So i found a deep rabbit hole, is not so much secrets like it was in some other holes i ventured in, but when you get to the center of those holes,
those secret are done, and no mythological Minotaurus stood guarding in "the maze of the lost".
First hole i jumped down in in this new world, i found correlations, it was to determine how the greatest minds were formed, the only problem was, the
probability of achieving one is so inhumane and the chances are they wont even survive to reach their own adulthood, that even winning the "powerball
lottery" seems like a better invest. But if one were to emerge, its truly an amazing thing to watch or even seen the marks they left through out
Glutamine - Glutamat - Gluten - MSG
Glutamic acid is an amino acid as is it neurologically inactive sibling, glutamine. Glutamic acid is found in most foods but very abundantly in gluten
grains (wheat, barley, rye), soy/legumes/peanuts, dairy products, nuts, seeds, meats and the gluten-grain substitutes (quinoa, amaranth, tapioca as
well as the non-gluten grains millet, flax and sorghum).
Glutamate is converted to glutamine by cells lining the intestinal tract, which in turn is used by the villi to maintain their health and integrity.
This conversion is also made by the liver and kidneys, which is fortuitous because many of the foods rich in glutamic acid – namely gluten grains,
casein (from dairy), and soy – are also three of the four foods that damage the villi and their ability to make this conversion. Corn is the fourth
food, which is not unusually high in glutamic acid but IS an inducer of villous atrophy of the small intestine and IS neurotoxic. Corn gluten meal is
a “natural herbicide” (kills other plants!) and a major generator of fat, which is formed to store TOXINS as well as excessive calories.
Glutamic acid is the principal neurotransmitter as posted above. MSG (monosodium glutamate), whose parent protein is glutamic acid, is used as a
flavor enhancer due to it neurostimulating effect on the taste buds. When it reaches the brain, it induces migraines, seizures, the “MSG rush”,
and lowers the pain threshold (e.g. people with fibromyalgia or other chronic pain syndromes).
The “revelation” is that the food sources of glutamic acid can do the very same thing. they simply take longer to reach the brain. It takes a half
hour or less for MSG to reach the brain but it takes 4-6 hours for “bound glutamate in food” to get there. This the CLASSIC meal-to-seizure
interval in un-medicated individuals. This is paralleled by the “insomniac” who wakes up like a shot at 1-2 AM, 4-6 hours after dinner/dessert.
Gluten is approximately 25% glutamic acid by weight and casein is 20% glutamate by chemical structure. Soy is richer than both and almost as rich as
their sum. They used to make MSG from soy and from kelp. These are the worst foods because they not only contain high levels of glutamate but also
induce villous atrophy, causing malabsorption of essential nutrients and reduced conversion of glutamate to glutamine. Their lectins are also
incredibly inflammatory to neurons just as they are to joints, kidneys, the liver, skin and every other tissue of the sensitized individual.
It is “interesting” that some of the new anticonvulsants work by blocking glutamate. ( Anticonvulsants (also commonly known as antiepileptic
drugs or as antiseizure drugs).
My interest came from my own migraine attacks and the cause for it, understanding what i put in my body and the gene pool my parents gave me as a
heritage. On both sides not just one.
Glutamate ( neurotransmitter )
edit on 20161219 by tikbalang because: (no reason