Guest guest Posted February 20, 2005 Report Share Posted February 20, 2005 Show me the reference. This contradicts a lot of other information I've read. Ryan Drum specialized in the study of seaweeds as a university professor, and he believes that everyone should be consuming 10 lbs. of (clean) seaweeds per year to routinely clear the body of heavy metals. Chlorella needs to undergo a special process that cracks the cell walls in order to maximixe the bio-availability of the chelation sites. Without such " cracking " it is much less effective. >>>>I will try to locate Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2005 Report Share Posted February 20, 2005 Show me the reference. This contradicts a lot of other information I've read. Ryan Drum specialized in the study of seaweeds as a university professor, and he believes that everyone should be consuming 10 lbs. of (clean) seaweeds per year to routinely clear the body of heavy metals. Chlorella needs to undergo a special process that cracks the cell walls in order to maximixe the bio-availability of the chelation sites. Without such " cracking " it is much less effective. >>>>>>>>>> Roger this comes from the AUTISM RESEARCH INSTITUTE Chlorella and other algae: Often touted as an herbal remedy for mercury poisoning, chlorella has been claimed to be able to bind to heavy metals. However, in a study recently conducted at the Southwest College of Naturopathic Medicine46, they administered 10 g/day of chlorella to 15 people with mercury dental amalgams. The chlorella had no effect on fecal or urinary excretion of mercury after 3 or 8 days, based on a comparison of pre and post levels. Therefore, we do not recommend the use of chlorella. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2005 Report Share Posted February 20, 2005 Dear Colleagues, Please also consider when recommending seaweeds as chelators, that they, particularly kombu, are the major sources of the amino acids glutamate, from which MSG is made. Glutamate is one of a class of amino acids (including aspartate, and L-cysteine) called excitotoxins, that literally stimulate neurons to death, precipitate retardation, learning disorders and brain damage in children, as well as the onset of neurodegenerative brain diseases such as Parkinson's, Huntington's, ALS, and Alzheimer's. For more information I would refer you to " Excitotoxin, The Taste That Kills " by Russell L. Blaylock, MD, ISBN 0-929173-25-2, or " In Bad Taste: The MSG Syndrome " by George R. Schwartz, MD. (ISBN not immediately available). Sincerely, Yehuda Frischman " When you see someone doing something wrong, realize that it was brought before you because you did something similar. Therefore, instead of judging him, judge yourself. " The Baal Shem Tov Hakodesh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2005 Report Share Posted February 20, 2005 I'd like more info, Roger if you could, on this conference and involved parties, as this is a major interest of mine as well. Thanks, On Feb 20, 2005, at 8:47 AM, rw2 wrote: > > By the way, one of my students informed me of a recent conference in > New Mexico of herb industry people who are promoting the growth of > Chinese herbs in America, using organic methods, etc. A good move, > IMO. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2005 Report Share Posted February 20, 2005 Yehuda Are you saying that glutamate (i.e. the salt of glutamine) is more harmful than glutamine? Glutamine in the major source of nutrition for the gut and is a necessary excitatory amino acid for the brain. We need both excitatory and inhibitory systems and precursors. Very high doses on glutamine are often recommended in nutritional medicine both for the gut and brain. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2005 Report Share Posted February 20, 2005 I would be interested as well. An idea I have been playing around with is getting practitioners together to raise different common herbs that we all use. That way we can be assured of their quality & raise them organically. Make it a cooperative effort. On Sun, 2005-02-20 at 13:03 -0800, wrote: > I'd like more info, Roger if you could, on this conference and involved > parties, as this is a major interest of mine as well. > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2005 Report Share Posted February 21, 2005 In a message dated 2/20/2005 11:38:23 AM Eastern Standard Time, rw2 writes: I obtain my seaweeds from a source (Maine Coast Sea Vegetables) that harvests by hand and monitors each batch for heavy metal concentrations, and all are certified to be less than 1 ppm. The Chinese and Japanase origin seaweeds ARE likely to be highly contaminated as the South China Sea and waters around Japan are heavily polluted. However, seaweeds have the advantage of the sulfhydryl bond sites being very tenacious chelators - once the HMs are bound, they are not released easily, so even if contaminated, the toxicity will be much reduced relatively to the same amount of free HMs. But for therapeutic purposes, at the very least, using contaminated seaweeds may be a waste of time and money. I understand that once in the body, the seaweed's tend to hold on to heavy metals. However, cursing around the circulatory system and maintaining the bond while exposed to liver enzymes may be quite different from being acted on by stomach acid. Stomach acid tends to ionize minerals and I bet metals. It may be hopeful to believe that the seaweed will hold on to the heavy metal bond while in the stomach. This is an extremely corrosive environment that I am betting will liberate quite a bit of the bonded metals. This is of course only an opinion as I have no studies to show this. All the best, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2005 Report Share Posted February 21, 2005 This would seem to apply to those heavy metal containing items ingested. Stomach acid would not touch the thimerosol from vaccines (a major contributor) and would be questionable on those amalgams in the mouth. The nearby tissue in the mouth has been shown to absorb much of this toxic substance. Once food items are broken down in the GI they are send to be absorbed in the SI/LI. Many areas along this pathway have variations in the pH making it more condusive to binding of chelator and metal. Hope this makes sense. Mike W. Bowser, L Ac >Musiclear > > >Re: Re: Re: testing for environmental toxins >Mon, 21 Feb 2005 08:08:54 EST > >In a message dated 2/20/2005 11:38:23 AM Eastern Standard Time, >rw2 writes: >I obtain my seaweeds from a source (Maine Coast Sea Vegetables) that >harvests >by hand and monitors each batch for heavy metal concentrations, and all are >certified to be less than 1 ppm. The Chinese and Japanase origin seaweeds >ARE >likely to be highly contaminated as the South China Sea and waters around >Japan >are heavily polluted. > >However, seaweeds have the advantage of the sulfhydryl bond sites being >very >tenacious chelators - once the HMs are bound, they are not released easily, >so >even if contaminated, the toxicity will be much reduced relatively to the >same amount of free HMs. But for therapeutic purposes, at the very least, >using >contaminated seaweeds may be a waste of time and money. > > > I understand that once in the body, the seaweed's tend to hold on to >heavy metals. However, cursing around the circulatory system and >maintaining the >bond while exposed to liver enzymes may be quite different from being acted >on >by stomach acid. > > Stomach acid tends to ionize minerals and I bet metals. It may be >hopeful to believe that the seaweed will hold on to the heavy metal bond >while in >the stomach. This is an extremely corrosive environment that I am betting >will >liberate quite a bit of the bonded metals. This is of course only an >opinion >as I have no studies to show this. > > All the best, > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2005 Report Share Posted February 21, 2005 what would be the protocol for use and how can seaweeds be integrated into it? rw2 wrote: All of my sources seem to agree that fresh cilantro is best for **mobilizing** mercury from the connective tissues. Though it needs to be combined with seaweeds and other chelator foods (such as seaweeds, chlorella, garlic, etc.) in order to prevent reabsorption from the intestines. Several people have reported to me that they have had bad mercury detox reactions using only cilantro, but when combined with seaweeds, things went smoothly. It's plausible that chlorella, by itself, is not an especially good chelator for mercury, as mercury is one of the more difficult heavy metals to mobilize from the tissues. But I would still guess that chlorella, like seaweeds, is a good agent for binding to mercury once it has reached the GI tract. Single herbs or substances, in general, do not work well for detoxing most heavy metals, they need to be combined for different functions. Regarding cadmium, I have seen several scientific studies that chlorella is one of the best for removing cadmium, but even in this case, the effectiveness of the chlorella will be greatly enhanced by using blood-invigorating herbs to mobilize the HMs from connective tissues. I had a case of verified, significant cadmium toxicity - and the client insisted that the chlorella made a huge difference in the rate at which he got better, as he had tried other combinations without chlorella with much less dramatic results. ---Roger Wicke, PhD, TCM Clinical Herbalist contact: www.rmhiherbal.org/contact/ Rocky Mountain Herbal Institute, Hot Springs, Montana USA Clinical herbology training programs - www.rmhiherbal.org > " " <alonmarcus >Re: Re: Re: testing for environmental toxins > >Show me the reference. This contradicts a lot of other information I've read. >Ryan Drum specialized in the study of seaweeds as a university professor, and he believes that everyone should be consuming 10 lbs. of (clean) seaweeds per year to routinely clear the body of heavy metals. Chlorella needs to undergo a special process that cracks the cell walls in order to maximixe the bio-availability of the chelation sites. Without such " cracking " it is much less effective. >>>>>>>>>>> >Roger this comes from the AUTISM RESEARCH INSTITUTE >Chlorella and other algae: Often touted as an herbal remedy for mercury poisoning, chlorella has been claimed to be able to bind to heavy metals. However, in a study recently conducted at the Southwest College of Naturopathic Medicine46, they administered 10 g/day of chlorella to 15 people with mercury dental amalgams. The chlorella had no effect on fecal or urinary excretion of mercury after 3 or 8 days, based on a comparison of pre and post levels. Therefore, we do not recommend the use of chlorella. > > ---Roger Wicke, PhD, TCM Clinical Herbalist contact: www.rmhiherbal.org/contact/ Rocky Mountain Herbal Institute, Hot Springs, Montana USA Clinical herbology training programs - www.rmhiherbal.org Chinese Herbal Medicine offers various professional services, including board approved continuing education classes, an annual conference and a free discussion forum in Chinese Herbal Medicine. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 Roger, From what I understand, your question is really academic, as glutamate is just not that ubiquitous in proteins and polypeptides. As you imply, it is the commercial overabundance of free glutamate which the processed food and food additive industries have thrust upon the vulnerable public, which creates the problem that I have addressed. Respectfully, Y Yehuda, Do you have information on whether this is free glutamate or glutamate that is a constituent of proteins and polypeptides? There is a huge difference. All protein contains glutamic acid, which is a normal constituent of most proteins and is an essential amino acid. But the problem comes with the hydrolyzed proteins (like soy sauce and commercial hydrolyzates added as flavoring agents to a lot of processed foods), as the glutamate is quickly absorbed into circulation and overwhelms the CNS with glutamate, which is a neurotransmitter and can trigger seizures. It is analogous is some ways to the difference between eating pure sugar vs. complex carbohydrates - the latter will not result in a sudden elevation of blood glucose and is generally healthier. I've read Blaylock's material on glutamate and excitotoxins, but I believe that he emphasizes it is important to distinguish between free glutamate and proteins that contain glutamate as constituents. A bigger concern of mine regarding use of seaweeds is overdosing on iodine, which is why I avoid the Laminaria spp. - most commonly found in products labelled as " kelp " , and which have the highest concentrations of iodine. ---Roger Wicke, PhD, TCM Clinical Herbalist contact: www.rmhiherbal.org/contact/ Rocky Mountain Herbal Institute, Hot Springs, Montana USA Clinical herbology training programs - www.rmhiherbal.org " When you see someone doing something wrong, realize that it was brought before you because you did something similar. Therefore, instead of judging him, judge yourself. " The Baal Shem Tov Hakodesh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2005 Report Share Posted February 23, 2005 All of my sources seem to agree that fresh cilantro is best for **mobilizing** mercury from the connective tissues. >>>>Roger can you actually point to studies or just opinions? Quote Link to comment Share on other sites More sharing options...
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