Grains and sugars precipitate neuroinflammation?

[Effi]

No, GI is a kind of average based on many people's different insulin responses to eating different foods. Only the part that is taken up/the bodies' reaction is measured.

oh ok I got that one wrong then, thanks.

 

[JaimeS]

Pretty much all the foods you seem to be having issues with are on his "do not eat" list...

The 'no peanuts' and 'no soy' makes me sorrowful though. I don't seem to have issues with soy or peanuts, but every diet I've looked at lately recommends eliminating them.

have you noticed less severity or even zero effects if you try organic/non GM wheat/bread/whatever?

Doesn't seem to matter for me, but I get the feeling my reaction to wheat is atypical. It's not gut inflammation and it doesn't appear to be gluten-related.

l am eating such a huge amount of veggies and the duck eggs that l should be getting enough.

I'm on my way to the farmer's market this morning to go looking! My food panel test reminded me that I don't appear to react to duck eggs the way I do to chicken egg whites.

The whole glycemic index topic doesn't matter when people eat the food with protein and/or fat, either of which slow down the glycemic impact to that of any low glycemic food.

That might explain why french fries didn't cause much of a problem, but not why potato chips were a problem... but resistant starch explains this to some extent, or the nature of the oil. If they used corn oil on the potato chips that might help explain why I didn't do so well with them.

I am using cassava flour mainly for carbs. It is a tuber.

Do you order it online? If so, where?

-J

 

[JaimeS]

@JPV -- thanks for turning me on to Paul Jaminet, I'll check him out.

 

[Gondwanaland]

The 'no peanuts' and 'no soy' makes me sorrowful though. I don't seem to have issues with soy or peanuts, but every diet I've looked at lately recommends eliminating them.

Do not eliminate them if you do not react to them. You might not tolerate them later if you try to reintroduce them.

I don't appear to react to duck eggs the way I do to chicken egg whites.

Egg whites are the evil with avidin and phosvitin
EDITED TO ADD that phosvitin is in the egg yolk
http://www.ncbi.nlm.nih.gov/pubmed/17995699

If they used corn oil on the potato chips that might help explain why I didn't do so well with them.

Any refined oil should be avoided. You don't want to incorporate that crap to cell and organelle (esp. mitochondria) membranes when your body builds new cells.

thanks for turning me on to Paul Jaminet, I'll check him out.

He is wise enough to recommend people to avoid ketosis due to high cortisol consequence.

 

[Gondwanaland]

Doesn't seem to matter for me, but I get the feeling my reaction to wheat is atypical. It's not gut inflammation and it doesn't appear to be gluten-related.

BTW when I talk about having leaky gut symptoms, I do NOT have any digestion issues or gut pain. The pain is whole body pain like congested lymphatic system, a grainy feeling in the whole body (esp. joints), sometimes nerve inflammation (esp. sciatica), sometimes vascular pain (something that I imagine is high homocysteine causing hardened endothelium like the pain I had before vein injury and subsequent DVT), sometimes FM. Then I take some (low dose) isolated whey protein powder or pure glutamine for a few days and it goes away.

 

[brenda]

I got mine from Amazon but you have to sure that you do not get tapioca. It must be from the whole root.

 

[panckage]

Ok it makes sense now

KDM did mine; I was tested using the FoodStats Antibody Assessment from US BioTek Laboratories.

This test appears to be for food allergies. There is no mention of food intolerances on the description page. They are 2 different things. A scratchy and swollen throat is most certainly due to any allergy as opposed to a food intolerance

 

[JaimeS]

Ok it makes sense now

This test appears to be for food allergies. There is no mention of food intolerances on the description page. They are 2 different things. A scratchy and swollen throat is most certainly due to any allergy as opposed to a food intolerance

Not necessarily. They do IgA, IgE, and IgG testing. I was tested for IgG reactions, not IgE reactions.

-J

 

[JPV]

The 'no peanuts' and 'no soy' makes me sorrowful though. I don't seem to have issues with soy or peanuts, but every diet I've looked at lately recommends eliminating them.

I wouldn't feel compelled to follow 100% of any person's dietary recommendations. Jaminet is ok with eating dairy but I try to avoid it as I have allergic reactions to it. Either way, he's pretty good about admitting that there is no "one size fits all" approach and proposes variations of his diet for different conditions.

 

[SickOfSickness]

I wouldn't feel compelled to follow 100% of any person's dietary recommendations. Jaminet is ok with eating dairy but I try to avoid it as I have allergic reactions to it. Either way, he's pretty good about admitting that there is no "one size fits all" approach and proposes variations of his diet for different conditions.

I agree. I follow most of what Jaminet says, but feel like A1 casein needs to be avoided just like gluten. It's pretty hard to find cow's milk that is guaranteed to be A2, so cow's milk is out for me.

I believe him about white rice, and love to eat it, but I'm worried about organic white rice having some of the mold/toxin problems that other grains have. (I checked out the countries list for heavy metal contamination.) I wonder if organic white potatoes would be safer for any reason. @JPV do you have any info on this?

I got mine from Amazon but you have to sure that you do not get tapioca. It must be from the whole root.

Why is cassava better than tapioca? Cassava flour that is "natural" seems to cost 10 times as much as the organic tapioca flour I use.

 

[brenda]

@SickOfSickness

Tapioca will put the blood sugar up more.

 

[JPV]

I wonder if organic white potatoes would be safer for any reason. @JPV do you have any info on this?

Not specifically. I know he says to avoid the peel. Not only because of any pesticides that may be on them but the peel also has it's own natural pesticide/toxin properties. Obviously this isn't fatal for humans to consume but if you have any health issues you're going to want to eat as cleanly as possible.

As for organic produce, I have to wonder how polluted the water used for organic foods is since water on the entire planet has been poisoned, in one way or another, over the years. My opinion is that you can't 100% avoid toxins. All you can really do is remove as much of them as possible from your diet.

 

[SickOfSickness]

Obviously this isn't fatal for humans to consume but if you have any health issues you're going to want to eat as cleanly as possible.

As for organic produce, I have to wonder how polluted the water used for organic foods is since water on the entire planet has been poisoned, in one way or another, over the years. My opinion is that you can't 100% avoid toxins.

That's how I feel too. I want to give my body the best chance, but I know it's impossible to avoid toxins. I could avoid more if could afford to raise my food budget and supplement budget, but I do a lot better than most people.

I not only throw away the peel. I throw away at least 1/8" of the outer layer of potatoes.

 

[JaimeS]

Ate duck eggs last night, crossing my fingers.

Eggs, how I have missed thee!

NO REACTION.

This is what I love about being here: you guys have helped me so much, just by talking things through with me. Eating something new and NOT reacting to it... introducing something familiar to my diet I thought I'd lost forever... (they taste just like hen eggs, or nearly...)

-J

 

[mgk]

I have a similar type of pain at the base of my skull. It seems to start there and then rise to the sides of my face, top of my head, down my forehead, ending between my eyebrows with a kind of pinching sensation. There are also neuro symptoms associated with it: crazy tingling/buzzing and raw-feeling nerves. The intense tingling symptoms in particular make me wonder how I'm still alive. My brain just feels broken.

I haven't noticed any correlation between trigger foods but maybe I need to pay closer attention. The only thing I've found to diminish it is eating nothing for about 20 hours. It starts to diminish around that time and keeps getting better.

I did a 36 hour fast the other day to see what would happen and it all but went away. My head felt clear for the first time in 3 or so years, and I actually had more energy. Unfortunately all the symptoms came back as soon as I broke the fast. I'm a little afraid of doing much longer than that because I don't have a lot of weight to lose. For now I'm going to keep experimenting around 24-36 hours once or twice a week to see if there's a cumulative effect.

If that doesn't work, there's a place that does longer medically-supervised fasts where you stay at their facility and a doctor checks up on you a couple times a day. It's kind of expensive but I am considering it...

 

[Old Bones]

I did a 36 hour fast the other day to see what would happen and it all but went away. My head felt clear for the first time in 3 or so years, and I actually had more energy. Unfortunately all the symptoms came back as soon as I broke the fast.

@mgk I believe Dr. Daniel Peterson has said that ME patients would do a lot better if they didn't have to eat!

 

[mgk]

@Gondwanaland: Interesting that you mention chromium. I did a blood panel recently which tested for a bunch of micronutrients. Chromium and coq10 were my only deficiencies. Borderline on copper, vitamin c, and b5.

 

[Gondwanaland]

I did a 36 hour fast the other day to see what would happen and it all but went away. My head felt clear for the first time in 3 or so years, and I actually had more energy. Unfortunately all the symptoms came back as soon as I broke the fast.

@Gondwanaland: Interesting that you mention chromium. I did a blood panel recently which tested for a bunch of micronutrients. Chromium and coq10 were my only deficiencies. Borderline on copper, vitamin c, and b5.

It sounds like severe insulin resistance. Google for fasting Dr. Jason Fung

 

[mgk]

It sounds like severe insulin resistance. Google for fasting Dr. Jason Fung

Thanks, I did come across his work when looking into this stuff but I'm not sure that it applies to me. He seems to think that obesity is the cause of insulin resistance, but I'm at a normal weight for my height (BMI around 23). My sugars are also not at diabetic levels, though it seems headed that way if I don't figure out and fix the cause.

There's another researcher named Roy Taylor at Newcastle University who has another theory, that we all have an individual, genetically determined liver and pancreatic fat threshold. You start to develop insulin resistance when you go beyond that threshold, even if you're not severely overweight.

He did a study which showed that diabetics who lost enough weight to lose the pancreatic and hepatic fat (tested with MRI) returned to having normal blood sugar response. There's more information on his research here: http://www.ncl.ac.uk/magres/research/diabetes/reversal.htm

I'm also still trying to figure out the role that chromium has in all of this. Like your husband, it makes me feel worse mentally but it normalizes my blood sugar as long as I keep taking it. Strangely, the glycemic effects don't seem to carry on to the next day though.

 

[Gondwanaland]

He seems to think that obesity is the cause of insulin resistance

Really? I think it is pretty well established it is the other way around. Additionaly, 40% of those with IR aren't overweight.

pancreatic and hepatic fat

Visceral fat is caused by excess carbs which are transformed into storage fat. Low carb diets are all about it

My sugars are also not at diabetic levels, though it seems headed that way if I don't figure out and fix the cause.

My husband's and my own blood results (sugar and Hb1Ac) have always been way below the diabetic threshold, but I have had high insulin, and the insulin of my husband is high (he gets severe depression without carbs)

individual, genetically determined liver and pancreatic fat threshold.

From what I have read there is an AGE threshold at which the insulin sensitivity declines. This age threshold is lowering from one generation to the next due to epigenetic transmission of IR from parents to children.

Vitamin B6 plays a huge role in insulin senstitivity, and apparently it gets diverged from its other functions (DAO enzyme, lymphocyte and RBC synthesis, oxalate metabolism/kidney stone prevention etc) to help with glucose absorption.

Strangely, the glycemic effects don't seem to carry on to the next day though.

Indeed, we need to eat enough broccoli and lettuce (+mixed leafy greens) to remain pain free (for the chromium, potassium, folate etc). However, a higher chromium source like mushrooms isn't tolerated due to high amines (again, B6 is diverted for glucose absorption)