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Could our body deal with trace amounts of unknown chemicals?
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[QUOTE="jim mcnamara, post: 6515548, member: 35824"] To get this thread on track: There is no one simple answer. The main reason is that individual people are different genetically. Most of the research in this area is in toxicology and applied nutrition. Here is an example from nutrition: There is a book meant for medical folks, Martin Kohlmeier 'Nutrigenetics: Applying the Science of Personal Nutrition' Without going into a lot of detail, there is a genetic disease, Celiac Disease, (CD). [URL]https://medlineplus.gov/celiacdisease.html[/URL] This is the (maybe partial) inability to safely metabolize a protein found in wheat - called gluten. It is caused by alleles of the set of genes HLA-DQA1, HLA-DQB1. These genes provide instructions for immune response. We all have them, some few people have variant alleles which cause the disease because the immune process goes overboard in the presence of gluten. Many foods may have trace gluten amounts as a contaminant as well. Hence the 'Gluten Free' label on processed foods in the US. The disease shows itself in reactions like: exposure to gluten is fatal (anaphylactic shock [URL]https://www.healthline.com/health/anaphylactic-shock[/URL]) without prompt medical intervention ...on down to ... diarrhea and allergic responses like rashes. This disease is hard to diagnose at the less dangerous end of the response spectrum. A full genome report would be conclusive. But they are not cheap. Let's assume humans have 30000 genes, many of them come in different variants (alleles). So, from the example above, we might say that whether some trace element and its required dose is a problem or not may be VERY difficult to determine for a particular person. Even with a full genome report. And we have lots of potential trace chemicals to worry about. Including gluten. Very difficult problem. [/QUOTE]
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