Re: Cytokine Storm & Vitamin D relationship?
While this post may seem to be off the topic of this thread, I would consider it more of a related diversion. Hopefully the reason why can be seen by a careful reading of the material below.
The posts regarding the differences between older varietals and those we consume today is very interesting. The notion that these heirloom plants and trees might be more nutritious in the way we understand nutrition today is a theory that is new to me and one that IMO deserves investigation.
Of course,
we know very little about nutrition. This whole thread is about how inadequate the current RDA for one of the most important recognized nutrients, vitamin D is compared to what is well documented in the peer reviewed medical and scientific literature.
For the most part nutritionists have focused on tabulating what I call The Big Three, carbohydrate, fat, and protein content of food as well as their calories per serving (that is 4 and fiber is 5). What we have very little knowledge of however is the effects on human health of all the other things Mother Nature packs the food She gave us besides the big three (or five if you like).
"Man does not live by carbohydrate alone"
I too am a student and supporter of Dr. Weil. In one of his books on nutrition, he states that the cabbage family of foods contain over 38,000 separate flavonoid compounds. In fact flavonoids of various types and there are a huge variety, are one of the most common "non-nutrient" organic chemicals found in foods eaten and treasured by humans for 1000s of years. Despite there ubiquitous present in the human diet these substances are not recognized as nutrients.
What the hell do they do then if they are not nutritious and why did our ancestors select so many foods included in our traditional diet that are rich in flavonoids if there was not a reason that affected our survival? Well, the answer to this question is not known. Another anomaly!!!! I am really having fun now.
From Wikipedia:
Flavonoids are most commonly known for their antioxidant activity. Flavonoids are also commonly referred to as bioflavonoids in the media ? the terms are largely equivalent and interchangeable, for most flavonoids are biological in origin. Flavonoids are "the most common group of polyphenolic compounds in the human diet and are found ubiquitously in plants".[2]
[snip]
Flavonoids are widely distributed in plants fulfilling many functions including producing yellow or red/blue pigmentation in flowers and protection from attack by microbes and insects. The widespread distribution of flavonoids, their variety and their relatively low toxicity compared to other active plant compounds (for instance alkaloids) mean that many animals, including humans, ingest significant quantities in their diet. Flavonoids have been referred to as "nature's biological response modifiers" because of strong experimental evidence of their inherent ability to modify the body's reaction to allergens, viruses, and carcinogens. They show anti-allergic, anti-inflammatory[4] , anti-microbial[5] and anti-cancer activity.
A potential link to our thread's topic.
Here is the Wikipedia link where you can see a 2D image of the basic flavonoid chemical structure as well as learn way more about flavonoids than you ever wanted to;
http://en.wikipedia.org/wiki/Flavanoids
What I find very cool about flavonoids is the similarity between their basic structure and steroid hormones like vitamin D and their precursor molecule cholesterol (Another link to the main topic of the thread, that's 2 but who is keeping score)
Cholesterol, the much maligned organic chemical is the critical substrate for all steroid hormone production in the human body including vitamin D (another tie in) that makes higher life forms (that be us) possible. Here is the Wikipedia link for cholesterol where you will see a 2D representation of this key organic chemical:
http://en.wikipedia.org/wiki/Cholesterol
There is no RDA for flavonoids. We have very little idea what contribution they make to human health or disease. The fact that so many of the traditional foods we consume like tea, dark chocolate, citrus, ginkgo, cabbage, and red wine are all enriched with this compound is of great interest especially since the keepers of the RDA have not seen fit to even give it a footnote. (wait a minute, do people actually eat ginkgo?)
This is but one example of an exotic compound that is widely present in our present diet and that of the ancestors of virtually all humans that has not been recognized as a nutrient. One might ask then if it is not a nutrient that is important for human health why have our ancestors sought out so many foods that contain them and included them in our traditional diets irrespective of cultural or racial background?
This is what I mean when I say we really know very little about nutrition. Cultural evolution which includes our traditional diets are the result of natural selection just as human genetic traits are. For instance, canabalism was stylish for some people but this dietary practice sort of died out ;~> if you know what I mean.
Our ignorance about what is or is not good for us to eat then is pretty limited. This will make a scientific study of early varietals and heirloom plants and trees difficult to make much sense of because we don't know what we are looking for.
This should not stop basic research into this important question though. One way to start would be to compare the contents of "improved grains" for instance with some of the early varietals as mentioned above by Tom
"Cripes einkorn and emmer wheat are far superior to modern wheat and they are the oldest we know (10,000 year old varieties), but they are not cheap to grow. Not cheap to grow means difficult to find."
Now Tom says that these "are far superior" and maybe he knows why they are and if so can help me to understand why. But maybe what Tom means is that he thinks they are better or they taste better to him. Whatever the basis of his statement the point I am trying to make (while waiting on Dr. Alpert to get back to us) is that he may well be correct but what we need is proof not opinion.
A study like this would not just look at the big three (I need to go ahead an change this to The BIG Five) but also consider everything else that differed between the "improved wheat" and the early varietals. I am no chemist but it might be possible to do this using high pressure liquid chromatography. This would be one way to do it that was popular when I was in college but today there are probably much better ways to determine the composition of a substance.
This phase of the research would simply be focused on defining the differences in chemical composition between these two strains of wheat and publish them in a catalog.
The next step would be to attempt to determine the biological effects of the compounds that differed between the two varieties and to explore what these differences have if any on human health. (I don't know how to do this but if Dr. Albert would just give me a little more time I might be able to come up with something)
The same basic process would need to be repeated for all natural foods consumed today (sorry Tang, but you are for astronauts only) where there was a corresponding early varietal or heirloom example.
Very interesting! Thanks for introducing the topic.
Still waiting for Dr. Albert. (OH, this isn't Twitter, sorry wrong forum)
GW