Carbs and inflammation

[Subtle_badger]

I had been weirdly regretful that I wasn't suffering from inflammation previously, so I wasn't able to rejoice in it going away with low carb. I have eaten very carby meals on about 4 occasions in the last 18 months, with no apparent side effects.

Until last night, when I was sat in front of a plate of food I hadn't ordered. It was a chicken breast roasted atop a slice of bread soaked in the juices, with lots of potatoes, carrots and peas. The potatoes I could easily ignore, but the bread intrigued me, so I tasted it: sage and onion! Oh, I love sage and onion stuffing, so last night decided to indulge. It was delicious and I ate most of the slice. I also cleaned up the carrots and peas (and cabbage) which were all soaked in a gravy presumably thickened with starch.

An hour later my finger became suddenly stiff. I had forgotten my trigger finger! This is a condition that I diagnosed myself, no point bothering a doctor as it hadn't got bad enough to warrant injections or surgery. Every now and then a fingers or two would go weird, suddenly straighten or bend in awkward ways, and refuse to move from those positions for a short while. It's not disabling and it didn't last for long, so I had learnt to deal with it, with a vague worry about the future if it gets worse. It's so minor that I hadn't noticed it had gone away completely until last night's meal. So what causes trigger finger? Take it away, NHS "Trigger finger occurs if there's a problem with the tendon or sheath, such as inflammation and swelling."

I don't know if it was carbs in general or wheat specifically that caused it, but I now can personally see the relationship between carbs and inflammation in my own body.

It's a confirmation that my diet is the correct one for me, and of the price I may pay those times I indulge. I won't eat sage bread again, but I may risk it for my annual pizza 🍕

Postscript: I also had a tiny taste of the cake, but it didn't trigger any further issues. I was woken this morning by cramps in both legs, a problem that had cursed me in my early days of low carb, but had been in abeyance for a year or so. I was the same weight as yesterday, but with a raging thirst, which is very odd as I drank more water last night than I usually do. I suspect I have increased glycogen stores, which took water from my blood stream leaving me thirsty despite all that water. I think fully hydrated, I would have been heavier this morning.

[Subtle_badger]

The only choice was chicken or vegetarian. I certainly chose well, as the vegetarian was a mushroom wellington with potatoes and a yorkshire pud. A plate of almost pure carbohydrates. Oh, and there was a no-show, so I ended up with a second chicken breast. Should have asked for some melted butter 😂

Roast chicken.

[Nettekin in reply to Subtle_badger]

Hi SB. Although causal links are notoriously difficult to establish, your experience has obviously shown something. I am amazed at this reaction to a fairly low level of exposure. I will be sure to avoid temptation in the future! Interesting to hear of your experience of cramps in the early days of low carb, how did you overcome that / how long did they last. X

[Subtle_badger in reply to Nettekin]

Lots of sodium, potassium, magnesium and some help from some old wives.

The soap thing really worked!

healthunlocked.com/lchf-die...

(this was from March/April last year, I think, or earlier). We did the insane climbing-Everest-on-your-stairs early in the first lockdown)

[Subtle_badger in reply to Nettekin]

Part 2 of my answer, re: causal.

It's quite a common reported side effect of low carb, that inflammation is reduced. I felt (vaguely) resentful that I had not inflammation, so I couldn't see it reduced. Yesterday showed me I did and it was. Not proof, but added to the anecdote repository.

[Nettekin in reply to Subtle_badger]

Thanks SB. This is an interesting topic for me as I am currently under investigation for liver problems. A sudden change in my liver function tests coincided with a 2stone weight loss on a low carb diet over 3 months. As I take medication for other issues, a change in statins has reduced these high levels but the GGT readings remain very high and indicate possible inflammation. Hence my interest in inflammation and causal links. No answers yet, tests ongoing. Ps apart from the weight loss, my diabetic diagnosis has reverted to the normal range. So great news on many levels, but unanswered questions as well!

[Subtle_badger in reply to Nettekin]

Has your liver gotten better or worse since going low carb? If it's improved, that's likely a more direct result of reducing glucose and fructose.

[Nettekin in reply to Subtle_badger]

Hi. All liver function tests ok at end of August last year. Three months later, and 2 stone lighter a lot of the numbers were severely raised. Loads of blood tests later (and I mean loads!) A decision was made to switch me from a standard statin to ezetimibe. This has resulted in a drop of many of the levels, but the GGT remains too high and hence the questions about inflammation. Due a phone consult with pathology at end of june. All I can find with research is that low carb only seems to benefit the liver, so still puzzled.

[Subtle_badger in reply to Nettekin]

🤔

Keep us posted!

[cheritorrox in reply to Nettekin]

How about coming off the statins?

[Cosmo501]

Fascinating!… I hope your trigger finger relaxes and recovery is quick! xx

[Subtle_badger in reply to Cosmo501]

The finger thing is quite transitory. It went away in a few minutes, and hasn't come back - which was normal even before.

[S11m]

Since being on low(ish) carb, and losing 35kg, I have much less inflammation - particularly noticeable in my ankles (peripheral oedema).