mike wrote: ↑Mon Jul 04, 2022 7:25 pm
ShepR wrote: ↑Mon Jul 04, 2022 2:47 pm
Please say what is the BBB you refer to. Thanks. [how the BBB regulates Glucose Transporter density.]
I will take your advice, and implement more fat, and try and get the carbs down. A lot depends on what she is willing to eat. Some time back I made fat bombs. They are refrigerated after mixing, then cut into squares. I could add a fat bomb to each of her 2 meals / day, while eliminating fast carbs, and only occasional complex carbs. Yes, build up calories and ketones. Sadly, I have to focus on downsize and move in 60 days. It will mean less attention to diet for that 2 months.
BBB = Blood Brain Barrier. The brain is isolated from the rest of the body and its blood supply - only certain things are allowed in (glucose, ketones, etc.). The walls of the blood vessels that feed the brain make up a good portion of the BBB. There are mechanisms in the walls to allow a particular substance into the brain. Glucose Transporters are one type that facilitates the entry of glucose into the brain. Sometimes these things have locks and requires the help of something else like insulin, but not these particular ones; if glucose comes in contact with one, it is allowed in. The more of these transporters, the closer the brain's glucose levels will be to the blood glucose levels. If the body is not able to maintain relatively even blood glucose levels, then as a last resort, glucose transporters are removed from the BBB, and the glucose level in the brain will become a lower fraction of blood glucose level. Let's say the brain wants a level of 80, but your blood glucose goes up to 200, then the density of glucose transporters in the BBB reduce until the peak is something that the brain can handle, say it cuts by 1/2 and your highs are now only 100 inside the brain. That protects the brain from neuron burnout, but what happens when your blood glucose goes down? Say you get it down to 120. That means inside the brain, it is only 60. Neurons don't have enough fuel and eventually start to have problems. Ketones have their own way to get through the BBB and can help during these low periods. But best to keep your glucose peaks down.
Out of curiosity, what do you put into your fat bombs?
Mike thanks a bunch for your wonderfully detailed explanation.
My fat bomb recipe is called "Nora’s Nut Ball Snackers", and I got the recipe from a book by Nora Gedgaudas - Primal Body, Primal Mind.
Here is her recipe (BTW she is a high fat/ low carb guru, so she reluctantly published this recipe to help people get through the carb cravings):
The ingredients I used are numbered - (I wanted to put them in bold face, but don't know how to do it. Pasted from Word Doc, but boldface was removed by system)
Nora’s Nut Ball Snackers, I hope these aren’t my only legacy.
You’ll need the following ingredients:
1) One regular, 16-oz jar (roughly) of almond butter or any other nut butter that you prefer (other than peanut or cashew butter). Stir surface oil in well!
2) 10 oz or more (a very rough approximation) of organic nuts (e.g., almonds, pecans, macadamia nuts, Brazil nuts, pistachios), preferably presoaked and dried. Use a food processor to grind or chop to the desired consistency and chunkiness.
3) Handful of organic sesame seeds or chia seeds (great source of mucilaginous fiber to help “keep that train rolling”).
4) Organic shredded coconut (as much or as little as you like).
5) Alcohol-free (glycerin-based) vanilla extract, or crushed or powdered organic vanilla beans.
6) One full brick (room temperature) of KerryGold butter (decidedly a key ingredient). You can also try grass-fed ghee. (For an outstanding organic and fully grass-fed ghee, go to www.pureindianfoods.com
). Green Pasture (www.greenpasture.org
) also makes a butter pecan–flavored butter oil that I have found to be a lovely and nutritious addition to this recipe. If you cannot have butter or want a nut ball that keeps better at room temperature, you can use organic cocoa butter instead. Works great!
You can add any of these optional ingredients.
Organic coconut flour (Bob’s Red Mill makes a good one): Add for additional yummy coconut flavor or better binding.
7) Organic coconut butter: You have to taste this stuff to believe it!
Stevia: For added sweetness, if needed or desired.
8) Organic cacao nibs (Dagoba brand has quality ones): Add chocolaty flavor without adding sugar. Also, cacao nibs have roughly twice the antioxidant content of green tea!
9) Organic, unsweetened cacao powder can also provide some lovely decadence for people fancying that chocolaty flavor.
A scoop of Garden of Life–brand Super Seed: A delicious, gluten-free, sprouted and fermented seed-based fiber product with a touch of cinnamon. This is a particularly effective ingredient for turning those nut balls into a regularity-enhancing experience. Plus, it tastes great!
Whatever floats your boat (and happens to be low carb).
Blend the above ingredients in a bowl thoroughly, then spoon out in little balls onto wax paper on a plate or tray. An alternative and timesaving method is to simply pour the mixture into a pan evenly, then chill and cut into squares or bars (effectively changing the name of this recipe into Nora’s Nut Squares or Bars). Refrigerate for a good hour, or until they firm up.
If you want to take the nut balls with you, you might consider placing them in a small portable cooler. You could also individually wrap them in wax paper to secure them (if they can’t be refrigerated) so that they don’t get all over everything if they melt.
Prepare your taste buds to be seriously dazzled! And kids love them.
Primal Body, Primal Mind
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