Re: Q: D-Ribose and Activated Charcoal

[Guest guest]

On 5/30/2012 4:46 PM, furstc0404 wrote:

> I read on a CFS forum, (can't remember which one)

> that many reacted to one or both, and that Dr Cheyney??

> could be someone else advised against D-Ribose. if so, why?

Marty Pall advises against using d-ribose because it's a powerful

glycating agent.

Jeri <teewinot13@...>

@>--->---->-------------------<----<---<@

Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

TenthParadigmSociety

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The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

http://www.thetenthparadigm.org

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MCS-Florida - For All Chemically Sensitive Floridians

MCS-Florida

[Guest guest]

Is D-Ribose a carbon 5 sugar?

> I read on a CFS forum, (can't remember which one)

> that many reacted to one or both, and that Dr Cheyney??

> could be someone else advised against D-Ribose. if so, why?

Marty Pall advises against using d-ribose because it's a powerful

glycating agent.

Jeri <teewinot13@...>

@>--->---->-------------------<----<---<@

Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

TenthParadigmSociety

@>----------<---------->-----------------------<----------<----------<@

The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

http://www.thetenthparadigm.org

@>----------<---------->-----------------------<----------<----------<@

MCS-Florida - For All Chemically Sensitive Floridians

MCS-Florida

[Guest guest]

And why would taking a glycating agent, and how,

would it have negative effects???

[Guest guest]

I LOVE d-ribose. I take the same dosage found to be helpful for people with

fibro in studies. I think it's 5mg.

It is a sugar so I usually mix it in decaffeinated iced tea. It is the ONLY

thing that has given me a boost of energy within an hour of taking it.

[Guest guest]

don't you mean 5 grams not milligrams?

the dose to feel any effect is 5 grams 3 times a day, I believe.

Like you, I could never afford it to give it a real try (by the time I figured

out the dose was rather high, I had used up the only jar I have purchased so

wasn't able to do the normal dose for very long.

I don't really know what glycination is but I do know that it is important to

the body in a similar way to methylation.

Next research area!

Marti

> >

> > I LOVE d-ribose. I take the same dosage found to be helpful for people

> > with

> > fibro in studies. I think it's 5mg.

> >

> > It is a sugar so I usually mix it in decaffeinated iced tea. It is the

> > ONLY

> > thing that has given me a boost of energy within an hour of taking it.

> >

> >

>

[Guest guest]

Glycating agent: that's good to know, esp. for us vegetarians. Thanks. I've been

taking it in (I know this is lame) vitamin water, which one type has like 225mg.

Also bought " Natural Vitality " Energy 28 -- D-Ribose 500mg. I'm vegetarian over

3 decades but include meat refs below for those interested. I think there's A

LOT wrong with the small study but also think it's an issue, esp. for

vegetarians, to look into, & those with a crap diet till now in terms of

cleansing & repairing damage. fyi: I did ask doctors early this year how we

could check my AGES: one said " never heard of it " & the other said there's no

way to... now seeing a naturopath & will ask. =)

Posted from a couple diff sites: " Here's a run-down of a few effects of AGEs:

Researchers looked at a group of 19 vegetarians (lacto-ovovegetarians) and used

as a comparison a group of 19 omnivorous subjects recruited from the same region

(Bratislava, Slovak Republic). As you can see from the table below, the

omnivores (Traditional) actually consumed a little more carb (saccharides) each

day than did the vegetarians (Alternative), but not enough to reach

significance. What the vegetarians ate more of in significant amounts were

fruits and vegetables, giving them a significantly increased intake of fructose.

When researchers measured levels of carboxymethyllysine, an glycation product

that represents

a general marker of oxidative stress and long-term damage of proteins in

aging, atherosclerosis and diabetes

it was found to be significantly elevated in vegetarians as compared to

omnivores. Fluorescent AGEs are basically a direct measurement of AGEs in the

blood.

…and are implicated in many age-related chronic diseases such as: type II

diabetes mellitus (beta cell damage), cardiovascular diseases (the endothelium,

fibrinogen, and collagen are damaged), Alzheimer's disease (amyloid proteins are

side-products of the reactions progressing to AGEs), cancer (acrylamide and

other side-products are released), peripheral neuropathy (the myelin is

attacked), and other sensory losses such as deafness (due to demyelination) and

blindness (mostly due to microvascular damage in the retina).

….

The endothelial cells of the blood vessels are damaged directly by

glycations, which are implicated in atherosclerosis, for example.

Atherosclerotic plaque tends to accumulate at areas of high blood flow (such as

the entrance to the coronary arteries) due to the increased presentation of

sugar molecules, glycations and glycation end-products at these points. Damage

by glycation results in stiffening of the collagen in the blood vessel walls,

leading to high blood pressure. Glycations also cause weakening of the collagen

in the blood vessel walls, which may lead to micro- or macro-aneurisms; this may

cause strokes if in the brain.

How Do I Protect Myself?

There are a few steps you can take to keep yourself safe from a toxic load of

these compounds.

* Keep blood sugar low with a Real Foods diet – This will reduce sugar

supplies available for glycation.

* Eat vegetables and fruits raw, boiled, or steamed – When eating raw, there

is no formation of these compounds because there is no cooking, while boiling

and steaming introduce water to the cooking process.

* Avoid processed carbohydrates and browned foods – Food manufacturers take

steps to increase caramelization and browning in their foods, directly

increasing the levels of AGEs in the foods.

* Cook meats low and slow – Higher temperatures produce more AGEs than lower

temperature, longer cooking times. Rare and medium-rare meats will have fewer

AGEs than fully cooked meats, like barbeque or well-done steak.

In the end, if you're not eating well-done meats often and are sticking to

vegetables, tubers, and fruits for your carbs, you're unlikely to be taking in

dangerous level of AGEs. The body can deal with these substances so long as it

isn't overrun with them.

And now a question for the science geniuses: Do AGEs serve any valuable purpose

in the body or are they strictly waste products of metabolic functions? "

>

> > I read on a CFS forum, (can't remember which one)

> > that many reacted to one or both, and that Dr Cheyney??

> > could be someone else advised against D-Ribose. if so, why?

>

> Marty Pall advises against using d-ribose because it's a powerful

> glycating agent.

>

> Jeri <teewinot13@...>

> @>--->---->-------------------<----<---<@

> Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

> TenthParadigmSociety

> @>----------<---------->-----------------------<----------<----------<@

> The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

> http://www.thetenthparadigm.org

> @>----------<---------->-----------------------<----------<----------<@

> MCS-Florida - For All Chemically Sensitive Floridians

> MCS-Florida

>