Low Carbohydrate Dieting and Weight Loss
Rae West 11 Feb 2020Just a few notes!
• [1] Weight Weights of course vary. I'm assuming here it's necessary to record weights, maybe each day, maybe once a week. The obvious thing to do is to weigh in the morning, before eating, and after the relative stability of many hours of sleep, digestion, sweat and excretion.
The amount of energy used up daily, varies with weight: the heavier someone is, the more is needed to deal with the extra. It's easier to lose weight from a heavy start.
• [2] Centre of Gravity/Centre of Mass The body tends to lose weight selectively, parts nearer the centre of gravity tending to be heavier. The navel bears mute witness to the importance of the centre of gravity. In pregnancy, babies develop near the centre of gravity. This presumably helps with development; the further bodily parts are away from the centre, the more effort is needed to move them. It makes energetic sense to be nearer the centre.
Now, the human body has 1.5 to 2 square metres, at least according to Wikipedia. Only 1 millimetre depth of extra material—let's call it 'fat'—over an entire body makes about 1.7 times 10,000 times 1/10 cubic centimetres. This is 1,700 cc or 1.7 litres (or 3 pints pretty exactly). Assuming flesh weighs about the same as water, therefore, just 1 extra millimetre weighs something approaching 4 pounds. All I'm saying here is that the general efficiency of the body will tend to keep stored fat rather central in the body. A paunch is likely to be the last thing to go.
• [3] Water Is necessary as a result of evolution. Life seems to have started in water, and life on dry land needs its water; in effect we carry seawater in our veins, a result of innumerable small changes over huge stretches of time. Expect to need to drink, and plan for it every day. If you can't understand, or don't lie, evolution, then try to grow up and understand the basic ideas of reproduction, including the fact that presumably all life somehow developed from nothing much, found systems of coding themselves, and grew to their present complexities. At least think of your ancestors and thank them; they were your only relatives around at the time.
• [4] Salt Is essential to human beings, though I didn't understand this until relatively recently. (See big-lies.org/salt/—ideas largely from Frank McManus). The chloride component has been systematically underplayed, in my view another of many Jewish frauds designed to harm non-Jews. The chloride ion is essential to make stomach acid, hydrochloric acid. Without much of this, digestion is impaired and the destruction of pathogenic parts of food is weakened. But also sodium sequestrated in bone is weakened, which seems to be a cause of such things as arthritis and damage to hips. The alleged blood pressure effect of salt is a misunderstanding.
As the stomach moves hydrogen ions into the stomach making hydrochloric acid, hydroxyl ions move into the body, making it alkaline, though (because of the comparative sizes) the alkalinity is far less strong than the acid. It was shown years ago that cancer doesn't thrive in alkaline surroundings (I don't know if the mechanism has been found). So an unnaturally low salt diet would seem to allow more cancers. Anther Jew duping delight.
Sodium (half of sodium chloride) is stored in bone; this was only found in the 1940s, assuming the story is true. Probably this wasn't found earlier because dry bones show no trace of their contents in life. Very likely the epidemic of arthritic joints and hip and knee friction is a result of insufficient salt.
• [5] Hydraulics and blood pressure There are obvious (when pointed out) links between body mass and blood pressure. Just as adding hot-water radiators to a house extension needs more pressure to move water, body fat and other mass needs blood to be moved into it. People vary with size and weight; so do animals—a racehorse was reported to have an unusually large heart, for example. I've written this up here I hope more or less correctly.
• [6] Thermodynamics Bear in mind that local climates must have acted throughout evolution. For example, it appears that African blacks have a different distribution of skin fat that whites, having evolved to get rid of heat rather than conserve it. Eskimoes are noted for being added with fat. Even eating ice and walking round in snow have been suggested, but I'd avoid them, especially the first.
• [7] Element cycles and types of food. Carbohydrates on land are made by plants by photosynthesis—the general process is carbon dioxide and water are converted to glucose by chlorophyll in leaves. Given some water and sunlight, this is more or less worldwide, though of course Banana Republics are proverbial for their output of genetically-adjusted plantains. But proteins are nitrogenous, and nitrogen is not very reactive. The process seems mostly to have been driven by bacteria in root nodules of such plants as clover and sanfoin, and by small animals such as slugs and krill in the sea which start low in food chains, plus a bit of dissolved nitrogen oxides from lightning—or motor traffic. As far as I've been able to discover, there are no plants, engineered or otherwise, that can make amino acids, the building blocks of proteins. So it seems likely proteins will always be more 'expensive' in a resource sense than sugars and starches. No wonder there are many obese people in the USA!
Low carbohydrate snack: apple segments; mandarin orange segments; spring onion; crisp salad leaves; hard boiled egg; smoked trout and crab pâté cracker; cod nugget (but this has too much batter); sea salt; evening primrose oil; multiple vitamins and minerals
Low carbohydrate plate: cherry tomatoes; tomatoes marinated with herbs; mackerel fillet; canned tuna; chicken goujon; stuffed olives, green and black; Wensleydale cheese with dried fruit; cabbage, cheese, onion mayonnaise; cracker with duck and orange pâté
• [8] 'Processed' Food has developed almost unnoticed as technical skill has increased.
Heat is now more controllable than ever; it take an effort of imagination to think of times when fire was difficult. Cooking weakens cell walls, in for example cooking potatoes. Cutting and compression needs hard materials—it took thousands of years to get from the iron age to IKEA stainless steel knives and potato mashers. Refrigeration is even more recent.
As for techniques of growing or finding food, plants include grasses and sugar beet and sugar cane, each with its history; some of these histories are immensely long. Plants provide carbohydrates plus some minerals, vitamins, and fibre. Proteinaceous foods include animals, birds, and fish; the nitrogen component has only recently been artificial, including guano and synthetic ammonia. The modern world has had superfluous cheap carbohydrate, which resulted in epidemics of obesity and type 2 diabetes, i.e. diabetes which is not genetic.
• [9] Trace Minerals Life seems to have evolved in seawater, which contains, and presumably contained many millions of years ago, dilute soluble minerals, which could have been taken up by living things. Calcium and magnesium and sodium and potassium are common; zinc and chromium and phosphorus and iodine are less common in seawater. All elements are more or less unique, with properties which came to be used in life.
Minerals can be trapped in assorted ways: haemoglobin and chlorophyll each have a single ion of iron and magnesium respectively held by a protein cluster. Some shellfish have copper in their blood.
Dissolved gases—nitrogen, oxygen, carbon dioxide, mostly—were incorporated too.
Don't assume that all minerals have been discovered: silver for example may have been overlooked.
Vitamins (so called because they were believed to be amines, containing nitrogen, and more or less based on proteins) evolved from living things, some from the sea, some, later, from land-based life. They were part of the ambience of their predators for vast stretches of time, and not generated by their predators.
Vitamin C is said to have a structure which can accept dissolved oxygen, without combining very strongly; it carries oxygen in blood.
Note that anti-vitamins exist, and may have had evolutionary effects in defending against predators. Rabbits are said not to like mint; any plants producing some deterrent structure or chemical is likely to survive better than others.
• [10] Hunger must presumably be triggered or generated by the absence of food or some component of food. As far as I know, this is so complex that nobody has worked out a convincing theory. But it seems convincing that any need might lead to hunger. This might include lack of food in the normal sense, but could include lack of some tiny part of an ideal diet. An example: lack of iodine causes goitre, an enlarged neck, as it tries to extract iodine from food for insulin
So probably its a good thing to take mineral and vitamin supplements. Sea salt might work. So might a mixture of supplements including oils, for example starflower or evening primrose oil to all chemically reactive oil to a diet.
Nobody knows for certain what an ideal diet is; usually it's safe to take more minerals and vitamins than are needed. But some supplements may be unwanted; for example, people (who may be red-haired or blonde) without genetics for removing iron from food may be harmed in the long-term. Hypervitaminosis D given to babies can cause permanent skeletal harm. As with other genetic rarities, such as diabetes, take care.
• [11] Calories/ kiloJoules Mammals keep a constant temperature, which is necessary for mobility and quick action, but uses a lot of energy. The balance is used for growth of children, and repair and replacement in adults. Food are traditionally classified as fats, carbohydrates, and proteins—all the emphasis being put on fuel, as is appropriate for dieters, though not for general health.
The always-quoted figures are about 9 kcals/gramme for fat, and about 4kcals/gramme for carbohydrates and proteins. (A kilocalorie is usually just called a Calorie). There are about 28 g in an ounce, so 4 ounces is about the same as 110 g, and a pound is about 450 g. A handy everyday measure is a standard pack of butter of about 250 grammes/half a pound. If you think you're 10 pounds overweight, that's the weight of about 20 of these packages, distributed around your body. Seems to be quite a lot!
I'm assuming most people know roughly what fats, carbohydrates and proteins are. (These distinctions are fairly new in human history, dating from before 1900; their names will probably change or mutate). Fats give more energy when oxidised, the body's version of burning. It's not necessary to know how this happens, and in fact seems to be misunderstood. But fats have longish carbon chains with hydrogen, and less oxygen that carbohydrates. Proteins are better adapted to building muscle and other tissue, rather than used for energy, but if they are used for energy give something like carbohydrates.
• [12] Fruit and Vegetables Most people are far enough removed from the modern world as to have little idea of the selective breeding of fruit and vegetables. Dawkins used a slide to show the difference between plantains (thinnish, brownish, fingerlike clumps) and bananas (bred to be fat and easy to eat, but bruisable). Discussions on fruit and vegetables usually avoid these issues. Pesticides often need applications six times during the growth of plants to get the effect wanted. I would be surprised if a lifetime of eating such fruit and vegetables had no effect—such as susceptibility to brain damage.
Potatoes, tomatoes, lettuces, maize etc must have been bred for their appeal to people. Maybe agriculture will change to produce tougher and less sweet items, though if so it's hard to see how they could have as much appeal.
• [13] Alcohol Ethyl Alcohol is not digested by normal processes. In fact, it seems some people can't digest it at all. But it can act as a normal food, apart from its side-effects. In the Anglophonic world, alcohol never seems labelled with its Calorie equivalent, although it's a very homogeneous product and could be given a precise figure. Probably this is to avoid suggesting it's a sort of medicine. Or to suggest it's a normal food, when it isn't. Even official sources are a bit evasive, talking in terms of glasses, or their own system of 'units'. I can't even find a website that gives Calories per bottle of [fill in your favourite drink]. Maybe a law will eventually be passed that alcoholic drinks should have their Calorie content discreetly marked on them.
A bit of 'label research' shows Cals are more common than I'd thought. But they never give the total in a bottle. Some spirits and liqueurs and the creamy type of drink, including advocaat, can amount to 2,000 Cals in a bottle, or more, enough for an entire day.
A water molecule is H-OH and ethyl alcohol is C2H5-OH suggesting that alcohol substitutes some of the parts of water with C2H5- in place of H- (and methyl alcohol, CH3-OH is poisonous, suggesting some biological activity). I haven't seen a convincing account of the effects of alcohol taking evolution into account. But it could be interesting.
• [14] Rate of release of glucose into the body. Glucose in water gives very direct access to 'energy'. Sucrose has a bigger molecule, which takes time to convert into glucose and fructose. Carbohydrates are converted into sugar to some extent by chewing, i.e. by saliva. The 'glycaemic index' of food gives an idea of how quickly glucose can be extracted by the body. This affects blood sugar. If you want to do a very fast run, high blood sugar gets used quickly. If you don't, you may have a 'sugar rush'. It makes sense to eat carbohydrates which need your body to work—oats, apples, beans, bread made from tough grains—where the active stuff is bound up in cells strong enough to survive in the wild.
• [15] Breakfasts, small meals, snacks One trick in losing weight is to eat and drink things with a low ratio of Calories to the feeling of fullness, which is something to do with habit and available food. Obviously a long drink of water, or water with gelatinous fibre, or a lot of lettuce has bulk but few Calories. In practice, I'd suggest a boiled egg; a kipper; some canned tuna; muesli; hot porridge; a small plate with selections of apple, orange, cheese, a few crackers; packet soup (broccoli and stilton? chicken and lemongrass?); half a tin of baked beans; olives; snacks like goujons, chicken thighs, or 'nuggets'. 'Bubble and Squeak' (I believe cabbage, potatoes, onions) though not highly regarded as haut cuisine might work. And crumbled-up cauliflower or broccoli. .
• [16] Ideal Weight Is not as simple as it may seem. The figures (I'm told) come from life insurance offices, and are empirical; I don't think anyone has made calculations deriving ideal weights, and ideal blood pressures and pulse rates. They also tend to ignore race and gender and genetics, incredibly—a side-effect of the corruptions spread by Jews. Fluoridated water, omission of the need for salt, omission of skeletal stresses caused by overweight and sports injuries, pretence that the incurable defect of diabetes is exactly the same as harm caused by taking in too much sugar, the complications of fats—the right diet provides some defence for smokers. So be cautious. Note that taking blood pressure with inflated cuffs gives artificially high values with older, tougher, muscles.
‘Ideal weight’ involves considerations of lifestyle; in a dangerous environment it may be an advantage to be fat—stabs or burns may cause less harm. People who drive a lot may be better padded against vibration. People in cold climates may be better fatter. People facing famine may be better off fat, if only temporarily. Jews seem to like blood.
Another example of Jewish harm is the promotion of extreme obesity as something normal. I don't want to comment on this pathology beyond suggesting it is best avoided.
Rae West 12-Feb-2020 I'll add to this from time to time.
4 March 2020. 11 March 2020. 19 March 2020. 27 March 2020.
Work/ exercise to follow.