McDougall low-fat vegan diet, no meat or dairy, hugely helps 49
diabetics in 4 month study by Neal D. Barnard:
Murray 2006.07.30
http://groups.yahoo.com/group/aspartameNM/message/1361

From: "John McDougall, MD" <mcdougall@lava.net>
To: <rmforall@comcast.net>
Subject: Breaking News: Vegan Diet Reverses Type-2 Diabetes
Date: Saturday, July 29, 2006 6:41 AM

Read this McDougall Breaking News piece online at:
http://www.drmcdougall.com/misc/2006other/news.htm

Diabetes Benefited by Vegan Diet
Neal Barnard, MD, Will Speak at Upcoming McDougall Seminar

Vegan Diet Reverses Diabetes

National headlines reported on Friday, July 28, 2006 that a vegan diet
provides breakthrough improvements for people with type-2 diabetes.

The study, headed by Dr. Neal Barnard, compared one group of people
following a low-fat vegan diet with another group
on the standard American Diabetes Association (ADA)
diet over 22 weeks.  These results were not dependent on exercise,
but diet alone.

Those on the diet with no meat or dairy (compared to the ADA dieters):
reduced their medication twice as often (43% vs. 26%)
lost twice as much weight (14.3 vs. 7.7 lb.)
lowered LDL-"bad" cholesterol twice as much (21.2% vs 10.7%)
improved their Hgb A1c levels by three times as much
cut kidney protein losses by one and a half times more.

The vegan diet was easier to follow than the ADA diet
with only three vegan dieters dropping out of the study,
compared with eight on the standard diet.
Those on the ADA were restricted in the amount they could eat
by asking most of them to eat 500 to 1000 fewer calories daily.
Portion sizes were unrestricted for the vegan dieters.

As a significant part of their education, the patients in this study
who were on the vegan diet used
the McDougall Quick and Easy Cookbook and the
DVD - Dr. McDougall's Total Health Solution for the 21st Century.
http://www.drmcdougall.com/books_tapes.html

This vegan diet is 10% fat with no cholesterol,
consisting of vegetables, fruits, grains and legumes.
Added vegetable oils and all animal products are avoided.

This low-fat vegan diet improves the overall health of patients
far better than any medication available or any other diet.
You can learn more about the Dr. McDougall's treatment
of diabetes by reading the article
Type-2 Diabetes - the Expected Adaptation to Overnutrition
[ 40 references, 2004 February]
http://www.nealhendrickson.com/mcdougall/040200pudiabetes.htm

and about two recent Star McDougallers,
Logan Ginger and Jason Wyrick.
http://www.drmcdougall.com/misc/2005star/050308starlogan.htm
http://www.drmcdougall.com/misc/2006star/july/060700starjason.htm
[  www.veganculinaryexperience.com  ]

Neal Barnard, MD will be the keynote speaker for the next
McDougall Advanced Study Weekend,
held September 29 to October 1, 2006 in Santa Rosa, CA.
You can view the complete schedule.
You can sign up for this weekend by
writing to Heather at heather@drmcdougall.com
or calling (800) 941-7111 or (616) 874-8155
and talking directly with Carol.  This weekend is open to all
interested
persons and not limited to McDougall Program graduates.

We encourage you to pass this mailing along to friends.
2006 John McDougall All Rights Reserved
McDougall Wellness Center   P.O. Box 14039, Santa Rosa, CA 95402
http://www.drmcdougall.com

http://care.diabetesjournals.org/cgi/content/full/29/8/1777 [ $ 12
online ]

Diabetes Care 29: 1777-1783, 2006 August 1.
A Low-Fat Vegan Diet Improves Glycemic Control and Cardiovascular
Risk Factors in a Randomized Clinical Trial in Individuals
With Type 2 Diabetes.
Barnard ND,  nbarnard@pcrm.org;
Cohen J,
Jenkins DJ,  Clinical Nutrition and Risk Factor Modification Center,
St Michael's Hospital, Toronto, Ontario, Canada., contact
cyril.kendall@utoronto.ca  Cyril W Kendall
Turner-McGrievy G,
Gloede L,
Jaster B,
Seidl K,
Green A,
Talpers S.
5100 Wisconsin Ave., Suite 400, Washington, DC 20016.

OBJECTIVE:
We sought to investigate whether a low-fat vegan diet improves
glycemic control and cardiovascular risk factors in individuals
with type 2 diabetes.
RESEARCH DESIGN AND METHODS:
Individuals with type 2 diabetes (n = 99) were randomly assigned
to a low-fat vegan diet (n = 49)
or a diet following the American Diabetes Association (ADA)
guidelines (n = 50).
Participants were evaluated at baseline and 22 weeks.
RESULTS:
Forty-three percent (21 of 49) of the vegan group
and 26% (13 of 50) of the ADA group participants
reduced diabetes medications.
Including all participants,
HbA(1c) (A1C) decreased 0.96 percentage points in the vegan group
and 0.56 points in the ADA group (P = 0.089).
Excluding those who changed medications,
A1C fell 1.23 points in the vegan group
compared with 0.38 points in the ADA group (P = 0.01).
Body weight decreased 6.5 kg in the vegan group
and 3.1 kg in the ADA group (P < 0.001).
Body weight change correlated with A1C change
(r = 0.51, n = 57, P < 0.0001).
Among those who did not change lipid-lowering medications,
LDL cholesterol fell 21.2% in the vegan group
and 10.7% in the ADA group (P = 0.02).
After adjustment for baseline values,
urinary albumin reductions were greater in the vegan group (15.9
mg/24h)
than in the ADA group (10.9 mg/24 h) (P = 0.013).
CONCLUSIONS:
Both a low-fat vegan diet and a diet based on ADA guidelines
improved glycemic and lipid control in type 2 diabetic patients.
These improvements were greater with a low-fat vegan diet.
PMID: 16873779

Comp Biochem Physiol A Mol Integr Physiol. 2003 Sep;136(1): 141-51.
The Garden of Eden--plant based diets,
the genetic drive to conserve cholesterol
and its implications for heart disease in the 21st century.
Jenkins DJ,
Kendall CW,
Marchie A,
Jenkins AL,
Connelly PW,
Jones PJ,
Vuksan V.
Clinical Nutrition and Risk Factor Modification Center,
St. Michael's Hospital, 61 Queen Street East, Ont.,
M5C 2T2, Toronto, Canada.

It is likely that plant food consumption throughout much of  human
evolution shaped the dietary requirements of contemporary humans.
Diets would have been high in dietary fiber, vegetable protein,
plant sterols and associated phytochemicals,
and low in saturated and trans-fatty acids
and other substrates for cholesterol biosynthesis.
To meet the body's needs for cholesterol,
we believe genetic differences and polymorphisms
were conserved by evolution,
which tended to raise serum cholesterol levels.
As a result modern man, with a radically different diet and lifestyle,
especially in middle age, is now recommended to take medications
to lower cholesterol and reduce the risk of cardiovascular disease.
Experimental introduction of high intakes of viscous fibers,
vegetable proteins and plant sterols in the form of a
possible Myocene diet of leafy vegetables, fruit and nuts,
lowered serum LDL-cholesterol in healthy volunteers by over 30%,
equivalent to first generation statins,
the standard cholesterol-lowering medications.
Furthermore, supplementation of a modern therapeutic diet
in hyperlipidemic subjects with the same components
taken as oat, barley and psyllium for viscous fibers,
soy and almonds for vegetable proteins
and plant sterol-enriched margarine produced
similar reductions in LDL-cholesterol as the Myocene-like diet
and reduced the majority of subjects' blood lipids concentrations
into the normal range.
We conclude that reintroduction of plant food components,
which would have been present in large quantities
in the plant based diets eaten throughout most of human evolution
into modern diets can correct the lipid abnormalities
associated with contemporary eating patterns
and reduce the need for pharmacological interventions.
PMID: 14527636

http://www.ajcn.org/cgi/content/full/78/3/610S free full text

Am J Clin Nutr. 2003 Sep; 78(3 Suppl): 610S-616S.
Type 2 diabetes and the vegetarian diet. [ 108 references]
David JA Jenkins,
Cyril WC Kendall,
Augustine Marchie,
Alexandra L Jenkins,
Livia SA Augustin,
David S Ludwig,
Neal D Barnard
and James W Anderson
Clinical Nutrition & Risk Factor Modification Center,
St Michael's Hospital, Toronto, Ontario, Canada.

1 From the Clinical Nutrition & Risk Factor Modification Center
(DJAJ, CWCK, AM, ALJ, and LSAA)
and the Department of Medicine,
Division of Endocrinology and Metabolism (DJAJ),
St Michael's Hospital, Toronto; the Department of Nutritional Sciences,
Faculty of Medicine, University of Toronto
(DJAJ, CWCK, AM, and LSAA);
the Department of Medicine, Children's Hospital, Boston (DSL);
the Physicians Committee for Responsible Medicine, Washington, DC
(NDB);
and the VA Medical Center, Graduate Center for Nutritional Sciences,
University of Kentucky, Lexington (JWA).

2 Presented at the Fourth International Congress on Vegetarian
Nutrition,
held in Loma Linda, CA, April 8-11, 2002.
Published proceedings edited by Joan Sabaté and Sujatha Rajaram,
Loma Linda University, Loma Linda, CA.

3 Supported by the British Medical Research Council,
the British Diabetic Association,
the Canadian Diabetes Association,
the Natural Sciences and Engineering Research Council,
the Canada Research Chairs Endowment
of the Federal Government of Canada,
Loblaws Brands,
and the Almond Board of California.
DJAJ is funded by the Federal Government of Canada
as a Canada Research Chair in Nutrition and Metabolism.
ALJ holds a doctoral research award
from the Heart and Stroke Foundation of Canada.

4 Address reprint requests to DJA Jenkins,
Clinical Nutrition & Risk Factor Modification Center,
St Michael's Hospital, 61 Queen Street East,
Toronto, Ontario, Canada M5C 2T2. E-mail: cyril.kendall@utoronto.ca

Based on what is known of the components of plant-based diets
and their effects from cohort studies,
there is reason to believe that vegetarian diets
would have advantages in the treatment of type 2 diabetes.
At present there are few data on vegetarian diets in diabetes
that do not in addition have weight loss or exercise components.
Nevertheless, the use of whole-grain or traditionally processed
cereals and legumes has been associated with improved glycemic control
in both diabetic and insulin-resistant individuals.
Long-term cohort studies have indicated that whole-grain consumption
reduces the risk of both type 2 diabetes and cardiovascular disease.
In addition, nuts (eg, almonds),
viscous fibers (eg, fibers from oats and barley), soy proteins,
and plant sterols, which may be part of the vegetarian diet,
reduce serum lipids.
In combination, these plant food components
may have a very significant impact on cardiovascular disease,
one of the major complications of diabetes.
Furthermore, substituting soy or other vegetable proteins
for animal protein may also decrease renal hyperfiltration,
proteinuria,
and renal acid load and in the long term reduce
the risk of developing renal disease in type 2 diabetes.
The vegetarian diet, therefore, contains a portfolio of natural
products
and food forms of benefit for both the carbohydrate
and lipid abnormalities in diabetes.
It is anticipated that their combined use in vegetarian diets
will produce very significant metabolic advantages
for the prevention and treatment of diabetes and its complications.
PMID: 12936955

There are few studies assessing the effects of a vegetarian diet
in diabetes (1).
Most of the studies involving plant foods, plant food components, or
diets
have been assessed for their ability to reduce blood lipids
or other risk factors related to cardiovascular disease (CVD).
Nevertheless, these attributes of diet are also very relevant
to the treatment of diabetes because diabetes
greatly increases the chance that an individual will suffer from CVD,
possibly by 3-5-fold (2).
Diabetes is a key factor in the predictive equations for CVD (3).
It is therefore appropriate that dietary advice determined to be of use
in the prevention and treatment of CVD should be considered
as part of the advice for the prevention and treatment of diabetes.

Thus, although an attempt will be made to discuss the effects of plant
foods on glycemia, a large part of this discussion of the diabetic diet
will deal with the role of plant foods in prevention
of the major complications of diabetes, especially CVD.

Growth of interest in dietary fiber and its possible metabolic benefits
in the prevention and treatment of chronic diseases, including
diabetes,
has been put forward as one of the reasons
to include more plant foods in the diet (4).
Notable are the early studies of Anderson using high-carbohydrate,
high-fiber diets with initial carbohydrate contents of 70%
and maintenance intakes of 60% (5).
These diets resulted in improved glycemic control in type 2 diabetes,
lower serum cholesterol levels, and no rise in serum triacylglycerol.
Shortly after these studies, supportive data
appeared from the Pritikin Institute (6, 7),
where high-carbohydrate plant-based diets
were emphasized together with exercise
as part of the program for treatment of type 2 diabetic subjects.
These studies demonstrated reductions in oral hypoglycemic agent use,
together with improved blood glucose, cholesterol,
and triacylglycerol levels,
the latter 2 by 25% and 27%, respectively (6).
These improvements tended to be maintained
over the 2-3 y of follow-up (6).
However, these studies were also confounded by exercise and weight
loss, which has a major effect on all aspects of diabetes control (8).
Confounding by weight loss has also existed in the majority of studies
targeted more specifically at the use of vegetarian diets.

In assessing the overall impact of these very-low-fat (10% of energy)
vegetarian diets, Barnard et al (9)
reported their effects on 652 diabetic subjects.
They showed that 39% of those treated with insulin
(83 out of 212 subjects) could stop insulin
and 71% of those on oral hypoglycemic agents
(140 out of 197 subjects) could discontinue their use.
At the same time, fasting blood glucose fell by 24%
in those on diet alone at the start.
In the whole group, serum cholesterol fell by over 20%
and triacylglycerol by over 30%,
while the fall in HDL was only half that seen in total cholesterol.
Again, however, weight loss was significant:
over 4 kg over the 26 d of the program.
In the same year, Crane et al (10),
using a vegan diet with daily exercise and weight loss (5 kg/25 d),
showed similar metabolic advantages in type 2 diabetes
together with complete relief of painful neuropathy in the legs
within 2 wk in 81% (17 out of 21 subjects) of cases.

The only study to test the effect of a vegetarian (vegan) diet
over a 12-wk period without a weight loss and exercise component
showed a significantly greater weight loss on the vegan
compared with the control diet of < 3 kg (1).
Unexpectedly, despite weight loss, HDL cholesterol levels
were reduced more on the vegan diet.
On the positive side,
fasting glucose levels were significantly lower on the vegan diet
and, though not significant,
24-h microalbuminuria was reduced from baseline on the vegan diet
but increased on the control diet.
The lack of treatment difference in total cholesterol was surprising
and contrasts markedly with the effect of plant-based diets
on both normal and hypercholesterolemic subjects (11, 12).

In addition to diet trials, cohort studies have tended to support
vegetarian diets or increased consumption of plant foods
in the prevention of diabetes.
In the Seventh-day Adventist Study cohort of 25 698 adults
identified in 1960 and followed for 21 y,
self-reported diabetes was lower in vegetarians than in nonvegetarians.
The association with meat consumption
was not confounded by body weight, other dietary factors,
or exercise (13).
A 20-y follow-up of a US cohort of 9665 adults aged 25-74
in which 1018 developed diabetes indicated that participants
consuming 5 or more servings of fruits and vegetables daily
compared with none
had a relative risk for diabetes of 0.73 (CI: 0.54, 0.98)
largely because of the beneficial effect on women,
for whom the relative risk was 0.54 (CI: 0.36, 0.81) (14).

Supporting data came from the Health Professionals study
of 42 504 men aged 40-75 y
where consumption of a "prudent" diet (fish, poultry, vegetables)
versus a "Western" diet (red and processed meats and French fries)
resulted in a relative risk of 0.84 (CI: 0.70, 1.00)
in the 12-y follow-up;
during those 12 y, 1321 new cases of diabetes were diagnosed (15).
Finally, from the same study there is a recent report
that supports the contention that processed meats
may increase the incidence of diabetes,
possibly through their nitrite content,
with bacon showing the most significant trend (16).

There is therefore an urgent need for further assessments
of the effects of plant-based diets in diabetes,
especially in view of the benefits of such diets in nondiabetic
subjects
and the increasing recognition of the potential benefits of components
of plant-based diets in both hyperlipidemia and diabetes.
These components include dietary fiber, vegetable proteins,
plant sterols, unsaturated vegetable oils, and slow-release
carbohydrates
(especially of cereal and legume origin)."
*******************************************************

unexamined diet research cofactors:
formaldehyde from tobacco and wood smoke,
it also forms from methanol in dark wines and liquors
and 11% methanol part of aspartame: Murray 2006.07.30

"Of course, everyone chooses, as a natural priority,
to actively find, quickly share, and positively act upon the facts
about healthy and safe food, drink, and environment."

Rich Murray, MA  Room For All  rmforall@comcast.net
505-501-2298  1943 Otowi Road   Santa Fe, New Mexico 87505

http://groups.yahoo.com/group/aspartameNM/messages
group with 73 members, 1,361 posts in a public, searchable archive
http://RMForAll.blogspot.com

http://groups.yahoo.com/group/aspartameNM/message/1340
aspartame groups and books: updated research review of 2004.07.16:
Murray 2006.05.11

http://groups.yahoo.com/group/aspartameNM/message/1341
Connecticut bans artificial sweeteners in schools, Nancy Barnes,
New Milford Times: Murray 2006.05.25

http://groups.yahoo.com/group/aspartameNM/message/1353
carcinogenic effect of inhaled formaldehyde, Federal Institute of Risk
Assessment, Germany -- same safe level as for Canada:
Murray 2006.06.02

http://groups.yahoo.com/group/aspartameNM/message/1352
Home sickness -- indoor air often worse, as our homes seal in
pollutants
[one is formaldehyde, also from the 11% methanol part of aspartame],
Megan Gillis, WinnipegSun.com: Murray 2006.06.01

http://groups.yahoo.com/group/aspartameNM/message/1143
methanol (formaldehyde, formic acid) disposition: Bouchard M
et al, full plain text, 2001: substantial sources are
degradation of fruit pectins, liquors, aspartame, smoke:
Murray 2005.04.02

http://groups.yahoo.com/group/aspartameNM/message/1349
NIH NLM ToxNet HSDB Hazardous Substances Data Bank
inadequate re aspartame (methanol, formaldehyde, formic acid):
Murray 2006.07.30

http://toxnet.nlm.nih.gov/cgi-bin/sis/search/f?./temp/~HwoSfJ:1
HSDB  Hazardous Substances Data Bank: Aspartame

ASPARTAME   CASRN: 22839-47-0
METHANOL  CASRN: 67-56-1
FORMALDEHYDE   CASRN: 50-00-0
FORMIC ACID  CASRN: 64-18-6

http://groups.yahoo.com/group/aspartameNM/message/1307
formaldehyde from 11% methanol part of aspartame or from red wine
causes same toxicity (hangover) harm: Murray 2006.05.24

Dark wines and liquors, as well as aspartame, provide
similar levels of methanol, above 120 mg daily, for
long-term heavy users, 2 L daily, about 6 cans.

Within hours, methanol is inevitably largely turned into formaldehyde,
and thence largely into formic acid --  the major causes of the dreaded
symptoms of "next morning" hangover.

Fully 11% of aspartame is methanol -- 1,120 mg aspartame
in 2 L diet soda, almost six 12-oz cans, gives 123 mg
methanol (wood alcohol). If 30% of the methanol is turned
into formaldehyde, the amount of formaldehyde, 37 mg,
is 18.5 times the USA EPA limit for daily formaldehyde in
drinking water, 2.0 mg in 2 L average daily drinking water.

Any unsuspected source of methanol, which the body always quickly
and largely turns into formaldehyde and then formic acid, must be
monitored, especially for high responsibility occupations, often with
night shifts, such as pilots and nuclear reactor operators.

http://www.HolisticMed.com/aspartame    mgold@holisticmed.com
Aspartame Toxicity Information Center    Mark D. Gold
12 East Side Drive #2-18 Concord, NH 03301     603-225-2100

http://www.holisticmed.com/aspartame/abuse/methanol.html
"Scientific Abuse in Aspartame Research"
*******************************************************