Well, ammonia is a byproduct of protein breakdown, correct? In excess, coupled with all of the other toxin-bearing things going on in my body, along with the environent (see: mold, mainly), I’m worried that coukd be a problem.
Along with that, while there are many in favor, and I’ve seen a lot of claims made in favor, though the body does have its way of reaching sugars through fats, ketones are still a factor, and they’re acidic. Diabetic ketoacidosis, while a much more severe of a thing, the ketones play a part in it just being... not good for you.
It’s only been a couple of years, I can’t say I FEEL all that terrible directly due to diet, but... I don’t know that either. It’s been so long, I forget what it’s like to not be in ketosis. A couple years it’s been, for sure.
I feel like I’ve read that grains can increase inflammation, but I’d definitely be sure to avoid glutinous grains, and eat them in moderation. I doubt I’ll eat anything as processed as a cracker, chip, anything like that again. Starchier vegetables, rices, few sweet potatoes, low sugar fruits in small amounts. I really just want enough carbs to stay far enough away from ketosis. I doubt I’ll be hitting the RDI, unless my health miraculously improves to pre-infection state, and it’s been about
a decade now, so...
As far as the body’s difficulty breaking down nutrients, whether fats, proteins, or carbs, I’ve always assumed the former two were more troublesome. I mean, maybe it’s simplistic, but they seem to have more byproducts, at face value. Ketones, ammonia, etc.
What are the byproducts of grain digestion et utilization? Sugars? Personally, I’d be aiming for ones that take longer to breakdown, and lower on the glycemic load. I don’t want to give it to myself, or whatever pathogens, in quick bursts. I don’t know if that logic is sound. It’s interesting to hear how quickly they can breakdown in the stomach, though.
I just want to say that I see you’ve hit some of these bases, Eiren. I kind of just think out loud when I’m here.
I don’t do near as much research as I should. It’s a constant struggle to keep getting out of bed, going to school, work, treat halfheartedly, try to be an adult, gain independence. Though, you could argue my health is not as bad as it could be, if I’m able to stay afloat as such, I suppose.
I agree in that I should titrate my carbs, and I typically do. It’ll be a jump from 25-40 NET carbs to, maybe... 100-125.
Relevant factors in my eating this way? I’d say the risks are still there, but I’ve tried a number of things fot yeast/fungus. Fluconazole, itraconazole, nystatin, and in long-term. Probiotics. Starving it out, obviously.. right?
But, again, whenever I do eat these things, it always feels like the symptoms are confined to my nasal passages/sinuses. I used to get this deeply unsettling feeling in my gut whenever I’d eat foods that compromised my health. My GI would be telling me, no, it was like. I don’t feel that with foods anymore. None of the itching either.
I think if I could get my house fixed up, or, if not that, eventually move out on my own, I’ll get a lot better. The mold. I need to get on that this spring et summer.
Post Edited (NotQuiteAntonio) : 2/3/2018 6:24:38 AM (GMT-7)