Troubleshooting low-carb

Are you eating Paleo, and yet often still hungry at the end of a meal? If so, it may be due to low blood sugar. One of the body’s responses to low blood sugar is to make you feel hungry. Why might your blood sugar so low? One possibility is that you are eating too much protein. The protein will cause insulin to be released, which will then lower your blood sugar (the opposite of what you need at that point). Another is that you had carbs at an earlier time in the day, and that after the initial spike in blood sugar, your body has over-corrected into a blood sugar low. This is “hypoglycemia,” and is very common.

The solution is to cut back on protein and carbs. What happens when you cut back both protein and carbs is that fat, as a percentage of total calories, needs to go up; fat also tends to be very satiating.

This type of diet change does take time. However, once your body enters fat-burning mode (which is indicated by being in ketosis), one benefit is that most people tend to get hungry much less often; for example, I can generally go at least 15 hours between meals without feeling hungry. That also means less cooking. Being in ketosis also means that your insulin levels are at their lowest, which will minimize blood sugar swings, which is part of why it helps resolve hunger issues. You do have to be careful about increasing fat without also decreasing carbs. If you don’t cut back on carbs, the resulting high insulin levels are a pretty sure-fire way to gain weight; yet most people will actually lose weight on a high-fat, low-carb, low-protein diet. In addition to controlling blood sugar, insulin also acts as a “storage hormone,” which causes excess calories to be stored as fat.

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More about what “Paleo” means to me

For me, Paleo is not about Paleolithic food or lifestyle reenactment. I enjoy my modern lifestyle very much. There are certain Neolithic foods that I think are proper and healthy–dairy, for example. I also think it’s a good idea to apply scientific reasoning on top of what we know about the way our ancestors ate. In other words, there may be big difference between a diet based on Paleolithic food reenactment and one that is oriented toward optimal health.

One thing that Taubes (Good Calories, Bad Calories) and others have clearly shown is the idea that minimizing insulin levels and insulin resistance is extremely important for long-term health. “High fat Paleo” is one way to accomplish that (it’s not just carbs that cause insulin production; protein does, too).

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Risk factors for cardiac mortality

Great post at Hyperlipid.

The whole article is interesting, but the graph below is the kicker:

Relative risk of CHD episodes vs total and LDL cholesterol and HbA1c

Notice that as HbA1c increases, particularly over about 6.2%, the risk of a cardiac episode increases dramatically.

Also notice that there is no indication that high cholesterol with a low HbA1c increases the risk of cardiac mortality.

In other words, an important goal for any heart disease prevention diet should be to minimize HbA1c. How do you do that? Minimize blood glucose — and the most effective solution there is to reduce simple carbs and increase fat.

Which salt to use?

The sea salt I use (Lotus Macrobiotic Sea Salt / fine grain) is 83% sodium chloride and 7% water. A full 10% is a mix of about 80 different minerals, including potassium, sulphur, zinc, magnesium, potassium, manganese, copper, calcium, silicon, iodine and more. It is slightly gray in color, and somewhat chunky (although it dissolves very easily in water).

In comparison, standard table salt is 99.9% sodium chloride. In addition to 0.01% potassium iodide, it sometimes has things like aluminum silicate added to help it stay powdery (some brands also have a small amount of sugar added to them). I think of table salt more as a drug than a food.

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Managing fruit cravings

I find myself many times confusing thirst for hunger. When I develop a food craving these days, the first thing I try to do is take a drink.

If the craving remains, a trick that I’ve used successfully with fruit is to reduce the quantity significantly, and then bury it in cream (unsweetened whipped cream works particularly well with berries). My wife jokes that I’m having a little fruit with my cream. The thing is, though, that it’s much easier to eat a huge bowl of fruit than it is to eat a huge bowl of cream; the cream works to activate satiety, where the fruit does the reverse. At least for me. The added fat also reduces the overall GI, which in turn helps minimize blood sugar swings.

What about potatoes?

I generally don’t eat potatoes for two reasons:

  1. They are rich sources of carbs, and will cause an insulin spike when eaten in quantity. For optimal health, as well as weight control, that’s something I strive to avoid.
  2. They are nightshades, which mean they contain toxins that include nicotine and other alkaloids. I also try to minimize toxins in my diet. Although humans are adapted to handling many food toxins, proper and complete detox may be impaired in those with mild to moderate mineral deficiencies—a condition that is surely epidemic for those who ate SAD foods for any length of time.

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Managing carb cravings

Like many people who move from a grain-based diet to Paleo, I too had trouble with carb cravings at first.

My solution was two-fold.  First, I had tried a number of times in the past to ease my way into a low-carb diet, and ended up failing every time.  This time, I decided to go cold-turkey.  Although the first two or three weeks were very difficult, it got easier after that.  The other thing I did was to find something that I liked as well as carbs, that was an acceptable Paleo food, but that had also been considered relatively taboo previously.  In my case, that ended up being cream, in several different forms (plain, mixed with a little milk, mixed with baking cocoa, whipped, etc).  If I had a carb craving, I trained myself to have a cup of cream instead.  Rather than just drinking it, I eat it with a spoon to make it last.  At the end of the cup, I found that the carb craving was almost always gone.  If it wasn’t, I would drink a large glass of water, and that usually did the trick.

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Fatigue, mental illness and diet

Based on years of personal experience, I’m increasingly convinced that some forms of fatigue and mental illness, particularly things like depression, anxiety and insomnia, are caused in large part by not getting enough animal products in your diet — especially Vit B-12 and saturated fat.  B-12 is directly involved with many aspects of brain and nervous system function, and saturated fats are precursors for a number of hormones that affect mood and energy.

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Sugar headaches

There are several different reactions that happen in the body when you consume carbs that can result in headaches. The most common one goes something like this (for refined carbs or sugars): when the carbs first hit your body (starting even with a sweet taste), it causes insulin to be released, in preparation for the upcoming glucose load. As you continue to eat, your blood sugar and insulin levels go up together for a while. The insulin works to move the glucose out of the blood into cells to be used or into storage (fat).

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Eating raw beef

I have a close friend who loves raw beef, and had been eating it for several years when he became ill. It turns out he had been infected by not just one, but several different hard-to-diagnose parasites. I don’t know exactly where he got his meat or what precautions he took, but the story still gives me pause.

In addition, there’s good evidence that cooking our food was a key factor in our evolution from Homo habilis into Homo erectus, partly since cooked food requires less digestive effort and results in more complete digestion and energy extraction, which in turn allowed our guts to shrink and our brains to grow. In keeping with the rest of the Paleo diet philosophy, I think that’s a good reason to continue cooking my food, regardless of my personal taste preferences.

There’s a good book that discusses this subject in detail: Catching Fire: How Cooking Made Us Human, by Wrangham.