Lettuce inhibiting digestion???

Search this group for "Food to avoid: a good web site" and then you'll
see the first item is it. I eat herbs and spices in very small
amounts, but otherwise, I'll only eat an occasional carrot, never the
leafy greens. You are better off with berries and dark chocolate, and
avoiding highly unsaturated oils and oxidized cholesterol. This will
go a long way to keeping you healthy. Search this group for montygram
if you want more technical information.

[email hidden] wrote:
: Search this group for "Food to avoid: a good web site" and then you'll
: see the first item is it. I eat herbs and spices in very small
: amounts, but otherwise, I'll only eat an occasional carrot, never the
: leafy greens. You are better off with berries and dark chocolate, and
: avoiding highly unsaturated oils and oxidized cholesterol. This will
: go a long way to keeping you healthy. Search this group for montygram
: if you want more technical information.

My search (maybe because of a rather 'clunky' ng reader) found only one
posting - and it appeared to be the last one in the thread. It had no URL
for any web site.

As a senior who is trying to maintain - or if possible, improve - what
little health I have left, rather than maintain youthful good health, I
long ago reached the condition where I have NO tolerance for chocolate
and, more recently, can tolerate only tiny amounts of a few fruits.

Any other suggestions for information sources?

Ben F.

On Sun, 23 Apr 2006 12:56:58 +0000 (UTC), [email hidden]

(Ben Fullerton) said:

[email hidden] wrote:
: Search this group for "Food to avoid: a good web site" and then you'll
: see the first item is it. I eat herbs and spices in very small
: amounts, but otherwise, I'll only eat an occasional carrot, never the
: leafy greens. You are better off with berries and dark chocolate, and
: avoiding highly unsaturated oils and oxidized cholesterol. This will
: go a long way to keeping you healthy. Search this group for montygram
: if you want more technical information.

My search (maybe because of a rather 'clunky' ng reader) found only one
posting - and it appeared to be the last one in the thread. It had no URL
for any web site.

As a senior who is trying to maintain - or if possible, improve - what
little health I have left, rather than maintain youthful good health, I
long ago reached the condition where I have NO tolerance for chocolate

There is a difference between dark chocolate and MILK chocolate.

Quoted message said:

and, more recently, can tolerate only tiny amounts of a few fruits.

What condition would cause someone to be intolerant to fruit?

Quoted message said:

Say, what Montygram?

Can you kindly repeat that? But, this time do it in plain English?

You have my condolences.

i will try to understand all this, thanks! i just need a while to read
because my english isn´t that good, but it is very interesting!!!!
What do you need to know about my thrombocytopenia? did you read my las
message on the other forum?
I feel scared and totaly helpless! Would you really help me out with
this?Tell me all you need to know, and i´ll give you all the
information!!
cheers, Robin

Thank 'Montygram' you for the detailed information on a wide range of
foods!

I will be downloading the lot and trying to "digest" it - and decide what
to do about the various warnings.

Also, in reply to the earlier post on chocolate - yes, I am very aware of
the difference between "chocolate" and "milk chocolate".

Many years ago it was found that real cheese, red wine, chocolate, and
most nuts can all cause, or contribute to, migraine headaches in many
people. (This is supported by my own reaction to chocolate and the other
three foods mentioned!)
[Some label this as an "allergic reaction" - indicating the trigger is a
protien - and others label it as a "pharmacological reaction" - ie. not
caused by a protien but by some other component common to these foods. I
feel that it is very important to make the distinction between these two
distinct types of reactions.]

Some questions on the 'toxic properties' of several foods are still
unanswered though. For two important examples (important to me anyway):

First:
"Heated fats" does not define "heated".
At what temperatures do these changes take place?

Second:
What organs or functions of the human body are involved in dealing with
(neutralizing, or destroying, or quickly disposing of) each of these toxic
components?
..... or is this even known, rather than just guessed at?

Running out of time here - have to go.

Thank you again for the details so far, and I hope that you can help with
these questions as well.

Ben F.

****************************************************************
What future can there be for a society that values entertainment
more highly than education? Ben Fullerton 1996
****************************************************************

On Wed, 3 May 2006 17:30:39 +0000 (UTC), [email hidden]

(Ben Fullerton) said:

Thank 'Montygram' you for the detailed information on a wide range of
foods!

I will be downloading the lot and trying to "digest" it - and decide what
to do about the various warnings.

Also, in reply to the earlier post on chocolate - yes, I am very aware of
the difference between "chocolate" and "milk chocolate".

Many years ago it was found that real cheese, red wine, chocolate, and
most nuts can all cause, or contribute to, migraine headaches in many
people. (This is supported by my own reaction to chocolate and the other
three foods mentioned!)

The difference is a very fine line. Histamine is the clue here. In an
allergenic skin reaction, the effector is release of histamine from
mast cells.
In red wine, the wine may contain histamine or histamine releasing
agent and it is the histamine that make brain blood vessels dilating
(and together with leukotriene B4, from arachidonate)

Quoted message said:

[Some label this as an "allergic reaction" - indicating the trigger is a
protien - and others label it as a "pharmacological reaction" - ie. not
caused by a protien but by some other component common to these foods. I
feel that it is very important to make the distinction between these two
distinct types of reactions.]

Some questions on the 'toxic properties' of several foods are still
unanswered though. For two important examples (important to me anyway):

Histamine is more or less selfdecaying, but liver is otherwise the
main place for destroying the stuff. But in some cases, cells
otherwise also contain destroying enzymes.

Histamine is the trouble with the stomach of crabs and lobster that
make certain but not all eaters intoxicated and severely vomiting
afterwards.
If crabs are boiled at 100 deg C instead of simmering around 80-90 deg
C, histamine is leaking from stomach and people wiht high natural
level of histamine in stomach may then get enough to trigger an
allergenic response or vomiting response. I remember my mother always
became ill if the crab ever had been exposed to too high temperature.

Alf Christophersen ([email hidden]) wrote:
: On Wed, 3 May 2006 17:30:39 +0000 (UTC), [email hidden]
: (Ben Fullerton) wrote:

[.... snip]

: >Many years ago it was found that real cheese, red wine, chocolate, and
: >most nuts can all cause, or contribute to, migraine headaches in many
: >people. (This is supported by my own reaction to chocolate and the other
: >three foods mentioned!)

: The difference is a very fine line. Histamine is the clue here. In an
: allergenic skin reaction, the effector is release of histamine from
: mast cells.
: In red wine, the wine may contain histamine or histamine releasing
: agent and it is the histamine that make brain blood vessels dilating
: (and together with leukotriene B4, from arachidonate)

The last line above is *very interesting and sounds like the answer to a
question that I have been asking for quite some time now.

: > [Some label this as an "allergic reaction" - indicating the trigger is a
: >protien - and others label it as a "pharmacological reaction" - ie. not
: >caused by a protien but by some other component common to these foods. I
: >feel that it is very important to make the distinction between these two
: >distinct types of reactions.]
: >
: >Some questions on the 'toxic properties' of several foods are still
: >unanswered though. For two important examples (important to me anyway):

: Histamine is more or less selfdecaying, but liver is otherwise the
: main place for destroying the stuff. But in some cases, cells
: otherwise also contain destroying enzymes.

This also seems to tie in with one of my most annoying health problems! I
have suspected that my liver is performing poorly, or slowly, for some
time now. Blood tests do not indicate this, probably because I can only go
to provide the samples when I am am well rested and the liver has had time
to 'catch up'!

: Histamine is the trouble with the stomach of crabs and lobster that
: make certain but not all eaters intoxicated and severely vomiting
: afterwards.
: If crabs are boiled at 100 deg C instead of simmering around 80-90 deg
: C, histamine is leaking from stomach and people with high natural
: level of histamine in stomach may then get enough to trigger an
: allergenic response or vomiting response. I remember my mother always
: became ill if the crab ever had been exposed to too high temperature.

Any specific test that I can ask my family doctor for re. high histamine
in the stomach? .... or does that usually come only within the
jurisdiction of a specialist? (BTW, I live in Canada and have the so
called advantage of government operated medicare.)

Ben F.