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Alcohol and Vitamin A metabolism
Quote from Даниил on August 13, 2021, 1:08 pmQuote from Armin on August 13, 2021, 12:58 pmQuote from Даниил on August 13, 2021, 12:24 pmQuote from Armin on August 13, 2021, 11:39 amWatch Garrett Smith's video today and he brought up citrus fruits being really bad. In the video he mentioned how grapefruit and oranges slow down the liver. But from the studies we have listed, lemons actually did the opposite. The delineating factor between grapefruit/orange and lemons may be the vitamin A content.
Lemons have 14 UA
Oranges have 216 UA
Grapefruit has 14,15 UA
I wonder what he means by the slow down liver? Does he show any research? If someone knows, I would be grateful if you share it.
He mentioned that grapefruits interact with medications by slowing down the metabolism of the medications, via enzyme interaction. He referenced a study about raw orange consumption and increased non-alcoholic-fatty-liver-disease.
https://econtent.hogrefe.com/doi/pdf/10.1024/0300-9831/a000292
I wonder what kind of "other fruits" were here, I don't have access to a full study. But apparently, this is either fructose, or soluble fiber (which Garrett loves so much), or VA, not citrus.
soluble fiber is interesting but I don't see how orange juice and lemon juice could have such differing outcomes, unless the vast quantity of orange juice (and soluble fiber) was the deciding factor.
Fructose (oranges/grapefruit) hits the liver, vitamin A (oranges/grapefruit) hits the liver.
Once when I was a child, I tried grapefruit, and I really did not like it. I haven't eaten one of them in the last 10 years :/
The idea of "super tasters" I don't know if it has come up here before. But it is interesting how some people instinctively know that veggies aren't for them, or grapefruit juice or whatever. Or liver.
Quote from Armin on August 13, 2021, 1:20 pmQuote from Даниил on August 13, 2021, 1:08 pmQuote from Armin on August 13, 2021, 12:58 pmQuote from Даниил on August 13, 2021, 12:24 pmQuote from Armin on August 13, 2021, 11:39 amWatch Garrett Smith's video today and he brought up citrus fruits being really bad. In the video he mentioned how grapefruit and oranges slow down the liver. But from the studies we have listed, lemons actually did the opposite. The delineating factor between grapefruit/orange and lemons may be the vitamin A content.
Lemons have 14 UA
Oranges have 216 UA
Grapefruit has 14,15 UA
I wonder what he means by the slow down liver? Does he show any research? If someone knows, I would be grateful if you share it.
He mentioned that grapefruits interact with medications by slowing down the metabolism of the medications, via enzyme interaction. He referenced a study about raw orange consumption and increased non-alcoholic-fatty-liver-disease.
https://econtent.hogrefe.com/doi/pdf/10.1024/0300-9831/a000292
I wonder what kind of "other fruits" were here, I don't have access to a full study. But apparently, this is either fructose, or soluble fiber (which Garrett loves so much), or VA, not citrus.
soluble fiber is interesting but I don't see how orange juice and lemon juice could have such differing outcomes, unless the vast quantity of orange juice (and soluble fiber) was the deciding factor. Fructose hits the liver, vitamin A hits the liver.
I am here, it seems, the main defender of fructose (sugar) in this forum. Perhaps there is some context of harm, but no more. How can something so delicious be harmful?
I am most inclined to believe that endotoxin (soluble fiber) is the main factor of NAFLD. In ancient Egypt, it was known that if you give a donkey a lot of dried dates, he will have nafld. But fructose consumption does not correlate with NAFLD.
Quote from lil chick on August 13, 2021, 1:28 pmThe idea of "super tasters" I don't know if it has come up here before. But it is interesting how some people instinctively know that veggies aren't for them, or grapefruit juice or whatever. Or liver.
I love milk, but I don't like all other products with VA. I should note that at one time I ate only milk with sugar and felt great, except that I had more acne and slept a lot. Even my ADHD is going away. However, I believe in Grant's theories. You published interesting material about milk treatment in another thread. Of course, my main mistake throughout my life was the multivitamins that my parents gave me (with VA and iron, of course), retinol for acne, fish oil and liver on Peating (I can't stand it).
Quote from Даниил on August 13, 2021, 1:30 pmQuote from Armin on August 13, 2021, 1:20 pmQuote from Даниил on August 13, 2021, 1:08 pmQuote from Armin on August 13, 2021, 12:58 pmQuote from Даниил on August 13, 2021, 12:24 pmQuote from Armin on August 13, 2021, 11:39 amWatch Garrett Smith's video today and he brought up citrus fruits being really bad. In the video he mentioned how grapefruit and oranges slow down the liver. But from the studies we have listed, lemons actually did the opposite. The delineating factor between grapefruit/orange and lemons may be the vitamin A content.
Lemons have 14 UA
Oranges have 216 UA
Grapefruit has 14,15 UA
I wonder what he means by the slow down liver? Does he show any research? If someone knows, I would be grateful if you share it.
He mentioned that grapefruits interact with medications by slowing down the metabolism of the medications, via enzyme interaction. He referenced a study about raw orange consumption and increased non-alcoholic-fatty-liver-disease.
https://econtent.hogrefe.com/doi/pdf/10.1024/0300-9831/a000292
I wonder what kind of "other fruits" were here, I don't have access to a full study. But apparently, this is either fructose, or soluble fiber (which Garrett loves so much), or VA, not citrus.
soluble fiber is interesting but I don't see how orange juice and lemon juice could have such differing outcomes, unless the vast quantity of orange juice (and soluble fiber) was the deciding factor. Fructose hits the liver, vitamin A hits the liver.
I am here, it seems, the main defender of fructose (sugar) in this forum. Perhaps there is some context of harm, but no more. How can something so delicious be harmful?
I am most inclined to believe that endotoxin (soluble fiber) is the main factor of NAFLD. In ancient Egypt, it was known that if you give a donkey a lot of dried dates, he will have nafld. But fructose consumption does not correlate with NAFLD.
I agree that citrus fructose levels are not very high to substantially contribute to NAFLD.
I think it is either the sheer amount of vitamin A or the combo of fructose with the moderate/high amounts of vitamin A found in ones who eat many oranges (216 UI per small orange) and/or moderate amounts of grapefruits (14,015 UI per half).
The food I love: Whole milk, cheese, sour cream, beef, sugar, sweet coffee, cherries, lemon juice I also found very tasty, coconut water, nectarines, pine nuts, fried onions and eggplant. I don't know what to think about it :/
"I am here, it seems, the main defender of fructose (sugar) in this forum. Perhaps there is some context of harm, but no more. How can something so delicious be harmful?"
Plants are expert at manipulating animals. Part of the reason fruit contains fructose is probably because it tastes sweeter than glucose, which means the plant can better attract animals to consume the fruit while using less energy than it would with glucose. Many animals have co-evolved with plants and have specialized adaptations for consuming more of certain plant parts than other animals could tolerate. Humans can obviously tolerate some level of fructose, but how much? Our taste for sweetness guides us toward energy dense food sources, but we might be getting "tricked" by plants into eating more fruit than we should, given our biology...we are not fruit specialists.
Quote from wavygravygadzooks on August 13, 2021, 1:52 pm"I am here, it seems, the main defender of fructose (sugar) in this forum. Perhaps there is some context of harm, but no more. How can something so delicious be harmful?"
Plants are expert at manipulating animals. Part of the reason fruit contains fructose is probably because it tastes sweeter than glucose, which means the plant can better attract animals to consume the fruit while using less energy than it would with glucose. Many animals have co-evolved with plants and have specialized adaptations for consuming more of certain plant parts than other animals could tolerate. Humans can obviously tolerate some level of fructose, but how much? Our taste for sweetness guides us toward energy dense food sources, but we might be getting "tricked" by plants into eating more fruit than we should, given our biology...we are not fruit specialists.
Why aren't we experts? The shipanzee, our closest genetic relative, seems to eat mostly fruit. Besides, not eating carbohydrates is definitely not physiological. Spend precious protein to then turn it back into carbohydrates... Moreover, I do not think that a person is adapted to eat cereals or something similar, starchy.
It sounds like there is a lot of individual variation in response to bitter compounds. This might be because maladaptive gene mutations controlling bitterness receptors are no longer under strong natural selection pressure in modern humans. Thus, where ancient humans might have had more uniformity in response to dangerous plant compounds, some of us today might lack the proper response because we can still manage to survive and reproduce successfully despite eating the "wrong" things.
There's also a learned, cultural element to overcoming distaste. If we can convince ourselves that the bitterness isn't hurting us, we can often push through it and ignore it to some degree. I've hated the taste of leafy greens and most vegetables since I was a child. It wasn't until I went to college that I forced myself to eat salad greens, thinking they were healthy...every bite was such torture, I could not for the life of me understand how anybody ate salad and other raw vegetables! Well, part of the answer was they smothered it in dressing and croutons to mask the bitterness with sweetness and crunchy texture...
Fast forward 10 years to when I started forcing myself to eat piles of cooked spinach every day, thinking it was supplying a bunch of vitamins and minerals I was missing in my "meat and potatoes" style diet. WRONG! Goddamn oxalates gave me vertigo, sucked me dry of minerals, and wrecked my intestines. Then the beta-carotene from carrots and squash nearly finished me off before I wisened up.