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From: Rick W (142.129.58.209)
Subject:         Re: Mechanism Behind High-Fat & Lower Blood-Oxygen?
Date: January 3, 2014 at 7:05 pm PST

In Reply to: Mechanism Behind High-Fat & Lower Blood-Oxygen? posted by Bill on January 2, 2014 at 1:53 am:

Bill,

In the 80-10-10 Diet book, in the index under fat, health problems related to over-consumption, page 130-131:

Cooked or raw, increased fat in the bloodstream reduces the oxygen-carrying capacity of red blood cells … adversely affecting all cellular functions …

In the book, Anatomy and Physiology for Dummies, which I have but hadn’t started reading yet, on page 187:

The cytoplasm of RBC’s [red blood cells] is full to the brim with an iron containing biomolecule called hemoglobin. The iron-containing heme group in hemoglobin binds with oxygen at the respiratory membrane … and then releases it to the capillaries. This is the sole mechanism by which all your cells and tissues get the oxygen they need to sustain their metabolism.

I would surmise, putting the two excerpts together, that excess fat consumption leaves less room and more work for the red blood cells to carry a full load of hemoglobin.


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