Starch is truly slave food
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@yerrag I haven't tested with dextrose alone, but yes. All starchy foods have a tendency for me to cause blood sugar swings. I do not experience this with non-starchy sugar sources.
I think you could be right about it being stored PUFA as most of my time spent 'Peating' I've still maintained quite a high fat input in my diet. All mostly saturated, of course. But I imagine the small percentage of PUFA still builds up and/or prevents adequate depletion of my already stored PUFA.
I am a fan of your personal story of you overcoming your blood sugar problems with hard work and perseverance. I have tried multiple times to intergrate starchy food into my diet because I do believe they can be a good energy source if your body assimilates it properly but no matter my experiments I always end up going back to avoiding starch.
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@Milk-Destroyer what is high fat? Haidut says potatoes and rice fried in butter or coconut oil are fine. Ray suggested using calcium carbonate for corn. No reason to risk it with sugar being so cheap given its low yield per hectare compared to grain and potatoes. I miss sandwiches though.
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@Milk-Destroyer said in Starch is truly slave food:
All starchy foods have a tendency for me to cause blood sugar swings. I do not experience this with non-starchy sugar sources.
Starch causes higher insulin spikes than sucrose (di-saccharide).
=> Dress your carbs when eating potatoes.
How to deal with sugars, before stating which kind you can manage:
We should have taken into account the presence or not, of fibbers, the percentage of fructose to glucose, and the way the sugars are dressed / accompanied, etc.
Ray PEAT (RP) has mentioned
If the stored fats happen to be polyunsaturated, they damage the blood vessels and the mitochondria, suppress thyroid function, and cause “glycation” of proteins. They also damage the pancreas, and impair insulin secretion.
A repeated small stress, or overstimulation of insulin secretion, gradually tends to become amplified by the effects of [an excess of] tryptophan and the polyunsaturated fatty acids, with these fats increasing the formation of serotonin, and serotonin increasing the liberation of the fats.Lowering free fatty acids can restore glucose oxidation
Source:
Glycemia, starch, and sugar in context Ray Peat
http://raypeat.com/articles/articles/glycemia.shtml -
Shifting from FFA oxidation to glucose oxidation
RP has mentioned (same source):
Sugar and thyroid hormone (T3, triiodothyronine) correct many parts of the problem. The conversion of T4 into the active T3 requires glucose, and in diabetes, cells are deprived of glucose. Logically, all diabetics would be functionally hypothyroid. Providing T3 and sugar tends to shift energy metabolism away from the oxidation of fats, back to the oxidation of sugar.
Niacinamide, used in moderate doses, can safely help to restrain the excessive production of free fatty acids, and also helps to limit the wasteful conversion of glucose into fat. There is evidence that diabetics are chronically deficient in niacin. Excess fatty acids in the blood probably divert tryptophan from niacin synthesis into serotonin synthesis.
Note LucH: Niacinamide, not niacin. Moderate dose = maxi 20 - 25 mg B3.
Sodium, which is lost in hypothyroidism and diabetes, increases cellular energy. Diuretics, that cause loss of sodium, can cause apparent diabetes, with increased glucose and fats in the blood. Thyroid, sodium, and glucose work very closely together to maintain cellular energy and stability. -
@Milk-Destroyer said in Starch is truly slave food:
@yerrag I haven't tested with dextrose alone, but yes. All starchy foods have a tendency for me to cause blood sugar swings. I do not experience this with non-starchy sugar sources.
Some articles on fructose on Ray's website speak glowingly of fructose, but that glow isn't shared by many mainly because too much fructose, when it goes past the small intestines, feeds gut microbes and cause gut issues. Some references point to studies that show fructose given to diabetics giving good results in that fructose is well absorbed and metabolized. So the good and bad of fructose leave us to settle on sucrose and honey and fruits where there is a 1:1 ratio of glucose and fructose, as we avoid too much fructose.
But I share your thinking that your difficulty with glucose has a lot to do with not fully going cold turkey PUFAs on a long enough duration.
When I went cold turkey for 4-5 years (not that I stopped it), I wasn't yet on the RPF, and there was a lot less noise around to discourage me from such a project, with its long timeline. When I joined RPF, there was a lot of talk about cutting this short with various tricks and mods. It was this spirit of bravado that made all, if not most, members of RPF fail miserably in being like Danny Roddy and more like Gyorgi (sorry Gyorgi you're great on basic research but poor in applied science).
I think you could be right about it being stored PUFA as most of my time spent 'Peating' I've still maintained quite a high fat input in my diet. All mostly saturated, of course. But I imagine the small percentage of PUFA still builds up and/or prevents adequate depletion of my already stored PUFA.
Yes, and what makes it difficult is that when you eat out, you really eat PUFA. And when you eat Chios and snacks, or commercial bread, it's made with PUFA.q
I am a fan of your personal story of you overcoming your blood sugar problems with hard work and perseverance. I have tried multiple times to intergrate starchy food into my diet because I do believe they can be a good energy source if your body assimilates it properly but no matter my experiments I always end up going back to avoiding starch.
If I may offer an opinion, I still think being capable of easily absorbing and metabolizing glucose as your primary substrate, with plenty of oxygen, in mitochondrial oxidation is your ticket to health. Being able to use sucrose and fruits and not being able to use glucose well is still a hallmark of not being rid of PUFA. It's a tall order, in this PUFA-filled world.
But to be able to enjoy all sugars, including starch, makes you feel less like a slave, and allows you to live like royalty. Think of the foods you can only look at, and what you would do if you can be back to being a child again, indulging in pastries, brownies, and fudge. Where once I shuddered at how much sugar it takes to make a brownie, I now brim with delight what makes that brownie pack that oomph.
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@Milk-Destroyer said in Starch is truly slave food:
@yerrag I haven't tested with dextrose alone, but yes. All starchy foods have a tendency for me to cause blood sugar swings. I do not experience this with non-starchy sugar sources.
I think you could be right about it being stored PUFA as most of my time spent 'Peating' I've still maintained quite a high fat input in my diet. All mostly saturated, of course. But I imagine the small percentage of PUFA still builds up and/or prevents adequate depletion of my already stored PUFA.
I am a fan of your personal story of you overcoming your blood sugar problems with hard work and perseverance. I have tried multiple times to intergrate starchy food into my diet because I do believe they can be a good energy source if your body assimilates it properly but no matter my experiments I always end up going back to avoiding starch.
I share a similar experience. Prior to my supplementing thyroid, starch (and meat) triggered hypoglycemia and severe indigestion to the point of waking every night choking on acid, but I had no issues metabolizing simple sugars, which is why I ended up on a fruitarian diet when my digestion was at its worst. I don’t know how valid this test is but one of my doctors, who was also an enzyme specialist, had me do a Loomis 24 hour urinalysis and it showed that I wasn’t producing the needed enzymes to break down starch. It made sense to me why I never cared much for starchy foods and often avoided having them while growing up. Now I can have all the starch I want without issue but again, I don’t care much for it, however, I think we should have the option to consume what we like and I consider it a sign of improved health that I can have starch if I ever find myself craving it.
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I came across a documentary of Samburu Tribe
Their only diet is blood, milk, honey and meat
They all seem well developed, resilient and very attractive
Elevated cheekbones, perfect facial symmetry
Meanwhile, the Hadza tribe eats
Ugali for breakfast,
based
Meat and honey
They look bloated with tooth decay some of them
Ugly, unattractive and have worse body composition
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That observation was first noted and reported by Weston Price. A lot learned, but some to be unlearned from him as well. The value of eating internal organs for good nutrition was established, consistent with a meat-based lifestyle. Yet sugars were not appreciated, and a lot of the commentary on sugar was that it was processed, which robbed it of much of its nutrition and sugar was considered empty calories. But still, traditionally processed grains were not left out, as that provided for the retention of nutrients while the allergic and anti-enzyme properties of grains were deactivated.
You don't have to look far into Africa to see how the modernization of the American Indian nutritional lifestyle led to the Indians becoming malnourished. I suspect African tribes more exposed to the vagaries of Western medical education were similarly subjected to the nutritional impoverishment. They were subject to the same SAD lifestyle Uncle Sam exported.
I am not sure I would have a diet that is rich in blood as well, as the heme iron is not as safe as the non-heme iron found in liver, and even then, Ray advises to eat liver sparingly with a serving once a week.
Eating that much iron and adopting a PUFA-intoxicated lifestyle, thanks to the devious gaslighting by the AMA and the AHA, with the help of NGOs like CSPI, credulous tribes would just see their numbers fall off in a stealthy genocidal way (exaggeration intended).
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@yerrag what do you think of "evolutionary" arguments from the paleo crowd? They are confusing compared to physiology and animal models. Sure there's evidence for smaller skeletons after the beginning of grain cultivation, but it's not clear what exactly those people ate. If you look at the yield it's clear how starch is superior compared to other energy sources, so it's a noble lie. Britain was focused on increasing the human biomass, but now that the empire is not growing anymore and machines do most of the labor, I wonder if some toxins are put into the food supply deliberately. It seems like a big chunk of the ruling class is unaware of PUFA, so they're also degrading.
There is also sugar associations and lobbying. How did they lose?
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@psi The same way George Floyd became a national hero for the educated crowd.
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I can eat starch with fat and have no problem. I don’t gain weight. But if I eat too much sugar I seem to gain.
I can eat fruit also because it has the fiber and seems to lower the response. But too much fruit juice makes me gain.Honey in moderation is also no problem for me.
I think there’s a limit to how much sugar one’s liver can handle.
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@Amethyst exactly.
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Do you all think starch as opposed to just fruit and honey is important for growing children?
