I was looking for nettles but didn’t find any wild ones cause they have 20%
minerals compared to other greens. I was just going to buy the tea and
drink it. Does anyone know if we can handle nettles tea or would it be a
salicylate bomb. I read that because it’s a natural histamine it was
supposed to help when you get glutened. I haven’t got any yet but I was
going to test ½ a cup on the girls if they’ll drink it.



With the whole zinc and copper I wonder if there is any test we could do to
see if we are low or high. It would be nice to get blood drawn and just
check everything all at once.



I’m glad others are looking into this cause I’m having trouble finding
stuff.



Naomi



From: FailsafeNT@yahoogroups.com [mailto:FailsafeNT@yahoogroups.com] On
Behalf Of Renee Cyr
Sent: Friday, November 07, 2008 6:28 AM
To: FailsafeNT@yahoogroups.com
Subject: Re: [FailsafeNT] Is this what's going on?



Oh, you might want to look into Vit C for histamines, it was mentioned
on another site. I think one of the failsafeNT ladies did have trouble
with it... As you may know, supps can be problematic...

Let us know what else you come up with!

Renee

Shannon Weiner wrote:
> Yeah, that's pretty much what I was thinking. I don't have any idea
> what nutrients are required for sal processing (that's the next thing
> for google...) And I'd guess for healing, you'd want to minimize sals
> and amines as much as possible (while maximizing the right nutrients)
> to speed the process along with the fewest symptoms.
>
> I've read in a textbook (after that massive discussion here a while
> back) that amine processing is dependent on copper. So if you're low
> in copper, then you won't be able to handle amines very well.
>
> Searching google for 'salicylate copper' (or was it 'salicylate
> zinc'?) turns up a series of studies on pregnant rats. They injected
> the rats with salicylate, and the result was increased serum
> zinc/decreased copper - and the liver then had increased levels of
> copper and lower zinc. Here's one -
> http://www.springerlink.com/content/82175p4185310878/
>
> The discussions of hair color, and how melanin is copper dependent
> didn't make sense to me if salicylates increase zinc - but if the sal
> detox system breaks when it's overloaded, then high copper could
> happen and darken hair. PLUS, it would explain why people get way
> more sensitive when they start on the failsafe diet - they really do
> stop being able to handle amines.
>
> Part of why I'm asking here is because I don't have the personal
> experience to know the nitty gritty off hand. So if low sals allows
> you to process more amines... I'll have to figure out how to work that
> in. Maybe you do amines fine while the sal system is broken, then get
> really sensitive during detox - right when you're testing your
> sensitivity, and then can handle them better once you've been 'clean'
> for a while since the detox system is no longer maxed out, so to
> speak?
>
> What I don't know is if all these processes rely on serum nutrient
> levels, or liver levels - since they're all so intricately related.
> I've been working on the assumption that it's serum levels. Or if
> they fit at all with real-world experience. That's where this list
> comes in :)
>
> Shannon
>
>
> On Thu, Nov 6, 2008 at 8:48 AM, Renee Cyr <rmcyr@...
<mailto:rmcyr%40charter.net> > wrote:
>
>> Very interesting post! I don't know, *is* that what is going on?
>> thanks for taking the time to write down your theories, it really gets
>> me thinking...
>>
>> I think you are onto something, but I'm a bit confused. Would you mind
>> working it with me a little? Is this what you are saying?
>>
>> Sal Processing System: uses up certain nutrients, busies the detox
pathways
>>
>> Overwhelmed Sal processing system: results in K deficiency, copper
>> levels raise (darkening blonde hair), sals goof up brain, skin, joints
>> and other symptoms, system can just give up, but will resume after a
>> while off of sals?
>>
>> Proper Sal System processing system: Zinc and K levels raise, pathways
>> clear, feel good
>>
>> Maintenance/healing: pay attention to nutrient status, moderate sals and
>> amines
>>
>> Need some clarification:
>>
>> I thought low zinc was what was related to food chemical intolerance,
>> not low copper
>> I thought when you go low sal, you can process more amines
>>
>> Renee
>>
>> Shannon Weiner wrote:
>>
>>> Salicylate and amine intolerance is such a huge and mysterious puzzle
>>> to me. I'm slowly trying to put the pieces together, and wondering if
>>> I'm on the right track based on what you've experienced. No, I
>>> haven't done the diet yet, but I'm finding myself not wanting to eat
>>> higher sal foods in general. I don't know if it's psychological or
>>> really listening to my body though :)
>>>
>>> So here goes:
>>>
>>> If you're eating the 'right' amount of sals for your body - meaning
>>> under your 'tolerance' level, then your body process them away and
>>> they disappear and everything is fantastic. This process uses
>>> specific nutrients (vitamin K? copper?) and pathways, and serum zinc
>>> raises, while serum copper lowers. Low copper helps explain low amine
>>> tolerance, and low melanin production (light blond/red hair).
>>>
>>> If you're eating too many sals, The processing mechanism gets
>>> overwhelmed and stops trying. Sals start to go places they shouldn't,
>>> like your brain, skin or joints, and cause symptoms. Serum copper
>>> goes up, darkening your hair, and allowing you to process more amines
>>>
>>> When you cut out sals on the failsafe diet, your body goes back into
>>> 'process the sals' mode (kinda like detox), and your zinc raises
>>> again. This means you're more sensitive to amines, but your other
>>> symptoms go away. You get process the sals that have accumulated in
>>> places they shouldn't have. Once those are cleared out, you can start
>>> eating small amounts of them again, and keep up with the processing,
>>> but you have to balance it with eating too many amines.
>>>
>>> Now, if I'm on the right track, then it seems like you could speed the
>>> detox process up by supplementing with whatever nutrients are
>>> necessary for processing the sals, and if you paid close attention to
>>> copper, you might be able to minimize the amine intolerance?
>>>
>>> Shannon
>>>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>
>



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