when I was 24 I lived at 8000 ft without this shortness of breath that I now have.

I'm 34. I don't have lung problems, but I have thalassemia minor, an inherited form of anemia that impairs the red blood cells' ability to transport oxygen. Of course, I've had that all my life, and when I was 24 I lived at 8000 ft without this shortness of breath that I now have.

freyasam, Mar 21, 2014

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Riboflavin supplementation improves energy metabolism in mice exposed to acute hypoxia.

http://www.ncbi.nlm.nih.gov/pubmed/24564599

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B2 maybe helpful for Thalassaemia

This is extremely bad for business.A patient cured is a lost customer.

http://www.thalassemiapatientsandfriends.com/index.php/topic,3913.msg39228.html#msg39228

love and prayers Junior Member  Offline Posts: 154

City Doctors Find Vitamin Cure For Thalassaemia « on: March 07, 2011, 01:05:48 AM » City Doctors Find Vitamin Cure For Thalassaemia Times of India 16 September 2010 By Prithvijit Mitra Kolkata, India Thalassaemia research has been taking steady strides in Kolkata. Now, scientists at the NRS Medical College and Hospital have identified a vitamin that can retard the disintegration of haemoglobin, which leads to the potentially fatal disorder. By slowing down the decay of beta and alpha components of haemoglobin, the vitamin can reduce the need for blood transfusion. The study has been published in a medical journal and the research team is preparing for a human trial. While researching on the causes that trigger thalassaemia, a team of researchers at the biochemistry department of NRS – led by scientist Monoj Kar – chanced upon oxidative stress as a possible reason. "It breaks up haemoglobin into sub–units, which are the two sets of alpha and beta cells, making iron flow out of them. This leads to a process called fanton reaction which eventually leads to the death of the cell. We found that riboflavin, that is vitamin B2, slows down this disintegration process to a large extent. This could allow thalassaemia patients to go without blood transfusion for a longer period," explained Kar. The disintegration of haemoglobin and the consequent release of iron into the system could lead to other diseases as well. It often triggers rheumatoid arthritis, renal failure and diabetes. "This is a kind of a vicious cycle. The more iron you have in your system, the higher would be the risk of these diseases. So, the key is to slow down the process even if we can’t stop it completely," said Kar. West Bengal has 26,000 thalassaemia major patients. A majority of them survive on transfusion. Recently published in a medical journal, the study has raised hopes of at least a partial cure for thalassaemia patients. The decks are being cleared for a human trial which could pave the way riboflavin to be used as a drug. "The research has indeed shown that it effectively curbs the rate of red blood cell disintegration. Most importantly, this will reduce the flow of iron into the system of thalassaemia patients. The iron acts like free radicals and destroys cells. It could even lead to cancer in the long run," said Ashish Mukhopadhyay, director of the Netaji Subhas Chandra Bose Cancer Research Institute, Kolkata. The vitamin B2 could also help to reduce the impact of acquired haematological disorders like acquired hemolytic anaemia, auto–immune hemolytic anaemia, stress anaemia, blood group incompatibility and Rh incompatibility. Earlier this year, a group of Saha Institute of Nuclear Research (SINP) scientists came up with a pioneering research that could help early detection and better management of H e–beta thalassaemia (HbEß) – a form of the haematogical disease that could be life–threatening. It was globally acknowledged and published in the prestigious journal Proteomics – Clinical Application. Even though the paper had been ready by early 2008, it took the team of scientists almost two years to secure the recognition

Andy Administrator Supreme Member  Offline Location: In my heart, Maldives Gender:  Posts: 8226 Will thal rule you or will you rule thal?

Re: City Doctors Find Vitamin Cure For Thalassaemia « Reply #4 on: June 07, 2011, 09:15:47 PM » Well, if anyone ever wonders why I push a B-complex supplement, this should help answer that question. The recommended daily dose is actually quite low, but the supplement I take daily has 100 mg. B2 is necessary for the other B vitamins to be properly utilized, so it has added importance, along with the emerging evidence that it is a good antioxidant. There are various reasons to take antioxidants, but for thals, slowing the breakdown of red blood cells is a big reason. What this article suggests is that this may have application as a concentrated drug. For now, take your B-complex daily.

Cari Junior Member  Offline Gender:  Posts: 116

Re: City Doctors Find Vitamin Cure For Thalassaemia « Reply #8 on: June 09, 2011, 07:17:41 AM » Hello everyone, I also had a question regarding supplements I've been giving Ari.  One is a Bcomplex vitamin but it has Vit C.  I stopped giving it to him for a while because I kept hearing Vit C was not good for thal children. I've listed what I have below.  Can anyone guide me in the correct direction.  I started him on Vitamin E and Vitamin D drops already.  These are a few things I want to start introducing to him now.  Can you please let me know if these next two multivitamins are okay to take together.  They both have some of the same ingredients though so I'm nervous to do both.

ironjustice Junior Member  Offline Posts: 120

Re: City Doctors Find Vitamin Cure For Thalassaemia « Reply #10 on: November 15, 2011, 12:48:11 PM » Quote from: love and prayers on March 07, 2011, 01:05:48 AM City Doctors Find Vitamin Cure For Thalassaemia We found that riboflavin, that is vitamin B2, slows down this disintegration process to a large extent. This could allow thalassaemia patients to go without blood transfusion for a longer period," explained Kar. Here is a snip from a discussion about iron in Parkinsons .. and it seems the Phd here .. agrees to riboflavin .. TARGETING .. iron .. -------------------------------------------------------------------------------------------------------- We need to find some natural and safe substances (foods and/or supplements that cross the bbb) that will bind to free iron and clear it out of the brain. Two that I know of are green tea and lipoic acid. (those not interested in a bunch of chemistry should skip this paragraph ). Iron exists as either Fe(3+) or Fe(2+) and has an atomic number of 26 (26 protons). Thus Fe(3+) has 23 electrons and 5 electrons in the outer shell while Fe(2+) has 24 electrons and 6 in the outer shell. So for the chemistry pros out there, how many electrons in the outer shell would be most stable for Fe? This would determine what atoms or molecules would bond with either Fe(3+) or Fe(2+). Such atoms or molecules, if they were safe to ingest and crossed the bbb, could be used to lower the iron levels in the brains of PWP. -------------------------------------------------------------------------------- Iron chelators -------------------------------------------------------------------------------- You missed out one important chelator for the excess iron we parkies have, that is curcumin. Not only is it anti-inflammatory, and a powerful antioxidant, (more so in the presence of bioperine/piperine), but it has a 1,3 dione structure which makes it an excellent chelator of excess iron. Ferric iron is the more stable form of iron. Ferrous iron gradually oxidises to ferric and remains in ferric form since it is more stable. Intrestingly, I think vitamin B2 (riboflavin) also forms ferric complexes. Phd -------------------------------------------------------------------------------- Please explain what you mean when you say that vitamin B-2 (riboflavin) also forms ferric complexes. Is that good, or is it not? I know nothing about chemistry beyond glaze making for pottery! ( all inorganic.) I hope is is good since I've been taking it and pushing it vigorously on others here. -------------------------------------------------------------------------------- It is good news, we need small amounts of iron for a stage in the series of reactions, converting the precursers to dopamine. However, Parkies tend to have an excess of iron which is a bad thing since it catalyses oxidation attack on the brain. A chemical that binds iron (or some other metals) is called a chelator, and vitamin B2 does this, as does curcumin. So B2 is capable of removing the excess of iron we have, and stops it doing any damage. B2 therefore fastens itself to the iron forming what is known as a complex, and removes the excess iron from your body. Hope this is a clear explanation. Phd -------------------------------------------------------------------------------- Thank you so very much for answering my question so quickly and so fully. That is very good to know, and it makes complete sense to me though I know nothing at all about organic chemistry. They really did do us a favor those Brazilian scientists, however faulty their study. I will continue taking B-2, and now I will know WHY I take it, and why it helps. All the best to you too. __________________

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https://raypeatforum.com/community/threads/long-term-shortness-of-breath-at-high-altitude.3443/

We might never know the exact health effects of cast iron pans; too much iron lined to Alzheimer's and colorectal cancer

Very good article - https://examine.com/nutrition/are-cast-iron-pans-unsafe/

Summary:

Aside from stone, iron is the oldest cooking surface still in use. This provides evidence for its lack of obvious harm, but doesn’t necessarily mean it’s totally safe.

(You can’t just dig up pure iron from the ground. Pure iron is rare and mainly comes from fallen meteorites. And it's actually pretty soft, so not great for making pans without adding in some carbon for hardening. But still, around 97-98% of a cast iron pan is plain ol’ iron, which is why we’re so interested in its health effects. Our discussion also applies to carbon steel cookware (such as woks), which is made up of 99% iron.)

Cast iron and carbon steel pans are very similar in their makeup and kitchen use, so potential health concerns from cast iron pans also apply to carbon steel pans, which are also known as “blue steel” or “black steel” pans. 

Too much iron has been linked to a wide variety of conditions, such as Alzheimer’s, heart disease, and colorectal cancer to name just a few. There’s a couple groups of people who don’t have to worry quite as much about iron overload though: menstruating women and vegetarians/vegans. But for others, especially those who regularly eat red meat, it doesn’t take much to push yourself into excess iron territory.

Iron is almost universally labeled as “good” among laypeople and even some health professionals. But too much iron is uniquely harmful, as the body cannot get rid of it, and iron has a tendency to produce free radicals. Thus, excess iron is linked to many diseases.

How much iron are we talking?

We’re talking a pretty decent amount of iron, depending on the condition of your cast iron pan, and what specifically you’re cooking.

To put it into context: men need 8 mg of iron a day, and a serving of tomato sauce cooked in a cast iron skillet can provide 5 mg of iron!

Iron content of foods cooked in a cast iron pan

Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.

Stainless steel doesn’t leach much iron, due to its protective shield of chromium oxide. But it may still leach small amounts of other metals such as nickel, which some people have allergic reactions to.

Seasoning isn’t just recommended for cast iron pans, it’s a requirement. The seasoning layer is comprised of broken down then polymerized unsaturated fatty acids. Multiple thin layers of seasoning built up over time are a sign of a well-used and largely non-stick cast iron pan.

The pros of the seasoning process are numerous: you can eventually cook eggs without them sticking, you don’t have to re-season as often, the pan won’t rust, and you can get much cooking cred from your foodie friends.

The cons are harder to quantify. Bits of the seasoning will come off over time (and be replaced by more seasoning). Nobody knows exactly how much comes off over time, nor do they know what the health effects are of eating tiny bits of this type of broken down fat. If you heat the pan up fairly high over long periods, might carcinogenic fumes or free radicals develop from the oxidized oil? Would small amounts of these hypothetical byproducts even be of concern, given the natural antioxidant defenses our bodies employ?

Despite this uncertainty, you shouldn’t be overly alarmed. The flaxseed oil seasoning on your cast iron pan may be oxidized, but it’s not rancid. Meaning, it doesn’t impart undesirable odors or flavors (for the most part). This may seem confusing at first, since all the double bonds in a bottle of flaxseed oil mean that it can go rancid easily, when not refrigerated. This is because the double bonds are easily attacked by air and light, among other factors.

Seasoning is basically oxidized then polymerized polyunsaturated oil. The risks, if any, of eating tiny amounts of seasoning every day for years is unknown. But they’re probably not very large.

Even with all the options available, there is no perfect pan, given the wide variety of factors people look at. These include non-stickiness, searing ability, ease of use, even heating, and so on and so on. Cast iron does well with some of these and poorly with others.

The decision to choose cast iron or a different cooking material depends on a variety of personal preferences, including risk aversion, what you enjoy cooking with, and what you already own. Trying out more than one type of pan may be wise, or even using more than one type of pan on a regular basis, depending on what’s best suited for the job at hand.

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Question:
I have used iron skillets for years.  Some belonged to my Mother.  A friend asked me if it was safe to use because of the iron in the skillet.  I told her I have been eating from them and using them for years & never heard anything about the iron in the skillet not being safe.  Please let me know.  Thank-you for your informative care of the skillets. – Brenda Weldon (12/16/05)

Answer: 
Yes, cooking in a cast iron skillet can add significant amounts of iron to your food and into your body… if you eat it. This was proven by researchers who tested 20 foods, the results of which were published in the July 1986 issue of the Journal of the American Dietetic Association.  They measured the iron and moisture content of these items when raw, and after cooking in an iron skillet and a non-iron (Corning ware) dish, separately.  A new, seasoned iron skillet was used, in the event prior use might have affected iron absorption.  The researchers also compared iron absorption when using a new iron skillet versus an older one.

Foods tested (100 g./3 oz.)	Iron content - raw	Iron content - cooked in Cast iron
Applesauce, unsweetened	.35 mg.	7.38 mg.
Spaghetti sauce	0.61	5.77
Chili with meat and beans	.96	6.27
Medium white sauce	.22	3.30
Scrambled egg	1.49	4.76
Spaghetti sauce with meat	.71	3.58
Beef vegetable stew	.66	3.4
Fried egg	1.92	3.48
Spanish rice	.87	2.25
Rice, white	.67	1.97
Pan broiled bacon	.77	1.92
Poached egg	1.87	2.32
Fried chicken	.88	1.89
Pancakes	.63	1.31
Pan fried green beans	.64	1.18
Pan broiled hamburger	1.49	2.29
Fried potatoes	.42	.8
Fried corn tortillas	.86	1.23
Pan-fried beef liver with onions	3.1	3.87
Baked cornbread	.67	.86

 https://whatscookingamerica.net/Information/IronCastIron.htm