Anita Morgan says, "If your body produces too much methy, "I think that might be methyl,
meaning methyl groups, "how much methylcobalamin in dairy is safe. Should you switch from
cow's milk to goat?" There's so little methylcobalamin in milk that I think that it is
totally insignificant with regards to methyl groups, coming into the methylation cycle. I have
a video why I don't believe in overmethylators and undermethylators. Generally, if you're
experiencing over-methylation symptoms from methylcobalamin or methylfolate, I think
the big issue is partly that you don't have enough glycine in the system, very likely, and partly
that your body is over-accustomed to low methyl supply and putting more suddenly into it leading
into the system being adapted to a different state than the one you're putting into it.
And so titrating methylated supplements up slowly, I think is the way to deal with that.
So glycine titration up slow doses, but not we'll go back. But methylcobalamin in dairy is...
Generally the methyl groups in methylated supplements should be nowhere near significant
in terms of methyl flux. But for people in whom they are significant based on how
they react to the supplements, even still, for methylcobalamin from dairy, you're talking about
very low microgram levels, sub-microgram levels. And so
orders of magnitude different from a high dose supplement. I just can't imagine that
there can be a rule of cow milk has too much methylcobalamin. So yeah, I mean,
I would look first at restoring balance with glycine and titrating up methylated supplements
slowly, but I would be very surprised if dairy was an issue like that. But if you find it is,
you're reacting to dairy, I would be very surprised if it was the methylcobalamin,
but if you're very convinced of that, then titrate up slowly with the dairy.
But that would surprise me. Thank you, Anita, for your question.