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Vitamin B12 Deficiency & Supplementation
Cloud posted a topic in General Health and Longevity[Admin Note: This is a new thread to consolidate the important discussion of Vitamin B12 levels, deficiency and supplementation started by Cloud in this thread originally by Zeta on his Extreme blood values. The topic of B12 deficiency, particularly for CR Practitioners who don't generally consume a lot of meat, deserves its own thread. -Dean] Hello, can I ask a question? What happens if the body can't absorb the iron from diet? I am asking about the relationship between serum iron and ferritin. In March I had serum iron at 134 mcg/dL, ferritin at 71.30 mcg/dL (and B12 very low 79 mcg/dL) , now at the latest analysis serum iron is 209 mcg/dL and ferritin is 96.60 mcg/dL and because I am supplementing B12 is 156. I am wondering what mean this so high serum iron. Could it come from food containing iron that I can not absorb? In the last months the only foods, containing much iron I introduced as new, was pistachios and dark chocolate. I also, as some of you, drink about 1 L/day of green tea, that should limit a lot iron absorption. I still have to show this data to my doctor. Thanks!
And I say healthy freaks because I donated today at a Red Cross drive at a large research university, and literally nine out of ten people in the large room (dozens of volunteers and donors) were obese or overweight. I'm not exaggerating. Not being judgemental here, either, but I could have shot a photo. Nearly everyone -- even the sweet volunteer removing my blood -- was fatso city. So we may have "healthier" blood since we're apparently eating less and eating healthier, or is that a stretch? Does eating well matter to blood donation quality? I donated 2-units of double red cells which makes things easier and quicker for blood to get it to those who need it. They had trouble locating a vein on me, and it took them awhile to get what they needed out of me, which was awkward. Also my iron levels were low bottom end -- 13.2 ml -- and range for males is evidently 13.5 - 20 (they said). WebMD says 12.5. My 13.2 was a level after more than 24-hours of (my daily) intermittent fast, and not eating is supposedly when iron levels outta be highest? You know more than I do, dear reader. I'm wondering if I should supplement iron to avoid anemia? I eat no meat, am a practicing longterm vegan, but do eat loads of legumes, spinach, nuts, seeds daily. Apparently veg sources of iron are less than optimal? Also my pulse was only 42; temp 96.9; blood pressure was low 99/69; weight was 148 (which is up for me -- I've recently been eating more). All these numbers (?) caused people to ask questions, and kinda look at me. Maybe I'm paranoid from coffee. Stop drinking that poison, Sthira... I donated blood to help people who need it. I gave double red after a 4 hour (rigorous) ballet rehearsal (lots of jumps, lifts, high energy crap...) and despite giving up 614 ml of blood (I think that's the amount) I strangely didn't feel any lightheadedness, which I expected...
HbA1c - A Poor Measure of Glucose Control in Healthy Folks
sirtuin posted a topic in CR Practice[Admin note: I've (obviously) shifted this conversation about HbA1c from its old home in the thread about best biomarkers to a new thread dedicated to the topic, since I think it is of general and lasting enough interest to deserve it's own thread.] Has Lustgarten mentioned his fasting glucose / post-prandial glucose / A1C% targets? I've been curious what others are setting for a goal in these areas. Last I checked, my A1C measured 4.9% on a low-carb diet (down from 5.3% on a higher carb diet), although I'm not sure if lower is continually better or if there's some optimal U-Curve there (beneficial hormesis?)