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High levels may occur in certain genetic disorders such as pyruvate dehydrogenase deficiency. Slightly elevated 2- hydroxybutyric acid in urine has little clinical significance.
The buildup of beta-hydroxy-butyric acid (BHBA) is an indication that fats are not being processed ideally. It is a sign of possible ketosis. Often, higher levels of BHBA are seen in those who have H. pylori, or who do not have sufficient biotin and adenosyl B12 to process fats. Lack of pancreatic enzymes can also be a factor in high BHBA.
Another way to enter ketosis is by eating a lot of protein. When a person eats a lot of protein instead of carbohydrates, their body uses protein and stored fat for energy instead of using carbohydrates as it would usually do.
As a result, the ketone level in the blood will rise. When these ketones leave the body in the urine, the urine may smell sweet or similar to popcorn.
I had a gamut of tests run last month and I’m managing my beetis decently. I am eating alot of protein and cutting back on carbs. Mostly chili and ready to eat stuff because I’m lazy right now.That "buttered popcorn smell" comes from butyric acid. If your pee smells like butyric acid, it could be a sign of lipid dysmetabolism.
- Are you doing a keto diet?
- If yes, then keep going, but monitor the problem.
- If not, then are you diabetic?
- If yes, then make sure you're treating your diabetes.
- If not, then see your doctor to check for a vitamin deficiency and try supplementing with biotin and adenosyl B12 to improve lipid processing.
Very good. BTW, microwaveable popcorn gives off fumes of diacetyl and/or butyric acid due to the fake butter flavoring and some people used to deliberately concentrate and inhale these fumes and end up with bronchiolitis obliterans, a.k.a. "Popcorn Lung". It's no joke; it literally destroyed people's lungs.I had a gamut of tests run last month and I’m managing my beetis decently. I am eating alot of protein and cutting back on carbs. Mostly chili and ready to eat stuff because I’m lazy right now.
Fixed airways obstruction has been described in workers inhaling butter flavoring vapors (BFV) with morphologic changes including air trapping, bronchial wall thickening, and constrictive bronchiolitis (Akpinar-Elci et al., 2004; Kreiss et al., 2002). Short-term exposure of rats to BFV induces airway injury including necrosis and inflammation of the nasal passages, trachea, and bronchi (Hubbs et al., 2002). BFV are a complex mixture of volatile agents containing diacetyl (2,3-butanedione), acetoin, 2-nonanone, acetic acid, and butyric acid, among other vapors (Boylstein et al., 2006; Hubbs et al., 2002; Kullman et al., 2005). In both rats (Hubbs et al., 2008) and mice (Morgan et al., 2008), short-term exposure to 200 ppm or more of pure diacetyl results in severe nasal, tracheal, and bronchial injury providing evidence that diacetyl contributes significantly to the airway injury induced by BFV. Moreover, clinical bronchiolitis obliterans also affects workers manufacturing flavorings, including diacetyl (CDC, 2007; Kanwal, 2008; Van Rooy et al., 2007). Diacetyl is metabolized by diacetyl reductase (also known as dicarbonyl nicotine adenine dinucleotide phosphate reductase and dicarbonyl/L-xylose reductase; Nakagawa et al., 2002); this may represent a detoxification pathway. Butyric acid is a potent inhibitor of this enzyme, raising the possibility that a toxicological interaction may exist among components of BFV.