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Posted: Thu Mar 17th, 2005 21:08 |
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NOTE: If you do not see the food you are questioning in these lists, IT DOES NOT CONTAIN VITAMIN D.
If you need further reassurance, you can do a google search and/or contact the manufacturer of the food product.
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This list of FOODS TO AVOID has been very carefully written to enable our members to locate all foods that are contraindicated.
We appreciate that you are trying to do everything right but it is very helpful to the moderators if you check this list and the FOOD TIPS thread before you ask a food question. Thanks for understanding.
It is okay to eat foods that are naturally high in folic acid. You should avoid foods that have added folic acid.
High Vitamin A only applies to dairy products ONLY.
Food as distinguished from supplements
We consider food to be fruits, vegetables and meat from animals, all of which are found in nature and are obtained to sustain our bodies.
We consider non-food sources of vitamins or minerals to be supplements. These are chemicals used to fortify or "supplement" our intake of vitamins and minerals from natural foods.
Many foods and food products are fortified (which means that nutrients essential for humans are added during processing) with commercially prepared vitamins and minerals (often vitamin D) when they are processed. That is why it is important to read labels before you buy.
SOURCES OF VITAMIN D
Vitamin D Supplements to Avoid
-Cod liver oil
-All fish oil supplements and products (even if it says no Vitamin D added)
-Kelp supplements
-Multivitamins
-Mushroom supplements
-Olive leaf extract
-Alfalfa leaf products
-Omega 3 supplements (often made from krill)
-primrose oil (EPO)
-Rx or OTC Herbals (may contain hidden, unlisted Vitamin D)
-Rx or OTC Minerals (may contain hidden, unlisted Vitamin D)
-Powdered whey protein supplements (may contain hidden, unlisted Vitamin D)
Powdered whey supplements are not recommended but foods made with whey are fine.
See:
Should I take vitamins?
Why do I have to stop taking supplements?
Omega-3 fatty acids are available from other sources that do not contain Vitamin D.
Keep in mind also, that the ingestion of Omega 3 fatty acids is promoted to decrease inflammation without the realization that inflammation is caused by intracellular bacteria. Dietary supplements have not cured anyone but the MP will help you recover your health.
Foods Naturally High in Vitamin D to Avoid
These foods will not be labeled as being high in Vitamin D.
-ALL FISH (salmon, tuna, flounder, catfish, sardines, mackeral, cod, etc.)
-ALL SEAFOOD (oysters, herring, perch, scallops, etc.)
-ALL SHELLFISH (shrimp, lobster, clams, crab, crayfish, etc.)
-LIVER (lamb, beef, pork, paste, chicken, etc)
-Beef Tripe
-Beef Kidney
-blood pudding
-pork fat or very much summer ham
-animal fat--trim fat off cuts of meat
-sausage made with blood
-bloody meats
-foods fried in pork lard
-bacon
-Fish sauce (often found in oriental foods)
-Caviar (roe)
-Anchovies
-Worcesteshire Sauce (contains anchovies)
-Seaweed
-Kelp (check processed food ingredients)
-Egg yolks (egg whites are okay to eat)
-Mayonnaise (contains egg yolks)
-Ranch salad dressing (contains egg yolks)
-Beer (may contain D from the grains or yeast it’s made from)
-Flax seed
-alfalfa
-Mushrooms
-Pumpkin seeds (pepitas)
-Sunflower seeds
-Flax seed oil
-primrose oil (EPO)
-Sunflower oil
-Avocado oil (I eat avocados almost everday and my D level went from 69 to 9 in just 4 weeks. ~Karna)
-Grapeseed oil (There is unconfirmed information that grape seed oil contains Vitamin D http://tinyurl.com/b3tbx)
All other vegetables do not contain Vitamin D but may be high in carbohydrates (potatoes, corn, etc.)
Fruits do not contain Vitamin D but may be high in natural sugars. We are investigating the possibility of vitamin D in avocados. If your 25-D is still high, it would be best to avoid eating them until we know for sure. Juicing is contraindictad produces a concentration of nutrients that is equivalent to taking a supplement and can increase the concentrations of individual ingredients to a level which your body cannot handle.
Grains (wheat, barley, rice, etc.) do not contain Vitamin D but may be supplemented with folic acid. Wholegrain products are preferable.
Soy does not contain vitamin D but soy products should be limited because they contain isoflavones which are immunosuppressive. See the post below for further Information.
Animal fat present in unprocessed meat (excluding liver and organ meats) does not contain enough Vitamin D to put it on the foods to avoid list.
All other oils are okay.
Flax products: flaxseed has various compounds which appear to act on the immune system - something to avoid while on the MP
Mushrooms: Any mushrooms grown in light or irradiated with UV will have significant vit D, and several medicinal mushrooms have been tested as having vit D. Common edible mushrooms that are grown and always kept in the dark have a rather low D content, but if dried by a light source can also manufacture D. When in doubt, err in the direction of avoidance.
Foods to Avoid that are Fortified with Vitamin D
The following processed foods may be fortified with Vitamin D and must be labeled as such. Check the nutrition facts label and the ingredients list for the words Vitamin D.
-Milk
-powdered milk
-Soy milk
-Yogurt (avoid products sweetened with refined sugar)
-Any dairy product fortified with more than 6% Vitamin A ( this indicates it may also contain Vitamin D that isn't listed.)
-Ice cream (if eggs/egg yolks/liquid yolk are listed as an ingredient)
-Margarine
-Breakfast cereals (both hot and cold)
-Bread
-Protein drinks
-Diet drinks
-Cereal bars
-Nutrition bars
-fruit juice (drink in moderation)
Dairy products should be free of added Vitamin D, and contain no more than 6% of Vitamin A.
: 6% of Vitamin A restriction is only used as a guideline to suggest that a product might also be fortified with Vitamin D and not labeled as such. eg. not referring to carrots.
Check labels every time you buy because product additives may have changed.
If you do not see the food/s you are questioning in these lists, it does not contain Vitamin D.
If you need further reassurance, you can do a google search and/or contact the manufacturer of the food product.
See also:
The Importance of Avoiding Vitamin D
Food Tips
MP Food Choices Simplified
MP safe recipes
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*We can help you understand chronic disease, but only your physician is licensed to give you medical care *
Always consult your physician before commencing or changing any treatment he/she has prescribed for you
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Admin
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Posted: Tue Mar 22nd, 2005 04:42 |
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Avoid Supplemental Folic Acid in Your Diet
NOTE: If you do not see the food you are questioning in this list, IT DOES NOT CONTAIN FOLIC ACID and you may eat it.
Avoid the following sources of folic acid:
-Multivitamins
-Folic acid supplements
-B vitamin multivitamin
Avoid the following foods:
-white flour (use whole grain)
-enriched flour
-products made with white flour (including breads, baked goods, cereals
-processed foods supplemented with folic acid
read the nutritional label and the list of ingredients on all packaged foods. Look for the words folic acid.
Patients with Th1 inflammation get enough folic acid by eating whole, unprocessed foods, many of which are high in folic acid.
It is okay to eat foods that are naturally high in folic acid.
Excellent natural sources of folate include Leafy green vegetables, romaine lettuce, turnip greens, mustard greens, parsley, collard greens, broccoli, asparagus, cauliflower, beets, and lentils, dried beans and peas, and fruits (like citrus fruits and juices).
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"In the U.S. adult population from 1988 to 1994, which was before cereal grains were fortified with folate, the reported median intake of folate from food was approximately 250 µg/day. People eating a healthy diet do not need synthetic folate.
Folate helps produce and maintain new cells. This is especially important during periods of rapid cell division and growth such as infancy and pregnancy. Folate is needed to make DNA and RNA, the building blocks of cells.
http://ods.od.nih.gov/factsheets/folate.asp
Folate naturally in foods is not bio-equivalent to synthetic sources. The equivalency is as follows (ug = microgram):
1 µg of dietary folate equivalent = 0.6 µg of folic acid from fortified food or
1 µg of food folate = 0.5 µg of a supplement taken on an empty stomach.
http://tinyurl.com/3s4qk
US foods had no synthetic folate until after 1997, when regulations changed. Folate supplementation was allowed - in low doses - in ubiquitous foods because deficiencies of this B-vitamin had been linked to spina bifida and anencephaly in children born to women with poor diets."
Belinda Fenter
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Please see:
THE IMPORTANCE OF AVOIDING VITAMIN D & FOLIC ACID
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*We can help you understand chronic disease, but only your physician is licensed to give you medical care *
Always consult your physician before commencing or changing any treatment he/she has prescribed for you
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Admin
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Posted: Mon Apr 11th, 2005 00:09 |
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Foods High in Refined Sugars and Carbohydrates
Some of the nasty species of bacteria don't get their energy through the normal NADPH pathway, they get it directly from metabolized sugars.
There are many diet good low carb diet links on the internet. You can do an internet search and find many that will suit you. The key to using a low carb diet while on the MP is to modify it to avoid Vit D foods, enriched flour products and to limit your fat intake. 
NOTE: If you don't have excess weight to lose, you can modify these diets so that you maintain your weight by increasing the amount of calories you consume, but still keeping the carbs down to reap the benefits of the low carb lifestyle.
Here's one page on low carb diets with links: http://weightloss.about.com/cs/diets/a/aa060403a.htm
And on our own site:
Insulin Resistant Diet
Modified Carb, Low Glycemic Index
____________________
*We can help you understand chronic disease, but only your physician is licensed to give you medical care *
Always consult your physician before commencing or changing any treatment he/she has prescribed for you
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Dr Trevor Marshall
Research Team
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Posted: Sun Aug 28th, 2005 07:41 |
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Avoid also:
Avoid Aspartame See also Artificial sweeteners
Avoid Monosodium Glutamate (MSG) which stimulates the nervous system (also labelled as E621)
Avoid Tartrazine-FD&C Yellow #5 (E102) food coloring which stimulates the immune system.
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Meg Mangin R.N.
Former Team Member
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Posted: Sun Jan 28th, 2007 08:24 |
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filelink
Soy products are immunosuppressive and should be limited
Phytoestrogens (Soy) directly affect VDR function
Soy is immunosuppressive because it acts directly on the VDR. This is not a problem for healthy folks but when you are ill with Th1 inflammation the VDR is struggling. See this study:
Phytoestrogen regulation of a Vitamin D3 receptor promoter and 1,25-dihydroxyvitamin D3 actions in human breast cancer cells.
PMID 12710998
"Soy naturally contains ergosterol, the plant form of the Vitamin D precursor, in fairly high concentration. You can sometimes see this as a value being measured for D2 along with the D3 labs. Quest splits the two assays, and you might see it there. There is no difference on the body, ergosterol and 7-dehydrocholesterol are both eventually turned into a 1,25-D which will activate the VDR."
..Trevor..
Genistein (a soy isoflavone)
The major source of genistein is soy products. They should be limited to a very small amount each day.
Genistein ,which is a primary soy isoflavone, will interfere with the operation of the VDR, as well as the PPAR-gamma and PPAR-alpha receptors, all key to the immune system.
This paper implies that 40mg of isoflavones a day is likely to produce concentrations capable of affecting the VDR (about 500 nanomolar). This paper suggests that 20 grams of roasted soyabeans (equiv. 37mg isoflavones) will give more than enough plasma concentration to mess up an already compromised immune system quite badly.
Fermented soy products
Fermented soy products ( miso, tempeh, natto, and soy sauce) contain smaller amounts of isoflavones than nonfermented soy products....tofu, soy milk, soy protein powder, soy cheese, soy burgers, etc.
One reference reports the following isoflavone content in mgs:
400g Tofu......60.9-81.2mg
200ml soy milk....52.1mg
1 Tbsp. miso......8.9mg
40-50mg natto.....29.9-36.8mg
1 Tbsp soy sauce .7-1.2mg
We have not been able to determine the isoflavone content of all soy products. In general, unfermented products such as soybean oil and soy flour have a higher isoflavone content than fermented products and should be avoided. See Eat real food.
It shouldn't be hard to identify and avoid processed foods containing soy oil and soy flour. Many commercially sold foods include small amounts of soy lecithin, an emulsifier, which would be much smaller quanities. Soy lecithin (granules) used as a food supplement would be contraindicated.
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Why I'm Not a Soy Fan
by Dana Carpender
Whenever I mention that I prefer to minimize my consumption of soy products, or mention that there is negative information coming in about soy, I can expect at least a handful of emails asking me why. Soy is so hot currently, and the US government is pushing it so hard, (not to mention the marketing people) that suggesting that soy is not only not a panacea for all ills, but may actually be harmful, really startles people. Long time readers know my reasons for jumping off the soy bandwagon, but the folks who have joined us more recently -- and there are a lot of you!-- don't. So for the benefit of those of you who are puzzled by my reluctance to endorse soy, here goes:
* It has been established for *decades* that soy can cause thyroid dysfunction, especially goiter. There is some reason to believe that soy can actually cause thyroid failure. A malfunctioning thyroid gland is an unhappy thing, especially for those who are trying to lose weight.
* A research study coming out of Hawaii last year showed a straight-line correlation between the amount of tofu consumed in middle age, and the degree of brain function deterioration in old age. Researchers theorize that soy phytoestrogens bind to receptors in the brain meant for the estrogen a person's body creates, blocking proper estrogen use by the brain. If this is the case, all unfermented soy products would be a problem, not just tofu. This would include soy milk, soy protein powder, soy cheese, soy burgers, etc.
* A British study about six months ago turned up the fact that vegetarian mothers have five times the risk of non-vegetarian mothers of giving birth to boy babies with hypospadias, a genital defect where the urethra is not long enough, and exits the penis along the base, instead of at the tip. While the reason for this is unclear, the front-running theory is that the high estrogen levels in soy-based vegetarian diets are the cause.
* In 1999, Daniel Sheehan, director of the Estrogen Base Program, Division of Genetic and Reproductive Toxicology, in the Food and Drug Administration's (FDA) National Center for Toxicological Research told the FDA's Office of Special Nutritionals that the Center for Toxicological Research disagreed with the FDA's proposal to allow health claims of reduced heart disease risk on soy products. Sheehan states that soy isoflavones, the heavily touted soy phytoestrogens, have been demonstrated to be toxic to the human thyroid, and also in "tissues that are sensitive to estrogen". Sheehan also stated that soy isoflavones can increase risk of abnormal brain and reproductive tract development if consumed during pregnancy.
* Also in 1999, the Center for Food Safety and Applied Nutrition refused to grant GRAS (Generally Recognized As Safe) status for soy protein. The petition for GRAS status was denied because adverse effects were not adequately reported by Archer Daniels Midland, the agribusiness corporation applying for GRAS status.
* There is some speculation -- and at this point, that is all it is -- that soy may raise the risk of some kinds of cancer. This, of course, is in contrast to the speculation that soy can *prevent* some kinds of cancer...
* There is no question that soy products interfere with mineral absorption. They are very high in chemicals called "phytates" which bind with minerals and prevent their absorption. Phytates are present in other plant foods as well, especially whole grains, and may be the reason why the bones and teeth of early farming peoples show that the beginning of grain and bean agriculture resulted in a drop in stature, and the thinning of bones and weakening of teeth. Soy phytates are different from some other phytates, however, in that even long cooking does not get rid of them.
* Most soy grown in the USA -- except for specifically labeled organic soy -- has been genetically modified. Perhaps the most ubiquitous genetic modification is the "Round-up Ready soy bean" -- this means that the soybean has been genetically modified to be immune to Round-up, Monsanto's top-selling herbicide. This has a couple of ramifications -- first of all, Round-up ready soybeans are regularly bathed in Round-up herbicide, which is incorporated into the plant -- and the bean -- itself. Monsanto claims it's safe, but it makes me pretty edgy. Also, Round-up Ready soy beans have a much higher estrogen level than unmodified soybeans. There is some speculation that these super-estrogen beans are part of the reason for ever-earlier puberty in American children.
I know what you're thinking -- "But Asian folks have been eating soy forever!" Not true, in a couple of ways. First of all, soy has only been part of the Asian diet for several hundred years, a far shorter time than most grains and beans -- and all grains and beans have to be considered newcomers to the human diet. Secondly, Glycine soja, the soybean originally cultivated by Asian folks, is a different species than the highly hybridized Glycine max, the soybean now in use. Among other things, Glycine max has been bred for higher protein concentration -- which sounds good, but if soy protein is a problem, then higher levels of it are a worse problem. Breeding is also suspected to have increased the levels of isoflavones, which the soy plant apparently produces as a protection against pests.
Also, Americans tend to overestimate the quantity of soy traditionally in Asian diets. An American who drinks soy milk, uses soy protein powder, and eats soy cheese, tofu, and veggie burgers is likely to be eating far more soy than Asian populations generally have. The problem can be even worse for children, because they're so small -- by some estimates, an infant drinking soy formula can ingest the estrogen equivalent of five birth control pills a day. Small children drinking soy milk instead of cow's milk can easily get enough soy to cause permanent autoimmune thyroid disease.
Finally, much of the soy consumed in Asian diets is in fermented forms -- miso, tempeh, natto, and of course soy sauce. The fermentation process destroys the phytoestrogens, which means that these products are safer: The Hawaiian study linking tofu to dementia showed no problems with miso consumption.
All of this is a real bummer for us low carbers, since soy products are very useful as substitutes for many of the higher carb products we've eliminated from our diets. I've been experimenting; I've found that rice protein powder is the best substitute for soy powder in non-sweet recipes -- I have Nutribiotics brand, which has about 1.5 grams of usable carb per tablespoon; I've heard that other brands are higher carb, so read the labels. In sweet recipes, I've long since switched from soy powder to vanilla whey protein powder. I do still use tofu every now and then; it's hard to make hot-and-sour soup without it. And Keto Crisp, a soy based product much like Rice Krispies, makes such good cookie bars it's hard to resist making them every now and then. But I try to keep my consumption of soy products (except soy sauce, which isn't a problem) to a minimum.
If you're concerned about soy, you will need to be careful about low carb specialty products, since so many of them use soy -- indeed, many of them boast about their soy content, and even their isoflavone content, on the label. Personally, I consider soy to be a negative, not a positive, and will only eat these products every so often, no matter how well I like them -- and I like some of them pretty well. I do always note soy content in product reviews, so you can all make your own decisions about whether a product is tempting enough to be worth risking a little soy.
Of course, this bad news about soy is most problematic for low carb vegetarians, and particularly low carb vegans -- there simply are not very many good low carb sources of complete vegan protein other than soy. My best recommendation for low carb vegans -- assuming that you're vegan because of ethical/philosophical/religious convictions, which I'm not about to argue with -- is that you eat primarily tempeh, natto, and miso, instead of tofu, soy cheese, soy meat analogues, TVP, soy milk, and other unfermented soy products. Seitan, made from wheat gluten, is often pretty low carb, although it's protein quality is not as good as that of soy, and many people are sensitive to gluten. Up your consumption of nuts and seeds -- almonds have the best protein quality of the nuts -- and eat a wide variety of them.
The same advice goes for low carb lacto-ovo vegetarians, but these folks will also, of course, want to eat eggs, cheese, and yogurt, and therefore have far fewer worries about getting ample protein on their low carb diets. Also a very good idea for the low carb lacto-ovo vegetarian is purchasing Diana Lee's _Baking Low Carb_, so you can eat high protein muffins and sweet breads and such; this won't work for vegans since Diana's recipes use eggs and whey protein. (Baking Low Carb: http://www.amazon.com/exec/obidos/ASIN/0967998808/lowcarbohysoluti
) It's also good to know that the low carb specialty foods people are catching on; there is now a soy-free low carb bake mix. I haven't tried it yet, but I'll be reviewing it soon. In the meanwhile, if you'd like to try it, it's available from Low Carb Grocery: http://www.lowcarbgrocery.com .
So that's why I'm not a big soy fan. Hopefully that will settle the issue until I pick up another couple-thousand subscribers!
For more info:
http://www.healthcoalition.ca/release060799.html http://www.soyonlineservice.co.nz/
Additional article about soy and soy products:
http://mercola.com/2003/oct/11/deforestation_soy.htm
Last edited on Tue Aug 5th, 2008 06:38 by Meg Mangin R.N.
____________________
Nothing contained in this site is or should be considered, or used as a substitute for, medical advice, diagnosis or treatment by your physician.
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Meg Mangin R.N.
Former Team Member
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Posted: Fri Feb 9th, 2007 19:38 |
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[filelink]
Chlorogenic acid and genistein
Chlorogenic acid is a phenolic compound and genistein is an isoflavone. Both act as antioxidants. Dr. Marshall has determined that chlorogenic acid, genistein affect (modulate) the VDR, and the immune system, in ways that are not yet clear, if consumed in large enough quantities.
The effect of chlorogenic acid and genistein on the immune system is dose dependent. Most foods that contain these substances may be eaten. Moderation is the key to consumption.
Sources of chlorogenic acid
The quantity of chlorogenic acid in most plants is miniscule. However, a few plants accumulate chlorogenic acids in quantities sufficient to have a physiological effect.
The primary dietary source of chlorogenic acid is coffee; green coffee beans typically contain 6-7% of this component (range: 4-10%); roasted coffee beans contain somewhat less, as the roasting transforms chlorogenic acids into other molecules, which may still retain the same functions.
Dr. Vinson, researcher at the University of Pennsylvania, who has studied decaffeinated coffee said both caffeinated and decaffeinated coffee provides similar levels of antioxidants (chlorogenic acid). Therefore, decaffeinated coffee may also affect the immune system.
If you cannot go for 24 hours without feeling the need for more coffee, you are probably addicted and consuming too much chlorogenic acid. One cup of of coffee a day is fine; two might be okay.
This website explains how to wean off coffee and sells an herbal coffee substitute.
Apples, pears, tobacco, tomatoes, potatoes and eggplant contain small amounts of chlorogenic acid, especially in the skin of the fruit. Eating these foods in moderation is fine (tobacco use is not recommended for all the usual reasons).
In particular juicing, which greatly concentrates substances in fruits, should be avoided, to prevent ingesting too much chlorogenic acid and other antioxidents.
Genistein
Many of you have noticed that Soy doesn't always work well in your diets. Well, I finally got around to looking into an isoflavone called Genistein, which is a primary Soy isoflavone. Here is the picture of 1,25-D and Genistein as they dock into the VDR.
http://autoimmunityresearch.org/photos/genistein_black_small.jpg PIC
The molecule with the green spine is Genistein. Interestingly, it is a partial agonist, forming hydrogen bonds with SER278, TYR143, ARG274 and SER278, the same residues as 1,25-D hydrogen-bonds to. However, it doesn't have the 'tail' of Vitamin D or Benicar, and cannot transcribe those DNA genes using coactivators which need helix 12 to be stabilized. Ki calculates at about 0.5 micromolar.
In summary, genistein ,which is a primary soy isoflavone, will interfere with the operation of the VDR, as well as the PPAR-gamma and PPAR-alpha receptors, all key to the immune system.
..Trevor..
The major source of genistein is soy products. They should be limited to a very small amount each day.
Green tea contains some genistein but the amount seems to be very low. If you enjoy green tea, we suggest that you make it very weak by allowing the tea bag to steep for 30 seconds or less. The processing of black tea is reputed to remove most of the antioxidents (genistein) but this is disputed. Again, drink it weak.
Caffeine is not the problem with either tea or coffee.
Food sensitivities
If consuming any food, results in intolerable symptoms, such as migraine headache or gastric upset, you may be reacting to its chlorogenic acid content or another substance in the food.
Following an elimination diet will help you determine which foods to avoid in order to maintain tolerable symptoms while on the MP. Keep in mind that many symptoms suggestive of food sensitivity may also be due to the unavoidable immunopathology caused by killing intracellular bacteria while on the MP. Food sensitivites should resolve as the MP resolves Th1 inflammation.
Last edited on Sat Mar 22nd, 2008 03:55 by Meg Mangin R.N.
____________________
Nothing contained in this site is or should be considered, or used as a substitute for, medical advice, diagnosis or treatment by your physician.
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