jimmylegs wrote:so i contacted the admin for that fancy brenda enzyme db, and i ran a search for zinc dependent enzymes and it returned 157 results, with some repeat entries.
i googled the first one, alcohol dehydrogenase, with the additional term 'deficiency'. turns out if you turn red when you drink alcohol, you have ALDH2 deficiency. weird.
then i checked out insulysin (insulin-degrading enzyme).
Insulin-degrading enzyme regulates the levels of insulin, amyloid beta-protein, and the beta-amyloid precursor protein intracellular domain in vivo.
"IDE deficiency resulted in a >50% decrease in Abeta degradation in both brain membrane fractions and primary neuronal cultures and a similar deficit in insulin degradation in liver. The IDE -- mice showed increased cerebral accumulation of endogenous Abeta, a hallmark of AD, and had hyperinsulinemia and glucose intolerance, hallmarks of DM2."
good to finally have this resource figured out.
jimmylegs wrote:History and characteristics of Okinawan longevity food
http://onlinelibrary.wiley.com/doi/10.1 ... x/abstract
"Okinawan food culture in the Ryukyu island is one of the world’s most interesting culture because its consumers have the longest life expectancies and low disability rates. It is a product of cultural synthesis, with a core of Chinese food culture, inputs through food trade with South-East Asia and the Pacific and strong Japanese influences in eating style and presentation. The Satsamu sweet potato provides the largest part of the energy intake (and contributes to self-sufficiency), there is a wide array of plant foods including seaweed (especially konbu) and soy, and of herbaceous plants, accompanied by fish and pork, and by green tea and kohencha tea. Infusing multiple foodstuff and drinking the broth is characteristic. Raw sugar is eaten. The concept that ‘food is medicine’ and a high regard accorded medical practice are also intrinsic of Okinawan culture. Again, food-centered and ancestral festivities keeep the health dimensions well-developed. Pork, konbu and tofu (soy bean-curd) are indispensable ingredients in festival menus, and the combination of tofu and seaweed are used everyday. Okinawan food culture is intimately linked with an enduring belief of the system and highly developed social structure and network."
i have had these..skin lesions typical of zinc deficiency
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