Date:   3/19/2014 3:41:58 AM ( 10 y ago)
Hits:   1,936
URL:   https://www.curezone.org/forums/fm.asp?i=2160071

Here's good info on ATP production
//www.curezone.org/aa/?870941
He explaines in detail how energy is produced in our bodies and what is needed.

Dr Wright recommends folate over folic acid:
http://www.tahomaclinicblog.com/folic-acid/

But folic acid is not the same as folate!

Folic acid is a single type of molecule, crystallized in 1943 by a scientist working for the patent medicine company Lederle Laboratories, then a subsidiary of American Cyanamid Corporation. Folic acid is the fully oxidized form of naturally occurring folates, which are found in leafy and green vegetables such as spinach, asparagus, turnip greens, romaine, lettuce, broccoli, Brussels sprouts, and bok choy. Other sources include corn, beets, tomatoes, dried or fresh beans and peas, fortified sunflower seeds and some fruits, including oranges, grapefruit, pineapple, cantaloupe, honeydew melon, banana, raspberries, and strawberries. Liver (only organic, of course) and brewer’s and baker’s yeasts are good sources of folate, too.

But—and this is important to understanding the difference between folic acid and the various naturally occuring folates—none of these vegetables, fruits, liver or yeast naturally contain even one molecule of folic acid.

How the mainstream convinced us we need folic acid, and not folate

So why is folic acid so firmly entrenched in the public and mainstream professional mind as a vitamin? For the same reasons that mainstream professionals, Science writers (who should know better), and the majority of the public think that horse estrogen and human estrogen are the same thing. It’s a combination of a sloppy understanding of biochemistry and some clever patent-medicine-company-supported and -promoted psychology.

First, the biochemistry. (Stay with me, it’s relatively easy.) Folate was originally isolated from brewer’s yeast and spinach in the 1930s. Once isolated and exposed to air it becomes unstable and breaks down, and is generally no longer useful in nutrition. But a small amount of natural folate can be transformed by oxidation (a natural process) into folic acid, a much more stable form with a very long shelf life.

While human and animal cells cannot use the folic acid molecule itself in their normal metabolic processes, human cells (principally the liver) can transform folic acid back into many of its metabolically useful folate forms. That’s why folic acid—despite not being found in food—can do so much nutritional good, the best-known example being the prevention of birth defects including spina bifida, cleft lip, and cleft palate.

As we grow older, though, our bodies are increasingly slow at transforming folic acid into usefully metabolized folates. That’s probably why scientists are finding that folic acid (not folate) is associated with cognitive decline in the elderly. Some of these studies have shown significantly elevated levels of un-metabolized (and therefore not useful) folic acid building up in the bloodstreams of supplemented older individuals.

In addition to worsening folic acid metabolism with age, there are also a significant number (as high as 5 percent or more in some populations) of survivable human genetic defects of folate metabolism which make it more difficult or, in some circumstances, impossible for sufferers to make metabolic use of folic acid.
 

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