Dr. Davis,

Does the context of a mixed meal blunt the impact of some of those grain choices listed? For example, if you have someone who consumes a lean source of protein and some fibrous vegetables at a meal but also happened to add a bagel or a slice or two of bread, would there be the same exaggerated response or would it be lessened on account of the protein and added fiber?

Or in the case of protein and a source of quality, undamaged fat, would this also mitigate the impact at all?

I'm not looking for a license to eat grains and such, just curious if the impact is at all close to what it is in someone who ate the grains or the pancake/syrup combo as a standalone as a standalone.

~Ralph Backstrom

I started checking my post meal glucose last Saturday.  So far, the only thing that raised it was the diluted cup of fruit juice.  I don't drink juice any longer and this provided some evidence as to why.

Thanks for the wisdom!

Behold the power of the dominant paradigm.  Go to Google and you find:

2,160,000 for "whole grain"
1,770,000 for "healthy whole grain"
502,000 for "heart-healthy whole grain"

4,980,000 for saturated fat/fats
524,000 for "limit saturated fat"
245,000 for "artery-clogging saturated fat"
206,000 for "unhealthy saturated fat"

And the voices in the wilderness
152,000 for "healthy saturated fat"

Freya

Alas, this is only true for someone who doesn't already have T2 diabetes.  I am a small woman, 5'2", weighing about 120 pounds.  If I ate 6 oz of salmon at one sitting my blood sugar would easily go to 130 at the least, and would stay high for awhile --and I'd be insulin resistant for a day or so after. I can handle only 3 ounces of protein food at a time, and even then I get some rise.

But your point is well taken for someone who can handle larger portions.

You are so correct.  I really try to eat properly for my diabetes doing this very thing and testing what raises it and what does not.  I recently got home from a trip with family where I could not control my eating but I still kept track of my blood sugars.  I was shocked at what changing my diet did to me for those few days (while still taking some diabetic medication).  I am so glad to be home so I can eat properly!

And checking your blood sugar helps you determine your individual response to different foods. For example, my blood sugar increases more when I eat rice than when I eat potatoes, even when the amount of carbs is the same.

Using a glucose meter, I have been able to keep my postprandial glucose under 120 mg/dl. Thanks for the suggestion.

What are your thoughts on fruit and veggies. With their effect on BG and a low carb diet, are you recommending lowering those as well? The only problem I have with a low carb diet is it may mean low fruit and vegetables as well.

Hi, Ralph--

It does indeed. However, the effect of the precise mix of foods and portions can be best gauged by checking your postprandial blood sugars to be certain.

Hi, Freya--

That's fabulous!

It offers an interesting insight into what the "masses" are thinking.

We don't need fruits and vegetables at all, particularly the former. Fruit are sugar bombs with trace nutrients.

is it really necessary to do this if you do not eat grains except ground flax with a diet of vegetables, meat fish, chicken and Greek yogurt such as Fage and only a handful of berries a couple times a week with a Whey protein shake?

I think some of us are going a bit overboard on the anti-fruit/vegetable crusade here.  It is impossible to eat too much kale, broccoli, and other greens.  Vegetables are the healthiest things you can eat, and I've made them the center of my diet.  Fruit jucies are dangerous, definitely.  (I wish I knew that when I was younger.)  But fruits, I think, are much, much better, because of the fiber content. Really, eating a bowl of blueberries, and apple, and a banana is not going to give you diabetes, and will do far more good than harm.  

- Vladimir

So what about 4 oz of rolled oats?

I avoid 95% of grains except for oats.

Here they claim that oats are low- glycemic...

http://blog.nutritiondata.com/

Others say that oats do not have gluten...or at least not the same type as in wheat.

If one would avoid all fruits...vegs...grains...that would be a carnivore's diet?

Dr Davis,

You have been writing about the benefits of a low-carb diets for yeears.  So why is only now that it "mainstream" doctors are catching up.  This article from BBC News:

http://news.bbc.co.uk/1/hi/health/default.stm

Low-carb diet 'heart benefits'
A low carbohydrate diet, like Atkins, is better at cutting blood pressure than weight loss drugs, according to US research.

In this related article, the efficacy of the "high-carb" DASH diet when used alone for the control of high blood pressure is questioned:

http://www.reutershealth.com/archive/2010/01/25/professional/links/20100125clin014.html

Weight management needed for DASH diet to optimize heart health

In overweight individuals with hypertension, the health benefits of the DASH (Dietary Approaches to Stop Hypertension) diet can be substantially increased by weight loss and exercise, according to early results of the ongoing ENCORE study.

National guidelines for controlling high blood pressure (BP) recommend the DASH diet, which is high in low-fat dairy products, fruits and vegetables, lower in fats, and rich in fiber. However, studies in "real life" situations have questioned its value independent of other lifestyle changes.

Anonymous--

Please don't regard to "no fruits and vegetables" as my advice. I believe that vegetables and SOME fruit should be the core of your diet.

You can always know whether a specific carbohydrate food is good for you if you check your one-hour after eating blood sugar. That will tell you for certain.

So, I have been eating very low carb for a few months now.  I don't have type 2 diabetes, but I am trying to lose weight, and my research is leaving me with NO doubt as to the importance of low carb eating.  My son is type 1 diabetic, so we have several meters lying around, unused.  

Since starting low carb, I haven't really checked my blood glucose readings.  But, when I read your last two blog posts, I had just eaten a low carb lunch about an hour previous.  So, I checked my blood glucose and it was 79 mg/dl.  Perfect!

I was curious how high it would be if I ate a high carb meal.  But since I hardly ever do that anymore, I didn't know when I'd get a chance.

Today I got my chance.  I went out to eat with my husband to a Japanese restaurant.  I ate rice, tempura shrimp, and a salad dressing that had some sugar in it.  So, after I got home, I checked my blood glucose at 1 hour postprandial, and guess what it was...167 mg/dl!  I was very surprised to see it that high!  I checked again at 2 hours postprandial, it had dropped to 140 mg/dl.  

So, are those pre-diabetic numbers?

In any case, I'm glad that I'm not eating that way anymore.  I'm down almost 20 lbs, and I feel great.  I'm totally convinced that the world needs to hear your message!

Bought a blood sugar meter on your recommendation, and it's been informative.  I found out why I can't do intermittent fasting without feeling like crap - BG was 63 before my meal!!!

Laurie, I'm not an expert, but I don't think you've got enough data to know.  If you began eating rice daily, and your numbers didn't normalize, then yes, there's a problem.  However, I'm uncertain what, if anything, you'd need to do about it, given that your typical way of eating probably doesn't spike glucose.

Yesterday's high readings are probably the result of 2 things: (1) an unprepared pancreas, and (2) physiologically insulin resistant muscle tissue.  

Your pancreas uses the past as a predictor of the future.  On a low carb diet, your pancreas assumes that it won't need much insulin for the next meal.  It doesn't have a large stockpile waiting just in case you decide to eat high carb one day.  

So a pancreas used to a VLC diet won't be prepared to prevent a blood sugar spike if you eat an unusual meal.  

However, if you ate higher carb for a few days, a healthy pancreas would start making more insulin.  At that point, the spike from a rice & tempura meal would (hopefully!) be lower.

Also, when your diet is low enough in carbs, your muscles become insulin resistant.  This is referred to as physiological or peripheral insulin resistance, which is not the same as pathological type II diabetes-causing insulin resistance.  

When VLC, your muscles are being fueled by fatty acids, and they don't need much glucose, so they stop accepting it from your bloodstream.  Muscle insulin resistance may also help to conserve scarce glucose for your brain and red blood cells.

Assuming that you're nondiabetic, if you ate higher carb for a while, that type of insulin resistance should reverse.

Clear as mud?  

I have a question pertaining to what the above poster said about about physiological or peripheral insulin resistance.  I believe that this is what I experienced while on a low-carb diet.  After several months, my fasting blood sugars had risen to readings in the upper 110s and even low 120s.  Throughout the course of the day, they would hover around 100.  Previous to beginning the low-carb diet, my fasting blood sugars were typically in the upper 80s to low 90s, but my one-hour postprandial sugars would rise to 140 or higher with a meal containing a moderate to high amount of carbs.

So my question is, if this type of insulin resistance can occur even when keeping carbs to a minimum, how can that be healthy in the long-term if even sugars in the 100s can cause problems?

(Apologies if this is a duplicate submission.  I got an error the first time I hit the publish button.)

Peter over at Hyperlipid has written about physiological insulin resistance and fasting blood sugar.

http://high-fat-nutrition.blogspot.com/2007/10/physiological-insulin-resistance.html

He's written other posts on the topic as well, which you can find by scrolling down to the labels section on the right hand side of the blog.

Peter's argument may explain your fasting blood glucose, but that doesn't necessarily mean everything is okay.

What is your HbA1c?  If your A1c is at or above 6%, you might want to refer to an older post on this forum (link below) and/or Bernstein's book on diabetes.

http://heartscanblog.blogspot.com/2008/04/low-carb-eating-for-diabetes.html

I think you should clarify things a bit. Protein certainly does get converted to glucose via gluconegenesis, and the incretin process will give you a bit of a sugar rush as well per Dr, Bernstein. Us type 1's attempting low carb lifestyles know very well that BGs most definately are affected by all consumed foods.

John

I am really confused here now.  Dr. Davis' post says that eating beef won't raise blood sugar.  But Drs. Oz & Roizen, the authors of the "You" series, and who strike me as learned and straightforward fellows, not captured by any particular industry, say that *saturated fat* -- whether from animals or coconuts or palm trees --  causes insulin resistance.  If that's right, then eating beef and other saturated fats will reek havoc on blood sugar -- if not now, then later.  

So what gives?  Who is right?  Is the science just hopelessly confused at this point?

For T1 and T2 diabetics:

See Dr. Richard Bernstein's book "Diabetes Solution" for the ultimate low carb eating plan.  He advocates 30 grams of carbs per DAY - sounds extreme but he's been living with T1 diabetes (juvenile, insulin dependent) for 64 YEARS!

Good luck

Ed

@  Vladimir *saturated fat* -- whether from animals or coconuts or palm trees -- causes insulin resistance
Metabolism Society Dietary fat research Read both the Krauss Meta-analysis and Dietary Fat and Coronary Heart Disease you may see the link between saturated fat and heart disease is questionable.

MCT oil (coconut oil good source of mct) can be incorporated into a weight loss program without fear of adversely affecting metabolic risk factors.

Dr Eades has an interesting blog on the Saturated Fat topic

In the comments of this recent Dr Davis blog I link to research showing when omega 3's are present effects of saturated fats are modified and the type of saturated fat consumed affects insulin response.

im consfused too... so if saturated fat causes insulin resistance(which precedes or follow leptin resistance), and protein will spike blood sugar...

makes meat sound like the WORST of both world... im so confused

A clarification: Protein and fats, including saturated fats, DO increase blood sugar. However, the magnitude of effect is much smaller than that of carbohydrates.

Now I'm starting to understand why you're against grazing, Dr. Davis!  It seems like not eating for several hours -- i.e., sticking to meals -- would be quite helpful in keeping blood glucose down.

Dr. Davis,

I've heard and read that sprouting grains (and beans) changes their starch content into a vegetable sugar making them much safer.  Some examples are 100 percent sprouted breads like Ezekiel Bread.

Any truth to this that you know of???

Steve

Dr Davis,

Another article on the dangers of a "low-fat" diet:

http://www.dailymail.co.uk/news/article-1247216/The-Big-Fat-Lies-Britains-obesity-epidemic.html

"While we've all been brainwashed into thinking that fat is the killer we must avoid and food manufacturers bring out more and more profitable 'low-fat' versions of foods, starch - in the shape of pasta, bread, cereals, potatoes and rice - has been quietly adding on the pounds, while we are being told that it's good for us."

The article title is:

The Big Fat Lies about Britain's obesity epidemic

"While it showed some benefits from cholesterol-lowering drugs, the assumption made by the researchers was that if you eat a diet low in cholesterol, that would have the same effect as taking cholesterol-lowering drugs.

This conclusion prompted various agencies in the U.S. to start a campaign to lower the amount of saturated fats in our diet.

At no time did this study look at the effect of saturated fats on heart attacks or heart disease.

So, on the basis of a study looking at drugs lowering cholesterol, we ended up with a message to eat less saturated fat.

This plea for sanity over the advice on fats is not a lone cry.

Several very influential experts such as Dr Laura Corr, consultant cardiologist at Guys and St Thomas' Hospital in London, and Dr Michael Oliver, from the National Heart and Lung Institute, have asked those in power to stop propagating an unproven message.

Where does the FSA find such certainty among the pile of published science which is not conclusive in its findings?

In fact, there are some statistics showing quite the contrary, especially when mixed with a low- starch and low-sugar diet.

One report looked at 27 individual studies into the link between fats and heart disease and no link could be found."

The following are my cholesterol and Triglyceride numbers from 1-13-10 and 1-30-10 (dates are when the reports were issued.

I am a male 54 year of age and considered myself in fair shape at 5’8” and 184lbs.   My starting total cholesterol was 295, LDL was 200, HDL was 46 and my VLDL was 49.  Triglycerides were 242.  Two weeks later my total cholesterol is 156, LDL is 102, HDL is 32, and VLDL is 22.  My Triglycerides are 109.

My doctor is a huge fan of Dr. Davis.  Dr. Brock outlined a program for me that includes 10,000IU of Vitamin D (my values 2 weeks ago were 28.6, was not taken this time), one tablespoon of Carlson’s Fish Oil, K and K2 complex and magnesium.  There are several other nutrients such as mixed Vitamin E included

On top of that I have modified my diet to a more plant based, lower saturated fat plan.

This is where is may become a little controversial.  From what I understand, none of the above could account for a Drop from 295 t o156.

Though my Doctor, like Dr. Davis feels the jury is still out, I decided to take 1400mg of disodium EDTA every morning and have those 2 weeks.  My goal in taking the EDTA was not to clean out calcium.  I understand that it doesn’t do that as far as anyone knows.   I had read multiple times that it lowers cholesterol and normalizes blood platelet aggregation.  

Since there appeared to be little or no risk it seemed worth a try.  I can’t say that EDTA was the reason for such good numbers now but I also can’t find any other reason for them.  The only cholesterol test I had done before those 2 was 7 years ago and my total was 270.  295 two weeks ago and 156 today.

I’m not posting this to drive the EDTA controversy.  I believe the second chance I have been given is a combination of Dr. Davis and Dr. Brocks research for which I am hugely grateful.  If EDTA had anything to do with the numbers so far, I also have Dr. Garry Gordon to thank for his research.

A year from now I plan to have a second CT scan.  As you might guess my CT score was not go.  I was in the top 10 percent for my age.  Scary given that my grandfather died in 1932 of “acute indigestion” (wink) and my father died in 1989 of a heart attack.

Thank you Dr. Davis.  By the way, Dr. Brock would not let me leave is office without a copy of “Track Your Plaque”.

Steve

I bought the onetouch mini today and Im gonna do some pre-post eating tests next week.
One thing I noticed is the manual says that after a meal the samples taken from a finger can be as much as 70 mg/dl higher than samples taken in a lab. Adding this to the 20% accuracy means that getting a 150 mg/dl after a meal with this device could be 50 mg/dl if tested in a lab

Protein raises bg.  I use insulin and have to use half as much for protein as for carbs; i.e. 1 unit Novolog covers 5g carb or 10g protein.

Both protein and fat can be converted to glucose via gluceoneogenesis.  

However, in practical experience, fat has no effect except to slow the raise caused by carb and protein (the "peak" bg after a fatty meal occurring later than for a lower-fat meal).

Whoa! Not only does protein raise BG (via gluconeogenesis), but for someone on a low-carb diet, their average BG (and A1C) will be dominated by the glucose produced by protein. In fact, this is why advanced diabetics cannot ultimately control their condition by low-carb diets alone - the protein they need to survive is enough to raise their BGs to unacceptable levels.

Stress is always a very big factor in stimulating all diseases as they arise from the mind.salt and sodium in excess also leads to many diseases of the body.

That isn’t good. Large blood sugar excursions to 140 mg/dl have been clearly associated with greater risk for heart attack, progression to diabetes, inflammatory responses, and other adverse health effects. In fact, blood sugars as low as 100 mg/dl after eating have been associated with increased cardiovascular risk.

Dr Cannell has added further detail to his Autism/Vitamin d theory at various other online discussions.

Readers may like to read his contributions to the thread
Autism suspect #85: Vitamin D deficiency
on
The Island of Doubt scienceblogs.com

Dr Cannell clearly has more patience in dealing with ill informed argumentative fools than I have. I just wish that people would provide the sources of their evidence when making what appear to be outrageous claims.

I had to chuckle when I saw the Adsense ad on this post from "Honey Bunches of Oats".  I get that crap on my blog, too.

This is such a good reminder to avoid processed foods even gluten free ones. I have to ask myself why these kinds of foods are so popular even though they are usually expensive. I guess they are convenient and easy to grab and go and make a sandwich for lunch. Maybe it is time to experiment with almond flour and see what kind of bread it makes. I have the flour but haven't tried it. It's all about daily habits and having the right kind of foods on hand. Processed carbs seem to have a calming effect too which might be why I want to reach for them when I am feeling stressed. I mean why would bagels and bread be so popular if there wasn't something soothing about chewing on them. I'll let you know if I come up with a suitable substitute using almond flour.
Dr. Davis, thanks for your work and for sharing it with everyone. You are improving  quality of life for many people.

Any hint if the "gluten-free" wheat products are lectin free?  My hunch is they are not - thus we probably should avoid all wheat foods.

Wheat has changed quite a lot in the last 50 years - twice the lectin containing gluten.

@Carolyn I've never used almond flour to make bread, never eat bread anymore, because of Dr. Davis's no wheat advice on this blog which is great.

I have used almond flour to coat fish with and then pan sear in olive oil. Especially with trout, kind of like Trout Almondine.

Tastes great too.

Oh please bring your products to Canada... I went to a gluten free food fair and didn't really try any food. Nothing was healthy and I was not impressed! All they had were substitutes for foods you shouldn't even be eating anyways, noodles and brownies, breads and cupcakes.. they even had samples of Chex cereal.. Not worth my $5 spent at all!!

I agree, there is too much junk food in the GF world but it seems that is what the majority of the GF people want to eat. People have told me that being GF is a big enough sacrifice and they don't want to be deprived of any more foods.

When I stopped eating gluten it did not take me long to figure out that I felt better when I eliminated all grains and sugars. Gluten was easy because it made me feel so ill, but it took me a while to completely get off sugars and other grains and go primal.

I am interested in seeing what foods and recipes you will be bringing out.

Karl - from what I have read, all food contains lectins. Grains, legumes and nightshades have the highest amount. The Lowdown on Lectins

They just can't get away from the notion that the body needs carbs and "healthy whole grains."  It's just more of what Kurt Harris calls "candy cigarettes."

This gluten-free food craze reminds me of an evening when I went to a vegan restaurant with a friend and the menu had a lot or"meat" dishes made out of various grains and tofu.  I had an allergic reaction to all the grains which my friend couldn't understand because all of the food was so "healthy"!

Yeah, we were eating up some of the gluten-free foods, until I came across this blog and found out about cornstarch and potato starch, etc.  Most of the time, when they remove the gluten, they replace it with these kinds of ingredients.

I know you're not crazy about grains, Dr. Davis, but what's your take on quinoa, since it is genetically a seed?


Thanks for this blog, Dr. D!

Tim

Reasons I don't eat quinoa - it spikes my blood sugar and saponins and lectins contribute to leaky gut. Wish it were not true.

Thanks so much Dr. D for all the hard work you put into the info you provide here in your blog!!! It is very informative and I appreciate all your information.

Please tell us more about your GF line of foods and when it will be coming out. Thanks so much!

You can't trust the food processors. This reminds me of the stuff produced by Atkins, its  a question of breaking away from this approach to eating entirely, and going back to "real foods." I'm interested in almond flour though. As an experiment I ground down a packet of walnut halves in the blender to make a cheesecake base and then mixed with melted butter which left in the fridge to set. Just don't grind them up too much to get a bit of "crunch." I guess almonds would do too.

This works for me (diabetic, on steroids, tested thoroughly) and my SO (celiac and ulcerative colitis)

Low Carb Gluten-free  Bread Substitute

Makes 8 pieces

Melt 100g butter in the microwave or a pan
Add 200g almond flour (ground almonds)

Flavour to taste with all or some of
Grated cheese
Finely chopped onion
Herbs (dried or fresh)
Pine nuts
Cashews etc etc

Or for a sweet version, flavour with
Cinnamon, nutmeg and/or ground ginger,
Lemon or orange peel
Pour the batter over fruit (eating apples, berries, plums, dried or fresh apricots) This adds to the carb count...


Stir all very well and add one large or two medium eggs and a little milk or water to make a stiff batter (think cake-mix) For the sweet version make the batter a little thinner so that it pours nicely

Decorate with flaked almonds if you like..


Oil and flour (use cornflour or gram flour for gluten-free) a flat baking tin

Bake for approx 35 minutes at 200c.  It’s done when a knife comes out clean

Looks like flapjack, tastes like heaven

Savoury version has around 4-6 g carbs per piece
Sweet about 6-8 according to the fruit used

I avoid gluten products as much as possible.  Now that I'm following The Glycemic Load Diet (by Dr. Rob Thompson), my grain intake is so limited anyway, that it's not a problem.

I am very interested in low carb/gluten free products.  I notice the Atkins bake mix is full of gluten, and their pasta is laughable - full of gluten and too high a carb count for my liking

Please bring us some healthy, gluten free products.  There is too much gluten free junk out there!

Thanks, Helen. Very creative!

There needs to be more gluten free recipes. Thanks for your efforts.

How does a thin person maintain a somewhat normal weight without consuming at least some grains?  Also, having hypoglycemia, I could not maintain any level of energy without ingesting some carbs for breakfast, lunch, and dinner.

The gluten free industry will have to go into the animal husbandry or vegetable farming business to have a more beneficial impact.  I'm thinking they'll go down fighting instead.

"gobs"


Hahaha... I can so tell you are from Milwaukee. That is such a Wisconsin expression.  

Another take on the Greek philosophical question: what is time? Even tho' they could count days and years, their answer was: "time is the measure of change". But perhaps that should be reversed to: "change is the measure of time".

Doc, it seems to me the burden of proof was on the guy. You simply say: you only left high school three years ago? Gosh, there are no reports that any male has undergone the developmental changes I can see, in such a short time!
Another point, the number of telomeres at the end of cells has to be calibrated against other measures, such as the sun going round the earth. All any particular individual has to claim is: my telomeres are lost 10 times faster than any one else's, now YOU prove otherwise.

Y'all have a good day, now.

"If George were a tree, I'd cut him down and count his rings"
Too funny, Dr Davis.

George's telomere's....reduced to T-stumps.

Ellie

Lovely blog...it is scary the way we are being attacked by the diseases at very early ages also.

Al Sears says that high homocystein levels shortens telemores three times faster.

I take vitamin D and I want to live longer.  I believe it will help because you said so,and I believe everything you say, including when you say you're not sure.

Regarding "gobs", this is a popular expression in Oregon, too, and I'm not sure how you tell where an expression originated.

Very cool post, Dr. D!!!

I've been into telomeres for awhile!!  Mag-deficiency is associated with reduced telomeres in vivo in rats(and reduced glutathione). HERE

NAC can ameliorate some of the Mag-deficiency oxidative stress in vitro. NAC is the precursor for one of the most potent antioxidants, glutathione. HERE

Glutathione peroxidases which generate more protective glutathione are selenium-containing enzymes. Selenium was correlated to longer telomeres and lower BP. Selenium.

Glutathione strongly and positively affects telomere lengthening and telomerase activity. Role of nuclear glutathione as a key regulator of cell proliferation

Curiously, (?via epigenetics and X-related telomere genetics?) maternal diet can shorten telomeres in rats. Epigenetics: maternal diet shortens aortic telomeres.

Precursors of glutathione are:
--NAC (sulfur proteins)
--undenatured whey protein (sulfur proteins, like glutamine, arginine, taurine)
--SAMe

(PO suppl w/ GSH apparently doesn't work well)

Of course there are many other ways to increase glutathione... Like the TYP program -- flavonoids, fish oil, alpha lipoic acid, MELATONIN, silymarin (WCCA's fave), selenium, magnesium, zinc, etc.

I believe the omega-6:3 index is one of the best biomarkers for aging, at least until we can count our 'tree rings'! In post-MI rats, n-3 PUFAS increased glutathione and was incredibly protective. HERE

The traditional 1960s rural Cretans shared the same low CAD rate as Japan with a high fat diet. To me,  the Cretan diet is  associated with high glutathione, selenium, low n-6, high high  n-3 ALA EPA DHA, 41% fat (like TYP Diet 3), intermittent fasting (Greek Orthodox practice), pastured-raised eggs, chicken, goat, mutton, wild seafood/snails, and very fatty sheep/goat yogurt and cheeses (rich in taurine and saturated fatty acids). HERE and HERE. And Simopoulus.

-G

Very cool post, Dr. D!!!

I've been into telomeres for awhile!!  Mag-deficiency is associated with reduced telomeres in vivo in rats(and reduced glutathione). HERE

NAC can ameliorate some of the Mag-deficiency oxidative stress in vitro. NAC is the precursor for one of the most potent antioxidants, glutathione. HERE

Glutathione peroxidases which generate more protective glutathione are selenium-containing enzymes. Selenium was correlated to longer telomeres and lower BP. Selenium.

Glutathione strongly and positively affects telomere lengthening and telomerase activity. Role of nuclear glutathione as a key regulator of cell proliferation

Curiously, (?via epigenetics and X-related telomere genetics?) maternal diet can shorten telomeres in rats. Epigenetics: maternal diet shortens aortic telomeres.

Precursors of glutathione are:
--NAC (sulfur proteins)
--undenatured whey protein (sulfur proteins, like glutamine, arginine, taurine)
--SAMe

(PO suppl w/ GSH apparently doesn't work well)

Of course there are many other ways to increase glutathione... Like the TYP program -- flavonoids, fish oil, alpha lipoic acid, MELATONIN, silymarin (WCCA's fave), selenium, magnesium, zinc, etc.

I believe the omega-6:3 index is one of the best biomarkers for aging, at least until we can count our 'tree rings'! In post-MI rats, n-3 PUFAS increased glutathione and was incredibly protective. HERE

The traditional 1960s rural Cretans shared the same low CAD rate as Japan with a high fat diet. To me,  the Cretan diet is  associated with high glutathione, selenium, low n-6, high high  n-3 ALA EPA DHA, 41% fat (like TYP Diet 3), intermittent fasting (Greek Orthodox practice), pastured-raised eggs, chicken, goat, mutton, wild seafood/snails, and very fatty sheep/goat yogurt and cheeses (rich in taurine and saturated fatty acids). HERE and HERE. And Simopoulus.

-G

Dr. Davis,

Have you heard about ELC (earlobe crease) as a possible key sign of aging? It seems that tons of studies show a very strong positive connection between younger people with an earlobe crease and CVD. What do you think?

3) The Ornish diet.

http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(08)70234-1/fulltext

Doc Davis,

Last week, the U.S. Preventive Services Task Force came out with a review and with recommendations about using emerging risk factors for predicting and managing heart disease.  I think there's a lot in there that you'll agree with.  But they were negative about calcium scoring.

Sandy Swarz, whose scholarship is pretty sharp, gives a summary.

I'd really like to see your response to all this.

It is scary how many young people are getting elderly diseases. I know someone who died of a massive MI at the age of 26. I am also proof of that. I have CAD, hypothyriodism, Low Vitamin D, Low B12, gastritis, and valve disease and I am only 35. I am looking forward to being able to reverse some of these diseases naturally.

Michelle

Hi, Matthew--

I believe there's some evidence that ear lobe creases are associated with increased coronary risk, but I don't know of any data relating them in younger people specifically.

I have one myself, and it's been there for as long as I can remember and does indeed correlate with my family's aggressive heart disease pattern.

Hi, G--

As always, you are full of unique observations.


Hi, Ellen--

Perhaps I should have said "oodles."

Dr. Davis,

See David Throop's comment above.  I actually came looking to see if you might have commented on this yet.  Curious your take.

Scott Pierce

Hi Dr. Davis,

Have you observed a correlation between earlobe creases and coronary calcification among your patients?

Thanks,

David

Hi Dr. B G,

Interesting.  Magnesium deficiency vs telomeres length could also be explained as a secondary effect caused by the excessive metabolism of carbohydrates as the primary factor.  High magnesium intake is required for glucose metabolism, see for example Implications of oxidative stress in high sucrose low magnesium diet fed rats

Similar situation may exist with glutathione, high glutatione may be a secondary marker for a diet high in dairy and (thus automatically) lower in carbohydrates.  This paper you linked Maternal diet influences DNA damage, aortic telomere length, oxidative stress, and antioxidant defense capacity in rats seems to be pointing to a high carb diet as one of the factors that may cause accelerated growth of low birth weight babies (the paper discusses human studies as well), which then is correlated with higher CVD risk, shorter telomeres and worsens other markers (bones abnormality etc).

   In contrast to this, high fat low carb nutrition seems to slow down babies and infants growth and slows the onset of puberty, which according to the logic presented by the papers discussed above, ought to reduce oxidative stress, slow down the shortnening of telomeres and reduce the CVD risk later in life.
Regards,
Stan

Hi Stan,

Yes -- there are many implications to such data and other epi-genetic data. Low protein maternal  diets increase Met Syn for 2 generations in rat pups.

Low Sat Fat maternal diets?  High carb, low protein, allergenic wheat maternal diets?  I believe we are epi-genetically affecting many future generations and their metabolism, growth hormone, thyroid hormone, leptin/ adiponectin and perhaps even vitamin D hormone pathways... This may explain why right now CAD and diabetes is rampant compared to just 1-2 generations ago. I have 80-90s year old patients how are 20x more healthier than my 30-40 year olds! Have we genetically predisposed ourselves to the 'over summer' mode that Dr. T at Nephropal has talked about by our mother's diets and her lack of sunlight, rich fatty foods, omega-3, and excess omega-6 in utero??

I believe so.

-G

Hi Stan,

Yes -- there are many implications to such data and other epi-genetic data. Low protein maternal  diets increase Met Syn for 2 generations in rat pups.

Low Sat Fat maternal diets?  High carb, low protein, allergenic wheat maternal diets?  I believe we are epi-genetically affecting many future generations and their metabolism, growth hormone, thyroid hormone, leptin/ adiponectin and perhaps even vitamin D hormone pathways... This may explain why right now CAD and diabetes is rampant compared to just 1-2 generations ago. I have 80-90s year old patients how are 20x more healthier than my 30-40 year olds! Have we genetically predisposed ourselves to the 'over summer' mode that Dr. T at Nephropal has talked about by our mother's diets and her lack of sunlight, rich fatty foods, omega-3, and excess omega-6 in utero??

I believe so.

-G

However, more recent thought among geneticists is that telomeres shorten with aging and provide the body's cells a timeline of aging. This way, George's cells act like they are 70, not 13, and don't start producing gobs of growth hormone and testosterone in preparation for puberty.

What is shocking is that enormous prescriptions for statins are written based on the calculated LDL.

Yes, $22 billion last year, in fact. All prescribed for a number that is a crude estimate, sometimes a complete fiction. Imagine your state trooper ticketed you because his radar device said you were doing 60 mph when you were really doing 35 mph.

Why NMR over the other tests Berkeley Heart Lab or VAP?

I don't understand.  If in this example, the doctor (wrongly) thinks the LDL number is 120mg/dl, how does that cause the prescription of Lipitor? Unless I'm reading it backwards, and the doctor is actually telling the patient their LDL is 170mg-220mg, but unwittingly, it's actually 120mg/dl.

And, if a low HDL causes the LDL number to be inaccurate, does that also cause the total cholesterol number to be inaccurate too?

[...]    I was looking at a lipid test from 10 years ago and I had HDL 58, LDL 138, trigs 177.   Low HDL makes Dr. Friedewald a liar     LDL cholesterol is calculated from the following equation: LDL cholesterol = Total cholesterol [...]

Life extension had article recently about Metformin
Any comments about this med in the non diabetic to help with insulin

How long after eating?

Thanks for the post, Dr Davis. If blood glucose goes down after eating a meal, for instance 113 pre meal (fasting) and 97 1 hour after eating - is this an indication of insulin resistance, and excess release of insulin?

Maureen  I Love You and you need to stop eating wheat. Vince

I can't find this exact model in stock online.  What features do you recommend so I can look for an alternative?

I know you've been recommending this for some time.  I'm now at the point of being ready to act on it.  Do you have a brand of glucose monitor that you recommend or think works best?  I thought folks used to have to have a doctor's Rx to purchase these.  No longer true?

You don't need an Rx at all to buy a glucose meter, unless you're trying to get it reimbursed through insurance of some kind. What you do need is a fat budget for test strips if you're diabetic or plan to do lots of testing over the long run. The meters themselves are only $15-$50. One touch ultra seems to be decent. You want to look for the ones that only need a super small drop of blood, which allows you to stick your forearm or other places. The old type meters required a huge drop from a fingertip, and you really had to slaughter yourself with a needle to get a decent amount. Some of the new ones are also calibration-free and they're very compact - not much bigger than a stopwatch. I may pick up one myself. Where do we find info on what is a reasonable post-pranadial level to shoot for, say 1 or 2 hours after eating?

I think most meters now only need tiny drop. Walmart's Relion has lowest cost strips by far but it does suffer from some variability in readings.  My experience is AccuChek is excellent.

This study seems to indicate that the one hour sugar (I would think the absolute peak whenever it comes) is the best marker to follow:

http://care.diabetesjournals.org/content/33/3/557.abstract

Among upcoming posts will be how to use postprandial blood sugars to achieve all these benefits.

As one of the anonymous commenters suggested, OneTouch Ultra is a good device, as are Bayer Contour, Accuchek Aviva, and the Walmart device. We've had nothing but problems with the Walgreens' device.

I have a digital thermometer, a BP meter, a BG meter but with respect, without a home basal insulin meter we lack the single most important tool.

Hi jehane,
You want to know pre-1st meal of the day blood glucose. This is only called "fasting" blood sugar level since overnight went without food. You may know this;
maybe I've confused your phrasing.

That pre-prandial reading is your reference to see how after meal(post-prandial) blood sugar reacts. Since your data sounds unusual it would help responders to specify if 113 number is on an empty morning stomach (as opposed to between meals and pre-next meal).

There are 3 types of accuracy for blood glucose monitors: absolute, relative, consistent. Absolutely accurate means the reading is the same as a quality lab would give. Relatively accurate means the readings are always the same distance up or down from what a quality lab would give, so all you have to do is add or subtract a fixed amount to get the true readings. Consistent means the device gives the same readings when multiples samples are taken at the same time. A device might be consistent but not relatively accurate, if the deviation from the true readings is not constant but rather varies with the blood glucose level.

I have confirmed that my Walmart Reli-on Confirm model glucose tester is consistent. That is, if I take three samples within a space of 5 minutes, they will agree to within about 5 mg/L. The Reli-On Confirm test strips are $0.40 each, which is much cheaper than most meters. These strips requires only a tiny bit of blood, so the lancing device doesn't hurt much at all and the puncture quickly heals.

I ordered the control solution, to test whether the Reli-On is absolutely accurate, but it hasn't arrived yet. Another way to test absolute accuracy is to measure with the Reli-On within a few minutes of getting blood drawn at a laboratory.

Note that Reli-on also sells an inexpensive ($9) mail-in home H1Abc test.

I learned a lot from my Reli-On (assuming it is accurate). First, when I went on a paleo diet, my insulin sensitivity declined, so that my blood sugar was skyrocketing after eating a huge bowl of oats. Then when I went back to my usual high-carb diet, my insulin sensitivity returned to a reasonable level. Second, when I stepped up my exercise program ever slightly (10 minutes of one-legged squats in addition to my usual leisurely yoga), my insulin sensitivity rose to a very high level for the next few hours, so that eating a huge bowl of oats within that time had very little effect on blood sugar. This makes sense, since those squats probably deplete glycogen stores in the legs.

I wholeheartedly agree with measuring blood glucose.
I was, unbeknownst to me, on my way to Type 2 diabetes until I found this blog and read the doc's previous posts on blood glucose  levels.
If you all really like to get into the nitty gritty of cholesterol, blood glucose, etc. and relish numbers and stats like I do then join the TYP forum. It's a veritable bonanza of numbers, advice and data crunching.

What would you say is a good number to have as your postprandial glucose?

And would you say that the lower the better or is there a lower level people should try to stay above?

I've been trying to keep my glucose under 100 an hour after eating since you suggested it last summer.  Haven't lost any weight but my fasting blood sugar and HgA1c are both down a little after going up for years.  I like having a simple rule (don't eat meals that raise my blood sugar over 100) but I sure do miss rice and beans.

I don't think the cost of the strips is prohibitive since it doesn't take long to figure out which foods jerk your blood sugar around: whole grains being the main thing in my case.

Well I bought one an Accu Check blood sugar checker yesteday, but I do wonder.Yesterday I checked four hours after eating a MacD breakfast (but left the bread)so it was mainly egg and burger with some potato has thing. Got a reading of 82, however this morning after a 12 hour fast got 118 (which I thought a little high for a non diabetic). Its understanding whats going on. Is the body busy swilling insulin around to keep my sugar down to 118 or has the pancreas intervened overnight to pump in some glucagon to get my blood sugar up? Without knowing some of the other dynamics it can be difficult to fathom out. I'm sure some kind of insulin test would be better.

Sorry my fasting blood sugar was 97.2 or 5.4 mmol/l (I'm from the UK). It was indeed 118 two hours after a meal last night of steak chop and buttered roast parsnips last night plus a thin wedge of chocolate brownly with double cream and a sprinkling of walnuts. After reading this blog however will have to reduce my love for proper butter and roasting food too

Does whey protein isolate with unsweetened almond milk raise blood glucose levels?

are there not food sources of magnesium that are bio-available as well as the option of supplementing?

I'll echo my thoughts on magnesium's anti-arrythmic properties; in my early 20's, I found I had intermittent episodes of frequent multi-focal PVC (premature ventricular contractions), exacerbated by stress and caffeine.  I saw a cardiologist for this, and had no subsequent treatment or follow up.

In my 30's, I started supplementing with ZMA (zinc, magnesium and B6) to improve athletic recovery; I  noticed a nice, regular sinus rhythm on the cardiac monitor (I work as a firefighter/paramedic).  

I have no doubt that a vast majority of people, especially athletes, are deficient in magnesium.  One of thee most important minerals!  Even with a solid diet, Mg is hard to come by, and excretion is enhanced through physical activity and sweating.  I like ZMA personally, but I have heard good things about Natural Calm.

...three other very common results of magnesium deficiencies:

1. Constipation
2. Headaches
3. Muscle tension/cramps


I say this from first hand experience. I will not go a day without it. But it is important to use the right kind of magnesium. Magnesium oxide is the least preferred.

68% of USA adults don't reach the current RDA intake for magnesium and most people who understand the issue would say, like the RDA for Vitamin D, the current magnesium RDA is woefully inadequate.
KRISPIN has a useful  
Formula to Calculate Magnesium Daily Requirement-  5 to 10 milligrams per day per kilo of ideal body weight or 2.5 to 4.5 milligrams per day per pound of ideal body weight.  

Example: 70 kilos or 150 pounds= 350 mg. to 700 mg. daily.  
Magnesium is an incredibly safe mineral to supplement with and too much magnesium passes into the colon where it's hygroscopic properties means it attracts water and the result is loose stools. So you will be made aware when you have taken too much magnesium.
Fellow misers may want to consider DEAD SEA SALTS magnesium chloride available in 25kg sacks from Equine  suppliers, Country Traders, suppliers to small farmers and livestock merchants. In the UK its pretty cheap £7ish a bag. Epsom Salts works as well if not better if you have arthritis. (Think Health Spa) but may be twice the price.Here's how to use it The advantage of having a soak in  magnesium rich bath water is your body won't absorb more than it needs transdermally.
Do take note of the fact that magnesium calms nerves and relaxes muscle fibers.
Soaking in a hot bath enriched with magnesium chloride (Dead Sea salts or magnesium sulphate (Epsom Salts) will leave you ready for bed and a good nights sleep. So later in the day, rather than morning.
Lots of good magnesium info here MGWATER

Don't try telling anyone on Diabetes forums of the relationship of magnesium to diabetes it's almost as provocative as trying to explain the Vitamin D Diabetes interrelation and will surely see you banned.

The onset of PVC's in my mid-40's occurred about the same time as the onset of blindlingly painful nocturnal leg cramps of the calves and thighs.

God only knows how many tests were ordered by the cardiologist I saw, or the other doctors that followed.  A lot of tests, not much to show for it except the threat of a statin prescription, a prescription for a "heart healthy" diet, a la the American Heart Association, and a pat on the head or two.

Relief came several years later in the form of daily supplementation with magnesium glycinate ordered by a physician, whose practice is devoted to wellness... not sickness.

madcook

Is there an easy/cheap way to find out if you're magnesium deficient without getting a blood test?

@ Emily
are there not food sources of magnesium that are bio-available as well as the option of supplementing?
When more grain equals fewer nutrients

While grain yield has increased over time, the concentrations of all minerals except calcium have decreased.

Trouble with most farming nowadays is quantity not quality, taste or nutritional content that matters.

World's  Healthiest Foods MAGNESIUM
Spinach and Swiss Chard.
Every garden should have some,Must be the easiest veg to grow and both are cut and come again so the sooner you get them sown the more you get over the year. Swiss Chard stands cold weather better so is better for later crops.
Bagged Salad and Bacteria: What YOU Can Do
Grow your own.
It's cheaper, tastier, quicker and safer.

@ DancinPete
Is there an easy/cheap way to find out if you're magnesium deficient without getting a blood test?
Magnesium supplementation is so cheap and safe it's probably worth assuming you are deficient, take an effective amount, and if or when you start to get loose stools, back down a bit so you don't have that problem.

Least well absorbed form is magnesium oxide.

I use magnesium malate but magnesium citrate is fine for those who need the laxative properties.

On a  very low-carb diet with little vegetables and no fruit, is it important to supplement potassium as well as magnesium?  If so, how much potassium?

I have seen the same thing in myself.  

I had leg cramps in pregnancy which I stopped cold with magnesium.  An unanticipated side effect was the total resolution of a minor but persistent arrhythmia.  Recently I was lax in taking the supplements and my arrhythmia came back, exacerbated by exhaustion (new baby) and caffeine (new baby.)  I started the magnesium again and it's gone!

On magnesium and calcium from my experience:  I increased my D3 supplementation (boosted 7 reading to 98, GrassRoots Health testing), but started to experience very high "fluttery" pulse, 140+ and I am in my 60s.  OMG how bad I felt.  Practically everywhere I searched said up the magnesium.  I did (magnesium taurate) but this problem continued.  I then changed on the following page and it has saved me:  
http://www.ithyroid.com/ca_and_mg.htm

Calcium citrate powder in water with a little bit of vitamin C powder (read calcium better absorbed in acidic environment) would bring my pulse and blood pressure down within 30 minutes.  

Since I am without health insurance or the means to see a doctor anyway, I can only deal with the symptoms and not know the official diagnosis.

My pulse was high, weak, and "fluttery."  Now that I supplement with 2000 mg of calcium citrate and 1000 mg of magnesium taurate my heart problems have disappeared.

Nice posts, Ted.  And excellent blog!

I take Natures Calm at night (makes me sleep like a baby) and pop a few mg citrates during the day.  If I take Natures Calm during the day I get way too relaxed.

Heart palpitations and leg cramps seems to go hand in hand with me. Extra mg knocks out both.

However, one time I ran out of my citrate tabs and grabbed a container of a mag/cal supplement.   That combination did nothing for me, no matter how much I took.  The ratio of calcium to mg was way off favoring calcium.  Also, I notice if I take in too much yogurt and cheese the effects of my mg seems to wane.

My only theory is that its true that if your calcium intake exceeds your mg intake by too much it can block the benefits. So far that has been my experience. Not a psychosomatic response, since I knew nothing of it until I looked it up after the cal/mg  blend didn't help me. Wow.

I looked into blood tests, but concluded that that was not a very practical or accurate way to assess magnesium deficiency.  

I concur with those that say if you have symptoms that might be magnesium deficiency, go ahead and supplement because your probably are deficient and there is no harm in it.  I had a lifetime pattern of getting severe leg cramps any time I exercised hard (like playing soccer) for more than say 80 minutes.  That was a very good hint.

But, I was not content to leave it at that.  I looked at my diet, the reported mg content of food in it, and the RDA for me of 420mg of magnesium per day.  It was totally obvious that, even with my pretty healthy diet, I must be below 300mg of mg per day.  IT IS SO EASY TO GUESTIMATE YOUR NUTRIENT INTAKE THIS WAY, but nobody seems to suggest it.  Instead you see mindless blather about eating a few other foods that are high in mg -- go ahead and do the math and you will see that you need to be really dedicated to make that work.

This kind of a self-assessment of the nutrient content of your normal diet, in many cases, will show that you don't take in recommended levels of iodine, potassium, and selenium, either.  Like mg, these are involved in countless ways in our biology.  Potassium is the one of these that is trickier to supplement - that you probably need to correct by shifting salt use to mixed salts (or no-salt) that have potassium chloride.  It turns out that my cramping issue needs both mg and potassium to be kept at bay, but together they work.  (Getting salt-potassium in better balance is good for blood pressure, too.  My systolic and diastolic dropped 10 points each since joining TYP a year ago.)

I supplement mg with mag water, per the TYP web site.  Cheap and absorbable, no side effects, easy to incorporate into your regimen, and nice not to take one more pill.

The only way to truly know your magnesium status, short of waiting for clear-cut evidence of deficiency (muscle cramps, heart rhythm disorders, etc) is to check a blood level, preferably an RBC level, not a serum level. The RBC level is a rough approximation of tissue levels.

If you hunt around you can also get magnesium ascorbate which gives a nice two-fer.  I get mine from Intensive Nutrition, one tablet contains 100mg magnesium and 1000 mg vit C as ascorbate.  Also, NOW brand makes a powdered one and Source Naturals also...

Magnesium is one of the essential components necessary for the body to function normally. It is not just necessary for human; rather, it is essential for all living organisms as magnesium ions are a part of the nucleic acid chemistry of all living cells and things. Because it is so vital, you can imagine what should happen if someone were to be magnesium deficient. It is not a pretty picture, indeed.

More Info: Sign and Symptoms of Magnesium

Theres no need to supplement if you are eating several servings of legumes and nuts every day.

I have replaced most grain use in recipes with legumes, and nuts are a good food on the go.

"Several serving s of legumes and nuts" will effectively increase your intake of inflammatory lectins and omega-6s.

I'll stick to supplementing.

My leg cramps were also resolved by magnesium supplementation. Many people don't realize that eating grains will severely inhibit the absorption of minerals, due to their phytate content (an "anti-nutrient") and will therefore contribute to magnesium and other mineral deficiencies. The phytates in grains can be mostly eliminated by soaking and/or sprouting them before consumption.

I have always been fascinated by the question ,why some people can and others cant. I spent years trying to figure this out. At first it was mainly for myself. I remember growing up with little confidence and under the impression that others were more capable than I was. The fact was that this impression was true. It was true because i believed it.

Hi Dr Davis,

I just had my first experience, at least I think so, of arrhythmia on Tuesday night... My heart was beating really, really fast for about a minute or two and then it all just stopped and went back to normal.

I try to take 150 mg of magnesium every day (on Tuesday I forgot to take all my supplements). What is your recommendation on how much I should take each day? Does it matter what kind, should I spread it out over the day or is once a day dose ok?

The whole experience was a bit overwhelming for me and I want to make sure it does not happen again! If it however does, should I go to a doctor? What can I requests as far as 'safe' tests?

My experiences with tests are usually pretty bad as I always end up in the 'normal' range... whatever that means. And I get the "You are just a crazy hypochondriac, go home" look from the doctors.

Appreciate your comment on this. Thank you.

@ Helena
150mg magnesium daily probably isn't sufficient.
Krispin's formula suggests someone 70 kilos = 150 pounds should have a  total intake between 350mg to 700mg daily.
The current magnesium RDA of 420mg/men, 320mg/(non-pregnant) women but average US female intake is just 228mg/daily.

You also do not state the form of magnesium supplement you take.
Many of the magnesium blends available include magnesium oxide. It's likely, where percentages are not stated, this cheapest (least effective) form constitutes the bulk present. Only 4% of magnesium oxide is absorbed.

Magnesium is best absorbed (like calcium) from small amounts, through the day, with meals. I find it easier to take magnesium with each meal of the day and before bed.

Does a higher ratio of serum calcium to magnesium increase the risk for postmenopausal breast cancer?
This paper hypothesizes that low levels of magnesium  increase calcium retention, higher calcium levels further depress magnesium absorption and the resulting cellular imbalance leads to cancer initiation. Magnesium intake is an extremely important aspect of Vitamin D supplementation that is often overlooked.

TEedHutchison, I've been there with the diabetes forum. When I suggested a  paleo very low carb diet to a confused person who was just diagnosed, I was called a "dangerous extremest" by who I believe was the moderator. All of my suggestions about magnesium and D3 were poo-pood by him, and besides an extremest, I was brushed of as "one of those people who occasionally shows up here".

Thank you Ted.
I will look at what type of Mg I am taking... and also increase the dose. If not I will order the magnesium you suggested. I have not had an event since that one time but I have had some slight feelings of dizziness and fluctuations in pulse. This is all due to coming off of a birth control pill that was killing me I am sure, it just takes time getting to know your body once again after years on synthetic hormones. Thank you again.

Just want to say what a great blog you got here!
I've been around for quite a lot of time, but finally decided to show my appreciation of your work!

Thumbs up, and keep it going!

Cheers
Christian, iwspo.net

Dr. Davis, I stumbled across The Heart Scan Blog after months and months of being frustrated with a heart arrhythmia that appeared out of the blue after a period of high stress and anxiety attacks late last fall.  I was feeling a lot of "skipped heartbeats" and immediately went to a cardiologist who ordered a stress echo and 24 hr holter monitor.  He told me it was a benign premature heartbeat which I was relieved about but after months of getting 20-30 a day, it was all I could think about.  Reading your blog and the discussion regarding magnesium has given me hope.  A few weeks ago, due to ease, I  was eating large quantities of quinoa which is rich in magnesium and noticed that the skipped beats subsided a bit to 5x a day.  I didnt know if there was a link but I am hopeful that there is a link and willing to give magnesium a try.  I've already purchased the magnesium taurate - what do you recommend in dosage? Please note, I am always worried about taking any supplements....are there negative side effects. Could it make my heart arrhythmia worse?  Thanks so much!! I am desperate to get back to a life where the skipped beats are not on my mind 24/7.

I have had an annoying arrythmia for a very long time. Its worse at times, better at times. I have seen a cardiologist. He did an ekg which said that I had had a heart attack. Echo was done and Doc said I had not had a heart attack, but have PAC's and a leaky tri-cuspid valve. He also did a 24 hour holter monitor. Basically he said there wasn't anything bad wrong, but he put me on sotalol to try and clear up the palpitations and rapid-ish heart rate. Also, my BP was in the 100's range for the lower number.
I have not noticed much difference as far as the palpitations go, after over a year on the sotalol.
I have however gotten my eating/health under control, with low carb, I have lost around 45 pounds and am within 10 pounds of my goal weight. My blood pressure is running around 117/75 most mornings, I feel like a new person, now if these annoying palpitations would just go away...
To that end, after reading this post I have just recieved my bottle of magnesium taurate and plan on adding it to me list of supplements which includes 5000 units of vitamin D per day for about the last 6 months.
My reason for posting this here is I hope to be posting soon that the palpitations have cleared up.
LOVE this blog, its one of the very few that I have discovered and gone back and read many of the older posts.
God Bless you, Doc, for taking the time to really help people!

Nice blog. Basically, I couldn't do without my magnesium malate. If it wasn't for the magnesium, I probably would not be able to walk, or at least not very good because of my back.

I noticed that someone asked about having their magnesium tested. First, blood tests are really worthless for testing magnesium. I've never had mine tested, but there is a test that Dr. Dean talks about.  It's here at this link, and it's a non-evasive test:

http://www.exatest.com/

The cheapest and simplest magnesium supplement is Epsom Salts (magnesium sulphate). It only costs about $1/year. It is also extremely safe and is widely used in medicine. About 1/10th of a teaspoon dissolved in 1L water will do the trick. It is also an extraordinarily effective laxative in higher doses.

Magnesium supplementation is therefore necessary for just about everybody to maintain normal tissue levels. (The exception is people with kidney disorders, who should not take magnesium without supervision, since they retain magnesium.)

Magnesium truly is the body's "master mineral." Without it, so many other minerals cannot be properly used in the body.

Most people have a hard time with taking oral magnesium supplements and don't get the results their body needs.

I was fortunate enough to come across "Transdermal Magnesium" or better know to me now as "Magnesium Oil."

Magnesium Oil is simply a magnesium rich mineral solution that has been sourced from some body of salt water.

Since the minerals in sea water are constantly being subjected to sunlight, it in turn makes the minerals ionic (ready for the body to use).

It is as simple as spraying the solution on your skin and the body absorbs it directly into the cell. No digesting needed!!

There are some concerns to be aware of however. Where are they sourcing their raw materials from? Is it clean of pollution and heavy metals?

I have researched about every brand out there and a lot of them can be misleading.

My favorite, by far, is Magnesoothe! They can be found at https://magnesoothe.com/index.html They handle there product in the very best manor from start to finish. They have the most helpful customer service. And their source goes unsurpassed!

Their source is the Dead Sea and there is no other body of salt water like it on the  face of the planet! You can read more on the Dead Sea here at https://magnesoothe.com/dead-sea-facts.htm

If you want to know more on the purity of Magnesoothe, you can read that here at https://magnesoothe.com/purity-cleanliness-clarity-magnesoothe.htm

I hope that my 2 cent will be helpful to someone.

Best of Health!
The Magnesium Man

About 1 1/2 years ago I started having arrhythmia issues which were diagnosed as atrial fibrillation.  I had my atenolol increased and this did help some but I was still having (mostly short) episodes on an almost daily basis a month later.  Looking around the net I found a paper that talked about how using preoperative Mg for open heart surgery reduced the incidence of AFib after surgery.  So I decided to try Mg.

I started taking it to tolerance (IE. increased dose until I had loose stools and then back off a little) and in about a week the AFib episodes had gone away.  Now I only have AFib episodes if I forget taking Mg for a few weeks and it goes away in a few days if I start taking Mg again.

What I find most distressing about this is that none of my doctors even considered recommending giving Mg a try as far as I can tell.   Why wouldn't it be one of the first things they try if there is no other apparent cause (like high/low potassium, for example).  In those cases where I told the doctor that Mg had helped their reaction was mostly along the lines of Mg can't cause too many issues so go ahead and take it.  But nothing about how it should be considered for treating arrhythmia.

A few yrs. back, I read a very interesting article written by a cardiologist concerning his having successfully treated a patient with arrythmia  with an intravenous solution of magnesium.

I have had arrythmia for a few years now, I have been to two different consultants and both say "it''s benign and won''t do any harm" I however could not stand the horrible fluttery feeling when it happened so they put me on 2.5mg  of bisopronol. I found this was making me dizzy and so after getting the all clear from my angiogram with the doctors ok stopped taking them. I had read about the successful results of taking mangnesium and so at the start of this new year started taking 1000 mg a day and started a diary of taking my blood pressure and heart rate three times a day (I have a good home blood pressure meter that shows up arrythmia as well)  So far it seems to have cleared the arrythmia apart from the odd reading.
I forgot to mention that where I differ from everyone elses posts is that I have a very slow pulse, 40-45 sitting and only 65 when I fast walk to work but it will go up to 120 if I do a hard session on the treadmill.  I am 61 and did have a slow heart rate when I did long distance jogging up to the age of forty.
I would be interested to hear from anyone else that has a slow pulse.