Travis
Member
- Joined
- Jul 14, 2016
- Messages
- 3,189
Leucine has anabolic effect when not balanced by the others, as it activates the mTOR pathway. Phenylalanine can become dopamine by being twice‐hydroxylated, but if it fails to do so it can interfere with nerve transmission (phenylketonuria). Gelatin should be all that's required because you cannot eliminate brain serotonin completely; I think it's enough to lower it by 30% or so. Also, a person should be careful about taking isolated amino acids because about half of them have secondary functions besides their structural roles; for example:so Phenylalanine and Leucine in high dosages will do it?
methionine ⟶ polyamines ± SAM
tyrosine ⟶ dopamine ± catecholamines
histamine ⟶ histadine ± urocanic acid
arginine ⟶ nitric oxide
tryptophan ⟶ serotonin
leucine ⟶ cholesterol (mTOR)
threonine ⟶ methylglyoxal
tyrosine ⟶ dopamine ± catecholamines
histamine ⟶ histadine ± urocanic acid
arginine ⟶ nitric oxide
tryptophan ⟶ serotonin
leucine ⟶ cholesterol (mTOR)
threonine ⟶ methylglyoxal
And of course aspartate and glutamate are 'excitatory neurotransmitters' without modification, but their ability to cross the blood–brain barrier is limited (being polar amino acids.) I think MSG fearmongering is a bit exaggerated—perhaps to divert attention away from more important things by creating a scapegoat, and perhaps even as an economic attack on Asian restaurants (competitors of American restaurants).
So I think amino acid ratios are important, and even more so if you deviate from the more‐or‐less natural ratios found in foods. I think cooking certain foods can increase the rate of tryptophan release by breaking down fiber, but I haven't seen any studies on this—just a feeling that I get from eating raw vs cooked food of same type.
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