Produced by action of Candida hyaluronidase on the intercellular cement, hyaluronic acid. Oxidation of the hyaluronic acid breakdown by white blood cell hypochlorite produces tartaric acid and arabinose. Antifungal treatment and high-potency, multi-strain probiotics may help rebalance GI flora.
Tartaric Acid is measured to be above the normal range.
Widely distributed in fruits, tartaric acid is particularly high in grapes, raisins, and in wine. It may also be found in some soft drinks and baked goods (as "cream of tartar"). Therefore, the elevation of tartaric acid may be due to recent ingestion of higher than usual amounts of some of these foods. In chemical structure, tartaric acid is very similar to malic acid; thus, elevated blood or tissue levels may interfere with malic acid's role in the "malate shuttle", which carries reducing equivalents (protons) into the mitochondria. Aside from dietary sources, elevated urine tartrate can be the result of (intestinal) yeast overgrowth. A stool analysis with microbiology is suggested if dietary sources are ruled out.
- Ingestion of tartaric acid-containing foods
- Joint inflammation leading to release of hyaluronic acid
- High tartaric acid can be due to yeast or fungal issues
- May result from a lack of B12.
- Rule out tartaric acid-containing foods (fruits, especially grapes, raisins or wine; also as “cream of tartar” in some soft drinks & baked goods)
- Address any joint inflammation
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