Nerve receptor sensitivity is controlled in a large part by the amount of Guanine Triphosphate (GTP) in the cell by sensitizing the G Coupled Protein Receptors (GCPRs). Guanosine[1] and Inosine (Purines) are added to foods as flavor enhancers, along with glutamate because they are excitatory.
I have an enzyme deficiency called Partial PNP Deficiency which slows the speed I can metabolized these low level purines. When I eat these food I have full body pain as well as mood issues.
They add these to nearly every processed food in forms as innocuously sounding as "malted barely extract".
I used to need drugs, now I just need to watch what I eat (and watch other things in my environment like stress).
I have an enzyme deficiency called Partial PNP Deficiency which slows the speed I can metabolized these low level purines. When I eat these food I have full body pain as well as mood issues.
They add these to nearly every processed food in forms as innocuously sounding as "malted barely extract".
I used to need drugs, now I just need to watch what I eat (and watch other things in my environment like stress).
[1] https://en.wikipedia.org/wiki/Guanosine_monophosphate [2] https://en.wikipedia.org/wiki/Disodium_inosinate