Nostr

Don't mind me.

I am merely pondering the strange mindset, that leads to the strange idea, that the fact that I can survive and thrive on relatively small amounts of largely vegetarian food is a terrible, chronic disease that needs to be cured by consuming a gigantic chunk of dead animal, every day.

Because, you see, if I do this...

If I do this....

Then I will finally be beautiful.

Then I will finally be intelligent.

Then I will finally be strong.

Then I will finally be productive.

Then I will finally be fertile.

That does sound nice. I wish I were those things, it's true. Shame that my diet hasn't allowed for any of that.

I shall cry into my baked beans.

#omnivores

ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 5mo ago

well, you do complain about being "plump" and that's one of the things high carb diets cause. i am having trouble finding info but years ago i read in a chinese medicine book that lowering carb intake in general was advised in later years.

the focus in chinese medicine has to do with balancing the 5 elements, which are represented by the 5 flavors, sour, sweet, bitter, spicy, salty. the japanese assert there is actually 6 primary flavors, the 6th is called "umami" and is typically represented in the form of cooked meats (as the typical taste of umami is why they use MSG in chinese restaurant food).

the issue of why it's not exaggerated in the recommendation by chinese medicine is because most chinese people have good genetics for amylose, typically 10-20 instances of the amylose genes appear in the dna of most chinese people. however, you aren't chinese, nor are you only german, the diet of many africans was primarily root, leaf and meats, and the lack of amylose genes does predispose a person who eats a high starch diet to put on weight, and potentially develop type 2 diabetes, because without the amylose, the blood sugar effect is more extreme.

you also just recently mentioned about how you get a lot of energy out of food because your digestion is slow (and i would guess you are thorough about chewing too). a sign that you may have "primitive" genetics for low carb diets is that you feel a lot warmer a lot of the time and in your teens until late 30s you might have sweated more than other people. this is how it was for me. i have austro-indonesian genetics, 4 or 5 generations back were people living in the mountains of northern new guinea/irian jaya, the big island on the east of the indonesian archaepelago. these people didn't eat tapioca like a lot of the others who live down in the flat lands, because it's not a mountain plant.

this is partly why i have developed early stages of type 2 diabetes and the 100% best diet for it is carnivore, or at least low carb paleo. putting on a lot of weight in your 40s is a warning sign that your body is not good at dealing with starches.

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ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 5mo ago

also, my oma died of alzheimers, which is a buildup of amylose in the blood clogging up the synapses (it's an insulator, quite hydrophobic).

also i muddled it up, what i meant was many instances of amylase* genes. but i think there is also genes for reacting to high blood sugar by synthesizing amylose. this causes issues with memory and tremors and other things as well. probably early warning signs, in fact, that one is prone to developing alzheimers later on if you don't cut out the sugar.

of course, it only affects us brown people. i don't quite look as brown as you but i'm nevertheless brown and my father was very brown, so much so that when he went to school in australia, people thought he was aboriginal. and he does have the characteristic cheekbones and turns quite brown in the sun, but his natural un-sunned tone is still a little brownish. i had a photographer tell me, when i was doing a set of shots for modeling work that my skin had a "magenta cast" to it, which is probably what i'm talking about, an "olive" base tone.