T Nation

Prime Time: Safety BARR


#1


I submitted the new creatine article this week, and based on the questions floating around the Forum, it couldn't come at a better time.

Stay tuned to this thread for a sneak preview of the Barrticle!

Site Of The Week: http://www.funnyhub.com/pictures/page.cgi/ash-tray-reminder


#2

There's a thread today about protein pills, which is somewhat interesting. I wonder if people still think that one day we'll just pop a cap (not in the gangsta sense) and meet our daily nutrient requirements.

Once we start learning a little more about nutrition, and counting grams or each macronutrient, it becomes clear that pills can never replace food.

I mean, how do you eat 200+ grams of protein per day from pills? Not to mention fat and CHO's. :stuck_out_tongue: [/musing]


#3

Hey DB,

Can't wait for the creatine article, it should be up within a week, yes?

Okay, simple (or maybe not, what do I know) question for you: How many whole eggs are too many in a day? Between my desire for egg sandwiches while I'm at work, plus my favorite late evening snack of eggs, the number can easily get up there. If there is a limit, what should I keep it under?


#4

Ditto this query. Some days I'm having 4-5 eggs at breakfast and another 5-6 at night. I know I'm taking in a lot of fat with this, but don't get much saturated fat from anything else.


#5

Should be... or the week after.

You mean limit in terms of saturated fat and cholesterol intake?

For most people in our position (ie those of us on this board), the limit of eggs would be dictated by our taste rather than nutritional limits. Unless you're eating 30 eggs a day, which is just nasty. LOL


#6

Since it was my post, I am wondering if the premise behind this type of supplementation even makes sense.

Can you basically break a nutrient, or whatever they are breaking down, into its individual parts and ingest only portions and still receive the same benefits?


#7

So you finish off with a nice P+F meal?
Sounds good!

That number of eggs is well under any nutrition-induced limits I would impose.


#8

For the record, it was a great question. Any time you can stimulate discussion like that, and get answers to an age-old question, you know you've done well.

As for this question, the answer is; it depends.

For protein, you can break it down, suck back the amino's and get a similar effect (digestion/absorption differences aside).

But for whole foods are pretty complicated, and we're always learning about cool new substances that prevent cancer, improve insulin sensitivity etc.

So right now, we can't just take individual components to get the same benefits, simply because we don't know what all of the components are!

Another great Q!


#9

I'd also like to add that the a good portion of the fat in eggs is monounsaturated, with only about 1.5-2 grams per yolk being saturated.


#10

Hey I just asked LL his opinion on his thread of this, but I also wanted your take on it as well.....

"
1)What are the best studies you have seen that might show the efficacy of a proper omega 3 / 6 balance (or even supplementation) when dealing with inflammation (of any kind: chronic, acute). I ask this because I have seen a bunch on medline and scholar google and was wondering which ones seemed like more of the landmark studies to the nutritional world.

2) What are your current practices in regards to acute / chronic injuries and nutritional strategies? (yes, I have read your article detailing this, I'm just wondering what the doc. does personally)"

I am wondering about how I might someday incorporate supplemental strategies into patient's rehabilitation practices (pending physician approval, of course)

Thanks much!


#11

Additionally, the simple act of chewing is fairly important to the digestive process is it not? It would seem that if


#12

Dave,

I once saw an article on a website that stated that if you put peanut butter under your tongue for 30 seconds, you could spike your insulin ...and then you could spit out the peanut butter ...
[hence it's a non caloric way of spiking insulin..supposedly]

Is there any truth to this ?


#13

MaxX, having screwed up my cholesterol (too high) and triglycerides (too low) a couple of years back due to an excessive n-3/n-6 ratio, I am perhaps overcautious about messing with Omega 3's.

Now, I'd always stay between 1:3 and 1:6, but I would have to examine the specific literature pertaining to inflammation.


#14

Can you elaborate on this? How did you screw it up, not eating enough Omega 3s? And how high did your cholesterol go? And what is your mother's maiden name?

NICE thread name, yet again.


#15

All of the injuries I deal with are orthopedic. The response is nothing too amazing, but we the goal is to 1) HEAL (duh) 2) minimize muscle loss.

I don't like antiinflammatories, because they (even the "natural cures") tend to inhibit protein synthesis (which contraindicates goal 2).

Then again, goal 1 is the priority, so antiinflammatories are necessary. Aside form the usual, glucosamine/chondroitin, some people try MSM, although the research is limited.

In these situations I'm not overly concerned about people messing up their blood lipids, so they can experiment with higher amounts of n-3's.

Peptidase enzymes are often used, but they may be cost prohibitive (concurrent with medical costs etc).

Of course pop tarts and sucrose play a role in recovery nutrition, but that just goes without saying.


#16

Dave,

Let's say I have a George Foreman grill and I use it to get rid of excess fat (saturated for the most part). In that case, is there any advantage of buying the extra lean ground beef given that it is more expensive than the fatty variety ?


#17

I looked into this, because it was an issue of contention with the burned children. More specifically, we looked at swallowing, because many of the kids were fed through tubes (and couldn't eat or drink).

Anyway, it seems that chewing and swallowing had a minimal effect on digestion/absorption.

The enzyme that breaks down carbs in our saliva also exists in our GI tract, so it's not necessary to leave food in the mouth for too long (but it doesn't hurt).

Excellent question.

BTW- Best. Avatar. EVER.


#18

Yeah, that was a lesson on too much of a good thing. It was actually during a mandatory physical for NASA (maybe they wanted to put me up into space), otherwise I never would have discovered it.

I just wasn't getting enough n-6's, but tons of flax and fish oil. I supplemented with Olive oil, which is largely monounsaturated, not omega 6 (NOTE:n-6 =omega 6).

The tests revealed that my cholesterol was high (total was okay but HDL was low and LDL high), and my triglycerides were abnormally low. This freaked me out and I even posted a "WTF?!" on the board. A friend of mine, who's doing research in the area, told me that a fatty acid imbalance, such as mine, can cause cholesterol problems.

To this day I still don't know how triglycerides can be "too low". :stuck_out_tongue:

Of course this ended my self-experimentation with fats (and you can learn from my mistake).

BTW-Nice avatar, yet again.


#19

Dave,

Silly question. Do you have any techniques for preventing major bad breath after one eats garlic / onions ?

I know you can get the non-stinky garlic but I'm curious if you have any secrets in the old bag of tricks ?


#20

I second this question (save the maiden name part-don't know where that came from); very thought provoking to "hear" you say this.