So B1 works very well.

Paleo Huntress

I maintain a paleo-health community online (but do NOT subscribe to the low-fat PC’d book version of the diet) and regularly share entries from this blog with its members- THIS one was especially significant to us. One of the arguments I get quite a bit from newbies is about all of the “protein” in legumes, and whole grains, blah blah. I don’t eat a raw diet, but I don’t eat anything that can’t safely be eaten raw. I always counter with arguments about the toxicity of raw legumes, the anti-nutrients in whole grains and the calorie cost vs benefit to primitive people in making grains edible. The one thing I don’t have a good grasp on is just how much the protease inhibitors in these foods limit the assimilation of amino acids. If an individual eats soy for protein, just how much of the soy’s protein content is nullified by trypsin inhibitors, etc? I realize it’s difficult to know precisely, given the cooking method and the form the food takes (TSP, soy milk, tofu) but is there any type of formula or table? Can you point me to any studies with actual numbers to help bolster my argument?

Thanks so much!
Paleo Huntress

I wish I could, but I don’t have any such studies at hand. I suspect, though, that the effect is significant.

On mom’s b-day yesterday, I ate food I’ve not eaten since diabetes diagnosis last August..so shoot me, I fell off the super low carb eating plan *G* (got right back on the ‘wagon’ again). 2 hr PP BG=199 (I really thought it’d be higher), 104 mins later after 40 mins on bike BG=91…WOW!!! Gotta assume I can still produce lots of insulin, just not as quickly as I used to when I had hypoglycemia. This give me hope that when I finally lose the excess wt (seems like hundreds yet to lose) I’ll have normal BG WITHOUT drugs as long as I eat LC & continue to exercise…and the nasal CPAP can be retired. Though my wt hasn’t budged in wks (coinciding with max tree pollens & layoff actually, so no surprise there), my water intake has also been down. I know the exercise & increased water & supplements along with LC food will see the wt start dropping.

Thanks to all of you who suggested I try R-lipoic acid for the liver cell insulin resistance, it’s working!

Special thanks to you Doc for posting the link to Brownlee’s paper — without I’d never have learned about benfotiamine, the secret that no one tells diabetics about, the ones who need it most.

Well, you know I take a chromium supplement, and it has magnesium in it and B1 in it and a whole lot of other things and it is a vit supplement system worked out for diabetics. When I don’t take it for a week or two, my BS goes up, insulen requirement goes up. when I do take it, the BS goes down, and insulen requirments go down. So this pretty much flies in the face of what that link is telling us.

The best research I have is what my body tells me is the results. As Dr. Mike has taught us studies are not always what they seem and can be slanted to what the researcher wanted to have turn out.

I know what works for my body. PP diet, low to no carbs does, and the vits work for me, although I have had plenty who tell me wrong diet, include grains etc, and give me noise because of the vits, they work for me, that is all that I need.

I take benfotiamine and vitamin B1 but have yet to try sulbutiamine.

Sulbutiamine study:

“Effects of Sulbutiamine on diabetic polyneuropathy: An open randomised
controlled study in type 2 diabetics”

http://www.bioline.org.br/request?mj02005

http://www.phlaunt.com/diabetes/20144672.php

Even with the lower carb intake, consider avoiding wheat & gluten-derived ingredients. Some of those symptoms you describe (peripheral tingling esp) are also common with gluten sensitivity/celiac. Some low carb foods (LC breads variations) are very high in added gluten (used to boost protein and reduce starch), so one can be eating LC, but actually ingesting a LOT of gluten. Soy is also often increased in these LC foods, too. Better to stick to foods naturally low in carbs instead of LC franken foods that might be increasing your exposure to problematic ingredients like gluten and processed soy.