Travis
Member
- Joined
- Jul 14, 2016
- Messages
- 3,189
I've had horsetail in my French press, which is actually okay, and think it could go well with something like yerba maté. Besides silica, citric acid is a good chelator. I think perhaps there could even be some powerful synthetic ones for chelating aluminum especially, but I'm not sure. Usually in the body, as far as I can tell, aluminum associates with phosphate in the bones and phophyorylated proteins—which can be found in myelin surrounding nerves. Most if not all microtubule-associated proteins are heavily phosphorylated, and aluminum can crosslink these through their phosphate groups in vitro. I think this is the main mechanism being 'neurofibrillary tangles' seen in Alzheimer's. Some other ideas are that 'it displaces iron from binding sites,' but then you would have damage that could be essentially modeled by iron overload. This is not the case; aluminum creates a special kind of inclusion body that cannot be replicated by anything else.
So I just stick-it-out with the dicarboxylic acids found in fruit, avoid aluminum, and occasionally drink horsetail tea. Besides double-acting baking powder, aluminum can also be found in cheap table salt (and spice mixes containing that). Of course most antacids are contraindicated as well as processed cheese (added as 'an emulsifer,' but it could really be there to crosslink globular dairy proteins for more gooey texture.) Because it's so persistent in the body, simply avoiding probably does more than than attempting to remove it.
The older people who have Alzheimer's were probably in a high-risk group, perhaps using antacids as well as consuming trace amounts in their boxfood for decades. Some were even on dialysis and given 'phosphate binders,' aluminum compounds which cause 'diabetic encephalopathy.' For most people eating whole food, and especially those eating a lot of calcium, aluminum is not really an issue. What we'd consumed in the past we won't have to deal with as long as we can keep our bones from dissolving as we age (which releases any stored aluminum).
So I just stick-it-out with the dicarboxylic acids found in fruit, avoid aluminum, and occasionally drink horsetail tea. Besides double-acting baking powder, aluminum can also be found in cheap table salt (and spice mixes containing that). Of course most antacids are contraindicated as well as processed cheese (added as 'an emulsifer,' but it could really be there to crosslink globular dairy proteins for more gooey texture.) Because it's so persistent in the body, simply avoiding probably does more than than attempting to remove it.
The older people who have Alzheimer's were probably in a high-risk group, perhaps using antacids as well as consuming trace amounts in their boxfood for decades. Some were even on dialysis and given 'phosphate binders,' aluminum compounds which cause 'diabetic encephalopathy.' For most people eating whole food, and especially those eating a lot of calcium, aluminum is not really an issue. What we'd consumed in the past we won't have to deal with as long as we can keep our bones from dissolving as we age (which releases any stored aluminum).