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You may think of protein supplements as a concern for muscle heads, but they’re for everyone – provided that you choose the right one for you. You need dietary protein for your body’s day-to-day upkeep and to age well. Up to a third of older adults don’t get enough protein for various reasons, like reduced appetite and changing tastes.https://pubmed.ncbi.nlm.nih.gov/18679613/‘>2
How Much Protein Do You Need?
The Recommended Daily Allowance (RDI) for protein is 0.8 grams of protein per kilogram of bodyweight, or 0.36 g protein/lb.
That’s the official, on-the-books answer, but I have differing opinions on actual protein needs. I’ve been an elite competitive athlete, and I have lots of friends who have various reasons to optimize their protein intake. Protein needs are highly individual, and depend heavily on your goals, age, and activity level.
I go into the details in this article.
Is Whey Protein Primal?
Whey protein falls into the 80/20 category. It isn’t strictly Primal (and certainly not paleo) in that it wasn’t available to Grok, but it can be an effective, occasional high-protein meal replacement with most – if not all – of the potential allergens mitigated or negated. It’s an analog, a bit like dairy itself. If you can’t handle any dairy, skip it, or see how you do with whey isolate. If you can handle dairy without a problem, a whey protein powder is a pretty good way to shuttle nutrients into your body, especially if you’ve chosen to go the post-workout nutrition route – which I usually don’t.
Going Primal means acknowledging both the limitations and the advantages of modern life. I wish I could laze around on the savannah for days following a successful kill. I wish I had ten hours of leisure time every day. The reality is that we’re a busy bunch of people, and if we’re truly serious about maximizing our quality of life, slamming down a quick protein shake so we can get to the office a little earlier might mean we can leave earlier, too, and get home in time for a date with the significant other, a hike at dusk, or an extra couple chapters on that great book we’ve been meaning to read. If that isn’t a feature of modern life that can help us follow the Primal ways more easily, I’m not sure what qualifies.
The post Whey Protein Isolate, Hydrolysate, and Concentrate: Which Is Best? appeared first on Mark’s Daily Apple.
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“You should take probiotics.”
“I heard probiotics are good for you.”
“Oh, probiotics are so, so important.”
Yes, yes. These are all true statements. But they are broad. Which probiotics? Which strains for what purpose? Simply saying “probiotics” tells us very little about what we’re supposed to be taking. It’s like saying “You should eat food.” Technically accurate yet operationally useless.
Today I’m going to rectify that. I’m going to describe the best probiotic strains for each desired purpose, because there is no single strain to rule them all. The probiotic strain that’s best for anxiety may not be the best probiotic strain for allergies, and so on.
Of course, these aren’t the final word. What follows is the best available evidence as it exists today. That may change tomorrow. And it will certainly change based on your individual makeup.
With all that in mind, let’s get right down to it.
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Best Probiotic for Anxiety
The existence of the gut-brain axis — that mysterious thoroughfare running from the gut to the brain and back again — and the presence and even production of neurotransmitters along the gut suggests that “gut feelings” describe real phenomena. Mental and gut health are strongly linked, and it’s most likely a bi-directional relationship where each affect the other. You know this already, though, don’t you?
We’ve all felt fear or discomfort in our guts.
We’ve all had instinctual responses to certain people that seemed to manifest in our stomachs (and later be proven).
These are real. They aren’t figments of our imagination.
For instance, we know that some strains of gut bacteria can produce GABA, the “chill-out” neurotransmitter responsible for sleep and relaxation. We know that feeding prebiotics (bacteria food) to people can lower their cortisol and induce them to focus on positive stimuli instead of negative stimuli. We know that the greater the intake of fermented food like yogurt, kefir, kimchi, or sauerkraut, the lower the incidence of social anxiety.
The best candidate for anxiety is Lactobacillus rhamnosus. Although no human anxiety studies for this strain exist (yet), there are plenty of animal studies that support it. One notable paper found that dosing mice with L. rhamnosus increased cortical expression of GABA genes and reduced cortisol and anxiety-like behaviors.https://pubmed.ncbi.nlm.nih.gov/29508268/‘>2
(Side note: since gastro-esophageal reflux disease, or GERD, usually presents with SIBO, there’s a good chance that this lineup of strains could also help there)
Another paper, a meta-analysis from 2019, sought to determine which strains were best for IBS patients. While they didn’t come up with one prevailing strain, they did find that multi-strain probiotics generally worked better than single-strain probiotics, and that Lactobacillus acidophilus appeared in all the successful multi-strain studies.https://www.ncbi.nlm.nih.gov/pubmed/15520759‘>4 L. rhamnosus also helps restore the gut barrier in kids with acute gastroenteritis.https://www.ncbi.nlm.nih.gov/pubmed/18427990‘>6 We aren’t rats, but yogurt is a safe bet (as is the Lactobacillus acidophilus that appears in most yogurts).
Best Probiotic for Diarrhea
Diarrhea after a round of antibiotics is a common side effect, especially in kids. A 2016 analysis of 23 studies of almost 4000 total pediatric subjects concluded that probiotics are effective at reducing the risk of antibiotic-related diarrhea, with L. rhamnosus and Saccharomyces boulardii as the safest bets.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6609938/‘>8
Best Probiotic for Constipation
Among young college-aged women with constipation, a combo of Bifidobacterium lactis BL 04, Bifidobacterium bifidum Bb-06, Lactobacillus acidophilus, Lactobacillus casei, and Lactococcus lactis improved symptoms and quality of life.https://pubmed.ncbi.nlm.nih.gov/22284965/‘>10
Other than that, the rest of the constipation/probiotic literature is pretty inconclusive and meager. What does seem to help is combining probiotics with prebiotics—ie, food for the gut bugs.https://pubmed.ncbi.nlm.nih.gov/22225544/‘>12
Best Probiotic for Allergies
Probably the best anti-allergy probiotic strain is Lactobacillus paracasei.
L. paracasei has been shown to improve symptoms in subjects with hay fever across a number of studies. In adults with grass pollen hay fever, a fermented milk made using L. paracasei reduced nasal itching and congestion.https://www.ncbi.nlm.nih.gov/pubmed/24269033‘>14
L. paracasei also reduces eczema, probably by strengthening the skin barrier and improving water retention.https://www.ncbi.nlm.nih.gov/pubmed/24322880‘>16
Best Probiotic for Immunity
The gut is in many ways the first line of our immune system. Some of the infectious diseases you don’t typically think of as gut-related can gain entry and spread via the gut. COVID-19, for example, often presents with gastrointestinal symptoms and researchers are examining whether probiotic supplementation can help reduce your risk of developing severe COVID.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6888046/‘>18
Overall, these strains from the Lactobacillus and Bifidobacterium genera are the best-studied for most applications. They’re often what appear in human guts and the fermented foods we’ve eaten for many thousands of years. It’s safe to assume that we’re well-adapted hosts to them.
There are so many more exotic strains out there. There are soil-based bacteria. There are strains unique to the Hadza hunter-gatherers of Tanzania. There are probably some interesting strains living in other traditional peoples in other regions. And I imagine many of them have potential to do us all a lot of good. But they may also have unwanted, unexpected effects.
The thing about probiotics is that you never really know which one will work best until you try. It’s a very personal thing. Each strain is going to react different to your unique intestinal ecosystem and genome. What we can say with fairly strong confidence is that probiotics are generally very safe. Not every strain recommended here will work for everyone, but luckily there’s not much harm in trying.
Which strains are your favorites? What have you tried? What hasn’t worked?
Let me know down below. Thanks for reading!
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When a person goes looking for information on “collagen” supplements, they often come out more confused than they went in. There are seemingly dozens of different varieties. There’s gelatin. There’s animal collagen. There’s marine collagen. Hydrolysate and peptides. And then there are all the “types” of collagen: type I, type II, type III, type IV, type V, and on down the line, each with unique properties and applications. Everyone seems to say something different.
What are you supposed to believe? How does a person make sense of it all? What are differences between them?
Let’s do that right now.
Gelatin is heat-treated collagenous animal tissue. Whether you’re a food manufacturer turning raw skin and bones into powdered gelatin for use in jello or a home cook slowly simmering beef knuckles in a pot on the stove to make rich bone broth that gelatinizes when cold, you are using heat to convert collagenous tissue into gelatin.
Gelatin is partially soluble in water. While its chemical structure prevents it from dissolving in cold or room temperature water, it does dissolve in hot water.
The health benefits of gelatin are equal to collagen. They have the same amino acid profile — lots of glycine, proline, hydroxyproline, alanine, lysine, and others. Inside the body, they’re all broken down into those same amino acids and utilized.
Gelatin is fantastic to have in the kitchen. While you can’t just mix it into cold drinks or throw it in a smoothie like you can collagen hydrolysate, you can use it to thicken pan sauces, enrich store bought stock and broth, and make healthy jello treats or luxurious gelatinous desserts.
Whenever I make a curry with coconut milk, as one of the final steps I whisk in a tablespoon or two of gelatin to thicken it up and give the curry that syrupy mouth feel. This is a game-changer, folks. Try it and you’ll see. This is also works in spaghetti sauce, soup, pretty much anything that includes liquid. Frying up a burger? Add some water to the pan, scrape up the fond (brown bits attached to the pan that are full of flavor), whisk in some gelatin, and reduce until it’s a thick sauce.
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Collagen Hydrolysate and Peptides
Collagen hydrolysate and peptides both mix readily into hot and cold liquids, and they give your body what it needs to assemble its own collagen. Hydrolysis is the process, peptides are the end product. Collagen hydrolysate refers to the process of using enzymes to break the peptide bonds to produce collagen peptides.
All collagen you see is animal collagen because there is no collagen that comes from non-animal sources. Plants do not contain collagen. I’m sure some startup is hard at work on producing lab-grown collagen, which ironically might be far less problematic than lab-grown steaks, but it isn’t available for purchase yet. It’s all animals.
What most people mean by “animal collagen” is land animal collagen—by far the most common type. Unless explicitly stated otherwise, the collagen you encounter on the market comes from land animals like cows and pigs.
Animal collagen is the most evolutionarily congruent type on the planet. Because for as long as we’ve been eating animals (well over a million years), we’ve been stripping them of their collagenous tissue for consumption. Even when the collagen wasn’t visible but rather entombed in weight-bearing bones, we would smash those bones with stones and boil them in ruminant stomachs to extract every last drop of fat and collagen.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486571/‘>2 But I wonder of its relevance.
One pro-marine collagen paper that makes a strong case for the use of marine collagen in wound repair, oral supplementation, and other medical applications does not mention increased bioavailability. It may be slightly more bioavailable—the lower the molecular weight, the more true that is—but I don’t think the effect is very meaningful. We know mammalian collagen is plenty bioavailable because most studies use collagen from cows or pigs, even if it’s a few dozen kilodaltons heavier.
Collagen Quench: a refreshing way to get your collagen
Collagen Types I, II, III, IV, and V
Collagenous tissues are not uniform. Cartilage doesn’t look or feel like tendon, which doesn’t feel like skin. They’re all slightly different because there are different “types” of collagen that constitute them. Over two dozen, actually. But if we’re talking about supplementary or dietary collagen, there are three primary types we encounter.
Type I Collagen
Found in skin, bones, tendons, eyes, and many other tissues type I collagen constitutes almost 90% of the collagen in the body. That goes for humans but also cows and pigs and other mammals, meaning throughout the course of meat-eating human history, the vast majority of dietary collagen we’ve consumed has been type I collagen. As such, type I, though “boring and unexciting,” is the form of collagen we should be focusing on.
Type II Collagen
Cartilage is made of type II collagen. If you’re a gristle eater, an end-of-bone scraper, you’re getting type II collagen. You can also get a nice dose of type II collagen by eating the sternum of the chicken carcass—that’s the unctuous morsel of chewy cartilage lying at the end of the chest bone between the ribcages and one of my favorite parts of the chicken.
Type III Collagen
Type III collagen appears alongside type I in skin, bones, and also can be found in blood vessels and other hollow organs throughout the body. Most collagen supplements are type I with a bit of type III.
Types IV and V
Types IV and V aren’t as abundant in the body, and aren’t as widely used in supplements. You may see these in supplements as part of combination collagens. If you eat a varied diet, you’ll probably get enough in your food.
Focus on Types I, II, and III for skin, hair, joints, and other benefits you’re after. How much of each? To be quite honest, it’s not a big deal either way if you get more Type I than Type II or Type III. They’re all made up of the same basic amino acids, and your body knows what to do with them once they’re digested and assimilated. You don’t need to micromanage various collagen types as long as you’re eating some form of the collagen, whether through collagen peptides, gelatin, or gelatinous meats and bones.
I wish it were different. I wish you could get crazily specific effects by eating a lot of a specific collagen type. But, as far as my research shows, you can’t.
Thanks for reading, everyone. I hope it clears some things up and makes your decision a whole lot easier.
The post Type I, II, or III Collagen? Different types of Collagen and How to Choose the Best One for You appeared first on Mark’s Daily Apple.
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As soon as the sun sets on the last day of summer, the world seems to explode with warm fall spices. We start to see cinnamon candles, baked goods, and bundles of cinnamon sticks as decor. While pumpkin spice takes center stage, it’s not actually the pumpkin you’re after – it’s the cinnamon with other warm spices that make your chilly nights extra cozy. You may think of it as a flavor enhancer, but the health benefits of cinnamon are worth a second look,.
For most of human history, spices like cinnamon were also prized for their medicinal qualities. Turmeric was used in food and to address digestive disorders and inflammation. Chili peppers were used for pain management. Ancient healers reached for ginger for nausea and diarrhea.
These aren’t just exaggerated cases of “folk medicine” or “old wives’ tales,” either. Current research has confirmed that many common spices do indeed have medicinal properties. Cinnamon, one of the most beneficial spices is also found in nearly everyone’s kitchen.
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Different Types of Cinnamon
It’s important to realize that there are multiple varieties of cinnamon.
- Ceylon cinnamon, or “true cinnamon,” or cinnamomum zeylanicum. Ceylon cinnamon comes from the crumbly inner bark of the cinnamomum zeylanicum tree, and its flavor is sweet and delicate. It is light brown. You should be able to snap a stick of real cinnamon in half quite easily. If you’ve ever had old school cinnamon candies, that’s real Ceylon you’re tasting.
- Cassia, or cinnamomum aromaticum. Cassia is usually sold as cinnamon in the United States. Recipes calling for cinnamon can use cassia instead without issue, but cassia has a harsher, more overpowering flavor with less sweetness and more brute force. It is a darker, redder brown. Cassia sticks are rather hardy and woody. Cassia is cheaper to produce and cheaper to buy than ceylon.
- Saigon cinnamon, or cinnamomum loureiroi. Saigon cinnamon is the most prized member of the Cassia family. It has a full, complex flavor with even less sweetness. Saigon cinnamon is generally pretty expensive.
Which Type of Cinnamon Is Best?
As for the purported health benefits of cinnamon consumption, you’d think that “true cinnamon” is best. I mean, it’s the real stuff, right? A quick look across the web seems to confirm that suspicion, with most references you’ll find on message boards and herbal medicine sites imploring you to “get real Ceylon cinnamon, not that Cassia stuff.” But what’s the reality? Does “true” necessarily indicate “better”?
Well, let’s look at the possible benefits of cinnamon consumption, as well as the chemical component that appears to be responsible. Most researchers have focused on cinnamaldehyde, the organic compound that gives cinnamon its signature flavor. Hold on to your seat. We’re about to get a little technical.
Ceylon vs. Cassia Cinnamon: Health Benefits and Risks, According to Science
Here are a few health benefits of cinnamon that are backed by research.
- Oral health. Rather than merely mask a person’s bad breath, cinnamaldehyde in cinnamon-flavored chewing gum actually exerts an antimicrobial effect on the tongue bacteria that cause bad breath.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2650023/?tool=pmcentrez‘>2
- Colon cancer. Cinnamaldehyde, by (derived from Cassia bark, in fact) activating a protective antioxidant effect in human epithelial colon cells, evinced potential chemoprevention against colon cancer.http://www.sciencedaily.com/releases/2004/07/040716081706.htm‘>4
- Heart health and blood sugar markers. Cinnamaldehyde was shown to decrease HbA1c, total cholesterol, and triglyceride levels while increasing plasma insulin, hepatic glycogen, and HDL levels. The oral dosage used – 20mg/kg body weight – wasn’t an unrealistic amount.http://www.ncbi.nlm.nih.gov/pubmed/19627193?dopt=Citation‘>6
- Diabetes. In another study, researchers using both Cassia extract and Ceylon extract found that the Cassia was more effective in diabetic rats observed in a glucose tolerance test.http://www.nature.com/nature/journal/v457/n7230/full/nature07583.html‘>8 and glucose restriction (the glucose study’s author, Cynthia Kenyon, has even adopted a low-carb diet in light of the results),http://diabetes.diabetesjournals.org/content/58/11/2450.full‘>10 Cassia bark had a similar effect on them, too.http://www.ncbi.nlm.nih.gov/pubmed/19876811?dopt=Citation‘>12 This particular oil was high (98% by volume) in cinnamaldehyde.
- Cognitive decline. An aqueous solution of Ceylon cinnamon bark inhibited two common hallmarks of Alzheimer’s disease: tau aggregation and filament formation. Researchers isolated an A-linked proanthocyanidin (a type of polyphenol) and determined it handled the lion’s share of tau aggregation inhibition, with cinnamaldehyde possibly responsible for a fraction of it. Of the cinnamon varieties, only Ceylon carries the proanthocyanidin.http://eprints.utm.my/3661/1/JTJun44F%5B5%5D_FADZILAH_ADIBAH.pdf‘>14 This particular proanthocyanidin only occurs in three places: Ceylon cinnamon bark, cat’s claw root, and the leaf of the common grape vine.
There have been mixed views on cinnamon’s efficacy in diabetic patients. One study found little overall average difference between lab results in type 2 diabetic patients given either 1.5g/d Cassia powder or placebo, although the Cassia patients enjoyed slightly larger drops in HbA1c with some experiencing more drastic reductions. The study’s authors didn’t find it statistically significant, but the results may suggest that certain individuals may be especially responsive to Cassia and Ceylon. At any rate, it’s worth trying, because people are not statistics, and the average/mean isn’t everything. Some people improved markedly, even though statistical analysis showed little difference. Any benefits in glucose tolerance and insulin sensitivity, another study noted, are also short-lived, making steady intake necessary for lasting effects.
Cinnamon Risks and Side Effects
Cinnamon side effects may include:
- Mouth sores (if you’re allergic to it)https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2004.104‘>16
- Increased risk of certain cancershttps://pubmed.ncbi.nlm.nih.gov/25282009/‘>18
- Irritated airways if you accidentally inhale some while eatinghttps://pubchem.ncbi.nlm.nih.gov/compound/coumarin#section=Metabolism-Metabolites‘>20 and kidneys in high amounts. Rodents metabolize it to 3,4-coumarin epoxide, a highly toxic compound, making coumarin a common ingredient in rodenticides.
A teaspoon of Cassia cinnamon powder contains 5.8 to 12.1 mg of coumarin and, according to the European Food Safety Authority, the tolerable daily intake for humans is 0.1mg/kg body weight, meaning a daily teaspoon might exceed the limit for smaller individuals.http://www.bfr.bund.de/cm/245/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf‘>22
In the end and for all their differences, Ceylon and Cassia are actually pretty similar (similar enough to pass for each other, for one!). They both have potent pharmacological benefits, and they’re both delicious in curries, coconut milk, coffee, and – my personal favorite when I eat them – on sweet potatoes or yams. If it’s cinnamaldehyde you’re after, the general rule is that the sweeter the cinnamon, the more concentrated the cinnamaldehyde (although ultra-concentrated doses grow more pungent). There are valid concerns with the amount of coumarin in Cassia, making daily usage of therapeutic doses questionable. Ceylon contains negligible amounts of coumarin, but its blood glucose benefits don’t seem to be as potent as Cassia’s. In my opinion, using both while never straying too far over 1 teaspoon of Cassia per day (larger individuals can go higher) is a good, safe bet.
One possible way to avoid coumarin and still eat Cassia is to make hot tea. From what I could gather online, coumarin is fat-soluble only, meaning steeping Cassia in hot water, broth (fat skimmed), or tea could extract the beneficial compounds and leave out the coumarin. Just strain the solids and drink. It may also be that traditional usage of cinnamon utilized the whole bark form, rather than the powder. Folks may not have been actually consuming the cinnamon solids, but it’s difficult to know. I assume steeping a big piece of Cassia in a pot of curry or other fatty stew would extract plenty of coumarin, provided it’s indeed fat-soluble. Either way, it’s not going to kill you unless you’re consuming heaps and heaps of Cassia powder. I suppose if you’re really worried about it, you could try one of the commercial cinnamon water-extractions on the market, but I’m usually a fan of food-based “supplementation” as long as the supplement in question exists in appreciable amounts in whole food – which they certainly do in this case.
Ah, what to use, how to extract it, and how much to consume? – the eternal question facing us students of health and optimal nutrition. Just eat, steep, grind, or cook with it, and you’ll be fine.
The post Beyond Pumpkin Spice: The Benefits of Cinnamon for Blood Sugar, Infections, and More appeared first on Mark’s Daily Apple.
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The liver is incredible. Most people think of it as a filter, but filters are physical barriers that accumulate junk and have to be cleaned. The liver isn’t a filter. It’s a chemical processing plant. Rather than sit there, passively receiving, filtering out, and storing undesirable compounds, the liver encounters toxic chemicals and attempts to metabolize them into less-toxic metabolites that we can handle.
- It oxidizes the toxins, preparing them for further modification
- It converts the toxins to a less-toxic, water-soluble version that’s easier to excrete
- It excretes the toxins through feces or urine
Bam. It’s an elegant process, provided everything is working well back there. And it’s not the only process it controls.
The liver is the primary site of cholesterol synthesis and disposal. It creates cholesterol as needed and converts excess into bile salts for removal via the bile duct. The liver also plays a huge role in the burning of fat for energy, the storage of vitamin A, the metabolism of hormones, and the regulation of blood sugar. If you enjoy burning ketones, you can thank the liver because that’s where they’re produced.
The liver supports full-body health, in other words. If it isn’t working correctly, nothing is. Everything starts to fall apart.
How do we support the liver?
It’s not one thing we do. It’s many things. It’s nutrition, supplementation, lifestyle, sleep — everything. It’s also the things we don’t do. The stakes are high, you see. Whenever there’s a grand overarching orchestrator regulating dozens of different processes in the body, you must protect it from multiple angles. A lot can go wrong. Or right, depending on how you look at it.
Since the liver is “hidden away” and you can’t really “feel” it, you may not give it too much thought. When you’re overweight, you know it. When your fitness is suffering, you consciously experience it. When your liver is overburdened or suffering, you don’t necessarily know it. That’s where doing the right things for the sake of doing them comes in handy.
So, what should you do to maintain pristine liver health?
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11 Ways to Maintain a Healthy Liver
Liver health depends on steps you take toward a healthy lifestyle, and equally as important, the things you refrain from doing. Here are some things you can to to contribute to lifelong liver health:
- Reduce linoleic acid intake
- Reduce refined carb intake
- Reduce alcohol intake
- Stop overeating, and lose weight
- Practice time-restricted eating
- Eat fatty fish and get omega-3s
- Eat egg yolks and other choline sources
- Take NAC
- Take whey protein
- Regularly deplete your liver glycogen
- Get good, regular sleep
Reduce Linoleic Acid Intake
When a patient can’t eat, they get something called parenteral nutrition — a direct infusion of nutrients into the gut. The classic parenteral nutrition consists of an emulsion of olive oil and soybean oil. It’s very rich in linoleic acid and typically leads to elevated liver enzymes and fatty liver. That’s right: the medical establishment for whatever reason just accepts that people receiving parenteral nutrition have a high chance of developing fatty liver disease.
Okay, but what’s happening here? Is it really causal? Yes. The more linoleic acid you eat, the more oxidized metabolites of linoleic acid show up in your body. The more oxidized metabolites of linoleic acid you have, the higher your risk of fatty liver. These toxic metabolites of LA are actually full-fledged biomarkers of liver injury.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405421/#:~:text=This%20study%20suggests%20that%20human,patients%20with%20obesity%20(48).‘>2 which affects how efficiently your liver works.
Of course, the combo of high linoleic acid and high refined carbohydrate is just about the worst thing possible.
Reduce Alcohol Intake
To detox alcohol, the liver converts it into the metabolite acetaldehyde. Acetaldehyde is far more toxic than ethanol itself, so the body then releases acetaldehyde dehydrogenase and glutathione to break down the acetaldehyde. If you stick to just a few drinks and space them out accordingly, your body’s natural antioxidant enzyme production can keep up. If you start binging, though, glutathione stores become overwhelmed and the liver must produce more. Meanwhile, acetaldehyde, which is between 10-30 times more toxic than ethanol, accrues in your body.https://www.sciencedirect.com/science/article/pii/S1550413112001891‘>4
Eat Fatty Fish and Get Omega-3s
If you offset some of that olive oil and soybean oil with a blend of medium triglycerides and fish oil, liver enzymes may drop and overall integrity of the liver may improve.https://pubmed.ncbi.nlm.nih.gov/22308119/‘>6 Taking it with vitamin C may be even more effective.
Take Whey Protein
Obese women with fatty liver who took 60 grams of whey protein per day reduced their liver fat by almost 21%.https://pubmed.ncbi.nlm.nih.gov/24316260/‘>8 When liver glycogen is full, it becomes far more likely that your liver will turn any subsequent carbohydrate it encounters into fat for storage. If you keep liver glycogen low, or regularly deplete it, you can avoid de novo lipogenesis because there’s usually a place to store the glucose.
Furthermore, keeping liver glycogen low increases fat utilization from all over the body, including the liver.https://www.eurekalert.org/pub_releases/2011-03/uops-mwt030311.php‘>10 If you don’t get to sleep at a normal, consistent time, your rhythm is disrupted and the molecules can’t do their jobs.
If you hadn’t already noticed, these are good health practices in general. We keep running into this phenomenon, don’t we?
What’s good for the liver is good for the brain is good for the cardiovascular system is good for your performance in the gym is good for the mirror.
It makes things easier and harder.
You know what to do.
Thanks for reading, everyone. Do you have any other recommendations for liver health? Which of these do you follow?
The post All About the Liver, and How to Support Your Favorite Detoxification Organ appeared first on Mark’s Daily Apple.
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