Discover more from deNutrients - News to Use
Strontium has a Substack niche - reshared replies; also a text by Dr. Alex Vasquez & revisiting glyphosate in legumes and grains.
Also translating gel phase transitions to delicious fish dinner.
Strontium reply, first of two, the click should take you to the reply, (Substack). Strontium iodide may help against excitotoxicity. Replies are copied later in this post, replies by Joe Anstett who is a writer of the ‘Strontium is a nutrient’ Substack. He suggests adding strontium to the recommendation for mitochondrial support nutrients.
First, about fish - cooking fish or an egg omelette is a lesson in gel phase transitions.
Translating the textbook, to the dinner plate: Cells, Gels, and the Engines of Life by Gerald H. Pollack (ebnerandsons.com)
Overheating protein makes it tough and chewy. Moderate moist heat helps the protein cook more gently so the proteins retain some of the gel phase while still reaching a sterilizing temperature for food safety purposes.
Raw fish is very soft and watery, initial heat causes the muscle fibers of a fillet to contract and the thin flat fillet is suddenly more rounded but still raw. As it continues to cook the flakiness of the muscle separates and more water is lost. Cooked fish can be quite soft and tender - still gel like compared to a piece of cooked beef.
As a leftover, fish can be great in a cold salad. It becomes a little drier and less soft with each day it has been in the fridge. It is best within one or two days. Freezing extra shortly after cooking would maintain the best texture for thawing and reheating later.
Image below is ocean perch fillets with sweet onion and chopped pecans on top. The moisture from the onions will help keep the fish moist (or pieces of chicken) and the nuts soak up some moisture and add crispiness once the tinfoil is removed. Bbaking or broiling in an open oven dries food out more and leads to a crispy acrylamide/caramelized crust. It can dry out fish or other food. Sealing the roaster pan with tinfoil makes it a steamer - and poaching once some broth collects. Removing excess broth can help prevent fish or chicken that is too moist and removing the tinfoil for a few minutes at the end of cooking can crisp up the surface.
8 quarter pound fillets were thin and the size of my palm when raw. The fillets shrank narrower, halving in width but doubling in height. The onion pecan topping was very good, adding sweetness and crunch. The fish took 30 minutes at 350’F covered with tinfoil. I removed the foil, poured off the collected liquid and let it crisp for three minutes at the end of cooking.
I tried the sweet onion pecan tactic with a salmon fillet with the addition of pure maple syrup and olive oil to coat the onions and chopped pecans with first and a little maple syrup drizzled on the salmon fillet too, a few spoonfuls, - it turned out excellent. Mildly maple seasoned tender flaky salmon.
It was one giant two pound fillet. Unlike the smaller perch fillets, it cooked for 60 minutes and didn't make as much broth in the pan as the perch had. I wasn’t sure how long so I checked fairly often, every 10-20 minutes, which highlighted the gel phase transition of the fillets - becoming more opaque and then flaky.
Science can be tasty 😋
Strontium is a trace mineral - is it in fish? Probably more in the bones and scales (sciencedirect) - eat sardines or canned salmon. Or eat oysters and shellfish like mussels according to another source. “The bran of grains, the peel of root vegetables, spinach, lettuce, carrots or bran of peas, and beans” also likely contain strontium and Brazil nuts are a source. https://www.algaecal.com/algaecal-ingredients/strontium/strontium-rich-foods/
I was craving peas and oysters today. Hmmm 🤔
Strontium as a trace mineral acts similarly to calcium but is less aggressive to health so it can be protective against calcification issues per the replies to one of my recent posts. I have it in a few old posts, in brief, as a trace mineral that can help heart health and reduce soft tissue calcification.
“8. Manganese, molybdenum, boron, strontium, etcetera – a good mixed trace mineral supplement.” New beginnings for heart health education (Substack).
and older posts: Calcification of soft tissue - hardening organs and softening bone (Substack);
Calcium and vitamin D supplements are not recommended to help prevent hip fractures (Substack).
I use a good trace mineral supplement - when I am not forgetting. Except - it doesn’t actually have strontium - hmmm (LifeExtension) my bad.
I am inconsistent but do feel better when I take my assortment of daily bins of supplements. I stopped a few after my recent health flair-up from salicylate and sulfate/sulfite and turning to an elimination diet to help figure out what could work for me. So far fish and shellfish seem okay - and I feel better. The vegan diet is difficult to get enough protein and still unsatisfying even with tofu and enough beans. Nuts and seeds help by being lower carbohydrate and higher fat but are harder to digest and seeds have more phosphorus.
I have been enjoying having fresh fish and sardines again. I haven’t cooked fresh fish much but many years ago sardines were a routine lunch for me. Since I don't drink dairy products I valued the calcium content. Starting the Marshall Protocol for Th1/Th2 imbalance led to my stopping sardines due to vitamin D content. The Marshall Protocol which did help me resolve severe migraine problems. Antibiotics and olmesartan were used for a year and a half. It may have helped by resetting a bad gut microbiome for me maybe - histamine excess migraines maybe.
My health has been a roller coaster and moderation seems a good goal but change can be a need at different times too - add this, take away that. I seem to be less sensitive to albumin now. A suspected molecular mimicry reaction to egg white albumin is why I stopped eating all animal products. Albumin is in plasma and a blind control test of my theory took place with hemp kernels. It turns out hemp kernels are complete protein for vegetarian diets because they make a plant version of albumin. So does ginger and wheat. (source James Duke old database on phytonutrients)
Molecular mimicry is more of a risk when leaky bowel is present - the whole protein needs to pass through to the blood to set off an B memory cell antibody reaction. It takes about 6 months for an antibody flair up to fade away. The influx of new antibodies being formed would continue as long as the challenging protein is present. Complete avoidance of the triggering protein is needed - like avoiding chimeric spike protein exclusively is a need to reduce autoimmune like reactions to it.
Strontium, an mineral sold OTC as a nutritional supplement, appears to be beneficial in excitotoxicity. I believe that it could be added to the list of recommendations for mitochondria health.
Strontium (Sr) can replace calcium (Ca) in cell signaling. However, Sr tends to be less active than Ca. So, it tends to reduce excess Ca activity.
Sr slows excess Ca influxes into the mitochondria and Sr also reduces ER stress. Sr has been shown to prevent apoptosis, reduce mitochondria swelling from toxins, reduce mitochondria swelling in rats subjected to extreme exercise, and reduce mitochondria and liver damage from in 6 patients admitted to the emergency room from excess alcohol intake.
Sr also replaces Ca in nerve cells and modifies synapses, limits neurotransmitter release and reduces the pain message sent to the brain. It also reduces the "danger" messages sent to other cells (from the TLRs and other mechanisms.) Sr reduces neuroinflammation, cytokine storms, and negative sensations such as pain and itch. In 1924, Dr Alwens found that he could eliminate the need for morphine with a few weeks of Sr injections. His successes include bone diseases, Parkinson's, phantom limb pain, various inflammatory diseases, and much more. A recent study shows that Sr prevents brain damage associated with NAFLD in mice.
Sr has also been shown to prevent sepsis, help diabetes, reverse cachexia and a lots more.
Sr is very safe, and has been used in medicine since the mid 1800s.
Some of my research has been posted on my Substack page. My email address can be found on my articles if anybody has questions.
Reply two - focus is on strontium in the care of horses.
Have you tried strontium iodide? From about 1897, it was a very popular form of iodide, especially in France. I threw together a few key partial quotes and some references.
Strontium had been used to treat tapeworms (taenia) in horses and humans. https://archive.org/details/manualofveterina00duch_0/page/32/mode/2up
Iodism: A mostly indirect toxic reaction (herxheimer) to Iodine. Symptoms include anaemia, emaciation and mental depression, frontal headache, ptyalism, a saline taste in the mouth, dysphagia, temporary impotence, and acne. Iodine causes the body to release stored toxins, especially recently acquired toxins from a sickness or drugs used to treat the sickness such as mercury. Historically, common toxins released by iodine include potassium, lead, mercury, and the products of the syphilitic disease. (Handbook of materia medica, pharmacy, and therapeutics, 1897) https://archive.org/details/cu31924104224708/page/316/mode/2up
Our conclusions upon these and other observations show that Iodide of Strontium by its favorable and rapid action in morbid cardiac and cardio-pulmonary troubles, are that this salt is superior and preferable to Iodide of Potassium, for in no case has any symptom of intolerance such as cephalalgia, coryza, with nasal and hypersecretion, cutaneous eruptions, etc., been noticed. ...
Couple other tidbits
Tidbit one: I haven’t finished reading Glyphosate Free by Kate Birch but reached a Table One: Avoid These Foods and it is sweeping (discussed in this prior post - Homocysteine, Glyphosate and More, Substack):
“NO GMO foods or non-organic foods. No wheat or oats. No non-organic lentils, peas, soybeans, corn, flax, rye, triticale, buckwheat, millet, canola, sugar bets, grapes, potatoes, or sunflower seeds. Plants producing oils may also be treated pre-harvest with glyphosate. GMO products are made so they can withstand glyphosate this means these foods are made to be resistant to glyphosate so that it does not kill the plant. Glyphosate is used to desiccate a wide range of other crops.” (page 136)
**The next box of the Table wipes out any rice except organic.
Glyphosate Free; An essay on functional nutrition and the homeopathic clearing of glyphosate toxicity.” - by Kate Birch, RHom(NA), CCH. (a review of the book, homeopathy.ac.nz/product/glyphosate-free/,
*Desiccate - glyphosate herbicides like RoundUp is added shortly before harvest to kill off the plant foliage and hasten ripening of seeds.
A vegan diet could be really high in glyphosate too. Disturbingly, the Maximum Residue Levels set for Canadian foods vary a lot - they are based on use within product application recommendations. “The MRL is the maximum amount of residue that is expected to remain in or on food products when a pesticide is used according to label instructions.” (Kolakowski, et al., 2020) See Table 1 for the range from the general guidance of 0.1 ppm, to 4 or 5 for legumes, 5 or 15 for wheat, 10 for barley, 15 or 35 for oats, and 20 for soy. (Kolakowski, et al., 2020) The paper is very pleased to announce that most tested foods are in compliance - but with those ranges - how do we know that Cheerios with 35 ppm glyphosate is safe for toddlers?
Tidbit two: Methyl or hydroxy B12 is highlighted in the first chapter (pp 42—43) of Naturopathic Rheumatology and Integrative Inflammology, Edition. 3.5, A Colorful Guide Toward Health and Vitality and Away from the Boredom, Risks, Costs, and Inefficacy of Endless Analgesia and Pharmacoimmunosuppression, by Dr. Alex Vasquez, inflammationMastery.com - and a Substacker ‘DrV’s Newsletter, Notes, Essays, Articles, Videos, and Book Chapters’.
We learn in the first bullet point: ““Bipolar disorder” — Vitamin B12 deficiency can result in a condition indistinguishable from a bipolar disorder.” We are warned though that the peripheral nerve damage can become irreversible - numb and tingling fingertips can mean more methyl/hydroxy B12 is needed or Intrinsic Factor in the stomach. Dr. Vasquez also warns against using cyanocobalamin, the cyanide form that is commonly prescribed or is one-a-day supplements.
Tuna fish is a good source of methyl B12.
Lunch…I did have tofu and peas for breakfast but Beanful Brunch is less appealing if I can choose other things.
Disclaimer: This information is being provided for educational purposes within the guidelines of Fair Use and is not intended to provide individual health guidance.
Thanks for reading deNutrients - News to Use! Subscribe for free to receive new posts and support my work.