tag:blogger.com,1999:blog-8550919611653842066.post9052675659851784631..comments2023-10-24T19:10:17.771-07:00Comments on The High-fat Hep C Diet: Dietary fat type - saturated or unsaturated - does it make a difference to glycaemic control?Unknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8550919611653842066.post-2435654777999065902016-09-19T18:04:30.436-07:002016-09-19T18:04:30.436-07:00To me it makes sense to start a diet correction by...To me it makes sense to start a diet correction by emphasising fats very low in PUFA, with a few exemptions for foods high in cholesterol, AA, EPA, and DHA such as egg yolks.<br />This means using tallow, ghee, coconut. Then once depot PUFA has been drawn on for a while it should be okay to increase PUFA from nuts, seeds, olive oil.<br />However in practice it is probably enough to avoid each every source of vegetable seed oils forever after.Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-75950848229610186582016-09-17T23:49:17.993-07:002016-09-17T23:49:17.993-07:00I like the idea of creating the ratios by mixing f...I like the idea of creating the ratios by mixing fats.<br /><br />Another question is, assuming we are burdened with an unnatural amount of pufa in our depots, would it be wise to try to keep the percentage as close to 0 as possible? In my experience, it doesn't take much pufa to experience negative effects, especially in the context of a high fat diet. In other words, looking at total volume of pufa consumed, it will automatically be higher due to the advent of seed oils AND that we are on a high fat diet. Olive oil has quite a bit of omega 6, as do egg yolks. Obviously, it's impossible to avoid a certain amount. Rattushttps://www.blogger.com/profile/03181576895593679474noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-32284584461664541902016-09-14T22:43:16.907-07:002016-09-14T22:43:16.907-07:00Excellent question Rattus.
Short answer is, we sho...Excellent question Rattus.<br />Short answer is, we should try to mimic depot fat (this gives enough SFA for any known benefit of higher SFA).<br />Long answer is, that SFA and MUFA are somewhat interconvertible so there is some leeway.<br />I make depot fat (going back to before the seed oil craze) to be roughly 30% SFA, 60% MUFA, and 10% various PUFA and MCSFAs.<br />This is equivalent of a 50/50 mix of butter and olive oil, with a little coconut oil thrown in, or rather more beef fat and less olive oil, or pork fat with coconut. The PUFAs will be in the protein foods and veges so we needn't worry about those.Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-26827027620701541762016-09-14T22:09:06.043-07:002016-09-14T22:09:06.043-07:00random question: if the entire purpose of a low CH...random question: if the entire purpose of a low CHO diet is to mimic the fasted state, why are we not attempting to eat lipid ratios that mimic stored body fat, and instead favoring SFA over MUFA?Rattushttps://www.blogger.com/profile/03181576895593679474noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-74942864986159804072016-06-25T15:59:20.389-07:002016-06-25T15:59:20.389-07:00Thanks for that link - I'm not sure that there...Thanks for that link - I'm not sure that there's enough protein in butter, 0.9%, I think there might be a threshold for these effects. If not, the gut hormones would respond to proteins from the gut lining?Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-73051662444423327682016-06-22T19:36:30.296-07:002016-06-22T19:36:30.296-07:00Regarding part 1.02, the difference in insulin res...Regarding part 1.02, the difference in insulin response between butter and olive oil could be partly explained by the protein in butter. Dr Jason Fung has a page on the incretin effect:<br />https://intensivedietarymanagement.com/incretin-effect/Anonymoushttps://www.blogger.com/profile/13436459115814341852noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-45640417103256093792016-05-22T16:13:53.207-07:002016-05-22T16:13:53.207-07:00That is, it's a mystery - but I'm glad to ...That is, it's a mystery - but I'm glad to hear that it happens!Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-62582734749865145722016-05-22T14:28:56.145-07:002016-05-22T14:28:56.145-07:00@ Passthecream - thanks.
I preferred 1960s depot ...@ Passthecream - thanks.<br /><br />I preferred 1960s depot fat studies as showing a more natural mix of fats. Stephan Guyenet has documented a huge increase in LA in the US recent decades http://www.ncbi.nlm.nih.gov/pubmed/26567191<br />and I didn't want that polluting the thesis.<br /><br />Cream gives a very slight but real insulin rise; coffee also elevates insulin but this is a round-about response to what is (meant to be) an increase in epinephrine and hence glucose.<br />I can only guess that the large somatostatin and small insulin response to cream is blocking lipolysis and proteolysis, that if you're habituated to caffeine there isn't much epinephrine. It's a mystery! It makes sense to me that when energy comes in from the gut hepatic energy output should be reigned in, and glycogen release is that currency. <br />Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-12134671740761063432016-05-21T18:18:57.803-07:002016-05-21T18:18:57.803-07:00George, I've never heard any of your other mus...George, I've never heard any of your other musical performances but this is a virtuoso solo. <br /><br />The mention of depot fat composition - any clues as to which dietary regime that might be associated with?<br /><br />I am one of those, eating fairly low carb and restricting mealtimes to about an 8 hour band, who finds fasting pre-p glucose high, to ~8mml and which drops quickly as soon as i have e.g. a cup of coffee with cream. I'm trying to decode this as a mix of physiological ir versus low fasting insulin or liver ir >> glucagon dominance. But?Passthecreamhttps://www.blogger.com/profile/01214860448492630477noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-65622618330116052922016-05-17T16:10:16.902-07:002016-05-17T16:10:16.902-07:00That last link should be
http://www.ncbi.nlm.nih.g...That last link should be<br />http://www.ncbi.nlm.nih.gov/pubmed/8561067Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.comtag:blogger.com,1999:blog-8550919611653842066.post-285756258206828882016-05-16T19:24:39.323-07:002016-05-16T19:24:39.323-07:00@peter
Here's a good paper on the glucagon re...@peter<br /><br />Here's a good paper on the glucagon response to glucose in diabetic humans<br /><br />Abnormal response of pancreatic glucagon to glycemic changes in diabetes mellitus.<br /><br />http://www.ncbi.nlm.nih.gov/pubmed/16132964<br /><br />https://www.dropbox.com/s/d6gv4g7f2al60tt/ohneda1978.pdf?dl=0<br /><br /><br />Remember the butter-with-potatoes study you parsed recently; that was ad lib showing improved satiety (hey maybe insulin= satiety hormone in that one), then there are these similar studies showing higher insulin, lower BG when spuds and butter added.(thanks Grant for these).<br /><br />http://www.ncbi.nlm.nih.gov/pubmed/8325201<br /><br />We might be starting to explain the dairy fat vs diabetes observational link. Diabetes in epidemiology can be diagnosed with OGTT but is often just based on fasting PG and HbA1c cut offs. So if this effect of lower BG is maintained for decades, it could account for the differential diagnosis (which is not huge, about 13%). But what this needs, is for this increased insulin response not to be detrimental to the pancreas. Plainly if butter is not associated with increased T2D then such a boost in insulin response to a given amount of CHO is not detrimental long-term.<br />There's another factor - in that first butter-spud feeding study, the effect maxes out at 15g butter vs 5g - if 50g butter is added, there's no more difference to insulin or glucose.<br />So - plenty extra calories and satiety but no effect on glycaemia. Pity there's no olive oil control in this paper.<br /><br />https://www.dropbox.com/s/hp1jd6ay9uw1cy4/gannon1993%20%281%29.pdf?dl=0<br /><br />Why don't the human RCTs show the effects seen in the NA treated rats? Humans have a free flow of FFAs. What they ate months ago, what they made by DNL, is all part of the mix. And the RCTs are testing MUFA oils, not so much soybean. I only found one human NA study, with FFAs suppressed, and the only thing tested was soybean oil vs no fat. Soy was better than nothing, but it would be great to compare it with lard. Or indeed butter oil.<br /><br />http://www.ncbi.nlm.nih.gov/pubmed/20150602 (follow up to previous butter-potato study)<br /><br />"Our data indicate that the glucose and insulin response to butter is unique when compared with the three other fat sources varying in their fatty acid composition."<br /><br />Also http://www.ncbi.nlm.nih.gov/pubmed/85610673 - note the cognitive dissonance in those final sentences<br /><br /><br /><br />Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.com