Sorry about that. The best way to get the full text article is to go to your local college or library and print it out. I posts abstracts usually because most people here can't access the full texts anyway.
Also, I have a high level of androgens and it lowered through dietary means, but that's because it lowered my steriod hormones overall.
If someone with regular levels altered their diet in a similar or exact fashion, their hormones would also lower overall.
LOL, no you don't need a 360% reduction (compared to normal females), I don't know how much you would have to reduce yours ;-) What has your doctor said? What are your androgen hormone levels. Then again, maybe you do need a 360% reduction.
Bear in mind, at that time I was taking those two drugs (antiandrogen and DHT inhibitor) and they only lowered my levels down to a 2
( I was still breaking out). Changing my diet, with no meds brought about a much greater reduction. Now, the normal amount of Free Testosterone for a female is 0 - 1.4
, whereas for a male it's 4 - 26 (I was at a 10).
Oh, if I do find a full text though, I do try to post if its not too long. There's one article that isn't full text but it provides more details and really shows the difference between how a Low Glycemic Carb (Wheat) can affect your hormones more negatively
than a High Glycemic Carb (rice), along with some other foods. That is an awesome study, it shows how regular people can alter their hormones through dietary intake, and I definately need to locate the full text. Anyway, here ya go:Cornell-China study suggests rice-based diet
FOR RELEASE: March 25 1996
Contact: Susan Lang
Office: (607) 255-3613
E-mail: [email protected]
ITHACA, N.Y. -- A diet based on wheat foods such as pasta, bread and cereal may be contributing to this nation's soaring rates of diabetes, obesity, high blood pressure, high cholesterol and coronary heart disease, according to a new Cornell University study.
On the other hand, rice-based diets, and to a lesser extent fish and green vegetables, appear to lower the level of blood values associated with the risk of these diseases. These findings, published in the January 1996 issue of the American Journal of Clinical Nutrition, come from the Cornell-China-Oxford Project on Nutrition, Health and Environment, a massive survey across the far reaches of China that investigates more diseases and dietary characteristics than any other study to date.
In 3,250 Chinese women living in widely dispersed rural counties, the researchers examined the relationship of various foods with a specific set of biochemical blood tests that have been shown to be commonly linked with diabetes, obesity, high blood pressure and coronary heart disease -- otherwise collectively known as the "insulin resistance syndrome."
"We found that the pattern of blood biochemistries of people in the northern part of China who eat a predominantly wheat- based diet resemble those in people with insulin resistance," said Jeffrey Gates, who has a doctorate in health sciences and works in Cornell's Division of Nutritional Sciences; he collaborated with T. Colin Campbell, the Cornell biochemist and director of the China project, Banoo Parpia, Cornell research associate, and Chen Junshi of the Chinese Academy of Preventive Medicine in Beijing.
This pattern includes higher insulin, higher triglycerides, and lower sex hormone binding globulin (a measure of insulin resistance).
"The Chinese women in the south, on the other hand, eat a rice-based diet and have a pattern of blood values that would be considered low risk," Gates added.
In the past couple of decades, many studies have pointed to insulin as being a common factor linking such diverse disorders as high blood pressure, diabetes and coronary heart disease. Recent research also has discovered that sex hormone binding globulin (SHBG), a relatively unknown blood protein, is a reasonably good indicator of insulin resistance. Low levels of SHBG are consistently linked to high levels of insulin in the body. Sustained high levels of insulin are, in turn, associated with the development of the chronic diseases mentioned above.
The Cornell researchers, therefore, looked at SHBG, triglycerides, cholesterol, insulin, testosterone, glucose and 21 different food groups. Factors commonly associated with insulin resistance, such as meat consumption, smoking, and weight were controlled for in the analysis.
"Though other foods such as fish and green vegetables were associated with changes in blood parameters studied, the strong effects of rice and wheat on SHBG were remarkable and unexpected," Gates said. "Women in the northern, wheat- eating counties consistently had low HDL levels, high triglycerides, and low SHBG, all suggestive of insulin resistance. Evidently, rice and wheat can have significantly different effects on the important biochemical parameters we measured." Interestingly, both the rice and wheat consumed in these Chinese regions are semi-refined. Gates stressed, however, that while rice and wheat appear to make the biggest impact on SHBG and insulin, certain other foods in the Chinese meal also have an important effect on SHBG and insulin changes in the blood, and thus ultimately, on those diseases associated with insulin resistance.
Gates speculates that "the differing effects of wheat and rice on SHBG and insulin may be due to the difference in amylose content, a particular kind of starch." Other researchers have found that some rice varieties have higher amylose content than wheat; some rices, on the other hand, have comparable levels.
"Several recent studies have shown that starches with higher amylose content slow down glucose absorption and thus reduce the insulin response of the meal," Gates added. "Clearly, the effects of wheat or rice on insulin response must not be isolated from the important influence of other dietary and lifestyle factors such as fat and exercise. However, this study lends support to the idea that certain starches may play an important role in the development of insulin resistance and thus increase an individual's risk for diabetes, hypertension, and coronary artery disease." http://www.news.corn....wheat.ssl.htmlhttp://www.ncbi.nlm....st_uids=8604665
SHBG is something that estrogen increases. Testosterone decreases this, and considering that SHBGs goal is to primarly bind to Free Testosterone and deactivate it (so it won't become DHT) I guess that makes sense. This is one of several ways that controlling your Insulin levels, among other elements, affect your hormones. You can have regular testosterone levels, the questions are how much
of it is Free Testosterone and how sensitive
to DHT are you.
So what kind of diet did you try again? What's the health history in your family?
Bye for now