That makes sense, Karen. Maybe it's about intestinal inflammation known to be a factor in seizure (a few papers available). Maybe it's not so much metabolic as mechanical involving vagal nerves of the intestine. I hope your construct of reducing inflammation and possible infection gets your son back on the right track soon. Very interesting is how you've associated lowered glucose with reduced inflammation.
Aloha and seagull, here's a coconut cream product I think is excellent because it has no additives and it tastes great. Price is pretty good, too, for six (6) liters:
[ame="http://www.amazon.com/Aroy-D-Coconut-Cream-Fluid-Ounce/dp/B008ZWILNS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1443910509&sr=1-1&keywords=aroy-d+coconut+cream"]Amazon.com : Aroy-D Pure Coconut Cream, 33.8 Fluid Ounce (Pack of 6) : Coconut Milk : Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/512%2BD8TLnaL.@@AMEPARAM@@512%2BD8TLnaL[/ame]
I've been fermenting it using some whey leftover from raw milk yogurt which I also emptied probiotc capsules into as starter culture. I've read coconut cream does have MCT fats and lauric acid like coconut oil, but much less than coconut oil.
And I've been adding a couple tablespoons of rice bran and maybe a banana for a great prebiotic treat packed with vitamins and minerals. I believe the coconut cream is especially high in potassium. The rice bran is dirt cheap here:
http://www.vitacost.com/bobs-red-mill-rice-bran
It's actually an agricultural waste product, but should perhaps be considered a superfood. It's prebiotic, raising Lactobacillus and Bifidobacteria. That may be the mechanism behind rice bran being protective. It's low glycemic and fairly low carb, gluten-free and high fiber. I've read it tops the list of foods highest in magnesium and even used to ferment vegetables in Japan:
http://www.tandfonline.com/doi/abs/10.3109/00365521.2010.513062?journalCode=igas20
And high in B6, cofactor in GAD enzymes converting glutamate to GABA: http://healthyeating.sfgate.com/health-benefits-stabilized-rice-bran-9601.html
This paper looks fantastic, too good to be true? http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3338111/
fermented Japanese pickle:
https://www.youtube.com/watch?v=ZXacDTEo-jI
Aloha and seagull, here's a coconut cream product I think is excellent because it has no additives and it tastes great. Price is pretty good, too, for six (6) liters:
[ame="http://www.amazon.com/Aroy-D-Coconut-Cream-Fluid-Ounce/dp/B008ZWILNS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1443910509&sr=1-1&keywords=aroy-d+coconut+cream"]Amazon.com : Aroy-D Pure Coconut Cream, 33.8 Fluid Ounce (Pack of 6) : Coconut Milk : Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/512%2BD8TLnaL.@@AMEPARAM@@512%2BD8TLnaL[/ame]
I've been fermenting it using some whey leftover from raw milk yogurt which I also emptied probiotc capsules into as starter culture. I've read coconut cream does have MCT fats and lauric acid like coconut oil, but much less than coconut oil.
And I've been adding a couple tablespoons of rice bran and maybe a banana for a great prebiotic treat packed with vitamins and minerals. I believe the coconut cream is especially high in potassium. The rice bran is dirt cheap here:
http://www.vitacost.com/bobs-red-mill-rice-bran
It's actually an agricultural waste product, but should perhaps be considered a superfood. It's prebiotic, raising Lactobacillus and Bifidobacteria. That may be the mechanism behind rice bran being protective. It's low glycemic and fairly low carb, gluten-free and high fiber. I've read it tops the list of foods highest in magnesium and even used to ferment vegetables in Japan:
http://www.tandfonline.com/doi/abs/10.3109/00365521.2010.513062?journalCode=igas20
And high in B6, cofactor in GAD enzymes converting glutamate to GABA: http://healthyeating.sfgate.com/health-benefits-stabilized-rice-bran-9601.html
This paper looks fantastic, too good to be true? http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3338111/
fermented Japanese pickle:
https://www.youtube.com/watch?v=ZXacDTEo-jI
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