Calley Means
speaker
1,357 appearances
15 recordings
7 series
first heard Oct 2024
last heard 9 Apr
Calley Means’s voice in public audio — every appearance, attributed to the second.
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So then you start getting fatty liver disease because of fructose, and that fatty liver disease causes liver insulin resistance, which then makes you less...
able to to stabilize and regulate your blood sugar so fructose has this really interesting side pathway that ultimately leads to more instability in glucose but will not show up on a cgm if eaten in isolation now of course it's a really important thing i just want to stop there because i just said something super important you know if you're for example eat
Yes.
It's so important. So going off of what else should we be thinking about, I would love to see a uric acid continuous monitor. Because then all of a sudden, if we could measure both those things, then we start to see a more holistic view of how food is affecting us.
Because ultimately our mission at Levels is to help people know how food affects their bodies so we can reverse the metabolic disease epidemic. But right now there's still some blind spots. So like you mentioned, David Perlmutter is coming out with a book called Drop Acid about how fruit is affecting our health.
We also in February are getting another book by Rick Johnson from University of Colorado that's called Nature Wants Us to Be Effective. fat, which is also all about uric acid. And so I think we're going to be starting to talk a lot more about that come February, which is awesome because fructose is absolutely killing us. There's just absolutely really no two butts about that.
And like you said, it's not the fructose that comes in fructose. fruit, which is in a complex of fiber, in a whole food, slower to digest, and smaller quantities. It's the refined liquid versions that go into our processed foods and that we find in juice that we should really avoid. Because what happens is the liver knows how to process fructose, and it knows how to just produce...
small amounts of uric acid that our body knows how to handle. It's when we overwhelm those pathways in a short period of time that we get the uric acid skyrocketing and create that oxidative stress. So it's really a lot about pacing. And they've even done research showing that if you drink a Coca-Cola
slower, like over the course of an hour or two hours versus in five minutes, it actually has less of a damaging effect on liver because you have to think we're just made up of a ton of cells that are trying their hardest to process this stuff, right? And so if you can process and clear, process and clear, it's better than if you just jam it down your throat and
overwhelm the enzymatic, you know, all these enzymes in the body that are trying so hard to get through it. And then you end up creating excess of these damaging byproducts that ultimately lead to organ dysfunction. So fructose is a big one. The second big one I would mention is the pro-oxidative stress inducing foods that come from more like refined fat.
So it's like the seed oils that we talked about. Again, the name of the game is in many ways oxidative stress, which is this process that damages our mitochondria. So you want to avoid those refined seed oils that are in everything that's packaged.
And you really be vigilant about looking at labels and trying to opt for things that only have oils like avocado oil, olive oil, coconut oil, ghee, butter that are less prone to oxidation.
Not saying that based on our data set. None of these actually, these ones for this question, not talking about our data set. The thing is about... about the data set is that what we're seeing is the real time response to different foods.
But the next layer of this onion, when we have lots and lots of people using this type of technology over long periods of time is we think we'll start to see the longer term, the lagging effects of how these other products like fructose and refined seed oils and excess alcohol over the longer term lead to glucose instability.
A lot of that we just don't have much knowledge about because we haven't been looking at pre-disease very much in our medical system. We don't really study healthy people and how they go from healthy to pre-disease to disease because that's not the way that our healthcare system works. We wait until disease and symptoms emerges and then we react. And that's a problem.
So I think we're going to see a shift here. and starting to understand. But this is more based on what we just know from the mechanisms, the fructose and the seed oils.
Yeah. Well, I think the alcohol example is really interesting and is an important one to mention, especially both in relation to your last question and this one. Alcohol is really interesting because straight alcohol, like spirits, no mixers that have sugar, actually often cause people to see a decrease in their blood sugar on their continuous glucose.
You mean, you mean me like tequila, not like wine, wine, wine actually fits in there as well. So wine, tequila, other sort of like hard alcohol, that's not mixed with anything. People often see that it blunts their glucose response. And this is a well-known phenomenon.
Um, the way that alcohol acts on the liver is that it actually stops us from doing what's called gluconeogenesis, which is the process where, or it, it, it, inhibits that process where, and that's where we make glucose in the liver from other substrates. So it's one of the pathways that our body uses to make sure our glucose never gets too low.
But when you block that, it can make glucose just look artificially a little bit lower because that's one of the streams of glucose going into the body. Food is another one, but you're turning it off. And so that's an interesting thing where it will not spike your glucose, but, and I
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