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ATRA Antagonizes the Action of Calciferol in Rats
@orion It's a real puzzle! I can't access the whole study but the COT document says this:
In human volunteers, consumption of either 10-15 g isolated pectin or 1 kg
apples, containing approximately 10 g of natural pectin, induced a significant
increase in methanol in the breath and, by inference, in the blood3
. The amount of
methanol generated from the pectin (0.4-1.4 g) was comparable to the total daily
endogenous production of methanol (0.3-0.6 g) measured by the same group.
Consumption of 1 kg apples was estimated to release 500 mg methanol. The
authors cited earlier work showing that concentrations of methanol in the breath as
high as 3 ppm (reported to be equivalent to 10 mg/L in blood) were produced in
human volunteers consuming 0.75 kg peaches/apples, and that ingestion of 13.3 g
pectin by volunteers, three times a day over 2 days increased serum methanol to a
maximum of 50 mg/L. These experiments used concomitant consumption of ethanol
to inhibit methanol metabolism so that it could be measured.
Seems like there hasn't been a lot of research into this but it appears there have been at least two studies done showing that pectin degrades to methanol.
Thanks for the post about antidotes above! I agree VD is important!
The family member with late stages of VA poisoning (who has always taken lots of D and lives in FLA) has also been told that she is an iron storer.
When I press her to find out more from her doctor, (because if you are a REAL iron storerer, that can be fatal) it doesn't seem like there IS more info coming from doc. It just seems to be a thing her doctor thinks about her. IMO it doesn't appear she is clinically, or genetically an iron storer. It is just happening along with her other problems. (such as kidney damage ).
At some point I did start worrying about my own iron load, and packed away my cast-iron cookware.
Alcohol usage in my (VA stingy?) family seems to traditionally be daily-small-dose, and your theories about it are interesting! I do feel like my body tells me that little drinky-poo is good for me. Even if I try to over-ride the urge, it nags at me. I wonder, though if hard cider and wine have both alcohol and pectin, while beer and distilled booze might not. My FLA person above prefers distilled booze. I want wine, and feel it has some special qualities, but do feel that I have more effects (such as red face) from it. I need to limit it.
I still hold onto the idea that apple cider vinegar and apples are good for us! (possibly because of boron) But maybe the apple thing has limits. (An apple a day!)
Through history doctors everywhere were obsessed with blood letting, why is that? If you think about it it makes complete sense: Most animals in the wild are full of blood sucking parasites and have external blood suckers to contend with as well. Until recently hookworm was a major cause of anemia. All through human evolution we lost a lot of blood. And now we lose nothing if we are a man or post menopausal woman unless we donate blood. With the perspective of history the tendency for the body to accumulate iron in many makes a lot of sense.
One of my grandfathers was a blood donor and lived a long time. I don't think he did it for health reasons, but altruistic ones. Of course, "good works" also have health benefits! 🙂