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Gluten (and something in milk? maybe casein?) causing arthritis symptoms?
Over the last couple of years I've started having Arthritis symptoms, which after many useless doctor visits I have come to believe are primarily food triggered. Mostly by gluten, but now I also suspect some component of Dairy. I have zero digestive symptoms so none of my doctors really believe me, and I didn't really suspect food issues at first. It's hard to pinpoint anything because everything is a next morning type of reaction, not immediate like an allergy. TLDR: Random finger and toe arthritis which seems to be caused by long term gluten consumption. In the case of gluten, If I've been off it for months I can eat some and not notice anything, but if I keep eating it for a week or two a flare up (finger and toe swelling) will happen and then any amount will continue to make that worse until I get off it (which I think is consistent with leaky gut theory of gluten). Once off gluten, fingers and toes once swollen after 6+ months do eventually settle down. Dairy (milk specifically) seems to cause back/leg stiffness and pain the next day and will aggravate any ongoing finger and toe swelling. I've had general inflammation and joint pain for years, but for the most part it was just a stiff back/legs in the morning that would loosen up once I was up and moving around. About 2 years ago though I started to get random fingers and toes swell up and get stiff, and stay like that for months at a time. It started with one toe on my left foot, I thought I had sprained or broken it, went for xrays, etc but nothing was wrong with it. Within about 6 months it settled down and today that toe is 100% normal. Then it was a different toe on the other foot, same thing. This was enough to cause some foot pain while walking but nothing crippling, and doctors didn't have any ideas to help it so I dealt with it and eventually it cleared up. Then about 1 year ago my middle finger on my right hand swelled up, mostly at the second knuckle. I couldn't bend my finger (which interfered with writing) and at its worse it was throbbing pain and warm. Again doctors basically told me to take Advil and nothing they could do, until finally one doctor suggested I have arthritis and referred me to a rheumatologist (6+ month wait...). Since I had a long wait I got desperate and started trying to track my food intake vs symptoms with an app (as they varied day to day in severity) I had never considered this as I have zero digestive symptoms but figured I would try, and sure enough gluten was my #1 suspect. I cut back on it and felt a bit better, then loaded up on it one weekend to test it and it got worse than ever... I then cut it out completely, and within a week had massive relief. My finger was still swollen, but the throbbing pain was gone and I regained about 75% flexibility with it. (I also lost 5lbs on that alone, so bonus) I went a few months being good about it but back in the spring during the lockdown I got a bit lazy. It seems once I am off gluten I can eat a bit and not have a problem (makes cheating feel consequence free...), but when I eat it consistently for a couple weeks it builds up and then everything flares up again. So I did that and managed to make it bad again, and this time a couple of toes (new ones again) flared back up in addition to the finger. I cut out the gluten again and have been strictly off of it for 6+ months now. Nothing new has flared up, but it doesn't quite want to go away this time either. My finger especially even when it feels pretty good is still swollen. I finally got in to see my rheumatologist, and doesn't believe that this could be at all food related. She flat out said to me "I have lots of patients who tell me gluten/X/Y/Z flares up their arthritis but I dont believe them because there is no data supporting it"... I told her I would be happy to eat a ton of gluten and come back to let her measure my joints... Needless to say she just wants me to go on a drug (sulfasalazine) which I would prefer to avoid unless I exhaust diet related options. I got her to do a local injection to my finger which finally brought down the swelling a bit, and now I'm holding off on going on medication for a few months while I try to figure out what else to do. I went back to the food tracking again, this time gluten had been out of the diet for a long time, so my symptoms were more subtle and it was harder to pinpoint anything. Fingers and toes hadn't gotten worse or better for months. I was mostly OK, but some days I would wake up stiff with sore feet and legs, and other days I would wake up relatively ok, even completely fine. The only thing that seemed to be triggering this was maybe dairy. It was hard to tell though because I usually eat a lot of cheese and yogurt daily, the one dairy I only occasionally consume is straight liquid milk.. I spent a week cutting out milk and eating only moderate cheese/yogurt, and felt pretty good every morning. Then one day I drank a big glass of milk with every meal, and sure enough the next day I felt awful and had stiff feet/legs/back all day, especially first thing. It seems to be mostly liquid milk that does this, even a small amount (like a splash mixed in my scrambled eggs). I've read some things that gluten and casein intolerances sometimes go together (similar protein structure and immune response), so I suspect it's the casein (not sure just A1, I will test if I can ever find A2 milk in canada). I also seem to be ok with some amount of cheese and yogurt, which I've also read could be because the production process alters the casein protein. Does that make sense? Is there another component of milk that could be the culprit? I'm pretty sure it wouldn't be lactose and I think casein makes sense given my previous experience with gluten reaction. So my next steps are: try eliminating dairy entirely?: Last resort really, especially cheese, its just such a staple for me.. but I know I should at least try for a few weeks and see if it helps. Do a dosage test on cheese/yogurt: I really have had days where I feel nearly 100% despite consuming these in large amounts. Could be a case where some dont bother me but others do, will be hard to narrow that down. Food testing?: this isn't an "allergy" really and I'm not sure what type of food testing would actually pickup what I'm experiencing. The only places I've found who seem like they would work with me on this are naturopaths and I'm not very confident in the science behind their testing and products.
Best 12 Supplements to gain muscle mass with scientific evidence
Very good friends! I am once again on the Fullmusculo website to talk about the supplements that have shown scientific evidence to gain muscle mass. We are going to review in this article those supplements with a level of evidence I (those that have demonstrated efficacy). And those of level II (those that have inconsistent evidence, that is, that in some studies show positive results and in others not) based on the categories of the ISSN (International Society of Sports Nutrition) of the year 2018. In a future article we will see which supplements have not shown efficacy in studies (level of evidence III) and therefore, it would not be advisable for you to buy. Before we start, I have to tell you that supplements are not the main factor you should focus on to gain muscle mass. In fact, it is the least relevant factor (it will not account for more than 5% of the total). You have to know that you can gain muscle mass without taking any supplements by basing your diet on real food. But if you already control the basics of your diet and your training, it may be advisable to get some extra help. Let's go for it! But before entering the complete list, as a summary, we leave you a comparative table with what we consider the 2 best supplements that will help you in your goal of getting more muscle mass.
What are the best supplements for muscle growth Reddit?
https://preview.redd.it/rjryx768tur51.jpg?width=1080&format=pjpg&auto=webp&s=97c816f5e61cea664bff38980fe2925e8e88f04d 1- Whey protein or Whey protein 2- Casein 3- Creatine monohydrate 4- HMB 5- Citrulline-Malate 6- Phosphatidic acid 7- ATP 8- BCAAs 9- Beta-Alanine 10- Bicarbonate 11- Caffeine 12- Carbohydrates What are the best supplements to gain muscle mass? Let's start with ISSN level I evidence muscle building supplements. 1- Whey protein or Whey protein I have a complete article about protein on the Fullmusculo website, everything you need to know. You can take a look to delve into this supplement with well-proven evidence. In this section I will simply highlight the most important conclusions about protein as a supplement: Whey protein is the protein with the highest biological value Whey protein is the protein with the highest biological value known to date, being superior even to egg protein. By higher biological value we mean a greater amount of essential amino acids, greater bioavailability and greater intestinal absorption rate. As for vegan soy or pea protein, it has also been shown to increase muscle protein synthesis. What happens is that its anabolic effect is lower than that of whey protein (it has a lower biological value), therefore the recommendations would be at the upper limit of the range that we have seen previously. Protein is a supplement and not a substitute Protein taken in supplement form is nothing more than an alternative way to real food to meet your daily protein requirements. Which, if you train to gain muscle mass, are between 1.5-2.5 g / kg / day. How much protein to consume Does that mean that a protein shake can replace the protein in real food? Of course not. But if you want to introduce it in one of the meals taking it together with milk (or water) and creatine, which we will talk about later, it can be more than recommended. Protein does not affect the liver or kidneys As for the myths that surround protein, there are those that they are bad for the kidney and liver (for people without pathologies), in addition to that they will make you grow muscular like that bodybuilder who takes steroids . We know today that these two myths are not true, if you want to know why, take a look at the article on whey protein, where I delve into them. Protein is for everyone Protein is a supplement especially recommended for:
Athletes of any class (especially if you are looking for hypertrophy)
Elderly people (where protein degradation is higher than in a young person)
People with obesity (the satiety produced by protein is associated with facilitating the caloric deficit)
People with a caloric deficit (in this phase it is advisable to increase protein intake to preserve muscle mass)
Sedentary subjects (to prevent them from losing more muscle mass due to physical inactivity).
What are the types of protein? The fundamental types of whey protein are:
Concentrated protein (amino acid purity around 25-85%)
Isolated (purity around 85-95%)
Hydrolyzed (95-100%).
Without a doubt, the most expensive is the hydrolyzate (due to its higher AA purity and faster absorption), which I only recommend if you have a food allergy or lactose intolerance. If this is not the case, you can perfectly opt for a concentrate in volume and an isolate in definition to maximize results. If you want to take only the concentrate because it has a better value for money, nothing happens, you will not get super spectacular results compared to taking it alone instead. >>>TESTRX: Natural Testosterone booster for bigger muscles - Visit Official Website<<< 2- Casein It has the same function as whey protein. Casein also comes from milk, its main component (80%) vs the remaining 20% that is made up of whey protein. The basic difference between whey protein and casein is the absorption rate, which is higher in the case of whey protein. Taking advantage of this difference, the supplement industry does business with it by selling casein as a protein for pre-sleep consumption with the argument of "take it at night, not to catabolize." Physiologically speaking, this argument does not make sense because at night you do not lose muscle mass. Rather the other way around, the body is sensitized to the gain in muscle mass by the action of the hormone GH, which raises IGF1 and we already know that this is an important activator of the mTOR pathway. Remember, rest is one of the pillars for muscle growth. It is true that some studies leave casein in a good position in this regard. But the truth is that there is an important bias in these studies since casein is compared to a non-caloric placebo, therefore, it is not surprising that those who consumed casein maximized their gain in muscle mass. But not because of the casein per se, but because they consumed a greater amount of protein in total than the group that received the placebo. 3- Creatine monohydrate Also here on the Fullmusculo website, you have an article that I wrote myself and in which I analyze creatine monohydrate in more depth. In this section, as in the one on protein, I will review the most important keys about creatine and how you can benefit from it. Backed by science It has been endorsed by science as the most effective ergogenic aid for muscle mass and strength gains. Since it helps to keep the energy source of phosphagens active for a longer time. No adverse effects To date, no study has shown that its long-term consumption can favor any adverse effects. Even with amounts well above the recommended daily supplementation of 3-5 g / d. The loading phase is not necessary Performing the fast charging phase of 20g / day for a week is only recommended if you want to obtain a faster effect, however, it is not necessary. With 5 g / day for an indefinite period is more than enough. Great value for the price It is a supplement that is sold at a very good price. If you decide to buy it, make sure it has the Creapure stamp on it. Creatine is for everyone It is suitable for consumption at all ages but the ideal is to use it especially when necessary, in this case in athletes dedicated to strength training. Creatine does not cause baldness There is no evidence that it causes alopecia in men. That creatine causes baldness is a myth. Optimize training and promotes recover of muscles It acts on several of the anabolic cell signaling pathways in addition to promoting muscle recovery. All these benefits lead us to optimize our training and to be able to get closer and closer and in better conditions to our MRV (maximum recoverable volume). It can be beneficial in the extra sports field It can be beneficial in the extra-sports field, for example in the case of neurological diseases as it has a neuroprotective effect and also metabolic diseases such as diabetes. However, in this regard there is still much to be investigated. 4- HMB HMB (beta-hydroxy beta-methylbutyrate) is a metabolite of leucine. We already know the importance of Leucine for hypertrophy. Leucine is one of the three BCAAs (isoleucine, leucine, and valine). These three amino acids are positively related to the increase in muscle mass, especially leucine, which is like the spark that lights the fire, which would be muscle protein synthesis. The problem is that leucine has no effect if it is not accompanied by the rest of essential amino acids (for the same reason, in the table that I have attached above in the article it appears that essential amino acids do have proven evidence and BCAAs do not) . And that in addition in the muscle cell there is a leucine threshold (leucine threshold) by which no matter how much leucine we add, we will not have a greater anabolic effect. In these topics I delve into the article on whey protein that you can find on this website. How to take HMB? This supplement has shown evidence for muscle mass gains with a minimum effective dose of 1.5 g / day in a range of 1.5-3 g / day. Doses of 6 g / day did not show greater benefits in the studies analyzed and a range of 1.5-6 g / day constitutes a safety interval. What do I personally recommend to you? That you consume whey protein directly (if you want, remember that it is not the most important thing). Where you will already find an optimal amount of essential amino acids, including Leucine and the rest of BCAAs, and you will not need to spend money on HMB or other supplements. The money you save is invested in real food. To perform your anabolic combo, I recommend mixing whey protein with creatine to maximize the absorption effects of creatine, which is better absorbed in the presence of protein and / or carbohydrate. >>>TESTRX: Natural Testosterone booster for bigger muscles - Visit Official Website<<<
Now is the time to move on to ISSN Level II Evidence Muscle Gaining Supplements.
5- Citrulline-Malate Citrulline is an amino acid that is produced in the urea cycle from ornithine and carbamoyl phosphate. This citrulline is physiologically recycled to arginine, which increases the activation of the enzyme nitric oxide synthase. Nitric oxide (NO2) is then produced, which produces vasodilation and therefore a greater arrival of nutrients to the muscle, which will result in an increase in performance (reasoning that we will see later in the case of ATP as well). However, Why would it be better to supplement with citrulline-malate and not with arginine? Basically because the bioavailability of the latter is lower due to the catabolism of arginine at the intestinal level is greater than that of citrulline, which passes in greater quantity to the blood and therefore reaches more of it at the muscular level. Which is where we want it to take effect. Also, the blood extraction of citrulline by the liver is less than that of arginine. Taking these two physiological processes into account, it is concluded that it is better to supplement with citrulline than with arginine. Which in the article on supplements without evidence we will see that it is classified by the ISSN as level III. The evidence regarding this supplement in doses of 6-12 g / day is inconsistent, with studies showing positive results and others not. 6- Phosphatidic acid Phosphatidic acid is a phospholipid naturally contained in the membranes of eukaryotic cells and therefore in the sarcolemma of the muscle fiber. It is known that physiologically, this lipid has the ability to activate the cascade of the mTOR pathway, thus participating in the process of gaining muscle mass. Strength training has shown significant increases in intracellular PA, probably due to the mechanical stress produced in the eccentric phase, which produces greater ruptures of the muscle fiber membrane. This will cause greater amounts of intracytoplasmic FA to be released, resulting in greater muscle gains. However, speaking in terms of FA supplementation, the data are still inconsistent in terms of dosage, timing and duration needed to obtain effects. An effective dose of 750 mg / day was used in the studies. Lower amounts such as 350 mg or less did not show significant effects. 7- ATP As we already know, ATP is the main responsible for the production of intracellular energy, which is responsible for generating muscle contraction. It is also known that ATP has not only intracellular functions, but also extracellular ones, which are the ones that in this case would help improve performance, at least in theory. The main extracellular function of ATP is to produce vasodilation and greater cellular permeability to calcium (a key element for muscle contraction by binding to the C subunit of troponin). That is, the greater the vasodilation, the more blood reaches the muscle and the greater number of nutrients and therefore, the higher the performance. However, the studies carried out by supplementing with ATP have been carried out mostly in clinical populations (people with diseases), showing positive effects. This does not mean that it will have the same effect on a healthy person. In addition, it has also been seen that the bioavailability consuming the supplement orally is much lower than intravenously. All this, added to the fact that there are not many studies carried out in sports populations, means that it cannot be confirmed that it can have a substantial effect on gaining muscle mass. 8- BCAAs I have talked about BCAAs before in the HMB section. On paper, the theoretical function of BCAAs is to promote recovery and minimize post-training protein degradation, especially if it has been rich in eccentric phases, where muscle damage is greater. Its high content in Leucine means maximizing the anabolic effect in doses of 3-6 g / day. In one study, the effect of supplementing with 6.25 g of whey protein + 5g of isolated leucine vs 25 g of whey protein was compared. Seeing as both exceeded the leucine threshold, which leads me to the recommendation I gave you earlier: If possible, preferably consume whey protein and leave out the BCAAs.
Now is the turn of other interesting supplements that could aid in muscle gain.
In this section I will present the summary of the most important points about the beneficial effect of these supplements to gain muscle mass. Even so, more extensive articles on these will be available soon so you can dig deeper and learn more about them. The key in these supplements is that they can improve our performance and therefore, that we can indirectly gain muscle mass. But by themselves they do not exert the anabolic effect as such. Although it is true that they improve the environment and provide more optimized conditions so that the muscle can grow more. 9- Beta-Alanine Beta-alanine is a non-essential amino acid (we can make it physiologically from others) that together with histidine forms a dipeptide known as carnosine. Carnosine has an intracellular buffering effect, which means that it delays the acidification of the medium. Increasing the amount of beta-alanine available increases intracellular carnosine levels. This is related to a delay in muscle fatigue, thus being able to improve performance by increasing the number of repetitions we do, increasing the training volume and, therefore, higher levels of hypertrophy. It is also true that the greatest effect of beta-alanine is achieved in sports with an average duration of 1-4 minutes. Which means that it can be more effective in other sports such as athletics than in bodybuilding. INDICATIONS Dosage between 4-6 g / day for a month seems to be optimal to fully load carnosine reserves. Taking it together with creatine seems to maximize the absorption of the latter. 10- Bicarbonate If before we have talked about beta-alanine as a good intracellular buffer, in the case of bicarbonate we are talking about a supplement with extracellular buffering capacity. In fact, both supplements are synergistic, according to the evidence. Physiologically, when we exercise, CO2 and protons are produced that accumulate in the muscle and in the blood. To be able to transport them correctly towards the pulmonary circulation we need a balance in the blood of bicarbonate and protons, in the first case to buffer the released protons and in the second to be able to form bicarbonate. The idea is that by increasing the concentration of bicarbonate we will delay the fatigue due to acidification later in the blood and therefore, greater sports performance. STUDY Studies have shown the effectiveness of bicarbonate at a dose of 0.3 g / kg in the 60-90 minutes before high intensity exercise lasting 1-3 minutes, where the greatest amount of lactate and protons is produced, which would be buffered by this bicarbonate at the extracellular level. Studies have also been seen where sports performance of not so high intensity is increased, as in cyclists. Probably due to elevation, bicarbonate supplementation is associated with elevation of the PGC-1-alpha protein, involved in mitochondrial biogenesis processes. In terms of muscle mass gains, this is not the supplement that can help the most, but it may have some capacity in terms of performance, as always, very individual. I recommend conducting experiments with it as it is a safe supplement although some studies report gastrointestinal discomfort in athletes. Therefore, use with care within the safe ranges. 11- Caffeine Caffeine is one of the star supplements. It can be found in coffee, tea, guarana, and dark chocolate. Caffeine is a very famous supplement for its amply proven beneficial effect to promote sports performance and facilitate fat loss. STUDY In studies it has been shown to increase maximum strength, endurance and average power with doses in the range of 3-9 mg / kg consumed 30-90 minutes before training. In endurance athletes, it has also been shown to save glycogen, which is a limiting factor in exercise when it is depleted below certain levels. In general, caffeine has shown beneficial effects on both medium-low and high intensity exercise performance, being suitable for all audiences. In order to gain muscle mass, caffeine can help you get those last repetitions that always cost and even get some more. This increase in performance translates into greater training volume and therefore greater hypertrophy. If we also consume caffeine in the form of coffee, its effects will still be more beneficial to health if possible, because coffee is a very good source of polyphenols and antioxidants that you cannot miss. Despite this, it appears that the greatest effects in terms of performance are provided by the capsule form. In addition, in habitual caffeine consumers, better moods, a reduction in RPE (Rate of Perceived Effort) and muscle pain associated with hypertrophy training have been reported in studies. 12- Carbohydrates High carbohydrates in the diet (around 55-60% of total macronutrients) are known to provide higher athletic performance than diets with lower carbohydrate levels. We have already discussed that muscle glycogen depletion during sports practice is a predictor of muscle fatigue. The more glycogen is saved during exercise, the longer it can be prolonged and therefore the greater the performance we will obtain. High intensity or long duration workouts (greater than 2 hours) can benefit from intakes of this perientrene carbohydrate. In order precisely in the first case to favor a greater supply of high quality energy for a longer time and in the second case, to save glycogen. The most common is to consume it in the form of gels or drink with simple sugars, in which case it would be necessary to be careful due to the risk of diarrhea due to the osmotic power of glucose. As for the gain of muscle mass, if your workouts do not last 2-3 hours it does not make much sense to consume them. TESTRX: Natural Testosterone booster for bigger muscles - Visit Official Website ------------------------- Disclosure: This post contains affiliate links, if you click and make a purchase I may receive a commission - This has NO extra cost for you
Introduction This post aims to highlight some of the problems with the dairy industry, and to further our understanding about the sentience of cows. This post focuses on cows, since they are the mostly commonly exploited for milk (82 percent). Other animals used for milk include: water buffalo, goat, sheep, camels, donkeys, horses, reindeer, and yak. Vegetarians have managed to eliminate all meat products from their diet, but many find it hard to take the next step towards veganism, or perhaps they are unaware of some of the ethical, health, and environmental problems explored in this post. So this post is for everyone: nonvegans, vegetarians, and vegans looking to further educate themselves about this industry. I have also included also a list of plant-based alternatives at the end of the post. Cow Sentience https://www.psychologytoday.com/gb/blog/animal-emotions/201711/cows-science-shows-theyre-bright-and-emotional-individuals
- “…we learn that cows display the ability to rapidly learn different tasks, display long-term memory, extrapolate the location of a hidden moving object, discriminate complex stimuli, and discriminate humans from one another. - “Calves as well as adult cows show learned fear responses to humans who have previously handled them in a rough manner." - “Cows also display complex spatial memory and are able to discriminate among individual cows and recognize cow faces as different from the faces of other species. “ - “…they display fear and anxiety and the less eye white that is seen, the better they feel. When cow mothers are separated from their calves, as is done as they are being prepared for meals, there is an increase in the amount of eye white.” - “…when cows are stressed, such as after they're branded with a hot iron, they show a decrease in the ability to judge ambiguous stimuli, as do humans.” - “Mothers and calves also show extreme distress when separated. This is not at all surprising but remains a common practice in the animal-food industry.” - “Cows, similar to numerous other nonhumans, display a full range of personalities including boldness, shyness, sociability, gregariousness, and being temperamental.” - “… cows display broad parameters of social complexity in empirical studies. They have demonstrated knowledge about conspecifics and the exchange of relevant social knowledge with conspecifics. Through dominance hierarchies and affiliative bonds, they have demonstrated knowledge about conspecifics and of their own social interactions with them."
- Cows show excitement when they discover how to open a gate leading to a reward. - They can rapidly learn different tasks. - They can discriminate humans from one another. - Cows are curious and inquisitive, and seem to enjoy music. - They display long-term memory, and can extrapolate the location of a hidden moving object.
1. Calcium? Contrary to popular belief, cow’s milk is not the best source of calcium. The amount of calcium in a glass of milk may appear to be higher than in broccoli, however the vegetable form is more readily assimilated by the body and has considerably higher health benefits. Here are some foods to consider integrating into your diet that have more beneficial calcium than dairy: fortified plant-based milk like soy or almond, calcium set tofu, kale, broccoli, figs, oranges, sesame seeds, okra, collard greens 2. Lactose Intolerance + IBS About 70% of the world’s population has lactose intolerance in adulthood. Humans are not designed to drink cow’s milk. We are only designed to drink human milk until about the age of two. At around two years old, most people stop producing lactase, the enzyme that breaks down the sugars in milk. The fact that most of our bodies do not produce the enzymes to digest milk is a pretty strong indication that we should not be consuming it. 3. Cancer Dr. T Colin Campbell, (who grew up on a dairy farm), conducted studies showing that he could control cancer growth by adjusting the amount of casein (the protein in milk) in rats. His studies also compared proteins from different sources. He found that only animal proteins promoted cancer growth, while plant-based proteins did not. Also, findings of a 2015 meta-analysis discovered that high intakes of dairy products like milk and cheese in men appeared to increase total prostate cancer risk, while non-dairy sources of calcium did not. 4. Osteoporosis + Hip Fracture Believe it or not, countries with the most dairy consumption have the highest incidence of osteoporosis. According to the International Osteoporosis Foundation, in the US, (where cow’s milk and dairy products like cheese are customary in the diet and 3 cups of dairy milk per day is recommended for healthy bones), low bone mass and osteoporosis are major public health threats. In fact, 55% of people aged 50 and older in the US have these health conditions. In contrast, in China, where their traditional cuisine doesn’t use dairy milk or cheese, the overall prevalence of osteoporosis is approximately 7% among older adults. In the population study, “Milk Intake and Risk of Mortality and Fractures in Women and Men,” researchers following more than 100,000 men and women in Sweden for about 20 years found significantly higher rates of bone and hip fractures, heart disease, cancer, and premature death in general for women who drank more milk. Three glasses of milk a day was associated with nearly twice the risk of dying early! 5. Cow Hell + Environmental Impact Dairy cows get raped, their calves taken away, raped again, until they are so weak they can no longer stand. This exhausting, torturous practice is unjust and needs to be put to an end. Their immobile lives contribute horribly to both their health and the environment. All of the space, water, and food it takes to support the dairy industry could easily feed millions of people. Also, cow farts (not to mention all the cow poop) are the leading source of detrimental methane gas emissions that have been shown to lead to climate change and global warming. Since methane captures more of the sun’s energy than carbon dioxide emissions, it’s actually a more potent greenhouse gas that weneedto decrease to combat climate change.
Introduction This post aims to highlight some of the problems with the dairy industry, and to further our understanding about the sentience of cows. This post focuses on cows, since they are the mostly commonly exploited for milk (82 percent). Other animals used for milk include: water buffalo, goat, sheep, camels, donkeys, horses, reindeer, and yak. Vegetarians have managed to eliminate all meat products from their diet, but many find it hard to take the next step towards veganism, or perhaps they are unaware of some of the ethical, health, and environmental problems explored in this post. So this post is for everyone: nonvegans, vegetarians, and vegans looking to further educate themselves about this industry. I have also included also a list of plant-based alternatives at the end of the post. Cow Sentience https://www.psychologytoday.com/gb/blog/animal-emotions/201711/cows-science-shows-theyre-bright-and-emotional-individuals
- “…we learn that cows display the ability to rapidly learn different tasks, display long-term memory, extrapolate the location of a hidden moving object, discriminate complex stimuli, and discriminate humans from one another. - “Calves as well as adult cows show learned fear responses to humans who have previously handled them in a rough manner." - “Cows also display complex spatial memory and are able to discriminate among individual cows and recognize cow faces as different from the faces of other species. “ - “…they display fear and anxiety and the less eye white that is seen, the better they feel. When cow mothers are separated from their calves, as is done as they are being prepared for meals, there is an increase in the amount of eye white.” - “…when cows are stressed, such as after they're branded with a hot iron, they show a decrease in the ability to judge ambiguous stimuli, as do humans.” - “Mothers and calves also show extreme distress when separated. This is not at all surprising but remains a common practice in the animal-food industry.” - “Cows, similar to numerous other nonhumans, display a full range of personalities including boldness, shyness, sociability, gregariousness, and being temperamental.” - “… cows display broad parameters of social complexity in empirical studies. They have demonstrated knowledge about conspecifics and the exchange of relevant social knowledge with conspecifics. Through dominance hierarchies and affiliative bonds, they have demonstrated knowledge about conspecifics and of their own social interactions with them."
- Cows show excitement when they discover how to open a gate leading to a reward. - They can rapidly learn different tasks. - They can discriminate humans from one another. - Cows are curious and inquisitive, and seem to enjoy music. - They display long-term memory, and can extrapolate the location of a hidden moving object.
1. Calcium? Contrary to popular belief, cow’s milk is not the best source of calcium. The amount of calcium in a glass of milk may appear to be higher than in broccoli, however the vegetable form is more readily assimilated by the body and has considerably higher health benefits. Here are some foods to consider integrating into your diet that have more beneficial calcium than dairy: fortified plant-based milk like soy or almond, calcium set tofu, kale, broccoli, figs, oranges, sesame seeds, okra, collard greens 2. Lactose Intolerance + IBS About 70% of the world’s population has lactose intolerance in adulthood. Humans are not designed to drink cow’s milk. We are only designed to drink human milk until about the age of two. At around two years old, most people stop producing lactase, the enzyme that breaks down the sugars in milk. The fact that most of our bodies do not produce the enzymes to digest milk is a pretty strong indication that we should not be consuming it. 3. Cancer Dr. T Colin Campbell, (who grew up on a dairy farm), conducted studies showing that he could control cancer growth by adjusting the amount of casein (the protein in milk) in rats. His studies also compared proteins from different sources. He found that only animal proteins promoted cancer growth, while plant-based proteins did not. Also, findings of a 2015 meta-analysis discovered that high intakes of dairy products like milk and cheese in men appeared to increase total prostate cancer risk, while non-dairy sources of calcium did not. 4. Osteoporosis + Hip Fracture Believe it or not, countries with the most dairy consumption have the highest incidence of osteoporosis. According to the International Osteoporosis Foundation, in the US, (where cow’s milk and dairy products like cheese are customary in the diet and 3 cups of dairy milk per day is recommended for healthy bones), low bone mass and osteoporosis are major public health threats. In fact, 55% of people aged 50 and older in the US have these health conditions. In contrast, in China, where their traditional cuisine doesn’t use dairy milk or cheese, the overall prevalence of osteoporosis is approximately 7% among older adults. In the population study, “Milk Intake and Risk of Mortality and Fractures in Women and Men,” researchers following more than 100,000 men and women in Sweden for about 20 years found significantly higher rates of bone and hip fractures, heart disease, cancer, and premature death in general for women who drank more milk. Three glasses of milk a day was associated with nearly twice the risk of dying early! 5. Cow Hell + Environmental Impact Dairy cows get raped, their calves taken away, raped again, until they are so weak they can no longer stand. This exhausting, torturous practice is unjust and needs to be put to an end. Their immobile lives contribute horribly to both their health and the environment. All of the space, water, and food it takes to support the dairy industry could easily feed millions of people. Also, cow farts (not to mention all the cow poop) are the leading source of detrimental methane gas emissions that have been shown to lead to climate change and global warming. Since methane captures more of the sun’s energy than carbon dioxide emissions, it’s actually a more potent greenhouse gas that weneedto decrease to combat climate change.
Introduction This post aims to highlight some of the problems with the dairy industry, and to further our understanding about the sentience of cows. This post focuses on cows, since they are the mostly commonly exploited for milk (82 percent). Other animals used for milk include: water buffalo, goat, sheep, camels, donkeys, horses, reindeer, and yak. Vegetarians have managed to eliminate all meat products from their diet, but many find it hard to take the next step towards veganism, or perhaps they are unaware of some of the ethical, health, and environmental problems explored in this post. So this post is for everyone: nonvegans, vegetarians, and vegans looking to further educate themselves about this industry. I have also included also a list of plant-based alternatives at the end of the post. Cow Sentience https://www.psychologytoday.com/gb/blog/animal-emotions/201711/cows-science-shows-theyre-bright-and-emotional-individuals
- “…we learn that cows display the ability to rapidly learn different tasks, display long-term memory, extrapolate the location of a hidden moving object, discriminate complex stimuli, and discriminate humans from one another. - “Calves as well as adult cows show learned fear responses to humans who have previously handled them in a rough manner." - “Cows also display complex spatial memory and are able to discriminate among individual cows and recognize cow faces as different from the faces of other species. “ - “…they display fear and anxiety and the less eye white that is seen, the better they feel. When cow mothers are separated from their calves, as is done as they are being prepared for meals, there is an increase in the amount of eye white.” - “…when cows are stressed, such as after they're branded with a hot iron, they show a decrease in the ability to judge ambiguous stimuli, as do humans.” - “Mothers and calves also show extreme distress when separated. This is not at all surprising but remains a common practice in the animal-food industry.” - “Cows, similar to numerous other nonhumans, display a full range of personalities including boldness, shyness, sociability, gregariousness, and being temperamental.” - “… cows display broad parameters of social complexity in empirical studies. They have demonstrated knowledge about conspecifics and the exchange of relevant social knowledge with conspecifics. Through dominance hierarchies and affiliative bonds, they have demonstrated knowledge about conspecifics and of their own social interactions with them."
- Cows show excitement when they discover how to open a gate leading to a reward. - They can rapidly learn different tasks. - They can discriminate humans from one another. - Cows are curious and inquisitive, and seem to enjoy music. - They display long-term memory, and can extrapolate the location of a hidden moving object.
Cows must give birth to produce milk. Calves are stolen from their mothers. Cows are impregnated over and over. Male calves are often killed for veal. Female calves are kept to continue the cycle. “Spent” cows become hamburger meat. Cows’ horns are burned or sawed off. Cows’ hair is burned off with torches. Calves’ tails are cut off. Cows suffer painful infections. There is pus in the milk. Dairy farming is destroying the environment. Dairy farming wastes a lot of water. The dairy industry exploits farm workers.
1. Calcium? Contrary to popular belief, cow’s milk is not the best source of calcium. The amount of calcium in a glass of milk may appear to be higher than in broccoli, however the vegetable form is more readily assimilated by the body and has considerably higher health benefits. Here are some foods to consider integrating into your diet that have more beneficial calcium than dairy: fortified plant-based milk like soy or almond, calcium set tofu, kale, broccoli, figs, oranges, sesame seeds, okra, collard greens 2. Lactose Intolerance + IBSAbout 70% of the world’s population has lactose intolerance in adulthood. Humans are not designed to drink cow’s milk. We are only designed to drink human milk until about the age of two. At around two years old, most people stop producing lactase, the enzyme that breaks down the sugars in milk. The fact that most of our bodies do not produce the enzymes to digest milk is a pretty strong indication that we should not be consuming it. 3. Cancer Dr. T Colin Campbell, (who grew up on a dairy farm), conducted studies showing that he could control cancer growth by adjusting the amount of casein (the protein in milk) in rats. His studies also compared proteins from different sources. He found that only animal proteins promoted cancer growth, while plant-based proteins did not. Also, findings of a 2015 meta-analysis discovered that high intakes of dairy products like milk and cheese in men appeared to increase total prostate cancer risk, while non-dairy sources of calcium did not. 4. Osteoporosis + Hip Fracture Believe it or not, countries with the most dairy consumption have the highest incidence of osteoporosis. According to the International Osteoporosis Foundation, in the US, (where cow’s milk and dairy products like cheese are customary in the diet and 3 cups of dairy milk per day is recommended for healthy bones), low bone mass and osteoporosis are major public health threats. In fact, 55% of people aged 50 and older in the US have these health conditions. In contrast, in China, where their traditional cuisine doesn’t use dairy milk or cheese, the overall prevalence of osteoporosis is approximately 7% among older adults. In the population study, “Milk Intake and Risk of Mortality and Fractures in Women and Men,” researchers following more than 100,000 men and women in Sweden for about 20 years found significantly higher rates of bone and hip fractures, heart disease, cancer, and premature death in general for women who drank more milk. Three glasses of milk a day was associated with nearly twice the risk of dying early! 5. Cow Hell + Environmental Impact Dairy cows get raped, their calves taken away, raped again, until they are so weak they can no longer stand. This exhausting, torturous practice is unjust and needs to be put to an end. Their immobile lives contribute horribly to both their health and the environment. All of the space, water, and food it takes to support the dairy industry could easily feed millions of people. Also, cow farts (not to mention all the cow poop) are the leading source of detrimental methane gas emissions that have been shown to lead to climate change and global warming. Since methane captures more of the sun’s energy than carbon dioxide emissions, it’s actually a more potent greenhouse gas that weneedto decrease to combat climate change.
Introduction This post aims to highlight some of the problems with the dairy industry, and to further our understanding about the sentience of cows. This post focuses on cows, since they are the mostly commonly exploited for milk (82 percent). Other animals used for milk include: water buffalo, goat, sheep, camels, donkeys, horses, reindeer, and yak. Vegetarians have managed to eliminate all meat products from their diet, but many find it hard to take the next step towards veganism, or perhaps they are unaware of some of the ethical, health, and environmental problems explored in this post. So this post is for everyone: nonvegans, vegetarians, and vegans looking to further educate themselves about this industry. I have also included also a list of plant-based alternatives at the end of the post. Cow Sentience https://www.psychologytoday.com/gb/blog/animal-emotions/201711/cows-science-shows-theyre-bright-and-emotional-individuals
- “…we learn that cows display the ability to rapidly learn different tasks, display long-term memory, extrapolate the location of a hidden moving object, discriminate complex stimuli, and discriminate humans from one another. - “Calves as well as adult cows show learned fear responses to humans who have previously handled them in a rough manner." - “Cows also display complex spatial memory and are able to discriminate among individual cows and recognize cow faces as different from the faces of other species. “ - “…they display fear and anxiety and the less eye white that is seen, the better they feel. When cow mothers are separated from their calves, as is done as they are being prepared for meals, there is an increase in the amount of eye white.” - “…when cows are stressed, such as after they're branded with a hot iron, they show a decrease in the ability to judge ambiguous stimuli, as do humans.” - “Mothers and calves also show extreme distress when separated. This is not at all surprising but remains a common practice in the animal-food industry.” - “Cows, similar to numerous other nonhumans, display a full range of personalities including boldness, shyness, sociability, gregariousness, and being temperamental.” - “… cows display broad parameters of social complexity in empirical studies. They have demonstrated knowledge about conspecifics and the exchange of relevant social knowledge with conspecifics. Through dominance hierarchies and affiliative bonds, they have demonstrated knowledge about conspecifics and of their own social interactions with them."
- Cows show excitement when they discover how to open a gate leading to a reward. - They can rapidly learn different tasks. - They can discriminate humans from one another. - Cows are curious and inquisitive, and seem to enjoy music. - They display long-term memory, and can extrapolate the location of a hidden moving object.
1. Calcium? Contrary to popular belief, cow’s milk is not the best source of calcium. The amount of calcium in a glass of milk may appear to be higher than in broccoli, however the vegetable form is more readily assimilated by the body and has considerably higher health benefits. Here are some foods to consider integrating into your diet that have more beneficial calcium than dairy: fortified plant-based milk like soy or almond, calcium set tofu, kale, broccoli, figs, oranges, sesame seeds, okra, collard greens 2. Lactose Intolerance + IBS About 70% of the world’s population has lactose intolerance in adulthood. Humans are not designed to drink cow’s milk. We are only designed to drink human milk until about the age of two. At around two years old, most people stop producing lactase, the enzyme that breaks down the sugars in milk. The fact that most of our bodies do not produce the enzymes to digest milk is a pretty strong indication that we should not be consuming it. 3. Cancer Dr. T Colin Campbell, (who grew up on a dairy farm), conducted studies showing that he could control cancer growth by adjusting the amount of casein (the protein in milk) in rats. His studies also compared proteins from different sources. He found that only animal proteins promoted cancer growth, while plant-based proteins did not. Also, findings of a 2015 meta-analysis discovered that high intakes of dairy products like milk and cheese in men appeared to increase total prostate cancer risk, while non-dairy sources of calcium did not. 4. Osteoporosis + Hip Fracture Believe it or not, countries with the most dairy consumption have the highest incidence of osteoporosis. According to the International Osteoporosis Foundation, in the US, (where cow’s milk and dairy products like cheese are customary in the diet and 3 cups of dairy milk per day is recommended for healthy bones), low bone mass and osteoporosis are major public health threats. In fact, 55% of people aged 50 and older in the US have these health conditions. In contrast, in China, where their traditional cuisine doesn’t use dairy milk or cheese, the overall prevalence of osteoporosis is approximately 7% among older adults. In the population study, “Milk Intake and Risk of Mortality and Fractures in Women and Men,” researchers following more than 100,000 men and women in Sweden for about 20 years found significantly higher rates of bone and hip fractures, heart disease, cancer, and premature death in general for women who drank more milk. Three glasses of milk a day was associated with nearly twice the risk of dying early! 5. Cow Hell + Environmental Impact Dairy cows get raped, their calves taken away, raped again, until they are so weak they can no longer stand. This exhausting, torturous practice is unjust and needs to be put to an end. Their immobile lives contribute horribly to both their health and the environment. All of the space, water, and food it takes to support the dairy industry could easily feed millions of people. Also, cow farts (not to mention all the cow poop) are the leading source of detrimental methane gas emissions that have been shown to lead to climate change and global warming. Since methane captures more of the sun’s energy than carbon dioxide emissions, it’s actually a more potent greenhouse gas that weneedto decrease to combat climate change.
Fact-checking review of "The Plant Paradox: The Hidden Dangers of 'Healthy' Foods that Cause Disease and Weight Gain"
I bought "The Plant Paradox" because I found some useful information on Dr. Gundry's website - he says that pressure-cooking some foods is a good idea, because it can destroy a lot of their lectins. I'd been having diarrhea from quinoa for years - and I found that if I pressure-cooked it for a long time - no more diarrhea! Which could be lectin-related or not. And there have been studies showing that pressure-cooking or autoclaving food at least partially destroys some food allergens and may help in building tolerance. So I thought, maybe there are more good ideas in his book. There are many special diets around, and many people claim wonderful things for them. But caloric restriction is anti-inflammatory, and a lot of people would eat fewer calories on Dr. Gundry's diet, because it eliminates so many common foods, because it gets people to pay attention to what they're eating, and because he recommends intermittent fasting. So it's not surprising that he would see anti-inflammatory effects in many patients. Also, there's lots of research that shows it's possible for people to have food hypersensitivities that don't show up in standard skin or blood tests for food allergy. And many people who have these food hypersensitivities don't know about them. So when people say they were helped by Dr. Gundry's diet, maybe it's because it excludes many grains and legumes and a great many other allergenic foods, and they've developed hypersensitivities to some of those foods. Or maybe it's because they have a gluten intolerance - the diet is gluten-free. Do dietary lectins cause disease? Lectins are proteins or glycoproteins that bind to carbohydrates. They may be specific for a particular carbohydrate/sugar molecule. Lectins can be both harmful and beneficial. In large quantities, some lectins are obviously harmful - e.g., raw beans are poisonous. But Dr. Gundry thinks that lower lectin doses, which are generally considered to be safe, can cause serious harm long-term, in concert with other novel features of the modern environment such as antibiotics and various chemicals -- causing the modern increase in allergies and autoimmune diseases and our obesity epidemic, among other things. Some lectins have anti-cancer properties - but at the same time, this means they are powerful substances that might also cause harm, as Dr. Gundry proposes. Along with the low-lectins diet, there are a melange of other ideas. He thinks that various commonly used chemicals can cause serious harm; for example, he recommends that people handle receipts printed on thermal paper with tongs, to avoid touching them, because they might contain BPA. He's anti-GMO. He's anti-sugar to the extent of being anti-fruit (because of the fructose in fruit). And anti-animal protein. And in favor of intermittent fasting. He promotes a "ketogenic Plant Paradox diet" as especially healthy. It includes starchy foods like sweet potatoes, taro root and millet - I suppose those would have to be limited to induce ketosis. He makes many extravagant claims for its benefits, but I didn't get into fact-checking them. He talks a lot about eating in the way that we are adapted to by evolution. He says that grains and pseudo-grains tend to have more lectins that interfere with people's health because they are seeds, and plants have evolved to protect their seeds. So, except for fruits, which are designed to be eaten, many seeds have noxious stuff in them. There are many false statements in the book. He exaggerates a lot. There's a kernel of truth in a lot of what he says, although some things are completely wrong. He says a lot of things without giving references, and the references he gives often don't support what he says. He misrepresents most of the studies in his list of references, to make them sound like they support his claims, when they actually don't. And he extrapolates from a kernel of truth to make big claims. So don't take his word for anything! There's a long section of fact-checking various claims at the end of this review. Most of his claims do not check out. He has done some presentations on his lectins hypothesis at medical conferences. He did a trial on 1000 people, which was presented at an American Heart Assoc. conference. 800 of them had either an autoimmune disease themselves or a family member with an autoimmune disease. They were asked to eat his diet, which "consisted of avoidance of grains, sprouted grains, pseudo-grains, beans and legumes, soy, peanuts, cashews, nightshades, melons and squashes, and non-Southern European cow milk products (Casein A1), and grain and/or bean fed animals.", and adiponectin and TNF-alpha levels were measured every 3 months. Their levels of TNF-alpha normalized within 6 months, but the adiponectin levels remained elevated. So he concluded that "TNF-alpha can be used as a marker for gluten/lectin exposure in sensitive individuals." But he doesn't say how those 1000 people were selected. Maybe they were cherry-picked to show a good result. And, he didn't have a control group. A control group might consist of people eating his Plant Paradox diet, but also taking a capsule with wheat germ agglutinin (wheat lectin), so that they would be getting the same amount of lectins that people eating the average American diet do. And there would also be a test group, of people eating his Plant Paradox diet and taking a capsule with placebo. That would test whether WGA actually has the effects that he thinks it does. Also, he presented at conferences:
Even though he's had these supposedly great results, Dr. Gundry has published no research that appears on Medline (the peer-reviewed medical journals) about his lectins hypothesis. And the extent to which he distorts science in The Plant Paradox suggests that his presentations at conferences might involve similar distortions. There's some suggestive research on Medline (see below), but mostly the evidence for his views about lectin-avoidance boils down to his clinical experience. Try it if you like and see if it helps, but I wouldn't take it as a rigid prescription for good health. It is certainly not authoritative or evidence-based, and following his instructions in detail seems like an invitation to obsessive behavior around food - and also in the rest of one's life, such as his instructions to handle receipts printed on thermal paper with kitchen tongs! If you're currently eating gluten, it would be a good idea to get tested for celiac disease before starting his diet. Also see Six Reasons to Test for Celiac Disease Before Starting a Gluten Free Diet. Many of the people reading this book are likely primarily interested in weight loss, and a lot of it is oriented towards weight loss. But there's no reason to believe his diet is especially good for that. The National Weight Control Registry follows people who have lost a lot of weight and managed to keep it off for a long time. They found that these people initially lost the weight in a wide variety of ways - low-carb, low-fat, etc. etc. But they generally kept it off with a lowfat diet. Dr. Gundry's diet tends to be high-fat (although it does include some starchy foods), so it's probably not very good for maintaining a weight loss. So here's the fact-checking section. I didn't fact-check everything he said. If something he says doesn't appear here, that doesn't mean it's true! And some of his statements do check out. There is evidence that dietary lectins might affect the immune system, such as: Dietary wheat germ agglutinin modulates ovalbumin-induced immune responses in Brown Norway rats Potato lectin activates basophils and mast cells of atopic subjects by its interaction with core chitobiose of cell-bound non-specific immunoglobulin E They found that potato lectin caused histamine release in blood drawn from most of the atopic people they tested, even though many of them didn't test positive to it with the skin prick test. Dietary lectins can induce in vitro release of IL-4 and IL-13 from human basophils
You've probably never heard of lectins, but you are definitely familiar with gluten, which is just one lectin among thousands.
ethylene oxide exposure changes the color to make the fruit appear to be ripe and ready to eat, but the lectin content remains high ... because the fruit never got the message from the parent plant to reduce the lectin content
It's ethylene, not ethylene oxide, that's used to ripen fruit. Plants generate ethylene themselves as a ripening hormone. Is it true that the lectin content is higher in fruit that's been ripened with ethylene after harvesting? He doesn't give a reference for this, and I didn't find evidence either way. Even if he's right that fruit that was harvested when unripe has more lectins, one could just eat frozen fruit. Frozen fruits and vegetables are harvested after they've ripened. He thinks that lectins in what an animal eats end up in their meat in significant quantities, so people shouldn't eat grain-fed meat. He doesn't give any references for this, and there's no evidence for it so far as I know.
Lectins ... can interrupt messaging between cells and otherwise cause toxic or inflammatory reactions .
The reference he gives is an article called "Lectin Lock: Natural Defense Against a Hidden Cause of Digestive Concerns and Weight Gain", which is promotional material for the "Lectin Lock" supplement!
The longer you have been eating particular plant lectins, the longer you have been producing gut bacteria specifically designed to defuse them.
The reference he gives is a study called Effects of a gluten-free diet on gut microbiota and immune function in healthy adult humans. The author fed 10 healthy people a gluten-free diet, and found their gut bacteria changed in an unhealthy direction: fewer Bifidobacteria and Lactobacilli, and more potentially unhealthy bacteria. She attributed this to lower intake of polysaccharides (fiber, resistant starch) in the gluten-free diet, which feed the good bacteria. A different study did find that lactobacilli could bind wheat germ agglutinin, a wheat lectin, thus "defusing" it. But there's no indication that particular plant lectins tend to encourage gut bacteria that can defuse them.
Lectins are relatively large proteins. If all is well with your gut health and its mucous layers, lectins should not be able to squeeze past the mucosal cells. ... lectins attack your mucosal wall (so they can get into the bloodstream).
It is now time to reveal which sugar molecule the WGA and other lectins are after ... there's a particular ... lectin-binding sugar, called Neu5AC, [that] sits on the lining of blood vessels and the absorptive cells on the gut wall called enterocytes. Most mammals have a sugar molecule called Neu5GC on the lining of their gut wall and blood vessel walls. But humans lost the ability to make this molecule ... Instead, we make the lectin-binding Neu5AC ... Lectins, and particularly grain lectins, bind to Neu5AC but cannot bind to Neu5GC ... This explains why captive chimps eating a human grain-based diet don't get atherosclerosis ... the chimps lack the lectin-binding sugar molecule.
Cattle, pigs and sheep all carry Neu5GC, which your immune system recognizes as foreign when you eat their meat... Neu5GC looks a lot like Neu5AC ... There is significant data suggesting that when our immune system is exposed to ... Neu5GC from red meat, we develop an antibody to the lining of our own blood vessels, which has Neu5AC ... calling in a full-fledged attack from our immune system. ... it has been shown that cancer cells use Neu5GC to attract blood vessel growth toward them, via production of a hormone called ... VEGF. VEGF production is promoted by an immune attack on Neu5GC. Cancer cells even use Neu5GC to hide from our immune cells ... human tumors contain large amounts of Neu5GC.
He doesn't give a reference for this, but an FAQ by Ajit Varki, the main researcher on Neu5GC, states "Neu5Gc tends to accumulate in some cancers. Some cancers are increased in incidence in people who eat red meat. Neu5Gc is enriched in red meat. These are just associations right now - no proof at this time that these findings are directly connected to each other." Similarly he says "it is very hard to tell" which inflammatory diseases Neu5GC might contribute to. He says "Diseases associated with high red meat consumption are certain kinds of cancers, and heart disease. There is some claim that autoimmune diseases like Rheumatoid arthritis benefit from a vegetarian diet, but this is controversial." His advice is "Eat red meat and milk products in moderation - or not at all, if you can get the necessary nutrition from other sources. ... it is already recognized that a prudent and healthy diet should not have an excess of red meat in it."
The lectin WGA (wheat germ agglutinin) ... can attach to the insulin docking port as if it were the actual insulin molecule, but unlike the real hormone, it never lets go - with devastating results, including reduced muscle mass, starved brain and nerve cells, and plenty of fat.
About two thousand years ago, a ... mutation in Northern European cows caused them to make the protein casein A-1 in their milk instead of the normal casein A-2. During digestion, casein A-1 is turned into a lectinlike protein called beta-casomorphin. This protein attaches to the pancreas's insulin-producing cells ... which prompts an immune attack on the pancreas ... This is likely a primary cause of type 1 diabetes
The reference he gives are Milk Intolerance, Beta-Casein and Lactose, which is a review article promoting the hypothesis that A2 milk is better. One of the co-authors is from the A2 Milk Company. Also, the book "Devil in the Milk". From the 2017 article A1 beta-casein milk protein and other environmental pre-disposing factors for type 1 diabetes, "exposure to A1 β-casein may promote the development of autoantibodies that ultimately contribute to the cascade of events culminating in the development of type 1 diabetes", but this is only a hypothesis at present! The article concludes that "The evidence for milk and, particularly A1 β-casein, as a primary dietary trigger for type 1 diabetes is intriguing although causation remains unproven. " Three of the authors are associated with the A2 Milk Company, so this article may be biased. A good review article is Impact of Milk Derived β-Casomorphins on Physiological Functions and Trends in Research A Review. Beta-casomorphins have both positive and negative effects. There was a study on A2 milk which found that "Compared with milk containing only A2 β-casein, the consumption of milk containing both β-casein types was associated with significantly greater [post-dairy digestive distress] symptoms; higher concentrations of inflammation-related biomarkers and β-casomorphin-7; longer gastrointestinal transit times and lower levels of short-chain fatty acids; and increased response time and error rate on the [Subtle Cognitive Impairment Test]". It was funded by the A2 Milk Company, but it was a double-blind randomized trial, on 45 people. It's intriguing, but preliminary.
Lactobacilli, the type of bacteria that thrive on milk sugar (lactose) ...
Lactose may qualify as a prebiotic - for people who don't make enough lactase to digest the lactose before it gets to the colon where most of the bacteria are. If you're lactose tolerant, it likely isn't nourishing your good bacteria.
An avalanche of research proves that instead of aiding in weight loss or weight maintenance, nonnutritive sweeteners actually cause you to gain weight.
But from https://www.hsph.harvard.edu/nutritionsource/healthy-drinks/artificial-sweeteners/, "There is conflicting research surrounding the health benefits of artificially sweetened drinks. Long-term studies show that regular consumption of artificially sweetened beverages reduces the intake of calories and promotes weight loss or maintenance, but other research shows no effect, and some studies even show weight gain. " That doesn't sound like an avalanche at all.
believe me, emergency room visits for crazy behavior follow full moon cycles
The use of mouthwashes, which kill mouth bacteria as they give you that 'minty clean' breath, dramatically increases blood pressure.
He gives a reference, Physiological role for nitrate-reducing oral bacteria in blood pressure control. This study found that a chlorhexidine-based antiseptic mouthwash increased systolic and diastolic blood pressure by 2-3.5 mm Hg. That doesn't sound dramatic to me. It IS an interesting finding though, and it sounds like a good idea to avoid antiseptic mouthwashes (unless recommended by a dentist).
Roundup bonds with gluten, making it antigenic (capable of inducing an immune response)
His reference for that is a paper by Samsel and Seneff in the pay-to-play journal "Interdisciplinary Toxicology". Pay-to-play journals are bogus journals that charge authors to publish in them, and they accept almost anything that's submitted. And Seneff was only speculating that Roundup bonds with gluten in her paper. She's a computer scientist, not a biochemist, and she publishes all sorts of speculations.
one in four people now has one or more of the dozens of autoimmune diseases.
Claim without a reference. The NIH says 23.5 million in the USA, which is more like 1 in 13.
94 percent of humans carry a preformed antibody to the peanut lectin
The lectin in peanut oil produces atherosclerosis in experimental animals ... but when that lectin is removed from the oil, atherosclerosis does not develop.
The reference is Identification of intact peanut lectin in peripheral venous blood. But this paper doesn't say anything about atherosclerosis! It found that peanut lectin appeared in people's blood after they ate about half a pound of peanuts. That does mean that peanut lectin could have systemic effects, though.
The Incas had three detoxification processes to remove the lectins in quinoa. First, they soaked it, then they let it rot (fermented it), and finally they cooked it.
No reference given, but info online does not indicate that the Incas fermented quinoa before cooking it. They might have soaked it or washed it to remove the saponins, but that's different. The Incas did ferment quinoa - to make beer.
A recent study shows that saturated fats such as lard increase hunger and appetite by delivering LPSs [lipopolysaccharides] to the brain's hunger center.
The reference given is a Scientific American article Lard Lesson: Why Fat Lubricates Your Appetite, about a study that found PKC-theta [protein kinase C-theta, which is a protein] was involved in hypothalamic insulin resistance. No mention of LPSs.
meta-analysis shows that cereal grains are actually a negative component of [the Mediterranean diet.
Researchers at St. Louis University, who have followed members of the CR Society International for years - these folks restrict their calories, eating about 20 to 30 percent fewer calories than normal ... despite eating fewer calories, the CR folks had IGF-1 levels ... that were about the same as those of people eating a normal diet. ... The researchers then recruited vegans and measured their IGF-1 levels, only to find them much lower than those of the calorie-restricted group. ... Several CR members were asked to cut their animal protein consumption without changing their total calorie intake. Lo and behold, down went their IGF-1 scores to parallel those of the vegans.
vegan Adventists live the longest, followed by vegetarian Adventists who limit dairy fats. Vegetarian Adventists who do consume dairy come next, and the Adventists who occasionally eat chicken or fish bring up the rear in terms of longevity.
His reference is Vegetarian Dietary Patterns and Mortality in Adventist Health Study 2. But the categories in this study were different. They were, in increasing order of mortality: people who ate plant food and fish; vegans; vegetarians who ate dairy & eggs; people who ate meat (including fish) but not more than once/week; and people who ate meat (including fish) oftener than once/week. So including animal food in the form of fish came out looking healthier than being vegan, in this study.
The risk of developing Alzheimer's correlates directly with the amount of meat consumed.
The reference he gives is Using Multicountry Ecological and Observational Studies to Determine Dietary Risk Factors for Alzheimer's Disease, and it does support what he says. From the abstract, "The most important dietary link to AD appears to be meat consumption, with eggs and high-fat dairy also contributing." But also from the abstract, "Diets high in grains, fruits, vegetables, and fish are associated with reduced risk of AD", which is contrary to his anti-grain, anti-fruit views.
Valter Longo of the Longevity Institute at the University of Southern California has shown that a monthly five-day modified vegan fast of approximately 900 calories gives the same results in terms of IGF-1 and other markers of aging, as does an entire month of a traditional calorie-restricted diet.
His reference is Diet mimicking fasting promotes regeneration and reduces autoimmunity and multiple sclerosis symptoms. This is a study where they studied a ketogenic diet and a fasting mimicking diet on mice. It was a mouse model of multiple sclerosis. They did do a pilot trial on 60 human MS patients, but they didn't measure IGF-1. They measured some liver enzymes, WBC count and lymphocytes. I don't know if Dr. Gundry considers those things to be markers of aging.
Fructose is such a toxin that 60% of it is shunted toward the liver, where it is converted to the form of fat called triglycerides (which causes heart disease) and to uric acid, which raises blood pressure, causes gout, and directly damages your kidneys' filtration system ... fruit is candy, toxic candy.
100 percent of my autoimmune and lectin-intolerant patients ... were vitamin D deficient when they first enrolled ... I consider normal [to be] 70 to 105 ng/ml for serum 25OHD ... if you are just beginning this program, please add just 5000 IUs of vitamin D3 daily. For autoimmune disease, start with 10,000 [IU vitamin D] per day.
He doesn't give a reference for this, but from Dietary Reference Intakes for Calcium and Vitamin D report by the Institute of Medicine, the tolerable upper intake level is 4000 IU vitamin D per day for ages 9 and older. From a summary of this report "The indicators considered ... included hypercalcemia, hypercalciuria, vascular and soft tissue calcification, nephrolithiasis, and ... emerging evidence for a U-shaped relationship for all-cause mortality, cardiovascular disease, selected cancers, falls and fractures." They said there are "emerging concerns about risks at serum 25OHD levels above 50 ng/ml".
Some Musings on Whey Protein: Thoughts on insulin and health
I got bored, and decided to share some poorly-informed thoughts on whey, given the various opinions out there on it and some resurgence on /ketorecipes of its use. First thing's first, the idea that whey protein (actually a mix of proteins) kicks you out of ketosis because of an insulin spike. Now, I'm going to be honest here. I tried looking into this and I'm not totally sure what to think. Glucose from glycogen and in the blood provides oxaloacetate (OAA). Once your liver's glycogen is depleted (you have 70-100 grams or so when full), lipolysis ramps up, and so does fatty acid oxidation in the liver. With a low OAA level, there is a lower flux of metabolites, and so beta hydroxybutryate gets released from the liver. But you know what else provides OAA besides glucose? Amino acids, either directly (asparagine and aspartate), or indirectly (others). At least the glucogenic ones, anyway. This is probably why a bunch of people with blood ketone meters may see a decrease in ketones when eating something protein-rich (I've seen some complaints of exactly this but can't link any because Reddit's search function sucks). More OAA, less ketones going into the blood. This of course doesn't mean the body is without energy, since it's really free fatty acids broken down from fat in your adipocytes (fat cells) and your diet that are the primary source of energy (3/5's minimum, usually higher, of fat oxidation) aside from glucose - any cell with mitochondria can use them (yes, that excludes the brain). Gluconeogenesis can fill in the gap. But then again, insulin inhibits lipolysis in your fat cells. However, insulin isn't the only energy-regulating hormone here. There's also glucagon, a sort of antithesis to insulin. Insulin is anabolic, and glucagon is catabolic, serving to increase the presence of glucose and fatty acids in the blood for energy. If the ratio of insulin to glucagon is high, then anabolism prevails (in an arbitrary and vague sense), and if the ratio of insulin to glucagon is low, catabolism prevails. This of course doesn't mean insulin level is determinant of weight gain/loss, but I digress. Normally, blood glucose concentration doesn't change from ingesting protein because protein increases secretion of both insulin and glucagon to a roughly equal extent (insulin sensitivity might also play a role here). On the other hand, according to Dr. Benjamin Bikman, it is the need for gluconeogenesis that determines the ratio of insulin to glucagon after ingesting protein. An already-elevated blood glucose will mean a significantly higher insulin to glucagon ratio when consuming protein than otherwise. In addition, it is well-known that co-ingesting a bunch of carbohydrates alongside protein increases insulin response considerably, and this effect, of course, isn't exclusive of whey. But... Quoting from here:
In addition, the amino acid profile of the ingested protein itself may play a role in the hormonal response to feeding. For example, some amino acids such as arginine, lysine, phenylalanine, ornithine, alanine, leucine and isoleucine stimulate insulin secretion (24–27), whereas aromatic amino acids stimulate glucagon release (28). Furthermore, a number of amino acids, specifically the three branched-chain amino acids (isoleucine, leucine and valine) selectively escape uptake by the liver (29) and could potentially affect the time course of hormonal release. Thus, both the amino acid makeup of the meal and the form in which it is delivered (i.e., oligopeptides vs. whole protein) may contribute to the overall systemic appearance of amino acids and their effects on hormonal responses.
So I'm not quite sure what to think. I suppose both ideas aren't totally mutually exclusive. Regardless, this study indicates that whey protein (not alongside carbohydrate) dose-dependently decreases the insulin to glucagon ratio. Really, that alone should be enough to stop worrying. Even still, it should be considered how long the insulin response lasts. Looking here and here, it seems that insulin reaches a peak at about 30-40 minutes, then sharply drops off and slowly goes back to pre-ingestion levels after 60 minutes, and by 90 minutes insulin is not much higher than it was pre-ingestion. So you have maybe... just a little over an hour of higher insulin. Insulin that is needed to actually put that protein you are absorbing to good use, and promote muscle building in the context of exercise. To that, I ask, is one hour or so really worth worrying about, especially if it means either reaching your protein needs, increasing muscle synthesis and decreasing fatigue for a workout, or even just getting to simply enjoy something you like eating/drinking? So with all that said, let's talk about whey, ignoring insulin and ketogenesis and all that. Whey isolate is at least 90% pure whey protein. It is usually fine for people who are lactose intolerant. Whey concentrate is anywhere between about 30% and 90% whey protein. Whey concentrate is often denoted by WPC and a number, indicating the percentage by weight that is whey protein. Whey concentrate may be higher in bioactive components (besides protein) compared to isolate. Whey hydrolysate is whey protein that has gone through hydrolysis by proteolytic enzymes or acid heating, decreasing particle size and breaking the protein down to di- and tri-peptides and lone amino acids. You can think of it as being partially pre-digested, really. Whey hydrolysate is theoretically digested faster, and this is indicated by a stronger acute insulin response, but it isn't a massive difference versus a simple whey isolate. Whey hydrolysate may be less allergenic, but may also taste worse. Whey hydrolysate will always vary between manufacturers due to different manufacturing methods, varying in levels of free amino acids, di- and tri-peptides, and oligo-peptides. Ignoring anything added, the remaining weight is primarily milkfat and lactose, with some small amounts of minerals. This is why whey concentrate is often said to have a lower (or, quite incorrectly, "no") insulin response: Because there's more milkfat and lactose in place of protein. Whey protein is highly bioavailable. It is a high-quality protein that is complete, containing all essential amino acids. Notably, it contains a relatively high amount of branched-chain amino acids, much more so than the other milk protein casein, which may grant it some benefits in exercise. It is especially high in leucine, the amino acid most responsible for the muscle synthesizing effects of BCAAs. Though, this might (link doesn't work as hyperlink) https://www.cell.com/cell-reports/fulltext/S2211-1247(16)30733-1 also be a double-edged sword. Whey can have important implications for type 2 diabetics, for hypertension, for oxidative stress, for obesity, and also for satiety on the less serious side, though some of that, especially in regards to satiety and obesity, can be attributed to whey simply being protein. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3393628/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4620107/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3703276/ I ask again, is it really worth worrying about an insulin spike? Especially when you consider whey's usefulness and possible benefits. But hey, maybe these are just the sleep-deprived words of someone who's grown too accustomed to his daily protein shake... I really need some sleep.
I'm having trouble making easy, tasty meals/snacks that fit my diet. Need help from vegan/gluten free-ish people especially, but all are very welcome!
To preface. my diet is not exactly voluntary; I had a blood test done by my specialist (the Cunningham Profile test, for any of you familiar), and it highlighted a large number of inflammatory foods that affect me significantly enough that he recommended I cut them all from my diet (at least for the time being until we do retests in a few months). The restrictions are: Wheat (probably the biggest one based on how I feel when I eat it now. Note: this is NOT a gluten allergy, it's wheat period) Casein (a dairy protein, which cuts out most dairy products by default- I am NOT lactose intolerant) Soy (Soy oil actually gives me an allergic reaction, itching tongue/mouth) Egg whites (Yolks are apparently fine, but again, this cuts out most products made with any eggs) Codfish Tomato Yeast Peanut (I have discovered that I greatly prefer Almond butter anyways C: ) Chocolate/Cacao (the most tragic, especially with the winter holidays here :C Carob just doesn't do much for me) Coffee Corn (means no corn syrup, which is a bit challenging sometimes with pre-made things) Hazelnut (Possibly as bad as wheat based on the actual test numbers. Obviously, I can (and do) still eat most meats, but a lot of recipes I turn to now tend to be vegan based (gluten-free specifically) due to not being able to have eggs or dairy. I can always sub meat in if necessary. This was mid-August of this year, so I've been following the restrictions for a while now, and in the past month or so I've been trying to put on some weight (I'm 22 YO female, 5'4"-ish, and currently weigh 101 lbs). I've always been very thin-framed, my mom is similar, but it's historically VERY hard for me to put on weight, unless I'm eating a diet of pure sugar and carbs pretty much. I also tend to just not feel hungry for some reason, so I don't eat consistently like I would prefer to be doing (4-5 smallish meals vs the 2-3 larger meals I currently eat—also "larger" by my standards is still not much). The problem is, there aren't many things I can pick up ready-made that fit all of my constraints. Whereas before, eating a bunch of bready or milk-fatty things would help me gain a few pounds (obviously within a still balanced diet lol), now I'm eating a lot of meat, fruits/vegetables, and non-wheat grains (A LOT of rice, and some oats). And I do love to cook! I experiment a lot with what I can do under this diet, but sadly I have not yet found a gluten-free vegan bread that I really love. At the end of the day, though, it's kinda tiring (and a bit expensive) to cook this way all the time. I've started to gravitate away from the alternative flours recently (I used mostly almond and coconut flours, and potato starch flour), and have been using more oats/oat flour, but I've found that it kinda sucks a lot of flavor out of things and makes them blander, and I don't want to have to compensate with tons of honey or brown sugar. TL;DR: I would love to know what your super quick and easy snacks and/or small meals are that fit my outrageous list above. I will eat almost anything from any culture, and I'm not picky about meats (I actually really like alternative cuts/offal). The only thing I stipulate is that I highly prefer fresh/dry/frozen over canned foods. Money is not a big object. I do have a slow cooker that I need to use more too! C:
DAE get the vicious cycle of; depression, GI problems, anxiety? Please help me understand my head
Firstly, forgive me. I'm currently only self diagnosed and awaiting assesment; I'm 25 and believe I'm undiagnosed mild Aspergers (see prev post for some insight or feel free to ask if more info is necessary). My doctor keeps recommending, or rather referring me without my realising to anxiety CBTs and some mental health place for depression, but as I'm undiagnosed aspergers and only saw him to get the assesment referal, if I do have ASD then how will I know they won't make it worse if they're not a specialist and thus unable to support me correctly? I don't even know if it's depression. Its just nothingness. I vary between caring a lot, to being overwhelmed, to nothingness, to being engrossed in researching "stuff" to learn, to needing sleep. I'm throwing myself into hobbies and getting stuck in them and it's so anger inducing to be ripped out of being stuck into a game, the piano, etc or reading; it doesn't make sense. I never felt anger properly in my life. I didn't understand it. I could only cry till I choked sobbing and go mute. Apparently I still go mute when faced with trying to talk when extremely upset I found last year, but I have a wonderful and chill partner and the last 5 years living together have been like living a different life compared to what was my Normal. I don't know how to be angry, but now that this Nothingness has started creeping in the last month, I can suddenly snap in my head.. I want to hit things but just cry, or come close to wanting to smash my head repeatedly against the floor or a wall, but just cry. Being around people is difficult again and the anxiety is awful and everything is just too much and too loud. Its like boiling a pan; my anger is the water, except when the water starts to spill over the sides and evaporates on the stove, that is my anger becoming tears and a wall, and I just want to hide and hit my head because I'm so aware that it's not normal to feel or think like that. It's so draining. How do other people manage to cope with crying children around them or focusing while shopping and crowds? Or just normal multitasking!? I've never had a panic attack so I'm guessing these are more likely meltdowns + anxiety, rather than what I thought was just non typical anxiety. How can you fix anxiety with CBTs if it's not entirely anxiety after all? They can't teach me to make my brain/mouth match a speed that stops me from going blank mid sentances while one another catch up? And i forget words or mumble - i tried doing my first Youtube recording and some sentances/words are just slurs without pronounciations half way, what is that, I'd never noticed it? Ive never been diagnosed with speech problems either; just been told by parents/people that i speak too quietly and softly, and that i mumble. Can CBT really teach me how to successfully small talk if I'm rehearsed enough to be somewhat capable, but my brain is still busy not switching off thinking other things, or over analysing the conversation so still can't communicate effectively. Sometimes people talk and I just don't understand certain sentances or phrases and it makes no sense why! It's like when a PC freezes. Don't even get me started on verbal instructions. Even if I know what I need to do for that day, if it's not on a list my chaotic brain will lose all track of how to effectively plan. Even showering is hard unless it's my absolute first or last thing to do. This "depression" though. I'm not that bothered by it. I'm not sad, just more set off and more overwhelmed by everything again. A big change recently was going back on Gluten. I'm extremely interested in hear people's thoughts on going gluten free and if it has helped their ASD. I went off gluten last year and was somewhat the healthiest my mind has been, it was EXTREMELY alien. I felt somewhat "fixed" and yet i was still the same? My attention was a bit better, and speech, but i was still very distractable, reading could still "blur" while my brain would get preoccupied thinking about other stuff, or focusing becomes so hard that I can nod off. I was getting out more though, even though it was maybe 1-2 times a week, versus what seems borderline agoraphobia atm while back on the gluten; I have insomnia so I'm up 18-21 hrs with maybe 5 hrs restless sleep after. The thought of seeing greenery and hearing the birds outside is thrilling now that spring is here, but I don't want to be near or encounter people, human noise, or seen/interacted with. Its a long ritual to feel ready to go out that usually comes with stomach pains and needing the loo a lot and feeling very jumpy/on edge, if going out is unavoidable. Worse so if my Dermatilomania is very much in need of being covered up as I target my face a lot. I also can't leave without a specific hat on, and even that needs to be put on the right way around (its a plain round winter beanie so I can spend up to 10 minutes adjusting it to always face the "right direction" till the one loose thread it has, is found and facing forward) I've been wearing it for the last five years almost daily. It compresses my head and is comforting, the same with if im stressed, my partner will compress/hold my forehead; i'm not sure which came first, but I can't go outside without that hat on. I have severe IBS amd saw a dietician for the first time who thinks i have celiac disease, even though the biopsy showed nothing. im very sensitive to other foods, so I couldn't eat 98% of what she recommended me, and even gave her a food diary to take notes from because we ended up so over time, and her report to write up was seemingly extensive. Instead of follow up though, it seems that I have been referred back to Gaf stroenterology. Being malnurished was becoming more of a problem due to foods always triggering an urgency for the bathroom or similar, so even though I was gluten free, I still have IBS so that rules out most foods, but im also sensitive to sulphur, so I cant eat things like chicken, egg, soy products without bloat and pain. I have lactose intolerance too but lactase tablets don't work so I'm paranoid it may also be a Casein intolerance/problem... So yes, back on the gluten because its easier for now and the malnutrition was definitely giving me low moods that were briefly/bordering suicidal thoughts. Now that im well and truly including gluten again, I'm still having digestive issues but they're controlled and as to be expected because i know how i physically react to gluten vs being on too many "trigger foods" to keep track or monitor, recognise and rule out. Mentally I'm not sad like I was when I was malnurished, I'm just kind of empty? Gettind along with things but still unsuccessfully; tasks not getting done and just floating about? But this is also the me I've known all my life.. its like life is a game and sometimes it's too dull to partake in with effort or properly, other times I'm way too involved or indeed trying to "win". My MBTI is INFP, very borderline F to T and rarely score as INTP instead; welcome to hearing people's thoughts on that, but I do struggle to balance my tech head with my artsy side, but the detachment is odd. I just switch off. Maybe it's masking? I know brain fog is a thing, but when I came off the gluten, other weirdness' about me were still present, that's when I found there was a link between GI problems and Aspergers, I pursued investigating and found i score very definitely on the AQ test, the aspie site, and the one recommended in the subreddit sidebar. I don't know what to do. I keep upsetting my partner and know it's difficult for him when I'm struggling to look after myself and am easier to upset or be offended, not understand him or things. I get extremely upset if I ask for something from the shops and he makes a choice for a replacement if they're all out. My logic/reasoning is so precise that I'd rather he skip getting me anything because otherwise I can't understand how he'd not make the "obviously correct" choice that I would, and the replacement becomes offensive because I see it as him saying "this replacement holds equal value to your first choice item" when he's just tried to not come home empty handed to me. So I'll sit there crying because he's said he was going to pick up lemon tarts to replace my lemon muffins, when the next obvious choice would have been other muffins if i like them, some plain lemon cake but IDEALLY nothing because it's still not the same if muffins aren't an option. My experience of eating a lemon muffin can't be replaced by a lemon tart.. I'm not sure what my point was in posting here was anymore. It might be reassurance, fellow understanding, for help, etc.. its probably all of the above. I'm also still coming to terms with if it's aspergers, then some things about me still won't change or be fixed, and that's my issue with the depression/anxiety therapy before getting a formal assesment. Pretty sure I have attention deficit too, but I'll speak to the assessor whenever that comes around. I ideally don't want to be put on any meds before that's happened and I'm too isolated to really know if people have perceived me as having Aspergers, though I suppose it's harder to spot in women anyway. Thank you for taking the time to read, please excuse any typos. Over typing is a lifelong problem of mine.
Clarified butter is easy to make in a suse vide cooker. It has many advantages over butter including much higher smoke point (~450F vs ~350F), much longer shelf life, and acceptable to most who have a lactose intolerance or milk allergy due to the greatly reduced lactose and casein. Ghee is very similar to clarified butter but has a nutty flavor due to the browning of milk solids on the bottom of the pan. I prefer the taste of clarified butter primarily because it tastes more like butter although lots of people like the taste of Ghee. What I did I put 2 lbs of unsalted butter in a 1/2 gallon mason jar and placed it in a sous vide water bath at 190F with no lid on the jar. I filled the bath up to about 8 quarts so the mason jar didn’t float. The mason jar stayed open to allow for the water in the butter to evaporate and the water bath was covered with aluminum foil to avoid any water vapor from the bath getting into the mason jar or inhibiting any water evaporation from the butter. After about 8 hours I removed the jar and slowly poured out the clarified butter into a 1 quart jar, leaving the milk solids and much of the water in the large jar. Fail At this point there was still some water in the clarified butter that had to be removed. I poured the clarified butter into a saucepan and heated it slowly to just above boiling point and the water began to bubble. I kept it at this low heat, mixing occasionally, until the bubbling stopped indicating that there was no more water in the clarified butter. I'm not sure if it would have helped to take my Anova up to it's max 210F since it was still below the boiling point of water. Perhaps if I had a home made sous vide system where I could keep the temperature just about 212F then it might have worked OK. Alternatives The most common way to make clarified butter is to melt it in a pan under low heat until the milk solids have formed on the bottom of the pan, being careful to keep the heat low enough to prevent burning. The sous vide method removed the guess work from the process and gave a very even temperature throughout the butter. The pan heating method produces milk solids that must be skimmed from the top and the sous vide method did not. I did not have to watch the temp and skim the top so it was an easier and more accurate process but unfortunately there was remaining water in the clarified butter. In my case I had to do the pan method anyhow so the sous vide part ended up being a lab experiment but it was fun to try and has potential for anyone who can raise the sous vide temp above the boiling point of water. Potential Cost savings Clarified butter is very expensive. The quart jar amount I produced with 2 lbs of butter from Costco cost me about $4, a significant savings.
https://preview.redd.it/hone4idbv5331.jpg?width=1024&format=pjpg&auto=webp&s=d27aa39be4b2bc725181a0c2ed21d7752dfe18a8 In our day to day life, we often have our cup of milk, but do you know the difference between A1 & A2 milk.? Shocked right what am I talking about A1 & A2? So let's understand the difference between both A1 & A2 milk. Milk has a content which is called Beta Casein. All cows make beta-casein, but the type of beta-casein is what matters. As there are two types of beta-casein: A1 & A2 and they are different by just one amino acid. This small difference can result in different properties. A1 Beta Casein is produced by jersey cow and it can be found in all commercially prepared milk. A2 Beta Casein is a protein which has been found in the milk produced by Desi Gaay which is a local breed. And A2 milk is also similar to goat’s milk and mother’s milk. It is suitable for human consumption. A2 protein is very gentle for tummies that are sensitive. If you are lactose intolerant, then A2 milk would be the best for you. A2 milk is high in omega 3 & 6, calcium, vitamins and many more. It is not only nutritious, but is also easier to digest. For more such amazing blogs do visit our website: Aakankshadfw.com
This was originally posted on /keto, but was removed by AutoModerator after an edit. As the /keto mods didn't reinstate the post even after messaging them, I'm reposting this on my profile. This thread is meant to help those who are just starting a keto diet or are considering it. However, even if you are on a non-keto /lowcarb diet (as I kind-of-sort-of am) or no low-carb diet at all, you can still get some use out of this thread. This thread is a collection of resources covering the ketogenic diet in general, low-carb foods, and some common questions/concerns involving the ketogenic diet. This thread also provides some recipes I've used and recommend as well as some good resources for more recipes, and ends with a few of my own tips and reminders. The goal is to not only allow for education with scientifically-supported information, but to help provide a smoother start. All-in-all, this thread can save you a lot of time that would otherwise be spent googling, and help you to more-easily decide what to include in your diet. This thread is divided into these sections, in order: General info and guides, The beginning weeks - fat-adaptation, Food, Concerns/health/various topics, Some recipes online I suggest, My own recipes, Good resources for recipes and info, Some general tips This thread will be updated over time as I see fit.
Note: you don't really need to read these, but they do cover what happens to the body and when while adapting to using primarily ketones for energy. Read if curious. Keto-Adaptation The Keto Adaptation Process (site undergoing redesign, images missing and page often 404’s. If you get a 404, use this archive of the page)
Quick and easy 1 or 2 meal pizza: Crust: • 1 cup mozzarella shredded • 0.5 cup almond flour • Seasonings, for flavor (lite salt, garlic powder at least are suggested) Mix together along with whatever seasonings you want, and microwave for 50 seconds (with an 1100 watt microwave) or until the cheese is all melty. Set your oven to preheat (I do 410 F). Use something like a fork and thoroughly combine it all into one big ball. On a baking sheet or pizza pan or whatever with parchment paper on it, place the dough on it and press the dough to whatever thickness you like. I personally press it to as thin as possible. You don't even have to use your hands, just use a fork. It's a personal pizza meant to be made quickly, it doesn't need to be fancy. Cook in the oven until dough starts turning golden brown, then take out, add cheese and whatever toppings and other seasonings, then shove back in oven until done. The net carb count will vary depending on your cheese, sauce (if you used any) and how much cheese you use on top of the crust as well as what you use for toppings, but based on the almond flour there will be at least 6g net for the whole thing. Expect the final result to be closer to 10g - 12g net carbs. Easy cheesy buttery garlic bread Do everything the same as you would with the above pizza, but definitely do press the dough as thin as possible before you start seeing parchment paper and don't add sauce or anything but mozzarella cheese on top of the crust. Use 3 cups of mozzarella on top. It's best to cook this on something quadrilateral in shape and won't let cheese melt off the side. After initially putting in the crust, start making 1/2 portion of the epicurious Papa John's style garlic buttery sauce, occasionally checking to see if the crust is starting to turn golden brown. Once it is, take it out and add your generous amount of cheese. Put back in the oven until done (a bunch of spots all over the cheesy bread where cheese is turning brown). The garlic buttery sauce can be used for dipping, but I personally like to just pour it all over the cheesy bread. The net carb count will, like with the easy personal pizza, depend on your cheese and how much you use. Again, expect the final result to be closer to 10g - 12g net carbs. But this might not be too big a problem, as there is a decent chance you'll feel full before you actually finish it. If you want more details and/or want to see what it looks like, see my post on /ketorecipes. Simple, cold, tasty drink (base with flavor options): • 2 handfuls ice (I never measured exactly how much to be honest, likely around 2 cups), adjusting in future attempts according to desired thickness • Either ¼ cup heavy whipping cream + ¼ cup unsweetened almond milk, or ½ cup heavy whipping cream (more carbs, but also more fat). Coconut cream might also work in place of the HWC, but I haven't tried. • Low net carb sweetener to taste (I use 2 tbsp + 1 tsp of erythritol) • Something to get ice off the inside of blender cup* Blend ice, preferably handful at a time, until no chunks remain. It’s important to do this first, as blending the ice before adding anything else greatly reduces the risk of an unexpected ice chunk in the end result. Depending on your blender, it may help to blend in bursts, giving remaining ice cubes/chunks the chance to rest on the blades, then turning the blender on again, as ice might jump around constantly rather than getting shaved away by the blades. Scrape the ice off the blender cup. A metal tablespoon is effective for this job. Add either the half-and-half mixture of almond milk and heavy whipping cream, or ½ cup heavy whipping cream. Add sweetener then blend. Once again scrape ice sticking to the walls of the blender cup, usually at this point some remains at the bottom and almost always some in the corners. Be thorough. Now blend to incorporate the liberated ice.* That whole procedure isn't necessary, but not doing it will usually leave one or two bits of ice left which can be a little jarring. If you don't want to do all that, just throw in all your ingredients, ensuring you aren't forgetting the sweetener, and blend as much as reasonably possible. You may also add unsweetened, unflavored protein powder (I use BulkSupplements' Casein), as long as you use more sweetener and a little more flavoring to adjust (maybe skip the chocolate protein powder in the first flavor option if you do this). Now the drink base is done, it’s time to add some flavor. *As a potential add-on, you may use 1/4-1/2 tsp of xanthan gum. This offers a more consistent, kind of fast food milkshake-like texture and consistency, while not using it leaves the texture and consistency more like a homemade milkshake. If you do this, there is little benefit to following the procedure above - when you add the xanthan gum and it starts doing its job, any unblended ice will be blended fine. If you plan on adding xanthan gum, just blend what ice you reasonably can with all other ingredients, then add the xanthan gum, preferably mixed in with some other powder (I suggest holding back on protein powder a little at first and adding the rest alongside the xanthan gum). Blend to incorporate, then stop blending. Go get your cup, then blend on a slower speed. The xanthan gum should start working and any remaining ice should be blended. Some good options: Use about 15-20g OR (my preference) ~40g of a low-carb chocolate protein powder (usually around a half a scoop, I use either Isopure, Body Fortress, or Optimum Nutrition – check serving size to find out how big a scoop is) and about a tablespoon of Hershey's special dark baking cocoa or other decent-quality unsweetened cocoa/cacao to get a chocolate shake. Use about 25g of a low-carb vanilla protein powder and a couple teaspoons of vanilla extract to get a vanilla shake. Use (I might be mis-remembering here since I haven't done it in a little while) 1.5 teaspoons of root beer "concentrate" and 3 teaspoons of vanilla extract for a root beer float flavored slushie that tastes kind of like an A&W root beer freeze. Use 1/2 teaspoon of sugar-free liquid drink flavoring for a slushie of whatever flavor. I personally use Crush grape or orange flavored water enhancer. The grape gives a result similar to a Sonic grape ice cream slush. Some Crystal Light brand blue raspberry flavor mix will give a result similar to a Sonic blue raspberry ice cream slush, which tastes like blue cotton candy. Use 4 teaspoons of unsweetened cocoa powder and about 30g (usually a scoop's worth) of vanilla protein powder (Optimum Nutrition vanilla ice cream flavor works well) to get something that tastes sort of like a store-bought chocolate ice cream. Some almond butter if you’re making a chocolate version of this could make a nice add-on. Now blend to incorporate the flavor and you’re done. Almond breakfast shake • 1/3 cup heavy whipping cream (coconut cream might work, but I haven’t tried) • 1/3 cup almond milk • 1 and a half cups ice (adjust to thickness preference) • 2 tbsp unsweetened almond butter • ~30g unsweetened, unflavored protein powder* • 2 tbsp + 1 tsp erythritol**, or sweetener of choice to your preference • Pinch of salt • Dash of vanilla extract • Dash of cinnamon (optional, for flavor) • 1 tbsp coconut oil (optional, for satiety) Blend everything together, and that’s it. Don’t forget to taste test before pouring and also see if the thickness is to your preference. *In regards to protein powder, I suggest using unsweetened and unflavored protein powder (i.e Isopure’s, or BulkSupplements’ casein). A good low-carb chocolate protein powder also goes good, but will add probably about 2 grams to the net carb count (exactly how much will vary). If you don’t have a low-carb chocolate protein powder and want a chocolate component to the flavor, you can also add a couple tsp - a tbsp of unsweetened cocoa/cacao. As with a low-carb chocolate protein powder, that will add ~2g to the net carb count. **If using a chocolate protein powder, don’t add the extra tsp of erythritol because the protein powder will be sweetened already. The net carbs of this will be about 6-7 grams, being affected mainly by what exactly you use in heavy cream, almond butter, and sweetener, + ~2g if you add cocoa/cacao powder or a scoop of chocolate protein powder. Berry Protein Smoothie (20g+ net carb! Only here for quick access) • 1/2 cup frozen strawberries + 1 1/2 cups frozen mixed berries (suggested), OR 2 cups frozen strawberries • 1/3 cup heavy whipping cream (baseline) • 1/3 cup unsweetened unflavored almond milk (baseline) • 7-8 teaspoons erythritol, or equivalent • 1 + 1/2 scoops vanilla protein powder (as long as it's not French vanilla) • 1-2 teaspoon unsweetened almond or peanut butter (optional) • Handful of almonds or other low-carb nut (optional, recommended) • 1-2 tablespoon flax seed (optional, recommended) Flax seed would be a good, healthy add-on without a large impact on flavor. I suggest whole flax seed, as once ground the healthy fat begins to degrade. If you get pre-ground flax, make sure it's kept in the fridge/freezer in a dark container constantly. With whole flax, grind it up in the blender before adding any other ingredients, and make sure the blender is dry. Scrape off any extra that might be on the inside of the blender. Pour the liquid into the blender. If adding nuts, throw your nuts in there. Blend the nuts with the liquid on low speed (this still works fine even with ground flax seed in there). Some bits may stick to the sides of the blender cup. Now, add the rest of the ingredients and blend. This is good for someone on a low-carb diet, though perhaps not a keto diet unless the carb intake is necessary for your exercise regimen. Makes a tasty, decently healthy meal replacement.
• In your first few weeks, it helps to keep the things you eat simple. As tempting as they are, it’s best not to go straight for the low-carb-version-of-whatever-food recipes right off the bat. Especially if you have trouble with cravings and self-control, you're going to want to go a while without them, and potentially sweet stuff in general if that is a weak spot. • If you don’t already have one, get a kitchen scale. Useful both for putting recipes into use and for measuring your macronutrient intake. • If you don’t already have one, it helps to use a strong blender, especially if you plan on making some low-carb beverages. I personally use a Biolomix 2200W which you can get off Ali Express for a good price. • Make sure to put some attention towards electrolytes, especially if you feel tired (or just "like crap") a lot. This is especially a concern while still in the fat-adaptation stage. • When it comes to making recipes such as those in this thread and others online, your best friends are going to be: Non-hydrogenated refined coconut oil, almond flour, coconut flour, heavy whipping cream, coconut milk (I use cans of Chaokoh brand and Aroy-D brand, the latter in cases where a thickecreamier result is desired), psyllium husk powder, xanthan gum, and erythritol, which I believe is the overall best sugar substitute (glycemic index of 0 while sucrose sits at 63, 90% of it is urinated out so it takes a large amount at once to get diarrhea, it is good for dental health, even more so than xylitol, and evidence indicates that erythritol is an effective antioxidant with protective effects on blood vessel walls. The downside is that it’s only 70% as sweet as sugar and usually a tad pricey). Xylitol is also useful to have on hand, but, personally, I only rarely use it. • As another reminder, ketone-measuring urine strips are best not bothered with. This is a topic already discussed in the /keto FAQ. Also see Amber O'Hearn's article involving this. • As always, when checking nutrition facts of a product, be wary of how much makes up one serving. Sometimes a product might show a very low carb content per serving, but then the serving size is also very small. • If you struggle to get potassium, using lite salt makes it easier since it uses potassium along with iodized salt. Or, you can combine No Salt (just the potassium salt) and some iodized salt to effectively make your own. You can also use this to make some "Ketoade" by taking a 1/4 teaspoon of lite salt, dissolving it in a glass of water, and mixing in a liquid flavoring of your choice. Drinking that will make it easier to get both more potassium and more sodium in your diet. • After some time on a ketogenic diet, you will eventually gain some insulin resistance marked by an increasing fasting blood glucose. Don't be alarmed by this as long as you didn't cheat enough to nullify the diet - it is not dangerous or pathological in nature. It is an adaptation so your muscles, which don't need glucose for energy, don't soak up what little glucose the body gets/makes so it can be used for the cells that actually need glucose. It is often called "adaptive glucose sparing" or "physiological insulin resistance" in low-carb and keto communities. Eating a lot of carbs for a few days should "fix" this, if you so wish. • Your favorite diet soda + heavy whipping cream = makeshift sugar-free float. Doing this with diet A&W will taste just like a root beer float with the ice cream melted. Or, make a batch of low-carb vanilla ice cream and use that to make an actual sugar-free float. • If you are using either Firefox or Google Chrome as a browser, use the Recipe Filter extension (original, Chrome version here and SargeZT's version for Firefox here) so you don't have to scroll through some lady's entire autobiography and about how the recipe changed their life before finally seeing the recipe you wanted to see. • On Reddit you will commonly see 20g net carbs being used as the maximum you should eat to stay in ketosis. It's worth knowing that 20g is not a maximum limit to stay in ketosis for everyone - it's merely a blanket "if you eat under that many net carbs in a day you're in ketosis" guarantee. Though not even that necessarily means constant ketosis, it does mean ketosis almost all day. Depending on many factors, including but not limited to your physical activity level (possibly the most important factor), protein intake, age, insulin sensitivity, and whether you are past the keto-adaptation phase, your body will have a varying ability to burn off glucose quickly. Remember that your body is producing ketones as long as your liver glycogen is depleted (well, not exactly, but that's a general rule), and you will go through 4-5 grams' worth of glucose per hour. See Will This Kick Me Out Of Ketosis? as linked at the beginning of this thread. • If a recipe calls for sugar-free chocolate chips (pretty much always Lily's brand), but you either don't want to use them or they are too expensive/difficult to get and you have access to unsweetened chocolate bars such as Baker's baking chocolate, you can smash a little bit of the unsweetened chocolate into little chunks and use them instead. Be sure to compensate with extra sweetener if you do this.
"Caseins are protein, whereas lactose is a sugar," Dr. Gundry says. "In my practice, most people who believe they are lactose intolerant are not; instead, they are intolerant to A1 casein. When we give patients A2 milk, which contains the A2 casein and lactose, they have report no 'lactose intolerance' symptoms!" Lactose Malabsorption. According to a systematic review and meta-analysis published in the Lancet in 2017, about 68% of the world’s population has lactose malabsorption and 36% of people in the US have lactose malabsorption; this does NOT mean that these populations have Lactose Intolerance. Unlike lactose intolerance, casein and whey can cause an actual immune response and be considered a true allergy by promoting an IgE response from the immune system. And this immune response can cause inflammation. In fact, we don’t know how many people have these milk allergies, but most estimates put it far below that of lactose intolerance. Lactose intolerance is an inability to properly digest the milk sugar lactose. Lactose intolerance differs from a milk allergy in that it does not involve the immune system 2.If you are lactose intolerant, your small intestine does not produce enough of the enzyme lactase to properly break down lactose. Casein is the protein found in cows milk. The symptoms are very similar to lactose intolerance but can also be more severe, some people even having anaphylactic reactions. Respiratory problems (coughing, wheezing, sneezing, runny nose) are also an issue here. The symptoms are also very similar to those of Celiac Disease or gluten intolerance. The reactions aren't always different. Both lactose and casein can cause intestinal distress. Casein often causes other problems as well (especially sinus-related issues) but does not have to. It sounds like cutting out dairy completely would really benefit you. I've never heard of a casein intolerance test, except the one from Enterolab. Some people can be intolerant to both lactose and casein. Therefore, both can result in symptoms such as gas, bloating and diarrhoea. What is the Difference Between Casein and Lactose? Casein is a milk protein, while lactose is a milk sugar (carbohydrate). Thus, this is the key difference between casein and lactose. Furthermore, casein is water-insoluble while lactose is water-soluble. Casein Sensitivity occurs mainly in babies and children under 5 year. Lactose intolerance is known to give gastrointestinal symptoms such as bloating, gas, diarrhea and abdominal discomfort. These gastrointestinal issues are down to the lack of an enzyme that breaks down lactose, True lactose intolerance (symptoms stemming from lactose malabsorption) is less common than is widely perceived, and should be viewed as just one potential cause of cows' milk intolerance. Lactose and casein are two different components of milk. Lactose is the sugar found in milk and casein is one of the major proteins. Intolerances to both lactose and casein are prevalent, which can...
Best Dairy to Avoid Digestive Stress (Lactose Intolerance ...
Information about Lactose Intolerance and Cows Milk Protein Allergy and the differences between the two conditions.Karina discusses, dietary guidance and foo... Should You Eat Dairy? A1 Casein and Lactose Intolerance vs Dairy Health BenefitsIs milk unhealthy or healthy? What about cheese? If you've ever had someone... Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Call 1-540-299-1556 with your questions about Keto, Intermittent Fasting ... Dairy – There are few foods as controversial as dairy. I mean, it is an entire food group, right? And there are definitely some people who say you need it. B... In this video we look at what is lactose, what is lactose intolerance, and how is lactose digested in the body.Transcript (partial)Lactose is a simple carboh... Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Call 1-540-299-1556 with your questions about Keto, Intermittent Fasting ... Camel Milk contains no betalactoglobulin so it is suitable for people with dairy allergies. In this video, Jeff explains why most people who think they are ... WELLNESS TIPS TUESDAY!LACTOSE INTOLERANCE OR A DAIRY ALLERGY?! What is the difference?! It is very easy to confuse intolerances and allergies so I am hoping ... Learn more about the Center for Advanced Digestive Care:https://www.nyp.org/cadcLearn more about Dr. Barfieldhttp://nyp.org/physician/ebarfieldLearn more abo... For Educational Use Only - Fair Use - E.R. physician Dr. Travis Stork and pediatrician Dr. Jim Sears explain the differences between milk allergies and lacto...
