a reply to: machineintelligence
I think quercitin has some good properties. I wouldn't start taking it in pill form but I do eat onions and in an upper moderation they do make me
feel better. Onions also have thio-sulfate though, a compound that neutralizes cyanide compounds that become troublesome during regular metabolic
processes in the body. It turns them into isothiocyanates which have some beneficial properties. The problem with consuming isothiocyanates in stuff
like broccoli is that it can overload the body and these do not help to detox the cyanide made by metabolisms.
I have been experimenting with things a long time. I found out this past week that I can't eat too much beets. I roasted two big beets and started
to eat them pretty much only to find my head spinning from low sugar. Some chemistry in the beets boosted my insulin and I already make too much
insulin. At the same time it was Fat Tuesday and we got patzskis which caused a bigger jump in insulin. I hate the head spins from low sugar.
I have to analyze the foods I eat to find out why this occurs and spend a lot of time trying to understand what happens. Now beets contain compounds
that can help with making insulin, they have trimethylglicine in them. I don't need to boost this insulin, I am hypoglycemic. I can't eat high
sugar things either, it stimulates insulin. Smoking more than a half a cigarette in an hour also causes insulin to go up.The higher the insulin, the
more constipated I get. It's a viscious world out there when you are testing things on yourself to try to see the results.
So my belief in quercitin is that it is good in moderation and it compliments the sulfur compounds in the onion. The onion has been used for
medicine, along with garlic, for thousands of years. Same with the leek. You do not need a lot of quercetin to do the job, just adding a little
onion to your food is enough on occasion, especially when you eat things that cause agglutination. Now when you eat things that you have certain
antigens to, referring to info in the blood type diet book, a little onion is good to eat. It stops the blood cells from sticking together, the
antigens get activated and start binding things.
To wrap this up, quercitin found in nature is good for us in moderation, craving this compound when needed is essential. Knowing where to find it in
concentration is also a good thing and understanding it's properties is beneficial if your cravings aren't working properly.
If you notice, they make vitamin c a good thing. Vitamin c that is added to food is not natural, it is a man made chemical that is spun differently.
It actually is added as a pereservative as is quercitin. So the things that extend foods are considered good for us, that is a misconception. It is
fueled by the people who sell foods that are brought to market, they make these preservatives seem good for you. Fluoride compounds are touted as
good for us too, many antimicrobials are fluoride compounds and they preserve food. So they started rumors that fluoride is good for us. Fluoride in
moderation is essential, it should be cycled in the diet because it makes you pee, you do not want to be consuming it all the time. Boy am I getting
off topic now. I see a motive for getting us to believe these compounds are good for us, including quercitin. They have done this extensively over
the years, with food chemists researching and specially employed individuals trying to promote things as good for us so people want them in their
food. The government is full of fools that believe these alchemic misapplied chemistries.
In moderation, supplied by a diverse and cyclic diet, these natural compounds are beneficial for us but overdoing consumption or consuming something
that is spun wrong will have unknown consequences. Our bodies are actually pretty sensitive to foods, they buffer things but consistent consumption
without a genetic reason for the consistent consumption can lead to a chronic problem. Avoiding things that hijack our cravings is beneficial. Then
our cravings work properly. There is companion food chemistry that is needed to be consumed together but the variables of this are hard to understand
as foods contain many chemistries.