SIMEONS M. D. This is a complete rendering of the original document, with slight formatting changes to make the paragraphs look nice. You can download a PDF version of the document here. A summary of the 5. Search the site and manuscript using the search menu above, or to answer some of the most common questions, view our FAQ. This book discusses a new interpretation of the nature of obesity, and while it does not advocate yet another fancy slimming diet it does describe a method of treatment which has grown out of theoretical considerations based on clinical observation. What I have to say is an essence of views distilled out of forty years of grappling with the fundamental problems of obesity, its causes, its symptoms, and its very nature. In these many years of specialized work thousands of cases have passed through my hands and were carefully studied. Every new theory, every new method, every promising lead was considered, experimentally screened and critically evaluated as soon as it became known. But invariably the results were disappointing and lacking in uniformity. I felt that we were merely nibbling at the fringe of a great problem, as, indeed, do most serious students of overweight. We have grown pretty sure that the tendency to accumulate abnormal fat is a very definite metabolic disorder, much as is, for instance, diabetes. Yet the localization and the nature of this disorder remained a mystery. Every new approach seemed to lead into a blind alley, and though patients were told that they are fat because they eat too much, we believed that this is neither the whole truth nor the last word in the matter. ![]()
Refusing to be side- tracked by an all too facile interpretation of obesity, I have always held that overeating is the result of the disorder, not its cause, and that we can make littleheadway until we can build for ourselves some sort of theoretical structure with which to explain the condition. Whether such a structure represents the truth is not important at this moment. What it must do is to give us an intellectually satisfying interpretation of what is happening in the obese body. It must also be able to withstand the onslaught of all hitherto known clinical facts and furnish a hard background against which the results of treatment can be accurately assessed. To me this requirement seems basic, and it has always been the center of my interest. In dealing with obese patients it became a habit to register and order every clinical experience as if it were an odd looking piece of a jig- saw puzzle. And then, as in a jig saw puzzle, little clusters of fragments began to form, though they seemed to fit in nowhere. As the years passed these clusters grew bigger and started to amalgamate until, about sixteen years ago, a complete picture became dimly discernible. Foods High in Uric Acid. Knowing about foods high in uric acid can help prevent diseases that occur due to its high concentration in the body, such as gout and kidney.This picture was, and still is, dotted with gaps for which I cannot find the pieces, but I do now feel that a theoretical structure is visible as a whole. With mounting experience, more and more facts seemed to fit snugly into the new framework, and when then a treatment based on such speculations showed consistently satisfactory results, I was sure that some practical advance had been made, regardless of whether the theoretical interpretation of these results is correct or not. The clinical results of the new treatment have been published in scientific journal and these reports have been generally well received by the profession, but the very nature of a scientific article does not permit the full presentation of new theoretical concepts nor is there room to discuss the finer points of technique and the reasons for observing them. During the 1. 6 years that have elapsed since I first published my findings, I have had many hundreds of inquiries from research institutes, doctors and patients. Hitherto I could only refer those interested to my scientific papers, though I realized that these did not contain sufficient information to enable doctors to conduct the new treatment satisfactorily. ![]() Kidney Stone Diagnosis: Causes, Signs and Symptoms. Or is it possible that it may get developed outside the. Transcript: Which Has More Caramel Coloring Carcinogens: Coke or Pepsi? Caramel coloring may be the most widely consumed food coloring in the world. Those who tried were obliged to gain their own experience through the many trials and errors which I have long since overcome. Doctors from all over the world have come to Italy to study the method, first hand in my clinic in the Salvator Mundi International Hospital in Rome. For some of them the time they could spare has been too short to get a full grasp of the technique, and in any case the number of those whom I have been able to meet personally is small compared with the many requests for further detailed information which keep coming in. I have tried to keep up with these demands by correspondence, but the volume of this work has become unmanageable and that is one excuse for writing this book. In dealing with a disorder in which the patient must take an active part in the treatment, it is, I believe, essential that he or she have an understanding of what is being done and why. Only then can there be intelligent cooperation between physician and patient. In order to avoid writing two books, one for the physician and another for the patient – a prospect which would probably have resulted in no book at all – I have tried to meet the requirements of both in a single book. This is a rather difficult enterprise in which I may not have succeeded. The expert will grumble about long- windedness while the lay- reader may occasionally have to look up an unfamiliar word in the glossary provided for him. To make the text more readable I shall be unashamedly authoritative and avoid all the hedging and tentativeness with which it is customary to express new scientific concepts grown out of clinical experience and not as yet confirmed by clear- cut laboratory experiments. Thus, when I make what reads like a factual statement, the professional reader may have to translate into: clinical experience seems to suggest that such and such an observation might be tentatively explained by such and such a working hypothesis, requiring a vast amount of further research before the hypothesis can be considered a valid theory. If we can from the outset establish this as a mutually accepted convention, I hope to avoid being accused of speculative exuberance. As a basis for our discussion we postulate that obesity in all its many forms is due to an abnormal functioning of some part of the body and that every ounce of abnormally accumulated fat is always the result of the same disorder of certain regulatory mechanisms. Persons suffering from this particular disorder will get fat regardless of whether they eat excessively, normally or less than normal. A person who is free of the disorder will never get fat, even if he frequently overeats. Those in whom the disorder is severe will accumulate fat very rapidly, those in whom it is moderate will gradually increase in weight and those in whom it is mild may be able to keep their excess weight stationary for long periods. In all these cases a loss of weight brought about by dieting, treatments with thyroid, appetite- reducing drugs, laxatives, violent exercise, massage, baths, etc., is only temporary and will be rapidly regained as soon as the reducing regimen is relaxed. The reason is simply that none of these measures corrects the basic disorder. While there are great variations in the severity of obesity, we shall consider all the different forms in both sexes and at all ages as always being due to the same disorder. Variations in form would then be partly a matter of degree, partly an inherited bodily constitution and partly the result of a secondary involvement of endocrine glands such as the pituitary, the thyroid, the adrenals or the sex glands. On the other hand, we postulate that no deficiency of any of these glands can ever directly produce the common disorder known as obesity. If this reasoning is correct, it follows that a treatment aimed at curing the disorder must be equally effective in both sexes, at all ages and in all forms of obesity. Unless this is so, we are entitled to harbor grave doubts as to whether a given treatment corrects the underlying disorder. Moreover, any claim that the disorder has been corrected must be substantiated by the ability of the patient to eat normally of any food he pleases without regaining abnormal fat after treatment. Only if these conditions are fulfilled can we legitimately speak of curing obesity rather than of reducing weight. Our problem thus presents itself as an enquiry into the localization and the nature of the disorder which leads to obesity. The history of this enquiry is a long series of high hopes and bitter disappointments. There was a time, not so long ago, when obesity was considered a sign of health and prosperity in man and of beauty, amorousness and fecundity in women. This attitude probably dates back to Neolithic times, about 8. Before that, with the possible exception of some races such as the Hottentots, obesity was almost non- existent, as it still is in all wild animals and most primitive races. Today obesity is extremely common among all civilized races, because a disposition to the disorder can be inherited. Wherever abnormal fat was regarded as an asset, sexual selection tended to propagate the trait. It is only in very recent times that manifest obesity has lost some of its allure, though the cult of the outsize bust – always a sign of latent obesity – shows that the trend still lingers on. In the early Neolithic times another change took place which may well account for the fact that today nearly all inherited dispositions sooner or later develop into manifest obesity. This change was the institution of regular meals. In pre- Neolithic times, man ate only when he was hungry and on. Moreover, much of his food was raw and all of it was unrefined. He roasted his meat, but he did not boil it, as he had no pots, and what little he may have grubbed from the Earth and picked from the trees, he ate as he went along. Foods High in Uric Acid. Uric acid is a by- product of purine metabolism. The human body synthesizes uric acid from the breakdown of purine bases that are present in the DNA, RNA, and the energy molecules. Uric acid is beneficial for the body. It acts as an antioxidant and helps in protecting the lining of the blood vessels. Under normal circumstances, excessive uric acid is eliminated from the body by the kidneys. However, if the kidneys fail to metabolize the purines, it would result in the accumulation of uric acid in the body. High levels of uric acid, also known as hyperuricemia, is a condition that can lead to the uric acid crystals getting deposited in one's joints, kidneys, sinews and other organs. This causes joint inflammation along with pain, swelling, and tenderness. To avoid these problems related to hyperuricemia, people are advised to exclude certain foods high in uric acid from their diet. For those suffering from uric acid- related problems like gout and kidney stones, here are the foods to avoid completely, and those that can be had in moderation. Foods to Avoid Completely. This list of foods high in uric acid contains approximately 1,0. Organ Meat. Also known as Offal, organ meat is the internal organ of an animal. It has extremely high levels of purines in it, and can lead to an attack of gout. Liver. Kidney. Brains. Sweetbreads. Spleen. Maws (stomach)Meat Products. Red meat and game meat such as venison and duck are associated with high levels of purines. Beef. Pork. Venison. Goose. Duck. Lamb. Processed Meat Products. Salami. Bacon. Bologna. Sausages. Dried Meat Strips. Pepperoni. Seafood. Seafood like tuna and mackerel are good for you as they contain essential Omega 3 fatty acids. However, they are extremely rich in purines as well, and hence, should be avoided. Mackerel. Tuna. Herring. Anchovies. Scallops. Sardines. Mussels. Lobster. Shrimp. Foods High in Yeast. Foods which contain yeast such as breads, beer and alcohol beverages, contain large amounts of uric acid. Alcohol, in particular, is known to hamper the renal excretion in the kidneys, thereby resulting in high levels of uric acid in the body. Pastries. Brewer's Yeast. Cake. Bread. Bagels. Alcoholic Beverages. Foods to Be Eaten in Moderation. Certain purine- containing foods can be eaten in moderation. These contain around 5 to 1. Vegetables. Vegetables are extremely healthy for everyone. However, some vegetables contain moderate amounts of purines, and should be avoided or eaten very less in order to avoid gout. Asparagus. Cauliflower. Mushrooms. Aubergine. Carrots. Rhubarb. Potatoes. Peas. Spinach Lentils and Beans. Lima Beans. Kidney Beans. Dried Beans. Lentils. Navy Beans. Soybeans. White Meat. Others. Oats. Jam and Jellies. Chocolates. Carbonated Drinks. Commercial Pickles. Packaged Fruit Juices. Lowering Uric Acid Levels. In order to avoid foods high in uric acid, the diet should be fashioned to eliminate all the high- purine foods, and instead include foods with moderate to low amounts of purine in them. The diet should include a liberal carbohydrate intake, such as pasta and rice, and foods low in protein and fats. Eating plenty of raw fruits, and vegetables such as tomatoes and cabbage that have a high water content have also known to be beneficial for reducing uric acid levels. Dehydration reduces kidney functioning, allowing uric acid to build up, and hence, drinking lots of fluids, especially water, will help keep the organs hydrated and dilute the amount of uric acid in the body. Juices made of black cherry, celery, birch leaf, and parsley, are very effective gout remedies that help in flushing out uric acid from the tissues. One can effectively regulate the levels of uric acid in the body by making the necessary dietary changes. Those who have been diagnosed with hyperuricemia need to improve their dietary habits, and should also follow the treatment guidelines they have been given. The dietary changes should be made in conjunction with other changes in lifestyle, so as to relieve the body from the problems occurring due to a high concentration of uric acid. Disclaimer: This Buzzle article is solely for informative purposes, and should not be used as a substitute for professional medical advice. Gout occurs when excess uric acid, a byproduct of purine metabolism, accumulates in your joints. The result is swelling, stiffness and pain. Gout sufferers typically need to follow a low- purine diet to control their symptoms. Various foods contain purines, particularly organ meats, anchovies, sardines, mussels and shrimp. You may need to avoid eating shrimp if your doctor recommends a low- purine diet. Limit your purine intake to 1. Shrimp belong to the very high purine category. Foods in this group contain anywhere from 1. Gout sufferers must usually avoid purine- rich foods. Only your doctor can determine whether your gout symptoms are well controlled enough for you to consume shrimp, how much and how often.
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