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Eat4Heat going backwards…good or bad sign?

Blog Forums Raising Metabolism Eat4Heat going backwards…good or bad sign?

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    Beginning this year I started with the Eat4Heat philosophy of starch/sugar/salt/sat.fats and at first it was great but then it totally backfired so I layed off of the starch in form of grains.
    But now it seems like even the tiniest amount of starch in food,like carrots and eggplant immediately lowers my temp despite having lots of salt with it. I don’t measure temps but lately when eating and I feel warmth coming and I eat something with just a sligth bit of starch I feel the warmth decreasing.

    It also seems (sat.)fats/cheese(animal proteine in general?) aren’t handled well in the presence of starch….I seem to experience Fatty Liver symptoms,as I dont walk entirely straigth.
    I also ‘seem to experience’ I handle dairy better in the absence of starch.

    So,that really leaves me in a somewhat Peat-inspired Framework of only sugars/non-starchy vegs with animal proteine and probably a better handling of fats.
    Is this normal that metabolism changes over the course as to what it prefers as fuel to keep warm and running?


    Have you tried eating starch combined with sugar? Or eating it separately?

    Because of my severe insulin resistance symptoms, I also eliminated starch (as I mentioned in my previous posts). It probably has lowered the overall insulin levels in my system, but I don’t feel energetic, productive or motivated. I felt the brain fog lift, but still could not handle too much sugar as it would promote a larger insulin release.

    I advise you continue not consuming starch. How are you handling sugar? How do you feel physically? Mentally? Which macro-nutrient do you respond to best, sugar or fat?


    @Cindy01 Yes I’ve done that,eating starch with sugar(the ultimate source being Plantain) and digestive wise it isn’t such a problem. It’s just very contradictive because it makes me feel warm but I’m guessing it migth be a stressresponse warmth along with some other negative stuff that I now noticed disappeared when eating no starch(deep restful sleep with no waking up to pee and usually a steady 7hours,better cognitive function&heigthened intuition,no peeing my pants all of a sudden,from what it seems better nutrient uptake).
    A week ago I loved eating roasted carrots and sauteed onions but it seems I even get turned off by that minimal amount of starch. It’s like I’m intuitively being guided towards pure natural sugarsources and some/various sources animal protein.And I have no idea if that’s a good thing….the people at sexfoodandkettlebells certainly seem to enjoy it!
    It’s just hard to come up with what to eat sometimes.

    A couple of days ago I accidentally came across a site for a no-starch diet against AS,now I don’t have AS but was diagnosed with MS several years ago. I never thougth much about it,always figured it was the Lyme mascarading as MS…but after reading some stuff on AS and why the no starch-diet works for many patients,I’m pondering if I migth cary that same gene too as it’s also commonly found in MS patients. Apparently the starch causes the immune-system to go into overdrive and it’s also correlated to some gut-bacteria(Klebsiella?) that feeds on starch which is again stress for the immune system.

    It’s hard to trust if something has got starch in it as labels and these online foodtrackers all hand out different data and even the cooking process can alter starch&sugar content of foods versus raw. I know you can do the iodine test,but that’s a bit backwards imho….when you’ve prepared a dish and test it and turns out it has starch,you don’t have anything to eat!

    Btw,have you ever baked with coconutflour? Do you perhaps know if you can substitute eggs for buttermilk or yoghurt in a recipe because I can’t get goodsourced eggs.


    @Cindy01 It’s still unfathomable to me,that my body/appetite for vegetables seems to decrease more&more. For days I had this image in my head,so today I decided to take the plunge and make this for dinner (even though I’d never had Persimmons before)

    Ovenbaked Vanilla Cinnamon Persimmon with Sheep Feta and a dash of Maple Syrup.(I always salt while eating)

    It tasted nice.

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