white sugar honey and maple syrup
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@Samyo said in white sugar honey and maple syrup:
should i eat oatbran for breakfirst
NO. Not the right kind: Brans are too rich in oxalates. But ok for oat cereals. I eat them 2x/wk:
My recept:
4 big tbsp (50 gr), 6 half-pecan nuts, 4 big tbsp coconut shredded (thin ones) and hazelnut milk (or full milk).
Note that you bring 2 g PUFA like that. So you need some SFA (coconut oil). I'd add one tsp coconut oil.
I use Jordan ones, simply natural with honey.
And one protein: a slice ham or cheese (Gouda for vit K2) or 2 eggs (free farmed ones)
And the fibbers are not going to dry your skin if you tolerate the right kind.
Need zinc and GLA for your skin.
I'd learn how to make a "cream" with aloe vera, silicium (G5) and jojoba oil. See Aroma Zone site. -
Just another angle here samyo.
@Samyo said in white sugar honey and maple syrup:
I think milk makes my skin moist and actually reduces in the inflammation on skin, inalignment with TCM
@Samyo said in white sugar honey and maple syrup:
When i drank like 5 litres of milk in a halfa day, i got loose stools and diareaha, about a day and half after, my skin was moist with no skin imflammation, I gave up after that day and half because I lacked energy to be physical and needed high carbs, the skin inflammation came straight back
Consider the concentration of solutes relative to existing TBW (total body water). This is gross simplification but I like to do it internally for myself, if the concentration is high and TBW is low. Whatever you're eating or drinking has the potential to dry you out. The opposite can also be true relative to TES (total effective solute).
This will also have a bearing on peristalsis and therefore be relevant to your "My constipation, clear glowing skin diet" thread.
It may also depend on your behaviour and how frequently you're experiencing stressors. Which you can induce, internally, all on your own, at rest. So don't assume you're free of them if you're not obviously challenging yourself with something. Also no need to overthink, your body has a wisdom all of its own that you can align with. Just simplify and consider in your thought, perception and action.
@ThinPicking said in I asked deepseek what chinese medicine would think about ray peat dietary advice:
Also I'm fond of TCM descriptors for volume status and composition. But I don't see the words "salt", "sodium", "chloride" or "bicarbonate" anywhere in the chat.
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@ThinPicking I ate some oats, it helped me poop, skin turning red and dry again tounge is getting white
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@LucH Oats, same outcome as oatbran, all starch acts the same on skin, great for bowels, bad for skin
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@ThinPicking TCM Perspective:
Internal Imbalances: Heat or Fire Syndromes: Redness and dryness may stem from internal Heat (e.g., Lung or Stomach Heat) or Yin deficiency (lack of nourishing fluids). Dietary Factors: Excessive sugar intake (internal) can create damp-heat, aggravating inflammation."The symptoms you're experiencing—redness, dryness, and rashes on your face, particularly around the beard, chin, and jaw—after consuming white sugar may stem from several interconnected factors. Here's a structured breakdown of potential causes and recommendations:
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Bacterial or Fungal Overgrowth
Mechanism: Sugar can feed harmful bacteria (e.g., Staphylococcus) or fungi (e.g., Malassezia) on the skin, especially in hair-prone areas like the beard. This may lead to folliculitis, acne, or seborrheic dermatitis.
Action: Consider topical antifungal/antibacterial treatments (e.g., ketoconazole shampoo) and maintain strict facial hygiene, washing after sugary foods to remove residue.
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Blood Sugar and Inflammation
Insulin Spikes: High sugar intake triggers insulin surges, increasing sebum production and inflammation, which can clog pores and worsen acne/rashes.
Systemic Inflammation: Sugar promotes inflammatory cytokines, potentially aggravating conditions like rosacea or eczema.
Action: Opt for low-glycemic foods and anti-inflammatory nutrients (omega-3s, turmeric).
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Gut-Skin Axis
Dysbiosis: Excess sugar disrupts gut microbiota, potentially causing "leaky gut," which may manifest as skin inflammation.
Action: Incorporate probiotics (yogurt, kefir) and fiber to support gut health.
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Allergic or Intolerance Reactions
Non-Allergic Hypersensitivity: Though rare, sugar may indirectly trigger histamine release or intolerance symptoms.
Action: Rule out allergies with an allergist and monitor reactions with a food diary.
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Hormonal Effects
Androgen Activation: Sugar may increase androgens, boosting oil production and folliculitis risk in beard areas.
Action: Balance hormones with a diet rich in zinc (nuts, seeds) and magnesium (leafy greens).
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Nutritional Deficiencies
Skin Barrier Weakness: High sugar diets may displace nutrients critical for skin health (vitamins A, C, E, zinc).
Action: Prioritize nutrient-dense foods and consider supplements if deficient.
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Topical Irritation
Residual Sugar: Sugar particles on facial hair/skin might trap bacteria.
Action: Rinse face after consuming sugary foods and moisturize to protect the skin barrier.
Next Steps
Consult Professionals: A dermatologist can assess for fungal/bacterial infections, rosacea, or eczema. An allergist or nutritionist may help identify dietary triggers. Elimination Diet: Temporarily remove sugar and monitor symptoms to confirm causality. Skincare Routine: Use gentle cleansers, non-comedogenic moisturizers, and antifungal products if needed.Summary
Your reaction likely involves a mix of microbial overgrowth, inflammation, gut disruption, and hormonal shifts. Addressing dietary habits, skin hygiene, and underlying health factors is key. Professional guidance can tailor solutions to your specific needs."
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@Samyo said in white sugar honey and maple syrup:
@ThinPicking TCM Perspective:
Internal Imbalances: Heat or Fire Syndromes: Redness and dryness may stem from internal Heat (e.g., Lung or Stomach Heat) or Yin deficiency (lack of nourishing fluids). Dietary Factors: Excessive sugar intake (internal) can create damp-heat, aggravating inflammation.@ThinPicking said in I asked deepseek what chinese medicine would think about ray peat dietary advice:
Also I'm fond of TCM descriptors for volume status and composition. But I don't see the words "salt", "sodium", "chloride" or "bicarbonate" anywhere in the chat.
It's actually the same perspective samyo, the language makes for illusion. The more you read, the better you sleep, the more you know. Bonus if you speak mandarin or a variation.
The whale's recommendations on the back of that "perspective" are a bit suspect. Remember that tech is work in progress.
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@ThinPicking I dont understand what you're trying to say, Salt in tcm and ayurveda are drying and heating to the body
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Sleep well samyo
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Seems like
my Ferritin and transferring saturation came back as unsatisfied on blood test, waiting to hear a call from the doctor now.. Im now due a routine test..
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@Samyo said in white sugar honey and maple syrup:
my Ferritin and transferring saturation came back as unsatisfied on blood test
Mind these common supplement:
green tea, turmeric, quercetin, and resveratrol.Phytate-rich food amalgam iron.
=> Carrot salad, nuts & seeds. -
@LucH said in white sugar honey and maple syrup:
rmeric, qu
I dont take them at all are you saying to take them or avoid them?
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to avoid them. Only in cure. once a day.
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@LucH Eating mince beef, 300-500g is probably increasing my ferrintins
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@Samyo said in white sugar honey and maple syrup:
Eating mince beef, 300-500g is probably increasing my ferrintins
Yes, if ... if you get all the cofactors (folate), don't interfere with transporters (milk)
But I won't do that every day (red meat)
If you want me to give more information on how to optimize iron metabolism, open a new post, and leave a link here. -
@LucH Btw I cant contiue eating oats, my forehead/skin is dry af
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@LucH said in white sugar honey and maple syrup:
@Samyo said in white sugar honey and maple syrup:
Eating mince beef, 300-500g is probably increasing my ferrintins
Yes, if ... if you get all the cofactors (folate), don't interfere with transporters (milk)
But I won't do that every day (red meat)
If you want me to give more information on how to optimize iron metabolism, open a new post, and leave a link here.I would be interested in optimized iron metabolism....
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@NigelBlaise said in white sugar honey and maple syrup:
I would be interested in optimized iron metabolism....
Excerpt
• The conversion of heme iron (meat and fish) is much higher (20-25 %) to that of vegetable iron (5 %) and is not really influenced by the type of meal (interaction), while it is the case for vegetable iron (non -heme iron).
• Absorption is conditioned, among other things, by gastric acidity which transforms ferric iron (Fe3+) into ferrous iron (Fe2+) to make it passively absorbed by enterocyte, at the duodenum and the small intestine. Therefore, we will avoid alkalizing a meal, on a regular basis, with dairy or bicarbonate if we want to optimize the absorption of ferrous iron (animal).
• To facilitate the absorption of iron, we need cofactors. 30 to 50 mg of ascorbic acid doubles absorption easily (43 mg in an orange, 30 mg in 100 ml of orange juice in pack). 100 mg of Vit C is optimal. Indeed, vitamin C reduces ferric (Fe3+) iron into ferrous iron (Fe2+)
• Conversely, the absorption of iron is reduced in the event of low gastric secretion and insufficient bile, in the case of ingestion of certain spices (turmeric and rosemary, rich in polyphenols), an excess of calcium (complex with the phosphates of the dairy), the bran (excess of phytates), with the cola possibly (phosphates) and the taking of a zinc supplement (competition: absorption site). It will therefore sometimes be necessary to modulate and vary, especially in case of ferriprive anemia. (1-3)
Note: To assimilate iron, some cofactors are necessary, such as vitamin C, copper, B9 and B12. Folic acid also (B9) in order to allow integration into hemoglobin.See details on this link (in French, translator needed, but with several link in English).
Métabolisme du fer
http://mirzoune-ciboulette.forumactif.org/t1395-metabolisme-du-fer#15852
Interesting link:
Vitamin C and Iron Absorption
http://www.functionalps.com/blog/2012/02/15/vitamin-c-and-iron-absorption/
Iron – Function – Regulation – Nutrient Interaction – deficiency & RDA – Disease Prevention & Treatment – Food Sources – Toxicity & Drug Interaction. -
@LucH said in white sugar honey and maple syrup:
@NigelBlaise said in white sugar honey and maple syrup:
I would be interested in optimized iron metabolism....
Excerpt
• The conversion of heme iron (meat and fish) is much higher (20-25 %) to that of vegetable iron (5 %) and is not really influenced by the type of meal (interaction), while it is the case for vegetable iron (non -heme iron).
• Absorption is conditioned, among other things, by gastric acidity which transforms ferric iron (Fe3+) into ferrous iron (Fe2+) to make it passively absorbed by enterocyte, at the duodenum and the small intestine. Therefore, we will avoid alkalizing a meal, on a regular basis, with dairy or bicarbonate if we want to optimize the absorption of ferrous iron (animal).
• To facilitate the absorption of iron, we need cofactors. 30 to 50 mg of ascorbic acid doubles absorption easily (43 mg in an orange, 30 mg in 100 ml of orange juice in pack). 100 mg of Vit C is optimal. Indeed, vitamin C reduces ferric (Fe3+) iron into ferrous iron (Fe2+)
• Conversely, the absorption of iron is reduced in the event of low gastric secretion and insufficient bile, in the case of ingestion of certain spices (turmeric and rosemary, rich in polyphenols), an excess of calcium (complex with the phosphates of the dairy), the bran (excess of phytates), with the cola possibly (phosphates) and the taking of a zinc supplement (competition: absorption site). It will therefore sometimes be necessary to modulate and vary, especially in case of ferriprive anemia. (1-3)
Note: To assimilate iron, some cofactors are necessary, such as vitamin C, copper, B9 and B12. Folic acid also (B9) in order to allow integration into hemoglobin.See details on this link (in French, translator needed, but with several link in English).
Métabolisme du fer
http://mirzoune-ciboulette.forumactif.org/t1395-metabolisme-du-fer#15852
Interesting link:
Vitamin C and Iron Absorption
http://www.functionalps.com/blog/2012/02/15/vitamin-c-and-iron-absorption/
Iron – Function – Regulation – Nutrient Interaction – deficiency & RDA – Disease Prevention & Treatment – Food Sources – Toxicity & Drug Interaction.Does all of this apply to non-heme iron? Asking because I am considering taking pea, pumpkin and other plant protein powder that have quite a bit of iron which is a concern. Perhaps soaking the pool powders liquids like coffee will help?
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@NigelBlaise said in white sugar honey and maple syrup:
I am considering taking pea, pumpkin and other plant protein powder that have quite a bit of iron which is a concern. Perhaps soaking the pool powders liquids like coffee will help?
There is no single answer.
- Soaking won’t change anything in the rate of assimilation, except there would be less chelation by phytates. Good point. But not with coffee (polyphenols).
- Taking pea, pumpkin and other rich-iron plant protein powder has to bypass several roadblocks:
Iron must avoid several pitfalls.
- In an optimal situation, we are going to capture rather less iron 5 >< 20/25% (plant vs meat). But the stomach can optimize the transport. Enterocytes of the proximal small intestine absorb iron (as Fe2+) into the circulation where it becomes bound (as Fe3+) to its transport protein transferrin.
At physiological pH, iron exists in the oxidized, ferric (Fe3+) state. To be absorbed, iron must be in the ferrous (Fe2+) state or bound by a peptide / protein such as heme.
Iron from meat is a heme-form, so bound to a protein. The principal role of transferrin is to chelate iron to be rendered soluble, prevent the formation of reactive oxygen species, and facilitate its transport into cells.
Gastric acid production plays a key role in plasma iron homeostasis, especially with non-heme sources. However, some factors can promote the absorption of non-heme iron such as citric acid, lactic acid and fructose. All of these elements form ligands with ferrous iron, maintaining its solubility and thus facilitating its absorption.
PMID: 28846259
Iron from meat is bound by a protein as heme and doesn't need to be in a ferrous state (Fe2+). So, it is also less prone to the influence of gastric pH. If you have problems to digest meat, it’s often the sign of a deficiency in secreting bile or gastric acid. Then it would be a fine help to take a supplement once a day (HCl betaine, with ginger and pepsin – Now Foods).
The most efficient absorption takes place in the duodenum, and is inversely related to the iron store level. It means the level is upgraded / modulated when required / needed by the body.
https://gpnotebook.com/pages/nutrition/haem-and-non-haem-iron
Summary
Iron from meat (heme) is readily absorbed but I won’t eat cheese or drink milk at the same meal if I’m deficient (transport limited).
Plant iron (non-heme) must be converted to pass through the blood circulation. If you add some lemon juice on your vegan source (shake or salad) it will be easier, provided there isn’t too much polyphenols. Don’t drink coffee or tea after your salad bar.
Inclusion of meat cuts to a vegetable puree significantly increased the nonheme iron absorption. -
@LucH Iron 38.4 umol/L 11-28 R
Transferrin 1.69 g/L 2.00-3.60 R
Transferrin Sat. Index 91 % A
Ferritin in it 400s
C282Y Homozygous (YY)
