Paleo Diet and Paleolithic Diet Questions & Answers

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link

edited May 19 2011 at 3:19

Ed♦
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asked May 18 2011 at 18:11

pamipoi
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donmatesz.blogspot.com/2011/05/… – frank May 18 2011 at 20:48

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good post......he is challenging himself and what he believes. – The Quilt May 18 2011 at 22:07

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Don had to read this weeks Nature to come up with this. They found new molecules in worms associated with fat intake. So that is why he is going south on fat. The molecules identified in the new study are N-acylethanolamines (NAEs), a group of signaling molecules derived from lipids that help indicate nutrient availability in the environment and maintain an animal's internal energy balance. Its new and needs to be worked out. – The Quilt May 19 2011 at 1:40

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The authors also added later, "Intriguingly, the study also established a link among fat, NAE levels, and longevity. Other studies in rodents have shown that the availability of fatty acids can influence NAE levels. However, Gill and his colleagues found that in a genetically altered strain of C. elegans the inability to produce certain polyunsaturated fatty acids was not only associated with a reduction in levels of specific NAEs but also with lifespan extension. He added that the study's findings could shape future drug development efforts to influence aging and age-related disease." – The Quilt May 19 2011 at 1:44

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OOHHHH the blog post has been taken down.. we don't get much paleo soap opera, so I'm enjoying the drama I must say.. – sarah-ann May 19 2011 at 18:41

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Carl_Stawicki · Answer 1 · 2011-05-18 18:31:14Z UTC

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At what temperature does a banana melt?

answered May 18 2011 at 18:31

Carl_Stawicki
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hahaha... . . – tartare May 18 2011 at 18:35

i don't know why that made me laugh so hard, but it did, thanks. – tartare May 18 2011 at 18:36

Totally made me laugh...and I'm in a bad mood. Thanks! – baconbitch May 18 2011 at 18:46

I almost deleted this because it was in jest, but thanks for the upvotes! – Carl_Stawicki May 18 2011 at 18:52

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i think it's a pretty great answer actually, while at the same time being funny. I think that's why it made me laugh so hard. A banana doesn't melt at 100 degrees and yet no one is going around saying that bananas bits are floating around hardening arteries. It just points out even better how silly the guys saturated fat argument is. – tartare May 18 2011 at 20:59

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pfw · Answer 2 · 2011-05-18 18:32:15Z UTC

Any time a nutrition commenter says, "Simple physics predicts..." it's time to move on. They're about to say something unsupportable at best and embarrassing at worst, and you're better off reading something else. It looks like Stephan from Whole Health Source already took Don to task on his chart in the comments, so there's no point in replicating it here. I guess Don is still trying to internalize whatever paradigm shift he's going through, and it looks like he's still in the "say provocative oversimplified crap" stage.

sarah-ann · Answer 3 · 2011-05-18 21:06:56Z UTC

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Chris Masterjohn owns in the comments and then Don throws his toys out of the pram.

answered May 18 2011 at 21:06

sarah-ann
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Alex · Answer 4 · 2011-05-18 18:19:44Z UTC

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Butter melts in my hand and mouth. Pretty sure it melts inside my body as well.

answered May 18 2011 at 18:19

Alex
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tartare · Answer 5 · 2011-05-18 18:20:46Z UTC

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im not injecting the fat into my veins, lol. and no accounting for any digestive juices acting on the stuff?

edited May 18 2011 at 18:20

answered May 18 2011 at 18:15

tartare
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next post: is shooting up with coconut oil Paleo 4.0? (i'm kidding obviously) – tartare May 18 2011 at 18:38

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Main-lining butter will be the alternative to 4Loco. – baconbitch May 18 2011 at 18:47

had to look up what 4loko was... – tartare May 18 2011 at 19:32

Hey Tartare sorry I didn't respond sooner to your question about the Chicago restaurants; I've been offline for a little bit. Anyhow I don't think I'll be trying out any new restaurants soon because I'm still doing various elimination things with my diet. (Learning a lot.) But those places are on the list, no doubt about it. – Paul May 19 2011 at 4:58

becker · Answer 6 · 2011-05-18 18:37:08Z UTC

One of his commenters noted that his chart detailed the melting points of non-esterified fatty acids (NEFAs). Basically, that means free fatty acids -- fatty acids not attached/esterified to glycerol. These have a higher melting point than TAGs, DAGs, or MAGs. There aren't a lot of NEFAs floating around in blood in the first place, so his launchpad for the discussion, that chart, isn't awfully relevant in the first place.

frank · Answer 7 · 2011-05-18 20:54:54Z UTC

Does the blood become more viscous, or less?

And how do you think this affects the flow of blood through the tiniest capillaries?

And how would this affect oxygen and nutrient delivery to the tissues?

How about removal of wastes from the tissues?

Would this tend to increase, or decrease, blood pressure?

good questions*

Has anyone read this blogpost by Don?

7 Answers