I believe so, though I don't think they actually have anything to do with the liver - unless it's their colour?
I think Maillard Reaction is applied to food processing aka caramelising by excess heat. The resulting changed sugars any be associated with inflammation in humans, and there are now some new EU regulations limiting the amount of browning that cookers, ovens and toasters can produce. (So called Eco Hobs) These browning effects are suspected as being carcinogenic.
Thats a surprise. Nature is itself often accused of bias towards a vegetarian diet and is often anti animal products,
Equation applies to metabollically challenged people such as us diabetics. But the study we started with was aimed at the general populace who in general will regulate their BGL when presented with carbs, I assume you are referring to the post that includes HbA1c as a marker of inflammation, which I feel is an assumption and not a proven fact. An elevated HbA1c is indication of a problem and stress, but that is not inflammation which means our immune system is responding to an infectious source and is producing antibodies and white blood cells. Not sure HbA1c falls in that category.
Does having high insulin levels/being IR fall into that category? (Just a question, not arguing or anything. ) We now know that having high insulin levels for years is worse than having high BGs...hence my question.
Not sure if these are related mechanisms or not, but would be surprised if it was due to carbs caramelising themselves. Actually our skin seems to lighten with age apart from the so called liver spots. Think in our case it is a change in melamin levels as we age.
Don't think levels have reached that percentage yet, and it is inxluding pre diabetes and that is often an estimate not from medical registrations. Some may say, but others do not. Actually Asia has a BIGGER problem with diabetes, especially India and China with Phillipines coming up close behind according to WHO. USA is relatively low, but growing.
We agree on this, but research is only just beginning to look at hyperinulemia as a cause of IR, and the jury is still out as far as I know, Again, we have chicken and egg. Carbs triggers insulin, so we get both happening together. This is a normal story, but in T2 diabetes the insulin stays high longer than it should but sugar does not go down either. Low carb seems to be quite successful at breaking that deadlock, as does an ultra low calorie diet, but is LC dangerous? that is the question. IT seems that a side effect of the LC diet may be low bgl but still high insulin levels which may be adverse to health again we are waiting for proper research into insulin levels behaviours and that is not easy to measure in vivo. We need an insulin CGM equivalent.
except that my conclusions are due to the test results of inflammation in my blood, and I have lost a minimal (less than 10%) of my excess weight.
How? IR is not easy to measure in vivo. Normally it is done in a lab by insullin clamp method, or by an OGTT and measuring C-Peptide output in the lab. These methods are time consuming and expensive. I have been a T2D for over 15 years, and I have never had any of these tests. I have no idea if I have IR or not.
Silly question, but how do you connect a blood sample back to the carb content of your daily diet? Our bodies are under constant attack from many different antagonists and microbes in the air we breathe etc, so how do you detect carbs as the main culprit if there is no smoking gun? I get inflammation in my blood test from things like UTI, coughs and colds, a new cut on my finger etc. or the dodgy takeaway meal a few days ago. I also have residual staph colony in me from when I was in hospital last and most of us have MRSA lurking in the background. So it is not so simple to make that link to carbs without elimination of most of these other confounders.
Inflammation detected from blood samples could be anywhere, not necessarily the aches and pains I mentioned. I am sure there are many exceptions to my suggestion which is why I was careful to use "can" and "some". Just because there are less posts from people saying for example "I lost a lot of weight, now my knees don't hurt" doesn't mean that doesn't happen. Like @Oldvatr who posted while I was writing this, making a link from carbs to inflammation seems difficult to me.
