Hi everyone, In Module 7 - The Randle Cycle of the CCI course, I think there's a little piece of information missing (or that I missed): In both glucose and fat "modes", citrate concentration increases in the cytoplasm. - In fat mode, citrate inhibits glucose absorption in the cell. - In glucose mode, citrate is converted into Acetyl-CoA, only then into Malonyl-CoA. Malonyl-CoA inhibits fat oxidation. What is not clear to me is : why in fat mode, the citrate inhibits glucose while following the same chemical chain reaction that leads to Malonyl-CoA and therefore should ALSO result in fat oxidation inhibition (that obviously does not occur). My understanding is that the only difference when looking at citrate > Acetyl-CoA > Malonyl-CoA chain reaction is the concentration levels of ACL and ACC enzymes are lower in the cytoplasm. Is it correct ?

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I've heard someone saying that one reason to consume raw meat is due to the fact that cooking oxidizes the fat, and like seed oils it becomes toxic. I'm just not sure to what degree this happens. Also we have been cooking meat for probably 2 million years and if it were a problem then we would have adapted to it genetically. I have also heard that saturated fat is much more resilient to oxidation from heat than poly unsaturated fats. So, I'm not sure if this argument holds any water.

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