Joel Brind: Glycine, Methionine, and Modern Inflammation
Most modern diets may be low in glycine, an amino acid found in skin, bones, and connective tissue. Low intake may keep low-grade inflammation higher than needed. Adding bone broth, collagen, or glycine-rich foods may shift the balance for some people. The dosing claims and broader role need more research before becoming standard advice.
Brind: How glycine may regulate the body's inflammatory response
Glycine may help calm the body's inflammatory response when the immune system reacts to non-infectious damage, acting as a brake on overreaction. Modern diets often skip the collagen-rich connective tissue and bones earlier generations ate routinely, leaving glycine intake lower than the body needs. Balancing dietary fats, eating polyphenol-rich plants, and supporting gut health may work alongside glycine to keep inflammation in check.
The Glyphosate Problem Nobody's Talking About (Can Glycine Fix it?)
Dr. Stephanie Seneff (MIT senior research scientist, background in computer science and electrical engineering, not toxicology) presents her hypothesis that glyphosate, the active ingredient in Roundup, occasionally substitutes for the amino acid glycine during protein synthesis, producing defective proteins. She links this mechanism to autism, celiac disease, Alzheimer's, infertility, and rising LDL. The episode mixes three different questions that deserve separate treatment: how toxic glyphosate is at typical exposure levels (debated but bounded), how glyphosate affects the gut microbiome (emerging evidence), and whether it actually substitutes for glycine in proteins (Seneff's distinctive claim, not accepted in mainstream biochemistry). Host Dr. Autumn Smith runs Paleovalley and Wild Pastures, organic and pasture-raised food brands directly aligned with the episode's dietary recommendations.
Omega-3 Could Be Acting Like a Prebiotic and Improving Inflammation? New Research!
Dr. Amandine Brochot, a lipidologist heading the Health, Beauty, and Nutrition Division at Group Berkham, joins host Dr. Autumn Smith of Paleovalley to discuss omega-3 fatty acids beyond their cardiovascular and brain benefits — specifically their prebiotic-like effects on the gut microbiome, the role of pro-resolving mediators (SPMs) in actively resolving inflammation, and practical dosing for everyday use.
Do grass-fed labels really mean more nutritious meat?
Grass-fed labels describe how an animal was raised, not how nutritious the meat is. A food scientist explains that omega-3 fats and other helpful compounds in beef vary widely, even between products with the same label. These are different kinds of claim: an EU 'source of omega-3' label requires a set minimum amount of omega-3, while 'grass-fed' only describes how the animal was fed and guarantees no nutrient level. So the label alone is a weak guide to what is actually in a given cut. A different nutrient profile is also not the same as being 'more nutritious' overall.