, and more emphasis
on making the bread "lighter" or "airier". I think that bread is an
inefficient way to get grain fiber, anyway, and I look to cereal as
a better, low-calorie, source of fiber.
Soon I will try eliminating bread from my diet completely. Bread
for me is a similar food nemesis as meat is for others. Sandwiches are
my favorite food -- a day does not seem complete without a sandwich.
This in itself is a good reason for abstaining from bread, at least for
a while. Also, breadmaking -- especially the way I make my bread --
is more labor intensive than I care for. Partly I have been motivated
by my fascination with the process and the "challenge" of making
high-quality bread (by my standards). This cannot last, but for now I
see no need to "push the river".
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
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From: "Doug Younkin"
To: CRAN@ListService.net
Date: Sat, 6 Dec 1997 22:41:37 +0000
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Subject: Re: Breadmaking II
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Ben,
I have been experimenting with making bread in a bread maker and have
some comments from my experience. I have a Regal Kitchen Pro (Model
K6743), which I selected based on a Consumer Reports rating. I have
developed several recipes I like and that turn out well, although I
have not strictly analyzed the nutritional content of each slice yet.
My most recent and favorite recipe is one I call multi-grain bread,
and I have made it a simple one to prepare. The recipe is:
1.5 cups water
0.25 tsp salt (sodium chloride)
0.25 tsp "no-salt" (potassium chloride)
1 tablespoon lecithin (optional)
1 cup whole wheat flour
1 cup unbleached bread flour (higher gluten content)
2 cups spelt flour (spelt is an older grain than modern wheat, I
could just use whole wheat flour instead)
0.5 cups whole bean (full fat) soy flour
1 tablespoon wheat gluten
1.5 tsp active yeast
0.125 tsp citric acid granules (available in the canning section of
grocery stores)
Although my bread machine has a setting for whole wheat breads (that
goes through a longer rise time and an additional rise time), I do
not use that setting because the programmed bake time is longer than
I want, which would result in the crust being too dark. I want the
lightest crust possible, so I use the "regular loaf, light" setting
even though the recipe quantity would normally dictate a "large loaf"
setting.
The salt is very important as I am finding (specifically the sodium).
As specified above, the 0.25 tsp salt causes the loaf to rise too
much and fall during baking resulting in a repeatable concave top on
the loaf. The loaves are very "airy" (large holes)
throughout the top of th loaf, but the bottom of the loaf is
always denser. Previous versions of this recipe had specified 0.5
tsp salt, and there was always a nice convex shape to the loaf top,
and the hole size and distribution throughout the loaf was much more
consistent. I think in future versions of this recipe I will
increase the salt back up to the 0.5 tsp. I have read that sodium
acts as a buffer to yeast activity (as well as extending shelf life
and taste). It won't work to use less salt and yeast as you
mentioned because if you use less yeast you get a denser bread (as
you have found).
I used to include wheat bran in my recipes to increase the fiber
content, but I have stopped doing that for several reasons. I began
to notice that the bran was acting as an abrasive and was wearing
away the "non-stick" coating on the inside of the baking pan (I
didn't want the bread pan to wear out prematurly and I didn't want to
be ingesting the coating via the bread!). The other reason is that I
realized that I don't need to add the fiber to the bread recipe. Why
not just add it to the sandwich as I make it? So now when I make my
sandwiches, I just sprinkle on some bran before I put the slices
together. (It does make the sandwich a bit powdery sometimes, but I
am used to that now.)
I used to add sugar to the recipe but have deleted that also for
several reasons. The added sugar caused the crust to be darker
(heterocyclic amines?), probably from the interaction of the sugar
and gluten (protein) with temperature. Sugar is not really necessary
anyway, since the yeast is perfectly capable of using the
carbohydrates present in the flour.
I used to add oil to the recipe, but do not now because I did not
like the idea of creating oxidized fats for me to consume. The whole
grain and whole soy flours also contain fats of their own (I could
use a reduced fat soy flour) so I refrigerate my loaves after they
have fully cooled. (I let the loaf cool on a rack for one hour then
put into a plastic bag to fully cool so it doesn't dry out too much -
I like moist breads and they are more filling). I had originally
wanted the oil in the recipes to reduce the glycemic index, but that
is usually not an issue because of the types of sandwiches I eat
anyway (see below).
I used to add 4 tablespoons of wheat gluten (one tablespoon per cup
of flour) to enhance dough consistency and final bread texture. At
that level, the bread was almost rubbery, so I have reduced the
amount to one tablespoon. I may try to eliminate
the gluten altogether to make the recipe simpler and because the added
protein enhances browning and wheat gluten (protein) has been
implicated in allergic reactions, digestion problems, celiac disease,
etc. so I may try to phase it out.
(See an excelent explanation of gluten at
http://www.nyx.net/~dburtt/whatisglutenandhowisitdeve.html) What
gluten does is develop cross-links mechanically (by kneading) or
chemically (by dough conditioners) or fermentatively. Kneading
increases the reaction rate by increasing the surface area (really
still a chemical reaction). Dough conditioners (such as Vitamin C,
citric acid, or soy flour) act as oxidants to the flour, chemically
enhancing the reaction withourt kneading.
The lecithin is a dough conditioner that is supposed to help the
rising action by allowing the gluten strands slip past each other
more easily. I have heard that adding the same amount of ginger as
Vitamin C or citric acid will make the yeast act more swiftly, but I
have not tried that yet.
The type of sandwiches I make are always for lunch and consist in
either my usual raw tahini (sesame butter) or peanut butter
(about one tablespoon of either one) with grape jam and bran
sprinkled on the jam. Because of the way I make my sandwiches, I end
up with extra fiber anyway and the fat in the tahini or peanut butter
reduces the glycemic index.
Although not really related to bread making, my breakfasts tend to be
similarly constructed to my breads. I have
0.5 cup of oatmeal
2 tablespoons rolled wheat
2 tablespoons Paul's 7 Grain Cereal
2 tablespoons wheat bran
1 tablespoon soy protein isolate (90%)
2 tablespoons dried cranberries
0.5 tsp anise or fennel seed (optional)
1.5 cups water
I microwave this for 6 minutes until thick the night before, let it
cool then stir in 10 drops of stevia extract for sweet flavor. Then
refrigerate until morning. Then for breakfast I eat this solidified
mixture with one teaspoon of flax oil (for omega-3 oils) or two
teaspoons of an essential fatty acid blend (both omega-3 and -6) both
made by Spectrum Naturals (stored in the refrigerator in black
bottles). Included in my morning vitamin supplements I take 400 IU
of Vitamin E with the oils to assure adequate fat soluble
antioxidants. The oils for breakfast also reduce the glycemic index
of the oatmeal mixture.
At the moment I enjoy the breads and grains in my diet and do not
have a problem with controlling my intake. My method of preparation
helps in that I prepare breakfast and lunch the night before and
usually don't eat breakfast until I get to work (when it's gone, it's
gone) and lunches too. I estimate that breakfast and lunch combined
are less than 1000 calories and I eat less than 1000 calories for
supper, so I remain below 2000 calories daily. My weight tends to be
stable at 125 pounds (with clothes and shoes on, and my height is 6
feet 1 inch with tennis shoes on, I'm not sure how others report
their weight and height), but will increase or decrease by 1 or 2
pounds as I vary my daily intake, so it is fairly easy to monitor and
adjust my caloric intake.
Sorry that this post became so long and tended to drift off the
subject, but I had not contributed in a while and I had been wanting
to share my own experiences. I have done extensive research on bread
making and recipes. I may share more if there is interest and I have
time to reply.
Doug Younkin
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From: "Doug Younkin"
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One more thing on getting the bread to rise: if you rely on low
gluten flours (such as barley or rye) or gluten free flour (such as
rice, buckwheat, oat, or potato flour), you will need something else
to trap the carbon dioxide gas to allow rising. Guar gum is
recommended for this purpose (but be sure to mix well before adding
liquid). I haven't tried this yet but may be what I would want.
Guar gum would add fiber (I think, correct me if I'm wrong) and would
avoid the situation of heated proteins. Has anyone had experience
with using guar gum in baking? What about using psyllium for this
purpose? Would that work in the same way?
Doug Younkin
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From: "Phil Harris"
To: "Caloric Restriction with Adequate Nutrition Listserver"
Subject: Re: Effects of a raw food diet.
Date: Sun, 7 Dec 1997 16:31:00 -0000
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> >Authors
> > Douglass JM. Rasgon IM. Fleiss PM. Schmidt RD. Peters SN.
Abelmann EA.
> >Title
> > Effects of a raw food diet on hypertension and obesity.
> >Source
> > Southern Medical Journal. 78(7):841-4, 1985 Jul.
> >
> >Abstract
> > We examined responses to cooked and uncooked food in 32 outpatients
with
> > essential hypertension; 28 were also overweight. By varying
> > cooked and uncooked food percentages and salt intake, patients acted
as
> >their
> > own control subjects in this unblinded study. After a mean duration of
6.7
> > months, average intake of uncooked food comprised 62% of calories
ingested.
> > Mean weight loss was 3.8 kg and mean diastolic pressure reduction 17.8
> >mm Hg,
> > both statistically significant (P less than .00001). Eighty percent of
those
> > who smoked or drank alcohol abstained spontaneously.
IAN EILORT WROTE 5 Dec 97
> Forgive me if I'm being stupid, but is there supposed to be some sort of
> conclusion to be drawn from this? SNIP
> Am I right in thinking that a bunch of people ate some food, some of
which
> was raw, and they mostly lost a few pounds in weight? So what? SNIP
Ian
It is a much bigger deal than it looks. I have friends and more than
several acquaintances who are overweight/obese and/or have high blood
pressure and have no control at all. They can be desperately difficult to
treat medically and most medics give up on life-style change and believe
the achievable results to be insignificant. I have been told by those who
have tried it that raw food is an easier way of delivering what you and I
would call CRAN. My guess is that though that is true in the short term, it
is quite difficult to make it a permanent lifestyle. I will report back on
my personal one month experiment if I make it.
best wishes
Phil Harris
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Date: Tue, 9 Dec 1997 15:02:08 +0000
To: "Phil Harris" ,
"Caloric Restriction with Adequate Nutrition Listserver"
From: Ian Eiloart
Subject: Re: Effects of a raw food diet.
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At 4:31 pm +0000 7/12/1997, Phil Harris wrote:
>----------
>> >Authors
>> > Douglass JM. Rasgon IM. Fleiss PM. Schmidt RD. Peters SN.
>Abelmann EA.
>> >Title
>> > Effects of a raw food diet on hypertension and obesity.
>> >Source
>> > Southern
>IAN EILORT WROTE 5 Dec 97
>> Forgive me if I'm being stupid, but is there supposed to be some sort of
>> conclusion to be drawn from this? SNIP
>> Am I right in thinking that a bunch of people ate some food, some of
>which
>> was raw, and they mostly lost a few pounds in weight? So what? SNIP
>
>Ian
>It is a much bigger deal than it looks. I have friends and more than
>several acquaintances who are overweight/obese and/or have high blood
>pressure and have no control at all. They can be desperately difficult to
>treat medically and most medics give up on life-style change and believe
>the achievable results to be insignificant. I have been told by those who
>have tried it that raw food is an easier way of delivering what you and I
>would call CRAN. My guess is that though that is true in the short term, it
>is quite difficult to make it a permanent lifestyle. I will report back on
>my personal one month experiment if I make it.
>best wishes
>Phil Harris
>
Yep, I'm not disputing that this is a big deal. I'm just asking what the
abstract for this paper is trying to claim. It does not say that people
eating raw food lost more weight than some other group, just that they lost
weight. It doesn't even say that they ate more raw food during the
experimental period than before. In fact, it doesn't say anything at all
about anything. At least not as far as I can see.
Nothing in the abstract relates weight loss to eating raw food. Maybe
something in the original paper does, in which case it would be interesting
if the original poster of the abstract would care to dig out the article
and report its conclusions.
--
cheers, Ian
http://www.cogs.susx.ac.uk/users/iane
http://www.cogs.susx.ac.uk/users/iane/coops
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From: Ben Best
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Subject: Re: Breadmaking II
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I am greatly regretful that it has taken me so many days to reply to
your message, Doug, but I have been in a frantic state of activity in
preparation for the American Academy of Anti-Aging Medicine (A4M)
conference and trying to wrap-up some courses I am taking.
On Sat, 6 Dec 1997, Doug Younkin wrote:
> I have been experimenting with making bread in a bread maker and have
> some comments from my experience. I have a Regal Kitchen Pro (Model
> K6743), which I selected based on a Consumer Reports rating.
I also tried to obtain the same model at first, on the basis of the
CONSUMER REPORTS review. I even phoned the manufacturer and asked if
I could order one for personal shipment, and they said I could not. The
model was simply unobtainable in Canada. In the November 1997 issue of
CR (page 37) the K6743 has fallen to position number 6.
> I have
> developed several recipes I like and that turn out well, although I
> have not strictly analyzed the nutritional content of each slice yet.
I find this remarkable. My whole motivation for beginning this
breadmaking project was because of my irritation with the kinds of
ingredients I see in commercial bread -- and my conviction that I
could make bread myself that would be far more suited to my own
nutritional requirements. You seem like a very rigorous practitioner
of CRAN, so the idea that you are engaged in this project just to
make tastier bread seems paradoxical to me. Of course, you clearly
do have some nutritional interest, but not to the point of detailed
ingredients analysis.
> My most recent and favorite recipe is one I call multi-grain bread,
> and I have made it a simple one to prepare. The recipe is:
>
> 1.5 cups water
> 0.25 tsp salt (sodium chloride)
> 0.25 tsp "no-salt" (potassium chloride)
Why half sodium and half potassium? What do you think the
difference is?
> 1 tablespoon lecithin (optional)
Why lecithin? Isn't this an oil substitute?
> 1 cup whole wheat flour
> 1 cup unbleached bread flour (higher gluten content)
> 2 cups spelt flour (spelt is an older grain than modern wheat, I
> could just use whole wheat flour instead)
What is the rationale for spelt?
> 0.5 cups whole bean (full fat) soy flour
> 1 tablespoon wheat gluten
> 1.5 tsp active yeast
> 0.125 tsp citric acid granules (available in the canning section of
> grocery stores)
What is the citric acid supposed to do?
> Although my bread machine has a setting for whole wheat breads (that
> goes through a longer rise time and an additional rise time), I do
> not use that setting because the programmed bake time is longer than
> I want, which would result in the crust being too dark. I want the
> lightest crust possible, so I use the "regular loaf, light" setting
> even though the recipe quantity would normally dictate a "large loaf"
> setting.
I don't know about your bread machine, but on my bread machine
the whole wheat setting only extends rise time, not baking time. I am
struggling to "get a rise" out of my bread, so I go for the longest
rise time possible -- including the optional extra time. This has
no effect on darkening the crust.
> The salt is very important as I am finding (specifically the sodium).
> As specified above, the 0.25 tsp salt causes the loaf to rise too
> much and fall during baking resulting in a repeatable concave top on
> the loaf. The loaves are very "airy" (large holes)
> throughout the top of th loaf, but the bottom of the loaf is
> always denser. Previous versions of this recipe had specified 0.5
> tsp salt, and there was always a nice convex shape to the loaf top,
> and the hole size and distribution throughout the loaf was much more
> consistent. I think in future versions of this recipe I will
> increase the salt back up to the 0.5 tsp. I have read that sodium
> acts as a buffer to yeast activity (as well as extending shelf life
> and taste). It won't work to use less salt and yeast as you
> mentioned because if you use less yeast you get a denser bread (as
> you have found).
Actually, I am now up to twice the yeast you are using. I don't
see why the potassium chloride you are adding wouldn't have the same
effect as the sodium chloride -- so effectively you are already adding
0.5 tsp salt. I think the density of my bread is probably mainly due
to the high fibre and gluten content.
> I used to include wheat bran in my recipes to increase the fiber
> content, but I have stopped doing that for several reasons. I began
> to notice that the bran was acting as an abrasive and was wearing
> away the "non-stick" coating on the inside of the baking pan (I
> didn't want the bread pan to wear out prematurly and I didn't want to
> be ingesting the coating via the bread!).
I have noticed no effect on the coating and am a bit skeptical
of you concern about eating the coating.
> The other reason is that I
> realized that I don't need to add the fiber to the bread recipe. Why
> not just add it to the sandwich as I make it? So now when I make my
> sandwiches, I just sprinkle on some bran before I put the slices
> together. (It does make the sandwich a bit powdery sometimes, but I
> am used to that now.)
This sounds a bit messy. My preferred alternative, as I mentioned, is
just to increase my fibre content through my "cereal mix" rather than
in sandwiches. I will say more about this in the future.
> I used to add sugar to the recipe but have deleted that also for
> several reasons. The added sugar caused the crust to be darker
> (heterocyclic amines?), probably from the interaction of the sugar
> and gluten (protein) with temperature. Sugar is not really necessary
> anyway, since the yeast is perfectly capable of using the
> carbohydrates present in the flour.
I find this hard to believe, but I will experiment. I have actually
been adding extra sugar because my instructions say that this will help
the bread to rise. Neither extra sugar nor extra yeast seems to have done
much to help my bread rise. Next I will try extra gluten.
> I used to add oil to the recipe, but do not now because I did not
> like the idea of creating oxidized fats for me to consume. The whole
> grain and whole soy flours also contain fats of their own (I could
> use a reduced fat soy flour) so I refrigerate my loaves after they
> have fully cooled. (I let the loaf cool on a rack for one hour then
> put into a plastic bag to fully cool so it doesn't dry out too much -
> I like moist breads and they are more filling).
I agree with the oxidized fats issue, and am concerned about the
Red River cereal whole grains in my bread. I refrigerate my bread to
retain moisture, as you mention, but also (initially) to make it easier
to cut. You did not mention cutting bread or having any problems doing
this -- but you must be cutting if you use bread for sandwiches. How
much difficulty do you have cutting? How thin are your slices? What
is your method?
> I used to add 4 tablespoons of wheat gluten (one tablespoon per cup
> of flour) to enhance dough consistency and final bread texture. At
> that level, the bread was almost rubbery, so I have reduced the
> amount to one tablespoon. I may try to eliminate
> the gluten altogether to make the recipe simpler and because the added
> protein enhances browning and wheat gluten (protein) has been
> implicated in allergic reactions, digestion problems, celiac disease,
> etc. so I may try to phase it out.
Many people have gluten allergies, but I don't think I am one of
them. I mainly use high gluten to get the maximum protein and bread-rise
for the minimum amount of starch (calories). This may be back-firing and
resulting in more "rubbery" bread. But I'm not convinced. I will need to
experiment more.
On Sun, 7 Dec 1997, Doug Younkin wrote:
> One more thing on getting the bread to rise: if you rely on low
> gluten flours (such as barley or rye) or gluten free flour (such as
> rice, buckwheat, oat, or potato flour), you will need something else
> to trap the carbon dioxide gas to allow rising. Guar gum is
> recommended for this purpose (but be sure to mix well before adding
> liquid). I haven't tried this yet but may be what I would want.
> Guar gum would add fiber (I think, correct me if I'm wrong) and would
> avoid the situation of heated proteins. Has anyone had experience
> with using guar gum in baking? What about using psyllium for this
> purpose? Would that work in the same way?
I include Metamucil (psyllium) in my recipies, but mostly to improve
the fibre quality. Your suggestion of guar gum is an interesting idea, I
will give it a try. I believe Dr. Walford recommends guar gum as a fibre
source. I am also concerned about the glycation from heated proteins &
sugar. These are the kinds of concerns that make me think that my
bread-eating (and making) days may be numbered.
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
>From owner-cran@ListService.net Thu Dec 11 21:18:11 1997
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Ben Best wrote:
> I find this remarkable. My whole motivation for beginning this
> breadmaking project was because of my irritation with the kinds of
> ingredients I see in commercial bread -- and my conviction that I
> could make bread myself that would be far more suited to my own
> nutritional requirements. You seem like a very rigorous practitioner
> of CRAN, so the idea that you are engaged in this project just to
> make tastier bread seems paradoxical to me. Of course, you clearly
> do have some nutritional interest, but not to the point of detailed
> ingredients analysis.
I'm not making and baking my own bread just to make tastier bread, I
want to have control of the nutrient content AND to make it taste
good to me. (I don't have to rely on making my food taste bad to me
so that I am not tempted to over eat - I have enough discipline to
limit myself to the calories I alot regardless of whether it is
enjoyable or not.)
.......
> This sounds a bit messy. My preferred alternative, as I mentioned, is
> just to increase my fibre content through my "cereal mix" rather than
> in sandwiches. I will say more about this in the future.
My breakfast cereal mix also has added fiber content (wheat bran at
the moment).
> I agree with the oxidized fats issue, and am concerned about the
> Red River cereal whole grains in my bread. I refrigerate my bread to
> retain moisture, as you mention, but also (initially) to make it easier
> to cut. You did not mention cutting bread or having any problems doing
> this -- but you must be cutting if you use bread for sandwiches. How
> much difficulty do you have cutting? How thin are your slices? What
> is your method?
I have a special bread knife that I received from my uncle several
years ago. It is called an Appalachian Bread Knife, from Deans
Dreams in Des Moines, Iowa. The handle is oak and is designed for
right-handed use. I do not use a cutting guide - just position the
knife over the loaf at the desired position and gently saw through,
watching to besure that the far side is being cut to the same width
as the near side. I have no trouble cutting ~1/3 inch slices, and
usually manage to get about 16 slices out of a 1.5 pound loaf. The
knife blade is serrated and razor sharp. The blade is replaceable
using two screws into the handle. I am entirely satisfied with it.
> I am also concerned about the glycation from heated proteins &
> sugar. These are the kinds of concerns that make me think that my
> bread-eating (and making) days may be numbered.
I don't like eating the browned crust either, but if you really don't
want that in your diet, why not just cut off the crust and discard it
(or eat around it). There should be no (or very little) heated
proteins and sugar in the interior of any loaf since the water
content will have ensured that it remained at or most likely below
100C (212F). I have thought about baking my loaves in a low temp
oven or one with steam vents to avoid the higher temperatures, but
all of these methods seem more of a trouble to me than just cutting
off the crust after a conventional bake.
Doug Younkin
>From owner-cran@ListService.net Fri Dec 12 02:27:53 1997
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Date: Fri, 12 Dec 1997 04:27:18 -0500 (EST)
From: Ben Best
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To: Caloric Restriction with Adequate Nutrition Listserver
cc: Ben Best
Subject: All quiet on the CRAN list
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I feel somewhat apologetic for neglecting this list so soon after I
started it, but my life has been unbelievably frantic lately. I have no
shortage of interests in CRAN and supplement issues, etc., and I know
I will have lots to say in the future.
Anyway, I am now heading off the the A4M conference in Las Vegas --
and will go to California for nearly a week after that. Don't lose heart,
dear subscribers.
-- Ben
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
>From owner-cran@ListService.net Wed Dec 17 23:18:52 1997
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Date: Thu, 18 Dec 1997 01:18:04 -0500 (EST)
From: Ben Best
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To: Caloric Restriction with Adequate Nutrition Listserver
cc: Ben Best
Subject: The 1997 American Academy of Anti-Aging Medicine (A4M) Conference
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I am composing this message by TELNETing from a CyberCafe in
California to my ISP in Canada, so I will be brief.
For the 4th year in a row I attended the A4M Conference in Las Vegas.
This is the first year I have attended that I met *no one* new who is
practicing CRAN -- and I only met *one* that I had known before. This is
also the first year I have attended without Roy Walford also attending
the conference. Fewer and fewer life-extensionists who are not physicians
seem to be attending these conferences. And even among the physicians, I
get the impression that a considerable proportion of those attending are
first-timers.
The presentations were of decent quality, but I find them a very
frustrating means of learning new information. The presenters will flash
some fascinating data on the slide projector and then move-on to the next
one before I can copy-down the information. I'd rather read journal
articles. I am frustrated enough, however, that I will be buying two
of the expensive videos to get the information I missed. (There wasn't
anything explicitly about CRAN, but there were some excellent ones on
obesity.) Perhaps I will comment on some of the lecture material after
I have seen these videos.
In general, the conference keeps getting more expensive without
a comparable increase in quality. Also, increasingly, more & more people
are getting pissed-off with the unscrupulous ego-maniacs (Goldman & Klatz)
who are the organizers. Many exhibitors who had paid their fees were
phoned-back and told that they must pay additional money to keep their
space. "Eye-Opener" sessions in the early morning were included in the
original registration fees, but the last brochure featured them at
$195.00 each (presumably this also applied to people who had already
paid under the old terms). William Shatner (of StarTrek fame) was featured
as Master of Ceremonies for the Infinity Award, but instead we saw a
video of Shatner saying he had better things to do. There was speculation
about when Goldman & Klatz learned that Shatner wasn't coming -- and how
long they continued to sell banquet tickets under false pretenses.
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
>From owner-cran@ListService.net Fri Dec 19 06:35:54 1997
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Date: Fri, 19 Dec 1997 08:30:43 -0500
From: "Michael R. Edelstein"
Subject: CHINA PROJECT
To: CRAN List
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Ben,
I value the astuteness with which you've evaluated research
in the past. Consequently, I'm interested in your thoughts =
about T. Colin Campbell's CHINA PROJECT, in terms of its =
implications for our own health and longevity.
Thanks, Michael
Michael R. Edelstein, Ph.D. =
Clinical Psychologist
San Francisco
415-673-2848 (24 hours)
Author of THREE MINUTE THERAPY: =
CHANGE YOUR THINKING, CHANGE YOUR LIFE*
(with David Ramsay Steele, Ph.D.)
FEATURES HELP FOR ANXIETY, DEPRESSION,
RELATIONSHIPS, PANIC ATTACKS AND ADDICTION
*A Quality Paperback Book Club/Book-of-the-Month Club Selection
TO ORDER: www.amazon.com
Or toll free: 1-800-986-4135
DrEdelstein@ThreeMinuteTherapy.com
www.ThreeMinuteTherapy.com
>From owner-cran@ListService.net Mon Dec 22 07:31:35 1997
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Date: Mon, 22 Dec 1997 09:31:17 -0500 (EST)
From: Ben Best
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cc: Ben Best
Subject: Re: CHINA PROJECT
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On Fri, 19 Dec 1997, Michael R. Edelstein wrote:
> Ben,
>
> I value the astuteness with which you've evaluated research
> in the past. Consequently, I'm interested in your thoughts
> about T. Colin Campbell's CHINA PROJECT, in terms of its
> implications for our own health and longevity.
Thanks for the flattering remarks, Michael, but they seem to translate
into *work*. I don't know anything about the CHINA PROJECT -- a book, I
presume. Since you obviously know more about the matter than I do, why
don't we start (and maybe end) with you sharing *your* thoughts about why
this is a matter deserving our (or my) attention.
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
>From owner-cran@ListService.net Mon Dec 22 07:44:36 1997
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Date: Mon, 22 Dec 1997 09:44:22 -0500 (EST)
From: Ben Best
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To: Caloric Restriction with Adequate Nutrition Listserver
cc: Ben Best
Subject: Home again -- and maybe shorter than I thought
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Well, I am back from my trip to Nevada/California and I think that
there is a good chance that I may not have gained (much) weight on this
particular vacation.
I spoke to the Life Extension Society of Silicon Valley (LESSV) about
CRAN, cryonics, A4M, neurodegenerative disease and deprenyl. This lecture
was organized by the person who created LESSV -- Tim Freeman -- who was
out-of-town for the event.
But I met with Tim at his home a few days ahead of time and discovered
that in my practice of CRAN I may have not only lost weight, but height.
Somehow Tim & I started talking about height and he pulled-out his
tape-measure and it appeared that I was no more than 5'7" (an inch shorter
than my previously recalled value). It has occurred to me that perhaps
loss of meat from the bottom of my feet and my head or elsewhere may have
resulted in me becoming shorter. Has anyone else experienced this result
of weight loss?
--------------------------------------------
Ben Best (benbest@benbest.com)
http://www.benbest.com/
>From owner-cran@ListService.net Tue Dec 23 08:32:26 1997
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Date: Tue, 23 Dec 1997 15:33:24 +0000
To: Ben Best ,
Caloric Restriction with Adequate Nutrition Listserver
From: Ian Eiloart
Subject: Re: CHINA PROJECT
Cc: Ben Best
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At 2:31 pm +0000 22/12/1997, Ben Best wrote:
>On Fri, 19 Dec 1997, Michael R. Edelstein wrote:
>
>> Ben,
>>
>> I value the astuteness with which you've evaluated research
>> in the past. Consequently, I'm interested in your thoughts
>> about T. Colin Campbell's CHINA PROJECT, in terms of its
>> implications for our own health and longevity.
>
> Thanks for the flattering remarks, Michael, but they seem to translate
>into *work*. I don't know anything about the CHINA PROJECT -- a book, I
>presume. Since you obviously know more about the matter than I do, why
>don't we start (and maybe end) with you sharing *your* thoughts about why
>this is a matter deserving our (or my) attention.
>
>
Cornell-China-Oxford Project on Nutrition, Health and Environment.
http://www.envirolink.org/arrs/essays/veg_diet.html
It is "a massive survey designed to study diet, lifestyle and disease
across the far reaches of China; it includes almost 7,000 Chinese families.
By investigating simultaneously more diseases and more dietary
characteristics than any other study to date, the project has generated the
most comprehensive database in the world on the multiple causes of disease.
"
Among other conclusions, it suggests a radical move away from animal
products in the diet.
additional summaries at:
http://www.mcspotlight.org/media/reports/campbell_china1.html
http://www.vegan.com/pages/china.html
http://www.envirolink.org/envlib/orgs/old_advocate/nut1.htm
Newsletter available:
http://www.envirolink.org/envlib/orgs/old_advocate/subscr.htm
--
cheers, Ian
http://www.cogs.susx.ac.uk/users/iane
http://www.cogs.susx.ac.uk/users/iane/coops
>From owner-cran@ListService.net Wed Dec 24 03:49:22 1997
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Date: Wed, 24 Dec 1997 12:45:57 +0200 (WET)
From: Daniel Daboul
To: CRAN@ListService.net
Subject: Re: Home again -- and maybe shorter than I thought
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On Mon, 22 Dec 1997, Ben Best wrote:
...
> But I met with Tim at his home a few days ahead of time and discovered
> that in my practice of CRAN I may have not only lost weight, but height.
> Somehow Tim & I started talking about height and he pulled-out his
> tape-measure and it appeared that I was no more than 5'7" (an inch shorter
> than my previously recalled value). It has occurred to me that perhaps
> loss of meat from the bottom of my feet and my head or elsewhere may have
> resulted in me becoming shorter. Has anyone else experienced this result
> of weight loss?
...
I found that I loose about 2cm (out of 168cm) in height during the
course of the day. (difference between morning and evening height)
I talked to a friend who studied biology and she told me that this is
quite normal. The height is lost in the joints that connect the
vortices/vertebrae of the back (I don't know how they are called
in English; 'Bandscheiben' in spoken German).
When I first encountered this effect, I thought that maybe I should
exercise my back-muscles to give it better support.
Presumably you didn't take the measurement you mentioned in the morning,
and maybe you didn't take this effect into account.
Daniel
>From owner-cran@ListService.net Wed Dec 24 07:13:45 1997
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Date: Wed, 24 Dec 1997 09:08:05 -0500
From: "Michael R. Edelstein"
Subject: Height Loss (was Home again -- and maybe shorter than I thought)
Cc: CRAN List
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> =
> On Mon, 22 Dec 1997, Ben Best wrote:
> =
> ...
> > But I met with Tim at his home a few days ahead of time and
discovered
> > that in my practice of CRAN I may have not only lost weight, but
height.
> > Somehow Tim & I started talking about height and he pulled-out his
> > tape-measure and it appeared that I was no more than 5'7" (an inch
shorter
> > than my previously recalled value). It has occurred to me that perhap=
s
> > loss of meat from the bottom of my feet and my head or elsewhere may
have
> > resulted in me becoming shorter. Has anyone else experienced this
result
> > of weight loss? =
I believe it is normal to lose height as we age.
Michael
Michael R. Edelstein, Ph.D. =
Clinical Psychologist
San Francisco
415-673-2848 (24 hours)
Author of THREE MINUTE THERAPY: =
CHANGE YOUR THINKING, CHANGE YOUR LIFE*
(with David Ramsay Steele, Ph.D.)
FEATURES HELP FOR ANXIETY, DEPRESSION,
RELATIONSHIPS, PANIC ATTACKS AND ADDICTION
*A Quality Paperback Book Club/Book-of-the-Month Club Selection
TO ORDER: www.amazon.com
Or toll free: 1-800-986-4135
DrEdelstein@ThreeMinuteTherapy.com
www.ThreeMinuteTherapy.com
>From owner-cran@ListService.net Wed Dec 24 17:28:47 1997
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Message-ID: <34A19607.814F8E46@gte.net>
Date: Wed, 24 Dec 1997 15:08:55 -0800
From: Paul Wakfer
Reply-To: wakfer@gte.net
Organization: Full Length Life Society
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To: Ben Best
CC: Caloric Restriction with Adequate Nutrition Listserver
Subject: Re: Home again -- and maybe shorter than I thought
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Ben Best wrote:
> But I met with Tim at his home a few days ahead of time and discovered
> that in my practice of CRAN I may have not only lost weight, but height.
> Somehow Tim & I started talking about height and he pulled-out his
> tape-measure and it appeared that I was no more than 5'7" (an inch shorter
> than my previously recalled value). It has occurred to me that perhaps
> loss of meat from the bottom of my feet and my head or elsewhere may have
> resulted in me becoming shorter. Has anyone else experienced this result
> of weight loss?
Ben, loss height is a normal phenomena of aging. This is at least partly do to
loss of flexibility and extensibility of the spine. I my case I used to have a
very extensible spine and could stretch upwards until my height measured 5'
11.75". I just measured myself now and as best I could determine by myself, I
am now only 5' 10.5" and appear to have much less spine extensibility than
them over 1" which I used to have. This is true even though in most other ways
judging by my dancing, I appear to be almost as flexible as I was forty years
ago.
I don't believe that any loss from the bottoms of the feet or the top of the
head could amount to more than 1/4" at most.
-- Paul --
wakfer@gte.net Voice/Fax: 909-481-9620 Page: 800-805-2870
The Prometheus Project -- http://prometheus.morelife.org
Perfected Suspended Animation for Patient Stabilization
until Cures for Their Terminal Diseases are Available
>From owner-cran@ListService.net Fri Dec 26 08:43:10 1997
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From: "Doug Younkin"
To: CRAN@ListService.net, crsociety@lists.sni.net
Date: Fri, 26 Dec 1997 09:43:20 +0000
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Subject: Abstract: Effect of food restriction on life span and immune fun
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Effect of food restriction on life span and immune functions in
long-lived Fischer-344 x Brown Norway F1 rats. Fernandes G,
Venkatraman JT, TurturroA, Attwood VG, Hart RW J Clin Immunol 1997
Jan 17:1 85-95
Abstract
Life-long food restriction is known to slow aging and reduce the
rate of occurrence of age-associated disease processes, but the
mechanism by which this is accomplished is unknown. In this
study we have examined the effect of food restriction on the
proliferative response of spleen cells to mitogens and
lymphokine production in 6-, 18-, and 30-month-old AL and FR
Fischer-344 x Brown Norway (F-344 x BNF1) female rats whose
average life span is 137 weeks on an ad libitum (AL) diet and
177 weeks on a food-restricted (FR) diet. In addition, the
ability of food restriction to recall antigens was tested in
10-month-old rats by immunizing them with keyhole limpet and
hen's egg albumin and measuring proliferative response of
draining lymph node cells to these antigens. Our results
indicated that the spleen-cell proliferative response to
phytohemagglutinin and concanavalin A (Con A) was equal in 6-
and 18-month-old rats but declined significantly in 30-month-old
AL rats compared to FR rats. Although flow cytometric analyses
did not reveal differences for CD4, CD8, and Ig+ cells with age,
a significant rise in memory T cells (Ox-22low) in both CD4+ and
CD8+ T-cell subset lineage was noted in AL-fed rats at 30 months
of age. In FR rats, however, only a minimal shift of naive T
cells (Ox-22high) to memory cells was observed. In FR rats, the
observed changes in the naive and memory T-cell subsets
correlate well with the observed higher levels of the
antiinflammatory interleukin-2 (IL-2) and lower levels of the
proinflammatory cytokines such as IL-6 and tumor necrosis
factor-alpha. The ability of food-restricted animals to recall
antigens was lower compared to their age-matched controls,
though the proliferative response to T-cell mitogen Con A and
superantigen staphylococcal enterotoxin B was higher. These
findings indicate that food restriction may selectively act to
maintain a lower number of antigen-induced memory T cells with
age, thereby maintaining the organism's ability to produce
higher levels of IL-2 with age. In summary, the increased
cell-mediated immune function noted in aged FR rats appears to
be due to the presence of a higher number of naive T cells,
which are known to produce elevated levels of the
antiinflammatory cytokines, which may in part be responsible for
reducing the observed age-related rise in disease.
>From owner-cran@ListService.net Fri Dec 26 08:43:15 1997
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From: "Doug Younkin"
To: CR Society , CRAN@ListService.net
Date: Fri, 26 Dec 1997 09:43:22 +0000
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Subject: Fasting & Cancer Abstract
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The following abstract of an investigation contrasts the effects of
two fasting protocols with the effects of calorie restriction:
---------
Fasting during promotion, but not during initiation, enhances
the growth of methylnitrosourea-induced mammary tumours.
Tessitore L, Chiara M, Sesca E, Premoselli F, Binasco V,
Dianzani MU Carcinogenesis 1997 Aug 18:8 1679-81
Abstract
The purpose of this work was to investigate the effect of
fasting on the induction and growth of chemically-induced
mammary carcinogenesis. Female Sprague-Dawley rats were given
methylnitrosourea (MNU) i.p. (50 mg/kg) at 50 days of age; a
group of rats were exposed to 4 day fasting followed by 1 day of
refeeding before the administration of the carcinogen, while
another group was exposed to three cycles of 3 days fasting in
10 days, beginning 1 week after MNU injection. Fasting enhanced
the development of mammary tumours only in rats fasted after
carcinogen damage, while it did not affect the induction of
tumours in rats fasted before MNU, if compared with full-fed
controls. The enhanced growth of mammary tumours sustained by
fasting during promotion was observed in the cervical-thoracic
region. In addition, exposure to fasting made rats susceptible
to the development of MNU-induced extra-mammary cancers.
Different from the preventive effect of caloric restriction on
tumor development, these data demonstrate that fasting affects
the promotion phase of carcinogenesis by enhancing the growth of
MNU-induced mammary tumours.
>From owner-cran@ListService.net Fri Dec 26 08:43:19 1997
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From: "Doug Younkin"
To: CR Society , CRAN@ListService.net
Date: Fri, 26 Dec 1997 09:43:23 +0000
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Subject: Abstract: Possible chemical basis for CR protective benefits
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Effect of caloric restriction on pre-malignant and malignant stages
of mammary carcinogenesis. Zhu Z, Haegele AD, Thompson HJ
Carcinogenesis 1997 May 18:5 1007-12
Abstract
Caloric restriction has documented beneficial effects on
numerous diseases including cancer, yet the mechanism(s) that
accounts for these wide ranging benefits is unknown. Part of the
difficulty in defining mechanisms has been the long-term nature
of experimental protocols in which these beneficial effects have
been observed and the inherent difficulty of investigating
mechanisms in such studies. The experiments reported were
designed: (1) to determine if caloric restriction would inhibit
mammary carcinogenesis in a model for this disease process that
is 35 days in duration; (2) to determine if progression from
pre-malignant to malignant stages of mammary carcinogenesis was
affected by caloric restriction; and (3) to explore whether the
effects of caloric restriction were associated with changes in
adrenal function. Mammary carcinogenesis was induced in female
Sprague-Dawley rats by the i.p. administration of
1-methyl-1-nitrosourea (50 mg/kg body weight) at 21 days of age.
Rats were randomized to one of four dietary treatment groups: ad
libitum fed, or restriction of food intake to 90, 80 or 60% of
the ad libitum intake. Rats were palpated for detection of
mammary tumors and all mammary lesions excised at necropsy were
histologically classified. Twenty-four-hour collections of urine
were obtained at weekly intervals throughout the 35-day
experiment. Urine was assayed for corticosterone by direct
radioimmunoassay. Caloric restriction resulted in both a dose
dependent prolongation of latency to palpable carcinomas (P <
0.01) and a reduction in final incidence of mammary cancer; the
dose response was linear (P < 0.05). The percentage of
pre-malignant mammary lesions in a group increased with
increasing degree of caloric restriction, whereas the percentage
of carcinomas decreased (P < 0.05). The level of cortical
steroid increased linearly with increasing caloric restriction
(P < 0.01) an effect that was not attenuated over time. Poisson
regression analyses with the number of cancers per rat as the
dependent variable, level of caloric restriction as the
independent variable and urinary cortical steroid excretion as a
co-variate were performed. These analyses indicated that the
variation in cancers per rat, irrespective of the treatment
group to which an animal was assigned, could be accounted for by
urinary cortical steroid excretion (P<0.05); i.e. urinary
cortical steroid excretion was an independent predictor of an
animal's carcinogenic response. The data reported in this study
support the use of a short term model to study the mechanism(s)
by which caloric restriction inhibits mammary carcinogenesis and
point to both a stage in the disease process, the conversion of
pre-malignant to malignant cells, and a target tissue (adrenal
gland) and chemical species (adrenal cortical steroid) that may
be involved in mediating the protective effects of energy
restriction. These data indicate the feasibility of identifying
a chemical basis for the protective effect of caloric
restriction that is independent of energy restriction per se and
this, in turn, indicates that it may be possible to circumvent
the practical problem of implementing a program of chronic
energy restriction in human populations, yet still achieve the
wide-ranging health benefits of such a program.
>From owner-cran@ListService.net Fri Dec 26 08:43:24 1997
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From: "Doug Younkin"
To: CRAN@ListService.net, crsociety@lists.sni.net
Date: Fri, 26 Dec 1997 09:43:19 +0000
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Subject: Abstract: CR before or after irradiation gives benefits
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Calorie restriction reduces the incidence of myeloid leukemia
induced by a single whole-body radiation in C3H/He mice. Yoshida K,
Inoue T, Nojima K, Hirabayashi Y, Sado T Proc Natl Acad Sci U S A
1997 Mar 18 94:62615-9
Abstract
Dietary restriction, especially caloric restriction, is a major
modifier in experimental carcinogenesis and is known to decrease
significantly the incidence of neoplasms. Gross and Dreyfuss
[Gross, L. & Dreyfuss, Y. (1984) Proc. Natl. Acad. Sci. USA 81,
7596-7598; Gross, L. & Dreyfuss, Y. (1986) Proc. Natl. Acad.
Sci. USA 83, 7928-7931] reported that a 36% restriction in
caloric intake dramatically decreased the radiation-induced
solid tumors and/or leukemias. Their protocol predominantly
produced lymphatic neoplasms. It is of interest to observe the
effect of caloric restriction on radiation-induced myeloid
leukemia, because the disease was observed to have been
increased in the survivors of the atomic bombs in Hiroshima and
Nagasaki. The spontaneous incidence of myeloid leukemia in
C3H/He male mice is 1%, and the incidence increased to 23.3%
when 3 Gy of whole-body x-ray irradiation was given. However,
the incidence of myeloid leukemia was found to be significantly
decreased by caloric restriction; it was reduced to 7.9% and
10.7% when restriction was started before (6 weeks old) and
after (10 weeks old) irradiation, respectively. In addition, the
onset of the myeloid leukemia in both restricted groups was
prolonged to a greater extent as compared with the control diet
group. Caloric restriction demonstrated a significant
prolongation of the life span in the groups on a restricted diet
after having been exposed to irradiation, either before or after
dietary restriction, in comparison with mice that were only
irradiated.
>From owner-cran@ListService.net Sat Dec 27 06:01:49 1997
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Date: Sat, 27 Dec 1997 12:35:12 +0000
To: Ben Best ,
Caloric Restriction with Adequate Nutrition Listserver
From: Ian Eiloart
Subject: Re: Home again -- and maybe shorter than I thought
Cc: Ben Best
Sender: owner-cran@ListService.net
Precedence: bulk
>
> But I met with Tim at his home a few days ahead of time and discovered
>that in my practice of CRAN I may have not only lost weight, but height.
>Somehow Tim & I started talking about height and he pulled-out his
>tape-measure and it appeared that I was no more than 5'7" (an inch shorter
>than my previously recalled value). It has occurred to me that perhaps
>loss of meat from the bottom of my feet and my head or elsewhere may have
>resulted in me becoming shorter. Has anyone else experienced this result
>of weight loss?
>
My understanding is that ones height can vary by as much as a half inch
(maybe even an inch?) during the course of the day, as a result of spinal
compression, caused by gravity. Add to that callibration errors,
differences in stance, parallax errors and so on, and it is easy to imagine
errors in the order of an inch when measuring height.
It is best to measure your height first thing in the morning (when spinal
compression is minimal, -> height is maximal -> BMI is reduced -> you live
longer ;^), and to use a device with better repeatability than a tape
measure.
--
cheers, Ian
http://www.cogs.susx.ac.uk/users/iane
http://www.cogs.susx.ac.uk/users/iane/coops
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