“The antagonism between fat and sugar that Randle described can involve the suppression of sugar oxidation when the concentration of fats in the bloodstream is increased by eating fatty food, or by releasing fats from the tissues by lipolysis, but it can also involve the suppression of fat oxidation by inhibiting the release of fatty acids from the tissues, when a sufficient amount of sugar is eaten.”
Originally Posted by Ayla2010
“On the organismic level, it explains why estrogen mimics “shock,” releasing histamine and activating the nervous and glandular stress response system. The inefficiency of metabolism which doesn’t use oxygen in the normal way causes glucose to be used rapidly, and this in itself is enough to trigger the release of pituitary ACTH and adrenal cortisol. The ACTH, and related hormones, liberate free fatty acids, which cells take up instead of glucose, and this (in the so-called Randall cycle) further limits the body’s ability to oxidize glucose.”
Glucose produces more carbon dioxide
"In old age, a person's life expectancy strongly depends on the amount of oxygen that can be used. When the mitochondria can't use oxygen vigorously, cells must depend on inefficient glycolysis for their energy."
Free fatty acids in the bloodstream promote insulin resistance, and negatively affect muscle glycogen synthesis.
Free fatty acids and insulin ... [Curr Opin Clin Nutr Metab Care. 2007] - PubMed - NCBI
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