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What is Low-Hi all about?

Tired of all the buzzwords and fad diets and Cult Of Ego surrounding most of the diet and health trends dominating nowadays, we are putting together an approachable no BS reference resource for all of the lifestyles which come under the umbrella which makes the most sense – Low Human Interference. Whether it be Paleo, Primal, Caveman, Ketogenic, Atkins, Masai, Raw Vegan, whatever… we’re not here to tell you which path to choose – we’re all on the same train, it’s up to you to choose which carriage you’re on – all we aim to do is provide as much or as little information as you need to make the choice as to which lifestyle best suits you. Right now (October 2012) the site is young and unorganized, we are just building up our database of resources, check back in soon for full rundowns on every worthwhile lifestyle, without the…

Literature

Objections To High-Fat Diets

The effectiveness of high-fat, low-carbohydrate diets in obesity will continue to be surprising so long as people continue to regard body fat as an inert slab of suet stored round the hips and in the other fat depots. The fatty tissues of the body are not inert at all. Together they make up a highly active organ—the “fat organ“— with definite functions comparable to those of the liver. This “fat organ ” is concerned especially with the energy needs of the body. It shrinks under conditions of low food intake and increases when intake is high. From this most people assume that the fat organ is simply a passive calorie store. But this assumption is wrong. The fat organ is not passive. It has a rich blood supply and is in a constant state of activity entering into minute-to-minute metabolic changes throughout the body. This activity can be increased or decreased by many factors, particularly…

Case Studies

01 – Comment By Fredrick J. Stare, M.D

ONE day last January the telephone rang. When I answered it, Paul White said: “Stefansson is in town. Could you arrange for someone to stop by his hotel room and draw a blood specimen? You know he has been eating largely meat for most of his life, and it would be interesting to know what his cholesterol and lipoproteins run. I’ve already asked his permission for a blood specimen, and he has no objection.** Not only had he no objection, but he came over to oar laboratory the next day to volunteer a second specimen so that we might have duplicate samples. And that was my introduction to Vilhjalmur Stefansson. Since then I have seen him and his charming wife, Evelyn, a number of times; our correspondence has been frequent, and I am always amazed at his intellectual vigor and his breadth of knowledge. Purely by coincidence the School of Public Health was holding a seminar on the afternoon Stefansson came…

Literature

The Calorie Fallacy

Before going any further, it is important to be sure of the meaning of some of the words we have been using: FAT, PROTEIN, CARBOHYDRATE AND CALORIE. Fat, protein and carbohydrate are names for the main chemical classes of which foods are composed. Just as we visualise something like a garden gate when the question-master in “Twenty Questions” says that an object is vegetable with mineral attachments, so when someone says that a food is fat and protein most of us visualise an egg or a steak and when they say fat and carbohydrate, we think of bread and butter or biscuits or cake. Since the rise of dietetics as a branch of popular science, many people have learnt enough about the chemical composition of common foods to say roughly how much fat, protein or carbohydrate they contain. This is essential knowledge for anyone wishing to Eat Fat and Grow…

Literature

Adventures in Diet – Vilhjalmur Stefansson

Harper’s Monthly Magazine, November 1935  In 1906 I went to the Arctic with the food tastes and beliefs of the average American. By 1918, after eleven years as an Eskimo among Eskimos, I had learned things which caused me to shed most of those beliefs. Ten years later I began to realize that what I had learned was going to influence materially the sciences of medicine and dietetics. However, what finally impressed the scientists and converted many during the last two or three years, was a series of confirmatory experiments upon myself and a colleague performed at Bellevue Hospital, New York City, under the supervision of a committee representing several universities and other organizations. Not so long ago the following dietetic beliefs were common: To be healthy you need a varied diet, composed of elements from both the animal and vegetable kingdoms. You got tired of and eventually felt a…

Lifestyles, Low Carb

The Art and Science of Low Carbohydrate Performance

This is a summary of the most important points and arguments of the book “The Art and Science of Low Carbohydrate Performance”, by Jeff S. Volek and Stephen D. Phinney. Originally posted by http://reddit.com/u/martinus on Google Docs. Introduction A high carbohydrate diet locks a person into a dependence on carbohydrate as the dominant fuel for exercise (page 2) You can train your body to burn fat by simply changing your diet (page 2) After a few weeks you can train harder, perform longer, and recover fast. (page 2) Health Low carbohydrate diets are anti-inflammatory (page 4) produces less oxidative stress during exercise (page 4) more rapid recovery between exercise sessions (page 4) much less dependence on muscle glycogen (page 4) less need to reload with carbohydrates during and after exercise (page 4) low carb adaptions accelerates the use of saturated fats of fuel, allowing a high intake of total fats…