Bile salts and insulin resistance - Direct Link/gallbaldder flush/selenium sources

Selenium;




1 Brazil Nuts – 1917 mcg/100g (2739%DV) #2 Sesame Seeds – 97,5 mcg/100g (139%DV) #3 Sunflower Seeds – 79,3 mcg/100g (113%DV) #4 Wheat Bran – 77,6 mcg/100g (111%DV) #5 Oat Bran – 45,2 mcg/100g (65%DV) #6 Barley – 37,7 mcg/100g (54%DV) #7 Pinto Beans – 27,9 mcg/100g (40%DV) #8 Couscous – 27,5 mcg/100g (39%DV) #9 Flaxseeds – 25,4 mcg/100g (36%DV) #10 Shiitake Mushrooms – 24,8 mcg/100g (35%DV) #11 Cashew Nuts – 19,9 mcg/100g (28%DV) #12 Soybeans – 19,1 mcg/100g (27%DV) #13 Amaranth – 18,7 mcg/100g (27%DV) #14 Corn – 15,5 mcg/100g (22%DV) #15 Garlic – 14,2 mcg/100g (20%DV) #16 Macadamia Nuts – 11,7 mcg/100g (17%DV) #17 Navy Beans – 11 mcg/100g (16%DV) #18 Brown Rice – 9,8 mcg/100g (14%DV) #19 Pistachio Nuts – 9,3 mcg/100g (13%DV) #20 Lentils – 8,3 mcg/100g (12%DV) #21 Mung Beans – 8,2 mcg/100g (12%DV) #22 Peanuts – 7,5 mcg/100g (11%DV) #23 Asparagus – 6,1 mcg/100g (9%DV) #24 Pecans – 6 mcg/100g (9%DV) #25 Pumpkin Seeds– 5,6 mcg/100g (8%DV)


Gall bladder flush

https://www.quackwatch.org/01QuackeryRelatedTopics/flushes.html


Liver Stones
"Flush" proponents claim that liver stones are common, and one has even stated that 99.95% of cancer patients have them [8]. However, stones within the small liver ducts are very rare, at least in Western communities, as might be expected because the bile produced by the liver is 5-10 times less concentrated than gallbladder bile. Small stones released by the gallbladder will occasionally drift into a liver duct. Otherwise stones mainly only develop in the liver ducts secondary to other serious biliary pathology such as strictures, choledochal cysts or bile duct cancers. Their rarity, even in patients known to be prone to stone formation is illustrated by a recent study on patients with gallstones but with no other biliary problems [7]. Only 3.5% of such patients were found to have stones in the bile ducts when imaging studies (cholangiography) were performed during their surgery. At least 95% of such stones were in the main bile duct, usually beyond the entrance of the gallbladder duct. Cholangiography can detect stones as small as 1-2 mm in the narrow liver ducts.
Are the Flushes Safe?
In patients with reasonable health and no complicating factors, flushes are generally safe. Consuming fatty foods may carry a comparable risk of stones getting stuck in the wrong place and provoking biliary colic or complications such as acute pancreatitis. Similar concerns once applied to gallstone dissolution using ursodeoxycholic acid and to the shattering of gallstones with shock wave lithotripsy, but in practice complications are fewer than expected. I cannot recall yet seeing any reports of harm from a gallbladder/liver flush.
The greatest risk may apply to those who postpone surgery despite being at risk of major complications i.e. those with regular symptoms or who have recovered from potentially lethal complications such as acute pancreatitis or acute cholangitis (bile duct infection).
One woman who complained that her gallstones were unchanged on ultrasound despite three apparently fruitful flushes was advised that to up to 25 flushes may be needed. The above considerations suggest that very, very few will succeed no matter how many times they flush.





you tube videos

https://www.youtube.com/watch?v=0tOvl_ePTRM


I have an old post on how to deal with gallstones, but it is not allowing me to post links here. If you go to Curezone then look in the support forums for my forum, The Truth in Medicine, and type in gallstones in the search for my forum there will be a post titled Gallstones and the myth of "liver flushes". There is a list of various things that can be done to eliminate gallstones.





https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4998857/








Insulin resistance was positively associated with hyperbileacidemia in both nondiabetic and diabetic population. The increase in the bile acid level in insulin-resistant population regardless of status of diabetes and glucose level indicated the important role of insulin resistance in the regulation of bile acid metabolism in human

Bile acid (BA) was demonstrated to exert variety of metabolic effects besides the known role in cholesterol homeostasis.¹ Increasing amount of studies have proposed that the bile acid (BA) was involved in glucose metabolism homeostasis.^1–4 Animal studies have denoted that glucose induces cholesterol bile acid synthesis via insulin signaling and epigenetic mechanisms.⁵ Circulating insulin was reported to induce the CYP7A1 gene in diabetic mice, a gene mainly controlled BA synthesis in hepatocytes, which leads to higher level of circulating BA.^6–8 Meanwhile, BA could promote secretion of incretin in the digestive tract, which in turn improved glucose tolerance, promoted insulin release, and increased insulin sensitivity.^9–12

It is important to note that to date most of these findings on the association between insulin sensitivity and bile acid have indeed been observed in mouse models.^13,14 Therefore, it is not well known whether alterations in BAs also occur in humans; inconsistent results were seen in the few human studies. In some studies, total bile acid (TBA) in serum or plasma was unchanged in type 2 diabetes (T2D) in comparison to controls.^13,15 Whereas in other study, BA were found increased in diabetic population.^15,16 Hence, given the unclear interaction between circulating insulin and BA in the progression of diabetes, it is important to understand the role of circulating insulin in BA in human. Therefore, the aim of our study was to investigate the association between insulin sensitivity and TBA concentrations in a Chinese population. Furthermore, we investigated this correlation in both diabetic and nondiabetic participants

This study demonstrated that the total bile acid level was positively associated with insulin resistance in both nondiabetic and diabetic population aged 40 years or older. In the multiple stepwise regression analysis, insulin resistance was demonstrated to be positively associated with hyperbileacidemia in both groups. Furthermore, this association was demonstrated to be independent of status of diabetes, indicating the important role of insulin resistance in the regulation of bile acid metabolism in both diabetic and non-diabetic participants.

At present, the physiologic mechanism of relationship between insulin resistance and hyperbileacidemia has not been fully clarified. In rodents model, insulin signaling is known to inactivate the forkhead box transcription factor O1 (FoxO1),²⁶ the later were reported to inhibit cholesterol 7α-hydroxylase (CYP7A1), a key enzyme in bile acid synthesis, by blocking the HNF4 interaction with PGC-1²⁷ suggesting that insulin inhibit FoxO1 binding to the CYP7A1 gene promoter and results in induction of CYP7A1 gene expression and bile acid synthesis.⁵ Other studies demonstrated that insulin would increase level of BA due to insulin resistance characteristic of diabetes through elevating the hydroxylase.^5,14,28 Furthermore, some bile salt hydrolase, which was reported to specifically degrade bile acid,²⁹ is inactive in the gut microbial environment of mice with obesity and diabetes.³⁰ In turn, BA could improve insulin sensitivity via reducing endoplasmic reticulum (ER) stress.³¹ Insulin were also reported to induce the CYP7A1 gene and bile acid synthesis in primary human hepatocytes,^6–8 which were in line with our results in population research. The result of our study that the bile acid level increases in insulin-resistant population indicated the important role of insulin resistance in the regulation of bile acid metabolism in human.

Our result was also consistent with other human studies. It has been reported that bile acid pool and fecal bile acids are elevated in diabetic patients with uncontrolled hyperglycemia.³² Haeusler et al³³ revealed that in their healthy subjects, insulin resistance was associated with increased BA (cholic acid, deoxycholic acid, and their conjugated forms). In T2DM patients, BA was revealed to be nearly 2-fold higher compared with healthy subjects. Interestingly the fasting insulin had no significant relationship with BA in 35 diabetic patients of their study.

In our study, TBA was positively associated with insulin resistance.

http://care.diabetesjournals.org/content/34/Supplement_2/S244

Glycemic control follows a continuum from normal glucose tolerance to impaired glucose tolerance/prediabetes to type 2 diabetes. Prediabetes is defined by the American Diabetes Association (ADA) and the American Association of Clinical Endocrinologists (AACE)/American College of Endocrinology (ACE) as impaired fasting glucose (FPG 100–125 mg/dL) and/or impaired glucose tolerance (2-h post-stimulation [with 75 g glucose] 140–199 mg/dL) (28,29). Individuals with prediabetes are at an increased risk of developing type 2 diabetes (by 5- to 15-fold) (30) and are also at increased cardiovascular risk (31,32). Early control of hyperglycemia is important, since type 2 diabetes begins to develop 5–20 years before diagnosis, at which time there is marked insulin resistance, increased endogenous glucose production, and progressive β-cell failure (33). Identifying and managing prediabetes may have the potential to reduce the significant morbidity and mortality associated with type 2 diabetes by slowing or preventing its progression (29).

https://aasldpubs.onlinelibrary.wiley.com/doi/pdf/10.1002/hep.20043

Bile acids are detergent molecules—synthesized

from cholesterol in the liver—that are released

into the gut upon feeding and are essential for

digestion.1 In the intestine, bile acids function in the solubilization

and absorption of fats, certain vitamins, and

cholesterol.2 After feeding, bile acids re-enter the liver by

way of the portal vein together with digested nutrients

and are recirculated into the gall bladder for use during

the next feeding cycle.3 When retained within the liver

because of impaired secretion into the bile canaliculi, bile

acids are also known to have hepatocellular toxicity both

in vivo and in vitro.4–8

............................                             ...............................................



about insulin index

Diabetes occurs when our fat stores become too full, and they can no longer expand and contract to absorb and release the food from our meals, and the excess energy spills into the bloodstream.  Increasing the nutrient:energy ratio of our food will allow us to get the nutrients we need with less energy which will, in turn, help us to achieve and maintain an optimal body fat level.

 https://diabetesnsw.com.au/wp-content/uploads/2015/05/01.-Kirstine-Bell-Optimising-mealtime-insulin-dosing.pdf

　

Seven RCT (103 patients)


All studies showed dietary fat influenced glycaemia

Reduces early postprandial glucose rise (first 2-3h)

Delays peak glucose level
Leads to late postprandial hyperglycaemia (≥3h)



High fat meals (≥35g of fat) requires insulin adjustment

How is FII Different from Glycemic Index?

 

FOOD INSULIN INDEX GLYCEMIC INDEX

  

• Measures postprandial

increase in insulin secretion

• Measures effect of

carbohydrate‐containing

of a whole food

d

foods on postprandial

 

increase in blood‐glucose

• Dependent on levels

carbohydrate, quantity and

quality of protein and fat

  

• GI is not always

q y p proportional to the insulin

and their interactions response







http://myeclinik.com/diabetes-pancreas-baking-soda/


bicarbonate and pancreas




https://www.livestrong.com/article/529958-diabetes-sodium-bicarbonate/

Sodium Bicarbonate Therapy

Diabetics over age 6 experiencing ketoacidosis can consume sodium bicarbonate to neutralize body fluid acidity if taken in correct dosages prescribed by a doctor.

A body fluid pH level greater than 7.0 reactivates insulin, resumes glucose metabolism and halts lipolysis and proteolysis, which eliminates the need for sodium bicarbonate.

Although sodium bicarbonate treatments reduce extracellular acidity, it can increase intracellular acidity. Sodium bicarbonate treatments reduce serum potassium levels, which can reduce cardiac contractility and illicit irregular cardiac electrical activity. Sodium bicarbonate therapy may delay the removal of ketones from the blood and, unless kidney function is compromised, is not necessary to treat ketoacidosis.

https://www.youtube.com/watch?v=m_Pfjy88N4M



Baking Soda – True Enemy of the Pharmaceutical Industry

Sodium Bicarbonate, otherwise known as baking soda, is enjoying the spotlight as researchers begin to study baking soda and cancer. Known for many years as the cure for all things fungal, baking soda is now taking center stage in many studies around the world. That focus is bringing to the fore the concept that cancer and fungal infections go hand in hand.

“When taken orally with water, especially water with high magnesium content, and when used transdermally in medicinal baths, sodium bicarbonate becomes a first-line medicinal for the treatment of cancer, kidney disease, diabetes, influenza and even the common cold. And importantly, it is also a powerful buffer against radiation exposure, so everyone should be up to speed on its use.”

Bicarbonate deficiency is the most unrecognized medical condition on earth even though it is extraordinarily common.Problems from acid pH levels (relative deficiency in bicarbonate ions) take a large toll from human physiology and the more acid a person gets the larger the problem for cell physiology. Every biochemical reaction is pH sensitive with enzymes being especially sensitive. Our diet plays an important role in maintaining appropriate pH levels in the body.

Most modern diets give rise to unhealthy acidic pH conditions. An imbalanced pH will interrupt cellular activities and functions to extreme levels as ph drops further. Excessive acidic pH leads to cellular deterioration which eventually brings on serious health problems such as cancer, cardiovascular disease, diabetes, osteoporosis and heartburn. The fact that the biological life functions best in a non-acidic (alkaline) environment speaks miles about the usefulness of baking soda.

“I have used intravenous sodium bicarbonate therapy mostly as a naturopathic treatment for patients who consistently react to allergens or that have chemical sensitivities. This is a great therapy during the Vancouver allergy seasons of spring and fall. The alkalinizing sodium bicarbonate IV can often immediately stop an allergic reaction, or asthmatic attack, since such reactions cannot persist in an alkaline environment. Some of my patients also get benefit from taking an alkalinizing drink every night to reduce their chemical sensitivity symptoms,” writes Dr Eric Chan. “All of my Vancouver and Richmond patients have tolerated this therapy markedly well.”

Below is an article written from the wonderful book ‘Sodium Bicarbonate – Rich Man’s Poor Man’s Cancer Treatment – Second Edition’ by Mark Sircus, AC., OMD. I felt it was a good idea to share this information so please be sure to check it out -with an open mind of course. It is understandable how this can seem fa fetched but there are a number of well known natural cancer treatments that are working today that mainstream medicine refuses to talk about.

https://metabolichealing.com/the-hcl-challenge-why-the-conventional-test-is-dead-wrong/



beware betane hcl test..you are only burning the mucosal lining of your gi tract/ stomach








Hi Stephen thanks for the question and happy to confirm that YES i do now eat nuts! Having been through some ups and downs with regard to using myself as a guinea pig it is clear that nuts are a vital component in the nutritional element as although they contain small amounts of Methionine (not great for Cancer) , Nuts are also a good source of dietary fibre and provide a wide range of essential nutrients, including several B group vitamins (including folate), vitamin E, minerals such as calcium, iron, zinc, potassium and magnesium, antioxidant minerals (selenium, manganese and copper), plus other phytochemicals such as antioxidant compounds (flavonoids and resveratrol) and plant sterols. So ignoring these is missing out on vital vits and minerals and are easy to eat and snack on between meals. Try to major of the healthiest of the nuts though like Almonds: protein, calcium and vitamin E Brazil nuts: fibre and selenium: just two brazil nuts a day provides 100% RDI for selenium for an adult Cashews: non haem (plant based) iron and a low GI rating Chestnuts: low GI, fibre and vitamin C (although much vitamin C is lost during cooking) Hazelnuts: fibre, potassium, folate, vitamin E Macadamias: highest in monounsaturated fats, thiamin and manganese Pecans: fibre and antioxidants Pine nuts: vitamin E and the arginine amino acid Pistachios: protein, potassium, plant sterols and the antioxidant resveratrol Walnuts: alpha linoleic acid: plant omega 3 and antioxidants Hope that helps Stephen but try to minimise the humble highly "processed" peanuts and the ones that are treated with honey, sugar and salts and usually with a pile of additives