tim.tdj

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Everything posted by tim.tdj

  1. tim.tdj

    Least mTOR stimulating amino acid?

    Hi Everyone Does anyone her know which amino acid stimulates mTOR the least? Thank you very much. Kind regards Tim
  2. Hi everyone Can anyone here think of a powder which is non-toxic in high quantities (up to around 400G a day) and which contains less than about 5% of each of net carbs, and protein, and less than about 20% of each of fat and fiber? (This means that at least half of the powder's chemical composition would be of absolutely no macronutrient value at all. This obviously does not preclude micronutrient value.) Thank you very much. Kind regards Tim
  3. tim.tdj

    Non-toxic macronutrient-free powder?

    Hi John Thank you very much for your reply. I think I should explain that I am actually looking for some sort of filler for a recipe I am hoping to create. Snow would obviously not work in this situation. Kind regards Tim
  4. Hi As I understand it in perhaps somewhat simplistic terms, cells can be divided into the following two broad types according to how they interact with energy: Type 1. Energy-storage cells such as fat storage cells and liver glycogen storage cells which store energy. Type 2. Energy-using cells such as brain cells and muscle cells which use energy to perform various functions including cell division. I would like to gain some understanding of the differences between how insulin and possibly other hormones interact with different types of cell. I would therefore be very grateful to anyone who can answer the following 14 questions. 01. The two types of cell I have listed above can obviously be further subdivided into lots of different sub-types. Is there an overlap between Type 1 and Type 2 cells? 02. If I understand correctly, insulin acts as a "key" to a "doorway" in each cell which, when open, allows energy (usually in the form of glucose) to enter the cell and that these insulin "keys" respond to various hormonal instructions which depend on various conditions. Am I correct? 03. Am I correct in guessing that insulin is just one out of a range of different "keys" to different types of cell "doorways"? 04. Is insulin required to allow energy into every type of cell or just certain types of cell? If just certain types, which types? 05. I have read that insulin primarily responds to the level of glucose in the blood meaning that if it gets higher than the equilibrium amount, insulin gets activated. Is this correct? 06. What else, if anything, does insulin respond to? 07. When insulin is activated, is there a priority system for which type of cell receives the energy let in by the insulin or is it just randomly allocated? If there is a priority system, how does it work? 08. I am guessing that the "keys" which allow energy out of Type 1 cells in response to the level of glucose in the blood getting lower than the equilibrium amount are not insulin. Am I correct? If yes, what are these "keys"? 09. Is there a priority system for letting energy out of different sub-types of Type 1 cells? If yes, how does it work? 10. Whenever energy is released from liver glycogen storage cells, is it always released in the form of glucose? 11. Whenever energy is released from fat storage cells, is it always released in the form of non-glucose chemicals such as ketones? 12. Do non-glucose energy forms such as ketones require "keys" to be let in to cells? If yes, what are these "keys"? 13. Am I correct that "insulin resistance" is when the "lock" on a cell "doorway" gets broken as a result of overuse? 14. Can a non-glucose energy form such as a ketone get into an insulin resistant cell more easily than glucose? Thank you very much. Kind regards Tim
  5. tim.tdj

    Confusion about salivary amylase and starch

    Hi CharonY Thank you very much for the clarification.
  6. Hi Everyone A few weeks ago I was watching a documentary on TV in which a doctor said that people with a very low amount of salivary amylase should consume much less starch because it will cause them to have blood sugar spikes. This confused me because I would have thought that if a person has less amylase to convert starch into sugar, they will be able to consume more starch, not less. Does anyone here understand why the doctor said what he said? Thank you very much, Kind regards Tim
  7. tim.tdj

    Confusion about salivary amylase and starch

    Hi CharonY Thank you very much for your reply. I have managed to find on the Internet the article you referred to and it is rather confusing in places. for example, here is a quote from it: The above graph is Fig. 2A. To me it looks as is there is a clear difference between the two groups so what do you think is meant by what I have quoted from the article?
  8. tim.tdj

    Query about sunflower lecithin

    Hi Everyone Does anyone here know what the chemical difference is between liquid sunflower lecithin and powdered sunflower lecithin? Thank you very much. Kind regards Tim
  9. tim.tdj

    Query about sunflower lecithin

    Hi DrP and Silvestru, Thank you very much for you replies. Which of the two forms would you say is more healthy? Thank you very much. Kind regards Tim
  10. tim.tdj

    BMI for safe visceral fat?

    Hi Everyone Does anyone here know what BMI value you have to get below in order to absolutely guarantee that you do not have a harmful amount of fat in or around any of your organs? Thank you very much. Kind regards Tim
  11. tim.tdj

    Powder suspended in oil?

    Hi Everyone Lets say we have a an extremely fine powder which is a water-soluble crystalline solid at room temperature. Lets say we also have an oil which is less dense than the powder in its non-powdered form. If the powder is mixed into the oil, am I correct in thinking that it will be much harder for a particle of the powder to fall through the oil than it would be for a feather to fall through the air? Will the settling of the powder at the bottom of the container be so slow as to be almost imperceptible? Thank you very much. Kind regards Tim
  12. tim.tdj

    BMI for safe visceral fat?

    Hi SringJunky Thank you very much for your advice. I am on keto so hopefully my current sugar intake is below the danger level. Kind regards Tim
  13. tim.tdj

    BMI for safe visceral fat?

    Hi StringJunky and Sensei Thank you both very much for your replies. Yes, Sensei. I was thinking about TOFI when I made the original post. The lower end of the BMI scale in the study mentioned in the Wikipedia article Sensei linked to is 20. I have actually recently been on a diet which in the last half year (approx) has so far taken my BMI from about 24 to 19.7 so I think I may now be safe. I don't know though. I rather wish that the study had included as a group the range 18.5 to 20. I have found a link to the study. It is as follows: https://www.researchgate.net/publication/225060033_Excess_body_fat_in_obese_and_normal-weight_subjects Thank you very much. Kind regards Tim
  14. tim.tdj

    How much emulsifier?

    Hi DrP Thank you very much indeed for all your help. Kind regards Tim
  15. tim.tdj

    How much emulsifier?

    Hi Everyone Lets say there is a container which contains 50g of oil floating on top of 50g of water. What is the minimum amount of washing-up liquid needed in order to fully and permanently emulsify the oil and water? Thank you very much. Kind regards Tim
  16. tim.tdj

    How much emulsifier?

    Hi DrP Thank you very much for your reply. I am guessing that the following question is a very difficult one to answer so I will fully understand if you can't answer it. Do you have any idea how to calculate the minimum amount of surfactant needed so that if given a large amount of initial agitation, the oil:water ratio at the bottom of the container will stably remain the same as at the top of the container? (Putting this another way, so there is no separation whatsoever.)
  17. tim.tdj

    How much emulsifier?

    Hi DrP Thank you very much for your reply. Does this mean that the more surfactant you add, the smaller will be the average droplet size? (assuming you shake the container after adding the surfactant) Also, am I correct that if there is just a single droplet of oil in a container of water and the oil droplet is surrounded by a layer of surfactant, the surfactant will not stop the oil droplet rising to the surface of the water?
  18. tim.tdj

    How much emulsifier?

    Hi StringJunky and DrP. Thank you both very much for your replies. To be honest, I was only after a rough answer which I think you have given. It seems to me that not very much emulsifier is needed compared to the main substances being mixed together. If only a small number of oil molecules in a mixture are bonded by a small number of emulsifier molecules to a small number of water molecules in the mixture, do any of you know how this can help the non-bonded oil and water molecules remain mixed together?
  19. Hi Everyone I know that if erythritol is added to hot molten coco butter and mixed in so that the erythritol melts into the coco butter, the erythritol can then separate from the coco butter and recrystalize as the mixture cools. Would the emulsifier lecithin stop this separation and crystalization if it was mixed into the mixture? Thank you very much. Kind regards Tim
  20. tim.tdj

    Query about Erythritol, Coco Butter and Lecithin

    Hi StringJunky Thank you very much for your reply. Kind regards Tim
  21. Hi everyone. I would like to begin this post by explaining what I know (or think I know). 1. Fat is stored in fat cells. 2. Fat cells are not actually made of fat. (An "empty" fat cell contains no fat.) 3. When the body needs to extract energy from fat, it gets released from fat cells and then gets "burned" in whichever cells need the energy. 4. Fat is oily/waxy in nature. Basically, I would like to know the answer to the following six questions: 1. When fat enters the cells that need the energy, is it still in an oily/waxy form? 2. I rather expect that the fat is not burned in exactly the same way as it would be if it was on fire. I also rather expect that the "burning" process is much slower and produces much less heat than burning by fire. What is the difference from a chemical perspective? 3. What are the all exhaust products of fat burning in the body? 4. Are any of these exhaust products oily/waxy in nature? 5. Does a person who is losing weight excrete more oily/waxy substances than normal? 6. If the answer to question 5 is yes then could some of these excreted oily/waxy substances be leftover, unburned fat which was released by fat cells but never used by the body? Thank you very much. Kind regards Tim
  22. tim.tdj

    Composition of chicken meat

    Hi Everyone I have looked at a 160g packet of sliced roast chicken from Sainsbury's and it says that half a pack contains the following: Fat: 1.3g Carbohydrates: <0.5g Fibre: <0.5g Protein: 22.3g From the above data, I have calculated that 69.25% of the sliced roast chicken is neither fat, carbohydrates, fibre or protein. Does anyone here know what the 69.25% consists of? Thank you very much. Kind regards Tim
  23. tim.tdj

    Composition of chicken meat

    Hi StringJunky and Strange Thank you both very much for your replies. Kind regards Tim
  24. Hi Everyone I would be very grateful for some clarification about something. I have been watching the news coverage about "antisemitism" in the Labour Party and, to be honest, I don't think that the media are explaining it very well. The media are being very vague about it. I should state at this point that I think that genuine antisemitism is 100% evil. I believe that to treat anyone differently just because of their race or ethnicity is an evil thing to do. However, I do not believe that there is anything whatsoever antisemitic about criticising the Israeli government. I might be wrong but I get the impression that some of the campaigners against antisemitism in the Labour Party (but not necessarily all of them) are confusing criticism of the Israeli government for antisemitism. Does anyone on this forum have a rough idea what percentage of alleged antisemitism in the Labour Party is genuine antisemitism whereby a completely innocent Jewish person is being treated badly by a member of the Labour Party and what percentage is whereby a completely innocent member of the Labour Party is criticising the Israeli government? I would be very grateful for any thought about this. Thank you very much. Kind regards Tim
  25. Hi Everyone I have just watched one of Dr Berg's Youtube videos entitled "Weight Loss Is Not Natural For Your Body". In the video, he says that if you are trying to lose body fat and you don't eat any fat at all, your body will react to the scarcity of dietary fat by clinging on to your own fat stores, thus preventing you from losing body fat. He also seems to imply that not eating any fat will cause you body to burn your protein stores instead, thereby causing muscle loss. He therefore says that you must eat some fat. However he does not say how much. Is Dr Berg correct about all of this? If yes, then how much is the minimum amount of fat (in grams or calories whichever is appropriate) that you need to eat per day in order to make sure that your body does not think that there is a scarcity of dietary fat? Thank you very much. Kind regards Tim