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Discussion Starter · #1 · (Edited)
Eat Fat And Grow Slim...

a free online book that looks well worth a read.

Here is the Foreword by Sir Heneage Ogilvie, KBE, DM, M CH, FRCS - Consultant Surgeon, Guy's Hospital; Editor of 'The Practitioner'; Late: Vice-President of the Royal College of Surgeons.

THE STATISTICIAN looks on nutrition as a mater of calories, and on obesity as a question of upset caloric equilibrium. A calorie is a unit of heat, a unit of potential energy, but not a unit of nutrition. Prison governors, school superintendents, dictators whether of a nation or of a small community, talk in calories to prove that they are feeding their charges or their victims adequately. Fellows of the Royal Society, and doctors with political leanings, talk in calories as if the human body were a machine requiring a certain amount of fuel to enable it to do a certain amount of work.

A motor-car needs calories, and we give it calories in the form of petrol. If we give it good petrol it will do good work for quite a long time. But even a Rolls-Royce cannot find its own fuel. It cannot separate motor spirit and lubricating oil from the crude mixture brought by a tanker from the wells of Kuwait. It cannot clean its own pipes, clear its own choked jets, grind its own valves, re-line its own bearings when they are worn, and replace defective parts as they need renewal. The body can do all these things. but the body is not a machine, and to do them it needs food not fuel.

There are three kinds of food: fats, proteins and carbohydrates. All of these provide calories; the fats 9.3 calories per gramme, the proteins and the carbohydrates 4.1 each. But the carbohydrates provide calories and nothing else.

They have none of the essential elements to build up or to repair the tissues of the body. A man given carbohydrates alone, however liberally, would starve to death on calories, While he was dying he would break down his own proteins to provide materials for the repair of his key organs. He would use what calories were needed to provide energy, and he would lay down the carbohydrate surplus to his caloric requirements as fat.

Proteins are the essential food of the body. They provide not merely carbon, nitrogen, sulphur, phosphorus, sodium, potassium, calcium and iron, chlorine and iodine, but those trace elements such as boron, manganese, zinc, copper, and cobalt that are essential to life. They provide many prefabricated molecules that the body is unable to build up from simple elements.

Fat is the caloric reserve material of nature. The whale stores fat in his subcutaneous layers against the rigours of life at the Pole, the camel stores it in his hump against hard times in the desert, the African sheep stores it in his tail and his buttocks against the day when even the parched grass shall have withered away. But fats are more than stores of reserve caloric material. They are heat insulators, they are fillers of dead spaces, and they are facilitators of movement in rigid compartments such as the orbit, the pelvis, and the capsules of joints. They are also essential building materials. Animal fats contain three groups of substances: the neutral fats which are chiefly energy providers, the lipids containing phosphorus that enter into most tissues and bulk largely in the brain and the central nervous system, and the sterols that are the basis of most hormones.

The body must have proteins and animal fats. It has no need for carbohydrates, and, given the two essential foodstuffs, it can get all the calories it needs from them.

The expert on nutrition is not the nutrition expert, but the man who has studied nutrition by the ultimate method of research, the struggle for survival. The Eskimo, living on the ice floes of the North Pole, the Red Indian travelling hard and far over wild lands in hunting or war, the trapper in the Canadian forests, the game hunters in Africa-these men must find food that gives the greatest nutritive value in the smallest bulk. If they cannot find such a diet, their journeys will be limited both in time and in distance, and they will fail in their task All these men have found that a diet of meat and animal fat alone, with no carbohydrates, with no fruit or vegetables, with no vitamins other than those they get in meat, not merely provides them with all the energy they need, but keeps them in perfect health for months at a time. Seal meat and blubber for the Eskimo, pemmican for the Indian and the trapper, biltong for the hunter, have proved to be the perfect diet both in quality and in bulk.

Dr. Mackarness's book is timely. It brings the important research work of Kekwick and Pawan into the sphere of everyday medicine, and it shines the torch of common sense into a corner that was becoming obscured with the dust of statistics and the cobwebs of scientific dogma. It bears a message of hope and good cheer to the plump.
 

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Discussion Starter · #2 ·
Addendum...

I just found out that another edition of this excellent book had a preface by Evelyn Stefansson -- the Wife of Vilhjalmur Stefansson...

One morning at breakfast, the autumn of 1955, my explorer-anthropologist husband, Vilhjalmur Stefansson, asked me if he might return to the Stone Age Eskimo sort of all-meat diet he had thrived on during the most active part of his arctic work. Two years before, he had suffered a mild cerebral thrombosis, from which he had practically recovered. But he had not yet succeeded in losing the ten pounds of overweight his doctor wanted him to be rid of. By will power and near starvation, he had now and then lost a few of them; but the pounds always came back when his will power broke down. Doubtless partly through these failures, Stef had brown a bit unhappy, at times grouchy.

My first reaction to his Stone Age diet proposal was dismay. I have three jobs. I lecture, in and out of town, and enjoy the innumerable extracurricular activities of our New England college town of Hanover, New Hampshire. Forenoons I write books about the arctic, "for teen-agers and uninformed adults," to be able to afford the luxury of being librarian afternoons of the large polar library my husband and I acquired when we were free-lance writers and government contractors, which library now belongs to Dartmouth College. I take part in a course called the Arctic Seminar, and last winter was director. I sing in madrigal groups and act in experimental theater plays. Only by a miserly budgeting of time do I manage these things. "In addition," I thought to myself, "I am now supposed to prepare two menus!"

But aloud I said: "Of course, dear." And we began to plan.

To my astonished delight, contrary to all my previous thinking, the Stone Age diet not only proved effective in getting rid of Stef's overweight, but was also cheaper, simpler, and easier to prepare than our regular mixed diet had been. Far from requiring more time, it took less. Instead of adding housekeeping burdens, it relieved them. Almost imperceptibly Stef's diet became my diet. Time was saved in not shopping for, not preparing, not cooking, and not washing up after unrequired dishes, among them vegetables, salads, and desserts.

Some of our friends say: "We would go on a meat diet too, but we couldn't possibly afford it." That started me investigating the actual cost of the diet. Unlike salads and desserts, which often do not keep, meat is as good several days later as the day it was cooked. There is no waste. I found our food bills were lower than they had been. But I attribute this to our fondness for mutton. Fortunately for us it is an unfashionable meat, which means it is cheap. We both like it, and thanks to our deep freeze, we buy fat old sheep at anything from twenty-two to thirty-three cents a pound and proceed to live on the fat of the land. We also buy beef, usually beef marrow. European cooks appreciate marrow, but most people in our country have never even tasted it, poor things.

When you eat as a primitive Eskimo does, you live on lean and fat meats. A typical Stefansson dinner is a rare or medium sirloin steak and coffee. The coffee is freshly ground. If there is enough fat on the steak we take our coffee black, otherwise heavy cream is added. Sometimes we have a bottle of wine. We have no bread, no starchy vegetables, no desserts. Rather often we eat half a grapefruit. We eat eggs for breakfast, two for Stef, one for me, with lots of butter.

Startling improvements in health came to Stef after several weeks on the new diet. He began to lose his overweight almost at once, and lost steadily, eating as much as he pleased and feeling satisfied the while. He lost seventeen pounds, then his weight remained stationary, although the amount he ate was the same. From being slightly irritable and depressed, he became once more his old ebullient, optimistic self. By eating mutton he became a lamb.

An unlooked-for and remarkable change was the disappearance of his arthritis, which had troubled him for years and which he thought of as a natural result of aging. One of his knees was so stiff he walked up and down stairs a step at a time, and he always sat on the aisle in a theater so he could extend his stiff leg comfortably.

Several times a night he would be awakened by pain in his hips and shoulder when he lay too long on one side; then he had to turn over and lie on the other side. Without noticing the change at first, Stef was one day startled to find himself walking up and down stairs, using both legs equally. He stopped in the middle of our stairs; then walked down again and up again. He could not remember which knee had been stiff!

Conclusion: The Stone Age all-meat diet is wholesome. It is an eat-all-you-want reducing diet that permits you to forget you are dieting--no hunger pangs remind you. It saves time and money. Best of all, it improves the temperament. It somehow makes one feel optimistic, mildly euphoric.

Epilogue: Stef used to love his role of being a thorn in the flesh of nutritionists. But in 1957 an article appeared in the august journal of the American Medical Association confirming what Stef had known for years from his anthropology and his own experience. The author of this book has also popularized Stef's diet in England, with the blessing of staid British medical folk.

Was it with the faintest trace of disappointment in his voice that Stef turned to me, after a strenuous nutrition discussion, and said: "I have always been right. But now I am becoming orthodox! I shall have to find myself a new heresy."

April 22, 1959. Evelyn Stefansson
 

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Thanks for sharing! Duly bookmarked to be read *ahem* in the most peaceful room in the house. :D
 

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Isn't this what Dr. Atkins based his premise on?
 

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Discussion Starter · #7 ·
No doubt this may have been one of Dr Atkins sources... the main point for me though is that: Dr Atkins diet was not a new-fangled idea... it was really a very old idea -- our Mothers, GrandMothers, GreatGrandMothers etc.. all knew that sugary and starchy foods lead to excess fat mass... the trouble started when we began to listen to "nutritional experts" rather than to our Mothers :)
 
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