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How do you link to the actual time in Youtube?
By right-clicking on the video.How do you link to the actual time in Youtube?
This is a very nice feature. Guys! Please share videos with the time embedded this way so we don't have to watch the whole video just to listen to snippet of it. Nice find Amazoniac!- Cellular acidification as a new approach to cancer treatment and to the understanding and therapeutics of neurodegenerative diseases (!)
- Ketoacidosis – Where Do the Protons Come From? (!)
- Body Fluid pH Balance in Metabolic Health and Possible Benefits of Dietary Alkaline Foods (⚠)
Here's a review on my store for a book titled 'Alkalize or Die':
"[..]the author presents the information in a very humble and open-ended manner, merely passing along his experiences and observations rather than imposing a rigid dogma, as to make for a "gentle" read."
By right-clicking on the video.
Interesting.- Human stomach
View attachment 17303
Copyright © 2008 Pearson Education, Inc., publishing as Pearson Benjamin Cummings.
- Parental cell of the stomach
View attachment 17304
Source: the internet.
- Agmatine - Wikipedia
- The Source of Carbon Dioxide for Gastric Acid Production
"The hydration of carbon dioxide resulting in the production of gastric acid requires a significant supply of carbon dioxide. Although the source of carbon dioxide is unknown, textbooks suggest interstitial fluid as the source. However, the possibility that this carbon dioxide comes from the gastric vascular system is untenable. The gastric vascular system does not have any specific modifications which would enable the stomach to be supplied with carbon dioxide enriched blood."
"The theoretical background to the conclusion that the decarboxylation of amino acids is one of the principle sources of carbon dioxide for gastric acid production has been outlined (Steer, 2005). Biochemically, basic amino acids are ideally suited to act as a source of carbon dioxide in the stomach and the most basic amino acid is arginine (isoelectric point 11.15). A significant source of arginine is present in the stomach."
"Pepsinogens are the major proteins produced by the chief cells of the stomach. These pepsinogens are converted into pepsins with the release of activation segment. Activation segment of human pepsinogen I is made up of forty seven amino acids. Six of these amino acids are arginine (Kageyama and Takahashi, 1980). This is a significant amount of arginine in a small protein molecule. The decarboxylation of the arginine derived from a single molecule of activation segment would result in the release of six molecules of carbon dioxide."
"The decarboxylation product of arginine is agmatine. Agmatine has been recognized because the work of Professor Albrecht Kossel (Kossel, 1910). Agmatine had originally been extracted from herring roe (Kossel, 1910), and for many years agmatine had been considered to be absent from mammalian tissues. This misapprehension was corrected in 1994 with the identification of agmatine in mammalian tissue (Li et al., 1994). An examination of various mammalian organs has revealed that the greatest concentration of agmatine is found in the stomach (Raasch et al., 1995)."
"The process of decarboxylation of arginine in the stomach has been confirmed in the present study by finding the end product of this reaction, namely agmatine, in the parietal cell canaliculi. The decarboxylation of arginine provides a source of carbon dioxide. The hydration of this carbon dioxide results in the release of hydrogen ions. The decarboxylation of another basic amino acid, lysine, may also provide carbon dioxide for this process but the possible role of lysine has not been studied. In human pepsinogen I, the activation segment has fifteen basic amino acids out of a total of forty seven amino acids. As previously stated, six of these basic amino acids are arginine but of the remaining nine basic amino acids eight are lysine (Kageyama and Takahashi, 1980) which has an isoelectric point of 9.59. Thus, if both arginine and lysine are involved in this process of decarboxylation, one molecule of activation segment would produce fourteen molecules of carbon dioxide."
"For almost two centuries ever since acid has been identified in the stomach (William Prout 1785–1850), it has been a dilemma explaining why the acid does not destroy the stomach? The finding that the greatest concentration of agmatine in the body is in the stomach (Raasch et al., 1995), the fact that agmatine is such a strong base and the cellular localization of the agmatine in the gastric mucosa (present work) makes agmatine a strong candidate for that protective role. This mucosal defence role of agmatine is best illustrated by the gastric mucus secreting cells. When considering the source of the agmatine in the mucus secreting cells of the stomach, it is interesting to note that radiolabeled agmatine is taken up from the gastric lumen by the gastric mucosa (Molderings et al., 2002). The agmatine present in the mucus secreting gastric cells could have been taken up by these cells from the lumen and this agmatine derived from the decarboxylation of arginine from the activation segment of pepsinogen."
"Helicobacter pylori infection of the stomach is associated with a decrease in the amount of mucus in the mucus secreting cells of the stomach (Steer, 2005). This change is associated with a decrease in the amount of agmatine in these mucus secreting cells (Steer, 2005). Such a decrease in the amount of agmatine in the epithelium of the helicobacter pylori infected stomach would make this epithelium more vulnerable to damage by gastric acid."
"The extracellular production of gastric acid by the hydration of carbon dioxide which has been derived from the decarboxylation of arginine is shown in Fig. 4. This extracellular, rather than intracellular, hydration of carbon dioxide and the formation of agmatine would explain why the parietal cells are not destroyed by the production of the strong acid. The current observations and their interpretations concur with the principle expounded by Hoerr and Bensley (1936) that “gastric juice (including gastric acid) ……… is a result of the interaction of the various products on one another modified by the living membrane over which the secretion flows.” The “reaction space” described by Hoerr and Bensley (1936) for gastric acid production is in the parietal cell canaliculi."
View attachment 17305
The adequate level of those metabolites can be a proxy for good metabolism (protein synthesis and enzyme function). But I would indeed be skeptical about it because the reaction of ingested bases with stomach acid affects those in circulation, and I don't think that it's from diffusion, so it's suspicious.Interesting.
Does this then mean that having a high amount of CO2 in the blood, and thereby having good acid-base balance, has very little to do with having good gastric acid production? Maybe it still does, but the smaller role may still be significant in tipping the availability of gastric juice towards optimality in the part played by the stomach in digestion.
Admittedly not having read the several textbooks and biology courses worth of info in this thread, has any consensus been reached with regards to dietary recommendations? Or is it just baking soda before acidic meals?
I guess they are able to find salt licks like wild animals would?how did hunter gatherers get their salt?
their intake must have been really low, right?
- Fluids, Electrolytes and Acid-Base Disturbances | Medicosis Perfectionalis
If you don't understand why I've been promoting the work of this guy, it's because you haven't visited his channel/website.