Also look at T3 levels if they are high that would indicate leptin resistance[1]?
Hold off on any exercise until after 5:00 PM! (i.e. leptin reset circadian clock)
Resources:
[1] Leptin and Leptin Resistance: Everything You Need to Know
[2] How To Reset Your Leptin Sensitivity And Master Your Metabolism
[3] 9 STEP GUIDE TO REVERSE LEPTIN RESISTANCE & THYROID RESISTANCE
[5] Leptin Resistance and Thyroid Resistance - 8 Steps to Reverse Both
What do you eat? For high inflammation, reduce any polyunsaturated fatty acids (PUFAs) as much as possible. Don’t use any store-bought mayo or salad dressing, make your own, with either olive oil or avocado oil. Limit or avoid chicken and especially dark meat chicken with skin. Limit or avoid nuts. Limit or avoid pork that’s fatty. Avoid any seed oils, eg, soybean, canola, etc. Anything that’s not either olive oil or avocado oil.
Try intermittent and longer term fasting, too, if you can. That should help bring down blood sugar. It will take a while, though.
WRONG (misleading advice): “…Inflammation can be exacerbated with intake of certain dietary fatty acids, such as some ω-6 polyunsaturated fatty acids (PUFA), and subsequent incorporation into membrane phospholipids. Inflammation, however, can be resolved with ingestion of other fatty acids, such as ω-3 PUFA. …More (meaning even 1:1 ratios)
Again… Omega 3, 5, 6, 7, & 9: One does not work without the others… Omega 9’s regulate the lower numbers optimally and evenly!
We do our best to avoid any vegetable oils. We use coconut oil and olive oil mainly. No store bought dressings. And, yes we do consume avocado oil as well. Been getting educated on the wisdom of avoiding the bad oils for sure.
We have been fasting almost every day 16-18 hours with 24-30 hour fasts about once a week. She does use some bone broth at times during a fast but avoid snacking.
Thanks for the reminder to be patient - that is the hardest part. I had some insulin resistance and high leptin and had amazing results on my last tests while hers were not as good.
Only if it is hydrogenated and your applying heat (cooking with it) to it! Raw unprocessed vegetable/plant oils are good for your health!
Non-hydrogenated vegetable oils (PUFA’s) are just more likely to become unstable (losing electrons; creating free radicals) when you cook with it!
Let’s get with the program peeps and STOP giving easily debunked un-scientific advice?
What would those be? Soybean oil? Canola oil? Those are “plant oils”, though there really is no oil that is “unprocessed”. Even olive oil has to be put in a big pile and pressed. Same with coconut oil. If you don’t believe me, buy a coconut and extract the oil from it.
And even that miracle worker avocado oil is high in linoleic acid, which is bad in high amounts. And it’s easy to get high amounts: just eat chicken, dark meat, with skin, avocados, bacon, etc.
There is no way to reduce leptin resistance by “spot” reducing it. What you want to do is continue what you are doing.
Sorry, new here. Meant to say avoid the vegetable oils that have been damaged during processing.
Dont’ overreact, ok? I am 70 years old, please be patient
I’m curious, you mention high leptin as though it were a bad thing.
I know leptin as the hormone secreted by the adipose tissue to signal to the hypothalamus that there is enough energy in storage that we don’t need to eat for a while. An elevated insulin level blocks the leptin receptors in the hypothalamus, which is one of the reasons obese people never experience satiety.
Personally, my experience was that shortly after my insulin dropped (from lack of glucose in my bloodstream, because I wasn’t eating carbohydrate anymore), my satiety signaling returned, because the missing insulin was no longer blocking the reception of leptin in my brain.
What do you know that I don’t?
I am certainly no expert on anything about this. Just trying to learn things. I have seen in my research that leptin is a very beneficial hormone when it is doing what it is supposed to do, sending the message to the brain to stop eating because there is plenty of fat in storage to burn. However, just as insulin resistance is an issue so is leptin resistance. When the brain is not getting the message more and more leptin is produced trying to scream at the brain to burn the fat but it does not get the message. So I am attempting to determine how to improve leptin sensitivity so the brain gets the message and leptin levels can go down to the normal range. Mine went down from 29 to 8 in four months on keto, which is great. My wife’s were at 76 and went down to 62 during that same time period on strict under 20 carb keto. Once again, I just started learning about these things and I could easily be addressing something that will take care of itself as we continue with the keto lifestyle.
Ah, that makes sense. I believe you’re right; your leptin will take care of itself as your insulin drops. Keep us posted how you’re doing. 
Found this thread in my search to see if anyone has experienced inflammation with eating chicken. I know Google says chicken can cause inflammation can but Google also says just about any food can… I’m starting to think chicken wings/thighs and fatty pork are causing me inflammation. Particularly if I eat more than ~35 grams of protein worth.
@ctviggen have you experienced inflammation with eating high PUFAs?
@atomicspacebunny are you saying by eating Omega-3 foods with those high in Omega 6 you can reduce inflammatory effect of PUFAs? How would you go about ensuring they are at 1:1 ratio? For example if I eat chicken wings how would I know how much flaxseed, chia seed, etc I would need to balance that out?
@Mike1966 any updates?
I would go with fish that way you are getting DHA with those omega 3’s from marine sources. Like maybe fish oil pills with a steak (non-grass fed) chicken (non-range-free) or uneven omega 3 to 6 ratios (this is what happens when you feed your livestock mostly grains) etc., i.e. to achieve anti-inflammation, hence anti-PUFA inflammation etc.
When you eat any meat that is grass-fed including range free (you want your chickens eating bugs, plants and grass not just grains) eggs etc. it is going to have more even 1:1 ratios of omega 3 and omega 6’s…hence anti-PUFA inflammation etc.
And also you have Omega 3, 5, 6, 7, & 9: One does not work without the others (hand shake system)… Omega 9’s (e.g. cocoa butter chips) regulate the lower numbers optimally and evenly!
Note: Avocado is another food high in omega-9 fats…
Cocoa Butter
Cocoa butter contains cocoa mass polyphenol (CMP) - CMP inhibits the growth of cancerous cells and tumors by reducing active oxygen levels in the body, and inhibits the oxidation of LDL cholesterol and the production of inflammatory cells
Also helps suppress excessive T-cell activity in the immune system, which could help treat conditions associated with overactive immune systems …More
Example: Omega-9 fatty acid ratio profile list (raw cocoa butter):
My understanding is that the inflammatory effect of ω-6 fatty acids is purely related to the quantity consumed, which is why vegetable oils (i.e., highly processed seed oils, such as canola, sunflower, safflower, corn, cottonseed, etc.) are of such concern.
The bit about keeping the ratio of ω-3 to ω-6 1:1 is because they both compete for the same receptors and we need both in equal measure. They are both essential to our diet, but we don’t need large quantities of either.
Wild-caught fish are a good source of both types, in a reasonable ratio.
In case I didn’t mention it earlier, I don’t like the term “leptin resistance.” My understanding is that a better term would be “leptin-blocking,” or perhaps “leptin interference.” It’s not that the cells of the hypothalamus have down-regulated their leptin receptors, but that insulin is occupying the receptors instead, or so I understand.
In insulin resistance, by contrast, insulin-resistant cells actively avoid responding to insulin, nothing else is interfering.
Thanks for the comment. Very interesting. Since the last test showed insulin level at 12 but leptin level at 62 I was thinking the insulin resistance was improving but needed more time for the leptin “resistance” to also improve. If I understand your comment you are suggesting getting the insulin levels down just a little more will allow leptin to do its job?
Well, that’s my understanding. I don’t guarantee that it’s right, and am certainly willing to be corrected. It’s just that the term “leptin resistance” is new to me, and the explanation of the term in the link entitled “Leptin and Leptin Resistance: Everything You Need to Know,” gives me a sense that whoever coined the term is looking at the phenomenon backward.
There is a similar situation with the two essential types of fatty acids, ω-3 and ω-6. They both compete for the same receptors, but nobody ever says that when we eat too much ω-6 the receptors become “ω-3 resistant.” The ω-3 is just blocked from getting in, because ω-6 got there first. I understand leptin reception in the hypothalamus the same way: the insulin got there first and is occupying the doorway, so the leptin is blocked from getting in. (This actually makes sense in evolutionary terms, I believe; it seems to me that if you are fattening on fruit for the winter, you don’t want the fat you are storing to tell the brain to stop eating, until you’ve taken on as much fat as you can and are ready to hibernate.)
I see. I had googled leptin resistance on You Tube and watched a two part series by Dr Berg about leptin resistance and another one by Dr John Whitcomb. Not sure if I am really learning things or just hearing theories.
Appreciate your imput.
