Water Fasting - Строг 30 дневен пост на вода

Секако дека ќе помогне, не знам што е чудно тука.
Доктори кај мене препорачуваат нејадење како лек. Еден оброк дневно, еден ден само вода, ништо радикално, ама мислам нема штета, и по здравје и по буџет.

 

Па теоретски ако умреш од нејадење веќе не си болен од ништо и немаш веќе проблеми... Така да точно испаѓа

 

Аргументиве, бог да чува, само исмевање, не знам ни што воопшто мислев нешто паметно ќе кажете, само тоа и знаете да се исмевате па као нешто јаки сте на анонимен форум.

 

Па еве објасни ако сметаш дека погрешно сме го интерпретирале текстот.

 

Чекај, вие само сокови и вода пиете? никако храна?

 

Изгледа цедена храна само, нели да не се оптоварува желудникот

 

Најсериозно прашувам.

 

пишано на почетокот истерав 14 дена само на вода, кафе, чај и електролити. Сега се спремам за велигденскиов пост ќе пробам исто на вода да го почнам па ќе видиме како ќе иде

 

Ти читаш што е напишано или сфаќаш како тебе ти одговара?
Кај имам јас напишано дека не треба да се јаде? Па уште смешен смајли се оптоварувал желудникот, не вреди човек со тебе да се оптоварува ај пријатна вечер и немој да си буквалиста толку, не делуваш интересно како што си умислила. ЌАО

 

Јас од пред една недела најсериозно прашував дали да прекинам да пијам цедени сокови, (не држам диета) наназад 4 години пијам по 2л цеден сок (во текот на еден ден) и вода бидејќи доста сум активна и морам течности, ама никој не ми одговори за колку време можеби ќе добијам дијабетес од пиење цедени сокови после редовно пиење 4 години, бидејќи до сега не добив? Да престанам на време Ама одговор нема

 

Го прочитав убаво текстот од збор до збор и можам комотно да кажам дека тој што го зборел ова две чисти нема од метаболизам или било какви медицински познавања.
Крвта требало да ја разредуваме... Исусе...

 

Ќе ја искористам приликата, вака како поактивни членки на темава,бидејќи никој не ми одговори а ми е страв, ако може @Angie1432 и @Munchmallow20 (сериозно прашувам) да ми одговорат, не би сакала да добијам дијабетес и денес испив 2 л цеден сок, дали е можно за овие 4 години да не добиев шеќер? И за колку време се добива шеќер? Да престанам да пијам веќе цедени сокови?

 

Ја не викав оти од цедени сокови дијабет се добива. Јас друг проблем имав со цедените сокови.

 

Кој и каде кажа дека се добива дијабетес од цеден сок? Wtf

 

Јави ѝ се на матичната. Не се добива дијабет од цедени сокови.

 

Wtf?
Аа, се извинувам друга членка пишала така, ама дека се поддржувате претпоставував дека делите и исто мислење, мислам.. Не би ме чудело, бидејки и ти го исмејуваш тоа дека се оптоварувал желудник од цеден сок. Ништо, тогаш сум помешала
Позз

 

Каков ако не е многу лично да споделиш ако сакаш ? Бидејќи јас веќе четири год секој ден пијам и искрено многу поубаво се чуствувам некако

 

Со текстот што го постираше другана членка.
Дека со цврста храна се оптеретувал желудникот, дека САМО со пиење цедени сокови ќе сме се излечеле од болести.

 

Јас го мислам тоа што јас ќе го напишам, не некој друг рандом член...

Факт е дека цедените сокови се здрави, не пијам сокови ама смутиња да скоро секој ден. Исто така е факт дека не се магичен лек за болести и се само дел од разновидна препорачана исхрана. Многу misleading работи се споделуваат како апослутни вистини и најчесто од луѓе кои го продаваат истиот производ.

 

@franca @Tea678

Спојлер: Извадоци од книга

My Definition of “Healthy”
The key to fending off chronic disease is to keep those eight subcellular pathways running right—and each and every one of them can be made to run right with two simple dictates:

1. Protect the liver. You have to protect the liver from fructose, glucose, branched-chain amino acids, omega-6 fatty acids, iron, and other oxidative stresses—all of which end up causing fat accumulation and liver damage, and generate insulin resistance. This can be done by either reducing the dose of dietary liver stressors (e.g., a low-sugar diet) or their flux (e.g., a high-fiber diet, which blocks sugar absorption, thus reducing the rate by which fructose and branched-chain amino acids reach the liver).
2. Feed the gut. If you don’t feed your microbiome, your microbiome will feed on you; it will literally chew up the mucin layer that protects your intestinal epithelial cells, which increases the risk for leaky gut, inflammation, and more insulin resistance. The goal is to deliver more nutrients farther down the intestine (e.g., a high-fiber diet).

Fiber is an essential nutrient—not for only you, but also for your microbiome. The fiber in Real Food is of two kinds: soluble, which is globular, like what holds jelly together (e.g., psyllium, pectin, inulin); and insoluble, like the stringy stuff in celery (e.g., cellulose, chitin, peptidoglycan). You need both, as they do different jobs; and you also need the geometry in order to make fiber work for you.

Here’s a thought experiment: imagine a spaghetti colander. You run the water, it goes right through the holes. Now throw a glob of petroleum jelly into the center of the colander. You run the water, it might bounce off the jelly, but it still runs right through the holes. Finally, take your finger and rub the petroleum jelly all throughout the inside of the colander. Now run the water—you have an impenetrable barrier. When fiber (soluble and insoluble) is consumed within food, the insoluble fiber (stringy) forms a latticework on the inside of the duodenum, while the soluble fiber (globular) plugs the holes in the lattice. Together, along with this geometry, they form an impermeable barrier along the duodenal wall, which has numerous biological benefits. It’s because of this geometry that dietary fiber, when occurring naturally in food and without adulteration, protects against metabolic syndrome—by protecting the liver and feeding the gut.

Cellulose is an insoluble fiber. Alone it could form the latticework, but not plug the holes. Psyllium is a soluble fiber. It can swell and absorb water, but can’t lay down the scaffolding. To get the benefits on delay of absorption to protect the liver, you need both. Real Food has both. Could you put both into one pill? Perhaps. But the side effects would be highly problematic. Cellulose isn’t compressible, so in order to lay down the latticework, you would have to take a high dose of cellulose. On the other hand, psyllium swells with exposure to water and doesn’t release it, causing severe bloating, distress, and diarrhea. It also doesn’t absorb macronutrients, just water.

On the other hand, intact fiber—found in Real Food—has many benefits, and not just short-chain fatty acids (SCFAs). In the processed food industry, the germ of the grain (the nucleic acids, flavonoids, polyphenols) is removed along with the fiber because they can go rancid (see Chapter 19). Protecting the liver means maintaining the fiber and keeping the germ intact as well.

Two simple precepts—protect the liver, feed the gut. Real Food (low-sugar, high-fiber) does both. Processed food (high-sugar, low-fiber) does neither. Processed food is the primary suspect in our current health and healthcare debacle, because it doesn’t improve our eight subcellular pathologies, our three nutrient-sensing enzymes, and our two physiologic precepts.

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A Fiber Is Not a Fiber
As mentioned earlier, there are two types of fiber—soluble and insoluble—and you need both. The reason you hear doctors espousing a plant-based diet isn’t because of the plant origin per se; it’s because plants come with both types of fiber. Together, the two kinds of fiber form a gel on the inside of the duodenum, reducing intestinal absorption by 25 to 30 percent, thus protecting the liver. Reciprocally, a sizeable portion of what you eat stays in the intestine, where the bacteria can feast on it and grow, thus feeding the gut.

As discussed in Chapter 11, the fiber in food is perhaps the most important nutrient for health, because it singlehandedly protects the liver and feeds the gut in six different ways:

1. Both kinds of fiber together form a gel on the inside of the duodenum to reduce the rate of absorption of monosaccharides and disaccharides, as well as slow the breakdown of starches. Reduced absorption means reduced transport to the liver, thus preventing the liver from turning excess energy into fat—in turn preventing liver insulin resistance.
2. The reduction in the rate of absorption also reduces the glycemic excursion in the blood, keeping the insulin response down, and reducing energy deposition into fat tissue.
3. There are two flavors of bacteria that live in your gut: the white hat and the black hat bacteria—and it’s a daily struggle to see which will prevail. The white hat bacteria (e.g., Bacteroides) need more energy to survive and grow in order to battle the black hat bacteria (e.g., Firmicutes). Thankfully, the good bacteria can proliferate and maintain a balanced intestinal ecosystem, but need a greater and more robust supply chain to ward off the bad guys. What’s that supply chain made of? Fiber—both types.
4. The fiber transits the food through the intestine faster, generating the satiety signal (the gut hormone peptide YY3–36, which is released into the bloodstream and goes to the brain) sooner, thus reducing second portions.
5. Soluble fiber is metabolized by gut bacteria into short-chain fatty acids like butyrate. They uniquely feed the microbiome of the colon (large intestine) and are absorbed into the bloodstream where they are anti-inflammatory as well as suppress insulin secretion from the pancreas.
6. Insoluble fiber acts as a mild abrasive in the lumen of the colon, which dislodges and sluffs old dead cells, thus reducing cancer risk.

Be forewarned: the processed food industry will tout the benefits of “added fiber” to various products. But you can’t put the toothpaste back in the tube. Yes, they can add back some soluble fiber (e.g., the psyllium in Fiber One bars), but they can never recapitulate the insoluble fiber lost during processing.

The same goes for whole grain. We’ve been taught that brown bread is better for you because it has more fiber. The Whole Grains Council says, “Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.” In other words, if it starts as whole grain, it remains whole grain. It’s not what’s in the food, it’s what’s been done to the food.

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Got Your Juices Flowing?
When intact, the fiber in Real Food does double duty in both protecting the liver and feeding the gut. The best fiber is the combination of both soluble and insoluble fiber, and that’s pretty much everything that comes out of the ground—until it’s processed.

What can be done? Insoluble fiber doesn’t freeze well. I’ll prove it to you. Take an orange, put it in the freezer overnight. Take it out the next morning, and let it thaw. Then try to eat it. It’s not an orange anymore. It’s turned to mush. The ice crystals have macerated the cell walls of the orange, so that upon thawing, the water rushes in, destroying the texture of the orange. Of course, Big Food knows this. So what do they do? They squeeze it and freeze it. Now it lasts forever and there’s no depreciation. They’ve turned an orange into a commodity, that is, storable food.

The question is, was anything lost nutritionally in the process of juicing? The answer is an emphatic yes—all of the insoluble fiber is now gone. The soluble fiber alone still has some benefit; orange juice moves the food through the intestine faster (to generate the satiety signal sooner), and the soluble fiber can be converted to short-chain fatty acids. But those benefits pale in comparison to the suppression of the insulin response associated with the combination of the two. Remember, it doesn’t matter where the fructose comes from—fruit, sugar cane, beets—without the fiber, it all has the same metabolic effect on your body.

Furthermore, juice is as egregious a delivery vehicle for sugar as is soda. Studies of juice consumption show increased risk of diabetes and heart disease even after controlling for calories, while whole fruit demonstrates protection. It’s the processing that causes the problems. Our ancestors didn’t have the health complications associated with fructose because they ate the whole fruit.

Don’t believe it? This will make it clear—metabolically, is applesauce more like apples or apple juice? It turns out from a glycemic excursion standpoint, applesauce is like apple juice. It might feed the gut, but it’s not protecting the liver.

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Carbs and Glycemic Index (GI)
Higher glucose spikes during eating are associated with more insulin, more inflammation, and higher mortality. Therefore, a primary goal of improving metabolic health is to get the insulin down. One way is to eat foods that don’t make your blood glucose rise too fast. This is where amylose—the “good Amy”—comes in. Thus was born the concept of the glycemic index (GI). Tables of specific foods and their inherent GI are readily available. Some claim that a low-GI diet will keep blood glucose down and help you lose weight. But does it work to keep insulin down? Is it the glucose spikes or the insulin spikes that do the damage?

Unfortunately, GI isn’t the panacea that the zealots hype. GI is defined as: how high does your serum glucose rise in response to 50 grams of carbohydrate in a given food, as compared with the glucose response in 50 grams of straight starch (e.g., white bread). However, there are four things conceptually wrong with GI:

1. GI is an indirect proxy for insulin. While rapid glucose spikes after refined starch lead to glycation and oxidative stress, it’s the insulin fluctuation that induces the other six subcellular pathologies (see Chapter 7), drives excess energy intake, and promotes obesity.
2. GI assumes everyone responds to the same food in the same way. GI is computed based on responses of healthy people to certain foods, even though 88 percent of people have some form of metabolic dysfunction. Now that people are using continuous glucose monitors (CGMs; see Chapter 14), it’s very clear that people respond differently to the same food.
3. The important parameter is glycemic load (GL). GL is different from GI—how much food do you have to eat to get the 50 grams of carbohydrate? GL takes into account the beneficial effect of fiber. A good example is carrots, which are high-GI (lots of carbohydrate) but low-GL (even more fiber). More fiber means a larger portion, because there’s less digestible carbohydrate. You can turn any high-GI food into a low-GL food by eating it with its original fiber. Real Food is by definition low-GL.
4. Fructose! Fructose is the most egregious cause of liver insulin resistance and metabolic syndrome because of how the liver uniquely metabolizes it. Fructose isn’t glucose—when eaten, it doesn’t raise the blood glucose level (it’s not measured in the glucose assay). In fact, by definition, it’s low-GI, because it has no glucose. Still, this hasn’t stopped the food industry from trying to capitalize on the low-GI craze by adding fructose to foods. In fact, the Glycemic Index Foundation of Australia has the nerve to label sugar as low-GI, as if somehow that was a good thing. Keep insulin low by eating lots of fiber and by avoiding added sugar. Real Food is by definition a low-GL diet.

Спојлер: фруктоза

Studies suggest that high fructose intake may increase the risk of non-alcoholic fatty liver disease (NAFLD), in which too much fat is stored in liver cells.

https://www.nih.gov/news-events/nih...uctose-intake-may-trigger-fatty-liver-disease

Линк само за пример, секако ако го интересира некој повеќе може да си прочита на интернет.

Извадоци од Metabolical, книга од Robert Lustig за улогата на растителните влакна во цревата и како влијаат на степенот на апсорпција на шеќерите.

Не ставив ништо за глукозата и инсулинот и влијанието во организмот, ама може да си прочитате на нет. Има премногу материјал, соџвакан за сечие предзнаење.
Ставив линк за фруктоза во кој се зборува дека може да предизвика замастен црн дроб, односно тоа може да се случи доколку црниот дроб редовно се оптеретува со големи количества на фруктоза. Секако за повеќе инфо може да си прочитате на нет, книги... има добри текстови и видеа кои многу подобро ќе ја објаснат проблематиката.

Ботом лајн, односно тоа што сакав да го кажам во некој од претходните коментари во темата, е дека цедените сокови (а и смутињата) или немаат растителни влакна, или растителните влакна во нив се уништени и не ја вршат функцијата што треба да ја вршат во цревата. А тоа е регулирање на брзината на апсорпција на шеќерите (глукоза и фруктоза). Нагла апсорпција на шеќери е штетна. Ако е тоа понекогаш, ништо страшно, организмот може секако да се справи. Ако е хронично, секој ден, повеќе пати дневно, може да се јави проблем.

Теа, јас не знам да ти кажам дали ќе добиеш дијабетес. Ни доктор не може да ти каже најверојатно. Ама ако те интересира повеќе, информациите се достапни. Па можеш да одлучиш како ќе продолжиш понатака.

Јас немам ништо против смутиња и против цедени сокови. Не сум фан на смути, ама сакам цедени сокови. Само што генералното мислење е дека се здрави, а реално не се. Имаме право на informed choice, и сум поборник за тоа.