Dr Laszlo Boros on Deuterium Depletion for Optimal Health

05/25/19 • 64 min

Kriben Govender (Honours Degree in Food Science and Technology) has a mind-blowing conversation with Dr Laszlo Boros from The Deuterium Depletion Centre on the dangers of excess deuterium and strategies to naturally deplete deuterium from your body for optimal health. We discuss the impact of deuterium on our mitochondria, gut and microbiome. Bio: Dr Boros holds a Doctor of Medicine (M.D.) degree from the Albert Szent-Györgyi School of Medicine, Szeged, Hungary. Dr Boros is currently a Professor of Pediatrics, Endocrinology and Metabolism at the UCLA School of Medicine, an investigator at the UCLA Clinical & Translational Science (CTSI) and the Los Angeles Biomedical Research Institutes, and he is also the Chief Scientific Advisor of SiDMAP, LLC. Dr Boros studies functional biochemistry for drug testing that involves library screening, lead optimization and in vitro and in vivo phenotype profiling. The core technology involves studying natural and disease/drug-induced variations in stable non-radiating harmless isotope variations via cross-talk among metabolites in living systems with 13C-glucose as the labelling substrate. Dr Boros is the co-inventor of the targeted 13C tracer fate association study (TTFAS) platform to study deuterium as an oncoisotope and its depletion by mitochondrial matrix water exchanges to prevent oncoisotopic cell transformation by deuterium. Dr Boros trained as house staff in his medical school in gastroenterology after receiving a research training fellowship from the Hungarian Academy of Sciences. Dr Boros was a Visiting Scholar at the Essen School of Medicine in Germany and also worked as a Research Scientist at the Ohio State University, Department of Surgery, in the historic Zollinger-Ellison laboratory. Dr. Boros is the recipient of the C. Williams Hall Outstanding Publication Award from the Academy of Surgical Research of the United States (1997), the Richard E. Weitzman Memorial Research Award from the University of California (2001), the Excellence in Clinical Research Award from the General Clinical Research Center at the Harbor-UCLA Medical Center (2004) and Public Health Impact Investigator Award of the United States Food and Drug Administration (2011). Dr Boros serves as an associate editor for the journals Metabolic Therapeutics, Pancreas and Metabolomics and member of the Presidential Subcommittee for Hungarian Science Abroad, Hungarian Academy of Sciences, Section of Medical Sciences (V). Dr Boros is an Academic Editor of Medicine®, a high impact weekly periodical publishing clinical and translational research papers worldwide. Topics discussed:

What is Deuterium?
The significant of deuterium in biological systems
The detrimental effects of excess deuterium
Mitochondria and Mitochondrial nanomotors
Structural impact of deuterium on DNA and Proteins
What are Peroxisomes?
Melatonin activation
What is Metabolic Water and how is produced daily
Dr Gabor Somlyai - Cancer models and treatment with deuterium depleted water
What's the normal levels of deuterium in drinking water?
Where does deuterium come from?
Deuterium levels of drinking water 20,000 years ago
Optimal deuterium level of drinking water
What has the deuterium level increased in modern times
The impact of climate change on deuterium levels
Processed foods and deuterium
Deuterium and chronic diseases
Carbohydrate, Fat Metabolism and Deuterium content
Grass Fed Ketogenic Diet/ Natural Ketogenic and Deuterium Depletion
Photosynthesis a Deuterium Depletion process in plants
Fruits, Fructose, HFCS, and Deuterium
Gut Microbiome and deuterium depletion
Prokaryotes (yeasts) and deuterium depletion
Deuterium and Cancer formation
The upper threshold for deuterium
The lower threshold for deuterium
Breathing and deuterium depletion
The importance of red Light on Mitochondrial function
Light, Sleep, Melatonin and Deuterium Depletion
Breast cancer may be likelier to spread to bone with nighttime dim-light exposure

https://www.endocrine.org/news-room/2019/endo-2019---breast-cancer-may-be-likelier-to-spread-to-bone-with-nighttime-dim-light-exposure?fbclid=IwAR1zaWrkQJiY-KI68qUa7mxKHnPisuRf9CL-qElRP5ykeSTT1z4PduTaqlU

What is Deuterium Depleted Water?
When to drink Deuterium Depleted Water?
Type 1 diabetes mellitus succ...

What is Deuterium?
The significant of deuterium in biological systems
The detrimental effects of excess deuterium
Mitochondria and Mitochondrial nanomotors
Structural impact of deuterium on DNA and Proteins
What are Peroxisomes?
Melatonin activation
What is Metabolic Water and how is produced daily
Dr Gabor Somlyai - Cancer models and treatment with deuterium depleted water
What's the normal levels of deuterium in drinking water?
Where does deuterium come from?
Deuterium levels of drinking water 20,000 years ago
Optimal deuterium level of drinking water
What has the deuterium level increased in modern times
The impact of climate change on deuterium levels
Processed foods and deuterium
Deuterium and chronic diseases
Carbohydrate, Fat Metabolism and Deuterium content
Grass Fed Ketogenic Diet/ Natural Ketogenic and Deuterium Depletion
Photosynthesis a Deuterium Depletion process in plants
Fruits, Fructose, HFCS, and Deuterium
Gut Microbiome and deuterium depletion
Prokaryotes (yeasts) and deuterium depletion
Deuterium and Cancer formation
The upper threshold for deuterium
The lower threshold for deuterium
Breathing and deuterium depletion
The importance of red Light on Mitochondrial function
Light, Sleep, Melatonin and Deuterium Depletion
Breast cancer may be likelier to spread to bone with nighttime dim-light exposure

What is Deuterium Depleted Water?
When to drink Deuterium Depleted Water?
Type 1 diabetes mellitus succ...

Previous Episode

Kirsten and Christopher Shockey on Fermenting Vegetables and Cider Making

Kriben Govender (Honours Degree in Food Science and Technology) and James Shadrach (Honours Degree in Psychology) having an entertaining conversation with the hilarious Kirsten and Christopher Shockey. We talk about the ins and outs of fermenting vegetables, cider making, miso, tempeh, natto and much more. Bio: Kirsten & Christopher Shockey got their start in fermenting foods, first in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realised their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. Kirsten & Christopher still experiments with new recipes, helping others set up in-house or farmstead “fermentories”, and teach classes at their farm and hosts small farm workshops. Kirsten & Christopher lives on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. Topics discussed:

Knowing where your foods comes from
Preserving the bounty
Farm steading
Growing food chemically free for optimal health
You are what you eat
Regenerative Farming
Zach Bush Podcast

https://podcast.nourishmeorganics.com.au/zach-bush-md-on-glyphosate-the-chronic-disease-epidemic-and-solutions-for-a-brighter-future

Exploring Diets that work for you
Supporting Farmers
The Power of Consumers
Eating low on the food chain
More whole foods and less processed foods
City Gardens and Communal Gardens
Easy vegetables to grow and ferment
Fermented Vegetables book

https://www.nourishmeorganics.com.au/products/fermented-vegetables-by-kirsten-christopher-shockey

Craving fermented foods
Commercial production of fermented vegetables
Kirsten’s first fermented vegetable recipe
Fermented foods fusions
How to work out the appropriate salt ratio
The purpose of salt in the fermentation
Fermenting tomatoes
Fermenting cucumbers (pickles)
Controlling bad funk/ spoilage - yeast, mould and fungi
Enhancing good funk- fermented flavours
Brine and Fermento
"Submerge in brine conquers evil every time"
Adjusting recipes for different climates and conditions- salt vs heat
Real ferments vs pasteurised ferments
Encouraging children to consume ferments
Tasting regularly
Fermenting in mason jars
Fermentation Variables
Top five vegetables ferments for beginners
Fermented French Fries
Unconventional vegetables to ferment
Fermenting herbs
Rule of thumb for fermenting time
Temperature vs Crock Size vs Ferment time vs Flavour/ Texture
Optimal ferment time for maximum probiotic content and predigestion
Seaweed ferments
Hard cider making
Using wild yeasts
Fermentation time for Cider Making
New book: Miso, Tempeh, Natto
Incorporating ferments into your meal
Making Koji
Controlling temperature
Miso Making
What is a garum?

https://en.wikipedia.org/wiki/Garum

Top tips for Gut Health

Brought to you by: Nourishme Organics- Your Fermented Food Making Store Shop Fermented Vegetables- 10% off using code: shockey https://www.nourishmeorganics.com.au/collections/fermented-vegetables

Microbiome Stool Testing, Deuterium Testing and Nutritional Consulting

https://www.nourishmeorganics.com.au/collections/nutritionist-consultation

Connect with Kirsten and Christopher Shockey Website-

Next Episode

Katherine Courage on How Ancient Foods Can Feed our Microbiome

Kriben Govender (Honours Degree in Food Science and Technology) has a fascinating conversation with journalist, Katherine Courage author of the book: Cultured: How Ancient Foods can feed our Microbiome. We discuss the important discovery of the microbiome and how to nurture our microbiome for optimal health through diet and fermented foods. Katherine takes us on a journey around the world as we explore fermented foods from countries like Korea, Japan, Switzerland and Greece. Bio: Katherine Harmon Courage is an award-winning freelance journalist, editor, and author. She has written for The New York Times, Wired, Gourmet, Popular Science, Prevention, ESPN The Magazine, as well as numerous websites including NationalGeographic.com, Time.com, Oprah.com, NPR.org, FastCompany.com, and Nature.com. Her work ranges from breaking science news to features about food. And she has dabbled in podcasts and video along the way. Prior to becoming an independent journalist, she worked as a reporter and editor at Scientific American. Her second book, Cultured: How Ancient Foods Can Feed Our Microbiome is out now from Penguin Random House. She is also the author of Octopus! The Most Mysterious Creature In the Sea. And her work was featured in The Best American Science and Nature Writing 2013. Courage has been a Media Fellow at Harvard University Medical School, a National Institutes of Health Medicine in the Media Fellow at Dartmouth College, and a Health Journalism Fellow at the U.S. Centers for Disease Control and Prevention. Her work has received a Mark of Excellence for In-Depth Reporting from the Society of Professional Journalists, National Finalist commendation for Outstanding Student Reporting from the Society of Environmental Journalists, and Best Story about the Outdoors award from the Missouri Press Association. She has spoken across the U.S. and abroad and appeared on national and international radio, television, and podcasts. She lives in Longmont, Colorado, with her husband and their daughter. In her spare time, she runs marathons and competes in triathlons–and is turning her yard into a fruit and vegetable garden. She holds a master’s degree from the University of Missouri School of Journalism and a bachelor’s in English from Vassar College. Follow her on Twitter at @KHCourage and on Facebook for more about health, science, microbes, and, of course, octopuses. Topics discussed: