Hi All - I was wondering what biomarkers outside of the lipid, glycemic control, and inflammation we would use to determine if certain foods were negatively affecting us. I'm asking this in the context of say eating steel cut oats or legumes or whey protein powder.
If our lipid markers (NMR), glycemic control markers (A1c, Glucose, Insulin, OGTT), and inflammation (hs-CRP, oxLDL, homocystein, tnf-alpha) are fine would there be anything else to examine to make sure there is no damage being done?
I understand there is some concern regarding lectins in oats/legumes and that whey protein powder is highly insulogenic would any potential issues be reflected in the above markers?
Thanks
