Tweaking things

(Edith) #21

Yeah, I tried liverwurst to get some liver into my diet, but just can’t stand that liver smell.

I have a recipe by Leanne Vogel called “The Only Way I’ll Eat Liver” using chicken livers. I’m thinking of giving that a try. :grinning:

(Mark Rhodes) #22

I grew up on it so no problems. I’ve heard others mix it in with their ground beef.

(Edith) #23

My mom made us eat liver once a month when I was growing up. Turns out, my napkin loved liver, so I just fed it to my napkin instead.

(Empress of the Unexpected) #24

When I was a kid I discovered that houseplants really LOVE liver! :rofl::rofl::rofl:

(You've tried everything else; why not try bacon?) #25

@VirginiaEdie This post of mine earlier is what research shows, and you didn’t seem particularly convinced. If I can find the lecture of Dr. Phinney’s in which he said this (I don’t mind re-listening to several hours’ worth of lectures, because I often hear something that I paid no attention to previously), I will post the study to which he referred.

I remember his making the point that this epigenetic effect of BOHB was a particularly interesting discovery, because up till then we had known only about its properties as a fuel.

As I understand it, the assertion that the Inuit got their vitamin C from their organ meat was a speculation, not a verified hypothesis. It might or might not be true, given that Stefansson said in an interview with the CBC that they didn’t eat organ meat—this was in response to a specific question about their eating organ meat. I haven’t been able to obtain any of his books, to see what they say.

Dr. Phinney was not entirely clear about this. He said something to the effect–and assuming I am remembering correctly—that we may not need vitamin C at all, if the body’s natural antioxidant defenses were adequate to the task. He did say that that would make sense of why we evolved away from making our own vitamin C, as most animals do. Of course, if the carbohydrate in our diet is suppressing ketogenesis by stimulating insulin production, then we would have to have vitamin C to replace the anti-oxidant defenses turned off by the insulin.

Again, if I can find the video, I will post the link.

It didn’t take as long as I was afraid:

References to certain studies mentioned:
“Suppression of oxidative stress by β-hyroxybutyrate, an endogenous histone deacetylase inhibitor,” Tadahiro Shimazu, Matthew D. Hirschey, John Newman, Wenjuan He, Kotaro shirakwas, Natacha Le Moan, et al., Science, Jan. 11, 2013: vol. 339, no. 6116, pp. 211-214; DOI: 10.1126/science.1227166

“b-hydroxybutyrate: much more than a metabolite,” John C. Newman & Eric Verdin, Diab. Res. & Clin. Prac., vol. 106, no. 2, 11/2014, pp. 173-181

“Ketone Body b-hydroxybutyrate blocks the NLRP3 inflammasome-mediated inflammatory disease,” Youm, et al., Nature Medicine, 2015

(Edith) #26

Thanks. I will watch the video.

(Edith) #27

I think this is the video you were thinking of. This part of the lecture discusses nutrients and there is a question from the audience about vitamin C.

(You've tried everything else; why not try bacon?) #28

Yep, that’s it! Thanks for finding it, guess I need to sort my bookmarks. The other one I posted started out talking about BOHB, so I thought it was the right one. :man_facepalming:

(Gail ) #29

Wish I was better at connecting dots. My tooth pain has gradually just gone away but I have no idea why. I AN trying to eat more vegetables and am better at keeping up with my electrolyte intake, but what exactly relates to tooth pain…I have no idea.