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Is Milk Lowering Uric Acid a Good Thing or a Bad Thing?

Parkinson’s disease, the second most common neurodegenerative disorder after Alzheimer’s, is characterized by a slowness of movement, rigidity, tremor, and stooping posture, all of which worsen over time. Non-movement symptoms such as cognitive impairment and sleep, smell, and mood disturbances occur as the disease spreads to other areas of the brain. The cause of Parkinson’s is perhaps “one of the important questions posed by the neurobiology [science] of aging.” For example, why is the consumption of dairy products associated with increased risk of Parkinson’s? Perhaps because they contribute to our exposure to pesticides and other neurotoxins like dieldrin, which continues to be found in the autopsied brains of Parkinson’s victims. Even though dieldrin was banned decades ago, it lingers in the environment and we “continue to be exposed to the pesticide through contaminated dairy and meats…”

The cause of Parkinson’s “is unlikely to be due to milk compounds such as calcium, vitamin D, total fat, or total protein as these compounds are not associated with [the disease] when derived from other sources.” However, it could be lactose, the milk sugar, perhaps accounting for the increased associated risk of death and bone fractures, as well as Parkinson’s. Earlier onset of Huntington’s disease has also been identified. There is, however, a third possibility.

As I discuss in my video Parkinson’s Disease and the Uric Acid Sweet Spot, milk lowers uric acid levels, and uric acid may be protective against Huntington’s and also slow the decline caused by Parkinson’s. More importantly, it may lower the risk of getting Parkinson’s in the first place. Why? Perhaps because uric acid is an important antioxidant in the brain, something we’ve known for more than 30 years. We can demonstrate uric acid’s importance directly on human nerve cells in a petri dish. When the pesticide rotenone is added, oxidative stress goes up. Add the pro-oxidant homocysteine, and it goes up even more. But, when uric acid is added, it completely suppresses the oxidative stress caused by the pesticide.

Drinking milk, however, has a uric acid-lowering effect. In the paper making this assertion, a study they cited was “A cute effect of milk on serum urate concentrations,” but that was just a cute typothey meant Acute effect. Indeed, drink cow’s milk, and, within hours, uric acid levels drop 10 percent. Drink soymilk, and, within hours, they go up 10 percent. Now, for gout, a painful arthritic disease caused by too much uric acid, the uric acid-lowering effect of dairy is a good thing—but uric acid is “a double-edged sword.”

If our uric acid levels are too high, we can get gout, but, if they’re too low, it may increase our risk of neurodegenerative diseases, such as Alzheimer’s, Huntington’s, Parkinson’s, and multiple sclerosis.

Incidence rates of gouty arthritis over five years indicate that if our uric acid is over 10.0 mg/dl, we have a 30 percent chance of suffering an attack of gout within the next 5 years. However, at levels under 7.0 mg/dl, our risk is less than 1 percent, so it might make sense to have levels as high as possible without going over 7.0 to protect the brain without risking our joints. But having excessive uric acid in the blood puts more than just our joints in jeopardy. Yes, having levels that are too low may increase our risk of MS, Parkinson’s, Alzheimer’s, and even cancer, but having levels that are too high may increase our risk of gout, kidney disease, and heart disease.

In fact, having a uric acid level over 7.0 mg/dl isn’t only associated with an increased risk of gout, but also an increased risk of dying from all causes. However, having a low uric acid level may also shorten our lifespan by increasing mortality. High uric acid levels are associated with increased risk of death from heart disease, but low uric acid levels are associated with increased risk of fatal stroke. So, keeping uric acid at optimum levels, the sweet spot between 5.0 and 7.0 mg/dl, may protect the brain in more ways than one.

If we measure the uric acid levels in patients with Parkinson’s, they come in around 4.6 mg/dl, which may help explain why dairy consumption may increase risk for Parkinson’s since milk pushes down uric acid levels. Dairy intake may also explain the differences in uric acid levels among meat-eaters, vegetarians, and vegans. In the graph in my video, you can see that vegan men have significantly higher uric acid levels at 5.7 mg/dl than vegetarians, presumably because vegans don’t drink milk, and those who both eat meat and consume milk fall between the vegans and vegetarians.


For more on Parkinson’s see:

Uric acid as an antioxidant? I’ve touched on that before in Miocene Meteorites and Uric Acid.

If uric acid levels are too high consider cutting down on Flesh and Fructose and eating cherries. (See Gout Treatment with a Cherry on Top and Treating Gout with Cherry Juice for more information.) Also, check out Preventing Gout Attacks with Diet.

In health,
Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:

Discuss

Michael Greger M.D., FACLM

Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.


86 responses to “Is Milk Lowering Uric Acid a Good Thing or a Bad Thing?

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    1. Yes Tom. Two words. ‘Refreshingly objective’. It has an element of logic to it.

      But then again, logic can be a tricky customer. Take for example arterial calcification. Any number of studies telling us arterial calcification is bad, and vitamin K2 beneficially reduces it. Then along comes this study telling us this is all baloney – that statins cause arterial calcification …and this is a positive, not a negative. I am picking myself up off the floor !.Perhaps you can have a crack at that one?

      ‘The present analysis provides unique insight into the procalcific effects of prolonged statin therapy on coronary atheroma in vivo, potentially underscoring the plaque-stabilizing effects of statins’.

      http://www.onlinejacc.org/content/65/13/1273

      Back to the drawing boards?
      PS I must reply to your previous posts :)

  1. That was very interesting.

    Gout was a topic with DHA in the research.

    People with gout had no DHA in their urine or something like that.

    So, I was wondering whether it was good or bad.

    “Yes, having levels that are too low may increase our risk of MS, Parkinson’s, Alzheimer’s, and even cancer, but having levels that are too high may increase our risk of gout, kidney disease, and heart disease.”

    A mystery.

      1. I did find a researcher who agreed with me that the failure of fish to provide a cardiovascular benefit in the Mediterranean Diet Study may mean that the people ate less meat:

        This was postulated, for instance, when investigating the protective effects of the Mediterranean diet on cognitive performances. In the present context, the intake of higher amounts of foods containing omega-3 fatty acids might be associated with a reduced intake of other nutrients, such as meat.

      2. I have still been reading about what DHA does and it helps with the synapses and with neurogenesis/ brain plasticity.

        When I chose to do things based on helping the synapses after the autism video on this site, that was when I had miraculous results. I was utterly amazed.

        I had social anxiety for decades and I went out twice this weekend to events that used to cause anxiety and I didn’t even think about it once. Not one bit of self-consciousness or anxiety. Not one bit.

        That makes me want to learn more about the synapses.

        1. During lunch, I was reading a study on the various Omega 3’s and how each affects the brain uniquely and I realized that I could not only understand almost every single word, I could read paragraph after paragraph after paragraph and I could put the information together.

          I am having brain plasticity, I think.

          My 90-year-old relatives and I are doing brain plasticity together and the husband is having brain plasticity, too.

          I am so happy.

          Two years ago, I would read PubMed and it would mentally just be, “Wah, wah, wah, wah, wah” and “Blah, Blah, Blah, Blah, Blah” and I wouldn’t understand even one word until the results section.

          One year ago, wasn’t much difference. Dr. Greger has shown me how to improve brain plasticity and I already thought I knew things to try from Ted Talks, but learning all of the mechanisms has changed everything. The autism video with all of the mechanisms is where things really changed. I am so happy.

          1. I can’t even tell you how excited I am by this.

            It was only a few months ago when I was still reading and recognizing more words, but I still couldn’t put the words together to make sense of sentences.

            Today, I was able to read paragraph after paragraph and it all made sense.

            I remember when the woman with the clocks said that she kept adding more and more hands to her clocks until her brain figured out that she wanted to understand how clocks worked and after it worked, she also understood philosophy.

            I don’t think I will ever be able to understand philosophy, but I am going to be working on time some more.

          2. Deb,
            Just my personal and limited observation, but I’ve been reading many of your posts since you joined this forum and it is clear to me that you’ve become very knowledgeable in that period and now routinely make many valuable and insightful contributions, which means to me that your brain is working very well indeed.

        2. Deb, great to read your experience. I was wondering if you could please let me know what specific changes into your diet and also supplements did you make that you stated you incorporated after watching the video and on things related to brain plasticity? Do you ever eat any fish or even dairy/eggs on a plant based diet, even if infrequentLy?

          Thank you so much for any info.

          Steph

      3. Thanks for that link, Deb.

        I suppose that my DHA supplementation over the years could be one reason (along with coffee drinking) why my gout attacks have been so infrequent and have not progressed in frequency or severity. Hard to know with so many variables but in my case, it’s one more reason to keep supplementing.

        1. Deb, you are an inspiration. Your journey is being used to help many others. Will have to view the autism material you mention. Thanks! :)

      4. Deb, thanks for this article. I am one of those people who cannot convert beta-carotene to vitamin A, or ALA to EPA or DHA. Neither can one of my children. Always interested in info on DHA.

    1. I am very skeptical this association, at least as a general one, I have taken DHA/EPA supplements (~500-1000 mg/d) for decades but have gotten several gout attacks over the last 10 years, spaced about 2.5 years apart.

      1. Thanks for the links Fumbles! I have another publishhed last fall that you might be interested in. They parse out some of the influencing factors in better cvd and stroke outcomes. In my own case, I know my test results are due to doing the daily dozen every day, exercise, and keeping weight low. Fumbles, they tell me I have had zero disease progression in 10 years. EF 65% RHR 48 104/64
        Thank you Dr Greger.

        https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2717565

        1. But when they tested the diet for cardiovascular disease, it was the nuts and vegetables that had statistical levels of risk improvement. The fish and olive oil didn’t.

          1. Deb,
            An open issue in my mind is the possibility that EVOO is neuroprotective. Cf. the mouse study below.

            https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5553230/

            “Taken together, our findings support a beneficial effect of EVOO consumption on all major features of the AD phenotype (behavioral deficits, synaptic pathology, Aβ and tau neuropathology), and demonstrate that autophagy activation is the mechanism underlying these biological actions.”

            I realize this is heresy to some, perhaps many, on this forum, it I think the topic deserves its own discussion and am unaware of Dr. Greger having (yet) addressed it. And yes, I realize humans are not mice. lol.

            1. Gengo, agree on the high quality olive oil, as long as not cooked. I go with Dr, Longo on this one. If shown to aid in autophagy that would be important news.
              Also appreciate the articles on cognition you posted below. Alzheimer’s in my opinion is more fearful than cardiovascular disease.
              Thanks.

        2. Barb, jama article very thorough. Will have to go over it in detail, but one fact caught my eye, “Total cholesterol was higher”. Could that be because HDL higher?
          Congrats to you for doing so well. You are a role model!
          Thanks for posting.

          1. hi Marilyn Kaye, thanks for your comments as always! Yes, could be totals are raised because of HDL, but in many of the studies I have looked at show LDL raised too anywhere from 7% on up, and sometimes in combination with raised HDL.
            I just made the comment about my tests not to brag, but to encourage. Marilyn, it really works. I did not have the luxury like Dr Esselstyn or Ornish patients with bi-weekly counselling, instruction, cooking demos. I had Dr Greger, and the willingness to give it a shot.
            I also feel fortunate in having the opportunity to undergo such thorough medical investigations this past summer/fall… it was nerve-wracking, but I have the reports, all great.

            1. Barb, Didn’t come across like you were bragging. I think your post will encourage others. Too many people are told ‘there is nothing you can do to get better’.

        3. Thanks Barb. I hadn’t seen that one before. There are some other good links provided in the discussion. It will have to be a morning pot of coffee to see me through that lot;

          Good BP and RHR scores too. Very impressive.

  2. “In the graph in my video, you can see that vegan men have significantly higher uric acid levels at 5.7 mg/dl than vegetarians, presumably because vegans don’t drink milk, and those who both eat meat and consume milk fall between the vegans and vegetarians.”
    That graph is a bit squirrely, with points on the X axis representing ranges (not points) (2 points on the uric acid scale – probably should have been a histogram) and what appear to be tightly packed levels of uric acid for vegetarians, vegans and omnivores. All three seems to be packed inside the “safe” zone. I’m not sure that I’d have the confidence to interpret those differences as “significantly” higher or lower, plus that each point is probably the average for the category so there is likely a fairly wide distribution for each with significant overlap. We need better data to assess the relationship between diet and uric acid levels, and the relationship to disease.

    1. My fasting uric acid levels have not to have changed much since converting from long standing lacto-pesco vegetarian to 100% WFP (~5.4 – 6.7 range). But I have had several gout attacks over 10 yrs, and have no idea what the typical daily variation in levels might be. I am always skeptical of applying population averages to individual cases.

      1. have not to have changed ===> have not changed.

        Still hate the fact we lost the ability to edit. I am a better “post post”editor than “pre post” editor…

        1. Gengo,

          That is a mystery.

          Many of the men around me get it.

          Most of them though are meat eaters and some are beer drinkers. Not frequent beer drinkers, but I think gout might have saved a few of them.

        2. Worry not, gengo. Mercury will go direct in another week. There should be (fewer) communication goof-ups from then on.

          Until the next Mercury retrograde transit. *_^

                1. Every time you post one of your Mercury in retrograde astrology comments, I am reminded that Uranus is permanently in retrograde. That’s because I think it is where you get all this astrology stuff from.

  3. Hi…newbie here. I suffer from gout and realize that drinking milk lowers uric acid levels. My problem is that I don’t really care for milk. Would eating cheese or other dairy products lower the uric acid levels as well? And, yes, to keep the uric acid levels where it protects from gout and doesn’t bring on other problems is a real challenge.

    1. Welcome Ralph,

      https://nutritionfacts.org/video/preventing-gout-attacks-with-diet/

      https://nutritionfacts.org/video/gout-treatment-with-a-cherry-on-top/

      Cilantro is another.

      Omega 3’s lower uric acid.

      Vitamin C lowers uric acid, so any food with Vitamin C

      These are some plant foods with Vitamin C

      Broccoli (81.2 mg per cup)
      Pineapple (78.9 mg per cup)
      Brussels Sprouts (74.8 mg per cup)
      Kiwi (166.9 mg per cup)
      Bell Peppers (74 mg per cup)
      Oranges (95.8 mg per cup)
      Spinach (95.5 mg per bunch)

      1. All very interesting Deb.

        For me personally I find it interesting that milk lowers uric acid. It’s important for times when I made have high uric acid that some form of milk can quickly lower it. For this reason, I think a good plan (for me) will be to keep some yogurt on hand to occasionally eat to put on the brakes of too much uric acid foods.

    2. Hello Ralph and thank you for your question,

      See Deb’s comment below for some good ideas besides milk to lower your uric acid levels. I am a family doctor and also a volunteer for Dr. Greger on this website. Since you identified yourself as a “newbie”, I want to make sure you understand that Dr. Greger is NOT recommending people to use dairy products to lower uric acid levels.

      Dairy products cause lots of health problems, ranging from acne: https://nutritionfacts.org/video/the-acne-promoting-effects-of-milk/ — to constipation: https://nutritionfacts.org/video/childhood-constipation-and-cows-milk/ — to allergies: https://nutritionfacts.org/video/how-to-treat-reflux-in-children-with-diet/ — to obesity: https://nutritionfacts.org/video/formula-for-childhood-obesity/ — to cancer: https://nutritionfacts.org/video/dairy-and-cancer/. And cheese is quite a bit worse, due to its high saturated fat content: https://nutritionfacts.org/video/is-cheese-healthy-compared-to-what/

      So, I hope you do NOT start drinking milk to lower your uric acid.

      Dr.Jon
      PhysicianAssistedWellness.com
      Health Suppport Volunteer for NutritionFacts.org

  4. I am a big fan of chaos theory..or the behavior of nonlinear dynamical systems: like weather, the economy and the human body. I think these examples of uric acid, or choline, or cholesterol are good examples of the Goldilocks principle. You want to be in the sweet spot of just right.

    The Goldilocks principle states that something must fall within certain margins, as opposed to reaching extremes. OF course, figuring out what the sweet spot is for you is bit of a pickle, but I think you cannot micromanage these things…just keep doing the foundational things like daily exercise, stress management, lots of WFPB diet, social contacts, meaningful work, etc. And experimenting with little hacks here and there to refine your biochemical individual response as time and finances permit.

    1. Mims, Being a mathematician, I can identify with your interest in nonlinear dynamical systems. It appears to me that using modeling and simulations to study these systems will lead to very useful information, especially if it can someday be used in nutrition studies.

      T Colin Campbell’s work in the wholistic approach to nutrition rather than a reductionist approach is a good start.

      For now, I think your approach is spot on:
      “…just keep doing the foundational things like daily exercise, stress management, lots of WFPB diet, social contacts, meaningful work, etc. And experimenting with little hacks here and there to refine your biochemical individual response as time and finances permit.”

    2. Right, there is typically a “u shaped curve” associated with many, possibly all, health related issues, from exercise and sleep to macronutrients, micronutrients, blood pressure, glucose levels, electrolytes, vitamin d levels, you name it.

      More is not necessarily better, but then neither is less.

    1. The body produces plenty of its own antioxydants, it is a very intelligent system.

      When you eat fatty meals with plants, you absorb plenty of plant antioxydants resulting in very high levels of antioxydants into the body.

      High level of antioxydants may create an imbalance between Reactive Oxygen Species (ROS) and anti-ROS resulting in the promotion of cancers progression, because oxydative stress (ROS) is a mechanism triggering cell death (apoptosis) and thus cancer cell death.

      Antioxydants are a double-edged sword and too many of them increase cancer progression.

      Cancer cells also become stronger with plants when they are loaded with antioxydants. That’s why it may be better to not eat fats with one’s veggies.

    1. You got me to look up the difference. My grandmother on one side had serious tremors for years. I used to have tremors, but mine went away.

      I remember going out and running into a couple and the wife grabbed one of my hands and the husband grabbed the other to stop them from shaking.

      They have gone.

      I had such brain problems that I wasn’t sure whether it was Parkinson’s. I am so happy that my brain is getting better and things like tremors are gone.

    2. Essential tremors and Parkinson’s disease might just be a continuum of symptoms caused by the alteration of some parts of the brain.

      The fact that some tremors can go way is an indicator that the brain, in good conditions, can repair itself.

      But if too many parts of the brain are damaged, it may be possible that those damages can become irreversible.

  5. I also get gout, having had a rather mild attack about once every 2.5 years, including one attack since becoming a WFP vegan (from decades long lacto-pesco vegetarian). (One doctor speculated the attacks are from insufficient hydration from exercising during warmer weather. Cautionary note: it’s possible on a very low sodium diet to over hydrate and get hyponatremia; this happened to me recently, and is nothing to take lightly.).

    In any event, I drink decafe coffee because according to Dr. Choi, chlorogenic acid lowers uric acid levels.

    https://onlinelibrary.wiley.com/doi/full/10.1002/art.22712

    I also use tart cherry extract although it is not clear to me how helpful that is.

      1. Thanks, Marilyn.
        That was a key omission (I see Deb also mentioned that in her list). I do get a fair amount of C from citrus and other foods like broccoli, peppers, etc.

        But I no longer take high dose (500mg) vitamin supplements since I am genetically predispose to absorb too much, even non-heme, iron, and eat fruit between meals. Important to learn to know one’s own body!

    1. gengo,

      I have a twinge in my big toe on my right foot on occasion, especially in cold weather. I’ve found if I rub some hemp seed oil on it (not the more expensive CBD oil) the discomfort goes away. I don’t know if this is pre-gout or not, (I’ve had full blown gout before so I suspect the pre-gout.)

      I’ve also used the oil on my neck when I have a pain on the back of it with success.

      I rarely use the CBD oil under my tongue as I learned early on that it makes me sleepy during the day. I’ve used it to hurry-up sleep at night but awoke one morning bouncing from wall to wall and listing to one side for an hour or two when I tried to walk. Don’t know if the CBD caused it or not but cut it out anyway unless for an emergency sleep aid. Some other times I used it I didn’t have this result.

      1. Interesting. Thanks, Lonie.
        Might try that next time, but I’m hoping I’ll escape trouble in the future (as long as Mercury is on track).

  6. Any research available on raw, non-homogenized, A2-A2, 100%grass-fed/100% pasture raised, whole milk? Research on milk that meets all six of those criteria’s?

      1. Thanks for the reply. It still wold be nice to see some studies on pure milk that has not been manipulated in any way. Something to ponder….“When we try to pick out anything by itself, we find it hitched to everything else in the Universe.” – John Muir

      2. Given that raw milk has been known to transmit TB, brucellosis, typhoid and a host of other infections, it is little surprise that many governments around the world require mandatory pasteurisation or sterilisation of milk.
        https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3882853/

        Compared even to drinking pasteurised milk, drinking raw milk is like playing Russian roulette. Most times you will get away with it, but occasionally the consequence is fatal

  7. Would very much like to know more about reducing the shaking associated with Essential Tremor which I have had since a very young age. Unfortunately as I get older it gets worse. Would be grateful for any thoughts on this. I am plant based but horribly addicted to sweet foods. As some of you suggested hitting the sweet spot is difficult. I have tried to eliminate sugar from my diet but can’t tell any change from just that although my joints stopped hurting so obviously that was a good thing to do. Still I’d love to reduce the stupid shaking.

    1. Kylashandra, have had a few patients with essential tremor helped with B vitamins.
      B1, thiamine, has been used in shots. Effective, but can get results from supplementing also. Just takes longer.
      Best form is a type called Benfotiamine,
      But B1 needs to be activated by the other B’s, so a good -food derived- B complex makes it work better.
      The reason avoiding sweets is helpful is because the body uses B vitamins, particularly thiamine, to metabolize them. Alcohol also uses the same ones so need to avoid alcohol also.
      Some people because of their genetics need more B vitamins than others.
      Important to take these vitamins with meals, especially meals with carbohydrates. Taking the vitamins by themselves isn’t helpful.
      There are studies on this, but I had to login to access them. So I’m including an article just discussing some case histories.
      https://essentialtremortreatment.com/2-vitamin-studies-shed-light-essential-tremor-nutrition/

    1. YR, Interesting article on Land O’ Lakes going bankrupt. The free-market in action! No need for government regulation. Let people vote with their “wallet/purse”, so to speak. With “proper” education and access to truthful evidence, responsible people usually make the right choice. (Notice the “proper” adjective referring to education … sometimes I wonder about today’s public schools .. . nothing like when I went to public school!)

      1. In a truly free market who is going to pay for this truthful public education though?

        Also, when this topic was raised before, it was also pointed out that centuries ago when markets were much freer than they are now, food adulteration and contamination were rife.
        https://www.history.com/news/food-fraud-a-brief-history-of-the-adulteration-of-food
        The coke in Coke probably created hordes of addicted consumers back in the day.

        Look too at what the big food companies get up to today in Africa, where laws are more relaxed, promoting infant formula over breast feeding. And you should see the way hydrogenated cooking oils, milk powders and refined carbs are advertised here in the Philippines.

        Give me a well-regulated market with a focus on consumer health and safety any day. This belief in the wonders of a truly free market seems to ignore the lessons of history. There is a reason why the US, a self-professed champion of the free market, and every other country round the world has food safety laws.

    2. YR,

      I would have wished that they could have adapted.

      It is hard to watch 94-year-old companies fail.

      But I do not want to drink milk and I am happy for the cows.

    1. Wow Deb, Now that’s a cool recording device! Probably built by Edison himself :-) Sounds like good quality for mechanical amplification which was used before vacuum tubes.

      1. Deb, Now that you’ve got me started with the music thing, here’s one that starts out like a scratchy record, but then John Fogerty really makes it rock!

        (This is my last off-topic post for the day!)

  8. I went to work very early this morning and was listening about the young man who needed a double lung transplant in his early 20’s from vaping.

    That is so tragic.

    I have been worried about my young man who vapes. He is around the same age and has been needing IV B12 and all sorts of things and he is sick all of the time.

    1. Why is it the young people rather than the ones quitting smoking who get so ill so quickly.

      They are saying Vitamin E or something like that. Feels like they want to not blame TCH but wouldn’t it be the lifetime pack or two a day smokers rather than the 20 year olds?

      1. Vitamin E acetate, an oily chemical added to some THC vaping liquids to thicken or dilute them, has emerged as “one very strong culprit of concern,” said Anne Schuchat, principal deputy director of the Centers for Disease Control and Prevention, at a press briefing.

        The chemical, which is used in nutritional supplements and skin creams, isn’t safe to inhale. Sticky and honey-like, it hangs around in the lungs, health officials said, interfering with how they function

        https://www.vox.com/science-and-health/2019/11/11/20959198/vaping-vitamin-e-acetate

  9. High uric acid is assisted with terrible consequences – cardiovascular disease and kidney disease. I sent you an extensive list of journal references proving that point a couple of years ago. I am horrified to see you are still at it. There was a study of the effect of raising uric acid on Parkinson’s and that study was halted for futility. Please delete this nonsense before anyone else tries to raise their uric acid level on your advice and suffers ill consequences.

    1. Joe

      What’s wrong with you?

      If you’d bothered to actually read what the post says, you would have realised that Greger stated

      ‘having levels that are too high may increase our risk of gout, kidney disease, and heart disease.
      In fact, having a uric acid level over 7.0 mg/dl isn’t only associated with an increased risk of gout, but also an increased risk of dying from all causes.’

  10. Dr. Robert Keller mentions that Uric Acid is the LAST antioxidant your body uses when it’s run out of everything else.
    https://www.youtube.com/watch?v=dt4xzeZCH2Y&t=207s (at about 2 minutes in).

    So Uric Acid has a sweet spot between 5 and 7 mg/dL.
    It should be pointed out to Patients that Losartan, Atorvastatin (Lipitor) and Fenofibrate have significant Uricosuric action, and may lower serum Uric Acid levels, perhaps much more than milk consumption.

    Fenofibrate yields a two-fold increase in Uric Acid excretion.
    https://europepmc.org/abstract/med/7440763

  11. Bile acids leaking into the bloodstream cross the blood-brain barrier and are linked to an alteration of the part of the brain responsible for dopamine creation (in animal models addicted to cocaïne), the same part of the brain associated with Parkindon’s disease:
    Bile diversion, a bariatric surgery, and bile acid signaling reduce central cocaine reward
    https://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2006682

    Fatty meals or meals rising cholesterol induce an increase in the bile acids pool size and thus more bile acids spilling over into the blood stream and the general circulation, inducing systemic inflammation and damages to the epithelium, increase risk of cancer and increase risk of neurodegenerative diseases.

    It is not because something is good in a petri dish that it is necessarily good inside the body, as the context is not the same: for example, the petri dish is exposed to visible light, while the inner body is opaque to visible light and it may change the chemical behaviors of some molecules. Temperatures in the petri dish or pH levels are not the same too than within the body and where it takes place into the body.

  12. May be true for some, but our friend has been a vegan for over 30 yrs. and now has Parkinsons.
    So sad but I am now a vegan and hope it helps prevent this terrible disease from my body.

    1. Eileen, There is no evidence of harmful leakage of bile acids in people without liver disease. The rat study cited involves animals with biliary obstructions. Bile acids are, in fact, tightly regulated and 95% of them are captured and recycled. The vast majority of the other 5% is excreted in feces. Small amounts can get into circulation but they appear to be beneficial as indicated by the fact that various organs, the CNS and brain have receptors for them, and another study cited by AB actually discusses their use for therapeutic treatment in neurological disorders. My advice – disregard his pet theory about bile acids (at one point, he claimed they were responsible for dementia when they cross the blood brain barrier and “eat the sane parts of the brains” or something like that (quote my not be exact). AB has very radical ideas, some contrary to standard accepted views on a number of issues. Caveat Emptor.

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