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01-04-2016, 02:02 PM | #1 | ||
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Yes, agreed. I won't rule out the odd person who can deal with sugars/carbs of all sorts quite effectively, but still this could cause minimal glycation without the person knowing it. Who knows...
Regarding carb level for ketosis, that is variable from person to person. I would say that I eat under 100 grams, but that can range from 30-80 per day and I'm in ketosis. Though I can slip in and out too, of course. The body does that very easily. I've known people who can get pretty close to 100 and still be in ketosis. 20 grams is quite low and with all the veggies I eat, and more recently carrots too, I don't think I ever eat that little. But, of course, I'm not measuring things all the time or barely. And you're definitely right about too little carbs being a starvation mode. I don't think I'd recommend anything much below 50 or thereabouts, and not sure if I've even gotten that low or below, but perhaps I have. But the takeaway here is that the particularities of each person is quite essential, however accurate or universal principles can be. I watched the video in the link () and found it quite interesting. Pinkey, he's definitely got himself a sense of humor Quote:
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"Thanks for this!" says: | pinkynose (01-04-2016) |
01-04-2016, 03:10 PM | #2 | ||
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__________________
Diagnosis: Idiopathic Small Fiber Neuropathy (Statin Induced) • R-Lipoic Acid: 100mg - 300mg Daily • Acetyl-L Carnitine: 1500mg Daily • Vitamin B12: 1000 mcg Daily • Magnesium 500mg Daily • Grape Seed Extract 200mg Daily • Benfotiamine 300mg daily |
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"Thanks for this!" says: | glenntaj (01-05-2016) |
01-04-2016, 03:26 PM | #3 | ||
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I can see this, and recall a few anecdotal pieces along these lines. After 5 months my blood glucose has stayed low overall, in the 70s and sometime in the 80s, but it could change and go up after some more time. Of course, it depends on the person and what his/her body does in response. It could also be that I'm eating just enough carbs. I believe protein (and perhaps even fat) can be turned into glucose, if the body is lacking carbs, and I do eat a lot of animal protein and fat.
Did you find this phenomenon with your blood glucose? Quote:
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01-04-2016, 06:31 PM | #4 | ||
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When I get actual labwork my numbers tend to skew lower than my home readings do. If I eat simple sugars my blood will spike higher and then settle down in the 70s or 80s. If i stay low carb i may sit in the 90s but find it almost impossible to go above 120 at any point in the day. There are also a ton of variables that i see mess with my numbers, most notably stress. MY blood glucose way back when i ate whatever I wanted was actually lower than it is now. But, I don't have any huge spikes and actually need to gain weight more than lose any weight at this time.
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Diagnosis: Idiopathic Small Fiber Neuropathy (Statin Induced) • R-Lipoic Acid: 100mg - 300mg Daily • Acetyl-L Carnitine: 1500mg Daily • Vitamin B12: 1000 mcg Daily • Magnesium 500mg Daily • Grape Seed Extract 200mg Daily • Benfotiamine 300mg daily |
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01-15-2016, 06:28 PM | #5 | |||
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Grand Magnate
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Most amino acids (protein constituents) can be used to make glucose - they are "glucogenic" amino acids and the metabolic process for this is called gluconeogenesis - it happens in the liver and the kidneys. Some amino acids can be used to make both glucose and fatty acids - they are both "glucogenic" and "ketogenic" , A few can only be used to make fatty acids - they are ketogenic only. Fatty acids can not be used to make glucose.
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"Thanks for this!" says: | DavidHC (01-15-2016) |
01-15-2016, 06:34 PM | #6 | ||
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Thank you for this, Kiwi.
Every day I learn more and more about the human body and how it works. It seems that by reducing glucose via obvious food sources you can reduce oxidation but you can't avoid it entirely (obviously). But it does significantly reduce it. And by reducing protein too somewhat, so more of a true ketogenic diet, you can reduce it even more. But fatty acids, especially problematic or poor ones, can also cause oxidative stress. Thanks again. Quote:
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