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HANGOVER TREATMENTS

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RED GINSENG
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After drinking, 220 ml.
This one’s got strong antioxidant potential, basically serving to clean up the leftovers from your less effective liquor cleaner-upper; CYP2E1, an enzyme in the P450 mixed-function oxidase system, in all your little smooth endoplasmic reticulumzzz. Stellar names regarding all, I know.
🥃
KSS FORMULA
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Three grams of tangerine pith + six grams of ginger rhizome + brown sugar.  Grind it all down then boil in water for 45 min.
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5 hours before drinking
🥃
DANDELION JUICE and tigers and bears. oh god.
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Before you drink.  220 ml, daily for seven days.  Sounds both delicious and practical.
🥃
KOREAN PEAR JUICE
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That’s the browner, rounder one.
Before you drink, bout a cup.
This one increases alcohol dehydrogenase activity, the main enzyme keeping you alive during nights like this.
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Of note: you don’t see steak here.  Or ice cream, or any other sloppy shit. Plantene Pro V, little else.

Park, et al., (2009). Biological activities and chemical characteristics of Monascus-fermented Korean red ginseng. Journal of Life Science, 19, 1553–1561. ·  Lee et al. 2014. Red ginseng relieves the effects of alcohol consumption and hangover symptoms in healthy men: A randomized crossover study. Food and Function, 5, 528–534. ·  Takashi, et al. Clinical effectiveness of KSS formula, a traditional folk remedy for alcohol hangover symptoms. Takahashi M, Li W, Koike K, et al., J Nat Med. 2010;64(4):487-91. ·  Noh, et al. 2009. Effect of dandelion juice supplementation on alcohol-induced oxidative stress and hangover in healthy male college students. Journal of the Korean Society of Food Science and Nutrition, 38, 683-693. ·  Lee, et al. 2013 Effect of Korean pear (Pyruspyrifolia cv. Shingo) juice on hangover severity following alcohol consumption. Food and Chemical Toxicology, 58, 101–106. ·  Lee et al 2012 Effects and action mechanisms of Korean pear (Pyrus pyrifolia cv. Shingo) on alcohol detoxification. Phytotherapy Research, 26, 1753–1758. · * NOTES ON KSS: Pith = the white, bitter stuff lining the fruit, post-peeling. Traditionally termed, “Kitsuraku”. Rhizome = little horizontally splayed stemmy things.  Traditionally termed, “Shokyo”.

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VOIDING

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VOIDING
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That final act of digestion; waste elimination. Connected to your southern button is a big wiggly hose that squirms all the way up to your mouth; the GI tract. Largest organ system we have.
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It’s not “important”, it’s fundamental. When you compare these vast pool noodles in terms of their owners’ diets (meat vs non), there’s a definite difference between them; in gut motility + microbial composition.
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So that climax, the act OF the void (the quality/composition/aura of it all) is obviously different amongst the two camps as well.  Here’s some slam poetry about my side’s excrement:
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o Vegan diets contain more fibers and complex starch.
o  Straight up, we #2 more often during the day.
o  Less prone to constipation; that’s in relation to both bowel frequency AND consistency.
o The odds of having some daily alone time are 2.49X higher for vegan men and 3.59X higher for vegan women.
o We got more Faecalibacterium prausnitzii, an anti-inflamaslamajamma, and an abundant producer of butyrate (anti-cancer thing).
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Butyrate = a short-chain fatty acid you definitely want around your anus.  One of its widely (lol) known functions is that of “histone deacetylase inhibition”. Ok. Your DNA’s like a pair of jeans, right (get it), they go for a walk in the woods, come back with a bunch of those sticky little flowers attached to it.  Those flowers = “acetyl groups”.
Butyrate stops your mom from yelling at you and your jeans and pulling them off. But. Acetyls are pretty much all bout that ‘cell proliferation’ lifestyle, you know what I’m saying.  Why would something that helps cells multiply be connected with “not cancer”? Cuz it only helps multiply specific cells whose functions are to prevent growth.
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SO. Butyrate promotes the inhibition of cell proliferation. ~All F+V either got or help you to get it. UP that intake, feel me. Also pistachios.

1] Faecal microbiota composition in vegetarians: comparison with omnivores in a cohort of young women in southern India. Kabeerdoss J, Devi RS, Mary RR, et al., 2012. Br. J. Nutr. 108, 953-957. [2] Panigrahi MK, Kar SK, Singh SP, et al., 2013. J. Neurogastroenterol. Motil. 19 (3), 374-380 [3] Nutrition and lifestyle in relation to bowel movement frequency: a cross-sectional study of 20,603 men and women in EPIC-Oxford. Sanjoaquin MA, Appleby PN, Spencer EA, et al., 2003. Public Health Nutr. 7 (1), 77-83 [4] Bristol stool form scale.  It’s been validated; confirmed to correlate with transit time of the whole gut [5] For the sentence directly before this one: O’Donnell LJD, Virjee J, Heaton KW., 1988. Gut 29, A1455 [Abstract] [6] A vegan or vegetarian diet substantially alters the human colonic faecal microbiota. Zimmer J, Lange B, Frick JS, et al., 2012. Eur. J. Clin. Nutr. 66 (1), 53-60. [7] Diet rapidly and reproducibly alters the human gut microbiome. David LA, Maurice CF, Carmody RN, et al., 2013. Nature 505 (7484), 559-563. [8] Association of dietary type with fecal microbiota in vegetarians and omnivores in Slovenia. Matijasic BB, Obermajer T, Lipoglavsek L, et al., 2014. Eur. J. Nutr. 53 (4), 1051-1064. [9] Effect of almond and pistachio consumption on gut microbiota composition in a  randomised cross-over human feeding study. Ukhanova M, Wang X, Baer D, et al., 2014. Br. J. Nutr. 111(12):2146-52 *Think of a train.  You want a slow train or a fast train? Reduced transit time also implies lesser amounts of water get reabsorbed from the lower GI, especially the colon, so you get those big ol’ friendly soft stoolz that are way easy to say bye to (less pressure = reduced likelihood of forming pouches; diverticular disease = bad news. **The food-gut human axis: the effects of diet on gut microbiota and metabolome. De Angelis M, Garruti G, Minervini F, et al., 2017. Curr. Med. Chem.

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VITAMIN K

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Plays a stellar role in the liv [Tyler] where it’s needed to synthesize functionally active forms of several coagulation factors.
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Also critical for maintaining bone strizength by acting as a straight-up enabler of this enzyme called gamma carboxylase. The pocket protector jargon need not reside in your dome. I’m just saying. This is how it’s done. Gamma yada yada, in turn, activates vit K-dependent proteins in bone, and some of those are flat-out vital for bone matrix to continue being John Wick-strong.
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·  PHYLLOQUINONE (K1): predominant form in the diet.  Made by plants, green vegetables (kale, spinach, broccoli, chicory), some fruits (kiwi), hhherbs (sage, thyme, parsley). Soy oil’s got some robust amounts too.
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·  MENAQUINONES (K2): several subtypes varying in side chain [wallet] length.  Made by intestinal bacteria so its distribution is way more confined in the diet; mainly cheese, meat & eggs.  And natto.
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o  However much is actually made depends on the types + distribution of bacteria in your bowel [ing team]. . .
Adult human babes need ~90 mcg/day.  Adult human dudes, 120 mcg.  It’s a bit variable though, especially with regard to age and ethnicity.
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Despite K being fat soluble, body deposits aren’t much; they’re easily depleted without regular intake.  The majority of ingested K is cleared within 24 hrs.
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How to test:
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Bit annoying.  Any abnormal lipid profile could impact results.  It’s fat soluble, with a bunch of different forms, and plasma values alone aren’t sufficient to assess real status.  PT (prothrombin time), a coagulation test, could reflect deficiency.  For K2 specifically, have some nerds quantify OCN (osteocalcin) for you. .
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If you got diabetes or you’re obese, you might be low cuz of reduced intestinal bacteria activity.
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-Sources below ⬇-

Vermeer C. Vitamin K: the effect on health beyond coagulation – an overview. Food Nutr Res 2012;56. http://dx.doi.org/10.3402/fnr.v56i0.5329. ·  Atkins GJ, Welldon KJ, Wijenayaka AR, et al. Vitamin K promotes mineralization, osteoblast-to-osteocyte transition, and an anticatabolic phenotype by {gamma}-carboxylation-dependent and -independent mechanisms. Am J Physiol Cell Physiol 2009;297:C1358–67.http://dx.doi.org/10.1152/ajpcell.00216.2009. ·  Shearer MJ. Vitamin K. Lancet 1995;345:229–34. ·  Elder SJ, Haytowitz DB, Howe J, Peterson JW, Booth SL. Vitamin k contents of meat, dairy, and fast food in the u.S. diet. J Agric Food Chem 2006;54:463–7. http://dx.doi.org/10. 1021/jf052400h. ·  Beulens JWJ, Booth SL, van den Heuvel EGHM, et al. The role of menaquinones (vitamin K2) in human health. Br J Nutr 2013;110:1357–68. http://dx.doi.org/10.1017/S0007114513001013 . ·  Weber P. Vitamin K and bone health. Nutrition 2001;17:880–7. ·  Booth SL, Al Rajabi A. Determinants of vitamin K status in humans. Vitam Horm 2008;78:1-22. . http://dx.doi.org/10. 1016/S0083-6729(07)00001-5. ·  Cosso R, Falchetti A. Vitamin K and bone metabolism: the myth and the truth. Expert Rev Precis Med Drug Dev 2016;1: 301–17.http://dx.doi.org/10.1080/23808993.2016.1174061. ·  Suttie JW. Vitamin K and human nutrition. J Am Diet Assoc 1992;92:585–90. ·  Saltzman JR, Russell RM. The aging gut. Nutritional issues. Gastroenterol Clin North Am 1998;27:309– ·  Kanellakis S, Moschonis G, Tenta R, et al. Changes in parameters of bone metabolism in postmenopausal women following a 12-month intervention period using dairy products enriched with calcium, vitamin D, and phylloquinone (vitamin K(1)) or menaquinone-7 (vitamin K (2)): the postmenopausal health S. Calcif Tissue Int 2012;90:251–62. http://dx.doi.org/10.1007/s00223-012-9571-z. ·  Bleau C, Karelis AD, St-Pierre DH, Lamontagne L. Crosstalk between intestinal microbiota, adipose tissue and skeletal muscle as an early event in systemic low-grade inflammation and the development of obesity and diabetes. Diabetes Metab Res Rev 2015;31:545–61. http://dx.doi.org/10

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RIBOFLAVIN

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https://www.instagram.com/p/Bff7e5FggQ1/

She’s a B-vitamin. Integral for when carbohydrates, amino acids and lipids all around and morph into one another.  Because of her versatility, deficiency signs first appear in body bits with the most rapid turnover, like skin (seborrheic dermatitis about the nose, mouth, scrotum and v-u-l-v-a. Also lip lesions; so that stranger you accidented with at the renaissance fair might not have been filthy after all). Eventually you get anemic*, then neurological symptoms develop.
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You rarely hear about Lady Flave being an issue for vegans, but it can be. Forget about protein. We’re fine there. It’s the micros that need attention. Meat, but mainly dairy’s the main source of B2 (her street name) for most people, so if you’re vegan/don’t dance with the white devil, this is for you. .
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Some personality traits: .
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-Destroyed by light.  When there’s sodium bicarbonate**, it’s worse.  Food companies tend to squirt some in their cans to chokehold that vibrant hue characteristic of fresh vegetables.
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-Water soluble; leaches into water used in cooking.
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-Present in lovely amounts in rapidly growing, green, leafy vegetables. And almonds, chestnuts..also whole grains, but since most of the its in the germ and bran, milling sweeps most of her sassy ass in the trash*** .
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Bacteria in your large intestine produce free riboflave (different form than dietary, but still fabulous) that’s absorbed at a rate in tandem to whatever type of shit you’re eating.  More’s produced after digestion of vegetables than meat. Among vegetables, brussels sprouts + brocc contain more riboflavin per weight and calorie than most others.
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How to test-
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EGRAC (erythrocyte glutathione reductase activity coefficient): < 1.2 = ok; 1.2-1.4 = low; > 1.4 = deficient.
Urinary excretion of riboflavin over 24 hrs (absolute/in relation to creatinine excretion)
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* Normocytic anemic **50-70% lost in milk stored in clear bottles for 2 hrs or more.  NaHCO3- Susceptible to alkalinity (10-20% loss in vegetables) *** Whole grain rice loses ~50%; whole wheat, > 30%. Parboiled (“converted”) rice still maintains most of its ribe cuz the steam processing of whole brown rice that happens before milling ends up driving the vitamins that were originally in the germ and aleurone layers into the endos-p-e-r-m, where they’re retained. (thinking emoji) So, milling gets rids of riboflavin, which is bad, but it also gets rid of phytate (which inhibits iron + zinc absorption [tap back to my posts on those to refamiliarize], which is good; sort of a double-edged swordish type of deal, but your odds of being riboflavin deficient compared to iron or zinc are pretty low, so not really I guess. -Decker KF, 1993. Ann. Rev. Nutr. 13, 17-41 -B-vitamin status and concentrations of homocysteine in Australian omnivores, vegetarians and vegans. Majchrzak D, Singer I, Manner M, et al., 2006. Ann Nutr Metab. 50(6):485-91. Epub 2006 Sep 19. -Farmer B, Larson BT, Fulgoni 3rd VL, Rainville, A.J., Liepa, G.U., 2011.* Normocytic anemic **50-70% lost in milk stored in clear bottles for 2 hrs or more.  NaHCO3- Susceptible to alkalinity (10-20% loss in vegetables) *** Whole grain rice loses ~50%; whole wheat, > 30%. Parboiled (“converted”) rice still maintains most of its ribe cuz the steam processing of whole brown rice that happens before milling ends up driving the vitamins that were originally in the germ and aleurone layers into the endos-p-e-r-m, where they’re retained. (thinking emoji) So, milling gets rids of riboflavin, which is bad, but it also gets rid of phytate (which inhibits iron + zinc absorption [tap back to my posts on those to refamiliarize], which is good; sort of a double-edged swordish type of deal, but your odds of being riboflavin deficient compared to iron or zinc are pretty low, so not really I guess. -Decker KF, 1993. Ann. Rev. Nutr. 13, 17-41 -B-vitamin status and concentrations of homocysteine in Australian omnivores, vegetarians and vegans. Majchrzak D, Singer I, Manner M, et al., 2006. Ann Nutr Metab. 50(6):485-91. Epub 2006 Sep 19. -Farmer B, Larson BT, Fulgoni 3rd VL, Rainville, A.J., Liepa, G.U., 2011.

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IODINE

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It’s a trace element; big deal for two thyroid hormones, T3 +T4. Vegans might not be hollering at enough.

Travels from gut → blood → thyroid.  How much you already have affects how much special juice* your Auntie Pootie*releases (inside you). In turn, her juices also control T3 + 4’s release (inside you)
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When replete, most is let loose in tinkle + fece, but measuring the former (“UI”; mcg/L) only directly reflects what you’ve eaten in preceding hours.  It’s not a reflection of your true background iodine spirit.

When dry, the 1st hormone to dip out is T4, but Auntie P gets the message loud and clear, and in no time at all she’s blowing more and more loads into you, trying to compensate for T4’s loss (low T4 precipitates elevated TSH). She (your pituitary) helps. Really, she does. But not forever**. That sweet, cool TSH, it’s little more than a band-aid here. And you need more. Soon enough you’re grabbing at every bit you can; from your blood, maybe even your intestines, dude. You’re a fiend***. You need help.

Outside iodized salt (most dietary salt’s from processed foods, which don’t use iodized salt), which is all the rage in < 120 countries, it’s mostly obtained from seafood and dairy.
So vegans are basically (not entirely) left with seaweed.  The variations in their iodine content are fucking substantial though, so it’s not really recommended.  Sea plant-dependence for iodine has led to both deficiency and toxicity.

The key is:

intermittent consumption
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keeping abreast of relative monster-loaders [Kombu/kelp is usually highest, then it’s hijiki, usually, followed by wakame, mostly]
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controlling content [cooking lowers iodine content; increase in moisture post-boil with resultant solubilization. Also, avoid uncooked cruciferous vegetables, sweet potaters, cassava, lima beans and maybe millet].

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SELENIUM

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Most vegans don’t know about selenium (Se) being an issue, but it is. Insufficient intake is ~2-4X higher in ovolactos and vegans.

Here’s why: Fish + animals are rich sources because A) they require it to live, so their regulation is ~constant, i.e., reliable, and B) Se, the blasé fucker, just ends up draining with laze from the soil, slipping into the frothy beckoning seas where it’s taken up sensually by various lifeforms, accumulating along the food chain, ultimately with significance in fish*. Farmed animals get supplemented to avoid deficiencies, spur growth+fertility, make their dead-bits nicer.

Plants don’t really depend on Se. They live relatively independent from amounts in soil.  Still, among them, we got “non-accumulators”, “Se-accumulators”, and “Se-indicators”; species capable of growing Se-independently or in really seleniferous soils.

Lemme Bob Ross it for you: Brazil nuts, considered rich in Se, vary greatly in their concentrations; from 0.03 micrograms/g to 512 micrograms/g.  So someone can meet their entire daily requirement for Se by eating a fraction of one single nut (0.1 g) or, they could eat 30 of em and not gain a pube’s-worth.

Dietary Se depends** on where it came from+what type of soil it danced with

Ex: wheat from different spots: Scandinavian; a few ng/g
Canadian; almost 1 mcg/g (1 microgram = 1000 nanograms)

SELENIUM IN FOOD
Meat: selenocysteine (SeCys)
Plant: selenomethionine (SeMet)
Both end up in the same pool, they just take different cars.

Deficiency alone=no disease; just alters everything >> vague/terrible shit (heightened sensitivity to stress+getting long-lasting infections). “CYP450” = drug-metabolizing system we NEED. If Se stores are shit, some CYP actions increase, others decrease – fuckabouts of function having broad-spanning, possibly miserable effects

TEST: selenoprotein P

If low, be safe***, try a well-defined supplement (specified amount of Se; either SeMet, selenite, or Se-rich yeast preparations.~50 mcg ✔)