12 Benefits of Potato Juice
1. Potato Juice is a wonderful anti-inflammatory agent work well for arthritis and all the other forms of inflammatory disease aches and pains, especially joint pain and back pain. And Potato Juice will increase circulation to every area of the body.2. Potato Juice is very alkaline and works to alkalize the body in order to prevent diseases such as cardiovascular disease and even cancer.
3. Potato Juice is great for eczema and even acne helping to clear up your skin in no time.
4. Potato Juice can help you lose weight, take one cup of Potato Juice in the morning before breakfast… and in the evening 2 to 3 hours before going to bed. Potato Juice doesn’t taste that great… so make sure to mix it with other juices like carrot juice and add some honey so it tastes great!
5. Potato Juice works wonders for gout… flushing out the uric acid from your body.
6. Potato Juice lowers cholesterol too… and in general improves your over all state of health and well being.
7. Potato Juice also works well as a inexpensive detoxing agent too. Want to flush out your liver and gallbladder then give Potato Juice a try. And Potato Juice has been used in Japan and other places in the world to treat hepatitis with good success.
8. There are studies showing that Potato Juice works well for treating pancreatitis and kidney disease… including high protein values on clinical lab tests. And there’s some evidence that Potato Juice also works well for diabetes and high blood pressure.
9. Potato Juice will prevent the formation of calcium stones in the urinary tract.
10. Potato Juice has also been use for the treatment of tumors and cancer, in fact red and purple potatoes contain high amounts of anthocyanins that stops the growth of cancer cells. And yellow and orange fleshed potatoes contain lots of zeaxanthin which is important for good vision.
11. Potato Juice being alkaline is great for soothing the GI tract, curing indigestion, and helping with excess acid… and for healing a irritable gut and also healing gastric ulcers. A true miracle food for the GI tract.
12. Potato Juice is full of Vitamins A, C, B’s, and phosphorus, calcium, iron, potassium, zeaxanthin, fiber, and protein!
I know there are more health benefits than that, though. Anybody have any good papers on raw potato juice?
Later!
Tim
I think I'll try the same thing, although I would certainly prefer mixing the potato juice with the carrot juice. Or even add some green plants for a potato/green smoothie.
ReplyDeleteOh, yeah, for sure! I'll throw in a small potato next time I juice carrots. I was amazed at the amount of water that was in the potatoes.
Deleteha, i told you there was a lot of starch left after juicing potatoes :)
ReplyDeletesupposedly there are Japanese studies that say russet potato juice in particular is good for kidney disease.
And now I believe you! I never would have guessed I'd get this much. About 150g from 900g of potatoes. Potatoes are said to be 16-20% starch by weight, my math isn't very good, but I'd say I got just about as much starch as you could hope for. My calculator says 16%. These were yukon golds, not known as a high starch type of potato.
Deletebtw, when i saw the title of this post i was gonna suggest that you sell banana or platain flour as there would seem to be quite a profit margin for the few sellers on amazon at least.
ReplyDeleteI would love to start a business importing different types of starches, tested/labeled for RS content and contaminates. Somebody will make a killing one day doing this. Any entrepreneurs out there? Ali Baba.com sells every starch in the world, some as cheap as $10/ton. Somebody please start this business!
Deletemaybe if you and Grace, Richard, and Art Ayers got together and did a kickstarter, enough people from your respective websites woud invest? I think i could put up $100 or so because i'd like to try the Wilbur protocol but don't really want to buy 20 different kinds of starch and mix them every time (i already do 5 different - arabinogalactan, NOW brand apple fiber, BRM tapioca starch, BRM potato starch, and occasionally guar gum). Would be much nicer to just spend say $20/month for a perfect mix of starches. I bet it would sell like crazy too. Instead of 40 gm/day of just potato starch maybe 3-5 gm/day of each of 10-20 different starches.
DeleteNice idea!
DeleteThough I think the beauty of Wilbur's approach is that some days you have a bit more green banana and other days some glucomannan. Or at least that is how I am doing it. I have a whole heap of bags and containers of various starches and just intuitively mix it up a little different every day depending on what the bugs are telling me.
The logistics of it are pretty intimidating! but I think someone could make a fortune if they had some warehouse space and the know-how to move a product like this. Maybe I need to watch the whole Breaking Bad series again.
Delete"Say my name!" Just doesn't work with a name like Tatertot.
This post reminds me that I really must try putting some raw potato into my smoothies (as I mentioned in a comment in a different post). I've been putting it off because the thought of it makes me gag to be honest, but the health benefits you list are mighty tempting Tim.
ReplyDeleteWould a lot of the starch cell walls rupture in the juicer making it not so good for diabetics?
ReplyDeleteHow about beet juice and water to make kvass rather then chunks
Potato juice kvass?
I really don't think you can destroy the RS by grating it as the juicer does. You can see how thick and firm the starch is, if it had been destroyed it would be a clear gel. The way I did it here is almost exactly the way that big starch factories do it. The drying process is probably the big difference, I believe they use very hot air.
DeleteNext time I do this, I'm just going to pour the starch straight onto the countertop instead of tin foil. It was a bit difficult scraping it off the foil without tearing it. I've made much smaller batches and dried it on a plastic picnic plate, which worked well.
re: beet juice for kvass...probably not ideal. The whole process relies on natural yeast found on the beet skin and the fermentation of beet carbohydrates. You could try, though! I'd love to see if it works.
Re the beet kvass, I remember reading somewhere that the beets had to be in chunks, and to not cut them too small as the smaller they got the more sugar they released. Which I guess makes it more prone to becoming an alcoholic drink.
DeleteI'm just shocked that you can grow potatoes that big in Alaska! I was expecting something the size of Eskimo potatoes. lol.
ReplyDeleteI have heard of people cooking up the juice. Supposedly, it coagulates into the consistency of scrambled eggs. Then it wouldn't be raw, of course.
You should see the big potatoes I get some years! I've had a single potato that weighs almost 5 pounds. Once they get above 1 pound, they are usually hollow in the center. I used to live on a potato farm in England that grew 1000's of tons of potatoes. They made a big pile at harvest time of freak potatoes that were not fit to sell, huge, misshapen, grotesque looking things! They still tasted good.
Deleteyeah i heard the cabbage can grow pretty big - short growing season but many hours of sunlight
DeleteHey Tim, didn't know you started your own blog. Started reading from older posts and hope to catch up in a couple of weeks - you are quite fruitful. Thanks you for putting all the knowledge out there!
ReplyDeleteMax, my man! Long time no see. Yeah, have a look around. You had a big hand in most of the tabs up above! Thanks for all that.
DeleteI think I saw something like this on an episode of Breaking Bad....
ReplyDeleteEF
Tim
ReplyDeleteMy wife is lithuanian ......western Europe eats the shit out of potatoes.. I ate my share until the gut crash. They make lithuanian Cepelinai ... similar to what you did to start
You see the potato turns BROWN...if you put citric acid in the potato ( crushed Vit C tablet) the potato will NOT brown.....
Lithuanians OLD folks make this by hand grinding a potato on a old-- cheese grater the finest side.. All juice in mash is put in a bowl ... then the water settles. you take the mash and squeeze it in cheese cloth til dry... all the starch sits at the bottom is set aside. you then add the starch to the dry dough -- you also mix in 1/3 cooked starch potatos cepelinai recipe -- http://vilnews.com/2012-08-two-lithuanian-dishes-you-simply-have-to-try heres a you tube https://www.youtube.com/watch?v=uK5w4RszPlc
you boil them (there stuffed with meat /onions)
TIM something you should try very good----if you make them wrong they explode and break apart in the water HAHAHAHAH
the Vit C is key if you want white ones---ugly brown ones lithuanians laugh at
people cheat and use this....not a food processor but a GRINDER for potatos
http://stores.balticvalue.com/electric-potato-grater/electric-potato-grater-110-volt-shipped-to-canada-shipping-included-in-price/
They are serious with this in lithuania heres commerical machine crazy
http://longyu6.en.alibaba.com/product/1301835393-212593672/full_automatic_cepelinai_making_machine_encrusting_machine.html
Something else EASY --- no problems to make STARCH EATERs
Lithuanian Kugelis A potato PIE
http://allrecipes.com/recipe/lithuanian-kugelis/
Lithuanian Kugelis--- national dish lithuania starch eaters
ReplyDeletePOTATO PIE
https://www.youtube.com/watch?v=Prog-3j2orE
I miss my PIE :) soon hope to be eating it again---
Thanks, eddie - That looks awesome! I travelled up through Lithuania and the Baltic States in the 90's. Great place. Tons of mushrooms and potatoes. Did you ever drink the kvass sold on the streets there? Or your wife?
DeleteYeah....my wife loves it
ReplyDeleteIf you find a russian store --or deli you can get the same , as well order online
With the whole gut thing I laid low on potato and mushrooms now for 2.5 slowly bringing it all back in. I have several photos of me wild mushroom picking some where There are so good over there ....these wild ones
small ones
http://spsullivanmedia.com/wp-content/uploads/2013/08/IMG_5819.jpg
and these BIG @ss ones
http://upload.wikimedia.org/wikipedia/commons/thumb/1/12/08baravyks.jpg/106px-08baravyks.jpg
The big ones are Birch Boletes, or Porcini's--very good and healthy:
DeleteBoletus edulis fruit bodies contain about 500 mg of ergosterol per 100 g of dried mushroom.[128] Ergosterol is a sterol compound common in fungi. "Additionally, the fruit bodies have about 30 mg of ergosterol peroxide per 100 g of dried mushroom. Ergosterol peroxide is a steroid derivative with a wide spectrum of biological activity, including antimicrobial and anti-inflammatory activity, and cytotoxicity to various tumor cell lines grown in laboratory culture."
The little ones are Chanterelles, one of the most prized anywhere:
"Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight),[9] very high in potassium (about 0.5%, fresh weight),[10] and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) as high as 212 IU/100 grams fresh weight.[10] Scientific research has suggested that the golden chanterelle may have potent insecticidal properties that are harmless to humans and yet protect the mushroom body against insects and other potentially harmful organisms." (wikipedia)
I hope you have lost your fear of fungi, dude!
I havent lost my FEAR of it.... Im learning it appears to need to live happy and function with lacto, bifido and oxalate bacteria... at least for me
Deleteto me the yeast seem to be the regulators of calcium...but working in harmony with lacto , bifido or oxalator
Going down south and health and back...to me it was the LACTO /BIFDIO -- akkermansia along with oxalator which has brought me back. the removal of yeasts , and use of products gave me time to lower my yeast changing them form a wild feral kitten-- to a domesticated house cat :) while giving my body a chance to FEED--akkermansia along with oxalator to build the lining and lacto and bifido to train the cat bite him on the neck to say whos in charge . Im going strong now. not a fan of alot of grains...but can have them and my beer.... now even though I have many gluten genes. starch seems to working again..with out feeding the yeast-- time will tell. I dont do spoons of RS. Just will send my ubiome off this week. Just ordered my 23and me to look at my raw data -- for FUT2 as well starch amylase copies i have.. to see what I have and how it relates to my gluten genes. So far --- gluten has no effect-- as long as I ramp up my onions, asparagus and garlic ---which seems to feed my akkermansia or oxalator -- seems odd. slowly its seems all bacteria functions are working and back :)
Eddie~
DeleteI luv hearing your gut journeys and successes! Good for you!! I love Akkermansia -- give me your thoughts.
http://drbganimalpharm.blogspot.com/2014/08/exercise-step-6-to-be-lean-healthy.html
I think you feed yours super well.
Akkermansia increased 5-fold in these obese ladies (per personal communication). I think below are same study.
http://www.ncbi.nlm.nih.gov/pubmed/23135760
http://www.ncbi.nlm.nih.gov/pubmed/24969566
Inulin/OS: 16 grams per day for 3 mos
THese obese ladies had TOO MUCH SCFA. Butyrate decreased as an endpoint. The amount of decrease directly correlated to REDUCTION IN BMI. Body fat went down.
"ITF prebiotics also decreased Bacteroides intestinalis, Bacteroides vulgatus and Propionibacterium, an effect associated with a slight decrease in fat mass and with plasma lactate and phosphatidylcholine levels."
"The species Bifidobacterium longum, Bifidobacterium pseudocatenulatum and Bifidobacterium adolescentis were significantly increased at the end of the treatment in the prebiotic group (p < 0.01) with being B. longum negatively correlated with serum lipopolysaccharide (LPS) endotoxin (p < 0.01). Total SCFA, acetate and propionate, that positively correlated with BMI, fasting insulinemia and homeostasis model assessment (HOMA) (p < 0.05), were significantly lower in prebiotic than in placebo group after the treatment period."
Food is great. If not enuf - then organic inulin and organic yacon syrup are wonderful ;) to fill in the full (f-word) spectrum LOL!
Hey Tim,
ReplyDeleteThis probably isn't the best place to ask this but what are your thoughts on potato chips? My wife starting buying Jackson's Honest chips (cooked in coconut oil) and they're super addictive.
I'll eat a handful every now and then, in fact I just had some freaky Lay's capucinno flavored potato chips last night...some kind of contest they had. But as a rule, I don't eat anything deep fried or much of anything in a bag or box that has oil in it.
DeleteA handful isn't gonna kill ya. Just don't eat the whole bag. The addicting part is very true!
think about rancid oil.
Deletealso, i'm hearing more and more that anything cooked over the boiling point (which includes baking as well as frying or grilling) has all kinds of problematic molecules - heat shock proteins, acrylamide, advanced glycation end products, polycyclic aromatic hydrocarbons, etc
" we know that potato starch is not the 'be all-end all' to gut health, but I think it has its place."
ReplyDeletethis disappoints me. I though it WAS the be-all-end-all. Where did it go wrong? Seriously. This is the first time I heard you be less than totally enthusiastic about it.
Some people (including myself) do have problems with it. I was getting some skin issues and joint pain/stiffness. So I had to cut back and only use it every now and then. I use larch, XOS, green bananas...
DeleteHey, Charles! Leaves changing yet?
DeleteYes, quite a few issues with potato starch. But, let's not confuse potato starch with Resistant Starch! From the beginning, my only theory was that potato starch is a valid form of RS. We started seeing pretty much right away that not everyone could 'do' potato starch, but luckily there are other forms of RS and even other prebiotics, as Charles mentions, that went largely unnoticed until we started digging into what prebiotics and fiber were all about.
This post was actually a back-handed way just to show how much starch is in a real potato, and that the 2-4TBS people have been taking is not an unnatural amount at all.
I think potato starch is great in that it is cheap, effective for 'most', and can be made at home if you so desire.
I've never had an issue with store-bought potato starch, but I did buy a bag once that tasted 'funny' so I threw it out. No idea what that was about. Making it at home removes a lot of variables if people want to try 100% guaranteed unadulterated potato starch, assuming they are starting with good, organic potatoes.
I've been taking Bob's Red Mill PS for just under a year now and the last bag I purchased tasted "funny" as well. Can't quite describe it other than that. I plowed through it and am no worse for the wear. I probably should have pitched it like you did, though.
DeleteCharles -- I didn't tolerate potato starch either! But I do fine with green bananas and GBF (flour). What probiotics are you using, bifidobacteria ones? are you having improvement in skin and joints yet with the wonderful XOS and prebiotic blend you are doing? Bifido loves XOS and inulin/oligosaccharides. Inulin powder and onion soups have made my gut BIONIC.
DeleteTim ~ Wonderful post! Nice homemade RPS! My daughter Hannah made some but didn't look have as good as yours (she didn't use lemon juice) and she and middle schoolers were making recyclable 'plastic' lol. like this:
http://www.triplepundit.com/2013/07/toms-of-maine-potato-starch-packaging/
can i ask where you guys are getting XOS (xylooligosaccharides?) only thing i see on amazon is 80 cents a gram. ouch.
Deletealso i see some product with lactobacillus and bifido and XOS where the reviewer claims to be cured of garlic allergy or sensitivity.
Would it be beneficial to dehydrate raw potato slices at low temp (95 degrees) until crisp? I do this frequently with unripe plantains and freeze the extras until ready for use, not to retrograde them just keep them fresher. I have these dried plantains daily but would like some variety. I'm thinking peel, rinse well, slice thin, and then dehydrate the raw potatoes as long as it takes to be completely dry. I have researched various sites but they all seem to recommend at least blanching if not boiling the potatoes completely before dehydrating. Anybody try raw potato dehydration without prior heating yet or have any recommendations? Unless otherwise not a good idea at all, I'm willing to be the guinea pig. Thanks.
ReplyDeleteDried potatoes usually turn to shoe leather. Try, though! Maybe if you sliced really thin they'd be OK.
DeleteI have a question, Tim. You juice the potato, remove as much liquid as possible, dry the starch and then add it to a liquid to drink it. Why not just drink it after juicing and eliminate all the work of drying it?
ReplyDeleteLori2
Uhhhhhh.....that would make too much sense. You don't know me very well do you? I do things the hard way!
DeleteNo, you are right, and tonight I put a bunch of carrots, a cucumber, 3 cloves of garlic and a potato through the juicer...delicious!
I may go ahead and make a big pile of starch soon to stock it up, but it probably would make more sense to just juice a potato and drink it all. Cleaning up the juicer is a PITA, so I'm all for 'batch work'.
I think he was just experimenting to see what would happen. But you're right, he could simply mix it hard and get it to blend with the potato water and drink the whole thing. I just think it would be better to mix the whole thing with carrot juice.
Delete@Anonymous
DeleteBecause the goal is not to drink the final starch powder but to create and store the starch in a dry form. You can then use it at anytime, whichever way you like :) It does not have to be for its prebiotic quality, it is also an excellent thickening agent in cooking :)
How long do you think the starch laden potato juice would keep if refrigerated?
DeleteProbably a few days in the fridge, but it might turn color before it goes bad.
DeleteHey Tim, what're your thoughts on chia seeds?
ReplyDeleteI've never tried them, but from what I read they are really good. I have been using flaxseed for years, I grind just enough for a week or two, keep in the fridge and add to smoothies or yogurt.
DeleteFlax and chia are funny, you read good things and bad. I tend to think that they are mostly good, but should be consumed in moderation.
I find I eventually get tired of flaxseed and will go 4-6 months without any before taking them up again.
But seeds, in general, are full of fiber and other nutrients.
Now I would really like to address INULIN a bit more.
ReplyDeleteI have noticed it is VERY important in people with previous yeast issues, and my big question is if inulin/inulin rich foods are enough and if more continuous "weeding" is needed.
The aim would be to drive the pathgenic-turned yeast back into their commensal form, and not into hiding elsewhere. One of their favourite hiding places are macrophages. Many pathogens use them too, to SURVIVE, see:
Sleeping with the Enemy: How Intracellular Pathogens Cope with a Macrophage Lifestyle
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3310772/
"Intracellular pathogens are a major cause of global morbidity and mortality. While this alone establishes their medical importance, they are also a focus of special interest because of their unique lifestyles. Many of these organisms have evolved to reside within the hostile environment of macrophages. Given that these innate immune effector cells are normally programmed to destroy ingested prey and promote the development of adaptive immunity, this is one of the ultimate paradoxes in the study of host–pathogen interactions. The success of these microbes is dependent on diverse strategies including the disruption of macrophage cell regulation, the ability to nullify macrophage microbicidal effector mechanisms, and other special adaptations to an intracellular lifestyle. Here, we review a series of well established survival paradigms that have emerged that illustrate this behaviour."
How can inulin help in removing Candida? It stimulates phagocytosis.. of anything...
DeleteInulin stimulates phagocytosis of PMA-treated THP-1 macrophages by involvement of PI3-kinases and MAP kinases.
http://www.ncbi.nlm.nih.gov/pubmed/22038771
"Inulin is a polysaccharide that enhances various immune responses, mainly to T and B cells, natural killer cells, and macrophages in vivo and in vitro. Previous reports describe that inulin activates macrophages indirectly by affecting the alternative complement pathway. In this study, we examined the direct effect of inulin on PMA-treated THP-1 macrophages. Inulin treatment did not stimulate the proliferation of THP-1 macrophages at all. However, inulin treatment significantly increased phagocytosis of the polystyrene beads without the influence of serum. Doses of around 1 mg/mL had the maximal effect, and significant progression of phagocytosis occurred at times treated over 6 h. Inulin augmented phagocytosis not only with polystyrene beads but also with apoptotic cancer cells. The inulin-induced phagocytosis uptake was suppressed in Toll-like receptor (TLR) 4 mutated C3H/HeJ mice peritoneal macrophages. Moreover, inulin-induced THP-1 macrophage TNF-α secretion was inhibited using a blocking antibody specific to TLR4, suggesting that TLR4 is involved in the binding of inulin to macrophages. Furthermore, we used specific kinase inhibitors to assess the involvement of inulin-induced phagocytosis and revealed that phosphoinositide 3-kinase and mitogen-activated protein kinase, especially p38, participated in phagocytosis. These results suggest that inulin affects macrophages directly by involving the TLR4 signaling pathway and stimulating phagocytosis for enhancing immunomodulation."
But is it enough, to be engulfed by a macrophage? It depends.. anti-inflamatory M2 subtype favours Candida survival and pathogenicity.
DeleteProteomic characterization of human proinflammatory M1 and anti-inflammatory M2 macrophages and their response to Candida albicans.
http://www.ncbi.nlm.nih.gov/pubmed/24687989
"In response to different stimuli, macrophages can differentiate into either a pro-inflammatory subtype (M1, classically activated macrophages) or acquire an anti-inflammatory phenotype (M2, alternatively activated macrophages). Candida albicans is the most important opportunistic fungus in nosocomial infections, and it is contended by neutrophils and macrophages during the first steps of the invasive infection. Murine macrophages responses to C. albicans have been widely studied, whereas the responses of human-polarized macrophages remain less characterized. In this study, we have characterized the proteomic differences between human M1- and M2-polarized macrophages, both in basal conditions and in response to C. albicans, by quantitative proteomics (2DE). This proteomic approach allowed us to identify metabolic routes and cytoskeletal rearrangement components that are the most relevant differences between M1 and M2 macrophages. The analysis has revealed fructose-1,6-bisphosphatase 1, a critical enzyme in gluconeogenesis, up-regulated in M1, as a novel protein marker for macrophage polarization. Regarding the response to C. albicans, an M1-to-M2 switch in polarization was observed. This M1-to-M2 switch might contribute to Candida pathogenicity by decreasing the generation of specific immune responses, thus enhancing fungal survival and colonization, or instead, may be part of the host attempt to reduce the inflammation and limit the damage of the infection."
How to trigger the killer M1 phenotype, so that the sleepy macrophage wakes up and finally kills and digests its prey?
DeleteWith beta-glucans? Eat mushroms?
Dectin-1 Induces M1 Macrophages and Prominent Expansion of CD8+IL-17+ Cells in Pulmonary Paracoccidioidomycosis.
http://www.ncbi.nlm.nih.gov/pubmed/24604821
Any thoughts?
And bacterial lipopolysaccharides (LPS) are useful too:
DeleteRole of Bacterial Lipopolysaccharide in Enhancing Host Immune Response to Candida albicans
http://www.hindawi.com/journals/jir/2013/320168/
"Human infections involving yeast of the genus Candida often occur in the presence of bacteria, and, as such, it is important to understand how these bacteria influence innate host immunity towards Candida. Dectin-1 is a cell receptor of macrophages for Candida albicans recognition.
Enhanced dectin-1 expression resulted in increased phagocytosis of Candida. When THP-1 cells were challenged only with HKC, detectable levels of IL-23 were not evident. However, challenge by LPS followed by varying concentrations of HKC resulted in increased IL-23 expression by THP-1 cells in HKC dose-dependent manner. Increased expression of IL-17 by PBMC also occurred after stimulation with Candida and LPS. In conclusion, bacterial LPS induces an enhanced immune response to Candida by immune cells, and this occurs through increasing dectin-1 expression."
Or some herbal extracts, some herbs even kill cancer cells.
DeleteThe effects of β-glucan on human immune and cancer cells
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2704234/
"Non-prescriptional use of medicinal herbs among cancer patients is common around the world. The alleged anti-cancer effects of most herbal extracts are mainly based on studies derived from in vitro or in vivo animal experiments. The current information suggests that these herbal extracts exert their biological effect either through cytotoxic or immunomodulatory mechanisms. One of the active compounds responsible for the immune effects of herbal products is in the form of complex polysaccharides known as β-glucans. β-glucans are ubiquitously found in both bacterial or fungal cell walls and have been implicated in the initiation of anti-microbial immune response. Based on in vitro studies, β-glucans act on several immune receptors including Dectin-1, complement receptor (CR3) and TLR-2/6 and trigger a group of immune cells including macrophages, neutrophils, monocytes, natural killer cells and dendritic cells. As a consequence, both innate and adaptive response can be modulated by β-glucans and they can also enhance opsonic and non-opsonic phagocytosis."
@Gemma
DeleteKeep them coming! I want to know as much practical info about that, I have a family member that needs it. I already pointed her toward inulin-rich foods, fermentable fiber rich foods such a beans and lentils, and resistant starch of course. She had been going through a VLC diet prescribed by a doc and after a few months she felt 100% lousy. Then I heard about her condition and advised what I just mentioned. If you know more, please share! :)
Thanks.
Gemma,
DeleteUR SUCH A GORGEOUS GEM~!!! Luv ya!! candida is a tough cookie! We need healthy amounts (because it and its beta glucan feed our good probiotics like clostridia clusters XIVa IV and bacteroides) but when it goes rogue, much havoc ensues. I think both Eddie and I are some of the few that lived to tell! Many on the CFS forums still deal with enormous amounts that are debilitating and immunocompromising.
Yesterday I was addressing a person with high levels of Saccharomyces and IBS/muscle/joint issues and RS/food intolerances.
NO RS IS BEST AND IDEAL, in this circumstance (and several others) until the fungi and microvilli are healthier
http://drbganimalpharm.blogspot.com/2013/09/my-n1-pre-and-post-microbiome-digestion.html?showComment=1411187332661#c1933118234851870491
@Grace
DeleteWhat are you saying ? That in the case of my relative, she should not have RS-rich foods to start with ? I told her to eat green bananas, lots of onions, leaks, asparagus, garlic, beans and lentils but also potatoes containing RS3. Is it too much to start with ?
Gemma - so you are saying that Candida, a yeast, can hide INSIDE a white blood cell (macrophage)? That's kind of important, no?
DeleteAlso, I have to wonder if they would have used RS instead of inulin, would they have seen the same results (ie. increased immunity)?
It looks to me that the key to Candida control lies in enhancing host immunity vs trying to eradicate it.
Grace - I hope you can wrangle Eddie's thoughts on this, I think he can help you figure the beast out! It may also be that withholding food from yeast, ie. low carb, low FODMAP diets, actually just force the yeast to take on a new form and make it even harder to get rid of.
In the case of using low carb to fight yeast, you may actually be weakening your immune system in the process, only encouraging the yeast!
"Candida, a yeast, can hide INSIDE macrophage"
DeleteIf only that!
Let us visit a fungi lab, and see a video included in the paper (at time mark 8 min or so you can see the phagocytosis and hyphal grow of the fungal cell resulting in macrophage killing)
Live-cell Video Microscopy of Fungal Pathogen Phagocytosis
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3582652/
Some more thriller reading here:
The Pathogen Candida albicans Hijacks Pyroptosis for Escape from Macrophages
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3977349/
Catching Fire: Candida albicans, Macrophages, and Pyroptosis
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4072798/
That's really scary. What do you suppose makes these fungi/yeast so persistent?
DeleteNo idea... perhaps, maybe... oh I have it: YES, THEY CAN!
DeleteFungi for President!
the beta glucan part seems strange.... DR GRACE you say you need from the candida..
Deletewhen you buy beta glucan I see its all made from dead Saccharomyces cerevisiae??? To me the candida would be more harmful
FrenchFry~
DeleteIBS like other manifestations of unbalance in the body is related to a microbial 'fingerprint'. Perhaps some can do really well with RS but most studies show symptom failures and high intolerance with both inulin and RS, because the gut profile is high with inulin and RS eaters in the 'wrong' place: small intestines.
Eddie,
DeleteYes maybe candida is worse but it doesn't matter for some. B-glucan is part of the mushroom and fungi cell wall, and fungi are a part of our gut symbionts.
It depends if perhaps cross-reactivity to beta glucans has developed or not. Personally I think I had beta glucan allergies for a long time. It's common.
We should not have 'Anti-fungal cell wall beta-glucan auto-antibodies' in our blood because in a healthy gut, candida is a needed and vital symbiont. It feeds the soil based probiotics LOL. Bacteroides love eating candida for lunch in the gut ecosystem. YUM.
http://www.ncbi.nlm.nih.gov/pubmed/?term=glucan+candida+reactivity
I appreciate Gemma bringing up Dectin-1 -- it appears to be a receptor for beta-glucan from fungi. We need some, but if Dectin-1 is broken or not working, then yeasts may appear to crazy proliferate.
Delete"Fungal recognition via pattern recognition receptors, such as pentraxin 3, dectin-1, and Toll-like receptors, leads to complement activation, phagocytosis, and killing of ingested fungi. Aspergillus-specific T-helper 1 and 17 cells produce cytokines such as interferon γ and interleukin 17, which facilitate macrophage activation and neutrophil recruitment, respectively. Genetic (or drug-induced) defects in components of these networks of antifungal immunity result in increased risk of invasive aspergillosis after chemotherapy or transplantation. "
http://www.ncbi.nlm.nih.gov/pubmed/24803380
http://www.ncbi.nlm.nih.gov/pubmed/24803380
I've found for fungi the PPAR system needs to be well and activated (I cleared the candida this past year with SBOs and RS3 from steamed Chinese mountain yams, purple potatoes, yams, etc)
-7 steps http://drbganimalpharm.blogspot.com/2013/11/how-to-cure-sibo-small-intestinal-bowel.html
-exercise
-probiotics, prebiotics, etc as above esp the ones that sensitize insulin which controls PPAR
-herbals which affect PPAR: curcumin, saturated fats (coconut oil, MCT), omega-3, olive leaf, etc
http://www.ncbi.nlm.nih.gov/pubmed/?term=ppar%20dectin-1
Dr B G
DeleteInterestingly you bring up Bacteroides-- my Amgut now that im great NO gluten intolerance---even thou I carry 5 genes I have many Bacteroides 37 % and parabacteroides 20 % being detected in my Amgut results.<-------you note that bacteroides like to EAT candida... All this being said I also have NO hemorrhoids now 2.5 years Which Ive had starting at 6 years old. What Ive noticed is mannose is part of the cell wall for candida. which falls under the AMCA antibody from all my reading and documenting of testing of my self.. Many foods resemble candida since there high in mannose. For me im thinking and from the yeast you get beta glucan from Saccharomyces cerevisiae but Mannobiose is a disaccharide. It is formed by a condensation reaction when two mannose molecules react together digestion of many polysaccharides and glycoproteins yields mannose phosphorylated by hexokinase to generate mannose-6- phosphate . Mannose-6-phosphate is converted to fructose-6-phosphate Recombinant proteins produced in yeast may be subject to mannose<-------- where you may get your beta glucan or allergry to yeast ??? to much yeast.
glycoproteins ====Coconuts, garlic, carrots, corn, radishes, leeks and tomatoes also provide glycoproteins. Ripe fruit,)but off vine) Aloe vera, brans - slow cooked oatmeal, whole barley, brown rice, pectins - apples and citrus fruit eaten whole,"""""""" Breast MILK"""""""
Glycoproteins are also formed in the cytosol
For me I sorted out ---the foods -- ones with NO arabinose-- because yeast produce arbinose ( apples are high in arbinose--- GRAINS -- you see many other foods fall under many areas.. I removed rice starches etc
Like you they thought you became allergeirc to maybe belta glucan... why I say similar foods and proteins can be a problem. Me screwing around for 2.5 years I have watched my AMCA antibody drop very low in the normal range..(from food removel--and antifungal suppliments / drugs I can say 100 percent it rose from candida-- once I lowered it.. I was fine-- I also removed many foods similar to yeasts soy milk and arabinose
As I have chatted with GEMMA- Im now eating large amounts of mannose foods -- but not grains MY AMCA level is now raising to the POSTIVE AREA--- but Im not having any problems... as of yet-- how high time will tell...Im looking at the fuction and which foods regulate this in me-- I know , large amount of onions/ leeks I eat also have an effect on my stomaching lining-- as long as I eat large amounts -- when i eat gluten there appears to be no effect no. I can drink a 6 pack --a pizza etc
from this article this is pretty interesting---PHR1 and PHR2 of Candida albicans encode putative glycosidases
http://www.ncbi.nlm.nih.gov/pubmed/10559174
results suggest that the glucans are diverted to chitin linkage due to the inability of the mutants to establish cross-links between beta-1,6- and beta-1,3-glucans. Based on these and previously published results, it is suggested that the Phr proteins process beta-1,3-glucans and make available acceptor sites for the attachment of beta-1,6-glucans.
For me , Ive helped healed myself -- from no RS in the form of potato , yam or -- but by --HIGH lacto, bifido -- antifungal supplements/ drugs and the removal of arabionse and mannose foods.
Wondering how you know for your self you removed candida(AMCA)??? or not a bad or wild strain of Saccharomyces cerevisiae (ASCA)
Depending on the person, many with auto immune dieases appear to have one of the two high AMCA or ASCA...
Im finding treatment for (yeast/fungi)maybe be completely different depending on which your high in... Saccharomyces cerevisiae - bakers brewers antibody or CANDIDA antibody . But many different FUNGI fall under both. as the case for Aspergillus.
I can see how --in some the adding of saccharomyces boulardii may help-- as it spews out CAPLYRIC ACID... attaching to candida..This may of helped me and possibly speed up my process. saccharomyces boulardii falls under the saccharomyces antibody. (ASCA) so if your high in this --odds are your going to add fuel to your fire.. Why I say yeast is not so simple to cure / figure out. Same with ingesting FUNGI-- which we know some can help-- but in the same cause... knowing the strain and what in it or what it does could add gas to the fire in my eyes
Deleteas well we see many of the very foods in glycoproteins FEED yeast... so to get out of that MONKEY hole is no simple task.... It like being in a sand pit you shoveling out sand and the walls caving sand in...A repeat circle.... why I say so many NEVER get better or beat there auto immune disease
DeleteEddie~ I had no idea that S boulardii 'spews out caprylic acid', an antifungal agent. It sure is a fungi eat fungi world, no? Thank you for all of your deep insights and sharing your journey. I am certain you and Gemma will help a lot of people with broken guts!
Delete"I had no idea that S boulardii 'spews out caprylic acid', an antifungal agent"
DeleteBut S. boulardii is mentioned in the step 3 of your "7 STEPS".
Well, one learns something new every day...
Hi Tim,
ReplyDeleteI just ordered some Chaga powder, thanks to your mention of it in the listing of things you explore....now what do I do with it??
I put a spoonful in with the coffee grounds when I make coffee. You can also just use it like tea leaves. A hot water extract, ie. tea, is the best way to get the bio-active compounds out of chaga.
DeleteThanks, Tim.
ReplyDeleteHere is another question: why does a frozen greenish banana taste sweeter and less starchy than before it was frozen?
I used to only like bananas that were quite spotty and therfor sweet. But these days I am really enjoying partially defrosted greenish bananas. Either by themselves or blitzed with some partially frozen blueberries, some yogurt and a disc of crystallized ginger to make my "ice cream"
Probably the starch starts turning to sugar as it freezes. It's the banana's defense against cold. If it freezes pretty fast, as it would in a freezer, it's probably just the outer layers that have converted giving it a sweet taste. No real way to tell unless you check your blood glucose regularly. You could test a frozen banana against an unfrozen one in a homemade oral glucose challenge.
DeleteEasy to do if you have a BG meter.
I keep forgetting to click the notify me button
ReplyDeleteHi Tim. Regarding probiotics, beside a capsule, which I take about every three of four days, I am also trading off between white kefir, white yogurt, Bubbies pickles and Bubbies saurkraut. So I'm trying to cover all my bases by using these 4 means of diversifying my inner portfolio, if you will. Am I missing anything else that's obvious?
ReplyDeleteIf you haven't tried making your own fermented food (kvass, kefir, kraut, etc) it might be a really good addition to what you are doing.
DeleteThe bigger question is: How is your gut?
Pooping good? Feeling good? If the answers are 'no' you may need some more help, but if good, you are on track.
Why is own fermented food (kvass, kefir, kraut, etc) better then white kefir, white yogurt, "Bubbies pickles and Bubbies saurkrau"t? Thank You
DeleteThey may not be 'better,' just different sets of microbes from local sources.
DeleteKind of like the 'loca-vore' movement...try to eat as close to home as possible.
http://en.wikipedia.org/wiki/Locavore
Great ideas here guys! I need to learn about kefir, kvass,kraut, kimchi and other fermented foods as a more diverse way to get probiotics into my diet. This gives me a good start!
ReplyDeleteYeah, I ignored all the good fermented foods most of my life. Some are really easy to make at home.
DeleteThanks Tim! I have some catch up to do.: )
DeleteHi Tim,
ReplyDeleteI know this is kind of a silly question and not specifically related to this post. What would happen if someone overate potato starch, say 500g in one go?
Simply passes through.
DeleteOne of the first papers I came across on RS was a 1923 study where they explored the 'Digestibility of Raw Starches by Man.' They fed groups of people large amounts of raw starches like arrow root, tapioca, potato, rice, etc.. and examined their poop. When they found no starch, it was assumed it had been digested. When they found starch, they assumed it was not digested. Of course, they knew nothing of gut microbes at the time.
Thanks Tim! Does that really mean that even such a large amount has no real caloric value? I want to increase my intake of potato starch to something like 8 tsp per day and was wondering if I should take the calories into account?
DeleteHey Thomas - 8tsp or 8TBS? 8TBS is way overkill, you'll just poop it out. Better to mix 1-2TBS of potato starch with some other fibers...inulin, psyllium, oat bran, pectin, glucomannan, larch AG, etc...
DeleteThere is no magic in potato starch that says more is better. It's a combo you are after! Make the gut bugs work for it!
Tim, since I can't tolerate Potato Starch, I buy Tapioca St and Green Banana flour... Are these equal in benefits, or would you advise one over another?
ReplyDeleteI'd stick with green banana flour. Tapioca starch can vary widely from zero to 40% RS. No way of telling what you are getting!
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ReplyDelete