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Cholestyramine
@bludicka Cannot remember if we discussed liver flushes in detail on this forum, what are your thoughts on the malic acid, epsom salt, olive oil style flush: Liver Gallbladder Flush
I think, they can be very usefull, I wrote here about liver flush. I think those "stones" are a mixture of bile, cholesterol, bilirubin, olive oil but there can be various toxins, biliary sand... If the gallbladder and liver ducts are clean and not clogged, the liver can work much better!
http://www.amaluxherbal.com/symptoms_of_a_clogged_liver_and_gallbladder.htm
"Interestingly, although the liver and gallbladder affect the entire body profoundly, they will also affect the kidneys and urinary bladder directly. Once the liver and gallbladder are healthy the urinary bladder benefits greatly. In general, urinary tract infections will not happen with any frequency if at all after liver issues have been cleared up.
The relationship between the two is very obvious once you consider that each organ has it’s own functions that focus around the processing of different substances. If the substances that one organ should be taken care of are being passed on to another organ incomplete, that organ suffers because it is equipped to handled the work of the organ that precedes it in the normal order of digestion. In the case of bladder infections, the kidneys are being given blood from the liver that has not been completely filtered and what is in it the kidneys are not designed to work with. The kidney then discharges it into the urinary tract which is even less capable of dealing with it and the result is an irritation that can become an infection."
I think vitamin A toxicity has a very negative effect on the liver and it also affects the kidneys - Grant's kidney problems.
Quote from bludicka on December 16, 2019, 3:53 amhttps://www.healwithfood.org/articles/pressure-cooking-boiling-destroy-lectins-in-beans.php
"Soaking beans and other legumes in water and then cooking them in water at or close to 100°C or 212°F (i.e. boiling) appears to be highly effective at inactivating legume lectins. When prepared and cooked this way, the lectin activity in fully hydrated soya beans, kidney beans, fava beans (aka broad beans) and lupin seeds was eliminated already after 10 minutes (and after 1 hour when cooked at 95°C) (4, 5, 8). Note, though, that this study only looked at lectins, and longer cooking times may be required to destroy other anti-nutrients/toxins (i.e. to make these legumes safe for consumption).
Pressure cooking seems to be particularly effective at inactivating lectins. One study found that cooking beans for only 7.5 minutes in a pressure cooker was enough to inactivate their lectin activity. (2, 9, 10)
sounds like more beans are on the agenda around here (and cheaper than cholestyramine too), but I'll have to change my habit of eating my foods separately, based on what this study is saying about legumes. Seems every angle on diet has its tricky details, with compromise around each corner. That cfsremission guy you linked is super-deep into the microbiome. Lots of useful ideas there, particularly on the beneficial herbals he has ranked from 100's of hours of reading papers, amazing charts, and also on the probiotic cautions from his own reporting cohort and commenters. [edit] another thought upon re-reading the study below, is what if a person ate the beans alone and in a good quantity, as the last meal of the day, giving them the opportunity to take down, ha, retinyl palmitate in particular, while one slept. The other vitamins that are potentially depleted could be supplemented based on testing or best guessing. I wonder if my low Vit D status on the last panel was because I was in a major bean-eating phase at the time, eating them by themselves and not supplementing. Hmmm, food for thought.
Mol Nutr Food Res. 2019 PMID:30920145
The Presence of Pulses within a Meal can Alter Fat-Soluble Vitamin Bioavailability.
Aix-Marseille University, INRA, INSERM, C2VN, Marseille, France. MS-Nutrition, 13005, Marseille, France. Centre Technique de Conservation des Produits Agricoles (CTCPA),
It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid-lowering properties, including fibers, phytates, saponins, and tannins. The effects of pulses on fat-soluble vitamin bioavailability were thus explored.
Vitamin A (β-carotene and retinyl palmitate), vitamin E (α-tocopherol), vitamin D (cholecalciferol), and vitamin K (phylloquinone) bioaccessibility was evaluated by assessing micellarization after in vitro digestion of meals containing either potatoes (control), household-cooked, or canned pulses. The obtained mixed micelles were delivered to Caco-2 cells to evaluate vitamin uptake. The impact of fibers, phytates, saponins, and tannins on both phylloquinone (used as a model vitamin) bioaccessibility and uptake were then specifically assessed.
RESULTS:
The presence of pulses significantly decreased both vitamin bioaccessibility (up to -65% for β-carotene, -69% for retinyl-palmitate, -45% for cholecalciferol, -53% for α-tocopherol and -67% for phylloquinone) and uptake (-40% for retinyl-palmitate, -67% for cholecalciferol, -50% for α-tocopherol and -57% for phylloquinone). Effects on bioaccessibility, but not on uptake, are dependent on pulse cooking method. Phylloquinone bioaccessibility is specifically impacted by saponins, tannins, and fibers while its uptake is impacted by saponins, fibers, and phytates.
CONCLUSION:
Pulses can alter fat-soluble micronutrient bioavailability. Pulses should thus be cooked appropriately and consumed within micronutrient-rich meals.
Thanks for your reply 🙂
I did the GAPS diet for about 18 months. I got stuck at the very first intro step so was basically on meat broths for the duration. I wasn't even able to add eggs back in and have been unable to tolerate any fermented food. Unfortunately I didn't experience any gut healing, and like you overloaded on VA in the process. Potatoes are my main source of carbs now and I haven't had any negative symptoms from adding them to my diet. I experienced a slight improvement in my constipation after about 6 months low VA but apart from that nothing has changed.
Maybe I will give the psyllium a try in the new year.
Quote from bludicka on December 16, 2019, 9:24 amI think, they can be very usefull, I wrote here about liver flush. I think those "stones" are a mixture of bile, cholesterol, bilirubin, olive oil but there can be various toxins, biliary sand... If the gallbladder and liver ducts are clean and not clogged, the liver can work much better!
http://www.amaluxherbal.com/symptoms_of_a_clogged_liver_and_gallbladder.htm
This is correct, the stones form in the gut and so the liver flush is a great way to eliminate toxic bile.
Fermenting beans makes them gas free and much more nutritious. I've thought about developing a commercial product however I know that as soon as it became successful a bigger company would come and out compete me. I think though that there are real opportunities for fermented legume products, they could be sold in vacuum sealed packs like tempeh or made into baked beans and canned.
Quote from tim on December 16, 2019, 5:48 pmDid you get any die off symptoms when you took these strong herbs?
Yes. I even tried two drugs for cryptosporidium, giardia infections but I couldn't manage the pains. I started to filter all the water, but for bacterial contamination too. (the water can be oft contaminated and damaged gut has low immunity, is prone to infections). In two years I tried every possible protocol for SIBO, it was very expensive - never worked long term, but from what I have read, other people were not very successful either, with herbals, antibiotics.... In that time I studied herbal protocols for lyme, chlamydia pneumonie, ehrlichia, babesia, bartonella... from Buhner, I have all his books and did all the tinctures myself. Actually my final healing for SIBO was a coincidence! Because I did Buhner protocols for chlamydia pneumonie and babesia and there are very strong herbs, later I studied these herbs, their effect on intestinal infections, parasites... I took various herbs but berberine (coptis, phellodendron, goldenseal, barberry root), cryptolepis - for babesia (it is actually parasite that infects red blood cells), then chinese scullcap and some others they support immune system, I took 10-12 herbs for many months, I rotated protocols, but SIBO problems stopped after about five weeks on chlamydia protocol, chlamydia is a bacterial infection and the main herbs are with berberine content, these tinctures coptis, phellodendron..., cryptolepis - they were so bitter, I've never drank anything more horrible, andrographis is bitter too, but these are even more bitter. And after Buhner I also made antiparasitic protocols - but only preventive, I had no more SIBO intestinal problems.
But the problem with these strong herbs is, they kill everything and I started to have severe depressions, gut-brain connection. I had very strong probiotics and depression disappeared in one day! Then I knew I had to alternate herbs with probiotics.
The advantage of herbs is, unlike drugs, there is no resistance to them and have a broad infections spectrum effect. And the problem is that no one with gut problems actually knows what infection he has in his gut. And if after a year or two does not respond much to the various herbals, essential oils, supplement protokols, then those infections can be more serious.
Fermented black beans :):
https://www.wikihow.com/Ferment-Black-Beans
https://www.culturesforhealth.com/learn/natural-fermentation/fermenting-beans-and-legumes/
You can even ferment soaked raw beans and then cook them, this also happens with whole rice, If you soake whole rice for 2-3 days, it starts to ferment naturally.
I will try to ferment cooked beans with kraut as sauerkraut.
And you can eat cooked sprouted legumes - lentils, garbanzo... not now on low VA diet but this is also possibility how to make the legumes more digestible.