Keto for quite a few years now but we must be missing something

(Edith) #21

I was going to suggest bands, too.

Even body weight exercises could be a good place to get started.

#22

Know what’s always broken my brain? If the go-to argument is “it’s too big to absorb”, leaving out the fact that it’s just aminos, they don’t actually need to be digested, and that they’re hydrolyzed and already in peptide form… If I can’t absorb those because their “too big”, then how the hell does a piece of steak work?

(Bob M) #23

@Bellyman Collagen peptides take a while to work, so don’t expect things to happen even in a month. But I have had age spots disappear since I’ve been taking collagen peptides. Like you, I wonder if we ate more bone broth, if that would be almost or just as good. I think the answer is “yes”, but I often forget to do this. And, while I love soups and soupy foods swimming in high-collagen liquids, my family doesn’t.

@VirginiaEdie I think Mark Lauren wrote another book about training using body weight, which I have.

@lfod14 I think there’s a lot of stuff that doesn’t make any sense. The “you can only absorb/use X grams of protein per Y hours”, like 40 grams of protein every 3-4 hours. When I was testing whether protein caused blood sugar spikes (they didn’t), I ate 160g/meal. Low fat, too. I felt no ill effects and assume most or all of that was used by my body somehow.

(B Creighton) #24

Quite a common result for post menopausal women. I concur with the idea to look in into vitamins D & K2. If she is not getting daily sunlight of at least 1/2 hr or is not eating vitamin D rich foods, she is surely deficient. However, I would suggest getting tested to see her actual levels. It’s not that much. She can start on K2 right away, because we are pretty much all deficient in it compared to what we used to be when we ate fermented foods and grass-fed animals. Also, try a full-spectrum mineral supplement including a chelated magnesium, etc. Bone is a protein matrix which has been mineralized by the body. To build bone, the body first forms a protein matrix, and then adds numerous minerals to it - most of it in a form called hydroxyapetite. The process of bone formation requires an adequate and constant supply of these minerals, such as calcium, magnesium, phosphorus, potassium, fluoride, and numerous trace minerals including manganese, copper, boron, iron, and zinc. All of the needed minerals are available in sea salt or rock salt.

Second suggestion from a dietary standpoint is to drink hard water. Don’t drink purified water. Usually out of the tap will suffice, and it can be filtered for chlorine if that’s an issue.

Third suggestion is to try supplementing some DHEA. It may restore minor estrogen levels. Generally, as estrogen levels decrease, so do women’s bone mass.

Someone already suggested exercise - that is a known factor. If a vibration plate works, I say go for it, but have no personal experience.

I don’t even know what Fosamax is, but my personal goal is to stay off all prescriptions on a chronic basis. However, I am not going to give your wife medical advice.

The calcium in dairy is probably not too bio-available unless it’s raw or lightly pasteurized, FWIW.

#25

I just talk about protein here as I am very bad at most health problems and numbers from a doctor (I never go to one). I just can express my best wishes for your wife, Brian!

People maintain with half as much though - obviously not everyone (and I have heard people gaining muscle at that admittably lowish level but it’s not common at all, understandably). I like higher amounts too (even for other people but especially for myself) - but I need it for satiation (and satisfaction) so I may be a bit biased. 1g/lb is unnecessarily high for most people though as far as I know. I always read 1-2g/kg for LBM, rather 1.5-2 (I have learned that on a bodybuilder forum from the smarter ones but I agreed, it’s a nice range for minimum/target, it’s quite fine to go a bit higher. people cited a study where they found no more than 1.7g/kg were used even with weight training. no steroids, of course) but if less works and more protein than that is nearly impossible and a struggle, well one do what they can. Similarly, if 2 is impossibly low, go higher, just not too high but that is rarely a concern.

I agree. That’s almost the bare minimum to stay alive, far from the optimal amount. There are individual differences but still, it’s tiny. Once I saw 0.6/kg on a vegan site. I never fully recovered from that experience, my braincells still slow down in shock when I think about that. Most PLANTS are too protein rich at that point (if one considers this a target), I imagined running from plants to keep my protein at almost zero. at my lowest (I still had a quite fatty belly), that would have been 36g protein? My SO’s fruity oatmeal breakfast has 22g and that is a carby (and fatty) meal, not a protein rich one… 36g is nothing to me. And 0.8g/kg is just a few grams more. I like my meals at 70-150g, thank you very much (70 is stretching and I get hungry again soon).

I use it as one of my very few lean protein sources (I need those), didn’t notice any difference yet but it may come later. Mine is horrid tasting (it’s mild but annoying, I won’t drink it., it strongly reminds me of the hot water for taking off the feather from chickens) so I almost only use it in small amounts in baked goods where I don’t notice a thing.

That’s clearly wrong (as so very many people says, it’s just a stupid, potentially dangerous myth that doesn’t even make any sense from an evolutionary standpoint… when could humanity eat all day? just now and not even everyone can do that), what about bodybuilders who gain muscle on OMAD? :smiley: But even I would notice if I would lose muscles (I do lift and notice if my strength changes) and almost 100% of my protein intake tends to happen in 3-4 hours since very long, lately often 1. I would hate eating all day and starving all day simultaneously (as 40g protein meals make me hungrier), who came up with that idea…?

(KM) #26

Funny you should say that. The quills of feathers are one source of collagen peptide. Can you get anything else? Mine is from beef and as people have said, tasteless. Maybe the tiniest bit of a smell like powdered milk but I can put two tablespoons in my coffee and it is absolutely gone.

(Brian) #27

Interesting. I’ll have to do a little studying up on the bioavailablity of calcium in various foods.

I don’t like to say too much publicly but we do get some “raw pet milk” that the “cats” love. (“Cats” love raw cream in their morning coffee, imagine that. “Cats” also seem to love Greek yogurt made with that milk but it does get pasteurized in the process of making that.)

We really don’t eat greens though we do eat some green veg (typically cruciferous veggies, green peas, field peas).

To be honest, I don’t know how much dietary calcium a person SHOULD be consuming and whether there is a level at which at least a minimal supplement might be a good idea. More study…

You nailed that, at least for this case. “Post menopausal”… well, that happened 25 years ago with a complete hysterectomy. And if the hormonal stuff is one of the primary drivers of the bone loss, it’s been happening for a very long time.

Sunlight… not much. Vit D rich foods, not sure. We don’t do “fortified” anything. And not sure how much D the “cats” may get in their milk. :wink: We do like our beef but supply is low at the moment and eating more pork which I don’t like as well but is in good supply. Hoping that changes soon as we have a whole cow on order with a local farmer that grows some of the best out there.

(Brian) #28

Thank you for the good wishes! Much appreciated!

Yeah, we’ve not been ones for going to the Dr much, especially when we don’t feel sick. But the medicare and supplement people have pestered her enough that she’s finally going, and I suppose that’s a good thing. (My turn’s coming, though I’ve considered just getting some basic blood work, more as a baseline. Medicare doesn’t kick in for a couple more years for me.)

(B Creighton) #29

I quite understand, but now I live in a state where I can get raw milk, but you have to go to the source. ie… the dairy-owned store. This has almost become a necessity for me, because when I turned sixty, I became quite intolerant of A1 casein in SAD dairy, and cannot have any of it. I generally don’t drink milk, so I have to have A2 milk or goat’s milk to make yogurt or just buy it at a store like Costco or Trader Joe’s.

#30

Mine is pork, just like the previous I had. That one was fine for me, only my SO couldn’t consume it due to the taste. Beef is more expensive but I may try it later.

Milk powder is absolutely awesome, by the way :slight_smile: If I consume collagen peptids, it’s usually with milk powder (and other things)… The more tasty ingredients I use, the easier to hide the bad but subtle flavor.
If collagen reminds me of something else, it’s gelatin. Gelatin tastes not good but not nearly as bad as my pork peptids.

I probably could handle a quarter of teaspoon with more than that milk powder in my coffee…
Yep, I will try the beef one, a smaller bag, maybe it’s better, who knows?

(Bob M) #31

Where I live, there’s yogurt from Jersey cows, which I believe are A2. This stuff:

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Some of the raw milk I can get is from all Jersey cows, but some uses a mixture of Jersey and Holstein cows. The Holstein probably aren’t A2.

Edit: This says that a high proportion of Jersey cows produce A2, but not all:

(Ava Carter) #32

What additional tests or exams is the doctor planning to check the cause of the high WBC and rule out CLL?

(Brian) #33

I don’t really know yet. So far, the Doctors have drawn quite a lot of blood. They haven’t scheduled any scans that I know of nor suggested a marrow biopsy. But we’re still early in the process. We have an appointment in about 9 days with the hematologist / oncologist where the last blood was drawn. We’ll see.

(Betsy) #34

Silica plays a beneficial role in bone health by aiding in bone mineralization and supporting collagen production. It helps strengthen bones by stimulating osteoblasts (bone-building cells) and inhibiting osteoclasts (bone-resorbing cells). Additionally, silica is a key component in collagen formation, which is crucial for bone structure and strength.

Horsetail, nettles, or a silica supplement from bamboo are probably the two most suitable with a keto diet. Homeopathic silica along with a material dose would be helpful.

Let me see if there’s a way to figure out if that’s what missing.

(B Creighton) #35

A1 was introduced into the milk supply through a genetic mutation in the Holstein cows. Pure bred Jersey and Gurnsey cows are A2. Holstein cows are actually a mix, but the more white they have, the more A1 casein they make - you can tell from their coats! So, anyway, all other purebred cows are still fine for me, but I now prefer goat’s milk to make my yogurt, because it is much higher in MCTs, and has more protein as well. However, the A2 cow milk does seem to make yogurt easier. I have to add a pinch of xanthum gum and a good bit of tapioca starch, to feed the probiotics necessary to make goat yogurt.

(Bob M) #36

I like goat’s milk yogurt, but it’s double the price where I live of yogurt from Jersey cows or yogurt that’s advertised as A2/A2. Bummer.