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From:
Subject: Re: fava beans / dopamine
You wrote:
>
>I have a vague feeling this topic has been aired here before;
>but if not, here is a ref. that may be of interest...
>Seems to be merely anecdotal of course...Apols if this is a
>repeat, but it's pretty brief:
>
>================================================================
>Subject: fava beans
>Date: 18 Feb 1995 02:54:42 GMT
>
>I have a friend who is a healthcare consultant in alternative medicine
and has
>a client in New York City who has Parkinson's disease with really bad
tremors.
>She recently tried a special variety of vicia fava/vicia faba bean with
the
>client (a 54 year old white male) and achieved 3 hours and 15 minutes
of
>tremor-free
time for him with just a 100 gram feeding of the beans.
>
>She is trying to access some seeds for this variety as yet unknown but
possibly
>the golden variety or the Cyprus type variety. Her source of growing
was
>place in England but the person there is unreliable as to sending
frozen product
>and he refuses to send any seeds. She would like to know if anyone has
any
>information concerning a source of beans (including the pods) or seeds.
The
>phenomenal thing about the bean pods is that the special varieties have
>enormous amounts of dopamine in them. There is also at least one other
>ingredient occurring naturally in these high-dopamine content beans
which
>favilitates the removal of certain symptoms such as rigidity
(stiffness) or
>shakes (tremors)
in some Parkinso's patients.
>
>P.S. Please contact me via E-Mail due to the lack of my activity in
this
>newsgroup.
>
>Thanks, Dave
>
>====================================================================
>
>
>
>Regards,
>
>--
>
>
A caution regarding fava beans. There
is a group of people (usually of
Mediterranean ancestry) who lack an enzyme needed for the breakdown of a
substance within fava beans; and if they consume such beans, they can
get a serious (and potentially fatal) blood condition called "favism".
I do not recall more specifics; but I want to say that fava beans are
not universally "benign".
Best,
Bob
--
********************************************************
Robert A. Fink, M. D., F.A.C.S. Phone:
510-849-2555
Neurological Surgery FAX: 510-849-2557
2500 Milvia Street Suite 222
Berkeley, California 94704-2636
USA
E-Mail: rafink@ix.netcom.com
CompuServe: 72303,3442
America Online: BobFink "Ex Tristitia Virtus"
=========================================================================
From: John Cottingham <johnc@IADFW.NET>
Subject: Re: Fava Beans!
In article Lisa Carper <lcarper@USAOR.NET> writes:
>File this under, 'How Bad Can They Be??' :)
>Based on readings here and elsewhere,
after looking near and far we found an
>purchased 2 1/2 lbs of fava beans hoping to unleash the dopamine contained
>therein. We then found ourselves at a complete loss as to how to fix them
>but JR likes beans (pinto, white, etc) so we figured how bad could they
be?
>Well, for those of you who would also like to try fava beans, trust us,
we
>need to find or develop recipes!
>If any of you have any recipes for fava beans or if you have ideas on how
to
>fix them PLEASE email us asap. Thanks.
>LCarper (lcarper@usaor.net)
>P.S. My mother used to eat them as a little girl (in her Italian family)
but
>can't remember how they were fixed.
>--
They can probably be fixed like snow
peas, either simmered slightly covered
with water or steamed until tender.
Flavoring for the diet concious can
be with salt if it is permited in your
diet or sprinkled on herbs. A slight dab of butter may be sinfully permitted.
The portion to achieve the equivalent
effect of 25/250 is slightly less than 1
cup. Adjust the portion accordingly according to what you normally take.
Expect some dyskinesia.
From: Milton McLain <mem122a@LANL.GOV>
Subject: Re: FAVA BEANS
Hi out there!
Unless I am mistaken, any dopamine
consumed as fava beans is not available
to the brain since it is unable to pass through the blood-brain barrier
membrane. Correct?
Milton McLain
=========================================================================
From: "J.R. Bruman" <jrbruman@NETCOM.COM>
Subject: Re: Fava Beans!
In-Reply-To: <199507171601.JAA12712@netcom22.netcom.com>
In the article* posted here recently
by J. Cottingham, which started this
discussion, authors point out that most of the L-dopa in fava beans (vicia
faba) is in the pods, not the beans! All they could say about making the pods
edible was "microwave cooking and homogenization [and] administration
together with carbidopa". Good luck!
*Kempster, P. et al: Nutrition Reviews; 1994:52:51-58
Cheers,
J. R. Bruman (818) 789-3694
3527 Cody Road
Sherman Oaks, CA 91403
On Mon, 17 Jul 1995, Lisa Carper wrote:
> File this under, 'How Bad Can
They Be??' :)
>
> Based on readings here and elsewhere, after looking near and far we found
an
> purchased 2 1/2 lbs of fava beans hoping to unleash the dopamine contained
> therein. We then found ourselves at a complete loss as to how to fix them
> but JR likes beans (pinto, white, etc) so we figured how bad could they
be?
> Well, for those of you who would also like to try fava beans, trust us,
we
> need to find or develop recipes!
> If any of you have any recipes for fava beans or if you have ideas on how
to
> fix them PLEASE email us asap. Thanks.
> LCarper (lcarper@usaor.net)
> P.S. My mother used to eat them as a little girl (in her Italian family)
but
> can't remember how they were fixed.
> --
>
=========================================================================
From: Robert Fink <rafink@IX.NETCOM.COM>
Subject: Re: Fava Beans!
With the re-enthusiasm concerning
fava beans, I need to
repeat the caveat about those people who lack an enzyme
(G6PD) having serious complications (anemia, blindness) from
eating fava beans ("favism"). This enzyme deficiency is
hereditary and is seen mostly in people of Mediterranean
origin (Italians, Greeks, Middle Eastern). It is rare but
can be serious.
Best,
Bob
--
********************************************************
=========================================================================
From: John Cottingham <johnc@IADFW.NET>
Subject: Re: FAVA BEANS
In article Milton McLain <mem122a@LANL.GOV> writes:
>Hi out there!
>Unless I am mistaken, any dopamine
consumed as fava beans is not available
>to the brain since it is unable to pass through the blood-brain barrier
>membrane. Correct?
Milton, we're gathering anecdotal
evidence. We have a nutrition study in the
archive and we are reproducing it on the list. Some are growing the vicia faba
and others are learning how to fix and eat it.
Informal phase I clinical trials
have been done previously and we are in phase
II now.<g>
We are going to prove in our own
unscientific ways if it is true or not...once
and for all to see.
Our own, "famous", Mathias
Kurth said in his continuing education video for
doctors that "Vicia faba was a source of natural levodopa."
To answer your question, the L-dopa does pass the blood-brain barrier.
The improvements noted in the literature,
ie. finger tapping, and walking time
tests last approximately 4 hours per serving.
The dyskinesia score peaks about
30 minutes after eating. drops and
varies slightly over the next 3 hours followed by an "end of dose"
peak
which tapers to the "off" condition at about 5 hours.
The "end of dose" plasma
L-dopa levels for Vicia faba ingestion at 5 hours are
similar to those seen one hour after taking carbidopa/levodopa dose.
Asia Pac J Clin Nutr 1993: 2(2).
If you would like to follow along,
search for dietary factors with the search
tools used with the print all statement to get the study.
Conversion factors:
100 g faba beans and pods = therapeutic
effect of = one 25/250
carbidopa/levodopa
100 grams = 3.527 ounces weight
From: Karin M Beros <beros@UCLINK.BERKELEY.EDU>
Subject: Re: Fava Beans!
In-Reply-To: <199507171535.IAA09051@uclink.berkeley.edu>
Well, my friends. I think I can help
you here. We are ethnically Greek
and have lived in the Middle East, where my husband was chairman of the
Department of Political Science and Public Administration at the American
University of Beirut.
In these eastern Mediterranean cultures
fava beans are eaten as a salad
kind of meal, but not in the western sense of "salad" with greens
and
things. The Greeks call the style of cooking ladera (that's a delta "d,"
pronounced like the "th" in the word thee).
Fresh fava are best, but dried are
also fine. Since I haven't yet
started my work day, I'd better be quick here!
Either shell fresh beans or soak
overnight the dried ones. Assume you are
starting with a pound of fresh favas or half a pound of dried beans.
Cover in a pot with a combination of water and olive oil (half and half?).
Add the juice of one lemon, a chopped onion (you might saute this first;
it enhances the flavor), a carrot, a large handful of chopped parsley, and
a chopped tomato or two. Salt to taste; also add a small spoon of sugar
-- it's good for the onions! Add a few cloves of chopped garlic (or leave
them out, if you prefer). Cook this concoction very slowly for a couple
of hours; less if you start with fresh beans (all you real cooks out there
will wince at this, but it does work). Check the level of liquid in the
pot periodically so it won't go dry. The completed dish should have
discrete but tender fava beans, but the rest of the ingredients will
probably have collapsed into a very tasty sauce for them. The dish
shouldn't be runny.
I think you'll enjoy it, unless you
have a
particular aversion to olive oil. Ladera can be substituted for a main
dish, i.e. a meal without meat. Add a salad of fresh tomatoes, a little
feta cheese, maybe a glass of wine, and enjoy!
k.
---------------------------------------------------------------------------
Mrs. Karin M. Beros, MSO beros@uclink.berkeley.edu
International and Area Studies voice: (510) 642-8542
Office of the Dean, 260 Stephens Hall fax: (510) 642-9466
---------------------------------------------------------------------------
On Mon, 17 Jul 1995, Lisa Carper wrote:
> File this under, 'How Bad Can
They Be??' :)
>
> Based on readings here and elsewhere, after looking near and far we found
an
> purchased 2 1/2 lbs of fava beans hoping to unleash the dopamine contained
> therein. We then found ourselves at a complete loss as to how to fix them
> but JR likes beans (pinto, white, etc) so we figured how bad could they
be?
> Well, for those of you who would also like to try fava beans, trust us,
we
> need to find or develop recipes!
> If any of you have any recipes for fava beans or if you have ideas on how
to
> fix them PLEASE email us asap. Thanks.
> LCarper (lcarper@usaor.net)
> P.S. My mother used to eat them as a little girl (in her Italian family)
but
> can't remember how they were fixed.
> --
>
=========================================================================
From: John Cottingham <johnc@IADFW.NET>
Subject: Re: fava beans
In article Sid Roberts <sirobert@CC.YSU.EDU> writes:
>Last Sunday's New York TTimes
(Aug 13,1995) Magazine Section (pp53-54)
>features recipes for preparing fava beans - most call for lemon, olive
>oil and some pecorino cheese. There is a recipe for fava bean salsa,
>fava bean pudding with shitakes, bacon and arugula, and, Fava Bean salad
>with Frisee, Peppers and Pecorino.
It's just amazing how current topics
and advances read about here make it
into print or television or even WWW pages....later.<G>
=========================================================================
From: Barbara Jarjoura <jarjoura@DMV.COM>
Subject: Re: Fava Bean Recipes
>For those not familiar with fava
beans, 1 cup of beans or pods contains
>approx. the equivilent of one 25/100 standard release Sinemet. Several list
>members have reported therapeutic results by occasionally including fava
>beans into their diet.
>
>
John,
Thanks so much, this is great news.
Fuad loves fava beans, eats them like
candy.
I let you all know if it helps.
=========================================================================
From: MichelMarg@AOL.COM
Subject: Re: Fava Bean Recipes
In a message dated 96-04-23 11:28:51 EDT, you write:
>
>For those not familiar with fava beans, 1 cup of beans or pods contains
>approx. the equivilent of one 25/100 standard release Sinemet. .
I like fava beans too.
They contain approximately 34 % water,
8% protein, 0.5% fat, 26%
carbohydrate, traces of fatty acids, 55mg calcium, 290 mg phosphorus, 6mg
iron, 1160mg potassium, and traces of vitamins. How is 1 cup of this
equivalent to any Sinemet that contains L-dopa and carbodopa? In calories,
or therapeutic effect, or that it can exarcebate favism.
I like fava beans, and sometimes
I think they do not like me. they can
provide all the essential amino acids when eaten with with rice.
Bon appetit.
Michel
=========================================================================
=========================================================================
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