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Messages - PaleoPhil

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Health / Re: liver spots, moles
« on: August 17, 2015, 03:44:32 am »
Yes, so far there is just one doctor's reported opinion that the spots are normal. Did he specify that they are liver spots and moles?

If many are moles, then common practice when there are many new ones is to have a dermatologist check them out, to see if there is any melanoma or other skin issues, particularly if any have an unusual appearance.

FWIW, when I went Paleo, some of my moles started to shrink, fade, become smoother, and some even disappeared. There have been no new ones since.

The longer telomere and delayed aging finding in mole-producing people is interesting, though the increased cancer rates are sobering. Maybe the best of both worlds would be to have the capacity to produce moles and also a healthy diet and lifestyle that doesn't generate the toxins to produce moles, as well as a well-functioning system that can produce and use energy efficiently without generating much toxic byproducts in the process?

I wonder if those chlorophyll metabolites can be transferred from the grass fed animal to the raw paleo dieter, allowing even people with meat heavy diets to benefit from photosynthesis....
Maybe. It will be interesting to see what future research finds and whether this study will be confirmed.

I am a big fan of dulse...I mix some in my salad daily, and will even throw it into my water bottle on occasion and drink seaweed infused water...
Cool. I hope you will share that in future videos about you. I know the media want to focus on the most controversial aspects of your approach, so it may be difficult to get the message through, but worth a shot.

There is some interesting new research about the alleged ability of humans to obtain energy from light via pigments:

Light-harvesting chlorophyll pigments enable mammalian mitochondria to capture photonic energy and produce ATP
Chen Xu, Junhua Zhang, Doina M. Mihai and Ilyas Washington, 2014

Health / Re: liver spots, moles
« on: August 14, 2015, 07:08:45 pm »
Suddenly getting thousands of liver spots, with more developing, is not normal. Maybe seek a second opinion about them? Was there a specific reason the MD recommended vitamin D, such as being found to be deficient?

Liver spots are not directly linked to the liver. They involve the accumulation of "lipofuscin bodies in a fibrotic capsule" --

"The spots derive their name from the fact that they were once incorrectly believed to be caused by liver problems, but they are physiologically unrelated to the liver, save for a similar color"

If they are "liver spots" (aka "age spots"), then it would seem to make sense to study people who have reached advanced ages without age spots. One such person is Fred Kummerow. He is over 100 years of age and doesn't have a single age spot. Here is some info on Fred, including the basics of his diet:

More discussion of Fred here:

Ray Peat also doesn't appear to have any age spots and has similar views.

Here are some age-spot tips that are based on Ray Peat's ideas:

5 Ways to Prevent Age Spots

A couple more elders without age spots or skin blemishes are a near-rawist centenarian, Bernando Lapallo (GS posted about him before), and raw vegan Annette Larkin.

Amazing 108 Years Old and Healthy! Part 1 of 3

Can You Guess Her Age? -- Raw Vegan Diet Is Woman's Fountain of Youth
WPTV News | West Palm Beach Florida

Of course, some people will doubt these people's claims, so do your own research, such as learning about what causes age spots. Too much PUFAs has indeed been linked to age spots.

> "Age pigment is the brown material that forms spots on aging skin, and that accumulates in the lens of the eye forming cataracts, and in blood vessels causing hardening of the arteries, and in the heart and brain and other organs, causing their functions to deteriorate with age. It is made up of oxidized unsaturated oils with iron."
> "The technical name for this material, "lipofuscin," means "fatty brown stuff.""

Age pigment: Cause and Effect of Aging and Stress

In december I had an antibiotique treatment because of ulcers, heliobacter pylori, perhaps it damaged something?
I don't know, but since I started consuming more prebiotic foods, a few people have commented that I look younger, and other people have reported this same effect. It was unexpected.

I also find that clay makes my skin and hair feel younger and even seems to reduce muscle tension. Thanks again to Ingrid for the clay "shampoo" tip.

Science / Re: Humans did indeed wipe out megafauna like mammoths
« on: August 14, 2015, 07:53:18 am »
Indeed. Thanks for finding that, Tyler. I tried to discuss that megafauna extinction hypothesis in the past, such as with Lex, and there was little interest.

does mature coconut meat and coconut flour and avocados contain RS?
No. Resistant starch is in foods that contain starch. Coconut fiber likely contains other prebiotic microbiota-accessible carbs (MACs), though I don't know what type.

does soaked and/ or sprouted nuts/seeds contain RS? - Some do (such as chestnuts, cashews, and sunflower seeds), sprouted contain less.

Tiger nuts are another nut-like food, though they are actually a marsh sedge tuber (water chestnuts are also marsh sedge tubers that contain plenty of RS). Tiger nuts reportedly "contain almost twice the starch of potatoes" They have been consumed by humans and proto-humans for at least a couple million years, back before even the earliest estimated date of 1.9 mya for the start of cooking (and most at this forum don't think cooking started that early).

does fermented veggies contain RS? - most do not, but they do contain other prebiotic MACs, such as oligosaccharides.

plantain must be green like bananas to get the RS? - No, but the more green, the higher the RS content. I like plantains slightly ripened (still mostly green) and dried. I often also dry them while very green. Bananas don't dry very well, so I like them a bit more ripe and eat them at various stages of ripeness.

Here is a list of the RS content of various foods (most, but not all, are typically cooked):

Some also say that jicama contains starch (and therefore RS), but there are conflicting reports on that. Jicama has been reported by some to taste similar to //ekwa tubers, which do contain starch (up to almost 3 times as much starch as cooked russet potatoes), and therefore RS:

"Among the 5 species of //ekwa tubers, the starch content range was from 5.0 g/100 g to 51.1 g/100 g."
Composition of Tubers Used by Hadza Foragers of Tanzania

Raw russet potato, 15.9 g / 100 g

Potatoes, Russet, flesh and skin, baked, 17.4 g / 100 g

The Hadza (Hadzabe) have been reported to often eat //ekwa tubers raw or briefly cooked (one Hadza man said that they minimally cook tubers and only because it makes it easier to remove the skins, not to improve taste or digestibility--though that was just one report from one individual and therefore not conclusive, of course).

General Discussion / Re: Fantastic Health Benefits of Butyrate
« on: August 01, 2015, 11:36:23 pm »
Eades comments, "So, we eat our half cup of cooked potato, and what do we get? We get almost three teaspoons of sugar and carb that convert almost immediately to glucose and head directly into the bloodstream. The blood volume of a person with a normal blood sugar contains about a teaspoon of sugar, which means that consuming the potato almost quadruples the amount of sugar in the blood. The pancreas then secretes insulin to drive this excess sugar into the cells. This extra insulin then does all the things excess insulin is famous (or infamous) for doing.''

but why will that excess insulin cause damage? if we are active, wouldnt we just burn up that extra sugar? that extra sugar will not be deposited in muscles/liver and as fat store?
Yes, someone with a healthy metabolism and other systems will not turn much of the glucose into fat (unless there is caloric excess), and will instead use it for energy for physical or mental activity or thermogenesis (body heat) or repair (or growth in youths). The problem comes in when the metabolism is not working well.

Journals / Re: PaleoPhil's Journal
« on: July 13, 2015, 10:57:21 am »
Glad to be of service.
My problems came after two years of antibiotics, so my ruined flora almost killed me (seriously).
Yeah, my problems worsened after multiple rounds of antiobiotics in the past and I didn't make the connection until years later. I have noticed that there anecdotally seems to be a high rate of past antibiotic treatments among people with chronic health issues, particularly those who like me notice early improvements from VLC diets, which I suspect is in part because the microbes that help with metabolizing plant foods get whacked by antibiotics. The improvements on VLC then get misinterpreted by many to thinking that VLC is best. Carb avoidance unfortunately doesn't fix the underlying problems and I have now seen countless reports from VLCers that their carb tolerance further worsens on VLC, like mine seemed to do.

However great I feel eating carnivore,
I did too early on, which I found to unfortunately be it's most pernicious aspect, as it can be quite misleading.

Do certain prebiotics cause problems for you, which are your favorite? I got a bag of the potato starch but having started yet. I am unsure if it will just feed the bad guys in my system. I know the only true way is to listen to your own body but support and advice are two things I always appreciate.
Hope to hear back from ya, Kalo
I'm not hugely fond of Bob's Red Mill potato starch, though it was the RS supplement that I first tried and got decent results from. I'm also concerned by seeing multiple people report symptoms akin to those of nightshade allergies when taking it, though some stuck it out and reported that they decreased (I'm NOT recommending that). I don't like to come across as prescribing, but since you asked, my current RS supplement faves (aside from whole foods that are rich in prebiotics, which I try to emphasize, but don't always succeed in doing so in this modern world) are tigernut flour (I have been using the Organic Gemini brand) and mung bean starch (multiple brands from Taiwan purchased at a local Thai food market--they all seem to work for me). I sift the tigernut flour through a mesh strainer, because the largest fibery bits are rather unpleasant and also as a precaution in case Ray Peat and others are right about persorption of large starch particles being dangerous. I also figure that our ancestors probably chewed and spit out the most unpleasantly gritty bits of fibery plants, though it does appear to help move the bowels, so when that's in order I'll down all of it.

The tigernut flour has been the best gentle remedy for constipation I've tried, and I've tried many, :P ;D , including ones popular at this forum like Iguana's favorite--cassia fistula (I reacted badly)--and Natural Calm magnesium powder (that plus psyllium husk powder works second best for me after tigernut flour).

The mung bean starch relaxes my muscles, gives me a sense of well being, and seems to help with my dental health, of all things (though the mineral water has been the biggest help of all on that note). I like it mixed with Gerolsteiner mineral water, as a sort of horchata. I find it to be quite pleasant--significantly more so than the BRM potato starch.

I also now have lots of dream recall, whereas in the past there was little or none aside from a period where there were many nightmares. Non-nightmare dream recall is turning out to be an important health marker associated with such things as redox potential and memory. It's one of the things I was not warned about by proponents of LC Paleo and wish I had been. It turns out there are many things that VLC/keto proponents either don't tell you or dismiss out of hand without much investigation. Thank goodness I also checked out other sources over the years and kept my mind open. One thing I've noticed is that the more that diet proponents repeat a mantra over and over (such as LCers saying things along the lines of "eat MOAR fat!" and "all carbs are converted to sugar and sugar is poison!", and Peatarians saying "eat MOAR sugar!"--to be fair, the latter is not nearly as common, though there is some of that), the more skeptical I should be of it. If these claims really worked so well, the proponents wouldn't have to keep repeating them over and over like religious mantras. It would become self-evident.

My recent last blood test results were the best I think I've ever had (though still room for some improvement), so I seem to be headed in the right direction. As always, your mileage may vary, and I'm not prescribing for anyone else.

It was a bit surprising to learn that FODMAP foods are actually quite healthy when one has the gut microbes to help metabolize them. It tends to get ignored, but even some propopents of GAPs and autoimmune protocol diets talk about re-introducing such foods after a temporary elimination period. It pays to dig beneath the headlines into the underlying data, and I find that our ancestors tend to be better guides (they didn't eschew FODMAPs) than the latest "science" news.

Well, the effects were not super-huge cure-alls, and worked better when paired with chemo, so neither the pro-chemo nor anti-chemo crowds seem super thrilled with the results (and many scientists and MDs are apparently pissed at how similar this stuff sounds to past quack remedies--one MD said that it's no better than putting sewage on your head  ;D ). People seem to like things to be black or white extremes, and when something falls in the middle, it tends to get ignored.

I was skeptical myself at first of this treatment when I first saw it mentioned, but so far it's looking promising. Time will tell.


Electrical Scalp Device Can Slow Progression of Deadly Brain Tumors
"Novocure’s device has been approved in the United States since 2011, but only to treat recurrent glioblastomas, not newly diagnosed ones. It costs $21,000 a month, and some insurers cover it. So far, Novocure has been providing it free to patients without insurance coverage, according to William F. Doyle, the company’s executive chairman."

Shattering cancer with resonant frequencies: Anthony Holland at TEDxSkidmoreCollege

This doesn't look like it is used on the brain tumor type that Paleodonk's father has, unfortunately, and it is only currently approved for recurrent brain tumors in the US.

Carnivorous / Zero Carb Approach / Re: Liquified Ketogenic Diet
« on: June 29, 2015, 12:05:49 am »
Sorry for the bad news, Paleodonk.

I found a couple of feeding tube versions online:

I don't know how good they are, but they at least look better than the Ketocal gunk. Maybe it would help if the nutritionist saw that other people have used these homemade versions.

I've seen claims that certain brain cancers are one of the things that respond best to ketogenic therapies, and perhaps you saw some of them too:

If it were me and I had control over what I could eat, I would probably try a ketogenic therapy for brain cancer myself--especially if there was good evidence for whatever particular kind I had. I'm not a physician, of course, so I'm not prescribing and take it with a grain of salt.

Best wishes for your father and you.

Carnivorous / Zero Carb Approach / Re: Why are vegetables bad?
« on: June 14, 2015, 10:45:43 pm »
FWIW, I don't find fresh raw, young veggies particularly hard to digest, though they do take time to chew. I tend to go with the smaller, younger, freshest versions of veggies that are easiest to digest and tastiest (I also tend to find smaller varieties of fruits to be tastiest, though not always). They don't constipate me or give me stomach pains. I don't eat huge amounts of them like some vegans and plant-based dieters do. Since I've been eating more foods rich in prebiotics like resistant starch, I no longer see significant amounts of raw veggies come out undigested (the only foods I see do that now are nuts and seeds). I don't normally season them with salt, condiments, oil or vinegar. I only eat ones I find tasty. What is tasty for me would not be considered tasty by many Westerners, because I find bitter foods like endive and sour foods like lemons and meyer lemons to be some of the tastiest of all.

The raw foods that constipate me most are lean meats, even if chopped/ground up first (though that helps). I don't take that to mean that raw lean meats are harmful foods and I still eat them, I just try not to overdo it. I found that eating MOAR and MOAR fat didn't help, but eating more prebiotics, fiber and magnesium did. ZC turned out to be harmful for me too, despite feeling great on it early on.

As always, YMMV.

General Discussion / Re: Raw starch (carbs)
« on: June 14, 2015, 10:18:02 pm »
So every plant contains resistant starch granules.
Many do not contain any significant amount of RS. They contain other resistant microbiota-accessible storage carbohydrates resistant to stomach digestion, such as inulin, beta glucans and arabinogalactans. They don't get counted as carbs in calorie counts, because they aren't digested in our stomachs, and they reportedly tend to get converted into fats (SCFAs, which are easily converted into energy by our mitochondria) by the microbes, rather than carbs, so they don't function like ordinary carbs.

General Discussion / Re: Raw starch (carbs)
« on: June 14, 2015, 10:14:10 pm »
Were there skins in the pulp too, or just the pulp?

General Discussion / Re: Raw starch (carbs)
« on: June 14, 2015, 11:14:01 am »
Last year I tried fermenting raw potato pulp and ended up slightly poisoned, so that I couldn't walk straight and kept veering to one side and bumping into things! I had to stay home for the day to let my brain recover.
I haven't experienced this so far, luckily. Would you please provide more details that might help us to avoid the pitfall you experienced? How much were you eating? How did you ferment the potatoes and for how long? Thanks.

Now I stick to vegetables containing safe resistant starches like cauliflower, cabbage, carrots, celery, broccoli, spinach, and beans.
The only food that I think contains significant RS among those is beans, though the others contain other forms of prebiotics.

General Discussion / Re: Raw starch (carbs)
« on: June 14, 2015, 11:10:35 am »
Do you find raw potatos are more digestible than cooked?
Yes (and I know that contradicts the claims of Wrangham and others), though I notice that as I eat more that I get a bit of a tingling in my mouth, so I don't push it beyond that point.

General Discussion / Re: Raw starch (carbs)
« on: June 14, 2015, 10:39:57 am »
I do occasionally eat small, fresh potatoes (yellow, white, purple and red) raw.

Health / Re: Acne
« on: June 14, 2015, 10:37:57 am »
PaleoPhil: So would supplementing with an antioxidant help or maybe an antioxidant cream?
Zinc does act as an antioxidant, and I did find that it helped with my acne (though whether it helps me because of antioxidant effects or other effects, I don't know), though limiting foods that trigger it for me and consuming more prebiotic-rich foods reduced my need for zinc supplements, and what helps various individuals can be quite different.

General Discussion / Re: Raw Paleo Honey / Honeycomb / Grubcomb
« on: June 12, 2015, 06:04:15 am »
I'm not particularly fond of the unfermented version of Really Raw honey and didn't notice any benefits from it like I did the fermented version. To me they are very different.

General Discussion / Re: Are we more adapted to certain fruits?
« on: June 11, 2015, 07:26:34 pm »
Interestingly, fur seems to also protect against the heat since, apparently, the fur can also trap cold air in pockets.
I seem to remember hearing that wool can keep one cool in the heat as well as warm in the cold, though perhaps I'm dreaming.

Quote from: TylerDurden on Today at 02:21:23 PM
It's quite simple. For us humans to be all adapted only to African foods, we would also have to be adapted to Africa in other ways, such as by having darker skin-colour, or longer limbs by comparison to the body(a heat-loss mechanism that  Sub-Saharan Negroes take advantage of) etc.etc. We do not have these characteristics, ergo we are not specially adapted to african foods.
If physical adaptations imply food adaptations, then since most of us do not currently have many of the physical adaptations of Neanderthals (not even folks who are more-Neanderthal than most, such as me), are we therefore possibly not well suited to their foods?

General Discussion / Re: Raw Paleo Honey / Honeycomb / Grubcomb
« on: June 11, 2015, 07:18:38 pm »
Do you notice any health benefits from the Happy Bear Honey?

General Discussion / Re: Raw Paleo Honey / Honeycomb / Grubcomb
« on: June 11, 2015, 10:50:11 am »
Thanks for the thought and recommendation, Jessica.

General Discussion / Re: Are we more adapted to certain fruits?
« on: June 10, 2015, 07:31:49 pm »
So in other words, we like to use shelter to keep the temperatures warmer than in the icy regions
Boiling?   :D
Humans are able to adapt to heat as well as cold. I am a Europid who is pretty well adapted to both, at least better than I was. I go barefoot in the snow myself sometimes.

If so, sorry Eve, I'll correct that to Eurasian.

General Discussion / Re: Are we more adapted to certain fruits?
« on: June 10, 2015, 10:06:13 am »
I am sure that specific regions such as the Ethiopian uplands are coldish.
Bingo, and those are some of the regions where ancient hominin remains have been found, which is one reason why it's odd that you're objecting so strongly to any mention of Africa. Did you think the temperatures were forever and everywhere super hot in the African Great Rift regions in the past?

So, all humans needed was to eat a more protein- and fat-rich diet like the Inuit in order to survive in arctic climes.
You're aware that the Inuit wear parkas outdoors, right? I suspect that this is another case where you're playing devil's advocate to spur discussion.  -d

My body prefers an ambient temperature of 60 F/15 C.
Not surprising, and I think most Europids would prefer temps like that over below-freezing temps in an arctic or subarctic region. Humans are amazingly adaptable, yet most of us still prefer temperate, subtropical and tropical temps to arctic.

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