I needed to disable self sign-ups because I’ve been getting too many spam-type accounts. Thanks.
Grant's new Diabetes Blog Post
Hi Chelan,
White wheat flour products like noodles, pasta, biscuits, butter free pastries as well as white rice.
While most people in the past did not have these foods they had partially refined wheat and rice and they got lots of easy carbs from low alcohol beer, they drunk a lot of it. Only the poorest ate whole grains exclusively.
Best to avoid fortified grain products. It's easy if you dont eat much bread and buy organic breakfast cereal.
There is one very important fortification nutrient and that's iodine so it's important to make sure one is getting enough of that in other ways.
Palm oil is often found in biscuits and pastries. Note that there are zero carotenoids in refined palm oil and it is low PUFA, I'm ok with it. It does contain some carotenoid breakdown products, they cannot convert into vA.
Quote from tim on August 5, 2020, 12:30 am@are
...
Maybe provitamin A intakes now have resulted in an overall increased intake of vA however:
As I pointed out, Western populations decades ago were already experiencing epidemic levels of Hypervitaminosis A. So it doesn't follow that it is Hypervitaminosis A that is responsible for rapidly increasing rates of diabetes now, why not before?
I'm playing the devil's advocate, it's important to do this to find out the truth.
"
I am posting below a longer comment about how some common carotenoids seems to be closely connected to retinoic acid (which is bad).
Hi!
Here follows a longer probable connection between red bell peppers, retinoic acid and night shade foods such as tomatoes.
I react badly to any coloured bell pepper (a bit less to chili peppers and green bell pepper). This led me to look at the difference between chili peppers and bell peppers. I knew I reacted badly to an extract from bell peppers, paprika oleoresin. So then I looked closer at the compounds in paprika oleoresin.
https://en.wikipedia.org/wiki/Paprika_oleoresin
Paprika oleoresin is a common food colouring that can be made up out of three different compounds (chemical composition in brackets):
Capsaicin (C18H27NO3) - active part of chili peppers
Capsanthin (C40H56O3) [carotenoid] - common in all kinds of peppers
Capsorubin (C40H56O4) [carotenoid] - most common in red bell peppers
The main source of capsorubin is found in red bell peppers, the night shade family and lilies. Some might be in chili peppers but red bell peppers seem to be the worst.
Then compare the chemical formula of capsorubin to:
Retinoic acid (C20H28O2)
Capsorubin (C40H56O4)
That is precisely half the number of molecules for retinoic acid (also called isotretinoin/Accutane/13-cis-retinoic acid) compared to capsorubin. It is also possible to see that the difference between retinoic acid and capsorubin is the placement of the =O (oxygen double bond) and the -OH group.
Since the night shades seems to be connected to capsorubin and being a tetraterpen according to the german Wikipedia. Another tetraterpen is the carotenoid lycopene, commonly known from tomatoes. What is the chemical formula of lycopene?
Lycopene (C40H56)
Which is similar in the same way as capsorubin is similar to retinoic acid.
Retinoic acid (C20H28O2)
Capsorubin (C40H56O4)
https://upload.wikimedia.org/wikipedia/commons/b/b9/Carotene2.jpg
This in turn connects it beta-Carotene, since in two steps the lycopene can be transformed to beta-Carotene, with the same chemical formula:
Beta-Carotene (C40H56)
This lycopene -> beta-Carotene shows that it is possible for enzymes to alter one compound such as a split capsorubin to a retinoic acid.
PS. I am adding that lutein has the formula C40H56O2 which is close to that of retinoic acid in chemical composition aswell as structure:
https://sv.wikipedia.org/wiki/Lutein#/media/Fil:Lutein.png
You could look at phytoene also that is said to be:
"The synthesis of phytoene is the first committed step in the synthesis of carotenoids in plants."
https://en.wikipedia.org/wiki/Phytoene
So my point is that the similarity (composition and structure) between retinoic acid and many carotenoids there are probably enzymes in the body that is able to convert these in steps to retinoic acid (which is bad). Since it is quite common to react to colors in food this makes this a very likely scenario.
wow! @david, that is some really interesting stuff right there, and I wanted to point out this convo in which the original poster talks about particular problems (in real life) with tomato. I also seem to have special problems with tomato and it appears there are multiple different poisons therein. (even MSG I've heard!) I have a couple of family members who avoid all peppers. I put stock my taste buds, and I do like a little sprinkle of cayenne in some foods such as chili. I wouldn't miss bell peppers or paprika if they disappeared.
https://ggenereux.blog/discussion/topic/mistakes-in-food-choice/
added: Critters don't bother my tomatoes and peppers in my garden as much as other foods I grow!
also added: I wonder if certain cultures who eat lots of these foods have developed some tolerance.