Diary of Unknown Symptoms

Mystery of the Internal Vibration

Entry for September 25, 2007

The past couple of days I’ve been doing more research regarding amino acids and although the Arginine did make a difference with the candida, there must be something else. I go out on my lunch to check out a number of health food stores and body building stores along Yonge street during my lunch. Not one had Glycine but one store did say they could order it for me next Friday but I didn’t want to wait that long.

After getting back to the office I make a few phone calls and actually found a store on Bloor street that have it in stock made by AOR. Exactly the one I’ve been looking for. They put it aside with my name on it and I pick it up on my way home.

GLYCINE is a non-essential glucogenic amino acid that can readily convert to serine. It is the simplest of all the amino acids and can be synthesized from acetic acid and Vitamin B. Necessary for optimal growth, glycine is involved in phospholipid and collagen production, and in the release of energy. Glycine received its name because it resembled the sweet taste of glucose and glycogen.

Glycine is an integral part of bile salts and the heme pigment in the RBC’s (red blood cells). It is also a major part of of the amino acid pool available for the synthesis of non-essential amino acids when required.

Glycine is essential for the biosynthesis of nucleic acids (DNA and RNA), as well as that of bile acids. It is used as a gastric antacid and a dietary supplement, and in the treatment of various myopathies (disease of the eye muscles). It also functions as an inhibitory nerotransmitter in the central nervous system. Glycine retards muscle degeneration by supplying additional creatine. It is necessary for central nervous system function and a healthy prostate. Its inhibitory action helps prevent epilepsy and has been used in the treatment of bipolar depression. It is sometimes utilized in liver detoxification compounds with glutathione.

October 10, 2007 Posted by | Health | , , | Leave a comment


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