#1

I have had low hemoglobin ~15 years ago, and took Tardiferon (iron salts) for a couple of months for iron deficient anemia. The doctor then told that “we fixed the low hemoglobin, but I don’t know what was the cause”.

I also had low hemoglobin ~2,5-3 years ago. It was ~90-98, while the lowest limit was 110. The GP doctor then told she wanted me to fix it with diet and eat more meat, and iron containing foods like buckweat and with non-prescription syrup “Floradix” containing iron from natural veggie sources (when I asked to prescribe rapamycin to slow aging and that leucin amino acid in meat would activate mTOR which would promote aging, she consulted her phone and refused, but I didn’t know much about the dosing then). Thus after ~4-5 months I fixed it to ~111-115, which was in the lowest range, and it was my last measurement.

Generally, I tend to not eat meat. Now I can eat ~150 g of dried meat in 2-3 weeks, mainly during periods, and can also have various occasional offered meat, but I try to eat fish at least once per week. I also take iron supplements (non-systematically). I also have a bit of nail foliation, which can be thought to be linked to low hemoglobin.

With Rapamycin, I would start from 3 mg once per week for once month, to check for side effects. Generally I’d do 5mg once per week for 3 months, and don’t know yet how to transition to 5 mg. I maybe would eat meat 2 days after rapamycin dosage for at least 1 day (to try to regenerate a bit on the “cleaned” substrate).

I don’t know whether I should take rapamacyn during periods. My period (at formal age 40-45) is medium to abundant for at least 2-3 days, but its timing may not be stable.

Can rapamycin interfere with low hemoglobin? Maybe such dosage can have a hormetic effect?