Huomenta
4.8.2020 tiistai alkoi kalorivaje eli CR runsailla hh painosta 78,2 kg
1. vk hh kuurin jälkeen 76,8 kg eli pois -1.4 kg
seuraava päivänä alkoi VHH, palataan siis aikaan 15 vuotta sitten minun alkaneen karppauksen alkujuurille
11.8.2020 tiistai alkoi VHH Atkinsin induktio + CR
nyt on menossa siis 5. vrk Atkinsin induktio (1. vaihe) + CR MUTTA kalorivaje joka on ja pysyy mallikkaasi ilman mitään rajoitusta.
pidän siis päiväkirjaa ruuista ja makroista ja määristä ja kaloreista (niinkuin aina yleensä jollain tapaa) jotta näe miten homma pelaa. MUTTA NYT ruokaa en ole rajoittanut millään tavalla, syö niin kuin haluan... joo ja kalorit on silti olleet alle kulutuksen, nälkää ei ole näkynyt tai tuntunut niinkuin Atkins lupaa, tämä on ollut helppo homma.
hh olleet alle 20 g vrk:ssa. fruktoosit on siis minimissä. Atkins muuten salli öljyt, mutta ite olen öljytön, ollut jo vuosia.
miksi nyt näin mennään ja tällä tyylillä?:
10.8.2020 sain verikoe tulokset ja Trigly oli tapissa 3.73 joka oli tuli/nousi siis, 3kk liki rasvattoman hh sokeri kuurin jälkeen ja sitä 3kk ennen oli hh ruokavalio.
näin ei siis voi jatkua, joten heti seuraavana aamuna alkoi.
11.8.2020 tiistai alkoi siis VHH Atkinsin induktio +CR
Fruktoosi nostaa huimasti Triglyä, tämä hyvin osoitettu niin eläin kuin ihmistutkimuksissa.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2682989/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4151171/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622741/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3764988/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5035631/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2673878/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4744652/Triglyt saa helposti ja nopeasti alas seuraavilla konsteilla, jokainen konsti jo yksistään laskee Triglyä, mutta minä otin heti kaikki käyttöön:
fruktoosit pois, tiukka hh rajoitus, kalorivaje, painonpudotus.
nämä kaikki on nyt kytketty Atkinsin induktio rinnalle, no oikeastaan Atkinsin induktio sisältää nämä jo luonnostaan.
Veri manipulaatio purkista Omega-3 3g vrk:ssa laskee kyllä myös Triglyä, mutta se ei ole mulla käytössä.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3875260/https://pubmed.ncbi.nlm.nih.gov/16832161/https://pubmed.ncbi.nlm.nih.gov/10812585/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3689018/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6330561/https://pubmed.ncbi.nlm.nih.gov/12032174/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6074619/mutta onko nämä omega-3 kapselit silti terveellisiä? tässä suuri 36 lisäravinne purkin omega-3 tutkimus.
Lainaa:
The vast majority of supplements exceeded recommended levels of oxidation markers. 83% products exceeded the recommended PV levels, 25% exceeded AV thresholds, and 50% exceeded recommended Totox levels. Only 8% met the international recommendations, not exceeding any of these indices. Almost all fish oil supplements available in the New Zealand market contain concentrations of EPA and DHA considerably lower than claimed by labels.
The high levels of oxidation identified in this study are broadly consistent with other surveys, which have shown that 11–62% of fish oil products are oxidised above international recommendations As oil oxidises, the concentrations of EPA and DHA (the purported active compounds) decrease, suggesting reduced efficacy.
The health implications of oxidised fish oil consumption remain unclear. There is some evidence that specific n-3 PUFA oxidation products (i.e. resolvins, protectins and n-3 PUFA derived isoprostanes) have a role in mediating the anti-inflammatory effects of n-3 PUFA supplementation.
Our results also indicate that consumers would be unable to identify unoxidised fish oil supplements. The time until the best before date printed on the packaging had no relationship to the level of oxidation. Cost was also unhelpful, for while there was a correlation between cost and oxidation such that the more expensive supplements had greater oxidation, this relationship was an artefact of concentration (concentrated supplements were more expensive). In addition, supplements from outside Oceania were as oxidised as those manufactured in Australia and New Zealand. Even the two products that could only be purchased after naturopathic consultation had excess oxidation, and though one was labelled with the peroxide value, the true PV exceeded the label by more than four-fold.
samaa Etelä-Amerikan rannikolta saatua tavaraa myydään eri purkeissa eri nimillä.
Lainaa:
As the labelled content of most fish oil products was inaccurate, it is important to consider how and when the n-3 PUFA content had been measured. The product labels did not indicate the method used to measure n-3 PUFA content, or at what stage of production this occurred. However, it is interesting that 17 products listed the same concentration of n-3 PUFAs (180 mg EPA and 120 mg DHA per gram of oil). Similar concentrations would be expected given that most oils are sourced from oily fish from the west coast of South America. However, such striking uniformity suggests that the companies selling these products have relied on data provided by extractors who supply fish oil to multiple brands. Thus, the labelled composition may not reflect the final n-3 PUFA content of product, which may have changed due to oxidation during transport, encapsulation, packing, and storage. Further, while there is evidence of seasonal variation in the n-3 PUFA content of oily fish22, the labelled n-3 PUFA content of individual brands does not vary with the best before date (which is related to the date of manufacture). This suggests that the fatty acid content is unlikely to be measured in individual batches of fish oil.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4300506/näyttää siltä että omega-3 on syytä tai turvallista saada kalasta syötynä.
Lainaa:
Fish oils are easily oxidised and some fish oils contain higher than recommended levels of oxidised products, but their effects have not been investigated. Recent evidence indicates that dietary oxidised fats can contribute to the development of atherosclerosis and thrombosis. This review summarises findings from cellular, animal and human trials that have examined the effects of oxidised lipids and their potential to affect health outcomes, and proposes that oxidised products in fish oils may attenuate their beneficial effects. More research is required to determine the magnitude of negative effects of fish oil on health outcomes in clinical trials.
https://pubmed.ncbi.nlm.nih.gov/19079875/Lainaa:
Marine omega-3 rich oils are used by more than a third of American adults for a wide range of purported benefits including prevention of cardiovascular disease. These oils are highly prone to oxidation to lipid peroxides and other secondary oxidation products. Oxidized oils may have altered biological activity making them ineffective or harmful, though there is also evidence that some beneficial effects of marine oils could be mediated through lipid peroxides. To date, human clinical trials have not reported the oxidative status of the trial oil. This makes it impossible to understand the importance of oxidation to efficacy or harm. However, animal studies show that oxidized lipid products can cause harm. Oxidation of trial oils may be responsible for the conflicting omega-3 trial literature, including the prevention of cardiovascular disease. The oxidative state of an oil can be simply determined by the peroxide value and anisidine value assays. We recommend that all clinical trials investigating omega-3 harms or benefits report the results of these assays; this will enable better understanding of the benefits and harms of omega-3 and the clinical importance of oxidized supplements.
https://pubmed.ncbi.nlm.nih.gov/23738326/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3657456/https://pubmed.ncbi.nlm.nih.gov/23863036/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4681158/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7069411/Lainaa:
Fish oil is prone to oxidation because of the presence of very long-chain polyunsaturated fatty acids compared to saturated fat or vegetable oils. Research has shown that dietary oxidised fatty acids pose an increased atherogenic risk. According to Turner et al.,the deleterious effects of oxidised fats on lipid and chylomicron metabolism, oxidative stress, inflammation, as well as vascular function contribute to the increased risk of atherosclerosis.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3821093/alla testissä 171 eri purkkia
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4678768/alla 2 vk dietti tutkimus, molemmissa oli kalorivajetta.
1550 kcal VHH diet. 26g hh vrk:ssa laski Triglyä 52% jo kahdessa viikossa.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3076656/ja vertailussa 1320 kcal diet jossa oli siis noin 230 vähempi kaloreita kuin vhh dietissä mutta hh oli 169g vrk:ssa laski Triglyä vain 25%
molemmissa paino putosi ja molemmat dietit paransi maksa arvoja huimasti .
myös ketodiet 46g hh vrk:ssa jossa rasvaa on 61% laskee triglyä 30% ja kasvattaa LDL partikkelikokoa (hyvä juttu). jo kolmessa viikossa.
https://academic.oup.com/jn/article/132/7/1879/4687418jatketaan ja katsotaan hyvillä mielin hyvän olon kanssa