@cari
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“A new study published in the Journal of Nature Microbiology has found that coffee helps in supporting the gut microbiome. The research says that people who regularly consume coffee have higher levels of microbe because of the Lawsonibacter asaccharolyticus that gives them the ability to support the heart and brain.
Study author and professor Nicolo Segata of the Occupational Metagenomics at the University of Trento said that the single food having the biggest impact on the composition of the gut microbiome was—by far— coffee.“
@J.R.L “In thinking about the options, we don’t have raw milk available here in FL and low fat milk is supplemented with D and A vitamins. Since it’s a trade off are there ways to mitigate the added synthetic vitamins….eggshell calcium/low fat cheese perhaps instead of milk? I opt to drink the whole milk but notice I have to carefully balance fats to maintain weight so doubt that’s a good choice for her. Always grateful for all the kind suggestions offered.”
When I was wanting to lose weight I drank the low-fat milk which has the unwanted added vitamins. Now I would suggest to mix whole milk which doesn’t have the vitamins with non-fat skim milk to get a low fat milk which gets rid of half of those added vitamins.,
@Zack Vegas “The smooth skin happened when I was doing really low fat (most days below 10 grams), along with lots of gelatin/glycine. I had ramped up the gelatin/glycine a month and and a half prior to the super low fat period.”
Oh the glycine/gelatin making skin smooth makes sense.
@Zack Vegas “I was most surprised at how the rough skin on my elbows and heels got really smooth.
Low fat or no starch made your skin smooth?
@Lilac “I recently made bread with spelt flour. It was the delicious devil. I ate a moderate amount day one and was fine. Overate it day two and regretted it. I think even ancient grains are not ideal for me. The large dose gave me a slightly gloomy feeling. Live and learn!”
I don’t know how Spelt flour would feel since I have never had it.
@Zack Vegas the beef and mango dish looks delicious with the sweet and salt contrast. I oils sun out the soy sauce for salted coconut aminos instead. I made this ground beef dish tgst was amazing with two of your components. He is my Instagram post on it…
“When I gave up seed oils a lot of the
Asian food I cooked went away too. I don’t use sesame oil or soy sauce anymore. Today though I put my mind to making myself something Asian-style despite my limitations. I had a pound of grain beef I defrosted and thought of my baking soda meat tenderizing hack and went with it. My idea here was to tenderize my pound of ground beef and fry it in beef tallow in one big chunk crispy and not breaking up the chunks much. Whew was this ever a good move! Halfway through my fry time I scooted the beef over and added in a bunch of sliced mushroom, tons of fresh minced garlic, a teaspoon of minced ginger from a jar and let that get good. Finally I added a teaspoon of salt and 3 tablespoons of coconut aminos and garnished this with fresh chopped green onion. I even ate it with chopsticks! Had I known this would come into existence today I may have bought some white or yellow rainbow carrots to add in. Tenderize the beef ahead of time. I added a teaspoon of baking soda, gently mixed it in with a wire potato masher and let it sit for about 45-minutes. I am going to go a couple of hours next time. This was so quick, easy and impressive to make that it is going on my guest list. Add in a little brown sugar to this and it is a teriyaki, maybe even scramble in a couple of eggs. If you are not a mushroom fan sub in broccoli instead.
@Zack Vegas what were your unwanted symptoms from the lower protein higher starch diet? What are you trying to achieve with this steak and sugar diet, which by the way makes me feel great with this combo at lunchtime.
@Zack Vegas “Of note, it seems like pineapple and mango might be good sugary additions to meals in the place of something like a potato.”
I like these two fruits for your steak diet because they have digestive enzymes in them, unlike the starchy slower to digest potato.
“ORLANDO, Fla. (Ivanhoe Newswire) – Over the last several decades, studies show puberty is starting earlier in young girls. It’s a trend researchers call alarming. And now they’ve identified a specific chemical that may be part of the problem.
A study published in JAMA Network looked at the average age of first menstruation of more than 71 thousand women. When comparing women born in 1950 to 1969… and those born from 2000 to 2005… It found the average age decreased from 12.5 to 11.9 years old.
Susan Pinney, PhD, Epidemiologist at University of Cincinnati College of Medicine says, “It’s a time where certain parameters are set leading into later life.”
Early puberty is linked to an increased risk of health issues such as obesity, diabetes, cardiovascular disease, and breast cancer.
Professor Pinney says, “That’s why we worry about environmental exposures during puberty that seem to perturb the normal pattern of development.”
Researchers with NIH say the rapid pace of these changes’ points to environmental factors. They studied more than 10 thousand compounds found in drugs and chemicals. Of those, one in particular stood out.
Musk Ambrette is a fragrance molecule found in some soaps, detergents, perfumes, and lotions. The study found this chemical can impact the area of the brain that releases hormones to trigger puberty. Professor Pinney says delayed puberty is also a problem brought on by the same environmental factors.”
https://www.kplctv.com/2024/12/02/chemical-found-cause-early-puberty-young-girls/?outputType=amp
@Lollipop Ray Peat talked about it being bad, but I didn’t remember it being deadly! I guess I should read his article again about it. He talks about it in his article on “Food-junk and some mystery ailments: Fatigue, Alzheimer’s, Colitis, Immunodeficiency.” Here is a portion of it below…
“Years ago, I noticed that Oregon was one of the few states that still had real whipping cream and cottage cheese without additives, so I have been trustingly using cream in my coffee every day. Last week, I noticed that my cream listed carrageenan in its ingredients. Over the years, I have avoided carrageenan-containing foods such as apple cider, hot dogs, most ice creams and prepared sauces and jellies, because they caused me to have serious allergic symptoms. Carrageenan has been found to cause colitis and anaphylaxis in humans, but it is often present in baby “formulas” and a wide range of milk products, with the result that many people have come to believe that it was the milk-product that was responsible for their allergic symptoms. Because the regulators claim that it is a safe natural substance, it is very likely that it sometimes appears in foods that don’t list it on the label, for example when it is part of another ingredient.In the 1940s, carrageenan, a polysaccharide made from a type of seaweed, was recognized as a dangerous allergen. Since then it has become a standard laboratory material to use to produce in-flammatory tumors (granulomas), immunodeficiency, arthritis, and other in-flammations. It has also become an increasingly common material in the food industry. Articles are often written to praise its usefulness and to claim that it doesn’t produce cancer in healthy animals. Its presence in food, like that of the polyester imitation fat, microcrystalline cellulose, and many other polymers used to stabilize emulsions or to increase smoothness, is often justified by the doctrine that these molecules are too large to be absorbed. There are two points that are deliberately ignored by the food-safety regulators, 1) these materials can interact dangerously with intestinal bacteria, and 2) they can be absorbed, in the process called “persorption.”
The sulfites (sodium bisulfite, potassium metabisulfite, etc.) have been used as preservatives in foods and drugs for a long time, even though they were known to cause intense allergic reactions in some people. Fresh vegetables and fish, dried fruits, ham and other preserved meats, hominy, pickles, canned vegetables and juices, and wines were commonly treated with large amounts of the sulfites to prevent darkening and the development of unpleasant odors. People with asthma were known to be more sensitive than other people, but the sulfites could cause a fatal asthma-like attack even in someone who had never had asthma. Even when this was known, drugs used to treat asthma were preserved with sulfites. Was the information just slow to reach the people who made the products? No, the manufacturers knew about the deadly nature of their products, but they kept on selling them. The FDA didn’t answer letters on the subject, and medical magazines such as J.A.M.A. declined to publish even brief letters seriously discussing the issue. Obviously, since many people died from what the drug companies called “paradoxical bronchoconstriction” when they used the products, the drug companies had to be protected from lawsuits, and the medical magazines and the government regulators did that through the control of information.
I think a similar situation exists now in relation to the effects of carrageenan.
Stress and anxiety sharply reduce the circulation of blood to the intestine and liver. Prolonged stress damages the ability of the in-testinal cells to exclude large molecules. Local irritation and inflammation of the intestine also increase its permeability and decrease its ability to exclude harmful materials. But even the normal intestine is able to permit the passage of large molecules and particles, in many cases particles larger than the cells that line the intestine; this persorption of particles has been demonstrated using particles of plastic, starch grains which are sometimes several times larger than blood cells, and many other materials, including carrageenan. One of the reasons it has been easy to convince the public that persorption doesn’t happen is that there is a powerful myth in our culture about the existence of a “semipermeable” “plasma membrane” on cells through which only certain specific substances may pass.
About 30 years ago some biologists made a movie of living cells under the microscope, showing an ameboid cell entering another cell, swimming around, and leaving, without encountering any perceptible resistance; persorption of food particles, moving in one side of a cell and out the other, wouldn’t seem so mysterious if more people had seen films of that sort.
Also in the 1960s, Gerhard Volkheimer rediscovered the phenomenon of persorption, which had been demonstrated a century earlier. Starch grains, or other hard particles, can be found in the blood, urine, and other fluids after they have been ingested. The iodine stain for starch, and the characteristic shape of the granules, makes their observation very easy. The absorption of immunologically intact proteins and other particles has been demonstrated many times, but myth is more important than fact; all of my biol-ogy professors, for example, denied that proteins could be absorbed by any part of the digestive system.
The accepted description of the absorption of chylomicrons, tiny particles of fat, helps to understand the way medical professors think about the intestine. These particles, they say, are disassembled by the intestine cells on one side, their molecular parts are taken up by the cells, and similar particles are excreted out the other side of the cells, into the lymphatic vessels. As they visualize one of these cells, it consists of at least four barriers, with each theoretical cell surface membrane consisting of an outer water-compatible phase, in intramembranal lipid region, and an inner water-compatible phase where the membrane rests on the “cell contents.” Endocytosis, for example the ingestion of a bacterial particle by a phagocyte, is described in a similar way, to avoid any breach in the “lipid bilayer membrane.”
This mental armature has made it essentially impossible for the biomedical culture to assimilate the facts of persorption, which would have led 150 years ago to the scientific study of allergy and immunology in relation to the digestive system.
Volkheimer found that mice fed raw starch aged at an abnormally fast rate, and when he dissected the starch-fed mice, he found a multitude of starch-grain-blocked arterioles in every organ, each of which caused the death of the cells that depended on the blood supplied by that arteriole. It isn’t hard to see how this would affect the functions of organs such as the brain and heart, even without considering the immunological and other implications of the presence of foreign particles randomly distributed through the tissue.
In 1979 some of my students in Mexico wanted a project to do in the lab. Since several traditional foods are made with corn that has been boiled in alkali, I thought it would be valuable to see whether this treatment reduced the ability of the starch grains to be persorbed. For breakfast one day, they ate only atole, tamales, and tortillas, all made from the alkali treated corn. None of the students could find any starch grains after centrifuging their blood and urine. That led me to substitute those foods whenever possible for other starches.
I have written previously about some of the environmental factors, including radiation, estrogens, and unsaturated fats, that are known to damage the immune system and the brain, and that we have been increasingly exposed to since 1940.
To better understand the nature of the diseases that are now becoming so common, we can look at them in a series, from the bowel, to the liver, to the immune system, and to the brain and hormones.
The incidence of several inflammatory diseases, for example Crohn’s disease, a chronic inflammation of the intestine, has been increasing during the last 50 years in the industrialized countries, and at the same time, the incidence of several liver diseases has also been increasing.
The entry of bacteria into the blood stream, which can lead to septicemia, is ordinarily considered to be of importance only in extreme immunodeficiency states, such as old age or in premature infants, but the death rate of young adults from septicemia has been increasing rapidly since the 1940s.
The permeability of the intestine that allows bacteria to enter the blood stream is very serious if the phagocytic cells are weakened. Carrageenan poisoning is one known cause of the disappearance of macrophages. Its powerful immunosuppression would tend to be superimposed onto the immunological damage that has been produced by radiation, unsaturated fats, and estrogens.
The liver tumor that is characteristic of young women using the oral contraceptive pill is a hepatocellular adenoma, which is considered to be a premalignant tumor. In Japan, Mexico, and several European countries, the incidence of hepatocellular tu-mors has increased steadily and tremendously in recent decades, and it has increased in men as well as in women. This is the sort of tumor that very likely represents an increased burden of toxins absorbed from the bowel. Carrageenan contributes to the disappearance of the liver enzymes (the cytochrome P-450 system) that detoxify drugs, hormones, and a variety of other chemicals.
Carrageenan enters even the intact, uninflamed gut, and damages both chemical defenses and immunological defenses. When it has produced inflammatory bowel damage, the amount absorbed will be greater, as will the absorption of bacterial endotoxin. Carra-geenan and endotoxin synergize in many ways, including their effects on nitric oxide, prostaglandins, toxic free radicals, and the defensive enzyme systems.
The continuing efficient production of energy is a basic aspect of metabolic defense, and this is interrupted by carrageenan and endotoxin. The energy failure becomes part of a vicious circle, in which permeability of the intestine is increased by the very factors that it should exclude.
Once the protective barrier-functions of the intestine and liver have been damaged, allergens and many materials with specific biological effects can enter the tissues. The polysaccharide components of connective tissue constitute a major part of our regulatory system for maintaining differentiated cell functioning, and absorbed starches act as “false signals,” with a great capacity for deranging cellular functioning. Several types of research indicate that carrageenan changes cellular function in complex ways, imitating changes seen in cancer, for example.“
https://raypeat.com/articles/nutrition/carrageenan.shtml
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