Robert Lustig says fiber is essential

(You've tried everything else; why not try bacon?) #61

I used to have a wart on my leg that defied all treatment. I just realised that it has vanished sometime in the past couple of years, which would be a few years after I started keto. It is probably not related to keto—though it could possibly have something to do with lowered inflammation and an improved immune system, I suppose.

I had some major surgical operations the year before I started keto and a couple of the scars that were bumpy and highly visible can now hardly be seen. That I do attribute to keto, because a couple of scars from much older operations have also greatly improved since I began this way of eating in 2017.

#62

Hi Paul. Thanks for your reply. I have been keeping my carb intake well below 20, at the weekends as low as 10 grams, and throughout the week when I eat carnivore foods, possibly 5 grams, from dairy, although the packaging states something close to 0. I am keen to get off my antibiotics which I suspect impact my gut health. But my roseaca continues to come back when I stop the antibiotics. It is both facial and ocular roseaca, and I am always bothered with dry and sore slightly inflamed eyes (they used to be a lot worse, I used to get eyecysts). So my suspicion, because my carb intake is so low already, is dairy. I suspect I have some kind of inflammatory response to my heavy whipping cream, because I immediately experience slight bloating. And I’m rather fond of the stuff. Now I tried an experiment, with regards to the claim we are often addicted to the foods we don’t tolerate. So I tried goats cheese, and I discovered just a tiny bit brought me such satiety I could go hours without food afterwards. Cows cheese, on the other hand, I can easily eat in larger amounts. So perhaps, because my body tolerates goats cheese better, it finds satiety from it? I am going to try the same experiment with raw milk, as a local farm here in my village sells it. A small amount of raw milk everyday to replace my beloved heavy whipping cream. It’ll be interesting to see how the raw milk will affect me, if just a small amount will bring me satiety, like with the goats cheese, and whether making those changes will do away with my roseaca so I can finally attempt to wean myself off the antibiotics. I am not sure if the problem is lactose intolerance. I am norwegian, and my ancestors’ WOE would have had a lot of dairy in it. But raw dairy. So this is what I’ll switch over to, rather than just giving dairy up, as I believe it is a highly nutritious food but the problem is how it’s processed.

(Bob M) #63

Could be the type of protein, A1 (most cow milk, though not all) or A2 (from goats, sheep, some cows).

The raw milk I’ve been drinking is from Jersey cows, which produce A2 protein. I also find cheeses from A2 sources (goats, sheep) don’t seem to affect me. I’m not sure about other cheeses, though I don’t eat them that often. (I’m even having yogurt from goat milk.)

See (if you can) what cows are used to produce the milk/cheese, which will help isolate this as an issue.

And this ignores the “raw” part of the equation: maybe if it’s raw, the type of protein (A1 or A2) is less material?

I also know that typically, cheeses made from raw milk have more vitamin k2 than do cheeses made from pasteurized. But vitamin k2 in cheeses also depends on the source (location in the world) of the milk, what the cows were eating at the time, and type of cheese. Nothing is ever simple.

#64

Hi Bob, thanks for your input, very interesting and food for thought. I see the cows out in the fields eating grass, at least during summer and will be looking out for them now that it’s spring, we recently had a cold snap, but it’s gotten warmer now. I haven’t seen them out in the winter unlike the wholly sheep. But I would think drinking some raw milk daily from a small, local farm in my village as opposed to the ultra-processed heavy whipping cream from major milk industry, would be by far healthier for me. I’m not sure what cows they are, but I could ask the farmer. It does state about the farm that their cows are free range.

Back in Norway where I was born and grew up, I remember eating goats cheese, and even preferring it to cows cheese, but as I was very young I doubt I noticed any inflammatory response from cows cheese, or milk or yogurt. When you’re young you don’t tend to notice such things unless there’s an actual allergy that’s the problem.

I will see what this local farm sells, I think it’s just the raw milk, but will see. I will also see if any other local farms sell raw cheese and cream. I love dairy, but conventional dairy doesn’t seem to agree with me, but then again, the homogenising processing is rather new and none of my ancestors would have consumed dairy that wasn’t raw.