Something new to me re health is blood ph level. Recently I heard Stephen heurer and Wim Hoff talk about blood PH in regard to the bodys health. Wim Hoff talks about alkalising the blood with his breathing method, where Stephen mentions at the end of this podcast about how viruses/bacteria interact with food in the body relating to the bodys ph.
One Radio Network: Dr. Starr is a medical doctor and homeopathic physician, Board Certified by the American Board of Pain Medicine. He is an international speaker and the acclaimed author of Hypothyroidism Type 2 – The Epidemic.
- Just put an order in for his book, as well as getting the kindle free sample.
I think possibly the Candida (/other bacteria and unwanted stowaways) had caused sugar regulation to become somewhat unbounded, in a somewhat parasitic fashion. Just in the sense that if my sugar regulation has been thrown far out of homoeostasis, its regulation control system is super confused, like a control loop for a fridge when the door is left open, except way more variables than just 1. In thinking back on today’s reading.
I read this page re Dr Daniels turpentine protocol, reading the comments is motivating to see others having success, especially with joint pain.
Re: blood sugar control, thyroid
Patrick is talking about how dietitians are educated on the high carb SAD (standard american diet) which he believes makes people sick. Well yeah, this is the message I’ve been getting from my research this year. Also the guest mentions that his brother getting diabetes was a gift in that it made him pay attention to what he’s eating, very similar to my view on my own sugar sensitivity…
In part 2 they talk about Chromium and Vanadium which I had heard Dr Wallach talk about in a video, which I need to re-watch (regarding joint health, as well as his mentions of Chromium, Lithium and Vanadium).
- Chromium: Tony mentioned that chromium has been used in body building for insulin regulation, this sounds promising.
- Lithium: Also good for insulin regulation apparently.
- Vanadium: this was a fad in the 90s, Tony believed that vanadium was actually shown to be toxic during that time (explains why I can’t find it on local chemist websites).
My issue is one of sugar sensitivity, where for example I just had 3/4 of an orange after eating the last 1/3 of my breakfast omelette (breaking it into small meals for the sake of helping digestion re. this whole thing). Less than a minute after eating the orange I have neurological symptoms of brain fog, this concisely describes the current sugar sensitivity I’m having.
After my last batch of Bravo yoghurt failing completely due to over heating, I’ve made a new batch, and then used that new batch to create a second generation. I measured the temp inside the yoghurt maker at up to 46C at the end of the batch, although the yoghurt looks good (gooood) so I’m really happy with this.
I bought a new pyrex pourer which makes mixing in the powders really easy using the smaller pyrex pourer I bought.
So last Friday was as interesting experience in regard to this whole sugar sensitivity situation I’ve been dealing with for basically this whole year. I’ve been thinking about the interplay between psychological and physiological factors, I think it’s both, perhaps I have psychologically conditioned myself to identify with the toxic feelings associated with this sugar/gluten/caffeine sensitivity. Regardless of the interplay operations, the end result I’m taking away is to be aware of when anxiety presents itself, catching it and breathing deeply. Being aware of the feeling in my guy as well as chest my tightening, I can just take a deep breath. This boost of oxygen to my blood is profound.
So on Friday I missed a shift due to feeling really crappy, this was brought on… by eating too much sweet potato… would have been interesting to meditate on Friday and see if coercing deep breathing could have changed my awareness. None the less, Saturday I was feeling crappy due to missing my shift, being anxious about how to avoid a reaction for my Sunday shift, as well as ruining a 1L yogurt batch.
Sunday went fine, after tiny pedantically measured batches of food hourly to avoid an insulin spike.
I bought a yoghurt maker for $10 in great condition. It has one setting, heat up to 42 degrees C, which is great, just under the max mentioned in part 6 of the FAQ here. This is quite a bit simpler than the PID controller solution I was literally looking at building. I think using gumtree.com.au for a solution is just common sense aka good engineering.
I made a practice batch with this recipe, only using inoculated raw milk and a small amount of the organic yogurt I had in the fridge.. After 11 hours in the yogurt maker, I have great tasting yogurt, which tastes basically the same as the yogurt I put in. great!
So I’ve done 3 batches of Dr Daniels protocol, last Thursday, Saturday then Monday.
Either way I’ve been having more liberal normal sized meals and felt a sense of normality in my hunger levels, something somewhat foreign. So not feeling constantly hungry is good. Now perhaps I can use hunger to guide my primal meal choices. This is a good feeling, the option of adding in various supplements/ozone steam saunas/exercise and building up my immune system is something I look forward to. I have had flashes of this feeling going back however many months; it’s good to feel a more holistic depth of understanding here.