Date:   12/20/2009 11:06:46 AM ( 15 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1542386

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Hi Doc10,

Yes it would be good to go on a McDougall cruise or one of his 10 day courses for sure. But you can pick it up all for free on the web, or via stuff you buy from any of the doctors web sites.

I am not sure if you are aware but there always have been subtle differences between the doctors, for example Joel Fuhrman likes to pursue nutrients, Caldwell Esselstyn is against oil, and Dr McDougall, from his experience, thinks that starch based diets are the answer.

This came to a head at Expo 2006 when someone in the audience pointed out the difference, and asked a question.



In the above video Dr Fuhrman points out that he is concentrating on weight loss. I tend to favour Dr McDougall's opinion, he is generally the more experienced doctor and has travelled a bit, as you mentioned, and observed cultures. Dr Fuhrman is younger and has a bit to learn. However the fact that he is invited to Expo speaks volumes. Both their advice is quite sound. I also agre with Milton Mills, about the domestication of our vegetables. I nearly always buy red potatoes, red onions etc. Things with plenty of colour in them.

Recently Dr McDougall gave a lecture titled "The Starch Solution and Why Salt is a Scapegoat" http://video.vsh.org/McDougall4.html
In it he says that salt is not so harmful. In that video (I think it's this one) he points out the thermic effect of food. The more carbs you eat, the quicker you burn them. I found that was so when I was doing hard physical work recently.

Just to clarify to people who are new to this, we are talking about a whole food high carb low protien diet.

I hardly ever eat beans or rice, I just toss things such as potatoes, swedes, red onions carrots into a steamer, and do them for about 20 mins. I add leafy greens after 10 mins, such as brussels sprouts, kale, cabbage, broccoli, sometimes peas... what ever is available in my local market.

I do have a stock of brown rice here, as well as many dried beans, but I cook for myself, so tend to use my "fast food" solution - the steamer - rather than soak things overnight or take the extra time to steam rice.

As regards to salt, I may start using it now that Dr McD has mentioned it, but there again I may not as I have lost my taste for it these days. Salt is basically NaCl, sodium chloride.
 

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