Yes, P5P does help some with carb tolerance, less muscle tension, slightly cleaner teeth, slightly better mental clarity and performance, slightly better sleep, improved dream recall and more colorful dreams. All rather mild, though welcome, effects. Like most supplements, it helped early on the most (presumably because the deficiency improved as I took it). It seems to provide slightly better alcohol tolerance too, though I still have much lower tolerance than the avg person and far lower than the reports about my ancestors and traditional peoples in general.
I don't recall P5P helping that much with the lower lip chapping symptom from consuming easily-digestible glucose, but maybe I'm just forgetting. For some reason, that has been one of the more stubborn symptoms, though it too has improved during the last year or so. It seems more correlated with when I started consuming more prebiotic foods, especially resistant starch powders like potato starch, mung bean starch and tigernut flour and the whole foods that contain them, more so than with P5P. These aren't normally regarded as "Paleo" here, so I try not to anger folks by discussing them much. My long term goal is to get to the point where I no longer need the powders except for an occasional horchata beverage treat or energy boost and will be able to get all or nearly all the prebiotic sustenance I need from whole versions of the foods.
BTW, I don't mean to give the impression that I consider the lip chapping thing a serious issue. It's more of an early indicator of overdoing it on glucose, which I discovered through experience. Danny Roddy (a former member here) also had this symptom and in his case vitamin A helped the most. He thinks salt deficiency can also be a factor. For some reason, neither of those seemed to help me much, but prebiotics do seem to very gradually help. I'm also finding that I need less and less of various supplements, like P5P, potassium, zinc and magnesium and my fingernails and toenails are looking better. So maybe I'm slowly developing more good bacteria which are generating the nutrients I need.
My long-term goal is to get to the point where I don't need much in the way of supplements. I may always need vitamin D (whether internally or externally, we shall see), though, because it's difficult to get enough sunlight where I live and in this modern era. I just got a blood panel done today, so I'll get an update on the status of some vitamins, such as D, which I was very low in last time. Unfortunately, I wasn't good about taking D3 supplements recently, so it may not be much improved.
Speaking of alcohol tolerance, someone recently reported that the Elixa probiotic greatly helped them with that, and I have that on order, so it will be interesting to see if it does anything there, though that wasn't the primary reason I decided to try it.
It has been quite a while since I tried the unfermented version of Really Raw Honey. So regarding that, I was referring to a past comparison of the fermented vs. unfermented of that brand. At the time, I had tried the fermented variety first and I was curious as to how much of the superiority of that honey over other brands was due to the fermentation vs. the honey itself. For me, I found that fermentation accounted for most of the difference, which was a bit surprising even to me, because hardly anyone talks about fermentation (though there was a brief mention of it in an article at the WAPF site).
I did discuss before that the Really Raw customer service lady explained that they don't do anything to the honey to make it ferment aside from let it ferment naturally. However, she is not a beekeeper. My understanding is that the Really Raw people just buy the honey from beekeepers and tell the beekeepers their requirements about keeping it truly raw and such (and Really Raw honey is one that Aajonus himself personally verified as truly raw when tested randomly--it was from Aajonus that I found out about it, so I owe the guy a debt of gratitude on that--he really did know his honeys). I read beekeeping forums in the past, and what the beekeepers report is that when the honey is kept in a warm and humid environment is when it tends to ferment naturally, and they normally throw it out then, but the Really Raw people and some others buy it from beekeepers who are aware of the small demand for it from people who will even pay extra for it because they know about the taste, digestability, and health benefits.
The Really Raw folks are very nice about answering questions to the best of their ability. You can email or call them. If I ever get a jar of honey that's broken or too smoky (because the beekeeper overly smoked the bees when extracting the comb), they replace it free of charge.
I tried fermenting honey and making mead and failed miserably at it. I figure it's just as well, as I should probably try to improve my sugar and alcohol tolerance further before getting into making foods that contain either of them.
I haven't had Really Raw honey in a while, because I've been focusing on lowering the budget and trying to build up some savings, but I've got the budget in pretty good shape finally, so I'm looking forward to ordering that honey again. It's not for everyone (my nephews say they can taste the fermented taste, which I no longer could detect after the first couple teaspoons I tried--it just tastes nicely sweet and flavorful to me now--and say they don't like it--whereas I like the taste of fermented foods quite a bit).
Topic: Raw Paleo Honey / Honeycomb / Grubcomb (Read 24162 times)