Topics created by LucH

Additional info
*) High dose Vit K can interfere with Vit E
They are all fat-soluble vitamins and can compete with each other for absorption into the micelle. Vitamins A and E are antagonists of vitamin K because they interfere with its absorption and metabolism.
Taking a high dose Vit K2 requires transporters that are in limited amount for transport in circulating lipoproteins for subsequent uptake by tissues.
How much is too much is not clearly defined.
By the way excess Vit E, K and Q10 leaves quinones but our liver has a limited capacity to deal with.
I never take Vit A supplement at the same time as the other lipovitamins.
*) These studies found that vitamin E can block the replication/infection caused by the entire family of beta-coronaviruses (of which SARS-CoV-2 is a member)! (Posted by Haidut)
a) Water-soluble tocopherol derivatives inhibit SARS-CoV-2 RNA-dependent RNA polymerase
https://doi.org/10.1101/2021.07.13.449251
b) Water-soluble vitamin E compounds directly inhibit SARS-CoV-2 replication and synergize with remdesivir
https://www.news-medical.net/news/20210715/Water-soluble-vitamin-E-compounds-directly-inhibit-SARS-CoV-2-replication-and-synergize-with-remdesivir.aspx
=> Take 75 IU - 100 IU orally, once daily, with a meal. Since vitamin E has a half-life of about 48 hours, this dosage can even be taken every other day and still achieve the same concentrations and, hopefully, the same antiviral effects. The study also found that alpha-tocopherol (vitamin E) was about 100-fold more potent/effective than Remdesivir against SARS-CoV-2 and other coronaviruses!
Comment from Yerrag, I think:
There are not many studies on substances with direct viral replication inhibition effects against SARS-CoV-2. Glycine, naringenin, vitamin D, quinine and possibly zinc are among these substances, but it would be great if there was a substance that could both provide direct viral inhibition as well as inhibit the proliferation of the COVID-19 once infection has already occurred. Well, it appears that vitamin E is one of those substances.
https://web.archive.org/web/20140222054542/https://enerex.ca/en/articles/new-old-findings-on-unique-vitamin-e
*) Too much of a good thing is bad?
There no real danger with high dose vitamin E.
But high repeated doses of vitamin E inhibit platelet aggregation. Need to be compensate with K1.
If you are bleeding from the nose, it is because you lack vitamin K1. Beyond 800 IU of vitamin E, vitamin E is opposed to the action of vitamin K, probably because the carrier is identical.
Alpha-tocopherol is preferably stocked in the liver. (Kayden and Traber, 1993; Traber et al., 1990).
Every 72 hours would be fine with 400 UI (at least 2 toco). 20-25 UI are needed per day, according to Chris Masterjohn.

More info on Vit E
https://mirzoune-ciboulette.forumactif.org/t30-vitamine-e-plus-qu-une-vitamine#60
Excerpt 1 (translator needed, in French):
Most studies show a beginning of preventive efficiency at doses of 100 IU /d in degenerative diseases. Braking of oxidative stress which is underlying the phenomena of senescence and the appearance of all degenerative pathologies: cardiovascular, cancers, osteoarthritis, osteoporosis, presbyacousis, cataract, macular degeneration, Parkinson and Alzheimer's diseases, etc…
Excerpt 2 :

Optimal contribution, without pathology, if under 40 years old: 100 IU per day. Contribution in case of supplementation in polyunsaturated fatty acids 100 IU per gram of EPA. - Therapeutic contribution: 400 - 500 IU every 5 days.
Mg/ UI conversion: 100 mg = 150 IU.
Personally, it’s 400 UI mixed toco every 3 days (+/ twice a week). 3x if inflammation.
Now Foods – E 400 – with mixed tocopherols. Softgels. + once a week K1 (mix K1 and K2). Vit K2 MK7 must be encapsulated (oxidation).

*) How Much and What Type of Fat Do You Need to Absorb These Fat Soluble Vitamins? Vitamin A, D, E & K
http://suppversity.blogspot.be/2014/05/vitamin-d-e-k-how-much-and-what-type-of.html

*) Adjusting Vitamin E Needs with Unsaturated Oil Intake
http://www.ncbi.nlm.nih.gov/pubmed/1763554
http://libgen.org/scimag/get.php?doi=10.1007%2Fbf01610340
"...The requirement for vitamin E is closely related to the dietary intake of polyunsaturated fatty acids (PUFA). By the protective mechanism to prevent PUFA from being peroxidized, vitamin E is metabolically consumed. In addition, PUFA impair the intestinal absorption of vitamin E. Therefore PUFA generate an additional vitamin E requirement on the order of 0.6, 0.9, 1.2, 1.5, and 1.8 mg vitamin E (RRR-alpha-tocopherol-equivalents), respectively, for 1 g of dienoic (omega-7), trienoic (ALA / GLA), tetraenoic (AA), pentaenoic, and hexaenoic acid (DHA). For this reason, the gross vitamin E content of food containing PUFA does not allow an evaluation of this food as a source of vitamin E. A suitable measure is the net vitamin E content, i.e., gross vitamin E minus the amount needed for PUFA protection. Therefore, some food-stuffs generally considered as vitamin-E sources, as concluded from their gross vitamin E content, cause in reality a vitamin E deficiency if not sufficiently compensated by other vitamin E supplying food constituents. Examples of the net vitamin E content of some fats and oils, fish and nuts are shown. Consequences for food composition data and food labeling and the problem of meeting the vitamin-E requirements are discussed."
Note: The author thinks 60mg intake of vitamin E daily is not only reasonable but warranted given the net content concept and the widespread consumption of PUFA.

*) Critique of the requirement for vitamin E1–3. Max K Horwitt. 2001
https://lowtoxinforum.com/attachments/am-j-clin-nutr-2001-horwitt-1003-5-pdf.1994/ (3 p.)
30 IU RDA in 1968 was halved by the next RDA Committee in 1989. The mean consumption of vitamin E by American men and women is 21.4 (± 7.2) and 16.5 (± 7.0) mol/d, respectively.
Note: As the mechanism by which phylloquinone (K1) is converted to K2 MK-4 is unknown, we cannot readily speculate how vitamin E supplementation influences the concentrations of these forms of vitamin K in extrahepatic tissue. While it is plausible that less MK-4 is produced because vitamin E supplementation reduces phylloquinone as a substrate in the extrahepatic tissue, vitamin E may also decrease MK-4 concentrations independently of phylloquinone.
NB: Vit E and K use the same transporter. So don’t take these supplements at the same time.

*) Besoins en AGPI? (Needs in PUFA?)
Les besoins réels en AG polyinsaturés surestimés ? (Real needs in PUFAs are over-exaggerated)
https://mirzoune-ciboulette.forumactif.org/t1581-les-besoins-reels-en-ag-polyinsatures-surestimes#18738
=> Beneficial omega-3 intake, beyond the short term? No. Why? (In French, translator needed)
Excerpt:
“All liquid oils [rich in] PUFA, with the exception of extra virgin olive oil, are toxic, [because in excess] and can cause hypothyroidism, inhibit the immune system, be involved in heart disease , cancer, diabetes, seizures, cysts, age spots and poor digestion. This includes all oils that are liquid at room temperature, except extra virgin olive oil. » Rita Lee, PhD.
“Anything that damages mitochondria affects energy production and the production of protective steroid hormones. » Ray Peat, PhD.

@Corngold said in Clearing up the Confusion about Oxalate Lists:

@yerrag

I don't know, yerrag. He did hours of shows with Roddy & Dinkov, where they got in the weeds in terms of politics, finance, conspiracy, and other "fear-mongering" for lack of a batter term.

All I'm saying is I remember this stuff, "Forks Over Knives," Michael Pollan, and the big food/health complex existing for years before like 2020.

I believe he did mention it a few times, or commented on it or similar Chinese studies.

https://bioenergetic.life/?q=china+study

Anyways, it's just strange to me, given that I would expect him to want to defend meat and dairy, generally, and possibly find where the study went wrong in their assumptions (if it did!). I wonder if soy feed is the culprit as far as how pork and cows are being fed. The overconsumption of protein cuts and dairy could in fact be bad. But, the study was in 1983.

I wonder if the areas in question were electrified yet following Firstenberg's observations of electricity and cancer, diabetes, heart disease, etc. But, once again, I sense that pufa oil and soy feed, rural diets, and electricity are all acting in concert around the time of the study.

This paper seems to have some info on rural electrification of China.

https://pmc.ncbi.nlm.nih.gov/articles/PMC7134604/

I don't expect Peat to dip his toes into every nook and cranny. Just too many bugs and vermins to be dealing with. Best to narrow one's scope, and that's what Peat has done. You can't be Atlas and carry all the world in your shoulder. Still, even by narrowing his scope, his message easily gets watered down.

He hates behind defined and pigeonholed by the term Ray Peat Diet because that has the connotations of a one size fit all approach, and he loathes such an approach because context is key.

I think he isn't one to want his brand diluted by being just like the others who lack his coherence in messaging.