Cysteine depletion triggers adipose tissue thermogenesis and weight loss
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@sunsunsun said in Cysteine depletion triggers adipose tissue thermogenesis and weight loss:
does gelatin supplementation emulate cysteine/methionine/tryptophan etc depletion?
From cronometer.com, here is the amino acid profile of gelatin.
Dr. Peat spoke about the benefits of gelatin beginning at about 16 minutes. He mentions that little old ladies could live off of gelatin and toast. LOL
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@DavidPS said in Cysteine depletion triggers adipose tissue thermogenesis and weight loss:
Dr. Peat spoke about the benefits of gelatin beginning at about 16 minutes. He mentions that little old ladies could live off of gelatin and toast. LOL
lol, made me chuckle too
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So, to replicate this, do we just eat gelatin and keto acid sources for protein?
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@LetTheRedeemed - As stated in the opening post:
Systemic cysteine depletion in mice causes lethal weight loss with increased fat utilization and browning of adipocytes that is rescued upon restoration of cysteine in diet.
Cysteine is a conditionally essential amino acid. The US RDI is 287 mg and I would not try to go lower than that amount.
It is very easy to get to the RDI for cysteine. The flipside is that it difficult to keep your levels below the RDI; but it can be done if you have your heart set on it.
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Using gelatin to maintain protein levels during cysteine depletion could cause an imbalance in the Lysine and Arginine ratio in the diet.
From cronometer.com, here is the amino acid profile of gelatin.
It is desirable to have diet's overall ratio of Lysine to Arginine to be more than 1.0 to prevent viral outbreaks. Foods with a higher lysine content compared to arginine are generally recommended to help manage symptoms. I usually have a high amount to dairy in my diet (see chart below). You can also use Lysine supplements to change the overall ratio in your diet.
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What's a quick recipe for easy daily gelatin consumption? Just making fruit jelly?
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@Milk-Destroyer dissolve it in coffee or milk. You can dissolve loads and it’s still easy to drink these drinks. Just heat up a cup of coffee / milk until it’s boiling in the microwave, add in your gelatin, mix and boom.
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So far this diet suffers the same paradox i’ve found before: a food will be low cystine, but high methionine or tryptophan, and vice versa.
Studies have also shown that methionine is a component similar to cystine. Tryptophan can be preferentially converted to serotonin under stress, but in an ideal state uses b2/b6 and iron cofactors to produce niacin and niacinamide…
Besides the gelatin, it Looks like the best food compromise for protein is oatbran. I could try this…. Maybe supplement b2 & b6 and keep a weekly serving of liver/oysters for the iron.
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@alfredoolivas please stop posting disinformation
. gelatin blooms in cold liquid and then is to be heated. putting it in hot liquid directly makes it into concrete.hydrolyzed collagen can be dissolved in whatever, thoughever
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@sunsunsun Have you tried drinking the coffee with the gelatin dissolved in it, whilst it’s still hot ?
That way it won’t turn into concrete.
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I just eat a small spoonful of gelatine straight from the spoon. My beef gelatine tastes wonderful.
But make sure to drink a little water first, so your mouth is moist. Otherwise, you'll definitely need some water afterwards.
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@Ena this feels like a classic troll but you sound too sincere lol…
I could never imagine eating beef gelatin by the spoonful hahah -
@Ena it will have a harder time absorbing if you didn’t dissolve it
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@alfredoolivas gelatin needs to bloom in cold water before being heated to dissolve correctly. this has been known for like 200 years
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Yes, gelatine must be dissolved in cold water in order to make a nice fruit jelly.
But I have faith that my stomach also has capacity.
I have been eating gelatine straight from the spoon for years without stomach problems, but of course I can't measure the absorption rate.
Maybe I'm just crazy. While I'm preparing my lunch, I eat and enjoy my supplements one at a time. A few parsley leaves, a little rosemary, maybe a basil leaf. Possibly some dried parsley or other herbs. Eggshell powder. Glycine tastes wonderfully sweet. A slice of ginger at the end whets the appetite.
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@Ena im talking about just dissolving it to make an enjoyable drink. putting gelatin in hot water clumps it. the normal way to dissolve gelatin smoothly is to put it in cold water, stir it, let it bloom for 5 min, then heat the liquid with the gelatin in it, stirring throughout. that creates a drink with no clumps. hydrolyzed collagen is completely different and readily dissolves in any temperature liquid.
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@sunsunsun try it with boiling water and stir more. In my experience it dissolves perfectly. It is harder to dissolve in milk, but I can make gelatinous coffee really easily. Like an ounce of gelatin in 300ml really easily
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@alfredoolivas ok, I will try. I have only tried in milk and in cooking with smaller amounts of hot water and it didn't work well.