Clinicians giving several grams a day of pure L-Glutamine do not report excitotoxic reactions. The main one is for the synthetic chemical MSG. Sometimes people react to fermented foods, which indicates a problem in containment and nutritional status. Vitamin C removes glutamate from the neurons, which are additionally protected by antioxidants (tocotrienols, tocopherols, et al) and by magnesium. Branched-chain amino acids help to compartmentalize glutamates. Glutamine is fine with other aminos; the main competition is between the arginine pathway aminos (arginine, ornithine, and lysine); with another noted competition to get through the Blood Brain Barrier between the Large Neutral Amino Acids: aromatic aminos (tyrosine, phenylalanine, and tryptophan) and the BCAAs (leucine, isoleucine, and valine).
Wednesday, September 09, 2009
Almost all D’s on the market are nature-identical synthesized forms. D3 and D2 are both naturally occurring in foods, but in supplements the same forms are usually from synthesized sources. So D3 synthesized from sheep lanolin is no more natural than D2 from plants or fungi. In fact, the D3 made in the skin-liver-kidneys from cholesterol and sunlight is also literally synthesized. Either plant sterols or animal sterols (cholesterol in humans, lanolin from sheep) are irradiated with UV-B light to make D2 or D3, respectively. It is a synthetic process, either internally or to produce the supplemental form; in much the same way that vitamin C can be synthesized by most mammals (not humans) from blood glucose in a process that mirrors the commercially synthesized nature-identical form. By the way, Vitamin K is also synthesized as the exact same form found in green foods (K1). Fermented foods like cheese can also contain K2 (MK-4), which is synthesized by microbes like bacteria.