Ray Peat says that high tryptophan content of milk should not be problematic, due to the high calcium content. He says that it is the calcium to phosphate ratio is the major contributor in whether the tryptophan in the milk will be converted into excess serotonin or the B Vitamin, Niacin:
"The ratio of calcium to phosphorous should be very high. If you're under stress, the phosphate becomes more a problem and adds to the stress. Meat and whole grains are major sources of phosphate. You have to be more concerned with your calcium intake if you have a meat or grained based diet."
Now, as of now I have some doubts that, even with a higher calcium to phosphate ratio, that all or most of the tryptophan will be prevented from going down the serotonin pathway and will possibly be used to produce some or moderate amounts of serotonin.
Does anyone have or know of any studies which answers these two main questions:
A) Does most to all of the tryptophan in dairy go down the pathway to produce niacin?
B) Will the body continue to steer away from the serotonin pathway to the pathway to produce niacin, even when one is getting sufficient niacin from the diet?
I have been thinking this because perhaps the body will only convert substances into vitamins, etc., often only when it does not have enough of that vitamin/nutrient to meet it's metabolic demands, and when it does have enough, it's own regulatory mechanisms stop it from converting any additional substances to produce certain nutrient's, which brings me to question B (above).
Most people who follow peat get more than enough niacin/niacinamide from food/supplements, so what evidence do we have that that **in of itself** will not steer the excess tryptophan from milk away from the niacin pathway to the serotonin pathway? What evidence do we have to show that the body will keep using that tryptophan to produce niacin when the bodies nutritional needs for that Vitamin is already being met very well through diet?
If there is not clear evidence on this, then perhaps it would be very important to consume glycine/gelatin with milk just to be on the safe side (to help with the tryptophan).
Any studies that anyone knows of which can answer these questions would be great. Thanks.
"The ratio of calcium to phosphorous should be very high. If you're under stress, the phosphate becomes more a problem and adds to the stress. Meat and whole grains are major sources of phosphate. You have to be more concerned with your calcium intake if you have a meat or grained based diet."
Now, as of now I have some doubts that, even with a higher calcium to phosphate ratio, that all or most of the tryptophan will be prevented from going down the serotonin pathway and will possibly be used to produce some or moderate amounts of serotonin.
Does anyone have or know of any studies which answers these two main questions:
A) Does most to all of the tryptophan in dairy go down the pathway to produce niacin?
B) Will the body continue to steer away from the serotonin pathway to the pathway to produce niacin, even when one is getting sufficient niacin from the diet?
I have been thinking this because perhaps the body will only convert substances into vitamins, etc., often only when it does not have enough of that vitamin/nutrient to meet it's metabolic demands, and when it does have enough, it's own regulatory mechanisms stop it from converting any additional substances to produce certain nutrient's, which brings me to question B (above).
Most people who follow peat get more than enough niacin/niacinamide from food/supplements, so what evidence do we have that that **in of itself** will not steer the excess tryptophan from milk away from the niacin pathway to the serotonin pathway? What evidence do we have to show that the body will keep using that tryptophan to produce niacin when the bodies nutritional needs for that Vitamin is already being met very well through diet?
If there is not clear evidence on this, then perhaps it would be very important to consume glycine/gelatin with milk just to be on the safe side (to help with the tryptophan).
Any studies that anyone knows of which can answer these questions would be great. Thanks.