Re: Ketogenic Diet - Path To Transformation?
Here again is the comparison of nutrient content of beef and kelp and blueberries for those that may have missed it the first time.
Insulin stops ketosis outright, no? So for any given carb/fat intake ratio, your body will regulate blood sugar into a certain range either raising it by converting ketones to glucose or lower it by using insulin to store glucose in fat. Is this correct? So in order to stay in ketosis we need to eat less than this amount. No more than 72 grams of carbs per day should be needed for a functional body to meet it's needs. If you eat less than your glucose-dependent organs require, then ketones will be converted to glucose to make up for it. If a very small amount of carbs are eaten, will ketone-glucose conversion drop off to compensate before insulin is released or is the insulin released first?
If 72g of carbs are needed in a day, and you eat 36g, you will be out of ketosis for about half a day, is this correct? Can we say that a small amount of carbs, say 12g, will keep someone out of ketosis for 2 hours mathematically, depending on their body?
For bone broth, what I've gathered so far:
1: Break bones if possible to release the marrow.
2: use only enough water to submerge the bones.
3: broth is done when the marrow is grey and transformed.
4: Add enough fat to cover the surface if desired.
5: add a teaspoon or so of vinegar (or kraut juice?) to extract more nutrients and get a richer broth.
6: when done, take out the bones, blend it up, add salt and seasonings to taste and refrigerate.
On a side note, I read that eggshells can be soaked in lemon juice to create a highly absorbable source of calcium. I had the idea of putting eggshells in sauerkraut. Like sauerkraut, cultured butter has lactic acid in it. I've noticed lactic acid really seems to bring out the flavors in stews and stir fries. Being the product of lactobacilli, an important gut bacteria, it should be producing lactic acid in our guts all the time. So maybe lactic acid or kraut juice (or just using cultured butter) could be another digestive aid like the vinegar does to help digesting fat. Perhaps even better, as acetic acid is the byproduct of aerobic yeast, whereas lactic acid is a byproduct of lactobacteria which are anaerobic and are a large part of our gut bacteria. I know that lactic acid is also produced in the muscles during glycolysis, but not during ketosis.
In fact, could this be why butter is more edible for Gawan? Cultured butter naturally contains lactic acid. It is often added to non-cultured butters to improve the taste.
Hey, look what I just found on the wikipedia page on lactic acid:
https://en.wikipedia.org/wiki/Lactic_acid#Brain_metabolism said:
Although glucose is usually assumed to be the main energy source for living tissues, there are some indications that it is lactate, and not glucose, that is preferentially metabolized by neurons in the brain of several mammals species (the notable ones being mice, rats, and humans).[13][14] According to the lactate-shuttling hypothesis, glial cells are responsible for transforming glucose into lactate, and for providing lactate to the neurons.[15][16] Because of this local metabolic activity of glial cells, the extracellular fluid immediately surrounding neurons strongly differs in composition from the blood or cerebro-spinal fluid, being much richer with lactate, as it was found in microdialysis studies.[13]
...
A more recent paper by Zilberter's group looked directly at the energy metabolism features in brain slices of mice and showed that beta-hydroxybutyrate, lactate and pyruvate acted as oxidative energy substrates causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and finally, that lactate can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.[21] The paper was positively commented by Kasischke: "The study by Ivanov et al. (2011) also provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominately from activity-induced concentration changes to the cellular NADH pools."[22]
I bolded the parts that stuck out though I don't really understand much of this stuff. Some more info:
https://en.wikipedia.org/wiki/Lactic_acid#Exercise_and_lactate said:
During power exercises such as sprinting, when the rate of demand for energy is high, glucose is broken down and oxidized to pyruvate, and lactate is produced from the pyruvate faster than the tissues can remove it, so lactate concentration begins to rise. The production of lactate is a beneficial process because it regenerates NAD+ which is used up in the creation of pyruvate from glucose, and this ensures that energy production is maintained and exercise can continue. The increased lactate produced can be removed in two ways:
Oxidation back to pyruvate by well-oxygenated muscle cells[citation needed]
Pyruvate is then directly used to fuel the Krebs cycle.
Conversion to glucose via gluconeogenesis in the liver and release back into circulation; see Cori cycle.[9]
If not released, the glucose can be used to build up the liver's glycogen stores if they are empty.
Strenuous anaerobic exercise causes a lowering of pH and pain, called acidosis.
The effect of lactate production on acidosis has been the topic of many recent conferences in the field of exercise physiology. Robergs et al. have discussed the creation of H+ ions that occurs during glycolysis.[10] and claim that the idea that acidosis is caused by the production of lactic acid is a myth (a "construct"), pointing out that part of the lowering of pH is due to the reaction ATP-4+H2O=ADP-3+HPO4-2+H+, and that reducing pyruvate to lactate (pyruvate+NADH+H+=lactate+NAD+) actually consumes H+. However, a response by Lindinger et al.[11] has been written claiming that Robergs et alii ignored the causative factors of the increase in concentration of hydrogen ions (denoted [H+]). Specifically, lactate is an anion, and its production causes a reduction in the amount of cations such as Na+ minus anions, and thus causes an increase in [H+] to maintain electroneutrality. Increasing partial pressure of CO2, PCO2, also causes an increase in [H+]. During exercise, the intramuscular lactate concentration and PCO2 increase, causing an increase in [H+], and, thus, a decrease in pH. (See Le Chatelier's principle)
During intense exercise, the respiratory chain cannot keep up with the amount of hydrogen atoms that join to form NADH. NAD+ is required to oxidize 3-phosphoglyceraldehyde in order to maintain the production of anaerobic energy during glycolysis. During anaerobic glycolysis, NAD+ is “freed up” when NADH combines with pyruvate to form lactate (as mentioned above). If this did not occur, glycolysis would come to a stop. However, lactate is continually formed even at rest and during moderate exercise. This occurs due to the metabolism of red blood cells that do not have mitochondria and limitations resulting from the enzyme activity that occurs in muscle fibers having a high glycolytic capacity.[12]
So, lactic acid, or lactate in solute form, can be converted into glucose. I wonder how much glucose it makes. I suppose if it added extra carbs it would be on the nutrition panel? Or do they ignore this sort of thing?
There is also the idea that if the brain can use lactate as an energy source, then consuming some lactic acid might decrease the brain's need for glucose. Glycolysis produces lactic acid, so someone in ketosis might have less of it in their blood.
It is worth noting that lactic acid is Chiral; it has two molecular configurations. I seem to remember Laura wrote something discussing this concerning DNA and circularly polarized light, and chiral amino acids, but my memory is very dim here.
Wikipedia only briefly discusses the biology of acetic acid, so I'm not sure what to think of it.
