Trigonelline: Increase NAD And Melatonin, Reduce Homocysteine?
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- čas přidán 19. 12. 2023
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Papers referenced in the video:
Homocysteine: Its Possible Emerging Role in At-Risk Population Groups
pubmed.ncbi.nlm.nih.gov/32093...
Effects of Genotype and Environment on the Contents of Betaine, Choline, and Trigonelline in Cereal Grains
pubmed.ncbi.nlm.nih.gov/22559...
Glycine betaine and glycine betaine analogues in common foods
www.sciencedirect.com/science... - Věda a technologie
A quick apology-I said "methionine" instead of melatonin in the opening sentence, my mistake!
For the legumes question, I have moderate-to-high levels of IgG to kidney, black, navy, and pinto beans. Coincident with that are GI issue when eating most beans-gas, bloating, abdominal pain.
With that in mind, I've avoided legumes for most of the tracked dietary period since starting this journey in 2015, with the exception of a few blood tests where I added chickpeas, but they didn't have any effect on biomarkers, so I took them out.
I can tolerate chickpeas, and their IgG levels are low (in my case), so we'll see how this experiment plays out...
For coffee, I'm already hyper-hydrated (60 oz water/d, plus the high FV content of the diet), and green tea is a staple, so including coffee would be a challenge
what's the problem with IgG? also isn't the beans-gas, bloating, abdominal pain supposed to go away with time of eating them?
@@ATT935 Sure, but every time I eat those beans, it's grossly uncomfortable for many hours afterwards. Fortunately, no issues with chickpeas
Bean gas is mostly fermentation I eat lots of beans get lots of gas doesn’t smell just a natural process of breaking down for many no bloating so I had to attribute your bloating into bad diet or eating something that your body is not handling very well look at your diet
i think there was a misunderstanding, i meant to say that those problems go away entirely after sometimes of eating those foods regularely at regular amounts... my understanding is that our microbiome actually adapt to them and doesn't cause any bloating etc... anymore so maybe you want to try do like 5 months on lentils and see how it goes or increase gradually or hard boiling them etc... think about it they are a superfood imo. @@conqueragingordietrying1797
It is important to listen to your body. :)
Trigonelline can also be found in fenugreek, that is, Trigonella foenum-graecum. Some researchers in 1924 documented it's existence in animals, which ought not be surprising, but nothing on that is readily searchable. I'd be very curious how concentration levels in meats or animal serum varies over an animals lifespan...
The quality of the molecular structure of each substance is very important to interrupt aging!!
Awesome video! If I understand correctly you are trying to find the deeper underlying cause for NAD reduction / melatonin reduction during aging here instead of patching things up with supplements. This is great research!
Yep, and thanks @wesselendtz6707!
very intersting. thanks. looking forward to your results
With the amount of coffee I'm drinking, I'll live forever 😂
Well, probably not because of the theory in this video.
Coffee increased homocysteine concentrations in 24 of 26 individuals. Circulating concentrations of vitamin B-6, vitamin B-12, and folate were unaffected.
The mean (±SD) plasma concentration of total homocysteine in fasting blood was 8.1 ± 1.8 μmol/L after abstention from coffee and 9.6 ± 2.9 μmol/L after 3-4 wk of coffee drinking, a difference of 1.5 μmol/L (95% CI: 0.9, 2.1 μmol/L) or 18% (P < 0.001).
Rob Urgert, Trinette van Vliet, Peter L Zock, Martijn B Katan,
Heavy coffee consumption and plasma homocysteine: a randomized controlled trial in healthy volunteers123,The American Journal of Clinical Nutrition,
Volume 72, Issue 5,
2000,
In this work we revealed that unfiltered coffee drinking was associated with increased homocysteine levels, a potential maker of cardiovascular disease. This effect was enhanced when heavycigarette smoking existed. However, the association between filtered coffee drinking and homocysteine levels wassignificant only when large quantities of coffee were consumed, which is in accordance with several other similar
studies.26-28 Moreover, fruit consumption seems to moderatethe effect of coffee drinking on homocysteine levels.
Panagiotakos DB, Pitsavos C, Zampelas A, Zeimbekis A, Chrysohoou C, Papademetriou L, Stefanadis C. The association between coffee consumption and plasma total homocysteine levels: the "ATTICA" study. Heart Vessels. 2004
Me too
Right! 😂
That's my plan also
there's a study that concludes that germination may increase trigonelline content in legumes, among other things. also, it may be heat sensitive to roasting, boiling may be fine, to my best websearching ability.
so sprouts you think, then?
@@reforesters it increases methylfolate as well, although i don't see it as a big methyl donor, as far as i know, but it seems to be a part of the process. but i'd boil legumes anyway, as i don't know to what extent germination clears them.
There is a method to reduce the quantity of lectins in lentils, so that you may be able to eat them. It is similar to the method used to reduce the quantity of arsenic in brown rice. However, it is a bit time consuming. Sort and rinse the lentils. Soak them overnight in fresh water. Dump the water and rinse the lentils. Add the lentils to a pot with fresh water. Bring to a boil for a few minutes. Dump the water and rinse the lentils. Add the lentils to a pot with fresh water and cook them for an hour.
I'm ok with chickpeas instead, but thanks. No GI issues with them
You're welcome! Chickpeas are great with stir-fry vegetables. @@conqueragingordietrying1797
@@conqueragingordietrying1797Pressure Cooking destroys lectins.
Also polyamine production uses SAMe
@@AriCat777 Yeah, I pressure cook my lentils. Very easy operation (except for the garlic mincing). Apparently, Eden organic legumes are all pressure cooked. I have no problems with those. I can actually tell a difference between the digestibility of Eden versus other canned organic kidney beans. Eden beans are more thoroughly cooked. Not such a big difference with chick peas.
This video, along with your additional discussions in the comments is truly one of the greatest videos ive seen from your channel. Such a creative and promising hypothesis.
Love your work, and happy to be supporting this kind of stuff on your Patreon.
Would you assume that decaf coffee would contain a similar amount of trigonelline to regular coffee?
Thanks @TheJasonHowarth, and I appreciate your support!
Unfortunately, decaf may have less trigonelline than regular:
pubmed.ncbi.nlm.nih.gov/36089402/
pubmed.ncbi.nlm.nih.gov/37742465/
Also, in unpublished hot-off-the-presses data, trigonelline does indeed increase NAD: czcams.com/video/RJ5bSV8SsUE/video.html
I've asked the lead scientist to present that data to the YT channel in January, hopefully that happens!
Looking forward to your findings here....
Very interesting! Thanks.
There's a few papers showing increases in homocysteine with coffee consumption. Rise seems greater with coffee than with caffeine (for same caffeine dose). I am actually experimenting with backing off coffee to see if there is a difference in homocysteine.
It is recommended that you take NA with TMG. NA depletes methyl groups in the body, and TMG is a good supplement for methyl groups. The lack of methyl may be the reason of your epigenetic pace of aging becoming worse. Maybe you can try high dose of NA with TMG (like 500 mg NA and 3000mg TMG per day ) to do a test.
It's an interesting experiment. I don't think it'll be effective, though. Trigonelline is considered to be a waste product, even though it's a betaine, and once in the blood, the kidneys dump it into your urine. Eating it will likely lead to it being metabolized into niacin and/or being removed in the urine before it can have any affect on the cellular level. Betaine in the form of Trimethylglycine has already been proven to reduce homocysteine in that same set of molecular reactions in your video and is likely a better route. I understand what you're trying to do, but the core of what's happening is there's a lack of methyl donors. In theory, at the cellular level - if you could inject trigonelline directly into every cell in the body (intact and un-metabolized), yes this could work, but still you're just pushing a reaction with a single donor methyl group. TMG has 3 methyl groups, is readily absorbed by the body without a lot of metabolites, and is taken up by cells, so I think you'll find it superior to this approach. Still love that you're experimenting, still would love to see the outcome. We never know for sure until we try.
Trigonelline increases NAD:
czcams.com/video/RJ5bSV8SsUE/video.html
Whether it will work in me, we'll see
TMG isn't the only way to potentially impact homocysteine, and it didn't in my case, up to 3g/d
But you're right about methyl donors, I've increased folate (with the hope of it being converted to methyl-folate), but also proline betaine, (oranges) too, for the next test.
The key is finding the weak spot in terms of methylation, and in my case, only folate+methyl-B12 has made a dent, so far
@@conqueragingordietrying1797 Fascinating. I was unaware of the NAPRT pathway for NAD+ synthesis. This could explain, in part and aside from the polyphenols, why drinking coffee appears to have multiple health benefits aside from the caffeine. It's loaded with trigonelline.
The prevalence of trigonelline in lots of plants, especially coffee, might make testing it as a supplement somewhat complicated as you'd have to control for dietary trigonelline along with the supplementation.
Look forward to your findings and seeing how your next experiments go as well!
I've made baked falafels from chickpeas. They are great with tzatziki sauce made with non-fat Greek yogurt. Honey roasted chickpeas are relatively healthy and delicious.
hmm yeah I feel like there's a whole avenue to open up around baked falafel...
They are no big deal. They are basically baked "meatballs" made from mashed chickpeas. The regular ones are fried in oil. @@DIYDSP
if the only problem is the hydration: u could use the very green tea u r using right now when brewing ur coffee in place of the usual water one would use when steeping
or preferably the other way round and use the coffee to steep the green tea, since the green tea is probably a bit more delicate and wouldnt like being double-processed
the overall fluid amount would stay the same that way - tho maybe its worth considering using decaff coffee at that point - otherwise its just too much with green tea+coffee potentially :P
the plant which has been providing the name for it contains a lot of it:
Fenugreek seeds ... trigonelline (0.2-0.38%)
Revisiting Trigonella foenum-graecum L.: Pharmacology and Therapeutic Potentialities, Plants (Basel). 2022 Jun; 11(11): 1450.
is natural, and, with that concentration, almost a pill.
given the other benefits could be a good choice.
I also think that trigonelline will not survive the preparation of chick peas
Huh. I wonder if this explains why a small amount of black coffee makes me sleepy sometimes.
trigonelline appears to be water and (especially warm) alcohol soluble
so u could toss some legume that contains lots of that stuff in some wine or vodka bottle and then wait a bit and strain out the (gi-disturbing) legume bits (go with raw or cooked chickpeas if u feel those r the safest)
then u have like some sort of trigonelline elixir, that doesnt bug ur gi tract most likely. take shot of it daily 😁
I have just started taking fenugreek
Love this channel, great evidence for increasing my chocolate intake last week , and I can fully justify my coffee habit this week , well I am 60+ and still running 10K's now I know why
I think I'll just have a cup of coffee ☕☕☕
So we are supposed to be sprouting our foods. So if you do sprouted chick peas, you should find it easier to digest.
I would love to have your reasons for no legumes
I'll likely get this question a lot-please see the pinned comment!
I had an idea of eating ground green coffee beans (not roasted). It's time to review that idea :)
Good idea, Dao-I bough green coffee beans a long time ago based on a lef.org article, but they were inedible...
@@conqueragingordietrying1797 Model: GPT-4-1106-preview
Prompt: Trigonelline food sources sorted from high to low.
Response:
Trigonelline is a plant alkaloid that is particularly abundant in coffee beans. It is also found in smaller amounts in a variety of other plant-based foods. Here is a list of food sources that contain trigonelline, sorted from high to low:
1. Coffee: Coffee beans are the richest source of trigonelline, with the content varying depending on the type of coffee and the roasting process. Lighter roasts tend to have higher levels of trigonelline than darker roasts.
2. Fenugreek seeds: Fenugreek (Trigonella foenum-graecum) is a plant that has seeds with a high trigonelline content. It is commonly used as a spice and a supplement.
3. Peas: Peas contain moderate amounts of trigonelline and can contribute to dietary intake.
4. Lentils: Lentils are another legume that contains trigonelline, although in smaller amounts compared to peas and fenugreek.
5. Chickpeas: Chickpeas, also known as garbanzo beans, have some trigonelline content.
6. Soybeans: Soybeans and soy products like tofu and tempeh contain trigonelline, but the levels can vary depending on processing methods.
7. Potatoes: Potatoes have a small amount of trigonelline, contributing to its presence in a typical diet.
8. Sunflower seeds: These seeds contain a low level of trigonelline.
9. Barley: Whole barley grains contain some trigonelline, which may be reduced during processing.
10. Oats: Oats, especially whole oats, have a small amount of trigonelline.
11. Rice: Brown rice contains trace amounts of trigonelline, which may be lost in the milling process that produces white rice.
12. Other vegetables and grains: Various other vegetables and whole grains may contain trace amounts of trigonelline.
It's important to note that the actual trigonelline content in these foods can vary widely depending on factors such as the variety of the plant, growing conditions, processing, and preparation methods. Coffee remains the most significant dietary source for most people who consume it regularly.
Prompt: What type of coffee contains the most Trigonelline?
Response:
Trigonelline is a bitter alkaloid found in coffee beans that contributes to the aroma and flavor of coffee. It is also believed to have potential health benefits, such as neuroprotective and antidiabetic effects. The content of trigonelline in coffee can vary depending on several factors, including the type of coffee bean, the degree of roast, and the brewing method.
Generally, green (unroasted) coffee beans contain the highest levels of trigonelline. The roasting process reduces the amount of trigonelline in the beans, as it breaks down with heat. Lighter roasts tend to retain more trigonelline than darker roasts, which are subjected to higher temperatures for longer periods.
Arabica beans typically have higher trigonelline content than Robusta beans. However, since Arabica beans are often preferred for their flavor profile and are more commonly used in specialty coffees, they are usually roasted to a degree that might reduce their trigonelline content.
When it comes to brewing methods, those that involve longer contact times between the water and the coffee grounds, such as French press or cold brew, may extract more trigonelline compared to methods with shorter contact times like espresso.
In summary, if you're looking for coffee with the most trigonelline, you might want to choose a lightly roasted Arabica coffee and consider a brewing method that allows for a longer extraction time. However, it's important to note that the differences in trigonelline content may not be significant enough to greatly affect the health benefits or flavor of the coffee.
Thanks, very interessting. I did not get your point. 😞
Potentially increasing NAD and melatonin while reducing homocysteine via an increased trigonelline intake is the focus of the video.
Check out increasing egg consumption.
The formation from phosphatidylethanolamine to phosphatidylcholine requires three synthesis steps, all of which require SAMe. This should imply a decrease in homocysteine levels and that's exactly what we see in studies where subjects are given phosphatidylcholine. The final two cherries on top regarding homocysteine is that saturating the choline pathways will increase betaine levels, which on its own decreases homocysteine, and finally that eggs is shown to upregulate BHMT.
4 eggs/week for the past test didn't make a dent on homocysteine.
@@conqueragingordietrying1797 Interesting. I'm biased to say that perhaps 4 eggs per week is too little to make a significant change as this study
"Choline supplemented as phosphatidylcholine decreases fasting and post methionine-loading plasma homocysteine concentrations in healthy men" pubmed.ncbi.nlm.nih.gov/16002808/ used upwards of 2.6g of phosphatidylcholine for two weeks and found a 18% reduction in homocysteine.
2.6 g choline/d would be around 17 eggs a day. A bit excessive, however at the very least it shows a signal that saturating that pathway can work to reduce homocysteine.
I don't doubt you're getting choline from other sources, but looking at just eggs alone and regarding choline, 4 eggs are needed to hit the minimum choline RDA. So although it's surprising that a few eggs don't move the needle at all for you, you could maybe postulate that 4 eggs per week may not be enough to saturate the pathway sufficiently to get that reduction in homocysteine. Something to consider, but even I would be discouraged to see no changes despite including some in my diet.
I eat an unconventional amount of eggs per day personally, and although I'm not as diligent as you with measuring blood as I'm 22 and broke, I do care to precisely measure what I'm intaking and noting down differences with any changes I make in my diet. I can n=1 attest to the fact that I'm a better version of myself when I'm including the embarrassing amount eggs in my diet juxtaposed to when I don't eat eggs at all. Although there are probably several dozen things contributing to the better sense of wellbeing with eggs, I'm sure that the reduction in homocysteine is playing a part in that.
MTHFR 667 TT
The cherries on top would probably screw up some other biomarker
Have you done a video on hydration? I did tried a few search terms and didn't see any. I wish I could afford the level of testing you do, but I found that I respond best to drinking to thirst, or even slightly less. When I first got into cycling, I accidentally found myself chronically overhydrated; hyponatremia is no joke.
I know you prefer to have something on paper to go off of, but I can't help but wonder if there's a parallel to calorie restriction to match hydration; intermittent drinking? Thanks for letting me think out loud in your comments section!
Also, I would be interested in a philosophical video (which is guess is a podcast by any other name), if you feel like it, talking about your thoughts on personal experimentation (I think Nutrition Made simple mentioned a great study showing how there are always individuals who respond opposite to the majority in interventions), and other thoughts you might have on following the science.
And of course, thanks so much! I am super grateful for your content.
Hey @OneDougUnderPar, nope, no videos on hydration yet, but I'm chronically hyper-hydrated (for better or worse!) because of the high FV content of the diet.
Podcast with Joe Cohen coming relatively soon, where we go over all things biohacking...
Will this help with my MTHFR C677T gene variant? I'm trying to reduce the amount of homocysteine levels.
Curious about the legumes…..
I'll likely get this question a lot-please see the pinned comment!
This is fascinating, I've studied the carbon one cycle extensively and this is even more in depth, so thank you. I have mtrr and mtr gene mutations and deficiencies of part 3 and 4 of the electron transport chain. I've always been advised to take methylation groups, but they cause me to over methylate. If I do nothing I will under methylate. I have good results with hydroxy b12 and adeno b12. What is the answer for all if this back and forth ?
Thanks @laurenkatakowski9110
The only way to know is to test methylation markers-homocysteine, DNA methylation (epigenetcis)...
What form of coffee? Instant, filter or espresso? All are pretty different. Especially oil profiles. Even different amounts of fibre.
From the Zwart paper in the video,
"The levels of the two most common varieties are reported to be in the range of 6000-13,000 mg/g (Coffea arabica),and 3000-11,000 mg/g (Coffea robusta) pubmed.ncbi.nlm.nih.gov/7975906/
Can I give fenugreek to my 75 year old grandmom? Will she benefit it just like in men?
Because coffee is so densely packed with trigonelline I am sure it’s only half a cup per day as optimal.
just found: "Seed content of trigonelline in various edible plants (adapted from Matsui et al. 2007; and Corol et al. 2012)."
clover has even more trigonelline than coffee (at least in that study)
and its a legume as well, bonus healthy
legumes difficult to digest (for some), but clover can be bought as dried leaves/flowers and u can make tea (low heat, to not destroy the trigonelline) of it since its water soluble
Yep, thanks @sooooooooDark, someone beat you to it, posting this paper about a week ago!
If there's a part 3 to this series, I'm thinking about making my own sprouts from clover and alfalfa, (which is also trigonelline rich)...
@@conqueragingordietrying1797 id recommend not to use alfalfa, it contains a (unironically) pretty "toxic" amino acid, called l-canavanine", that (even in low doses) causes dna instabilities by displacing another similar amino acid (i think it was arginine)
alfalfa is on my "never eat" food list actually because of it, nobody messes with my dna 😤
@@conqueragingordietrying1797 my reply seems to have gotten eaten up by youtube so ill redo it:
alfalfa contains arginine-competing amino acid that is very undesirable. it makes the dna unstable in some ways even at very low dose
wouldnt recommend alfalfa
I drink about 20g dryweight coffee per day, take 60mg nicotinic acid 2h inbetween a meal, and 5g of dry fengureek powder,15g dried parsley and some chickpeas 50 -100g green peas per day added to my diet, feeling good.
Interesting, lots of trigonelline-have you measured plasma levels of that and/or NAD? Both might be high!
Hi. Thanks. Are the weights of coffee, chickpeas, etc. dry weight or ... ?
Dry weight, good question, I should've mentioned that in the video!
Does putting milk in coffee effect the uptake of trigonelline?
Not sure-the only way to know would be to measure blood trigonelline levels
Someone in the comments has done that in terms of coffee intake and trigonelline, and their levels were 15x mine. I can't say if milk would mess with that, though
taking nicinamide powder 50mg seems to be promoted nowadays by mercola and ray peats bur could this cause the chatelier principle?
NIacinamide should raise NAD, even in those amounts. Where I differ is that I want people to actually measure their NAD levels, to see if it's true or not
What has been your greatest negative experimental result - which intervention had the greatest biomarker movement in the wrong direction - would you say over all these years?
Liver enzymes, CRP were close to 2x higher than now, as some prominent examples
I've detailed progress over the past 3yrs in terms of blood test-there might be value in seeing the early data
CR, and getting leaner (current BW = 141 lbs, down from 159 lbs at my highest since 2015) for the greatest correlative impact
Hi Michael. I saw that Bryan Johnson takes NR and NMN, his NAD level is 54 and his homocysteine is below 5, I don't know how he does it. He doesn't take TMG.
Hi Battery9876, I'm not sure-Bryan only posts 1 data point at a time, and while his current value 5.9uM is great, I don't know what his year-to-year average is, or how many tests/yr
He does supplement with methyl-B12, so that could be involved. When considering that I've tried to reduce homocysteine from many angles (TMG, choline, serine+B6, methyl-folate+methyl-B12, now trigonelline, but also, I've recently increased proline betaine), I think it's important for each of us to find out where the weak link is in the methylation pathway, and directly target that. He may have gotten lucky with only methyl-B12...
@@conqueragingordietrying1797 According to his website it seems he takes 1000ug per week, I am not sure it would be enough to lower Hcy, all the more that absorption is very non linear. Perhaps.
Personaly I've started taking berberine, I've seen studies showing it lowers Hcy. Point is, some supplements might be able to help and he takes so many so perhaps some of them have an effect for that.
Apart from that, I wonder how come in young age we are able to have a high level of NAD without it affecting negatively Hcy. It's bizarre, something must be keeping Hcy in check.
How about putting decaf coffee in with your chocolate or mixing it into cereal? This way you don't have to drink cups of it all day.
No can do, please see the pinned comment for the why
@@conqueragingordietrying1797 I'm saying as dry decaf coffee powder, so no extra hydration necessary.
Love your content! I wanna pop in and say I think your premise on this is flawed and won't provide you the results you're seeking. Le chatelier's principle is relevant in systems where the concentration of each compound can easily be converted from one to another compound. As you can see in the diagram the conversion from SAM to SAH is a one way conversion, and will not circle back around until homocysteine gets converted to methionine, and that into SAM. In addition, by introducing trigonelline into the system you do not increase the amount of SAH into the system either because SAM was not involved at all in the introduction of trigonelline. If you're trying to increase melatonin is would make more sense to increase B12 because it will help convert homocysteine back into sam and then aid the conversion cycle of melatonin. Betaine will probably not help because it is more so taken up by the liver, whereas b12 can be used in the nervous system for neurotransmitter conversions.
Hey @rhodon546, conversion of SAM to SAH (and vice versa) is reversible via glycine methyltransferase:
www.genome.jp/entry/R00367
Whether that reaction is specific to methyl-glycine, and not methyl-nicotinate (trigonelline), I'm not sure...
If it can be catalyzed by glycine methyltransferase, introduction of trigonelline should react with any available SAH, thereby methylating it, and reducing SAH while increasing SAM.
@@conqueragingordietrying1797 Thanks for the expanded detail. In the reading I've been doing on MTHFR, whenever the conversion from SAM to SAH is referenced it's generally considered to be a "reversible reaction that favors SAH synthesis," to be more specific. I just briefly looked up GNMT, and it looks to be mainly expressed in high amount in the liver, kidneys, and pancreas, which wouldn't really be directly useful to the conversion of sertonin to melatonin. In other words the directional arrow pointing to SAH is much greater than to SAM in this reaction in the rest of the body. It seems a lot of reactions in the biochemistry usually have much larger arrows in one direction than another. Maybe there might be something that happens with methyl-nicotinate. Either way, I'm excited to see the results, and good luck!
At the very beginning of the video, the graphic shows "increased homocysteine, decreased melatonin", while the audio simultaneously states, "increased homocysteine, decreased methionine",...?
Yep, my mistake, and thanks for that-I noted the misspeak in the pinned comment.
I don't eat barley even though I like barley because I don't feel great after eating it. I try to think about how I feel and how I am performing an hour or two after eating. I think that is a great source of info. This has also led to my near elimination of caffeine.
Chickpeas and other legumes make me feel better. So, I eat them regularly. I also feel good after eating artichoke (fresh boiled), butternut squash (steamed), pineapple, raw nuts (other than pecans, for whatever reason), sunflower seeds, eggs, lamb, tuna (in water), salmon, broccoli, parsnip, collard greens, black eyed peas, portabella mushrooms, celery, bok choy, wild rice, tofu, tomato, fresh corn on the cob, yams (they are precluded on my diet because of lead. I am looking into growing them myself), aronia berry juice (I have not been able to get this. I need to grow aronia berries myself, as well), hibiscus tea, bread & butter pickles, pimentos, spicy brown mustard, fennel seed, marjoram, and many foods with my curry added (turmeric, fenugreek, cayenne pepper, a small amount of cumin, and other spices).
Foods that make me feel crummy that are not already eliminated from my diet that attempts to greatly reduce AGEs and lead, and increase foods with substances associated with better methylation scores: corned beef, barley, pecans, most deserts, garlic (my grandfather was allergic and probably my mom is too. I may be subtlety), cinnamon (Saigon, the other does not bother me. And indeed they have found it is harmful), rutabaga, turnip, multigrain bread (theoretically it is good, but it messes with my digestion, I hadn't thought about it, but it is probably because they include barley). There are others, I just can't think of them off the top of my head.
I assume other people will have their own personal lists of what makes them feel better. I am not talking about during eating or 5 minutes later. A couple hours later.
I eat oats and barley for the beta glucan...I don't think you ever addressed this?
Hi @arihaviv8510, oats and barley are great foods, including beta-glucan, but I needed to get the calories form somewhere...
You briefly touched on coffee, but is there more to the explanation?
I'll probably get this question a lot-the easy answer is that I'm already hyper-hydrated (60 oz water/d, plus the high FV content of the diet), and green tea is a staple, so including coffee would be a challenge
@@conqueragingordietrying1797 maybe swap 12-24 oz water for decaf coffee? just a sugg. brilliant video. I've been keeping track of all these random compounds like ergothionine, glutathionine, luteolin, kuromanin, apigenin, etc. along with the foods they're found in. so here's another one for the list. I have a big spreadsheet so I can sort and choose the healthiest foods. Your vid encouraged me to eat chickpeas in my instant pot today along with black barley. And here's another experiment I tried today: I mixed whole flax seeds into the instant pot, as opposed to grinding them. they came out soft, so I'm curious if I can grind them sufficiently by chewing and my body will digest them after they've been softened in the pressure cooker. Please don't ask how I'll verify they got digested ;)
Fasting and taurine also increase NAD. Taking L Cysteine will reduce the production of homocysteine.
*may*. Unless you have your own data that shows it to be true, it's in the "may" category.
It's a fact which can easily be looked up.@@conqueragingordietrying1797
I believe Fenugreek has lot more Trigonelline than Coffee. Correct me if I am wrong. Thanks.
Fenugreek has 0.2-0.4% trigonelline (www.ncbi.nlm.nih.gov/pmc/articles/PMC9182856/), so for 1g that would be 4mg trigonelline at most. I'm not sure that people eat more than a few grams/day, in contrast with the other foods on the list
so why do u not include legumes?
Please see the pinned comment...
I'm a little confused - every reputable source I can find overwhelmingly indicates fenugreek as, by far, the most abundant food source of trigonelline with all of the foods you mentioned in this video being barely mentioned, if at all. Am I researching the right molecule? Did you happen to run across references to fenugreek in your research? If so, I am curious why you chose to exclude it from your recommended food sources. Thx!
Hey @sebek12345, afaik, one can't eat fenugreek in large enough quantities to get a decent level of fenugreek (0.2 - 0.4% by weight), so I didn't include it in the video.
@@conqueragingordietrying1797 I see. That does make sense. You definitely can't make a meal out of fenugreek seeds! Thank you for clarifying!
@@conqueragingordietrying1797 So none of these foods give enough Trigonelline to meet the 18g reguirement from the study - right? Even the highest on the list would require way more than 10 cups of coffee a day. So given your statement on fenugreek, none of these foods should be shown.
Fenugreek in soup....
Fenugreek also contains trigonelline, 0.2 - 0.4%: www.ncbi.nlm.nih.gov/pmc/articles/PMC9182856/
For 1g of fenugreek, that would be at most, 4mg of trigonelline. How much trigonelline would be needed to impact NAD, homocysteine, and/or melatonin isn't known, though.
The vax directly limits nad .
Guys, keep in mind that the high levels of Trigonelline is DRY coffee. When you drink a cup it has a very small amount of coffee, it's mostly water.
chatbots say fenugreek seeds even have 5 times higher trigonelline than coffee, but as usual no reference :S
i dont like the smell fenugreek seeds give tho, makes u smell like piss 😔
vegans will frame it saying it smells like maple syrup but nahhhhh its all a lie
Fenugreek has 0.2-0.4% trigonelline (www.ncbi.nlm.nih.gov/pmc/articles/PMC9182856/), so for 1g that would be 4mg trigonelline
Fenugreek is supposed to contain Trigonellin but I don’t know how much🥸
A decent amount, 0.2 - 0.4% by weight, or 200-400/100g. However, I'm not sure how much fenugreek one can eat, maybe a couple of grams, which limits total trigonelline intake