5 ms·

Any source for relevant clinical outcomes? Sounds like medically unsubstantiated anectdote.

danielheath 3y ago
I certainly wouldn’t extrapolate to the population at large, but I can definitively state that some carbohydrates trigger a major body-wide inflammatory response in me. There’s several plausible mechanisms by which they could trigger an immune response (past gut infection training an immune response or fodmap sensitivity being the most obvious)
- uoaei 3y ago
  Same. Other substances too. A couple days ago I switched from white wine to red at dinnertime and my fresh mosquito bites immediately started itching when before that I didn't notice them as much. It's not hard to believe that immune responses (allergic reactions being one end of that spectrum) are affected by the body's response to ingested substances. Especially given how strongly the gut microbiota affect blood chemistry.
  - scns 3y ago
    A friend of mine is very sensitive to histamines. Can't drink red at all, only special low histamine white wine.
- jonex 3y ago
  There's certainly a lot of ways food substances can interact with bodily systems. However it can be hard to discern the exact source as different substances are correlated. Like you mention, issues with FODMAP is common, and those are often correlated with carbs. So there's a significant risk that a real effect is misattributed. Ideally you'd test if by blinding the intake, but that's often impossible or at least infeasible, so in the end we tend to latch on to some hypothesis without too much evidence. It's also good to be aware of how strong the nocebo effect can be in this context. If you are convinced of the danger of something it can lead to significant issues. For an extreme example, severe airborne peanut allergy seems to be hard to be reproduce in controlled studies, yet there's people having significant symptoms from this, like lack of breathing etc. Basically, when it comes to food, a lot of skepticism, including to our own experience, is often required. The risk is that we otherwise end up with unnecessary restrictive eating. Personally I have a lot of things I "can't" eat, but even then, I try to challenge it now and then, sometimes I find something in a category I can actually eat and sometimes it turns out that I can eat it in low amounts or slowly learn to handle it.
- tlow 3y ago
  Maybe it’s not carbs, but something collocated with carbs like glyphosate.
- ImHereToVote 3y ago
  https://en.wikipedia.org/wiki/Advanced_glycation_end-product https://en.wikipedia.org/wiki/Advanced_glycation_end-product
- deleted 3y ago
  [deleted]
canucker2016 3y ago
Peter Attia talked with Dr. Rick Johnson (nephrologist - kidney doctor) about Fructose and Uric acid. see https://www.youtube.com/watch?v=V02z9mqTWzg https://www.youtube.com/watch?v=V02z9mqTWzg High uric acid causes high blood pressure as well as gout. High amounts of fructose, when digested, causes inflammation, and results in elevated uric acid. Your body can digest small amounts of fructose in your intestines, which is why eating fruits (along with the higher fibre content) doesn't cause the ensuing inflammation. Purines in beer can also result in high uric acid. The inflammation from high intake of fructose causes your body to go into fat storage mode from fat-burning mode (bears/birds will increase fructose intake to increase fat storage before their long hibernation/migration south). As humans get older, their body will adjust to convert glucose into fructose when sodium levels increase (by the time you notice your thirst from eating salty foods, your body has already switched into glucose->fructose conversion). read statements above to see what happens when your body processes fructose.

I certainly wouldn’t extrapolate to the population at large, but I can definitively state that some carbohydrates trigger a major body-wide inflammatory response in me. There’s several plausible mechanisms by which they could trigger an immune response (past gut infection training an immune response or fodmap sensitivity being the most obvious)

uoaei 3y ago
Same. Other substances too. A couple days ago I switched from white wine to red at dinnertime and my fresh mosquito bites immediately started itching when before that I didn't notice them as much. It's not hard to believe that immune responses (allergic reactions being one end of that spectrum) are affected by the body's response to ingested substances. Especially given how strongly the gut microbiota affect blood chemistry.
- scns 3y ago
  A friend of mine is very sensitive to histamines. Can't drink red at all, only special low histamine white wine.
jonex 3y ago
There's certainly a lot of ways food substances can interact with bodily systems. However it can be hard to discern the exact source as different substances are correlated. Like you mention, issues with FODMAP is common, and those are often correlated with carbs. So there's a significant risk that a real effect is misattributed. Ideally you'd test if by blinding the intake, but that's often impossible or at least infeasible, so in the end we tend to latch on to some hypothesis without too much evidence. It's also good to be aware of how strong the nocebo effect can be in this context. If you are convinced of the danger of something it can lead to significant issues. For an extreme example, severe airborne peanut allergy seems to be hard to be reproduce in controlled studies, yet there's people having significant symptoms from this, like lack of breathing etc. Basically, when it comes to food, a lot of skepticism, including to our own experience, is often required. The risk is that we otherwise end up with unnecessary restrictive eating. Personally I have a lot of things I "can't" eat, but even then, I try to challenge it now and then, sometimes I find something in a category I can actually eat and sometimes it turns out that I can eat it in low amounts or slowly learn to handle it.
tlow 3y ago
Maybe it’s not carbs, but something collocated with carbs like glyphosate.
ImHereToVote 3y ago
https://en.wikipedia.org/wiki/Advanced_glycation_end-product https://en.wikipedia.org/wiki/Advanced_glycation_end-product
deleted 3y ago
[deleted]

canucker2016 3y ago

Peter Attia talked with Dr. Rick Johnson (nephrologist - kidney doctor) about Fructose and Uric acid. see https://www.youtube.com/watch?v=V02z9mqTWzg https://www.youtube.com/watch?v=V02z9mqTWzg High uric acid causes high blood pressure as well as gout. High amounts of fructose, when digested, causes inflammation, and results in elevated uric acid. Your body can digest small amounts of fructose in your intestines, which is why eating fruits (along with the higher fibre content) doesn't cause the ensuing inflammation. Purines in beer can also result in high uric acid. The inflammation from high intake of fructose causes your body to go into fat storage mode from fat-burning mode (bears/birds will increase fructose intake to increase fat storage before their long hibernation/migration south). As humans get older, their body will adjust to convert glucose into fructose when sodium levels increase (by the time you notice your thirst from eating salty foods, your body has already switched into glucose->fructose conversion). read statements above to see what happens when your body processes fructose.