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Glycation, taurine, and Optimal Nutrition

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's note raises an interesting issue about Optimal Nutrition.

It seems that through our discussions we are systematically

identifying the components of an optimum diet. Our recent discussion

of EFAs suggested the quantities and types of nuts that might be

appropriate.

The discussion that started with fructose is evolving into the effect

of amino acid derivatives (taurine) on glycation of proteins.

Taurine has the chemical formula NH2-CH2-CH2-S03H.

Further discussion of this topic may provide some insight into the

optimum ratio of protein to carbohydrate. However, since taurine is a

sulfur-containing compound, we may need to focus on the role of sulfur

in nutrition.

http://www.drlera.com/MINERALS/sulfur.htm

According to mainstream science, there is no specific RDA for sulfur

because our needs are usually met through diet. However, the foods

that contain these sulfur amino acids are meats, fish, poultry, eggs,

milk, and legumes. Egg yolks are one of the better sources of sulfur.

But these are the foods that we normally reduce in our diet because of

concerns about cholesterol or fat. Maybe when we reduce these foods

we are also contributing to the creation of Advanced Glycation End

Products (AGE) by not consuming enough sulfur-containing amino acids.

How often do you eat egg yolks? How many do you eat per week? I can

feel that these questions make you squirm in your chairs!

A couple of years ago, I started taking 1000mg of

Methylsulfonylmethane (MSM) as a sulfur supplement to see if it would

help with pain in a toe joint. In about a month, I noticed that my

hair was growing better (hair and nails contain about 15% of the amino

acid cysteine) and my joint pain vanished after 3 months.

Sulfur-containing polysaccharides (glycosaminoglycans) are found in

the lubricating fluid of the joints and as components of cartilage.

As I mentioned in a previous post, MSM is a dietary supplement for

which I have seen a *visible* effect. I have concluded that I

probably had a sulfur deficiency, but according to conventional

wisdom, such a thing does not exist.

Where will the quest for Optimum Nutrition lead us?

Tony

>>>

From: " rwalkerad1970 " <rwalkerad1970@y...>

Date: Fri Feb 11, 2005 4:26 am

Subject: Fructose and AGEs

>>>

Med Hypotheses. 2005;64(2):394-8.

The low-AGE content of low-fat vegan diets could benefit diabetics

- though concurrent taurine supplementation may be needed to minimize

endogenous AGE production.

PMID: 15607576

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