#188

Thanks for this color @DeStrider def shows how important it is to optimize for the individual.

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#189

Alcohol usage reduces hba1c

#190

Agree, and given how much people drink on average at population that biases the association studies…

I mentioned it earlier today here;

#191

Please be careful about using the word “color”. After reading through this whole thread, and particularly your post here - Cardiovascular Health - #91 by Neo
…and the trainwreck that followed, I said to myself, I hope Neo never says that again! I hope @DeStrider won’t derail in the same way (but you never know :wink:)

#192

Regarding colchicine, it is an anti-inflammatory, and if you already know your c-reactive protein level is low, then I’m not sure colchicine is going to do anything extra for you. I’d also like to see the cardioprotective effects of colchicine compared to those of aspirin, another anti-inflammatory agent that is very safe (probably more so than colchicine). Right now I’m sticking with the low-dose aspirin…

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#193

The effects of apple cider vinegar on cardiometabolic risk factors: A systematic review and meta-analysis of clinical trials

Sahar Dadkhah Tehrani et al. Curr Med Chem. 2023.

Abstract

Background: Cardiometabolic syndrome (CMS) is a set of metabolic abnormalities that are risk factors for cardiovascular disease (CVD). Apple cider vinegar (ACV) has been used in several studies as a natural agent to improve CMS risk factors. The present study aimed to perform a systematic review and meta-analysis of the effects of ACV consumption on lipid and glycemic parameters.

Methods: PubMed, Scopus, and ISI Web of Science databases were systematically searched to find clinical trials evaluating the effects of ACV consumption on CMS risk factors.

Results: Overall, 25 clinical trials (33 arms) comprising 1320 adults were entered in this study. ACV consumption could significantly improve the levels of FBG (-21.20 mg/dl; 95% CI: -32.31 to -2.21; I2: 95.8%), HbA1c (-0.91mg/dl; 95% CI: -1.62 to -0.21; I2: 98.9%), and TC (-6.72 mg/dl; 95% CI: -12.91 to -0.53; I2:50.8%). No significant results were observed for BMI, HOMA-IR, serum insulin, TG, LDL-C, and HDL-C. Subgroup analysis showed a significant decrease in FBG, HbA1c, TC, and TG in diabetic patients. In this type of analysis, ACV consumption significantly reduced FBG levels when administered for both duration subgroups (≥12 and <12 weeks). Moreover, in the subgroup analysis based on duration, TG concentration was significantly decreased following ACV consumption for ≥ 12 weeks.

Conclusion: This meta-analysis showed that consumption of ACV has a favorable effect in decreasing some CMS risk factors including FBG, HbA1c, and TC.

Abstract & Full Text Excerpts

Full Text (Paywall)

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#194

I totally agree. And it means we don’t need to obsess about suppressing the mean average blood sugar (hba1c) to the max. We can focus on a wider/easier target range for hba1c plus avoiding big spikes using the hacks you linked.

I love these hacks. They totally worked when I self-tested using continuous blood sugar monitoring. I’ve been using them for a couple of years and was amazed at how quickly they normalize. Most of them are just part of my unconscious behaviour now. They’re also great for kids. E.g. Giving my kids vegetables (crudités of raw carrot, red pepper etc) before the meal starts guarantees they’ll eat them because they’re so hungry. Giving my kids vegetables with the meal guarantees an argument. We spend quite a bit of time in France and there, vegetables first are part of the culture the standard school lunch menu. And it means that by the time they reach pudding, the blood sugar spike risk is massively reduced.

My other fave is doing some squats immediately after eating something very sugary. It really works to avoid the spike and it’s so easy to do.

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#195

I’d hope that anyone doing a cohort study on this will have factored out the obvious confounders: people with eating disorders like anorexia, people with excessive use of antidiabetic drugs, people with hemolytic anemia or hemorrhage.

If so, a possible explanation would be that any diet and life style which achieves a very low hba1c might be more prone to repeated hypoglycemic episodes which are having a negative effect. Or maybe a lower hba1c correlates with more spiking of blood glucose because the system is less able to deal with blood glucose when it does occur.

I would argue that the true curve is almost certainly u-shaped (hba1c of zero has to be bad for surely?) its just a question of where the low point is.

5.3 seems a reasonable target given that most people are well above that.

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#196

GliSODin, a vegetal sod with gliadin, as preventative agent vs. atherosclerosis, as confirmed with carotid ultrasound-B imaging

M Cloarec et al. Eur Ann Allergy Clin Immunol. 2007 Feb.

Abstract

Prevention of cardiovascular disease should target high-risk subjects based on genetic/familial factors, blood chemistry, blood pressure, body mass index (BMI), and a history of/or current cigarette smoking. We selected active adults (n=76) aged 30-60 and investigated these risk factors, in order to recommend preventive measures. Another interesting variable is the preclinical status or atheroma of the arterial (carotid) wall or lumen. We also investigated the presence of oxidative stress in, and the anti-oxidant status of these subjects. We studied the anti-oxidative efficacy of superoxide dismutase (SOD) and variations of malondialdehyde (MDA). Supplementation with GliSODin, a vegetal SOD associated with gliadin, was effective in controlling the thickness of the carotid artery intima and media layers as measured uby ultrasonography-B. We could demonstrate the preventive efficacy of GliSODin at a preclinical stage in subjects with risk factors of cardiovascular disease.

PubMed Abstract

Additional information from a citing study:

”A research study on individuals at risk for developing atherosclerosis demonstrated a striking difference between the control and the protected SOD–supplemented group when examining carotid thickness. Individuals receiving SOD–gliadin daily (500 U SOD activity) or placebo for a period of 2 y were subjected to B-scan ultrasonography to measure the intima media thickness (IMT), a standard detection method for atherosclerotic lesions. Decreased carotid IMT measurements were seen in patients after 365 d of treatment with SOD–gliadin. Moreover, the supplemented group registered an increase in SOD and CAT levels in the blood compared with the placebo group. Additionally, lipid peroxidation, used as a measurement of oxidative stress, was reduced after SOD–gliadin intake. Together, these data suggest a potential role for SOD–gliadin supplementation in the prevention of atherosclerotic lesions, possibly through its general antioxidant action.”

Reference
Romao S. Therapeutic value of oral supplementation with melon superoxide dismutase and wheat gliadin combination. Nutrition. 2015 Mar;31(3):430-6. doi: 10.1016/j.nut.2014.10.006. Epub 2014 Nov 5. Erratum in: Nutrition. 2015 Sep;31(9):1187. PMID: 25701330.

#197

Interesting but I don’t know how I’d work vinegar into my diet. I don’t eat salads. =)

A while back I saw a study that sauerkraut reduces inflammation, and I tried it for a while but it didn’t really go with anything I usually eat (no I don’t eat hot dogs).

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods - PMC (nih.gov)

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#198

I add apple cider vinegar to my water bottle. It makes water taste better. I also take a spoon of ACV with little water before I eat my mostly carbs breakfast. I also add ACV in soups and of course to salads. Why don’t you eat salads?

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#199

Why don’t you eat salads?

They’re boring.

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#200

Be careful, I used to do this and it caused some dental issues (the water bottle bit - I still do all the other things you mention).

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#201

Thx for thoughts. I think I’ll keep maximizing metabolic fitness and flexibility, keep minimizing glucose spikes and variability- and as long as don’t see in my CGM / or experience any negatives with too deep valleys, I’ll keep working to also minimize average glucose as long as I don’t go too far below 4.5ish (which I don’t think will happen based current and passed experience).

I’ll do it in the order of importance as I listed them in above sentence. But personally def want to be below 5.3.

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#202

Hi @ng0rge - I’m unfortunately not following what you here. I’d love to understand what you mean though if you want to clarify / explain a bit more

#203

I just meant that you or I, or anyone should always be a little circumspect when asking someone to elaborate. I would tread carefully and let things unfold naturally until I had a little more to go on. You may get more than you bargained for. But that’s just me, I’m kind of an observer, and my 2 cents was probably uncalled for here. (it’s really a non-issue)
EDIT - Just like I would never ask @AnUser to provide a little more color on his thoughts about cholesterol. :scream:

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#204

Thx, I now understand. Will take it into account and reflect an extra second on whether a question is relevant or not, while still probably asking people questions when I have them if I think it could be helpful to advance understanding.

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#205

I’d bet your approach is spot on - despite the cohort study curve. But I’d be surprised if there’s much benefit going lower than 5.3. especially if you’re young and healthy. Interested to hear your data, especially any impact from rapamycin.

One other thought, I’d also assume that the bodies’ ability to “deal with” blood glycation declines with age. As might the risk of hypos increase with age when targeting a very low figure. Does anyone know of any research on this?

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#206

I remembered this study, looking at some of the features of centenarians. I really like this study, its cohort follow up study, so has its limitations. But i think we can learn a lot from it. Including that sub 4.6 blood glucose is better.

image

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#207

Personally I would prefer my HbA1c to remain below 5.0 and avoid the top glucose spikes when I’m absolutely pigging out. That’s why I added acarbose to my especially carb-heavy meals.

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