Don't Miss This Book

[Birthday]

I just want to pass along some information I have recently benefited from. A friend told me about the Serotonin Power Diet. You can get a book about it called, yes, The Serotonin Power Diet. This is the plan that I have been waiting for all my life. And I have tried WW, low-carb high protein, low cal, etc., etc., throughout my life. This diet is based on excellent work done by a couple of researchers at MIT, Wurtman and Wurtman. They discovered that carbs make serotonin; that serotonin production is slowed when carbs and fat are consumed together, and that carbs with protein at the same meal rob us of our ability to make serotonin from the carbs. So, Nina Frusztajer, M.D., and Judith Wurtman, PhD., one of the researchers, wrote a book that lays out the explanation and the plan for feeling good and satisfied while losing weight. This is especially with those in mind who have gained weight because of anti-depressants or other medication. The plan is incredible, which is why I am passing it along to you. And no, I am not secretly one of the authors. The plan is carb-rich. So, we feel happy and satisfied. It is low fat and controlled protein, so that we can FEEL GOOD AND HAPPY while losing extra weight. Anyway, it is working for a friend of mine, and for me, so I thought I would pass it along to you, my DU comrades. You can go online to a website that has info about the diet: www.serotoninpowerdiet.com. You can ask questions of the authors and they will even answer back! How is that for service???? Good health to you - and Happy Thanksgiving.

[Name removed]

1. Deleted message

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[GoneOffShore]

2. Try to stop looking at food as medicine

Read Mark Bittman - "Food Matters" and follow his advice - you'll feel better and eat better and even be a little greener.

[Quantess]

3. Any depressed person should check out "Feeling Good" by Dr. David Burns

It's a cognitive approach to changing depressed thinking patterns. I highly recommend it.

[HuckleB]

5. It's a great book, despite the ludicrous title.

As for nutrition, I'd go with these titles:

Katzen, M. and Willett, WC. Eat, Drink, & Weigh Less: A Flexible and Delicious Way to Shrink Your Waist Without Going Hungry. New York: Hyperion. 2006.

Roberts SB, Heyman MB, and Tracy L. Feeding Your Child for Lifelong Health: Birth Through Age Six. Bantam Doubleday Dell. 1999.

Willett, WC. Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating. New York: Free Press. 2005.

[wuvuj]

4. Most carbs are high glycemic?

http://articles.mercola.com/sites/articles/archive/2009/11/24/Spoonful-Of-Sugar-Makes-The-Worms-Life-Span-Go-Down.aspx


Sugar is a poison.....


Sugar Accelerates Aging

The harmful effects of too much sugar extend even beyond their impacts on insulin, and are two-fold, as Dr. Ron Rosedale, who is widely considered to be the leading anti-aging doctor in the United States, explains.

“We know sugar increases insulin, but even by itself sugar is bad for you … Glycation is the same as oxidation, except substitute the word glucose. When you glycate something you combine it with glucose. Glucose combines with anything else really; it‘s a very sticky molecule.

Just take sugar on your fingers. It‘s very sticky. It sticks specifically to proteins. So the glycation of proteins is extremely important. If it sticks around a while, it produces what are called advanced glycated end products (A.G.E.s).

That acronym is not an accident. If you can turn over, or re-manufacture, the protein that‘s good, and it increases the rate of protein turnover if you are lucky. Glycation damages the protein to the extent that white blood cells will come around and gobble it up and get rid of it, so then you have to produce more, putting more of a strain on your ability to repair and maintain your body.

That is the best alternative; the worst alternative is when those proteins get glycated that can‘t turn over very rapidly, like collagen, or like a protein that makes up nerve tissue. These proteins cannot be gotten rid of, so the protein accumulates, and the A.G.E.s accumulate and continue to damage.

Glycated proteins make a person very pro-inflammatory, so we age and, at least partially, accumulate damage by oxidation. One of the most important types of tissues that oxygenate is the fatty component, the lipid, especially the poly-unsaturated fatty acids, and they turn rancid and glycate.

The term for glycation in the food industry is carmelization. It is used all the time to make caramel. So the way we age is that we turn rancid and we carmelize. It‘s very true, and that is what gets most of us.”

So eating sugar will not only increase your insulin levels, which in turn will contribute to premature aging, it will also increase the formation of AGEs in your body, which also contribute to chronic disease and aging.