Good lord, I'd really love to do some of these testings, but besides not being able to afford more than annual blood work, which makes it extremely hard to test specific foods, the amount of work and thought that gets into this is must be crazy. Thanks for sharing.
Finally, thanks for doing uric acid. One thing to share, I've been having 6-8 mg/dL for more then a decade, and then I started using active B6, Folate and B12, along with B2 for Homocysteine reduction. After 2 months of using it daily I noticed that both Homocysteine dropped from 12 umol/L to 8 umol/L and unexpectedly uric acid felt to lowest ever 4.7 mg/dL. Not sure what the mechanism was behind that, but I need to repeat the blood work couple more times to see if it stays that low. I also used tart cherry supplement for more than a year straight prior to the B-vitamins but noticed no change in my uric acid levels, so stopped using it.
For discussion, i work with a kidney biotech company and our science shows fructose as the main culprit. Kidney issues are not related to meat in any way. Dr Johnson is also on the board and the same opinion than we are. Maybe we are wrong, but time will tell as we continue our understanding of CKD. None of the diabetes drugs have any effect on stopping the decline of eGFR or gout.
@@arthurcard1152 thanks for the references but he advocates plant based which is fine. There are no studies or science to support his claims. I work based on mechanistic based science. This is the same myth as LDL causing heart attacks or salt causing high blood pressure or veggies oils are good for health.
No surprise there. Uric acid is a side product of the fructose metabolism. Bears use especially blueberries in autumn to get a high dose of fructose. Which, while breaking down converts to 1 uric acid and 2 sucrose as I remember. The u acid then helps as a catalyst in forming fat for the winter. Sadly we never have a fasting period in winter anymore. Its also a main contributor for people after fasting, as this again makes uric acid. And once you stop it converts back to fat. Doing exercises and eat only protein, it will convert to muscle.
@@tommyortiz6623No just wanted to emphasis eating high protein low caloric when coming out of a fast, to use the excess uric acid beneficial. A month later you can then readjust.
Another thing to note, if you are someone who (1) does a lot of fasting that leads to weight loss especially the uric acid can increase and (2) having high RBC and HCT some kind of erythrocytosis it can also be high due to the high RBC turnover rate.
Interesting video. I have lovered my Uric acid from 433 uM to 327uM in 18 month. I took apple cider vinegar before meal. I also took Life extension Uric acid control and tart sherry in the morning.
Hmm, my uric acid is invariably over 400. I'd love to accomplish what you've done. Obviously the supplements would be the main "culprit" in reducing your uric acid. Why do you think the ACV and tart cherries play a role?
It's all about context-if I was missing the foods or nutrients that are inversely associated with UA were missing from the diet, then I'd expect sardines (and other high purine foods) to impact uric acid. Each biomarker has many inputs, both negative and positive in terms of effect, and I try to follow all those correlations...
So are you saying that sardines are included in your diet but the purine impact on uric acid is blunted by the discussed negatively correlated items in your diet?
(Good work as always). As per other posts fructose mechanistically linked to Uric Acid. Also Prof Richard Johnson's work shows when consuming high glycemic load, a significant amount of glucose is converted to fructose. And both have strongest significance in your own data, As such it would be interesting to adjust other variables against both fructose and net carbs rather than total calories.
Hi Micheal, Did you read about the new epigenetic aging clock just released called CheekAge from Tally Health (David Sinclair)? It uses factors like BMI, stress, sleep, immunity, social, education, exercise, alcohol, smoking, health feel, and plant based diet. You have to download the dataset so there isn't an easy-to-use interface and it says it is for academic use only. For food, it only has plant based diets and to a lesser extent, BMI. You should work with it and compare it with the other clocks!
I've seen that paper also. He would need the raw epigenetic data from a specific chip from a cheek swab, so it depends on whether he can access that. CheekAge uses many approaches to reduce noise, meaning it may be harder to "shift", and its interpretation is unclear. It's another clock though so why not if the data is available.
@@jamesgilmore8192 The CheekAge data is on the Tally Health website. Just google CheekAge Explorer. I don't know how to use and interpret the data, but it is there for academic use.
@@SchaferBob1 Yes -- you really need raw data to make use of it, otherwise most of the general trends were in the paper: CheekAge: a next-generation buccal epigenetic aging clock associated with lifestyle and health 2024.
Whole foods seem to have pretty low impact vs packaged or processed food. We have 300 tracking for the last 3.5months. Organs did have a minor bigger bump but organs aren’t a daily food.
Hey James, which factors would you expect to be mediators? I can run a regression model with fructose and body weight, which would likely explain most of the variability in UA
@@conqueragingordietrying123 I was more thinking of using an exploratory approach and trying to see what the data reveals. Maybe start with a network analysis on the dietary variables and/or a correlation matrix, then move onto model exploration after then.
I don't have a specific target, but my average intake is 60g/d in conjunction with UA ~4. 60g/d may be high for others, but within my overall dietary context doesn't raise UA. In contrast, UA was higher when fructose intakes were ~2x where they are now...
Creatinine is not a major concern if you have a good bit of muscle mass and take creatine. If you're sedentary and it's over 1, then yeah, it should be worrying. His suggestion for the further is a great one
Very interesting how you've managed to steadily move opposite the average populational trend. Did you need interventions, or did this marker luckily coincide with other ones you were working on?
It's not coincidence-after every blood test, I look to see where I can improve for every biomarker, then look at the correlations, and increase or decrease intake with the goal of improving more biomarkers than not...
I’m missing where you make the jump to uric acid causing the increased mortality. You show that UA rises with age. Does trying to correlate UA with mortality just show that you’re at higher risk of dying as you age?
The comparision charts of increase in uric acid with age and the one that compares all cause mortality are on completely different scales. Uric acid in men only increases from 310 to 340 with age, but the ACM rate chart goes from approximately 50 to 900. Anything below 300 and above 350 is completely age irrelevant.
Odd protein isn't tracked? And protein source. Perlmutter(?) blames meat sources for high uric acid. I'm nearly 100% carnivore at around 1.4gr protein / 2.2pountds of weight and have 4.1 uric acid... Soo Perl is not the end all. I also take alot of ginger and curcumin AND peperine 2x daily for anti inflammatory protocol.
@@conqueragingordietrying123 I hope you don't. I only wanted to mention, that this substance is widely used in the processed food. Dr. Robert Lustig gave an excellent lecture about it.
![TIMETHAI - ไม่อยากให้เป็นเขา (Why tho?) [OFFICIAL MV]](http://i.ytimg.com/vi/o2qYlGVVtOw/mqdefault.jpg)
Congrats on your work. Weighing and correlating all of your food choices for years is a lot of work. Thanks for your contributions to humanity.
Thanks @tsleong1!
Good lord, I'd really love to do some of these testings, but besides not being able to afford more than annual blood work, which makes it extremely hard to test specific foods, the amount of work and thought that gets into this is must be crazy. Thanks for sharing.
Finally, thanks for doing uric acid.
One thing to share, I've been having 6-8 mg/dL for more then a decade, and then I started using active B6, Folate and B12, along with B2 for Homocysteine reduction. After 2 months of using it daily I noticed that both Homocysteine dropped from 12 umol/L to 8 umol/L and unexpectedly uric acid felt to lowest ever 4.7 mg/dL. Not sure what the mechanism was behind that, but I need to repeat the blood work couple more times to see if it stays that low.
I also used tart cherry supplement for more than a year straight prior to the B-vitamins but noticed no change in my uric acid levels, so stopped using it.
This might be very significant for Gout patients as well. Amazing work!
Keep it up. Thanks.
Thanks @BeauCS, and thanks for your support!
Great channel brother, ur videos are really informative - keep making them and surely your channel will be big ❤
Thanks @shubhamraj5140!
For discussion, i work with a kidney biotech company and our science shows fructose as the main culprit. Kidney issues are not related to meat in any way. Dr Johnson is also on the board and the same opinion than we are. Maybe we are wrong, but time will tell as we continue our understanding of CKD. None of the diabetes drugs have any effect on stopping the decline of eGFR or gout.
@@arthurcard1152How is possible then that people with stage 4 kidney cancer get healed on a pure carnivore diet?
@@arthurcard1152 yeah. protean is link to too high uric acid and creatinine and both are link to the greatest risks of not reaching 100 age
@@arthurcard1152 thanks for the references but he advocates plant based which is fine. There are no studies or science to support his claims. I work based on mechanistic based science. This is the same myth as LDL causing heart attacks or salt causing high blood pressure or veggies oils are good for health.
Are you for real? 'not related to meat in any way' is plain false
I believe the SGLT-2 inhibitors have been shown to slow down the reductions in GFR
No surprise there.
Uric acid is a side product of the fructose metabolism.
Bears use especially blueberries in autumn to get a high dose of fructose.
Which, while breaking down converts to 1 uric acid and 2 sucrose as I remember.
The u acid then helps as a catalyst in forming fat for the winter.
Sadly we never have a fasting period in winter anymore.
Its also a main contributor for people after fasting, as this again makes uric acid.
And once you stop it converts back to fat.
Doing exercises and eat only protein, it will convert to muscle.
True but you have seen here what are the issues with only protein diets
@@tommyortiz6623No just wanted to emphasis eating high protein low caloric when coming out of a fast, to use the excess uric acid beneficial.
A month later you can then readjust.
I didn't know uric acid was a product of fructose metabolism. I wonder if consuming black molasses could raise it.
Why would you want to raise it?
It causes gout among others.
@@johnvanderpol2 I don't. I was just wondering.
Thank you. I have gout and tinnitus and they get worse with sugary foods
I once heard about a good tip to stop tinnitus. I'll ask the doc about it nd come back here.
Nitric oxide production also declines during aging and can be used as a predictor
Would be cool to see your take on it and your data
Nicely put. Thanks.
Another thing to note, if you are someone who (1) does a lot of fasting that leads to weight loss especially the uric acid can increase and (2) having high RBC and HCT some kind of erythrocytosis it can also be high due to the high RBC turnover rate.
On (2), Mike's RDW is quite low which is evidence against a high RBC turnover rate.
so in case of erythrocytosis, the problem ( High Uric Acid )may not be an issue with the kidneys ?
@@chetanrs correct, same with bilirubin.
Interesting video.
I have lovered my Uric acid from 433 uM to 327uM in 18 month. I took apple cider vinegar before meal. I also took Life extension Uric acid control and tart sherry in the morning.
Hmm, my uric acid is invariably over 400. I'd love to accomplish what you've done. Obviously the supplements would be the main "culprit" in reducing your uric acid. Why do you think the ACV and tart cherries play a role?
Uric acid levels in women seem to be kept low by oestrogen levels. The concentration rises post-menopause based on the graph.
Yep, that could be a factor
Interesting that the sardines being a high purine food still don't figure in the positive correlation list.
It's all about context-if I was missing the foods or nutrients that are inversely associated with UA were missing from the diet, then I'd expect sardines (and other high purine foods) to impact uric acid. Each biomarker has many inputs, both negative and positive in terms of effect, and I try to follow all those correlations...
So are you saying that sardines are included in your diet but the purine impact on uric acid is blunted by the discussed negatively correlated items in your diet?
@@TurboD3 Likely yes
(Good work as always). As per other posts fructose mechanistically linked to Uric Acid. Also Prof Richard Johnson's work shows when consuming high glycemic load, a significant amount of glucose is converted to fructose. And both have strongest significance in your own data, As such it would be interesting to adjust other variables against both fructose and net carbs rather than total calories.
Ginger keeps looking better and better. Also helps with homocysteine.
Thanks a lot for the tip. I'll include it iny dinner tonight
Hi Micheal, Did you read about the new epigenetic aging clock just released called CheekAge from Tally Health (David Sinclair)? It uses factors like BMI, stress, sleep, immunity, social, education, exercise, alcohol, smoking, health feel, and plant based diet. You have to download the dataset so there isn't an easy-to-use interface and it says it is for academic use only. For food, it only has plant based diets and to a lesser extent, BMI. You should work with it and compare it with the other clocks!
I've seen that paper also. He would need the raw epigenetic data from a specific chip from a cheek swab, so it depends on whether he can access that. CheekAge uses many approaches to reduce noise, meaning it may be harder to "shift", and its interpretation is unclear. It's another clock though so why not if the data is available.
@@jamesgilmore8192 The CheekAge data is on the Tally Health website. Just google CheekAge Explorer. I don't know how to use and interpret the data, but it is there for academic use.
@@SchaferBob1 Yes -- you really need raw data to make use of it, otherwise most of the general trends were in the paper: CheekAge: a next-generation buccal epigenetic aging clock associated with lifestyle and health 2024.
fascinating insight , tks
Thanks. always interesting to watch your channel. keep up the good work.
Thanks @MixtrisUFOimages!
When you list vitamin K would you please indicate which one you are discussing K1 or K2. Thanks.
Ah, it's K1, good idea, I'll do that next time
Whole foods seem to have pretty low impact vs packaged or processed food. We have 300 tracking for the last 3.5months. Organs did have a minor bigger bump but organs aren’t a daily food.
0.05 p-values are a convention used by statisticians, not a statistical law
Hey Ben, I could be more restrictive, but at the potential cost of removing causative factors. So p
@@conqueragingordietrying123 p
How much black pepper do you eat daily?
2g/d
Mike -- you have such good data for uric acid, have you tried assessing mediation in your data?
Hey James, which factors would you expect to be mediators? I can run a regression model with fructose and body weight, which would likely explain most of the variability in UA
@@conqueragingordietrying123 I was more thinking of using an exploratory approach and trying to see what the data reveals. Maybe start with a network analysis on the dietary variables and/or a correlation matrix, then move onto model exploration after then.
Thank you for the video. Do you know a optimal amount of fructose per day regarding to uric acid?
I don't have a specific target, but my average intake is 60g/d in conjunction with UA ~4. 60g/d may be high for others, but within my overall dietary context doesn't raise UA.
In contrast, UA was higher when fructose intakes were ~2x where they are now...
Where are the beer, protein (macro) and the red meat correlations?
don't drink beer, the full correlation list (including protein) is on Patreon, and beef is a rare inclusion on the diet.
Haven't accounted for elevated uric acid due to elevated ketones that compete lol
Do you think that having high a creatinine is a concern or is not a marker that really reflect kidney health?
High creatinine could be a concern-testing with Cystatin C could help clarify that.
Creatinine is not a major concern if you have a good bit of muscle mass and take creatine. If you're sedentary and it's over 1, then yeah, it should be worrying. His suggestion for the further is a great one
Would have loved to see the adjustments to r, and not just the p value
I can include some of that data in future videos-I try to keep it simple, as the video is already highly technical...
Very interesting how you've managed to steadily move opposite the average populational trend. Did you need interventions, or did this marker luckily coincide with other ones you were working on?
It's not coincidence-after every blood test, I look to see where I can improve for every biomarker, then look at the correlations, and increase or decrease intake with the goal of improving more biomarkers than not...
@@conqueragingordietrying123What's your current best approach to lowering homocysteine?
I’m missing where you make the jump to uric acid causing the increased mortality. You show that UA rises with age. Does trying to correlate UA with mortality just show that you’re at higher risk of dying as you age?
I would never claim causation, as these are associations. If you have a better suggested optimal range, and how you derived it, please share.
What is your typical daily consumption of black pepper?
2g/d
The comparision charts of increase in uric acid with age and the one that compares all cause mortality are on completely different scales. Uric acid in men only increases from 310 to 340 with age, but the ACM rate chart goes from approximately 50 to 900. Anything below 300 and above 350 is completely age irrelevant.
What's your recommendation for a UA optimal range?
@@conqueragingordietrying1234
Mine is 88.9 umol/L!
or 15mg/L I'm fucked!
Odd protein isn't tracked? And protein source. Perlmutter(?) blames meat sources for high uric acid. I'm nearly 100% carnivore at around 1.4gr protein / 2.2pountds of weight and have 4.1 uric acid... Soo Perl is not the end all. I also take alot of ginger and curcumin AND peperine 2x daily for anti inflammatory protocol.
Protein is tracked-it didn't make the significance (p< 0.05) list.
oh man... this was difficult to follow... brain hurts...
High Fructose Corn Syrup this is a poison!
I don't eat HFCS, the correlation for fructose in my data is driven by fruit and veg intake
@@conqueragingordietrying123 I hope you don't. I only wanted to mention, that this substance is widely used in the processed food. Dr. Robert Lustig gave an excellent lecture about it.
And so are fruit juices!
@@conqueragingordietrying123 But fruits and veggies contain fiber. And it does matter.
@@rodrigsantsil Therefore I eat whole fruits and veggies.
Wtf sir