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Scott  Posts:0
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| 03/13/2006 5:49 PM |
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| [quote:af9186ecba="cranberrycat"]goes on to explain that the GI has significant limitations. "It is based on eating 50 grams of carbohydrate of one particular food at a single sitting", as quoted in the book. It doesn't tell you how much a REAL serving of food raises blood sugar levels and also doesn't take into account yoru total carb intake in a given meal or snack. [/quote:af9186ecba]
No question. Pasta with a low GI does you no good if you are eating a whole plate of it.
[quote:af9186ecba]GL puts it all into more realistic terms, just like the block system does. And, the Zone Points makes the numbers even more realistic, rating some zone favorable foods a bit more "favorable" with a lower point count than other favorable veggies. [/quote:af9186ecba]
As I mentioned in my edited post above, I think this discussion is dependent on which measurement system being used. If both favorable foods have the same quantity (as they would in the block system), then isn't the GI the only variable left in determining which is a bit "more" favorable?
I suppose the point system combines all that for you in ranking the carbohydrates? |
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Cranberrycat  Posts:5313
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| 03/13/2006 6:39 PM |
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| That is true, I believe. All the work is done for you.
Let me ask you a question, Scott:
If all you had to go on was the Zone information, and you had no access to the GI or GL tables, would you assume that you could safely eat 1.5 cups of green beans, seeing them appear in that serving size on the favorable list of the Zone Block Index?
However, with a bit more knowledge, given the Zone Points tables (and still leaving the other tables aside), would you not treat green beans a bit differently? I know, in the future, I will definitely limit portions of green beans, knowing that a block of them carries a point value of 9. I will also be looking more cautiously at other higher density carbs.
Now, I don't know (didn't take the time to look it up) about the GI/GL of green beans on the tables. How do they rate out there (just curious)? |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Dennis  Posts:1
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| 03/14/2006 2:25 AM |
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| [quote:6f9ededa95="cranberrycat"]Now, I don't know (didn't take the time to look it up) about the GI/GL of green beans on the tables. How do they rate out there (just curious)?[/quote:6f9ededa95]
I looked on several sites, and the answer is not clear. Some sites claim "french beans" are virtually zero GI. While "green peas" are about the same as apples. I could not find "green beans" listed with a GI. If a green bean, is a combination of a green pea in a pod, then I would guess that it would be less than an apple. Of course that does not make any sense if the point system implies that a block of green beans has a higher GI than a block of apple. I have always been suspicious of the block measurements when using volume to measure a food that can be "packed" very differently into a measuring cup. I can have a 2:1 difference in how many green beans I can get into a measuring cup. That is the reason I made up the chart of blocks by grams. The chart says 80g of apple or 200/250g of green beans raw/boiled make a block of carbs. How many grams of fresh/frozen green beans can you fit into 1.5 cups?
Of course 9 points could just be a typo... |
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Dennis  Posts:1
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| 03/14/2006 2:54 AM |
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| [quote:1e2a85d6de="cranberrycat"]I see what you mean there. That, I can agree with.
GI is where it all begins, to determine whether a particular carb can be considered favorable or unfavorable. However, in the "Anti-Inflammation Zone", Dr. Sears goes on to explain that the GI has significant limitations. "It is based on eating 50 grams of carbohydrate of one particular food at a single sitting", as quoted in the book. It doesn't tell you how much a REAL serving of food raises blood sugar levels and also doesn't take into account yoru total carb intake in a given meal or snack. As you both indicate, the block method takes some of this and simplifies it.
GL puts it all into more realistic terms, just like the block system does. And, the Zone Points makes the numbers even more realistic, rating some zone favorable foods a bit more "favorable" with a lower point count than other favorable veggies.
Going back to Dennis's point in the first place, I don't really believe that you need to pay attention to the GI or the GL. The Zone Diet does all the calculations for you.
And, if we have a question about how a particular food rates, we can consult the GI/GL tables for more information. You can either look at the GI and do all the calculations yourself, or you can just look at the GL.[/quote:1e2a85d6de]
The point system tries to take into account the GI as well as the number of carbs to keep the GL of the meal lower. The GL of the meal is complex. Different types of protein have different effects on insulin rise. Different types of carbs have different effects beyond the GI. The GI is the rise in blood sugar, which is related to but not exactly the same as the rise in insulin. Finally, fats can slow the digestion rate which will also have an effect on the whole meal. And somewhere in there is the learned response of the body to release insulin into the blood in response to the anticipated (not real) need --as in artificial sweeteners, or other sweet tastes.
Every individual is different. If you can eat 3 blocks of green beans in a meal and stay in the Zone, then it is Ok for you. I know I could. However, 3 blocks of mashed potatoes and I will be out like a light.
You can use the GI of your carbs (forget GL as the serving sizes are variable and are not Zone constant) to rank the relative GL of a Zone meal. Add up the number of blocks times each carbs GI for the whole meal. That is the relative GL of that meal. If you have some meals that hold you better than others, give this a try and see how they rank against each other. |
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jaydpiii  Posts:0
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| 03/14/2006 11:44 AM |
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| [quote:b54111af26="cranberrycat"] ... then the Zone Points system would simply assign a point value of 5 for every block serving of favorable carbohydrate. However, it isn't as simple as that.
I will admit that the block method does do a good job of it, I just think that using the GL or Zone Points seems to be a more accurate way of keeping the GI or GL at an acceptable level.[/quote:b54111af26]
I have not seen this new "POINTS" system. Which book? Is there any info available on this? |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/14/2006 12:40 PM |
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| John, the Zone Points is introduced in "The Anti-Inflammation Zone". I am just starting to feel my way through it.
I have a tough time with carbs, and I had decided to use the Points system to adjust my carbs. I can get a full 3 blocks of carbs into my meals if I choose the right carbs. In fact, many of my meals use lower density carbs, and my points add up to about 12-13 for a full 3 blocks. Other times, though, I will get to 15 pretty quickly, as I found out one day using green beans in a recipe.
I am curious as to why green beans have such a high point value, as does lettuce. A block of lettuce is 10 cups, and is 10 points (a point per cup). We have asked this question as to why a few days ago (was it here or another thread?--too lazy to scroll back!), but have not heard from Dr. Sears Wellness Support.
So, I am open to trying it, as a new idea, but I do (admittingly) have a bit of skepticism.
Dennis and Scott,
I do have a question for you about the GI and GL issue. How does a food get a low-med-high rating from the GI and then have a different rating for the GL? I have seen foods listed one way for GI and another way for GL, all in the same database. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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carla  Posts:0
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| 03/14/2006 2:40 PM |
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| [url]http://news.drsears.com/countslistmain.htm[/url] |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/14/2006 8:46 PM |
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| Carla, since you posted that link, I would like to ask you if you can explain why green beans and lettuce have such high point values? |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Dennis  Posts:1
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| 03/15/2006 1:41 AM |
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| [quote:78b1cc896e="cranberrycat"]
I do have a question for you about the GI and GL issue. How does a food get a low-med-high rating from the GI and then have a different rating for the GL? I have seen foods listed one way for GI and another way for GL, all in the same database.[/quote:78b1cc896e]
That is simple. The GI is measured based on a standard number of carbs --like a Zone block (but usually a lot larger amount). The GL is measured based on a typical "serving size". A serving of Lettuce will be a small GL because, the typical serving size does not have many carbs. A "typical" serving of spaghetti will have a huge number of carbs, so the GL will be a much higher number. That is one of the reasons you can tolerate higher GI carbs if you are eating a snack or small meals, than you can with a large meal --the GL of a large 6 block meal with low GI carbs will still be a high GL meal. A catch 22 is that with a large meal, you can't eat the volume of low GI foods, so you would have to eat higher GI foods just to get it all down --a double whammy! :(
I do fine with 1, 2, or 3 block meals. Even a 4 block that is mostly low GI carbs (like raw veggies) will give me a bit of a insulin spike that I can feel later.
Dr. Sears recommended meal sizes are just about pushed as far as most people can go. Smaller meals are more ideal when possible. |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/15/2006 1:44 PM |
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| Dennis,
So, I was hoping you would say that. Leads me into my point I was trying to make.
Your statement was that you don't think knowing the GL was important, as long as we have the GI. I agree, you can always calculate out the GL from the GI based on the actual # grams carb consumed. And, you also said that you rely on the blocks to give you this, because Dr. Sears has already done the work for you--and we all know that you had developed your "bricks" off of the blocks, using weight measurements rather than volume measurements. I think that you basically have told us that you rely on the food block list for your favorable block choices--of course, individualized (I hope I summed this up correctly, please let me know if I didn't). I took some quotes from your earlier post, which sparked me to get going on this conversation in the first place. I put your quotes in green.
[color=green:129ad74d23]"A lot of people seem to get confused about the importance of GL in the Zone diet. GL is meaningless if you are following a zone diet, only the GI is important."[/color:129ad74d23] I don't really agree with this statement, because a food can have a high GI but a lower GL based on the actual serving size. So, high GI foods can be found on the food block list.
[color=green:129ad74d23]"However, if you are following the Zone diet, it does not matter how large or small the volume is, because you always adjust the serving size based on the number of carbs --not based on the suggested serving size on the package. That is to say, we use the point, block, or gram method to keep the total carbs of the meal a constant."[/color:129ad74d23] The GL of a meal may differ dramatically, from one counting system to another. I pointed this out by giving you the various meal examples earlier in this thread. Getting 27 carbs per meal is not going to guarantee that the meal will keep you in the Zone. Also, choosing 3 blocks of carb won't guarantee this, either, unless you consider more favorable food choices. The block guide is a good start, but there can still be differences in the GI and GL within this list. Not all favorables are low GI (although, I would agree that there will probably not be any unfavorables with low GI ratings, either). The Zone Points takes the block list a little further; takes the favorables and assigns them points as to "how favorable they really are". And, although I do not know what all goes into how they figured the point values, it seems to be based on the GL, not the GI.
So, I guess my point is simply this: The GL is not meaningless when following the Zone Diet. The GL is very important to the development of the Zone Block list and further development of the Points list. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Sue K  Posts:8674
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| 03/15/2006 3:15 PM |
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| [quote:2f44e43a73="cranberrycat"](although, I would agree that there will probably not be any unfavorables with low GI ratings, either). [/quote:2f44e43a73]
[color=darkred:2f44e43a73]Just a little GI-FYI (my two cents, lol!) :)
Fructose and agave (both used as sweeteners in recipes in the Zone books) happen to be a couple of low GI foods I can think of off the top of my head which are unfavorable carbs.
[/color:2f44e43a73] |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/15/2006 3:37 PM |
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| Sue, your opinion is worth much more than 2 cents, and I truly appreciate that! I guess that might just even help out more, that you can't truly depend solely on the GI alone, as the GL will differ, and a low GI food CAN be unfavorable! |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Scott  Posts:0
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| 03/15/2006 4:55 PM |
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| [quote:974382fc14="cranberrycat"]Let me ask you a question, Scott:
If all you had to go on was the Zone information, and you had no access to the GI or GL tables, would you assume that you could safely eat 1.5 cups of green beans, seeing them appear in that serving size on the favorable list of the Zone Block Index?
However, with a bit more knowledge, given the Zone Points tables (and still leaving the other tables aside), would you not treat green beans a bit differently? I know, in the future, I will definitely limit portions of green beans, knowing that a block of them carries a point value of 9. I will also be looking more cautiously at other higher density carbs. [/quote:974382fc14]
I think you aleady know the answer to this :wink: If using blocks (and favorable vs. unfavorable lists), then you need a knowledge of GI in order to choose carb blocks amongst favorables if shooting for a specific GL.
Alternatively, you can use points. |
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Scott  Posts:0
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| 03/15/2006 5:10 PM |
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| [quote:ca2a9dd6eb="cranberrycat"]
[color=green:ca2a9dd6eb]"A lot of people seem to get confused about the importance of GL in the Zone diet. GL is meaningless if you are following a zone diet, only the GI is important."[/color:ca2a9dd6eb] I don't really agree with this statement, because a food can have a high GI but a lower GL based on the actual serving size. So, high GI foods can be found on the food block list. [/quote:ca2a9dd6eb]
Depends on how we are counting. For blocks, at 9g per carb serving a higher GI food will always have a higher GL (GL = GI x g)
[quote:ca2a9dd6eb]
The GL of a meal may differ dramatically, from one counting system to another. [/quote:ca2a9dd6eb]
From my understanding of the points method, I concur. |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/15/2006 6:16 PM |
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| [quote:d3e72ed784="Scott"]
Depends on how we are counting. For blocks, at 9g per carb serving a higher GI food will always have a higher GL (GL = GI x g)[/quote:d3e72ed784]
Note necessarily true. Example would be carrots. Depends on the source that you are using, of course, but carrots have a higher GI than GL, which is the reason why they were changed from unfavorable to favorable. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Scott  Posts:0
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| 03/15/2006 7:51 PM |
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| [quote:972cff74b9="cranberrycat"]Note necessarily true. Example would be carrots. Depends on the source that you are using, of course, but carrots have a higher GI than GL, which is the reason why they were changed from unfavorable to favorable.[/quote:972cff74b9]
When I said the higher GI having higher GL, I am speaking relative to other carbohydrates of identical serving size (as is the case using blocks). |
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Dennis  Posts:1
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| 03/16/2006 2:32 AM |
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| [quote:e4b46c432d="Slknorr"][quote:e4b46c432d="cranberrycat"](although, I would agree that there will probably not be any unfavorables with low GI ratings, either). [/quote:e4b46c432d]
[color=darkred:e4b46c432d]Just a little GI-FYI (my two cents, lol!) :)
Fructose and agave (both used as sweeteners in recipes in the Zone books) happen to be a couple of low GI foods I can think of off the top of my head which are unfavorable carbs.
[/color:e4b46c432d][/quote:e4b46c432d]
Sue,
You are right, not all unfavorable carbs are due to a high GI. It can also be unfavorable for other reasons --like empty calories (no fiber, vitamins, minerals, etc.) Lots of variables to consider. |
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Dennis  Posts:1
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| 03/16/2006 2:40 AM |
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| [quote:6e89f3f7f9="cranberrycat"][quote:6e89f3f7f9="Scott"]
Depends on how we are counting. For blocks, at 9g per carb serving a higher GI food will always have a higher GL (GL = GI x g)[/quote:6e89f3f7f9]
Note necessarily true. Example would be carrots. Depends on the source that you are using, of course, but carrots have a higher GI than GL, which is the reason why they were changed from unfavorable to favorable.[/quote:6e89f3f7f9]
Carrots were given a high GI in error some years ago, and not all web sources have corrected their numbers yet. So that is not a valid example. Also you can not mix the GI from one source with the GL from another source.
GI is a relative number and not all sources use the same scale factor. You have to compare each sites numbers with a common food (like apples) to get the conversion scale factor between sites. That is why I do not quote actual numbers, but state the GI as about the same as a food that everyone is familiar with --like apples. |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/16/2006 3:17 PM |
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| [quote:c066b9bb0e="gofish"]
Carrots were given a high GI in error some years ago, and not all web sources have corrected their numbers yet. So that is not a valid example. Also you can not mix the GI from one source with the GL from another source.
GI is a relative number and not all sources use the same scale factor. You have to compare each sites numbers with a common food (like apples) to get the conversion scale factor between sites. That is why I do not quote actual numbers, but state the GI as about the same as a food that everyone is familiar with --like apples.[/quote:c066b9bb0e]
I wasn't using different sources when I pulled up my information. I only use one source when comparing GI and GL. I certainly do not go to one site for GI and another for GL! I was merely pointing out that my source said that the GI was high, but realizing that other lists may be different, I felt it was important to state it that way. Sorry if I confused you.
If you know of a site that lists carrots with a lower GI, I would like to know what your source of information is. I would like to be able to use the most current information.
However, I had understood that the reason why carrots were changed was because the GL was lower, despite the higher GI rating. But, maybe I was mistaken.
I agree, though, that this is all relative, and the actual number means nothing if the food doesn't work well for you. That is probably why carrots don't work well for me--because apples don't work well, either! |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/16/2006 8:39 PM |
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| [quote:b56ac4635f="mthomas"]Greetings,
In Dr. Sears "Mastering the Zone" he has a Glycemic index of foods based on the rate of entry into the bloodstream near the back. On page 355 in the Moderate(40-60) section lists several beans. One of them simply states "Brown beans". Anybody know what a brown bean is? Is it a Pinto Bean? If so, then since black beans are also listed in the moderate section and Dr. sears has them in a good deal of recipes, then Pinto's are zone friendly?
thanks,[/quote:b56ac4635f]
Hey,
Going back to the original topic of conversation, I found "brown beans" in a Glycemic index database that I refer to from time to time. They are listed as a "brown bean" with "South Africa" in parentheses. So, it does seem to be a different bean than a pinto bean.
Interestingly, using the same database, I also saw pinto beans listed. They have a GI listed, but no GL (unlike other beans on the list). The GI values are very similar to other beans, so I don't know why they are considered unfavorable carbs.
So, if you are interested in eating Pinto's, I would continue to call them unfavorable as per Dr. Sear's definition. However, that does not mean that you must eliminate them altogether. You can eat them as long as it is no more than one block of your meal, and you surround them with lots of other favorables. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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ActiveForums 3.6
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Dr. Barry Sears is a leading authority on the dietary control of hormonal response. A former research scientist at the Boston University School of Medicine and the Massachusetts Institute of Technology, Dr. Sears has dedicated his research efforts over the past 30 years to the study of lipids. He holds 13 U.S. Patents in the areas of intravenous drug delivery systems and hormonal regulation for the treatment of cardiovascular disease.
A turning point in his research occurred in 1982. That year, the Nobel Prize in Medicine was awarded for discoveries of the role that specialized hormones, known as eicosanoids, play in the development of cardiovascular disease, diabetes, auto-immune diseases, and cancer. Since eicosanoids are only generated from dietary fat, Dr. Sears reasoned that one could apply intravenous drug delivery principles to nutrition in order to control these exceptionally powerful hormonal responses with laser-like precision. In essence, his approach treats food as if it were a drug.
This area of his research led to various patents in the area of hormonal control by essentially using food as an oral drug delivery system to modulate eicosanoids especially for cardiovascular, diabetic, and neurological patients.
The impact of Dr. Sears’ revolutionary work in the dietary control of hormonal response began with the publication of his landmark book, The Zone. Since its publication in June 1995, The Zone has sold more than 2,000,000 hardcover copies, and became a #1 best seller on the New York Times book list. In addition, The Zone has been translated into 22 languages indicating a worldwide response to Dr. Sears’ research. His second book, Mastering the Zone, published in 1997, also became a New York Times bestseller with hardcover sales in excess of 500,000 copies to date. His third book, Zone Perfect Meals in Minutes, published in 1997, quickly became one of the best-selling cookbooks of 1997 and an another New York Times bestseller. The Anti-Aging Zone was published in 1999 and provides the molecular insights into how the Zone Diet can reverse the aging process. The Omega Rx Zone, published in 2002, explores the molecular foundation of chronic disease and how high-dose fish oil can dramatically reverse it. His latest book The Anti-Inflammation Zone discusses how to combat silent inflammation in order to reduce the risk of cancer, heart disease, diabetes, dementia, and many other inflammatory conditions—and how to reverse these conditions if they are already present. To date more than 5 million hardcover copies of his Zone books have been sold in the United States.
His research has elevated food from more than simply a source of calories to being recognized as an exceptionally powerful drug. Because of his revolutionary research, Dr. Sears has been a frequent guest on many national programs such as 20/20, Today, Good Morning America, CBS Morning News, CNN, and MSNBC.
Dr. Sears continues his ongoing research as President of Zone Labs, a biotechnology company in Danvers, MA as well as the President of the non-profit Inflammation Research Foundation in Marblehead, MA. In addition to continuing research on the hormonal effects of food, Dr. Sears has expanded his research in developing innovative dietary approaches to treating cancer and neurological conditions, as well as his on-going work in treating cardiovascular diease and type 2 diabetes.
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I have been taking the Fish Oil for over 3 years now. I am 44 playing hockey and working out. The Fish oil helps with the pain that I get from playing hockey. It greatly enhances my performance on the ice and while working out. I have noticed a big difference in my energy, attentiveness and memory. If I miss a day for whatever reason, I notice a huge difference and it feels like something is missing. Anyway that is my short little story and it comes from the heart.
– Carter B.
I am a nutritionist and Ph.D. doctor of health and nutrition. For Dr. Sears to figure out balancing fat, carbs and protein, is really beyond brilliant. It is a milestone in diet history. I go over people's diet/emotional journals. Mostly all the time, we discover that the fatigue, irritability, unstable emotions were due to the imbalance in their diet. Using the Zone to balance them out, helps control weight, roller coaster emotions and gives them energy. Dr. Sears is so right when he says food is medicine. He has figured out the most powerful drug combination going, called The Zone.
Best and healthy wishes,
– Elaine W., Ph.D., N.C., M.A.
I have a very exhausting job as a flight attendant. I read the "Omega Rx Zone" about 4 years ago and started taking the fish oil. I am 47 and have been flying for 22 years. I am very active, I run and lift weights. But combining lack of regular sleep, a physically demanding job, and irregular eating patterns this job takes a toll on the body. Since taking the fish oil, I have noticed that I do not get exhausted. I get tired, but not exhausted. I stopped taking it for a couple of months and then started taking another company's fish oil. I started getting exhausted again. I came back to Zone Labs and will continue with the fish oil for the rest of my life. I believe in the product and it makes a huge difference in my life. It makes a difference with my running as well. I also bring the bars and shakes with me on the road. It is almost impossible to eat the way I should at work. I haven't found the right secret. At least I have my Zone fish oil, bars, and shakes.
– Kathryn S.
I have been in the Zone, for about 1 month now. I wanted to share with you how wonderful I think this program is. I have been a personal trainer for almost 10 years and actively compete in numerous athletic activities. The Zone program has helped me to achieve a better awareness of my nutritional needs and the results I have seen are amazing! I have lost nearly 13 lbs since I have been in the Zone. I feel more mentally alert, more focused at work, have greater intensity during my training, have made significant strength gains, and just feel better over all. With that said, I would like to thank you for helping me in my quest for "super-health"!
Thank you!
– Rob Y.
I read 'The Zone' and as exactly as I could followed the advice for diet. I noted weight loss progress. Over six months, I lost 33 pounds. One year has passed since then. I have maintained the new weight, guided always by Zone concepts. The Zone is powerful - I have found it fantastic and I am very grateful to Dr Sears.
– Lyn S.
Before I stumbled across the Zone I was weighing close to two hundred pounds and I was depressed. I used to be a gymnast as a young man. I would think, "look at me now," when I looked in a mirror. The day I found 'The Zone' book, I was intrigued and as I read it the science made sense and so, I began to follow the "treatment". I began to lose weight and I was feeling way more energetic. I am forty two years old, I am very active and my weight is down to 162 lbs, 38 pounds lost on the Zone. I cycle, walk, jog, swim and I can now perform some of the more simple gymnastic skills I did twenty years ago...I literally feel like I have turned back the clock.
Thank you!
– Jack J.
I have been on the Zone diet for 7 years. I did not go on the diet to lose weight necessarily; but fairly quickly I lost 25 pounds, going from 190 to 165; from a 36-inch waist to a 32-inch waist. I primarily did the Zone to live healthier. My health is excellent now. I just turned 62 years old. My Zone is my eating lifestyle now; I seldom stray; and I do not miss anything. It is The Good Life.
– Curtis Y.
My wife's doctor told her to read "Enter the Zone" and to do the diet, so I told her I would do it with her. After only one week on the plan we went on a strenuous hike (the first of the year), and when we stopped at our favorite coffee shop on the way home I was able to get out of the car and stand upright and walk into the place without pain or stiffness. The Zone had eliminated all the inflammation that had always forced me to stumble all humped over into the coffee shop any time we skied or hiked all day.
Thank you, Doctor Sears.
– Larry C.
I used to have a lot of knee pain when I walked or ran. I have been taking Omega Rx for almost a year now, and rarely have any pain. I believe it is the anti-inflammation action of the oil. I feel smarter as well. Thanks for developing such a superior oil!
– Joe W.
Prior to following the Zone Diet, my body fat was around 15% and my weight around 153 pounds. No matter what I did, my weight and body fat did not change much. I regularly cycled 20-30 hours per week logging well over 400 miles. That had little impact on body fat or weight. Diet also seemed to have little impact on body fat or weight. Within a couple of months of following the zone diet, my weight dropped rather quickly to 142 pounds and body fat to about 8%. I still regularly cycle up to 20 hours per week (during the summer). I have also started strength training. I eat about 16 blocks per day. I take 3.6 grams of fish oil per day, along with Vitamin E, Alpha Lipoic Acid, CoQ10, and B & C vitamins. I also take GLA, which in my opinion, has significantly reduced fatigue and improved recovery times after exercise.
– Jeremy S.
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All polyphenols have antioxidant properties than can be measured by their Oxygen Radical Absorption Capacity (ORAC), but not all polyphenols have anti-inflammatory properties. The polyphenols in Dr. Sears’ Zone Polyphenol Plus have been carefully chosen to have both.
Polyphenols are the phytochemicals that not only give fruits and vegetables their color, but also help regulate inflammation. In addition, polyphenols also activate the key enzyme (AMP kinase) that helps restore cellular ATP levels. Polyphenols also help regulate the activation of inducible inflammatory proteins (such as COX-2 and inflammatory cytokines).
There are more than 4,000 known polyphenols, and the richest sources are fruits and vegetables. In general, the more color a fruit or vegetable has, the richer the polyphenol content.
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Zone Labs’ Ultra Refined Omega-3 Concentrates are three times fresher and contain less than 1/10th the mercury than what is allowed by the Norwegian Medicinal Standard and European Pharmacopoeia Standard
Zone Labs adheres to the International Fish Oil Standard (IFOS), an independent third party validated laboratory quality standard that is more rigid than any other global standard for purity.
- No company in the worlds runs more tests with IFOS than Zone Labs
- Zone Labs receives a 5 out of 5 star IFOS rating for every batch it tests
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| Standard |
IFOS Standard for a 5-Star Ranking |
Council for Responsible Nutrition |
European Pharmacopeia |
Norwegian Medicinal Standards |
| Peroxide |
< 3.75 meg/kg |
5 meg/kg |
10 meg/kg |
10 meg/kg |
| Totox Levels |
< 20 meg/kg |
26 meg/kg |
NA |
NA |
| Lead |
< 10 ppb |
10 ppb |
100 ppb |
100 ppb |
| Mercury |
< 10 ppb |
10 ppb |
100 ppb |
100 ppb |
| Dioxans and Furans |
< 1 ppt |
2 ppt |
2 ppt |
2 ppt |
| PCBs |
< 45 ppb |
90 ppb |
NA |
NA |
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"IFOS – THE TOP GLOBAL PURITY STANDARD FOR OMEGA-3 FROM FISH"
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Zone Labs products show no detectable lead or mercury when tested down to 10ppb, which is 10 times below the Norwegian Medicinal Standard and European Pharmacopoeia Standard limits.
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Zone Labs products are three times fresher than the minimum allowed by the Norwegian Medicinal Standard and European Pharmacopoeia Standards (based on average peroxide values).
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Zone Labs starts with only wild, small fish from pristine Chilean waters and ends with proprietary validation and testing processes to achieve an IFOS certified 5 star rating.
8-Step Manufacturing Process - Quality Assured
Testing to specification all raw materials, bulk products, packaging material and finished products – always using stringent internal standards and in-process testing.
- Extraction of fish oil
- Winterization – remove limited amounts of saturated fats
- Absorption – remove heavy metals
- Preliminary Molecular Distillation – refining “touch up” to reduce contaminants
- Oil conversion to ethyl esters
- Ethyl ester thermal fractionation – remove additional saturated fats
- True Molecular Distillation – final refining to remove pcb’s and long-chain monoenes
- Rigid Processes – proprietary validation, inspection and encapsulation methods. Independent lab verification of IFOS requirements and certified 5 star rating
No farmed fish. No large fish. Pristine waters.
Zone Labs starts with wild sardines & anchovies fished from cold, pristine waters off of South America where there are less environmental impurities.
A recommended serving of Zone Labs Ultra-Refined Concentrates delivers 8 times more omega-3’s than a typical retail fish oil supplement.
Most fish oil supplements have 30% or less of the healthy omega-3s EPA and DHA, with the remaining 70% of the capsule containing unbeneficial, lesser refined fatty acids that contribute to their bad taste and gastric side effects.
Getting a clinically valid dose of omega-3’s is easy with Zone Labs’ Ultra-Refined Omega-3 Concentrates.
Typical Retail Dose = 300mg omega-3
Standard Zone Dose = 2400mg omega-3
A serving of canned tuna has 12 times less omega-3’s than
Zone Labs Ultra-Refined Omega-3 Concentrates
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Commonly consumed fish and shellfish in the United States
Mercury Source: Food and Drug Administration, FDA 1900-2004, “National Marine Fisheries Service Survey of Trace Elements in the Fishery Resource". Omega-3 Level Source: American Heart Association Website.
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Mercury level
in parts per million (ppm) |
Omega-3 fatty acids
(milligrams per 3-oz. serving) |
| Zone Omega-3 Products |
< 0.01 |
2400 (standard 4 capsule serving |
| Salmon (fresh, frozen) |
0.014 |
1200 |
| Flounder or sole |
0.050 |
480 |
| Pollock |
0.041 |
450 |
| Crab |
0.060 |
400 |
| Scallops |
0.050 |
290 |
| Shrimp |
ND* |
290 |
| Catfish |
0.050 |
270 |
| Clams |
ND* |
250 |
| Cod |
0.095 |
210 |
| Canned Tuna (light) |
0.120 |
200 |
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Zone Labs’ leading product. OmegaRx delivers all of the benefits of Zone Labs’ ultra-refined omega-3 concentrates.
Advantages
- Delivers clinically proven health benefits from the omega-3 fatty acids EPA and DHA*
- Promotes a healthy heart, healthy brain, healthy immune system, healthy circulatory system, healthy joints, healthy moods, healthy triglyceride levels and a healthy pregnancy*
- Combats silent inflammation
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