Vitamin C and Sugar – Who Knew?

Human cells have receptors on their membrane surface which allows certain compounds to cross over into the cell. These receptors are very specific in regards to the type of binding molecule (ligand) they will bind with. Sugar and Vitamin C have a similar structure and therefore enter cells using the same receptor – the Glut-1 receptor. Insulin (the ligand) moves both glucose and ascorbic acid into cells, including phagocytic immune cells. These cells remove microbes, tumor cells and debris from the blood.

Almost all animals have the ability to manufacture vitamin C within their bodies and have no need to consume it from external sources, with the exceptions being guinea pigs, primates, and humans. The vitamin C is manufactured from glucose, and because of this, the Glut-1 receptor prefers glucose and will choose sugar over Vitamin C when it has the option to. As such, Glucose and ascorbic acid are in constant competition for insulin the insulin that is available. This means (for those of you playing along at home) that the more sugar you are consuming, the less vitamin C you are absorbing.

But wait, there’s more. As hinted at above, phagocytic immune cells can destroy pathogens. They do this by creating superoxide and other reactive oxygen species through a series of chemical reactions known as the HMP shunt. Ascorbic acid stimulates this process and glucose inhibits it, making it harder to fight diseases and viruses. Ascorbic acid has the ability to deactivate this if too much is in the system. The HMP shunt also produces ribose and deoxyribose which are necessary to for making DNA and RNA.

Reference:

https://www.newswithviews.com/Howenstine/james52.htm

Have a Great Day!

Lubimûr

A Healthy New Year – Post 1, BP

I am not waiting to make a new year’s resolution to start getting more serious about my health. I’m not saying I haven’t been serious thus far, I’m just getting more serious about it. Perhaps it would be more accurate to say I’m being more intentional and mindful about it. I am moving it up the priority list.

Up to this point I have been relying on nutrition and merely staying active to keep me healthy, and it has been working. I have 14% body fat, my triglycerides regularly come in at around 35, my HDL was 86 and my LDL was 46 on my last visit. Unfortunately I have Juvenile Diabetes (I hate using the term type 1, there are plenty of people with type 1 because of their lifestyle choices, not because they have juvenile diabetes), and this means good enough isn’t good enough. It’s time to get physical.

Now on to my main point here. I have been on BP meds for years now, and the more I learn, the more I think I shouldn’t be. I’m not talking about getting off my meds by lowering my blood pressure – which I plan to do – but the fact that I have borderline to occasionally mild hypertension and I’m starting to think that shouldn’t constitute being medicated for it. I am going to start weaning myself off of them and see what that does.

My approach is this: I am going to modify my supplement intake, substitute red wine for hard liquor (except during the cowboys game), and begin working out regularly. Currently I already drink green tea once per day 5 days per week, and I am taking fermented cod liver oil which should be getting me my daily requirement of EPA and DHA. I also currently take 120 mg magnesium once per day, but have discovered that many take a more aggressive approach of 150 mg 3x per day.

I am going to begin Potassium supplementation utilizing dosages ranging from 2.5 to 5.0 grams of potassium per day. I am going to contact my Dr and see if he can write me a prescription for this so I can get a higher dose and better quality than I can with an OTC. It looks like I should be taking 2.5 – 5 grams per day. Interestingly enough, NoSalt and Nu-Salt, are actually potassium chloride at a dosage of 530 mg of potassium per one-sixth teaspoon.

I may look into Bonito Peptides as well. From what I’ve read, it seems to reduce the systolic by at least 10 mm Hg and the diastolic by 7 mm Hg in people with prehypertension and borderline hypertension. These protiens are anti-ACE, which is an enzyme that converts the compound angiotensin 1 to angiotensin 2 which causes the blood vessels to constrict while at the same time increasing the volume of fluid running through them.

FYI: Prehypertension is (120-139/80-89); Borderline is (120-160/90-94); Mild is (140-160/95-104); Moderate is (140-180/105-114); and Severe is (160+/115+)

Have a Great Day!

Lubimûr

Palm kernal Oil

First off, I need to point out that Palm oil and Palm kernel Oil are fairly different. Both are is high in saturated fat and low in polyunsaturated fats, but palm kernel oil is extremely high in saturated fat. Palm oil consists of 50 percent saturated fat, Palm Kernel oil is around 80% SFA, 15% MUFA, and 2.5% PUFA. Palm kernel Oil is supposedly virtually identical in nature to coconut oil. Palm kernel oil also contains vitamin K.

According to the Palm Oil Action Group of 2011 Palm Oil was the second most consumed edible oil in the world (behind soybean oil). Palm oil in its natural raw form (red palm oil) promises to deliver many health benefits. Most of these benefits are linked to the high concentration of Vitamin E-tocotrienols (phytonutrient) it contains. Tocotrienol is a form of natural vitamin E that can protect against brain cell damage, prevent cancer and reduce cholesterol

There are many that make the claim that because of the triglyceride structure, coconut oil is far healthier than palm oil since it contains much higher amounts of myristic, lauric, and capric acid which are extremely low in palm oil, and palm oil contains about 9 times the ratio of palmitic acid than coconut oil. When isolated, palmitic acid has been shown to have negative effects on health. It is toxic to skeletal muscle cells, impairs glucose uptake, increases insulin resistance and induces inflammation.

However, palmitic acid mixed with other types of fatty acids and nutrients – also known as food – has a very different effect. Arachidonic acid, a polyunsaturated fat found in animal products often alongside palmitic acid, prevents lipotoxicity, and introducing a little bit of oleic acid, a monounsaturated fat almost invariably found alongside palmitic acid in the animals we eat (or in the olive oil we use to dress our meat), completely obliterates the inflammation. Interestingly, palmitic acid is the body’s preferred storage form of energy, is one of the most common saturated fatty acids, and is one of the most prevalent saturated fatty acids in body lipids. In aging skin, levels of palmitic acid can be decreased by as much as 56%.

One thing I read stated that whether refined, pure, organic or virgin, Palm oil goes through extensive processing, which is a bad thing. It also appears that the production of palm oil is unsustainable and has resulted in mass deforestation, social upheaval and the near extinction of several animal species including: the Sumatran tiger (Panthera tigris sumatrae), the Sumatran Orangutan (Pongo abelii) and the Bornean Orangutan (Pongo pygmaeus).

Have a Great Day!

Lubimûr

http://truththeory.com/2014/01/17/3-reasons-to-stay-away-from-any-kind-of-palm-fruit-oil-and-why-coconut-oil-will-always-be-superior/

http://www.marksdailyapple.com/palmitic-acid-and-eating-speed/

http://www.livestrong.com/article/314809-what-are-the-benefits-of-palm-kernel-oil/