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lil chick's log
I actually don't care if I live a very long time. It's sad to outlive your friends and family. I care about feeling good/strong in the now. But I don't think those two things are really different paths.
Of course, I've really screwed that up by poisoning myself with vitamin A, duh!
Quote from tim on January 10, 2020, 6:11 pmQuote from lil chick on January 10, 2020, 7:27 amA day off raw milk and I feel the effects in my ligaments. I need to stop stopping raw milk lol.
The yeast I bought has additives, so I saved some dough and I'm going to try to start each new batch with the last batch. I read online that involved an extra rise in which you just add some flour and water to the piece of dough you saved to activate it.
I might stop chicken keeping.
Do you get relief from joint pain by drinking raw milk?
Can you not just sell eggs from your gate or barter them with other food producers? I personally think you will regret stopping chicken keeping if it is all to do with VA. I now have about 1 egg per day on average, I feel they are very healthy in moderation. The yolks have so many beneficial nutrients and are a primary source of choline in the diet.
Yes, I do feel that raw milk fats helps to keep me a bit more limber. I think I've brought down my dose of raw milk to the lowest limit (about 1 cup per day). If I let the elbow get too sore, it will lead to carpal as well. The effect, I'm assuming, is from the Wulzen factor and perhaps from b6. You also have said other b-vities are in the raw milk too.
Mollasses also has the Wulzen factor.
My ancestors seem to be genetically inclined to be OK with dairy (perhaps even need dairy?). My father's side probably ate a diet like Price's Swiss before leaving Europe. (ie, dairy, rye, meat, bone soups, jams)
If I were to guess, I would say that my detoxing body is working on joint and ligament repair just now. I feel so creaky.
My lips are doing a lot better. I'm not sure which of these or all have helped:
- 8.5 months low VA
- removed eggs entirely, including whites (was doing lots of whites, which can bind B vities)
- constant application of lip balm
- Dr Mew's mouth/posture habits (see post titled "Jaw")
- Purposeful sunning (in winter)
- Slight uptick in stretching and exercise
(edited to add that it often helps to try to attack a problem from many angles at once, doesn't it?)
So, I had a food attack. First food attack since starting the lowered VA diet, and I did fall off the wagon pretty badly just before the attack.
It's like being poisoned. It typically happens at night after eating trigger foods for several days. It involves severe nausea, runs (that are acid), uncontrollable shivering and nasal congestion. The next day, a headache. I have had food attacks since about 12 years of age (at which time I also started having other VA symptoms). These food attacks increased in frequency very slowly over time, culminating in about one per month in recent years.
First let me say that most of these things are not a problem by themselves, but too many triggers in too short a time are the problem. Pizza, BBQ pork ribs, alcohol, dessert, scallops (seafood has occasionally been a trigger). The tomato in the pizza might have been a trigger, tomatoes are high on the trigger list.
Regarding my VA intake, I ate two eggs over the weekend, and the dessert's fat was butter. Over-eating that can be involved--perhaps just over-taxing some sort of digestive deficiency?
Although these triggers weren't involved, deep-fried restaurant food is an almost-sure trigger, and travel can cause similar symptoms (I've read that travel sickness is your body mistakenly thinking you've been poisoned).
Well, I'm kind of sad because I was gaining confidence. Besides VA, I suspect things like alcohol dehydrogenase or histamines being involved. Perhaps also inner ear or low adrenal.
Would appreciate any thoughts about the common thread between these triggers.
A lot of those foods you list can also feed fungus and mold in the body. I would just eliminate certain things like pizza, alcohol, conventional desserts, pork and bbq sauces. Just my opinion. I think the low VA diet has a lot of similarities with Doug Kaufmann's anti fungal diet aside from him allowing eggs and yogurt.
Hi Joshz thanks for the comment it got me thinking. I found this on another thread (the one about formaldehyde):
"There are many other sources of aldehydes in foods that require aldehyde dehydrogenase to deal with them.
Heating oil to frying temperatures creates lots of aldehydes."
I thought I MIGHT be safe making my own BBQ sauce from mustard, vinegar, sugar. The dessert was also home made.
I think I might have to look into aldehydes deeper.
I do think that a very fresh and very gently cooked diet seems to be important to me.
So much to learn. So, we have two enzymes here (the alcohol one and the aldehyde one) with similar sounding names. I've often been confusing them in my mind.
I have, at some points, thought of myself as "chemical sensitive".
https://www.verywellfit.com/formaldehyde-in-food-what-you-need-to-know-4692816
Car/truck exhaust is mentioned. Once, I was at a gas station and exposed to a lot of exhaust and one of my fingers turned blue (I have Raynauds Phenomenon). I had never seen Raynauds happen from a chemical exposure (typically it happens due to cold).
Another thing that was mentioned was that furnishings can off-gas. We got new rugs in the office and I kept having to walk outside, the smell was giving me a stomach ache.
It appears to me that I must have a lack of these enzymes. Perhaps due to VA overload?
Which comes first, the lack of the enzymes, or the overload?
https://branchbasics.com/blog/23-sources-of-formaldehyde-to-remove/
Wowzer, this article mentions that combustion can cause exposure to formaldehyde. I ran my woodstove all day yesterday, and when loading up logs, smoke comes in. And I think about the BBQ ribs. Flame broiled.
I had a very strong urge to be outside and breathe outside air!
ok, more info on both enzymes.... https://my.clevelandclinic.org/health/diseases/17659-alcohol-intolerance
"Alcohol intolerance is usually caused by a genetic metabolic disorder. Enzymes (proteins that control the breakdown of foods) are less active or inactive due to the mutation. When you drink alcohol (ethanol or ethyl alcohol), the liver converts it to acetaldehyde. The alcohol dehydrogenase (ADH) enzyme controls the metabolism of ethanol. Another enzyme called aldehyde dehydrogenase 2 (ALDH2) regulates the conversion of acetaldehyde, a harmful substance, to acetic acid (vinegar), a nontoxic byproduct.
In many cases, people who are alcohol-intolerant have a genetic mutation that makes the ALDH2 enzyme less active or inactive. This means that the acetaldehyde cannot be efficiently converted to acetic acid and it starts to build up in the blood and tissues.
Unless it is converted to acetic acid, acetaldehyde continues to accumulate in the body. Too much of it causes the skin to flush. Acetaldehyde also causes the release of histamines that lead to inflammation. It may cause nausea and a rapid heartbeat."
This makes total sense with my problems with rosacea.
If you follow the links, it goes on to discuss treatment. Mostly it says to avoid smoke and alcohol.
All aldehydes overload the ALDH enzymes. I think that formaldehyde from new furniture/carpets is a big problem - caused my sister’s CFS to regress very badly. Perfumes contain aldehydes. It’s a really important area in all this I think. Which comes first - vA toxicity or overloaded ALDH enzymes? Chicken or egg?