My most recent test on Monday came back at 234. We looked at my testing history which was only 4 times since 2010 where the initial result was about 550. But this after all of the chemo so not unexpected. It was flat over the years until now where it dropped to this level. Lot's of reading yesterday and for the first time ever looking at how it ends, if something else doesn't get you first. Next month will be the 15th anniversary of my transplant.
And so begins a new fork in the road. Regular infusions and I only have one major serviceable vein left that is primarily used for phlebotomies and it usually blows out (infiltrates) when we infuse just saline. I've already had four different ports so options are limited.
Also learned that having Covid also results in a marked reduction in IgG post infection.
Yee haw !
oof. Sorry to hear this. Sounds incredibly complex and frightening. Sounds like you're otherwise in good hands, which is reassuring (?).
My most recent test on Monday came back at 234. We looked at my testing history which was only 4 times since 2010 where the initial result was about 550. But this after all of the chemo so not unexpected. It was flat over the years until now where it dropped to this level. Lot's of reading yesterday and for the first time ever looking at how it ends, if something else doesn't get you first. Next month will be the 15th anniversary of my transplant.
And so begins a new fork in the road. Regular infusions and I only have one major serviceable vein left that is primarily used for phlebotomies and it usually blows out (infiltrates) when we infuse just saline. I've already had four different ports so options are limited.
Also learned that having Covid also results in a marked reduction in IgG post infection.
What I said was that there is a lot of misinformation out there. I didn't say that everyone in every category is wrong, so we need to walk backwards from that non-assertion.
My point is that there are plenty of people out there who are very willing to tell you what is right for you, and without knowing what they know, you're buying a pig in a poke.
good common sense advice, be your own health advocate.
Sure, lots of folks trying to profit off of the ailments of others â¦. But one other thing we know is western medicine is awful at treating chronic conditions. Meanwhile, these âold wivesâ know much more about alternative remedies that western medicine ignores, because they themselves canât profit.
What I said was that there is a lot of misinformation out there. I didn't say that everyone in every category is wrong, so we need to walk backwards from that non-assertion.
My point is that there are plenty of people out there who are very willing to tell you what is right for you, and without knowing what they know, you're buying a pig in a poke.
But much much more misinformation. Lots of nonsense speculation and superstition and old wivesâ tales and snake oil. People with no background (have no idea how insulin really works or what a leaky gut really means) put out some half-formed ideas that donât match up with rational biological processes and, when something goes wrong, have no accountability but do have your money and youâre stuck with the smaller bank balance and the runs.
First question you should ask when screwing with your biology to try to be âbetterââ¦
Sure, lots of folks trying to profit off of the ailments of others â¦. But one other thing we know is western medicine is awful at treating chronic conditions. Meanwhile, these âold wivesâ know much more about alternative remedies that western medicine ignores, because they themselves canât profit.
But much much more misinformation. Lots of nonsense speculation and superstition and old wivesâ tales and snake oil. People with no background (have no idea how insulin really works or what a leaky gut really means) put out some half-formed ideas that donât match up with rational biological processes and, when something goes wrong, have no accountability but do have your money and youâre stuck with the smaller bank balance and the runs.
First question you should ask when screwing with your biology to try to be âbetterââ¦
In Tartary buckwheat, quercetin complexation with starch molecules has an impact on the in vitro digestibility of the starch and the appearance of resistant starch, thus altering the physicochemical properties of the Tartary buckwheat starch <66>. The effects of this quercetinâpolyphenol complexation indicate that food products based on Tartary buckwheat will show lower digestibility. Indeed, the quercetin in Tartary buckwheat can reduce body weight, serum triacylglycerols, and low-density lipoprotein. In rats, a diet with 0.1% quercetin was shown to have significant effects towards lowering low-density lipoprotein concentrations in serum, with no such effects on high-density lipoprotein.
Tartary buckwheat has also been shown to prevent increases in body weight and fat deposition during high-fat intake in rats, although on the other hand, this was reported to protect against hepatic stenosis <67>. A buckwheat diet can also reduce insulin and ameliorate glucose intolerance in humans <19>
One of the many tidbits. We've been talking about glucose levels in here. It is a very long read but easy to understand and very likely worth the read.
Edit: one more
Cyclitols (also known as D-chiro-inositols) have also been reported for Tartary buckwheat grain (0.18â0.20%) <81>. The synthesis of cyclitols is triggered by environmental parameters like salt stress and drought, and they can function as cryoprotectants. Accumulation of cyclitol metabolites is directly connected with abiotic stress factors. The environmental conditions of plants thus have an impact on the regulation of metabolic pathways for synthesis and accumulation of cyclitols <82>. These compounds are known to have anti-diabetic, anti-inflammatory, and other bioactivities in humans, as reviewed by Ratiu et al. <82>.
This ain't snake oil.
I bit. We just added it to the diet. Be interesting to see how it works.
C2C is more than just CT's and aliens ...
I stopped eating bread, cereal, goatmeal and anything with wheat or white flour in it. I've been eating Yuckwheat or sorghum for breakfast. I mix in Chia Pet seeds and fresh ground flax seed, cinnamon, almond milk and fresh ground gloves to it and cook it in a pressure cooker. Doesn't taste as much like cardboard with the other ingredients.
I've also been taking a supplement with Quercetin and Bromelain.
One improvement was that my triglycerides went from 150 down to 60 and my 'good' cholesterol went from 44 to 67.
I'm not celiac but i had an autoimmune problems after getting lyme disease about 8 years ago...the last step to my recovery was eliminating gluten - wheat, barley, rye.
If eat bread, slice of pizza...inflammation takes over and I feel like crap for the next day or two.
And quercetin is a great supplement, add with zinc at the first sign of a cold.
Dr. Tom O'Bryan, an internationally recognized speaker and writer on chronic disease and metabolic disorders, joined guest host Lisa Garr (email) to discuss topics related to health and inflammation. He delved into the concept of inflammation and its central role in chronic diseases, explaining how lifestyle factors activate the immune system, leading to inflammation, which in turn fuels various chronic conditions. Dr. O'Bryan stressed the importance of understanding this mechanism and addressing lifestyle factors to reduce inflammation and potentially reverse autoimmune diseases. Regardless of the specific disease diagnosis, the underlying mechanism involving inflammation remains the same, he noted.
Dr. O'Bryan provided a comprehensive explanation of gut health, emphasizing its crucial role in overall well-being. He revealed how the immune system and gut work together, highlighting the body's defense mechanisms against harmful substances. He advocated for a balanced diet rich in fruits, vegetables, nuts, and seeds, while also emphasizing the importance of proper hydration. Gut health plays a significant role in maintaining optimal physical and cognitive function, he reiterated.
Dr. O'Bryan also explained how the consumption of wheat can trigger inflammation and leaky gut syndrome in many individuals due to certain proteins present in wheat. He revealed how gluten activates immune responses in the gut, leading to inflammation. He cautioned against assuming that gluten-free products are entirely safe, pointing out the potential for cross-contamination and the need for care when consuming such foods.
We've been talking about inflammation and what it does to our bodies, so this was one stop shopping on this kind of an update. This biggest takeaway from the show for me was learning about Himalayan Tartary Buckwheat. Gluten free, powerful antioxidant and more importantly anti-inflammatory and very high in protein.
Did some poking around after the show and found this on the food from the NIH.
In Tartary buckwheat, quercetin complexation with starch molecules has an impact on the in vitro digestibility of the starch and the appearance of resistant starch, thus altering the physicochemical properties of the Tartary buckwheat starch [66]. The effects of this quercetin–polyphenol complexation indicate that food products based on Tartary buckwheat will show lower digestibility. Indeed, the quercetin in Tartary buckwheat can reduce body weight, serum triacylglycerols, and low-density lipoprotein. In rats, a diet with 0.1% quercetin was shown to have significant effects towards lowering low-density lipoprotein concentrations in serum, with no such effects on high-density lipoprotein.
Tartary buckwheat has also been shown to prevent increases in body weight and fat deposition during high-fat intake in rats, although on the other hand, this was reported to protect against hepatic stenosis [67]. A buckwheat diet can also reduce insulin and ameliorate glucose intolerance in humans [19]
One of the many tidbits. We've been talking about glucose levels in here. It is a very long read but easy to understand and very likely worth the read.
Edit: one more
Cyclitols (also known as D-chiro-inositols) have also been reported for Tartary buckwheat grain (0.18–0.20%) [81]. The synthesis of cyclitols is triggered by environmental parameters like salt stress and drought, and they can function as cryoprotectants. Accumulation of cyclitol metabolites is directly connected with abiotic stress factors. The environmental conditions of plants thus have an impact on the regulation of metabolic pathways for synthesis and accumulation of cyclitols [82]. These compounds are known to have anti-diabetic, anti-inflammatory, and other bioactivities in humans, as reviewed by Ratiu et al. [82].
This ain't snake oil.
I bit. We just added it to the diet. Be interesting to see how it works.
When I am not feeling well, I use a pH test strip to test the alkalinity in my pee.
Decent indicator of whether my immune and other body systems are up to par.
Actually, itâs a measure of the alkalinity of what youâve ingested that your body doesnât need.
I donât mean to yuk someoneâs yum, but since my background is biochemistry (back when there were only twelve elements) I want to add something:
FTA. "Whether the food you eat is acid-producing or alkaline-promoting , it all goes into the acidic environment of the stomach," notes Largeman-Roth.
"The acidic and alkaline properties of food are neutralized during digestion," agrees Palinksi-Wade. Excess acid or alkali is released in our pee, which is why urine pH levels fluctuate, according to Columbia University Irving Medical Center. "But the food you eat will not change your body's blood pH levels outside of the tight pH range," observes Palinski-Wade.
When I am not feeling well, I use a pH test strip to test the alkalinity in my pee.
Decent indicator of whether my immune and other body systems are up to par.
I donât mean to yuk someoneâs yum, but since my background is biochemistry (back when there were only twelve elements) I want to add something:
FTA. "Whether the food you eat is acid-producing or alkaline-promoting , it all goes into the acidic environment of the stomach," notes Largeman-Roth.
"The acidic and alkaline properties of food are neutralized during digestion," agrees Palinksi-Wade. Excess acid or alkali is released in our pee, which is why urine pH levels fluctuate, according to Columbia University Irving Medical Center. "But the food you eat will not change your body's blood pH levels outside of the tight pH range," observes Palinski-Wade.
I just read a study of various vinegar types to see if ACV is the best choice. This study tested 83 types of vinegar. They found Chocolate Vinegar was by far the best as it has several times the levels of Poly phenol content as any of the others and likely tastes a lot better. Its very hard to fine though. Strawberry vinegar came in 2nd and thats easier to find. Red or Black Grape vinegar came in 3rd (not red wine vinegar its different). Its easy to find and Modena grapes are the most common. I just ordered some on Amazon. It has about 8 times the Poly Phenol content compared to ACV and hopefully tastes better. With the red/black grape vinegar you have to get the stuff aged in wood barrels like wine.
Thanks for lighting up this again. Been thinking of what we've been talking about.
I did find some chocolate vinegar. It comes in at $16 plus shipping for 12 oz. I am not a fan of sour anything so maybe this might work for me, plus it has the most benefits.
I am also most interested in the alkalizing effects. It is well known that cancer cannot live in an alkaline environment. I'm just trying to wrap my head around how an acid can induce alkalinity.
Location: No longer in a hovel in effluent Damnville, VA Gender:
Posted:
Dec 31, 2023 - 10:01am
kurtster wrote:
I just read a study of various vinegar types to see if ACV is the best choice. This study tested 83 types of vinegar. They found Chocolate Vinegar was by far the best as it has several times the levels of Poly phenol content as any of the others and likely tastes a lot better. Its very hard to fine though. Strawberry vinegar came in 2nd and thats easier to find. Red or Black Grape vinegar came in 3rd (not red wine vinegar its different). Its easy to find and Modena grapes are the most common. I just ordered some on Amazon. It has about 8 times the Poly Phenol content compared to ACV and hopefully tastes better. With the red/black grape vinegar you have to get the stuff aged in wood barrels like wine.
FTA: Essentially, when you're infected with measles, your immune system abruptly forgets every pathogen it's ever encountered before â every cold, every bout of flu, every exposure to bacteria or viruses in the environment, every vaccination. The loss is near-total and permanent. Once the measles infection is over, current evidence suggests that your body has to re-learn what's good and what's bad almost from scratch.
I take it with fresh ground black pepper and tumor-ick (turmeric) for its anti-inflammatory and anti-cancer properties.
The black pepper increases the bio-availability of the turmeric.
Been taking turmeric since my cancer began 15 years ago.
Hmmm. Yeah it is all about the absorption or lack of. The tweaks. Like that some vito's are water soluble and some are fat soluble like Vito D3. That selenium is necessary to metabolize some things like Vito E and some others.
I've got some work to do on this, sigh. Now if only I had some sort of a normal circadian rhythm going.
Location: No longer in a hovel in effluent Damnville, VA Gender:
Posted:
Dec 1, 2023 - 2:30am
kurtster wrote:
We are what we eat, eh ?
Thanks again. I'll add this to the list I take in.
I take it with fresh ground black pepper and tumor-ick (turmeric) for its anti-inflammatory and anti-cancer properties. The black pepper increases the bio-availability of the turmeric.
Very cool, thanks. I have a formal oncology visit next week so I'll bring this up and a pulmonary visit in January. Looks very innocuous at lower levels and anti inflammatory to boot. Way more potential positives than negatives.
Also check out Moringa Powder. Its nothing but positives. been taking it for a year now.
We are what we eat, eh ?
Thanks again. I'll add this to the list I take in.
I'm not celiac but i had an autoimmune problems after getting lyme disease about 8 years ago...the last step to my recovery was eliminating gluten - wheat, barley, rye. 