HISTORY OF THE MEDICINAL USE OF TOBACCO/NICOTINE

[Kenzo1]

.

Is your  alcohol intolerance , or as you say the intolerance to aldehydes same or different than ALDH2 deficiency ?

Anyway , have you ever read about probiotic products that are made just for making drinking alcohol a hassle free happening?

Pre-Alcohol

Say No to Glow: Reducing the Carcinogenic Effects of ALDH2 Deficiency

Thought it look`s as those can help only with people who have ALDH2 deficiency .

Probiotic for Asian flush

ALDH2 deficiency, that is what I have genetically.  It mostly causes headaches for me.  Molybdenum probably helps a little, but alcohol is broke down by alcohol dehydrogenase to aldehyde, and I do not have a problem breaking down alcohol at all.  But that headache and brain fog isn't worth all the pain...when I was young and single, it was worth it but that was because I was shy when sober and was constantly evaluating everything when sober.  In the genetics profile I am the worrier, not the warrier.  so I evaluate everything, I analyze everyone's actions, and when drinking I would do what others were doing and screw the risk assessment...another words I had more fun.

I tried probiotics a few times, but some of the microbes in the different formulas I had problems with.  I have the cheese headaches...have had those as long as I can remember and the doctor called them cheese headaches when I got diagnosed with them finally, when I was around fifteen.  They are tyramine headaches, can't break down tyramines well.  Putramine, cadavarine, and histamines are a major part of my intolerance, but so are all the types of tyramines.  I can eat cheap cheeses, but not the good stuff.  I can't do sourkraut or Kimchi...but good kimchi is worth the headache.  I can eat the cheaper yogurts, but not the ones with the active cultures.  I can eat some bread, but not a lot, that even gives me headaches if I eat a lot because of the chemicals created by the yeast.  But I can eat biscuits made with baking powder or baking soda...but again, not a real lot...that is a seperate inherited genetic problem.  That is because I lack some disaccaride enzymes so I cannot break down sugar well...but even though I can break down starches by a different secondary enzyme, It cannot tolerate a lot of breads or mannose/maltose metabolism.  Potatoes are fine....but I am not totally sure, I want to eat some carbs, so I like spuds so am not even try to evaluate if my intolerance applies to spuds....playing ignorant on that one.  But I evaluated some things, I have no problem with fried thin cut potatoes with onions.  I guess pan frying or should I say sauteeing them kind of breaks down the maltose via the maliard reaction to glucose.  So I can also toast bread to have with eggs with no stomach or intestinal issues.

Surprising what you can learn by actually studying your problems that you learned you had from genetic apps. I knew from young that I was intolerant to breads...my dad warned me....you will get impackted like a cow if you eat too much.  I had to spell impacted to make it sound the way he stated it.  And I learned that that was true over decades, and my sister didn't, she had to have part of her intestine removed and her body was always full of imflamation, she died at forty years old.  She liked breads, probably since there are four types of opiate peptides in wheat, and three kinds of opiate peptides in milk....all bioactive.  Now you know why they brought wheat seeds/grains to give to the people in the countries they overthrew during the crusades long ago.  They doped the people up so they would accept christianity and follow the new leaders that they had.  They might not have known the science behind wheat controlling the populations back then, they just knew it made people easier to control.  If I eat too much bread, those opiates slow my digestion down too much leading to constipation, almost like the opiate based pain relievers do.  That is also why some cheeses cause constipation I guess.  They dampen the parastalic action.  Bread does not really fill you up, it actually slows digestion of things, so it suppresses hunger but it does not suppress the hunger created by the need for nutrients...so it causes a person to eat more to turn off the hungry feeling, which does not suppress the glucose from being taken up from the gut so we get fat.

Ok too much off topic info given already for my post.

I'm trying to find companion food chemistry to deal with my issues, and doing elimination of certain foods in my analysis too.  But I am married, it took me over a year to find out for sure I can not eat potatoes and bananas in the same two or three day period, or I get a rash between my legs....I have the class one to class two chitinase reaction which causes me to be allergic to latex in clothes.  I usually wear all cotton clothes, but underwear has latex rubber in it.  Also the reaction also happens with vanilla.  and vanilla and bananas have a chemistry in them similar to propylene glycol, so much that double acting vanilla has half propylene glycol in it.  I can tolerate the real organic vanilla better, the Madagascar type...but only because at half the amount it has the same flavor as the cheaper ones...so we use half the real organic vanilla in recipies, and even though it is more expensive, it is cheaper because it is more potent in flavor.

I am doing all of this from memory, and I never memorized how to spell this stuff, I would rather concentrate on memorizing the methods of action of things....so try to sound it out to look this stuff up.

These are not easy things to know all rickymouse , human biology is  complicated   


I been trying to look/understand the vitamin B9 , as it is related to methylation & MTHFR   

It look`s somehow important to methylation but also to regulating histamines, maybe mast cells also . Then comes all the different forms , and opinions.... been using methyl version , but there is also folinic acid which i never tryed ...