FitFoodie wrote:What are the top 5 or 10 biomarkers you're concerned about? And do you get concerned if you're a high or low normal, or only if you ping outside the reference range?
Hi FitFoodie, I am just getting started with any testing and am really only following what, by the standards of this website, would most likely be considered the first tiny baby steps, guided by the basics that Stavia has included in the Primer, pg 4. https://www.apoe4.info/forums/viewtopic.php?f=33&t=1418
I am not knowledgeable at all about blood work, but am happy to tell you what I am looking at.
Because of the high (and delicious!) fat content of the milk I was making into kefir, I am concerned about my lipids. I did just get those tested, and this is post- high milk consumption, and though my numbers were elevated by my doctor's standards, I was reassured by posting the numbers here, and learning that they caused no alarm. The numbers were also not very different from last year. Tested Total cholesterol, HDL LDL and Triglycerides. I am outside the high end reference range for total cholesterol and LDL, but because HDL is high and Triglycerides low, I am not worrying! or concerned!
Because for many people dairy is a contributor to inflammation, I also wondered if it would effect my CRP. Mine was at the low end of reference range and below 0.9, limit suggested by Dr Bredesen. If that had been high, I would have been concerned. A/G ratio, also a measure of inflammation, just slipped into his range by .1
The other things I am monitoring are Homocysteine and Insulin resistance. My Homocysteine is a bit out of Bredesen range and from a post I read yesterday, lowering homocysteine is considered "low hanging fruit". I will supplement to improve that.
HbA1c was also surprisingly high (pre-diabetic at 5.8) though fasting blood glucose was normal. I will be following homocysteine and A1c.
The other thing I am testing is hormone levels. I am post-menopause and mine are very low. My plan is to begin BHRT when I find a doctor who will prescribe and then monitor the metabolic pathways.
Now, a question for you: It sounds like I could make kefir by just adding some TJ's kefir to milk. Would that work with raw milk? I read something about having to transition kefir grains from pasteurized to raw milk. Got some "raw milk adapted" kefir grains locally but couldn't keep up with their demands!