OT: MSM + Molybdenum

Supplementing with MSM has been mentioned a few times on this forum, but I don't recall anyone discussing the importance of taking it with molybdenum.  Some nutritionally oriented doctors say that MSM should be combined with the trace mineral molybdenum. In addition,  Vitamin C is also recommended with MSM, but Vit C is already part of the iodine protocol so for people on the iodine protocol that's already covered.

For a short podcast on MSM + Molybdenum, listen here:

http://www.seekinghealth.com/natural-health-podcasts/msm-plus-molybdenum-dr-b...

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http://wrightnewsletter.com/2012/10/22/save-your-head-with-this-addition-to-y...

Is your MSM supplement giving you headaches?

Q: I’m really happy with how much MSM has helped with my arthritis. There’s just one problem. Ever since I started taking it, I have been having awful headaches. My nutritionist says the MSM and headaches aren’t related, but the timing is just too perfect for them not to be. Do you think there is a connection?

Dr. Wright: Yes! MSM contains considerable amounts of sulfur. In all but tiny concentrations, sulfur (or sulfite) can definitely cause headaches, as well as dizziness, fatigue, wheezing, and other symptoms.

Sulfur of any sort is metabolized in the body into a harmless compound called sulfate by the enzyme sulfite oxidase. But sulfite oxidase depends on the trace element molybdenum to do its job. Without enough molybdenum, sulfite oxidase doesn’t transform sulfite into sulfate efficiently, excess sulfite builds up, and any or all of the above-noted symptoms can occur.

Although there’s presently no recommended daily intake for molybdenum, it’s a general consensus that if there were one it would be in the neighborhood of 200-300 micrograms daily. However, it’s been my experience from many cases that molybdenum absorbs poorly when taken orally. Usually at least 1,000 micrograms twice daily are needed to relieve symptoms.

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http://oneradionetwork.com/latest/risks-and-benefits-of-fermented-foods-consu...

Risks And Benefits Of Fermented Foods Consumption

…Aldehydes are a type of organic chemical compound that are produced by some fermenting organisms. The human body possesses enzymes that convert it to a less-harmful substance and therefore is protected from small exposures. However, acetaldehyde at toxic levels can make its way into the brain from sources such as alcohol consumption, Candida (yeast) overgrowth, as well as breathing air contaminated with acetaldehyde from cigarette and other smoke, smog, vehicle and factory exhaust, synthetic fragrances and many commercially manufactured materials.

In foods, aldehydes are produced mainly by the action of yeasts, molds and fungi. Aldehydes are not lethal toxins but they definitely affect the body and damage one’s health. Often levels are high in fermented foods such as kombucha tea, some pickles, wine and beer.

On hair mineral tests, the results of eating aldehydes will often be translated into an imbalanced sodium/potassium ratio. Acetaldehyde alters red blood cell structure. They decrease the ability of the protein tubulin to assemble into microtubules (long, thin, tube-like structures that serve several functions in the brain cell). Without the microtubules, the dendrites atrophy and die. This can be seen in chronic alcoholism and Alzheimer’s disease. Acetaldehyde induces a deficiency of vitamin B1, the “nerve vitamin”, critical to brain and nerve function. Addictive, opiate-like biochemicals are formed in the brain when acetaldehyde combines with the key neurotransmitters, dopamine and serotonin.

People with chemical sensitivities to aldehydes may also be sensitive to seemingly unrelated substances like sulfites (preservatives) from wines and foods, and the smell of chlorine from pools and bleach.

The under appreciated essential trace mineral molybdenum is also involved with acetaldehyde metabolism. A molybdenum deficiency not only affects this process but also other enzymes in the body that require molybdenum as a cofactor.

Aldehydes are very similar to heavy metals — we all have them in our bodies, due to modern high polluted environments we are living in. It is wise to try to minimize exposure through at least our consumption.

The least aldehydes are produced in foods such as miso, some good quality saurkraut, some cheese, yogurt and kefir. These appear to be safe, when eaten in moderation.

A study published in the Journal of Agriculture and Food Chemistry stated that turmeric had protective and antioxidant properties in cucumber pickle products (not fermented products!) by inhibiting the formation of oxidative aldehydes. So it might be worth looking more into the effects of such herbs added to fermented foods and their protective role. … more

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http://www.modernherbalist.com/products/molybdenum.html

Molybdenum is a trace mineral not yet well known to the public. Its presence in the system in sufficient concentrations can make a dramatic difference in the health of individuals coping with candida infection, multiple chemical sensitivities or certain types of food or chemically induced migraine headache, as well as the adverse effects of alcohol over consumption. 

Molybdenum is required by the body to manufacture several important enzymes, (aldehyde-dehydrogenase and aldehyde-oxidase) which allow the liver to neutralize a powerful and otherwise relatively inert neurotoxin, acetaldehyde as well as the enzymes required to break down sulfite and xanthine. Acetaldehyde is a toxin produced as a metabolic waste material of yeast and fungal organisms that accumulates in unhealthy intestinal environments, circulating blood, liver and other tissues and organs of individuals with candida albicans overgrowth.

The number of people suffering with multiple chemical sensitivities is growing yearly. These individual's inability to cope in a chemically contaminated environment can be nightmarish. The class of aromatic petroleum derived chemicals which these persons are especially sensitive to are the aldehydes. The chief toxic metabolite of alcohol is also and aldehyde (acetaldehyde). When the liver's ability to effectively cope with this poison is restored, the cumulative damage which has resulted from its presence in our tissues can begin to be healed. 

Many of our patients with the above complaints have experienced a marked improvement in their sense of well being, after using molybdenum as a part of their regimen for only a few weeks.

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Some people have gotten good results using molybdenum for treating candida:

http://curezone.com/forums/fm.asp?i=1205183

*Lessens the toxic load, better liver function
*Helps clearer thinking
*Helped my sleep for a few weeks
*Dramatically helped Candida
*cleared my hives
*helped my cortisol medications work better on a cellular level (I have Addison's disease and my steroids were not working prior to the molybdenum so this is a huge plus)
*Helped my acne and overall skin…