My Experience With Different Carb Sources
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Whats up everyone,
Finding the right carb sources that work for you is pivotal in making a bioenergetic style diet work for you.
Some variables include...
- sugar vs starch
- FODMAPS
- food sensitivies
- blood sugar control
In this video I walk through my evolution of carb source intake and show my bloodwork to show my metabolic function. Check it out here!
https://youtu.be/W7H3oIlJkgo?si=Nu7d2TrHeZSA5SNC -
Great video, Mike!
It's great that you're able to debunk in your experience the myth about fructose causing high uric acid. Still, I have high uric acid, and I don't eat a lot of sugar, and I have no gout nor arthritis. My uric acid is high because the presence of toxins and infection internally requires the presence of more antioxidants, and uric acid is part of my primary antioxidant stores. I have good acid base balance, and that is the reason I do not experience arthritis nor gout due to uric acid not precipitating and causing crystals to irritate my joints.
Your fasting blood sugar at 83 is excellent. Still, I wonder what it would be if you ate white rice. Ray had written about diabetics doing well eating fructose, and I wonder if your not doing well on a starch not known for protein sensitivities had to do with your not being totally rid of PUFA. Have you made the cold turkey PUFA challenge of 4 years? Perhaps it's too long for you, and you can't afford to wait that long for something to bear fruit? But some things do take time, and many who have tried to circumvent the 4 years cold turkey fail. Just like making fine wine takes time.
Still, your going with eating a lot of white sugar works. And I can understand it if it would be virtually impossible to coach people to go on a 4yr cold turkey on PUFA. It would likely not sell well to a virtual tribe used to having much shorter gratification times.
I'm glad you debunked the Toxic Vitamin A crowd. That goes a long way. My experience with Vitamin A furthers that. I just ran with Ray's idea of eating a serving of liver once a week. Coincidence or not, it took at least 4 years of doing so that my eyesight so improved that I no longer am required to wear glasses to drive by our DMV here. Neither do I need glasses to read small type from my cellphone. My experience with retinol from beef liver would likely not be as impressive had I supplemented faithfully with the vitamin A of the supplement industry- beta carotene. I have a sister who takes supplements faithfully as she sells them for Shaklee. Her eyes are not doing well as her ophthalmologist tells her she may be due for a cataract surgery in a few years. Her go to Vitamin A is beta-carotene.
I have to add that it helps that I have a lot of endogenous CO2 (Ray mentions this) though, so together with retinol, gives good eyesight.
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@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?
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"She enjoyed chocolate, sometimes indulging in a kilogram (2.2 lb) per week."
"Her height was 150 cm (4 ft 11 in), and her weight 45 kg (99 lb), showing little variation from previous years."
Mike Calment
- ~1.1 kg chocolate/week
Assumptions: 90 kg bw (2 Jeannes) and 190 cm of height.
Calculating with Hyperbolas and Parabolas
A simple practice guide for dose conversion between animals and human
French animal (pink line) Km
- 45 (kg) ÷ 1.4 (m²) ≈ 32
Italian animal (blue line) Km
- 90 (kg) ÷ 2.2 (m²) ≈ 41
Km ratio
- 32 ÷ 41 ≈ 0.8
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If Jeanne consumed..- 1 kg chocolate/wk/45 kg
..the equivalent for Mike would be:
- 2 kg chocolate/wk/90 kg × 0.8 ≈ 1.6 kg chocolate/wk/90 kg
Not the meek ~1.1 kg chocolate/wk/90 kg that he's currently eating.
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@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
