Re: Re: fermentation and MSG/Diamine Oxidase and histamine sensitivity

[Guest guest]

Hi Emma,

>Only a century ago an animal was slaughtered, butchered

> and shared between the members of a village in the course of a single

> weekend.

I used to work at Old Sturbridge Village, which is a living history

museum set in 1830s New England. We were required to study a lot

about the culture, and had workshops and so on. I don't know about

elsewhere, but in 1830s New England, meat was not eaten this way.

Meat was hung out to " ripen, " and was not consider " ripe " until it

turned green from mold, which was scraped off. Most meats were

preserved in salt brines, too.

Chris

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The Truth About Cholesterol

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[Guest guest]

On 7/10/06, haecklers <haecklers@...> wrote:

> That makes sense to me because I know his intestinal mucosa is

> damaged, either from lyme or vaccines or both. I think I'll try

> giving him butyric acid supplements, FOS, and all the WAP stuff that

> aids digestion to restore the intestinal mucosa and see if the

> histamine problem goes away. Life long food avoidance is difficult

> and doesn't address the problem that causes the reactions.

I'm a little wary of FOS, because it ferments some nasty bugs as well

as the good ones. There is a guy Duncan Crow who insists that FOS

ferments good and bad bacteria and that purified long-chain inulin

ferments only good bacteria. I haven't researched it, but you might

want to take that differentiation into consideration and look into it.

Autoimmune diseases might largely be a result of deficiencies in the

fat-soluble vitamins A and D during infancy. There was a prospective

study in Finland over the course of several decades that found that

2000 IU/day vitamin D in infancy lowered the chance of type 1 diabetes

by 85% and that higher doses lowered the risk even more, and there's a

bit of research on both vitamins A and D having anti-proliferative and

anti-hypersensitivity effects at the cellular level. Personally, I

cured myself of severe psoriasis with a couple weeks treatment of two

tablespoons of high-vitamin cod liver oil and a small serving of liver

each day.

Have you tested his vitamin D levels? 25 (OH) D should be 40-55 ng/mL

or 100-140 nmol/L. Most people are deficient by this standard.

Chris

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The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

After reading the bottom post here

http://www.ithyroid.com/mao_and_maoi.htm

I'd suggest going orthomolecular like the Pfeiffer Clinic

http://www.hriptc.org/

where histamine levels determines most treatments

Some details on findings treatments

http://www.alternativementalhealth.com/articles/walsh.htm

More practitioners

http://www.alternativementalhealth.com/directory/search.asp

Wanita

haecklers <haecklers@...> wrote:

I did some research on diamine oxidase to see if it was available as a

supplement. One research abstract I found said " Diamine oxidase (DAO)

is an enzyme synthesized primarily in the gastrointestinal mucosal

cells. Serum levels of DAO have been used as an indicator of the

integrity and/or functional mass of the intestinal mucosa. " Also

most of what I reviewed seemed to agree it was made in the intestinal

mucosa.

That makes sense to me because I know his intestinal mucosa is

damaged, either from lyme or vaccines or both. I think I'll try

giving him butyric acid supplements, FOS, and all the WAP stuff that

aids digestion to restore the intestinal mucosa and see if the

histamine problem goes away. Life long food avoidance is difficult

and doesn't address the problem that causes the reactions.

Thank you!

[Guest guest]

On 7/11/06, Emma Davies <emma@...> wrote:

> > Meat was hung out to " ripen, " and was not consider " ripe " until it

> > turned green from mold, which was scraped off. Most meats were

> > preserved in salt brines, too.

> Nor was it a staple of the diet, but rather a condiment.

That's not true. For condiments, they used green vegetables. The

meat was a huge staple of the diet! The staples of the diet were

meat, corn, rye, butter, and cheese. To a lesser extent, berries and

some vegetables were eaten, largely vegetables preserved in vinegar,

like cabbage, but they did not have the emphasis on veggies that they

had on meats, dairy, and grains.

> Even the

> Spanish, who are extremely fond of cured hams, do not eat cured meat

> as a staple: it is simply too salty.

I don't know what the Spanish did, but I don't see why their tastes

would necessarily be the same as 1830s New Englanders.

> It is also important to note that

> salt-curing is designed to preserve the meat by inhibiting the

> activity of amine-forming bacteria, which are putrefactive.

That's a great point.

> However, one must place this in the context of biochemistry: my

> ability to cope with amines in the diet is significantly increased in

> the absence of confounding factors: a number of additives

> (particularly sulphites), salicylates, alcohol and caffeine-related

> substances all suppress diamine & monoamine oxidase activity, as well

> as affecting glucuronidation and sulphation in different ways (it is

> not simply a single-stage detoxification process with diamine oxidase

> doing all of the work). Some B vitamins and minerals also suppress

> activity, whilst others are cofactors.

All great points as well.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

On 7/11/06, Emma Davies <emma@...> wrote:

> Apologies, I was trying to expand by making a general point about

> rural/peasant/Medieval type diets, not one specifically aimed at New

> England 1830s. However, none of these diets could be considered optimal.

Right, I don't know a lot about the diets of previous centuries except

that specific one, which is why I made the comment. I know that other

traditional diets involved fermented meat, such as the Inuit. And I

know that in some cases fish was stored by burying and so on. So I

don't think it's true as a general rule that meat has always been

eaten within a few days from being killed, though maybe it was in many

instances.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Fabulous news! My son has psoriasis. I've given him hi-vit cod liver

oil with hi-vit butter but haven't pushed as hard as I should about

liver once a day.

On Jul 10, 2006, at 3:40 PM, Masterjohn wrote:

> I

> cured myself of severe psoriasis with a couple weeks treatment of two

> tablespoons of high-vitamin cod liver oil and a small serving of liver

> each day.

>

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

On 7/12/06, michael grogan <tropical@...> wrote:

> Does it matter what kind of liver? Deer, pig, lamb, etc? Does it

> matter if it has been frozen or not? I'm looking for a good source

> of liver that can help me get the same results.

I was using beef liver at the time. All liver is pretty high in

vitamin A, which I was considering to be the active ingredient,

although there's a billion other good things in liver. I was

intending to consume about 90,000-100,000 IU of vitamin A per day

between the two sources, which I did, but in hindsight I was also

consuming close to 8,000 IU of vitamin D per day, which I later found

out is also a big key to autoimmune suppression.

I have no idea if this would work for anyone else or not, but please

let me know if you try it if it does or doesn't work for you.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com