Should food shoppers who buy foods at Sacramento supermarkets cut out dairy from cow’s milk and gluten, especially from wheat in your daily diet? Some scientists such as Dr. Deth, that’s Richard Deth, Ph.D, who specializes in neuropharmacology and/or nutrition explains why you shouldn’t eat excess gluten found in grains such as wheat, rye, and barley, and you also shouldn’t eat casein found in cow’s milk as milk protein can inhibit the uptake of cysteine.
I’ve come across an excellent article on why health depends on the body’s processes of methylation and glutathione. You can find references and the article, “Looking at Life Through Redox Glasses” online at the NutriCology® website. Check out this interview with Dr. Deth by the editor of NutriCology®. The editor-in-chief of the NutriCology® newsletter is the vitamin expert, Stephen A. Levine, Ph.D.
You need cysteine to make glutathione. Otherwise your immunity could go down, it’s theorized. The four most addictive foods are sugar, chocolate, dairy/cheese, and meat. Check out Dr. Richard Deth, Ph.D’s book, Molecular Origins of Human Attention: The Dopamine Origins of Human Attention: The Dopamine-Folate Connection.
His current research emphasizes understanding the roles of redox and methylation in autism. And he has served on the scientific advisory boards of the National Autism Association, the Autism Research Institute, and Generation Rescue.
That’s why people consume antioxidants in foods such as vegetables and fruits—or some types of supplements that your body can absorb, if there’s a deficiency. Also see, Oxidation-Reduction Reaction. Also see, Redox – definition of redox by the Free Online Dictionary, Thesaurus. So you want to reduce the oxidation from foods, stress, wear and tear, and the environment. And to do that you take antioxidants or get them from your food.
The reason is that methylation and glutathione are intertwined in a critical metabolic intersection, a fork in the road, according to Richard Deth, Ph.D, a neuropharmacologist and professor of pharmacology at Northeastern University in Boston. What happens is that this fork in the road is the place where cells have to decide to either make more glutathione, or support methylation.
The balance between these two options is most important to your health. You can read an article on this topic, “Looking at Life Through Redox Glasses,” by Richard Deth, Ph.D. The article explains why your health depends upon methylation and glutathione. The article is published in the newsletter, “In Focus,” a NutriCology® newsletter, Alamedia, CA. The editor in chief of the newsletter is Stephen A. Levine, Ph.D.
In Focus publishes emerging nutritional science and scientific theories that should not be construed to be conclusive of scientific proof. The publication is for educational use. In the article by Dr. Deth, the process of ‘redox’ is explained. The term, ‘redox’ is being used increasingly by nutritionists and scientists. In the article, the interview with Dr. Deth by In Focus newsletter explains a study where the protein in gluten, gliadin has been studied.
What I’d like to see from this article? A simple first paragraph, up-front definition of what ‘redox’ actually means in plain language. There is a short definition online, which says ‘redox’ is a noun that describes a a reversible chemical reaction in which one reaction is an oxidation and the reverse is a reduction. So simply stated, you have one reaction to food, environment, body processes, or supplements that is an oxidation. And that’s followed by a reduction. But a reduction of what? Of the oxidation, the rust, of course, even if the newsletter is tailored to health professionals, since it’s also mailed to consumers of nutritional products, some of whom purchased supplements from NutriCology®.
The important point to remember from the article is that Gliadin, according to the article, can trigger celiac disease, and also can lead to gluten intolerance or sensitivity. The study focused on how gluten peptides may inhibit cysteine uptake, perhaps contributing to chronic inflammation, but more research is needed.
The article is of interest to those who may be sensitive to gluten or have a neuro-immune disease. The article explains how your body can take homocysteine and convert it back to cysteine. But elevated levels of homocysteine have been associated with vascular diseases. The article notes how homocysteine is created when methionine “donates its methyl group to another molecule in a process known as methylation.”
What most consumers may be concerned with is looking at epigenetic changes to gene expressions that happen because of the environment, by changing how DNA unravels during development and what nutrition changes can promote healthier bodies. The article emphasizes how the glutathione antioxidant system is a “common target” for various environmental toxins. For example, environment toxins may impinge on your glutathione system with additive effects, according to the article.
The article discusses the need for vitamin B12 in a form that can be absorbed, natural forms of B12, for example. But the natural forms of B12 need to be converted into the active forms such as methylB12 or adenosylB12. But the form in most vitamin supplements is CyanoB12, which may not be active and is less useful than the active forms, if you actually hae a B12 deficiency or your body isn’t absorbing it because of old age or other issues.
What the article emphasizes is how to view life through “redox glasses” for example, looking at oxidation and reduction. Oxidation means loss of an electron, and reduction is about the gain of an electron. To the average consumer looking for healthy nutrition, a layman’s definition of redox needs to be explained. For example, the article notes that “methylfolate is the only substance that can donate a methyl group to B12.”
The average shopper who hasn’t been exposed to nutrition science courses or chemistry may not know that what’s important is that your B12 supplement, if you take any for B12 deficiency, should be able to make the active methylcobalamin form of B12 in your body if you absorb your B12 supplement. So it’s a guide as to what type of B12 supplement to buy, the type that has the active methylcobalamin form.
There still needs to be a publication that explains what redox is all about to the average health-conscious consumer interested in learning more about healthy nutrition. The issue for most consumers who don’t know whether they have a sensitivity to gluten or cow’s milk, is should they spend money to get tested genetically or by an allergist? Or whether eliminating wheat and milk, two of the most popular foods in the US, is necessary if someone doesn’t have sensitivity to either? Will a person be healthier by eliminating cow’s mlk and gluten from grains, even if he or she is not sensitive to these foods?
Tne article notes that those foods, wheat and milk may inhibit the uptake of an important protein because casein and gluten are broken down into peptides that are stable. The protein is broken down into casomorphins which act on opiate receptors in your brain (such as casomorphin also known as 7 BCM7). That in turn has seven amino acids. And BCM7 stimulates the uptake of cysteine, which your body needs, but then it inhibits it.
The important point here to remember is that the human BCM7 is very different from a cow’s BCM7. And the cow’s BCM7 inhibits cysteine, as the articles reports, “at least twice as the BCM7 from a human mother’s milk” that babies drink. So the conclusion is that breastfeeding regulates the redox system of newborns.
A diet high in milk from cows according to the article, “can promote a decrease in your antioxidant capacity.” In layman’s language, the milk may promote a decrease in your ability to make enough glutathione that you need for health. What happens is that gluten peptides can contribute to chronic inflammation by inhibiting cysteine uptake in your body. You might find out whether you can be tested to see how your body responds to gluten and to casein from cow’s milk or other dairy products.