good presentation, informative, without marketing behaviour or stupid fear mongering. a small glitch at @3:25 where one of the "a"'s sneaked in at the cost of an "i". I was searching for information about enhancing NO, since micro vascular disease is starting to kick in (63y). And such i would have appreciated some more information about safety of supplementation. Another issue is that the studies could be presented more critical. giving beet root juice in a clinical trial is inconclusive regarding NO, because beets also contain lots of TMG, which is also very powerful, and under-researched. A proper study would have 4 arms, placebo, beets, no3, and beets + NO3, additinoally to actually testing NO from saliva
My diet is very healthy; I exercise 30 minutes a day, and my height and weight are good-133 lbs-at 5'91/2". Why does my blood work sometimes show "0" Nitric Oxide? I eat lots of fresh greens, etc., but no beets, regularly.
Very nice presentation by Jillian...seems like a very likeable personality! 😉 However, I believe some(important) details are missing from this "story" of benefits from using nitrates to boost NO. Sodium nitrate/nitrit has been used for years in the food industry as a preservation additive to raw meats(like minced beef). It was later banned in my country(live in Europe), as studies showed carcinogenic properties from adding it to meat. This was years and years ago(perhaps forgotten/overlooked by younger generations today?).....but this would obviously go against, using sodium nitrate to boost nitric oxide(biochemist Dr. Nathan Bryan is the leading scammer in this field of research, of what I've seen so far). So, unless new research has dismissed these findings, I think a warning about not taking nitrates directly....would benefit the viewers of this video! 😉👍
Japanese people have been consuming a high-nitrate diet (1500 mg per day) for hundreds of years. Despite this, Japan maintains a very low cancer rate, and Japanese individuals also tend to live to a very old age.
"biochemist Dr. Nathan Bryan is the leading scammer in this field"... says who? You? What are your credentials and what can you show to prove your opinion?
Mom was right, but she had no clue what was being sprayed on those veggies and that the source of those veggies are produced by GMO manipulation (fed mostly to the U.S. populace but being delivered around the world). Then too young lady, trusting any info produced directly from a NY hospital for video use after the push in 2020 to destroy-lives-for-profit is difficult to justify these days. (NYU Langone Health). You're young, so please continue to question and research between your force-fed studies on what to believe. Remember to do no harm.
Hello! These studies were not conducted at NYU, I am simply a scientist receiving my education there. The articles from this video were from a literature search that I personally conducted on PubMed (no force-feeding here!) and I have no conflicts of interest to disclose relative to the information provided here. My only goal is to educate and try to fight preventable diseases to the best of my ability :)
Nitrates and nitrites are use as preservatives in many things. I had to give those things, like sandwich meat, up because i have an allergic reaction to them. I was hearing in the news at the time that more than half the population has this allergy. Now, i know you were talking about whole foods but some folks might think they could get them from processed foods and reap these benefits. What say you?
Hi @Truthvector, you and @danieljrgensin both make great points regarding the use of nitrates and nitrites as preservatives. I find it interesting that the allergy is that prevalent! To address the concern about preservatives: the nitrates/nitrites found in beetroot and those found in bacon differ in how they are consumed/what other substances they are consumed alongside. In whole foods, the nitrates/nitrites are typically accompanied by other compounds (e.g., antioxidants and vitamins) that may offset the potential negative effects. Additionally, the nitrates and nitrites that are used as preservatives in processed meats are often used in higher concentrations than what is naturally occurring in veggies. Finally, it's important to know that nitrosamines are what the WHO has classified as a carcinogen (not nitrates nor nitrites). Cooking methods such as frying or grilling at high temperatures can actually enhance the formation of these potentially harmful nitrosamines. Tldr; while dietary nitrates from whole foods may confer health benefits, excessive consumption of processed meats containing nitrites may increase the risk of certain health issues (e.g., cancer). Hope this helps, thank you for your constructive comments- they prompted me to go back to the literature and learn more!
@@jillianpoles914 You're very welcome sweaty! 😘 ...I view it as a positive, when a "presenter of information" is responding to feedback by digging deeper into the topic! 🙂👍 Btw. I did a quick 2 minutes Google search on nitrosamines before making this reply(haven't looked into that before). And the information I got, was it is a by-product of nitrates, when they are added to a protein/amino rich source, aka meats(I wonder if the human body fits this description as well!?! 🤔😉). And yes, like you mentioned, it's particularly sensitive to heat...but not what I would call "high heat" in terms of cooking....as the threshold mentioned(where it gets critical) is 300 degrees fahrenheit(148-149 Celsius). And since I believe most people don't eat their meats(bacon/ham/beef etc.) raw....adding nitrates, truly is a possible health concearn, in my view! 😉 The thing about antioxidants, then we are walking into the territory of Nathan Bryan. Who sells a NO supplement with sodium nitrate and have added this in a so called "proprietary blend" with vitamin C and magnesium. He also claims, good NO levels defeats any risk from raised LDL cholesterol.....but that's a topic for another time! 😁
much more likely you are allergic against sorbates, dies (yes, they are in processed meat), polyols, or some spices, which are also present in processed meat. Just skip that category of (pseudo)food. in order to know whether it is really nitrate that is causing troubles, you have to try chemically poor sodium nitrate, in increasing dosages from 5..80 mg. Since nitrate is abundant and anorganic molecule, it is extremely unlikely that you are allergic to it.
@@jillianpoles914 For the last several decades, cooking with Lard was deemed to be a death wish. But finally, after some serious scientific investigation, it was found it was one of the best of all cooking oils to use. Shockingly (tic) it has been alleged when Crisco first came on the market, their corporate PR department was the source of that "science" and it has contributed to the premature death of millions, especially in first-world countries who were lied to about the wonderful benefits of cooking with Lard. I too am highly skeptical that half the population has an allergic reaction to nitrates and nitrites. I can say what you can't in that I think that allegation is full of Crisco.
"I was hearing in the news at the time that more than half the population has this allergy." I have yet in a long life known someone who was allergic to lunch meat...
Hello my education-seeking friend! This is because of the nomenclature used in the studies, which either used nitrate OR nitrite (both capable of boosting nitric oxide, but not interchangeable). If there are any conflicts between what I say and what is on screen, it is because I do not edit these videos, I simply record them. No lecturing here, simply reading studies and disseminating the information provided within! :)
I am 82 years old and it works for me
finally a straight to the topic without the b.s. that normally goes with it .thankyou
Starting to take NO supplements. You encouraged and motivated me to continue using it. Thank you for such an excellent presentation.
good presentation, informative, without marketing behaviour or stupid fear mongering.
a small glitch at @3:25 where one of the "a"'s sneaked in at the cost of an "i".
I was searching for information about enhancing NO, since micro vascular disease is starting to kick in (63y).
And such i would have appreciated some more information about safety of supplementation.
Another issue is that the studies could be presented more critical. giving beet root juice in a clinical trial is inconclusive regarding NO, because beets also contain lots of TMG, which is also very powerful, and under-researched.
A proper study would have 4 arms, placebo, beets, no3, and beets + NO3, additinoally to actually testing NO from saliva
Thank you 😊
Excellent lecture no bulshit straight to the point 😮 thank you very much ⁉️
My diet is very healthy; I exercise 30 minutes a day, and my height and weight are good-133 lbs-at 5'91/2". Why does my blood work sometimes show "0" Nitric Oxide? I eat lots of fresh greens, etc., but no beets, regularly.
Very nice presentation by Jillian...seems like a very likeable personality! 😉
However, I believe some(important) details are missing from this "story" of benefits from using nitrates to boost NO.
Sodium nitrate/nitrit has been used for years in the food industry as a preservation additive to raw meats(like minced beef). It was later banned in my country(live in Europe), as studies showed carcinogenic properties from adding it to meat.
This was years and years ago(perhaps forgotten/overlooked by younger generations today?).....but this would obviously go against, using sodium nitrate to boost nitric oxide(biochemist Dr. Nathan Bryan is the leading scammer in this field of research, of what I've seen so far).
So, unless new research has dismissed these findings, I think a warning about not taking nitrates directly....would benefit the viewers of this video! 😉👍
Japanese people have been consuming a high-nitrate diet (1500 mg per day) for hundreds of years. Despite this, Japan maintains a very low cancer rate, and Japanese individuals also tend to live to a very old age.
"biochemist Dr. Nathan Bryan is the leading scammer in this field"... says who? You? What are your credentials and what can you show to prove your opinion?
Mom was right, but she had no clue what was being sprayed on those veggies and that the source of those veggies are produced by GMO manipulation (fed mostly to the U.S. populace but being delivered around the world). Then too young lady, trusting any info produced directly from a NY hospital for video use after the push in 2020 to destroy-lives-for-profit is difficult to justify these days. (NYU Langone Health). You're young, so please continue to question and research between your force-fed studies on what to believe. Remember to do no harm.
Hello! These studies were not conducted at NYU, I am simply a scientist receiving my education there. The articles from this video were from a literature search that I personally conducted on PubMed (no force-feeding here!) and I have no conflicts of interest to disclose relative to the information provided here. My only goal is to educate and try to fight preventable diseases to the best of my ability :)
Sheesh! In one word? Yes. Next question.
So cute.
What is the best?
Had allergic reaction to L-arginine with skin rash.
Nitrates and nitrites are use as preservatives in many things. I had to give those things, like sandwich meat, up because i have an allergic reaction to them. I was hearing in the news at the time that more than half the population has this allergy. Now, i know you were talking about whole foods but some folks might think they could get them from processed foods and reap these benefits. What say you?
Hi @Truthvector, you and @danieljrgensin both make great points regarding the use of nitrates and nitrites as preservatives. I find it interesting that the allergy is that prevalent! To address the concern about preservatives: the nitrates/nitrites found in beetroot and those found in bacon differ in how they are consumed/what other substances they are consumed alongside. In whole foods, the nitrates/nitrites are typically accompanied by other compounds (e.g., antioxidants and vitamins) that may offset the potential negative effects. Additionally, the nitrates and nitrites that are used as preservatives in processed meats are often used in higher concentrations than what is naturally occurring in veggies. Finally, it's important to know that nitrosamines are what the WHO has classified as a carcinogen (not nitrates nor nitrites). Cooking methods such as frying or grilling at high temperatures can actually enhance the formation of these potentially harmful nitrosamines.
Tldr; while dietary nitrates from whole foods may confer health benefits, excessive consumption of processed meats containing nitrites may increase the risk of certain health issues (e.g., cancer). Hope this helps, thank you for your constructive comments- they prompted me to go back to the literature and learn more!
@@jillianpoles914 You're very welcome sweaty! 😘 ...I view it as a positive, when a "presenter of information" is responding to feedback by digging deeper into the topic! 🙂👍
Btw. I did a quick 2 minutes Google search on nitrosamines before making this reply(haven't looked into that before).
And the information I got, was it is a by-product of nitrates, when they are added to a protein/amino rich source, aka meats(I wonder if the human body fits this description as well!?! 🤔😉).
And yes, like you mentioned, it's particularly sensitive to heat...but not what I would call "high heat" in terms of cooking....as the threshold mentioned(where it gets critical) is 300 degrees fahrenheit(148-149 Celsius).
And since I believe most people don't eat their meats(bacon/ham/beef etc.) raw....adding nitrates, truly is a possible health concearn, in my view! 😉
The thing about antioxidants, then we are walking into the territory of Nathan Bryan. Who sells a NO supplement with sodium nitrate and have added this in a so called "proprietary blend" with vitamin C and magnesium. He also claims, good NO levels defeats any risk from raised LDL cholesterol.....but that's a topic for another time! 😁
much more likely you are allergic against sorbates, dies (yes, they are in processed meat), polyols, or some spices, which are also present in processed meat. Just skip that category of (pseudo)food.
in order to know whether it is really nitrate that is causing troubles, you have to try chemically poor sodium nitrate, in increasing dosages from 5..80 mg. Since nitrate is abundant and anorganic molecule, it is extremely unlikely that you are allergic to it.
@@jillianpoles914 For the last several decades, cooking with Lard was deemed to be a death wish. But finally, after some serious scientific investigation, it was found it was one of the best of all cooking oils to use. Shockingly (tic) it has been alleged when Crisco first came on the market, their corporate PR department was the source of that "science" and it has contributed to the premature death of millions, especially in first-world countries who were lied to about the wonderful benefits of cooking with Lard. I too am highly skeptical that half the population has an allergic reaction to nitrates and nitrites. I can say what you can't in that I think that allegation is full of Crisco.
"I was hearing in the news at the time that more than half the population has this allergy." I have yet in a long life known someone who was allergic to lunch meat...
I always have the impression that she wants to laugh at us.
Her voice sounds like she's stoned.
BS
this person is interchanging nitrate & nitrite. Might want to get your nomenclature down before you start lecturing about it.
Hello my education-seeking friend! This is because of the nomenclature used in the studies, which either used nitrate OR nitrite (both capable of boosting nitric oxide, but not interchangeable). If there are any conflicts between what I say and what is on screen, it is because I do not edit these videos, I simply record them. No lecturing here, simply reading studies and disseminating the information provided within! :)
No need to be an asshole about it. You could have just asked.