Oddbean

I've been keto/low carb 9 years (and now mostly carnivore). I have to be, for diabetes, so I don't need as much accountability as others, but happy to cheer-lead and chat about it any time. I post a free recipe here at least once per day.

i also have had to transition for the same reasons what is really killing me the most though is the peripheral neuropathy... two days ago i got hit by such a bad cramp in one of my pelvic muscles that i could hardly even walk at all for me the diet is just about how you cook thet same thing tho lol

Yeah, I get that... I also have peripheral neuropathy in my feet, it hasn't gotten worse after changing my diet, but might never improve. I also have skin issues and mild arthritis unless I avoid all sugar, grains, and fluid dairy.

yeah, i get the odd ding with my joints and lately a chronic problem with ringworm but avoiding wheat stops the dermatitis herpeteformis, which turns out as i learned recently to be a strong indicator that i have celiac (which i think is actually an autoimmune disease caused by DPT vaccines) i can say that mine has got a lot better but like you say, have to avoid all grains, minimise sugars and avoid modified starches and artificial sweeteners are super toxic for the kidneys, it helps to add potassium (i just add potassium chloride to my sea salt) and i went through about a month of taking about half a teaspoon of both unrefined sea salt and potassium chloride at least a "espresso shot teaspoon" of each, which is about half a teaspoon actually you also have to obsessively drink more water, because part of the problem is that the kidneys are not working well, and the toxic shit in the blood continues to damage it so diluting it helps it eliminate and what else hmmm i am pretty sure peripheral neuropathy is largely caused by a specific, common but not common in "WASP" genetics (ie english/german/french/spanish/nordic) adaptation to chronic high blood sugar which is to polymerise the glucose into amylose, the same stuff associated with alzheimers, it's a hydrophobic starch polymer and i believe what it does is interfere with the mobility of neurotransmitters through synapses, causing them to overload the receiving side when the neurotransmitters manage to get through the blockage caused by the amylose for which reason i also am curious to research more and experiment with ways to increase the amount of amylase in the blood, i tried Yohimbe which i think helped a bit... and i'm pretty sure that there is stuff in cannabis that alters sugar metabolism and insulin, and i also can say that the red colors in red fruits, grapes, berries, etc, i think they also help reduce the problem, which suggests that it's an excessive oxidation problem, which fits with the sugar stuff i can also say that i finally managed to do a full 4 day fast once a few months back and i went into full ketosis which was kinda scary but that seemed to dramatically improve my condition almost overnight

That's a lot going on. Bless you and sounds like you're on top of it. I believe my neuropathy is as a result of a combination of undiagnosed diabetes and statin use for a period of 9 years (it was all ages ago)

yeah, statins definitely are associated with it, and i will just repeat, acesulfame K and sucralose both definitely contribute to it, supposedly artificial sweeteners reduce blood sugar but guess what - most of them are nephrotoxic, which is just as bad as too much sugar (kidney damage) just look up what happens to people who eat too much liquorice... yeah... kidney damage... and stevia glycosides are closely related and many of the artificial sweeteners work by a similar structure or mechanism, and so they of course mostly all are hard on the kidneys

Yeah I was doing sucralose from back when Splenda came out. I stopped around 2009 and switched to stevia 😱 I was using liquid stevia in my coffee until about two years ago, now I only use Allulose once in awhile.

yeah, i already stopped using sweeteners a long time ago in coffee, maybe decades, but that's not nearly the bad stuff, that's benign compared to maltodextrin, man, i swear that shit makes me have severe kidney strain for years now my coffee thing has been espresso shots but btw, maybe you didn't know this but there is a lot of (caramelised) sugar in coffee i really became aware of it when i switched to a milk diet because the milk doesn't cause oral bacteria to grow, but then i have some coffee and next day i'm still noticing all that activity going on

I didn't know that about coffee. I only drink 2 cups per day, and it was never associated with my blood sugar rises. However I also inky drink decaf now because I had enough cortisol to drown a horse and I don't need the extra energy, and besides, I'm someone who strongly believes in living by the circadian rhythm. So even when I did drink caffinated coffee, it was never a first thing in the morning thing for me. I wouldn't take my first cup until at least a couple of hours after I was awake.

well, there's two things one, is it contains sugar, about maybe equal to 1/5th of a teaspoon in every cup, maybe a little more, it is caramels though, so it's something between sugar and starch the other thing is that paraxanthine, the main active metabolic byproduct of caffeine metabolism by the liver actually stimulates the conversion of fats to sugar, so it definitely does raise blood sugar levels, just not so much as actual sugars, but not zero, as you can see considering the two points, probably a cup of coffee is equal in blood sugar rise to 2tsp of sugar, and then you put another tsp on top...

most people do though, i see them all the time... here in madeira it is standard to put about half a teaspoon of sugar into an espresso shot, known as a "bica", to the point where it's so common they just give you the sugar with an espresso shot, and a spoon to mix it in