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New interview with Dr. Garrett Smith
Quote from Jiří on July 17, 2020, 10:23 am@orion I think benfotiamin works. My muscles feel full even day after decent workout. I am finding myself flexing and doing dips and L sit in the kitchen all the time lol. 😀 Today I took it with breakfast and I forget that you need to up your carbs. I had only 80g of brown rice and 2 hours later when I was riding my bike in the city I felt hypoglycemic.. Last 5-7 years I wondered what is going on that when I eat carbs. I don't feel like my muscle glycogen is replenished anymore like it used to during my bodybuilding days.. That carbs actually cause just sore muscles( a lot of lactic acid) and inflammation like puffy face... I was thinking that it must be bad thyroid.. But now I think that it really was B1 deficiency. When I was bodybuilding eating crazy amounts of white rice. I think I was barely having enough with some B complex. But when I stopped bodybuilding and started riding long 3-5 hour rides on road bike and consuming a lot of simple carbs for energy. That was also the time when I crashed hard. I think it was also the time when my B1 completely dropped to zero..
@jiri Sounds good, my sweet spot with Alli-B1 is 50mg every 3 days, more than that and its to stimulating for now, like I can't provide enough energy to burn. But it definitely seems to be helping, I suspect I was B1 empty too, wrong foods, accutane, binging alcohol...
Drinking water contaminants from epoxy resin-coated pipes: A field study
Highlights
Epoxy resin lining of pipes increased chemical burden of drinking water.
Bisphenol A leaching depended on lining technology and age, and water temperature.
Hot water contained more BPA than cold water, up to 23.5 μg/L.
Ageing of epoxy resin lining was seen as increasing BPA concentrations in water.
Estimated BPA exposure via drinking water and showering was maximum 32.5 ng/kg/day.
https://www.sciencedirect.com/science/article/pii/S0043135416305310
@tim-2 also they cook the beans inside the cans.. So it makes sense there will be a lot of metals also from those cans..
https://www.youtube.com/watch?v=SvESLo07tec
Yeah it is unfortunate because just opening can and eat is very convenient.. Most of the time when something looks too good or easy. There will be some problems with it.. 😀 But if you don't eat canned another 10 foods and you eat like 1 can a day. I don't think you will run into some issues. The stress from soaking and cooking will do more damage than some trace amount of BPA or heavy metal.. 😀
Yeah when people lived in extended family units and grandma made beans for the whole family doing everything from scratch made sense, everyone could be relaxed. I work 6 days per week and live alone... it's crazy trying to prepare things from scratch. On the other hand there are some real issues with convenience foods. I'm soaking some beans atm, I'll see how long I last doing it every week...
After reading more about fluoride and plastics I'm buying spring water in glass bottles for my drinking water. I'll still use tap water for cooking and hot drinks but at least I will reduce my fluoride intake. I've decided not to supplement with iodine, I'm going to make an effort to reduce fluoride (spring water) and continue with daily fish consumption (iodine and selenium).
It seems that excess iodine may be problematic primarily because of selenium deficiency:
http://truemedmd.com/hashimotos-selenium-and-iodine-part-two/
@tim-2 excess iodine yes. But taking 150mcg which is RDA is not excess amount.. I would be careful with fish due to mercury. You worry about iodine, selenium deficiency or fluoride toxicity, but mercury is much more dangerous in any amount.. I think I have still a lot of issues from amalgams. A lot of mercury in the brain for sure.. I am cooking everything from scratch. I soak and cook my brown rice, cooking pancakes, meat, gelatin. I don't buy anything processed basically. During my bodybuildign days I was cooking my 6 meals every day for 10 years so. So for me it is easy.. But it is also true that I was cooking very fast and easy meals like rice and meat with vegetables no beans or things liek that.. Btw you can try cook like 1kg of beans at once and freeze individual portions. So you will cook just once a week..
I hardly ever eat tuna, all the seafood I eat is low mercury. Selenium deficiency makes mercury much more dangerous.
I'll try cooking beans every few days but I may try the freezing method.
You have a lot of dedication. I have a lot of ambition with regards to my job and with regards to researching but I'm low on ambition with regards to spending time in the kitchen...
Quote from tim on July 17, 2020, 4:50 pmPerhaps the diet changed hormone levels or reduced SIBO?
Re SIBO
I used FC Cidal and Candibactin BR because of this study:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4030608/
I actually wanted Dysbiocide and Candibactin AR but I couldn't find anyone that would ship to my country.
Ugh, so basically herbs working even little stronger than antibiotics (but maybe less side effects?). Not sure about that, would need to do hydrogen-methane test first but no one is doing them in my city...
I'm also curious why 61 of those who underwent therapy did not undergo repeat LBT?
About cooking beans: plastics in cans was the sole reason why I prepared my beans by myself from the very beginning, even though I'm lazy and don't like spending time in the kitchen. I highly suggest using an electric pressure cooker. It also makes the whole process much faster. If you don't put too much of them into a pressure cooker (foaming, but apparently some added oil helps with it) then the whole process is almost automated. Put in, add water, add salt and some oil (or not), set time, forget, when ready drain and rinse.
I always prepare them for 4-5 days in advance.
Actually, after buying pressure cooker (Instant Pot) now I cook everything in it, it's making everything easier and faster. Put food in, set time, forget.
Cooking times: https://www.hippressurecooking.com/pressure-cooking-times/
There is also possibility to quick-soak beans in the pressure cooker: https://www.hippressurecooking.com/cannellini-and-mint-bean-salad-lesson-4-quick-soaking-beans/
I find cooking beans not difficult.
Every 5 of 6 days, I soak beans before going to bed.
When I wake up, I change the water and cook them for 10 mins whilst I make coffee. Leave for an hour; Then cook for a short time until they are soft.
Leave them to cool after eating a share.
Then put them away in the refrigerator in the 1°C drawer. Leave some water over the beans so the don't dry up.
They are not frozen so can be used anytime. I don't notice any change in smell or texture, no fermentation at all at 1°C.
I don't think canned are possible because of the plastic.
The pressure cooker method elevates the glutamates, which are one of the reasons why we accumulate VA products.