Re: D, L configuration of sugars and amino acids

[Guest guest]

Actually as far as 'isolated vitamins'are concerned--

not considering synergistic bio-factors present with them in

> food -- there is no chemical difference between them according to

Linus

> ing.

Hi Liz,

I liked your post, molecular chemistry always scares me but someone

who knows their chemistry always reminds me of a warm blanket on a

cold day. Thanks.

I always have to LOL at the above statement you quoted. In spite of

the fact that I love ing's work, the above statement is so absurd

and even some of the most intelligent colleagues I've spoken to still

find the logic that 'as far as tires go, not considering the engine,

the gasoline, the frame, the axels, the steering wheel, the

windshield, etc.... there is no difference between them and a car.'

is acceptable. Sheesh.

DMM

[Guest guest]

Hi Liz,

Thank you for that explanation. It gets so confusing, even for those of us

who try to keep up on things, as everyone has a different opinion and

research to back it up.

What little I have studied on this subject has been focused on fermented

foods, and was surprised to read that most commercial vinegar is a synthetic

D (because of how and with what they make it), which is why it causes many

people to have digestions problems.

While naturally occurring lactic acid is the L, which is one factor in why

it solves many people's digestion problems.

I found this interesting as I have always had an unfavorable reaction to

store bought salad dressings and pickles, but have no problem with my own.

Take care,

Kat

http://www.katking.com

----- Original Message -----

From: <Ecmillerreid@...>

< >

Sent: Friday, September 20, 2002 10:38 PM

Subject: D, L configuration of sugars and amino acids

>

> In a message dated 9/20/02 7:04:31 PM,

> writes:

>

> >L-left is used for human nutrition D-right is usually not useful for

humans.

> >

> >Most synthetic foods, vitamins, etc are the D. There are some exceptions

> >to

> >

> >the rule, especially when they contain both L and D, but this is

generally

> >

> >the rule.

>

> D (dextrorotatory -- OH group to the right) and L (levorotatory -- OH

group

> to the left ) are designations to specify the configuration of atoms

around a

> chiral carbon in sugars and amino acids. The sugars we eat are all of the

D

> configuration and the amino acids in our food are of the L configuration.

> Generally the two configurations have vastly different biological effects.

> One configuration might be useful, the other deadly. Usually not sold

> together, except D, L phenylalanine -- each form of this amino acid has

> different effects thought to enhance mood and neural functioning. Vitamins

> are complex molecular structures --most are not designated as L or D

> (ascorbic acid is -- L-ascorbic acid) -- the structure has to have a

chiral

> carbon --has to have a mirror image. There are probably important

differences

> between naturally derived and synthetic vitamins -- but the D, L

> configuration is not one of them. Actually as far as 'isolated vitamins'

> are concerned-- not considering synergistic bio-factors present with them

in

> food -- there is no chemical difference between them according to Linus

> ing.

>

> Namaste, Liz

[Guest guest]

>

> What little I have studied on this subject has been focused on

fermented> foods, and was surprised to read that most commercial

vinegar is a synthetic> D (because of how and with what they make

it), which is why it causes many> people to have digestions problems.

>

> While naturally occurring lactic acid is the L, which is one factor

in why it solves many people's digestion problems.

>

Are you talking about lactic acid or acetic acid?

Acetic acid is the one in vinegar - and I don't think it is

assymetric, Only one form, no D and L mirror images.

[Guest guest]

--- In @y..., " Dr. Marasco " <mmarasco@c...>

(from Liz)

> > Actually as far as 'isolated vitamins'are concerned--

> > not considering synergistic bio-factors present with them in

> > food -- there is no chemical difference between them according to

> > Linus ing.

>

> I always have to LOL at the above statement you quoted. In spite

of > the fact that I love ing's work, the above statement is so

> absurd > and even some of the most intelligent colleagues I've

spoken to still> find the logic that 'as far as tires go, not

considering > the engine, > the gasoline, the frame, the axels, the

steering wheel, the > windshield, etc.... there is no difference

> between them and a > car.' > is acceptable. Sheesh.

Liz's statement is talking about comparing isolated vitamins. Using

your analogy, this is not comparing a tire to a car, it's comparing a

tire to another tire.