It seems like the only downside is RDW, but yours is all over the place. Mine is generally 12.8-12.9. Everything that I’ve read shows that under 13 is good.
I’ll grab an iron panel today. My main concern is viscosity with a hct of 50 that I’ve had my whole life. I don’t need to acclimate to altitude. I’d prefer my hct to be 42-45.
MAC
#530
If you look at it from diseased/dsyfunctional state (eg. low LDL-C and all cause mortality confounder). My dumping iron dosen’t seem to be trending RDW upward, and yet we know replacing iron/blood is resoundingly considered anti-aging. And from a health point of view, I’ve never been in better shape physically/mentally in my life. I don’t think Morgan Levine covers this longevity hack.
Something genetic…I would take the leap, and just monitor. The risk/reward equation is too compelling.
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Totally agree. I’m much more concerned about iron and blood viscosity than I am about borderline LDL’ s from rapamycin, that’s for sure.
My albumin runs around 4.3. Did donating increase yours significantly?
MAC
#532
I haven’t been tracking this marker, so I cannot add anything, although I will going forward.
MAC
#533
Btw we discussed this elsewhere, it’s not the quantity of albumin but the quality…less glycation and misfolded junk, etc. In the Conboy experiments, new albumin seems to be the key, and likely the/a common mechanism with other blood/plasma exchange therapeutics.
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So my confusion lies with the Red Cross using hemoglobin and my doctor using ferritin as a test.
I have been donating twice yearly and plan to step up the frequency to four times yearly.
My iron levels have always been on the low side, so I can’t donate more often.
Rapamycin appears to be increasing my RDW as this chart shows. I started rapamycin in November 2021 and continued until the end of June 2022. I will be taking my blood work more often to see where I am trending.
If you haven’t already, check out this site for a more extensive biomarker test.
I have no idea how trustworthy they are but it measures pretty much as many parameters as you choose, from 19 to 41. Actually, they have a 1066 parameter test, but I didn’t sign up to check it out.
Note: the site is unsecure and apparently in Hong Kong, but they don’t ask you for your full name or other sensitive info. and don’t require you to download anything. This site doesn’t ask your age for the test and makes me much younger than the Levine test.
If you have a VPN such as NORD VPN it wouldn’t hurt to use it.
Deep Biomarkers Of Human Aging
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MAC
#535
Thanks for posting, it’s one data point, but intriguing. We know rapamycin can dysregulate iron metabolism, therefore, causing a rise in RDW? So your data point is consistent with this dynamic.
Eat a nice steak, with some oysters, duck liver pate, and dark chocolate for dessert the day before a donation.
After 5 years of rapamycin
My alkaline phosphatase has gone up along with triglycerides
RDW, WBC ,creatinine are all consistently lower
HbA1c isn’t changed nor has hemoglobin
Albumin is the same
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MAC
#537
Much younger!
This clock is based on different ethnic populations, and uses additional biomarkers.
Population Specific Biomarkers of Human Aging: A Big Data Study Using South Korean, Canadian, and Eastern European Patient Populations (2018)
“Glucose, albumin, sex, urea, hemoglobin, HDL cholesterol, and triglycerides were ranked as the seven most important markers for the Canadian population. Hemoglobin, albumin, erythrocytes, sex, cholesterol, glucose, and sodium were ranked as the seven most important markers for the South Korean population. Albumin, glucose, LDL cholesterol, gender, urea, and erythrocytes were ranked as the seven most important markers for the Eastern European population. The biochemistry markers found to be most important for the predictive accuracy of all three population specific predictors were Albumin, hemoglobin, urea, and glucose”
On glucose:
“Blood glucose levels, on the contrary, tend to increase with age, and glucose is able to modify proteins via irreversible glycosylation, a feature that is directly associated with the aging process. In this regard, low-calorie and low-glucose diets are considered to be one of the most effective antiaging interventions”
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MAC
#538
Would love to know your Sirolimus levels (and others) so we can attach clinical markers to actual pharmacological dosing. A reminder that there is huge inter-person variability in bioavailability. One might think you’re getting a certain Sirolimus level, but it’s really unknown.
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MAC
#539
Wow, that’s a profound and fundamental biological truism regarding the irreversibility of an aging pathway. BUT, we can partially undue it by DUMPING whole blood and the glycated junk. The damage done to the vascular endothelium, organs, brain is likely not reversible. You can appreciate why T2D is a devastating metabolic state.
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D**n!
“The consumption of glycation products, especially those formed during cooking, could also be potentially harmful to our health.”
Maybe this is one of the reasons that meat is considered harmful by many. We usually sear steaks, pot roasts, etc because we love that “Maillard reaction”.
The French chemist, Louis-Camille Maillard, published an article in 1912 describing the changes that occur in specific proteins once they attach to a sugar. This series of reactions known as the “Maillard reaction” is the main reason why food develops color (browning) and aromas when it is cooked (exogenous glycation.
“Glycated hemoglobin, discovered in 1955, was the first example of a molecule that had been altered by exposure to blood sugar and provided proof that the Maillard reaction also occurred in the human body (endogenous glycation). Biologists now use the term glycation to describe the Maillard reaction in vivo.”
“The consumption of glycation products, especially those formed during cooking, could also be potentially harmful to our health.”
Glycation Damage: A Possible Hub for Major Pathophysiological Disorders and Aging
P.S.: I am having steak tonight.
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Just saw an interesting study done in 2014 of a very old Japanese population ranging from 100 to over 110. The common denominator was clearly their ability to postpone being fragile and physically dependent. They were virtually all still very functional and independent and losing that attribute was the worst prognostic indicator.
Labs weren’t real remarkable. Average WBC of 5400 but hemoglobin was only 11.1 .
Albumin 3.4
HbA1c 5.7
CRP<. 1
Cholesterol about 165
Nothing really stood out except for the low hb
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MAC
#542
Typical long lived cohorts, nothing stands out except they won the genetic lottery. The Japanese especially so, a very enriched genetic pool, especially traditionally isolated Okinawans.
Any speculation why they would have low hemoglobin?
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Albumin is lower than I would’ve expected.
No idea why they’re basically anemic, though not severely.
Most common explanation is anemia of chronic disease, but there’s no apparent chronic disease.
MAC
#544
Longevity researcher Fontana found that long lived Okinawans, were pretty much in 20% CR most of their lives. Could CR, depending on macro intake, lead to an anemic like profile?
If the diet is absent both seafood and red meat then a B12 deficiency anemia would be possible if they’re not supplemented. I’d need to see the entire CBC differential. It’s not likely.
A New Article in Nature (click on the images below to have them in large format for easy reading)
“It is never too early to start cardiovascular disease prevention”
https://www.nature.com/articles/s41591-022-01870-8
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tongMD
#548
Ever looked into other tests with less radiation like ultra low dose CT?
