I’m positive that when I get bloated it’s because I ate too much fiber, usually in the form of flax meal or Lupin Flour. Is the physical part of bloating considered inflammation or is it just a consequence I have to deal with if I choose to eat fiber?
Is Bloat from Fiber Considered Inflammation?
PaulL
(You've tried everything else; why not try bacon?)
#2
Inflammation is a process at the cellular level, caused by an immune response that elevates temperature and causes lymphocytes to gather, etc. “Bloat” usually refers to the retention of water in tissue, and is not related to inflammation.
If you don’t like the results of eating fibre, you don’t need to eat it. As Dr. Fung likes to say, “Carbohydrate is poison, and fibre is the antidote. If you’re not taking the poison, why would you need the antidote?”
kyarn
(Tracy)
#3
It’s those blasted muffins I love so much with my afternoon coffee. They are very low carb, but high in fiber. I’m looking for something to replace them with that is low in fiber. It’s good to know that I’m only causing self-inflicted discomfort.
amwassil
(Michael - When reality fails to meet expectations, the problem is not reality.)
#4
In My Life Before Keto™ I was ‘bloated’ with intestinal gas most of the time. I don’t know about the water retention, but don’t think that was involved in my case. I conclude that because when I eventually passed all the gas I felt greatly relieved. On many, many occasions I had to lie on my stomach over the edge of a bed or chair to help force out the gas. I’ll never go back to that again, none of the fave carbs, which included milled flax, could entice me.
Interestingly, I can eat small amounts of milled flax on keto (10-20 grams at a time) with no gas effects. So maybe it’s a quantity issue. Most of the carbs I consume on keto come from dairy, so no fiber. I’ve only eaten a dozen avocados and haven’t eaten any bok choy this year. I used to eat them regularly but without any issues.
PaulL
(You've tried everything else; why not try bacon?)
#7
It’s a description, not a definition. Inflammation is an immune response. Acute inflammation results from a wound or an infection, systemic inflammation from the action of insulin, polyunsaturated fatty acids doing damage to mitochondria, etc.
ctviggen
(Bob M)
#8
Work with me, then.
Dairy causes “inflammation”, how? That is, if I eat “dairy”, how can I tell I have “inflammation”?
If I eat a food (all plants, by the way - I have no known allergies to meat) that causes an allergic reaction, does that cause inflammation? If so, is that good inflammation or bad inflammation? Is there such a thing as good inflammation?
I ask these in all seriousness, as I have never heard a cogent analysis of “inflammation”.
kyarn
(Tracy)
#9
If dairy is inflammatory, why is it such a keto staple? Or is only inflammatory in certain people?
PaulL
(You've tried everything else; why not try bacon?)
#10
Dairy is inflammatory in people who have an allergy to one of the dairy proteins (casein is one; I forget the others). And an allergic response is mediated by the immune system.
There is such a thing as good inflammation. For example, the fever response that helps fight off a disease, or the inflammation that occurs when we get a splinter or cut ourselves. The increased temperature helps fight off pathogens. The reason body temperature is what it is (37 °C/98.6 °F) is that the key chemical processes in the human body work best at that temperature. But the same is true of key chemical processes in pathogens, so the body increases the temperature to help deal with the problem. We can survive a fever or an isolated inflammation pretty well; but systemic inflammation can cause problems over the long term.
Shinita
#11
I understand, I won’t give up my similar type things either 
But I am stubborn so I make them on carnivore too. Well that’s tricky but I am very off carni right now and make even biscuits with very little fiber. You probably can use less fiber somehow… My fav method is using hard-boiled egg yolk as flour… 
Nuts are not nearly as fiber-y as fiber itself but one needs much more of them… But at least the result will be way more calorie rich and hopefully one will need less…
I probably would just eat sponge cake with my coffee, mine is 100% eggs at this point 
But even if we add something else (we must if we want to make them sweet for some reason… that is mostly behind me), it doesn’t need to be much and there are options.
I would figure out how much fiber I can afford and probably would avoid it very much anyway. I have this with lactose: it’s not ideal for me (my body nudges me and I somehow feel it’s the lactose. I don’t feel bad or uncomfortable but I like to listen to my body and I want to feel the best I can) so I use tiny amounts and only if it’s worth it for me.
Dairy is a keto staple because it makes keto and life way better and easier to many of us who can enjoy them without problems. My dairy is mostly lactose-free cheese but the ones with lactose never caused problems either. I need to be careful with cream and I am.
Of course, many people have problems when they consume (certain) dairy, they should avoid it but we other don’t. I need my dairy, even the ones with lactose, to provide the necessary variety on keto (= on carnivore-ish as I am unable to do keto when I eat plants in more than minimal amounts). And I feel very fine with them as long as I don’t overdo sugar (in this case, lactose. my body hates all simple sugar equally as far as I can tell, it doesn’t matter if it’s added sugar, grapes or lactose, it should be minimal or I start to feel something is wrong. I eat a ton of it and I probably even feel uncomfortable).