@Crypt-Keeper Hey, GABA should have a delicate (seesaw) balance with dopamine. You can raise dopamine (and lower GABA) with L-Tyrosine, white coffee, OJ, and B vitamins like B1/sulbutiamine and B6-P5P, or Aspirin or T3/DHT. Also with emodin, inosine, Tribulus Terrestris or [image: 1726326851376-d2dd55f0-8b07-4f08-acea-2dc094e49563-image.png]

@LucH Thanks for the great info!

@happyhanneke lid off for the toxins to evaporate

@Bye4ever hahah ok buddy

@wrl said in My Experience With Different Carb Sources: @yerrag said in My Experience With Different Carb Sources: eating a lot of white sugar Aside from purity and sucrose content, what is the benefit of white sugar over other more "whole" sources such as molasses, rapadura (whole cane sugar) or other similar black/brown sources of sugar? Particularly in terms of the nutrients (vitamins, minerals, salicylates, polyphenols etc) which might be useful for supporting the respiration process amongst other things? It's hard to find a good reason to go with white sugar, except for the same reason that many chefs prefer the farm raised antibiotic-laced catfish, pangasius aka cream dory, from Vietnam and Thailand - a neutral taste (but I use a lot of muscovado sugar as well as it has a raw candy taste. When I was visiting my granny in the province back in the day, my granny was using white sugar and I would often go to the maids' area as I enjoyed the dark reddish brown sugar they used. It was the best candy I could find anywhere, especially when they are lumped together like a rock. Back then, processed sugar sold at a premium.) Just like it is with white rice over brown rice. Though brown rice has its benefits with more fiber and nutrients, and for many, many years I ate brown rice, I went back to white because I enjoy it way more. I came back to white rice when I realized my blood sugar become excellent, after going cold turkey on PUFAs for 4-5 years. There is no harm in using white rice and white sugar, when the nutrients I am missing out on in using brown sugar and brown rice are being met by other sources in a nutritionally knowledgeably sufficient eating lifestyle. And I make sure of that by relying a lot more on whole foods and from eating a variety from nature's bounty. Living in an archipelago with plenty of wild caught seafood, I am able to compensate also for eating the nutrient and health deficient livestock we eat (aka factory farms of chicken and pigs that die easily from bird and swine flu). We are what we eat as the saying goes

Sodium, protein and an unusual lipid profile. Probably.

I can get tired when I drink coffee at night. It probably has to do something with the reduction of stress hormones

@the-MOUSE said in thpoughts this thread on AGEs?: Here are some health problems that sugar has been shown to cause or exacerbate: Heart disease Type 2 Diabetes Cancer Cellular aging via telomere shortening Depression fatty liver inflammation throughout the body source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839066/ www.healthline.com I'd like to point out that your sugar consumption needs to be in sync with your thiamine status. Burning sugar for cellular energy requires thiamine because thiamine acts as an enzyme cofactor in the citric acid cycle (Krebs cycle). I suspected that all of the negative health issues in the list above are tied in with thiamine deficiency. I think that the core issue is thiamine deficiency, not sugar itself. Heart disease: searched for "heart disease and thiamine" this one: Thiamine and Cardiovascular Disease: A Literature Review "Thiamine plays an important role in energy metabolism in the human body. Deficiency in thiamine has high prevalence in certain at risk populations, and it can lead to serious morbidity and mortality. The role of thiamine deficiency in causing endothelial dysfunction, vascular diseases, and systolic HF are well documented in the current literature. " Type 2 Diabetes Searched for "diabetes and thiamine" this one: Thiamine and diabetes: back to the future? "The first reports of a link between thiamine and diabetes date back to the 1940s. Some years later, a role for thiamine deficiency in diabetic neuropathy became evident, and some pilot studies evaluated the putative effects of thiamine supplementation. However, the administration of thiamine and its lipophilic derivative benfotiamine for the treatment of this complication gained consensus only at the end of the ‘90 s. " Cancer: searched for "cancer and thiamine" this one is interesting: The Role of Thiamine in Cancer: Possible Genetic and Cellular Signaling Mechanisms "A significant association has been demonstrated between cancer and low levels of thiamine in the serum. Genetic studies have helped identify a number of factors that link thiamine to cancer, including the solute carrier transporter (SLC19) gene, transketolase, transcription factor p53, poly(ADP-ribose) polymerase-1 gene, and the reduced form of nicotinamide adenine dinucleotide phosphate. Thiamine supplementation may contribute to a high rate of tumor cell survival, proliferation and chemotherapy resistance. Thiamine has also been implicated in cancer through its effects on matrix metalloproteinases, prostaglandins, cyclooxygenase-2, reactive oxygen species, and nitric oxide synthase. However, some studies have suggested that thiamine may exhibit some antitumor effects. The role of thiamine in cancer is controversial. However, thiamine deficiency may occur in patients with cancer and cause serious disorders, including Wernicke’s encephalopathy, that require parenteral thiamine supplementation. A very high dose of thiamine produces a growth-inhibitory effect in cancer. " In other words, low dose thiamine may be carcinogenic, medium dose thiamine is a wash, and high dose thiamine is anti-cancer. Further study revealed that low dose = probably below 50mgs, medium dose = 100mgs-2500mgs; high dose = 3500mgs. But this could certainly vary between people. I cannot tolerate greater than 2000mgs of thiamine hcl daily; I got shooting electrical zapping pains in my thighs at night after trying 2500mgs of thiamine hcl. Cellular aging via telomere shortening: searched for "telomere shortening and thiamine" this one: Drinking makes you older at the cellular level "We also found an association between telomere shortening and thiamine deficiency (TD)," said Yamaki. "TD is known to cause neuron impairments such as Wernicke-Korsakoff Syndrome. Although how exactly TD can cause neural impairments is unclear, it is well known that oxidation stress cause telomere shortening and, thus, it is possible that oxidation stress may also cause neuron death." edit: I think they mean Oxidative Stress, not oxidation stress.... A search for Oxidative Stress and thiamine yielded this: Thiamine leads to oxidative stress resistance via regulation of the glucose metabolism "In conclusion, these findings suggest that extracellular thiamine leading to oxidative stress resistance have an impact on the regulation of glucose metabolism by shifting the energy generation from fermentation to respiration. " Depression: searched for "depression and thiamine" this one: Neurological, Psychiatric, and Biochemical Aspects of Thiamine Deficiency in Children and Adults "With glucose being the primary fuel for energy production in the brain, it is not surprising that mitochondrial dysfunction and the consequent impaired glucose metabolism have been associated with several neurological and neurodevelopmental conditions (97) and major psychiatric illnesses, such as depression (98) and schizophrenia (99). The neurological symptoms in thiamine deficiency are similar to defects of PDH, which most frequently present as Leigh-like syndrome with basal ganglia involvement. Therefore, the nervous system, which is highly specialized in the use of glucose for energy generation, seems to be most vulnerable to PDHC deficiency due to TPP depletion. In the brain, the lower mitochondrial ATP production will limit the maintenance of membrane potential via the action of the Na+,K+-ATPase, thereby compromising nerve conduction and chemical synapses. Moreover, the increased oxidative stress due to the lower TKT activity will damage critical biomolecules, initiating lipid peroxidation and oxidative damage to proteins resulting in fragmentation, posttranslational modifications, and cross-linkings." fatty liver: searched for "fatty liver and thiamine" this one: High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition "Here, we tested the hypothesis that treatment with thiamine (vitamin B1) can counter the development of hepatic steatosis driven by overnutrition. Remarkably, the thiamine-treated animals presented with completely normal levels of intrahepatic fat, despite consuming the same amount of liver-fattening diet. Thiamine treatment also decreased hyperglycemia and increased the glycogen content of the liver, but it did not improve insulin sensitivity, suggesting that steatosis can be addressed independently of targeting insulin resistance. Thiamine increased the catalytic capacity for hepatic oxidation of carbohydrates and fatty acids. However, at gene-expression levels, more-pronounced effects were observed on lipid-droplet formation and lipidation of very-low-density lipoprotein, suggesting that thiamine affects lipid metabolism not only through its known classic coenzyme roles. This discovery of the potent anti-steatotic effect of thiamine may prove clinically useful in managing fatty liver-related disorders." inflammation throughout the body: searched for "inflammation and thiamine" this one: The importance of thiamine (vitamin B1) in humans "In the cells of the immune system, the induction of an immune response (inflammation) is associated with a switch of metabolic energy production from glucose, from oxidative phosphorylation to aerobic glycolysis. Thiamine has general anti-inflammatory properties by dephosphorylating pyruvate dehydrogenase, which intensifies the conversion of pyruvate into acetyl-CoA; in addition, thiamine inhibits the breakdown of pyruvate to lactate. "

@the-MOUSE https://www.kmart.com.au/product/400ml-glass-container-with-silicone-lid-43376667/?sku=43376667&utm_source=google&utm_medium=organic&utm_campaign=free_listings&srsltid=AfmBOop1ktGQ1JX8eedvlRrSXY6HjAP23DZGH-veYl0GjN7SWxnJQm7uNxw&region_id=200001

Thyroid for me is essential but not the 1 pill to cure all my woes. Without taking thyroid, my pulse dips to 36 bpm and in the 40s - 50s with office work. On thyroid, my daytime resting is around 70 bpm. I take Cynoplus and Cynomel. I need less in the summer and more in the winter to reach a daytime temperature of 37 C or higher and a reasonable pulse. I hope that one day I can become metabolically healthy enough to stop needing it, but until then, I still have to source it.

@BioEclectic said in Never feel satiated: Pressure cookers actually save energy Effect of high pressure steam on the eating quality of meat proteins High-pressure processing has potential for food preservation purposes because it can inactivate microorganisms and enzymes. The spatial configuration of some enzymes is changed. Proteins are composed of amino acids connected by amide bonds. Due to high reactivity under pressure and heat the molecules are twisted and changed. They could be no longer recognized by our digestive enzymes. The use of high pressure to modify the functionality of food proteins https://doi.org/10.1016/S0924-2244(97)01015-7 However some studies have shown to make it easier to digest meat but high pressure can affect protein conformation and can lead to protein denaturation, aggregation or gelation, depending on the protein system, the applied pressure, the temperature and the duration of the pressure treatment.

@GreekDemiGod Jay Feldman and Mike fave recommend a good amount of protein for clients around .6 to .8 grams per pound with a good source of glycine. It’s reasonable to me

I wanna know what Dinkov thinks about this.

"It seems that an "empty/unbound androgen receptor" is the worst thing as far as glucocorticoid signalling - and that even androgen antagonists interacting with the androgen receptor can reduce that glucocorticoid signalling." https://raypeatforum.com/community/threads/panquinone-liquid-triquinoyl-quinone-mix-for-lab-r-d.11566/page-8#post-292585

@LucH That's a very comprehensive paper, thanks for sharing! I didn't mean that zonulin is a protective inhibitor, I was referencing that substances that inhibit zonulin (like Larazotide acetate) are protective against its deleterious effects (like type 1 diabetes / celiac), as elaborated on in the papers we have both posted. @LucH said in Zonulin and its Consequences: For me zonulin is secreted in presence of excess lectins and gliadin (agglutinin family) to avoid aggregation with L-glutamine from the membranes. Zonulin acts as a garde-barrière, telling the body to let the toxins get away. Zonulin tells the tight junctions to stay open … Do you have more info on this? A search for lectins and leaky gut discloses this article: Lectins: The Gluten-Lectin-Leaky Gut Connection Some lectins that we consume in everyday foods can bind to the sugars in the cell walls of the gut or in the blood. This can cause an immune response, leading to inflammation, intestinal damage, altered gut flora, malabsorption, decreased cellular repair, cellular death, and eventually disease. These lectins bind to glycoproteins and glycolipids (sugar-coated proteins and fats) found on the surface of human and other animal cells. This binding allows for agglutination (clumping) and sometimes can produce an immune response. They can cause agglutination of blood cells and they can bind to the cells that line the small intestine. This article also references Fasano, he seems to be a popular guy in zonulin world. The relevant reference regarding lectins is here (I think): Dietary lectins are metabolic signals for the gut and modulate immune and hormone functions A related paper is here: Characteristics and consequences of interactions of lectins with the intestinal mucosa Following general Peat diet suggestions will have you avoiding most lectin-containing foods anyway, but there are two that stick out: dairy and nightshades. Someone could be getting most of their calories from milk and potatoes thinking theyre fine because its Peaty but may be driving intestinal permeability due to the lectin content. The example given in the article of a noxious lectin is wheat germ agglutinin. I wonder how bad non-wheat derived lectins like those from potatoes and milk are. If the mechanism is as described I also wonder if it may be advisable to keep dietary gluten and lectins to a minimum during L-glutamine supplementation, as that combination may provide ample reason for a zonulin trigger. This will be easy for wheat, likely also potatoes, but cutting milk may prove to be a challenge, if necessary. It also may be the case that the supraphysiological doses of glutamine generally used in supplementation may override any zonulin signaling caused by incidental dietary lectins. I'm not sure.

Lol bling became cool last second. Rip