My diet & detox journal

I was researching about L-Glutamine, a supplement often recommended for the rebuilding and healing of the mucosa of the intestine. IT is also used by body builders to prevent the after workout soreness, and by those who are weak following long illness or stress. L-glutamine is a key amino acid, in fact, the most abundant in our body.

There are those, however, who mistake the supplement l-glutamine for the same type of glutamic acid found in certain types of foods. Also known as MSG. I found the following article to be of interest, and thought I would reprint it here. Here is where you can find the article on the Bragg website. You can also find the references at the bottom of the article.

Excitotoxins? - Some Key Information!
What Are They - How Do They Work?

This is a summary compilation of information about the recent topic - Excitotoxins - and is intended to focus on basic ideas available on the subject, from a number of sources. It is a starting point for further investigation for those who wish to delve deeper into the subject.

Excitotoxins, recently came to national attention due to a number of sources, scientific as well as media related, through studies, news / magazine / TV and books. Among these:

Excitotoxins: The Taste That Kills by Russell Blaylock, MD is one of the more prominent attention builders for this subject. There are many trains of thought regarding the validity of ‘Excitotoxins’, their actions and the affects they have. The conclusions drawn below are general and would seem to be held as basic by the many sources polled for the information.

Summary of basic findings:

• Excitotoxins are variants of common proteins found in most living things. These appear to be focused on variants of the amino acids, glutamine, glutamic acid and aspartic acid. Compounds, which are found in significant concentrations in the human body - the brain and nervous system - and are basic to their proper function.
• The focus of excitotoxins, as dangerous and damaging, is on products that concentrate these amino acids and their ’salt’ variants - Aspartame, the artificial sweetener used by itself and in numerous other food products - MSG, monosodium glutamate, a salt variant of glutamic acid used to enhance flavor, etc.
• The level of concentration and/or frequency of dosage/usage of these compounds would seem to be very important in determining if they would have a deleterious effect. It is obvious that completely eliminating glutamine, glutamic acid, aspartic acid (amino acids) is not possible and not even advisable. But the excessive ingestion of high concentrations of the artificially produced variants may be dangerous and seriously damaging to human health and well being. A simplistic example of the effect of concentration can be illustrated by the importance of oxygen to all living things. In the concentrations available in a clean atmosphere and the normal cellular environment, the vast majority of living organisms rely on oxygen for cell biology. But in high concentrations oxygen ceases to be beneficial and actually can cause cell damage and eventual death. This example of “beneficial to dangerous” is played out in hundreds of other areas with hundreds of other compounds and seems to hold true with amino acids and ‘excitotoxins’ as well.
• Processed foods may provide a high risk of ingesting concentrations that are dangerous. Although there seems no reason to assume that any one process is more dangerous than others. Vegetable hydrolysis, in and of itself, doesn’t assume that excitotoxins are present in dangerous concentrations as opposed to what might be available as in ‘normal’ concentrations found in many foods.
• Foods that commonly contain glutamine, glutamic acid and MSG are: Parmesan cheese - 1.2%, tomato sauce - .3% Cow’s Milk .5%, many processed cheeses .4% - .5%, human milk - .3%, even Bragg liquid aminos have .5% (straight out of the bottle), many soy and other vegetable products - .3% to over 1% and more. Some level of these compounds in your daily food would seem to be unavoidable and probably important to proper nutrition - although that level doesn’t seem to be defined by any independent (impartial, non food industry, non-governmental) body. People are different and in any population there will be those who have high tolerances to these compounds and those who are very susceptible to even low concentrations.
• It seems clear that, based on the significant danger these compounds may present, much more research must be done to clarify where the dangers lie and the possible adverse affects on us.
• We, as individuals must use this information, as it becomes available, to make decisions that benefit our health. We must also work towards bringing attention to the general populace of those things/products that are a clear danger to our health. We must continue to support investigation into this and other health issues that ‘industry’ wishes to cloud or sweep under the rug.
  

Find below text excerpts from some of sites that were surveyed to draw the summary above. Clearly, not all of the information is presented by sources that have clear scientific backing, but they do illustrate the large variety of information on this subject. We suggest further reading and discerning thought for those of you who also feel the urgency of this topic.

Excerpt from Health World Online:

Glutamic acid (glutamate) is simply converted to glutamine and is synthesized from arginine, ornithine, and proline. It is abundant in both animal and vegetable proteins and is found in high concentrations in the human brain. Glutamic acid, which is important to brain function, is the only amino acid metabolized in the brain. The conversion of glutamic acid to glutamine helps clear potentially toxic ammonia. Glutamic acid, with the help of vitamin B6 and manganese, is also a precursor of GABA (gamma-aminobutyric acid), an important neurotransmitter in the central nervous system. Glutamic acid helps transport potassium into the spinal fluid and is itself an excitatory neurotransmitter. (GABA, however, is inhibitory.) Glutamic acid thus has been used in the treatment of fatigue, parkinsonism, schizophrenia, mental retardation, muscular dystrophy, and alcoholism. Supplemented as L-glutamine, it penetrates the blood-brain barrier and can be used as a brain fuel. Research has shown that L-glutamine, in a dose of 500 mg. four times daily, decreases the craving for alcohol. This amino acid is now commonly used in alcoholism clinics. L-glutamine also seems to reduce the craving for sugar and carbohydrates and so may be helpful for some people in dealing with obesity or sugar abuse. It may also help in the healing of ulcers.

Monosodium Glutamate (MSG) is a single sodium salt of glutamic acid. This seaweed extract, now commonly produced chemically, may suggest the possible toxicity of glutamic acid as slightly neurologically irritating in high dosages. Some people seem to be particularly sensitive to glutamine and MSG. Otherwise, glutamine is relatively safe and is the best way to supplement this amino acid.

GABA itself has been used in the treatment of epilepsy, high blood pressure, and anxiety, as it helps in relaxation. GABA may also enhance the sex drive and reduce nighttime urination.

Staying Healthy With Nutrition © Elson M. Haas, M.D.

Excerpt from MotherNature.com Health Encyclopedia:

Glutamic Acid

What does it do?
Glutamic acid is a nonessential amino acid that the body uses to build proteins. Although glutamine and glutamic acid have similar names, they are structurally different.

The fluid produced by the prostate gland contains significant amounts of glutamic acid, and this amino acid may play a role in the normal function of the prostate. In one study, symptoms of benign prostatic hyperplasia were improved in a group of forty-five men taking 780 mg of glutamic acid per day for two weeks and then 390 mg for the next two and a half months in combination with equal amounts of the amino acids alanine and glycine.

Where is it found?
As with the other amino acids, excellent sources of glutamic acid include meat, poultry, fish, eggs, and dairy products. Some protein-rich plant foods also supply glutamic acid.

In what conditions might glutamic acid be supportive?
Benign prostatic hyperplasia.

Who is likely to be deficient?
Most food sources of protein supply glutamic acid, so only an individual deficient in protein would become deficient in glutamic acid.

How much should I take?
There is no reason for healthy people to take glutamic acid as a supplement; for those who do use this amino acid, appropriate amounts should be determined with the consultation of a nutritionally oriented physician.

Are there any side effects or interactions?
Glutamic acid is remarkably free of side effects for the vast majority of people who take it, although individuals with kidney or liver disease should not consume high intakes of amino acids without consulting a health care professional.

References:

1. Damrau F. Benign prostatic hypertrophy: Amino acid therapy for symptomatic relief. J Am Geriatrics Soc 1962;10(5):42630.
   
2. Zello GA, Wykes LF, Ball RO, et al. Recent advances in methods of assessing dietary amino acid requirements for adult humans. J Nutr 1995;125:290715.
   

Excerpt from Leading Edge Research:

Mechanism of Excitotoxin Effect on the Brain

Copyright 1996 Leading Edge Research

Processed human foods contain three primary brain cell toxins: glutamate, aspartate and cysteic acid. They are called excitotoxins because they excite neurons due to their chemical similarity to neurotransmitters. Natural variations of glutamate and aspartate are in fact found normally in the spinal chord, and are subject to a very delicate level within the body. Excess levels are immediately removed by counterbalancing mechanisms that transfer excess glutamate back into surrounding glial cells, which surround the neurons and supply them with energy. When the concentration rises above a critical level, they become neural toxins to cells containing receptors for them. Excessive glutamate levels will not only kill the neurons with the receptors for glutamate but will also kill any neurons that happen to be connected to it, even if that neuron uses another type of receptor. This fact is very important relative to the contribution glutamates and aspartates make toward development of both Alzheimer’s syndrome and Parkinson’s disease.

Experimental evidence has shown that within 15-30 minutes after being exposed to excessive levels of glutamate, such as that acquired by eating processed foods, neurons suspended in tissue culture swell up like balloons. The organelles begin to degenerate and the chromatin begins to clump. Within three hours these neurons are dead. However, when lower doses of MSG are used for two hours, and then removed, the cells remained viable for 18 to 24 hours, after which they suddenly died. Apparently, glutamate acts as a trigger that opens the sodium channel on the cell membrane and allows calcium to enter the neuron, triggering an enzyme called phospholipase C within the cell, which then triggers the release of arachidonic acid, damaging the cells interior. The arachidonic acid is attacked by two enzymes called lipoygenase and cyclo-oxygenase, further triggering an explosive release of free radicals (superoxide and hydroxyl radicals) which brings on cell death. The normal concentration of antioxidants in the brain is not enough to handle the excess free radicals produced in this way.

Since humans concentrate ingested glutamate in their plasma in higher concentrations than any other animal, this fact must figure into the equation as to why glutamates have been increasingly added to human processed food, despite scientific evidence presented to Congress, in order to achieve the desired neurological degeneration in line with both Malthusian population reduction mandates, allopathic fund generation and neurological behavior modification programs.

There are numerous resources for further investigation and information. Please take the time to investigate further - for your own health

In writing about my gall bladder issues, I thought I would mention a little bit about high fat diets, and the difference between raw unprocessed fats and the junk food/trans fats found in the Standard American Diet. I initially wrote and posted this on the rawfoodtalk message board…

“Lots of talk here has centered on fats, and whether we include them in our diets or not. Anyway, I figured it might be interesting to throw in another thought on raw fats, relating to the actual constuents of the food itself. The science, for lack of a better word.

A preface, this is info I have been reading recently, and I do not claim to be a scientist. However, it does lend credence to the idea that raw fats are healthy, so please bear with me as I fumble with the best language to explain what it is that I am trying to say

First, we must recognise that high fat = cardiovascular disease is truly a myth. Interestingly, tHis myth has even been debunked by those folks who eat a high animal product diet, in its raw state. For instance those backing the mediteranean style diet, fish eating asians, and the Weston Price group who eat raw fermented dairy. THe thing is, the elevated cholesterol (the LDL type) that comes from certain high fat diets, is due to the TYPE of oils consumed, as well as the inflammatory response in the body, not the very fact that it is fat. PEople with coronary artery plaque, are in that position due to thier bodies own healthy repair mechanism. The body CREATES and sends LDL cholesterol out into the bloodstream as a means of repairing cellular oxidation, nicks and cuts etc in the artery walls. The body is doing what it knows best to heal. THerefore, reducing the oxidative and free radical damage, can be helpful to reducing cholesterol, and we can achieve this by eating the proper type of fats, rather than reducing fat consumption. And, remember, many cooked fats such as transfatty acids are naturally going to cause oxidative damage…Good EFAs in their raw state on the other hand don’t cause such damage, and they help increase the HDL which is the type responsible for going out into the bloodstream and picking up the damaging type of cholesterol, and sending it out through the bile, to the digestive tract for elimination…

I love raw fats, and find that like Alissa, David Wolfe, and many others have written, fats are what tend to satiate me. WIthout them, I get panicy, and will overeat on sweet fruits, consume things like wheat which agravate my IBS, and overall feel anxious and depressed. Seeds especially give my body the EFAs it needs to balance mood, hormones, skin cleansing, etc. Yes, I have tried the 80-10-10 programs, but they didn’t agree with me in the long haul. I seem to do best with significant amount of fat in my diet.

I thought it would be interesting to note, that raw fats, unlike thier cooked counterparts, as I understand it, contain natural LIPASE. Lipase is the digestive enzyme used by our bodies to break down fats into fatty acids…Previous cultures realized this, and it is why the mediteraneans who ate/eat raw olive oils, seed oils, nut oils, (and even the eskimos & japanese who eat sushi) had little problem digesting the huge amount of fats in their diets. The food in its raw unprocessed state has the helper enzymes in it to assure that the “weight” of digestion is taken off our pancreas and other enzyme producing organs. And, proper digestion of fats is what allows them to be of use to us, and what prevents the awful indigestion that follows a high fat meal that didn’t quite break down properly.

Now, indeed, each of our bodies IS different. Some of us may have better bile flow, and therefore the bile salts are clearly better able to break up our dietary fat into smaller droplets allowing greater surface area for our own digestive lipase to go to work. HOwever, for someone who has compromised fat digestion, due to a removed gallbladder, or a constipated liver, raw fats could be easier to digest because of the very fact that they contain the working lipase. (Supplemental lipase could also be consumed.) Certainly the bile released by the gallbladder is the first step in fat digestion, yet, lipase is what breaks down the fats such that they can be absorbed, and utilized by our body. Without proper healthy fats, our body’s cells are not formed soft and pliable. We need fats for hormone production, as well as the cholesterol made within us (not cholesterol from animal products, but the type made “in house”.)

So, that is why I personally feel that I need fats in my diet. And, why I celebrate eating them regularly. Just my two cents.”

Cassy

ok. it has been nigh on 3 weeks since my last flare up of gallstones. Did I mention that here? I don’t think i did. Yeah, several weeks ago I started feeling nausea after eating. It followed a nut butter binge. it ran wednesday thru friday. My first thought was something was making me ill, followed by the normal thoughts women get when they feel the urge to yak. But no, round about friday evening the familar biliary colic set in, and my right side felt tight and uncomfortable. By the weekend I was thinking it was time to fast. My first thought is always, better not eat, if things are going down wrong.

So I started to drink the master cleanse drink. Ie, grade b maple syrup, lemon juice (fresh) water and cayenne pepper. I actually enjoy the drink, but funny, I was still feeling really lousy. I have done a whole lot of research on gallstones, and I am sure that the reason why this problem is haunting me is because of allergenic foods, and low HCl in my stomach. I already know I have developed that problem. Low HCl has plagued me since prior to eating high raw, but since I have been eating this way, seems like it has been worse. LOw HCl basically means I don’t have enough acid in my stomach both to sanitize the foods I eat (kill food borne parasites and bacteria~ hense the fact that I suffered a lot from food poisoning) as well as to denature the proteins and other foods I ate. You also need the HCl to signal the gallbladder to open, etc. so, it has been dire for me. These days I take an HCl supplement, betain hydrochloride. It is made from beets. (not animals) Seems to help. I also learned recently that low HCl is associated with hives. I get that or used to get that isssue often. If your stomach isn’t acid enough, you can also get an overgrowth of yeast in your stomach (an alkaline thriving organism). This means sugars and carbs and more can be fermented in your stomach, leading to gas and bloating. The gas will rise, as gas does and pop open the valve between the stomach and the esophagus. This can lead to heartburn, indigestion, and reflux. Chronically, this can cause G.E.R.D. Again, this phenomenon explains why I would often have indigestion. Since I started adding a bit more protein into my diet (protien signals the stomach to make more acid) and since taking the HCl supplement, I have found that the problem is not so bad.

Anyway, back to my discussion of the gallstones. THe master cleanser seemed to be making things worse. There is nothing worse or more frightning than feeling constantly nauseous and bloated. No I didn’t have fever, or jaundis, and although I felt biliary colic, the pain was only intermitantly flexing up my shoulder and back. (gee, I was in bad shape.) I spent 5 days doing caster oil packs, heat, and finally I started getting relief. By this point I was only eating apple sauce, apples and apple juice. (the malic acid in fresh apples helps to enlarge the ducts so the stones can move through.) I have begun to assume that my problems is irritation and inflammation, not so much stones per say. So I tried eating some sprouted grain bread. It actually made it down ok. Since then, (about 2 weeks ago.) I have been consuming the apple stuff, the sprouted grain bread, and smoothies. Altough, last week I added in a bit of organic dairy, just to see what would happen. No reaction. I continued with a little bit of it, as well as adding a bit of olive oil to the grain bread. We need oils to stimulate proper bile synthesis. Oh~ i also forgot to mention that I started taking “Stone Free” by Planetary herbs, as well as Lecithin. (I stopped doing the lecithin however.)

Seems like the process has allowed the gallbladder to “cool off” and I seem to do ok so long as I don’t OVEREAT, or eat too fast. Knowing what I know about chewing, and not overloading my stomach, all of this makes sense. I am greatful to work where I do~

So, as I said in the title of my post today, I feel odd in my belly this am. My right side seems a bit tight, so I will have to hit the apple juice again for breakfast. I find it interesting that the timing of this came when it did…Fall is the time for apples and cider~

Cass