Gut and Gastroenterology

Abstract

A neural communication model between brain and internal organs, specifically stomach, liver, and pancreatic beta cells based on PPG waveforms of 131 liquid egg meals and 124 solid egg meals (No. 340)

Author(s): Gerald C. Hsu

This is an extended research report on the author’s paper, “A neural communication model between brain and internal organs via postprandial plasma glucose waveforms study based on 95 liquid egg meals and 110 solid egg meals (No. 311)”. This article includes an additional 50 meals (+25%) in his experimental datasets from Phase 3 of 205 meals to Phase 4 of 255 meals. It also connects his previous research findings regarding pancreatic beta cells’ self-recovery of 2.7% per year in order to complete his current defined scope of research on communication between the brain and pancreas. 
He described the progress on his 2+ year special research project, from 5/5/2018 through 10/3/2020, to repeatedly prove his identified neural communication model between the brain’s cerebral cortex and certain internal organs such as the stomach, liver, and pancreas. He used a continuous glucose monitor (CGM) sensor collected postprandial plasma glucose (PPG) data since 5/5/2018 to investigate the glucose production amount and timing with two distinguished waveforms between 131 liquid egg meals and 124 solid egg meals. 
The significant PPG differences between these two food preparation types can be easily observed. Their average sensor PPG difference is 15 mg/dL, but his average peak sensor PPG is 113 mg/dL at 45-minutes for liquid meals, and 135 mg/dL at 45-minutes for solid meals. Their peak sensor PPG difference is actually 22 mg/dL. This PPG peak value difference of >20 mg/dL were also found consistently in his research study for Phases 2, 3, and 4, with almost identical inputs of carbs/sugar intake amounts and the same level of post-meal walking steps. 
In addition, he identified his pancreatic beta cells’ insulin secretion quality and production being self-repaired at an annual rate of 2.3% to 3.2% per year, or more precisely, at a 2.7% annual rate during 2016 - 2020. If adopting this 2.7% self-repair rate, he can further modify or “boost” his PPG data and curves by 6.5% (2.7% multiply 2.4 years) to remove some of the PPG reduction due to insulin improvement. 
The author conducted this 2+ years long special investigative studies in four phases. All of his findings from these 4 research phases are extremely similar to each other, with minor deviations, even though his collected experimental data size nearly doubled in each advanced phase. The most recent investigation of phase 4 with a total of 255 egg meals has produced slightly lower averaged PPG than his 3 previous studies, but with a slightly wider gap of 22 mg/dL of peak PPG values between liquid and solid egg meals. This is due to his excellent diabetes and weight control during the recent COVID-19 quarantined lifestyle. 
Most importantly, he utilized his physical observation results and his neuroscience hypothesis regarding the neural communication model existed between brain and certain internal organs, specifically, stomach, liver, and pancreas, to link them with glucose fluctuation patterns. 
From a neuro-scientific point of view, he can then “trick” the cerebral cortex of the brain into producing or releasing a “lesser” amount of PPG, without altering or disturbing the required food nutritional balance. If this idea works, by merely changing the meal preparation method, it can then help many type 2 diabetes (T2D) patients to lower their peak PPG and average PPG levels without disturbing their food nutritional requirements. Obviously, T2D patients must avoid overeating foods with high carbohydrates and sugar contents at all times.

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