I am trying this:
At the moment I have narrowed down my search for the tingle source to one of four supplements. I will probably revert to taking allicin once I have resolved this issue although as allicin can also cause tingling I will see if it is also causing tingling.
A collection of published papers on ergothioneine see;
I buy oyster mushrooms (pleurotus ostreatus, not eryngii), and dehydrate them. Then I run the dried mushrooms through a coffee grinder. I take three grams in bone broth, or mix them into my food, if I am taking chili, or some stew type food (goulash, for example). I mix the three grams into my portion, not the cooking pot.
Am looking for the link; ostreatus has more ERG than eryngii. The highest ERG among oyster mushrooms is yellow oyster.
I saw that and bought a bag of plugs for the golden oyster, used cottonwood logs. Mycelium grew, but no fruit. This is a tropical mushroom, so freezing kills and I’m screwed.
The wine cap is a mushroom that grows well here naturally, I buy a trailer of cottonwood chips, add the spawn and we get blooms all summer, then the next year too.
Pyridoxal 5 phosphate should not make your fingers tingle no matter how much you take.
Manufacturing cheaply makes vitamers with the other forms that cause the tingle. This is my understanding.
I think you are right and having done a certain amount of trial and error my current hypothesis is NMN is the cause. However, the tingle is a fact. I was previously taking B6 and that did cause a tingle which is why I shifted to the active form. As it stands I have stopped the active B6 and stopped allicin.
Another video on ergothioneine
My mistake. Pleurotus eryngii (king oyster) has almost three times the ERG content of pleurotus ostreatus. Yellow oyster is still tops.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ergothioneine
Mushroom fruiting body a (Ey et al., 2007; Bao et al., 2010)
Flammulina populicola 48.00
Flammulina velutipes 298.00
Grifola frondosa 30.00
Grifola frondosa (white) 8.00
Hypsizygus tessellates 6.00
Lentinula edodes 284.00 Shiitake
Pholiota nameko 2.00
Pleurotus cornucopiae 2082.00
Pleurotus eryngii 317.00
Boletus edulis 528.14 Porcini
Pleurotus ostreatus 118.91
Agaricus bisporus (brown) 0.93
Agaricus bisporus (white) 0.46
Cantharellus cibarius 0.06
That’s what I always thought too. According to the table you have here the winner is something called branched oyster or popcorn oyster. Thanks Juan.
Bryan Johnson’s BP super veggie recipe has 50g of Shiitake or Maitake, so been doing that daily. Probably no coincidence this is on the ingredients list.
Quite an appropriate name for something so abundant in ERG content.
and recent research information and research: Inexpensive and natural source of glutathione and ergothioneine - #4 by RapAdmin
Kind of depressing really. He says it counts on the microbiome too. So I could be swallowing it like crazy and still not have a great amount in my bloodstream.
Oh well, the spawn is here, the logs are ready and it’s raining today. I may wait another week because the ground is frozen most mornings and I don’t know how sensitive this stuff is. Also we’ve been really busy knifing anhydrous ammonia and starter so I have not had time anyway.
Minute 4:01. To the left, the highest are Ergothioneine and beta carotene.
Highest food sources for beta carotene are below:
| Food | Beta-carotene content (in micrograms/mcg) per cup |
|---|---|
| Sweet potato (baked) | 23,018 mcg |
| Carrots | 10,605 mcg |
| Butternut squash (cooked) | 9,369 mcg |
| Cantaloupe | 3,575 mcg |
| Romaine lettuce | 2,456 mcg |
| Red peppers | 2,420 mcg |
| Spinach | 1,688 mcg |
| Apricots | 1,696 mcg |
| Broccoli (cooked) | 1,449 mcg |
| Pea pods (cooked) | 1,216 mcg |
| Mango (fresh) | 1,056 mcg |
Been tanking up on bell peppers. But might try the recipe below, this weekend, with glycine and xylitol.
But Methionine reduces your HR, so it’s good for you. And Creatine and Trigonelline are on the right side, so they increase the HR. What gives here? Am I reading this wrong?
Doesn’t methionine stimulate MTOR?
Ergothioneine (EGT) is a diet-derived, atypical amino acid that accumulates to high levels in human tissues. Reduced EGT levels have been linked to age-related disorders, including neurodegenerative and cardiovascular diseases, while EGT supplementation is protective in a broad range of disease and aging models in mice. Despite these promising data, the direct and physiologically relevant molecular target of EGT has remained elusive. Here we use a systematic approach to identify how mitochondria remodel their metabolome in response to exercise training. From this data, we find that EGT accumulates in muscle mitochondria upon exercise training. Proteome-wide thermal stability studies identify 3-mercaptopyruvate sulfurtransferase (MPST) as a direct molecular target of EGT; EGT binds to and activates MPST, thereby boosting mitochondrial respiration and exercise training performance in mice. Together, these data identify the first physiologically relevant EGT target and establish the EGT-MPST axis as a molecular mechanism for regulating mitochondrial function and exercise performance.
I was trying to find a blood test for Ergo and failed. Life extension does amino acid tests and it shows dozens but ergo is not in there. Nice article here:
https://www.sciencedirect.com/science/article/abs/pii/S1568163725003393
Preclinical studies suggest ergothioneine supports exercise performance and muscle recovery without attenuating adaptive responses. Despite their distinct and complementary mechanisms, currently there are no available studies exploring the combined effects of ergothioneine and exercise on cognition. We propose a future research agenda that includes mechanistic animal studies, dose-response trials, and clinical interventions in at-risk populations. Together, the combination of ergothioneine and exercise may offer a low-risk, multifaceted approach to enhancing cognitive resilience in aging.
Andrea Maier is a coauthor. Authors are from NUS