Medical science is now recognizing that most chronic diseases that will eventually kill most of us –even cardiovascular disease– is rooted in chronic inflammation; the body’s overreacting to some kind of stress.
The first and most persistent sign of inflammation is usually pain. It’s a sign that your body is overreacting to something or many things, damaging itself in the process. So why does your body overreact? Breakthrough biochemical science has now provided the answer: Chronic inflammation is often largely due to a nutritional amino acid imbalance which is easily corrected:
- without radically changing your diet or lifestyle,
- without switching to organic foods,
- without eliminating artificial additives or preservatives,
- without taking expensive “nutraceutical” supplements,
- without taking exotic herbal extracts, and most importantly,
- without taking any drugs at all!
Glycine is the body’s natural regulator of inflammation and is also the smallest and simplest of all the 20 amino acids your body uses to make proteins.
Glycine is your body’s natural regulator of inflammation and is smallest and simplest of all the 20 amino acids your body uses to make proteins. It is so simple that it is even made naturally by inorganic processes. In addition to being one of the fundamental building blocks of proteins, it has long been known that glycine participates in many different important chemical reactions within the body, for example, the manufacture of the bases that make up the structure of DNA.
Yet as a nutrient, glycine has long been ignored because it is nonessential. That means the body can survive without consuming any glycine, because it can make glycine on its own (mainly in the liver, the body’s main center for amino acid chemistry), from such simple components as carbon dioxide and ammonia! But the liver’s capacity for making glycine is not unlimited, and recent research has identified why the typical, western high-protein diet rich in meat, fish, poultry, eggs and dairy, puts a severe strain on glycine production and leaves the body with less than healthy levels.
The protein-rich foods most of us eat are considered to be rich in high quality protein, because they have similar proportions of the 8 essential amino acids to what our own body is made of. That raises an interesting question: How can consuming flesh made with the same mix of amino acids as our own flesh possibility throw our body out of amino acid balance? The answer is quite simple, but threefold:
1. The body’s main structural protein—what makes up the basic fibrous structure of our bones and connective tissues—is collagen. The most abundant amino acid in collagen is glycine. (One out of every three amino acid molecules in collagen is glycine!) When we eat meat fish or poultry, we usually throw away the bones and connective tissues, so we actually throw away most of the glycine!
2. The essential amino acid that the body needs the least of is called methionine. In addition to being one of the 20 amino acids that the body uses to make protein, methionine also has other critical functions. It is the universal methyl donor, that is, it adds one-carbon units to a myriad of biological molecules within the body, including DNA. In order to do this, methionine first needs to be activated; converted to a molecule called S-adenosyl methionine (often called SAM-e). SAM-e is a very reactive molecule, and although it is often touted it as a useful nutritional supplement, in fact most of us have too much of it!
That’s because, although our body needs to consume only about half a gram a day of methionine, we often eat 10 times that much or more! In order to get rid of excess methionine, the body needs to convert it to SAM-e and then have it harmlessly donate its methyl group to a suitable safe molecule. So important is this process of excess methionine clearance, that there is a special metabolic pathway exclusively for this purpose. A key enzyme of this pathway is glycine N-methyltransferase (GNMT).
This means that glycine—and only glycine—can detoxify excess SAM-e, which all excess methionine is turned into. Otherwise, harmful excessive methylations can occur, resulting in the formation of such reactive and toxic substances as formaldehyde, which causes oxidative stress by generating reactive oxygen species (ROS) that cause cellular aging and need to be neutralized by anti-oxidants.
3. Although anti-oxidants from fruits and other foods are helpful in combating oxidative stress, the body’s main anti-oxidant molecule is called glutathione (GSH). Glutathione is a molecule made up of three amino acid molecules, one of which is glycine! Therefore, when methionine intake is high, the body needs extra glycine for two reasons: to directly detoxify the extra SAM-e, and to combat the higher level of oxidative stress by making more glutathione. The activation of the methionine clearance pathway also activates the pathways for the synthesis of glycine, but the body cannot keep up, because the consumption of glycine is too low! (Remember, most of the glycine in the food is thrown away!)
This would all seem to make the solution childishly simple: Eat more glycine! And in fact, eating more glycine actually works! The only problem with glycine supplementation is that glycine is not a micronutrient that you need to take in micrograms or milligrams per day. For optimal amino acid balance, you need to eat several grams per day!
Where Sweetamine Comes In
Natural Food Science, LLC has formulated a delicious natural sweetener, which contains 8 grams of Glycine per 5-5/8-ounce serving. It is also sugar-free, yet with no artificial sweeteners! It also contains the second most abundant amino acid in collagen—proline—as well as vitamin C, the nutrient essential for the final processing of collagen. Hence, Sweetamine TM has 3 collagen builders and the amino acid taurine, which has anti-inflammatory effects similar to glycine and is known to support heart and nervous system health. Try Sweetamine® today to feel the rejuvenating effects in as little as 2-3 days!Purchase Sweetamine Today