Aa
Research supported antifibrotics - do they exist?
The problems of treatment failure for SOC/IFN nonresponders and the possibility of reducing future supercombo-SVRchances by introducing archived resistance mutations when using "Pseudomonotherapy" - (that is here defined as using a single antiviral agent that is not protected against resistance development by its combo with an IFN/riba component (IFN by definition in this scenario is not sufficiently effective in reducing viral replication so that all the burden to tame the adaptive quasispecies evolution falls on the antiviral)) together with the 61% and 65% SVR rates for the latest triple modality in Geno 1s, have raised concern and the awareness for the need for alternate/additional treatment modalities in many HCV patients and their health care providers. Waiting for future antiviral developments is one route frequently recommended, but for the patients in current need, our repertoire of additional meaningful approaches needs to be carefully reevaluated. Using antifibrotics to halt fibrosis progression is one concept not proven in large trials but it might well be effective in many, because the mechanisms for fibrosis generation are not intrinsically linked to HCV persistence, but rather to secondary response mechanisms evoked in the chronically inflamed liver, with the stellate cell activation holding center stage in this scenario. The following is one of several possible add on modalities.
since coffee remove far more minerals from your body than it adds since it is a stimulant/duiretic, and since with tx all stimulants are out, as you will find out when you start your Riba.....
then too, be it coffee, beefsteak of beef live, the key to obtaining this through food sources would be to keep all the other chemical considerations in mind.
like for instance, you do not want to increase your iron, as liver failure causes toxic levels, so eating the above mentions 3 item would add to this problem...
also the citrus increase can cause you to hold on to Iron.
I can see why HR recommended the pure PPC and not a food source, there's just way more than the one chemical you are getting otherwise, and the idea is to create the good, not do more harm.
then too, be it coffee, beefsteak of beef live, the key to obtaining this through food sources would be to keep all the other chemical considerations in mind.
like for instance, you do not want to increase your iron, as liver failure causes toxic levels, so eating the above mentions 3 item would add to this problem...
also the citrus increase can cause you to hold on to Iron.
I can see why HR recommended the pure PPC and not a food source, there's just way more than the one chemical you are getting otherwise, and the idea is to create the good, not do more harm.
thanks for the refrigeratant/rancidity tips.
you know now that I think about all this, I seem to recall lechithin being the primary ingredient in various mucousa...particularly the mucous that maintains the eyes.
which means, this suggestion may be more corrective of the Riba dry/itchy eye syndrome than any ointment. I mean it just makes sense if the liver is compromised it can't make enough of it's own compounds that the mucousal linings would all suffer....this could then explain people having the dry cough sides as well.
My eyes feel like someone poured wintergreen in them, or used a blow dryer....I think I'll be considering this PPC very seriously.
you know now that I think about all this, I seem to recall lechithin being the primary ingredient in various mucousa...particularly the mucous that maintains the eyes.
which means, this suggestion may be more corrective of the Riba dry/itchy eye syndrome than any ointment. I mean it just makes sense if the liver is compromised it can't make enough of it's own compounds that the mucousal linings would all suffer....this could then explain people having the dry cough sides as well.
My eyes feel like someone poured wintergreen in them, or used a blow dryer....I think I'll be considering this PPC very seriously.
thanks. i am a polite person and asked my question with due respect.
btw. i don't have a problem with financial compensation for brillance.
i am touched and amazed by HR's kindness and appreciate as much as any of you...truely! if i were in CA i would be knocking on his door with my check book open. i certainly recognize his excellent education.
again thanks for your very nice way to respond to me. you are a gentleman.
btw. i don't have a problem with financial compensation for brillance.
i am touched and amazed by HR's kindness and appreciate as much as any of you...truely! if i were in CA i would be knocking on his door with my check book open. i certainly recognize his excellent education.
again thanks for your very nice way to respond to me. you are a gentleman.
Damn your good.
MEDICAL PROFESSIONAL
Re the polyunsatiurated side chain question - see above : considering the importance of the fatty acid tail to be polyunsaturated for membane fluidity and functionality.
Now for the chemically oriented/interested : Why would unsaturated carbon chains make a membrane more fluid.? Why is oil oil ( a fluid as opposed to butter) -because of the unsaturated state of many of its fatty acid esters.
The answer lies in the rigidity of such a carbon chain with double bonds between some of the adjacent C-atoms . It restricts the free rotational movement of the double bonded C atoms, making the whole molecule less flexible and adaptive. This in turn results in the fact that they are now less able able to cuddle up close to each other, wich increases their van der Waals Forces and energy gain. Thus they can move about easier and the cellular membranes are indeed to be considered as a two dimensional fluid, in which proteins, receptors and many molecules that need to interact with each other in chance encounters have to be free to do so and with a low index of viscosity, because this will increase the speed, at which reactions of importance for the molecular physiology of membrane bound can happen. That is one of the reasons why the omega-3 fatty acids have such fundamental health implications.
So we end up with the seemingly paradox that a more rigid molecule creates a more fluidy membrane!
And why do we get the omega fatty acids mostly from cold water fish? Because they feed on the cold water plankton, those unicellular organisms really need a lot of polyunsaturation in order not to have their membranes freeze up to a nonfluid nonfunctional state.
Now for the chemically oriented/interested : Why would unsaturated carbon chains make a membrane more fluid.? Why is oil oil ( a fluid as opposed to butter) -because of the unsaturated state of many of its fatty acid esters.
The answer lies in the rigidity of such a carbon chain with double bonds between some of the adjacent C-atoms . It restricts the free rotational movement of the double bonded C atoms, making the whole molecule less flexible and adaptive. This in turn results in the fact that they are now less able able to cuddle up close to each other, wich increases their van der Waals Forces and energy gain. Thus they can move about easier and the cellular membranes are indeed to be considered as a two dimensional fluid, in which proteins, receptors and many molecules that need to interact with each other in chance encounters have to be free to do so and with a low index of viscosity, because this will increase the speed, at which reactions of importance for the molecular physiology of membrane bound can happen. That is one of the reasons why the omega-3 fatty acids have such fundamental health implications.
So we end up with the seemingly paradox that a more rigid molecule creates a more fluidy membrane!
And why do we get the omega fatty acids mostly from cold water fish? Because they feed on the cold water plankton, those unicellular organisms really need a lot of polyunsaturation in order not to have their membranes freeze up to a nonfluid nonfunctional state.
HR - PLEASE don't be offended, keep the good stuff coming. This has been a fascinating and perhaps even lifesaving discussion. Thank you for taking the time.
whrose - What you asked wasn't out of line, it was a reasonable question to politely pose. But HR has been visitng here on and off for about a year now, and he has been thoroughly vetted by many here who have either spoken to him on the phone and in some cases have met him in person for a consult/fibroscan. He's also been vetted by medhelp too. He's here to help us, and he has never, ever attempted to sell us anything, I can assure you. He has spent substantial amounts of his obviously valuable time really and truly helping desperately sick people by providing them with extremely valuable information that us mere mortals would otherwise never learn about. And he does it FREE OF CHARGE and always has since being here.
In short HR's a righteous dude, if you haven't been hanging out here that long you might not know that yet. But trust me he is, so lets avoid going down the road of even vaguely suggesting he's here to sell us something - believe me he's not. (and I'm damned wary of that kinda thing, trust me!)
whrose - What you asked wasn't out of line, it was a reasonable question to politely pose. But HR has been visitng here on and off for about a year now, and he has been thoroughly vetted by many here who have either spoken to him on the phone and in some cases have met him in person for a consult/fibroscan. He's also been vetted by medhelp too. He's here to help us, and he has never, ever attempted to sell us anything, I can assure you. He has spent substantial amounts of his obviously valuable time really and truly helping desperately sick people by providing them with extremely valuable information that us mere mortals would otherwise never learn about. And he does it FREE OF CHARGE and always has since being here.
In short HR's a righteous dude, if you haven't been hanging out here that long you might not know that yet. But trust me he is, so lets avoid going down the road of even vaguely suggesting he's here to sell us something - believe me he's not. (and I'm damned wary of that kinda thing, trust me!)
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