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On August 1, 2012 I retired from the United States Army a few weeks shy of having 21 years of active military service and after 4 combat deployments.  The science of health has always been my passion but for many years I frankly didn’t have the time to do much more than read journal articles summarizing the latest finding and suggesting clinical applications and attending lectures by experts who summarized the latest research and suggesting guidelines for my practice.  I just didn’t have time to critically assess the actual studies themselves.  I was busy raising a family (3 children) managing a busy Family Medicine Practice and working extra shifts evenings and weekends at urgent visit clinics to provide for the family and the level of lifestyle I thought we should be living and made the mistake of relying on these expert sources.  At The University of Texas Medical Branch in Galveston, Texas, the oldest Medical School west of the Mississippi River, I had been taught little about nutrition and it had not been emphasized in patient care, probably because the interventions we had, the American Diabetic Association (ADA) diet, the DASH (Dietary Approach to Stop Hypertension) diet and other diets we had at the time, in the literature and in my experience were poorly tolerated by patients and produced at best temporary mild weight loss which in far less than 10% cases lasted for more than a year.  As 40 percent of Americans I have I inherited the metabolic syndrome, honestly, as both my parents were morbidly obese.  People with this syndrome are much more likely to become obese and have high blood pressure, diabetes and heart disease. During my Internship at Bethesda Naval Hospital in 1986 I spent 2 months on the experimental cancer treatment ward that the National Institute of Health maintains at Bethesda Naval to do phase 1 and 2 clinical trials on new cancer medicines.  These patients are showered with candy and pastries by their families which with their lack of appetite would inevitably wind up on the nurses conference table where I wrote my notes and orders and ultimately consumed by myself.  Here’s a picture of me at about 280 lbs with my son on my lap taken right after completing residency.

For the next 30+ years I struggled with my weight, losing weight by starving myself and jogging mile after mile only to see the weight return every time I let up the least little bit.  I was never able to do better than about 216 pounds with the most extreme diets which were mostly low fat and running 30-40 miles per week.  From time to time due to increased stress at work or with family crises I would let my weight get out of control as in this 2003 photo from a visit to South Africa.

Then in 2008 in desperation I tried the Atkin’s diet.  The weight melted off and I was able to get down to around 215 pounds without experiencing the hunger, irritability and fatigue I had experienced with so many other diets.  I discussed this with my physician colleagues and got warning after warning about how dangerous a low carbohydrate diet was and given my love of carbohydrates was persuaded back to the low fat school.  In 2011 I happened to be browsing in a book store and came across “Why We Get Fat and What to Do About It” by Gary Taubes.  I didn’t just take his word, I went and checked the actual studies and found to my mind that the experts that had interpreted the data and were writing the chapters in textbooks and deciding which studies to fund seemed to be turning a blind eye to the increasingly strong evidence that carbohydrate intolerance was the main driver of the obesity epidemic and many of the chronic disease of the developed world such as heart disease and cancer.  Now that I am financially independent and no longer need to hold a regular position, I feel that I am in a position to spend much of my time reviewing and summarizing the literature in this blog and hopefully giving presentations to both medical professionals and laymen on the benefits of a very low carbohydrate, moderate protein, high-fat diet and share how I have successfully implemented that in my life – getting my weight under 200 lbs and keeping it there for over a year while eating as much as I want with increased energy, no hunger, better sleep, complete resolution of my chronic gum disease, no new cavities (a chronic problem for me all my life).  I literally feel 10 years younger and know that many of you can also.  I will try to respond to your postings in a timely manner.  I will not allow posts that are character assaults or insult members of either the low carb or low fat community. We need to make this a rational discussion for the good of all.  Otherwise I welcome you questions or comments. Here is my diet:

Certainly you need to see your doctor before going on a diet like the one I propose because you might need to have your medicines adjusted as you lose weight and your blood pressure comes down.  Your provider may want to run blood tests to rule out thyroid disease, inherited Cholesterol abnormalities or other medical conditions.

HERE IS MY DIET:   The only nutrient that I think you need to watch closely in your diet is protein.  If you eat too much protein your body will convert it to sugar which leads to insulin secretion negating many of the benefits of a low carbohydrate diet.  In my opinion unless you are are a bodybuilder or world class endurance athlete 0.6 to 1.0 grams of protein per kilogram of body weight is a good level to maintain in your diet.  I recommend 50 grams of protein per day for the average woman and 70 grams per day for men.  An easy way of doing this is to use the “rule of sevens”.  In general, one ounce of meat, fish or poultry contains 7 grams of protein.  A cup of fermented dairy like yogurt or buttermilk, an ounce of cheese, 2 ounces of nuts, a cup of homemade broth or a large egg contain 7 grams of protein.  You don’t need to get paranoid about counting protein and even if you eat twice what I am recommending you will still gain significant benefits over the standard American diet, the point I want to make is that eating a lot of low fat protein sources like chicken breasts, tuna fish, low-fat yogurt, lean ground beef, lowfat cheese or protein powder shakes can negate a lot of the benefits of a low carbohydrate diet.  Why…because you want to get at least 70-80% of your calories from healthy fats (to be discussed later).  If you eat a lot of lean protein sources like I just discussed your going to wind up eating too much protein and not enough fat.

I recommend keeping your carbohydrate intake below 50 grams per day whether you are overweight or not.  Even if you are not overweight and were blessed with a super metabolism and pancreas that lets you eat whatever you want and stay thin, I feel that there are three extremely good reasons to avoid carbohydrates, even if you are not overweight.  First is the increase in abdominal fat caused by a high carbohydrate diet (which can often be seen on dexascans even in individuals who are not particularly overweight to look at who are on high carbohydrate diets).  Abdominal fat secretes numerous toxic inflammatory mediators that are associated with diabetes, heart disease, cancer and other degenerative diseases.  The second is the process where sugar molecules in the blood attach to proteins throughout the body, irreversibly destroying their ability to do their jobs which is called non-enzymatic glycation.  This process is one of the major contributors to the common diseases of the developed world and is probably the root cause of many.  Diabetics have high levels of sugar in the blood most of the time and the resulting glycation contributes significantly to many of their problems like blindness, kidney failure and loss of feeling in the feet.  Since all carbohydrates are converted to sugar by the body the more carbs you eat, the more sugar will find it’s way into your blood and the more health destroying glycation will take place.  The third reason is that when you burn sugar for energy you produce a lot more cell damaging free radicals than when you burn fat or ketones,  These also contribute to the diseases of the developed world and their antidote, antioxidants are relatively absent in starchy carbohydrate laden foods. I therefore recommend that your not eat any of the following foods - AT ALL!:  cereal grains such as wheat (public enemy #1 – Read “Wheat Belly” by William Davis MD for the story), oats, corn, rice, millet etc., starchy vegetables such as potatoes, sweet potatoes, or tapioca, any fruit that tastes sweet like apples, oranges or sweet berries, (I don’t eat sweet fruits because I don’t like to count carbs and I feel the vitamins and minerals found in these foods can be better obtained from vegetables and fruits with less sugar).  If you want to count your carbs you can probably fit small servings of these foods safely into your diet) or anything containing sweeteners such as high fructose corn syrup (public enemy #2  - See “Fat Chance” by Robert Lustig, MD for the story), sugar, honey, fructose or agave.  Eat ALL YOU WANT of the following: meat, eggs, cheese, seafood, nuts(remember peanuts are not nuts but legumes which are addressed later),  and all the non-starchy vegetables like, spinach, carrots, broccoli, cauliflower, onions, lettuce  tomatoes, squash,cabbage and other greens you want.  Legumes (beans, peas, peanuts etc.) have enzyme inhibitors that allow undigested carbs to reach the colon upsetting the normal gut flora which I suspect is very bad for health.  We are just beginning to study the gut flora and really don’t understand much about this balance.  Legumes also often contains high levels aflotoxins which are highly carcinogenic, a risk I don’t feel is worth taking since most legumes are also high in carbohydrate.  If you do eat them you will need to count carbs to be sure they are not pushing you over the limit. And finally regarding fat, I believe it should comprise the vast majority of calories burned for energy since a high fat diet is the natural state for the human species.  Since our species began 120,000 years ago until the development of widespread grain cultivation 10,000 year ago we got most of our calories from fat.  And as I said fat is much cleaner burning than carbohydrate, producing far fewer destructive free radicals, it does not lead to abdominal fat deposits, and fat cannot cause the destructive glycation of proteins that sugar from carbohydrate containing food does.  That having been said there are 3 kinds of fat that I think should be avoided as much as possible – vegetable oils containing omega-6 fatty acids.  I have read several places that the average American gets 70% of his fat calories from soybean oil and this causes me to rank it as public enemy #3 (See “Toxic Oils” by David Gillespie for the details on this).  Other oils high in Omega 6 are safflower, rapeseed, wheat germ, corn, walnut, peanut and cottonseed oils.  True, we require small amounts of omega-6 in our diets and cannot make it ourselves but we easily reach this minimum requirement by eating the healthy fat sources sources I recommend.  Omega-6 fatty acids are the base material from which many of the chemicals that trigger the inflammatory responses in our body are made and eating a large proportion of omega-6′s in relation to the healthy and anti-inflammatory omega-3 oils can lead to inflammatory diseases like heart disease  arthritis, asthma and many skin diseases like acne.  I recommend avoiding foods like mayonnaise  margarine, peanut butter, and the millions of commercial pastries and sauces that are full of omega 6 oils.  The other 2 forms of fat I recommend avoiding are trans fat and partially hydrogenated oils.  Everyone is pretty much in agreement on that.  There is no evidence from controlled trials that a low fat diet prevents heart disease though hundreds of millions of dollars have been spent in an attempt by the vested interests to prove just that (see ”The Great Cholesterol Myth” by Board Certified Cardiologist, Stephen Sinatra, MD for the details).  The trials of low fat diets have shown no benefit or a negative benefit.  Studies have shown that humans store fat in a consistent pattern:  Monounsaturated 50%, Saturated 31% and polyunsaturated 16%.  Since I can find no controlled experiments to suggest a better intake ratio and studies of hunter gather diets suggest a similar ratio of fat intake, this is the ratio I recommend.  by the way a 50:50 mixture of butter and olive oil approximates this ratio.  I recommend using exclusively lard, palm or coconut oil for frying and sauteing   You should buy the fattiest meat you can find.  My favorites are pork ribs, 20% fat hamburger, rib eyes, prime rib and T-bones.  Nitrite free sausage and bacon are good choices.  If you can’t find the sausage, buy ground pork, shake in your favorite spices and saute it with onion and green bell pepper.  Boiling meat on the bone in stews and soups is incredibly healthy because you get the glycans from the cartiladge which is great for joint health.  Fried eggs are a great source of fat.  I add sour cream or cream cheese to most casseroles and mix a little minced garlic, horse radish and paprika in them and use them as a creamy sauce on meats.  Avocados are high in omega-3 fatty acids, antioxidants  vitamins and minerals and I eat one on most days. Here are some tips on eating out.  Most fast food restaurants are glad to sell you their hamburgers or breakfast sandwiches in a plastic box without the bun.  They will give you a plastic knife and fork.  At McDonald’s you can order breakfast items like scrambled eggs, sausage patty, steak meat,or a slice of cheese individually and it is much cheaper than buying the corresponding sandwich or big breakfast.  Likewise most restaurants will be glad to substitute a vegetable for the starch and hold the bread.  Many now even have a low carb menu.  I know many of you will recoil in horror at the suggestion of eating meat and vegetables from large industrialized farms, with thoughts of hormone, chemical, and pesticide laden meats and vegetables dancing in your head.  My own opinion is that though organic produce and free range fed meat are probably preferable, the few controlled studies that have been done on the subject have not demonstrated any clear benefit.  I feel that it is most important to eat  a low carbohydrate, moderate protein high fat diet which has good controlled evidence to support it.  If you are able to do this using organic produce and grass fed beef, that’s fine and may give you some small benefit but I think I can do more good convincing people to eat more healthy fat than to go organic. Why am I doing this blog?  I have been on this diet for a year and a half.  My weight hadn’t been less than 220 lbs for more than 40 years before I started the diet despite extended periods of running 30-40 miles/week, playing tennis and starving myself on a high carbohydrate/high protein/low fat diet.  I suffered severe bouts of reactive hypoglycemia (the sudden onset of feeling weak and shaky with rubbery knees and difficulty concentrating).  I had severe acid reflux and terrible chronic gingivitis (gum disease).  I caught every cold that came along.  If I let up on the exercise and diet routine at all my weight would balloon up.  As a doctor I attended lectures and conferences where they would talk about the latest advances in weight loss and would glow with pride over studies showing a 5-10% weight loss which would inevitably vanish in 95% of patients within a year.  I had little to no success with these diets either personally or with my patients.  To make a long story short I finally discovered the diet I have described above through the works of Dr. Yudkin, Dr.Atkins, Dr. Phinney and Gary Taubes (pictured above) and others.  My weight dropped to 200 lbs for the first time since high school and has remained stable within 1-2 pounds of that mark since.  I enjoy seemingly boundless energy and am able to play 5 sets of singles tennis on a hot day with no ill effects.  I have not experienced a single episode of low blood sugar or acid reflux since starting this diet.  My gum disease cleared up and I have not had a cold or sniffle on the diet.  I am currently retired from active medical practice and I hope to help people improve their health by getting the message out that a simple dietary change can restore health and cure or prevent most of the chronic diseases of the industrialized grain fed society than I could do in a traditional medical practice.  That’s the reason I’m starting this blog.  Future plans include speaking in front of both medical professionals and laymen, podcasting and possibly authoring a book.  I look forward to your feedback and I will attempt to answer any comments made in a civil tone. Paul Mabry, MD.

16 thoughts on “Home

  1. Doctor Mabry:
    Do you think there are good carbs? My thoughts are that bad carbs are potato/white rice/refined sugar. Good carbs are sweet potato/brown rice/whole oats. From what I have read, the bad carbs quickly absorb causing sugar spike, while slow carbs are not quickly absorbed, so no spike. What is your opinion?

    • First your diet sounds great. Unless you have the metabolic syndrome or tendency to develop diabetes as about 40% of Americans do (achieveing a girth of 40 inches, having a bad cholesterol panel (high triglycerides >100 or HDL <50 you can tolerate up to 100-150 grams of carbohydrate a day without significant weight gain or adverse health effects. And the carbs you described cause the least increase in insulin which when elevated causes a lot of problems. I have the metabolic syndrome and thus need to stay under 50 grams /day. I personally think eating the carbs you mentioned may, by increasing sugar levels transiently can contribute to increased sugar in the blood which will cause more glycation (when glucose permanently binds to normal proteins making them dysfunctional) this process is involved in Alzheimers, heart disease disease (binds to LDL Cholesterol making it the small dense artery clogging kind) and many other diseases. When you burn carbohydrates, many more damaging free radicals are produced than than from an equivalent number of fat calories. Insulin which is a growth hormone is increased and there is evidence increased insulin increases the risk of cancer. Adult diabetics have very high insulin levels and a greatly increased risk of many cancers. For these reasons I personally don’t feel there are safe carbs though I have heard cogent arguments to the contrary (Paul Jaminet is probably the leading proponent (just Google him. The leading proponent of very low carb is Dr. Ron Rosedale. There was a nice panel discussion at Paleo FX 2012 which is available on the livinlavidalowcarb.com website and both were on the panel.

  2. Dr. Mabry,

    I am in sales and can follow this diet almost exactly, my only concern is due to entertaining I consume beverages containing alcohol on occasion. Are there some drinks better then others? I have comited to this lifestyle and want to make sure I am making the right choices.

    Thanks!

    • Moderate alcohol can be accommodated on the diet. Alcohol is metabolized exclusively in the liver and does not stimulate the release of Insulin which is the big enemy of people like me who suffer from the metabolic syndrome. Things to know if you’re going to drink alcohol is that many forms contain carbs that can torpedo any weight loss. The worst offenders are beers, even lite ones, sweet wines though all wines contain carbs the dry ones contain the least and some drinks like hard cider and lemonade are as bad as drinking Coke. You will have to count carbs if you consume these. Drinks like Rum, Scotch, Whiskey and Vodka have zero carbs if you drink them with water. Scotch and Whiskey are made from plants in the wheat family which is associated with autoimmune conditions so I would recommend avoiding these. Of course excess consumption of alcohol overwhelms the livers ability to metabolize alcohol and use it for energy, the liver responds by converting it to fat but in that pathway the liver is unable to get it out of the liver cells quickly so high consumption leads to a fatty buildup in liver cells, and eventually cirrhosis (a term for a very swollen fatty liver with marble sizes lumps of fat all over it. In time this willlead to liver failure with the signs of jaundice, Michelin Man level swelling all over the body, and swollen fragile blood vessels above the esophagus called varices that can rupture and cause fatal bleeding. So there are good reasons to moderate alcohol use as you see, in addition it significantly increases the risk of several forms of cancer. So moderate use should not affect weight loss unless consumed in a carbohydrate rich vehicle.

  3. That’s a great trend! I have started.

    Another question about beverages as I am also in sales. What to order in Starbucks for example?

    As for the alchols, how to count the carbs in Dry wine, what is the limit, what if I exceeded the limit? Is there anyway to recover.

    Also what are the good fruits which has less sugar and recommended? As for vegetables how about tomatos?

    Thanks again.

    • First if you have any dairy in your coffee drink it’s best to use heavy cream. A cup of heavy cream has 6.6 carbs while half and half called “Breve” at Starbucks has over 12. Whole milk, 2% and skim are even worse in that order because of increasing lactose content. Your sweet drinks contain high carb sugar syrups and some drinks like “Frapucinos” contain a “milk base that has additional sugar and the “light base” is not helpful, it cuts calories by cutting the fat and actually increasing the sugar. I recommend small heavy cream lattes, or get coffee or cafe americano (which is expresso mixed with hot water) and ask them to add an ounce of heavy cream, it’s much cheaper and they will do it for you. Their fruit flavored drinks and chai lattes are pure carbage. Regarding wine I found this ” This is based on a standard serving of 5 ounces with up to 20 g/L of residual sugar (which is noticeably sweet). Dry wines typically have less than 2 g/L RS and ~0 carbs.” So the dryer the better To quote Robert Atkins on the topic of refraining from alcohol while on a diet:

      Here is a quote from Robert Atkins “Here’s the problem with all alcoholic beverages, and the reason I recommend refraining from alcohol consumption on the diet. Alcohol, whenever taken in, is the first fuel to burn. While that’s going on, your body will not burn fat. This does not stop the weight loss, it simply postpones it, since the alcohol does not store as glycogen (starch), you immediately go back into ketosis after the alcohol is used up.

      If you must drink alcohol, wine is an acceptable addition to levels beyond the Induction diet. If wine does not suit your taste, straight liquor such as scotch, rye, vodka, and gin would be appropriate, as long as the mixer is sugarless; this means no juice, tonic water; or non-diet soda. Seltzer and diet soda are appropriate.” Regarding fruits, if it is sweet to the taste I don’t recommend eating it. If you do you need to look each one up, weigh and measure which is a pain. A tomato is a great fruit to eat, a whole medium tomato has only 3 carbs. Beware of all commercial tomato products like spaghetti sauce, tomato paste, ketsup etc, most have added sugar. Other safe fruits are cucumbers, avacados, spaghetti squash, all sweet fruit juices are loaded with carbs, orange juice is the same as Coke. Good luck and thanks for the great question.

      • Thank you for the great and quick response.

        Can I ask about onions too? Red, yellow, white and sweet onlines. Onions can normally be in most food recipies.

        What about eggplants?

        As for the meat, would you consider beef liver,heart and kidney are fatty meats?

        Thanks in advance.

        • With regard to carb count there’s not much difference between onions. A medium onion is 8 net carbs so they are definitely part of a low carb diet. Eggplant is even better at 2.5 net carbs a cup. Eat all the organ meats you want, liver, heart or kidney, they’re all you want, no need to count carbs.

  4. Tbc: The comment was posted by mistake and I was not able to edit.

    I asked the question coz I enjoy eating fatty meat with no limit to the extent I feel
    I exceeded the hunger limit and I don’t think this is healthy. What about eating late dinner with this diet or should I avoid that?

  5. First since most people buy yogurt because they are addicted to the sugar in it your not going find much plain yogurt. You might find it in a health food store. I suggest you make your own, it takes less than 5 minutes to set up the machine and 12 hours later you have nutritious yogurt. This machine is available from Amazon fo $21 with free shipping if you have Amazon Prime: http://www.amazon.com/Epica-Homemade-Organic-Electric-Dishwasher-Safe/dp/B00JLUP5U0/ref=sr_1_4?ie=UTF8&qid=1429991964&sr=8-4&keywords=yogurt+maker
    I get my coconut oil at Sam ‘ Warehouse at a great price. Palm Oil is probably going to be health food store or online only.
    There is no need to mix olive oil and butter, as long as you stay away from the seed oils like soybean, canola and safflower etc. You should be fine.
    Yes you can eat all the fatty meat you want as it contains zero carbs. In fact any people like myself for the last 2 weeks eat only meat and drink only water all the time see http://www.zerocarbzen.com

  6. Hello Dr. Mabry,

    Your blog is changing my life. I am eating very very low carb and mainly fatty meat and sometimes add butter to it instead of cream cheese or sour cream to decrease carbs.

    I lost weight not sure how many pounds as I did not weigh myself at the very begining but I was somewhere over 300 lbs.

    I am currently tracking the weight. Today I am 287 lbs after 4 weeks.

    I feel full, healthy, satisfied without any depression neither craving any carbs or sugar.

    I am actinge as ambassador for your blog so I have been asked many questions.

    - What about the effect of eating meats on people having high Yric acid and what is the effect of eating fat and butter on the cholestrol percentage in blood?

    - what is the effect of adding artificial flavor powder to things like yogur however their ingradients don’t mention any sugar or carbs?

    - What is the best butter I should buy? The one I got from Kro has high fat and some saturated fat. Is that OK?

    - However I am not craving anything I used to like, what if I was in a situation to break my diet with some carbs or sweets? Will that affect the whole diet that I started or it will just act as a delay till I am back on the track?

    - What is the theory behind having 30 days straight or zero carbs if I want to move to this diet?
    - As for low carb beverages to drink. What about tea with all it’s kinds and what about the famous Vodka Martini drink ( they add vermouth and submerse olives) .

    - Do you think any excersises could help in accelerating the result of losing weight?

    - Is it OK to take multivitamins with the diet? Do you believe that they are any good?

    Have a nice weekend.
    Kind Regards

    • Great news on the weight loss, I hope it improves your whole life as much as it did mine. All butter is the same and you can eat as much as you want. Just make sure it’s pure butter and not diluted with another oil like canola.
      With regard to gout and uric acid oût
      I think the weight of evidence implicates a high carb diet as the major cause of gout and there is little to no evidence that a high meat diet lead to gout. Gary Taubes summarizes the evidence nicety http://fourhourworkweek.com/2009/10/05/gout/

      A diet high in Cholesterol and saturated fat does not cause heart disease that is caused by a high carbohydrate and sugar diet that produces the small dense LDL Cholesterol that causes heart disease. Here’s an article on this http://www.latimes.com/science/sciencenow/la-sci-saturated-fat-20131022-story.html#axzz2orzP7Ahm . The book “Cholesterol Clarity ” by Jimmy Moore deals with this in depth.
      Hunger is the best flavor. If you wait until you are really hungry, meat, eggs and cheese taste great with just a little salt. Eating artificially sweetened foods can lead to overeating through this mechanism: Splenda is 600 times sweeter than sugar, saccharin 300X and Nutrasweet (aspartame) 200X. Just a little causes the taste buds in your mouth to light up like high voltage electric lines with sweet messages to the brain leading to more addiction and insulin release. All three have been shown to affect the gut bacteria in a way that increases insulin resistance (study available on request). http://www.popsugar.com/fitness/Side–Side-Comparisons-Artificial-Sweeteners-1133886
      The 30 day trial is just a suggestion because people who have been on high carbohydrate diet prior to starting low carb or zero carb can feel sluggish and have headaches during the first couple of weeks but by 30 days should be feeling great and sporting a healthy weight loss.
      If you slip with carbs you can stall the energy and weight loss benefits. The good news is that as soon as you start again the benefits begin again.
      Finally here are my thoughts on alcohol Moderate alcohol can be accommodated on the diet. Alcohol is metabolized exclusively in the liver and does not stimulate the release of Insulin which is the big enemy of people like me who suffer from the metabolic syndrome. Things to know if you’re going to drink alcohol is that many forms contain carbs that can torpedo any weight loss. The worst offenders are beers, even lite ones, sweet wines though all wines contain carbs the dry ones contain the least and some drinks like hard cider and lemonade are as bad as drinking Coke. You will have to count carbs if you consume these. Drinks like Rum, Scotch, Whiskey and Vodka have zero carbs if you drink them with water. Scotch and Whiskey are made from plants in the wheat family which is associated with autoimmune conditions so I would recommend avoiding these. Of course excess consumption of alcohol overwhelms the livers ability to metabolize alcohol and use it for energy, the liver responds by converting it to fat but in that pathway the liver is unable to get it out of the liver cells quickly so high consumption leads to a fatty buildup in liver cells, and eventually cirrhosis (a term for a very swollen fatty liver with marble sizes lumps of fat all over it. In time this willlead to liver failure with the signs of jaundice, Michelin Man level swelling all over the body, and swollen fragile blood vessels above the esophagus called varices that can rupture and cause fatal bleeding. So there are good reasons to moderate alcohol use as you see, in addition it significantly increases the risk of several forms of cancer. So moderate use should not affect weight loss unless consumed in a carbohydrate rich vehicle.

  7. Hi Dr. M,
    I found this blog after reading ZIOH on Facebook. So excited that you live in Galveston, like me! Have you ever considered speaking at OLLI (Osher Lifelong Learning Institute)? There are many folks there who would be interested and would benefit from your knowledge and experience. You could give a one time lecture, or plan an eight week course if you wanted.

    Please feel free to contact me, or contact OLLI directly. We need your help!

    • I will definitely look into it, I’ve been want to prepare an introductory lecture that I could tape and put on YouTube, this might be a great venue. Feel free to direct message me the details on Facebook.

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