08 November 2009

More studies support Trick and Treat

Because of house renovations, I've been very remiss recently in updating both my websites and this blog. With a bit nof luck that will change, but during the last few months, all sorts of studies have been published which I shouldn't have missed - because they support Trick and Treat.

I have just added ten which were published in the last week alone. They are indexed on Second Opinions on both the Home Page and the News Index. I should have a couple of new articles on soon. I'll keep you posted.

From a sunny island off the east coast of Africa (well, I've got to keep the vitamin D up).



Amanda said...

Thanks, Barry. I look forward to reading them. Enjoy your holiday!

billye said...

Hi Barry,

On page 227 of your fabulous book TRICK and TREAT, you mention that we have to reduce our intake of cheap, engineered oils. I completely buy into this concept, however, I have made up my mind to eliminate all vegetable oils except for coconut oil for cooking. I have recently started to use MCT oil (medium chain triglyceride) because as you know, coconut oil is not a liquid when it hits cold veggies. Now to my question, do you consider MCT oil, which is extracted from coconut, one of the cheap engineered oils? What's your take on this? MCT oil in my mind is a real healthy substitute and makes salades delicious. Thanks in advance.

Bill Eisenberg

caroleann said...

Lucky you Barry. Are there any steps those of us who can't afford winter sun can take to increase our vitamin D during winter ? Also how long would a good dose of summer vitamin D stay stored and usable in times of 'sun drought ? '

Barry Groves said...

Hi Bill

I would use the real stuff, warmed slightly. I am suspicious of MCT concoctions because of what could have happened to them. As you say, coconut oil is solid at room temperature, so to make them liquid they're usually mixed with skimmed milk, but there may be otHer concoctions.

If by 'cold veggies' you are talking only about salads, I would recommend a French dressing made of equal amounts of extra virgin olive oil and vinegar with seasoning or herbs of your choice (shaken, not stirred :-)).

Hi Caroleann

I was told at one time that vitamin D, a fat-soluble vitamin, could be stored in the body for up to nine months. I now believe that to be untrue. But even if it were true, it would be depleted fairly rapidly, I think, so that lttle would be left after a lot less time than that.

Vitamin D is very hard to find in significant amounts in foods. About the only ones are cod liver oil or herrings, but you would need about 2 tablespoons of the former or 200 g (7 ounces) of the latter (with the fatty portions) per day to get enough.

Another alternative would be a UV sun lamp. In this case it must be UVB (380nm to 220nm)as that is the only waveband that produces vitamin D.


billye said...

Hi Barry,

You are great. Thanks for your fast reply, and I appreciate your input. However, I am afraid I didn't quite explain my objective. In that regard, what I am trying to do is eat as little n-6 to avoid as much inflammation as I can. To accomplish this I thought by eating MCT oil which is 3g LA (n-6) and 0g ALA (n-3)in 100g, instead of olive oil which is 9g LA (n-6) and 0.7g ALA (N-3)in 100g, I could lower my inflammation causing n-6 consumption considerably over 365 days. For your general information, I am using NOW 100% pure MCT oil. It is made from copra that is air dried at 70 degrees F, then cold roller extracted without the use of any chemicals or solvents what so ever. It contains no sugar, salt, starch, yeast, wheat, gluten, corn, soy, MILK, egg, shellfish or preservatives. It is pharmaceutical Grade (USP). It is a Vegetarian/Vegan Product. Dose any of this change your mind? Again thanks in advance, as I respect your opinion.

Bill Eisenberg