We used to recommend not taking vitamin C with sugar, based on Dr. Ely's Ascorbate Antagonism Theory. Apparently this advice was wrong, as well as the advice to take CoQ10 with fats. Apparently the reason that the late Dr. Sinatra measured higher levels of CoQ10 in his patients when they ate fat - is because the CoQ10 was not being absorbed into cells.
William, Anthony. Medical Medium Brain Saver (pp. 415-416). Hay House. Kindle Edition. wrote:In order to utilize vitamins and other nutrients, you have to have rapid absorption time into organs and cells. You have to get the minerals, vitamins, and nutrients at their peak strength and usefulness. Again, nutrients are supposed to be entering organs quickly, entering nerve cells throughout the body, and most importantly, entering the liver and the brain. Nutrients aren’t supposed to be free-floating in the blood for long. Fat slows everything down, and not in a helpful way—it’s not like fat sitting in the bloodstream and holding back vitamins and nutrients creates some type of beneficial time-release.
If someone eats a high-fat salad, you would see those vitamins in their urine hours later because the vitamins are not being absorbed. Whereas if someone ate a fat-free salad on a day they didn’t eat any fat-based foods at all, you would hardly see any of those vitamins in the urine. Where did most of the vitamins go in the fat-free scenario? The organs and cells absorbed them.
When vitamins, minerals, and other nutrients are floating around the bloodstream too long, suspended there because of fat in the blood, they’re not entering cells and they’re really not being utilized.
William, Anthony. Medical Medium Brain Saver (p. 416). Hay House. Kindle Edition.
Antioxidants are an example of what we miss out on if our bloodstream is consistently filled with fats. The brain is partially saturated with antioxidants. We rely on antioxidants to slow down oxidation of brain tissue. When we consume foods rich in antioxidants, the majority of the antioxidants are meant to be drawn into the brain, where they’re needed the most. Fats consistently interfere with antioxidant absorption in the brain, minimizing the amount of antioxidants entering and even reaching the brain. Fats in the bloodstream and fats inside the brain are antioxidant stoppers and blockers.
Owen R. Fonorow
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