The Methylation Cycle is just one of the many interactive biochemical processes that go on inside our bodies constantly. Even though we usually don’t think about it, we all use basic biochemistry in common tasks like:
Even these simple tasks have to be done in the right way, place, amount, and time to get the right results.
To mail a letter, you have to moisten the glue by licking the stamp and putting in the right place on the envelope. If the stamp isn’t wet, if you don’t moisten the glue side of the stamp, if you don’t apply the stamp while the glue is still moist, or if you don’t place the stamp where it belongs—you won’t get the right result.
To cook scrambled eggs, all of the necessary biochemical factors have to be done properly. If the eggs aren’t fresh, if they aren’t mixed well, if the pan is too cold or too hot, if there is too
much or too little butter in the pan, if it cooks too little or too long, even a simple dish like this won’t come out right. The eggs could be runny, tough, or burned. They could stick to the pan or be too oily. These are all basic biochemical reactions.
If you want to cook something a little more complicated—like a cake, you have to perform a sequence of biochemical steps in the right way and the right order. Each step affects all the steps that follow it.
To bake a cake, first allow the butter to soften to room temperature, stir it until it’s creamy, add the right amount of sugar, separate eggs, and beat the yolks into the mixture. Next you blend the flour, baking powder, and other dry ingredients. You then beat the egg whites until they form peaks. Then you are ready to fold the dry ingredients and eggs whites into the butter mixture. Finally you bake the batter in a greased pan at the right temperature for the right length of time.
If the butter is frozen, the sugar and egg yolks won’t be well blended, and the cake might be lumpy. If there’s too little baking powder, or it isn’t mixed well, the cake might not rise. If the egg whites aren’t the right texture, or they aren’t blended gently, the cake might not rise. If the flour is over-mixed, the cake might have a dense texture. If under-mixed, the cake might be lumpy.
So let’s say that our cake comes out lumpy. How do we figure out what went wrong so that we can do it right the next time? We have to find out whether the cause was cold butter, or poorly blended flour—or both. Or suppose the cake didn’t rise? Were the egg whites not stiff enough, were they over-mixed into the batter, or was there too little baking powder?
As you can see, when we notice a certain end result—like a lumpy cake that didn’t rise—to correct the problem, we need to understand where problems occurred in the sequence of biochemical actions needed to bake a cake.
Now—the same principles apply to the human body.
Just like the biochemical process of baking a cake, the Methylation Cycle must perform its sequence of biochemical tasks well. To help it do that, we can support a child’s biochemistry so that it works better. That’s why we add the right foods and supplements, and subtract problematic foods and ingredients. These subtle biochemical adjustments in the Methylation Cycle can help a child’s body better perform its key tasks. According to the principles of epigenetics, these subtle adjustments will also create a favorable environment for optimizing gene activity.