Nitric Oxide critical to overall health.

[Ewan]

"Most if not all chronic diseases, including cardiovascular disease (the number one killer of men and women worldwide) are characterized and associated with loss of nitric oxide production. Loss of nitric oxide production is the earliest event in the onset and progression of chronic disease” - Dr. Nathan S. Bryan (https://drnathansbryan.com/)



1 Nitric oxide is one of the most important molecules produced in the human body. It controls and regulates most cellular functions

2 Loss of nitric oxide is the earliest event in the onset and progression of most if not all chronic diseases.

3 As we age, we lose the ability to produce nitric oxide putting us at risk for age related disease.

4 New discoveries in science and medicine reveal what goes wrong in people that can’t make nitric oxide and we now know how to fix these basic problems with simple diet and lifestyle changes without drug intervention.

The interviewer can be a little tiring with overly frequent exclamations of "Wow!"

qGVLqLxAl0I

[palehorse]

Just watched it, never heard about most of it before.

What I know in order to boost the production of nitric oxide in the body is the use of supplements that contain the amino acids like: AKG2 (Arginine α-ketoglutarate) and Citrulline, maybe also Ornithine. These 3 amino acids are related to the urea cycle, to improve the ammonia recycling process and nitric oxide metabolism. That is one supplementation widely used by body builders and of course there is a whole bunch of studies on it, some even say it plays no role at all. (@36 min he speaks about Arginine)

Good info on sodium nitrate (NaNO3), highly used to cure meats (preserve), it is considered a food additive INS251 (just asked wife, she is chef and use this stuffs sometimes). The confusing part, there is sodium nitrite (NaNO2) which also serves as food additive.

Great video Ewan.

[mojo]

Have been taking Beet Juice for 3 months and very happy with the results. It's loaded with Nitric Oxide and proven to reduce blood pressure. I shared the results with my sister whom recently had a stroke. She is suffering as a result of taking the poison jab just as hearing of so many peoples stories about strokes, myocarditis and clotting. I would recommend Beet Juice to anyone that took the Covid vaccine or those that had strokes or clotting.

[Brigantia]

Have been taking Beet Juice for 3 months and very happy with the results. It's loaded with Nitric Oxide and proven to reduce blood pressure. I shared the results with my sister whom recently had a stroke. She is suffering as a result of taking the poison jab just as hearing of so many peoples stories about strokes, myocarditis and clotting. I would recommend Beet Juice to anyone that took the Covid vaccine or those that had strokes or clotting.

Is that beetroot mojo? In Britain 'beet' is a generic term for various root vegetables, but we always refer to beetroot for the purple-fleshed one.

Thanks for the info here everyone.

[mojo]

Have been taking Beet Juice for 3 months and very happy with the results. It's loaded with Nitric Oxide and proven to reduce blood pressure. I shared the results with my sister whom recently had a stroke. She is suffering as a result of taking the poison jab just as hearing of so many peoples stories about strokes, myocarditis and clotting. I would recommend Beet Juice to anyone that took the Covid vaccine or those that had strokes or clotting.

Is that beetroot mojo? In Britain 'beet' is a generic term for various root vegetables, but we always refer to beetroot for the purple-fleshed one.

Thanks for the info here everyone.

Yes it is Beet Root juice, thanks for helping to clarify...

[shaberon]

Good info on sodium nitrate (NaNO3), highly used to cure meats (preserve), it is considered a food additive INS251 (just asked wife, she is chef and use this stuffs sometimes). The confusing part, there is sodium nitrite (NaNO2) which also serves as food additive.


Those are against anaerobic bacteria, the ones that will grow on fresh meat in a sealed bag, which are deadly.

The public thinks it sounds funny as an "added preservative", so we sell something that is "nitrate and nitrite free".

If that were true, you'd all be dead by now.

What we use instead of "processed salts" is celery juice--which is concentrated ten times as powerfully as just plain added salt. So, you're still eating it, just via a vegetable rather than an extraction process.

Nitric Oxide yes--along with HTTP5 from gluten, this is what the brain uses to make "happy chemicals". Ever here anyone say "I'm gluten free" that didn't sound like they were scared to death?

It may have numerous additional health benefits, but, to the extent the brain uses chemicals for a boost, it must have those two, there are no substitutes, and it is easy to throw the cycle off.

[palehorse]

Good info on sodium nitrate (NaNO3), highly used to cure meats (preserve), it is considered a food additive INS251 (just asked wife, she is chef and use this stuffs sometimes). The confusing part, there is sodium nitrite (NaNO2) which also serves as food additive.


Those are against anaerobic bacteria, the ones that will grow on fresh meat in a sealed bag, which are deadly.

The public thinks it sounds funny as an "added preservative", so we sell something that is "nitrate and nitrite free".

If that were true, you'd all be dead by now.

What we use instead of "processed salts" is celery juice--which is concentrated ten times as powerfully as just plain added salt. So, you're still eating it, just via a vegetable rather than an extraction process.

Nitric Oxide yes--along with HTTP5 from gluten, this is what the brain uses to make "happy chemicals". Ever here anyone say "I'm gluten free" that didn't sound like they were scared to death?

It may have numerous additional health benefits, but, to the extent the brain uses chemicals for a boost, it must have those two, there are no substitutes, and it is easy to throw the cycle off.



Hi Shaberon thank you for pointing out about celery juice, is it just the average juice? I am interested to know more if you are willing to share of course.

I grew up eating smoked meat, it was a normal thing back then, my grandfather used to say the smoked meat from the supermarkets were fake, because the process to make it take days and the big industry cares only about profit, so to have smoked meat in just minutes with additives is more profitable than wait for days.. anyway that was my grandpa saying, but I know there is some truth in that.

I try as much as possible to eat fresh or not processed food, here where I live a lot of things still rustic in that sense, no fancy supermarkets or shopping places, so we have access to good raw veggies direct from the land, also chicken eggs and meat, chickens or ducks with or without feathers, dead or alive.. same for pig, piglet is sold for around $19.. Asian freshmarket.

Wife usually do what she was asked to do in terms of work, if the customer needs preserved food then she is using "stuffs" on it, she does that way because it is quick and "standard".. but I would love know more about the celery, I would like to introduce the idea for her.

[Olaf]

I have to put some things clear:

NO is one of the most important AND most dangerous molecules that is produced in the body.

In a healthy body its functions are:
- produced in the blood vessels it maintain a normal blood pressure by ensuring a soft tension in the blood vessels.
- it acts as a neuro transmitter
- it acts as a most poisenous gas that the body uses to fight viruses, fungus and bacteria.

BUT: The poisonous effect of NO comes from the fact, that it is highly reactive. It reacts with almost any substances in the body. Because of this behaviour we speak of RNS (reactive nitrogen species) which are free radicals.

In the cells, NO reacts with all B vitamins, all antioxidants (coenzyme Q10, alpha lipoic acid, vitamins A, C, E, glutathione, cysteine) and with all transition metals - the trace elements on which all enzymes in the body are based. These reactions cause all these substances to lose their function.
In large quantities NO also reacts with fats (the body becomes rancid). Some amino acids are also destroyed, e.g. tyrosine --> nitrotyrosine.

All these substances are destroyed as a result of NO exposure. People with high NO levels suffer losses of vital substances across the board.
For example, you can lose 20% of your zinc or iron in just 2 weeks of flu. If you have the flu every year and don't take any substitutes, you can work out how you will feel after 5 years.

NO reacts most strongly with vitamin B12 and iron. These two substances are the most affected.

Damage caused by NO starts when the most important antioxidant in the cells - glutathione - is depleted. In the case of flu, this is when you start to feel the illness as pain on your skin. This symptom is not caused by the viruses, but by the toxic NO.
At this point at the latest, it is important to consume a lot of antioxidants to prevent further damage to the body. The antioxidants then sacrifice themselves as reaction partners instead of the important vital substances, so that the damage to vitamins, trace elements, Q10 etc. is not quite as great.

A second property of NO: it allows muscles to relax. If the amount of NO in the body is too high, many people get heartburn, for example, because the stomach sphincter can no longer close. The most important therapy is then vitamin B12, which acts as a reaction partner for the NO. This completely destroys the B12, but the NO is then also gone and cannot cause any other damage. Some patients need up to 10,000 ug B12 daily as a lozenge for many days.

Too much NO in the blood vessels causes them to slacken. The blood then sinks down in the blood vessels and the blood pressure falls far below normal levels. The body does not want this, so the pulse rate rises.

Arginine ---> NO + citrulline

NO is formed from the amino acid arginine. Citrulline is produced as a waste product, which also has unfavorable effects in high quantities.

If NO has to be produced for a long time, e.g. in the case of illness or chronic inflammation, all supplies of arginine are used up at some point. This is the main reason why older people can no longer produce enough NO for basic physiological functions.
You can take arginine. But CAVE: it's like throwing wood on a fire. During an inflammation, you would immediately have toxic amounts of NO in your body again. That's why I only recommend arginine in combination with free radical scavengers.

How quickly can a person be damaged by NO?

The most dramatic case in my practice was a young woman. This 25-year-old woman called me on the phone and said she couldn't come to my practice because she hadn't been able to get out of bed for 10 years due to great weakness. This weakness started suddenly at the age of 15. She has been in bed since she was 15.

I realized that there must be a trigger for this weakness and that, as with most of my other patients, it must be a consequence of NO. We then did some research and eventually found this:
At the age of 15, she had mold in the wallpaper next to her bed. This was only for three weeks. In those three weeks, the lungs produced huge amounts of NO to prevent the mold spores from gaining a foothold in her body. Within those three weeks, this woman's body was so depleted by the NO that she couldn't get out of bed for 10 years!
A mass spectroscopic examination of her hair (microtrace.de) then showed, 10 years later, severe deficiencies in all the important trace elements. Despite an organic diet, these deficiencies had not been reduced in 10 years.

This can cause NO in large quantities. The cells of the lungs can produce 10 times more NO than other body cells. Large amounts of NO can also be produced by cells that have a particularly large number of mitochondria: Brain, liver, immune system.

Conclusion: NO is your friend and your enemy.
Small amounts are necessary and important, but large amounts can cause serious damage.

In fact ALL of my clients that have huge deficiencies have those, because of to high levels of NO.

[CurEus]

Good info on sodium nitrate (NaNO3), highly used to cure meats (preserve), it is considered a food additive INS251 (just asked wife, she is chef and use this stuffs sometimes). The confusing part, there is sodium nitrite (NaNO2) which also serves as food additive.


Those are against anaerobic bacteria, the ones that will grow on fresh meat in a sealed bag, which are deadly.

The public thinks it sounds funny as an "added preservative", so we sell something that is "nitrate and nitrite free".

If that were true, you'd all be dead by now.

What we use instead of "processed salts" is celery juice--which is concentrated ten times as powerfully as just plain added salt. So, you're still eating it, just via a vegetable rather than an extraction process.

Nitric Oxide yes--along with HTTP5 from gluten, this is what the brain uses to make "happy chemicals". Ever here anyone say "I'm gluten free" that didn't sound like they were scared to death?

It may have numerous additional health benefits, but, to the extent the brain uses chemicals for a boost, it must have those two, there are no substitutes, and it is easy to throw the cycle off.

I find this disturbing in that there is a considerable push to reduce consumption of Nitrates by "health experts" and governments. I may be so jaded that I don't tend to follow public "health" advice anymore.

What really made me me lose confidence was the staggering global push to ban smoking as we have recently learned that Nicotine prevents and precludes "Covid" from lodging into our Ace2 receptors. Smokers have fared quite well in comparison to others...and the Front line Doctors Group ( FLCCC) advise to take nicotine as a patch or gum as part of a recovery protocol! Tobacco is a sacred medicine for many First Nations & "Indians" here on Turtle island.

Our body has an enormous amount of Nicotine ( and cannabinoid) receptors...

Admittedly I was completely caught off guard with the rapid decriminalization of Cannabis...it's a very powerful medicine and extremely disruptive to extant enterprises be it pharmaceutical, forestry, big agriculture, oiil and the like Why would "they" allow this?

Literally a serious cognitive dissonance for me! Do they just want us perpetually stoned?

[shaberon]

Hi Shaberon thank you for pointing out about celery juice, is it just the average juice? I am interested to know more if you are willing to share of course.

I grew up eating smoked meat, it was a normal thing back then, my grandfather used to say the smoked meat from the supermarkets were fake, because the process to make it take days and the big industry cares only about profit, so to have smoked meat in just minutes with additives is more profitable than wait for days.. anyway that was my grandpa saying, but I know there is some truth in that.


As far as I know, just regular juice.

I only remember it because of the basic fact of the anaerobics, which, of course, would not have been an issue before things were sealed in plastic.

We also serve "fake smoked meat", I don't think it has additives, but only runs long enough to make the stuff palatable. Definitely not the same as it might have used to be. My grandparents slaughtered whatever they ate. From that point you have to take time to bleed and dress the carcass, quite a few more steps than taking prepped meat and setting it in a weird oven for a while.

I am not sure if anything on the market is properly smoked as you describe; salmon maybe. Perhaps jerky or a limited range of products that are obviously a little dry. Most of it is probably just for a twinge of flavor, but one of the worst things you could possibly eat is "liquid smoke additive", in fact I hope you have never heard of it.

Carnivorism is weird, we don't have forward projecting jaws, sharp teeth, and eat almost nothing raw. A chicken or pig would mess you up terribly. Cooking vegetables degrades the vitamin content--I would presume cooked vs. cured meat goes similarly, but I have not studied it.


And yes, for the NO, as usual it is the "right amount" that is essential. Just like you can get poisoned from drinking too much water. Almost no kind of substance operates in isolation, it is the pairing and combinations where the action is, with the possible exception of simple muscle fuel/calories.

When it comes to gluten, I have heard it is a western problem because wheat is often sprayed with Roundup ~2 weeks before harvest.

Some pesticides like BT you can use on the day of harvest, they have no effect.

I can imagine in some rare cases, someone might really be "gluten intolerant" in much the same way that for any substance, you can eventually find someone who is allergic to it.

I was trying to say GABA, Gamma amino butyric acid I believe. This is part of a cycle with gluten and NO which is needed for endorphins and the like.

That almost implies that before agriculture, no one was really happy, since it is not provided by most things you would randomly gather.


Smoking looked bad because of the thousands of chemicals added to tobacco by Americans. If I recall correctly, it also depletes NO, and I am not sure if this is because of American cigarettes or an underlying mechanism of anything.

[shaberon]

Admittedly I was completely caught off guard with the rapid decriminalization of Cannabis...it's a very powerful medicine and extremely disruptive to extant enterprises be it pharmaceutical, forestry, big agriculture, oiil and the like Why would "they" allow this?



"They" don't.

In this country, it is largely a matter of telling the Fed to buzz of, i. e. no state has to enforce any federal law.

States still do things their own way, which involves regulations, so we don't have a "decriminalization" which implies it is not really mentioned in anything.

So there are business licenses and industries for serious investors, and taxes, and so on, and so from the point of view of pure greed, you would want to promote it.

Without "Reefer Madness" propaganda, it would seem silly for anyone to care.

I can't say the same for alcohol.

Some countries used to like "American assistance", which at some point would require their police corps to slash and burn cannabis fields, but I don't think anyone came up with that on their own. In the 1930s, Egypt associated it with unemployment, which really just showed hash was cheap enough to get passed around a big den where a 100 people were forced to live. Not that it was a contributing factor. It means the country hadn't added much to a subsistence culture. Some of the oldest writings I have found accept hashish as a payment for international taxes or like a border crossing tariff. That was probably before money was invented. It is odd, but, in this sense, money is relatively recent since maybe around 600 B. C. E. and probably still took centuries to trickle down to regulate the minutiae of most people's daily activities. Before then, you had meat, smoking, and several kinds of goods and could only exchange wealth for another kind of wealth. Now the state wants to take money from me just to live and work. This, perhaps, is very stupid.