Diary of Unknown Symptoms

Mystery of the Internal Vibration

Entry for July 27, 2006

Today I noticed that my tongue was slighty sore and itchy. I check it in the mirror and I have a white mucus on top. I show it to my wife and she thinks it’s thrush. So I stop taking the Brewer’s Yeast and increase the acidophilus.

Found some more information on Riboflavin Deficiency: 

Vitamin B2 (riboflavin) is a component of several enzymes necessary for carbohydrate, fat and protein metabolism.

Riboflavin is important for flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN). These compounds help regulate cellular metabolism through oxidation-reduction reactions.

Sources: Riboflavin is the yellow-green pigment of skim milk and whey. Other sources are meats, nonfat milk and oysters. The vitamin is very sensitive to destruction by light. To protect the vitamin, milk is better distributed to the consumer in packages rather than clear bottles.

Health Issues: A deficiency of riboflavin can result in decreased growth, nervous disorders, degeneration of nerve myelin sheaths, edema and photophobia.

Pharmacokinetics: Vitamin B2 is readily absorbed from the upper gastrointestinal tract, except in the presence of malabsorption syndromes. The extent of gastrointestinal absorption is increased when the drug is administered with food and is decreased in patients with hepatitis, cirrhosis, biliary obstruction.

Vitamin B2 is inactive until phosphorylated to flavin mononucleotide (FMN) in gastrointestinal mucosal cells, erythrocytes and the liver; FMN is converted to another coenzyme, flavin adenine dinucleotide (FAD). Free vitamin B2 is present in the retina. In blood, about 60% of FAD and FMN is protein bound.

The biologic half-life is about 66 to 84 minutes following oral or i.m. administration of a single large dose in healthy individuals.

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July 27, 2006 Posted by | Health | , , , | Leave a comment

Entry for July 24, 2006

Doctor’s office calls me back and the appointment for the B2 injection is Thursday at 2:15 PM.

Hopefully…the beginning of the end…

I read somewhere that Brewer’s Yeast is one of the purest forms of Riboflavin. So I pick some up and start with the recommended dosage of 3 tablets per meal.

Brewer’s Yeast
Brewer’s yeast is the richest natural source of riboflavin.

Liver, tongue, and other organ meats are excellent sources.

Oily fish (eg, mackerel, trout, eel, herring, shad) have substantial levels of riboflavin. Seaweed (nori) is also a fine source.

Milk products have some riboflavin, as do eggs, shellfish, millet, wild rice, dried peas, beans, and some seeds (eg, sunflower).

Foods with moderate amounts of riboflavin include asparagus; leafy, dark-green vegetables (eg, broccoli, collards, spinach); whole or enriched grain products; mushrooms; and avocados.

Lower levels of riboflavin are found in cabbage, carrots, cucumbers, apples, berries, figs, grapes, and tropical fruits.

July 24, 2006 Posted by | Health | , , | Leave a comment

   

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