natural /diet related focus for healing

[Gabes-Apg]

http://www.listen2yourgut.com/blog/gut/ ... -syndrome/

Those of you who have my book, The IBD Remission Diet, know that bone broths (which contain very high levels of gelatin) are a crucial component of the Diet. When I write the 2nd edition of The IBD Remission Diet I will include an entire section on exactly why and how bone broths (and gelatin) contribute to healing the gut and the whole body.

[tex]

I'd like to make an observation here. I have no idea what the significance of this might be, but consider this:

The diagnostic marker of CC, (Collagenous Colitis), is increased thickness of the sub-epithelial collagen layers, in the wall of the colon. That same marker is present in the sub-epithelial collagen layers of the wall of the stomach, when Collagenous Gastritis is present. It's also present in patients with diabetes, whether they have diarrhea or not, though the collagen layers are usually thicker in diabetes patients with diarrhea, than those diabetes patients without diarrhea. Note that research shows that the thickened collagen layers in the colons of patients with diabetes, appear to be unrelated to CC. (I can cite references, if needed).

Gelatin is made from collagen, and, in fact, collagen is the only feedstock for making gelatin, (IOW, gelatin cannot be made from anything other than collagen). Specifically, gelatin is an irreversibly hydrolysed form of collagen.

Note also, that when soup stock is made, it is based on gelatin, derived from collagen, and we all are aware of the soothing, healing qualities of "chicken soup".

The information in the article cited above, by Gabes, seems logical, though I have no idea how well it works, for treating the leaky gut syndrome.

What I am wondering is, does anyone have any insight on how all this is tied together, (if it is, indeed, connected in some way)?

Gabes - thanks for the link.

Tex

[Matthew]

What a great post. With twenty twenty hindsight the recommendations are what turned me around years ago and continues to keep my digestion in order .

I agree. Low protein, high carb is the worst thing I can do to my self.

I wrote years ago about a book written by Jonathan V. Wright, M.D. and Lane Lenard, Ph.D called “Why Stomach acid is good for you’ IMHO a lot of digestive problems are created by low stomach acid. In the same breath their are risks inherent with taking HCI supplements as noted in the article you posted.

Certainly a lot of problems can be attributed to low stomach acid like leaky gut and GERD. It amazes me that so many patients ar prescribed acid blockers with no testing in that they need the exact opposite. The sphincter at the top of the stomach closes when food is introduced and closes in order to prevent acid coming up into the esophagus. Not enough acid does not close the sphincter resulting in GERD and other problems .

A large part of my recovery and continuing recovery has been bone broth. I have written before how homemade chicken soup was a great part of my recovery. Made with a whole chicken an lots of vegetables, cooked for hours and after skimming off the fat and refrigerating over night they jell solid in the pot. I ate them because they made me feel good and now see why

I find this so interesting in that it made such a difference in my life and now have an explanation. Well...it worked for me and continues to do so.

HaHa Ha. Like with my work happy accidents happen when you least expect it..

To your continued recovery

Love

Matthew

[Gabes-Apg]

i had started doing reading on gelatine as my acupuncturist and naturpath both said, lots of jelly and home made soups.....
now that the weather is getting a bit cooler i plan on making my own beef stock and simmer stews with lots of boned meat in them

i have small serve of jelly after every meal. (i have even turned up to meetings at work with my little pot of jelly as my mid afternoon snack) I find it soothes the cramping.
Matthew i am with you.......my body is happiest with meat and vege that is 'overcooked' so it does reiterate Tex's point that of ages old use of chicken soup when you are sick

I read another article that talked about gelatin being used in medievel times. as i mentioned last week on another post, I have been researching the diet of my ancestors, reading articles about minerals etc that are deficient in the soils and therefore deficient in our diet.

[Gabes-Apg]

Nutritional value of gelatin was recognized as early as the Napoleonic Wars (1800–1815) when the French used it as a source of protein during the English blockade.

[harvest_table]

Interesting discussion. I've not read this book or done any research on gelatin before.

If you haven't already seen it, this article titled gelatin, stress and longevity on Ray Peats site is noteworthy. It's lengthy, but easy to understand.

Gelatin (the cooked form of collagen) makes up about 50% of the protein in an animal, but a much smaller percentage in the more active tissues, such as brain, muscle, and liver. 35% of the amino acids in gelatin are glycine, 11% alanine, and 21% proline and hydroxyproline.

In the industrialized societies, the consumption of gelatin has decreased, relative to the foods that contain an inappropriately high proportion of the antimetabolic amino acids, especially tryptophan and cysteine.

The degenerative and inflammatory diseases can often be corrected by the use of gelatin-rich foods.

http://raypeat.com/articles/articles/gelatin.shtml

Thanks for bringing the gelatin topic up Gabes, think our weekend menu will include a nice batch of homemade soup.

Love,

Joanna

[tex]

Joanna,

In the industrialized societies, the consumption of gelatin has decreased, relative to the foods that contain an inappropriately high proportion of the antimetabolic amino acids, especially tryptophan and cysteine.

That's an interesting observation. I know that I, (and my family), don't eat it anywhere near as often as we did many years ago. The paleo people, of course, got their "gelatin" straight from the bone marrow of the animals in their diet, (they used stone tools, to break up the larger bones, in order to get to the marrow inside).

Maybe this is part of the mystery surrounding the "epidemic" of IBDs that many developed countries are experiencing these days.

Incidentally, the author's opinion on the misguided directions followed by conventional thinking, concerning "essential" amino acids, etc., in our diet, makes a heck of a lot to sense. It is true that the claims about the role of these amino acids in growth have mostly been based an feeding livestock for maximum weight gain, (and not quality of life, longevity, or anything else, other than accelerated growth). This quote is, I believe, quite relevant:

Although Clive McKay's studies of life extension through caloric restriction were done in the 1930s, only a few studies have been done to find out which nutrients' restriction contributes most to extending the life span. Restricting toxic heavy metals, without restricting calories, produces about the same life-extending effect as caloric restriction. Restricting only tryptophan, or only cysteine, produces a greater extension of the life span than achieved in most of the studies of caloric restriction. How great would be the life-span extension if both tryptophan and cysteine were restricted at the same time?

The only remarkable studies on life extension that I have seen, were based on caloric restriction, (limited starvation). Obviously, these researchers are still hampered by their initial, (probably incorrect), assumptions about which amino acids are important to the issues under consideration, and which are not.

The following quote, in particular seems to be very relevant to the IBDs, (regarding thyroid issues, and the effects of stress):

Both tryptophan and cysteine inhibit thyroid function and mitochondrial energy production, and have other effects that decrease the ability to withstand stress. Tryptophan is the precursor to serotonin, which causes inflammation, immunodepression, and generally the same changes seen in aging. Histidine is another amino acid precursor to a mediator of inflammation, histamine; would the restriction of histidine in the diet have a longevity promoting effect, too?

Thanks for the link - that's a good one.

Love,
Tex

[harvest_table]

Your welcome.

Also, from that same article:

The few studies that have been done indicate that the requirements for tryptophan and cysteine become very low in adulthood.

So, as we age, we need less and too much can be a bad thing.

It happens that gelatin is a protein which contains no tryptophan, and only small amounts of cysteine, methionine, and histidine. Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging.

Gelatin is a diet protein without the amino acids.

Curious, I have always relished the flavor of bone marrow and will enjoy it with zest from this day on. Thank you!

Love,

Joanna

[JMulkey]

Ok, probably a stupid question, but is the gelatin in Jello made of the same stuff?

[harvest_table]

Yep, the gelatin you eat in Jell-o comes from the collagen in cows, pig bones, hooves and connective tissues. Sounds yummy huh?

Thing is, jell-o is not very nutritious. It's ingredients are simply gelatin, water, sugar, artificial sweeteners and food coloring.

That's NOT a stupid question, thanks for asking....we are all learning today


Love,

Joanna

[tex]

Thing is, jell-o is not very nutritious. It's ingredients are simply gelatin, water, sugar, artificial sweeteners and food coloring.

Exactly. I have a hard time warming up to the thought of replacing the protein in real food, with gelatin. I can see "in addition to", but "in place of" doesn't sound very appealing.

Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging.

Fried Pork Skins are another good source of collagen, (animal hides).

Love,
Tex

[JMulkey]

sorry, found the other post

[Gabes-Apg]

mindful of the fact, I know in Australia that most livestock are fed GM type grain mixes.

hence my desire to move out of the city to a regional centre 2hrs west, and access meats that are raised on grass, and minimal GM inputs

the first attempt to transfer has had hiccups, (damn CFO's) still working through Plan B

[ant]

Gabes

damn CFO's

Is the "Corn Fed Ox" or "Chief Financial Officer"?

love ant

[Gabes-Apg]

he he he - if you saw our CFO you would say both!!