Why Do I Function Better When Restricting Protein?

Discussion in 'Protein' started by MightyFall, Mar 9, 2014.

  1. MightyFall

    MightyFall Member

    Sep 29, 2013
    I have been recovering for almost a YEAR from a brief ketosis and low carb stint and have developed reactive hypoglycemia, chronic fatigue, brain fog and depression induced by the diet. My TSH levels have not been recently tested (tested back in October yet TSH levels did not indicate hypothyroid) yet but I suspect hypothyroid (I am reluctant to think so since I am only a 23 year old male).

    Protein stabilised my blood sugar levels but left me feeling worse. I combined high protein with high carb (averaging 2000 cals a day, probably 400g carbs and 100g protein) and kept fat low.

    Now that I have eliminated protein and fat and have drastically upped carbs, I'm feeling a little better. Not optimal by any standards, but the fatigue has eased a little.

    Despite the improvements, I'm craving for protein (particularly muscle meat) and I'm feeling hungrier.

    Would appreciate opinions.
  2. j.

    j. Guest

    One could be hypothyroid before being born.
  3. Mittir

    Mittir Member

    Feb 20, 2013
    RP mentioned that people feel really great when they adopt a low protein diet like
    raw vegan. It is the lack of tryptophan that gives a temporary relief.
    But very soon liver gets inefficient with low protein diet and things get worse.
    Using gelatin as main source of protein should give similar benefits of low protein diet.
    Muscle meat is very problematic for many reasons, particularly high tryptophan, Cystein
    and methionine and very high phosphorus content. Eating extra calcium with muscle meat
    minimizes adverse effects of high phosphorus to calcium ratio.
    RP mentioned phosphorus poisoning could be a cause of poor health in Eskimos.
    Red meat has high iron and chicken and most fish has low iron.
    Casein is an excellent type of protein. Home made Farmer's cheese is very safe, as it does not
    have any allergenic enzyme, additives or histamine problem of old cheese.
  4. Amarsh213

    Amarsh213 Member

    Feb 26, 2017
    Spot on.

    It's pretty much all tryptophan fault.
    Even in milk and eggs it's in extreme excess. A supply of gelatin 2-3 table spoons per meal is needed.
  5. bboone

    bboone Member

    Jan 5, 2019
    have you tried to keep the carb intake high but added protein? 100 gram protein is by no means "high". 2000 kcal is very little, especially if you're trying to recover from ketardation
  6. Cirion

    Cirion Member

    Sep 1, 2017
    St. Louis, Missouri
    I have been noticing the same. I am doing amazing energy wise compared to when I had higher protein intake. I also dramatically lowered dietary fat too though, so that might be a confounding factor. I also am mildly concerned about having too little protein, so I am thinking of having a small amount of red meat (low tryptophan meat) a week just in case.