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Gari / Bigpoppa
Quote from lil chick on June 11, 2020, 7:24 amI want to chime in about the diets that normally include ghee! I do have an example in my life of someone from that zone.
Now, of course, I would tend to believe that you must be of these genetics for this diet to work for you.
The young man I know well is extremely healthy with straight strong jaw and teeth. He tells me that each child was given one egg per day. Lentils were eaten daily. Meat every other day. White rice. Trad breads, but also store breads. Lots of spices.
Now, interestingly enough, I suspect that things have caught up to one of his parents, who I met. We had similar problems with chronic headaches... and were swapping ideas.
Is this because the agriculture there is starting to adopt our ways (roundup? corn?)
When his parents were visiting they expressed their love for our corn and how they were eating eat daily. We do grow the best sweet corn here, in New England!
I fall in the category of believing that carotenes are a very bad thing for me. I can totally see how perhaps some genetics might have adapted to them more. Not mine though!
Grant wrote about villages in China who ate loads of sweet potato and paid a high price health wise, going blind and being crippled...
That is why I have substantially reduced my intake of red chillies ,tomatoes , green veggies ( spinach etc ) I will carry on using ghee ( 3 tablespoons a day for 3 people ) as it is not giving me any problem
I just think ( maybe I am completely wrong ) that one can tolerate some retinol , if the detox pathways are working well . I am seeing very positive changes , something is definitely working !
Have you seen the case study of the 62 year old man who developed A toxicity , let me find it
Have you had similar acute illness issues? Do you think they are VA related?
Have you tried making some homemade jam donuts, you don't need any butter for them? Pretty sure they would get the tick of approval from your husband and son. Deep frying is a bit messy though. I think still using milk and egg in baking but using lard instead of butter should work fine and be nice and low VA? Probably more traditional too.
@tim-2, I will post about what I call "food attacks" on my log. I think they are related to a sudden lack of the enzymes that handle all of these things we talk about. In other words alcohol dehyrodgenase and aldehyde dehyrogenase. Short story: I think they are poisonings due to the lack of the enzymes. And your body says: Everything must go.
I make blueberry muffins very well! I've never tried making donuts! But that would put me in the good graces, I bet...
I just posted about "food attacks" here
https://ggenereux.blog/discussion/topic/lil-chicks-log/?part=18#postid-8315
Quote from Ourania on June 11, 2020, 7:22 am@naveen What about peanut oil? When I lived in Rajasthan 40 years ago all cooking was done in peanut oil and it was fabulous! Also people looked much healthier than people from Punjab who had more ghee available. I had noticed this because in my family they used to cook with peanut oil, refined from Africa, and it was way less tasty. Of course the Rajasthani oil was local. Maybe worth having a look at the retinoids content.
I tried peanut oil once a few years ago , maybe when I was taking A supplements , had a reaction to it , lots of itching , maybe try it again ? dr Smith doesn't recommend peanuts though
Quote from lil chick on June 11, 2020, 8:33 amI just posted about "food attacks" here
https://ggenereux.blog/discussion/topic/lil-chicks-log/?part=18#postid-8315
I don't get bowel issues, mine is basically like a stomach bug. My theory is that I've been genuinely exposed to something, this year I'd had some prawn dumplings before onset so it could have been them, however I'm definitely more sensitive than most, it is like my body takes any excuse to do an intense VA dump in response to levels of bugs that wouldn't effect most.
Quote from lil chick on June 11, 2020, 8:14 amI make blueberry muffins very well! I've never tried making donuts! But that would put me in the good graces, I bet...
Homemade blueberry muffins are so good, even without butter.
Also pies are something else where lard is actually more suitable than butter. I'm a huge pie fan, meat pies or fruit pies, whatever. Steak and mushroom would be my favourite meat pie and probably blackberry pie would be my favourite fruit pie.
If I was wanting to do some low VA baking pies are where I'd start I think.
So much useful information in this thread.
I just want to go back to the carotenoid v retinol discussion a while back as I think it’s very important. Just to say I don’t agree with you on carotenoids @tim-2 - well I agree partially but not fully. I’ll start a thread on this when I’ve had chance (& the inclination) to re-read all my betacarotene project notes/papers over. I’ve got terrible brain fog this week so am not even going to attempt it!
The skeleton important facts that I can recall & that I think are useful for people to remember are that:
All vitamin A starts as carotenoids. Cows have livers & milk full of vitamin A because their bodies have made it from grass. The two are not separate they are part of the same pathway.
Betacarotene is broken down into x2 molecules of retinaldehyde. From here it can be stored in the liver as retinyl esters or it can be turned into retinoic acid. The vitamin A in animal based food is consumed generally as retinyl esters. As I say both are part of the same pathway.
Where betacarotene is different to retinyl esters/retinol is that there is very different levels of (1) absorption & (2) conversion (to retinaldehyde). The absorption differences are due to many variables - genetics, whether consumed with fat (nutrition school told us to add butter to carrots to increase absorption of betacarotene!) & varies widely from meal to meal & person to person. The conversion differences are maybe due to many factors too but I particularly homed in on the genetic factors & I have a large file full of this stuff that needs going through. The body does have feedbacks to stop too much betacarotene being absorbed & converted but different people have this working better or worse. I am sure as Tim says that some people are more affected by excess carotenoids than others but if you have vA toxicity problems then you have to be careful with carotenoids. I just wanted to emphasise that latter point for anyone reading who may get the wrong idea.
Now I need to work out why I’ve got my brain fog back!!