When I ordered 6 bottles I carefully read the ingredients and they didn't mention about gluten but this
Source Naturals Inosine is suitable for vegetarians. Contains no yeast, dairy, egg, gluten, soy or wheat. Contains no sugar, starch, salt, preservatives, or artificial color, flavor or fragrance.
It's the second time I buy Source Naturals products and although they say the opposite they contain gluten, completely unreliable company in my humble opinion...
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I have Source Naturals Inosine, and had read the wheat/gluten in bold letters, but the opposing info on the same label. Looks like the "suitable for vegetarians" label is generic for all their products, and the wheat/gluten labeling is specific to the inosine. Pretty lame. I've continued to use it, since I couldn't find another source, and Jeff isn't wheat/gluten intolerant.
Maybe make a complaint?? Maybe they could produce this product without the wheat and gluten.
dx dual jugular vein stenosis (CCSVI) 4/09
i started out around dx time at 194 umol/L UA, tried to eat a lot of purine-rich foods, didn't help (possibly too much vit C as well?).
i ended up at 188 next test!
then ordered a zinc test at the same time as a UA test
that was 194 on the UA again, and 8.6 umol/L on the zinc. (cutoff for deficiency is 11.5, healthy controls 18.2)
supplemented zinc last year and on followup was up to 20, a bit high.
since then did the reading on zinc and UA, connected the dots..
latest bloodwork from this month is coming in, and so far the UA result is up to 255! still waiting on the zinc numbers for the last visit.
300 is the UA happy place
So this lends a lot of corroborative credence that iron is the culprit. People with gout have too much uric acid for the iron to build up in the first place – probably explains my unusually low iron count too!
All that said, there’s no firm corroboration yet that all MS patients have the blockage. But hopefully time will tell.
With any luck this is the year when MS gets solved. Fingers crossed.
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Why Apples are Healthful Silvina Lotito, Ph.D. LPI Research Associate
Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence, or epiphenomenon?Summary: Apples and other fruit are considered to be healthy, in part due to the antioxidant flavonoids they contain. However, these flavonoids are poorly absorbed into the bloodstream. We found that the consumption of apples by volunteers resulted in a large increase in the antioxidant capacity of their plasma, indicating that something other than flavonoids may be responsible. Our further investigations showed that fructose, a fruit sugar, in apples stimulated the production of uric acid in the body, which provided the plasma antioxidant capacity.
Free Radic Biol Med. 2006 Dec 15; 41(12):1727-46
- Increased fruit and vegetable consumption is associated with a decreased incidence of cardiovascular diseases, cancer, and other chronic diseases. The beneficial health effects of fruits and vegetables have been attributed, in part, to antioxidant flavonoids present in these foods. Large, transient increases in the total antioxidant capacity of plasma have often been observed after the consumption of flavonoid-rich foods by humans. These observations led to the hypothesis that dietary flavonoids play a significant role as antioxidants in vivo, thereby reducing chronic disease risk. This notion, however, has been challenged recently by studies on the bioavailability of flavonoids, which indicate that they reach only very low concentrations in human plasma after the consumption of flavonoid-rich foods. In addition, most flavonoids are extensively metabolized in vivo, which can affect their antioxidant capacity. Furthermore, fruits and vegetables contain many macro- and micronutrients, in addition to flavonoids, that may directly or through their metabolism affect the total antioxidant capacity of plasma. In this article, we critically review the published research in this field with the goal to assess the contribution of dietary flavonoids to the total antioxidant capacity of plasma in humans. We conclude that the large increase in plasma total antioxidant capacity observed after the consumption of flavonoid-rich foods is not caused by the flavonoids themselves, but is likely the consequence of increased uric acid levels.
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