If you need a reason to quit smoking...

If you've read Track Your Plaque, you already know my feelings about smoking and coronary plaque. Smoke, and you will lose the battle for control over coronary plaque growth--it will grow and grow until catastrophe strikes.

Nonetheless, this is not sufficiently motivating for some people.

If you need more motivation to quit smoking, just take a look at your heart scan sometime, accompanied by either one of the doctors or technicians at the scan center you choose. After you've had an opportunity to look at your coronary arteries, take a look at the lungs. The heart is in the middle and the lungs are the two large black areas on either side of the heart. (They're not really black; that's just the way the images are color-coded.)

Smokers will see large cavities in their lungs--literally, half-inch to one-inch wide holes that contain only air. Many of them. These represent remnants of lung tissue, digested away and now useless from the damage incurred through smoking.

Non-smokers should see uniform lung tissue without such cavities.

What surprised me early on in my heart scan experience was how little smoking exposure was required to generate these cavities. A 40-year old, for instance, who smoked a half-pack per day for 10 years would have them. Heavier smokers, of course, showed far more extensive cavities.

Officially, these cavities are called "emphysematous blebs", meaning the scars of the lung disease, emphysema.

When I've pointed out these cavities or emphysematous blebs to patients, 9 out of 10 times they immediately become non-smokers. Commonly, they'd exclaim, "I had no idea I was really damaging my lungs!" Most admitted that they were awaiting some bona fide evidence that they were truly doing some harm to their bodies. Well, that's it.

Give it a try if you're struggling.
Loading
Honeydew melon

Honeydew melon


Honeydew melon:

Sugars, total 51.97 g

Sucrose 15.87 g

Glucose 17.15 g

Fructose 18.94 g

Because sucrose is half fructose (the other half is glucose), there are approximately 26 grams of fructose per one-half honeydew melon.



Image courtesy Wikipedia

Comments (4) -

  • Ed

    7/18/2009 7:09:07 PM |

    Dr Davis: what is your recommended daily limit of fructose? I have read elsewhere a recommendation of 20 grams max per day.

  • Sifter

    7/19/2009 10:49:42 PM |

    I understand staying away from high fructose corn syrup in refined carbohydrates. But citing natural occuring fructose in natural God-given fruits? as dangerous?!  I don't believe it.

  • Anna

    7/21/2009 2:48:53 PM |

    "natural occuring fructose in natural God-given fruits"

    The modern fruits now available are *nothing* like "God-given" fruits.  

    The fruit that humans eat today has been altered (by humans) for various traits, especially large size and high sugar content.  In the industrial age, selection sped up and favored longer shelf life and size/shape uniformity over flavor in the human preferences.

    Prior to human manipulation, the fruits we currently eat were far smaller, less sweet, and not very abundant.

  • buy jeans

    11/2/2010 7:49:41 PM |

    The fruit that humans eat today has been altered (by humans) for various traits, especially large size and high sugar content. In the industrial age, selection sped up and favored longer shelf life and size/shape uniformity over flavor in the human preferences.

Loading
Wheat-free pie crust

Wheat-free pie crust

I've been working on wheat-free yet healthy recipes these past two months.

You can buy wheat-free, gluten-free foods at the store, of course. But the majority of these products are unhealthy because cornstarch, rice starch, potato starch, or tapioca starch are commonly used in place of wheat. Recall that these are among the few foods that increase blood glucose higher than even wheat.

Here's a simple recipe for wheat-free pie crust that works best for cheesecake, pumpkin pie, and cream pies, but not for berry or other fruit pies like apple.

You will need:
?
1½ cups ground pecans
6 tablespoons melted butter?or melted coconut oil
1 teaspoon vanilla extract?
2 teaspoons cinnamon
1 medium egg
2 tablespoons Truvia™ or ½ teaspoon stevia extract or ½ cup Splenda®

Mix all ingredients thoroughly in bowl. Pour mixture into pie pan and press onto bottom and sides.

Fill pie crust with desired filling. You can fill it with your favorite cheesecake recipe (e.g., Neufchatel or cream cheese, sour cream, eggs, vanilla, and stevia; add pumpkin for pumpkin cheesecake) and bake, usually at 350 degrees F for one hour. 

Yes, the butter provokes insulin and artificial sweeteners can trigger appetite. But, for the holidays, a slice or two of pie made with this crust will not increase blood sugar nor trigger the uncontrolled impulse eating that wheat crust will trigger.

Comments (17) -

  • Jack

    12/9/2010 4:11:10 PM |

    you just had to throw in that bit about butter and artificial sweeteners. butter is a staple. 2 tablespoons a day (minimum) for me. and sometimes working up an appetite isn't a bad thing. you gotta eat, right? but stevia is not artificial anyway.

    by the way... this looks like a yummy pie crust. i am forwarding this to my wife right now

    Thanks Doc!
    Jack K

  • Anonymous

    12/9/2010 4:54:39 PM |

    The recipes looks easy and delish but heads up on baking with truvia.I baked a batch of gluten free cookies with it then ate those cookies - a few each night with my bedtime tea.I had a cytokine cascade that a year later I can still describe in complete detail.It took a month to get over!

    There are three ingredients in truvia the last being natural flavors = they claim it's a secret propitiatory blend = weasel words.I got my money back for the product and was interviewed at legnth by the company medical representative who insisted the erythitol caused it.He refused to tell me what the 'natural flavors' contain.

    I suspect msg or a derivative of aspartame which is even more toxic when heated.What ever it is what I do know is it was a powerful neuro-toxin to me.I now use REAL stevia and temper it with xylitol or a little coconut sugar and am a happy baker!

  • Kathryn

    12/9/2010 5:50:23 PM |

    You could always use coconut oil, which is very healthy.

    I have extreme reactions to Splenda.  I don't think it is healthy for anyone, tho most people do not respond to it the way i do.  If anything, if you use Splenda at all, please notify guests that it is in products.  I was inadvertently poisoned by Splenda at a potluck last year.  That one landed me in ER.

  • Anna

    12/9/2010 5:52:48 PM |

    Why sweeten a pie crust?  Most of my pies are crustless anyway.

  • Anonymous

    12/9/2010 6:47:15 PM |

    I'd take my chances with a the occasion, small amount of minimally processed cane sugar, honey or maple syrup (used by humans for millenia) than something new, fresh out of the laboratory.

    And butter? Get the best butter you can afford and eat it. I use Irish butter from grass fed cows. Yum.

  • Anonymous

    12/9/2010 7:29:56 PM |

    Love this blog! This recipe sounds awesome. I would love it if you posted a picture next time you make it!
    Penny

  • Anonymous

    12/10/2010 3:12:40 AM |

    In regards to the reference to butter. What about pastaurized butter or grass fed butter? That would be ok in general to eat right?

  • Frank Hagan

    12/10/2010 4:30:33 AM |

    Great post!  Pecans and almonds can both be used for pie crusts.

    I found another great pie crust recipe in the 1967 Better Homes and Garden cookbook.  Called a "Nut Brown Crust", it can be made using almond meal (or almond flour):

    * 1 cup almond meal
    * 1 1/2 Tablespoons soft butter (or sub coconut oil)
    * 1 teaspoon liquid sucralose (optional)

    You mix the almond meal and butter together, then press it into a pie pan like a graham cracker crust, pushing it up the sides and forming it.  Then bake at 400 F for 8 to 10 minutes.  It works great with custard style fillings (I make mini-pumpkin pies in tart pans ... see an example on my blog.

  • Pat D.

    12/10/2010 5:37:19 AM |

    I need a recipe like this - thank you for posting it.  I can't use artificial sweeteners though.  I'll probably use one tablespoon brown sugar instead.  It might even be fine without any sweetening.  Pecans have a nice natural sweetness to them - I'll have to try it.

  • PJNOIR

    12/10/2010 2:32:34 PM |

    trivia is eighty per cent sugar, find a real stavia product.

  • Anonymous

    12/10/2010 2:35:01 PM |

    Please-no artificial sweetners (yuck)!

  • Anonymous

    12/10/2010 4:36:35 PM |

    Are you going to come out with a cookbook, Doctor Davis?  Or are they going to be for the Track Your Plaque website?
    Char

  • Anonymous

    12/10/2010 6:11:39 PM |

    How do you post about a "healthy" pie crust, and then talk about the insulin response from butter?  Seems a bit counterproductive.  Individuals who are actually worried about the insulin response from butter probably have no interest in a "healthy" pie crust.

  • Anonymous

    12/29/2010 9:54:58 PM |

    Here is an easy Pie Crust you might like
    1/4 cup oat bran
    1/3 cup almond meal
    3 tbsp. finely ground coconut
    2 tbsp. butter
    2 tsp. palm sugar or sweetener of choice
    Combine dry ingredients, then  cut in butter until it resembles a fine meal. Pat mixutre  into the bottom of springform pan which has been lined with parchment.Bake at 350 degrees for 10 minutes then fill with your favourite cheese cake filling.

    Joan Mercantini

  • Anonymous

    1/24/2011 7:44:24 AM |

    eating a wheat crust pie never triggered uncontrolled impulse eating in me.  you might be an extremist.

  • Sheila Korup

    12/13/2011 1:32:14 PM |

    Where is your pumpkin pie recipe?  I can't find it.  Thanks Doc.

  • Dr. William Davis

    12/14/2011 2:47:50 AM |

    I posted it on the Wheat Belly Blog just before Thanksgiving, Sheila.

Loading