@the_black_jew said in What do you guys think about Linus Pauling and Vitamin C?:

10,000iu retinyl palmitate once a week seems low to match 5000iu daily vit d

Yes, you're right. My brain brakes. Not logical.
If I try to explain why (insufficient, I know):
My Vitamin A comes from animal sources:

• gouda cheese and brie cheese: one third of the dose from fat, compare to 4 % creamed fat from milk. 8 days on 12 days.
• raw butter: 2x/day 3 portions. Same dose.
• 2 chicken livers a week or 10 000 UI retinyl palmitate once a week.
• 2 eggs twice a week: 160 mcg x 2.
• few vitamin A from 100 - 120 g meat once or twice a day.
  So, not enough to be optimal, I know. I should re-read why the amount of retinol has to be higher when taking 5 000 UI vit D in the winter time.
  Thanks for having me remind this "insufficiency".

@albion said in Methionine/Cysteine restriction increases longetivity AND energy expenditure:

I'm skeptical. Selenium in physiological doses seems to increase, not decrease, Glutathione activity.

I don't like this part, though:

"It has been hypothesized that the increased risk of diabetes resulting from a high selenium intake is caused by excessive antioxidant activity (Steinbrenner, 2011).

1. 55 mcg Se are required. more in case of detox (thiol pathway) 200 mcg.
   Exceptionally 400 mcg at the beginning of poison attack. So, not as usual / prolonged dose.
   The problem is to agree on physiological needs.
2. And yes, if selenium takes the place of bonds devoted to sulfur, we are going to have problems. It's a question of time and amount.
   If you get problems with sulfur, you'll get problem with methylation. Havoc in view. I can give a link if desired (Excess oxalate => sulfur needed => methylation problem => Havoc).
3. Never heard that too much of a good thing is bad?
   Selenium has also an anti-oxidant activity.
   I haven't explored the action deeply on insulin secretion / sensitivity but in the word antioxidant, there is the prefix anti-. Would be better to see further *1
   But you aren't going to suffer from excess if you take 100 mcg Se in cure or 3 times a week.
   I'm not trying to convince you - since you didn't justify / explain your point of view.

*1 For other readers (SE AND INSULIN RESISTANCE)
This study says Se role is controversial in DT2.
While Se supplementation is not associated with a risk of T2DM in individuals with low concentrations or in individuals maintaining the recommended nutritional dose, excessive long-term Se exposure has been shown to increase the risk of T2DM due to excessive GPx1 activity[64] and a consequent impairment of insulin sensitivity[57] (Figure 1).
World J Diabetes. 2023 Mar 15;14(3):147–158. doi: 10.4239/wjd.v14.i3.147

57. https://pmc.ncbi.nlm.nih.gov/articles/PMC10075028/#B57
    -,
    ref64 DOI: 10.1055/s-0043-119544

@Sunniva said in What do you guys think about Linus Pauling and Vitamin C?:

In regards to Vit A, if I am drinking about 40 ounces of raw milk daily would the supplemental A be necessary?

You'll get 42 % of the RDA. If you don't suffer from irritable bowel, don't smoke, don't drink wine or bear twice a day,, don't suffer too often from influenza or get a cold, it could be OK (half-life).
More details below (see & Measures)

Retinol in raw milk
The amount of retinol (vitamin A) depends primarily on the fat content of the milk. Indeed, the consensus is that higher fat content in milk results in more cream, with estimates ranging from about 100ml to 150ml for whole or full-cream milk.
Whole milk is something like 3.5 to 4% fat. Assuming that all that rises to the top as cream, you'll get 4% of the total volume as cream. So about 40mL per liter of milk. In reality it'll probably be a bit less than that though.
One quart of Whole Raw Milk provides you with 375 mcg of vitamin A, or 42% of the daily recommended value. RDA is 900 mcg Vit A (retinol) or +/ 3000 IU. (3.33 factor).

Source:
Variation in retinol and carotenoid content of milk and milk products in The Netherlands. Journal of Food Composition and Analysis 19 (2006) 67–75.
https://www.robertorubino.eu/wp-content/uploads/2016/05/2006-retinol-and-carotenoid-content-of-milk-and-milk-products.pdf
Abstract
Retinol and carotenoids were measured in Dutch milk and dairy products using a validated approach based on complete extraction of fat, followed by mild saponification and analysis by high-performance liquid chromatography. Raw milk, full fat milk, semi-skimmed milk and butter contain about 10 mg retinol and 6 g carotenoids per g fat. Values for retinol equivalents in milk are 10–20% higher than the values published in the Dutch food composition table. b-Carotene comprises 90% of total carotenoids present in cow’s milk, contrary to values published for human milk, which show more equally distributed carotenoids. Winter milk contains 20% less retinol and b-carotene compared to summer milk. Retention of retinol and b-carotene per g fat in hard cheese is one third to one half relative to the corresponding raw milk. In liquid and semi-liquid dairy products (pasteurized milk, buttermilk, vanilla custard, and yoghurt) retention of both compounds is above 80%. Recovery of carotenoids using the validated method is better than that reported by others previously.

Measures:
1 quart US = 946,353 liter
40 ounces = 1182.94 ml (1 oz. = 29,574 ml)
=> +/ 375 mcg retinol (vitamin A) = 42 % RDA
RDA = 900 mcg = 2997 IU

NB1: The conversion factor for vitamin A (retinol): 3.33 IU per mcg
NB2: I take 10 000 UI once a week (3 003 mcg). The upper limit in once dose.
NB3: The conversion factor for b-caroten to the active form Vit A is said to vary from 2 to 12 % depending on the fat amount of the meal. However, if you lack active vitamin A, the conversion rate will be optimized by the intestinal mucosa (not the liver).
So, if you don’t eat some chicken liver once a week, or don’t take any supplement, 6 g carotenoids could give a 50 % conversion into retinol. But only in an optimal situation. Not very often like that.
I won’t hope it like that.

For other readers (see the link too)
Alpha-Carotene, beta-carotene and beta-cryptoxanthin can be converted to Vitamin A in the intestine and liver [5]. Vitamin A is essential for the immune response and is also involved in other defences against infectious agents. Nevertheless, in many individuals, this conversion is slow and ineffectual, particularly as you get older. In a recent study, increases in blood beta-carotene levels did not result in a corresponding increase in blood Vitamin A levels [13],[14].
Approximately 80-90% of the carotenoids present in green, leafy vegetables such as broccoli, kale, spinach and Brussel sprouts are xanthophylls, whereas 10-20% are carotenes. Conversely, yellow and orange vegetables including carrots, sweet potatoes and squash contain predominantly carotenes [8].
NB1: Any poor metabolism of the liver or drug supplement or alcohol taken will dampen conversion of b-caroten (pro-vitamin A) to retinol (active vitamin A). (Active vitamin A = retinyl palmitate or acetate as a supplement).
Source: The Nutrition of Beta-Carotene
http://naturalhealthperspective.com/food/carotenes.html

@Sunniva said in What do you guys think about Linus Pauling and Vitamin C?:

What vitamin D do you use?

Now foods softgels.
,+ Once a week 10 000 ui vit A (retinyl palmitate).

@DavidPS said in Anabolic Sensitivity in Healthy, Lean, Older Men:

Staying lean and fit fights aging

Hi,
just to make a up, and contribute ...
Nothing to do with insulin insensitivity but as overfat, insulin insensitivity and inflammation are members of the same trilogy, we could add one more point: lack of potassium, preventing adequate cleansing. I explain (context needed):

Oxidized Cholesterol, Macrophages and Potassium
Potassium to dampen high tension and prevent AVC. Atherosclerosis begins with macrophage engulfment of oxidized LDL C-foam cells (process to clean / get rid of Ox-LDL.
=> 2 g K+ more makes a difference (3 g as middle take). So 3 + 2 = 5 000 mg.

Excerpt (translated)
Macrophages are cells that infiltrate tissues and have a cleaning role. They are notably responsible for purifying LDL cholesterol (the wrongly-called “bad” cholesterol). But when this cholesterol is oxidized, macrophages store it in the arterial walls and become the raw material for atherosclerotic plaque. They are then called “foam cells”. By preventing macrophages to adhere to arterial walls, potassium could slow down cardiovascular disease.
Translated from the book “Potassium: Mode d’Emploi”. Dr. Philippe VEROLI.
Chapitre 5 – Prévenir et Traiter les maladies Cardio-Vasculaires.
Sources and References

1. The role of macrophage ion channels in the progression of atherosclerosis
   &3. Ion channels in macrophages
   https://www.frontiersin.org/journals/immunology/articles/10.3389/fimmu.2023.1225178/full
   Potassium channels are crucial regulators of macrophage membrane potential and ion homeostasis.
2. Human macrophages contain a stretch-sensitive potassium channel that is activated by adherence and cytokines
   https://pubmed.ncbi.nlm.nih.gov/8558596/
   We have identified an outwardly rectifying K+ channel that appeared to be involved in cytokine and adherence-mediated macrophage activation, and in the maintenance of cytoskeletal integrity and cell shape.
3. Inverse relationship between potassium intake and coronary artery disease in the cholesterol-fed rabbit
   American Journal of Hypertension, 1999, https://doi.org/10.1016/S0895-7061(99)00039-4
4. Atherosclerosis begins with macrophage engulfment of oxidized LDL C-foam cells (process to clean / get rid of Ox-LDL.
   Researchgate (access denied with VPN)

@Ray-Peat-Fanboy said in What do you guys think about Linus Pauling and Vitamin C?:

this vitamin E supplement contains rice bran oil (a high PUFA oil)

Are you kidding?!
Only the dose makes a poison.
https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F006185

34.7 % PUFA / 100 (1 ml)) / 20 (20 drops) = 0.0174 mg.
=> not even 1 tenth of a milligram.
Less than 2 hundredths of one mg.

@Ray-Peat-Fanboy said in What do you guys think about Linus Pauling and Vitamin C?:

Should I buy Thornes Vitamin K? And what brand do you recommend for a vitamin E supplement?

For vit E, 20-25 mg is required, but 100 mg after 40ies. Must be at least 2 tocos.
I take 2x/wk 400 UI. Mind this: too much of a good thing is bad.
Now foods - Advanced gamma E complex 120 caps.

For Vit K:

• once a Wk Life Extension super K (all forms of vit K, high dose)
• 1 drop Thornes Vitamin K2 MK4 (1 000 mcg) every day. Must be taken with high dose fat. 35 g optimal.
  Avoid if under 24 g fat. Postpose.
• At midday, I take 5000 UI vit D (from November till April) (winter time).
  For details about posology , how and why, I can give a link if desired.

@Ray-Peat-Fanboy said in What do you guys think about Linus Pauling and Vitamin C?:

I was thinking about taking high dose vitamin C for anti stress purposes.

Well, looking at the study, the main points are:

• 1 g AA/day.
• Less cortisol secreted.
  No explanation.

We know AA (ascorbic acid) has antioxidant effects and other positive side-effects on inflammation pathways.
Remind that AA must be from guaranteed source (no heavy metals). If you don’t want rubbish one (not effective), N° CAS 50-81-7 and / or optical rotation 20.5-21.5 °.
Split the dose 1 g in 3x (half-life).
So, yes AA plays a role on stress. But you could do the same with L-theanine and collagen (glycine has gaba-like effects). + a technic to lower tension like EFT, deep breath and walking.
And if you really want to protect the heart, it’s rather in the direction of arteries you should look at. Protect membranes vessels with liposoluble vitamins, especially Vit K2.
Useful info (in French, translator needed):
Vitamine E et peroxydation des membranes
https://mirzoune-ciboulette.forumactif.org/t642-vitamine-e-et-peroxydation-des-membranes#5648
Interaction entre les vitamines A D K
Calcium regulation and thyroid inquiry
https://bioenergetic.forum/topic/2275/calcium-regulation-and-thyroid-inquiry

Hi,
I won't say so. Useful explanations as an encyclopedia could be.
Put some point in excerpt if you want to debate (and give a link if possible) ...

@Luke said in Cheap peaty fruit suggestions:

I don't know whether citrate has any benefits over carbonate (other than the increased bioavailability), but if you mix carbonate into orange juice, it should react with the citric acid in the juice to form calcium citrate.

Yes, I confirm:
What happens when citric acid reacts with calcium carbonate?
3CaCO3 + 2H3C6H5O7 -> Ca3(C6H5O7)2 + 3H2O + 3CO2
When calcium carbonate (CaCO3) reacts with citric acid C6H8O7, calcium citrate is formed Ca3(C6H5O7)2 + water (H2O) and Gas (CO2) (carbonic gas). It is an acid-base reaction.
If you put calcium carbonate or calcium citrate in fruit juice, it’s going to become fizzy. The production of carbon dioxide gas typically results in bubbling or fizzing during the reaction.
It can also be called a chelated reaction since an insoluble salt of calcium (calcium carbonate) is converted into a more soluble one (calcium citrate). Calcium citrate is rather a water-soluble salt.

Comment:
How much citrate?
It depends on the ratio acid citric and carbonate. I don't know precisely but the effect is no quite immediate. Lightly delayed. Not a good idea if your eat pasta / bread / flakes 3 times a day since WGA agglutins (from wheat) are opening the tight junctions of the intestinal border brush.
Here I make an analogy with magnesium supplement when suffering from leaky gut. Not the right time to take Mg supplement during a meal with oxalates when tight junctions are not very tight. Too long / difficult too explain why.
However, the organism is repairing itself during the night. Theoretically, if we don't abuse regularly.
NB: other benefit:
Magnesium citrate or potassium citrate capture / solubilize CaOx on a much easier way (100x more easier than calcium citrate salts). Once you've suffered from lithiasis (kidney stone, but not only in kidneys), you'll take it quickly into account.